Dilled Chicken Medley

This recipe goes back to 1997 when I found it on the back of a cornstarch box. I adapted it to my family’s tastes and we all loved it. 

• Servings: 2 generous servings
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3 medium potatoes, quartered

1 cup green beans

14.5 oz chicken broth, divided

2 Tblsp. cornstarch

1 Tblsp. fresh or 1 tsp. dried dill weed

1 Tblsp. oil

1 medium onion, sliced

1 cup shredded, cooked chicken breast

 

Precook potatoes and green beans to fork tender. Reserve

Stir together in a small bowl:   ¼ cup  of broth, cornstarch, dill until smooth. Set aside

In large skillet: Heat oil, add onion, cook for 3 minutes. Add chicken and cook until heated through.

Add remaining broth, potatoes and green beans to skillet. Simmer covered about 5 minutes or until heated through. Stir cornstarch mixture and add to skillet. Stirring constantly, bring to boil, boil 1 minute.  Serve immediately. 

Chicken, Spinach, Artichoke and Orzo Casserole

I saw a recipe online for bell peppers stuffed with rice, ground chicken and an interesting blend of vegetables which sounded good, but I thought my family would like it better in casserole-form.  I used chopped bell peppers along with chicken breast rather than ground chicken and substituted orzo for rice to make a very flavorful and satisfying meal.  I used my favorite mixture of oregano and chili powder to give the dish a little kick and it was voted a winner by the family.  I assembled the dish a day ahead of time and baked it for Sunday dinner.  We had enough for everyone to have an extra serving for supper during the week.  This dish would also freeze well.

• Servings: 6 to 8
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1 tsp. olive oil
1/2 cup red bell pepper, coarsely chopped
½ cup onion, coarsely chopped
1 tsp. minced garlic
1 tsp. dried oregano
½ tsp. chili powder
½ tsp. salt
¼ tsp. black pepper
15 oz. can of tomato sauce
10 oz. frozen chopped spinach, thawed and squeezed of excess water
15 oz. can artichoke hearts, drained and coarsely chopped
¼ cup sun-dried tomatoes in oil, drained and coarsely chopped
1 cup orzo cooked al dente according to package directions
½ chicken breast, cooked and shredded
6 oz. feta cheese, crumbled

Oiled 9×13 baking dish

In a large skillet, heat olive oil and cook bell pepper and onion until soft but not brown.  Add minced garlic, oregano, chili powder, salt, and black pepper.  Stir in tomato sauce, thawed spinach, artichoke hearts and sun-dried tomatoes.  Add cooked orzo and shredded chicken breast.  Spoon mixture into oiled 9×13 baking dish.  Dish can be covered and refrigerated at this point and baked later.

Preheat oven to 350 degrees F.  Place covered casserole in oven and bake for 30 minutes or until mixture begins to bubble.  Remove cover and sprinkle with crumbled Feta cheese.  Bake for 10 minutes more.  Serve hot.

6-8 generous servings

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Tipsy Peach Chicken – Low Fat

I found this recipe over 10 years ago online (sorry, I don’t remember the source) and adapted it to make a nice, light luncheon or supper dish.  I would prefer fresh peaches, but canned ones also work fine and give a little pep to this low fat, low cal meal.

Tipsy Chicken with Peaches

• Servings: 4
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3 medium chicken breasts, cut into cubes
Salt/Pepper
1 tsp. olive oil
Large onion, finely chopped
1 tsp. smoked paprika
6 green onions with tops, chopped
¼ cup orange juice
2 Tblsp. Bourbon
1 cup sliced peaches
Grating of fresh nutmeg

Preheat oven to 400 degrees F

Spray a 9 inch casserole dish

Place chicken cubes in prepared casserole and sprinkle lightly with salt and pepper.  Set aside.

In a medium skillet, heat olive oil and cook onions over medium heat about 5 minutes.  Add paprika and chopped green onions.  Cook an additional 4 minutes.

Spread onion mixture over chicken; spoon orange juice and bourbon over the top and bake uncovered for @ 400 degrees F for 30 minutes, turning and stirring occasionally.

Remove chicken from oven and spoon peaches over the top.  Grate nutmeg lightly over peaches and return to oven to bake for 15-20 minutes more until chicken is done.

Serve over hot rice.

Diet Power:  ¼ of casserole with ½ cup rice =  278 calories, 3.7 g fat, 37.7 g carbohydrate, 1.99 g dietary fiber, 24.2 g protein. 

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Dried Cherry Chicken Wraps

I found this recipe, adapted slightly here, on a cherry orchard web site in 2013 (page no longer available).

I just got around to making the wraps and they are really good, quick to make and have some vegetables included along with the tangy dried cherries.  I’ll be making these again.

*Instead of tortillas, I used some great flatbread I found in the deli section of my grocery store.

Dried Cherry Wraps

• Servings: 4
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1/2 cup non-fat lemon yogurt
1 tablespoon honey Dijon-style mustard or honey-mustard dressing
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups shredded cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup peeled, seeded and chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas*

Whisk together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture down the center of each tortilla or flatbread, leaving space all around for folding . Fold in top and bottom and fold over each side, placing wrap seam-side down on a plate.  Cut into 3 portions.  Serve chilled or at room temperature.

Yield:  4 servings

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Baked Ham, Beans and Dumplings

After 3 major snowfalls in one week, we were more than ready for something hearty, warm and comforting for supper.  I used ingredients and techniques from a couple of my favorite recipes to make this dish which my two daughters and I loved.

• Servings: 4-6
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2-½ cups (home-cooked or two 10 oz cans) Great Northern beans, drained lightly
½ cup cooked ham, cubed
½ cup sour cream
½ cup mayonnaise
½ cup milk
1 packet (small envelope) Goya ham seasoning (optional but adds really nice flavor)
Dash of pepper
10 oz can cream of mushroom soup, undiluted

Dumplings:
1 cup all-purpose flour
1-½ tsp. baking powder
½ tsp. salt
3 Tblsp. Shortening (Crisco)
½ cup milk
Preheat oven to 400 degrees F
Greased 9 inch baking dish

Place drained beans and ham in the bottom of a greased 9-inch baking dish.

In a small bowl or food processor, whisk together the sour cream, mayonnaise, milk, ham seasoning and pepper.

Whisk in undiluted cream of mushroom soup.

Pour soup mixture over beans and ham in baking dish.

Prepare dumplings:
In a medium bowl, mix together flour, baking powder and salt.  Cut in shortening and stir in milk.  Drop mixture by measuring tablespoon in small dollops on top of mixture in baking dish.

Bake in preheated 400 degree F oven for approximately 20-25 minutes until dumplings are done and very light brown on top.

4-6 servings

Refrigerated leftovers are good warmed uncovered in a 350 degree oven for about 15 minutes.  The dumplings will be crispy on top but still delicious.

Chicken and Feta Casserole

• This dish came about when I had some leftover broccoli and half a package of feta cheese.  The feta and oregano give this dish a really nice flavor.  The bread cubes add crunchiness and extra flavor, plus they make this a satisfying, filling dish for supper.  My daughter and I both loved it.

• Servings: 4
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One cup of broccoli florets, steamed fork-tender
2 cups diced cooked chicken breast
One 10-1/2 oz can cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
½ tsp dried oregano
3 oz. crumbled feta cheese
2 slices bread, cut into cubes
1 Tblsp. butter, melted
¼ tsp dried oregano

Preheat oven to 350 degrees F

Oil a 9×9 inch baking dish

Arrange steamed broccoli in an oiled 9×9 inch baking dish.  Spread cooked chicken on top.

In a medium bowl, combine soup, mayonnaise, lemon juice and ½ tsp. oregano and pour over chicken.

Sprinkle with feta cheese.

In a small skillet, melt butter and toss bread cubes to coat.

Place cubes on top of chicken mixture.  Sprinkle lightly with ¼ tsp dried oregano.

Bake uncovered @ 350 for 25 minutes.

4 servings 

Chicken and Spinach Lasagne

This dish was inspired by one on Allrecipes.com, but changed quite a bit.  My daughters and I enjoyed this for lunch on Sunday and were able to enjoy it again for Monday night supper.  It’s very tasty and filling, and reheats well in the microwave.

• Servings: 6
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5 dry lasagne noodles

¼ cup all-purpose flour
½ tsp. salt
¾ cup cold milk
1 cup hot chicken broth
8 oz. shredded mozzarella (2 cups), divided
1/4 cup grated Parmesan cheese, divided
2 tsp. fresh basil, chopped (½ tsp. dried basil)
2 tsp. fresh oregano, chopped (½ tsp. dried oregano)
¼ tsp. ground black pepper
Dash nutmeg
2 Tblsp. dried minced onions

1 cup ricotta cheese, divided in thirds
1 cup cubed, cooked chicken breast
10 oz. package frozen chopped spinach, thawed and drained*

2 Tblsp. grated Parmesan for topping

Preheat oven to 350 degrees F
Grease a 9-inch casserole dish

*Squeeze water out of the spinach after draining so that it is as dry as possible.

Cook lasagne noodles in boiling, salted water for 8 to 10 minutes.  Drain and rinse with cold water.  Set aside.  Pat dry with a paper towel before adding to dish.

In a saucepan, whisk together the flour, salt and cold milk until smooth.  Add hot broth and cook over medium heat, stirring constantly, until mixture starts to bubble.  Lower heat and continue cooking for two more minutes, stirring constantly.

Remove from heat and add 1 cup of mozzarella, 2 Tblsp. Parmesan, basil, oregano, black pepper, nutmeg and dried onions, stirring to blend until cheese is melted.

To Assemble:

Spread 1/3 of sauce mixture in the bottom of baking dish.  Layer with 1/3 of the noodles and all of the chicken.  Using 1/3 of ricotta, place in dollops on top.

Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, all of the spinach, the remainione cup of mozzarella and 2 Tblsp. Parmesan.  Place 1/3 of ricotta in dollops on top.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles.  Add remaining 1/3 of ricotta in dollops over top and sprinkle with 2 Tblsp. Parmesan.

Bake in preheated 350 degree F oven for 35 to 40 minutes until top is light brown.

Let dish stand for 5-10 minutes before serving.

6 servings. 

Basil,oregano, rosemary, lemon thyme, peppermint (and marigolds)

Teriyaki Chicken, Vegetables and Rice

This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments.  I added the dried cranberries and walnuts for extra crunch and color.  A very tasty and satisfying meal.

• Servings: 4
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•     1 tsp olive oil
•     Large sweet onion, sliced
•     1 cup mushrooms, sliced
•     2 cups broccoli florets, steamed fork tender
•     1 cup cooked chicken breast, shredded
•     ½ tsp. sesame oil
•     Dash or two of Mongolian Fire Oil (optional)
•     1/4 cup teriyaki sauce
•     2 Tblsp. dried cranberries
•     2 Tblsp. chopped walnuts

•     4 servings of cooked rice

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.

Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.

4 servings 

Mandarin-Pineapple-Chicken Wraps

This dish is adapted from an internet recipe from several years ago.  I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on.  I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.

• Servings: 4
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• 4 burrito size wraps
• 6 oz. cream cheese, divided
• 2 cups cooked chicken breast, shredded
• Sesame oil for drizzling
• 2 green onions, chopped, including green part
• ½ cup red bell pepper, diced
• 8 oz. can of pineapple tidbits, drained*
• 8-10 oz. can of mandarin oranges, drained*
• ½ cup salted cashews

*Save the drained juice for other uses – too good to throw away.  I always have a jar in the freezer to save bits of drained juice and just mix it together to use in gelatin desserts.

Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.

Add ½ cup of chicken breast, drizzle lightly with sesame oil.  Add ¼ of green onions,

bell pepper, pineapple, oranges

and salted cashews.

Fold top and bottom of wrap, roll from one side to make a tight roll.

Cover with plastic wrap.  Repeat with remaining three wraps.  Refrigerate for at least 30 minutes.

When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.

4 servings 

Chicken and Salsa Verde Enchiladas

This recipe is a combination of several that I saw on the internet.  The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.

• Servings: 4
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• 2 Tblsp. olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• ½ tsp. cumin
• 2-½ Tblsp. all-purpose flour
• 1 cup chicken broth
• ½ cup salsa verde
• ¼ cup light sour cream
• ¼ cup cilantro, chopped
• 2 cups shredded cooked chicken breast
• 4 burrito size flour tortillas
• 1-½ cups shredded cheese

Preheat oven to 375 degrees.
Spray or grease a large baking dish

Heat a large skillet over medium high heat and add 2 tablespoons of olive oil and the onions.

Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.

Slowly pour in the chicken broth and bring to a boil. Cook for 2 – 3 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Add salt and pepper to taste.

Take ½ cup of this sauce and mix with shredded chicken.

To assemble enchiladas

Pour a small film of the sauce from the skillet into the bottom of the baking dish.

Place a tortilla on a cutting board and spread ¼ of the chicken mixture down the center.  Add ¼ cup of shredded cheese.

Fold the tortilla toward the center on the top and bottom …

…and roll to form the enchilada.

Place the enchilada in the baking dish.

Repeat for remaining three enchiladas.

Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.

Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted.  Serve hot with sour cream and an additional swirl of salsa verde.

4 servings