Chicken for Lunches

 

With both hubby & I having high blood pressure

and hubby also dealing with high cholesterol

I have started roasting our chicken for lunches.

I use the chicken in salads

and for sandwiches or wraps

and the flavor is so much better than

what you can buy in the store.

I start by lining my pan with parchment paper.

I then slice two chicken breasts

and brush with canola oil

I then sprinkle lightly with seasoned salt & pepper.

I then pick some of my favorite Mrs Dash seasonings.

One of my favorite combinations is the Table Blend and Garlic & Herb.

I sprinkle these generously over the chicken breasts.

I then bake in a 375F oven for approximately 30 minutes or until just done.

This keeps the chicken from being too dry when you go to use it later.

Once it has cooled I slice it into thin strips.

I then wrap each individual chicken breast in Saran Wrap

and but both in a freezer bag and put in the freezer.

When I am ready to use the chicken in a lunch

it is easy to pull out one chicken breast

which is plenty when divided between the two of us for lunch.

I actually usually have leftovers

and often can get two lunches for both of us

from one chicken breast.

The flavor is great, it is super easy and convenient

and it is also a very healthy option.

~*~

~Finding the amazing in the simple~

Thanks so much for stopping by!

Alana

Cheesy Chicken & Tomato Skillet

This is quick, simple recipe

that is perfect for a busy weeknight.

Ingredients

4 cups Fusilli pasta

2 chicken breasts

1 can reduced-sodium Cream of Chicken Soup

1/2 cup milk

1 1/2 cups chopped plum tomatoes

1 small onion

1/2 cup sliced mushrooms

1/2 tsp. Seasoning Salt

1 tsp. Mrs. Dash Original Blend

1 Tbsp. Mrs. Dash Garlic & Herb

Grated Cheese

Cook pasta to desired doneness as directed on package.

While pasta is cooking cut up the chicken breasts.

While chicken is browning in frying pan, add onions and mushrooms.

Then mix together

1/2 cup milk and

Cream of Chicken Soup.

Add seasoning salt, Mrs. Dash Original Blend,

and Mrs. Dash Garlic & Herb Blend to chicken and mix well.

Pour milk and cream of chicken soup mixture into frying pan

and mix well.

Heat mixture thoroughly and add diced tomatoes.

Cook a few more minutes

and add grated cheese.

Add chicken mixture to cooked, drained pasta

and serve.

It also makes great leftovers.

Enjoy!

~*~

~Finding the amazing in the simple~

Thanks so much for stopping by!

Alana

Forever Coleslaw

While it is fun to experiment with new recipes

and to try new flavors,

sometimes there is nothing quite as yummy

as an good old-fashioned recipe.

Ingredients

1 bag of coleslaw mix

1/2 medium onion, chopped

1/3 cup vinegar

1/4 cup oil

3/4 cups sugar

1/2 Tbsp. celery salt

Combine coleslaw mix and chopped onion in a bowl.

Put remaining ingredients into a saucepan.

Bring to a boil, stirring frequently.

Pour hot over coleslaw mix.

Stir to mix, pressing down until vegetables wilt

and are covered with the brine.

Cool. Store in a covered container in the refrigerator.

The flavors get better as it ages.

What is  your favorite coleslaw recipe?

 ~Finding the amazing in the simple~

Thanks so much for stopping by!

 

Marinated Pepper Salad

I am always on the lookout for new vegetable salads

to make during the hot summer weather.

I came across this recipe and decided to give it a try

and I loved it!

It also held up well in the fridge so we were

able to eat it throughout the week.

Ingredients

3 large bell peppers

1/2 medium onion

2 tsp dried dill

1 Tbsp lemon juice

1 1/2 Tbsp vinegar

3 Tbsp oil

1/2 tsp garlic salt

Black Pepper

~*~

Remove the tops and seeds from bell peppers and cut into thin strips.

Thinly slice onion and add to peppers along with the dill. Mix well.

Combine the remaining ingredients in a bowl and whisk well.

Pour of peppers & onions and mix well. 

Enjoy!

 ~Finding the amazing in the simple~

Thanks so much for stopping by!

Alana

Cheesy Chicken Pasta in the Crockpot

This is one of my daughter's favorite recipes

and I like it because I can make

extra to put in the freezer

for a future meal.

Ingredients

1 small onion, diced

1 green pepper, chopped

1 tsp. garlic powder

1 Tbsp. Italian seasoning

Sprinkle of Seasoning salt & pepper

3 chicken breasts, cubed

1 can cream of mushroom soup

1 box (340 g) rotini pasta

3 cups grated cheese

Parmesan Cheese

Panko Bread Crumbs

Directions

Place onion, green pepper and cubed chicken breast

in the crockpot.

Sprinkle with garlic powder, Italian seasoning

& salt & pepper.

Mix together mushroom soup and

1 cup of grated cheese.

Cook on high 3-4 hours.

Stir.

Cook pasta in boiling water in pot on stove.

Add to crockpot with remaining grated cheese and stir.

Pour into a casserole dish.

Sprinkle with Parmesan cheese & bread crumbs.

Note: If I am making this for the freezer,
I mix together the crockpot chicken & pasta,
put it into the container for the freezer,
sprinkle with Parmesan cheese, bread crumbs
and then top with the remaining cheese.

~*~

 ~Finding the amazing in the simple~

Thanks so much for stopping by!

In the Kitchen this Week

I have found that now that I am back to work full time

and there are no kids at home,

it has been easy to get lackadaisical with cooking.

Menu planning definitely helps combat with that

and even if I am tired after a crazy day at work

hubby is more than happy to chip in & help,

as long as he knows what's on the menu!

So here's the plan for this week...

Monday

Oven Fried Chicken

Garlic Knots

Tossed Salad

Tuesday

Lemon Pepper Cod

Rice Pilaf

Broccoli w/cheese sacue

Corn

Wednesday

Salisbury Steak

Perogies

Peas & Carrots

Thursday

Roast Chicken

w/Baked Veggies

Gravy

Tossed Salad

Friday

Chili Chicken Stir-Fry

Rice

Asian Salad

Saturday

Mushroom Meatballs

Mashed Potatoes

Garlic Green Beans

Turnip

Sunday

Chicken  Noodle Soup

What's on your menu this week?

~~~*~~~

~Finding the amazing in the simple~

Thanks so much for stopping by!

Alana

Turkey Chili Bake

I'm always on the lookout for quick recipes

that easily make a double batch

and that freeze and reheat well.

 This Turkey Chili Bake

hits all of those

and is one of my family's favorite meals.

Ingredients

2 lbs. ground turkey

2 pkg. taco seasoning mix

1 can (19 oz) black beans, drained & rinsed

2 cans (11 oz) peaches & cream corn

2 jars (16 oz) mild salsa

4 cups Mexican blend shredded cheese

Heat oven to 350F.

Spray two 8x10 pans with cooking spray.

In a non-stick skillet, cook turkey

until no longer pink.

Add taco seasoning & blend well.

Add beans, corn & salsa; mix well.

Divide between both pans.

Top with cheese.

Cover pans with tinfoil sprayed with baking spray.

At this point you can either bake or freeze.

Bake at 350F for 40-45 minutes.

To bake from frozen cook at 350F for 1 1/4 - 1 1/2 hours.

There are so many variations that you can do with this recipe.

You can switch up the salsa to add more kick.

I've also used Italian cheese or marble cheese

and both are super delicious.

I also like to make a double batch of cornbread muffins,

one for the meal and one for the freezer.

My hubby prefers to eat his in a wrap,

which is also a good way to eat leftovers.

Whichever way you decided,

this is quick, easy & delicious.

Click here to get a printable copy of the recipe.

~~~*~~~

~Finding the amazing in the simple~

Thanks so much for stopping by!

Alana

~~~*~~~

I am joining...
Walking on Sunshine for Delicious Dishes
Life and Linda for Dishing It & Diggin It

Overnight Breakfast Bake

My hubby loves a hearty breakfast before he heads to work in the morning,

and although I tend to be a morning person,

I am not that much of a morning person - lol.

So, I found a solution that works for both of us,

the Overnight Breakfast Bake.

I quickly mix it up Friday evening and we enjoy it Saturday morning,

and then during the week it is a quick reheat in the microwave

for a nice, hot breakfast for hubby before he heads out the door.

Overnight Breakfast Bake

6 - 75g pork sausage patties

3 cups diced hashbrowns

1 1/2 cups grated cheese (we use marble)

6 large eggs

1 can cream of mushroom soup

1/2 can evaporated milk

Crumble sausage into a large skillet.

Cook over medium heat until no longer pink; drain.

Transfer to a greased 13x9-inch dish.

Sprinkle with the hashbrowns & cheese.

In a large bowl mix together the eggs, mushroom soup & evaporated milk.

Pour over the hashbrowns.

Cover & refrigerate over night.

Remove 30 minutes before baking.

Bake, uncovered, at 350F for 45-50 minutes.

Let stand 10 minutes before cutting.

Enjoy!

~ We have also made this in the morning & baked without refrigerating -

it turns out just as good :) ~

 ~Finding the amazing in the simple~

Thanks so much for stopping by!



One Pot Cooking: Ready Spaghetti

I enjoy cooking but I don't really enjoy the clean up afterwards.

This recipe is quick, delicious and even better,

there's only one pot to clean when your done!

Ingredients

1 lb. ground beef

3-1/2 cups water

1-2/3 cups spaghetti sauce

1 pkg (16 oz.) spaghetti noodles

1 Tbsp. minced dried onion

1 Tbsp. Italian seasoning

1 tsp. oregano

1 tsp. Worcestershire sauce

1/2 tsp. seasoned salt

1/2 tsp. sugar

1/2 tsp. basil

1/4 tsp. garlic powder

1/8 tsp. garlic pepper

Brown the ground beef on the stove

in a large sauce pan or pot

until no pink remains.

Drain the fat.

Add the remaining ingredients except the spaghetti

and mix well. Bring to a boil.

Break the spaghetti noodles into small pieces

and add them into the pot.

Turn the heat to low, cover,

and stir approximately every 5 minutes

for about 20 minutes

or until the noodles are tender.

Enjoy!

If there are any leftovers they are excellent 

for reheating the next day!

Thanks so much for stopping by!

 ~Finding the amazing in the simple~



I am joining...

Miz Helen's Country Cottage for Full Plate Thursday