Recipe Swap

[honeychile]

A little less fattening version of the above:

Quick & Easy Chicken Bake

1 - package Tyson's precooked chicken (diced or sliced, but dice it)
1 - can Campbell's low fat Cream of Chicken Soup
1 - can skim milk
1 - pound frozen veggies
1 - tube low fat Pillsbury biscuits (the flaky ones don't work very well)
1 - small can mushrooms (optional)


-Preheat oven to 400 degrees.
-In a 9X13 pan, mix the chicken soup & milk until very well blended.
-Add the veggies & chicken (and optional mushrooms), making sure that the chicken is well distributed.
-Bake for roughly 30 minutes (you shouldn't be able to see any white from the milk). If you do see milk, give it another 10 minutes.
-Remove from oven, and evenly place the biscuits on top (I usually stretch them a little, so they make almost a complete top).
-Bake according to instructions on biscuits.
-Remove from oven, let sit for about 5 minutes prior to serving.
-Serves 6-8.

[LucyKKG]

mini-hijack: Do you ever make food by yourself and end up with wayyyy too much? I totally just did that. Oh well, at least I have leftovers!

[DSTRen13]

^^^ I don't know how to cook for two people, much less one. I'm not sure it's possible to do with any exactness, really. So I don't even try --- there are ALWAYS lots of leftovers, and that's quite alright It's all going to get eaten eventually ...

[Drolefille]

I always have too many leftovers, and it's too the extent that I can't generally finish everything. I can only eat chimichangas so many nights in a row

[DSTRen13]

Originally Posted by Drolefille

I always have too many leftovers, and it's too the extent that I can't generally finish everything. I can only eat chimichangas so many nights in a row

I freeze anything it's possible to freeze and come back to it later. Backstock!

[indygphib]

Originally Posted by DSTRen13

I freeze anything it's possible to freeze and come back to it later. Backstock!

I hear you - my mantra is: "The freezer is your friend!" I'm fortunate enough to be able to fit a deep freeze in my garage, so I'm able to cook the amount the recipe calls for and then put the leftovers in the freezer.

I also bought a Seal-A-Meal not too long ago. I head to Sam's Club or Costco and buy meats in bulk. When I get home, I repackage and seal them in smaller portions, and then stick them in the deep freeze. I find that food does not go to waste as fast, since the individual packages keep fresher in the freezer. It was a great investment!

[aephi alum]

Originally Posted by honeychile

A little less fattening version of the above:
<snip>

I ran the chicken pot pie recipe by my nutritionist, who emphasizes low-fat and portion control. She suggested eliminating the bottom crust... instead, you pour the pie contents straight into the pie plate, then place a pie crust on top. You get the flavor of the crust, but you're eating only a top crust, so you're eating less fat and calories.

I'm planning on trying this tomorrow night.

[honeychile]

Originally Posted by aephi alum

I ran the chicken pot pie recipe by my nutritionist, who emphasizes low-fat and portion control. She suggested eliminating the bottom crust... instead, you pour the pie contents straight into the pie plate, then place a pie crust on top. You get the flavor of the crust, but you're eating only a top crust, so you're eating less fat and calories.

I'm planning on trying this tomorrow night.

Yes, that was basically my reasoning for using biscuits, instead of an upper and lower pie crust. Well, that and I don't know how to make a pie crust without using crisco!

[paulam]

Originally Posted by honeychile

A little less fattening version of the above:

Quick & Easy Chicken Bake

1 - package Tyson's precooked chicken (diced or sliced, but dice it)
1 - can Campbell's low fat Cream of Chicken Soup
1 - can skim milk
1 - pound frozen veggies
1 - tube low fat Pillsbury biscuits (the flaky ones don't work very well)
1 - small can mushrooms (optional)


-Preheat oven to 400 degrees.
-In a 9X13 pan, mix the chicken soup & milk until very well blended.
-Add the veggies & chicken (and optional mushrooms), making sure that the chicken is well distributed.
-Bake for roughly 30 minutes (you shouldn't be able to see any white from the milk). If you do see milk, give it another 10 minutes.
-Remove from oven, and evenly place the biscuits on top (I usually stretch them a little, so they make almost a complete top).
-Bake according to instructions on biscuits.
-Remove from oven, let sit for about 5 minutes prior to serving.
-Serves 6-8.

I make something similar except instead of Cream of Mushroom soup and biscuits, I prepare a package of Lipton/Knorr Parmesan Noodles and mix it in with sauteed onion, mushrooms, mixed veggies and chicken. I bake it at 350 degrees for about 18 minutes, then sprinkkle with shredded cheese and bake another 7-8 minutes or so to melt the cheese. I let it sit for a few minutes to firm up and serve it with sweet muffins. Never any leftovers!

Paula M.
Sigma Delta Tau
ΣΔTPatriae Multi Spes Una One Hope of Many People

[SWTXBelle]

I've been very impressed with the new Reynold's Quic Vac - for $10, I have been able to freeze meat with no freezer burn. Heretofore I've avoided using the freezer because it always seemed to "burn" the meat.

[skylark]

My husband and I have an "outdoor" freezer full of stuff from spaghetti sauces to raw meats. We have one of those foodsealers and it has changed our lives. When I'm feeling my culinary vibes I cook in large portions and then when I'm having a blah week we don't have to eat take out by default.

[Benzgirl]

I have a foodsealer too. Actually, I'm on my second (burned out the first). All I can say is it is wonderful!!! Never freezer burn

[SWTXBelle]

SO GOOD! BE SURE TO GET FRENCH BREAD TO SOP UP THE SAUCE


1 - tablespoon olive oil
1 1/4 lb. sirloin steak, cut into 1 inch pieces
Kosher salt and pepper
1 - 10 oz. package sliced mushrooms
1 - 16 oz. package frozen pearl onions (I used fresh)
2 cups red wine
1 - 10.75 oz. can Campbell's Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)

HEAT the oil in a large saucepan over med-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned. Transfer the steak to a bowl and set aside.

ADD the mushrooms and the onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half.

STIR in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer.

DIVIDE into individual bowls and sprinkle with the parsley, if using.