Nothing beats fresh produce when it comes to healthy and quick meals. Boneless, skinless chicken breasts cook over low heat in a covered skillet while carrots and green beans steam in a covered sauce pan. A pat of butter, and a pinch of salt and pepper season the vegetables; fresh clipped herbs and a dash of BBQ sauce garnish the chicken. Corn on the cob cooked 4 minutes in its husks in the microwave comes out clean and ready to eat. No salt or butter necessary. Yum!
After making a chicken dinner for my husband and me, I had a cup of leftover gravy and about 12 ounces of leftover chicken meat. What to do for dinner the next day? Easy. I pulled out a 15 ounce can of no-salt-added Veg-All and a roll of frozen puff pastry. A half cup of milk thinned my gravy to make 12 ounces of sauce and I had all I needed. (but if you don’t have gravy, a can of condensed cream of chicken soup works well, too.)
Vary or season to your own tastes. Here’s how I put my easy potpie together:
Preheat oven to 400°.
Combine drained vegetables with shredded cooked chicken in a baking dish.
Add gravy.
Roll out thawed pastry dough to fit baking dish.
Crimp crust and poke vent holes using the tines of a fork.
Brush egg wash over puff pastry. Bake one hour.
Remove from oven. Let cool 5-10 minutes before serving.
Serves 4. Enjoy!
Filed under casseroles, chicken, Healthful Eating, Recipes
Boneless, skinless chicken breasts–frozen or fresh–are so convenient, but they can be unforgiving if you overcook them the least little bit. I’ve tried marinades, brines, and sauces. An easier solution is to buy skinless chicken breasts with the bone intact. The bone adds cooking time, but it also keeps the chicken meat flavorful and moist.
Here’s how I “fry” a chicken breast. First, I preheat a dry skillet over medium-high heat (this needs to be a quality stainless or cast iron skillet; aluminum may warp). Then I position the breast in the pan (do not move or the meat will tear). It will stick to the skillet. Cover, lower the heat to medium, and time for 20 minutes. Turn the chicken and cook another 5 minutes or until juices run clear. Remove the chicken then add a little liquid to the pan and whisk up the cooked on “fond” for au jus gravy. The chicken is crusty good yet tender and moist on the inside.
In the time it takes to cook chicken breasts, you can have your vegetables steamed, your drinks poured, and the table set. Thirty minute meal!
Filed under chicken, cooking, Healthful Eating
King Ranch Chicken Casserole is a South Texas favorite because it travels well, freezes, and tastes great. The best part for me is that it’s made in advance , which makes it a great time-saver, especially when you’re expecting company. I thank my Houston friend, Bonnie Clyburn, for introducing me to this delicious dish. I’ve downsized and lightened the original recipe. Feel free to double the recipe for a crowd.
KING RANCH CASSEROLE
Ingredients:
7 6” corn tortillas, cut into large strips
2 Tbsp. real butter
1 cup chopped onions
1 clove minced garlic
1 4-oz. can green chilies, rinsed and drained
1 14½-oz. can diced tomatoes and green chilies
½ tsp. salt
¼ tsp. black pepper, freshly ground
Pinch cayenne pepper
3 cups cooked chicken, diced
1 can low sodium condensed cream of chicken soup
1 can low sodium condensed cream of mushroom soup
½ cup light sour cream
2 cups grated 2% Colby-Jack cheese (I use my Vitamix to grate cheese)
1 cup low sodium chicken broth
¼ cup chopped fresh cilantro (optional) for garnishDirections:
Spray a 9″ X 13″ baking dish with nonstick cooking spray. Cover bottom of dish with half the tortilla strips.
In a large skillet over medium heat, melt the butter. Sauté onions, garlic, and green chilies until softened (about 3 minutes).
Add tomatoes and green chilies to the skillet and reduce heat. Simmer until liquid evaporates.
Stir in the salt, pepper, and cooked chicken. Remove from heat.
Spread half of this mixture over the tortilla strips covering the bottom of the baking dish.
In a mixing bowl, combine the soup and sour cream. Spread half of the soup mixture over the layer of chicken and tomato mixture in the casserole.
Sprinkle half of the cheese over the casserole.
Create another layer with the tortilla strips, chicken mixture, remaining soup mixture, and remaining cheese.
Pour the chicken broth over the casserole. Cover the casserole with plastic wrap and refrigerate overnight.
To serve, preheat oven to 325° and remove casserole from the refrigerator to sit (at least 15 minutes, up to an hour).
Bake the casserole (uncovered) 1 hour, or until cheese browns and casserole bubbles.
Remove casserole from oven and allow it to cool at least 10 minutes. Sprinkle with fresh chopped cilantro (optional) and serve.Yield: 4 – 6 servings.
Filed under casseroles, chicken, Cilantro, Healthful Eating, Mexican, Recipes
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