Category Archives: Dinner

Chicken and Corn Chowder

1/2 cup onion, finely chopped
1/2 cup water
2 5oz cans cooked chicken, or 10oz cooked chicken breast
2 17oz cans creamed corn
3 cups milk
salt and pepper to taste
1 1/2 cups grated cheddar cheese

Cook chopped onion in water until see-through and tender, pour off water. Combine remaining ingredients except cheese in pot, bring to a boil, turn down heat and add cheese. Makes 6 servings.

Baked Fried Chicken

3/4 cup buttermilk
1 tsp. simply organic poultry seasoning
1 (3-4 pound package) Springer Mountain chicken
1 cup fresh ground whole wheat flour
1 tbsp paprika
2 tsp seasoned salt
1/4 tsp pepper
1/4 cup melted butter

Combine buttermilk, poultry seasoning, and chicken in a large ziplock freezer bag. Seal and marinate in refrigerator for at least 8 hours, turning occasionally.

Preheat oven to 350F.

Remove chicken from marinade, discarding marinade. Combine whole wheat flour, paprika, salt, and pepper in a large ziplock freezer bag. Add chicken, a few pieces at a time, shaking bag to coat. Roll chicken in melted butter. Arrange chicken on a 15×10 inch jelly-roll pan lined with aluminum foil.

Bake at 350F for 1 hour or until golden. BakedFriedChicken

Chicken and Rice

1 bag cooked chicken from freezer
1 cup chicken broth from freezer
1 cup water
1 cup brown rice
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Polish sausage

In a large saucepan, bring broth and water to a boil. Add chicken, rice, salt, pepper, sliced Polish sausage, and garlic powder. Stir. Cover and simmer for 50 minutes without removing lid. Serve hot. chickenAndRice

Egg Salad

5 hard boiled eggs
1/2 tsp salt
1/8 tsp pepper
1/4 cup plain yogurt
1/4 cup mayonnaise
optional: 1/8 cup each of celery and onion, finely chopped

Peel eggs – separate white from yellow. Chop the egg white. Add celery and onion, if desired. Whisk the yellow, salt, pepper, yogurt and mayonnaise together. Mix everything together and chill.

Chicken and Mushroom Casserole

This is a recipe that can be prepared using premade and frozen chicken nuggets and broth for a quick meal.

Chicken Nuggets
Chicken Broth

1 bag frozen chicken broth
2 bag frozen chicken nuggets
9×13 casserole dish Longarberger baking dish
1 cup grated cracker barrel sharp cheddar
1/2 to 1 cup sliced fresh mushrooms rinsed

Thaw nuggets and broth in refrigerator.  In dish, layer nuggets first, then mushrooms, then grated cheese.  Pour broth over all.  Bake at 350 for at least 30 – 40 minutes until browned on top and liquid has been mostly absorbed.

Green Beans, Sweet Potatoes

1 lb fresh green beans cut into small pieces
1 clove garlic, chopped
1/8 cup sweet onion, diced
1/8 tsp olive oil

Put everything into large saucepan, cover with water, and bring to boil. Cover, reduce heat, and simmer for 30 minutes or until desired doneness.

Scrub 4 small sweet potatoes and place in baking pan. Bake at 350 degrees for an hour or until tender when poked with a fork. Skins are edible and healthy. Serve with butter.

Chicken Nuggets

2 lbs boneless skinless chicken breasts, cut into nuggets
2 cups bread crumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder, and or 1/2 tsp paprika

Mix dry ingredients together, coat nuggets. Place 1 sheet parchment paper on cookie sheet. Bake 20 to 30 minutes at 375 degrees.

Suggestion:
Double recipe. When baked and cooled, place 1/2 in freezer bag and freeze for next week. To cook, place frozen nuggets on a baking sheet and bake at 400 degrees for 5 to 10 minutes.

Crustless Quiche

2 tsp baking powder
1/2 tsp salt
1/2 cup fresh ground whole wheat flour
2 cups half and half cream
4 eggs
1/2 to 1 cup vegetable and or meat
1 cup cheese, shredded

Mix together salt, flour, and baking powder with a whisk. Combine eggs and cream, and add to flour mixture and whisk all together. Place cheese, vegetable, and meat in bottom of pie plate. Pour liquid and flour mixture overtop.

Bake at 350F for 35 to 45 minutes until lightly browned on top and well set in center. Cool about 10 minutes, and serve.

Chili and Beans

1 sweet onion, chopped fine
1 green bell pepper, chopped fine
one 14oz can diced tomatoes
one 15 oz can tomato sauce
2 cups water
1 1/2 tbsp chili powder
2 tsp salt
1 lb ground chuck, browned
2 cups pinto beans, cooked and drained
2 cups kidney beans, cooked and drained

Saute onion and bell pepper in a small amount of water until tender. In large dutch oven, mix first eight ingredients together. Bring to a boil, reduce heat and simmer for 30 minutes. Add beans and cook for 15 more minutes.

Baked Chicken

1 Springer Mountain whole chicken
1/3 cup water
garlic powder
black pepper
parsley
celery salt
1 clove fresh garlic, minced
1 white onion, small to medium, diced

Pour water into large baking pan. Place chicken in pan, breast side down. Sprinkle chicken with garlic powder, pepper, parsley, and celery salt to taste. Place minced garlic and diced onion into water. Cover and bake for at 350F for 45min to 1 hour, until internal temperature is 180F, when checked with meat thermometer. Cool for 10 minutes, slice, and serve. Use juice for gravy.

For a full meal, serve with baked carrots, brown rice and gravy, lima beans, and whole wheat rolls.