yuukiogh: Main Dishes

Showing posts with label Main Dishes. Show all posts

Friday, July 18, 2014

Menu Planning Saturday #19

SUNDAY

Zucchini Casserole with Stuffing

MONDAY

Hash Brown Taco Casserole

TUESDAY

Sweet Dijon Pork Chops

WEDNESDAY

Coconut Red Curry Sauce and Noodles

THURSDAY

Chicken Florentine Red Pepper Sandwiches

FRIDAY

Baked Tex-Mex Taquitos

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

Yogurt Pie

Wednesday, July 16, 2014

Tex-Mex Chicken Salad Sandwiches

Who knew it was so hard to stream videos unless you have the latest and greatest gadgets? Up until a few months ago, I still went to the video store and rented videos, but since they all closed down I was forced to find another way. Yes, I realize I was probably one of the last people to convert.

I still have an old-school big screen T.V. The kind that are giant and stand on the floor. Who cares, it still works great. So, since we have an X-Box 360, we figured the easiest thing to do would be to buy a wireless connector and X-Box Live and stream videos that way. The next thing we know, our X-Box has the "Red Ring of Death". A few internet searches later, we find a fix involving Q-Tips. Very high-tech, I know :) That worked for a little while, but the X-Box is officially dead.

So, we head to Costco and pick up a Blu-Ray player with built in Wi-Fi, except the only problem is our old-school T.V., that still works just fine, doesn't have and HDMI plug. Sheesh. . . so, now we've gotta get an HMDI plug converter. Maybe I should just give in and buy a new T.V. with built in Wi-Fi?

How do you guys stream your videos?

Anyway, while I was at Costco, I picked up one of their amazing rotisserie chickens and decided to make some chicken salad sandwiches, but I wanted to add a little Tex-Mex flair.

They turned out delicious and are a perfect and easy meal to enjoy while watching old episodes of One Tree Hill on Netflix :)

Tex-Mex Chicken Salad Sandwiches

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. cooked and shredded chicken (rotisserie works great)
1/4 c. mayonnaise (I use light)
salt and pepper, to taste
taco seasoning, to taste
1 roma tomato, diced
2 green onions, minced
1 roasted poblano pepper, peeled, seeded and chopped
or you can use 1 can of diced green chiles
3 Tbl. chopped cilantro, opt.
1/2 c. Monterey Jack cheese, shredded
3 ciabatta buns, toasted

Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese. Stir together until well combined. Taste and adjust any ingredients, if needed. Serve on toasted ciabatta buns. Makes 3 sandwiches.

Linked up at Time to Sparkle!

Friday, July 11, 2014

Weekly Menu Planning Saturday #18

SUNDAY

Easy BBQ Pulled Pork Sandwiches with Baked Beans

Baked Beans

MONDAY
Baked Creamy Chicken Taquitos

TUESDAY

Easier Chicken Cordon Bleu Casserole
Use leftover bacon from the beans, chicken from the taquitos and cream cheese from the taquitos.

WEDNESDAY

Stuffed French Bread

THURSDAY

Mini Biscuit Chicken Pot Pies

FRIDAY
Sweet and Sour Chicken Stir Fry

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Magnolia Bakery's Famous Banana Pudding

FOR A SNACK
Lighter Knorr Classic Spinach Dip

Wednesday, July 9, 2014

Cheesy, Chicken, Broccoli and Quinoa Casserole

Chicken and Rice Casserole move aside . . . Quinoa is taking over :)

This has become a new favorite dish of mine. Immediately after I ate it the first time, I added it to the menu again the following week and have eaten it countless times since.

I can throw this dish together so fast that it is perfect for a weeknight.

It is so creamy and delicious and I feel like I'm being healthy when I eat it. Last time, I used low-fat Cheddar cheese and it was just as good. That was my first time ever using a low-fat Cheddar and I thought it tasted the same as regular and it melted just as well.

Instead of making the same old Chicken, Broccoli and Rice Casserole next time, do yourself a favor and make this instead.

Cheesy, Chicken, Broccoli and Quinoa Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. quinoa, cooked according to pkg. directions
1 1/2 c. cooked chicken, diced or shredded
2 c. steamed broccoli florets
1 Tbl. unsalted butter
1 roasted red pepper, chopped, opt.
2 Tbl. flour
2 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
pepper, to taste
2 Tbl. plain Greek yogurt
3/4 c. Cheddar cheese, grated

For Topping:
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/4 tsp. Johnny's garlic seasoning (or garlic powder)
butter spray or 1 tsp. melted butter

Cook quinoa according to package directions. In a large, oven-safe skillet, over medium heat, melt the butter; add the red pepper and saute for two minutes. Whisk in the flour until a thick paste forms. Gradually whisk in the milk. Add chicken bouillon powder, Italian seasoning, onion powder and pepper. Continue cooking until thickened and creamy. Stir in the Greek yogurt and grated cheese.

Add the cooked quinoa, cooked chicken and steamed broccoli and stir together until everything is evenly coated in creamy sauce. Sprinkle Panko bread crumbs, parsley and Johnny's garlic seasoning over the top and spray with butter spray. Place in the oven and broil for a few minutes to toast the bread crumbs. Serves: 2-3.

Friday, July 4, 2014

Weekly Menu Planning Saturday #17

SUNDAY

My Malibu Chicken with Roasted Ranch Veggies

Roasted Ranch Veggies

MONDAY

Chicken Enchilada Stuffed Shells

TUESDAY

Pancakes with Berry Butter
This is only a recipe for the Berry Butter. You can use any pancake recipe.

WEDNESDAY

Ham, Turkey and Bacon Croissant Melts

Use leftover ham from Malibu Chicken

THURSDAY

Grilled Bruschetta Chicken with Breaded Veggies

FRIDAY
Ground Beef Quinoa Tacos

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Zucchini Spice Cake
Use leftover zucchini from Roasted Ranch Veggies

Sunday, June 29, 2014

Crispy Chicken and Roasted Garlic Flatbread Pizza

So, I've been reeeeally lazy lately with dinner. With the exception of Sunday dinner, I have been making super fast and simple recipes. I always get like this in the Summer. When it is so hot outside, I don't like spending as much time standing over the stove cooking dinner.

Pizza is one of those meals I have been really lazy with. Even though my homemade pizza dough is easy to make, I have been buying Naan bread to use instead. One package comes with two flatbread, which is perfect for two people. Already made flatbread crust means no dirty dishes.

You know what else I have been using a lot lately? Tyson Panko Crusted Chicken Tenders. Ever since I first found these delicious chicken tenders at Costco, I have been using them non-stop (like in these Chicken Parmesan Crescents). They are baked, not fried and they get nice and crispy. I used one and half per flatbread and pretty much had chicken in every bite.

The white sauce uses roasted garlic. Roasted garlic has a delicious sweet and mild garlic flavor. You might get scared away seeing you will need 6 or 7 cloves, but it's not too strong. If you really like garlic, you could add even more. Serious.

You can roast the garlic ahead of time and keep it in the fridge. I roasted mine on a Sunday and kept it in a sealed container for a few days, until I made this pizza.

The instructions for this pizza look really long and you might be wondering what happened to easy lazy pizza, but it really is so easy. Roast the garlic a few days prior and have that done. Bake the frozen chicken tenders while you spend less than 10 minutes on the white sauce. Top your flatbread with all the yummy ingredients and bake.

This flatbread pizza is so so GOOD!!

Crispy Chicken and Roasted Garlic Flatbread Pizza

From: Jenn@eatcakefordinner

(Printable Recipe) and (Printable with Picture)

Roasted Garlic White Sauce

adapted from: What Megan's Making

1 head of garlic, roasted

You will need 6-7 garlic cloves for the sauce

1 Tbl. unsalted butter

2 Tbl. all-purpose flour

pepper, to taste

1 c. low-fat evaporated milk

1/4 c. Parmesan cheese, grated

For the Pizza

1 package Stonefire Naan bread (2 flatbread per package)

3 Tyson Panko Crusted Chicken Tenders, baked and sliced

2 c. fresh spinach, chopped

1/2 - 1 red bell pepper, chopped (depending on how much you like)

1 c. shredded Monterey cheese (or Mozzarella)

herbs of choice, to taste (parsley, oregano, rosemary, Italian seasoning, etc.)

To Roast Garlic (this can be done days a head of time): Preheat oven to 400 degrees. Peel most of the loose, papery, outer layers off the garlic. Leave the head itself intact with all of the cloves connected. Trim about 1/4-inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle about 1 teaspoon of olive oil over the exposed surface of the garlic. Wrap the garlic in foil and roast in the oven for 30-35 minutes. You can tell when it is done, because the cloves will be so soft that you can easily squeeze them out of the paper.

For the Pizza: Preheat oven to 425 degrees. In a medium skillet over medium heat, melt 1 Tablespoon of unsalted butter. Finely chop 6 or 7 of the roasted garlic cloves and add to the melted butter. Saute for one minute. Add the flour and whisk until blended; cook for 2 minutes, stirring frequently. Slowly whisk in the evaporated milk and pepper. Cook until reaches desired thickness. This will happen really fast. If it gets too thick for your liking, you can always add some more milk. Remove from heat and stir in the grated Parmesan cheese.

Spread white sauce over both flatbreads. Top each with chopped spinach, chopped red bell pepper and sliced cooked chicken. Sprinkle grated Monterey cheese over the top and sprinkle with desired herbs. Bake for 5-10 minutes or until cheese is melted and bubbly. Slice and serve. Serves: 2

Linked up at Weekend Potluck!