Ingredients:
1 6-oz package of Uncle Ben's Long Grain & Wild Rice (best flavor packet in the world!)
2 C Hot Water
Salt & Pepper to Taste
4 - 6 Boneless, skinless chicken breasts
1 can Cream of Mushroom soup
3/4 can of milk
Directions:
Pour rice into 13 X 9 pan. Sprinkle seasoning over rice, and pour hot water. Mix a little bit. Lay the seasoned chicken on rice, seal tightly with foil. Bake at 375 for 1 hour 15 minutes. Mix soup and milk together, and pour over mixture. Cook uncovered for 30 minutes or until soup is bubbly.
This one doesn't freeze so well, but is super easy to make...even my husband can do this one!
Wednesday, May 28, 2008
Mmmmm-Possible Chicken Pot Pie
This is one of those recipes my mom used to make when she was working full-time that tasted as though it was made and slaved over for hours...
Ingredients:
1 2/3 C frozen mixed veggies - thawed and drained (frozen don't get quite as mushy when the pie is done)
1 C cooked chicken, cut or shredded
1 can Cream of Chicken Soup
1 C Bisquick (or other baking mix - I make my own)
1/2 C milk
1 Egg
Directions:
Heat oven to 400 (425 for high altitude). Mix veggies, chicken & soup in 9" pie plate. Stir baking mix, egg and milk together and pour over chicken mixture. Bake for 30 minutes.
Once this is made, it can be frozen, and then just defrosted and re-heated in the oven.
Ingredients:
1 2/3 C frozen mixed veggies - thawed and drained (frozen don't get quite as mushy when the pie is done)
1 C cooked chicken, cut or shredded
1 can Cream of Chicken Soup
1 C Bisquick (or other baking mix - I make my own)
1/2 C milk
1 Egg
Directions:
Heat oven to 400 (425 for high altitude). Mix veggies, chicken & soup in 9" pie plate. Stir baking mix, egg and milk together and pour over chicken mixture. Bake for 30 minutes.
Once this is made, it can be frozen, and then just defrosted and re-heated in the oven.
Chicken Delicious
This is my mom's best "Care" recipe. She often makes it when she is taking meals to folks that are down with surgery etc, but it is so easy, we eat it about once a month around our house!
Ingredients:
6 boneless, skinless chicken breasts rinsed and patted dry. (I use a mix of breasts, and leg/thigh for juicier results)
1 can Cream of Mushroom soup
1 can Cream of Chicken or Celery soup
salt & pepper to taste
Paprika
1 Tbsp lemon juice
Directions:
Put chicken in crock pot, and cover with other ingredients. Cook on low in your 6 - 8 hours. Serve with rice, noodles, biscuits, dumplings and a cooked veggie or salad.
This recipe can be made ahead, doubled, tripled etc.
Ingredients:
6 boneless, skinless chicken breasts rinsed and patted dry. (I use a mix of breasts, and leg/thigh for juicier results)
1 can Cream of Mushroom soup
1 can Cream of Chicken or Celery soup
salt & pepper to taste
Paprika
1 Tbsp lemon juice
Directions:
Put chicken in crock pot, and cover with other ingredients. Cook on low in your 6 - 8 hours. Serve with rice, noodles, biscuits, dumplings and a cooked veggie or salad.
This recipe can be made ahead, doubled, tripled etc.
Chili
This is for Zann - hoping this will help as the Little Person's imminent revival rapidly approaches...
Prep Time : 25 minutes
Cook Time: At least one hour
Ingredients:
1 lb of ground meat (I use beef, but you can use turkey if you'd like)
Large can of Kuner's Chili Beans In Sauce (your flavor/temp choice)
Large can of Tomato Sauce
4 ounce Tomato paste
Salt
Pepper
Chili Powder
Directions:
In large skillet, brown ground meat, season with salt and pepper to taste. Drain well. In large stockpot, combine Chili Beans, Tomato Paste and Sauce with one can of water for each can of tomato product. Add meat. Season with about 3 Tbsp of Chili Powder. Bring to a boil, reduce heat, and simmer for at least one hour, stirring frequently to avoid sticking.
This recipe can be doubled, tripled, or even quadrupled, depending on the size of your stockpot. Simply ladle into your freezer container/bag, seal tightly and freeze. You can then defrost it just enough to dump the contents into your crock-pot, and heat through.
We eat this with tortillas, rice, tortilla chips, or corn bread/muffins. I often top it with shredded cheese, sour cream, and some times chopped onion. No ice cream here, sorry Farmie! hee hee...
Prep Time : 25 minutes
Cook Time: At least one hour
Ingredients:
1 lb of ground meat (I use beef, but you can use turkey if you'd like)
Large can of Kuner's Chili Beans In Sauce (your flavor/temp choice)
Large can of Tomato Sauce
4 ounce Tomato paste
Salt
Pepper
Chili Powder
Directions:
In large skillet, brown ground meat, season with salt and pepper to taste. Drain well. In large stockpot, combine Chili Beans, Tomato Paste and Sauce with one can of water for each can of tomato product. Add meat. Season with about 3 Tbsp of Chili Powder. Bring to a boil, reduce heat, and simmer for at least one hour, stirring frequently to avoid sticking.
This recipe can be doubled, tripled, or even quadrupled, depending on the size of your stockpot. Simply ladle into your freezer container/bag, seal tightly and freeze. You can then defrost it just enough to dump the contents into your crock-pot, and heat through.
We eat this with tortillas, rice, tortilla chips, or corn bread/muffins. I often top it with shredded cheese, sour cream, and some times chopped onion. No ice cream here, sorry Farmie! hee hee...
Freezer Chicken Pot Pies
This came out of a Cook's Country Magazine. You definitely have to freeze these for a few days before you bake them. They are really soupy when you make them but thicken up while frozen and then when baked.
Freezer Chicken Pot Pies
1 1/2 lbs. boneless, skinless chicken breasts
salt and pepper
2Tbls. veggie oil
5 1/2 c. low-sodium chicken broth
2 Tbls. unsalted butter
1 medium onion, chopped fine
3 medium carrots, peeled and chopped
1 celery rib, chopped fine
1/2 c. all-purpose flour
1/4 c. milk
2 tsp. minced fresh thyme or 1 tsp dry
2 Tbls lemon juice
1 (15 oz.) boxes Pillsbury ready to roll pie crust
1 large egg, beaten, plus 1 large egg, beaten, for baking
1 1/2 c. frozen peas
1. To make ahead: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbls. oil in lg dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl.
2. Melt butter with remaining 1 Tbls. oil in now empty dutch oven over med-high heat. Cook onion, carrots, celery and 1/4 tsp. salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.
3. Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. cover with plastic wrap and refrigerate until well chilled, about 1 hour.
4. Unwrap and unroll pie crusts onto lightly floured surface. Glue 2 crusts together using 1 beaten egg. Do this again with remaining two crusts. Cut out 6 pastry toppings(I use the small disposable aluminum rectangle pans and just use the top as a template for your crusts) Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
5. When ready to serve: Adjust oven to middle position and heat oven to 400 degrees. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.
Freezer Chicken Pot Pies
1 1/2 lbs. boneless, skinless chicken breasts
salt and pepper
2Tbls. veggie oil
5 1/2 c. low-sodium chicken broth
2 Tbls. unsalted butter
1 medium onion, chopped fine
3 medium carrots, peeled and chopped
1 celery rib, chopped fine
1/2 c. all-purpose flour
1/4 c. milk
2 tsp. minced fresh thyme or 1 tsp dry
2 Tbls lemon juice
1 (15 oz.) boxes Pillsbury ready to roll pie crust
1 large egg, beaten, plus 1 large egg, beaten, for baking
1 1/2 c. frozen peas
1. To make ahead: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbls. oil in lg dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl.
2. Melt butter with remaining 1 Tbls. oil in now empty dutch oven over med-high heat. Cook onion, carrots, celery and 1/4 tsp. salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.
3. Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. cover with plastic wrap and refrigerate until well chilled, about 1 hour.
4. Unwrap and unroll pie crusts onto lightly floured surface. Glue 2 crusts together using 1 beaten egg. Do this again with remaining two crusts. Cut out 6 pastry toppings(I use the small disposable aluminum rectangle pans and just use the top as a template for your crusts) Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
5. When ready to serve: Adjust oven to middle position and heat oven to 400 degrees. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.
Freezer Cooking
Here is a link to something I've used: 30 Day Gourmet I have the Freezer Cooking Manual and it was a life saver when my boys were little. I still use techniques I learned from it. Like: browning ground beef, pork, chicken or turkey ahead and freezing. Marinating the meat in the freezer(put your meat-chicken, pork or beef-in your freezer container with the marinade and freeze it that way. Then while it defrosts it marinades and all you have to do is 1. remember to take it out of the freezer and 2. cook it up). I also will chop up onion and peppers and freeze those as well. Great for soups or sauces. Hope this helps.
Yummy Easy Potatoes
I kind of made these up, I saw something similar on a food show.
6-8 Potatoes, washed, I use red or yukon
6 Tbls olive oil, divided
salt
pepper
garlic powder
Wash potatoes, dry off. Put in microwave safe bowl, I use glass. Pour 2 Tbls. Olive oil over potatoes, cover with plastic wrap. Microwave on high for about 12 minutes. You want the potatoes to be cooked through but not mushy. Now heat up a skillet. Smash the potatoes with a meat tenderizer, bottom of a glass, rubber mallet, rolling pin, whatever works for you. You are just squishy the potato down flat basically. Then transfer to skillet. Pour remaining oil over potatoes in pan, sprinkle with salt, pepper, garlic powder and any other seasoning you want. Cook in skillet on med-high heat until the potatoes begin to brown and get crunchy. These are wonderful. Even my picky eater likes them.
6-8 Potatoes, washed, I use red or yukon
6 Tbls olive oil, divided
salt
pepper
garlic powder
Wash potatoes, dry off. Put in microwave safe bowl, I use glass. Pour 2 Tbls. Olive oil over potatoes, cover with plastic wrap. Microwave on high for about 12 minutes. You want the potatoes to be cooked through but not mushy. Now heat up a skillet. Smash the potatoes with a meat tenderizer, bottom of a glass, rubber mallet, rolling pin, whatever works for you. You are just squishy the potato down flat basically. Then transfer to skillet. Pour remaining oil over potatoes in pan, sprinkle with salt, pepper, garlic powder and any other seasoning you want. Cook in skillet on med-high heat until the potatoes begin to brown and get crunchy. These are wonderful. Even my picky eater likes them.
A Challenge Request
I know I never really post anything here. I blame it on feeling a little lacking in culinary knowledge in comparison. I'm ashamed to say, I make almost nothing from scratch. But I gain so much from lurking here. And because of that I have a request... I don't know if I need to go through Farmwife for this or if it is kosher for me to just throw it out there like I am here (just let me know Farmy, if I'm going about it all wrong) But I'd like to post a new challenge or topic...
We just bought a freezer. And I am on the hunt for good freezable meals, snacks and tips. I figure this will come in handy in about a month or two when I become a new mom with very little time on my hands.
I'll start things off tonight when I get home with one of my favorites that I've found so far for Freezable Cheese & Potato soup.
We just bought a freezer. And I am on the hunt for good freezable meals, snacks and tips. I figure this will come in handy in about a month or two when I become a new mom with very little time on my hands.
I'll start things off tonight when I get home with one of my favorites that I've found so far for Freezable Cheese & Potato soup.
Hummus
I've never tried hummus before tonight. After going through recipe books I found a recipe for hummus wraps..This one happens to be from Weight Watchers. The family thought it was great for their first time trying (except Pixie and Dragonboy who've had it before store bought)
1 15 oz can of chick peas/garbonzo beans
1 T of Olive oil
2 T of Fresh Squeezed Lemon Juice
1/4 t of ground cumin
1/4 t of salt
2 cloves of garlic
Blend above ingredients in blender or food processor. Serve with baked pita shells or tortillas, or spread on a wrap.
Not sure what to label this under so feel free to put one on FarmWife
1 15 oz can of chick peas/garbonzo beans
1 T of Olive oil
2 T of Fresh Squeezed Lemon Juice
1/4 t of ground cumin
1/4 t of salt
2 cloves of garlic
Blend above ingredients in blender or food processor. Serve with baked pita shells or tortillas, or spread on a wrap.
Not sure what to label this under so feel free to put one on FarmWife
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