Category: Variety Grain


Waste not, want not.  Leftover boneless chicken breast (cooked in a delicious white wine, lemon, garlic sauce) was in danger of going to waste.  I chopped it down to small bite size pieces and tossed it with some grape tomatoes, celery, and leftover farro and some Kimchi, great northern beans, a little mayonnaise and viola a yummy new type of chicken salad is born.

20171014_133440[1]

4 C. leftover chicken, chopped into bite size pieces

2 celery stalks, cubed

1 pint grape tomatoes

2 Tbsp. Kimchi

5 Tbsp. mayonnaise

2 C. cooked farro

1 can great northern beans, drained and rinsed.

Combine and refrigerate for 30 minutes.  Enjoy!

 

Advertisements

I’ve been craving Mexican food, so this really hit the spot.  Easy as can be using frozen chicken tenders and salsa.  This is a great recipe for weeknight quick dinners, and it utilizes pantry staples I usually have on hand.  Frozen chicken tenders, salsa, shredded cheese, rice, and beans.

20171014_194843[1]

1 package Tyson Crispy Chicken Tenders

1 Jar salsa (I used verde, but it looks prettier with more colorful salsa)

1 pack shredded Mexican cheese

  1.  Pour salsa into 13×9 baking dish.
  2. Arrange chicken tenders in salsa.
  3. Sprinkle with shredded cheese.
  4. Cover with foil.
  5. Bake at 350F for 40 minutes.  Remove foil and put back in the oven to allow cheese to completely melt.
  6. Serve with rice and beans.

I used Minute Rice Multigrain Medley and Lucky’s organic canned black beans.  The rice and beans cook while the tenders are in the oven.

This is yummy topped with sour cream too!

20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

20170930_213235

 

 

20170929_211202

2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

kimchi-korean-306x388

I bought some cauliflower rice the other day and had no idea how I was going to prepare it.  Luckily, I found a recipe that called for ingredients I almost always have on hand.

KIMG0070

2 bags cauliflower rice (I used Eat Smart – fresh)

1 bag frozen seasoning vegetables (onions, peppers, celery, and parsley)

2 cans tomatoes with green chiles

1 Tbsp. olive oil

1 Tbsp. minced garlic

1 tsp. smoked paprika

1 tsp. taco seasoning

1 c. shredded cheese (I used cheddar, monterey jack, and habinero lime fontina)

3 eggs

Saute frozen seasoning vegetables in oil until softened.  Add seasonings and garlic.  Cook for about a minute, and then add in tomatoes and cauliflower.

Simmer 10 minutes until cauliflower is tender.

Meanwhile, spray a 13 x 9 baking dish and preheat oven to 350F.

Beat eggs and set aside.

Allow cooked cauliflower to cool 5-10 minutes and then stir in eggs and half the cheese.

Spread into prepared baking dish and top with remaining cheese.

Bake at 350 for 30 minutes.

This would work well with spaghetti squash, zucchini, broccoli slaw, etc.  You could also change up the seasonings and make it Italian or Indian – lots of great variations!  You could also add in any leftover cooked veggies, or even cooked rice or quinoa.  Cheese substitutes would work well, too, as long as they are the kind that melts well.  My friend Danielle swears by Trader Joe’s veggie cheese that is supposed to be like mozzarella.  Add in tofu to make it a complete meal.  I can’t wait to try this on a meatless night!

 

 

I love stuffed chicken!  I used to shy away from making it because the filling tends to leak out.  Turns out, it’s yummy and pretty anyhow.

KIMG0058

2 1/2 lb. Boneless Chicken Breasts (Cut into 8 cutlets and pounded thin)

1 pouch Sesame Stir Fry Sauce (any sauce will do!)

4 oz. goat cheese

1/2 package broccoli florets, steamed

3 packages Pereg Coucous with Pumpkin Seeds

1 Can garbanzo beans

Preheat oven to 350F.  Top each cutlet with goat cheese and broccoli.

Put a little sauce in the bottom of a 13 x 9 baking dish.

Roll up cutlets and place seam side down in baking dish.

Top with remaining sauce.

Bake 35 – 40 minutes.

Meanwhile, make Couscous according to package directions.  Add in broccoli and garbanzo beans before serving.

SAM_3149

1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

SAM_3145

Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

SAM_3146

Add water as per vegetable directions.  Add in beans.

SAM_3147

Simmer until vegetables are crisp tender.

SAM_0181

3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.

 

3 lb. ground turkey

1 package Chop Salad (any kind – keep the dressing and toppings for another time)

1 package frozen seasoning vegetables (onions, peppers, celery, and parsley)

1 can black beans

1 can white corn

2 pouches Frontera Lime Cilantro sauce – this is our favorite Rick Bayless sauce – all natural ingredients you can pronounce!

2 pouches Minute Multi-grain medley (uncooked)

Optional toppings:  Lettuce, tomato, avocado, red pepper, shredded cheese, black bean dip, etc.!

Brown meat.  Add veggies chop salad and seasoning and cook until softened.  Add sauce and cook in the crock pot 6-8 hours on low.  About 30 minutes before serving, turn crock pot to high and add in multi-grain.  It will absorb the extra liquid.  Heat tortillas and let everyone make their own burritos!

sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

keralaslive

Food presentation, plating, photography and recipes

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees by Celia Hales

Psychopathyawareness's Blog

information about psychopaths

Eric Carlson (awolsurfer)

Building a Business While Still Having a Life...

The Neighborhood

society online's social conscious

generaliregi

Romance of Five Clouds and Magical Poetry

c'est la vie

two worlds apart

Marissa Riback's Blog

inspiration, motivation, empowering

Hayley Hobson Nutrition Pilates Yoga

Hayley Hobson, Holistic Health Coach, Essential Oil Educator, Author, Speaker, Yoga, Pilates

Buckwheat for your health

Learn more about this superfood - Buckwheat!

Lola Cion's Inc.

"Philippines Best All Purpose" Greater Chicago Area (847)-244-5428 lolacions@gmail.com

%d bloggers like this: