Chicken Stuffing Bake

This is another recipe that I have adapted from a Taste of Home recipe.

Ingredients:

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
1/2 cup reduced sodium chicken broth
1 box chicken flavored stuffing mix
1 stick of butter, melted

Place the chicken breasts in a 13x9 baking dish.  Top each chicken breast with a slice of Swiss cheese.

Combine soup and chicken broth and pour over chicken.

Combine stuffing mix and melted butter, spoon over top of chicken.

Bake at 350F for 60 minutes.

Lasagna Hoagies

The original recipe for this came out of one of the small Taste of Home recipe books (Original title was Lasagna in a Bun).  I changed a couple of things, and next time I make them, I will change it up some more.  Here is the recipe with the changes I have made to make the hoagies.

Ingredients

1 lb ground beef
1 can (14 ½ oz) diced tomatoes, blended in food processor
1 can (8 oz) tomato sauce, no salt added
1 envelope onion soup mix
¼ tsp dried basil
¼ tsp dried oregano
6 Hoagie buns
¾ cup 4% cottage cheese
1 egg, beaten
1 cup (4 oz) part skim mozzarella cheese, divided

• In a large skillet, brown ground beef until no longer pink.  Add tomatoes, tomato sauce, soup mix, basil and oregano.  Cook 10 minutes or until slightly thickened.
• Cut hoagie rolls in half, making the bottom half thicker than the top.  Scoop out the bread from both halves of the roll making wells on each half.
• In a bowl, combine cottage cheese, egg and ¼ cup mozzarella cheese.  Spoon into bottom halves of rolls.  Top with the meat mixture and sprinkle each with the remaining mozzarella cheese.
• Wrap each hoagie with aluminum foil, place on sheet pan, and bake at 400°F for 20 minutes.

Menu Plan Monday 6/10/13

So, the gluten eating I mentioned in my last post, yeah, that didn't go so well.  Denial and all that, so we are back to gluten-free after almost a year of eating gluten.  I have been gluten-free again for four days, and I am hoping to start feeling better very soon.

Monday-
Buffalo Rubbed Delmonico Steaks on the grill with baked potatoes

Tuesday -
Nachos

Wednesday-
Oven baked fish with rice and broccoli

Thursday-
Chicken and Veg Pot Pie

Friday -
Pizza

Saturday-
Grilled Pork Chops with Grilled vegetables

Sunday -
Cheeseburgers with Potato Salad

Menu Plan Monday 4/15/13

My first Menu Plan post in a year!  I've been menu planning (though not regularly), just not blogging.  I've also gone back to eating Gluten.  It seems that my old doctor might have misdiagnosed me, and after starting a new medication, I am no longer having any stomach problems.  Food issues still abound, but that's another story!  Looking back at my last menu post, I still have not met with the dietician/nutritionist/eating disorder specialist.  Waiting lists are awful.  I finally have an appointment this Friday.  I am not sure how they can help me, but I am willing to try!!

Anyway, here is our menu this week....

Sunday April 14th

• Breakfast - Bagel Thin with Whipped Cream Cheese
• Lunch - Burger King before Theater (off to see The Croods!)
• Dinner - Cola Roast (Crockpot) (Recipes Courtesy of eMeals), Mashed Potatoes, Asparagus, Crescent Rolls

Monday April 15

• Breakfast -Raisin Bran, Grape Juice
• Lunch - Healthy Choice Frozen Meal, Tossed Salad
• Dinner - Oriental Chicken Strips (Recipes Courtesy of eMeals), Rice, Tossed Salad

Tuesday April 16

• Breakfast -Toast with Peanut Butter, Banana, Grape Juice
• Lunch - Healthy Choice Frozen Meal, Tossed Salad
• Dinner - Taco Night, Corn

Wednesday April 17

• Breakfast -Bagel Thin with Whipped Cream Cheese, Grape Juice
• Lunch - Healthy Choice Frozen Meal, Tossed Salad
• Dinner - Beef Burgundy (Recipes Courtesy of eMeals), Egg Noodles, Broccoli

Thursday April 18

• Breakfast -Raisin Bran, Grape Juice
• Lunch - Healthy Choice Frozen Meal, Tossed Salad
• Dinner - Chicken Parmesan (Recipes Courtesy of eMeals), Pasta, Tossed Salad, Garlic Bread

Friday April 19

• Breakfast - Oatmeal, Grape Juice
• Lunch - Healthy Choice Frozen Meal, Tossed Salad
• Dinner - Sloppy Joe Squares (Recipes Courtesy of eMeals), French Fries, Tossed Salad

Saturday April 20

• Breakfast -Pancakes, Sausage
• Lunch - Out of Town
• Dinner - Out of Town

Sunday April 21

• Breakfast -Cereal, Banana/Orange, Juice
• Lunch - Tomato Soup, Grilled Cheese Sandwich
• Dinner - Creamy Italian Chicken (Crockpot)(Recipes Courtesy of eMeals), Rice, Lima Beans

Quick & Easy Cream of Tomato Soup

One of my family's favorite soups is Tomato Soup.  Finding a gluten free condensed or canned soup has been next to impossible.  So, I decided to make my own.  I searched around the internet and found a few recipes that were ok, some that were not so good.  I wanted to make this an easy soup, just like if it were Campbell's Tomato Soup.  I think after a lot of failed experiments, I finally have one that works perfectly.  And what's even better, dipping in our favorite grilled cheese sandwiches.

Quick & Easy Cream of Tomato Soup

Ingredients:

1 (6 oz) can tomato paste
2 (8 oz) cans tomato sauce
1 cup water
1 3/4 cup heavy cream
1/4 cup milk
2 Tbsp sugar
1/4 tsp garlic salt

Directions:

In a large saucepot, combine the tomato paste and tomato sauce.

In a large measuring cup (I use a 4 cup measuring cup) combine the water, heavy cream, milk and sugar.  Stir until sugar is dissolved.

Add garlic salt to tomato mixture.  Slowly stir in milk mixture until well combined.  Heat over low heat until heated through.  Do not over cook.

Split Pea Soup

Split Pea Soup
Courtesy of my Mom

Ingredients:
8 cups water
1 lb dried split peas
2 lb smoked ham cut into 1/2 inch pieces
1 medium onion, chopped (1/2 cup)
1 tsp salt
1/4 tsp pepper
2 medium carrots, cut into 1/2 inch pieces (1 cup)
2 medium celery stalks, cut into 1/2 inch pieces (1 cup)

Directions:

In large Dutch oven, heat water and peas to boiling; boil 2 minutes.  Remove from heat; cover and let stand for 1 hour.

Stir in ham, onions, salt and pepper.  Heat until boiling; reduce heat.  Cover and simmer until peas are tender, about 1 hour.  Skim fat if necessary.

Stir in carrots and celery.  Heat to boiling, reduce heat.  Cover and simmer until vegetables are tender, about 45 minutes.

Taco Soup

This soup is amazing!  The ingredient list had me wondering, but the editor's note under the recipe in the book stated that this was the most popular recipe in the entire Best of the Best collection.  After tasting it, I can see why!

Taco Soup
Adapted from Best of the Best - The Recipe Hall of Fame Cookbook

Ingredients:

1 lb ground beef
1 small onion, chopped
1 envelope (1/4 cup) Old El Paso Taco seasoning
1 (16oz) can pinto beans, undrained
1 (16oz) can kidney beans, undrained
1 (16oz) can golden hominy, undrained
1 (14.75oz) can cream-style corn
1 (14oz) can diced tomatoes, undrained
1 (10oz) can diced tomatoes with green chilies, undrained
1 Envelope (3 Tbsp) dry Hidden Valley Ranch Mix
Sour cream, optional
Shredded Cheddar or Monterey Jack cheese, optional
Tortilla chips, optional

Directions:

In Dutch oven, brown ground beef and onion, drain.  Add taco seasoning and mix well. 

Add, without draining, all the cans of beans, hominy, corn and tomatoes.

Stir in ranch dressing mix.  Simmer over low heat until heated through and bubbly.

Serve topped with shredded cheese and sour cream.

*The original recipe says to serve the soup over tortilla chips.  We really didn't care for doing that, so we left it out the second time we ate it.  It's much better to have the chips on the side for dipping.