Light lunch: Quick orange chicken salad

Quick Orange Chicken Salad

Quick orange chicken salad that shines as a tasty yet satisfying lunch option.

The key to this recipe is to find a big, fresh and juicy, yet firm orange. The rind will become a colorful serving container on your plate.

Click here for the recipe!

Recipe Friday: Chicken and Mushroom with Garlic Wine Sauce

Directly from the pages of Cooking Light magazine comes this fantastic recipe for Chicken and Mushrooms in Garlic Wine Sauce.

Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It's adaptable to your pantry--if you don't have egg noodles, use another kind of pasta, and if you're out of tarragon, try basil, oregano, or thyme.

Ingredients:

4 ounces uncooked medium egg noodles 

1 pound skinless, boneless chicken breast halves 

2 tablespoons all-purpose flour, divided 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided 

2 tablespoons olive oil, divided 

1 tablespoon bottled minced garlic

1/2 teaspoon dried tarragon

1 (8-ounce) package pre-sliced mushrooms 

1/2 cup dry white wine 

1/2 cup fat-free, less-sodium chicken broth 

1/4 cup grated Parmesan cheese 

Directions:

• Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
• Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Happy Eating!

Creativity Bug ~ Sue

Recipe Friday: Spicy Beef Sloppy Joes

In honor of Veteran’s Day, make your special GI Joe (or Jane) a hearty meal with this recipe for Spicy Beef Sloppy Joes.

Spicy Beef Sloppy Joes

Ingredients:

2 pounds lean ground beef

2 (16 ounce) jars salsa

3 cups sliced fresh mushrooms (8 oz.)

1 ½ cups shredded carrots (3 medium)

1 ½ cups finely chopped red and/or green sweet pepper

1/3 cup tomato paste

2 teaspoons dried basil, crushed

1 teaspoon dried oregano, crushed

½ teaspoon salt

¼ teaspoon cayenne pepper

4 cloves garlic, minced

6 – 8 Kaiser rolls, split and toasted

Directions: 

• In a skillet cook beef over medium heat until brown, stirring to break meat in pieces. Drain fat.
• In 5- or 6-qt. slow cooker stir together beef and remaining ingredients (except rolls).
• Cover; cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours. 

Happy Eating!

Creativity Bug ~ Sue

Recipe Friday: Meat Loaf Casserole

Brrr! The temperature sure has changed in the Midwest and the grill has been secured in the shed until next summer. That means it is time to warm up the house and our bodies by making hot comfort foods for dinner using the oven.

The following recipe combines meat and potatoes into a tasty casserole that the whole family will enjoy.

Meat Loaf Casserole

Ingredients:

1 lb ground beef

1 clove garlic, minced

1 can (10 ¾ oz) condensed vegetable soup

1 can (10 ¾ oz) condensed mushroom soup

1 tablespoon Worcestershire sauce

2 cups water

3 tablespoons butter or margarine

¾ cup milk

2 cups instant mashed potato flakes or buds

Directions:

• Cook beef and garlic in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
• Stir beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in 12 x 8" shallow baking dish.
• Heat remaining soup, water and butter in 2-qt. saucepan over high heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes around outer edge of casserole.
• Bake at 400 degrees F. for 20 min. or until hot.

Happy Friday!

Creativity Bug ~ Sue