Perfect Chicken Pot Pie

Chicken Pot Pie















Directions for puff pastry topping:
4 sheets frozen puff pastry
1 egg, beaten
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover the pot pie. Brush beaten egg onto lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pie

Ingredients:

• 3-4 boneless skinless chicken breast--cooked all day in the crockpot with a little chicken broth and garlic powder and thyme. Cut up--about 3-4 cups of cooked chicken.
  

• 8 tablespoons butter
• 3 or 4 green onions, thinly sliced
• 1 leek, sliced
• 3/4 to 1 cup thin sliced celery
• 3-4 carrots, peeled and thinly sliced
• cups of frozen diced potatoes, thawed
  
• 8 ounces sliced mushrooms
• 5 tablespoons flour
• 1 cup heavy cream
• 2 tablespoons sherry or white wine
  
• 1 cup frozen peas
  
• salt and pepper, to taste
• 1 sheet puff pastry

Directions:

Grease a 2-quart baking dish. (I made mine in a 9x13 glass baking dish)

In a large saucepan, heat 4 tablespoons of butter over medium heat.
Add mushrooms and cook, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Remove mushrooms and onions from pan.

Add the leek, celery, carrots and potatoes, adding more butter if needed and saute until vegetables are crisp tender. Add mushrooms and onions back to pan. Remove from heat.

In a sauce pan:
Melt 4 tablespoons of butter.
Stir in flour until well blended.
Stir in the reduced chicken broth, cream, and sherry. Continue cooking, stirring, until thickened. Add the peas and chicken, and vegetables to sauce.
Taste and add salt and pepper and a pinch of nutmeg.
Spoon into the prepared baking dish.

Bake at 400 degrees for 25-30 minutes, until hot and bubbly.

Add pre-cooked puff pastry top and bake 5-10 minutes more--depending on how brown topping turned out during the pre-bake.

Beach Street Lemon Chicken Linguini

Beach Street Lemon Chicken Linguini
photo and recipe from My Kitchen Cafe

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Beef Stroganoff

The Ultimate Beef Stroganoff
recipe and photo from My Kitchen Cafe

Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced

Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup

Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.

Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).

Croque Monsieur Mac and Cheese

Ingredients

• 1/2 pound ziti
• 2 cups milk
• 2 cups coarsely grated gruyere cheese (about 6 ounces)
• 1 cup finely grated parmesan cheese (about 4 ounces)
• 2 large eggs
• 3 slices white sandwich bread, roughly diced
• 2 tablespoons unsalted butter, plus more for greasing
• 1 medium onion, diced
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• Pinch of cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 8 ounces thinly sliced deli-boiled ham

Directions

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.

Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

from Food Network magazine

February 2009

Hearty Penne Beef

Ingredients:

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato puree
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
Yield: 4 servings.

(Recipe from October 2008 Simple and Delicious magazine)

Tortellini Carbonara

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 8 bacon strips, cooked and crumbled
• 1 cup heavy whipping cream
• 1/2 cup minced fresh parsley
• 1/2 cup grated Parmesan cheese

Directions:
Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.
Drain tortellini; toss with cream sauce. Serve immediately. Yield: 4 servings.

Hamburger Stir-Fry

Ingredients:

• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon ground mustard
• 1/3 cup water
• 1/3 cup reduced-sodium teriyaki sauce
• 1 pound lean ground beef
• 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
• 1 medium onion, halved and thinly sliced
• 2 teaspoons canola oil
• 2 cups hot cooked rice
• 2 teaspoons sesame seeds

Directions:

In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice.
Sprinkle with sesame seeds.

Yield: 4 servings.

Slow Cooker Chicken and Rice

Ingredients:

1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
2 cups uncooked instant rice
1 cup water
1/2 soup can of sherry or white wine
1 pound skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery

Optional toppings at serving time:
Parmesan cheese
slightly steamed peas--frozen or fresh

Directions:
Combine soups, rice, water, wine in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover and cook on low, 6-8 hours or on high for 3-4 hours.

Spicy Sausage Hash Browns

Ingredients:
1 package (16 oz.) pork sausage
1 package (30 oz.) frozen shredded hash browns, thawed
2 cups sour cream
1 jar (16 oz.) double-cheddar cheese sauce ( Ragu brand)
2 cans (4 oz. each) chopped green chilies
1/2 tsp. crushed red pepper flakes--optional

Directions:
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.
(9 servings)

Olive Garden Chicken Vino Bianco


Ingredients:
2 tbsp. olive oil
1 lb. boneless, skinless chicken Breasts, sliced into strips
2 tbsp. chopped green onion
1/2 cup finely chopped onion (red)
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tbsp. chopped parsley

Directions:
Heat oil in non stick skillet over medium high heat. Season the chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate.
Stir in onions and garlic and cook until tender.
Stir in mushrooms and cook until golden.
Stir in wine an bring to a simmer.
Stir in tomatoes an return to a simmer.
Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley.
Serve warm over pasta.

Makes 4 servings, 5.3 points per serving. Don't forget to count points for pasta.

Chicken, Artichoke & Cheese Tortellini Salad

(This recipe comes from Sherri at Taking the Challenge.)

Ingredients:

1 Family size pkg cheese tortellini

1/4 - 1/2 lb mozzarella cheese

1 -2 cups leftover chicken, chopped

1 can olives (halved)

1 jar marinated artichokes hearts

1/2 family size bottle Italian dressing

chopped tomatoes (DON'T add these to the whole salad, rather add them at the last minute to individual servings, otherwise your salad won't be good the next day).

Directions:

Cook tortellini as directed on pkg, drain, and cool. Cut mozzarella cheese into small cubes. Halve the olives. Cut marinated artichoke hearts into bite-size pieces.

Mix tortellini, mozzarella cheese, chicken, artichoke hearts, olives together in large bowl. Pour 1/2 bottle Italian salad dressing over all and gently mix again. Refrigerate for at least three hours to marinate.

Let each individual top their serving portion with fresh, chopped tomatoes.

Yummy and so refreshing on hot summer days. Cook the tortellini in the morning before the house gets hot and marinate early so by dinner time you have a cold, delicious main dish ready to go.

Potato and Turkey Lyonnaise

Ingredients:
2 lbs red potatoes, scrubbed and sliced
3/4 tsp. salt
4 tsp. olive oil
10 oz. skinless boneless turkey breast, cut into thin strips
2 onions very thinly sliced
2 tsp chopped rosemary leaves** 1/2 tsp fresh ground pepper
1/4 tsp sugar

Directions:

1. Cook the potatoes with 1/4 tsp of the salt in water to cover until just tender about 5 minutes. Pour off the water.

2. Heat 2 tsps of the oil in a nonstick skillet. Add the turkey a the remaining 1/2 tsp of salt and saute until the turkey is no longer pink. Transfer to a plate.

3. Heat the remaining 2 tsp of oil in the skillet. Add the onions, rosemary, pepper, and sugar and saute until he onions are softened. Add the potatoes and cook, stirring gently, until they are browned and very tender. Return the turkey to the skillet and heat through.

**Note: if at all possible avoid using dried rosemary in this dish. Its flavor is much more strident than fresh and it has the texture of pine needles.**

Crockpot Rotisserie Chicken


1 whole chicken
olive oil cooking spray
Lawry’s seasoning salt
aluminum foil

Spray inside of crockpot with olive oil cooking spray. Clean chicken inside and out. Spray chicken with olive oil cooking spray. Sprinkle with seasoning salt. Note: Do not put any water in the crockpot. Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crockpot. Place the chicken, breast side down, on top of these aluminum foil balls.

Cook on HIGH (will not come out the same if cooked on LOW) for 4-6 hours. Remove skin before serving.You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.

Yield: 1 chicken
Points: 1 point per ounce of chicken

(Recipe and photo from Taste of Home)

Skillet Mac & Cheese

Ingredients:

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed

Directions:

Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Nutrition Facts

• One serving:
• 1-1/2 cups

• Calories:
• 599

• Fat:
• 37 g

• Saturated Fat:
• 22 g

• Cholesterol:
• 128 mg

• Sodium:
• 1163 mg

• Carbohydrate:
• 40 g

• Fiber:
• 1 g

• Protein:
• 24 g

Cheesy Crockpot Chicken

Ingredients:

** 2 pounds boneless, skinless chicken breasts
** 1 can cream of celery soup (fat free)
** 1 can cream of mushroom soup (fat free)
** 1 can condensed cheddar cheese soup
** 1/4 tsp. garlic powder
** 1/4 tsp. onion salt
** 1 can of mushrooms or can use fresh sliced
** 8-10 ounces of low-fat or fat-free sour cream

Directions:

Place chicken in crockpot.
Mix the undiluted soups together with the garlic powder and onion salt and pour over chicken.
Cover and cook on low 6-8 hours.
About fifteen minutes before serving, cut up or shred the chicken and place back in crockpot.
Add sour cream, stir well and low to heat up.

Serves: 8
4.5 weight watcher points (must add points for rice)

Maple Glazed Salmon

Maple-Glazed Salmon

Recipe By :Cooking Light Magazine.
March 2000. Page: 180.












Serving Size : 4

2 tablespoons maple syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 salmon fillets (6 ounces, each; about 1 inch thick)
Cooking spray

Directions.
Hoisin sauce and five-spice powder can be found in the Asian-food sections of large supermarkets.

1. Preheat broiler.

2. Combine the first 7 ingredients in a large zip-top plastic bag. Add the salmon to bag; seal. Marinate in refrigerator 15 minutes.

3. Remove the salmon from the bag, reserving the marinade. Place the salmon fillets, skin sides down, on a broiler rack coated with cooking spray. Broil for 12 minutes or until the fish flakes easily when tested with a fork, and baste the salmon occasionally with the reserved marinade. Yield: 4 servings (serving size: 1 fillet).

Chilighetti
(Picture and recipe from Shannon!)

1 lb. ground beef

3/4 onion, diced

3 cans diced tomatoes

3 cans chili (I prefer Stagg brand)

3 cups cheddar cheese, grated

8 ounces sour cream

16 ounces spaghetti noodles, cooked

parmesan cheese, grated

In a large stockpot, brown the onion and ground beef.

When beef is thoroughly cooked, add the tomatoes and heat through.

Add the chili, cheddar cheese and sour cream. Stir well and slowly bring to a boil.

Reduce heat and simmer for 30 minutes, stirring occassionally.

Add the cooked spaghetti noodles and combine. Pour into a casserole dish (I usually fill 2 deep 8x8 pans, or a deep 9x13)

Sprinkle with parmesan cheese.

(At this point the dish can be frozen for use within 2 months or refrigerated for baking the next day)

Or it can go straight into the oven at 350 degrees for 30 minutes.

Grilled Salmon With Orange Glaze

Ingredients:
1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 teaspoon fresh ginger root, grated
1 clove garlic
3 tablespoons white rice vinegar
1 pound boneless salmon fillet, cut into 2 equal pieces
6 scallions, thinly sliced - use some of the green
1 tablespoon toasted sesame seeds

Directions:
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush orange glaze on each side of salmon and grill about 5 minutes on each side. Top with scallions and sesame seeds and serve.

Serves 2.

Recipe from Dawn's Recipes

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded (I only had cheddar)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top

Fuss-Free Ravioli and Cheese Bake

Ingredients
1 jar pasta sauce
1 can diced tomatoes, undrained
1 can 25%-less-sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (350 g each) fresh cheese-filled ravioli
1 cup 4 cheese Italiano Shredded Cheese

Directions
PREHEAT oven to 375°F. Combine pasta sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.

BAKE 50 min. or until ravioli are tender.

REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.