Monday, November 17, 2014

Cashew Chicken

We got a wok for a wedding gift and I couldn't be more thrilled! I LOVE it! The first thing we made? Cashew chicken!

Cashew Chicken-adapted from Better Recipes
Total Time: 30 Minutes
Serves 4
  • 2 chicken breasts, cut into 1/2 inch pieces
  • 1 medium onion, diced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/2 cup cashews, chopped
Heat all ingredients, except cashews, in a wok over high heat and stir fry until chicken is fully cooked. Top with cashews and serve with rice, if desired.

Chicken and Biscuits

When I came across this recipe, I knew I had to make it. Scott is a big fan of anything with biscuits (like biscuits and gravy), and I can't blame him! I used frozen veggies that I had on hand, but you could certainly use any that you have. It's just a good, comfort food meal!

Chicken and Biscuits-adapted from Campbell's 1-2-3 Dinners
Total Time: 30 Minutes
Serves 5

  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 cup low-fat milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups cooked vegetables
  • 2 cups cooked chicken, diced into one inch pieces
  • 1 package refrigerated buttermilk biscuits
Preheat oven to 400 degrees. In a 3-quart baking dish mix soups, milk, thyme, pepper, vegetables and chicken. Bake for 15 minutes or until mixture is hot. Stir; arrange biscuits over chicken mixture and bake 15 minutes more, or until biscuits are golden.

Sunday, November 16, 2014

Whole Wheat Pancakes

Whole Wheat Pancakes-adapted from Best Baking Recipes by Cooking Light
Total Time: 15 Minutes
Serves 6
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 tablespoons vegetable oil
  • 1 large egg
  • 1 large egg white
  • Maple syrup and butter for serving
Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Combine butter, milk, oil, egg and egg white, stirring with a whisk. Add the buttermilk mixture to the flour mixture, stirring just until moist

Heat a nonstick griddle or skillet over medium heat. Coat paln with cooking spray. Spoon about 1/4 cup batter per pancake onto the griddle. Turn pancakes over when the tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Creamy Chicken Noodle Soup

This was a great chicken noodle soup. I usually only like chicken noodle soup when I'm sick, but this was something I could eat all the time. The only weird thing is that after letting it sit overnight is that it continued to thicken, so it got to be less of a soup the next few times I warmed it up. Maybe adding additional chicken broth would help when you want to warm it up again.

Creamy Chicken Noodle Soup-adapted from American Classics by Taste of Home
Total Time: 1 Hour
Serves 8

  • 2 medium onions, diced, divided
  • 2 celery ribs, diced, divided
  • 4 cups water
  • 3 boneless skinless chicken breasts
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 14 1/2 ounces chicken broth
  • 1 large carrot, chopped
  • 1 medium potato, peeled and chopped
  • 2 teaspoons chicken bouillion granules
  • 1 1/2 teaspoons dried basil
  • 2 cups uncooked wide egg noodles
  • 1 3/4 cups milk, divided
  • 1/3 cup all-purpose flour
Place one onion and celery in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is cooked through. Remove chicken and strain broth; set both aside. 

In the same pan, saute remaining diced onion and celery in butter until tender. Add canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Add noodles, return to a boil and cook 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1 1/4 cups milk and heat through.

Combine flour and remining milk until smooth; add tos oup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

Saturday, November 15, 2014

Pepperoni Pizza Chicken

Pepperoni Pizza Chicken-adapted from Skinny Mom
Total Time: 7 hours
Serves 8

  • 2 pounds boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 3/4 ounces pepperoni, sliced in half
  • 1/4 cup black olives, sliced
  • 3/4 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 3/4 cup mozzarella cheese, shredded
Place chicken in a lightly greased slow cooker. Season with salt and pepper. Top with pepperoni and olives.

In a small bowl, whisk broth, tomato paste and Italian seasoning. Pour over chicken.

Cover and cook on low heat for 7 hours or until chicken is cooked through. Five minutes before serving, top chicken with cheese and cover to let the cheese melt. 


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