Chicken Tamale Casserole

• 1 cup (4 ounces) pre-shredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute (or 1 whole egg)
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Jiffy) 
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso) (I sometimes use green)
• 2 cups shredded cooked chicken breast 
• 1/2 cup fat-free sour cream 

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Cooking Light
NOVEMBER 2008

Thai Curry Chicken and Cauliflower

This is a great alternative to salad for my low-carb lunches – I make it one day and eat it for several. The cauliflower is a great stand-in for rice or potatoes, and I just happen to love cauliflower.

2 cups fresh cauliflower florets
1 cup fresh green beans
1/2 onion
4 whole boneless, skinless chicken breasts
2 T. olive oil
1 T. red curry paste
2 cloves garlic, crushed
1 T. fresh chopped or grated ginger
1 can(14 Oz. Size) coconut milk
2 T. butter
1 pinch salt (add more to taste)
2 T. fish sauce
1 T. yellow curry powder (add more for a spicier dish)
2 T. sugar or Splenda (Splenda for carb watchers)

Please note that this recipe comes together a lot easier if the veggies and meat are chopped/crushed/grated ahead of time.

Begin by preparing the fresh vegetables. Put two medium-sized pots of water on the stovetop to boil, each with about an inch of water.

While the water coming to a boil, rinse the cauliflower in cold water. Trim the florets off the stem. Place them into one of the pots of boiling water, reduce the heat to low, and simmer the cauliflower with the lid slightly ajar for 12 minutes.

To prepare the green beans, rinse well, trim the ends off and cut the beans into 1-inch pieces.

Place the green beans in the second pot of boiling water and reduce the heat to low. Keep the cover of this pot ajar as well. (Placing the lid ajar while cooking them helps preserve the green color.) Simmer until slightly undercooked, about 10 minutes. They will finish cooking with the rest of the dish.

While the veggies are cooking, dice the onion and set aside.

Chop the boneless, skinless chicken breasts into bite-sized pieces.

Heat the oil on medium-high heat for a minute or two and add the onion. Add the red curry paste, crushed or chopped garlic, as well as the chopped or grated ginger (optional).

Open up the coconut milk and spoon 3 or 4 scoops into the mixture, to help blend the curry paste.

Continue to cook this mixture, keeping a close eye on it so it doesn’t burn, until the onions turn translucent. When the onions have softened, add the chopped chicken.

Meanwhile, keep an eye on the timers for the steaming vegetables. When they finish, pull them off of the heat and drain them. Reserve the green beans to be added to the chicken and curry.

To prepare the cauliflower, add the butter and salt to taste. If desired, stir with a fork to break down the cauliflower into smaller pieces. Set aside.

Cook the chicken mixture until the chicken is mostly done; about 8 or 9 minutes, while stirring frequently. Then add the remainder of the coconut milk, the fish sauce, green beans, the yellow curry powder, sugar, and a dash of salt. Simmer for 5 to 7 minutes, or until the chicken is fully cooked. Thin with water if needed.

Serve by placing a large scoop of curry chicken over a bed of cauliflower.

"My Favorite Salad" Panini

a.k.a. My New Favorite Sandwich

{recipe from Tasty Kitchen}

• 2 cups fresh baby spinach
• ½ cups pecans
• ½ cups dried cranberries
• ½ cups blue cheese crumbles
• ¼ cups reduced fat mayonnaise
• 8 slices focaccia bread (I used 12 grain hazelnut bread from Kneaders–swoon!)
  
• 2 whole seasoned and grilled boneless, skinless chicken breasts, thinly sliced
• 1 whole apple, cored and thinly sliced

Process the spinach, pecans, dried cranberries, blue cheese and mayonnaise in a food processor until uniformly smooth. (I tried my blender, and it didn't work at all. I had to transfer it to my little food processor. Worked like a dream.)

Spread mixture on each slice of bread.

Top one slice of bread (per sandwich) with grilled chicken slices and apple slices. Place sandwich halves together.

Grill on a panini press or grill pan until bread is toasted. (I used my George Foreman grill. No butter on the bread necessary.)

**In the picture above, I was having leftovers for lunch the next day. I was out of apples, so I had it without. I was also too lazy to get out the grill. It was still delicious, but better with the apple and grilled.

Baked Cheesy Chicken Penne

I found this recipe on Our Best Bites. It is truly fast and easy, but it doesn't taste like something you threw together quickly. A big hit with Marc and Max.

Baked Cheesy Chicken Penne
based on a recipe by Martha Stewart

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you're going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

Crockpot Thai Coconut Chicken

Another recipe from A Year of Slow Cooking. Delicious! And Thai doesn't get any easier than this.

1 13.5-oz can coconut milk
1 T brown sugar
1 T soy sauce
1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
1 t fish sauce
1 yellow onion, chopped
2-3 cloves garlic, chopped
1 red bell pepper
1 green bell pepper
1/2 large eggplant
1 sweet potato
chicken thighs (I used 7 frozen boneless, skinless)
1-inch knob of ginger, peeled and grated.

Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!

Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.

Wash and cut the vegetables, and add to the crock.

Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.

Serve over white rice.

(The best thing about this was that Marc, Max and I all enjoyed the eggplant! I never cook with it, we didn't think we liked it. We liked it in this.)

Crockpot Apricot Chicken

Another one from A Year of Slow Cooking. Seriously fast and easy, and better than my old apricot chicken recipe! (oops, forgot to take a picture)

11 oz jar of apricot preserves

1 t dried minced onion flakes

1 T dijon mustard

1 T soy sauce

1/4 t ginger

1/4 to 1/2 t red chili flakes

6 chicken thighs or equivalent body parts
a few pecan halves, optional

I used frozen thighs. Drop the chicken into your crockpot.

In a small bowl, mix all the other stuff and pour on top of the chicken.

Cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster.

Serve with white or brown rice and veggies. (Toss on a few pecan halves if you like. We do.)

Chicken Tacos

This is the easiest crockpot recipe I've ever made. Just place:

chicken breasts (4?)
a jar of salsa
a can (or two) of black beans, drained
a can (or two) of corn, drained (you could also use frozen corn)

in crockpot and cook on high for 4-5 hours or low for 6-8 hours.

Take chicken breasts out and shred. Add chicken back to pot and stir. Serve with hot tortillas, cheese, sour cream, etc.

Roasted Chicken and Vegetable Pasta Primavera

1 1/2 pounds asparagus spears
1 c. matchstick-cut carrots
1/2 medium sweet onion, halved and thinly sliced
1 t. minced garlic
1 t. olive oil
1/2 t. salt
1/4 t. freshly ground pepper
1 pint grape tomatoes
8 oz. uncooked penne
2 c. sliced rotisserie chicken breast
3/4 c. whipping cream
2/3 c. shaved fresh Parmesan

Preheat oven to 450 degrees.

Snap off tough ends of asparagus and cut into 2" pieces. Combine asparagus, carrots, onion and garlic in jelly roll pan. Drizzle with olive oil and sprinkle with salt and pepper; toss gently to coat. Bake for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes and cook an additional 5 minutes.

While vegetables roast, cook pasta. Drain well, reserving 1/3 c. pasta water. Keep past and reserved water warm.

Combine chicken, vegetables, pasta, reserved pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese and serve immediately.

Yield: 8 servings (serving size 1 1/4 c.)

*Note: I used Costco grated parmesan with great results. This dish tastes too rich to be a WW recipe (7 points)!

Pasta with Chicken Wine Artichoke Sauce

I tried this recipe this week when I was pressed for time and didn't want to go grocery shopping (I didn't have fresh basil so I used a little dried, and I just used dumb parmesan cheese in a can). The sauce is very bright and flavorful and it really was super-fast! Delicious, now part of our rotation.

Ingredients

• 1 (12-ounce) package kamut spirals
• 2 tablespoons olive oil
• 1 1/2 pounds chicken breast tenders, cut into bite-sized pieces
• 4 garlic cloves, minced
• 1/2 cup white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (15-ounce) cans artichoke quarters, rinsed, drained, and finely chopped
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/3 cup finely chopped fresh basil
• Chopped fresh basil (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium-high heat. Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.

Nutritional Information

Calories: 434 (19% from fat)

Fat: 9.2g (sat 2.7g,mono 4.5g,poly 1.2g)

Protein: 40.1g

Carbohydrate: 49g

Fiber: 4.7g

Cholesterol: 72mg

Iron: 4.3mg

Sodium: 629mg

Calcium: 156mg

Chinese Chicken Salad

1 small head green cabbage
1 pkg. chicken ramen noodles, crushed (reserve seasoning packet)
1 bunch green onions sliced
1/2 c. sliced almonds, toasted
2 T sesame seeds, toasted
2-3 cups diced, cooked chicken

Dressing:
3 T seasoned rice vinegar
1/2 c. oil
1 T sugar
reserved packet of ramen seasoning
1/2 tsp. pepper

Shred cabbage and combine with onions, chicken, and ramen noodles, and refrigerate for several hours or overnight.

For dressing, mix together rice vinegar, oil, and sugar in a blender/small food processor to emulsify. Add ramen seasoning and pepper. Add dressing, sesame seeds, and almonds to cabbage mixture just before serving.

Seared Chicken with Squash Quesadilla

A friend in Seattle saw this on Martha Stewart, and her little boy who was watching with her insisted that they make it that very night. She shared the recipe with me, and it became an instant hit. I have made this so many times, I now have to let some time elapse in-between so it can seem fresh to me again. (I usually make just the quesadillas, which is a meatless meal, but the chicken is good as well.)

2 T. e.v. olive oil
1 butternut squash, peeled, halved, seeded and sliced crosswise into 1/4" slices
salt and pepper to taste
red pepper flakes
4 chicken breasts
2 T. plus 1/4 t. garlic, minced
1 lime, cut into 8 slices
1 t. unsalted butter
1/4 t. ground cumin
juice of 1 lime
1 jalapeno pepper, sliced into rounds
8 oz. goat cheese
6 12" tortillas
2 sprigs cilantro (I use much more)

Heat oven to 375 degrees. Drizzle 1 1/2 t. olive oil on a baking sheet. Place the squash pieces on top. Season with salt, pepper and red pepper flakes. Roast until fork tender, about 40 minutes. Remove from oven and let cool.

Meanwhile prepare the chicken; season with salt and pepper. Place 1/4 t. garlic and 2 slices of lime under the tender of each breast. In a large skillet over medium heat, melt the butter and 1 t. olive oil. Place the chicken in the skillet, tender-side up. Add the remaining 1 T. minced garlic, cumin and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, squeeze the remaining lime half over the chicken and turn.

In a large nonstick skillet over medium heat, cook the jalapeno slices for 4 minutes on each side. Set aside. Prepare the quesadillas: arrange squash slices on half of tortillas, top with jalapeno slices, goat cheese and cilantro. Heat until cheese is melted. Cut into wedges and serve immediately.

Rustic Turkey Tart

My sister-in-law Michelle passed this recipe on from Cook's Country magazine.

**Marc made it with chicken, because that's what we had. He then informed me that he doesn't like turkey in things, only plain. Well, alright, then.

1 9" prepared pie dough (they recommend Pillsbury Just Unroll crust)
1 1/2 c. cooked turkey (or chicken) breast, cut into bite-sized pieces
3/4 c. crumbled blue cheese
2 firm pears, peeled, cored and diced
1/4 c. pecans, toasted and chopped
1/4 c. dried cranberries
1 c. sour cream
3 T. heavy cream
1 T. minced fresh thyme (or 1 t. dried)
salt and pepper

Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9" tart pan and trim excess dough with a knife. Prick bottom of dough all over with fork tines. Bake until lightly browned, about 15 minutes; cool.

Combine turkey, 1/2 c. cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in a large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese.

Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 10-15 minutes. Serve warm or at room temperature. (Tart can be refrigerated for 24 hours. Bring to room temperature before serving.)

Apricot Chicken

from Better Homes & Gardens

**This is one of those recipes that I make when I don't want to go shopping, I usually have the ingredients on hand.

6 chicken breasts
21 oz. canned apricot pie filling (I usually just use apricot jam)
1 T. lemon juice
1/2 t. salt
1/2 t. ground nutmeg (fresh ground is heavenly)
1/2 c. pecan halves
hot cooked rice

Arrange chicken breasts in a 9x13 baking dish. Sprinkle with a little salt and pepper.

Combine apricot jam, lemon juice, 1/2 t. salt, and nutmeg in a bowl. Stir in pecans. Pour apricot mixture over chicken pieces. Cover and bake in a 375 degree oven for 55 to 60 minutes or until chicken is tender.

Arrange chicken on rice; spoon apricot mixture atop. Serves 6.

Old-fashioned Chicken Pot Pie

Comfort food defined.

2 1/4 c. flour
1 t. salt
1/2 c. shortening
6 T. ice water
2 cans chicken broth
5 diced, unpeeled red potatoes
4 carrots, peeled and thinly sliced
1 onion, chopped
1/2 - 1 c. frozen peas
1/2 t. poultry seasoning
1/4 t. pepper
1/2 c. milk
2 c. chopped cooked chicken breast

Combine 2 c. flour and 1/2 t. salt in a bowl; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle ice water over surface; toss with a fork until dry ingredients are moistened. Divide dough in two and gently press into 4" circles; wrap in plastic wrap and refrigerate for 30 minutes.

Bring broth to a boil over med. high heat. Add potato; cover and cook 5 minutes. Add carrot and onion; cover and cook 5 minutes.

Combine remaining 1/4 c. flour, 1/2 t. salt, poultry seasoning, pepper, and milk in a small bowl; stir well. Gradually add to the vegetable mixture, stirring well. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat and stir in peas and chicken.

Roll out dough to a size 1" larger than your casserole dish. Fit one piece into dish to form the bottom crust. Fill with chicken/vegetable mixture. Top with the remaining dough and cut two slits for venting.

Spray with cooking spray and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving.

(the original recipe halved the dough ingredients and had only a top crust, but I like a top and bottom crust)

Miriam's Mulligatawny Soup

1 large onion, chopped
3-4 carrots, peeled and sliced
2 stalks celery, diced
2 medium apples, cored and diced
1 c. diced cooked chicken
4-6 c. chicken stock (canned is fine)
2 t. curry powder
1/2 - 3/4 c. uncooked rice

Simmer fruit and vegetables in chicken stock for 1/2 hour. Add rice and chicken and simmer for another 1/2 hour.

Chicken Parmesan

(not to be confused with Parmesan Chicken, which is much quicker and easier...)

4 chicken breasts
1/2 c. seasoned breadcrumbs
1/4 c. parmesan
1/2 t. dried Italian seasoning
1/8 t. black pepper
1/3 c. flour
2 lg. egg whites, lightly beaten
2 t. olive oil
4 c. hot cooked spaghetti (~8 oz. uncooked)
3 c. Quick & Easy Pasta Sauce
1 c. shredded mozzarella

Flatten chicken to 1/4” thickness with a rolling pin. Combine breadcrumbs, parmesan, Italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour, then in egg whites, then in bread-crumb mixture. Heat oil in a large skillet over med. high heat and add chicken. Cook 5 minutes on each side or until done.

Place 1 c. spaghetti on each plate. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breast and spoon 1/4 c. sauce over. Sprinkle each with 1/4 c. mozzarella. Microwave until cheese melts.

Chicken Couscous

This is one of those quick & easy recipes that always tastes good to me.

1 1/2 t. cumin
1/2 t. ground ginger
1/4 t. cinnamon
1/4 t. cayenne pepper
1 lb. chicken breasts, cut in strips
1 T. olive oil
1 5.7-oz. box couscous
1 red pepper, seeded and chopped
4 scallions, sliced
1/2 c. orange juice
1/2 c. golden raisins
1 t. salt
1 3/4 c. water

Mix spices in a large Ziploc bag. Add chicken and shake to coat. Heat the oil in a nonstick skillet and add chicken. Sauté until cooked through, ~8 minutes. Transfer chicken to a plate.

In skillet, sauté bell pepper and scallions until softened. Stir in raisins, orange juice, salt, and water. Bring to a boil. Stir in the couscous.

Remove from heat, cover, and let stand until liquid is absorbed, ~5 minutes. Add the chicken; mix thoroughly with a fork. Serves 4.

Chicken and Brie Sandwich with Roasted Cherry Tomatoes

Quite possibly the best sandwich ever.

1 t. olive oil
2 c. halved cherry tomatoes
2 T. balsamic vinegar
1 T. chopped fresh thyme
1/4 t. kosher salt
1/4 t. black pepper
1 T. whole-grain Dijon mustard
1 garlic clove, minced
16 oz. loaf French bread
4 oz. Brie cheese, sliced
3 c. shredded cooked chicken
2 c. fresh spinach
1/4 c. mayonnaise

Cook tomatoes in 1 t. hot oil over med. high heat for 4 minutes. Remove from heat and stir in 2 T. vinegar. Sprinkle with thyme, salt and pepper. Wrap handle of pan with foil and bake at 300 for 15 minutes.

Combine mayo, mustard and garlic in a small bowl. Spread mixture evenly over top half of cut bread loaf. Spoon tomatoes over bottom half of loaf. Arrange Brie over tomatoes, top with chicken. Add spinach and replace top half of bread. Cut loaf into 6 pieces.

Penne with Chicken, Peas, and Asparagus

2 1/2 c. uncooked penne pasta
1 1/2 c. diagonally cut asparagus
1 clove garlic, minced
3/4 lb. chicken breasts, cubed
1/2 t. salt
1/2 t. pepper
1/2 c. chicken broth
1 T. olive oil
1 c. frozen peas, thawed
1/4 c. parmesan cheese

Cook pasta according to package directions. Drain and set aside. Place the broth and 1/2 c. peas in a blender; process until smooth. Set aside.

Heat oil over med. high heat. Sauté garlic for 30 seconds. Add asparagus and chicken; sauté 4 minutes or until chicken is done.

Add pea purée, remaining peas, and salt; stir well. Stir in pasta and bring to a boil. Cook 2 minutes or until mixture thickens. Add cheese and pepper; toss.

Red Pepper Pasta Primavera

1 c. snipped fresh basil (or 1 c. parsley + 1 T. dried basil)
1 red bell pepper, diced
1/2 c. mayonnaise
2 T. parmesan cheese
1 T. lemon juice
1/2 t. salt
1/8 t. ground cayenne pepper
8 oz. fettuccine
3 large carrots, julienned
1 med. onion, in thin wedges
1 med. yellow squash, julienned
10 oz. cooked chicken strips

For pesto, combine in a blender container or food processor: basil (or parsley), red pepper, mayonnaise, parmesan, lemon juice, salt, cayenne, and 1/8 t. black pepper. Cover and blend or process till puréed.

Cook pasta for 6 minutes. Add carrots and onion. Return to boiling and cook for 2 min. Add squash; return to boiling and cook for 2 min. Drain pasta and vegetables. Stir in pesto; add chicken.

Toss well to combine. Serve immediately.
Serves 4.