Double Duty Dinner Success

Shift work can be tough, especially a 12 hr one! So in getting ready for a round of shifts as a nurse, I always like to make sure that there are enough lunches & dinners to go around for a few days. I decided to make two dinners side by side because the ingredients were similar and it would cut down on the prep time. I was also going to try out Kraft Catalina Dressing. I often times do not like Kraft Recipes because of the processed foods they use, and or that they like to promote their own products, which don't always have the highest nutritional value. But I had a craving for pad thai and wanted a quick recipe, so I was optimistic and bought the dressing, and my beef stir fry recipe called for it as well. So why not?

So the two recipes I made in about an hour:

Creamy Peanut Pad Thai 

http://stg.kraftrecipes.com/recipes/creamy-peanut-pad-thai-129882.aspx

Asparagus & Beef Stir-Fry

http://www.kraftrecipes.com/recipes/asparagus-beef-stir-fry-123780.aspx

I did not take any of my own pictures, because I actually did not think about doing a blog post about it; until after I was done and saw how efficient the process was. Thank you Kraft for the nice pictures! So I am just going to go over the steps I did simultaneously to get both meals done at the same time.

My variations on the Pad Thai: I used chicken breast,  added mushrooms & bell peppers from the stir-fry.
                                                                       (I like lots of veggies in my dishes!)

   on the Asparagus & Beef Stir-Fry: I boiled the asparagus for 5 minutes, so that I could have the mushroom & bell peppers separate, since I was not adding the asparagus to the Pad Thai. I also used top sirloin steak, not sure if that makes a difference.

1. I washed & cut all the veggies, putting everything into separate bowls.
2. I thinly sliced the chicken, and then prepped the steak the same.
3. Put a pot of water to boil for the rice. Put a pot of water to boil for the asparagus.
4. Started to heat up the wok (frying pan) for the veggies -->started with mushrooms first because they take longer then added the bell peppers.
5. Mixed the dressing/sauces for the 2 different recipes and set them aside.
6. Your asparagus should be done. Use that pot to boil your rice noodles in.
7. Heat a frying pan on medium heat, add some olive oil and the steak. Then add the sauce called for in the stir-fry recipe. When meat is done (~5min) add the desired amount of mushrooms, bell pepper and all of the asparagus, set aside. Your rice should be done. Meal #1 complete.
8. Put another frying pan on medium heat to cook the chicken. Add some olive oil, garlic, ground black pepper & salt for some seasoning. Cook until not longer pink.
9. Wipe the pan and fry the eggs. Return the chicken, bell peppers & mushrooms to the frying pan with the eggs, add the sauce called for in the Pad Thai recipe. Add the cooked rice noddle: toss to coat, be gentle. Meal #2 complete.
10. Top the Pad Thai with bean sprouts  & green onion, and the Stir-Fry with green onions.

There you go...in 10 STEPS!!
Phew...now who is going to clean the kitchen??

Ultimate Go-To Last Min. Meal

 Pesto Rosé Mushroom Chicken Pasta

This is so simple that I did not know if I should post of not, but maybe you are looking for that meal that you can put together in 20 min. or less, if you have all the ingredients ready to go. So here is what I have on hand when I know I am going to have an action-packed week ahead of me:

-grilled chicken
-sauteed mushroom
-marinara sauce
-reduced-fat Alfredo (Classico brand is a yummy one)
-pesto
-pasta
-2 garlic cloves (optional)

*Usually on Sundays I will grill off some extra chicken breast so I can easily add it to meals later in the week. I have a fantastic iron-cast grill pan that I use during the winter to get that grill taste.

*At Costco there are 2 lbs. cartons of portabella mushrooms, so I usually buy 3. Spend an hour slicing and sauteing them all. Then separating them into freezer bags in small portions. And then when a recipe calls for mushroom, it cuts down a lot of the leg work. And believe me, you would never have guessed they were frozen when eating the dish!

*I am a pesto lover, so I always have fresh pesto in my fridge. But you can also freeze pesto. Then when you are ready to use it, just chip away a chunk and throw it into your sauce and it will quickly defrost. Or pop it into the microwave for a few seconds.

*Bacon is optional, but this is also something I regularly freeze too. My favorite is the Applewood Smoked Bacon from Trader Joes. I separate the bacon into 3-4 slices, wrap in foil and freeze. We don't eat bacon often, I mostly add it to dishes/casseroles for a smoky flavor. A little bacon goes a long way!

So the recipe is really simple, depending on the size of your family:
Mix together the marinara sauce, Alfredo sauce, pesto, mushrooms, & chicken. Heat till bubbling and all ingredients thoroughly heated. Add a clove of minced garlic for some authentic Italian flavor. Boil off some pasta. Then top with sauce and Parmesan cheese!

Ingredients from the freezer

Ingredients from the pantry and fridge

Oh bacon, why must you be so bad for us?
I place the browned bacon on a paper towel so that it absorbs the extra fat.

Mixing it all together:
Alfredo sauce, marinara, pesto, mushroom, bacon & grilled chicken

Bon Appétit...betcha didn't think you could get dinner on the table so fast.
 It pays to have a stocked freezer & pantry!

Chicken Enchladas

I have been making this shredded chicken enchilada ever since we got married and its always been a favorite of ours. I also make a vegetarian version as well: omit the chicken and double the veggies. It reheats well, my husband loves taking it to work with him because the enchilada keeps the rice moist. Before our son was to be born, I looked into freezer cooking. It's where you do a lot of the prep in advance and freeze the meal for later. I figured that with a newborn and a toddler, this might be a very good idea. But after looking a many recipes, I was disappointed because I found that way too much is going in the freezer: a can of beans, sauteed veggies, etc. I don't like mushy vegetables, and figured that to saute some bell peppers  and open up a can a beans takes close to no time. So I decided to take one of our favorite meals and just freeze the chicken. And it worked like a charm. I make the chicken in the crock-pot and also made my own enchilada sauce (you can purchase it canned in the Mexican aisle of your grocery store). 

Enchilada Sauce Recipe:

2 (8oz.) cans tomato sauce

1 cup water, or more if needed

1 can (4.5oz.) chopped green chiles, drained

1/2 package (1.25oz.) taco seasoning mix

1 Tbsp. chili powder

1 Tbsp brown sugar

Add all ingredients and heat in skillet, let simmer for about 10 minutes. Depending on your taste, you can add more taco seasoning or brown sugar. Or add a dash of cayenne pepper for more heat!

~~this makes a lot of Enchilada Sauce...since I knew I was going to make this for the freezer I used half to cook the chicken in, and the rest I froze so that it would be ready for our future enchilada night.

I put 5 lbs of chicken breast in the crock pot with half the enchilada sauce, and simmered on low for 6-7hrs.

Once the chicken cooled, I shredded the chicken (with my hands, found this is the fastest way, or with 2 forks if you prefer to be more civilized). I then separated the chicken evenly into 5 freezer bags. You can use this shredded chicken for other dishes too: tacos, burritos, tostadas, quesadillas, etc.

(If you want a fresh meal, just do 1-2 lbs of chicken breast, and once you have your chicken breast shredded, stuff your tortillas, and pop it all in the oven.)

The frozen ingredients

The fresh ingredients

saute, saute, saute

Adding the thawed chicken, beans, and enchilada sauce

Topping it all with cilantro, my favorite herb

Don't forget to save some enchilada sauce for the bottom of your pan
 and to pour on top at the end.

Stuffing the tortillas

Put the rolled tortillas seam down (so that they don't unwrap)

That's all I make for our family. Enough for dinner
and some leftovers for lunches.

Pour the remaining enchilada sauce on top.

Cover with cheese, the more the better ;)

Bake for 20 minutes

Enchilada Recipe:
1-2 lbs. shredded chicken
1 bell pepper, sliced
1/2 medium red onion, sliced
1 can of beans (black or pinto)
1 zucchini, halved and sliced -optional
1 cup of corn, frozen or canned -optional
1 pack of wheat tortillas, soft taco size
handful of cilantro, plus 2 Tbsp for cilantro lime rice
2 cups of enchilada sauce from above or a 1 10oz. canned enchilada sauce

1. Saute bell pepper, zucchini and onions in olive oil for a few minutes. Add beans, (corn), shredded chicken, and enchilada sauce. DON'T forget to reserve some enchilada sauce for the bottom of your pan, and some to pour on top at the very end. Top with cilantro. Cook all the ingredients together for a few minutes for the flavors to infuse.
2. Stuff the tortillas with about 1/4 cup of the filling. Roll them up and put seam down in prepared pan. Top with remaining enchilada sauce and cheese.
3. Bake in preheated oven at 350F for 15-20 minutes or until cheese is melted.

While the enchiladas are in the oven I make some Lime Cilantro Rice (Chipotle's copycat recipe):
1 cup white rice
1 Tbsp. butter
1 lime, juiced
3 Tbsp. cilantro, chopped
salt to taste

1. Bring 2 cups of water and salt to a boil, add rice. Simmer for about 10-15 minutes or until all the water has been absorbed.
2. Fluff up rice and add cilantro and lime juice. Add more to taste if necessary.

End Result: YUM!

This seems like a lengthy post, but it all comes together quickly! Hope you give it a try and ENJOY!!

Quick Chicken Cacciatore

Chicken Cacciatore....what does that mean? Well I am glad you asked.
Cacciatore means "hunter" in Italian, so it's a meal prepared "hunter-style", sound fun, eh? It is chicken cooked in a spicy tomato sauce with mushrooms, onions, herbs, and bell pepper. I personally like this dish because it's quick and easy and I can have dinner done in 30min since I used one skillet to get the whole job done.

Need I say more? This recipe is a keeper!

Ingredients:
1 medium bell pepper, cut into strips
1 medium onion, sliced
8 oz. fresh mushrooms, sliced
1 Tbsp. olive oil
3-4 boneless, skinless chicken breast halves
1 can (15oz.) tomato sauce
1 can (4 oz.) chopped green chilies  <---this makes the dish, don't omit
2-3 cloves garlic, minced
1/4 - 1/2 tsp dried basil
1/4 - 1/2 tsp dried oregano
Dash cayenne pepper
cooked spaghetti or rice

Directions:
1.  In a large skillet, saute green pepper, onion, and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables.

2.  In a small bowl, combine tomato sauce, chilies, and seasonings. (I would also add a little salt to the sauce, the first time I made this I felt it was under salted, do it to taste!) Pour over the chicken; cover and simmer for 20 minutes or until a thermometer inserted into the chicken breasts reads 170 degrees. Don't overcook because chicken will turn out dry. Before serving, cut chicken breasts into slices if desired. Served was pasta and sprinkle with parmesean cheese.
                                   (And get your hunter game-face on!) lol, whatever that means!?

Recipe derived from: Taste of Home: Best Loved Recipes

I ALWAYS marinate my chicken breast, even when the recipe does not call for it. I feel as though it gives it a boost of flavor. Nothing fancy: Italian dressing and some spices. I usually have some frozen chicken breast that I will put in the fridge the night before, or if I forgot I will put it into a bath of cold water for a couple of hours the day of to defrost. I marinate the chicken in the morning, so that it is ready for dinner time. In love with the Weber line of spices!! See next picture....

Trying out all the different ones and like them all: Roasted Garlic & Herb, Kickin' Chicken, and Chicago Steak. Costco carries these in the XL giant size. I will know for next time. 

The Ingredients.....forgot to include the mushrooms

I also love this line of freeze-dried herbs, by Litehouse. I enjoy adding herbs, but find that when I buy them fresh I will use up half and the other half rots in my fridge. Plus you need to wash and chop them every time, which can be time consuming when you are in a crunch. I find this is the closest thing to fresh there is! Dried doesn't taste the same as the original, these are much better. As you can tell, once I have found something I like, I tend to buy out the whole collection.

Sauteing the mushrooms, bell peppers & onions

Stir, stir, stir....getting the hunter style tomato sauce together 

 Veggies soft but tender, time to add the chicken.

 Doesn't it look so nice and vibrant? And we are only half way through!

 Adding the tomato sauce, close the lid, and walk away for 20min. 

But don't forget to boil off your pasta!

I love a neat and tidy, but BUSY stovetop! :) :) 

I knew my Starbuck's thermometer would come in handy, other than in the morning.. Checking for doneness. You can always just cut into the chicken and check for any pinkness. 

Remember don't overcook!

I spinach salad to go along?? I think so. 

ENJOY

Chicken Manicotti

First time making manicotti ever and I must say it was a success. My husband does not like the texture of ricotta cheese, so I collaborated my own recipe and it was still creamy.

1/2

jar  (14 oz.) spaghetti sauce (1-1/2 cups)

1

can  (14-1/2 oz.) diced tomatoes, undrained

1/2

cup  water

2

cups  chopped cooked chicken
8 oz. sliced mushrooms

1/4

tsp.  dried basil leaves

1 cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1 box of  manicotti shells, cooked

MIX spaghetti sauce, tomatoes and water until blended.

COMBINE 3/4 cup of the sauce with chicken, mushrooms, basil and 1/2 cup cheese; spoon into manicotti boiled shells. Place covered with foil in preheated oven 400F for 15 minutes. Top with remaining cheese and put back into oven for 5 more minutes uncovered until cheese has melted and is bubbly.

the line up

right before putting them in the oven & drowning them with cheese

Slow-Cooker Chicken Teriyaki

This is an easy way to have great tasting Chinese food at home without feeling bad/sick after ;)

The chicken turns out super tender and make the sauce from the reserved liquid it was cooking in.

the ingredients

raw & ready to get cookin'

the recipe...thank you 'crafty mom' for posting the recipe--->

                                     http://www.scatteredthoughtsofacraftymom.com/2012/05/crock-pot-chicken-teriyaki.html

Cajun Jambalaya

I am starting to become a big fan of the slow-cooker! Just toss everything in and go. Come home to a house smelling like you have spent all day in the kitchen. I usually leave out the veggies, saute them at the very end and mix them in once everything is done. I do not like soggy vegetables, so I found this way keeps them fresh & crispy. In this recipe I mixed all the ingredients together except the green bell pepper. 

http://www.tasteofhome.com/Recipes/Forgotten-Jambalaya <---link to the wonderful recipe

I made this recipe when I was cooking lunch for my husband's office (long story) and I think this was one of their favorite meals!! It is worth a try. Make sure you use chorizo sausage, it gives the dish a lot of flavor & spice. I omitted the shrimp because they have a strict no seafood policy (well they just don't like how it smells when you heat it up in the microwave).

Cashew Chicken

    I was in a nutty mood...had some cilantro in the fridge that was going to go bad very soon and chicken marinated ready to go. I was pouring over my cookbooks trying to figure out what to make. And I am so glad I chose this recipe, so yummers :)

   I have been a dedicated Cooking Light Magazine subscriber for years, and would rip out & put into a folder the recipe that I liked and would probably make in the future. Then about once a year I would sit down cut the frayed edges off (yes I am a bit OCD), organize them and put them into a well-categorized binders. I have 7 (3-ring) blinders thus far, and had canceled my subscription before my daughter was born. It takes a lot of time to do this type of organization, and I knew would be tempted to stash away good recipes; so this way I am actually making use of all my recipe collections. And since she was born I have been really good about sitting down on Fridays, pouring over my cookbooks & binders and creating a weekly menu for everyday of the following week. Then go grocery shopping on the weekend (ONCE) and have a well stocked fridge for all my meals, and not darting back and forth to the grocery store bc I do not have the one ingredient. This method has really paid off and does not cause the usual stress-full question: 

"Ahhhh, what am I going to make for dinner!?"

Hopefully you will enjoy this recipe as much as we did, click here for the link.

The only things that I changed from the original recipe:
   -added a splash of white balsamic vinegar instead of dry sherry
   -subbed low-sodium soy sauce for the oyster sauce
No real preference, just what I had on hand ;)

Chicken and Egg Sammie Deluxe

I got this recipe from a Rachel Ray cookbook. She had this to say about it when it was featured on the ABC Good Morning America Show:  " I don't know which came first, but I'm glad they met up in my sandwich! This simple Sammy supper stacks together cutlets, egg, cheese and greens, all in one bun. It's so good it's why the chicken crossed the road."

I was hosting a little mom get together/playdate and decided to make these delightful sandwiches. I served it along with waldorf salad. The crunch of the apple and grape salad went along very nicely to the gooey cheese and egg filling! Great for breakfast, lunch and even dinner if you so choose ;)

I posted this waldorf salad recipe last year in November, check the archives on my blog for the recipe I used

The ingredient layers from top to bottom:

whole wheat bun top - chopped baby spinach - smoked gouda cheese - sliced chicken - 

egg & roasted red pepper mixture- whole wheat bun bottom 

for the recipe:
http://www.foodnetwork.com/recipes/rachael-ray/which-came-first-chicken-and-egg-sammies-deluxe-recipe/index.html

Blue Cheese & Mushroom Stuffed Chicken Breast

<<Since this has been my #1 trending recipe for the past two years, I have decided

 to finally update the pictures!now back to the original post which was published on 2/25/12>>

My life has gone through a wonderful transformation! Our baby girl is 6 weeks old, and its time to dust off those cookbooks and start trying out some new recipes!! Very blessed to have a happy, calm baby who sleeps at predictable intervals! :)

On to the cooking....
I marinate my chicken breast overnight or at least a few hours before in a tablespoon mayo, Italian dressing, sea salt & pepper, and whatever spice I feel like or have on hand. Make sure you season the chicken well, bc this is what's going to give it FLAVOR! I used Weber's Kickin' Chicken, gives it a nice punch but not too hot so that my toddler would eat it too!

 I have been on a Weber Spice binge....they are ALL delicious
and add great flavor to everything I have tried them with!

4 boneless, skinless chicken breasts
The stuffing ingredients:
1/4c. crumbled blue cheese
1/2c. sliced portabella mushrooms

1/ Preheat oven 350F.
2/ Saute mushrooms in frying pan: add olive oil, balsamic vinegar, sea salt & pepper about 5-10min.
3/ Cut 1 inch wide slit into the the thick end of the chicken breast, and carefully cut down to the center of the chicken to form a pocket. This is one method, what I did for this post is I pounded the chicken breast since my chicken breasts where not thick to begin with. Then I added blue cheese, rolled it & secured it with a toothpick. (see pictures below).
4/ Divide mushroom and blue cheese evenly between the chicken breasts pockets (save some mushroom for garnish) .
5/ Sprinkle chicken with 1/4tsp. each of salt and pepper. I also added panko breadcrumbs for an added crunch.
6/ Bake chicken for 15-17min. Depending on the strength of your oven and when no longer pink in the middle. I broiled it for 3min so that the panko gets a nice golden color.

variation: you can also add 3 cups baby spinach with 1 minced garlic clove to the saute & even add in an oz. of chopped prosciutto after if you really want to be fancy ;)

The star (but simple) ingredients

Gettin' our choppin' on

Sauteing the mushrooms: EVOO, Balsamic vinegar, and some salt/pepper.
I decided to add Weber's Steak n' Chop spice, just bc it has a steak pictured on it,
 you can use it on basically anything (and in my case: everything!! ;)

pounding away, hope I don't wake the baby!

Forgot that I needed to add the mushrooms before taking the pic!

This is from the original post when I cut the chicken breast and stuffed it.

This is the rolled up method with the pounded chicken breast.

My little helper, she dragged the chair over, got a spoon and started mixing the quionoa!
(that 6 week old is 2.5 years old NOW!!)

Baked to perfection

I paired the chicken with parsley quinoa and a good ol' cucumer & tomato salad