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Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts

This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water
1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base
1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)
2 tsp dried minced onion
3+ carrots, grated
pinch of dried minced garlic
Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)
Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

Chicken Noodle Soup

 This was Olive Garden worthy!!! (in my opinion!!)
I sort of mixed things up on a Lasagna Roll Up recipe... I had the Idea from the Chicken Lasagna... but it really is nothing like it! Try it and you will see!! I found the recipe for the Alfredo sauce here on foodnetwork.com and the way to cook the chicken also... from there it just became what it is.

The Chicken:
2 large *thaw* chicken breasts sliced (fajita style)
2 *fresh* cloves garlic, minced
1 T Olive Oil
1 1/2 C. FRESH Spinach leaves
Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Cook until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce:
4T Butter
1 clove fresh garlic, minced
2T flour
2 C Cream
1/2 C. milk
1C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream and milk and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:
24 oz (1LB 8oz) cottage cheese
1 egg
1/4 C Parmesan cheese
Mozzarella cheese
Parsley
salt and pepper
9 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom. **You will have left over filling but only 9 rollups fit in the pan**

Mix some sauce into the chicken... just enough to spoon on top of each roll up (you will have left over sauce I still had about a 1/2 cup or just a little more left over) and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color (I added the tomatoes after the picture was taken)

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling.

Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

Chicken Alfredo Lasagna Roll Ups


I am reposting the recipe because it has been on the blog for over 2 years and I took some new pictures. Plus, I've found making individual pot pies rather than 1 big one helps them cook better.


Crust:
Click here for the recipe. I just used the dough from a previous batch and let them thaw all day to room temperature.

Roll out one crust and place it in the bottom of 9 inch pie dish. Roll out top crust and leave until your filling is done.

Chicken:
2 chicken breasts, thawed
Salt and pepper

Place chicken in glass baking dish and sprinkle with salt & pepper. Cover with foil. Bake chicken at 350 for about 40-45 minutes or until done. Cut up all veggies while chicken is cooking. After chicken is done, put chicken on cutting board to cool. After it is cooled, cut up into desired chunks. (Note: I've found that baking the chicken keeps it much more moist than boiling it. If you don't care, then just boil it or for even quicker cooking time, cook it in a George Foreman grill and sprinkle with the salt & pepper. This takes about 15 minutes but it's a little crisper on the edges.)

Filling:
1 1/2 cups water
1 1/2 Tbsp chicken soup base
1 cup potatoes, cubed to desired size
1/3 cup carrots, chopped to desired size
3 Tbsp celery, chopped into itty bitty pieces
A couple shakes of dried minced onion

Individual foil pie dishes
(Recipe makes 5)

Boil all veggies until they are still firm, but close to done. If needed, add more water if the veggies are absorbing a lot of the water. Add 3 Tbsp to 1/4 cup cream of chicken soup. Add more chicken soup base if needed to taste. Add salt -if needed- and pepper to taste. Stir in until blended, with a taste check afterward, of course! :) (If you want your pie more runny/juicy add a little extra soup/water.) Let cool slightly. Add in chicken and pour into pie dishes. I buy the foil individual pie dishes. They come in a pack of 6. I just reuse them and wash them in the dishwasher! Super easy. The pies cook better as individual rather than one big one.

Put top crust on top and flute the edges. With a sharp knife, cut about 4 slits in the center to let steam escape.



Bake at 425 for 15 minutes. Lower oven temperature to 350 and cook for an additional 10 minutes or less... just until golden brown. (I got mine a little too golden this time... as you can see in the picture.) Maybe a little foil around the edges? I've done that for other pies, so I guess it would work for this, too.
Let set up for about 5 minutes and then serve.
Note: You could do other veggies if desired. I'm not a pea or green bean person so I opted for potatoes, celery, and carrots. If you do peas, cook them separately and throw them in at the end with the chicken. I guess you could do frozen veggies, but I've found that fresh tastes soooooo much better. It's worth all the effort to cut it all up and have it taste so yummy.

Chicken Pot Pie

from Mom

2 lbs hamburger
2 1/2 Tbsp + 1/2 tsp brown sugar
1 cup ketchup
8 oz tomato sauce
1 cup water
1 Tbsp Worcestershire
1 Tbsp white vinegar
1 Tbsp minced onions
1/4 tsp mustard
2 -3 bay leaves

Brown hamburger and drain. Add all ingredients and simmer until desired consistency. Remove bay leaves before serving. Serve on toasted buns.

Note: The recipe above is for a half recipe. (Sometimes I even do a half of a half!) A full recipe calls for 4 lbs hamburger, 1/3 cup brown sugar, 2 cups ketchup, 16 oz tomato sauce, 2 cups water, 2 Tbsp Worcestershire, 2 Tbsp white vinegar, 2 Tbsp minced onions, 1/2 tsp mustard, 5 bay leaves. My mom prefers to make a whole batch and freeze the rest. It freezes really well.

Lo-fat tip: Use ground turkey in place of the hamburger.

A Family Favorite: Sloppy Joes


This recipe has been roaming around several recipe blogs. There's one version here at Mmm.. Cafe. She got it from Rachel Ray. I thought these sound like fun. My kids loved them and getting to make them with their own desired toppings. A fun activity for family night or for a Saturday dinner at home.

1 tube Pillsbury Grand Flaky Layers biscuits
1 jar Ragu pizza sauce
Desired pizza toppings, we like canadian bacon, pepperoni, sausage, etc
Shredded mozzarella

Cut biscuits in half to make 2 circles. (Mmm.. Cafe suggested trying to get 3 circles out of each biscuit, but I had a hard time getting 3, so I just did 2.) Grease a muffin pan and carefully push up the sides. Bake at 350 for 8 minutes.
Per Mmm... Cafe's suggestion, I also put the little cups on a baking sheet to finish cooking. I undercooked mine by about 3 minutes so mine aren't as golden brown as they should be. Make sure you cook them long enough or they'll be a little bit dough-y after the sauce has cooked and the cheese has melted. And nobody likes dough-y pizza. The dough will puff up a little bit so just use a spoon and push it to the sides so you have a little pocket to put the sauce. Spoon about a tablespoon of sauce into each pizza. Add desired toppings and sprinkle with cheese. Put back in oven until cheese is melted, about another 7 minutes or so.

Enjoy! Makes 16 mini deep dish pizzas.

Note: These reheat very nicely under low broil for 3 or 4 minutes. They crisp back up and are warm and bubbly.

We make another version of these, mini breakfast pizzas. I'll be posting the recipe soon. They are also a fun recipe to make with your kids.

Mini Deep Dish Pizzas

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