Category Archives: Main Dishes

Chicken Ranch Tacos

Posted on February 4, 2010 by Veronica

This recipe was listed mid-year in the free Betty Crocker calendar I received by mail and was one of the few things that interested me, so I made it right away. It’s simple and very delicious and I will definitely be making it again!

Chicken Ranch Tacos

Printable recipe
Printable recipe with picture

1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells)
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 package (1 oz) Old El Paso® taco seasoning mix (or 3 tablespoons homemade)
1/2 cup ranch dressing (2 T of homemade was sufficient for me)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Old El Paso® Thick ‘n Chunky salsa, if desired
Additional ranch dressing, if desired

1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Tips:
Instead of rotisserie chicken, use any diced cooked chicken.
Offer additional taco toppings such as olives and sour cream.

Nutrition Information (will be less if you use less dressing):
1 Serving (2 tacos): Calories 500 (Calories from Fat 290); Total Fat 32g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 105mg; Sodium 1500mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 3g); Protein 31g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 4 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

makes 5 servings (2 tacos each)
Recipe from Betty Crocker

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Posted in Main Dishes, Mexican and tagged chicken, ranch, tacos. Bookmark the permalink.

Sesame-Maple Roasted Tofu

Posted on January 17, 2010 by Veronica

My friend, Jaci, clipped this recipe and mailed it to me a few years ago because she knew of my preference for vegetarian fare. I’m not a huge fan of tofu, which is one reason it took me over three years to try it. (The second being that I have about 36,000 recipes saved and this one kind of got lost in the pile.)

This is one of the most enjoyable tofu dishes I’ve ever eaten! The caramelized onion, sweet snap peas (OMgosh, I’ve found a new best veggie friend–these are so sweet & crisp!), flavorful sauce, and the way roasting made the outside of the tofu firm really made this enjoyable. My husband couldn’t eat the tofu but loved the rest of it so if you’re a person that really doesn’t like tofu, don’t expect this recipe to change that. If you’re looking for a tofu miracle, this one and this one worked for me.

Sesame-Maple Roasted Tofu
Recipe from EatingWell magazine, September/October 2007 issue
Active time: 20 minutes Total: 45 minutes

1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini, (see Tip)
1 tablespoon reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds

1. Preheat oven to 450°F.

2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.

3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.

Makes 4 servings, about 1 1/4 cups each

Notes
Tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets. I used peanut butter in place of the tahini and it still tasted really good, though maybe not as intended. :) To make it a meal, serve over udon noodles or rice.

Nutrition Per serving: 197 calories; 12 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrates; 11 g protein; 3 g fiber; 305 mg sodium; 219 mg potassium.

Nutrition Bonus: Calcium (25% daily value), Vitamin C (20% dv), Iron (15% dv).

10 Comments

Posted in Asian, Lighter Fare, Main Dishes, Vegetarian & Vegan and tagged maple, roasted, sesame, snap peas, tofu. Bookmark the permalink.

Zesty Pizza Sauce

Posted on January 13, 2010 by Veronica

I usually don’t follow pizza recipes because to me, pizza is a thing you kind of just throw together with whatever you happen to have on hand. I do, however, follow a recipe for sauce and it’s always, always this one. It’s my idea of a perfect pizza sauce: thick & zesty and easy to prepare. It’s perfect for any classic combination of meat and/or veggie toppings and the prep is so quick that I always do it just before I need it, usually while the pizza dough is resting, because I always forget to make it in advance.

Zesty Old School Style Pizza Sauce
Recipe from The Cooking Photographer

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground sweet paprika
1 teaspoon sugar
¼ teaspoon salt
Fresh cracked pepper to taste
2 Tablespoons olive oil*
1 teaspoon white vinegar

Place all the ingredients in a medium sized bowl and stir together.

Makes 1½ cups of pizza sauce, which is enough to cover two large pizzas or three medium.

*I’ve made it with the full 2 T of oil, but lately have begun using just 2 teaspoons. I can’t say I prefer one over the other so if you’re looking to save some calories, you might do the same.

4 Comments

Posted in Condiments & ETC., Italian, My Favorites, Pizza and tagged easy, pizza sauce, quick, zesty. Bookmark the permalink.

A Healthier (Vegan) McRib Sandwich

Posted on January 10, 2010 by Veronica

Though it tastes almost nothing like the original, this sandwich is healthier and very tasty in it’s own right. And it’s vegan! Always a plus in my book. (I’m not a big fan of meat.)

Morningstar Farms’ Hickory Barbecue Riblets are made from soy & wheat protein, have a meaty texture, and are smothered in yummy hickory barbecue sauce. The wonderful flavor of the sauce combined with the texture of the “riblet” totally tricks my mouth into thinking I’m eating meat while my mind can remain happy that I’m not. I love these things, but I do know people who don’t so go out and buy a package for yourself to see if you will or not. This sandwich is a good excuse to try it!

Sassy Saucy Ribwich
Recipe from Hungry Girl

Ingredients:
1 Morningstar Farms Hickory BBQ Riblet (found in the freezer aisle)
1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll (or alternative below)
3 hamburger dill pickle chips
3 thin slices onion

Directions:
Prepare Riblet according to package directions. Meanwhile, split roll in half and lightly toast.

Stack Riblet, pickles, and onion on the bottom half of the roll. Finish it off with the top half. Now chew!

MAKES 1 SERVING

Serving Size: 1 sandwich
Calories: 335
Fat: 4.5g
Sodium: 1,299mg
Carbs: 60.5g
Fiber: 10.5g
Sugars: 28g
Protein: 22g

POINTS® value 6*

HG Alternative! For a lower-carb swap with less sodium, enjoy this with crispy lettuce leaves in place of a roll, and nix the pickles — that version has 240 calories, 3.5g fat, 815mg sodium, 39.5g carbs, 6.5g fiber, 25.5g sugars, and 19g protein (POINTS® value 4*). Hooray!

3 Comments

Posted in Burgers & Sandwiches, Lighter Fare, Vegetarian & Vegan and tagged healthy, mcrib, morningstar farms barbecue riblet, sandwich, vegan. Bookmark the permalink.

Easy Chicken & Dumplings

Posted on December 16, 2009 by Veronica

This recipe’s every ingredient is a shortcut, which makes the prep super simple and it turns out one heck of a delicious meal. Perfect for the holiday season when you’re too busy shopping, signing Christmas cards, and working 12 hour shifts at the post office (or is that just me?) to fret over dinner.

Easy Chicken & Dumplings

1 purchased rotisserie chicken*
2 cans cream of chicken soup
1 can full of milk
2 cups frozen mixed vegetables
1 container of 5 biscuits

Shred the chicken and stir up with the soup, milk & vegetables in a large pot. Heat through until piping hot, then tear the biscuits into chunks and place on top. Cover and cook 15 minutes or until biscuits are cooked. Keep your heat on medium to keep the bottom from scorching since you won’t be able to stir it once the biscuits are on top.

*You can, of course, cook your own chicken (2 lbs. will do) if you have the time.

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Posted in Main Dishes and tagged chicken, dumplings, easy. Bookmark the permalink.

Baked Pasta with Spinach & Sausage

Posted on November 24, 2009 by Veronica

So much for meatless Mondays! I was so excited about trying this recipe that I totally forgot that Monday is supposed to be our meatless day. I wonder how hard it will be to convince Dennis that this means two meatless days next week to make up for it?

We both really enjoyed this and it’s fairly simple. I liked it so much, in fact, I’m thinking about trying it with mushrooms in place of the meat next Monday!

Baked Pasta with Chicken Sausage

from Mel’s Kitchen Cafe

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni (I used whole wheat rotini)
10 ounces frozen baby spinach, thawed and drained well (I used a pound)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I used 3 links of spicy Italian sausage, cooked on the grill)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer. Makes a heaping full 9X13 pan.

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Posted in Italian, Pasta and tagged baked pasta, sausage, spinach. Bookmark the permalink.

King Ranch Chicken Casserole

Posted on November 13, 2009 by Veronica

Look at this photo. Just look at it.

I’m not going to tell you what it looks like to me because I don’t want to bias you against this dish any more than you already have been by looking at the ugly thing.

All I have to say is, don’t judge a book by it’s cover. The most delicious apples I’ve ever had were hand-picked in an organic orchard and were quite pathetic to look at, and sometimes a shiny red apple has a rotten core. Things aren’t always how they appear.

This casserole is one of those things. I guarantee the flavor totally makes up for the lack of eye appeal. It’s got the layered concept of a lasagna, but with ingredients more akin to creamy chicken enchiladas. Incidentally, it doesn’t taste like either of those things. It tastes like King Ranch Chicken Casserole and you’ll just have to make it to taste it for yourself and discover that beauty can be found in flavor, even if it isn’t present visually.

King Ranch Chicken Casserole
Adapted from Homesick Texan

Ingredients:
2 lbs skinless, boneless chicken breasts
1 t cumin
1 t garlic powder
1 t onion powder
1 t salt
10 (6”) corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 (10.5 oz) can of cream of mushroom soup (fat-free is fine)
1 (10.5 oz) can of cream of chicken soup (fat-free is fine)
1 (14.5 oz) can of Ro-Tel tomatoes, undrained
1 tsp. of chile powder

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray and set aside. (My 9×13 dish fit this perfectly.)

Cook the chicken breasts in a skillet over medium heat with either water or a little oil. Sprinkle half the cumin, garlic powder, onion powder, and salt on one side and put the other half on when you turn them. Once cooked through, shred and set aside.

Combine soups, Ro-Tel tomatoes and chile powder; blend until smooth.

Place a layer of tortillas in the casserole dish, then half the chicken, onion, bell pepper, cheese & sauce. Repeat layers with the remaining half of everything, except end with the cheese on top.

Bake uncovered for 30 minutes or until hot and bubbling.

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Posted in Main Dishes, Mexican and tagged casserole, chicken, king ranch. Bookmark the permalink.

Moo Shu Noodles

Posted on November 11, 2009 by Veronica

OK, people. I’m excited. Whoops, forgot the exclamation point. Let me try that again.

I’M EXCITED!!!!!!

(Notice the capitalization to further illustrate my galvanized state.)

Yes, these noodles excite me. If I had ordered them at a Chinese restaurant, I would have thoroughly enjoyed them. It is a very tasty dish. That in itself is exciting but not the actual source of my excitement.

What excites me is that with these noodles, I have now made my FIRST really good Asian dish. OK, the soba noodles in peanut sauce were good. But these are REALLY good. I’ve been cooking mediocre Asian food for so long that my attempts were getting fewer and farther between because I was beginning to think I was a lost cause when it came to Asian cooking. Apparently all I needed was the right recipe!

Now that I’ve got these amazing noodles under my belt, I just might be ready to spread my wings a little further and test one of Pia’s beautiful & intimidating recipes in my kitchen. But first I’m just going to relish in the success of this one for a while and try not to make a scene as I gobble the leftovers for lunch at work tomorrow.

MOO SHU NOODLES
Printable recipe
Printable recipe with picture

12 ounces fettuccine
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated*
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth

Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don’t overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

*Veronica’s Notes: Ginger is fibrous and can be difficult to finely grate if you don’t have a microplane. I find it easiest to peel the ginger with a knife, then freeze it completely before finely shredding it. Works like a charm.

Recipe source: My Kitchen Cafe

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Posted in Asian, Main Dishes and tagged moo shu, noodles, pork. Bookmark the permalink.

Squash, Sage & Ricotta Manicotti

Posted on October 20, 2009 by Veronica

I’m a big fan of sweet and savory combos, and the squash here is just sweet enough to perfectly balance the onion, sage & cheeses. This the best thing I’ve eaten in a while and although my husband hates all squash, particularly butternut, he ate his plate without complaint! Success.

Squash, Sage & Ricotta Manicotti
Adapted from Everyday Food November 2009, “Squash, Sage & Ricotta Cannelloni”

3 T olive oil, plus more for baking dish and sheet
Salt & pepper
8 manicotti noodles
½ cup finely diced white onion
1 lb. cooked & mashed butternut squash
¼ c + 2 T parmesan
¼ c + 2 T milk
1 T chopped fresh sage leaves, plus 8-10 whole leaves
1/8 t ground nutmeg
2 c ricotta (15 oz)
¾ cup shredded mozzarella, divided

Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish.

In a large pot of boiling salted water, cook pasta until al dente. Drain, rinse with cold water, drain again and transfer pasta to a lightly oiled rimmed baking sheet in a single layer.

In a small skillet, heat 1 T oil over medium. Add onion, season with salt & pepper, and cook until soft, about 5 minutes. Transfer to a bowl and add the squash, ¼ c parmesan, 2 T milk, sage, and nutmeg; season with salt and pepper. Stir the mixture until thoroughly combined.

Put filling into a gallon-size Ziploc bag and cut the corner. Squirt the squash mixture into the manicotti tubes and place in prepared dish.

In a bowl, combine ricotta, ½ c mozzarella, ¼ c milk & 2 T parmesan. Season with salt and pepper. Stir until combined. Spread ricotta mixture over manicotti and top with ¼ c mozzarella. Bake until warmed through, about 25 minutes. Broil until top is browned, 2-3 minutes.

Meanwhile, in a small skillet, heat 2 T oil over medium-high. Fry whole sage leaves until crispy, 15-20 seconds. Drain on paper towels. Serve manicotti topped with fried sage.

*Veronica’s notes: the original recipe does not call for mozzarella, but for 1/2 c parmesan to be mixed with the ricotta and for another 1/4 cup to top the dish. I think this would taste better but I ran out of parmesan and had to use mozzarella. I will try it with the parm next time. Also, you can leave the parm out of the filling if you like, that was my addition and is prob not necessary if using it on top.