Low Carb Chicken Pot Pie ~ adapted from Kasey Trenum

Chicken filling
2 c cooked chicken breast, diced
2 c French green beans, blanched
2 T butter
2 cloves garlic, minced
1 10.5 oz can cream of chicken soup
3/4 c heavy cream
1 t poultry seasoning
1/2 t rosemary
1/4 t thyme
fresh ground black pepper, to taste

Pie topping
4 T butter, melted and cooled
2 T sour cream

4 eggs

1/4 t baking powder

1/4 c coconut flour

2 c shredded cheddar cheese

Preheat oven to 400.  

For chicken filling:

In large skillet or dutch oven, melt 2 T butter. Add garlic and sauté until golden brown. Add chicken soup, cream, and seasonings. Stir until well mixed, add cooked chicken and green beans and cook until heated through.

For pie topping:

In medium bowl, whisk together melted butter, sour cream, and eggs until liquified. Fold in coconut flour, baking powder, and cheese. Drop by spoonfuls onto chicken filling. Do not spread topping across filling.

Place in preheated oven and bake 18-20 minutes or until pie is set on top. Remove from oven and let stand 5-10 minutes prior to serving.

Tip: using leftover rotisserie chicken works well in this recipe and saves time on weeknights.

Mexican Meal ~ One Pot Dinner

1 - 6 oz package Mexican rice mix - recommended Knorr Fiesta Sides
1 - 15 oz can black beans, drained and rinsed
1 - 12 oz can mild Rotel
8 oz cooked chicken breast
Garnish - sour cream, cilantro, pepper sauce such as Tobasco
Place all ingredients in 4 quart saucepan, except garnish, stir well. Bring to a boil of medium-high heat. Reduce heat to low and cook uncovered 8 to 9 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 2 minutes, stir and serve. Garnish as desired. Serves 6 as a main dish, serves 10 as a side.

Easy Chicken Alfredo

Yes, I'm doing things the easy way this month. Of course, it is the dog-days of summer here in Phoenix so turning on my oven to roast a chicken is out of the questions. Fortunately, Costco was happy to roast if for me! In case I haven't said it before, sometimes I'm all about cutting corners. However, I only justify the purchase of precooked food if the price is reasonable. I would never spend double the price just for the sake of convenience. That would be irresponsible for me to spend my husband's hard earned salary that way.

So about the Costco roast chicken, I was able to get three complete meals out of one pre roasted chicken and I think that is a value for the money.




Easy Chicken Alfredo
8 oz spaghetti or linguini, prepared al dente
8 oz roasted red pepper Alfredo sauce (recommended: Classico)
1 c cooked broccoli flowrettes
4 oz roast chicken breast, chopped
1/4 c fresh grated parmesan cheese

In large skillet over medium-high heat, place alfredo sauce and heat until thickend and bubbly. Add broccoli and chicken, stir to coat. Add pasta and toss until well blended. Ladle in up to 1/4 c pasta water and thin sauce to desired consistency, if needed. Divide pasta and sauce equally between two bowls and top with freshly grated parmesan. Serve immediately. Serves 2.

Easy Orange Chicken

Sometimes, I just gotta cut corners. As a busy mom with three jobs (not including the one I love most, being a mom!), I don't always have time to get a gourmet lunch on the table in a timely manner. I'm not lamenting that I have a job, I feel very blessed to be able to provide some financial support when so many people are still struggling for work. That said, I've still got to eat and I like food that tastes good (imagine that!).

I've become clever at turning leftovers into a meal, if I do say so myself. This particular recipe was with what I had on hand. Come to think of it, most of the recipes that end up here are ones I thougt up on-the-fly without prior shopping for specific ingredients. I have come to know what I like to eat and the flavor parings I enjoy so I usually have enough of those ingredients to throw something together fast. Some of my favorites that ended up in this recipe are frozen mixed vegetables, short grain white rice, and rice vinegar.




Easy Orange Chicken
1 c frozen mixed vegetables (peas, corn, carrots, green beans)
1 t vegetable oil
8 oz. leftover Orange Chicken (mine was from Chinese takeout)
2 T rice vinegar
1/4 t red pepper flake (optional)
2 c cooked white rice
1 T soy sauce

Place mixed vegetables and vegetable oil in medium nonstick skillet. Heat over medium heat until thawed. Add leftover chicken and vinegar and heat until warmed throughout, stirring occasionally to avoid scorching. Divide cooked rice between two bowls and top with chicken and vegetable mixture, add red pepper flake if desired. Serve immediately with soy sauce. Serves 2.

Spinach Alfredo

1/2 c butter (1 stick)
4 cloves garlic, minced
1 T red pepper flakes
8 oz cream cheese
1 c milk, divided
6 oz grated parmesan cheese
10 oz fresh baby spinach
chopped basil

In large non-stick skillet, melt butter over medium heat. Add garlic and cook, stirring constantly, until golden brown.

Add pepper flakes and cream cheese. Whisk until combined. Don't worry if your cream cheese won't incorporate, just keep whisking until it's melted.

Add milk and whisk until smooth. Add parmesan cheese and stir until melted. Add spinach, cover pan and remove from heat. Let stand 3 minutes, remove cover and stir until spinach is wilted.

Serve over asiago ravioli or fettucini, garnish with additional shaved parmesan and basil. Serves 6.

Chef's Note: You could use pre-grated parmesan cheese for this dish, but I wouldn't recommend it. The anti-caking ingredients contained in canisters of cheese affect the melting capability and ultimately affect the taste of the dish. Use a fine box grater or micro-plane (my favorite) and grate your own cheese. It's worth the extra effort.

Broccoli & Ham One-Pot Meal

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1/2 c half & half
1 stick butter
2 cups frozen broccoli flowrettes, prepared
1 cup diced ham
1/2 c shredded cheddar cheese

Boil macaroni to package instructions. Drain well and return to low heat. Add half & half, butter and cheese packets. Stir until well combined and butter is melted. Add broccoli and ham, mix well. Divide between 4 bowls, sprinkle with shredded cheese. Serves 4.

New Orleans Red Beans & Rice with Sausage

1 (12 oz) box red beans and rice (recommended: Zatarain's)
1 (15 oz) can red beans, rinsed and drained
1/2 pound smoked sausage (recommended: Hillshire Farm)
fresh ground black pepper or red pepper flakes, to taste

Mix beans and rice according to package directions, adding beans prior to boil. While beans and rice are simmer, slice sausage lengthwise in quarters and into 1/4 inch thick cubes; brown over high heat until caramelized, approximately 10 minutes, stirring frequently. Allow sausage to drain on paper towel while beans and rice finish cooking. Serve beans and rice garnished with sausage and pepper to taste. Serves 6 as a main dish.

Pene Alfredo with Sausage and Vegetables

1 lb whole wheat pene pasta, prepared al dente
1 lb smoked beef sausage link, cubed
1 ~15 oz jar alfredo sundried tomato pasta sauce
2 c frozen mixed vegetables (corn, carrots, peas and green beans), prepared
1 T olive oil
Grated parmesan cheese
Crushed red pepper flake ~ optional

In large skillet, heat oil over medium high heat. Add sausage and saute until well browned. Drain and add entire jar of alfredo sauce and heat until thick and bubbly. Add pasta and vegetables. Reduce heat to low, cover and simmer five minutes. Stir well and garnish with parmesan and red pepper flakes if desired. Serves 8.

Chef's Note: This recipe was originally served by my cousin and contained beef hot links in place of the smoked sausage. Since I was serving this today for children, I substituted a milder sausage and added the red pepper only to my husband's plate.

Easy Chicken Teriyaki

2 cooked chicken breasts, sliced
1/2 c sweet and sour sauce
1 T soy sauce
1 t honey
1 t rice vinegar
1/2 t sesame oil
1 c frozen broccoli florets
2 c steamed rice, prepared

In bowl, whisk together soy sauce, honey, vinegar and oil. Place sliced chicken and broccoli in medium skillet, pour in sauce mixture. Saute over medium heat 5 minutes until reduced by a third. Serve over steamed white or brown rice. Serves 4.