Chicken Sausage with Fire Roasted Tomato Jasmati Rice

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

This made four servings and when I put it into a calorie measuring program, it registered at about 350 calories per serving. This was a "necessity" recipe. I looked at what we had left in the house, as we're getting down to the nips and bits before payday. It turned out amazingly delicious and my husband says I have to make it again. It's a keeper, a one-pot, and quick! Could even make it in the slow-cooker and let it cook on high until the rice is ready. It's worth trying.

Ingredients

• 1 1/4 Jasmati Rice
• 1 can Progresso Starter Fire Roasted Tomato
• 2-4 cups of Water
• 1 Knorr Homestyle Chicken Concentrated Stock
• 1 package (4 sausages) Smoked Mozzarella and Artichoke Chicken Sausages (cut into pieces)
• 1 medium yellow onion (chopped)
• 2 TBSP minced garlic
• 1 cup chopped up celery and celery leaves
• 3-4 tendrils of Saffron (or a pinch)
• Salt and Pepper

Instructions

1. Heat a skillet or pan on high.
2. Chop up the onions and celery (with leaves) and saute with a TBSP of olive oil and the 2 TBSP minced garlic.
3. Season with salt and pepper, then add the Knorr concentrated stock.
4. When the vegetables have softened, add in the sliced chicken sausage and cook for about 5 minutes.
5. Add in 1 1/4 cup Jasmati rice, 2 cups of water, and the can of Progresso Fire Roasted Tomato Starter Sauce. Add in a pinch (3-4 tendrils) of Saffron.
6. Bring to a boil, stir, and then cover tightly. Turn to low and let simmer for 20 minutes.
7. Check on it every 5-10 minutes to make sure it's not sticking. Add more water if necessary.
8. After the rice is ready, remove the pan from the heat and let sit.
9. Serve and enjoy!

Notes: Shrimp could also be added to make it more like a jambalaya! Maybe a little cayenne pepper to give it a little spice or some jalapenos. Seriously a delicious dish!

Cheesy Tortellini and Chicken Bake

Cheesy Tortellini and Chicken Bake
Serves 8

Ingredients

• two 9-ounce packages refrigerated cheese tortellini
• 1 medium carrot, thinly sliced
• 1-1/2 cups sugar snap peas, halved crosswise
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 2 tablespoon lemon juice
• 1 small red or green sweet pepper, coarsely chopped
• 1/2 cup grated Parmesan cheese
• Progresso Starters Cheese Sauce
• Laughing Cow Lite Swiss Cheese 5 Triangles
• 1 large yellow onion, diced
• 2 TBSP minced garlic (1 in the cheese sauce, one in the chicken)
• 1 TBSP McCormick Lemon Pepper seasoning

Instructions

1. Preheat the oven to 350 degrees.
2. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
3. Meanwhile, 1 TBSP olive oil in a pan and add the diced onion, red pepper, and 1 TBSP garlic.
4. Once they are starting to soften, add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
   
   
   
   
   
   
   
   
   
   
   
   
5. In a small sauce pan, add 1 TBSP minced garlic, 1 TBSP lemon juice, lemon pepper seasoning, and the Pregresso Starters Cheese Sauce. Once it has warmed through (on medium), add in the laughing cow cheese triangles and whisk together.
6. In an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole., add the drained pasta and carrots, the chicken and vegetable mixture, and the cheese sauce. Mix together until coated evenly.
7. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through.
8. Take out, stir mixture, and sprinkle with Parmesan cheese. Serve!

Buffalo Chicken Pizza

Buffalo Chicken Pizza
Serves 8 (makes 2 pizzas)

I like to try to make different kinds of pizzas at home with flavors that I really enjoy. After Ray, my husband, played around with taco pizzas, I couldn't pass up making a Buffalo Chicken Pizza using the Buffalo Sauce for the pizza sauce, especially on Super Bowl Sunday! We LOVED it more than any pizza I've made before. This is a must keep.

Ingredients

• 3 cups Sargento Shredded Provolone and Mozzarella
• 2 cans white chicken
• 1 cup Buffalo Sauce
• 1/2 red onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3/4 cup crumbled blue cheese
• 2 thin premade pizza crusts (you can use a thicker crust per preference)

Instructions

1. Preheat the oven to the crust directions (425 usually).
2. Spread 1/2 cup of sauce on each pizza crust.
3. Spread out one can of white chicken on each pizza.
4. Sprinkle 1/4 cup of onion and 1 stalk of celery evenly over the pizza.
5. Crumble half of the 3/4 cup of blue cheese on each pizza. 
6. Spread 1 1/2 cups of shredded cheese on each.
7. Bake until desired crispiness. 
8. SERVE AND ENJOY!!! Mmmmmmmm......

Chicken and Corn Enchiladas

Chicken and Corn Enchiladas
Serves 8

This was one of Ray's weekly recipes. He found the recipe using one of his fancy little phone apps. The recipe was for 16 people! So he halved the ingredients and we still had leftovers for two work lunches (it reheated really well). The cool thing about it was that he doubled the chicken, sour cream, corn, and spices so that we had leftover filling and we made an awesome Chicken Fajita Pizza. This is an absolute cook again meal. Our two-year-old daughter loved the filling (she hates tortilla shells).


Ingredients

• 1lb skinless, boneless chicken breasts, cooked and shredded
• 1.5 cup canned enchilada sauce (Old El Paso)
• 1/2 16oz. jar salsa (Chi-Chi's White Bean Salsa or Tostitos Black Bean and Corn)
• 8 8in. tortillas
• 8 oz. frozen corn
• 1 red onion, chopped
• 1/2 bunch green onions, chopped
• 1/2 cup non-fat sour cream
• 2 cup shredded cheese (Kraft Mexican Blend)
• 1TBSP ground cumin
• 1TBSP chili powder
• Salt and Pepper
• guacamole

   
Instructions

1. Preheat oven to 350.  Coat a large baking dish with cooking spray.
2. On the stove top, use a pan to cook your chicken breasts. Make sure you season them. Once they are cooked, use two forks to shred the meat.
3. In a large bowl, mix the chicken, red onions, corn, sour cream, cumin, chili powder, and half of the cheese. Add salt and pepper as preferred.
4. In a separate bowl, mix the salsa and enchilada sauce.
5. Soften tortillas for 10 seconds each in medium skillet coated with cooking spray.
6. Fill tortillas with the chicken mix and place seam down in baking dish. Spoon salsa/enchilada sauce mix over and sprinkle with remaining cheese. Add more if you prefer.
7. Bake, covered with foil for 30-40 minutes.  sprinkle with green onions and serve. Mexican or Tomato Rice are great additives for side dishes.

Blackened Chicken Tenders

Ray (my husband) made this as one of his recipes he wanted to cook for the week, as he ventures into the world of twice-a-week meals. He said it was a little different than the one I will link to here, but it turned out really well. It would have been better if he followed the recipe linked here from Relish. So that is the one I will share, as the only difference was the amount of condensed milk used. The recipe went really well with scalloped potatoes.


Ingredients

• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon light brown sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 - green bell pepper, cored and chopped
• 1 - red bell pepper, cored and chopped
• 1 cup chopped red onion
• 1 - (5-ounce) can evaporated skim milk
• 1/4 cup chopped green onions

Directions

1. In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat.  
2. In large nonstick skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  
3. In same skillet, add green pepper, red pepper, onion, scraping bits from bottom of pan. Cook over medium heat 5 minutes or until tender.
4. Add evaporated milk, stirring, one minute or until heated and bubbly. Serve chicken with sauce, sprinkle with green onions, if desired.

Cheesy Chicken & Broccoli Bake

Cheesy Chicken & Broccoli Bake
Inspired by Kraft Food & Family Spring '09. This is a really great recipe and there was pretty much nothing leftover for the next day. It was delicious!

Ingredients

• 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
• Salt & Pepper

Instructions

1. Heat oven to 400ºF.
2. Prepare stuffing as directed on package. We used the microwave directions, which made it quicker, since you bake it to be crispy.
3. Combine remaining ingredients.
4. Spoon into 13x9-inch baking dish. Top with stuffing.
5. Bake 40 min. or until chicken is done and top is crispy.

Indian Chicken Wraps

Indian Chicken Wraps
Inspired by the Food Network recipe "Indian Chicken Wraps."

 Ingredients

• 1 1-inch piece ginger, peeled
• 2 Serrano chile pepper, halved, seeded and roughly chopped
• 1 small onion, roughly chopped
• 2 tablespoon ground cumin
• Kosher salt
• 1 cup low-fat plain yogurt
• 4 teaspoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• 1 tablespoon vegetable oil
• 4 cups shredded rotisserie chicken, skin removed
• 4 tablespoons curry powder
• 2 cups chicken stock
• 3 medium carrots, shredded
• 1 tablespoon minced garlic
• 4 pieces naan bread, warmed

Instructions

1. The night before, pick apart the rotisserie chicken and seal in 1 cup of chicken stock with 2 tablespoons curry powder.
2. The next day, combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste.
3. Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
4. Heat the vegetable oil in a large skillet over medium-high heat. 
5. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. 
6. Stir in the chicken, carrots, 2 tablespoons curry powder, 1/4 teaspoon salt and 2 cups chicken stock and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.
7. Heat the naan bread according to the directions.
8. Spoon the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up.

Tortilla Chicken Soup

Tortilla Chicken Soup

Serves 8

A fresh soup with a good deal of flavor. Tastes great with tortilla chips and doesn’t weigh you down. Delish!

Ingredients

• 1 pound chicken breasts
• 2 32oz cartons chicken broth
• 1 cup water
• 2 medium onions (halved and thinly sliced)
• 1 TBSP paprika
• 1 TBSP cumin
• 1 TBSP fresh ground pepper
• 1 TBSP ground sea salt
• 2 TBSP minced garlic
• 2 14.5 oz cans fire-roasted diced tomatoes
• 2 15 oz cans Black Beans (preferred brand, rinsed)
• 2 TBSP Mrs. Renfro’s Jalapeno Green Salsa (Hot)
• 1 small can diced green chilies
• Tortilla chips (garnish, Multi-Grain recommended)
• Guacamole (garnish)
• Jalapenos (garnish)

Instructions

1. In a large pot, combine thinly sliced onions, garlic, and 1 cup chicken broth. Let come to a boil.
2. Rinse off chicken breasts and put them in the pot with the broth. Cover with more broth. Add in the cumin, salt, pepper, and paprika. Let come to a boil.
3. Once chicken is cooked through, take out and shred. Then return it to the pot. Return to boil, then reduce heat and simmer for 5 minutes.
4. Drain and rinse Black Beans. Add the fire-roasted tomatoes (with liquid) and the diced green chilies, as well as the Mrs. Renfro’s Green Salsa. Continue to let simmer until the black beans are cooked to your preferred taste (10-15 minutes).
5. Serve soup with slices of jarred jalapenos, a dollop of guacamole, and/or tortilla chips. Other suggestions have been slices of avocado or pour the soup over a thin layer of Spanish rice. 

Tequila Chicken Sub Sandwiches

Tequila Chicken Sub Sandwiches
Serves: 8
Great for sports parties!

Ingredients

• 4 9.75oz cans Swanson White Chicken Breast
• 1/2 - 3/4 cup tequila
• 2 fresh-squeezed lime juice (about 1/4 cup lime juice)
• 2 bell peppers diced (yellow and orange)
• 1 large red onion diced (or 2 medium)
• 2 oz cream cheese
• 1/2 cup diced jalapenos
• 2 TBSP minced garlic
• 1 cup shredded mozzarella
• 1 cup fresh diced tomatoes (let sit on a paper towel to absorb liquid.)
• 1/2 cup chopped cilantro
• 1 cup grated Parmesan cheese
• 1 TBSP ground pepper
• 1 TBSP sea salt
• 8 sub rolls

Instructions

1. Preheat oven to 250.
2. In a large/deep baking dish, combine the 4 ozs of cream cheese with the tequila and lime juice. Mix until well combined. Then add the chicken, bell peppers, onion, minced garlic, jalapenos, salt and pepper, and shredded mozzarella cheese.
3. Mix well so that everything is coated relatively evenly.
4. Cover with foil and bake for 1 hour.
5. After 1 hour, pull out of the oven and turn the oven up to 350.
6. Mix the mixture and then layer the top with the grated Parmesan cheese, then the diced fresh tomatoes, then top with the cilantro.
7. Recover with foil and cook for another hour.
8. Slice a V in the tops of the subs and fill from the top to reduce spill.

Coconut Curry Chicken

Coconut Curry Chicken
Serves 4
About 172 calories per serving

From Rachael Ray Online.

Ingredients

• 2 teaspoons curry powder
• One 13.5-ounce can coconut milk
• 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips)
• 2 teaspoons five-spice powder

Instructions

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute.
2. Add the coconut milk and cook until reduced by half, about 7 minutes.
3. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
4. In a large, heavy skillet, heat 2 tablespoons olive oil (or coconut oil) over medium-high heat until shimmering.
5. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
6. Stir in the coconut curry sauce, simmer down.

Chicken Enchilada Soup

Chicken Enchilada Soup
Serves 6-8

Inspired by a recipe from Rachael Ray's website for Creamy Enchilada Soup, but I made some of my own changes. I've made this before and was trying to channel what I did that time to really infuse good flavor.

Ingredients

• 1lb chicken breast sliced in long thin pieces (or shredded chicken if you have it)
• 1 yellow onion sliced thin in halves
• 1 TBSP minced garlic
• 1 TBSP olive oil
• 1 small can diced green chilies
• 6 cups chicken broth
• 2 TBSP Montreal Steak Seasoning
• 1 TBSP Sea Salt
• 1 cup Mrs. Renfro's Jalapeno Green Salsa Hot (or preferred green salsa, such as Salsa Verde)
• 4 cups crushed tortilla chips (save some for garnish)
• 1 cup of shredded Mexican cheese (save some for garnish)
• 1 cup of shredded Pepper Jack Cheese
• Sour Cream (for garnish)

Instructions

1. In a large pot, sweat down the onions and garlic with a small splash of Olive Oil.
2. While they sweat, cut the chicken up and season with half of the Montreal Steak Seasoning.
3. Put the chicken in with the onions and garlic until they brown.
4. Add the can of green chilies and cook for about a minute, incorporating into the mixture.
5. Then add the 6 cups of chicken broth and add the sea salt and the last TBSP of Montreal Steak Seasoning.
6. Let cook on medium for about 8 minutes.
7. Add the Salsa and let cook for another 8-10 minutes. Check the chicken to make sure its the consistency that you want. If the pieces are too big, take some out and shred them yourself with a knife.
8. After 10 minutes, add the cheese to the pot and stir until incorporated.
9. Once the cheese is incorporated, add the tortilla chips. Then let simmer on low for 5-10 minutes, until a consistency that you prefer. If you think it is too thick, add a little more chicken broth or water.
10. Serve in bowls with extra cheese, tortilla chips, and sour cream as garnish.

Note: Store leftovers in an airtight container for up to 5 days.

Sesame Chicken Stir Fry (Sainsbury's Experiment Night 10)

Sesame Chicken Stir Fry
(from Sainsbury's)
Serves: 2
Per Serving:410cals; 15g fat

Ingredients
1 tbsp cornflour
1 egg white
2 skinless chicken breasts, thinly sliced
2 tbsp sesame seeds
for frying sunflower oil
1 x 270g pack oriental vegetable stir fry
a splash each of soy sauce and toasted sesame oil

Method
1. Whisk the cornflour and egg white until smooth, then toss with the chicken to coat.
2. Remove and toss with the sesame seeds. Heat a shallow layer of oil in a nonstick pan and fry the chicken for about 5 minutes until cooked and golden all over. Set aside.
3. Tip off most of the oil and cook the vegetables according to pack instructions.
4. Return the chicken to the pan.
5. Season with the soy sauce and sesame oil. (Good with rice or noodles.)

Note: Our chicken was substituted by Sainsbury's, so instead of the chicken breasts, we were given chicken tenders. These worked out really well, because I didn't need to slice up chicken or anything. I just had to dredge, coat, and cook.

We also added an extra yellow onion and a courgette (zuchinni), because I like to have my vegetables be the main attraction on dishes like this. I also made some basmati with egg rice for my husband to eat with this and he LOVED it.

This dish was easy, delicious, and we will definitely be cooking it again.

Sainsbury's Experiment Night 4

Night 4 we cooked the meal we were supposed to cook on Night 3. The chicken has finally thawed out and the carribean smells of Jerk Chicken with Coconut Bean Rice can now waft through our small flat.

Jerk Chicken with Coconut Bean Rice
Serves: 4

Ingredients
200g Long grain rice
1 x 410g tin Black-eye beans
1 x 400ml tin Coconut milk
8 Chicken thighs
1½ tbsp Jerk seasoning mixed with 1 tablespoon sugar
1 tbsp Vegetable oil
2 Medium onions, peeled and sliced
1 Zest and juice of lime

Method
1. Preheat the oven to 220°C, fan 200°C, gas 7.
2. Bring a pan of water to the boil, and simmer the rice for 10 minutes.
3. Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
4. Simmer for 5-7 minutes until cooked through.
5. Toss the chicken thighs with the jerk seasoning mix and the oil.
6. Fry over a high heat for 3 minutes in a large ovenproof frying pan.
7. Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
8. Serve on the coconut bean rice sprinkled with lime zest and juice

Sadly, we did not completely enjoy this dish. The coconut and bean rice was bland and just didn't really fill the hunger niche. Something was missing from the recipe with that rice. Plus my husband doesn't like this kind of rice, he prefers a completely savory rice.

The chicken was fine, but it would have essentially been a chicken breast with jerk seasoning anyways. I didn't have a bakeable frying pan, so I had to use a casserole dish to finish cooking the chicken. I'd prefer to just make a skinless chicken breast with jerk seasoning and some rice pilaf or other savory rice with some broccoli. I don't really enjoy chicken with the skin on, because it has a tendency to get a bit greasy.

Tonight was a miss, but at least now we have jerk seasoning to play with on our own time with other foods. Tomorrow I think we'll be enjoying the Prawn and Spinach Penne Pasta bake.

Delia's Waldorf Chicken Salad

Delia is a British chef who has her own popular website. This salad was made for Ray for the first time by his boss, Andrew. Ray decided to make it for dinner tonight.

Ingredients
1 x 2 lb 4 oz (1 kg) cooked chicken
4 sticks of celery (4 oz/110 g), chopped
8 spring onions,chopped (including the green parts)
2 oz (50 g) walnut halves, roughly chopped
6 oz (175 g) seedless black grapes, halved (however many you want)
a few lettuce leaves
sprigs of watercress, to garnish

For the dressing:
1 teaspoon sea salt (half that if you are using regular salt)
2 cloves garlic (1 tsp minced garlic)
2 teaspoons chopped fresh tarragon
2 rounded tablespoons mayonnaise
2 heaped dessertspoons natural yoghurt (greek natural yoghurt)
freshly milled black pepper

Begin by stripping the skin from the chicken and discarding it. Then remove the flesh from the bones and slice it into longish, 1 inch (2.5 cm) thick pieces, and place these in a large bowl. Next, add the chopped celery to the bowl, together with the spring onions and chopped walnuts.

Now for the dressing: place the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down to a puree. Next add the tarragon, mayonnaise and yoghurt with a few twists of freshly milled pepper and blend everything together thoroughly. Pour the dressing over the salad and toss everything together well to get a good coating of the dressing. Arrange some lettuce leaves in a large, shallow serving dish, pile the chicken salad on top, sprinkle the grapes all over, and, if you like, garnish with sprigs of watercress.

Note: We doubled the dressing, but not the salt. It was really delicious. We just used a whole pack of chicken too. I did the assembly, but this was something my husband, Ray, put together. It was so delicious I said we need to eat this like 1-2 times a week. It was fresh, filling, and easy to make.

Sorry no pictures. Maybe next time.

This recipe is from deliaonline.com as recommended by Andrew.

Spur-of-the-Moment Arroz con Pollo

I came up with this delicious and simple recipe this evening while procrastinating from working and waiting for Ray to get home.... I couldn't believe how easy it was and how delicious it turned out. It is partly inspired by a dish my mother-in-law, Nora, makes called Arroz con Pollo (but without the saffron). So here it is......

Spur-of-the-Moment Arroz con Pollo

Ingredients:

1 can diced tomatoes (drained) - two cans if you think one doesn't cut it
1 can corn (drained)
1 can pitted black olives (drained) - might need only half a can
2 packets premade microwaveable Uncle Ben's rice (Pilau flavored, Spanish flavored, whatever floats your boat) - microwave both packets before adding
1 lb chicken breast (diced)
2 cups white wine (just sub water if you don't have wine... its simply a flavor additive)
1 tsp olive oil (for pan)
2 tsp chopped garlic
1 tsp cumin
1/2 packet fajita seasoning
salt and pepper


Brown a pound of diced chicken with 1tsp olive oil, 2 cups white wine, 2 tsp chopped garlic, 1tsp cumin, 1/2 packet fajita seasoning, a dash of salt and pepper as preferred.


Throw all the ingredients into a pot with the browned chicken and let simmer on med for 15 minutes (stirring as needed). Salt and pepper to taste.


(Serves roughly 4-6)