Tag Archives: one dish meal

Food

Chicken, Broccoli and Rice

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So when I haven’t been a good wifey and have a menu set up and it is around dinner time, this is what we throw on the table. If you pull out a bag of made ahead chicken, this will take thawing plus about 10 minutes.

Ingredients:
2 cups diced cooked chicken
1 1/2 cups water
1 can Cream of Chicken Soup
2 cups Broccoli (I use frozen, straight out of the freezer)
2 cups Instant Rice

Process:
In a large skillet, make sure that you chicken is warm and put aside in a bowl. Then mix water and soup together and bring to a boil (now is when you add any seasonings). Turn down and mix in all ingredients remaining. Cover and cook on medium/low for 5 minutes. If you are using frozen broccoli it will take up to another 5 minutes.

That is it!

Food

Freezer Friday: No Boil, Ready for the Freezer, Spinach Lasagna

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Welcome to the first Freezer Friday. Basically, I am looking for make ahead food that is cooked, frozen, then reheated. Please include freezing and reheating instructions. Come back each and every week for this new feature!

This recipe is a crowd favorite. It makes a huge lasagna that it great for left overs. It is easy and quick.

Ingredients:

1 1/2 qt. spaghetti sauce
1 lb. ground beef (cooked)
1 c. water
1 (15 oz.) container Ricotta
1 egg, beaten
16 oz. shredded Mozzarella cheese(divided)
1/3 c. water
3/4 c. Parmesan cheese (divided)
1 tbsp. parsley flakes
Dash nutmeg
Salt & pepper to taste
1 lb. Frozen chopped spinach (thawed and drained)
1 box of lasagna noodles(I usually only use 2/3rds)

Directions:

Pre-heat oven to 350 degrees

Mix meat, 1 quart of sauce and water in a saucepan and heat to boiling. In a large bowl mix together Ricotta cheese, beaten egg, 8 oz of Mozzarella cheese, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes, spinach and nutmeg. Add salt and pepper if desired. Rinse your lasagna noodles in hot water. Then prepare to assemble.

Assembly:

In a 9 x 13 pan place a little sauce to cover the bottom. Then place enough noodles to cover (usually 3-4). Then some of your cheese mixture. Then sauce, noodles and cheese again until you have used all your cheese mixture (usually 2 layers of cheese). Then pour extra sauce over the top (since your noodles aren’t boiled, they need plenty of moisture). Then sprinkle 1/2 of parmesan and a generous amount of mozzarella (you may not use all of the remaining 8 oz.) over the top. Make sure you don’t see edges of the noodles poking out to avoid hard edges.

The cover with aluminum foil and bake 40 minutes. Then uncover and bake another 15 minutes. Then remove from the oven and let it sit for 5 -10 minutes.

Freezer Option: After assembled wrap in aluminum foil and freeze. Thaw overnight in fridge and then cook for 50 minutes at 350 degrees, uncover and cook for another 15 minutes and let sit 5-10 minutes.

This is a great make ahead dish! Go enjoy!

Food

Crockpot Thursday – Basic Roast

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Here is my first crockpot recipe on this blog. I am starting with a basic roast and potatoes. This may be redundant to some of you but when I got my crockpot I had no idea.

Ingredients:
Hunk of beast (beef, pork, chicken, etc)
Potatoes
Seasonings
1/4 cup Liquid

Process:
First, wash and cut potatoes into large chucks (I half red potatoes). When you cut them you encourage more flavor into them. Then place beast on top. Then add seasonings I go a little heave on it. You can do just salt and pepper or add anything. I tend to do a low sodium Pappy’s, a little fresh garlic and dried parsley. Then add a quarter cup of coordinating liquid (beef stock with beef, chicken stock with chicken, water with pork, etc). You can always use water. Then slap the lid on. Depending how much time you have and what texture you want here are the directions. You can go low for 8 to 10 hours. For a firmer texture or quicker cook go on high for 4 to 6 hours. That is it!

Food

Pasta Carbonara Florentine

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Here is my easy Carbonara Florentine. It is modified from a Cooking Light recipe.

Ingredients:
1/2 tsp salt
1 package of frozen spinach
1 package of bacon, chopped, thawed, well drained
1/4 cup onion, chopped or reconstituted
2 tsp chopped garlic
4 tbl white wine
16 oz pasta (spaghetti is traditional)
1 cup (4 oz) Parmesan, shredded
1/2 tsp pepper
1/2 tsp chili powder
2 large eggs
2 large egg whites
5 tbl chopped parsley

1. Fry bacon and then remove from the skillet. Drain of all but about 3 tsps of bacon grease. Then add onions and garlic and saute until tender. Then add the wine and then reduce by half.
2. Cook pasta according to the package directions. Add spinach, bacon and pasta into skillet with the onions, garlic and wine. Stir well and place over low heat.
3. Mix remaining ingredients, excluding parsley, with a whisk. Add to pasta mixture, toss well to coat. Cook for 1 minute. Then remove from the heat and sprinkle with parsley.

Makes about 8 servings, which means in our family dinner and lunch leftovers!