September 16
· Filed under Recipes · Tagged chicken, one-bowl
We made this dish after drooling over the recipe on Cooking With Court, and we definitely weren’t disappointed.
This is comfort food, to say the least. It was warm, creamy, and full of flavor. The best part? Slow-cooker! Throw the ingredients together in the morning, and the dish will be warm and ready for you almost as soon as you walk in the door after work.
4 boneless skinless chicken breasts or thighs, cut into small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely diced
1 bay leaf
1 chicken bouillon cube
2 cups water
2 10-oz packages refrigerated biscuits
Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours*. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to crock pot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
*We let ours cook for longer without any problems.
Photo does not do it justice!
July 3
· Filed under Recipes · Tagged one-bowl, pasta, shrimp
The combination of shrimp and pasta with the fresh fruits and veggies makes this dish perfect for a summer evening. The spice might surprise you at first, but it pairs well with the citrus flavor.
The original recipe claims to serve four, but we ended up with enough for six decent-sized dinners. (How often does a recipe make more servings than it says it will?)
12 ounces medium shrimp, peeled and deveined
8 ounces (4 cups) dried penne pasta
1 tsp finely shredded orange peel
2 oranges
orange juice
1 Tbsp cornstarch
1 tsp instant chicken bouillon granules
1 tsp toasted sesame oil
1/4 tsp salt
1/8 tsp ground red pepper
1 red or green sweet pepper, cut into 3/4-inch squares
1 Tbsp oil
1 1/2 cups fresh pea pods, trimmed and halved diagonally
Thaw shrimp, if frozen. Cook pasta according to package directions. Drain and keep warm.
Meanwhile, peel the two oranges. Section them over a bowl, catching the juice; set oranges aside. Add enough orange juice to the bowl to total 1/2 cup. Add orange peel, 1/2 cup water, cornstarch, bouillon, sesame oil, salt, and ground red pepper; set aside.
In a large skillet, cook sweet pepper in hot oil over medium-high heat for 1 to 2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
Stir orange juice mixture; add to skillet. Cook and stir until thickened and bubbly. Return shrimp and pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta and serve.
My only recommendation for altering the recipe is to cut the oranges smaller. It makes it easier to eat and spreads the flavor around a bit more. (Careful, though, or they may fall apart as you stir them into the pasta.)
Recipe courtesy Better Homes and Gardens Cook Book
June 29
· Filed under Recipes · Tagged FAVORITE, one-bowl, pasta, quick & easy
An amazing dish I had at a local restaurant inspired me to try making gnocchi for the first time. I’d seen it in the store and heard it talked about on The Food Network, but this was my first shot at making it.
Turns out that potato gnocchi (pronounced nyō’kē) is not only SO GOOD, it’s also super quick and easy to make. This recipe* is a great way to get started making (or in our case, eating!) gnocchi.
1 18-ounce package potato gnocchi
2 tsp olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add gnocchi and pesto to skillet. Gently stir until well coated. Stir in tomatoes. Sprinkle with pine nuts if desired.
*posted by the Taste of Home Test Kitchen on Allrecipes.com
January 11
· Filed under Recipes · Tagged chicken, one-bowl
This recipe initially came from the Pampered Chef Fall/Winter 2007 collection. I’ve made a few changes to make the recipe a touch healthier (and easier to read!)
We enjoyed this for dinner tonight and look forward to the leftovers later this week (recipe serves 6). We did a lot of the veggie prep as we went along, which threw our cooking time off a bit. Even still, the dish came out delicious! Tastes both fresh and full and really hit the spot on a cold evening.
2 boneless, skinless chicken breasts
1 Tbsp olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 clove garlic, minced
2 8.8-oz packages pre-cooked chicken-flavored rice*
1 medium carrot, peeled and sliced into julienne strips
1 medium zucchini, sliced
2 plum tomatoes, seeded and diced
2 cups chicken broth
1/2 cup grated Asiago cheese
1/4 cup snipped fresh basil
Use meat tenderizer to flatten chicken to 1/2-inch thickness. Season both sides with salt and pepper. Heat 1/2 Tbsp oil in 12-inch skilley over medium-high heat. Arrange chicken and lemon halves (cut sides down) in skillet. Cook chicken 3-4 minutes on each side or until center of chicken is no longer pink; remove chicken and lemon from skillet. After chicken has cooled slightly, slice into 1/2-inch pieces.
Heat 1/2 Tbsp oil in same skillet. Cook onion and garlic over medium heat 4-6 minutes or until onion is tender. Add rice. Juice onion halves into skillet (beware of seeds!). Cook and stir 3-4 minutes or until juice is absorbed into rice. Add broth and remaining vegetables and bring to a boil. Reduce heat to medium and simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken and cook until heated through.
Remove skillet from heat and add cheese and basil. Stir until cheese is melted and sauce is thickened.
*we used Uncle Ben’s whole grain
August 7
· Filed under Recipes, Uncategorized · Tagged chicken, one-bowl
The husband and I made this Campbell’s casserole the other night as a quick and easy dinner after work. The prep time is almost nothing. It does bake for 45 minutes, though, so be warned…
Although this wasn’t exactly bursting with flavor, it tasted good and makes a fantastic comfort food. We only used half as much chicken and took the leftover rice and veggies for lunch the next day. Yum!
I’m tempted to try this with brown rice, but don’t know whether that’ll affect the baking time. Anyone??
1 can Campbell’s cream of chicken soup
1 1/3 c water
3/4 c uncooked long grain white rice
1/2 tsp onion powder
2 c frozen mixed vegetables
4 boneless, skinless chicken breasts
1/2 c shredded cheddar
Stir the soup, water, rice, onion powder, and vegetables in an 11 x 8-inch baking dish. Top with the chicken. Season the chicken as desired. Cover and bake at 375° for 45 minutes or until the chicken is cooked through and the rice is tender. Top with cheese and let stand for 10 minutes. Stir rice before serving.
July 21
· Filed under Recipes, Uncategorized · Tagged asian, chicken, one-bowl, pasta, salad
I made this for dinner for the two of us and then took the leftovers to a friend’s house. Everyone loved it — the mix of flavors and textures is really fun. You’re welcome to alter the ingredients to your taste. The only thing I will change the next time is to up the amount of soy sauce in the recipe. It was fairly plain-tasting until I added a bit more.
(recipe courtesy of Pillsbury’s “Family Gatherings” Classic Cookbook)
1 1/2 c uncooked rotini
3 c fresh snow pea pods, trimmed and cut in half crosswise
3 c cubed cooked chicken (or turkey)
3/4 c sliced green onions
1 8-oz can sliced water chestnuts, drained
3/4 c mayonnaise (or salad dressing)
2 tsp soy sauce
1/4 tsp pepper
1/8 tsp ginger
1/3 c toasted slivered almonds
lettuce
Cook rotini to desired doneness, adding pea pods during last 1-2 minutes of cooking time. Drain; rinse with cold water to cool.
In a large bowl, combine cooked rotini and pea pods, chicken, onions, and water chestnuts. In a small bowl, combine mayo, soy, pepper, and ginger; blend well. Pour over salad; mix well. Cover; refrigerate at least 3 hours or until serving time.
To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.
Makes 8 1-cup servings.
March 24
· Filed under Recipes, Uncategorized · Tagged chicken, FAVORITE, one-bowl, slow cooker
Ok, I really can’t take the credit here as my husband did all of the cooking. However, this is a recipe that we both enjoyed VERY much last week. Again, this one comes from my 5-Ingredient Slow Cooker book, and it’s probably my favorite recipe from there so far.
8 oz boneless skinless chicken breasts, cut into 1/2 inch strips
1 16-oz pkg frozen stirfry veggies (red, green, and yellow peppers and onions)
8 oz smoked turkey sausage, halved lengthwise and cut into 1/2 inch pieces
2 cups water
1 14 1/2-oz can diced tomatoes with jalapeños, undrained
1 8-oz pkg jambalaya rice mix
Place veggies in a 3 1/2 quart slow cooker. Top with chicken strips and sausage. Add water, tomatoes, and seasoning packet from rice (if present). Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice mix and turn to high-heat setting. Cover and cook 45 minutes or until most of the liquid is absorbed and rice is tender.
This is a GREAT one-bowl recipe. It’s full of lean meat and veggies and is just the right amount of filling. It’s got a good spice, but nothing too dangerous 
I’m sure this would be even better with fresh peppers and onions… feel free to give that a try and tell me what you think. The frozen veggies are a nice convenience, though, and you actually don’t lose much nutritional value.
Check out the interesting history of jambalaya as well as some great ingredient variations at Wikipedia.
March 19
· Filed under Recipes, Uncategorized · Tagged chicken, italian, one-bowl, pasta
“This is one of those classic dishes that always finds its way onto Italian-American restaurant menus…”
I found this recipe in the Lund’s and Byerly’s Real Food magazine, where I always seem to find recipes that sound amazing but I’m too afraid to try. This one didn’t look too intimidating, so we gave it a whirl tonight.
1/4 c olive oil
3 cloves garlic, crushed
1/2 lb broccoli florets (about 3 cups)
1/2 tsp salt
1/3 c white wine
1/2 c low-sodium chicken broth
2 1/2 c diced roast chicken (skin removed) and any juices
1 tsp chopped fresh thyme
1/2 c freshly grated Parmesan cheese
3/4 lb ziti
Boil pasta in a large pot for 10 minutes while everything else is cooking. Heat oil and garlic in a large skillet over medium heat, stirring, until garlic starts to brown (about 3 minutes). Add broccoli, raise heat to medium high, sprinkle with salt, and cook, stirring often, until broccoli turns dark green and starts to brown (about 2 minutes). Add wine and cook, stirring, until it almost completely reduces (aout 2 minutes). Add broth, chicken, and thyme, bring to a boil, cover, and cook until broccoli is crisp-tender and mixture is hot (about 3 minutes). Stir in half of the cheese and a generous sprinkling of black pepper. Remove from heat. When pasta is finished, drain and return to pot. Add chicken and broccoli and cook over medium heat, stirring, for 2 to 3 minutes to allow flavors to meld. Sprinkle with remaining cheese and serve.
We totally loved this dish! We made ours with a Chenin Blanc and substituted pre-cooked chicken breast. The ingredients work very well together to produce a light but flavorful result. I definitely recommend this as a fun-to-make, simple one-bowl meal.
