A few weeks ago I hit a lot of home runs with new recipes. (This past week, I didn’t even get one that was a single. I actually got hit by the ball a lot…it was a bit discouraging…) But I like to focus on last week. Here are some we tried that we loooooved!
This one is Pioneer Woman. Easy and fun and yummy!
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 2
- 1 whole Boneless Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 cup Louisiana Hot Sauce (Frank’s, Etc.)
- Salad Greens: Iceberg, Romaine, Mixed Greens
- 1/2 cup Blue Cheese Dressing
- Extra Blue Cheese Crumbles
- Celery Hearts, Leaves Intact
With a sharp knife, carefully slice the chicken breast in half from top to bottom—meaning you’ll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they’re done. Get as much golden brown color on the chicken as you can. When it’s done, remove the chicken from the skillet and pour off any excess fat/oil (but don’t clean the pan.)
Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)
Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it’s too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
Top the whole thing with more blue cheese crumbles and serve with celery hearts.
This one is Mel’s. That’s code for “it’s gonna be good!”
*Note: If you aren’t a cottage cheese fan, ricotta makes a great substitution and believe it or not, so does sour cream in this dish. A deep dish pie plate is necessary here. If you only have a standard, shallow pie plate, increase the size of the baking dish (even if it means using a square or rectangle dish).
12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small white or yellow onion, diced
1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided
Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.
Again, this one’s Mel’s. I just love her. And her food!!
Cheesy Chicken Quesadilla Pie
*Note: This dish is extremely mild in spiciness. If you want to kick it up a notch, consider adding a can of green chiles or chopped, jarred pickled jalapenos.
3 (10-inch) flour tortillas, white or wheat
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.
Chicken Tamale Pie, Version 2
Author: Pinch of Yum
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons cooking oil
- ⅓ cup low fat milk
- 1 Large egg
- 1½ tablespoon taco seasoning, divided
- 1 – 14 ounce can cream-style corn
- 1 – 4 ounce can chopped green chiles, drained
- 1 – 10 ounce can red enchilada sauce
- 2 cups cooked, shredded chicken breast
- 1 cup shredded white cheese such as Jack or Pepperjack
- cilantro and crumbled Cotija cheese for topping
- Preheat oven to 400°.
- Whisk the flour, cornmeal, sugar, baking powder, salt, ½ tablespoons taco seasoning, and oil in a large bowl until soft and crumbly. Whisk in the milk, egg, green chiles, and cream-style corn. Pour mixture into a round 10-inch pie plate. Bake at 400° for 20-30 minutes.
- While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done, pierce entire surface with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts and sauce is bubbling. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
Since it’s a tamale-like base, it won’t be completely set like a cornbread. It should stick to the fork a little bit when you poke holes in the crust.