Posted on 03 December 2011 by noelskitchen
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
- 1 (small) bunch broccoli
- 1 (large) carrot
- 1 (large) red pepper
- 2 boneless, skinless chicken breasts
- 2 packages chicken flavored Top Ramen noodles
- 1 3/4 cups water
- Wash and cut broccoli, carrot, red bell pepper and chicken into bite-sized pieces.
- In a large fry pan, heat a small amount of vegetable oil.
- At medium heat, cook vegetables and chicken, until chicken is no longer pink. Push chicken and vegetables to the side and place noodles on bottom of the pan.
- Add water, cover and cook about 2 minutes. Remove lid, stir and cook 2 minutes longer, until water is absorbed.
White Chicken Chili
Posted on 03 December 2011 by noelskitchen
Prep Time: 20 minutes
Cook Time: 10 minutes
4 cups cooked chicken, cubed (about 3 boneless, skineless chicken breast halves)
2 Tablespoons butter
2 stalks celery, diced
2 carrorts, diced
1 (12 ounce) can chicken broth
2 (14 ounce) cans great northern beans (can substitute with 2 cups soaked, drained and cooked beans)
1 (14 ounce) can diced tomatoes
2 Tablespoons chili powder
salt and pepper to taste
In a medium skillet, saute cubed chicken in butter. Add celery, carrots, onion and chicken broth; cook until tender. Drain beans and add to chicken mixture. Add tomatoes, chili powder and seasoning. Simmer 10 minutes.
Serve with Cornbread.
Posted on 23 August 2011 by noelskitchen
We eat lots of chicken, mostly because it’s inexpensive and you can create lots of wonderful dishes. Today’s recipe is a simple crockpot chicken. It’s perfect for those busy weeknights and a great budget meal idea. Chicken thighs are always a great bargain at the grocery store. I had purchased a package and split the chicken breast up, with 5 pieces in each ziploc freezer bag. This continues in my prep for freezer cooking. I tossed in 1/2 bottle of Zesty Italian dressing and froze.
Serves: 4 to 6
- 4-6 Chicken Thighs
- 1/2 bottle Zesty Italian Dressing
- Defrost chicken thighs in the fridge the night before.
- In the morning, pour chicken thighs with dressing into the crockpot.
- Set crockpot to low and cook for 6-8 hours.
They will be tender, juicy, and yummy. Serve with rice, green salad and rolls.
Posted on 17 August 2011 by noelskitchen
This is a great make ahead frugal meal that can be added to your freezer cooking plan for back to school.
Plus, you can make a quick weeknight meal with the leftovers simply by placing the leftovers on slices of whole wheat toast. Sprinkle with some grated Parmesan cheese and you’ll have fabulous open face sandwiches.
[private_Premium Family Meals]Shopping List:
- 3 Chicken breasts, cooked and cubed
- 1 8-ounce package Egg Noodles or Angel Hair pasta
- 1 (1.3 ounce envelope) Alfredo sauce mix to make 1 1/2 cups sauce (you can also make your own)
- 1 10-ounce package frozen peas or green beans
- 1 Tablespoon chopped fresh chives
- 2 Tablespoons chopped fresh parsley
- 1/4 cup bread crumbs
- 1 Tablespoon butter
- Salt and pepper to taste
Prep Time: 15 minutes
Cooking Time: 15 minutes
Perfect Partner: Rolls
- Preheat your oven to 375 degrees. Grease a medium baking dish lightly with cooking spray. Cook egg noodles or angel hair pasta according to package instructions; drain. Place in prepared baking dish.
- Cook peas or green beans with some boiling water in a small saucepan over high heat, about 3 minutes; drain well. Prepare Alfredo sauce according to package instructions.
- Add peas or green beans and chicken to sauce; stir to mix well.
- Spoon chicken mixture over noodles. Sprinkle with bread crumbs. Melt butter and drizzle over the top.
- Bake casserole until heated through, about 15 minutes. Sprinkle with chives and parsley.
[/private_Premium Family Meals]
Posted on 05 August 2011 by noelskitchen
This has been a successful week keeping up with our weekly meal plan . We’ve stuck to it every night and I’ve had dinner on the table in 30 minutes or less. Of course, prepping our meals by putting together a few ingredients ahead of time helps too. Putting together a meal plan does need a little bit of creativity, especially if your family is tired of the same old meals. This enchilada recipe was inspired by my Crockpot Enchiladas recipe. It was such a huge hit with the family, I wanted to add it to my freezer meals. I changed a couple of ingredients and made my own enchilada sauce with a little help from Emeril and these enchiladas are the happy result of thinking creatively in the kitchen.
**I changed the enchilada sauce recipe a bit after I read the reviews, which I will post my version of the recipe in another post.
Normally, I make my enchiladas with shredded chicken or beef. But, I decided to try something different for this week. I pre-cooked the chicken by grilling it a couple days before and refrigerated. On hand in the pantry, I had cheese, canned black beans, ingredients for making an easy enchilada sauce , green chiles and frozen corn.
I also had flour tortillas on hand in the freezer. Enchiladas are a meal that comes together quickly and I found they freeze rather well without falling apart, so I plan on adding a few pans to my freezer.
If you’re looking for meals to stock your freezer, you’ll find these Grilled Chicken, Black Bean and Corn Enchiladas a pefect fit!