Terre Pruitt's Blog

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Posts Tagged ‘easy dinner’

Chicken, Potato, And Bell Pepper Scramble

Posted by terrepruitt on February 10, 2020

Twice in the past few days I have had the conversation about how coming up with dinner ideas is a challenge. I understand this is one reason why people have dinner services deliver. Unless you have a box meal delivered every single day that still doesn’t completely alleviate the having-to-come-up-with-ideas-for-dinner. As you know if you have looked at any of my “recipes” I sometimes just throw stuff together. It doesn’t even always have to “make sense”.  After making Taco Pie and Enchilada Chicken, I used the leftover sauce as sauce for our tortellini . . . . yup, that works. Sometimes you might feel like something particular but you might have to cobble it together using the ingredients on hand. There are a few things that make for easy make-up meals, in my opinion, one is ground turkey – throw anything in with it and you have an entree. Pasta is another easy meal, it can be topped with anything or nothing. And eggs are another thing you can throw anything into to make a meal. Here is an easy breakfast-for-dinner-scramble in case you don’t want to think about what to make for dinner.

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two or three potatoes (depending on size)*
olive oil (3 tablespoons +/-)
season salt
can of chicken
1/2 of an onion
salt
garlic powder
5 or 6 eggs
milk (1/4 c +/-)
butter (2 tablespoons +/-)
one bell pepper

Preheat oven to 450°. Wash the potatoes, if you like your potatoes peeled you can do that. Cut the potatoes into small chunks. Place them on a baking sheet. Sprinkle potatoes with about 2 tablespoons of olive oil and season salt (or whatever seasoning you prefer). Place in the oven to roast. After about 10 minutes take them out and toss them around. Then place back in the oven. Roast the potatoes until done to your liking . . . tossing them around occasionally for even roasting.

You can pan fry/roast the potatoes if you like. Heat the oil in a pan, then add potatoes and seasoning and cooking until done.

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Chop the onion. Chop the bell pepper. Heat up 1 tablespoon (+/-) olive oil. Add the onion and cook it.

While the onion is cooking crack the eggs into a bowl, add a little milk, salt, and garlic powder (and, of course, any seasoning you want). Scramble the eggs, mixing until frothy.

When the onion is cooked add the chicken to the pan sprinkle with garlic powder. Warm the chicken up, it doesn’t take long because it is already cooked so you don’t want to let it cook too long because it dries out.

Add butter to your pan – or use another pan, or remove the chicken for adding back later – once the butter is melted pour in your eggs, keeping them separate from the chicken. I like my scrambled eggs WELL COOKED so I let them cook a bit before I mix in the chicken. Once the eggs look almost cooked I add the potatoes. I DO NOT like my bell pepper cooked so I add it at the very last minute . . . cooking it long enough to just warm up.

Mix it all together and serve.

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*I have seen russet potatoes that seem like they are two or three, but then red potatoes are little so you might want to use three or four . . . you want to end up with about 2 cups cooked potato. You decide, if you are not a big potato fan use less, if you LOVE potatoes, use more.

I usually cook this for dinner, but some people might consider it strictly a breakfast item. I sometimes have left overs of it for lunch . . . so if you like it, eat it anytime you would like.

Oooooh, one might even add cheese . . . . .

Do you like scrambles?

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Marmalade Chicken

Posted by terrepruitt on January 15, 2020

I received some yummy sounding marmalade for Christmas. It was Meyer lemon and ginger marmalade. Immediately I thought of chicken. Would most people think toast? I thought of chicken. Like when I put persimmons on chicken or pork. That is what I thought of. It was perfect because I had been wondering what to cook for dinner that day and when I opened the gift I knew. I went to the store and bought some chicken breasts and had a dinner plan.

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dry sherry
two chicken breast
marmalade
lavender salt

Preheat the oven to 375° F. Pour a little sherry in your cooking dish – enough so there is about 1/4 of an inch in the dish. Place the chicken in the dish salt the chicken. Flip the chicken over salt the chicken. Spread the marmalade on the chicken. Place dish in the oven.

Now, as you know how, long you cook the chicken really depends on how big the breasts are. I check it after 15 or 20 minutes. Sometimes it needs more time sometimes it doesn’t. But that is it. Just cook the chicken until it is thoroughly cooked and you have some flavorful chicken!

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I had purchased HUGE pieces of chicken so I cut them up. They cook better when they are a little smaller and we don’t need to eat those HUGE pieces all at once.

This was delicious! Thanks again, Lynn for the marmalade!

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Sometimes I Cheat

Posted by terrepruitt on October 2, 2019

I would love to not rely on some processed foods. I am always amazed that as much as I love pasta and bread I do not make my own of either. And I hear that both can be really easy. I would love to be able to cook from scratch every night using high quality organic ingredients, but the reality is I don’t. I am thinking we are a lot alike in that we do what we can when we can with what we can. Sometimes – for me – it is just a matter of not having any ideas of what to cook. Sometimes I am just stumped. I can be stumped in the morning when I actually might think to take something out of the freezer. Then when it comes time to make dinner, I don’t have anything defrosted and I am still stumped. I know there are a lot of people who make homemade meals and then freeze them. Now that I think about it, I have done that, but I haven’t done it lately. So sometimes I “cheat”.  I always have something in the freezer I can use as a meal or an addition to the meal. Sometime is it like that old Food Network show Semi-Homemade. I add “something” to “something” that is frozen.

For some people it might seem odd to add something organic to something so processed, but, as I mentioned I do what I can. The other night my hubby brought home some Grassfed ground beef. Oh, that was so awesome because I was having one of those days when I didn’t know what to cook. I still didn’t know what to do with the beef, but at least we had defrosted meat and it was a start!

I decided to cook it up and add it to a frozen lasagna. Sometimes I cook more pasta to supplement the few noodles that are in the lasagna, but I decided not to this time. Here is what I did – working with what I had.

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1/2 of a small onion
olive oil
3/4 of a pound ground beef
handful of cherry tomatoes
1 small/single serving Stouffer’s Lasagna

Heat up the olive oil. Chop the onion. Cook the onion in the oil. Add the ground beef. Cut up the tomatoes. Cook the beef until done. Turn off the heat and add the tomatoes to the pan.

While the beef is cooking follow the cooking instructions on the box of lasagna.

When the lasagna is done, cut it in half. Put half on each plate. Divide up the meat and tomatoes onto each plate. Then use a fork and knife to mix the lasagna and meat on each plate.

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Since I don’t cook with tomato sauce often this is a treat for us. It was good. Sometimes you just need easy and good to get a meal on the table.

What do you do to get a meal quickly on the table?

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Enchilada Chicken

Posted by terrepruitt on August 12, 2019

If you have read my blog or seen any of my tweets within the last month or so you know that I made Taco Pie again. Oh my I love it, and this last time with the flour tortillas, I really loved it. When I make it I cannot find the size of enchilada sauce I need so I end up with a lot of leftover sauce. The time before last, the unused sauce sat in my refrigerator until it went bad because I didn’t know what to do with it. This time I was determined to use it and thought I could use it with chicken like I do with other sauces.

This is just chicken baked in the left over enchilada sauce. It was very good. I can see this dish following Taco Pie every time now.  I will be using up that extra enchilada sauce. YUM.

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Enchilada Chicken

~Four boneless skinless chicken breast
~Taco Seasoning (click for homemade recipe)
~20 ounces (or so) of Enchilada sauce
~about 2-3 cups shredded cheese (I used the 4 Cheese Mexican mix)
~Cilantro

~Rice (optional)

Place the chicken in a baking dish. Sprinkle half of the Taco Seasoning over the chicken. Let it set for an hour or two (in the refrigerator). Then flip over each piece and sprinkle the rest of seasoning over the chicken. Let it set for an hour or two (in the refrigerator).

Preheat your oven to 350°F. Pour the enchilada sauce over the chicken, sprinkle in some chopped cilantro, then top it with the shredded cheese. Bake. I baked this about 50 minutes . . . depending on the size of the chicken breasts . . . bake the chicken until thoroughly cooked.

Then serve over rice . . . or in tortillas, or on its own . . . topping it with chopped cilantro.

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Easy. Yummy. A great way for me to use the left over enchilada sauce.  I know this is just a different take on both Italian Chicken and Chicken Salsa.  Pouring sauces over chicken and baking, it is so easy and so many different types of sauces gives us such a variety of flavors!

What do you think? Don’t you love easy recipes?

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Artichoke Chicken and Chickpea Pasta

Posted by terrepruitt on April 2, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI have been out of town the last two weekends.  So our fridge is looking pretty bare.  I didn’t know what to cook for dinner tonight.  I didn’t want to go out to get something from the store.  I was thinking I could use chicken and add it to rice or pasta.  I was thinking I had a jar of sauce, but when I looked in the pantry I didn’t see one.  But I did see a jar of artichoke hearts.  I was thinking I would add them to the chicken.  Then I thought I would also use a can of chickpeas.  I love the richness that chickpeas adds.  So sometimes out of necessity you come up with an easy recipe of things you have on hand.

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Artichoke Chicken and Chickpea Pasta

1 can of chickpeas/garbanzo beans
1 can of chicken
1 1/2 cups chopped artichoke hearts
3/4 teaspoon Nutritional yeast
Salt
Pepper
Garlic salt
Cheese*
Butter
Pasta

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Drain the chicken, then add it to the pan.  Sprinkle the chicken with garlic salt. Stir up the mixture and cook the chicken a bit.  Canned chicken is already cooked so it doesn’t need that long in the pan, or that high of a heat.  At this point I turned the heat down.

Add the chopped artichoke hearts.  Cook everything until it is hot.

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Once the pasta is cooked to your liking, drain it, then put it on a plate with some butter.  Sprinkle 3/4 of a teaspoon of Nutritional yeast on the pasta.  Then put the chicken mixture on top of the pasta.  Add pepper if you would like and more garlic salt if you feel it needs it.  Grate a small amount of cheese on top.

*I would have liked to have used Parmesan, but all I had was a Cheddar Monterey Jack blend.

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I think this was pretty good.  It is very rich with the beans and the artichokes.  It is super easy.  It was nice because the artichokes gave it a flavor that we don’t always have.  So it was a bit different for us.  I really liked it.

I was going to add some Kalamata olives, but I decided not to.  What do you think?  What kind of pasta would you use?  Now what do I do with the rest of the jar of artichoke hearts?

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An Easy Yummy Recipe: Taco Pie

Posted by terrepruitt on February 21, 2018

One of my yoga students gave me a recipe. The title sounded good and as I started reading the ingredients I was thinking it sounded good until I got to the cream of mushroom soup. It just sounded really odd to me to add cream of mushroom soup with the other ingredients. I told her that, but she assured me that it was really good. She said that the dish is a hit whenever she takes it somewhere. She said everyone likes it when she makes it. So, I trusted her. And decided to try it.  I am always looking for new recipes to try that are easy. This one looked really easy. It doesn’t have that many ingredients and it had the potential to turn into a staple. So I tried her recipe to Taco Pie.

Since I so often use my blog as my recipe book I am documenting this recipe with some of the changes I made and how I will make it in the future. I will explain below the changes I have (or will make) and why below the recipe.

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Taco Pie

1 Tablespoon coconut oil
1/4 of an onion
1 lb ground turkey or ground beef
salt
garlic powder
cumin
12 ounces enchilada sauce
1 bottle taco sauce
20 ounces cream of mushroom soup
1 dozen corn tortillas
2 to 4 cups grated Monterey Jack Cheese (or Mexican Cheese)
1 can sliced black olives

Preheat oven to 325° F.

Heat the oil in a large pan. Chop the onion, then add the onion to the pan. Cook until translucent. Add the meat (crumbling it as you cook it or crumble it into the pan). Salt the meat as you cook it. Sprinkle the meat with garlic powder and some cumin. Not a lot (that is why I didn’t even put a measurement), you are just adding a tad bit of flavoring to help layer the flavors, but you still want the sauce mixture to be the star. Cook the meat until it is about half done.

Add the enchilada sauce, the taco sauces, and the cream of mushroom soup. Stir until it is all mixed together with the meat. Bring to a boil. Then let simmer over medium heat for about 10 to 15 minutes. Let the sauce flavor the meat.

In a 9X13 baking dish you are going to do layers. First layer is 1/3 of the sauce, then a layer of sprinkled of cheese, the next layer is 6 tortillas to cover the sauce. Then 1/3 of the sauce, a layer of sprinkled of cheese, then six tortillas. Then use the rest of the sauce to cover the tortillas, then cover it with the cheese.

Bake for 30 minutes. Let it sit for 5 minutes before serving. Top with the sliced olives. (If you want the olives cooked then put them on top of the “pie” before baking.)

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I have written before about how I don’t really care for the taste of plain meat. Plain meat to me, is just really not appetizing. So, when I made this recipe I cooked the turkey with chopped onions, as I stated in the recipe. It still was not enough for me. I like layered (or what I call layered) flavors. And to me, the plain meat just tasted plain. It stood out from the sauce. I like everything to meld together. So, the next time I make this I am going to add the spices as I have stated in the recipe.

The original recipe called for two cans of cream of mushroom soup, I used two boxes. That is a difference of four ounces. I did reduce the amount of enchilada sauce by two ounces, but it was still very soupy. All of the meat and sauce leaked out from between the layers and I was just left with stacked tortillas and the sauce on the side. So, next time I am going to reduce the liquids as stated here in the recipe. Not that much, but perhaps with the increased cooking time on the stove top this will help reduce the amount of liquid.

This was really good. As I type it up I am wanting to make it again. Thanks, Judy for this recipe!  And as with any recipe it is fun to add and subtract and make it your own. I thought of adding mushrooms – because I love mushrooms – and/or chilies, but I really love the simplicity of this recipe so I doubt I will be adding much to complicate it, but that doesn’t mean you don’t want to fancy it up.

How does this sound to you? What will you add to it to make it your own?

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Leftover Persimmon Chicken

Posted by terrepruitt on November 23, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWith all that is going on I mentioned I might not be writing regularly, but I am going to try.  This might be considered a cheat because it is not an actual recipe.  But that is really how I cook anyway.  If you have read any of my blog posts that have recipes in them you probably know that I love leftovers.  Recently I made Persimmon Chicken.  We had it for a few days.  There was enough for us to have a piece of chicken for a couple of nights.  But the third night there was that odd piece left.  Whenever I have an odd piece of meat that is usually when I throw it in pasta, in a tortilla, or on a tortilla.  Well, I didn’t know how persimmon chicken would taste on a tortilla.  But then I thought, “Why wouldn’t it work?”  Well, I have to say, it worked and it was delicious!  The sweet of the persimmons with the saltiness of the cheese – very good!

You might remember that I went to a restaurant once and they served what I call Fancy Toast.  I was thinking of that when I put together our persimmon chicken tortillas.  Sweet and salty!

I had some leftover ricotta from the lasagna I recently made (that recipe is here).  I decided to use it.  I am always looking for ways to use what I have and not let things I used for one recipe go to waste. Here is what I did.

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Persimmon Chicken Tortilla

2 Flour Tortillas
1 cup of ricotta
1 cup of mozzarella
1 large piece of persimmon chicken
some of the persimmons that were cooked with the chicken
3 tablespoons of gorgonzola

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Then bake it in the oven for about 20 minutes.  You are really only trying to melt the cheese, as the chicken is already cooked.  If you like your tortilla a little crisper, then bake it for longer.

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As happens more often than not, I was not planning on posting this on my blog.  And I didn’t take a picture of the preparation . . . but I think it is simple enough you can get the idea.  In the pictures I did take you can see the gorgonzola.

The salty blue cheese and the spiced fruit were a great combination.  The ricotta being somewhat flavorless just added great texture – a perfect creaminess.

It was really good.  Next time I make persimmon chicken I am going to make sure I have enough leftover to do this.  Plus I will make sure I have mozzarella, ricotta, and gorgonzola on hand.  Although a mild cheddar might due in place of the mozzarella.

What do you think?  Sound good to you?  What could we add to make it even better?

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Leek And Mushroom Topped Flat-Biscuit-Shortbread

Posted by terrepruitt on November 7, 2016

I save recipes to my computer all the time.  I have hundreds and hundreds of recipes.  Every once in a while I go through the various folders and see recipes I want to try.  I might even put the recipe on my desktop so it is in my face and on my mind . . . in hopes that I will actually try it.  Sometimes I do.  Sometimes I don’t.  I had found a recipe the blogger called flatbread and it sounded delicious so I saved it to my desktop.  While I was at the store I remembered I had a leek in the refrigerator and I thought mushrooms and leeks on top of the flat bread would be good.  I couldn’t remember what the recipe called for, so I bought the mushrooms.  Here is what I ended up doing.  It was good.  The toppings of leeks and mushrooms gave it a lot of flavor.  However, I just need salt in my food otherwise it is bland.  So even with the toppings having sufficient amount of salt the bread was too bland for me.  I am sure for regular people who don’t require so much salt it would be fine.  My hubby loved it.  It also didn’t taste nor have the texture of the flat bread I am used to.  It was more like a biscuit.  Or a shortbread.  That is probably due to the baking powder.  OR it could have been due to the fact that I read 1/2 cup olive oil and the recipe called for 1/3 cup.  Anyway, since my husband loved it, I will be doing it again.  My toppings will probably change.  And I will definitely add salt to the dough!  And I might even try it with the less oil.

I have noted the changes I will make next time in italics.

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Leek And Mushroom Topped Flat-Biscuit-Shortbread

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• 1 1/2 cups + 3 tablespoons all-purpose flour
• 1 tablespoon cornmeal
• 1 teaspoon baking powder
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon basil
salt

Leek and Mushroom mixture topping
• 2 tablespoons coconut oil
• 1 leek
• 3/4 pound mushrooms
• 1 teaspoon garlic salt
• 1/2 teaspoon thyme
• a sprinkle over the whole pan of ground ginger
• 1/2 – 1 tablespoon of butter
• pepper

After washing the leek, chop the leek into small pieces.  After washing the mushrooms, slice them.  Heat the coconut oil.  Add the leeks to the pan and cook them.  When the green portion becomes a bright green and the white portion starts to lose its color, add the mushrooms.  Sprinkle the mixture with the garlic salt, thyme, and ginger.  Keep stirring and cooking.  When the mushrooms and leeks are almost done being cooked to your liking add the butter.  Stir well, so the flavor of the butter gets incorporated into the mix.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWhile the leeks are cooking you can probably start on the dough . . . even before you add the mushrooms to the pan.

Combine the flour, cornmeal, baking powder, garlic powder, and basil in a bowl.  Stir until ingredients are well mixed.  Add olive oil and water mixing until all the ingredients are incorporated and it forms a smooth dough. Form the dough into a ball or a log – something to get you started into the final shape you want.  Place the dough onto a piece of parchment paper large enough to fit the pan you are going to bake it on.  Then roll out the dough until it’s about 1/4 inch thick in the shape you want. Lift the parchment paper with the dough on it and place it on your baking sheet. Brush or pat a little bit of olive oil on the top of the dough.

Bake it in the oven at 400° F for 12 minutes until the top starts to turn brown.

Remove the flat-biscuit-shortbread and top with three table spoons of ricotta cheese and a sprinkle of salt.  Then place back in the oven for three minutes.

Spread the cooked leek mushroom mixture on top of the crust.  Then sprinkle 3 teaspoons of gorgonzola on top of the mixture. Bake for an additional 5 minutes at 350° F.

Cut, sprinkle with pepper (if you want) and serve.

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My husband and I ate this for dinner one night.  It is very rich and quite filling.  Do pop over and check out Andrea’s blog and see her recipe of Roasted Maple Butternut Squash Bacon Flatbread which inspired my leek and mushroom topped shorty-bready-biscuit.

Are you going to top yours with leeks and mushrooms or something else?

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Chicken, Broccoli, and Cheese Casserole

Posted by terrepruitt on October 5, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I wanted something easy to cook the other night and I thought it would be nice if I could use the broccoli that came in our latest produce delivery.  So what is easier than a casserole?  Not much.  So why not a chicken, broccoli, and cheese casserole!  So here is what I did, completely easy!
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Chicken, Broccoli, and Cheese Casserole 

1 1/2 cup milk
1/4 cup flour
2 cans of chicken
1/4 of an onion
3 cups of chopped broccoli
1 tsp garlic salt
a couple of twists of pepper
1/2 of a bell pepper
2 1/4 cup shredded cheese
3 tablespoons butter
3/8 cup panko bread crumbs

Preheat the oven to 425° F.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPour the milk into a large bowl.  Then put in the flour.  Whisk it together using either a whisk or just a fork.  Get all the flour lumps out.  Then add the chicken.  Chop the onion and then add it to the bowl.  Stir the milk mixture, the chicken, and the onion together.  Then add the chopped broccoli.  Add the garlic salt on top of the broccoli, then a couple of turns of a pepper grinder.  (Or as much pepper as you like.)  Then mix all the ingredients.  Chop the bell pepper, then add it to the bowl, then add 2 cups of cheese.  Then stir it all together.

Grease a casserole dish (I used a 8 inch X 11 inch), then pour or scoop the mixture into the dish.

Melt the butter and mix it with the panko bread crumbs.  Then mix in the rest (1/4 cup) of the shredded cheese.

Sprinkle the butter, bread, cheese mixture over the chicken, broccoli, and cheese mixture.

Then put the casserole dish in the oven and bake for 30 minutes.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI was so intent on making the casserole, I didn’t make anything else.  I think I would serve it over noodles.  Or at least rice.  But, as I said, I didn’t think about it.  So we ended up using flour tortillas.  We put the casserole in the tortilla one bite at a time.  It was very good.

While some people might cringe at using canned chicken, I don’t.  A long time ago my father-in-law made a yummy casserole and when he said he used canned chicken, I thought, “Well, it was damn good.”  Now the brand you buy makes a big difference.  We buy the Cocsto brand.  Kirkland Signature™ Premium Chunk Chicken Breast.  It is just big chunks of meat.  We bought Swanson’s before and I think I ended up throwing it out.  It was . . . . not big chunks of white meat.  So I don’t trust any other kind.

I am sure that three cups of cut up cooked chicken will work.  But if you want to keep it really easy . . . use two cans.

Oh, I just had a thought, I might not be able to get my husband to go along, but crusty french bread.  This would be really good with crusty french bread.  Yum.  My hubby is not a french bread fan so I don’t usually think to serve things with bread, but this would be perfect with bread.

What do you think?  Sound easy enough?  What would YOU serve it with?

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Meat Topped Polenta Rounds

Posted by terrepruitt on November 14, 2015

So I had an idea to make another dinner with polenta but it was kinda like the last thing I made with polenta, but I was hoping it would be different enough I could add it to the list of things to make.  But it actually turned out to be almost exactly like the Turkey And Polenta Bake I had made.  The polenta I buy is in a tube, like a roll of sausage,  But it is hard, not mushy.  I was still thinking I could roll it out so that I could put the rolled out rounds of polenta in muffin pans then fill ’em.  But the polenta did not flatten when I tried to roll it out, it just started breaking up.  So, I ended up just putting the sliced rounds in the bottom of the muffin cups.

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Olive oil
1 leek
9 mushrooms
1 tsp garlic
1 1/2 tsp salt
1/2 tsp cardamom
3/4 tsp cumin
3/4 tsp thyme
1 tube of polenta
1 lb beef
2 cups shredded cheese
(green onions and sour cream)

Chop the leek and slice the mushrooms, then cook the leek for a few minutes in the olive oil over medium heat.  Then add the sliced mushrooms to the pan, add half the garlic and half the salt – reserving the rest for later (when you add the meat).  Continue to cook and stir, then add the rest of the spices.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueWhile the mushrooms and leek are cooking, preheat the oven to 425° F.  Then slice the polenta.  I sliced mine so I would have enough to fit into both my pans.  One isn’t even a muffin pan. Grease the muffin pan.  Then put a polenta round into each muffin well.  Brush some olive oil on each round.  Bake the polenta for 15 to 20 minutes.  Check on them.  I wanted mine to have cooked to where the edges were getting crispy.

Back to the mushrooms.  Cook the mushrooms until they are almost done – you decide how done you want them – then add the meat to the pan.  Cook the meat a bit, then add the rest of the garlic and salt.  Cook the meat until it is pretty much done, but don’t overcook it because it has to be in the oven a bit still.

Once the meat is cooked to your satisfaction, put a tiny bit of cheese on the polenta, then fill the muffin cups (on top of the polenta) with the meat veggie mixture.  Top each meat filled cup with cheese, then bake for 10 to 20 minutes.

After the cheese is melted and everything is cooked to your satisfaction, just pop the meat topped polenta rounds onto a plate to serve.  (I forgot to take a picture of this part.)

You can top them with sour cream and green onions.  I forgot to buy one (sour cream) and I forgot to use the other (green onions).

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This was good, but it was not what I had planned and it was so much like my other dish I almost didn’t post about it.  I liked it better though because the polenta was “crispy” and that is what I had wanted in the other recipe.  This one was also good because it was different flavors than “taco flavor”.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueMy plan – aside from rolling out the polenta, was to use corn and peppers, but we received two leeks in our produce box and I need to start using the produce right away, so I decided to use the leek instead.  I didn’t think there would be enough room in the muffins cups to hold meat, mushrooms, leek, corn, and peppers.  Perhaps next time I’ll do the corn and peppers sans leeks.

My plan was also to start cooking earlier and take pictures of every thing, ingredients, and each step, but I started late and was on the phone while I was cooking so I almost forgot about the pictures.

So what would you put on your polenta rounds?

 

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