Chicken, Broccoli & Rice Casserole

I got a new job!! My training starts at the end of August and while the position is going to be part time, so I will have plenty of time to fix dinner every night, the training will be full time for 6 weeks M-F, so this means I won't be getting home until dinner time for 6 weeks. So in order to prevent my husband and I from eating fast food for 6 weeks, I decided I was going to try to stock our freezer with "freezer friendly" meals so we can de-thaw them overnight in the refrigerator and then when we come home from work, we can just put the entree in the oven and bake while we work out or just veg out. I made my first trip to the grocery store today for this project and this afternoon I made our first "freezer friendly" meal. I stocked up on disposable/freezable  8 x 8 casserole dishes and cooked 15 chicken breasts and cut into cubes for my prep work for the next day as I make more meals. It is so relieving to me that we will have dinner during the week already made and it will be healthy too! My husband is happy about this too, saying it will relieve alot of stress from both of us. Here is the recipe for the first "freezer friendly" meal I tackled. 

Chicken, Broccoli & Rice Casserole


Ingredients:
1 bag of frozen broccoli florets
2 cups of cooked, cubed chicken breasts
1 can of cream of broccoli soup
1 can of cream of chicken soup
1 can cheese soup
2 bags of instant white rice, cooked according to directions on box
2 8x8 disposable/freezable casserole dishes

In each casserole dish, put 1/2 bag of frozen broccoli florets, 1 cup of cooked chicken, 1/2 can of cream of broccoli soup, 1/2 can cream of chicken soup, 1/2 can of cheese soup, 1 bag of cooked white rice and salt and pepper to taste. Mix all of the ingredients together. Cover tightly with foil, label, and place in freezer.

Chicken Orzo Salad

It has been in the mid to upper 60's here- and its February - I have spring fever and this recipe is the perfect meal to make to go along with the warm(er) weather! It is a Whole Foods recipe I found online. All of the fresh vegetables make you think of spring and summer - this dish would be great to take to a picnic or cookout.

Ingredients:
Juice of 1 lemon
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breasts
1 cup of orzo
1 zucchini cut in half lengthwise and thinly sliced
1 yellow squash cut in half lengthwise and thinly sliced
1 cup of grape tomatoes halved
2 cups packed baby spinach leaves
1/2 cup kalamata olives (pitted)
1 cup broccoli florets

Cook chicken in skillet and cut into bite size pieces. Set aside. Cook the orzo in boiling water according to directions on package. Set aside. Saute squash, zucchini and in a little olive oil until tender. Combine cooked chicken, orzo, and all of the vegetables in a large bowl and mix thoroughly. Add lemon juice and toss to combine thoroughly. Enjoy!

 Chicken Orzo Salad

Chipotle Chicken Wraps With Lime Cream

This is another one of our favorite Crock Pot Recipes - I don't know what it is about the Fall and Winter - but this is when I use my Crock Pot the most - it gives me a cozy feeling and what is better than a one pot meal?! This recipe for Chipotle Chicken Wraps With Lime Cream is from Better Homes and Gardens The Ultimate Slow Cooker Book. Serve it with a Margarita if you need a mid-winter escape to take you back to the Spring and Summer. Enjoy!

Recipe:

Ingredients for the Chipotle Chicken:

2 medium red sweet peppers cut into 1 inch pieces

1 medium onion cut into thin wedges

6 chicken breasts (the recipe calls for drumsticks, skinned, and chicken thighs, skinned, but I modified it and used chicken breasts)

1 14.5 oz can diced tomatoes, undrained

1 6 oz can tomato paste

2-3 tablespoons finely chopped chipotle chile peppers in adobo sauce

2 teaspoons sugar

1 teaspoon salt

Directions:

In a 5 to 6 quart slow cooker combine red sweet peppers and onions. Top with the chicken. In a medium bowl stir together tomatoes, tomato paste, chipotle peppers, sugar and salt. Pour over mixture in cooker.
Cover and cook on low heat setting for 8 hours or on high heat setting for 4 to 4 1/2 hours. 

Ingredients for the Wraps:

1/4 cup of mayonnaise 

1/4 cup of sour cream

1 table spoon of lime juice

1/4 teaspoon of salt

4 lettuce leaves

4 10-inch tortillas (I used whole wheat tortillas)

2 tablespoons of fresh chopped cilantro

Pico de gallo 

Directions:

In a small bowl stir together mayonnaise, sour cream, lime juice, and salt. Warm tortillas according to the package directions.

Place a lettuce leaf on each tortilla. Using a slotted spoon, spoon the Chipotle Chicken mixture onto tortillas, just below the center. Top each with 2 tablespoons of the sour cream mixture and sprinkle with cilantro and top with a spoonful of pico de gallo. Fold bottom edge of a tortilla up and over filling. Fold one side in slightly and then roll up from the bottom. Repeat with the remaining tortillas. Serve with tortilla chips. Enjoy!

Chipotle Chicken Wraps With Lime Cream

Thyme Garlic Chicken Breasts

This recipe for chicken is made in a crock pot - it is so easy to make and is very flavorful and tender. I served the chicken breasts on a salad of mixed greens with a vinaigrette dressing, tomatoes, Kalamata olives, and feta cheese. If you weren't in the mood for a salad, the Thyme Garlic Chicken Breasts would be great in a wrap too. Enjoy!

Thyme Garlic Chicken Breasts

Prep: 20 minutes

Makes: 6 to 8 servings

Cook: 6 hours (low) 3 hours (high)

Ingredients:

3 to 4 pounds chicken breast halves, skinned

1 or 2 cloves of garlic chopped (depending on your taste)

3-4 sprigs of fresh thyme  or 1 1/2 teaspoons dried thyme, crushed

1/2 teaspoon salt

1/4 cup orange juice 

1 tablespoon balsamic vinegar

1 8-10 oz package mixed salad greens

1/2 cup cherry tomatoes, halved or quartered

1/4 cup pitted Kalamata olives

1/4 cup crumbled feta cheese

1/2 cup bottled vinaigrette salad dressing

Recipe:

Place chicken in a crock pot. Sprinkle with garlic, thyme, and salt. Pour orange juice and vinegar over chicken.

Cover and cook on low-heat setting for 6 hours or on 3 hours on high-heat setting. Remove chicken from crock pot; cover and keep warm. Discard cooking liquid.

In a large bowl toss together salad greens, tomatoes, olives and feta cheese. Divide salad among dinner plates. Slice chicken - it might be so tender you can just separate with a fork-  and arrange chicken on top of salads. Drizzle with dressing.

Thyme Garlic Chicken Breasts

Creamy Chicken Enchiladas

I love mexican food - and these Creamy Chicken Enchiladas are a great option to make at home instead of going out to grab mexican for dinner - but- nothing beats the cheese dip and chips at my favorite mexican restaurant! Try this recipe if you have a craving for mexican, but want to stay home and eat. Add a margarita and you are all set for a mexican dinner in!

Ingredients:

1 lb. ground chicken

1 can of diced tomatoes and green chilis

1  8 oz. package of cream cheese - softened

1  8 oz. sour cream

4  12 inch flour tortillas

1 cup shredded cheddar cheese

1 package of taco seasoning

Cook ground chicken in pan until fully cooked. Add 1 tablespoon of taco seasoning. Add to the pan with the chicken, half of the package of cream cheese, and 3/4 can of diced tomatoes and chilis. In a small bowl, stir together sour cream, and the rest of the diced tomatoes and chilis, and set aside. Arrange the chicken mixture in the tortillas in a lightly greased baking dish. Before wrapping the tortillas, top the chicken mixture with cheese. 

Bake at 350 for 30 minutes. Pour sour cream mixture over enchiladas and top with cheese. Bake 10 more minutes. Let stand a few minutes before serving. 

 Creamy Chicken Enchiladas

Chicken Tortilla Soup - In the Crock Pot

Sunday + Rain + Chilly Outside = Perfect Day for a Crock Pot Soup! 

We love soups all year 'round in my house, and I love using my Crock Pot - especially in the Fall & Winter - to make them. They are easy to make and warm you up when its cold outside and are so comforting to eat.  This is the first time I have made the Chicken Tortilla Soup recipe - and it is one that I will make again! This recipe is from Better Homes & Gardens The Ultimate Slow Cooker Book with some modifications. Enjoy!

Recipe:

Prep: 15 minutes     Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

Ingredients:

2  14 oz cans reduced sodium chicken broth
1  14.5 oz can stewed tomotoes undrained
2 cups cooked chicken breast (I picked up a rotisserie chicken from my grocery store to use)
2 cups frozen sweet pepper and onion stir fry veggies
3 cloves of garlic minced (I omitted this)
1/2 of an avocado, pitted, peeled, sliced (optional)
2 tablespoons chopped fresh cilantro (optional - but it gives the soup a great additional flavor - i recommend using it)
1/4 cup light sour cream (optional - I omitted this)
1 bag of tortilla strips (found in salad dressing aisle in grocery - I used the chili lime ones)
* I also added some taco seasoning that I had on hand for some extra flavor - about 1 tablespoon
* I added shredded Monterey Jack cheese to sprinkle on top
* I added the juice of 1 lime for extra flavor


In crock pot, combine broth, tomatoes, chicken, frozen vegetables, garlic, lime juice, and taco seasoning. Cover and cook on low-heat setting for 6-7 hours  or on high-heat setting for 3-3 1/2  hours. Put soup in a bowl and if desired, top with avocado, cilantro, shredded monterey jack cheese, sour cream and sprinkle with tortilla strips. 

Chicken Tortilla Soup

Balsamic Chicken with Baby Spinach

We eat chicken so often I am surprised we don't cluck! I am always searching for new chicken recipes to try and came across this one by Ellie Krieger of the Food Network. It is delicious! A nice change from the grilled chicken breast with veggies that we have frequently. Enjoy!

Recipe:

Ingredients:

1 tablespoon olive oil

3 cloves garlic chopped (I used 2 garlic cloves - just depends on your taste and how much garlic breath you want :) )

2 boneless skinless chicken breasts 

8 ounces fresh baby spinach - washed

2 tablespoons balsamic vinegar

1/3 cup chicken broth

1 can chopped tomotoes with juice 

2 cups whole wheat couscous, cooked (I found this in my grocery store's organic section, or you might try the "international aisle" too.)

Directions:

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for about 1 minute. Add the chicken and cook about 4-6 minutes on each side, or until cooked through and juices run clear. While the chicken is cooking, follow the instructions on the couscous box and cook the couscous. Remove the chicken and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping up the bottom of the pan to remove any browned bits (the yummy flavor parts!) Add the tomatoes, bring to a simmer and cook about 3-5 minutes. To the same pan, add the spinach and cook until just wilted, about 1 to 2 minutes.

Place the couscous on the plate, top with the spinach balsamic tomato sauce and chicken.

Below is a picture of the Balsamic Chicken with Baby Spinach - again - the picture quality is not very good and it drives me crazy - taken with my phone until I get my digital camera fixed :)