I came up with this recipe on a day that I had been out most of the day. I came home and needed to get dinner on the table quickly. I didn't have any idea what I was going to make. I started cooking some pasta that I had on hand and then began pulling things from my fridge. I had some ham that I had bought for sandwiches that needed to be used up so I grabbed that. I had a box of frozen spinach in the freezer, I grabbed that too. What I ended up with was so good I wrote down what I did and have made it numerous time since. Since I almost always have all the ingredients for this on hand, it is a great go to meal when I'm in a hurry. It is also versatile since I can substitute other meats or vegetables depending what I have on hand.
Source: Michelle Manson http://dontlikecooking.blogspot.com
Category: Main Dish / Ham
Method: Stove-top
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serve with: Salad
INGREDIENTS:
16 oz. PASTA, (Any pasta will work. I like Farfalle or bow tie shaped best)
1TBS OLIVE OIL
1 small ONION, finely chopped
2-3 cloves GARLIC, pressed or minced
1 TBS. FLOUR
1 can CHICKEN BROTH
10 oz. FROZEN CHOPPED SPINACH (I have also used FROZEN BROCCOLI with good results.)
**3 wedges LIGHT LAUGHING COW ORIGINAL SWISS CHEESE (You could substitute 2 or 3 oz. cream cheese, if desired)
*6 slices HAM, cut into strips
1/3 cup PARMESAN CHEESE
SALT & PEPPER, to taste
Pinch CRUSHED RED PEPPER
Additional PARMESAN CHEESE for topping
DIRECTIONS:
Cook PASTA according to package directions.
Meanwhile, heat OLIVE OIL in skillet add ONION, sauté for about 5 minutes.
Add GARLIC, continue cooking for about 1 more minute.Stir in FLOUR and cook for 1 more minute.Stir in CHICKEN BROTH. Bring to a gentle boil, add block of FROZEN CHOPPED SPINACH.Continue to cook and stir until spinach is broken up and heated through. Stir in LAUGHING COW CHEESE, HAM and PARMESAN CHEESE. Season to taste with SALT, PEPPER and CRUSHED RED PEPPER.
Drain Pasta and add to skillet. Stir all together. If mixture is very thick you may add a small amount of the hot pasta cooking water to thin. Serve with additional PARMESAN CHEESE to top at the table.
* You may substitute any cooked meat for the ham such as Bacon, Chicken or fish (great way to use up leftover meat), or you may leave it out for a vegetarian version.
** I always keep LIGHT LAUGHING COW ORIGINAL SWISS CHEESE wedges on hand. I use it instead of cream cheese on bagels. I spread it on toast or whole grain crackers for a quick low-fat snack. I sometimes use it on sandwiches instead of sliced cheese. Each wedge has only 35 calories and only 2 grams fat yet to me, at least, makes whatever I am spreading it on taste rich and cheesy.
This recipe is from http://dontlikecooking.blogspot.com/
Sunday, July 12, 2009
BRAISED CHINESE CHICKEN
This is one of my family’s favorite recipes. I first found the recipe many years ago in a cookbook called Reader’s Digest Quick, Thrifty Cooking. I eventually changed the recipe to use boneless, skinless chicken breasts and doubled the amount of sauce because my family really likes the sauce and puts lots of it on their rice.
Source: Michelle Manson http://dontlikecooking.blogspot.com/
Category: Main Dish
Source: Michelle Manson http://dontlikecooking.blogspot.com/
Category: Main Dish
Method: Stovetop
Yield: 4 – 6 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serve With: Rice and your choice of vegetables
Ingredients:
1 TBS OIL
4 – 6 BONELESS SKINLESS CHICKEN BREAST HALVES
½ cup SOY SAUCE
½ tsp. GINGER or 1/2 TBS fresh GINGER ROOT, grated
4 tsp. CREAMY PEANUT BUTTER
4 tsp. SUGAR
1-1/2 cups CHICKEN BROTH (1 can)
1 ONION, chopped
2 cloves GARLIC, minced
4 tsp. CORNSTARCH
2 TBS COLD WATER
2 TBS CIDER VINEGAR
Directions:
Heat OIL in large skillet over medium-high heat. Add the CHICKEN and cook, uncovered, on both sides until well browned –- about 10 minutes.
Meanwhile, in a small bowl, mix the SOY SAUCE, GINGER, PEANUT BUTTER, and SUGAR until well blended. Stir in the CHICKEN BROTH and pour the mixture over the chicken. Scatter the ONION and GARLIC over the chicken.
Bring to a boil, cover the skillet, reduce the heat to low, and simmer for 20 minutes. Remove the chicken, set aside.
Combine the CORNSTARCH, WATER, and VINEGAR, and add to the liquid in the skillet. Bring to a boil and cook, stirring constantly, for 2 minutes. Return chicken to pan or pour liquid over chicken in deep serving platter.
This recipe is from http://dontlikecooking.blogspot.com/
Friday, June 19, 2009
CHICKEN CACCIATORE
My mom used to make Chicken Cacciatore. It was delicious but also a lot of work. I looked at numerous recipes for Chicken Cacciatore and ultimately came up with this quick, easy version. Although it is very different than my mom’s recipe, it tastes almost the same as I remember.
Source: Michelle Manson http://dontlikecooking.blogspot.com/
Categories: Main Dish, Chicken,
Method: Stove-top
Prep Time: 5 min.
Cook Time: 35 min.
Total Time: 40 min.
Yield: 4-6 Servings
Serve with: Fettuccine or other pasta & Salad
Ingredients:
4-6 Boneless, skinless CHICKEN BREAST HALVES
1/3 cup all-purpose FLOUR
2 tablespoons OIL (olive oil or any vegetable oil)
1/2 medium GREEN BELL PEPPER
1 medium ONION
1 can (14.5 oz) DICED TOMATOES, undrained
1 can (8 oz.) TOMATO SAUCE
8 ounces FRESH SLICED MUSHROOMS (or 1 can)
1/2 teaspoon DRIED OREGANO LEAVES
1/4 teaspoon DRIED BASIL LEAVES
1/4 teaspoon SALT
2 cloves GARLIC, pressed, minced or finely chopped
Grated PARMESAN CHEESE
Directions:
Coat CHICKEN with FLOUR. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides; drain.
Meanwhile, cut BELL PEPPER and ONIONS in strips or coarse chop.
Add remaining ingredients except cheese to pan with chicken. Bring to a boil, stirring occasionally. Cover and cook on low heat about 20 minutes or until chicken is cooked through.
Serve with PARMESAN CHEESE.
Interesting Fact: Cacciatore is Italian for “hunter” and represents food prepared “hunter style” with onions, mushrooms, tomatoes and herbs.
This recipe is from http://dontlikecooking.blogspot.com/
Source: Michelle Manson http://dontlikecooking.blogspot.com/
Categories: Main Dish, Chicken,
Method: Stove-top
Prep Time: 5 min.
Cook Time: 35 min.
Total Time: 40 min.
Yield: 4-6 Servings
Serve with: Fettuccine or other pasta & Salad
Ingredients:
4-6 Boneless, skinless CHICKEN BREAST HALVES
1/3 cup all-purpose FLOUR
2 tablespoons OIL (olive oil or any vegetable oil)
1/2 medium GREEN BELL PEPPER
1 medium ONION
1 can (14.5 oz) DICED TOMATOES, undrained
1 can (8 oz.) TOMATO SAUCE
8 ounces FRESH SLICED MUSHROOMS (or 1 can)
1/2 teaspoon DRIED OREGANO LEAVES
1/4 teaspoon DRIED BASIL LEAVES
1/4 teaspoon SALT
2 cloves GARLIC, pressed, minced or finely chopped
Grated PARMESAN CHEESE
Directions:
Coat CHICKEN with FLOUR. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides; drain.
Meanwhile, cut BELL PEPPER and ONIONS in strips or coarse chop.
Add remaining ingredients except cheese to pan with chicken. Bring to a boil, stirring occasionally. Cover and cook on low heat about 20 minutes or until chicken is cooked through.
Serve with PARMESAN CHEESE.
Interesting Fact: Cacciatore is Italian for “hunter” and represents food prepared “hunter style” with onions, mushrooms, tomatoes and herbs.
This recipe is from http://dontlikecooking.blogspot.com/
Sunday, June 14, 2009
ARROZ CON POLLO
I have fond memories of the Arroz Con Pollo my mom made when I was a little girl. I wanted to make something that tasted similar but I wanted to use boneless, skinless chicken breasts instead of regular chicken pieces and brown rice instead of white rice to make it healthier. I also wanted it to be quick and easy. I looked at several recipes and took ideas from each one to come up with this easy and delicious version.
Source: Michelle Manson http://dontlikecooking.blogspot.com/
Categories: Main Dish, one-dish, Chicken, Rice
Method: Stove-top, (Contact Grill, optional)
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 4 Servings
Serve With: Salad
INGREDIENTS:
4 boneless, skinless CHICKEN BREAST halves
½ tsp. SALT
½ tsp. PEPPER
2 TBS OLIVE OIL
2 cloves GARLIC, minced
1 cup chopped ONION
1 GREEN PEPPER, chopped
1 14oz. can DICED TOMATOES
3 cups CHICKEN BROTH (about 2 cans or use "broth in a box" or homemade)
1 cup uncooked BROWN RICE
½ tsp. CAYENNE PEPPER
1 cup FROZEN GREEN PEAS, thawed
DIRECTIONS:
Sprinkle SALT and PEPPER on CHICKEN. In a heavy skillet or dutch oven, heat the oil and brown the chicken on both sides for about 5 minutes on each side. Remove chicken from skillet and set aside. Add ONION, GARLIC and GREEN PEPPER to skillet and sauté about 5 minutes. Add TOMATOES and BROTH and bring to boil. Stir in the RICE and CAYENNE PEPPER. Cover and simmer over low heat about 40 minutes. Return chicken to skillet nestling in among the rice. Recover and continue cooking 15 to 20 minutes more until liquid is absorbed and the chicken is cooked through. Add GREEN PEAS the last five minutes of cooking.
Optional preparation: Skip browning the chicken. Instead, while the rice is cooking, grill chicken on contact grill (George Foreman type grill) about 3-5 minutes. The chicken should not be completely cooked through but should be nicely browned. The chicken will finish cooking in skillet with the rice. Add chicken to the skillet when the recipe says to return chicken to skillet. This method will cut your total time by about 15 minutes.
This recipe is from http://dontlikecooking.blogspot.com/
Source: Michelle Manson http://dontlikecooking.blogspot.com/
Categories: Main Dish, one-dish, Chicken, Rice
Method: Stove-top, (Contact Grill, optional)
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 4 Servings
Serve With: Salad
INGREDIENTS:
4 boneless, skinless CHICKEN BREAST halves
½ tsp. SALT
½ tsp. PEPPER
2 TBS OLIVE OIL
2 cloves GARLIC, minced
1 cup chopped ONION
1 GREEN PEPPER, chopped
1 14oz. can DICED TOMATOES
3 cups CHICKEN BROTH (about 2 cans or use "broth in a box" or homemade)
1 cup uncooked BROWN RICE
½ tsp. CAYENNE PEPPER
1 cup FROZEN GREEN PEAS, thawed
DIRECTIONS:
Sprinkle SALT and PEPPER on CHICKEN. In a heavy skillet or dutch oven, heat the oil and brown the chicken on both sides for about 5 minutes on each side. Remove chicken from skillet and set aside. Add ONION, GARLIC and GREEN PEPPER to skillet and sauté about 5 minutes. Add TOMATOES and BROTH and bring to boil. Stir in the RICE and CAYENNE PEPPER. Cover and simmer over low heat about 40 minutes. Return chicken to skillet nestling in among the rice. Recover and continue cooking 15 to 20 minutes more until liquid is absorbed and the chicken is cooked through. Add GREEN PEAS the last five minutes of cooking.
Optional preparation: Skip browning the chicken. Instead, while the rice is cooking, grill chicken on contact grill (George Foreman type grill) about 3-5 minutes. The chicken should not be completely cooked through but should be nicely browned. The chicken will finish cooking in skillet with the rice. Add chicken to the skillet when the recipe says to return chicken to skillet. This method will cut your total time by about 15 minutes.
This recipe is from http://dontlikecooking.blogspot.com/
Friday, June 12, 2009
STOVE-TOP “WHATEVER”
I've tried all kinds of variations on this and all have been acceptable and some have been so good, I went back and wrote down what I did so I could make that combination again. It is quick, only uses one pot and uses whatever you have available.
Recipe created by Michelle Manson http://dontlikecooking.blogspot.com/
Categories: Main Dish, one-dish
Method: Stove-top
Prep Time:5 minutes
Cook time: 15 – 30 minutes
Total time: 35 minutes
Yield: 4 – 6 Servings
Serve with a green salad for a quick, easy meal.
Ingredients:
2 cups “whatever” cooked MEAT (ground beef, chicken, turkey, ham, fish, meatballs)
1 lb. “whatever” kind of PASTA or 1 cup uncooked RICE
1 can CREAM OF “whatever” SOUP (tomato soup or cheese soup will also work)
4 – 5 cups “whatever” LIQUID if using pasta or 2-1/2 cups if using rice (broth, water, milk, or combination)*
1/4 cup to 1 cup “whatever” kind of CHEESE or SOUR CREAM, (optional)
1 ONION, chopped (optional)
1 - 2 cups VEGGIES they can be fresh, frozen, thawed, leftover or canned
“whatever” SPICES sound good to you
Directions:
In a large pot add LIQUID, SOUP, SPICES, ONION and MEAT. Bring to a boil. Add PASTA or RICE. Reduce heat, stirring occasionally. (If using rice cover.) Simmer for a few minutes longer than the cooking time listed on the pasta or rice package.
Add fresh VEGETABLES with pasta. Add frozen vegetables 5- 8 minutes before end of cooking time. Add leftover or thawed vegetables 2 minutes before end. Add extra liquid if needed during cooking. When done, pasta should be tender and most of the liquid absorbed. The rest of the liquid will absorb on standing. Remove from heat, stir in CHEESE or SOUR CREAM (if using). Let stand for a few minutes.
*If you have broth that goes with the meat chosen use it adding enough water to equal 4 cups(or 2-1/2 cups for rice) or just use water. Use milk for part of the liquid if you want a creamy effect.
This recipe is from http://dontlikecooking.blogspot.com/
Recipe created by Michelle Manson http://dontlikecooking.blogspot.com/
Categories: Main Dish, one-dish
Method: Stove-top
Prep Time:5 minutes
Cook time: 15 – 30 minutes
Total time: 35 minutes
Yield: 4 – 6 Servings
Serve with a green salad for a quick, easy meal.
Ingredients:
2 cups “whatever” cooked MEAT (ground beef, chicken, turkey, ham, fish, meatballs)
1 lb. “whatever” kind of PASTA or 1 cup uncooked RICE
1 can CREAM OF “whatever” SOUP (tomato soup or cheese soup will also work)
4 – 5 cups “whatever” LIQUID if using pasta or 2-1/2 cups if using rice (broth, water, milk, or combination)*
1/4 cup to 1 cup “whatever” kind of CHEESE or SOUR CREAM, (optional)
1 ONION, chopped (optional)
1 - 2 cups VEGGIES they can be fresh, frozen, thawed, leftover or canned
“whatever” SPICES sound good to you
Directions:
In a large pot add LIQUID, SOUP, SPICES, ONION and MEAT. Bring to a boil. Add PASTA or RICE. Reduce heat, stirring occasionally. (If using rice cover.) Simmer for a few minutes longer than the cooking time listed on the pasta or rice package.
Add fresh VEGETABLES with pasta. Add frozen vegetables 5- 8 minutes before end of cooking time. Add leftover or thawed vegetables 2 minutes before end. Add extra liquid if needed during cooking. When done, pasta should be tender and most of the liquid absorbed. The rest of the liquid will absorb on standing. Remove from heat, stir in CHEESE or SOUR CREAM (if using). Let stand for a few minutes.
*If you have broth that goes with the meat chosen use it adding enough water to equal 4 cups(or 2-1/2 cups for rice) or just use water. Use milk for part of the liquid if you want a creamy effect.
This recipe is from http://dontlikecooking.blogspot.com/
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