Archive for the 'Weeknight' Category

Poppy Seed Chicken Casserole

Sunday, May 8th, 2011

I got this recipe from my best friend Lisa.  I wasn’t too sure about the poppy seeds at first, but DANG this came out really good!

Ingredients:

4 Boneless skinless chicken breasts, cooked (boiled) and cut up
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. sour cream
1 sleeve Ritz crackers, crushed
1-2 tsp Poppy seeds
Salt & Pepper to Taste (You can use Garlic Salt in place of table salt)

Directions:

In a large bowl, combine all ingredients (except the butter, poppy seeds, and Ritz crackers).  Spray casserole dish with cooking spray, and put mixture in dish.  Sprinkle with poppy seeds (you can put some in the mixture as well if you want), then top with crushed Ritz crackers.  Drizzle with melted butter and bake at 350 until top is lightly browned and mixture is bubbly (around 30 minutes).

This freezes well for a quick weeknight meal.  Even the pickiest eater (you know who you are Derek!) loved this dish.  Thanks Lisa!

Crockpot Pork Roast

Monday, April 13th, 2009

This one is super easy and it a family favorite!

Ingredients:

1 – 1-2lb Pork Roast
4-5 new potatoes, peeled (optional) and cubed
1 1/2 cup chopped carrots
1 – envelope Lipton Onion Soup Mix
1 can Cream of Mushroom Soup (optional – I didn’t have it on hand once and this turned out fine)
1-2 chicken flavored bouillon cubes (I use 2 if I don’t use the cream of mushroom soup)
Enough water to cover
Pepper to taste (you don’t really need to add salt because of the soups)

Directions:

Put everything in the crockpot (veggies on the bottom) and simmer on low for 8 hours (the longer the better).

Enjoy!  🙂

Penne Arrabiatta

Thursday, April 24th, 2008

This recipe originally had no meat in it, but we thought the ground turkey would be great in there.  It is a quick and easy weeknight meal that our family really likes.

INGREDIENTS

1 lb Ground Turkey

1 (28 oz) can crushed tomatoes

clove garlic, minced

1 small onion, chopped

2 tablespoons olive oil

salt & pepper

1 teaspoon oregano

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh parsley

1 teaspoon red pepper flakes

1lb penne (or other preferred pasta)

DIRECTIONS:

1. Saute garlic and onion in olive oil (in a sauce pot) until transparent.

2.  Add turkey and cook until browned.

3. Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.

4. Cook pasta in lightly salted, boiling water until cooked el dente.

5. Drain pasta and place in serving bowl with some of the sauce.  Gently toss until coated.

6.  Serve with additional sauce and top with freshly grated Parmesan cheese (optional).

Crockpot Country Chicken

Thursday, April 24th, 2008

We had this last night and even my picky 6 year old liked it.  I have been using the heck out of my Crockpot this week!

INGREDIENTS:

1 pound small white (or new) potatoes, quartered

8 ounces baby carrots

1 medium onion, sliced

2 large ribs celery, sliced

8 ounces sliced mushrooms

4-6 medium skinless, boneless chicken breasts, cut into pieces

1 tsp dried parsley

1 tsp dried basil

salt and pepper

1 – 14.5 ounce can crushed tomatoes

1 cup low-sodium chicken broth

DIRECTIONS:

Place vegetables in bottom of crockpot. Sprinkle with dried herbs, salt and pepper. Add chicken pieces, then finish with canned tomatoes and broth. Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked.

Crockpot Chicken Chili

Thursday, April 24th, 2008

This is another quick weeknight meal thanks to the Crockpot.  This one is low fat and really tasty.  It is great served with chips and guacamole (though this makes it less “low fat”)!

INGREDIENTS:

3 medium carrots, sliced
1 medium red pepper, chopped into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, trimmed of fat
and cut in half
2 boneless, skinless chicken breasts, cut in half
1 15-ounce can no-salt-added corn, drained
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa
1/2 cup chicken broth
1 Tbs Chili Powder
1 Tbs Cumin

DIRECTIONS:

Put carrots and peppers at bottom of the crockpot, followed by chicken.  Add corn, kidney beans and salsa. Cook on low for 6-8 hours.  Serves 4-6

Red Pepper Roasted Chicken Breasts

Thursday, April 24th, 2008

I found this low fat recipe online, and tweaked it a bit.  It came out great – the family loved it!

INGREDIENTS:

1 medium onion, thinly sliced

1 small red pepper, sliced

1 1/4 pounds boneless, skinless chicken breasts

2 tsp olive oil

1 tbsp curry powder

DIRECTIONS:

Preheat oven to 400 degrees. Line a shallow roasting pan with foil and spray with cooking spray (or you can use a Large Pampered Chef Bar Pan Baking Stone and just spray it directly – no foil needed). Spread sliced onions and red peppers on tray, and place chicken breasts on top. Drizzle oil on chicken breasts and sprinkle them with curry powder.

Bake for 30 minutes.

Serve chicken with onions and peppers on top a bed of rice.  Serves 4.