Author: cherrybellemeals

Wife and Mother who loves to cook and travel to new places to try new food.

Chicken Divan

Posted in Weekend/Special occasion meals.Leave a comment

Serves 6-8

Prep Time 30 Mins                                                  Cook Time 45 Mins

Ingredients

  • 4-5 Chicken Breasts
  • 2 Bunches broccoli cut into florets
  • 2 Cans cream of chicken soup ( I use the cambels heathy request)
  • 2 Cups sharp cheddar cheese
  • 1/2 Cup mayo
  • 2 Tbsp. Nature Seasonings
  • 1 stick butter
  • 1 cup bread crumbs

Directions

  1. Boil water in large stock pot, once boiling add chicken cook for 10-15 mins until cooked through.
  2. While chicken is boiling combine soup mix, mayo & seasonings and simmer on low.
  3. Remove chicken and let cool
  4. While chicken is cooling steam broccoli for 5 mins until just slightly tender
  5. Shred Chicken into bit size pieces
  6. Spray casserole dish with cooking spray.
  7. Layer Chicken, Broccoli, Soup mix, & cheese in 2 layers.
  8. Melt butter and combine with bread crumbs sprinkle on top of casserole.
  9. Bake at 400 for 40-45 mins until brown and bubbly.
  10. Let sit for 5 mins before serving.

Mexican Lasagna

Posted in Weeknight CookingLeave a comment

Serves 6

Prep Time: 20 Mins                                         Cook Time 40 Mins

Ingredients

  • 1 Lb. Extra lean ground turkey
  • Non-Stick spray
  • 1 onion chopped
  • 1/2 Cup each green & red salsa
  • 2 Tbsp. taco seasonings
  • 1 Can black beans (low sodium)
  • 1 Can corn (no salt added)
  • 1 Can fire roasted diced tomatoes
  • 8 Corn tortillas
  • 1 Cup low fat sharp cheddar or Mexican blend cheese
  • Taco toppings optional ( avocado, olives, sour cream, cilantro, etc.)

Directions

  1. Spray skillet with non-stick spray and heat on high
  2. Add onion and cook for 3-5 mins until tender
  3. Add turkey meat top with taco seasoning and brown 8-10 mins
  4. Add salsa and simmer for 2-3 mins
  5. Add tomatoes beans and corn and warm trough
  6. Place 1/2 of the tortillas on bottom of a casserole dish that’s been sprayed with pam (you may need to cut the tortillas to fit the dish)
  7. Pour 1/2 of meat mixture on top of tortillas and top with half the cheese
  8. Top with remaining tortillas and meat mixture ( don’t add cheese yet)
  9. Cover and cook at 400 for 30 mins
  10. Uncover and add remaining cheese cook for another 10 mins or until cheese is melted.
  11. Top with any taco toppings if desired

 

Chicken & Asparagus Pasta

Posted in Weeknight CookingLeave a comment

Serves 5 ( We enjoy it for dinner and have leftovers for lunch the next day)

Prep Time:10 mins                                                    Cook Time 25 mins

Ingredients

  • 4 Chicken breast cut into bite size pieces
  • 2 Tbsp. olive oil
  • 1 Bunch asparagus
  • 1-2 cloves garlic
  • Whole wheat penne pasta 3/4 box
  • 1 1/2-2 cups chicken broth
  • 1 Tbsp. corn starch
  • 3/4 Cup Italian 3 cheese blend.
  • Salt & Pepper to taste

Directions

  1. Boil pot of water for pasta according to directions.
  2. Coat skillet with olive oil heat on high when hot add chicken brown for 7-10 mins.
  3. Once brown add chicken broth and bring to a boil.
  4. Add corn starch and whisk until smooth.
  5. Reduce heat to med/low and simmer for 10 mins.
  6. Add asparagus and cook for 5 more mins.
  7. Drain pasta and add back to hot pan.
  8. Top pasta with chicken & asparagus sauce
  9. Add cheese & stir to combine.
  10. Serve & Enjoy

 

 

 

Shrimp & Grits

Posted in Weekend/Special occasion meals., Weeknight CookingLeave a comment
 Serves 3
Prep Time 15mins                                             Cook Time 25mins
Ingredients
  •  4 packages instant white grits
  • 2 Tbsp. unsalted butter
  • 2 ounces white cheddar cheese, shredded
  • 4 thick slices bacon
  • 1 cup chopped white or yellow onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 to 1 1/2 pounds shrimp, peeled and deveined
  • 1 cup chicken stock
  • 3 green onions, chopped (white and light green parts only)
  • 2 Tbsp. chopped parsley
  • Juice of a lemon, about 1-2 Tbsp.

Directions

  1. Fry the bacon in a large sauté pan on medium heat until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.
  2. When the bacon fat is hot, sauté the onion and green pepper over medium-high heat until soft, about 4 minutes.
  3. Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute.
  4.   Add the chicken stock and let this boil down for 5 minutes.
  5. Microwave Grits according to package once done  add cheese and butter to grits. The dish might not need any more salt, but add some if you’d like.
  7. To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Spoon some shrimp over the grits and Serve at once. Top with hot sauce if desired.