Satiating Treats » Dinner

Chicken Enchilladas

donnaj923 — Sat, 14 Jan 2012 18:37:45 +0000

Ingredients

2 pounds skinless, boneless chicken breast meat – cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

To make ahead:

I put the chicken in a crockpot with the taco seasoning, garlic powder, onion powder, chili powder, chopped onion + a little water in the morning. Then after 6-8 hours shred chicken and add the other filling ingredients to the crock pot and stir it up. Then assemble per the directions.

Cranberry Chicken

donnaj923 — Sat, 14 Jan 2012 18:31:47 +0000

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

1 can whole berry cranberry sauce
1 packet dried onion soup mix
1 cup Catalina or French salad dressing
2 teaspoons garlic, minced
2 pounds boneless, skinless chicken breast

Directions:

Place ingredients in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Freezing Directions:

Instead of cooking, place ingredients in a large freezer bag; seal, label and freeze. To serve: Thaw. Dump bag contents in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

French Dip Sandwiches

donnaj923 — Sat, 14 Jan 2012 18:30:08 +0000

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

TO FREEZE:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Apple Pie Pork Chops

donnaj923 — Sat, 14 Jan 2012 18:29:05 +0000

Ingredients:

8 cups apples, peeled & sliced
.75 cups sugar
2 Tablespoons all-purpose flour
1 teaspoons ground cinnamon
.5 teaspoons ground cloves
.5 teaspoons ground allspice
1.5 pounds pork chops

Directions:

Place pork chops in the bottom of a slow cooker. In a separate gallon zippered bag place all of the ingredients except the pork chops. Mix. Once mixed, dump on top of pork chops in the slow cooker. Cook on LOW 6-8 hour or HIGH 3-4 hours.

Freezing Directions:

Add all ingredients except the pork chops to a ziploc bag. Squish this around so that the apples get coated and the spices get mixed around. Add pork chops to the mix (1.5 lbs per bag) or freeze them in a separate gallon bag. Then put this in the freezer. To serve: Thaw both bags (apples and pork chops). Place all ingredients in a slow cooker and cook on LOW 6-8 hour or HIGH 3-4 hours.

Lady and Sons Chicken Pot Pie

donnaj923 — Fri, 13 Jan 2012 21:15:59 +0000

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Chicken Parm Panini

donnaj923 — Tue, 05 Jul 2011 14:06:06 +0000

Ingredients:

2 boneless, skinless chicken breasts
salt and pepper
1 C veg oil
4 sandwich rolls
3/4 C all-purpose flower
2 eggs, beaten
1 C dry bread crumbs
3/4 C finely grated Parm
1 and 1/3 C shredded mozzarella
1/4 C thinly sliced basil
1 C tomato sauce

Recipe:

Butterly breasts and cut in half. Pound to 1/4 inch thick. Season with salt and pepper. Warm 1 C oil to 350 degrees over medium heat in a 3 quart saute pan. Brush rolls on both sides with oil. Preheat panini press to medium.

Put flour and eggs in sep trays and crumbs and parm in and 3rd tray. Dredge chicken in flour, then eggs, and then in crumbs. Press to adhere. Fry 2 pieces at a time, turning once, 3 minutes total. Place 1 piece of chicken on bottom of each roll. Top with 1/4 C mozzarella, 1 T basil and 1/4 C of tomato sauce. Cover with top halves of rolls. Cook until cheese melts 3-4 minutes.

Tempeh curry

donnaj923 — Wed, 03 Nov 2010 23:31:39 +0000

Serves 4 to 6

Tempeh absorbs the rich spices and coconut milk in this simply curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Ingredients

1 cup long-grain brown rice
2 cups water
1 (8-ounce) package tempeh
1 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 tablespoon ground curry powder
2 teaspoons ground cumin
1 (13.5-ounce) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro, divided
1/4 teaspoon sea salt

Buttermilk Baked Chicken

donnaj923 — Tue, 31 Aug 2010 22:08:37 +0000

Prep: 10 minutes Total: 50 minutes

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Dip the chicken pieces in the buttermilk batter, and then roll them in a mixture of breadcrumbs, thyme, and cheese; they’ll be crunchy on the outside, moist and tender on the inside.

Ingredients

•Vegetable oil, for baking sheet

•8 slices white bread

•1 cup buttermilk

•1 teaspoon hot-pepper sauce

•Salt and pepper

•3/4 cup grated Parmesan

cheese (2 1/2 ounces)

1 teaspoon dried thyme

•4 pounds chicken parts (preferably legs, thighs, and

1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3. Place chicken in the buttermilk mixture, turning to coat evenly. Working with one

piece at a time, remove chicken from liquid, letting excess drip back into bowl;

dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4. Bake until chicken is golden brown, about 35 minutes.

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

First published

Warm Scallop Caesar Salad

Andrew — Mon, 18 May 2009 17:21:27 +0000

Ingredients:

8 large sea scallops
4 cups washed romaine lettuce
1-2 tsp. olive oil
1-2 T water (for larger pan use 2 T)
4 T Caesar Salad Dressing
fresh lemon juice from 1/2 lemon
shaved Parmesan cheese

Directions:

In a heavy, non-stick pan that heats evenly, heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, not more than 2 minutes per side.
While scallops cook, assemble lettuce and cheese on two serving plates. Place four scallops on top of lettuce on each plate.
Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat.
Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve.

Tacos

Andrew — Sun, 10 May 2009 23:16:31 +0000

Ingredients:

1 lb 85/15 ground beef
1/4 medium onion
1/4 green pepper
2 cloves garlic
heaping tablespoon chili powder
2 tablespoons brown sugar
15 oz canned diced tomatoes

Directions:

Brown ground beef.
Dice onion and green pepper and add it with all other ingredients to the browned beef.
Warm for approximately 20 minutes.