I had some potatoes to do something with, and was really craving some corn on the cob, so it was a comfort food big dinner yesterday! It was kind of fun to make, since I don't normally make things like this.
Menu:
Chicken Noodles
Mashed Potatoes
Corn on the Cob
Pumpkin Chocolate Chip Cookies
One Dish Chicken Noodles1 lb skinless, boneless, chicken breast meat OR 2 cans of chicken breasts
12 oz egg noodles
3 cups frozen peas, thawed
1 pkg chicken gravy, or homemade, or can of gravy (prepare the pkg if that's what you're using)
2 chicken boullion cubes
Heat a tiny bit of oil in skillet. Dissolve boullion cubes in 1/2 c hot water. Cube chicken and brown in oil. Meanwhile, in large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy, bouillion/water, and peas. Stir together until ingredients are coated in sauce. Cover skillet, reduce heat to medium low and let simmer for 10 minutes or until gravy and peas are hot.
Mashed Potatoes:
2 Russet potatoes (or Yukon golds--those make some good mashers!)
3 T skim milk
3 T margarine spread
3 T fat free sour cream
Peel potatoes (I normally like them with peels on, but not for this recipe), cut into chunks, and boil. After they are tender, beat with electric mixer, milk, margarine, and sour cream.
Corn on the cob:
Shuck corn. Boil!!:) Put a little Splenda/Sugar in the water to make it have a bit of a sweet bite.
To get it all done at the same time: Put three pots on to boil (one for corn, one for noodles, and one for potatoes). Then, get started on browning chicken while you thaw frozen peas in the microwave. Prepare gravy, then mix that stuff together while you mash the potatoes. Corn is ready right at the end of this--perfect timing!
Menu:
Chicken Noodles
Mashed Potatoes
Corn on the Cob
Pumpkin Chocolate Chip Cookies
One Dish Chicken Noodles1 lb skinless, boneless, chicken breast meat OR 2 cans of chicken breasts
12 oz egg noodles
3 cups frozen peas, thawed
1 pkg chicken gravy, or homemade, or can of gravy (prepare the pkg if that's what you're using)
2 chicken boullion cubes
Heat a tiny bit of oil in skillet. Dissolve boullion cubes in 1/2 c hot water. Cube chicken and brown in oil. Meanwhile, in large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy, bouillion/water, and peas. Stir together until ingredients are coated in sauce. Cover skillet, reduce heat to medium low and let simmer for 10 minutes or until gravy and peas are hot.
Mashed Potatoes:
2 Russet potatoes (or Yukon golds--those make some good mashers!)
3 T skim milk
3 T margarine spread
3 T fat free sour cream
Peel potatoes (I normally like them with peels on, but not for this recipe), cut into chunks, and boil. After they are tender, beat with electric mixer, milk, margarine, and sour cream.
Corn on the cob:
Shuck corn. Boil!!:) Put a little Splenda/Sugar in the water to make it have a bit of a sweet bite.
To get it all done at the same time: Put three pots on to boil (one for corn, one for noodles, and one for potatoes). Then, get started on browning chicken while you thaw frozen peas in the microwave. Prepare gravy, then mix that stuff together while you mash the potatoes. Corn is ready right at the end of this--perfect timing!
Serve chicken noodles over mashed potatoes with corn on the side.
And for a fall-ish dessert:
Pumpkin Chocolate Chip Cookies
1 c canned pumpkin
1 c white sugar (or 1/2 c white sugar, 1/2 c Splenda)
1/2 c unsweetened applesauce
2 c AP flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t skim milk
1 T vanilla extract
2 t pumpkin pie spice (optional)
2 c semisweet chocolate chips
1/2 c chopped walnuts (optional)
Directions:
Combine pumpkin, sugar, applesauce, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin pie spice and salt. Dissolve the baking soda in the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips, and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm. It may take a little longer than 10 minutes--make sure they are firm on top.
These are good right after you make them, and really awesome cold from the fridge! They might even make a good breakfast cookie....:) if you can stomach chocolate for breakfast that is..
And for a fall-ish dessert:
Pumpkin Chocolate Chip Cookies
1 c canned pumpkin
1 c white sugar (or 1/2 c white sugar, 1/2 c Splenda)
1/2 c unsweetened applesauce
2 c AP flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t skim milk
1 T vanilla extract
2 t pumpkin pie spice (optional)
2 c semisweet chocolate chips
1/2 c chopped walnuts (optional)
Directions:
Combine pumpkin, sugar, applesauce, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin pie spice and salt. Dissolve the baking soda in the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips, and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm. It may take a little longer than 10 minutes--make sure they are firm on top.
These are good right after you make them, and really awesome cold from the fridge! They might even make a good breakfast cookie....:) if you can stomach chocolate for breakfast that is..
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