Tuesday, April 27, 2010

Sun-Dried Tomato and Mushroom Chicken

Since embarking on this adventure I have taken to cutting recipes out of various magazines and you would be surprised (or maybe you wouldn't, but I was) just how many recipes are printed in food related advertisements. I have been noticing that I have clipped several of these and put them in my "Recipes to Try" file-box (yes, I organize my yet-to-be-tried recipes...) I am guessing this is because of their simple, non-intimidating nature. This next dish got a "You're really on a roll!" review from Hubby and a place in the permanent rotation.

Sun-Dried Tomato and Mushroom Chicken
Adapted from Campbell's Kitchen

Serves 3

3 tablespoons olive oil

3 chicken breasts

1 shallot, finely chopped

4 oz Mushrooms, sliced

1 can Cream of Mushroom Soup

3/4 cup water

1/4 cup thinly-sliced sun-dried tomatoes

1 tablespoon red wine vinegar

2 tsp dried basil

Egg Noodles

Parmesan cheese

  1. Heat 2 Tbsp of oil in a large skillet and brown chicken on both sides (about 10 minutes). Remove from skillet and set aside (cover with foil to keep warm).
  2. Add remaining Tbsp of oil to the skillet and sauté shallot and mushrooms until tender.
  3. Stir in soup, water, tomatoes, vinegar, and basil.
  4. Once this combines, return chicken to the skillet and reduce heat to simmer.
  5. Cook until sauce thickens and chicken is cooked through (~10-15 minutes depending on the consistency you like your sauce).
  6. Serve with egg noodles and a sprinkle of Parmesan cheese on top.
This could probably be made with a homemade alternative to the condensed soup, but every time I try that particular substitute I fail...someday I will master that healthier alternative, but until then, I just try and use the lower sodium, lower fat varieties that are out there to hopefully attempt in making a somewhat healthier dish.

Monday, April 26, 2010

Tortellini and Sausage Casserole

Apparently in March 2004 I purchased and promptly forgot about one of those mini recipe books that are sold in the check-out line at the market. Tonight I put my twist on a Betty Crocker recipe entitled "Creamy Tortellini Casserole".

Tortellini and Sausage Casserole
Serves 4

2 Tbsp Butter
1/2 c. Onions, chopped
8 oz Mushrooms, sliced
2 Tbsp Flour
1/2 tsp Salt
2 c. Milk
3 links of pork sausage, browned
4 oz Gouda Cheese, shredded
1 c Frozen Peas and Carrots
9 oz Package of Refrigerated Cheese Tortellini
1/2 c Ritz Crackers, crushed
  1. Preheat oven to 350 and grease a small casserole dish (1.5 quart).
  2. Melt butter in a large sauce pan and cook onions and mushrooms until soft.
  3. Stir in flour and salt then gradually add the milk, stirring constantly.
  4. Once bubbly, remove from heat and add in sausage, peas/carrots, cheese, and tortellini.
  5. Pour into casserole dish and top with the crushed crackers.
  6. Bake for 15 minutes, or until bubbly.
I used some mild Italian sausage for this batch that I had leftover from Make Your Own Calzone day (one of our favorites!) and some smoky Gouda cheese. This recipe is definitely a keeper and Hubby declared that he would not change a thing (success!)

Wednesday, April 21, 2010

Baked "Ziti"

Okay, so this is really baked penne vs. baked ziti since I always have Barilla Plus Penne on hand (Barilla Plus is by far my favorite "healthy" pasta when compared to most of the whole wheat products on the market these days.) I found a recipe on some website years ago, but have since made some changes and this is my current version:

7-8 oz Barilla Plus Penne (half a box)
1/2 c. chopped onion
1/2 lb. ground beef
1 jar (24-26 oz) spaghetti sauce
3 oz provolone cheese, sliced
3 oz mozzarella cheese, shredded
1 Tbsp. Parmesan cheese, grated
Italian Seasoning, to taste

  1. Preheat oven to 350 and bring a pot of water up to a boil.

  2. Prepare penne following instructions on the box (should be about 8 minutes in the boiling water for it to be al dente) and drain.

  3. Brown onion together with ground beef and add in Italian Seasoning to taste.

  4. Add in jar of spaghetti sauce and simmer for 10-15 minutes.

  5. Grease a 9x9 inch pan.

  6. Layer the following in the greased pan:
    - 1/2 penne
    - Provolone cheese
    - 1/2 sauce
    - 1/2 penne
    - Mozzerella cheese
    - 1/2 sauce
    - Parmesan cheese

  7. Bake for 30 minutes or until cheeses are melted.
Obviously since I'm me, I used a little more cheese than I have let on...we like it cheesy around here!

Monday, April 12, 2010

Bruschetta Chicken Bake

One of my my recent experiments was this chicken casserole which did not use any cans of condensed soup (a new quest of mine...casseroles that do not contain condensed soups...even though ones that do are always delicious, yet I know not the healthiest things in the world!) I keep clipping recipes from magazines and forgetting where they came from once I do actually try them (this clipping obsession began years ago so who knows when or where this particular idea came from originally.) It turned out pretty good, a bit "soggy" but something that I will definitely throw into the rotation and continue to work with, that's for sure!

Bruschetta Chicken Bake
Serves 4

14.5 oz can of diced tomatoes
2 minced garlic cloves
1/2 of a 6 oz package of stuffing mix
1/2 c. water
1 lb chicken tenders cut into bite-sized pieces
1 tsp dried basil
1 c. mozzarella cheese, shredded

  1. Preheat oven to 400.
  2. Mix together tomatoes (undrained), stuffing mix, garlic, and water.
  3. Place uncooked chicken into a 9x9 casserole dish and sprinkle with basil and cheese.
  4. Top the casserole with the tomato and stuffing mixture and bake for 30 minutes or until the chicken is cooked.

Monday, April 5, 2010

Parmesan Biscuits

Sometimes I need a biscuit with dinner, it just seems necessary. This particular spaghetti night I thought I'd try a little something new and after some extensive RecipeZaar research I came up with the following biscuit mix:

1 c. Bisquick
1/4 c. Parmesan Cheese
2 tsp. dried parsley
1/8 tsp. garlic powder
1/2 tsp. Italian Seasoning
1/3 c. milk
  • Combine and make 4 drop biscuits.
  • Bake at 450 for 8 to 10 minutes.
  • Optional: Brush with 2 Tbsp Melted Butter and 1/8 tsp. garlic powder.
These turned out pretty tasty and were definitely a good accompaniment to spaghetti, but then again, I will pretty much eat anything with spaghetti and call it a good day =)