Chilly and windy here today, so this sounds good to me … You can use leftover chicken, maybe from a rotisserie purchase.
Slow food for a snowy day …
25 Feb 2013 1 Comment
Ingredients
| 4 | boneless skinless chicken breasts |
| 2 | cans cream of chicken soup |
| 1 | stick of butter |
| 2 | 15 oz cans chicken broth |
| 24 | oz. frozen egg noodles |
Directions
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
Suggestion: Serve over mashed potatoes, with a side of green beans.
Skinny Artichoke Dip
16 Feb 2013 2 Comments
in Recipes Tags: cooking, nibbles, recipes
My sister and a friend made the Chicken Chipotle Bites for lunch today and it reminded me that we haven’t had a recipe for a little while. So here’s another for the Playing for Time Test Kitchen!
Skinny Artichoke Dip
Gina’s Weight Watcher Recipes
Servings: 10 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.7 • Fat: 4.0 g • Carb: 4.8 g • Fiber: 0.7 g • Protein: 4.5 g
Ingredients:
- 13.75 oz artichoke hearts packed in water, drained
- 2 tbsp chopped shallots
- 1/4 cup fat free Greek yogurt
- 1/4 cup light mayonnaise
- 1/3 cup Parmigiano Reggiano
- 1/2 cup (2 oz) shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- 2 tbsp whole wheat bread crumbs
- olive oil spray
Directions:
Preheat oven to 400°.
In a small food processor, coarsely chop the artichoke hearts with the shallots.
Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.
Your unsuspecting guests will have no idea they are indulging in lightened up party fare. Serve this with baked pita chips, crostini or any low fat chip.
Lentil Stew
08 Feb 2013 Leave a comment
in Recipes Tags: cooking, lentils, recipes, stew, test kitchen, vegetarian
This sounds good today. Anybody want to try it and report back?
Lentil Stew
1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
3/4 cup lentils, rinsed and picked over
2 potatoes, diced
1 sprig fresh oregano or 1 tbsp dried
3 cups vegetable stock or water
1/2 red pepper, diced
3 or 4 cauliflower florets, cut small
1 tbsp lemon juice
Salt and pepper to taste
1. In a large pot heat the olive oil until it shimmers. Add onion and cook until translucent, about 8 minutes. Add garlic and cook another 2 or 3 minutes. Add the lentils, potatoes, oregano and stock and bring to a boil. Reduce heat and simmer until lentils and potatoes have started to soften.
2. Add the red pepper and cauliflower and cook until the lentils and all of the vegetables are tender. Add lemon juice and salt and pepper to taste.
Recipe Note: The actual quantity of lentils was missing. It said “3/4,” but 3/4 what? Cup, package, pound? What’s your guess??
Some people!
31 Jan 2013 12 Comments
in My Thoughts, Recipes Tags: appetizers, cooking, recipes, test kitchen
A cheeky friend asked me yesterday if I’ve become Martha Freaking Stewart, just because she’s seeing recipes on my site. The sheer impudence made me laugh out loud. She knows I voluntarily surrendered my kitchen privileges when I married Kim, so of course the cooking thing does seem a bit suspect. The trouble is, what the heck else am I gonna do with 1,787 food & drink pins on my Pinterest boards, besides present them to my husband one by one with a hopeful look on my face? It’s unlikely that I’m going to work through the list on my own — I cooked for a solid thirty-five years, often for field hands and harvest help, and to quote the inimitable Madeline Kahn, “I’m tiiiiiired.”
Kim and I have actually put together quite a few of the ideas I’ve pinned, and rarely met with disappointment. HOWEVER. There’s no way we would ever get through them all in this lifetime … so I was thinking … we bloggers and friends could institute a sort of test kitchen amongst ourselves! Whaddaya think, huh? huh?? Fun, right?!
The only rule would be that if you make one of the recipes you find here or on one of my Pinterest boards, you MUST come back and file a report. Delicious, so-so, definitely not worth the time, that sort of thing. I’m hearing no objections! So … let’s start, appropriately enough, with an appetizer. GO!!
Chipotle Chicken Tostada Bites
inspired by Z’Tejas
Ingredients:
1/4 c. plus 2 TBSP chipotle salsa, pureed (I like Herdez brand)
1 large boneless, skinless chicken breast
2 avocados
zest and juice of one lime
2 TBSP red onion, finely minced
1 clove garlic, pressed or finely minced
1 Roma tomato, seeds removed, finely chopped
2 TBSP fresh cilantro, minced
1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)
1/4 tsp. cumin
salt and pepper, to taste
24 round tortilla chips
24 cilantro leaves, for garnish
Directions:
1. The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator. Turn once during marinating time.
2. Cook the chicken, covered, in a saute pan. Allow to cool, then shred. Mix shredded meat with remaining two TBSP salsa.
3. While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl. Mix together with a fork, leaving only small chunks. Adjust salt and pepper as desired.
4. Just before serving, top each chip with a generous TBSP each of guacamole and chicken. Top with a cilantro leaf and arrange on a platter.
A word of advice on these–wait to assemble them until the last second. The chips get soggy if the guacamole sits on them too long. Luckily, all the components will be fine if made the night before or morning of serving.
And for those whose tummies do not play well with cilantro, substitute creatively!
The halfway point …
30 Jan 2013 Leave a comment
in Graphics that Grab Me, My Thoughts, Recipes Tags: baking, breakfast & brunch, cooking, food, inspiration, weather
Good morning again! For those in the workforce, it’s Wonderful Wednesday — I hope your day will live up to its name. We have a light blanket of snow over everything and the cars out on the street are in creep mode. Seems like a good morning for staying inside and stirring something up with my blogging friends! These look good …
Ingredients:
8 large eggs
1/2 cup half and half
1/4 teaspoon salt
fresh ground pepper to taste
Assorted Mix-ins, chopped small, such as:
Cheese – cheddar, parmesan, pepper-jack or any other favorite
Meat – ham, sausage, bacon
Veggies – peppers, mushrooms, shredded spinach, green onions
Directions:
Preheat oven to 350F. Spray a 12-cup muffin tin with cooking spray. Whisk together the eggs, half-and-half, salt, and black pepper. Pour the egg mixture into the muffin cups. Add Mix-ins to each cup {add lots}. Bake the frittatas until they are puffy and the edges are golden brown, about 15 minutes. Loosen with knife and serve warm.
Makes 12 frittatas
Note: To freeze frittatas, allow to cool completely and store in ziplock bag. Reheat for 1 1/2 – 2 minutes in the microwave.
Brought to you via Pinterest, courtesy of http://www.caramelpotatoes.com
If you make these, come back and let me know how you liked them — I haven’t tried them yet!
Playing for Time 
Join the conversation …