Love Your Husband Chicken

Three words: Creamy, Warm, Delicious! I made this casserole up tonight with what I had on hand and it was amazingly delicious. I call it Love Your Husband chicken because he said I must love him a lot to feed him this! Very easy to make, and even easier to eat.

Love Your Husband Chicken by Erin Taylor

Preheat Oven to  375deg.

Use a medium casserole dish, or 8 X 9 baking dish, spray with pan spray.

Spread 1 C. Uncooked Rice (I used Jasmine, but any white or long grain rice will do) in bottom of baking dish.

Pour 1 C. Water over rice.

Sprinkle 1 C. Frozen peas over rice.

Lay 6 Chicken Thighs (deboned, no skin, opened up flat) across peas and rice.

Sprinkle with a little salt for flavor.

Chop 1/2 large Red Bell Pepper and sprinkle over Chicken Thighs.

In mixing bowl combine:

1 can Cream of Mushroom, celery, or chicken soup,
1 C. finely grated Parmesan Cheese
2 tsp. Garlic powder or salt
1 C. Water

Pour sauce mixture over chicken. Using a spoon, move each chicken piece aside to allow sauce to seep down through the cracks on the sides and in the middle.

Finally, chop two slices of uncooked Bacon and sprinkle on top of casserole. Place, uncovered, in preheated oven and bake for 1 hour until sauce is bubbly and beginning to brown a bit on the sides, and chicken is fully cooked in the middle.

 

Sausage and Lentil Casserole

Lentils are really good for you. And I don't know how many people actually make them. I wasn't one of them, until a few years ago. My aunt brought a lentil casserole to a baby shower and it was sooo deliciously amazing I had to try one of my own. It is very quick to assemble, and tastes sooo good!


Sausage and Lentil Casserole by Erin Taylor
serves 4-5 people

Preheat oven to 375 deg.

In casserole dish or deep 8 X 9 pan, add the following ingredients and mix together:

1/2 package (16oz. size) lentils, rinsed
1 can chopped tomatoes with juice
2 C. chicken stock (or equivalent)
1 lb. ground breakfast sausage,  uncooked, broken into small pieces
pinch of salt and pepper

Lay 4 to 5 strips of bacon (uncooked) across the top of the casserole (will be very liquidy at this point. Don't worry, lentils will absorb the liquid.) and place in preheated oven. Bake for 1 hour, uncovered.*  Remove from oven and let sit for 10 minutes or so before serving.

*may add cheese at the end and just pop back in the  oven to melt. I prefer it without the cheese, but my husband and son love it with the cheese.

** Get creative! Add chopped spinach, diced red peppers, summer sausage, mixed veggies, cut carrots---- the list is endless!

 

Kung Pao Chicken

This asian dish cooks up quickly, despite the long list of ingredients, and tastes delicious! (This image is taken from Uchinatravel.com. I was going to take a picture of mine, but we ate it all, and an empty plate wouldn't be as attractive.)


Kung Pao Chicken (and/or Lettuce Wraps*)  by Erin Taylor
serves 4

Chicken and veggies:
3 Tbsp canola or peanut oil
1 C. chicken breast, cubed (would also work great with shrimp!)
1 C. chopped celery
1/2 C. chopped red bell pepper
2 green onions, chopped
1/2 C. carrotts, chopped
1/2 C. snow peas or sugar snap peas
1 tsp. chopped garlic

sauce ingredients:
2 Tbsp hoisin sauce
1 Tbsp.  fish sauce
1/4 C. low sodium soy sauce
2 Tbsp. peanut butter
2 Tbsp. poultry gravy mix
1 C. water
1 tsp. red pepper flakes (omit for no heat, add more for more heat)
salt to taste

1 bag cole slaw mix
cooked rice
salted peanuts (for garnish)
Lettuce leaves (for lettuce wraps, only)

In large skillet or wok, heat oil. Add chopped chicken and cook quickly until chicken begins to turn white. Quickly add remaining vegetables and saute until they become slightly tender. (about 3 minutes.) Turn heat down and add remaining sauce ingredients. Stir and let simmer with lid off until chicken is finished cooking.  (add more water for a saucier dish.)

Place small handful of cole slaw mix onto center of plate. Scoop cooked rice over cole slaw mix. Smother with Kung Pao chicken and sauce and garnish with salted peanuts. Serve immediately.

*For Lettuce wraps, complete instructions for chicken and veggies, and sauce. Add 1/4 C. salted peanuts to mixture. Spoon into large lettuce leaves and roll up.

 

Stuffed Zucchini

This meal could not be simpler, or more delicious.  It takes about 15 minutes to prepare, 30 minutes to bake, and about 3 minutes to devour! Smother with sauteed mushrooms or onions for a beautiful presentation, top with freshly chopped garden tomatoes, or eat by itself for a delicious, easy meal.


Stuffed Zucchini by Erin Taylor

1 box instant stuffing mix (I even used the generic brand and it was delicious!)
1 medium zucchini (about  a foot long and about 3-4 inches across.)
1/2 lb. breakfast sausage (I prefer the kind not in the casings, but you can use the link kind and remove the casings)
Olive oil
salt and pepper

Turn oven on Broil setting.  Slice zucchini in half cross-wise, and then cut each half in half lengthwise.  Scoop out the seedy center with a spoon so you have a nice, smooth chanel running down the length of the zucchini.  Place a sheet of tin foil on bottom of baking sheet. Brush a little olive oil on pan where the zucchini will sit. Place zucchini halves onto foil lined sheet and brush tops with more olive oil. Sprinkle with a dash of salt and pepper and place in oven on middle rack and broil for 10-12 minutes or until tops are browned. (At this point you will begin making stuffing while zucchini is in oven.) Remove zucchini from oven and let cool a few minutes before stuffing. *Turn oven setting to Bake at 375 degrees.*

Prepare stuffing mixture while zucchini is broiling.

Make stuffing according to box directions, omitting butter or oil. (You won't need it with the sausage inside.) When stuffing is made, crumble (uncooked) breakfast sausage into the mixture and stir thoroughly with a wooden spoon (NOT your hands, it's too hot!) until mixed well. Scoop mixture into chanel in zucchini and spread across evenly. Use all the stuffing by heaping it across each zucchini evenly.

Drizzle tops of zucchini with a little olive oil and place in oven set to 375 deg.  Bake for 30 minutes until stuffing is crispy and browned. Remove from oven and let sit a few minutes before serving.

*Optional: You can make sauteed mushrooms or onions to place on top. Makes for a beautiful presentation and an extra pop of flavor, although it doesn't need it!

Chicken Cordon Bleu Casserole

Ha! I dreamed this recipe up in my sleep, but in the morning when I went to look for a recipe for regular Chicken Cordon Bleu, I found a gazillion recipes for the casserole! So much for an original idea. But, it's creamy and delicious, so I'm making it.  But mine has peas in it!

Chicken Cordon Bleu Casserole  by Erin Taylor

2 med. chicken breasts, cubed (uncooked)
1 C. cubed ham (I used deli sliced ham and it worked really great.)
1 box. Penne Pasta, prepared accoring to directions (Use whole wheat and get more fiber!)
1  12 oz. package frozen peas
2 C. Breadcrumbs mixed with 3 tbsp. melted butter (for topping)
2 C. Swiss Cheese (one for the sauce)
Swiss White Sauce recipe (below)

Preheat oven to 375 deg.
Spray bottom and sides of a 13 X 9 baking pan and pour in drained noodles. Add cubed chicken, ham, and frozen peas. Pour white sauce over the top and mix throughout. Spread 1 C. shredded swiss cheese over top. (*note: if you like a runnier sauce in your pasta, pour 1/2 C. milk over the mixture at this point and gently mix in. It will make your casserole a bit 'saucier'.) Sprinkle breadcrumb mixture over the top and bake, uncovered for 30 minutes.

Swiss White Sauce

1/2 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1C. shredded Swiss Cheese
1 cup grated Parmesan cheese (green bottle from store is fine.)
1/2 teaspoon salt
1-2 tsp. dijon mustard (or yellow mustard for a lighter taste)

 Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually stir in milk over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Swiss and Parmesan cheeses, salt, and dijon mustard, stiring until cheese is melted and sauce is smooth. Salt to taste.  Pour over pasta and chicken mixture.

Easy Eggplant Parmesan

                                                
If you've never tried eggplant, you're probably wondering "Whaaaaat???" But, this dish is just yummy, crispy, flavorfully, delicious!!!! Aaaaand... it's super easy, so there's really no reason NOT to try it!

1 med. eggplant, (preferably more long than fat.)
2 C. dried bread crumbs (plain or italian style)
1 egg, beaten with 1 tbsp. milk or water
1/2 c. Parmesan cheese (from the can is fine)
1 tsp. garlic powder
Salt

1 can or bottle of favorite store bought spaghetti sauce (or homemade, of course!)

Slice eggplant in rounds about 1/2 inch thick. GENEROUSLY salt each side of each slice and place on papertowel. Let sit for 10-15 minutes. Mix garlic powder, parmesan cheese and breadcrumbs together and place in bowl or large plate. When beads of water form oun outside surface of eggplant, wipe off with papertowel. Heat large skillet with 1/4 C. oil until drop of water crackles and sizzles when sprinkled in oil. (Lower heat to med-high so as to not burn) Dip eggplant slices in egg mixture and then in breadcrumbs. Place in oil and cook for 3 minutes each side until golden brown. Remove from pan and place on paper towels.

Layer 3 or 4 slices on a plate, gently resting on the edge of eachother and cover with spaghetti sauce. Sprinkle with fresh parmesan and serve with noodles of your choice!

Santa Fe Chicken

by Erin Taylor

This is so easy it's almost like fast food! But good fast food, that's warm and cheesy and yummy....

*Disclaimer: this recipe calls for salsa. I strongly encourage you to use homemade salsa, an easy recipe for which I have included. However, store-bought will work fine.

Santa Fe Chicken

Salsa:
1 Can chopped tomatoes
1 small can whole green chilies, chopped
1 tsp. chopped garlic
1/2 C. chopped cilantro
1/4 C. finely chopped onion
1 Tbsp. lime juice
salt

combine all ingredients in food processor and pulse until pieces are very small. (This is great with chips, too!)

Chicken:
4 med. chicken breasts, boneless

Lightly powder each side of chicken breast in flour. Heat large skillet with 2 Tbsp. oil. Place chicken in oil and cook uncovered for 5 minutes on medium heat. Turn chicken after 5 minutes and cook another 5 minutes. While cooking:

Slice 2 whole garlic cloves in slices. Place garlic in pan and brown for just a minute before adding salsa. Pour salsa over chicken and garlic pieces. Lift up the chicken so the salsa can get underneath it and stop browning. Cover and cook for 6-7 minutes, or until no longer pink inside. (if you really like garlic, which my family does, I put 5-6 whole garlic cloves in, unsliced! It's really good!)

Cover with a generous amount of cheddar or monterey jack cheese, cover and turn off heat. Let sit a few minutes to let cheese melt.

Serve over rice!

Chili Verde Enchiladas

*This recipe requires the homemade chili verde recipe found Here. It is FANTASTIC, and super easy once you have made your chili verde.

6-8 uncooked flour tortillas (usually found near the cheese at the grocery store. You can use regular flour tortillas, but trust me, they aren't nearly as good!)
1 can refried beans
1 large package grated cheddar or colby/monterey jack cheese
chili verde

Preheat oven to 375 deg. Heat large skillet or griddle. Heat tortillas one at a time on griddle with NO oil, until bubbles form on top. Flip over and heat until gently beginning to turn golden. Place a couple large spoonfulls of the chili verde sauce in bottom of large baking dish. Place 1 large spoonfull of refried beans in center of tortilla and spread back and forth covering center section in a strip. Cover with generous ammount of cheese. Spoon chunks of chili verde over cheese and roll up tortilla. Stack each rolled enchilada next to eachother, placing closely but not on top of eachother. Pour enough chili verde over the enchiladas to cover each one. Sprinkle with generous ammounts of cheese and bake at 375 degrees for 15 minutes.