Stroganoff Chicken

I found this recipe in the Better Homes and Gardens Big Book of Healthy Family Dinners.  It is super easy dinner to make and you can whip this in a matter of minutes.  And it should be a hit with your family.  I am sure my late husband would have loved this.

Unfortunately, when I went to the store to buy the ingredients, I forgot noodles.  Oh well, it still tasted great.

Ingredients

12 oz skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms (** I just used 2 cans of sliced mushrooms, drained)
1/2 cup chopped onion
2 t cooking oil (I used olive oil)
1 8 oz. carton light dairy sour cream
2 T all purpose flour
1 t paprika
1/2 c chicken broth
3 1/2 cups hot cook noodles

Directions

1.  Cut the chicken breasts into 1 inch pieces.

2.  Heat your skillet with the oil, add your mushrooms and onions.  Cook until the onion is tender.

3.  If needed, add more oil.  Add the chicken pieces and cook for 3 to 4 minutes until the chicken is no pink.

4.  In a small bowl, combine the sour cream, paprika and flour.  Mix together.  Add the chicken broth and mix into the skillet.  Cook and stir until slightly thickened and bubbly.

5.  Serve over hot cooked noodles. (**I forget the noodles, well duh!!, so I had a salad with instead)

Comments:

I have made this recipe several times for my son and his girlfriend, they both loved it.  As I said before, this is a super easy recipe to do.  It is a different on the traditional stroganoff recipe.  

Enjoy!

Still here, promise more recipes!

I have been on here for a while.  Just getting my life back in order.  I promise I will start posting more recipes.  I recently bought one of those Instant Pot cookers and have been experimenting with.  So far, I have had pretty good success with it.  So I thought I might post some recipes using the Instant Pot. 

Green Pea Soup

Do you ever have one of those days where you really have a urge for some meal?  Well, for some reason I was wanting split pea soup.  I couldn't find my recipe so off to the Internet I went and came across this recipe, though it isn't split pea, it sounded interesting.

It is an Ellie Krieger recipe.  I have made several of her recipes and they have always been good.  And they are healthy too!!  This did require a trip to the grocery store to buy a bag of frozen peas. 

Ellie Krieger's Green Pea Soup

Ingriedents

1 tsp Olive Oil
1 large onion sliced
2 1/2 cup low-sodium chicken broth
3/4 tsp dried tarragon
ground black pepper
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!
4 tsp plain non-fat yogurt (optional)

Directions:

In a large pot, heat the olive oil and add the onions.  Cook, will stirring occasionally, until the onions have softened.

Add the broth, tarragon and pepper.  Bring to a boil.

Add the frozen peas and cook until just defrosted.

Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).

Add the yogurt and swirl.  (I couldn't get my yogurt to swirl - LOL!)

Entire recipe:

Ellie Krieger's Green Pea Soup

Ingriedents

1 tsp Olive Oil
1 large onion sliced
2 1/2 cup low-sodium chicken broth
3/4 tsp dried tarragon
ground black pepper
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!
4 tsp plain non-fat yogurt (optional)

Directions:

In a large pot, heat the olive oil and add the onions.  Cook, will stirring occasionally, until the onions have softened.

Add the broth, tarragon and pepper.  Bring to a boil.

Add the frozen peas and cook until just defrosted.

Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).

Add the yogurt and swirl.

Verdict:

It is a super fast soup to make.  If you love green peas, you are going to love this soup!!  I like green peas, but it was almost too intense green pea flavor.  Not sure I would make it again - I am on the fence on this one.

Bourbon Chicken in the Crockpot

Now this is a meal I know my husband would have loved.  He was a bourbon man - Jim Beam!  That is what I was bought him, Christmas, birthdays, anniversaries.  Jim Beam and only Jim Beam. 

This is a very easy dish to make.  You probably have to run to store to get the bourbon.  If you are not a drinker like me, just buy a small bottle because you don't need that much.

I found this recipe on the "Spend with Pennies" website.  How I ended up there, I have no idea.  This is the second time I have made this recipe and it is good.  Oh, how I wish I had made this for my husband, he would have loved it.  Oh well.

Crock Pot Bourbon Chicken

Ingredients

3 lbs boneless chicken thighs
3 T cornstarch
3 T water

Sauce:

1/2 t fresh grated ginger (or just a few dashes of ground ginger)
4 cloves of garlic, minced
1/2 t crushed red chili flakes (I omitted because I don't like spicy)
1/3 cup apple juice
1 1/2 T honey
1/4 cup brown sugar (doesn't matter if it is light or dark)
1/4 cup ketchup
3 T cider vinegar
1/4 cup water
1/4 cup bourbon
1/4 cup soy sauce
salt & pepper to taste

Directions:

Stir all the sauce ingredients together in a small bowl.

Place the chicken in the crock pot and pour the sauce over the top of the chicken. 

Cover with the lid and cook on low for 6-7 hours or on high for 3 hours (**it was ready on low for me in about 5 1/2 hours)

Remove the chicken and chop into bite size pieces. 

Add 3 T of water to the 3 T cornstarch and whisk together.  Turn the cooker up to high (if it isn't already) and pour the cornstarch mix into the sauce. Stir until the sauce starts to thicken, add the chicken.

I served this over rice.

Entire Recipe:

Crock Pot Bourbon Chicken

Ingredients

3 lbs boneless chicken thighs
3 T cornstarch
3 T water

Sauce:

1/2 t fresh grated ginger (or just a few dashes of ground ginger)
4 cloves of garlic, minced
1/2 t crushed red chili flakes (I omitted because I don't like spicy)
1/3 cup apple juice
1 1/2 T honey
1/4 cup brown sugar (doesn't matter if it is light or dark)
1/4 cup ketchup
3 T cider vinegar
1/4 cup water
1/4 cup bourbon
1/4 cup soy sauce
salt & pepper to taste

Directions:

Stir all the sauce ingredients together in a small bowl.

Place the chicken in the crock pot and pour the sauce over the top. 

Cover with the lid and cook on low for 6-7 hours or on high for 3 hours (**it was ready on low for me in about 5 1/2 hours)

Remove the chicken and chop into bite size pieces. 

Add 3 T of water to the 3 T cornstarch and whisk together.  Turn the cooker up to high (if it isn't already) and pour the cornstarch mix into the sauce. Stir until the sauce starts to thicken, add the chicken.

I served this over rice.

Verdict:

This is really good!!  I made this before and both my son and his girlfriend loved it.  I know this would have been a huge hit with my husband.  Definitely a winner in my family!!

Spinach Pie

I haven't posted on here in a long time.  I apologize.  I have been trying to get adjusted to my life as a widow and baking/cooking for only one.  I used to love baking for my husband.  With him being gone, there was no one to bake for.  I just started baking again for other family members.  So I hope to do more posting this coming year.

I found this recipe in the Allrecipes Magazine.  It sounded good and I had some of the ingredients.  I did have to compromise quite a bit, but I don't think that mattered too much.  I will note what I substituted with an **

Spinach Pie

Ingredients

2 T butter
2 T chopped onion
1 16 oz. pkg frozen and thawed chopped spinach ** (I had a bag of fresh spinach which I torn in pieces)
3 eggs
1 1/2 cups whipping cream or half and half ** (I used regular milk)
salt and pepper
1/2 t nutmeg
1/2 cup shredded swiss cheese ** (I didn't swiss cheese, so I used shredded cheddar)

Directions:

Preheat oven to 375
Using a 9 inch pie plate, spray with Pam or a similar cooking oil
Melt the 1 T of butter in a skillet, add chopped onions and cook until soft. 
Add the spinach and cook for an additional 5 minutes.

Spread the spinach/onion mixture over the bottom of the pie plate.

Beat the eggs, whipping cream/half and half (or milk), salt, pepper, and nutmeg and pour into the pie plate.

Sprinkle the cheese over the top and dot with the remaining 1 T of butter.
Bake until set and golden brown, 25 to 30 minutes.  Let cool for about 5 minutes.

Enjoy!!

Entire Recipe:

Spinach Pie

Ingredients

2 T butter
2 T chopped onion
1 16 oz. pkg frozen and thawed chopped spinach ** (I had a bag of fresh spinach which I torn in pieces)
3 eggs
1 1/2 cups whipping cream or half and half ** (I used regular milk)
salt and pepper
1/2 t nutmeg
1/2 cup shredded swiss cheese ** (I didn't swiss cheese, so I used shredded cheddar)

Directions:

Preheat oven to 375
Using a 9 inch pie plate, spray with Pam or a similar cooking oil
Melt the 1 T of butter in a skillet, add chopped onions and cook until soft. 
Add the spinach and cook for an additional 5 minutes.
Spread the spinach/onion mixture over the bottom of the pie plate.
Beat the eggs, whipping cream/half and half (or milk), salt, pepper, and nutmeg and pour into the pie plate.
Sprinkle the cheese over the top and dot with the remaining 1 T of butter.
Bake until set and golden brown, 25 to 30 minutes.  Let cool for about 5 minutes.
Enjoy!!

Verdict:

I thought it was good, but felt it was lacking something.  My panel of experts (my son and his girlfriend) agreed with me.  My son thought maybe adding bacon to it would make a difference.  Will I make again, probably but might try it with chopped bacon bits.  Adding cooked sausage to it would make a great breakfast pie, just a thought.  It was easy to make and you can whip this up very quickly.  I think my husband would have liked this. 












































































.30

Chicken (Tuna) Divan

The recipe is really Tuna Divan, but since I didn't have any canned Tuna but a can of "chunk chicken," I decided to improvise! (I wasn't in the mood to make a wild dash to the grocery store!)

I found this recipe in the Better Homes and Gardens' Healthy Family Cookbook,  It is a very simple meal to make.  I did make a few changes.  The recipe calls for using margarine (shutter!!).  That is one word you will never hear in this household!!  We only use BUTTER!!

Tuna (Chicken) Divan 

Ingredients:

1 lb fresh broccoli, cut into small pieces or fresh asparagus (I used broccoli)
1 T margarine (UGH!!) - butter please!!
1 cup milk
1/2 cup plain yogurt
2 T all purpose flour
dash of nutmeg
1 t lemon juice
1 6 1/4 ounce can of water pack tuna , drained (I used 12 ounce can of chunk chicken, drained)
4 slices of swiss cheese (I only had shredded swiss ).
dash of paprika

Directions:

Preheat oven to 350

In a large saucepan, cook broccoli or asparagus in boiling water for 3 minutes and drain.  Arrange in 2 quart baking dish.

For the sauce, melt the butter/margarine and stir in the milk.  In a separate bowl, mix the yogurt with the flour and add to the sauce pan.  Stir until the mixture is thick and bubbly.  Add the nutmeg, some pepper and lemon juice.

Arrange the tuna/chicken over the cooked vegetables and pour the sauce over them.

Bake in a 350 oven for 20 minutes.

Remove the baking dish and lay the cheese over the hot casserole.  Sprinkle with paprika.  Bake for an additional 5 to 10 minutes.

ENJOY!!!

Entire Recipe:

Tuna (Chicken) Divan 

Ingredients:

1 lb fresh broccoli, cut into small pieces or fresh asparagus (I used broccoli)
1 T margarine (UGH!!) - butter please!!
1 cup milk
1/2 cup plain yogurt
2 T all purpose flour
dash of nutmeg
1 t lemon juice
1 6 1/4 ounce can of water pack tuna , drained (I used 12 ounce can of chunk chicken, drained)
4 slices of swiss cheese (I only had shredded swiss ).
dash of paprika

Directions:

Preheat oven to 350

In a large saucepan, cook broccoli or asparagus in boiling water for 3 minutes and drain.  Arrange in 2 quart baking dish.

For the sauce, melt the butter/margarine and stir in the milk.  In a separate bowl, mix the yogurt with the flour and add to the sauce pan.  Stir until the mixture is thick and bubbly.  Add the nutmeg, some pepper and lemon juice.

Arrange the tuna/chicken over the cooked vegetables and pour the sauce over them.

Bake in a 350 oven for 20 minutes.

Remove the baking dish and lay the cheese over the hot casserole.  Sprinkle with paprika.  Bake for an additional 5 to 10 minutes.

ENJOY!!!

Verdict:

I thought it was pretty good.  I don't think I would have liked it with the tuna.    I would have added some spice to the sauce because I thought it was rather bland.  I will have to experiment with that.  Overall, I thought it was pretty good.  Would my resident expert have liked it?  I think he would have.   
 

Chicken and Barley Bake

I haven't done a lot of baking or cooking since I lost my husband back in January.  It is hard cooking for only one. 

I have decided it is time to get back to eating healthy again.  I really wasn't eating "healthy", just a lot of "quick" type meals - breaded fish and such.  So I got out my various cookbooks and planned a menu from them for this week.  All new recipes that I have never tried before  

This is my first one on my menu.  It is from the The Big Book of Healthy Family Dinners by Better Homes and Gardens. 

Chicken and Barley Bake

Ingredients

4 chicken thighs, skinned
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup water
1/2 cup pearl barley
1 tsp instant chicken boullon powder
1 clove garlic, minced
1.2 tsp poultry seasoning

Directions

Preheat the oven to 350
Rinse chicken and pat dry with paper towels
Spray an unheated large skillet with Pam or something similar (I used olive oil)
Add the chicken and brown on each side for 10 minutes

Remove the chicken from the skillet.
Combine the onion, carrots, barley, water, boullon, garlic and poultry seasoning into the same skillet.  Bring to a boil.

Pour the hot barley mixture into a 1 1/2 quart casserole dish and arrange the chicken pieces on top

Cover and bake for about 1 hour.

Enjoy!!

 

Entire Recipe:

Chicken and Barley Bake

Ingredients

4 chicken thighs, skinned
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup water
1/2 cup pearl barley
1 tsp instant chicken boullon powder
1 clove garlic, minced
1.2 tsp poultry seasoning

Directions

Preheat the oven to 350
Rinse chicken and pat dry with paper towels
Spray an unheated large skillet with Pam or something similar (I used olive oil)
Add the chicken and brown on each side for 10 minutes
Remove the chicken from the skillet.
Combine the onion, carrots, barley, water, boullon, garlic and poultry seasoning into the same skillet.  Bring to a boil.
Pour the hot barley mixture into a 1 1/2 quart casserole dish and arrange the chicken pieces on top
Cover and bake for about 1 hour.  

Verdict:

I was pleasantly surprised by this recipe.  I wasn't sure if I would like or not with the pearl barley.  But it was really good.  I think next time I will cut the recipe in half since this makes 4 servings.  (the dogs and cats did like it also - LOL!!!)  Yes, this is a keeper recipe.  I do think my husband would have liked this.