Cheesy Veggie Chicken

Cheesy Veggie Chicken

A quick and easy dinner is always appreciated any day! Do you have a few pieces of cooked Chicken? Got cooked Rice? Do you have frozen Peas, a can of Cream of Mushroom Soup and shredded Taco Cheese? These are the ingredients. If I have sauteed Mushrooms in the freezer, I defrost them and add them in, too.

**Now, when I make a batch of Rice to serve during dinner I freeze the half that we do not eat. Then, when needed I defrost the Rice quickly in the microwave. It comes in very handy to use in this recipe.

If you do not already have cooked Rice, this is my easy recipe for preparing Rice. Freeze the other half to use in the future.  

This is a very tasty dinner during any season of the year.  

Cheesy Veggie Chicken

Ingredients:

(1) Cup of Cooked Rice
Cooked Chicken- cut into bite size pieces
(1) bag of frozen Peas- (12- 16 ounce bag)
(1) can Cream of Mushroom Soup- can be low salt
1/3 Cup of Cold Water
1 Cup shredded Taco Cheese

Method:

1. Microwave bag of frozen Peas.
2. Spray a microwave baking dish (about 5" x 10") with PAM.
3. Place cooked Rice in dish, spreading evenly.
4. Place cooked Peas and cooked Chicken on top.
5. Combine Cream of Mushroom Soup and Water.
6. Spoon mixture over Rice, Chicken and Peas.
7. Sprinkle (1) Cup of Taco Cheese over top.
8. Cover with plastic wrap, leaving an opening at one corner to vent.
9. Microwave on High for 9 Minutes and 30 seconds- until hot and bubbly.
10. Serve! 

It is amazing how quickly this dinner comes together.  

Enjoy!
Yummy!

Pork Fried Rice

Pork Fried Rice
ready to be served!

We enjoy eating Pork Fried Rice.  In the past it was a side dish whenever we were in the mood while ordering from our fave Chinese restaurant.  Well, not anymore. It comes together so quickly when you have the ingredients on hand.

Either baked in the oven or grilled, we also enjoy Pork Tenderloin!  There are always a few slices left in the serving dish after dinner.  If there is one thing that I learned at the start of the pandemic it was-  a small amount of any food can be incorporated into another delicious dish on another evening.  This is the case with those extra slices of baked/ grilled Pork Tenderloin.

Rice is another ingredient in this dish, so whenever I make this dish, I start the Rice first.  I always make my whole recipe and later freeze the extra cooled Rice not needed at the time in a labelled/ dated freezer bag.  It's placed in my freezer ready to use in the future.  Click here for Rice Recipe. 
***Lately, instead of using the chicken broth I have been using only cold water. 

Pork Fried Rice
Serves 2- 3 people 

Ingredients:
A few slices of Baked/ Grilled Pork Tenderloin
1 and 1/4 Cups Prepared White Rice
2 Whole Eggs
2 teaspoons Olive Oil for sauteing/ baking
3/4 Cup frozen Peas
4- 6 teaspoons Soy Sauce- I use low sodium.

Method:

1. Prepare Rice.
2. Cut Baked/ Grilled Pork Tenderloin slices into small pieces, set aside.
3. Scramble 2 Whole Eggs, set aside.
4. Add 2 teaspoons Olive Oil for sauteing/ baking to large skillet. Heat.
5. Remove skillet from heat and place cooked/ prepared Rice in large skillet.
6. Heat Rice by stirring.
7. Add frozen Peas and combine.
8. Add Soy Sauce to skillet and combine all. 
9. Add Pork Tenderloin pieces and Scrambled Eggs and combine everything.
10. Heat all thoroughly and serve when Peas are tender.

When you have any extra slices of the Pork Tenderloin after dinner, this is a great meal to prepare for Part II. It is easy and it is also delicious!

Enjoy!
Yummy!

Just Remember the Cranberry Sauce!!!

Jellied Cranberry Sauce is a must on our Thanksgiving Dinner table, just like Gravy!!!  A dish of the wiggly sauce will also accompany the Hot Turkey Sandwiches that we will enjoy on Friday!  Yummy!   :)  Oh, definitely, there will be moments when our fridge door will open and a "small" slice of moisty roasted turkey will be enjoyed as a snack, just because ...

However, it is customary on the second day after Thanksgiving, we will dine on Turkey a la King for our main meal.  Small bits of turkey along with carrots and peas in a creamy milk sauce placed over toasted oatmeal bread.  It's a much easier version of Turkey Pot Pie.  Is it easy?  You might ask.  Oh, it's very simple to prepare.  And also quick!  Just remember the Cranberry Sauce!!!  

Turkey a la King
Serves 2 - 3 Adults

Ingredients:
1/4 cup Margarine/Butter, melted (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken Broth (I use College Inn low fat, less salt.)
1 Cup Milk
1 Cup Turkey chunks (cooked), more if desired
2 Cups Cooked Carrots and Peas
Toasted Bread

Method

1. Melt Margarine/Butter in skillet.
2. Remove skillet from Medium heat and slowly stir in Flour. 
3. Return to heat and slowly add in Chicken Broth and Milk while slowly stirring constantly.
4. Continue stirring over heat until sauce is thick and bubbly.
5.  Add Turkey chunks. 
6.  Add in cooked vegetables.
7. Stir and heat mixture.
8. Serve over toasted Bread. 

Enjoy!
Yummy!  
Happy Thanksgiving!!!