This casserole was always a favorite around our house growing up, and it’s still what my brother asks for on every birthday. It’s nothin’ fancy, but it is gooood. And unfortunately, this is another dish that I didn’t take a picture of before we devoured it. Oh well, I guess I’ll just have to make it again….
- 3-4 chicken breasts, cooked and cut up (the last time I made it, we used about 3/4 of a rotisserie chicken)
- 2 packages of fresh broccoli (about two large heads), cooked and cut up
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 8 oz sour cream
- bread sticks or garlic toast, cut up into croutons
- curry powder
- salt & pepper to taste
- shredded cheddar cheese (about 1.5 cups)
- Preheat the oven to 350 degrees (F).
- Mix the soups, sour cream, curry, salt & pepper in a large mixing bowl. How much curry powder you use is ultimately up to you. We like a lot, so that the soup/cream mixture turns yellow.
- In a 9×13″ pan, layer the chicken, broccoli, and the soup mixture.
- Then top with a thick layer of cheese and sprinkle the croutons on top.
- Bake at 350 for about 35 minutes.
As you can see, it’s probably not the best dish for trying to lose weight or anything, but it’s simple and easy. Plus, it makes enough that there are always leftovers (unless you’ve got a lot of folks to feed!) and it tastes good warmed up the next day, too!
Prep time: 10 minutes
Cook time: 15 minutes
Marinate time: 8 minutes
- 4 pork chops (you can use boneless or boned, but thicker ones are better)
- 3 limes
- 1/c cup of caned coconut milk
- cayenne pepper to taste
- 4 scallions, minced for garnish
- 1/2 cup cilantro, minced for garnish (optional)
- Marinate the pork in the juice of one lime while you prepare a medium hot fire (5-8 minutes). If you don’t have a grill, or it’s too cold outside to grill (like it always is in Buffalo), then simply pan fry it, use a George Foreman, or bake them.
- Grill the chops about 6-8 minutes on each side, until they’re cooked all the way through.
- Warm the coconut milk over low heat; season with salt and a pinch of cayenne.
- Add the juice from the second lime to the sauce.
- Transfer the chops to plates and spoon the sauce over them.
- Garnish with scallions and cilantro, sprinkling the juice from the last lime over everything.
- Serve with rice and remaining sauce.
This is a really easy recipe, and surprisingly had a lot of taste. I wish I had a picture to post, but I was hungry the night we made these, and I ate it all before I even thought about getting out the camera!
Total time: 35 minutes
This one’s really simple, easy, and tasty!
What you need:
- ¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing*
- 1 lb. boneless skinless chicken breasts, cut into strips, or bite-sized pieces, whichever you prefer
- 1-1/2 cups fat-free reduced-sodium chicken broth
- 2 cups instant brown rice, uncooked
- 4oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed (it’s essentially just low fat cream cheese)
- 1 pkg. (8 oz.) baby spinach leaves
- 1 large tomato, chopped (or you can use cherry tomatoes cut into halves, which is what I prefer)
- 2 Tbsp. Grated Parmesan Cheese
HEAT dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.
ADD Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
REMOVE pan from heat. Let stand, covered, 5 min. Stir in tomatoes; top with Parmesan.
*Note: You can really use any type of dressing that you would think is tasty. Once I was out of salad dressing all together so I used Buffalo wing sauce, and it turned out great.
If you’re in need of a quick recipe to make for supper, this is it! Very easy, and both times I’ve made it, people have loved it.
Prep time: 10 minutes
Total time: 40 minutes
- Tortilla Chips, plus additional for serving
- 1 Tbs Chili Oil (or olive oil and red pepper flakes)
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground meat (we’ve used chicken once, and also venison
- One packet of Taco Seasoning
- 1 can Black Beans, drained
- 1 cup Salsa
- 1 cup shredded Cheese
- Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.
Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens.
Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted and gooey.
Scoop up with additional chips if desired.
Original recipe from healthy-delicious.com