2 TBSP sesame oil, divided, plus additional as necessary
1 lb. chicken, diced (optional)
1 onion, chopped
6 eggs, whisked
1 TBSP butter
4 TBSP soy sauce
10 oz. bag frozen peas and carrots
10 oz. bag frozen corn
10 oz. bag broccoli
Salt and pepper, to taste
Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
Top with: Salsa, sour cream, guacamole, tomatoes, and/or jalapenos
Preheat oven to 350F.
In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.
This dish is a one skillet dish…yes even the pasta! It is extremely flavorful, and we loved the bold lemony garlicky sauce. Everyone had seconds, even Ellie, who doesn’t eat much pasta. It’s so good, that it tasted restaurant quality…yes, it’s that good!
Ethan proclaimed: “This is a keeper”. There you have it.
We will most definitely be having this dish again and again.
Since we love garlic, lemon, and Italian seasoning, I added way more than the original recipe. If you’re not into those bold flavors as much, reduce those amounts to your liking.
2 heaping TBSP of minced garlic (I use pre-minced garlic in a jar
1 TBSP Italian seasoning
2 1/2 c. water
2 c. low-sodium chicken broth
Zest of three lemons
2/3 cup freshly squeezed lemon juice (from about 3 lemons, use the same ones you just zested)
12 ounces penne pasta (I use Barilla or Ronzoni Smart Taste)
2-3 c. chopped fresh broccoli florets
3/4 c. milk
1 heaping TBSP cornstarch
1/2 c. freshly grated Parmesan cheese
Season chicken well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.
Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don’t but you’ll want to keep an especially close eye on the garlic). Add the garlic and Italian seasoning and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.
Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender – it will cook for a few more minutes in the next step. (Depending on the type of pasta you use, your cooking time may differ, so keep an eye on the pasta so you don’t overcook it). Â There will be a bit of liquid left in the skillet; that’s ok.
Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.
Season with additional salt and pepper (this is really important – don’t skip this step!) and serve.
My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.
I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours). Â The original recipe call for cooking on low for 6-8 hours.
Toppings: Salsa, tomatoes, sour cream, cheese, etc.
Limes, cut into wedges
Place the chicken in the crockpot.
In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
Cook on HIGH for 2 hours or until tender.
Remove chicken from crockpot and shred. Reserve the juices.
Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
Assemble the tacos on the tortillas with the chicken carnitas along with the Â cilantro salsa and whatever toppings you like and serve with the lime wedges.
This fried rice is so good. The original recipe is from Life as a Lofthouse. I added pineapple, because well, we love pineapple.
3 TBSP sesame oil or olive oil
1 1/2 c. frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp. minced garlic
6 oz. pineapple chunks
2 eggs, slightly beaten
3 c. cooked white rice (day old or leftover rice works best!)
1/4 c. + 2TBSP soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.
Adapted from Taste of Home Casseroles, 2011.
2 tsp. oil
1 medium onion, chopped
1/4 c. flour
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. skim milk
1 TBSP Worcestershire sauce
1 16oz. package frozen mixed vegetables
2 c. cooked chicken, cubed (can use rotisserie chicken)
2 TBSP Parmesan cheese
1 c. all purpose flour
1 TBSP sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. skim milk
3 TBSP oil
1 TBSP fresh parsley, minced
In a large skillet, heat oil over medium high heat; then add the onion and cook until tender. Stir in the flour, basil, thyme, salt and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
Transfer hot chicken mixture to a greased 2 1/2 quart baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.
This salad is really tasty and so easy to make, especially if you use a rotisserie chicken. It’s a perfect summer dish. The original recipe called for warm dressing, but since I’m not a fan of wilted lettuce, I let the dressing cool after cooking before adding it to the salad.
The dressing would also be really good over rice noodles too.
Recipe adapted from the April 2011 issue of Cooking Light.
6 c. mixed lettuce
2 c. shredded boneless rotisserie chicken breast
2. c. fresh bean sprouts
1 c. shredded carrots
2/3 c. light coconut milk
1 TBSP brown sugar
2 TBSP creamy peanut butter
1 TBSP fresh lime juice
2 TBSP soy sauce
1/8 tsp. (or to taste) ground red pepper
2 TBSP peanuts, coarsely chopped
Combine first 4 ingredients in a bowl.
Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes, and let cool.
Pour cooled coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges.