Creamy Chicken and Rice Casserole

http://heavenlyhomemakers.com/creamy-chicken-and-rice-casserole-with-no-cream-soups

Casserole without pre-made soup.  Tasty--lots of possibilities for variations.

Creamy Chicken and Rice Casserole

4 cups chicken broth (I avoid canned broth or bouillon because they are also loaded with MSG.  Here’s my easy homemade chicken broth recipe, which includes frighteningly ugly pictures of a chicken carcass.  Again, try not to scream.)
4 carrots, peeled and sliced
1 medium onion, diced
2 cups brown rice2-3 cups cooked chicken, cut into bite sized pieces
1/2 teaspoon (or more) garlic powder
Sea salt, to taste
1 1/2 cups cream (heavy whipping cream, or fresh cream which has risen to the top of whole, raw milk)

In a large pot, bring chicken broth, carrots and onion to a boil at high heat.  Add rice, stir, and place the lid on the pot.  Reduce heat to low and cook the rice and vegetables in the broth for 45 minutes.  (To avoid sticky rice, don’t stir the rice while it’s trying to cook – just walk away and ignore it for the entire 45 minutes.  You can do it.)

When the rice is done, stir in cooked chicken, garlic powder and cream.  Shake in liberal amounts of sea salt for best flavor.  (I use Redmonds Real Sea Salt, which is unbleached and full of natural minerals.)  Cook ingredients for about five more minutes to heat the chicken and cream.  Serve directly from pot, or pour into a 9×13 inch baking dish.  This meal can be prepared ahead of time, refrigerated and reheated in the oven at serving time.  Cover and heat in a 350° oven for 20-30 minutes or until hot through and through.  Serves eight.

(You can also freeze this meal.  To reheat, simply put the frozen, covered casserole into the oven, turn the oven onto 350° and cook for about 1 1/2 hours or until it is heated thoroughly.)

Spinach Penne Salad

from Taste of Home, Jun/Jul 2012

Easy and tasty, also. 



INGREDIENTS

Salad
1 pkg (16 oz) whole wheat pasta
1 pkg (6 oz) baby spinach
3 medium chopped tomatoes
3/4 crumbled feta cheese
1/2 cup sliced Greek olives (I didn't have any, so I added avacado instead. Yum)
4 green onions, thinly sliced

Vinaigrette

1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 T Dijon mustard
2 garlic cloves, minced
1 t dried oregano
1/4 t salt
1/4 t pepper

1.  Cook pasta.  Drain and rinse. Drain again.

2.  In a small bowl, whisk vinaigrette ingredients.  In a large bowl, combine pasta, spinach, tomatoes, feta, onions and olives.  Add vinaigrette; toss to coat.  Serve immediately. 

Parmesan/Greek Yogurt Baked Chicken

 via feedingmytemple.com

 Easy peasy.  Tasty.

 INGREDIENTS:

• 4  boneless skinless chicken breasts
• 1 5 ounce container 0% plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

 DIRECTIONS: 

1. Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray.
2. Combine yogurt, Parmesan cheese, and seasonings.
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

Spinach Lasagna Bechamel

via the Moosewood Cafe

Béchamel Sauce 6 cups milk
1 cup butter
1 cup unbleached white flour
salt and black pepper to taste
⅛ teaspoon nutmeg, preferably freshly grated (optional)

¼ cup vegetable oil or butter
2 garlic cloves, minced or pressed
2 cups chopped onions
2 pounds spinach, rinsed, stemmed, and chopped
¼ cup chopped fresh parsley
1 pound ricotta cheese
2 eggs
2 cups freshly grated Parmesan cheese (5 ounces)
2 cups grated mozzarella cheese (8 ounces)
1 package lasagna noodles

To prepare for Béchamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do no let it brown. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot milk and continue whisking until the sauce thickens.

Sauté the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and ½ cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.

Mix together the remaining parsley, the ricotta cheese, eggs, and ⅔ cup of Parmesan cheese.

At this point either cook the lasagna noodles al dente, or do as we do, and don't cook them at all. This method has worked for us time and time again. Just layer the raw noodles in the pan as you would if they were cooked. Go on, simplify your life!

Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1½ to 2 cups of Béchamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 ½ to 2 cups of sauce, a third or the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1½ to 2 cups of sauce, the remaining noodles, the rest of the sauce. Sprinkle 1½ cups Parmesan on the top.

Bake covered at 350º for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving.

Serve with a simple salad or a side dish of steamed or marinated vegetables.

Creamy Lemon Oat Bars

via Group Recipes


I liked these.  Treats without feeling like you ate four pounds of sugar.  Which is ironic, because these babies have plenty of sugar.  Somehow oatmeal makes everything seem healthier.

INGREDIENTS:

• 1 can (14 oz.) sweetened condensed milk
• 3 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

DIRECTIONS:

Heat oven to 375F degrees.
Coat 8x8 inch pan with non-stick cooking spray.
Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Sweetened Condensed Milk Substitute

via cooks.com

This recipe saved my movie night treats yesterday. :)

1 c. instant non fat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. melted butter

Combine all ingredients in blender and blend until smooth. Store in refrigerator. Equal to 1 (14 oz.) can Eagle Brand milk.

Buttermilk Substitute

via About.com

This recipe saved my biscuits on Sunday. :)

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.