Opened Face Chicken Sandwhichs

So....I have been so busy at work and working late I haven't been even making my own recipes. That is why I have been so bad lately. However, my sister made me a dinner and I thought I would share the recipe with everyone. Super easy! It is kinda of like semi-homemade. Enjoy

1 - Rotassaire Chicken from the store
1 - box of stuffing
1/2 - stick of butter
1 - small onion
1/4 cup celery
2 cans chicken brooth
1 can of chicken gravy
4 - large hoogie rolls

Basically you tear apart piecees from the roastssaire chicken and place aside. In a frying pan place a couple tbsp. of butter and saute the onions and the celery until a little soft. Once that is done make the stuffing in a saucepan according to directions. Instead of using water use chicken broth. Stir in the onions and celery into the stuffing mix and set aside. In large skillet add chicken gravy (need to get the receipe for this from my sis) and add chicken to it to heat.

Once you have the mixtures prepared and mixed place them on top of the hoagie rolls that are cut in half. Serve and enjoy. Hope you like!

Grocery List

First off, I want to apologize for not updating this blog for the past couple of weeks. I got a new job and I have been so busy I haven't even been planning meals for myself. Just winging it when I go to the grocery store everynight. However, things have settled down a bit and I have a little insomnia so I decided to catch up a little. Here is the grocery list for the recipes this week. Hope you enjoy!!

Produce:
1 small white onion
fresh ginger root
garlic - check how much you have
Red Pepper
Yellow Pepper
Bok Choy
1 small red onion
1 small zucchini
1 avocado
Cilantro - if you would like to top the enchilada pie with it

Meat/Poultry/Fish:
1 Rotisserie Chicken - I buy this the day of
1 lb. flank steak
2 chicken breasts

Pantry:
Package of Gnocchi - Can usually find in the pasta section
Jarred Pesto - I like classico's
2 cans cream of mushroom soup
1 package of egg noddles
Five Spice powder - check to see if you have
small bottle of dark sesame oil - normally in Asian section
1 can beef broth
Soy Sauce - Check to see how much you have
Cornstarch - Check to see if you have
Sesame Seeds - in spice aisle
White or brown rice
1 can of green or red enchilada sauce - I use green
Flour Tortillas
Favorite Salsa - Check to see if you have

Dairy:
2 small containers of heavy cream
1 package of monterray jack cheese
8 oz. of sour cream
small container of ricotta
Parmesan cheese

Creamy Pesto Gnocchi w/ricotta

This is a recipe I tried last night and it was surprisingly very good. I changed a few things from the orginal receipe I got from Real Simple but it was a VERY quick easy meal and I served it with garlic crostini to mop up all the good left over sauce.

1 - 1lb gnocchi
1 - 8oz store bought pesto
1/2 cup heavy cream
1/4 cup ricotta
1/4 cup parmigiana cheese

Cook the gnocchi according to the package directions. Drain and return to pot. Add the pesto and cream to gnocchi and cook over medium heat, stirring, just until through, about 2-3 minutes. Add in ricotta cheese and parmigiana cheese and stir until melted. Salt and pepper...and then serve with garlic bread/crostini to mop up the extra yummy cheesy sauce. Enjoy!

Chicken Stroganoff

We all like Beef Stroganoff (and I am still trying to find the perfect recipe for it) so why can't we like Chicken Stroganoff. I found this recipe on Better Homes & Gardens (surprise, surprise) and I found it a little intriguing. It may be just as tasty as the beef version. What makes this version so wonderful is that it is another slow-cooker recipe. So..prepare in the morning, and set it in the crock pot and dinner is ready when you get home! Always a bonus!

2 skinless, boneless chicken breast halves and/or thigh
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream Freshly ground black pepper (optional)

Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

Sesame Beef Stir-Fy

I got this recipe from Cooking Light b/c I wanted to find a healthy recipe that we could all try. I know with the holidays around the corner we are going to be eating the most wonderful foods that are really just plain bad for us..who cares though!!! However, wouldn't it be to nice to eat healthy on the downtime. So here one is....I have not tried it but I am very excited to try it. Let me know what you think. Keeper...or tosser?

1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.

Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

Quesadilla Pie

As you all have figured out I get a lot of receipes from Real Simple and I just kind of keep them around and keep using them. This one is a really simple Quesadilla Pie that I got from them. I haven't changed a thing about the recipe so they get all the credit. If you would like to make a vegetarian variation of this subsitute 2 cups of corn for the chicken and you can also add black beans.

1 10-ounce can green or red enchilada sauce

1/4 cup heavy cream

4- 8-inch flour tortillas

2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top

1 3 1/2- to 4-pound rotisserie chicken, shredded

1/2 small red onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced

1 cup salsa

1 avocado, diced

1 cup fresh cilantro leaves

Heat oven to 400° F.

In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, sour cream and cilantro