Chicken Broccoli Supreme Casserole

Ingredients

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.

3 cups cooked chicken  – Break up in small pieces

3 cups Grated Cheddar Cheese divided

2 tubes Ritz Crackers (or 1 cup Panko or bread crumbs)

1/2  stick melted butter

1 tablespoon poppy seeds

SAUCE:

2 cup milk

2 Tbs. butter

¼ cup. cornstarch

2 tsp “Better than Bouillon” chicken bouillon (or any chicken bouillon cube)

1/4 tsp. ground pepper

Instructions

1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the milk, butter, cornstarch, chicken bouillon and pepper. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. We like to eat this over rice.

   

   Ready to put into the oven to bake (I tried shredded cheese on top on one half and not on the other and liked both equally well)

Next Meal Planning Class Scheduled! Thursday, May 29th, 6 to 7:30pm

For those of you who requested another class, there is now one scheduled!

This class is for all who are interested in:
-Eating Healthier (I focus on "real" unprocessed food)
-Spending less money on groceries (I spend under $250 a month for all groceries for my family of 4!)
-Only grocery shopping once or twice a month (I do one 1 big trip and then 1 smaller one for more milk & produce)
-Planning out a monthly menu that you can use over and over
-Making a master grocery list where you highlight the items as they run out
-Being fed a yummy FREE lunch or dinner (depending on if you choose a morning/afternoon class or evening class)

The class will last 1 1/2 hours.  I will feed you a yummy meal (from the recipes I love and use for you to try out), provide you with lots of delicious, healthy, and simple to make recipes and then I will teach you how to put together your own monthly menu and a master grocery list and provide all of the materials needed. Classes where you learn lots of good information are great but sometimes it's hard to find the time to ever put that info to use!  This class is hands on so you will leave all ready to start saving money, eating healthier and knowing exactly how to answer the question "what's for dinner?"  

The cost of the class is $40.  Please bring cash or checks to the class.  Checks should be made out to me, Rachel Biesinger.

When: Saturday, June 214th 10-11:30am

Where: The lovely Daybreak Community Center, Conference Room A (4544 Harvest Moon Drive, South Jordan, UT-you don't have to be a Daybreak resident to attend) and I will be posting the dates and times here soon.  **Child care is available at the awesome Child Watch in the building for only $3 an hour!  Click here for details and to grab a spot for your child! Sorry but children are not allowed in the area of the building our class is in so please make arrangements for your children to be taken care of in the Child Watch or somewhere else

How do I sign up?: Email me here to register and ask any questions.

Life's complicated so let's make a plan so feeding you and your family is simple!

My groceries for the month at the beginning of April.  

Chicken Parmesan (Crock Pot or Oven)

Ingredients:

4 to 6 boneless skinless chicken breasts or thighs, frozen or not

2 cups marinara sauce

8 oz mozzarella, shredded

4 oz Parmesan, grated (or powdered in the can)

1 (5-oz) package garlic croutons (optional*)

1-Spray crock pot or 9x13” pan with cooking spray.  

2-Place chicken in the bottom & pour the sauce over the top of it.  

3-If using them, put the croutons over the top & sprinkle with the cheeses.  

4-Crock pot on low 6 to 8 hours or bake, covered with aluminum foil in oven at 350 degrees for about 50 min.  Remove the aluminium foil & bake for 10 more minutes.

I like to serve this with pasta.

*You can also skip the croutons and it's still yummy!

Tuna Noodle Casserole (No Cream of whatever soup!)

Ingredients for homemade cream of chicken soup:

• 2 cup milk
• 2 Tbs. butter
• ¼ cup. cornstarch
• 2 tsp “Better than Bouillon” chicken
• 1/4 tsp. ground pepper
• 
  

Other Ingredients:

2 cans (5 oz.) tuna

1 cup frozen peas

½ cup milk

4 oz. (about 2- ½ cups) egg noodles (or any kind of pasta you like)

1 can (10.75 oz.) Cream of Mushroom soup

¼ tsp. garlic powder

½ c sour cream

½ c grated cheddar cheese

Directions:

1. Preheat oven to 375°F.
2. make the cream of chicken soup by combining all 5 ingredients in a small sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil and stir 1 minute.  Set the cream of chicken soup aside.
3. Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
4. In a separate bowl, mix together soup, milk, sour cream, grated cheese and garlic powder.  Stir in noodles, peas and tuna .
5. Transfer to a 1-½ quart casserole or 9X13 pan. Bake for 15-20 minutes.

Green Chili Enchilada Bake

1 cup mild green enchilada sauce

1 cup sour cream

3/4 cup salsa verde, mild

12 white corn tortillas broken into 1 inch pieces

2 cups cooked chicken or turkey breast

One 15 ounce can black beans, drained

1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.

2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.

3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.

4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

Mexican Haystacks

½ lb browned ground beef
1 to 2 (15 oz) cans tomato sauce 
Mexican spices to taste (I use garlic powder, onion salt and Cummin)
2 cups uncooked rice
Shredded lettuce
Grated cheddar cheese
Chopped tomato
Sliced olives
Corn chips
Avacado
1 cup frozen corn (or can of corn), cooked and warm.

1-Cook 2 cups of uncooked rice.  
2-While the rice is cooking, brown ground beef and drain the fat.  Add the cans of tomato sauce and spices to taste warm through out.  

3-Cut up the lettuce, olives, tomatoes and avocados.
4-When everything is ready everyone can build their own haystack how they like.  I put lettuce down first, then cheese, sauce, olives, tomatoes, corn and corn chips.

Crustless Quiche for Breakfast or Dinner

3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1/3 cup sliced green onions
1/2 cup chopped green or sweet red pepper
3 tablespoons cream cheese
2 cups diced fully cooked ham (or cooked sausage or bacon)

8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1-Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside the other 3 cups. 

2-Cut up cream cheese into small pieces and sprinkle with sliced green onions and pepper over cheese; top with ham. 

3-Sprinkle with remaining cheese. 

4-In a bowl, beat eggs. Add milk, flour, basil, salt and pepper; mix well. Slowly pour over the cheese. 5-Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Coconut Korma (Bombay House Copy Cat!)

I just can't express how much I love Indian food and how much I love a fabulous little restaurant that started in Provo, Utah, called "The Bombay House". So many good memories there: birthday dinners, work Christmas party, dates (good, bad and fabulous-2nd date with my boy!), after college graduation party, engagement dinner... There is just something so magical and happy about good Indian food. While living in Hawaii I was desperate for something close to the Bombay House's delicious Coconut Korma. I tried many recipes and this one was the best and closest. It's still not as great as going to the actual Bombay House because of the amazing ambiance they have there but it's still pretty fabulous. If you are Bombay House junkie like me, I would love you to try this recipe sometime and tell me what you think. When in Utah support the Bombay House and go and try all of their amazing food (and Lassis!) but when you can't this is the next best thing!

Ingredients:

Chicken Spice Marinade:

3 chicken breasts, cut into strips or bite size pieces

1/2 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/2 teaspoon cayenne

Mix together and marinade for at least an hour.

Sauce:

1 tablespoon vegetable oil

1/2 cup chopped onions

4 large garlic cloves, minced

1/2 teaspoon ginger (can use fresh or powdered)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon turmeric

2 ripe medium tomatoes, lightly blended (or 1 can diced tomatoes)

1/4 cup plain yogurt (Greek or regular)

1 teaspoon salt

1 can coconut milk

1 teaspoon garam marsala

1/4 cup golden raisins (optional but highly recommended!)

1/4 cup cashews, chopped (optional)

garnish with cilantro and fine shredded coconut(optional)

Directions:

Spray large fry pan with a little bit of oil and brown marinated chicken over medium heat, but do not cook all the way through.

In a large pan add oil, garlic, onions, and ginger and cook over medium heat until onions are translucent. Then add the remaining spices (except salt and marsala) and cook for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the browned chicken and salt. Bring to a boil, then cover and simmer for 20 minutes.

Stir in the coconut milk, garam masala, cashews and golden raisins then simmer uncovered, stirring occasionally, until the sauce becomes a little thicker. Serve over basmati rice and top with coconut and cilantro if using.

Recipe from http://healthconsciousmomma.blogspot.com/2011/12/bombay-house-chicken-coconut-kurma.html

Ridiculously Easy and Yummy Granola

I love this stuff for breakfast, snacks, whatever.  So easy, so yummy, so healthy, so inexpensive and so versatile!  Does it get any better than that?

1/2 cup Coconut Oil, Butter or Olive Oil
1/2 cup Honey or real Maple Syrup (can use less if you don't want it quite so sweet)
6 cups Oats
2 teaspoons Cinnamon (optional)
1 teaspoon Vanilla (optional)
1/2 cup Dried, Unsweetened Coconut (I love this stuff)
Nuts and dried fruit (whatever kinds you like)

1-Preheat the oven to 300 degrees.
2-Put coconut oil (or butter) in big microwavable bowl and melt (skip this step if using Olive Oil.)
3-Add everything else and stir it all up until well combined.
4-Line a baking sheet with foil or a silicon baking mat (everyone should have at least one of these!)
5-Spread granola out evenly on the baking sheet.
6-Bake for 15 minutes, take the pan out and stir the granola and then bake it for 15 more minutes.
7-Let it cool and then enjoy as is or add: chocolate chips or any dried fruit or nuts you like.  It's great as a snack or as cereal in a bowl with milk.

Asian Lettuce Wraps (crock pot and quick stove top versions)

1 lb ground turkey  or 4 chicken breast halves

5 chopped cloves of garlic

1/2 chopped onion

1 8oz can roughly chopped water chestnuts

1/4 cup soy sauce

2 t fresh ginger

dash of allspice (or a dash each of cloves, cinnamon and black pepper)

3 T balsamic vinegar

1/2 bunch chopped green onions to add at the last few minutes of crockpotting

The Directions:

1- Chop up the water chestnuts, onions and garlic, put into crock pot on top of the meat.

2- In a mixing bowl, mix the liquid and spices

3- Pour sauce on top of meat.

4- Cover and cook for 4-6 hours on high, 6-8 on low. Stir a few times while it’s cooking.

5- Serve over lettuce leaves with rice. I like Romaine

--If you like, top with a bottled plum sauce.

Quick Stove Top Version

Just brown the ground turkey, drain the fat and stir in the rest of the stuff and you’re good to go.

Hawaiian Haystacks or "Stack 'ems" 2 ways (crock pot and stove top)

Crock Pot version

Ingredients for homemade cream of chicken soup:

• 2 cup milk
• 2 Tbs. butter
• ¼ cup. cornstarch
• 2 tsp “Better than Bouillon” chicken
• 1/4 tsp. ground pepper

(or 2 cans (10 3/4 oz. each) cream of chicken soup)

2 frozen boneless, skinless chicken breasts or thighs

1 t paprika (optional)

1 cup of milk (maybe a little more or less)

½ c sour cream (or cream cheese)

And any toppings you want from this list: cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, slice almonds, diced fresh mushrooms, Chow mien noodles, diced tomatoes, peas or mandarin oranges

Instructions

1-Put all 5 ingredients for the “homemade cream of chicken soup” into a medium sauce pan, turn the heat to medium and whisk constantly until there are no lumps and the soup thickens. (This will take several minutes of constant whisking.)  

2- Take the soup of the burner and set aside.

3-Place chicken breasts in crock pot and cover with soup & paprika. Cook on low for 6-8 hours.

4-Shred or dice the chicken in the crock pot with kitchen shears.

5-Add sour cream and enough milk and stir to make the consistency of gravy.

6-Serve the sauce over individual plates of cooked rice.

7-Let everyone top their “haystack” with any of the toppings you choose.

Quick Stove Top Version

Ingredients for homemade cream of chicken soup:

• 2 cup milk
• 2 Tbs. butter
• ¼ cup. cornstarch
• 2 tsp “Better than Bouillon” chicken
• 1/4 tsp. ground pepper

(or 2 cans (10 3/4 oz. each) cream of chicken soup)

Cooked chicken (canned chicken or rotisserie chicken work really well for this)

1 t paprika (optional)

1 cup of milk (maybe a little more or less)

½ c sour cream (or cream cheese)

And any toppings you want from this list:

cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, slice almonds, diced fresh mushrooms, Chow mien noodles, diced tomatoes, peas or mandarin oranges

1-Put all 5 ingredients for the “homemade cream of chicken soup” into a medium sauce pan, turn the heat to medium and whisk constantly until there are no lumps and the soup thickens. (This will take several minutes of constant whisking.)  

2-Add cooked chicken shredded or cubed ( to the soup.

3-Take the soup of the burner and set aside.

4-Add sour cream and enough milk and stir to make the consistency of gravy.

5-Serve the sauce over individual plates of cooked rice.

6-Let everyone top their “haystack” with any of the toppings.

Note: I found it quite funny that when these were served at a party while I was living in Hawaii, most of the Hawaiians had never heard of this dish and the one who had called them "Stack 'ems" so this recipe is dedicated to you, Bro. Ho!

Chicken Taco Soup in the crock pot (or stove top)

2 chicken boneless skinless chicken breasts or thighs (can be frozen or not)

1 can diced tomatoes (don’t drain)

1 can tomato sauce

1 small can diced green chilis

1 can black beans, rinsed and drained (or 1 cup black beans cooked from scratch)

1 can kidney beans, rinsed and drained (or any other can of beans, even another can of black beans)

1 c frozen corn

1 onion, chopped

2 c chicken broth (2 c water + 2 tsp “Better than Boullion” chicken)

1-2 cups of water

1 Tbsp garlic powder

1 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp dried cilantro

tortilla chips

sour cream

avocado

shredded cheddar or Mexican blend cheese

1-Put chicken, onions, beans, corn, broth, water and spices in the crock pot .

2-Cook on high 6-7 hours or low 8-9 hours.

3-If chicken isn’t already falling apart, shred it with kitchen shears or 2 forks.

*For a 30 minute stove top option, put all the ingredients together in a stock pot.  Bring to a boil and boil for 30 minutes, stirring occasionally and turning the temperature on the burner down a bit if needed.

Serve soup with tortilla chips, shredded cheddar cheese, and a dollop of sour cream and sliced avocados.

Baked Pesto Chicken

2 lbs boneless, skinless chicken thighs or breasts (can be frozen or fresh)

salt and ground black pepper for seasoning chicken

1/2 cup basil pesto (I used the Costco Pesto and freeze the rest in about ½ c amounts)

2 oz. (1/2 cup) grated mozzarella cheese

Fresh or frozen green beans or asparagus (optional)

1- Preheat oven to 350 F.

2-Spray a 9" x 12" (or 8.5" X 12.5") baking dish with oil spray and put the chicken inside(can be frozen or not),

3-Spread 1/2 cup basil pesto over the chicken.  

4-Bake for 30 minutes (or 1 hr if chicken is frozen) until chicken is no longer pink inside.  Sprinkle grated mozzarella on top & cook a little longer to melt it, about 10 minutes.  You can also add fresh green beans or asparagus at this point & they’ll be ready to serve with the chicken.

Serve with brown rice, potatoes or pasta.  You may want to heat up more pesto to serve with the pasta.