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Creamy Mushroom-Parmesan Chicken

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Would you like to know the recipe I use from my blog more than any other?  You might be surprised.  It’s Breadless Breading, a gluten-free alternative to breading for meats.  It has such incredible flavor (click the link to check out the recipe and you’ll see why it’s so flavorful) that I use it all the time, usually coating tilapia with it before cooking it in olive oil on the stove top for a 5-minute dinner alongside some microwaved veggies.  This coating is also fabulous on chicken!

This is a super simple recipe but oh so delicious!  The breading does all the flavoring for you–when you have a batch of it in the fridge, you can use it in so many ways and you will always have a delicious meal.  I’m also going to give the “recipe” for the corn in the photo that is my husband’s creation, which is only two ingredients and so incredible!  The heat and flavor of the sriracha is a nice contrast to the sweetness in the corn.

Creamy Mushroom-Parmesan Chicken

Printable recipe
Printable recipe with picture

Boneless, skinless chicken breasts, cubed
Breadless Breading
Olive oil
1 can reduced-fat cream of mushroom soup

Heat a tablespoon or two of olive oil in a skillet, enough to coat the bottom. Lightly coat the chicken chunks with Breadless Breading and add to the heated pan, cooking on all sides until cooked through. Add the cream of mushroom soup, stir, then stir in enough Breadless Breading to thicken and flavor the sauce. Serve hot.

For the Sriracha Corn: add a touch of sriracha (start with a little and add more to taste) to a can of corn and stir together in a microwave-safe bowl. Microwave until hot and serve immediately.

Easy-Peasy Cheesy Tuna Noodle Bowls

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I haven’t been wanting to cook lately.  And when I do, it’s super simple stuff like this most of the time–a stove top recipe that starts with a box.  While I’ve been making this for over a decade, this is the first time I considered sharing it.  I finally realized there are probably a lot of busy people out there who don’t mind using a convenience food item now and then if it means dinner in 15 minutes. You can easily double or triple this recipe to feed a family, and it still only takes 15 minutes!

My best friend’s Mom used to make this all the time and I thought she was a genius because the addition of tuna and peas really ups the health-factor of boxed macaroni and cheese, while still tasting wonderful.  I gobbled this up alongside her children, so I think it’s safe to say this is kid-approved.  The only change I’ve made is to add in extra cheese to help flavor the added ingredients a little more, and a little mayonnaise to make it extra creamy (the latter is a new addition and the photos show it without – it’s so much more creamy with it!).

So yummy, so easy!  So cheesy! :)

Easy-Peasy Cheesy Tuna Noodle Bowls

Printable recipe
Printable recipe with picture

1 box macaroni and cheese
milk and butter as called for on box (usually 1/4 cup each)
2 ounces (or more) finely shredded cheddar cheese
2 tablespoons mayonnaise
1 can of tuna packed in water, drained very well
1 cup frozen peas, microwaved until hot

Cook pasta according to box directions. Meanwhile, heat peas in the microwave until hot. Drain the macaroni when it has the bite you desire, then stir in the butter until melted and combined. Add the milk , cheese, mayonnaise, and the cheese powder from the box and stir until blended and the cheese is melted. Add the tuna and peas, and stir until combined. Spoon into bowls and serve hot.

Serves 2-3

Taco Chili

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Usually on the rare occasion I ask Dennis if he will make something while I’m at work, I get the irritated face.  The “I hate to cook why must you torture me?” face.  The “wouldn’t you rather me rather scrub the toilet and clean the sink drain out by hand instead?” face.  Cooking just isn’t his thing.  It stresses him out.

But chili is another story.  It’s what he lived on as a bachelor and may be the only thing that he really likes to cook.  I handed him the recipe for this with instructions for adapting it to what we had, preparing myself for the sound of grinding teeth (worst sound ever!), but there was no teeth grinding and he didn’t even frown a little.  He actually seemed excited.  It was like I’d been speaking a foreign language all these years and I finally communicated something he understood.  Even better, he reported that he “really enjoyed” making it.  I think his enjoyment translated into the final product because this chili is incredible!  It’s very simple, but oh so good, and if you top it with sour cream and cheese and scoop it up with tortilla chips, you get the total deluxe taco effect. :)

Taco Chili

Printable recipe
Printable recipe with picture

1 lb. ground beef
1 envelope taco seasoning (or 2 1/2 tablespoons homemade taco seasoning)
1 (16 oz) can black beans, drained
1 (16 oz) can kidney beans, drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, minced
1 green bell pepper, chopped
10 oz package frozen corn kernels (Dennis used fire-roasted frozen corn)
1 (8 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1/4 cup chopped fresh cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped tomatoes, chopped scallions, sour cream, crushed tortilla chips, etc.

Brown the ground beef in a skillet over medium heat; drain.  Combine with remaining ingredients in a large pot  and stir together.  Bring to a boil, then reduce heat and simmer until you can stand it no longer.  (Dennis simmered his for one hour.)  Serve hot with optional toppings.

Veronicas note: There’s no need to remove the seeds from the jalapeno, unless you are very sensitive.  Dennis left half the seeds in and this was a mild chili.

Recipe source: adapted from The Comfort of Cooking

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