No Peek Chicken

We call this Hidden Chicken at our house and it's a family favorite

No-Peek Chicken Recipe from Betty Crocker

Hawaiian Chicken and White Rice made easy

Hawaiian Chicken and White Rice made easy

Hawaiian Chicken and White Rice made easy

4 boneless Chicken Breast halves
1/4 cup flour
1/4 cup Soy sauce
1/4 cup Sugar
1 can Pineapple Chunks (drain and keep the Juice)
White Rice (for 4 servings)

Heat oven to 350^. Spray a Casserole dish, Lightly Flour the Chicken and place in dish (Salt and Pepper if you want). Mix Soy Sauce, Sugar and Pineapple Juice together and pour over the chicken. Bake covered for 45 min. Top with Pineapple chunks and bake another 15 min. Prepare rice during the last 15 min. Serve Chicken on top of the rice.  Enjoy!

Recipe courtesy Kim Vonnahme Brix

Campers Casserole

• 1 pound extra lean ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 1/2 cups cooked rice
• 1 can (14oz) or 2 cups kidney beans or pinto, drained and rinsed
• 1 bigger can (28oz) diced tomatoes, pureed or use tomato sauce
• 1 cup cheddar cheese, grated

HEAT OVEN 350ºF.
In a large pan or dutch oven over medium heat, brown the beef, onion and garlic.  Season with chili powder.  Stir in cooked rice then transfer mix to a greased 13-inch by 9-inch casserole dish.
Add one layer of beans then pour on pureed tomatoes. Bake, covered, for 40 minutes.  Uncover, sprinkle with cheese.  Return to oven and bake, uncovered for 10 minutes or so, until cheese is melted.  Serves 4 to 6 campers.

Source: Simple Daily Recipes

 

 I make this a lot in the winter with the following revisions.

I double the rice, soup and water ingredients and add a packet of dry Onion Soup Mix.  

I usually use 1 can of Cream of Mushroom and 1 can of Cream of Celery.  Very tasty that way.

There is never enough rice if I don't double it.  The rice is so good this way and the chicken tender and moist as can be.

This recipe says bake 45 minutes but it generally takes 1 hour and 15 minutes.

Campbell's Kitchen - Print Recipe - One Dish Chicken & Rice Bake

www.campbellkitchen.com/printrecipe.aspx?texton...

One Dish Chicken & Rice Bake

From: Campbell's Kitchen

Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
Cost per recipe: $7.03
Cost per recipe serving: $1.76
Total cost of meal (including serving suggestion): $14.59

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup: Calories 331, Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 454mg, Total Carbohydrate 33g, Dietary Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV
Using Campbell's® Condensed 25% Less Sodium Cream of Mushroom Soup: Calories 325, Total Fat 7g, Saturated Fat 1g, Cholesterol 76mg, Sodium 466mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 3%DV, Iron 14%DV

MS~Lighter General Tso's Chicken

Lighter General Tso's Chicken Prep: 45 minutes Total: 45 minutes Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Ingredients Serves 4. 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 pound snow peas, trimmed and halved crosswise 4 garlic cloves, sliced 2 teaspoons fresh ginger, grated and peeled 3 tablespoons light-brown sugar 2 tablespoons soy sauce 1/2 teaspoon red-pepper flakes 2 large egg whites Coarse salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons vegetable oil, such as safflower

Directions Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet). Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Crockpot Red Beans and Rice

Crockpot Red Beans and Rice

This is the first time I have made this comfort meal in the Crockpot and I must say, it turned out really well.
No babysitting the dried beans. Nothing to do until serving time when you cook the sausage, shred the hocks, and make the rice.
This is a fairly inexpensive meal, especially if you use just the ham hocks and not add the sausage, but it certainly won't break the bank if you do add the sausage.
I browned the Kielbasa separately at the end of the cooking time of the beans and dumped it in while the rice was cooking.
I happen to like my meat cut up small and the rice stired in, but you can certainly have it the traditional way, with large chunks of meat and a scoop of rice on top of the beans.
Allow 10-12 hours to cook on low. The longer, the better.




Ingredients:
1 pound dried red beans
2 smoked ham hocks
hot water, enough to cover the beans. About a quart
1 onion, diced
1 green pepper, diced
3 stalks celery, diced
2 cloves garlic, grated or minced fine
Creole Seasoning to taste
1 pound Kielbasa or Smoked Sausage...optional

1 cup dried long grain rice, cooked to package directions.

Drop the beans, ham hocks, onion, pepper, celery, and garlic into the crockpot. Do not add the Creole Seasoning in yet. The salt in the seasoning will make the beans tough.
Cover the beans with hot water. About a quart of water is what I used. Stir to combine. Place lid on crock and let her slow cook on low for 10-12 hours.
Remove ham hocks and let them cool. Take a potato masher and mash the beans up slightly. You want them quite chunky, not pureed.
While the ham hocks are cooling, brown the Kielbasa in a fry pan and cook up the rice.
Shred the meat off the ham hocks. Discard bones, fat and skin if the skin freaks you out.
Place meat of the ham hocks and the sausage back into the crock with the beans, and season with the Creole Seasoning to taste. Start with 1/2 teaspoon and work your way up. Careful. It's some volatile stuff if you are not used to heat. I tend to go light on the seasoning here because my son doesn't like things that are too spicy.

When rice is done, fluff with a fork.
I like to stir my rice into the beans, but some people prefer to add a scoop of rice on top of their bowl of beans.
Enjoy.

This reheats nicely in the nuker and possibly, even better the next day.

Quick Beef and Rice

1 pound ground beef or turkey
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz. can cream of mushroom soup

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.

Options: You can leave out the cream of soup if you don't have it or just make a simple white sauce. If you don't have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.