Super Easy, But Insanely Delicious 5-Ingredient Chicken Recipes

As busy as we get each day, we still want to prepare a decent and hearty meal for our family. While not all of us have the luxury of time to cook extravagant dinners, we can opt to cook simpler, time-saving recipes that are just as good. If you’re pressed for time, try these easy yet delicious 5-ingredient chicken recipes for dinner!

Easy Broccoli and Chicken Casserole

What you need:

1 can condensed broccoli cheese soup
1 package chicken stuffing mix
2 cups cubed cooked chicken
1 cup broccoli florets
1 cup shredded cheddar cheese
Mix together broccoli cheese soup (don’t dilute!), cooked chicken and broccoli florets in a large bowl. Transfer mixture to an 11×7-inch baking dish. Prepare the chicken stuffing mix according to the instructions in the package then add it to the baking dish. Top with cheddar cheese. Cover and bake in a pre-heated oven (350F) for 20 minutes. When ready, remove cover and continue baking for another 15 minutes. Allow to cool for several minutes before serving. Continue reading “Super Easy, But Insanely Delicious 5-Ingredient Chicken Recipes”

How to Bake Healthy Potato Chips

It is impossible to stop with eating just one. Potato chips are a very popular snack all over the world and I don’t think there will hardly be anybody who does not love eating them. With so many flavors, shapes and sizes, there’s a chip for everyone’s appetite.

The History

In 1853 in a diner in New York, it is said that a customer ordered fried potatoes with his meal but then sent the meal back, complaining that the fried potatoes were not crispy enough. The chef at the restaurant Mr. George Crum was furious with the complaint, so he sliced the potatoes paper thin, salted them heavily and then refried them. The chips were served as a menu item from that day on, and with their massive popularity, other restaurant owners were adding sliced potato chips on their menus.

However it was William Tappendon from Ohio who took the potato chip out of the restaurants and into the grocery stores. He turned his barn into the world’s first chip factory, selling potato chips to the local groceries. In the 1920s, saw the birth of three companies that played a major role in the potato chip industry as we know it today. The three companies were “Lay’s Brand Potato Chips” founded by Herman Lay, “Utz Quality Foods” founded by Bill and Sallie Utz, and “Wise Delicatessen Company” founded by Earl Wise, Sr. Continue reading “How to Bake Healthy Potato Chips”

Holiday Chicken Salad Recipe

This delicious and healthy holiday chicken salad is just perfect for a holiday brunch. It is easy to make and takes just 15 minutes to serve at your table. It also works well as a simple and tasty appetizer before a sumptuous meal. This is a hearty recipe that will certainly loved by everybody. With these ingredients below it is enough for around 12 servings. With this salad, everyday is a holiday.

Ingredients

Four cups chicken (cubed, cooked) meat

Mayonnaise – 1 cup

Paprika – 1 teaspoon

Dried cranberries – 1 1/2 cups

Chopped celery – 1 cup

2 chopped green onions

Minced green bell pepper – 1/2 cup

Chopped pecans – 1 cup

1 teaspoon seasoning salt

A pinch of ground black pepper for seasoning

Directions Continue reading “Holiday Chicken Salad Recipe”

Japanese Salad Recipe Has Taste Buds Craving More

Do you have a special recipe that your family and friends always ask you to make for those special family gatherings? Well, one of the dishes I get asked to bring for our special family occasions is my Japanese Salad recipe. I would love to share my recipe with you.

Try this delicious Japanese Salad recipe! This tasty recipe will compliment many main entrée dishes. You will not only love the taste of this salad recipe, but it is also very nutritious for you!

Japanese Salad Recipe

  • 1/2 large cabbage shredded – 1 cup sliced mushrooms
  • 3 chopped green onions – 2 cups bean sprouts
  • 1/4 cup sunflower seeds – 1/2 cup slivered almonds
  • 1 package instant noodle soup (noodles only, uncooked, save the broth package)
  • 1 cup chow main noodles uncooked

Continue reading “Japanese Salad Recipe Has Taste Buds Craving More”

Low Carb Recipes

A low carb recipe is a great way to practice healthy eating lifestyle and diet. A low carb dish is not necessarily for those who are on a diet or want to lose their weight. A low carb lifestyle can and should be adopted by all. The advantages of a low carb balanced diet is that it has all the necessary nutrients minus the unhealthy fats. A low carb meal can be had from a choice of almost any kind of dish.

Any dish you wish can be converted into low carb by modifying a few ingredients. For example milk can be replaced by low-fat milk, yoghurt can be replaced by low-fat yoghurt, sugar can be replaced by sugar free pills, and so and so forth. And you can replace lot of daily food items you consume such as instead of white bread, go for whole wheat bread. Instead of white rice, go for brown rice when making chinese dishes. Continue reading “Low Carb Recipes”

Korean Not Real Kimchi Salad

I never really liked kimchi to be honest. You know, that spicy pickled cabbage with specks of red all over. The fact that it was always stored in a huge jar of murky vinegar (I think) didn’t help entice my senses either. Kimchi, to me, always tasted like waxy spicy sour cabbage. I just didn’t like it.

But Korean kimchi salad is a whole different topic.

The first day I tried it (the same night my mom came home with Korean style grilled chicken!), I almost finished the whole carton of it. Yes, it is that good. It’s sweet, crisp, light, and refreshing – the perfect appetizer for any occasion. I highly recommend everyone to try this dish. You won’t be disappointed.

Here’s the recipe! Continue reading “Korean Not Real Kimchi Salad”

Vegetarian Pastitsio Recipe

vegetable cooking spray
12oz Morningstar Farms Recipe Crumbles or similar product
1cup chopped onion 8oztomato paste
1/3cupwater up to 1/2 cup
Salt and pepper to taste
1cup elbow macaroni
6tbl grated Parmesan cheese divided
1/2tsp cinnamon or more to taste
1/4tsp nutmeg optional
12oz evaporated skim milk 1 can
4tsp light butter or margarine
2x eggs lightly beaten
Preheat oven to 350F. Spray a 9″ x 7″ or similar deep 11 cup casserole dish with vegetable cooking spray. Put a pot of water up to boil.

Spray a 9″ or 10″ nonstick skillet with vegetable cooking spray. Saute onion for 1 or 2 minutes; add the vegetable protein crumbles and saute for another 5 minutes or so. Add the tomato paste, water, salt, pepper and some nutmeg and cinnamon. Cook for another minute or two. Remove from heat and set aside.

Meanwhile cook the elbow macaroni according to package directions for the minimum amount of time to become just barely al dente. Drain under cold running water to stop cooking, then drain again. Return to pasta cooking pot and toss with 1 teaspoon of butter and 1 or 2 tablespoons of Parmesan cheese.

Spray casserole dish with cooking spray. Layer 1/2 of the macaroni evenly in the bottom of the casserole. Spread the vegetable protein crumbles over the macaroni layer. Sprinkle with just a touch more cinnamon and 1 or 2 tablespoons of grated parmesan. Cover with the remaining macaroni.

In a bowl, beat the eggs lightly. In a small saucepan, heat the evaporated skim milk with the remaining tablespoon of butter. Whisk half of the warm milk/butter mixture into the eggs, then return the eggs mixture to the saucepan and whisk with the rest of the milk.

Pour the milk/butter/egg mixture evenly over the entire casserole; it will not lay on top but will sink down – this is just fine. Dust the top of the casserole evenly with the remaining 1 – 2 tablespoons of grated parmesan.

Bake the casserole for 1 hour, or until egg mixture is set and top is crusty and golden. Remove from the oven and let stand for 10 – 15 minutes before serving.

Note: I used regular, not fat-free, parmesan; Land O’Lakes light butter; Morningstar Farms brand vegetable protein crumbles (which, by the way, I thought were much much much better than the Green Giant Harvest Burgers for Recipes kind).

This recipe was great and not too much of a hassle to make, not even on a weeknight. I will definitely make it again; can see it becoming a family standard. It is also something I would make for company – vegetarians and meat-eaters alike.

I must say that with a big old mound of spinach and some French bread with roasted red peppers, this made quite a filling and satisfying feast. And it was a lot more food for not many more calories than a Lean Cuisine or similar type frozen entree.

NOTES : Serve with French bread and steamed spinach.

I found the original recipe in Sue Spitler’s 1001 Low-Fat Vegetarian Recipes_. But I made a few changes, both in ingredients and in preparation. Mostly, I wanted to make the casserole in a smaller, deeper pan so make it thicker, and once I did that I figured I could get by with less of the custardy topping.

I was very pleased with the results, and the whole family enjoyed it. I am posting both the original recipe and my adaptation here.