This blog is great! My 18 year old daughter lives in a different reality than the average person, and it’s driven my crazy since I started noticing this at around age 2 or 3. Even now, nothing is ever her fault. That whole action & consequence thing is lost on her.
Several years ago when I subscribed to http://www.annecollins.com/ for losing weight, I gathered ideas from other recipes, and came up with my Chicken Vegetable Bake. I don’t add any sides to it, because it’s filling enough all by itself. The liquids from the ingredients blend to create an aromatic, flavorful broth, so this dish is best served in bowls. My recipe makes two large portions, but if you were serving a crusty bread and a side (like creamy risotto) with it, you could feed three instead. This has more veggies than chicken in ratio, but you certainly won’t notice. YUM! If you split this recipe into two large portions, the calories are only 210, about 25g protein, and less than 2g fat. *I don’t have a photo of my dish, but here’s a photo by spazzle.net that has similar ingredients.
1 large boneless chicken breast, cut into bite-sized chunks
1 large onion, sliced into bite-sized chunks
2 large tomatoes, cut into bite-sized chunks
2 medium zucchini, cut into bite-sized chunks
2 tsp. minced garlic (I use jarred, and use more like 3 or 4 tsp.)
2 Tbs. freshly chopped rosemary (or 2 tsp. dried)
1/4 cup or so of Balsamic vinegar
2 bay leaves
Salt & Pepper to taste
*Use a baking dish that’s small enough so the ingredients crowded in, but not overflowing. Too big, and it may turn out drier. I use a large square casserole dish, maybe about 3 quarts in size.
Preheat oven to 350 degrees.
Combine all ingredients in baking dish, mix well. The Balsamic vinegar is not an exact measurement. Drizzle until you feel you’ve used enough, and don’t be afraid of it. Balsamic is great!
Bake covered for 45 minutes, stirring every 10 or 15 minutes or so to prevent sticking. Remove bay leaves, and serve.
(Post note: I first posted this on my work blog, but need to transfer my recipes to my personal blog. This recipe can also been seen at http://www.kitchenkraftinc.wordpress.com/, and possibly on my Blogspot blog at http://www.beth-gould-becoming-frugal.blogspot.com/, as I’m trying to see which blogging format I like best.)
I love me some casserole. I mean, really, what’s not to love? There’s usually little prep work involved. That’s a big selling point for me. I came across an old Campbell’s recipe hat I’ve added a couple ingredients to. This is a perfect dish to make with leftover holiday ham! *note: I’ll try to get a photo of this to post soon.
HAM & RICE CASSEROLE
3/4 c. long grain white rice
1/2 c. chopped onion (I finely chop it for my picky eater)
2 Tbs. vegetable or canola oil
2 c. cubed ham
1 can green beans, un-drained
1 (10 1/2 oz.) can Campbell’s Beef Broth
1 c. shredded Swiss cheese
1/4 tsp. black pepper
Preheat oven to 350 degrees F
Add rice, onion & black pepper to hot oil, and saute until rice is lightly browned and onion is soft; stir frequently.
Add ham, un-drained green beans and broth; heat to boiling. Pour into warmed 2-qt. casserole dish.
Cover and bake for 30 minutes. At the 30 minute mark, stir mixture, and sprinkle the shredded cheese on top. Continue baking uncovered another 20 minutes, or until rice is softened completely.
Makes 4 portions. Serve with a garden salad.