Crockpot Chicken Stew

I'll detail this later but for now, here is my crock pot chicken stew for Angela♥

Ingredients:

• 2 boneless skinless chicken breasts, cut into small bite-sized pieces
• 2 cans cream of chicken soup
• 4 medium red potatoes, washed & diced
• 1/2 cup frozen chopped seasoning blend or onions
• 6 cups of your favorite veggies (corn, peas, mix veg, broccoli, spinach, carrots, etc.  Literally ANYTHING you like!)
• 1 qt chicken broth
• Seasonings to taste (I've used mrs. dash, italian seasoning, salt, pepper, Tony's, etc)

TIP: Cut all veggies into similar sized pieces for even cooking

Directions:

1. Put everything in your crock pot and put it on high for 6-8 hours.

OPTIONAL:

Add in 1-2 cups minute rice during the last hour

Add in 1/2 cup softened cream cheese, sour cream, or milk right before serving to make it creamy. (DIVINE!!)

Add 1/2 c water & 2 T cornstarch (slurry) in the last 1/2 hour to thicken if you prefer a thicker stew.

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Broccoli Rice Chicken Casserole

Simple to make, since most of it is done in the microwave. If you have leftover chicken and/or rice it's even FASTER!

Ingredients:

 

• 2T olive oil 
• 1 cup frozen seasoning blend
• 1 lb chicken cut into bite-size pieces
• 10 oz bag broccoli florets
• 3 cups cooked (leftover?) rice
• 1 can cream of chicken soup
• 1 chicken soup can of lowfat milk
• 8 oz shredded or cubed American cheese
• Seasonings & fresh herbs to taste

 Directions: 

1. Saute seasoning blend and chicken in olive oil until vegetables are tender and chicken is cooked through. 
2. Put broccoli and a few tablespoons of water in a microwave safe bowl and microwave 5-7 minutes until tender (or use the steamable bags to save a dish). Drain water from broccoli, mix in rice, herbs, and salt/pepper to taste.
3. In another (larger) microwave safe bowl add soup, milk, and cheese & microwave 5-7 minutes until cheese is melted, stirring occasionally.
4. Combine all ingredients in the cheese mixture, tossing to coat evenly.
5. Allow to sit 5-10 minutes to absorb all the cheese mixture. It thickens up like a grown up mac & cheese!

Goes great with a side of garlic bread!

 

This week's Meal Plan

Am I really back???

YES!! And there is so much going on! I am in the process of copying my blog to WordPress. I am not leaving Blogger, but I have a lot of friends over there and this way I can accommodate more people. Still not sure on the layout there.... it's making me nuts trying to decide LOL! Meanwhile for here I found this Lil Piggy at Yummy Lolly and thought it was too cute. So he'll be out mascot for a while.

Now.. Dinner.. That's why we're here right?

My friend Kellie from an online forum I frequent had this AWESOME Chicken Tortilla Soup Recipe up at her blog the other day and I had to try it. It is simmering right now and OMG the house smells so good!!

My changes (Yes, you know I can't just make a recipe):

• Uncooked chicken sauteed with the veggies, because I had none cooked.
  
• Frozen Seasoning Blend in place of onions, because I am lazy.
  
• Flour tortillas, because I didn't have corn tortillas.
  
• Added frozen corn... it was there & sounded good LOL!

Please check her blog out she is amazing!

Until we cook again,
Anne

Parmesan Chicken & Rice dinner

What you need:

1. 1 Tbsp. oil 4-6 chicken thighs
2. 1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
3. 1-1/2 cups water or milk
4. 2 cups instant white rice, uncooked
5. 1 pkg. (10 oz.) frozen peas, thawed
6. 1/4 cup grated parmesan cheese

What you do:

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 5-7 min. on each side or until cooked through.
4. Remove chicken from skillet.
5. Add soup and water to skillet; stir. Bring to boil.
6. Add rice, peas and cheese; mix well.
7. Top with chicken; cover.
8. Cook on low heat 5 min.
9. Serve sprinkled with cracked black pepper.

(Adapted from Kraft Foods)

Chicken Stuffed Skillet

What you need:

• 1-1/2 cups hot water
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 pkg. (6 oz.) boxed stuffing mix for chicken
• 6 small boneless skinless chicken breast halves (1-1/2 lb.)
• 1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
• 1/3 cup sour cream

What you do:

1. Mix hot water, butter and stuffing mix.
2. Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5-7 min. on each side.
3. Mix soup and sour cream; pour over chicken.
4. Top with stuffing; cover.
5. Cook on low heat 10 min. or until chicken is done.

(Adapted from Kraft Foods)

Cheesy Chicken Broccoli Rice Casserole

What you need:

• 1 lb. boneless skinless chicken, cut into bite-size pieces
• 1 can (14-1/2 oz.) chicken broth
• 1 can cream of chicken soup
  
• 3 cups instant white rice, uncooked
• 1/2 lb. (8 oz.) American cheese, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed

What you do:

1. Cook chicken in large nonstick skillet on medium-high until chicken is done.
2. Stir in broth & bring to boil.
3. Add rice, cheese and broccoli; cover.
4. Remove from heat. Let stand 10 min.
5. Stir until cheese is completely melted and mixture is well blended.

(Adapted from Kraft Foods)

BBQ Rub Crock Chicken & Rice

I made this rub a while back for some chicken and I don't think I ever blogged it. Haven't used it much because I don't own a grill, BUT it is yummy!

I put it on a whole chicken and threw it in a crock with soem instant rice and wow was it awesome!

Rub Ingredients:

• 1/4 c brown sugar
• 1/4 c salt
• 1/4 c paprika
• 3 T black pepper
• 2 T garlic powder
• 2 T onion powder
• 1 t cayenne pepper
• 1 t dried herb (basil, parsley, thyme..or just whatever you have handy)

Directions:

1. Mix all together in a tightly sealing container. Good for 6 months... if it lasts that long.
   

Recipe Ingredients

• 1 whole chicken (or whatever chicken forms you like LOL)
  
• BBQ Rub to coat well
• 2 cups instant rice

Directions:

1. Rub chicken well with BBQ Rub, patting it in well.
2. Spray crock bowl lightly with cooking spray.
3. Put chicken in crock pot; cover & set on low for 8 hours or high for 4 hours (or covered in 350° oven for 2-3 hours)
4. After 7 hours (3.5 for hi) have passed, remove the chicken (carefully it will be falling off the bones. and drain all liquid from crock.
5. Drain fat off and add enough water to make 2 cups.
6. Stir dry instant rice and water/basting mixture together and put in bottom of crock then add chicken back.
7. Re-lid and cook for remaining time.
8. IF USING OVEN: remove liquids and continue by floowing stove top directions for rice. Wrap chicken in foil to keep hot or leave in oven.

This week's Meal Plan

Creamy Chicken Garden Soup

I adapted this recipe to create our own flavor.... took out some calories and sodium (butter & salt), added some veggies (potatoes). WE LOVED THIS!! And it made enough to set aside some for soup & sammies later in the week! Hubby said he even prefers it over the "usual" tomato broth beef veggie soups you normally see.

Ingredients:

• 1 package (16 ounces) frozen pepper stir-fry vegetable mix
• 1 c frozen diced potatoes
• 1 c frozen corn
• 1 c frozen spinach
  
• 1 medium zucchini, sliced
• 2 bone-in chicken quarters, skinned
• 1/2 t minced garlic
• 2 cans (14 ounces) fat-free chicken broth
• 2 springs fresh thyme (1/2 t dry)
• 2 handfuls uncooked egg noodles
• 1 c half-and-half
• 1 c frozen green peas, thawed
• 2 T chopped parsley
• 1 t coarsely ground black pepper

Directions:

1. Place stir-fry vegetables, corn, spinach, and zucchini in bottom of crock pot slow cooker. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
2. Stir in remaining ingredients. Cover; cook 20 minutes longer, or until noodles are done.
3. Meanwhile, de-bone and chop chicken. Return to crock pot slow cooker. Let stand 5 minutes before serving.

Confetti Pasta Salad

My kids loved the corn chowder. I got sooo many veggies in them because I called it Confetti soup! SO today CONFETTI PASTA SALAD! As I type this they are scarfing it down!

Make it vegetarian by omitting the chicken.... if its for a hard core "no dairy" vegetarian... I dunno what to do LOL!

• 1 lb tri-color (garden) pasta
• 1/2 c seasoning blend
• 1 bag frozen mixed veggies
• 1 small cucumber seeded and diced small
• 8 oz fat free plain yogurt
• 8 oz sour cream
• 1/4 c Italian dressing
• 1 can chicken breast (12 0z) drained
• Fresh and/or dried herbs and seasonings to taste
• 1 cup cheese blend

Add-ins if you have/want it (we used all of this!):

• 1 sm. zucchini, quartered and sliced thin (steam with veggies)
• Grape/cherry tomatoes sliced in half (do not cook)
• 4-5 small radishes grated
• Raw shredded carrots for crunch

Preparation:

1. Cook noodles, drain, and cool
2. Saute seasoning blend and cool
3. Steam mixed veggies and zucchini together and cool.
4. Combine all ingredients in large bowl and mix gently.
   

I'd say it was about.. $5?? Give or take a little, I had a lot of stuff hanging about ijn the freezer & pantry... and there is a bowl full left. I'll probably use it for a side tomorrow.

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This week's Meal Plan

Miserly Meal #7- Country Captain

Moving the meal plan around a little. It has been raining and muggy/humid as all get out here and the hogie roals I bought for the meatball subs got moldy. I hate Louisiana.

So rather than just make a spaghetti with the meatballs, I'm moving on to the counntry Captain over pasta. This miserly meal is not courtesy of Jonni McCoy, though we have has lots of fun with her book!

Country captain is touted as a southern dish and served over rice, thick with vegetables and sauce. Born and raised in southern Louisiana (any farther south and I'd get very wet! SPLASH!!! -- in the gulf...) I had never heard of it, until I got my premiere copy of Food Network Magazine. It was #30 in a pull out flyer called "50 Recipes for Marinara Sauce" Very simple, and I have expanded on it just a bit. We've tried several recipes from the flyer and it is definitly worth keeping a few $1 cans of sauce in your pantry.

The noticeable changes were that after the first time pulling all the meat off the bone for the kids at the dinner table - I swore to only use boneless skinless chicken. If I have breasts and thighs I use a little of both, if I'm buying specifically for the dish, I buy whatever is on sale. The second big change is that we have enough rice dishes... we use pasta!!

This was the very first dish that ever brought that little jar of curry powder into my kitchen, and I am thankful for it. It has opened up so many doors to new exciting dishes & flavors!

This runs about $4 plus pantry items and gives us two full meals with lunch for hubby. So about 40¢ per serving!!!! I have also frozen half in the past and it comes out great.

Country Captain

• 1 lb pasta (have fun with shapes! The girls want shells today!)
• (OR rice if you prefer to serve it over rice)
  
• 1-2 T oil (olive is nice)
• 1 lb boneless skinless chicken cut into bitesized pieces.
• curry powder to taste
• Tony's or season salt to taste
• Salt & pepper
• 1 c seasoning blend or chopped onions
  
• 1 jar fav pasta sauce

Directions:

1. Prepare pasts as directed on box, draining it just shy of al dente so it doesn't overcook in the sauce later, OR cook rice and leave it set to warm.
   
2. Season chicken lightly with curry and Tony's. Leave S&P for later. You can always add more of everything. These are strong spices and you can't take it away once added.
3. Warm oil in a deep pot or skillet and saute chicken and seasoning blend until the chicken is lightly browned.
4. Add pasta sauce and simmer gently until chicken is cooked through then taste for seasoning.
5. Toss in pasta or serve over rice.

Miserly Meal #2 Chicken Florentine

Another Miserly Meal from Jonni McCoy's book!

As usual I traded in the tuna for canned chicken because of a family allergy but many canned meats trade out that way. For a tasty splurge you can try crab, canned salmon, or any other favorite canned flaky meat you prefer. You can also forgo the baking and just let the heat of the pasta melt the cheese for a warm rather than baked dish.

Chicken Florentine

Serves 6 at about 87¢ per serving
Use canned tuna (the original recipe) and save 20¢ per serving!

Ingredients:

1. 8 oz egg noodles
2. 16 oz frozen spinach, thawed & drained
3. 6 oz canned chicken, drained
4. 2 cups grated cheese (called for cheddar, I used colby jack) plus,
5. handful of cheese or Parmesan for the top.
   
6. 1 t onion powder
7. 1 t garlic powder
8. 1/2 t pepper
9. 1/4 t celery seed
10. 1/4 t salt

Directions:

1. Boil the noodles according to the package and drain.
2. Add the remainder of the ingredients to the noodles and mix well.
3. Pour contents into an ungreased 9x13 pan.
4. Top with a sprinkle of shredded cheese or Parmesan
   
5. If you do not want edges to crisp cover with foil.
6. Bake at 325° for 10-15 minutes until the cheese melts and center is warm.

Enjoy!

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Chicken Patty Cakes

The Menu

Chicken Patty Cakes
Original recipe was for tuna, but
I made them with canned chicken
(hubby has tuna allergy).
YUMMYYYY!!!!
He had it for lunch today and has been begging me
all day to make it again soon!

I forgot to take pictures :(

The Recipe

Adapted from KraftFoods.com's Tuna Cakes

1. 1 12 oz can of chicken- drained, flaked ($2)
2. 1 pkg. (6 oz.) Stuffing Mix for Chicken ($1)
3. 1 cup Shredded Cheese (I used colby/jack) (50¢)
   
4. 3/4 cup water (FREE)
5. 1 carrot, shredded (pennies)
6. 1/3 cup Mayonnaise (pennies) 2 Tbsp. Sweet Pickle Relish (pennies)

• Mix it all together
• Divide into 8 equal patties
• Brown in non stick skillet on both sides.

Served on buns lightly mayo'd and a dab of sweet relish
and curly fries ($1.55) on the side.

Total: $5 including the side and a 2 patty lunch the next day!

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