The Meal Plan:
Sun - (B) Pancake Day! (L) Leftover Sausage-Spinach Rice Bowl (S) Chicken Cordon Bleu
(Sun - make lunches, chili and cornbread for end of week)
Tue -leftover cordon bleu
Thur - leftover Chili
Fri - leftover Chili
Lunches - Sweet Potato and Carrot Soup, crackers, fruit, nuts, Luna bars
Chicken Cordon Bleu Pasta (Chef in Training Blog) gluten free option**
Another recipe passed along from my friend Tess. She did use the GF option. Both my friend and I lightened the dish as best we could (notes below) without detracting from overall consistency. This was outstanding. Husband went back for thirds kinda good!
A tiny bit putzy, but not too bad - as the bacon baked, I got the water boiling for the pasta, and cooked the chicken. While the chicken rested before slicing, I started the cream cheese softening. Everything came together kinda quick, but then I was able to clean-up the kitchen and rest while the dish baked. This does make a 9x13 pan, and I am so looking forward to leftovers!
10-12 oz penne or ziti pasta**
2 cups heavy cream (I used half n half)
1 (8oz) block cream cheese (I used "lite")
1/2 tsp onion powder or to taste
1/2 tsp garlic salt or to taste
1 1/2 cup shredded Swiss Cheese separated
2 chicken breasts cooked and cut into strips
2/3 cup bacon cooked and chopped (I used four slices, baked, then chopped)
3/4 cup diced ham
1. Cook pasta according to directions. Drain. Add a little olive oil after drained and stir around so noodles don't stick.
2. Heat cream cheese on stove over medium-low heat until melted. Stir in heavy cream and stir until combined. Add onion powder and garlic salt (to taste). Stir in 1 cup Swiss cheese until smooth consistency.
3. In a 9x13 pan, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle with 1/2 cup cheese and bread crumbs.
Bake at 350* for 15 minutes or until heated through.
Fast Chicken Chili (Ckng Lght, Sept 2012) gluten free
Yes, this is actually pretty fast! I did use my own dried beans from the garden, so a bit more pre-planning was necessary. Which just entails making sure I toss those beans into the slow cooker in the morning, on low, so they can cook for about 4 hours. Everything else is just chop and plop. It smelled lovely - unfortunately, I will be off on Adventures and this will be for the Husband while I'm away so I won't know how it tastes.
- 1 tablespoon canola oil
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces (I used chicken thighs)
photo from cookinglight.com
- 1/2 cup vertically sliced onion
- 2 teaspoons minced fresh garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 3 cups no-salt-added canned cannellini beans, rinsed and drained (I used my soldier beans)
- 1 cup water
- 2 (4-ounce) cans chopped green chiles, undrained and divided
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
- Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
- Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.
Sweet Potato and Carrot Soup (Source?? Came from friend Tess) vegetarian option, gluten free
Another chop, plot and cook dish. This could be done in the slow cooker, adding the cream and seasonings after blending.
1 Tablespoon olive oil
2 Maui onions or other sweet white onion, chopped. (I never use this much)
6 cups chicken or vegetable stock or canned low-salt broth
2 medium red-skinned sweet potatoes (yams) peeled, chopped
2 large carrots, chopped
1 large leek (white and pale green parts only), chopped
1 tablespoon grated fresh ginger
1 cup whipping cream (I used half n half)
2 teaspoons brandy
2 teaspoons chopped fresh mint
1 teaspoon grated lemon peel
½ teaspoon grated lime peel
Pinch of chili powder
Heat olive oil in heavy large Dutch oven over med-high heat. Add onions and sauté until golden, about 10 min. Add stock, sweet potatoes, carrots, leek and ginger and simmer until potatoes are tender, about 35 minutes
Working in batches, puree soup in blender until smooth. Return puree to Dutch oven. (I just use an immersion blender.) Add whipping cream and heat through.
Mix brandy, mint, lemon peel, lime peel and chili powder into soup. Season with salt and pepper.
(Soup can be prepared up to 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.)