Sunday, July 20, 2008

Creole Dump Chicken

Made this one back when I was pregnant and froze it. Had it tonight and it was really yummy!

Creole Dump Chicken


* 1 tablespoon olive oil
* 1/4 cup onion, Chopped
* 1/4 cup bell pepper
* 1 garlic clove, minced
* 14 ounces diced tomatoes with basil and oregano (undrained)
* 2 teaspoons worcestershire sauce
* 2 teaspoons red wine vinegar
* 1/2 teaspoon dried basil
* 3/4 teaspoon cajun seasoning or creole seasoning
* 1 tablespoon brown sugar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon Tabasco sauce
* 1 1/2 lbs chicken pieces


1. For immediate cooking: Preheat oven to 350º.
2. Mix all ingredients but the chicken together.
3. Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.

4. For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
5. To cook from the freezer: Thaw in the refrigerator.
6. Preheat the oven to 350º.
7. Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

Turkey and Rice Skillet

Turkey and Rice Skillet


OK, so this is one from a list of cheap and fast I am working on. It sounded pretty bleh, so I was surprised how much I liked it!

* 1 lb ground turkey
* 1 (14 ounce) can chopped tomatoes
* 1 (14 ounce) can cut green beans, drained
* 1/2 cup long grain rice, uncooked
* 1 tablespoon dried onion flakes
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon worcestershire sauce
* 1/2 teaspoon ground mustard
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1/8 teaspoon hot pepper sauce


1. Cook ground beef and drain. Stir in remaining ingredients,
bring to a boil, reduce heat, cover and simmer for 40 minutes
or until rice is tender.

Coconut Chicken Curry - Crock Pot

Coconut Chicken Curry - Crock Pot


I was surprised this wasn't as good as I expected. I still liked it, but I couldn't taste the coconut milk much. I think I will use more next time, and more curry powder as well. And it was SO easy! Especially because I don't bother with the browning step!

* 1 tablespoon vegetable oil

* 6 boneless skinless chicken thighs

* 3 medium potato, peeled and chopped

* 1 medium onion, sliced

* 1 (14 ounce) can coconut milk

* 1/2 teaspoon salt

* 1/2 teaspoon black pepper

* 1 1/2 teaspoons curry powder (preferably mild for Orion)

* 1 cup chicken broth

* 1 (10 ounce) package frozen peas, thawed


1. Heat oil in a medium fry pan.

2. Add chicken breasts and brown on both sides.

3. Place potatoes and onion in crock pot.

4. Place chicken thighs on top.

5. Combine coconut milk, salt, pepper, curry powder and chicken broth in a bowl and stir thoroughly.

6. Add to crock pot.

7. Cover and cook on low 6 to 8 hours.

8. One half hour before serving, add peas on top of chicken mixture.

9. Just before serving, stir mixture thoroughly.

10. Serve over rice or Asian noodles, if desired.

Just-Like-Thanksgiving-Chicken (Dump)

I planned to make this and freeze it, but since I was late and we needed a good meal when Rose and Chris were here, and I had already bought the ingredients, we made it that night. It smelled soooo good cooking, and was really good to eat as well!

Just-Like-Thanksgiving-Chicken (Dump)


Note: the sweet potatoes need to be cut very small. Also, there seemed to be way too many veggies for the amount of chicken. Maybe they just intended smaller sweet potatoes, but they are usually pretty big.

* 4 frozen boneless skinless chicken breast

* 2 apple, peeled and sliced

* 2 sweet potato, peeled and sliced

* 1 onion, sliced thinly

* 1/4 cup maple syrup

* 1 tablespoon poultry seasoning

* 1/4 cup chopped pecan

* 1/4 cup dried cranberries or craisins

* 4 tablespoons Earth Balance



2. Place the chicken breasts (still frozen) on the bottom of the pan.

3. Layer the apples, sweet potatoes, and onion on top.

4. Sprinkle on the nuts and craisins.

5. Place one pat of Earth Balance on each breast.

6. Mix the maple syrup and poultry seasoning together and drizzle on top.


8. Put everything except the maple syrup, poultry seasoning, and EB into a ziplock bag.

9. Melt the butter and combine with poultry seasoning and maple syrup.

10. Put these in a little bowl and freeze separately (in the bag).

11. When ready to cook, dump bag out and then pour (thawed) syrup butter mix on top.

12. To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess I normally skip the thaw step and put it in the oven.

Meatloaf With Sun-Dried Tomatoes

This one was a hit with the whole family from awhile ago. I made it at the Winter Solstice and everybody liked it. Summer did a great job with it. I think it was better than when I made it! Orion totally scarfed it up!

Meatloaf With Sun-Dried Tomatoes


* 1 1/2 tablespoons olive oil

* 1 large onion, chopped

* 3 celery rib, chopped

* 1 1/2 lbs ground turkey

* 1 1/2 cups gluten free breadcrumb

* 2/3 cup chopped drained sun-dried tomato packed in oil

* 1/2 cup rice milk or other milk sub

* 2 egg

* 2 teaspoons dried rubbed sage

* 2 teaspoons dried oregano

* 2 teaspoons salt

* 2 teaspoons ground pepper

* ketchup


1. Preheat oven to 375 degrees F.

2. Grease a loaf pan, preferably glass.

3. Heat oil in skillet over medium heat.

4. Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.

5. Transfer to large bowl.

6. Add all remiaining ingredients except ketchup to vegetables in bowl.

7. Mix thoroughly.

8. Transfer to prepared pan and press mixture down well, smoothing the top.

9. Bake for 1 hour.

10. Spread ketchup on top and bake about 15 minutes longer.

11. Let sit for 5 minutes.

12. slice and serve.

Creamy Chickpea and Tahini Casserole

Summer brought a giant dish of this! She did put spinach in it, and it was quite good. It was also really good on top of lettuce as a salad.

Creamy Chickpea and Tahini Casserole

Note: I would like to try adding something green to this, maybe chopped spinach?


* 2 (15-22 1/2 ounce) cans chickpeas, drained and rinsed

* 3-4 cups cooked brown rice

* 1 (28 ounce) can diced tomato, undrained

* 1 medium white onion, chopped

* 1 teaspoon garlic powder (or equiv. fresh garlic)

* 1 teaspoon dried oregano (or equiv. fresh)

* 1 teaspoon dried basil (or equiv fresh)

* 1-2 teaspoon dried parsley (or equiv. fresh)

* 3 tablespoons tahini

* 3 tablespoons water

* 1 tablespoon toasted sesame seeds (optional)


1. Preheat oven to 375 degrees F.

2. Mix tahini and water until well mixed (it should get kind of"fluffy").

3. Set aside.

4. Spray 9x13 pan with olive oil.

5. Dump all ingredients into pan.

6. Add salt and pepper to taste.

7. Mix well.

8. Add tahini mixture, stir until well combined.

9. Bake at 375 for approximately 40 minutues, until top begins to brown.

10. Sprinkle with sesame seeds, and bake 5 minutes more.

Chicken With Bacon and Wine

It has been ages since I posted any recipes, so I am going to do a giant catch up. I researched a bunch or recipes that friends could bring post pregnancy and figured I would share the ones we got and I liked. Here is the first...

Chicken With Bacon and Wine

  • 4 to 5 chicken breasts & thighs
  • 8 bacon slices, diced
  • 1 1/2 cups sliced green onions
  • 8 small white onions peeled
  • 8 ounces small whole mushrooms
  • 3 cloves garlic, crushed and minced
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried thyme leaves
  • 1 cup chicken broth
  • 1 cup dry red wine
  • chopped parsley, for garnish
  • 1 to 2 tablespoons each, water and corn starch, optional


In large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and drain on paper towels. Add chicken pieces to skillet and brown well on all sides. Remove browned chicken and set aside.

Put onions, mushrooms and garlic in crockpot. Add browned chicken pieces, bacon, green onions, salt, pepper, thyme, and chicken broth. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Add the wine about 1 hour before done. Remove chicken pieces to serving platter. If desired, thicken juices with a combination of 1 to 2 tablespoons each corn starch and cold water. Arrange vegetables around chicken and pour juices over all. Garnish with chopped parsley.