Crock Pot Chicken and Rice Soup ~ adapted from Back For Seconds

2 boneless skinless chicken breasts
6 c chicken broth
4 carrots, chopped
3 ribs celery, chopped
1 t Greek seasoning, or lemon pepper
2 bay leaves
3/4 c long grain white rice
1/2 c milk
1/3 c flour
10 oz frozen corn kernels
Salt and pepper to taste

Place chicken in bottom of crock pot. Add broth, carrots, celery, greek seasoning, and bay leaves. Cover and cook on high 3 hours. Add rice and cook 2 hours more.

Place milk and flour in a small jar with a lid and shake well, ensuring all lumps of four are incorporated. Pour flour mixture into crock pot, add frozen corn and stir well. Remove chicken from pot, shred, and return to pot. Cover and cook 1 hour more. Remove bay leaves, ladle into bowls, add salt and pepper as desired. Serves 6.


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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 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.

Lemon Chicken with Broccoli and Rice

1 (14 oz) can cream of broccoli soup
1 c water
3/4 c uncooked white rice
1 head fresh broccoli, chopped (approximately 2 cups)
2 lemons
8 turns fresh ground black pepper
4 skinless, boneless chicken breasts

Preheat oven to 375°. Butter 3 quart covered casserole dish and set aside. Slice one lemon into rings and set aside.

In medium bowl, combine soup, water, rice, and 2 T lemon juice. Pour into prepared casserole dish. Place chicken on top of mixture and top with lemon rings. Cover dish and bake in center of oven 45-55 minutes or until rice is done and chicken is cooked through. Serves 6-8.

Chef's Note: To make ahead, prepare as above but place in refrigerator until ready to bake. Preheat oven to 350° and bake 1 &1/2 to 2 hours or until chicken is cooked through and rice is done.

Red Curry Lentils

2 T olive oil
3 cloves garlic, minced
2 t red curry powder
1 c dry lentils, rinsed and picked
2 carrots, grated
14 oz can petite diced tomatoes
4 c chicken stock

Heat oil in dutch oven over medium high heat 3 minutes. Add garlic and saute, stirring constantly, until caramelized and brown. Add curry powder and continue cooking 2 minutes, stirring constantly. Add remaining ingredients and bring to boil. Cover and reduce heat to low. Simmer one hour, stirring occasionally, until lentils are tender.

Serve over steamed rice. Garnish with shaved coconut, raisins and crushed pineapple if desired. Serves 8.

Sweet and Sour Meatballs

Just so you know, I don't always make meals from scratch. I realize this may forever change your perception of my culinary skills, but there are products that are mass produced that are just as good, if not better, than I can make them. For example, I'm not ready to try making my own sweet & sour sauce so I'm going to buy one at the market that's tasty and my family will like.

And don't feel bad for buying frozen meatballs, they're cheaper than buying the ingredients and making them yourself. Plus they cook in 5 minutes, so lunch is ready in record time. And mommy's happy when everyone's tummy is full.

20-30 frozen meatballs
1 jar sweet & sour sauce, recommended: La Choy
4 c white rice, prepared
2 c frozen broccoli flowrettes, prepared
red pepper flakes, optional

Place frozen meatballs in microwave safe dish with lid. Pour jar of sweet & sour sauce over meatballs. Cover dish with lid and microwave on high 6-8 minutes, stirring halfway through cooking.

While meatballs are cooking, place frozen broccoli in steamer basket and cook over boiling water until bright green, approximately 4 minutes.

In shallow bowl, dish rice and cover with meatballs and top with broccoli. Drizzle with sauce and red pepper if desired. Serve immediately. 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.

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.