Creating memorable and healthy dining experiences.
Monterrey Chicken With Stuffing – johanna
October 7th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish
A friend of mine Jacey Hill, brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.
1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
A Bowl of Chicken Noodle Soup – johanna
October 3rd, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad
In college, I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.
What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.
1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes
Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.
Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.
Chicken Pot Pie – johanna
October 2nd, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish
I love chicken pot pie. For me, a well made chicken pot pie is the quintessential comfort food. I have experienced countless failures searching for that perfect recipe. I finally found one that fit the bill on allrecipes.com. I cheat and use store bought crust, because I have yet made a pie crust that is edible. I have made this dish using only a crust on top and it turned out fine.
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Italian Sausage Soup – johanna
October 1st, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad
This stew resembles Italian Wedding Soup. It is so simple and so delicious. I do not know where it originated, as it was passed around from friend to friend.
3 cans beef broth
1 (14.5 oz) can diced tomatoes with herbs, puree slightly
1 1/2 tsp Italian seasoning
1 pound Italian sausage
1 cup onions, chopped
3 cloves garlic, minced
2 stalks celery
1 can kidney beans
1- 1 1/2 cups mini pasta shells (or your favorite pasta)
Brown Sausage in a tablespoon olive oil. Remove and set aside. Add garlic to the pan. Cook for 1 min. Add onions and celery. Saute until tender. Add tomatoes, broth, seasoning and salt and pepper to taste. Simmer 20 minutes. Add pasta, beans and sausage. Simmer until pasta is cooked.
Pancakes and Waffles – johanna
September 30th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast
A friend of mine and her family has a special weekly tradition. Every Monday night, everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.
PANCAKES:
2 tbsp butter
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 egg
1 cup milk
Melt the butter in a small pan on low heat. In a bowl, using a wire whisk or sifter, sift in the flour, powder, salt and sugar. Add the eggs and half of the milk. Mix until it gets pasty. Add the rest of the milk and the butter. Beating until creamy. Pour onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute.
Variations: Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
WAFFLES:
2 cup flour 1 1/2 c buttermilk
2 eggs, separated
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted
Sift flour, sugar, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.
Variations: Serve with syrup, yogurt and fruit, cream cheese, jam and fruit Make an egg sandwich Substitute all or part of the flour with white wheat flour.
Simply Italian Roasted Vegetables – johanna
September 29th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides
This is one of my favorite ways to prepare vegetables. I love simple recipes made with only a few ingredients. I used to make this with top Ramen all the time when I was in college. Today, I serve the vegetables with rice, pasta, tortillas or just meat like salmon. Leftovers make a great omelet.
Variety of bell peppers (orange, yellow, red)
Red Onion, Sliced
Asparagus
Salt
Pinch black pepper
1 tablespoon Olive Oil
Warm oil in a pan. Add your choice of vegetables. Season to taste with salt, pepper and garlic. Saute over medium to medium-high heat until slightly tender but still crunchy. I like mine burned a little bit.
Variations:
This can also be baked in the oven. Roast at 350 degrees. Toss vegetables with oil and seasonings. Spread out on a baking sheet and back until slightly tender but still crunchy and a little blackened on the edges.
To add some heat throw in a dash of red pepper flakes.
Add a few cherry tomatoes.
Egg in the Middle Toast – johanna
September 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast
The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.
Bread
Cookie cutter in desired shape
Eggs
Butter
Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over. I also cook the piece I cut out and give it to the kids with some jam on it.
Variations:
Place a slice of cheese on top before serving.
Chicken Caesar Salad – johanna
September 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad
Ok, this is not really a meal I cook from scratch, but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.
Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)
Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.
Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.
Variations:
1 rotisserie chicken
1 bag Caesar salad kit
Chicken with Rice and Peas – johanna
September 21st, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish
Last year, I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.
1 cup Rice
2 cups water, plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper
Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.
Simply Pasta – johanna
September 15th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish
One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.
1/2 bag egg noodles or 1/2 box spaghetti noodles, cooked
4 tbsp butter
1 clove garlic, minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese
Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.
Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.
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