(Freezer) Mexican Chicken and Rice

We are within a few weeks of meeting our little man, so whenever I have enough energy and not too much swelling going on (so that combo doesn't happen too terribly often!), I am trying to get a meal stashed in the freezer. Norris keeps reminding me that he can cook for us, but I know we'll both appreciate having some things stored away to just pull out and heat that doesn't include frozen boxed pizza.

I can't attest to the flavor of this dish yet as it is in my freezer still, but I am already looking forward to eating it. I do know that the rice is awesome! I froze cooked rice for the first time recently and it reheated perfectly, so I am excited to have this (x2) in our freezer. I followed her freezer directions and this was really quick and easy to prep for the freezer. I think it would also be good in the crockpot if you don't have/don't want to use a grill.

Mexican Chicken and Rice (links to recipe)

from Once a Month Mom

Pea Salad

Yes, I do still exist. If you have seen me lately, you know I am definitely still eating, too! For a few weeks, I didn't get it together to make lunches for the week and have been eating a lot of cucumbers, hummus, and Greek yogurt (guess it could be worse!), but I got myself in gear this week enough to make this. Will be eating with a piece of fruit every day and maybe a few crackers. This would be a great cookout side dish this summer!

 

 

Fresh Pea Salad

adapted from Closet Cooking

Yield: 4 side dishes

2 cup peas
2 strips bacon, cooked and crumbled
1/4 cup cubed cheddar cheese
2 tablespoons chopped red onion
3 tablespoons mayonnaise
1 tablespoon sour cream or plain Greek yogurt

Mix everything and chill in the fridge.

Creamy Parmesan Orzo

This is a quick and excellent side dish recommended to me by a wedding friend! You could sub rice instead of orzo (it's cheaper and more readily available), dried basil instead of fresh, etc. and still get great flavor. Not quite the same as fresh and orzo, but still a great side dish!

 

Creamy Parmesan Orzo

Cheddar Herb Drop Biscuits

This recipe is super simple and yields great results. Norris claims them to be better than the Red Lobster biscuits, so you'll have to try them and decide for yourself! Making these was made more fun with my two year old helper friend!
 

Cheddar Herb Drop Biscuits

(link to recipe on Tasty Kitchen)

"Panera" mac and cheese

I have a coworker who raves about Panera mac and cheese. I've still never tried it because I'm always swayed by the turkey sandwiches and fuji apple chicken salad, so I can't compare this to theirs, but it's awesome. I should be embarrassed to say how much of this we ate in one sitting, but it was goooooood. The only thing I changed was using yellow cheddar because the white cheddar wasn't in the grocery store I was in. I've seen it in a different store, but wasn't making two trips that day. It was amazing and the best homemade stovetop mac and cheese I have had. 

Panera Bread’s Signature Macaroni & Cheese

1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream) --I used skim milk
6 slices white American cheese, chopped  (this is basically white Velveeta...processed cheese)
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar (I used yellow cheddar)
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce
Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).

Serves 4 to 6

from Panera's website

Fresh Corn and Blueberry Salad

I'm probably getting obnoxious with talking about how much I love summer produce and how everything tastes like summer, but this is another one of those. I loved this salad and you could really customize it however you want as far as veggies and grain. Don't change the dressing--it's so good and a great balance with all of the other flavors! Enjoy summer produce while it's here!!!

Fresh Corn and Blueberry Salad

1 cup quinoa, rinsed very well (I used millet)

2 cups chicken broth


3 ears corn, kernels cut from cobs
1 cup blueberries
1 cup cherry tomatoes, halved
1/2 cup cucumber, chopped small (peeled if outside is thick and tough)
3 Tablespoons chopped parsley
1 Tablespoon chopped basil
1/2 jalapeno, minced


1 teaspoon lemon zest
4 Tablespoons lemon juice (about 2 lemons worth)
3 Tablespoons extra virgin olive oil
1 Tablespoon honey


salt & pepper


Rinse quinoa or millet very well in a fine mesh sieve under cold running water. Add to a saucepan with the chicken broth then bring the broth to a boil. Place a lid on top, lower the heat to medium-low, then cook until quinoa is tender and broth is absorbed, about 20-25 minutes. Let cool completely.
For the dressing: Combine lemon zest and juice, extra virgin olive oil, honey, salt, and pepper in a jar or bowl. Shake or whisk to combine. Set aside.
Combine corn, blueberries, tomatoes, cucumber, parsley, basil, jalapeno, and cooled quinoa in a large bowl. Pour dressing over and mix well to combine. Serve with grilled or sauteed shrimp, chicken, or fish.


from Iowa Girl Eats

Easy Cheesy Zucchini Bake

I have to borrow Kalyn's line for this: "If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake." Girl is right--this stuff is so good. Like, I was eating it with my fingers when I should have been putting it in a container good. I know, again with the zucchini, but take advantage of what's good in the garden right now and make some of this! It would probably be close to free for some of you--zucchini and basil from the garden and I guess if you milk your own animals and make cheese, you can even save there:) I kept talking about this the whole time we were eating. I could have had just this for dinner. It was totally the star of my plate and took up the most space! It's light and filling and absolutely delicious!

Easy Cheesy Zucchini Bake

makes 4 side servings (I only made half the original recipe, which said it made six, but those would be gigantic servings even for me, the lover of this stuff)

1 zucchini, cut into half-moons (rondelle)
1 yellow squash, cut into half-moons (rondelle)
2-4 T chopped fresh basil
2 T thinly sliced green onions
1/4 tsp dried thyme
1/2 tsp garlic powder
1/2 cup cheese, divided (suggested: pizza blend cheese, mozzarella, or grated Parmesan)
salt and pepper, to taste

Spray 8x8 pan or a small rectangular pan with cooking spray and preheat oven to 350 F.
Combine everything but cheese in a bowl. Add 1/4 cup cheese and mix thoroughly.
Bake for 25 minutes uncovered, then add cheese and bake for another 15.



Moosewood's Mac and Cheese

I should stop prefacing things with "this is healthy" but it is, compared to the regular version of mac and cheese. I certainly don't say that right before I serve something, but for some reason feel compelled to type that..hmm...maybe that will just turn you on or off to this recipe immediately, when I should just let you find out for yourself!

This recipe is from Moosewood's Lowfat cooking, and I got it from Ashlee, who just published a cookbook. How cool is that?!?

Norris loves buffalo chicken stuff AND mac and cheese, so I aimed for a healthier version of both of them--inspired by Ashlee's exact same meal she made for her husband. We both enjoyed this, and it made plenty of leftovers for the lunchbox this week!

Moosewood Low Fat Mac and Cheese

1 1/2 c. 1% cottage cheese

1 1/2 c. nonfat buttermilk
1 tsp. dry mustard
1/4 tsp. cayenne

1/4 tsp. nutmeg (left this out)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 onion. minced

1 c. extra-sharp cheddar

1/2 lb. uncooked elbow macaroni (farfalle)

2 tbsp. grated Pecorino or Parmesan Cheeses

1/4 c. bread crumbs

Preheat the oven to 375 degrees.
Prepare a 9 or 10 inch square baking pan with a light coating of cooking spray.In a blender, combine the cottage cheese, buttermilk, mustard, cayenne, salt and pepper and puree until smooth.In a large bowl, combine the puree, the onion, macaroni and cheddar cheese and stir thoroughly.Pour the mixture into your pan.Combine the Pecorino/Parmesan and the bread crumbs and sprinkle on top of the mixture.Bake about 45 minutes, until the top is browned and the center firm.

Tennessee Kale Chips

I first have to laugh about the trip to the grocery store when kale was acquired. I told Norris we were trying a new green in our house, but he was off to take pictures of this:
The Tennessee Pride sausage people were in the store giving out coupons (that made sausage $1!) and their mascot was walking around. Norris snapped a couple photos and we waved about six times. They loved us!! :)

I got these straight from a great website and have been wanting to try them for a while. I finally felt brave enough to try them tonight, since I was using kale anyway. They actually are surprisingly good! Decent replacement for chips/fries on the side! I went ahead and prepped the kale to bake again in the next couple days--I think they will grow on me more. **Norris did not try them--I think the kale in the soup was enough new for him for one night!

Kale Chips

2 c washed kale (tear the leaves off the thick stems into bite sized pieces)
1 t olive oil
1 t Sea or Kosher Salt
Seasonings of your choice (Parmesan, Asiago, etc.)

Preheat oven to 375.
Spread kale onto cookie sheets. Drizzle with olive oil and sprinkle seasonings over it.
Bake for about 15 minutes until edges are brown and kale is crispy.
Top with some ketchup!