Cheesy Chicken Pasta

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How many of you have been to the $5 dollar dinners website?  I follow them on Facebook and saw that they were going to be doing 20 meals for $150.  As soon as it posted I had to see what I could make for at least for this week!  I typically don’t shop at once for that many meals but if you do then you’re in luck.  You need to head on over and get those meals!!  This is one of them that I found for this week.

I plan my meals not only on a budget but also on what my schedule for the week will be.  Since I didn’t have anything going on this day, I knew I’d have time to spend on making something new.  I had most of the ingredients on hand so if I had to guess on the cost, I’d say that this was pretty close to the $5.  I had the spices, sour cream, butter, and cheese in my kitchen.  Some little mouths aren’t a fan of tuna in the house so I substituted chicken instead.  I got the rotisserie chicken instead of the can chicken and I just cut it up.

IMG_7973As you can see, little Miss Khali isn’t very interested in eating her dinner.  Her little mind is preoccupied!!!

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Mr. Caleb appears to be more interested in getting his loose tooth out than eating his dinner!!!!

IMG_7972First of all, excuse my after dinner mess!  But here’s Miss Brooklyn going up for seconds!  So she liked it.  And she’s the picky eater of the bunch!!!!

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Super easy to make.  Super easy on your wallet.  Super tasty too!

I’ve looked over the other 19 recipes from the $5 dinner website but I haven’t put them down for any days this week.

Taco Tuesday for us here and then on Wednesday hopping to make the Whole Wheat Banana Pancakes.  You can’t go wrong with breakfast for dinner.

In fact, the other girl came over with Sam last night to have dinner with us.  We had some breakfast quesadillas.  Unfortunately neither of us took any pictures of what we made.  Jodi made a nummy dessert with some crescent rolls, brown sugar, and some cinnamon chocolate chips!  Not that often that we get to cooking together any more so I’m sorry we didn’t take the time to show you our fun.  Trust me, we ate really well yesterday!

I hope you have a great week.

Cheesy Chicken Pasta
Author: Patricia
Ingredients
  • 1 lb. spaghetti noodles or other pasta
  • 4 Tbsp butter
  • 4 Tbsp flour (I used whole wheat)
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded cheese
  • 2 containers of Oscar Meyer chicken
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • about 1 lb. frozen Green Beans or corn
  • Parmesan cheese
  • Chives
Instructions
  1. Boil the pasta noodles as directed. Drain well and return to saucepan.
  2. In a large skillet, melt the butter and whisk in the flour. Whisk in the milk and whisk vigorously until flour “melts” into the milk. Whisk in the chicken broth. Bring to bubbling and then stir in the sour cream and cheese. Cook over medium-low heat until sauce bubbles and begins to thicken. Stir in the chicken, garlic powder and salt and pepper to taste.
  3. Add the sauce to the cooked noodles and toss well.
  4. Prepare frozen corn or green beans.
  5. Serve Cheesy Chicken Noodles with vegetable.
  6. I topped ours with some chives and some shredded Parmesan cheese.

Patricia – Two Girls Cooking 😉

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$5 Dollar Dinners

Buffalo Chicken Pasta

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When I was doing the blog posting for the Love My Cub sweepstakes, I stumbled on this recipe on the cub.com site.  I even posted the recipe and said that I was going to make it.  Well, I made it.   We actually made this for dinner a couple of weeks ago, I’ve just been that busy!

This was really good.  It was not only super simple to make but it was really good!

I’m not a fan of buying pre-cooked much of anything.  I’d rather make it myself.  However, when life calls for chicken tenders already in a bag, sometimes you just have to go with it.  And I have to say these are some pretty good chicken tenders.  Better than homemade?  Maybe not, but when in a hurry why not.

Since making this recipe, we’ve had the chicken tenders quite a few times I have to say.  It’s easy.  It’s simple on busy sports nights.

Buffalo Chicken Pasta
Recipe Type: Italian
Author: Patricia
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 28 frozen popcorn chicken bites or chicken nuggets (I used Tyson’s)
  • 1/2 (16 ounce) package Penne Rigate
  • 2 tablespoons Butter
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 cup Essential Everyday Half & Half
  • 1/2 cup Feta Cheese
  • 1/4 cup Essential Everyday Louisiana Hot Sauce
Instructions
  1. Prepare chicken and pasta according to package directions. Drain pasta.
  2. Meanwhile, in large skillet, melt butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until celery is softened (about 5-7 minutes).
  3. Stir in half & half, feta cheese and hot sauce. Bring to a boil; reduce heat and simmer 2-3 minutes. Add pasta and chicken; toss to coat. Continue simmering until heated through and sauce has thickened.

I hope you enjoy this.  We had some crusty french bread with this and a side salad.  Great dinner.

Patricia – Two Girls Cooking 😉

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Cub Foods

Double Crunch Honey Garlic Chicken Breasts

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Yesterday Jodi and I got together for a play date for Sam and Khali.  And then we decided we could have dinner and some dessert together.  Since adding one addition to each of our family’s, we don’t get to spend as much time together cooking/baking.  And since Jodi had her pounds of strawberries, she got to make something with those.  My meal was this Honey Garlic Chicken.

I went to tell Craig that it was his turn to make dinner (Saturday night).  He said ok, why?  Well because I cook dinner every night and I’d like a break.  He asked what he was making and I showed him this picture of the chicken.  He sort of laughed.  I knew I was just kidding.  I’ve been looking forward to making this all week.  And then even more excited to cook with my Two Girls Cooking buddy!!!

Jodi had the dessert made prior to coming over.  That post will follow this…no dessert before dinner!!

But I will say they were good!!  I did try one.  No sugar didn’t count yesterday.  Those were calling my name!

Here’s a little look at the little ones at their play date.  Toys weren’t the center of their attention.  Sam (Jodi’s son) knows how to to put a movie on her iPad and watch it.  I do believe I’ve had to call her once to ask her how to play movies and her son that’s not even two knows how!!

I often wonder what we would have done back in the day with all of high tech toys we have today!  I’m sort of glad we didn’t though.  I get to enjoy them now!!!

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Are they the cutest!

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I think Sam was getting a bit upset with Khali because she would turn off the movie!  But we had fun, they had fun and Sam loves to flirt with Brooklyn!!

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Ok, enough of the cute little ones, back to this chicken.

I’m not sure how to put the flavor of this into words.  It was good.  It was really good.  The sauce that you dunked the chicken in…..garlic, honey, soy sauce…ah-mazing!  Best flavor.  Best.

Jodi and I were talking while the chicken was cooking in the pan…saying that the coating usually falls off either partially or sticking to the pan.  But this didn’t.

Craig is not a huge fan of sauce being poured over his food.  He liked the way it tasted before  I dunked the chicken in the sauce.  He ended up with two pieces, with with and one without the honey garlic on it.  He still preferred the one without.  Not Jodi and me.  I ate slow so that I could savor the flavor.  Jodi finished off Sam’s food and I took the last piece continuing to put more sauce over it!

We both said that we’ll make this again.  This is a keeper for sure.

I have many favorite different spices that I really enjoy.  Fresh garlic is huge (which this sauce has in it), cilantro (the smell, to me is amazing).  I love the smell of All Spice.  But two that I can add to about any dish I’m making is nutmeg and ginger.  The smell and the flavor it adds is awesome.  The recipe called for thyme.  That is my least favorite herb/seasoning.  I don’t like cooking with it at all.  So that one I did not add!  To each his own right!

We had some baked asparagus with Olive Oil and salt sprinkled over the top, some white rice (for the kids and Craig), some corn and a strawberry salad!

This is one of the best weekend dinners we’ve had in a long time.  Maybe it was the company!!!

Here’s the strawberry salad we had with our dinner.

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Two Girls Cooking is always better than one!

Double Crunch Honey Garlic Chicken Breasts
Recipe Type: Chicken
Author: Patricia
Ingredients
  • 4-6 chicken breasts
  • 2 cup flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 2 tbsp ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • Egg Wash
  • 4 eggs
  • 8 tbs water
  • Honey Garlic Sauce
  • 2 tbsp olive oil
  • 3 – 4 cloves minced garlic
  • Cook over medium heat to soften the garlic but do not let it brown.
  • Add:
  • 1 cup honey
  • ¼ cup soy sauce (low sodium soy sauce is best)
  • 1 tsp ground black pepper
Instructions
  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  4. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  5. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Enjoy this chicken recipe.  It’s great!!!

Jodi & Patricia – Two Girls Cooking 😉

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nlrockrecipes

Chicken Cordon Bleu Pasta

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This may seem like a pretty hearty meal for the end of April.  But as I said in one of my last posts, it’s been fall/winter here still (with the exception of last weekend).  So when you see something coming from the kitchen that would normally be made in fall or winter, well we’re still sort of stuck in that season here in MN!!

When I find new things to make and it looks good, I am willing to give it a try.  Within my picky people pallet eaters here in the house!  This didn’t have anything that was green or orange or too spicy, so it was a go.  But I do love hearing the question:  “Is this something new you’re trying here?  And what’s the back up plan if it doesn’t turn out?”  Which really means, what if I don’t like it!!!

Well I don’t usually have a back up plan.  Not that I haven’t messed up a meal or two, but I just don’t usually have a back up plan.  And this was a meal the picky people eaters happened to like.

I loved the way the chicken turned out with the panko crust.  One of my favorite ways to bread chicken!!!  I get nervous frying chicken in a pan because I always feel like I’m going to under cook it, but it turned out great!!!   This was easy to make and had tons of great flavor!!!

Enjoy the rest of your week.

Two Girls Cooking – Patricia 😉

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Chef in Training

Chicken Cordon Bleu Pasta
Cuisine: Italian
Author: Patricia
Ingredients
  • 10-12 oz. penne or ziti pasta
  • 2 cups heavy cream
  • 1 (8 oz) block cream cheese
  • 1/2 tsp. onion powder more or less to taste
  • 1/2 tsp. garlic salt more or less to taste
  • 1 1/2 cup shredded swiss cheese separated
  • 2 chicken breasts cooked and cut into strips
  • 3/4 cup bacon cooked and chopped
  • 3/4 cup diced ham
  • bread crumbs
Instructions
  1. Cook pasta according to its package’s directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don’t stick together or the pot.
  2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
  3. In a 9×13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
  4. Bake at 350 degrees F for 15 minutes or until heated through.

Chicken Lo Mein

IMG_5107I had chicken in the freezer and not a clue what to make for dinner.  I needed to run to the store on my lunch break today so I decided to make some Lo Mein.  Now I took a chance with the vegetable thing but they can also pick it out.

I’m a fan of any kind of vegetable so I love what I added to this.  I know my family doesn’t like carrots or broccoli but most mixed bags of vegetables have both of those in them.  I LOVE the little baby corn!  I saw this in the frozen section and knew that was going in the Lo Mein!!

I have a little one that I have to pick up from daycare every day.  When she gets home, she wants to eat.  And if the food isn’t done, she is following me all over the place!  So I got dinner started on my last work break today (I have the pleasure of working from home)!  I baked the chicken instead of frying it in a pan.  Once it was done I put it on the microwave to sit for a bit.  Once I was done with work I added the ingredients to a big skillet and covered it until I got the kids all home.

Ingredients

2lb bag of Boneless, Skinless Chicken Breasts (Garlic and Herb seasoned)

80z uncooked thin spaghetti, broken in half

1pkg frozen Asian blend vegetables (or your choice of what you’d like to add)

2 and 1/4 cups Chicken Broth

1 tbs soy sauce

1/4 tsp ground ginger

1/4 tsp garlic powder

How to:

Heat oven to 400 degrees.  Place chicken breasts on a flat cookie sheet and bake until cooked through (about 25 minutes).

Put the chicken in a large skillet and add the remaining ingredients.  Heat to boiling.  Reduce heat and partially cover.  Simmer 12-15 minutes, stirring occasionally, until pasta is tender.

As you can see Mr. Clyde likes this meal too!!

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I guess it it’s Clyde approved it’s  good meal!!  😉

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Home made dinner is better to me than any take out meal.  Ok, unless you count my Sunday lunch at Zantigo!

Have a great week!

Two Girls Cooking – Patricia 😉

Creamy Chicken Cups

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Usually I make tacos every single Thursday (and probably still will this week) but I needed to have something a bit outside of that this week.  These little cups are a bundle of happiness once it hits your mouth!  The only problem is that I ran out of tortilla shells and couldn’t make more!  I ended up with half of the chicken mixture and no shells to use.  I was smart though and bought some pulled (pre made) chicken for those that dislike beans in our house!  So the girls ate this and the boys ate the other stuff!!

These are super easy to make.  I did have some troubles getting the tortilla in the muffin pan so I did warm mine up first so that it didn’t break apart.  I was afraid to push them in the pan so they were a better shape, but either way, they still taste really good.

INGREDIENTS:

2 cups of roasted chicken, chopped – I used Oscar Meyer Carving Board Chicken (1 container)
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) – I didn’t use the mexican rice
2 tbsp cotija cheese – I used mozzarella cheese
2 tbsp green onions, diced – I used white onion chopped
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above) – I used a standard jar of salsa
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above) – I used a can of refried beans

Garnish:

Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa

DIRECTIONS:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans mozzarella cheese, most of the white onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

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Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese. (I used mozzarella cheese – had the cheddar out, but decided to go with mozzarella).

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Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired.

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Next time I make this I will make sure to have more shells on hand!  These were really good.  Really good.

Add whatever your choice of topping is…you can’t go wrong with what you put on these.

Two Girls Cooking – Patricia 😉

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For the Love of Cooking

Chicken Bundles

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I recently shared with you my trip to Indiana to see my friend, Carrie.  During that trip I suggested that she try to make a nice home cooked meal.  No frozen pot pies for dinner this time.  She made the pot pies I had posted earlier and they were great.  The other night I got a text from her asking me what would go well with a recipe she was going to make!  I was so happy that she got herself in the kitchen and was making dinner!  I suggested she make rice with this and she sure did.

I asked her if she would be a guest blogger.  She said:  “Um, no.”  But I told her that I would write up the blog for her and just share her pictures.  So this is what I’m doing for her!  I can’t take any credit for this one.  And it sure looks good.

Ingredients for Chicken Bundles

  • 4 oz. cream cheese, softened
  • 1-13 oz. can chicken (or equivalent cooked chicken, rotitsserie chicken, etc)
  • 1 Tbs. sesame seeds
  • 1/4 tsp. parsley
  • 2 cans Pillsbury Crescent Rolls – leave in fridge until ready to use!
  • 1 Tbs. finely chopped onion or dried minced onion

Directions: Combine the above ingredients (minus the crescent rolls) and mix well.

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Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.

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Pinch the seams closed and pat each one out into a larger square.

Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don’t stress too much on the technique, fold them up press seams together to make a bundle.)

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Repeat with all 8 rectangles. You’re going to worry that you’re doing this wrong, but you’re not, just do it, I promise they’ll taste delicious.

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Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

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Next time, oh and there will be a next time, I travel to see Carrie, she will be making either these for me or a different home cooked meal that she comes up with!!!!  I’m so happy that she went outside her box and did this.  Not that she hasn’t before, but if she has, it’s sure been a while!  You go Carrie girl!!!

Thanks for taking time to take pictures to send to me so this could be shared!

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Two Girls Cooking – Carrie  – on the left (Guest Blogger)

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Quick and Easy Dinner