Easy Creamy Chicken Casserole

When my daughter was born, our sweet next door neighbor brought over this delicious casserole. It is so simple, great for weeknights. I've never tried canned chicken, but that would take the recipe to an even easier level. 

My suggestion? Buy about a pound and a half to two pounds of boneless skinless chicken breasts or tenders. Throw them in the crockpot with a can of fat free chicken broth. If the can doesn't cover the chicken completely, add some water. Cook on high for 4 hours. Pull the chicken out and shred with two forks. Discard the liquid. Rather than pick apart a rotisserie chicken, I usually do this when I need shredded chicken for any recipe - not just this one.

I used light/fat-free ingredients to cut down on fat and calories. If you're not worried about that, I'm sure it would be great with the real deal stuff too.

Enjoy!

Allison Y.

Easy Creamy Chicken Casserole

Adapted from a Southern Living recipe

Ingredients:

6 cups cooked chicken, shredded

2 cans cream of chicken soup (98% fat free)

8 ounces light sour cream

2 T poppy seeds

1/2 sleeve whole wheat Ritz crackers (about 15 crackers), crushed

1/2 cup unsalted sweet butter, melted

1 package egg noodles, cooked

Directions:

Preheat the oven to 350 degrees. In a large bowl, thoroughly combine chicken, soup, sour cream, and poppy seeds. Place the mixture in a 9 x 13 baking dish. Spread crushed crackers across the top of the casserole. Spoon the melted butter over the crushed crackers. Bake for 30 minutes. Serve the chicken over cooked egg noodles (see package directions for cooking times).

Vegetable Lasagna

Happy Labor Day!  I love comfort foods and am forever looking for healthier options.  Here is a pasta free version of Vegetable Lasagna.  This recipe has been adopted and adapted by fellow foodies over the years, but not sure where it started originally.  

Cheers y’all,

Esra

Vegetable Lasagna

1 medium eggplant, sliced

1 zucchini, sliced

1 yellow squash, sliced

¼ c chopped onion

½ c cheddar cheese

2 c of kale

1 c of chopped mushrooms

3 cloves of garlic chopped

½ c low calorie or low sodium marinara

sprinkle Parmesan cheese on the top

1 tablespoon oregano

1 tablespoon crushed red pepper

salt and pepper to taste

Preheat the oven to 350.

In a 9 x 13 baking dish, even layer the sliced eggplant, zucchini, yellow squash and onion.  Sprinkle the cheddar cheese over the vegetables.  Evenly spread the kale over the top of the cheese, add mushrooms, and spread the chopped garlic.  Evenly pour the marinara over the vegetable mixture, sprinkle Parmesan cheese, oregano and crushed red pepper.

Bake in the oven for 45 minutes to 1 hour until the vegetables are soft.

Salt and pepper to taste.

Smoked Turkey Sausage and Shrimp Jambalaya

Smoked Turkey Sausage and Shrimp Jambalaya

3 Gals and a Kitchen

Today we had a snowy spring day.  We all know that hearty cooking warms the soul.  Jambalaya is hearty, satisfying, and a delicious soul food.  Did I forget to mention that I love coming up with recipes for my crockpot?!?

Cheers y'all,
Esra

14.5 oz diced fire roasted tomatoes

½ lb turkey sausage chopped into slices

¼ c red wine

2 tsp paprika

2 tsp red pepper

2 tsp black pepper

2 tsp salt

2 tsp oregano

2 tsp parsley

1 onion diced

1 lb shrimp

1 package 90-second long grain rice

Place the tomatoes, turkey sausage, wine, spices, and onion into a crock-pot.  Set the temperature on low for 5 - 6 hours. 

30 minutes before it is finished cooking add the shrimp and the long grain rice.  I use the 90-second rice because I am at work all day and want to ensure it does not overcook.      

Salmon with a Walnut Balsamic Glaze

Salmon with a Walnut Balsamic Glaze 
served over Red Potatoes, Green Beans and Rosemary Butter

I'm back!  After a year off I am ready to get back into the grind.  Unfortunately, I have decided to do this after I started using the MyFitnessPal app. Today was a rather long day at work and I came up with this recipe as I drove home.  It took me less than 15 minutes to whip up.  This was one satisfying and light meal that left me wanting more.  I'm glad I made enough to have leftovers.

Cheers y'all,
Esra

Salmon with a Walnut Balsamic Glaze
3 Gals and a Kitchen

2 6 – ounce salmon fillets

2 tablespoons EVOO

2 tablespoons balsamic vinaigrette

1 garlic clove chopped

¼ c chopped Black American Walnuts

In a small pan, combine the EVOO, balsamic vinaigrette, garlic, and Black American Walnuts and cook over medium-low heat, stir continuously until the glaze starts to thicken.  Once the glaze has started to thicken turn it down to low until the salmon is cooked.

Place the salmon in a baking dish; broil in the preheated over for 3 minutes.  Turn the salmon fillets so that the side of the fillet faces up; broil for 3 minutes.  Turn the fillets to place the opposite side facing up; broil until the fish flakes easily with a fork, about 3 additional minutes.

Easy Taco Bake

After our adventures with Hurricane Irene we have yet to restock our fridge. The best meals sometimes come when you think you have nothing in the fridge or the pantry. Putting together a little bit of this and a little bit of that can turn into a household favorite.

Enjoy my version of a little bit of this and a little bit of that.
Esra

Easy Taco Bake
3 Gals and a Kitchen

1 lb of your meat of choice (ground sausage, ground turkey or ground beef…whatever your
preference)
1 can of refrigerated Thin Pizza Crust
1 7 oz can of diced tomatoes w/ jalapenos
1 c of crushed Tostitos
4 slices of American cheese
Packet of taco seasoning
1 15 oz can of black beans
1 c of cooked fresh corn

Preheat the oven to 400. Grease a cookie sheet.

In a medium skillet on medium-high heat, brown the meat until cooked all the way through.

Meanwhile, on a cookie sheet roll out the refrigerated thin pizza crust, sprinkle crushed Tostitos lengthwise down the dough, and lay cheese evenly over the Tostitos. Drain all the liquid from the diced tomatoes and evenly distribute on top of the cheese.

Drain the meat, spread evenly on top of the diced tomatoes. Sprinkle ½ the packet of taco seasoning over the mixture.

Carefully fold dough over filling; pinch edges or press with fork to seal securely.

Carefully fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg. Sprinkle taco seasoning all over the dough. Bake about 5-10 minutes or until golden brown.

Serve with black beans and fresh corn.

Mama's Chocolate Chip Cake

I love going "home" to visit my mama, and I feel especially lucky when I get one of her home cooked meals. I don't know what it is about moms, but somehow they always cook it better than we do! Anyway, despite the both of us trying to eat healthier, she made this scrumptious chocolate dessert. We couldn't walk away from it and had to give the rest away to my in-laws just to stop ourselves!

I hope you enjoy this as much as I did... and the bonus is that it's so super easy. I can't promise it'll be as good as my mama's, but I'm sure it'll come close ;)
-Allison Y.

Mama's Chocolate Chip Cake

Ingredients:
1 package yellow cake mix with pudding
1/2 cup sugar
1 package instant chocolate pudding (3 oz.)

3/4 cup water
3/4 cup oil
4 large eggs

1 carton sour cream (8 oz.)
1 cup chocolate chip morsels

vanilla ice cream (optional)

Directions:
Preheat oven at 350 degrees. Spray a 12 cup bundt pan with non-stick cooking spray. In a large bowl, mix with wire whisk: cake mix, sugar, and instant chocolate pudding. Add water, oil, and eggs. Stir. Next, stir in sour cream and chocolate chip morsels. Pour into the bundt pan and bake for one hour or until a tooth pick come out clean. Serve with vanilla ice cream.

Banana Muffins

I continually buy bananas and let them turn brown before I ever get a chance to eat them. Instead of throwing them away this morning, I used two medium-sized bananas to make these little muffins. Luckily, I had all the ingredients needed in my cupboard, which is a rarity! I can't wait to have one with my coffee tomorrow. Hey moms, this would be a good back to school breakfast treat next week! :)

Enjoy!
Allison Y.

Banana Coconut Muffins
Adapted from Gourmet Magazine

Ingredients:
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, mashed (about a cup)
1 stick butter, melted
1/2 cup sugar
1 teaspoon nutmeg
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

*This recipe calls for a muffin tin with 8 muffin cups. My tin holds 12 muffins, but I did not use them all. To prevent your muffin tin from warping, put a few tablespoons of water in each of the cups not in use.

Directions:
Preheat oven to 375. Grease the bottom and sides of your muffin (or cupcake) tin, or line muffin cups with paper liners.

Whisk together flour, baking soda, and salt in a bowl. Whisk together bananas, butter, sugar, nutmeg, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well. Then, fold in flour mixture until flour is just moistened.

Spoon batter into muffin cups and sprinkle with remaining coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a cooling rack until ready to serve.

*These are best served warm with a little with a smear of butter.