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

In The Kitchen This Week

What a great but busy weekend I had.

I travelled up with my mom

to visit my daughter in the big city

and we had such a wonderful time.

But now I am back home

and time to plan my weekly menu.

Monday

Chicken Fajitas

(using up some leftover chicken)

Tuesday

Garden Chicken Saute

Tossed Salad

Wednesday

Schewan Pork

over Noodles

Asian Salad

Thursday

Roast Chicken

Oven Baked Veggies

Tossed Salad

Friday

Breaded Fish

Homemade Oven Fries

Peas & Carrots

Saturday

Spaghetti & Meat Sauce

Garlic Bread

Cesar Salad

Sunday

Chicken Noodle Soup

~*~

What's on your menu this week?

~*~

 ~Finding the amazing in the simple~

Thanks so much for stopping by!

 

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!

Almond Mocha Cake

If you are looking for a dense, moist, chocolate cake

full of flavor then this is the cake for you.

Ingredients

1/2 cup chopped almonds

1-1/2 cups strong coffee

1/2 cup margarine

2 cups semi-sweet chocolate chips

1 cup sugar

2 tsp almond extract

2 cups flour

1 tsp baking soda

1 tsp vanilla

2 eggs

Icing sugar

Heat oven to 325F.

Generously grease a 12-cup Bundt pan.

Gently press almonds in bottom and half way up

sides of greased pan.

In a medium saucepan over medium heat

combine coffee, margarine and chocolate chips

until mixture is smooth, stirring constantly.

Remove from heat and stir in sugar & almond flavoring.

Place in large bowl and cool for 5 minutes.

At low speed, gradually blend flour and baking soda

into chocolate mixture until moistened.

Add vanilla and eggs;

beat at medium speed until just blended.

Pour into greased and nut-lined pan.

Bake at 325F for 60-70 minutes

or until toothpick inserted in center comes out clean. 

Cool upright in plan 25 minutes;

Invert onto serving plate.

Cool completely.

Sprinkle with Icing sugar & enjoy!

 ~Finding the amazing in the simple~

Thanks so much for stopping by!



Berry Crisp

Isn't it funny how you can start thinking about one thing

and it leads you to something completely different?

For me it started with my slight case of spring fever.

Hubby & I were discussing garden plans

and changes we want to make this year.

Next thing I knew I had a craving for a

Berry Crisp.

The tartness of the berries, the crunch of the top,

mixed with the sweetness of the ice cream.

It's like a spring sensation for your taste buds.

So, I scrounged around and this is what I came up with.

Berry Crisp

4 cups frozen mixed berries

1/3 cup sugar

1/3 cup flour + 3 Tbsp.

3/4 cup quick cooking oats

1/3 cup packed brown sugar

1/4 cup butter

Toss the mixed berries with 1/3 cup sugar and 3 Tbsp. flour.

Place in a greased 9-inch baking pan.

Combine the cooking oats, brown sugar, 1/3 cup flour.

Add butter and mix until the mixture resembles coarse crumbs.

Sprinkle over the berries.

Bake at 350F for 30-40 minutes

or until golden brown.

Top with vanilla ice cream and enjoy!

(I topped with Vanilla Fudge Crackle to add a chocolate crunch)

 ~Finding the amazing in the simple~

Thanks so much for stopping by!