Chicken Spaghetti

Chicken Spaghetti | Hope and Wyatt

Chicken Spaghetti

Feeds 8-12

3 chicken breasts

Chicken bouillon

1 1 lb. box of thin spaghetti, broken into pieces

2 cans Cream of Mushroom soup ( I use the 98% fat free)

1 can Rotel

1 small onion, finely chopped

3 cups grated Cheddar cheese, divided

1/4 teaspoon salt

1/4 teaspoon pepper

Non stick spray

Preheat the oven to 350 degrees. Fill a large pot with water, season with the Chicken Bouillon and bring to a boil. Simmer the chicken breasts until cooked through. Remove the chicken breast. Keep the chicken broth.

Allow the chicken breast to cool and shred or cube. Bring the chicken broth back to a boil and cook the spaghetti noodles in the broth. When the noodles are done, before draining, keep a cup of the broth. Drain noodles.

In a large bowl, combine the chicken, onion,  cream of mushroom soup, Rotel, 2 cups of the cheese and seasonings. Once combined, add in the noodles. The reserved broth can be used to thin the noodle mixture out if needed, I typically use about 1/2 a cup of the broth. Spray a large casserole dish with non-stick spray and add the mixture to the dish. Top with remaining 1 cup of cheese.

Bake for 45 minutes in a 350 degree oven. Check at 30 minutes, may need to cover the last 15 minutes so the top doesn’t get too crisp.

Allow to cool for 15 minutes. Serve with a salad or green vegetable and garlic bread

This recipe can be made ahead, prepare, cover and freeze. Can we thawed and baked like normal.

Chicken Spaghetti | Feeding This Family

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

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Barbeque Chicken Salad

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If you made the Southwest Wraps or if your refrigerator and cabinets are like mine, most of these items will be already in your house.
Barbeque Chicken Salad
Serves 4

1 chicken breast
Barbeque rub, homemade or store bought
2 romaine hearts, washed and chopped
Leftover canned corn, drained
Leftover canned black beans, rinsed and drained
Chopped cilantro
Leftover tortilla chip crumbs
Additional salad ingredients (or any almost empty anything from the refrigerator or cabinets)
1/2 c. Ranch salad dressing
1/2 T. bottled barbeque sauce

Slicing along the length of the chicken breast, slice into 1 inch width pieces. Sprinkle chicken breast pieces with rub and allow to rest, this can be done hours before. Using a hot grill pan or outdoor grill, grill chicken breast pieces on both sides until cooked thoroughly.

While the chicken is cooking, combine salad ingredients in either a large bowl or into each plate. Romaine lettuce, corn, black beans, red bell pepper, jicama, pepper jack cheese, we have used all these and taste wonderful with the salad.

Once chicken is cooked, allow to cool. You can make the dressing at this time, if your bottle of ranch dressing is almost empty you can make the dressing in the bottle, simply add the barbeque sauce to the bottle and shake or you can combine the Ranch and barbeque sauce in a bowl.

Slice cooled chicken into thin slices and combine with salad ingredients and toss with the dressing.

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

Southwest Wraps

We live in a pretty small town by my standards, around 13,000 within the city limits, and we don’t even live in the city limits. We live about 15 minutes outside of town on 12 acres. I say all this to emphasis my annoyance with our food options. I was born in California and lived in different parts of Southern California and a suburb of Las Vegas until I was 16, where we then moved here, to a small town in East Texas. I was used to options, lots and lots of options. And I have options here, but it’s either Tex-Mex, hamburgers, or pizza. And while I love all these, they get old.

Years ago a small, kitschy, unique cafe opened downtown, they offered sandwiches, soups and salads, and they were different. And I loved it! One of my favorites was the Southwest Wrap. But I could never eat it all and I hated spending almost $10 on lunch. So I decided to recreate it at home and its been a favorite of ours for a couple years now.

Southwest Wraps | Feeding This Family

Southwest Wraps
Serves 2

2 Mission brand Jalapeño Cheddar Wraps
1 chicken breast
1 tablespoon taco seasoning, separated
4 oz. cream cheese, softened
1/2 a can of corn, drained
1/2 a can of black beans, rinsed and drained
1/3 of a red bell pepper, chopped finely
3 green onions, sliced thinly
Fritos

Mix a 1/2 tablespoon of the taco seasoning with the softened cream cheese and allow to sit, this process can be done ahead of time.

Pound out the chicken breast so it’s more uniform in thickness and season both sides with the remaining 1/2 tablespoon of taco seasoning. While setting out the fillings, grill the chicken on both sides until cooked and no longer pink.

Southwest Wraps | Feeding This Family

Once the chicken is cooked, allow to cool and then thinly slice. To make each wrap, spread the cream cheese mixture thinly covering one side of the tortilla, leaving 1/4 inch rim without any cream cheese. Being careful not to overfill, in your mind split the tortilla in half horizontally, keep your ingredients on the the half closest to you. Place the chicken, vegetables and then a handful of crunched up Fritos, then fold over each side, the left and right side, and then roll, holding tightly, away from yourself. Repeat as necessary.

Now dig in!

Southwest Wraps | Feeding This Family

Now I know this recipes calls for 2 half cans of vegetables but keep those half cans, I have a recipe coming up early next week that will use them up. Just stored the rinsed and drained vegetables in a ziploc in the refrigerator until then.

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly Potluck, Mandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns In My Oven.

Chicken and Summer Vegetable Tostadas with Mexican Rice

Whew…seems like forever since I’ve posted. Life just never slows down…ever! So much has happened in life. We got married! Yay! Babygirl, who is no longer a baby, she’ll be 4 in 3 months, was diagnosed with asthma after a sudden attack that put us in the hospital for a few day. Big boy is a big boy, he’ll be 8 in 3 months also, and I swear he’s going to eat us out of the house. We joke he must have a worm. Life just keeps going.

One thing that never changes though is my desire to cook a healthy, mostly from scratch meal for my family. Lately I’ve been veering towards the more healthy side. I’ve never cooked super unhealthy, but we all know how our portions can get away from us. I’d really like to lose some more weight before we try to get pregnant in a year and half or two, so I’ve started watching what I eat, tracking my calories and intake and just started some at home exercise.

I’ll try to start posting our meal plans again and I may even start posting what my daily intake is to help others.

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Chicken and Summer Vegetable Tostadas
Recipe inspired from Cooking Light

2 teaspoons ground cumin, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast
1 cup chopped red onion (about 1/2 a large onion)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about half a large zucchini)
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 flour tortillas
Cooking spray
3 ounces cheese, shredded

Preheat broiler.

Chop the onion and zucchini, combine with corn cut off the cob all in one bowl. Chop chicken into small bite size pieces. Combine 1 teaspoon cumin and the salt and pepper, stirring well. Add the chicken pieces to the spice mixture and combine. Heat a large skillet over medium high heat, spray with non stick spray and add chicken. Saute chicken until no longer pink. At this time, working with two tortillas at a time. Place 2 tortillas onto a baking sheet, spray lightly with a non stick spray and place until the broiler until lightly brown. Flip the tortillas and do the exact same procedure to the other side. Proceed with the other two tortillas.

Once chicken is cooked, add the vegetable mixture, saute for 3 minutes. Add the salsa verde, the remaining teaspoon of cumin and half the chopped cilantro. Cook the chicken mixture until the sauce is reduced.

When the chicken mixture is reduced, turn the heat off and with a spoon separate the mixture in the pan into 4 sections. Spoon 1/4 of the chicken mixture onto each tortilla and then top with 1/4 of the cheese. Broil two at a time until the cheese is melted. Top finished tortillas with remaining cilantro. Serve immediately.

Serves 4, roughly 355 calories per tostada.

Served with Mexican Rice.

Mexican Rice

1 c. white extra long grain rice
2 T. finely chopped onion
1 1/2 T. caldo de tomate
1/2 t. garlic powder
Non stick spray
Water

In a small sauce pan, combine rice with onion. Spray throughly with non stick spray. Stir and saute the rice on medium heat for about 10 minutes until beginning to turn light brown. Add caldo de tomate and garlic powder. Stir, then cover with 2 c. water, stir again to loosen any rice from the bottom of the pan. Bring to a full boil, cover and simmer for 20 minutes.

Allow to rest then separate grains with a fork.

1/2 c. serving, serves 6, each 1/2 c. serving is roughly 109 calories

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

Oriental Chicken Salad

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You know something is good when my 2 year old gives up her “tot dog and chutshup” for a salad!

This is pretty similar to Applebee’s Oriental Salad, but it’s not an exact copy and I know exactly is going in to it.

Oriental Chicken Salad

Romaine, chopped
Purple cabbage, shredded
Napa cabbage, shredded
Carrot, shredded or julienned
Green onion, chopped
Sliced almonds, toasted
Chow neon noodles
Chicken, chopped (breaded, grilled…however you’d like)

Dressing
3 tbsp. honey
1 1/2 tbsp. rice wine vinegar
4 tbsp. mayonnaise
1 tsp. Dijon Mustard
1⁄8 tsp. sesame oil
Salt
Pepper

Combine the dressing ingredients and chill while you chop and prepare the salad.

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Drizzle the salad with the dressing and combine to coat.

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Enjoy! Very simple, easy, delicious dinner!

Not So Perfect Chicken Salad

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Although this chicken salad is good, it’s not perfect. And it’s not perfect because I really don’t think there is such a thing.

Growing up in California and Nevada I don’t remember eating chicken salad, tuna salad sure but not chicken salad. I think it must be a regional thing because down here, it’s a science. Nuts, no nuts, grapes, dried cranberries, celery, curry, hot, cold, mayonnaise, Miracle Whip…there are A LOT of different versions. I would like to think this is a fairly basic version where additions can be made to suit one’s taste.

Ingredients

2 1/2 c. cooked chicken breasts, chopped or shredded
1/2 c. mayonnaise
1 c. celery, finely diced
1 tsp. onion, finely diced
1 c. pecans, chopped
1 tsp. salt
3/4 tsp. black pepper

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Pile all these into a bowl and mix it all up.

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Now pile it onto some good ol white bread or onto some saltines or onto a bed of lettuce, whichever way you go it’s good, damn good…just not quite perfect.

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