Monday, September 23, 2013

Parmesan Crusted Chicken in Cream Sauce

2 cups instant rice, uncooked
1 can (14 oz) fat free reduced-sodium chicken broth, divided
1/2 cup water
6 Ritz crackers, finely crushed (about 1/4 cup)
2 TBSP grated parmesan cheese
4 small boneless skinless chicken breasts
2 tsp oil
1/3 cup Philadelphia chive and onion cream cheese

1. Cook rice in 1 1/4 cups broth and 1/2 cup water as directed on package
2.  Mix cracker crumbs and parmesan on place.  Rinse chicken with water; gently shake off excess water.  Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.  Discard any remaining crumb mixture.
3.  Heat oil in large nonstick skillet on medium heat.  Add chicken; cook 5 to 6 min on each side or until done.  Transfer to place; cover to keep warm.  Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.  Cook 3 min or until thickened, stirring frequently; spoon over chicken.  Serve with rice.

Chicken Stroganoff

2 lbs boneless skinless chicken breasts
1 cup chopped onion
2 10 3/4 oz cans condensed cream of mushroom soup
1/3 cup water
12 oz dried wide egg noodles
1 8 oz carton sour cream
Freshly ground black pepper

1. Cut chicken into 1 inch pieces.  In a slow cooker combine the chicken pieces and onion.  In a medium bowl stir together the soup and water.  Pour over chicken and onion.
2.  Cover and cook on low-heat for 6 to 7 hours or on high setting for 3 to 3 1/2 hours.
3.  Cook noodles according to package directions.  Drain.  Just before serving, stir sour cream into mixture in cooker.  To serve, spoon stroganoff mixture over hot cooked noodles.  If desired, sprinkle with black pepper.  Makes 6-8 servings.

Skillet Chili Mac

1/2 TBSP cooking oil
1-1/2 cups of chopped onion
1 lb ground beef
1 lb breakfast sausage
1 TBSP minced garlic
1/2 tsp of cumin
1/4 tsp dried oregano
Salt & Pepper to taste
1/2 cup chopped bell pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can of tomato sauce
2 cups water
1 (15.5 oz) can pinto or red kidney beans, drained and rinsed
1 1/2 c ups of dry medium cut pasta (elbow, macaroni or shells)
1 cup shredded cheddar cheese, divided, or to taste, plus more for garnish
(Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream)

1. Heat the oil in a large lidded skillet over medium high heat; add the onion and pepper, and cook for about 4 minutes, or until vegetables are tender.  To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink.  Drain off any excess fat.  Stir in the cumin, oregano and salt and pepper; taste and adjust seasonings.
2.  Add the diced tomatoes and tomato sauce; stir.  Add the water, beans, pasta and half of the cheese.  Bring to a boil, stir, cover and reduce heat to simmer.  Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency.  Sprinkle remaining cheese on top, cover and cook over low until cheese melts.  Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite toppings.