Easy Chicken and Dumplings

With a few store-bought ingredients, this family favorite is not only quick but also tasty.  Recipe serves 6.

What you’ll need:

  • 1 (32-ounce) box chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 (10.75 ounce) can reduced-fat cream of chicken soup
  • 1/4 teaspoon poultry seasoning
  • 1 (10.2 ounce) can refrigerated jumbo buttermilk biscuits
  • 2 carrots, diced
  • 3 celery ribs, diced

What you’ll do:

  • In a Dutch oven, bring the chicken broth, rotisserie chicken, chicken soup and poultry season to a boil over medium-high heat.
  • Cover, reduce heat to low and simmer, stirring occasionally, about 5 minutes.
  • Increase the heat to medium-high; return to a low boil.
  • Place the biscuits on a lightly floured surface.
  • Roll or pat each biscuit into an 1/8-inch thickness.
  • Cut into 1/2-inch strips.
  • Drop the strips, 1 at a time, into the boiling broth mixture.
  • Add the carrots and celery.
  • Cover, reduce the heat to low, simmer 15-20 minutes, stirring occasionally to prevent the dumplings from sticking.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Nutty and buttery, this is your new solution to getting dinner on the table in 30 minutes.  Recipe serves 4.

What you’ll need:

  • 1 (9-ounce) package refrigerated cheese-filled tortellini
  • 4 (4-ounce) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • 1 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 4 tablespoons grated Parmesan cheese

What you’ll do:

  • Prepare tortellini according to package directions.
  • Sprinkle chicken with salt and pepper.
  • Place pecans in a shallow bowl.
  • Place the egg in a second bowl.
  • Dip the chicken in the egg mixture, allowing excess to drip off.
  • Dredge the chicken in the pecans, pressing to coat.
  • Cook the chicken in 1 tablespoon hot oil over medium-high heat 2 minutes on each side or until done.
  • Remove from skillet and wipe the skillet clean.
  • Melt the butter in the skillet.
  • Add the garlic and saute 5-7 minutes.
  • Immediately remove from the heat and stir in the basil and the parsley along with the cooked tortellini.
  • Sprinkle with cheese.
  • Serve with the chicken.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

Applesauce Muffins

Bake at the beginning of the week, and you’ll have breakfast all week long.  Recipe makes 1 dozen.

What you’ll need:

  • 4 cups all-purpose baking mix (such as Bisquick)
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup chunky applesauce
  • 1/2 cup fat free milk
  • 1/4 cup canola oil
  • 2 large eggs

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Whisk together the baking mix, sugar and cinnamon in a large bowl.
  • Whisk together the applesauce, milk, oil and eggs in another bowl.
  • Add the wet ingredients to the dry ingredients.
  • Stir just until moistened (don’t overmix).
  • Spoon the batter into lightly greased muffin pan, filling almost completely full.
  • Bake for 18 to 20 minutes.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

 

Skillet Orzo with Fish and Herbs

The orzo cooks like rice on the stove and then topped with fish before baking.  Feel free to substitute salmon or your favorite white fish for the cod.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 3/4 cup sliced green onion
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups orzo pasta
  • 1/2 cup sun-dried tomatoes, packed in oil, chopped
  • 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups loosely packed flat leaf parsley, chopped
  • 4 (4-ounce) fish fillets (such as cod)
  • 1 teaspoon lemon zest
  • 1/2 tablespoon olive oil

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Melt the butter in a 12-inch ovenproof skillet over medium heat.
  • Add 1/2 cup sliced green onions and 1 teaspoon garlic.
  • Saute 4 minutes or until tender.
  • Stir in the broth, orzo, tomatoes, salt and pepper, and 1/2 cup parsley.
  • Bring to a simmer and cook, uncovered, and stirring occasionally, for 15 minutes or until the orzo is just tender and some liquid remains in the skillet.
  • Remove from heat.
  • Sprinkle fish with a little salt and pepper.
  • Place in a single layer on top of the hot orzo and cover.
  • Bake for 10 to 15 minutes or until fish flakes easily with a fork.
  • Stir together the lemon zest, remaining green onions, garlic and parsley.
  • Spoon over the cooked fish; drizzle with the oil and serve.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

Chicken Wraps with Mango-Chutney

Perfect for lunch or dinner, this sweet and spicy wrap will be a new favorite.  Recipe makes 4 wraps.

What you’ll need:

  • 2 (6-ounce) boneless, skinless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8 ounce) package naan bread
  • 2 cups mixed salad greens

What you’ll do:

  • Place chicken between 2 sheets of plastic wrap.
  • Pound to 1/2-inch thickness using a meat mallet or small skillet.
  • Cut each in half crosswise.
  • Combine the curry powder, salt and 1/4 teaspoon pepper.
  • Sprinkle the curry mixture over both sides of the chicken.
  • Heat a large nonstick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Add the chicken to the pan.
  • Cook 3 minutes on each side or until done.
  • Remove from the pan and let stand 5 minutes.
  • While the chicken is resting, combine the yogurt, chutney, green onions and 1/4 teaspoon pepper in a small bowl.
  • Warm the naan according to package directions.
  • Cut in half crosswise.
  • Spread the yogurt mixture over the naan halves.
  • Top evenly with the greens and chicken.
  • Roll up and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!