I don't know if this is a true version of this. My mom made it the other night for dinner and it was tasty (and I thought it sounded like an excellent way to have lunch leftovers!). She told me the basics, but I don't have yogurt. So here goes with this experiment. I don't have her measures either, so I'm just guessing.
2 large chicken breasts
1 can 98% ff cream of mushroom
1/3 c low fat or fat free mayo
broccoli florets (thawed if frozen)
1 tsp lemon juice
chicken stock (about 4c. or water)
1/2 c shredded cheddar cheese
1/2 c bread crumbs
In a large saucepan heat the stock. If you are using water, be sure to add some herbs to the mix (rosemary, thyme and sage might be good).
When the stock is boiling, put the chicken breasts in. Simmer for 7 minutes.
After 7 minutes, remove the pot from heat and let breasts sit for about a half hour.
Remove the chicken and set the broth back to boil.
Chop the chicken breasts into bite sized pieces and place in a pan with broccoli (I would use a small 8x8 pan, smaller if you have one).
In a separate bowl, mix the soup, 1/2 can chicken stock, mayo and lemon juice. Pour this over the chicken/broccoli mix.
Sprinkle the cheese and bread crumbs over the mix. Bake at 350 for about 20-25 mins.
Tuesday, January 20, 2009
Monday, January 12, 2009
Potato Ham Casserole
This is a little labor intensive, but worth it. A great way to use up leftover ham!
2 lbs potatoes, sliced 1/4" thick
1 c milk
1 c water
cajun seasoning
3 cloves garlic (or more!), chopped
diced ham (as much as you like)
1 c light cream
1 c cheese
In a saucepan, heat water and milk and garlic until boiling.
Add sliced potatoes and cook until almost tender, about 8 minutes.
Using a slotted spoon, remove potatoes from water/milk combination.
In a greased pan, add a layer of potatoes and top with cheese and ham. Sprinkle with Cajun seasoning.
Add another layer, and cover with cheese and ham and Cajun seasoning.
Pour the light cream evenly over the top.
Bake at 375 for about 30-40 minutes, until top is browned.
2 lbs potatoes, sliced 1/4" thick
1 c milk
1 c water
cajun seasoning
3 cloves garlic (or more!), chopped
diced ham (as much as you like)
1 c light cream
1 c cheese
In a saucepan, heat water and milk and garlic until boiling.
Add sliced potatoes and cook until almost tender, about 8 minutes.
Using a slotted spoon, remove potatoes from water/milk combination.
In a greased pan, add a layer of potatoes and top with cheese and ham. Sprinkle with Cajun seasoning.
Add another layer, and cover with cheese and ham and Cajun seasoning.
Pour the light cream evenly over the top.
Bake at 375 for about 30-40 minutes, until top is browned.
Friday, January 9, 2009
Quick and Easy Weeknight Dinner
A few months ago I found what was labeled as Chinese Noodles in the supermarket. They were basically Ramen Style brick noodles without the seasoning pack, and with much less fat. I decided to pick them up. Then I didn't know what to do with them.
Last night we got home late from work and I needed something quick and easy. Teriyaki pork, always a good choice! But what with it? I saw the abandoned noodles, and decided to play. THe result was a very tasty noodle dish/soup.
All tolled, this took me less than a half hour to cook up.
Teriyaki Pork
bottled teriyaki sauce
bread crumbs
2 pork chops, trimmed of fat
If you have time the night before, marinate pork in teriyaki sauce. If not, no major loss.
Put the teriyaki in one bowl or bag, and the breadcrumbs in another.
Dip the pork chops in the teriyaki, coat with breadcrumbs.
Bake at 350 for 15 minutes.
Chinese Noodles
1/2 package Chinese Noodles (less if you don't want leftovers and yes, ramen bricks work fine here)
3 carrots
2 stalks celery
1 small onion
chopped broccoli
chopped cauliflauer
low sodium stock (i used beef, veggie would work here too)
Chop carrots and celery into slices, about 1/8" thick.
Chop onions into rough, large pieces.
Bring the stock to a boil in a medium saucepan. Once boiling, add carrots, celery and onion and cook until tender-crisp.
Add noodles, broccoli and cauliflauer and boil for 3-4 minutes, stirring to separate noodles.
Serve as a soup in a bowl, or strain the noodles and serve on a plate.
This was such a great and filling easy weeknight meal. The husband loved it and I have enough noodles left to make a few lunches.
Also, this reminds me of one of the quick cooking tips I've picked up along the way for marinating meat. I buy meat in bulk packs, so three or four pounds of chicken or pork at once, and then separate it into two person servings. I then put each two person serving into a freezer bag WITH the marinade of my choice (make sure you label the bags). Freeze, and then when you leave for work in the morning, pull out a bag and defrost in the fridge. Voila. Yummy meat. Not so much fuss. This method has really decreased the amount of nights we get take out :)
Last night we got home late from work and I needed something quick and easy. Teriyaki pork, always a good choice! But what with it? I saw the abandoned noodles, and decided to play. THe result was a very tasty noodle dish/soup.
All tolled, this took me less than a half hour to cook up.
Teriyaki Pork
bottled teriyaki sauce
bread crumbs
2 pork chops, trimmed of fat
If you have time the night before, marinate pork in teriyaki sauce. If not, no major loss.
Put the teriyaki in one bowl or bag, and the breadcrumbs in another.
Dip the pork chops in the teriyaki, coat with breadcrumbs.
Bake at 350 for 15 minutes.
Chinese Noodles
1/2 package Chinese Noodles (less if you don't want leftovers and yes, ramen bricks work fine here)
3 carrots
2 stalks celery
1 small onion
chopped broccoli
chopped cauliflauer
low sodium stock (i used beef, veggie would work here too)
Chop carrots and celery into slices, about 1/8" thick.
Chop onions into rough, large pieces.
Bring the stock to a boil in a medium saucepan. Once boiling, add carrots, celery and onion and cook until tender-crisp.
Add noodles, broccoli and cauliflauer and boil for 3-4 minutes, stirring to separate noodles.
Serve as a soup in a bowl, or strain the noodles and serve on a plate.
This was such a great and filling easy weeknight meal. The husband loved it and I have enough noodles left to make a few lunches.
Also, this reminds me of one of the quick cooking tips I've picked up along the way for marinating meat. I buy meat in bulk packs, so three or four pounds of chicken or pork at once, and then separate it into two person servings. I then put each two person serving into a freezer bag WITH the marinade of my choice (make sure you label the bags). Freeze, and then when you leave for work in the morning, pull out a bag and defrost in the fridge. Voila. Yummy meat. Not so much fuss. This method has really decreased the amount of nights we get take out :)
Hiatus
So it looks like I took an unintended hiatus over the holidays. I didn't mean to, and I was cooking, but I didn't have time to get things up here. I have plans in the works and your regularly scheduled posts will be returning soon.
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