A Three-fur
So last night I made just a Delicious chicken salad and it made a TON of food!
That's what I'm running into with making all these wonderful meals! Since my oldest son is now in basictraining and I had my WLS there is just SOO much food left over! I have had to start freezing it and had to buy more storage containers to freeze it in! lol But at least when we are pinched for time the leftovers are there and good to go! hehe
So on to the recipes, the conclusion and photos~~
Greek Chicken Salad
(I halved this recipe and it was still it made a LOT)
2 cups cubed cooked chicken (can chicken can be used)
2 medium cucumbers, peeled, seeded & chopped
1 cup crumbled feta cheese
2/3 cup sliced rip olives
1/4 cup minced fresh parsley
1 cup mayo (I used light mayo made with extra virgin olive oil)
1/2 cup plain yogurt (used Greek yogurt)
2 garlic cloves, minced (I used jarred minced garlic)
1 TBL dried oregano
Lettuce leaves ( I used baby spinach leaves)
Directions:
~In a large bowl, combine the first five ingredients.
~Combine mayo, yogurt, garlic, & oregano
~Pour over chicken mixture and toss to coat.
~Cover and chill for several hours and serve over lettuce [baby spinach]
Conclusion:
I LOVE this salad and it looks soo beautiful when it's plated.
I also added pine nuts for a lovely nutty flavor that I had left over from another recipe. It was super yummy on my rye crackers.
For dinner weekend dinners I have decided to go old school and make a traditional dinner complete with homemade desserts. Tonight was the first night I made dessert since last night the kids had ice cream with dinner.
Chicken Divan
Ingredients:
1/2 cup butter or margarine, divided (I used lowest calorie margarine I could find)
1/4 cup all-purpose flour
1 1/2 cup half-and-half cream
1/2 cup chicken broth
2 cans condensed cream of chicken of chicken soup, straight from can (reg sized soup can)
1 packages (10oz) frozen cut, or chopped broccoli, thawed (I used one package broccoli & mixed veggies)
1 cup cooked rice
3 to 4 cups cubed cooked chicken (I used 3 boneless, skinless hickory smoked flavored chicken breasts but you could also used canned chicken too)
2 cups shredded cheddar cheese (I used fat free)
1 cup soft bread crumbs
What I did:
I didn't defrost my veggies and it cooked just fine! I did cook it for 40 minutes.
Directions:
~Heat oven to 350 degrees
~In medium saucepan melt 1/4 cup butter [margarine]
~Add flour; stir til blended
~Gradually add cream and broth while constantly stirring
~Bring to a boil and reduce heat stirring constantly for 2 minutes, til thickened and bubbly
~Blend in soup until smooth and remove from heat and set aside.
~Place broccoli in an uncreased 13x9 cake pan [baking dish].
~Cover broccoli with rice and half of sauce. Then layer with chicken and mixed veggies
~Stir cheese into remaining sauce and pour over chicken.
~Melt remaining margarine and toss with bread crumbs and sprinkle over casserole.
~Bake uncovered for 35-45 minutes
Conclusion:
Great casserole dish. A bit involved with making the sauce and I can't see that it's worth it. If you just mix the cans of soup together with some skim milk you'd get the same effect and less fat. So next time I'll forgo the making of the sauce and just mix the soups together with maybe a cup to cup and a half of skim milk and then dived and pour over broccoli and then add my cheese to the rest of the soup and pour over the chicken and mixed veggies
Cooked casserole
My saucer. Looking wonderful!!
Family Cheesecake Squares
Crust:
1 package active dry yeast (I used the equal amount from my jarred bulk yeast, it will tell you on the jar how much yeast equals a package)
1/4 cup warm milk (110 to 115 degrees) (I microwaved my milk for 10-20 seconds and let it cool til it was warm)
1 TBL sugar
1 1/2 cups all -purpose flour (I used regular bleached enriched flour since I had never made this recipe before)
1/2 tsp salt
1 cup cold butter or margarine (I used as low calorie margarine as I could find)
4 egg yolks, lightly beaten
Filling:
1 packages cream cheese, softened (regular sized containers)
1 cup sugar
1 egg, separated
1 tsp vanilla
1/12 cup chopped pecans
Note: I would have used my non-wheat flour blend, but since I had never made this recipe before I decided to go with all purpose bleached, enriched flour. To be sure that we liked it enough to make it again.
Directions:
~Dissolve yeast in warmed milk and add sugar, setting aside
~In a large bowl combine flour and salt then cut in butter until mixture resembles coarse crumbs (I cut the margarine into slices before adding)
~Add yolks and yeast to mixture and mix well.
~Divide dough in half
~Roll half of pastry to fit a 13x9 inch baking pan
~For filling
* beat cream cheese, sugar, egg yolk and vanilla until smooth
* spread over dough
~Roll other half of pastry out to fit over top of filling and press to seal edges
~Lightly beat egg white and brush over top and sprinkle with nuts
~Cover and let rise in a warm place for 1 1/2 hours.
~Preheat oven to 350 degrees
~Cook for 30-35 minutes or until lightly browned
Conclusion:
I was VERY disappointed in this dessert. It was not at all what I thought it would be. It's more of a crescent type dough then a cake, which is what I was thinking it would be.
Well as I was reading the recipe to type it out it seems that I missed part of it the recipe..which was letting the dough rise!! HAHAHA!! Too dang funny!! Oh well live and learn. hehe
It would have been much more what I was expecting had I followed the recipe.
I only put pecans on half of it because I knew the little boys don't like nuts.
This is a LOT of work and hence why I decided to do a full dinner menu only on the weekends. It was nice to actually bake and cook and it being only two days out of the week, it's not consuming all my time during the week when needing to get the boys homework, baths, and chores around the house done.
On to the photos~~
Making a mess while baking hehe. All my ingredients neatly measured and separated and then a bad swipe of my spoon in the flour mixture and I'm covering the counter with it!! hehe
Family cheesecake squares
cheesecake square on my saucer. I didn't eat this!! hehe It was for the photo. The one I had was HALF this size. It was alright tasting
That's what I'm running into with making all these wonderful meals! Since my oldest son is now in basic
So on to the recipes, the conclusion and photos~~
Greek Chicken Salad
(I halved this recipe and it was still it made a LOT)
2 cups cubed cooked chicken (can chicken can be used)
2 medium cucumbers, peeled, seeded & chopped
1 cup crumbled feta cheese
2/3 cup sliced rip olives
1/4 cup minced fresh parsley
1 cup mayo (I used light mayo made with extra virgin olive oil)
1/2 cup plain yogurt (used Greek yogurt)
2 garlic cloves, minced (I used jarred minced garlic)
1 TBL dried oregano
Lettuce leaves ( I used baby spinach leaves)
Directions:
~In a large bowl, combine the first five ingredients.
~Combine mayo, yogurt, garlic, & oregano
~Pour over chicken mixture and toss to coat.
~Cover and chill for several hours and serve over lettuce [baby spinach]
Conclusion:
I LOVE this salad and it looks soo beautiful when it's plated.
I also added pine nuts for a lovely nutty flavor that I had left over from another recipe. It was super yummy on my rye crackers.
For dinner weekend dinners I have decided to go old school and make a traditional dinner complete with homemade desserts. Tonight was the first night I made dessert since last night the kids had ice cream with dinner.
Chicken Divan
Ingredients:
1/2 cup butter or margarine, divided (I used lowest calorie margarine I could find)
1/4 cup all-purpose flour
1 1/2 cup half-and-half cream
1/2 cup chicken broth
2 cans condensed cream of chicken of chicken soup, straight from can (reg sized soup can)
1 packages (10oz) frozen cut, or chopped broccoli, thawed (I used one package broccoli & mixed veggies)
1 cup cooked rice
3 to 4 cups cubed cooked chicken (I used 3 boneless, skinless hickory smoked flavored chicken breasts but you could also used canned chicken too)
2 cups shredded cheddar cheese (I used fat free)
1 cup soft bread crumbs
What I did:
I didn't defrost my veggies and it cooked just fine! I did cook it for 40 minutes.
Directions:
~Heat oven to 350 degrees
~In medium saucepan melt 1/4 cup butter [margarine]
~Add flour; stir til blended
~Gradually add cream and broth while constantly stirring
~Bring to a boil and reduce heat stirring constantly for 2 minutes, til thickened and bubbly
~Blend in soup until smooth and remove from heat and set aside.
~Place broccoli in an uncreased 13x9 cake pan [baking dish].
~Cover broccoli with rice and half of sauce. Then layer with chicken and mixed veggies
~Stir cheese into remaining sauce and pour over chicken.
~Melt remaining margarine and toss with bread crumbs and sprinkle over casserole.
~Bake uncovered for 35-45 minutes
Conclusion:
Great casserole dish. A bit involved with making the sauce and I can't see that it's worth it. If you just mix the cans of soup together with some skim milk you'd get the same effect and less fat. So next time I'll forgo the making of the sauce and just mix the soups together with maybe a cup to cup and a half of skim milk and then dived and pour over broccoli and then add my cheese to the rest of the soup and pour over the chicken and mixed veggies
Cooked casserole
My saucer. Looking wonderful!!
Family Cheesecake Squares
Crust:
1 package active dry yeast (I used the equal amount from my jarred bulk yeast, it will tell you on the jar how much yeast equals a package)
1/4 cup warm milk (110 to 115 degrees) (I microwaved my milk for 10-20 seconds and let it cool til it was warm)
1 TBL sugar
1 1/2 cups all -purpose flour (I used regular bleached enriched flour since I had never made this recipe before)
1/2 tsp salt
1 cup cold butter or margarine (I used as low calorie margarine as I could find)
4 egg yolks, lightly beaten
Filling:
1 packages cream cheese, softened (regular sized containers)
1 cup sugar
1 egg, separated
1 tsp vanilla
1/12 cup chopped pecans
Note: I would have used my non-wheat flour blend, but since I had never made this recipe before I decided to go with all purpose bleached, enriched flour. To be sure that we liked it enough to make it again.
Directions:
~Dissolve yeast in warmed milk and add sugar, setting aside
~In a large bowl combine flour and salt then cut in butter until mixture resembles coarse crumbs (I cut the margarine into slices before adding)
~Add yolks and yeast to mixture and mix well.
~Divide dough in half
~Roll half of pastry to fit a 13x9 inch baking pan
~For filling
* beat cream cheese, sugar, egg yolk and vanilla until smooth
* spread over dough
~Roll other half of pastry out to fit over top of filling and press to seal edges
~Lightly beat egg white and brush over top and sprinkle with nuts
~Cover and let rise in a warm place for 1 1/2 hours.
~Preheat oven to 350 degrees
~Cook for 30-35 minutes or until lightly browned
Conclusion:
I was VERY disappointed in this dessert. It was not at all what I thought it would be. It's more of a crescent type dough then a cake, which is what I was thinking it would be.
Well as I was reading the recipe to type it out it seems that I missed part of it the recipe..which was letting the dough rise!! HAHAHA!! Too dang funny!! Oh well live and learn. hehe
It would have been much more what I was expecting had I followed the recipe.
I only put pecans on half of it because I knew the little boys don't like nuts.
This is a LOT of work and hence why I decided to do a full dinner menu only on the weekends. It was nice to actually bake and cook and it being only two days out of the week, it's not consuming all my time during the week when needing to get the boys homework, baths, and chores around the house done.
On to the photos~~
Making a mess while baking hehe. All my ingredients neatly measured and separated and then a bad swipe of my spoon in the flour mixture and I'm covering the counter with it!! hehe
Family cheesecake squares
cheesecake square on my saucer. I didn't eat this!! hehe It was for the photo. The one I had was HALF this size. It was alright tasting
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
Awww! Sorry to hear your pouch and chicken don't mix! I'd be lost without chicken!! hehe
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
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