Archive for ‘still being tweaked’

August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

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January 16, 2012

Lemon Garlic Tuna Burgers

This sounds like a new twist on tuna, so we’re going to try it.. with a few changes. (Bun instead of muffin, gluten-free bread crumbs, upping from 4 servings to 6, etc.) Here’s the recipe as I found it though..

Tuna Burgers
(makes 4)

2, 6 oz cans tuna fish, drained and flaked 1.98
1/2 cup panko bread crumbs 0.30
1/4 cup finely chopped green onions 0.20
3 tablespoons minced fresh parsley 0.20
2 cloves garlic, minced 0.10
1/4 teaspoon each, salt and pepper 0.02
juice of half a lemon 0.35
3 tablespoons sour cream 0.30
1 egg 0.15
4 English muffins 1.25
4 leaves romaine 0.50
1 small tomato, sliced 0.99
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Total: $6.34, or $1.59 per burger

Combine tuna, bread crumbs, green onion, parsley, garlic, salt, pepper, lemon, sour cream, and egg, and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F. Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.

Nutrition info for 1 burger (not including bun):

Calories: 175.3, Fat: 3.7g, Sodium: 323.4mg, Carb: 9.7g, Fiber 0.4g, Sugars: 0.4g, Protein: 24.2g

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August 15, 2011

Cheesy Chicken Tot Casserole

This turned out to be a huge hit with everyone. Elliot included. He ate broccoli! Seriously. Ate it without a second thought. Pretty sure that’s the only time he’s ever eaten anything green. Need to comb through and make sure it’s gluten-free and adapt it a bit more if necessary, but this is definitely going in the rotation.

Broccoli Cheddar, Chicken and Tater Tot Casserole

Ingredients

2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded
1 teaspoon hot sauce (Tabasco or Chalula)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese

Directions

Preheat oven to 375 degrees F.  Place soup and milk into a large pot over medium heat.  Whisk until smooth and heated through, about 5 minutes.  Stir in broccoli and cook for 5 additional minutes to soften slightly.  Stir in chicken, hot sauce, salt, pepper and garlic seasoning.  Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray.  Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil.  Remove from oven and serve.

August 13, 2011

Baked Pepper Chicken

6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups

Preheat the oven to 350 degrees. Line a deep baking pan (9×13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.

Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.

It’ll be the juiciest, most tender baked chicken you’ve ever had – no need for a knife. Best over rice and sauteed vegetables.

(Only half as much chicken, and no veggies. Still.. we’ll give it a go.)

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July 11, 2011

Crispy Parmesan Chicken

Hm, this one looks easy enough for me to try.

Ingredients

1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup  seasoned dry bread crumbs
1/4 tsp. paprika
1/4 tsp.  salt
1/4 tsp. black pepper
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
3 Tbsp. butter or margarine, melted

Directions

HEAT oven to 400°F.
MIX cheese, crumbs and seasonings in shallow dish.
DIP chicken in butter; coat with cheese mixture. Place in 15x10x1-inch pan sprayed with cooking spray.
BAKE 20 min. or until chicken is done (165ºF).

Notes

-For the coating, I used Italian bread crumbs, grated Parmesan, (kosher) salt, and fresh-ground pepper, along with a few shakes of shredded Parmesan. No paprika. Couldn’t find it.
-In the melted butter, I mixed in some garlic and some onion powder.. just a bit of each.
-I let a bit of butter melt in the baking dish while the oven was preheating. When it was time to coat the chicken, I dipped it in the seasoned butter, then in the crumb mixture, then laid it in the buttery dish and turned it so that the outside coating also got buttery, top and bottom.
-I baked it for about 5-7 minutes longer than suggested.
-These given measurements only gave me enough for 4 breasts rather than 6. It was cool, we just had it with pasta to fill the extra space, but if we were wanting to make just this, we’d need to increase the coating amount for sure, and probably a bit more butter too. It was well enjoyed by all… even the little dude, after his corn was gone and he knew he had to resort to other foods.

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