Quick Yellow Chicken Curry

Our family loves curry and this is one of our favorite yellow curry dishes.  Hope you enjoy it too!

Quick Yellow Chicken Curry

2 T butter
1/4 c. flour
11/2 c. milk ( can use half coconut milk)
1 c. chicken broth
2 T Tastefully Simple Onion Onion
1 tsp. Tastefully Simple Fiesta Party Dip Seasoning
3 T. sweet curry powder
Olive oil
1 1/2 lb. boneless skinless chicken breasts, cubed
salt and pepper
2 c. frozen peas, thawed
prepared brown rice

In small saucepan, heat 2 T butter over medium high heat until melted.  Whisk in flour until toasted.  Add milk and chicken broth and stir until smooth.  Add spices and simmer on low.  When thickened turn off and cover.

While sauce is simmering heat large skillet over medium high with a little olive oil.  Sprinkle chicken with salt and pepper and saute until golden brown and cooked through.   Add thawed peas and stir to combine.  Pour sauce over the top and heat all through.  Serve over rice with naan.

Panera's Turkey Artichoke Panini

Yea! I finally have a recipe from Panera, that I can make anytime I want at home! Absolutely spot on! If you have all the ingredients prepped (ie the onions and artichoke dip) then You will be all set for a Panera craving:)

I made up the spin & artichoke and the onions and have them on hand for this sandwich. Then when ever I want I can whip up this sandwich for just me:)


1 loaf pesto foaccia bread (I even used reg. whole wheat bread, just drizzle the outside with olive oil and sprinkle with Italian seasoning....of course I use TS Italian Garlic Bread Seasoning)
8 oz. deli turkey
4oz. spinach artichoke spread (again, make a batch of TS Spin. & Artichoke Warm dip mix and have it ready to go)
2 oz. shredded asiago cheese
1 small red onion, sliced thin
1 T olive oil
1 T balsamic vinegar
1-2 tomatoes, sliced thin
1 pinch of salt and pepper

Preheat panini grill to med. temp. In a medium sauce pan or skillet, saute onion in olive oil until transaprent. Add vinegar and salt and pepper to taste.

Slice focaccia, if using, horizontally, and then halve vertically. Layer turkey onto bottom halves of bread, spread with spinach artichoke mix over turkey. Layer with onions, cheese, and then tomatoes. Place top halves of bread on. (If you are using reg bread, this is where I would drizzle a little olive oil on the outside of bread and sprinkle with Italian seasoning)

Add panini to grill and press lightly. Grill 5 min or til cheese begins to melt. Enjoy!

Spice-Rubbed Grilled Bone-In Chicken

Kroger has $1/lb bone-in skin on chicken breast halves this week. So this was a cheap and good meal!

3/4 c kosher salt (or 6T table salt)
3/4 c sugar
3-4 bone-in skin on chicken breasts (mine =3 1/2 lbs for 3)

SPICE RUB:
2T cumin
2T curry
2T chili powder
1T allspice
1T ground black pepper
1t cinnamon

In a gallon size zip lock bag, dissolve salt and sugar in 1 qt water. Add chicken, then seal bag. Press out as much air as possible. Refridgerate an hour to 1 1/2 hrs. Remove from brine and rinse well and pat dry with paper towels.

Mix spice rub and rub all over chicken. Oil grill. Grill skin side down, 2-3 min on each side to get a nice well-browned exterior. Move chicken over to one side and turn off that side of the burners (in direct heat) and cover with foil. Shut grill and grill skin side up about 10 min. Turn over and cook 5 min more. Cook until 160 degrees. Slice off of bone and serve.

Mexican Lasagna

This was another quick fix and a hit with even the kids....so it's a keeper. A huge plus is that I had all the ingredients on hand.

1 1/2 lbs of ground chicken
1 c chopped onion
1 c chopped green bell pepper
2 tsp minced garlic
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1/2 c frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 c your favorite tomato pasta sauce
1 c salsa (I used mild to please the kids)....it could have used medium
1/4 tsp black pepper
4 large or 8 small whole wheat flour tortillas
2c shredded sharp cheddar
1 c light sour cream
1/4 c chopped green onions

Preheat oven to 375. Spray a 9x13 pan with cooking spray and set aside.

In a large pot or skillet, cook chicken, onions, green pepper, and garlic over med-hi heat until meat is no longer pink. Add beans thur cumin. Cook 2 more min. Add pasta sauce, salsa, and pepper. Bring to boil; reduce heat to low. Cover and simmer 5 min. stirring occasionally.

Spready 1/3 sauce mixture over bottom of dish. Top with 1/2 tortillas cutting/ripping to fit. Top with 1/3 of sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle with rest of cheese.

Cover with foil and bake 35 min. Uncover and bake 10 more min. Let set for 10 min before serving. Serve with sour cream and chopped green onions.

Penne Rustica

Ok, so I found my real recipe after digging for it for a friend. The one I had posted didn't taste the same....this one is so much better and I encourage you to try it!



Gratinata Sauce:

3T butter

2T minced garlic

3T Marsala wine

2 c heavy cream (lighten it up by using fat free half n half)

1 c Parmesan cheese

1/2 c milk

1/2 c chicken broth

1 T cornstarch

1 T Grey Poupon Dijon mustard

2 t minced fresh rosemary

1/2 t salt

1/2 t minced fresh thyme

1/4 t ground cayenne pepper



1lb penne rigate pasta, cooked

12 med shrimp, peeled and deveined (I have left this out before)

2 skinless chicken breast fillets

1/2 c (2 oz thick-sliced smoked prosciutto, chopped)



Topping

3 T grated Parmesan cheese

1 1/2t paprika



Garnish 12 sliced pimentos (I rarely do this)

4 sprigs of rosemary



Instructions:

Prepare sauce by melting butter over med/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine and cook for another 5minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until thick. Cover sauce and remove from heat.



Cook pasta al dente. Strain and set aside when done.



Pound the thick end of your chicken breasts to make uniform in thickness. Rub with olive oil, then sprinkle on a bit of salt and pepper. Skewer shrimp and season the same way.
Grill chicken for 5-6 min per side. Grill shrimp 2 min per side. Slice chicken into strip across grain. (I sometimes just cook the chicken in a skillet).

Preheat oven to 500. Place in pasta in baking dish(es) dividing the meat and prosciutto on each.
Divide sauce between the dishes and toss to coat. Sprinkle with Parm. cheese and paprika. Bake for 10-12 min or until top browns. Garnish if you want with rosemary. Serve immediately.

Lighter Chicken Caesar Salad

This is a fantastic filling main dish salad! We had it last night and enjoyed it much. Note that you'll only use half of the dressing in the salad—leftovers, which will keep refrigerated for up to 1 day, make a great dip for crudités.

**Also, just a tip....you know that Manager Special bread at Kroger.....for $.50? Perfect for croutons and it doesn't take much work and soooo much cheaper and better in my opinion. You can add your own seasoning that you like....and kids love them for a snack too:) I included the recipe below...but I sometimes will add a little Parm, or italian seasonings.


You'll also only use 1 1/3 cups of the croutons—leftover croutons will keep in an airtight container or zipper-lock bag for about one week.

Caesar Dressing
1/4 cup buttermilk
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons reduced fat mayo
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 medium garlic cloves , minced or pressed through a garlic press
3 anchovy fillets , rinsed and patted dry
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 ounce grated Parmesan (1/2 cup)

4 grilled chicken breasts
Croutons (you can make your own easily, see below)
Cooking spray
1/4 teaspoon salt
1 teaspoon garlic powder
2 medium heads romaine lettuce (about 10 cups loosely packed)

1. For the Dressing: Puree all of the dressing ingredients except the oil and Parmesan in a blender (or food processor) until smooth, scraping down the sides as needed, about 30 seconds. With the motor running, add the oil in a steady stream. Stir in the cheese. Set aside 1/2 cup of the dressing for the salad and refrigerate the remaining 1/2 cup for another use.

2. For the Croutons: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat the bread cubes with the vegetable oil spray. Sprinkle with salt and garlic powder and toss to combine. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes, tossing halfway through to promote even browning. Allow the croutons to cool to room temperature before serving. Set aside 1 1/3 cups for the salad and reserve remaining for another use.

3. To Assemble the Salad: In a large bowl, toss the lettuce with all but 1 tablespoon of the dressing to coat; divide evenly among individual plates. Add the chicken to the bowl used to dress the lettuce, and toss with the remaining 1 tablespoon dressing to coat. Arrange the chicken evenly among the plates, on top of the lettuce. Sprinkle each plate with a portion of the croutons.

PER SERVING:Cal 330; Fat 10 g; Sat fat 2 g; Chol 105 mg; Carb 14 g; Protein 45 g; Fiber 3 g; Sodium 740 mg

Creamy chicken and Rice Casserole

Have made this ahead and froze 1/2 for another meal. Make ahead tips at bottom.


(6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted
1/2 teaspoon poppy seeds

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.
Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.

Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

Pulled Chicken

Serves: 8

Chicken:
2 T brown sugar
1 t paprika
1 t chili powder
3/4 t cumin
1/2 t cayenne
1/2 t salt
1/4 t ginger
2 lb. chicken

Sauce:
2 t oil
1/2 c finely chopped onion
2 T dark brown sugar
1 t chili powder
1/2 t garlic powder
1/2 t dry mustard
1/4 t allspice
1/8 t ground red pepper
1 c ketchup
2 T cider vinegar
1 T molasses

Mix seasonings for chicken and rub over chicken and grill. Shred with forks. Prepare sauce by heating oil and cooking onion 5min. Stir in brown sugar thru pepper and cook 30 sec. Stir in rest of ingredients and simmer 10 min. Stir in chicken.

Corn Black Bean Crock Pot Chicken

Make this one often and is a quick easy one for entertaining. I just fill the crock pot to max and guess-timate how much salsa to put in. I think the last time I put about 5 or 6 lbs of chicken and 1 1/2 jars of salsa.
* a new note 9/2008: my neighbor likes to take the chicken out after its cooked and add flour to thicken the broth and then stir everything back in.

1 jar of TS Corn Black bean Salsa
2 1/2 lb. frozen or fresh chicken breasts

Place chicken in crockpot and add salsa. Turn on Low for 6 hours. Break apart/shred and serve or put in tortillas or hoagies. Serve with Fiesta Party dip Seasoning (for kick), sour cream, and shredded cheese. Makes great leftovers (I freeze in ziplocks enough for our family).

Makes great chicken enchiladas....wrap in tortillas and place in 9x13 pan and then cover with equal parts cream of mushroom and sour cream (combined).

Combine leftovers of this with bow tie pasta and sprinkle with some mexican cheese for a mexican pasta.

Add leftovers to lettuce and add some chips and your reg. taco salad toppings. I like to add extra corn to the salad too.

Slow Cooker Pesto Chicken

Serves: 6-8
2 cans of cream of chicken or mushroom
1/2 c prepared pesto (of course I use Tastefully Simple's)
1/2 c sour cream
2 lbs. chicken, cubed
8 oz. prepared bow tie pasta

Combine first 3 ingredients; pour over chicken in slow cooker. Cook on low 6 hours and serve over hot pasta.

Bruschetta Chicken Bake

Another quick easy dinner!

Serves: 6

1 can diced tomatoes, undrained
1 (6oz.) Stove Top Stuffing mix for chicken
1/2 c water
2 cloves garlic, minced
1 1/2 lb chicken breasts cut into bite-sized pieces
1 t drived basil
1 c shredded mozzarella

400. Combine tomatoes, stuffing, water, and garlic. Set aside. Place chicken in 9x13 and sprinkle with basil and cheese. Top with stuffing mixture and bake 30 min or until chicken is done.

Can use mixture to stuff flattened chicken breasts (8 small chicken breast halves about 2 lbs.) Roll up, roll in breadcrumbs and drizzle with Italian dressing. Bake 40 min. Sprinkle with more cheese and bake 5 more min.

Assemble and let sit in fridge overnight and the chicken seals it self in roll.