Wednesday, October 28, 2009

Chicken and Dumpling Casserole

I love this casserole- it takes a little more time than I usually spend on dinner, but it's worth it. Hope you enjoy it as much as we do.

1/2 C. onion, chopped
1/2 C. celery, chopped
2 garlic cloves, pressed or minced
1/4 C. butter
1/2 C. flour
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. pepper
4 C. chicken broth
1 package frozen green peas
3 C. chicken, cooked & cubed

2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1 tsp. dried basil
1/2 C. shortening
2/3 C. milk

(If you don't feel like making your dumplings from scratch, you could substitute 2 C. bisquick baking mix, 1 tsp. basil, and 2/3 C. milk instead)

In large saucepan, sauté onion, celery, and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, and broth; bring to a boil. Cook and stir for 1 minute until desired thickness; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 9x13 baking dish.

For dumplings, combine dry ingredients; cut in shortening; stir in milk all at once until dough just follows. Drop by tablespoonfuls onto casserole (to make 12 dumplings). Bake uncovered at 350° for 30 minutes. Check on dumplings- lift up one in the middle of the pan and see if it's still doughy on bottom. If needed, cover and bake 10-15 more minutes until dumplings are done.

Want to view comments easily?

We've gotten some great reviews, questions, and suggestions about several of the posted recipes! If you like, you can be added to a list so that any new comments left will be emailed to you. It's great so that if someone has a question about a recipe you posted, and they leave a comment about it, you'll know and be able to respond. Otherwise, you may not know they're there. If you would like to have comments automatically emailed to you, leave your email address in a comment on this post, and I'll sign you up! Your comment will be deleted in order to protect your email address. Thank you to those of you who have left great feedback! I love reading other people's reviews; they're so helpful--they give me courage to try a new recipe that I maybe unsure about. :)

PS: Just found out that there is a limit of 10 addresses, so first come first serve! There are 7 spots left as of today . . .

Tuesday, October 13, 2009

Parmesan- Dijon Chicken

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Prep time: 10 min
Cook Time: 30 min
5 servings

Parmesan Bread Pork Chops

1/3 cup Italian style bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1 egg, beaten
2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (8 oz) tomato sauce
1 small green bell pepper, chopped (1/2 cup)

1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

Prep Time: 5 min
Cook Time: 17 m4 servings

Chicken-Green Bean Casserole

3 cups of frozen French-style green beans
1 can (10 3/4 ounces) condensed cream of chicken or cream of mushroom soup
2 cans (5 ounces each) chunk chicken, drained
1/2 cup sour cream
1 package (6 ounces) chow mein noodles
Paprika, if desired

1. Heat beans, soup and chicken to boiling in 2-quart saucepan over medium heat, stirring occasionally. Remove from heat; stir in sour cream.

2. Serve hot chicken mixture over noodles; sprinkle with paprika

Serves 4
Prep: 2 min
Cook: 5 min
I usually double the recipe and sometimes put it over rice. Great short and quick meal, my kids love this. There are some variaties of this that are more "casseroly" and they are good too.

Friday, October 2, 2009

Dinner Meat Loaf "Muffins"

These go well with green beans and mashed potatoes.

1 t. olive oil
1 c. finely chopped onion
1/2 c. finely chopped carrot
1 t. dried oregano
2 garlic cloves, minced
1 c. ketchup, divided
1 1/2 lb. ground beef
1 c. finely crushed saltines (about 20)
2 T. mustard
1 t. Worcestershire sauce
1/4 t. black pepper
2 large eggs
Cooking spray

1. Preheat oven to 350.
2. Heat olive oil in a large non-stick skillet over medium high heat. Add chopped onion, carrot, oregano, and garlic; saute 2 minutes. Cool.
3. Combine onion mixture, 1/2 c. ketchup, and remaining ingredients (except cooking spray) in a large bowl.
4. Spoon meat mixture into 12 muffin pan coated with cooking spray. Top each with 2 t. ketchup. Bake at 350 for 25 minutes. Let stand for 5 minutes. Yield: 6 servings (serving size: 2 "muffins")