Potato-Crusted Chicken Casserole

This is an awesome recipe for leftover whole chicken. My husband claims that he hates casseroles, but really liked this. This is basically chicken pot pie without the crust. It takes a little effort but is well worth it.

Ingredients

• 1 large potato, thinly sliced
• 1 tbsp Olive Oil
• 1/2 tsp salt
• 1/4 tsp pepper
• FILLING:
• 1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
• 2 teaspoons Olive Oil
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups fat-free milk
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons shredded cheddar cheese
• 2 cups frozen peas and carrots
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• Dash rubbed sage
• CRUMB TOPPING:
• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• 1/2 teaspoon garlic powder

Directions

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.
• Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables and seasonings. Spoon into potato crust.
• Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.

Chicken Diable

This recipe is fantastic served with rice and steamed veggies. Sweet and spicy with a very aromatic

sauce. Heavenly! Make this as hot or as mild as you want with your choice of curry and mustard. Feel free to use chicken breasts if you prefer, although thighs make this more budget conscious. The best part of the this recipe is that you can easy half it to make 4 servings or multiply it for a crowd.

Ingredients
8 chicken thighs (bone in - skin on)
1/4 cup prepared mustard
1/2 cup honey
1 tsp curry powder
1/2 tsp salt
2 Tbsp butter

Mix all ingredients (minus chicken) in a 9x13" pan and sauce it. Add chicken thighs and roll them in the sauce. Cook uncovered 350º for 1 hour and baste them once during cooking. Serve over rice. Yield: 8 servings.

Cheesy Penne with Broccoli

• This recipe is great for kids. My kids and I like this for a easy and light lunch, my husband needs something extra like a chicken breast.

  

  Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Fettuccine Alfredo with Bacon

My family adores bacon, so when I make this recipe I cook a whole pan of bacon and put what I don't use out for munching. My kids can't get enough of this easy pasta dish. The best part is that it tastes like you spent hours, but it only takes about 30 minutes. For a more substantial meal top with cooked chicken breast slices.

Ingredients:
8 oz uncooked fettuccine
2 slices bacon
1 tsp minced garlic
1 Tbsp flour
1 cup milk
2/3 cup (about 2.5 oz) Parmigiano-Reggiano cheese
1/2 tsp salt
2 Tbsp fresh parsley or 2 tsp dried
1/2 tsp freshly ground black pepper

Directions:
Place bacon on a baking sheet at bake at 425º for about 20 minutes or until done. (Remember you can make a whole pan as easy as 2, and you can refrigerate for up to 2 weeks and have pre-cooked bacon on hand for a recipe such as this one).

Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl reserving 1/4 cup cooking liquid.

While pasta cooks, preheat skillet. Add bacon grease or olive oil to pan and then add garlic; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper. Yield: 4 servings.

While pasta cooks,

Ethiopian Cabbage and Potatoes

INGREDIENTS
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

DIRECTIONS
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Sesame Salmon with Arugula, Green Onions and Lemon

This recipe just screams spring with a light citrus flavor. The best way to enjoy this is to get a little bit of everything in each bite.

Ingredients

4 (6-ounce) sustainable salmon fillets
Cooking spray
1/4 cup sesame seeds
1/2 teaspoon salt, divided
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cups (1-inch) slices green onions
1 lemon thinly sliced and halved
1/4 teaspoon black pepper
1 cup baby arugula

Preparation

1. Preheat oven to 400°.

2. Arrange salmon in a single layer on a jelly-roll pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.

3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.

Healthy Cheddar Drop Biscuits

I NEVER buy buttermilk but like the effect while baking, so my quick and healthy solution is to simply use powered buttermilk. You can find it right next to the regular powdered milk. Your life will never be the same! If using powdered buttermilk, mix the power in with the other dry ingredients and add the required water at the buttermilk step. Enjoy!

Ingredients

• 1 cup all-purpose flour
• 1 cup cake flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder, divided
• 1/4 teaspoon baking soda
• 4 tablespoons cold butter, divided
• 1/3 cup finely shredded cheddar cheese
• 1 cup buttermilk
• 1/2 teaspoon dried parsley flakes

Directions

• In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.
• Drop by two tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm. Yield: 15 biscuits.