Score! A few weeks ago, I tried a creamy chicken slow.cooker recipe and couldn’t believe how much The Hubby loved it.
“The best dish you ever made!” he exclaimed.
Really? Because that was really easy!! Like, too easy!
I made it again on Sunday, except I didn’t use the slow.cooker.
Mushroom Chicken With Corn and Brown Rice
2 large chicken breast, boneless and skinless of course!
1 can of fat-free condensed mushroom soup
1/2 can of chicken broth
1 can of corn niblets
1 1/2 cup of chopped button mushrooms
2 cups brown rice
Directions
1.Preheat oven to 375F for 5 minutes. Then place the chicken breasts on a shallow pan (drizzled with olive oil). Leave in the oven for 20 minutes.
2.Take chicken breasts out and flip them over. Instead of salt, I added my lovely Greek spices. Nom, nom. Leave in oven for another 20 minutes. The chickens were frozen and rather thick so I used up the whole 20 minutes. 40 minutes and the meat was juicy and tender. If your chicken is already defrosted and small, you might only need 15 minutes?
[While waiting for Step 2 to complete, proceed with preparing the sauce.]
3.Chop/slice the mushrooms. The Hubby does not care for mushrooms so I chopped them into little tiny cubes. Small enough that he won't be able to pick them out. Hey, he has a smart wife! You can chop/slice them to any size you want.
4.Heat a large skillet/pan/whatever for 2 minutes (medium heat). When it starts to heat up, melt 1 tbsp of butter. Note: I didn’t add ‘butter’ to the ingredient section above because I don’t want to admit that I used butter.
5.Add chopped mushrooms to the pan and stir fry for 3 minutes.
6.When mushrooms are cooked, add the mushroom soup and 1/2 can of chicken broth. Actually, I think I only used 1/4 of the can. Stir until you get the desired consistency. Add more broth if sauce is too thick.
7.By then, the chicken is ready. Yes, it took me 20 minutes to do Step 3 to Step 6. Sad.
8.Slice the chicken and add the pieces to the pan. Turn off the heat and let the chicken hangout with the sauce. This step is optional. If you want don't want to slice the chicken, you can just pour the sauce on the chicken as is. I added the extra step because that's how I roll.
By the time the mushroom chicken was done, so was the rice! Thank goodness for my rice cooker!
I actually made the dish for our lunches so I grabbed six lunch containers (3 medium, 3 small – we are working on portion control). After spooning the rice and mushroom chicken, I added 1 heaping tablespoon of the corn niblets to each container. Maybe two heaping tablespoons. I didn’t add the corn while making the sauce because I wanted to keep the crunch! And it’s nice to see the bright yellow things when you open the lid. Darnit, I didn’t take a picture!!!
So there you go! A really simple recipe! Just watch out for Step 4, it’s a little dicey.
Har. Har.
Tuesday, February 23, 2010
Friday, February 19, 2010
Tuna Potato Chip Casserole - FAIL.
I like tuna and for awhile, I’ve been searching for tuna recipes, particularly casseroles.
So I tried one last night:
Tuna Potato Chip Casserole
Ingredients
1 can of light tuna
1 can of fat-free condensed mushroom soup
1 can of peas (drained)
1 cup of shredded Swiss cheese
1 bag of plain potato chips
(I think the potato chips just cancelled out the ‘light’ & ‘fat-free’ components.)
Directions
1.Preheat oven to 350F for 5 minutes.
2.Grease a small/medium casserole dish.
3.Layer with: crushed potato chips, tuna flakes, peas, mushroom soup, and shredded Swiss cheese (in any order).
4.Repeat layer (the dish I used was small and deep so I made two fat layers).
5.Last layer – instead of crushing the chips, I covered the mushroom soup with whole potato chips then layered it with the cheese.
6.Cover with aluminum foil.
7.Leave in oven for 30 minutes, uncover and wait another 10 minutes.
What went wrong? The fishy taste intensified like a millions times and me not like fishy taste. Also, I was surprised that it wasn’t really hot. I thought leaving it in the oven for 40 minutes would burn the darn thing but nope, I didn’t have to cool it before eating.
I suppose the meal wasn’t too bad since I finished 2 servings! I just couldn’t make up my mind about the sharp taste. Was it the fish? The salty chips? Or my dirty hands?
I let The Hubby try and he noticed the fishy taste right away. He didn’t mind it much but suggested maybe next time to try chicken. And I agree! Everything else was yummy except for the fishy taste.
We’re both having it for lunch today (with slices of French bread) so hopefully it won’t be too bad.
And I can’t wait to try it with chicken! Maybe I'll add a few spices – like salt. Is salt a spice? Because I thought was a bit bland. Maybe I’ll bake the chicken first with Greek spice (yummers). That should add mo’ flava!
*****
Update:
The tuna casserole ended up tasting so much better overnight! Even The Hubby noticed that the fishy taste was gone! Still, I don’t think I will make this again. I’ll always remember how it first tasted but just wanted to report that no one go sick!
So I tried one last night:
Tuna Potato Chip Casserole
Ingredients
1 can of light tuna
1 can of fat-free condensed mushroom soup
1 can of peas (drained)
1 cup of shredded Swiss cheese
1 bag of plain potato chips
(I think the potato chips just cancelled out the ‘light’ & ‘fat-free’ components.)
Directions
1.Preheat oven to 350F for 5 minutes.
2.Grease a small/medium casserole dish.
3.Layer with: crushed potato chips, tuna flakes, peas, mushroom soup, and shredded Swiss cheese (in any order).
4.Repeat layer (the dish I used was small and deep so I made two fat layers).
5.Last layer – instead of crushing the chips, I covered the mushroom soup with whole potato chips then layered it with the cheese.
6.Cover with aluminum foil.
7.Leave in oven for 30 minutes, uncover and wait another 10 minutes.
What went wrong? The fishy taste intensified like a millions times and me not like fishy taste. Also, I was surprised that it wasn’t really hot. I thought leaving it in the oven for 40 minutes would burn the darn thing but nope, I didn’t have to cool it before eating.
I suppose the meal wasn’t too bad since I finished 2 servings! I just couldn’t make up my mind about the sharp taste. Was it the fish? The salty chips? Or my dirty hands?
I let The Hubby try and he noticed the fishy taste right away. He didn’t mind it much but suggested maybe next time to try chicken. And I agree! Everything else was yummy except for the fishy taste.
We’re both having it for lunch today (with slices of French bread) so hopefully it won’t be too bad.
And I can’t wait to try it with chicken! Maybe I'll add a few spices – like salt. Is salt a spice? Because I thought was a bit bland. Maybe I’ll bake the chicken first with Greek spice (yummers). That should add mo’ flava!
*****
Update:
The tuna casserole ended up tasting so much better overnight! Even The Hubby noticed that the fishy taste was gone! Still, I don’t think I will make this again. I’ll always remember how it first tasted but just wanted to report that no one go sick!
Thursday, February 18, 2010
Greek Chicken and Peanut Butter
The Hubby and I went on a huge grocery run last night. It’s always fun going together and productive! Usually if I go by myself, I spend more time browsing the home décor aisle, etc.
But not The Hubby. He does not like to waste his time.
If we’re there to buy groceries, then we’re there buying groceries.
He's so smart.
Last night was Hubby’s games night with his friends so we planned dinner separately. He made a yummy cheese/meat/cracker platter for himself. I didn’t have anything right away; my tummy hasn’t been feeling so great, probably from eating a lot of crap lately.
I eventually got hungry so I made myself a Caesar salad. Used romaine lettuce, zesty garlic croutons, R.enee’s Caesar dressing and a couple splashes of lemon juice. Yummers.
In between watching the O.lympics and D.estination T.ruth, I made lunches for The Hubby and I, plus tried a peanut butter cookie recipe.
For today’s lunch, I made Greek Chicken With Brown Rice:
Greek Chicken
Ingredients:
1 large boneless chicken breast
Greek spices
Olive Oil
1/2 medium onion (chopped)
Directions:
1. I preheated the oven to 375F for 5 minutes.
2. I drizzled a shallow pan with olive oil and baked the chicken breast for 20 minutes.
3. I took the pan out and sprinkled the chicken with greek spices, flipped it over and sprinkled the other half. I didn’t add any salt because the greek spices already have salt in it. I also added some chopped onions (because I LOVE ONIONS)!
4. And put it back in the oven for another 20 minutes.
By then, the brown rice was done (I cooked one cup of brown rice in my mini rice cooker) and tada! Yummy lunch! And really easy.
Oh, with this recipe, I used frozen chicken breast and it worked out fine. If it wasn’t frozen, maybe I would check it at 15 minutes instead of 20 minutes.
And I also made Peanut Butter Cookies! I found a 3-ingredient cookie recipe that I wanted to try for a very long time. I finally made it last night.
Peanut Butter Cookies
Ingredients:
1 cup smooth or crunchy peanut butter
1 cup sugar
1 egg
1 tsp vanilla (optional)
Chocolate chips (optional)
Directions:
1. Preheat oven to 325F for 5 minutes.
2. Mix all ingredients together in a bowl. Before rolling out the balls, you might want to put your bowl in the fridge for a couple of minutes for the mixture to harden (makes it easier, and less messy).
3. Roll 1 inch balls and placed them on a greased baking sheet .
4. Take a fork and press each ball. Add one chocolate chip on each cookie.
5. Bake for 8 minutes.
6. Cool before serving.
If you like peanut butter, then you might like this. I’ll have to ask The Hubby what he thinks since he’s a huge fan of R.eese Peanut Buttercups, because that’s what they taste like – texture and all.
It was quite sweet (and I only used 1/2 cup sugar) and found the texture a little soft. Not chewy, but just soft. I left them in the fridge overnight and tried one this morning. It was a bit harder but obviously no ‘crunch’. I don’t know if that’s how it’s supposed to be or because of the type of peanut butter I used – we bought the ‘natural’ kind with no preservatives, etc.
Oh well, I had fun anyway.
I’ve been reading up on recipes and found so many blogs out there showing their food. I think that’s cool! Maybe I’ll start doing that once in a while, need to take pictures… Which means, need to find nice plates... Which means need to go to the home decoration aisle.
But not The Hubby. He does not like to waste his time.
If we’re there to buy groceries, then we’re there buying groceries.
He's so smart.
Last night was Hubby’s games night with his friends so we planned dinner separately. He made a yummy cheese/meat/cracker platter for himself. I didn’t have anything right away; my tummy hasn’t been feeling so great, probably from eating a lot of crap lately.
I eventually got hungry so I made myself a Caesar salad. Used romaine lettuce, zesty garlic croutons, R.enee’s Caesar dressing and a couple splashes of lemon juice. Yummers.
In between watching the O.lympics and D.estination T.ruth, I made lunches for The Hubby and I, plus tried a peanut butter cookie recipe.
For today’s lunch, I made Greek Chicken With Brown Rice:
Greek Chicken
Ingredients:
1 large boneless chicken breast
Greek spices
Olive Oil
1/2 medium onion (chopped)
Directions:
1. I preheated the oven to 375F for 5 minutes.
2. I drizzled a shallow pan with olive oil and baked the chicken breast for 20 minutes.
3. I took the pan out and sprinkled the chicken with greek spices, flipped it over and sprinkled the other half. I didn’t add any salt because the greek spices already have salt in it. I also added some chopped onions (because I LOVE ONIONS)!
4. And put it back in the oven for another 20 minutes.
By then, the brown rice was done (I cooked one cup of brown rice in my mini rice cooker) and tada! Yummy lunch! And really easy.
Oh, with this recipe, I used frozen chicken breast and it worked out fine. If it wasn’t frozen, maybe I would check it at 15 minutes instead of 20 minutes.
And I also made Peanut Butter Cookies! I found a 3-ingredient cookie recipe that I wanted to try for a very long time. I finally made it last night.
Peanut Butter Cookies
Ingredients:
1 cup smooth or crunchy peanut butter
1 cup sugar
1 egg
1 tsp vanilla (optional)
Chocolate chips (optional)
Directions:
1. Preheat oven to 325F for 5 minutes.
2. Mix all ingredients together in a bowl. Before rolling out the balls, you might want to put your bowl in the fridge for a couple of minutes for the mixture to harden (makes it easier, and less messy).
3. Roll 1 inch balls and placed them on a greased baking sheet .
4. Take a fork and press each ball. Add one chocolate chip on each cookie.
5. Bake for 8 minutes.
6. Cool before serving.
If you like peanut butter, then you might like this. I’ll have to ask The Hubby what he thinks since he’s a huge fan of R.eese Peanut Buttercups, because that’s what they taste like – texture and all.
It was quite sweet (and I only used 1/2 cup sugar) and found the texture a little soft. Not chewy, but just soft. I left them in the fridge overnight and tried one this morning. It was a bit harder but obviously no ‘crunch’. I don’t know if that’s how it’s supposed to be or because of the type of peanut butter I used – we bought the ‘natural’ kind with no preservatives, etc.
Oh well, I had fun anyway.
I’ve been reading up on recipes and found so many blogs out there showing their food. I think that’s cool! Maybe I’ll start doing that once in a while, need to take pictures… Which means, need to find nice plates... Which means need to go to the home decoration aisle.
Subscribe to:
Comments (Atom)