Chicken With Pea and Carrot Risotto

In: Entrees, Recipes

I love this recipe because of the warm creamy rice! I could probably eat that be itself. This is a great meal to have on hand, especially during those cold winter nights! Enjoy….

$1.88-4 chicken breasts
$0.05-1 tablespoon butter
$1.09-1 can of cream of chicken soup
$1.09-1 can of cream of mushroom with roasted garlic soup
2 cups of water
$0.50-2 cups of instant white rice
$0.89-1 cup of frozen peas and carrots

Total: $5.50

Heat the butter in a 10 inch skillet(or 12 inch if you have it-it also needs to have a lid!)over medium-high heat. Season chicken with salt and pepper. Add chicken and cook for about 5 minutes per side or until nice and golden brown. Remove chicken and cover with foil to keep warm. Stir in the two cans of soup and the water. Heat to a boil. Stir in both the rice and vegetables. Reduce the heat to low. Cover and cook for about 5 minutes or until the rice has absorbed the water. Return the chicken to the pan or serve separately.

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Episode #4: Tacos Recipe

In: Entrees, Recipes, The Show

This taco recipe is plenty for a family of four. I have included the directions for the rice, but feel free to make it your own by adding diced tomatoes, green chilis, or leave it plain. Hope you have good luck with it.

$1.66 – 1 lb. ground beef
$1.50 – 1 package of taco shells
$0.40 – Taco seasoning (I use Tones and follow the directions)
$2.00 – Taco toppings such as cheese and lettuce
$0.50 – 2 cups of white rice
$6.06 Total

Prepare taco shells according to the directions on the package.

In a 10 inch skillet over medium heat, brown your ground beef. Make sure you break up the meat into small pieces so it will fit onto your taco shell. Once the meat is brown (about 4-6 minutes), turn the heat to low, and drain the grease from the meat. Add seasonings according to the package ( I did 1/4 cup of seasoning and 2/3 cup of water). Stir and simmer for about 3 minutes. Eat and enjoy!

Directions for Rice:
Prepare 2 cups of white rice according to the directions on the box. I used instant white rice. To the two cups of water, I added one chicken bullion cube. When the water was boiling and the rice was ready to be put in, I added 1/2 tsp. of chili powder and paprika to the top of the rice and give it a quick stir. When you are ready to serve, top with 2 tablespoons of butter.

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This quesadilla recipe is a great one to have on hand. It is a little time consuming, so make sure you plan for it in your week. You can prep your veggies the night before and while the chicken is cooking, clear your counter so that you can make a nice assembly line when you are putting the quesadillas together.

What you need:
– 4 boneless skinless chicken breasts
– 1/4 cup of water, vegetable oil, lemon juice, and taco seasoning
– 1 large onion
– 1 green pepper
– 12 ounces of mushrooms-sliced (optional)
– 10 flour tortillas
– 2 cups of cheese (monterey jack, cheddar, Mexican style)

Marinate 4 boneless skinless chicken breast overnight in a resealable bag using…
– 1/4 cup water
– 1/4 cup vegetable oil
– 1/4 cup lemon juice
– 1/4 cup or 1 package or taco seasoning

Bake the chicken with marinade in an over safe dish for 45 minutes at 375 degrees.

While the chicken is cooking, prepare your vegetables. For this episode I used 3/4 of a large red onion, 1 green pepper, and 12 ounces of pre-sliced baby bella mushrooms. I sliced both the onion and green pepper into 1/2 in strips.

In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium to medium high heat. Add onions and cook for about 3 minutes. Add peppers and cook for an addition 1 minute. Finally, add mushrooms and another tablespoon of olive oil and cook for 1-2 minutes. Set vegetables aside.

Once chicken is finished baking, shred using two forks (or use a knife and cut). Assemble quesadillas using flour tortillas (NOT corn), chicken, vegetables, and cheese. Fold in half and place onto a baking sheet. Finish by browning the tortillas in the oven about 4 minutes per side. You may want to increase your heat in the oven to 400 if you want a more crispy tortilla.

Dipping sauce:
Equal parts of sour cream and salsa. Mix and enjoy!

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This version of BBQ Chicken Pizza is based on my personal taste. If you like more sauce, go ahead and add more sauce. If red onions are not your thing, try white or yellow. Any way you make it, it will be great!

One 12-14 inch pizza crust (thin crust)
One boneless skinless chicken breast diced into small bites
1 teaspoon of chili powder and paprika
1/4 teaspoon of cumin and salt
1/4-1/2 cup of BBQ sauce
1/4 cup red onion- diced
1 cup of shredded mozzarella cheese

Prepare pizza crust according to directions on package or your personal recipe. Add chili powder, paprika, cumin, and salt to chicken and coat evenly. In a 10 inch skillet, cook chicken for 2-3 minutes over medium heat. Set aside.

Once pizza crust is assembled, spoon on BBQ sauce. For more sauce use 1/2 cups, for lighter version use less. Sprinkle on onion and cooked chicken. Finally top with remaining cheese. Bake in oven until your cheese is melted (and golden brown if you like your pizza this way).

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Featured Episode

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  • Snickerdoodles
  • Spicy Chicken with Mushroom Rice
  • Chicken Noodle Soup
  • Smothered Chicken
  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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