Dishing Sisters

Time saving tip #1…

{Posted on January 27, 2011}

I don’t claim to be an expert by any means, but this culinary addiction of mine has resulted in some serious leftovers. So, I had a choice, either my grocery expenditures soon would equal the national deficit or I needed to turn on the creativity with the so-called leftovers. Creativity won. (And a huge time-saving measure was born! – cue the angels singing)

Chicken Breasts – These babies are always a staple in my house. I buy them in bulk at Sam’s and freeze them in packages of two. As we all know they are not only a great source of protein, but boneless skinless breasts are a low-fat, healthy choice and super versatile! (Yay!)

Do this… – On a lazy Sunday afternoon, peel yourself off the couch and bake (or grill if weather permits) enough chicken to get you through several meals in the week.

How? – Easiest way to bake is at 350 degree preheated oven. Season chicken generously with S & P and rub with olive oil. Put them on a foil-lined cookie sheet and bake until internal temp reaches 165 degrees. Don’t over cook now girls – these gems have very little fat so tend to dry out VERY fast if over cooked. (Gack!)

Now what?? - Here’s several quick, easy and nutritional entrees that I do:

Chicken salad - dice up a few breasts, add grapes, small diced red pepper, chopped walnuts and coat with a mixture of light mayo, dash of mustard, sprinkle of dill and S&P.

Chicken BBQ’s – Shed chicken breasts, put in saucepan with your favorite BBQ sauce (I love Sweet Baby Ray’s) and warm slowly on low heat.

Chicken BBQ Pizza – Use a pre-made thin crust (my preference) pizza. Brush lightly with olive oil. Spread BBQ sauce on top then a thin layer of low-fat mozzarella. Layer with diced or thinly sliced chicken, thinly sliced red onion and pineapple and a sprinkle of oregano. Cover with more cheese and bake according to crust directions. (You can use pizza sauce and any other topping you choose.) YUMMY!

Chicken Croquettes – Finely chop 3 cups of chicken breasts, mix with 1 1/2 cups of bread crumbs and 2 lightly beaten eggs, 2 cups of finely chopped saut

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9 Responses to Time saving tip #1…

  1. My favorite (and easy) chicken breast recipe .. white chicken chili. It’s perfect for those cold, lazy winter days when you only have the enery to toss stuff in a pot or reheat in the microwave. Take 2-3 chicken breasts, 2 cans drained white beans (I like Great Northern), 1 can shoe-peg corn, envelope taco seasoning, 1 can diced green chilies, 1 can low-fat cream chicken soup and 1 can low sodium chicken broth. Toss it all in the crock pot. If the chicken breasts were pre-cooked put on low for 2-3 hours. If chicken breasts are frozen then do on low for 8 hours. I add extra red pepper flakes for a spicy kick. It’s easy and really low fat.

    Sam
  2. Thanks Sam, sounds delish! Going to try this one too…soon!

  3. Here’s an easy and quick yummy chicken dish… for Amy

    20 minute Chicken & Broccoli Alfredo (courtesey Campbells)

    1/2 package uncooked linguini (8 ounces) or any pasta you like
    1 cup fresh or frozen broccoli flowerets
    2 Tablespoons butter or margerine
    1 pound skinless boneless chicken breasts, cubed
    1 can (10 1/4 ounces) CAMPBELL’S Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
    1/2 cup milk
    1/2 cup grated Parmesan cheese
    1/4 teaspoon freshly ground pepper

    1. Prepare linguini according to package directions. Add broccoli for last 4 minutes of cooking time.

    2. in medium skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. Drain

    3. Add soup, milk, cheese, pepper, and linguini mixture and cook through, stirring occasionally. Serve with aditional Parmesan cheese.

    Serves 4

  4. Here’s a real winner that is also quick and easy (I make nothing else).

    Bruschetta Chicken Bake (Courtesy Stove Top)

    Prep 10 minutes. Bake 30 minutes

    1 can (14-1/2 oz) diced tomatoes, undrained
    1 pkg (6oz) STOVE TOP stuffing mix for Chicken
    2 cloves garlic, minced
    1-1/2 lb. boneless skinless chicken breasts, cubed
    1 tsp. dried basil leaves
    1 cup KRAFT shredded Mozzarella Cheese

    1. Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic, stir just until stuffing mix is moistened. Set aside.

    2. Place chicken in 13X9-inch baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.

    3. Bake 30 minutes oruntil chicken is cooked through.

    Serves 6

  5. I actually got this one from Lisa, years ago.
    World’s easiest pot pie

    Prep: 10 minutes Bake: 30 minutes

    1 can (10-3/4 oz.) Cream of Chicken Soup
    1 Pkg. (about 9 oz.) frozen mixed veggies (your choice, but I like the California blend), thawed
    1 cup cubed, cooked chicken
    1/2 cup milk
    1 egg
    1 cup Bisquick

    1. Preheat oven to 400 degrees. In 9″ pie plate mix soup, veggies and chicken.

    2. Mix milk, egg and baking mix, pour over chicken mixture.

    3. Bake 30 minutes or until golden brown.

    Serves 4

  6. Easy Chicken and Rice

    Heat 2 cans cream of mushroom soup and 2 cans water.
    Place one envelope Lipton onion soup in bottom of 9 x 13 pan,
    Pour soup mixture over it.
    Sprinkle with 1 cup minute Rice and place 1 whole cut up chicken on top.
    Sprinkle a little lawreys salt on top of chicken.
    Bake 1& 1/2hrs at 360 degrees. Let stand 10 minutes.

    Nana Pat
    • Thanks Mom…great dish we had growing up! It’s also a great go-to dish to make ahead and bring to someone who’s been sick or could just use a good homemade meal.

      • This is very similar to what I make for Nicole; it’s about the only thing she likes, i.e. chicken, rice and cream of mushroom soup mixed in.

        Vanessa Biggs
  7. yummy Mom! I have a couple of recipes for chicken and rice, but none tastes as good as yours; all a little bland. I think the missing ingredient was the Lipton Onion soup mix, which none called for. Thanks for the secret!