Chicken & Spinach Pasta Bake - Saving Money Living Life

Chicken Lettuce wraps like P.F. Changs Lettuce wraps are delicious and a unique appetizer that many people enjoy. This is a re-creation of this appetizer from P.F. Chang’s. The P.F. Chang’s version contains mushrooms and sits on a bed of fried mung bean noodles, but if you don’t have all of those ingredients at home, you can try this one. image by Jaime Duplass/Shutterstock Don’t miss out on this recipe recreation from a fellow viewer. P. Author: rgboomer via CopyKat Recipes Recipe Type: Appetizer Recipes, Chicken Recipes, CopyKat Recipes Prep time: 20 minutes Cook time: 20 minutes Serves: 4 Make lettuce wraps that taste just like the famous ones from P.F. Ingredients Instructions Combine the chicken, basil, soy sauce, lime juice, garlic, chile, and garlic-chili sauce in a bowl and stir to blend well. Thanks to rgboomer for sharing this recipe. Print Recipe

Homeroom's Classic Macaroni and Cheese Recipe {*style:<i> Adapted from Erin Wade and Allison Arevalo </i>*} Difficulty: Medium | Total Time: | Makes: 6 servings This recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Panko is coarse Japanese-style breadcrumbs. Watch Erin and Allison make this macaroni and cheese recipe in this episode of You’re Doing It All Wrong: Macaroni and Cheese. For the béchamel: 4 cups (1 quart) whole milk 8 tablespoons unsalted butter (1 stick) 1/2 cup all-purpose flour 2 tablespoons kosher salt To assemble: 1 pound dried elbow macaroni 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups) 3 ounces grated Pecorino Romano cheese (about 1 cup) 2/3 cup panko (optional) Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Bring a large pot of heavily salted water to a boil over high heat.

Country Club Chicken It wasn’t until a friend of mine casually asked me what I had put into the chicken casserole that made it so creamy without making it greasy, that it dawned on me this is more an American than a European way of cooking. Using a concentrated soup as the basis of your casserole—turning it into a sauce like that—isn’t really common in Dutch cooking. Actually, it’s really uncommon. I love it, though. It’s tasty, easy and fast and you always get the same result. This is a very old recipe that a lot of you probably still know from old church or community cookbooks. For those of you who don’t… you need to make this one, stat. Ingredients: 1 pound spaghetti 4 chicken breasts 1 large onion 7 oz mushrooms 1 can concentrated cream of mushroom soup (1 Unox or 2 Campbell’s) 4 or 5 slices bacon 1/4 cup dry white wine 2/3 cup sharp cheddar 1 apple butter or oil salt & pepper Directions: Mince the onion. Peel and mince the apple (or wash it well). Cook the bacon and don’t clean out the pan. Add the soup.

Food Family Finds » Recipe | Easy and Creamy White Chicken Enchiladas Let me preface this recipe with this …. I’ve never experienced Mexican food outside of Taco Bell. That’s a sad fact right there. What I can tell you is this …. these are freaking delicious. Below you’ll find all the steps I took to make this dish, minus the sauce which you can make from the recipe at the bottom. Easy and Creamy White Chicken Enchiladas Author: Cat Davis Type: Main Dish Serves: 6-8 Ingredients 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 - 10oz can cream of chicken soup 1 cup sour cream 1 - 4oz can chopped green chiles ¼ teaspoon ground black pepper ¼ teaspoon sea salt Instructions Preheat oven to 350 degrees F.

Chicken Mac and Cheese Recipe Chicken Mac and Cheese. What is it about it that with just one bite, it immediately feels like you are getting a great big hug from your Grandmother? Or like your snuggling up with the coziest of blankets on the coolest of evenings. Sick member of the family? New baby? New neighbor? Chicken Mac and Cheese just works, y’all. The wonderful thing about this recipe, in addition to its pure comfort, is it easily makes enough for two 9×13 casserole dishes. Since it’s already fully cooked, you just have to remove it from the freezer the night before and allow to thaw in the refrigerator. You can also shorten the total initial cooking time of this Chicken Mac and Cheese recipe by using store-bought rotisserie chicken for a quicker-cook meal. Here’s the recipe for my Chicken Mac and Cheese you can save to your recipe box, print, or bookmark. Chicken Mac and Cheese Recipe Chicken Mac and Cheese is a delicious, comforting meal perfect for serving large crowds or sharing. Serves: 16 Ingredients

Chicken Roll Ups I have a great, easy and delicious new recipe to share with you! One of my favorite things to do in my limited free time is to search food blogs and food websites. I kept seeing recipes similar to the one I'm going to share but I didn't like half of the ingredients, and the ones I did like, Chris didn't. So here's my version of Chicken Roll Ups! First, I boiled 2 chicken breasts. Meanwhile, I let a block of cream cheese thaw out. I mixed the cream cheese with 1 1/2 cups of cheddar and 1 cup of Monterey jack and some salt and pepper. Once the chicken was cooked, Chris shredded it for me with his hands of steel, and we mixed it into the cheese mixture. Then I put the mixture on big, buttery, flakey crescent rolls. And rolled them up. Finally, bake them at 350 for 20-25 minutes! Combine chicken, cheeses, salt and pepper. Be sure to check out my other great chicken recipes too! Cheesy Chicken Spaghetti

Asian Grilled Chicken I love spring! It's so nice to get outside and use my grill. Here is a tasty Asian inspired recipe for grilled chicken recipe I love to make when the weather warms. Letting it marinade overnight gives you the best results. Asian Grilled Chicken RecipeGina's Weight Watcher RecipesServings: 3 • Size: 2 cutlets • Old Points: 6 pts • Points+: 6 ptsCalories: 295.9 • Fat: 6.1 • Carbs: 11.4 • Fiber: 1.3 • Protein: 39.9 Ingredients: 6 thin boneless skinless chicken cutlets (3 oz each) For the Marinade:2 tbsp lemon juice2 tbsp toasted sesame seeds2 cloves garlic, minced2 tsp fresh ginger, peeled and minced2 green onions, minced1/4 cup low sodium soy sauce (for gluten free, use tamari)1/4 cup teriyaki sauce1 tsp honey2 tsp sesame oil Directions: Combine all marinade ingredients in a small bowl. Preheat grill to high.

CooKen-Casseroles | Recipes Presented by Ken Christopherson Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch Wednesday, November 16, 2011 Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch First off, thank you all for your iPhone app suggestions! So, do you remember that photo I tweeted last night (If you couldn’t tell, I’m totally loving the Instragram App)? Hubs and I are sort of obsessed with Kettle Brand potato chips. Well, I recently had a hankering for some Salt and Vinegar Kettle Chips and walked over (yes, I basically live next door) to Publix only to find that they were <GASP> out of them! Well, I have to say, I am now glad they were out because it forced me to broaden my flavor horizon. Anyhow, if you like a little kick (which you KNOW hubs and I do), these are your new chip flavor… You’re welcome. So what does all of this have to do with dinner last night? Excellent decision, my friends. Now, what does one pair Jalapeno Kettle Chip Crusted Chicken with??? This dish is not for the faint of heart. Enjoy!

Quick Chicken Salad This summer we spent a week on vacation with my parents. While there, I helped my mom whip up some chicken salad for lunch. We used canned chicken because it was quick and convenient. A vacation is suppose to be a vacation, we didn’t want to spend too much time in the kitchen. Now, you can always cook chicken and use it in this recipe but like I said, we made it with canned chicken to make life easy. Also check out my giveaway page today to see how you can enter to win an iPad2. Quick Chicken Salad 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)3/4 cup light mayonnaise1 cup red grapes, halved1 green onion, diced1 stalk celery, diced1/2 cup diced applesalt and pepper to tastepecans or cashews, optionalIn a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.

Revolutionary Mac & Cheese I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. I also made it a bit lighter by using skim milk, reduced fat cheese, and whole wheat pasta. Feel free to go that route or use full fat ingredients for a super indulgent and decadent meal or side dish. Revolutionary Mac & CheeseSource: Cate’s World Kitchen adapted from White on Rice Ingredients: 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional) Directions: