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Tea-Time Chicken Casserole
Tag: Main Dish
Enchiladas
A family favorite that is very filling. Serve with sour cream.
- 1 lb ground beef
- ½ cup diced onion (1/2 of medium onion) or 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 31oz can refried beans
- ~30 oz mild enchilada sauce (1 – 19oz can + 1 – 10oz can)
- 10 large tortillas (burrito size)
- 2 cups shredded cheese (cheddar, Mexican blend, etc)
- ~1/2 cup peanut or vegetable oil for frying tortillas
- Preheat oven to 350 F. Spray a 9×13 AND a square 9×9 / square casserole dish with cooking spray. Pour some enchilada sauce in the bottom of each pan, tilting to coat the bottoms completely (reserve most of the sauce for pouring on top).
- Brown the ground beef and onion on medium heat in a large skillet (choose one large enough that the tortillas will also fit). Drain the grease.
- Stir together the beef, beans, spices, and ½ of the cheese in a large bowl to make the enchilada filling. Add a small splash of enchilada sauce as well (~1/3 cup).
- Wipe out your skillet with a clean paper towel. Drizzle a small amount of oil in the pan, heat on medium. When hot, place one tortilla in the pan and heat until golden, about 30-45 seconds, then flip and briefly cook the other side as well. Be careful not to burn.
- Place the heated tortilla at the far edge of a dish, so the middle of it is at the end of the dish. Add a scoop of filling (about ½ cup) and spread out in the center of the tortilla. Roll the tortilla towards you, and as you do, you will coat the tortilla in enchilada sauce. Push against the far edge.
- Repeat with remaining tortillas, one at a time. You should place the middle of the next tortilla against the last one, filling and rolling as before. 6 enchiladas will fit in a 9×13, 4 will fit in the square dish for a total of 10 enchiladas.
- Pour remaining sauce over enchiladas, especially middle and ends. Top with remaining cheese and bake in the oven 25 minutes. Serve with sour cream.
Homemade Hamburger Helper
Just as easy and better for you than a pre-packaged meal; adapted from Countryside Cravings
- 1 lb ground beef
- ½ cup chopped onion
- 1 tsp minced garlic (or 1 tsp garlic powder)
- 1 tsp paprika
- 1 tsp dried parsley, optional
- 1 tsp salt
- ½ tsp pepper
- 2 cups uncooked macaroni noodles (< 1 lb)
- 1 8oz can tomato sauce
- 1 ½ cup beef broth
- 1 ½ cup milk
- 1~2 cup shredded cheddar cheese
- Brown ground beef and onion. Drain grease. Add garlic, cook 1 min. Add chili powder, parsley, salt, pepper. Cook 1 min more.
- Add uncooked pasta, tomato sauce, beef broth, and milk. Bring to a boil, reduce to simmer and cook covered for 10-12 min or until pasta is done. Stir halfway through to prevent noodles from sticking to the pan.
- Remove from heat and stir cheese in at the end until melty.
Courtesy of Countryside Cravings (lots of great and easy recipes at this website!!)
Fiesta Chicken Bowls
Fajita style chicken, veggies, and melted cheese on a bed of warm Mexican rice
2 chicken breasts, sliced in thin strips
2 tbsp oil
Fajita seasoning
1 tsp salt
1 tsp chili powder
1 tsp oregano
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Mexican Rice**
1 cup uncooked long grain rice (do not rinse)
2 tbsp vegetable oil
2 cups warm water
4oz tomato sauce (1/2 a can)
1 tsp minced garlic
1 tsp chili powder
2 tsp tomato soup bouillon (caldo de tomate – found in Mexican food section of most groceries)
- Cut chicken in strips and shake generously with fajita seasoning (not required to measure). Stir to coat chicken evenly. Let rest while preparing the rice.
- Heat oil on medium in a large sauté pan or pot. Add rice, stir constantly. It will begin to turn a light brown and smell nutty. Do not scorch.
- Carefully pour in water – may want to have lid nearby to cover as it bubbles vigorously. Add in tomato sauce, garlic, chili powder, tomato soup powder. Stir to combine.
- Bring to a boil, then reduce heat to simmer and cover.
- Cook 18-20 minutes until liquid has been absorbed and rice is tender. Turn off heat, fluff with fork and let sit 5 minutes.
- While rice is cooking, heat 2 tbsp oil in another skillet or pan on medium to medium high. Cook chicken until completely cooked, about 5-7 minutes.
- To serve, add rice to a bowl, top with chicken, cheese, and any veggies you desire.
**From Yellow Bliss Road: https://www.yellowblissroad.com/authentic-mexican-rice/
Thai Peanut Chicken with Rice
A filling one pot meal that is sure to break up your weekly dinner routine
1 Tbsp tablespoon oil
1 lb boneless skinless chicken breast, cut in bite sized pieces
1 Tbsp minced fresh garlic
1 ¼ c chicken broth
1 ¼ c water
½ tsp ginger
1 c uncooked rice
¼ c soy sauce
1 tsp dark sesame oil
¼-1/8 tsp red pepper flakes
2 Tbsp creamy peanut butter
2 tsp lime juice
¼ c chopped green onion (optional)
¼ c peanuts (optional)
- In large non-stick skillet heat oil. Add chicken. Cook and stir over medium-high heat 6-10 min until chicken is lightly browned. Add garlic; cook and stir 1 minute.
- Stir in broth, water, soy sauce, sesame oil, red pepper flakes. Bring to a boil. Reduce heat to simmer, and cover. Cook 18 min. Check that most of liquid has been absorbed and rice is cooked. Remove from heat.
- Stir in peanut butter and lime juice until mixture is smooth. Sprinkle with green onion and peanuts if desired.
Serves 4
Spring Salad with Lemon Poppyseed Dressing
A creamy, tangy lemon dressing is just what we all need in the middle of winter!
Salad:
Spring salad mix (or your favorite salad blend)
Cooked chicken breast*
Chopped apple
Pecans*
Feta+
Sliced Strawberries
Snap Peas
Dressing:
¼ cup Greek yogurt or sour cream+
¼ cup mayonnaise+
3 tbsp fresh-squeezed lemon juice (1 lemon)
2 tbsp olive oil
1 tbsp lemon zest (1 lemon)
1 tbsp sugar
2 tsp poppy seeds
Salt and pepper (1/4 tsp or to taste)
- Slice and chop the salad toppings you’d like to have. (~1 cup of salad greens, and ~1/4th cup or less of each topping is usually plenty for one person)
- Add all dressing ingredients to a large jar with lid (mason, or a recycled container such as jelly jars, etc). Put cap on and shake. You can also whisk this dressing in a bowl until full blended. Taste and adjust to your liking – add a bit more sugar or even honey if you want it a little sweeter. This will keep for about a week in the fridge.
- Create your salad and add dressing. If you are portioning it out or saving for later, such as lunch at work, pour some dressing in a Ziploc baggie, etc. When ready to eat, if it’s separated just shake to recombine everything, and add to your salad just before eating. If storing for longer than a day, you may want to put toppings in a baggie etc and add just before eating.
Sausage Potato Kale Soup
DIY a restaurant favorite!
1 lb Italian Sausage
¼ ~ ½ tsp red chili flakes (optional)
1 c chopped onion (1/2 a large onion or ¼ cup dried minced onion)
2 large potatoes, chopped (~2 cups)
2 c chicken broth
4 c water
2 cloves garlic, minced (½ tsp or more to taste)
1/3 c cooked bacon*
Salt and pepper
2 c chopped kale
1 c cream, milk, or ½ and ½
- Brown sausage in a skillet, drain.
- To a large pot add onion, potatoes, broth, water, garlic, red chili flakes. Bring to a boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.
- Add cooked sausage, bacon, salt and pepper. Simmer 10 min.
- Turn heat to low and add the chopped kale and cream or milk. Heat through until kale is softened. Serve with warm bread.
*Bake bacon in the oven on a foil lined cookie sheet at 400F for 10-12 minutes, checking regularly. Drain on paper towels and crumble
Southwest Chicken Fajita Salad
Try an avocado ranch dressing and some spicy sriracha to spice up your salad routine! Serves 4-6
1 salad mix (spring mix etc)
2 tomatoes, diced
1 can corn (drained)
1 can black beans (drained and rinsed)
2 large or 4 thin chicken breasts, marinated**
Shredded cheese
Tortilla strips (see recipe here for homemade tortilla strips)
Dressing:
2 avocados
1/2 cup Ranch dressing
handful of chopped cilantro
1/2 tsp salt
1/4 tsp pepper
A few tbsp milk to thin as needed
**Marinate chicken breast in ~1/3 cup olive oil to coat chicken. Season with salt, pepper, paprika, cumin, chili powder, garlic and onion powders as desired (or your favorite seasoning blend). Let sit a few hours. You may also use precooked chicken/rotisserie chicken/leftover grilled or baked chicken for your salad.
- Grill chicken in air fryer, oven, pan, grill etc. Set aside and assemble salad with any desired toppings.
- Prepare dressing ingredients in a small blender/food processor or mash with fork until avocado is creamy and dressing well blended. Pour over salad and enjoy! Add a few drops of sriracha sauce for extra zing!
Chicken Tortilla Soup
A flavorful soup with crunchy homemade tortillas, from averiecooks.com
10 corn tortillas, cut in strips
2 tbsp olive oil
1 tsp kosher salt (or to taste)
2 Tbsp olive oil
1 cup diced onion (1 medium onion)
1 large jalapeno pepper, seeds removed, diced
2 tsp minced garlic (4 cloves)
4 cups chicken broth
2 cans diced tomatoes
1 can black beans, drained/rinsed
1 can cooked corn (or 1.5 cups frozen)
2 cups cooked chicken, diced or shredded
1 Tbsp lime juice
1 Tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp pepper
1 tsp paprika
¼ tsp cayenne pepper
Optional Toppings:
Rinsed and chopped cilantro
Shredded Cheese
Diced Avocado
Sour cream
- Toss corn tortilla strips in oil. Spread out on foil lined baking sheet. Sprinkle with kosher salt and bake at 375F for 15 min, stirring every so often. Remove and let cool.
- While tortillas are cooking, add 2 tbsp oil to large pot. Saute onion and jalapeno to soften, ~5 minutes. Add garlic, saute 1 min. Add remaining ingredients (not toppings). Boil gently for 5-10 minutes.
- Serve with tortilla strips and other toppings as desired.
No Peek Beef & Gravy
Comforting beef and gravy for rainy days – instapot or crockpot directions as well
2 lbs beef roast/chuck cubed
1 cup water
1 can cream of mushroom soup
1 packet beef gravy
1 packet lipton soup (beefy onion/mushroom/any flavor is ok)
- Place beef in greased baking dish (9×13 or similar, to hold 1-2 quarts)
- Mix remaining ingredients in a small bowl; pour over beef and stir to combine.
- Cover tightly with foil and bake for 3 hours at 300F.
- Serve with noodles or rice.
Instapot Directions:
- Place all ingredients in Instapot EXCEPT gravy package (gravy/starches stick to bottom of pressure cookers). Place cover on and select Meat/Stew or manual Pressure Cook (high). Let cook 15 minutes. Release steam, open and stir.
- Stir gravy package with ½~1 c water. Pour into the pressure cooker and stir to combine. Let stand a few minutes to thicken.
Slowcooker Directions:
- Place beef in slowcooker. Pour combined soups/water over the top. Cover and cook on High 4 hours or low 5-6.
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