Some Quick recipes.

Lately I haven't been feeling my best so I've been depending on some quick recipes I have. I thought I would share a few of these.  They are quick to throw together and really good.

CHICKEN ARTICHOKE CASSEROLE

1 lb boneless, skinless chicken breasts, cut into 2-inch cubes

4 TBS butter, divided

Salt & Pepper to taste

1 can (14 oz) water-packed artichoke hearts, drained and halved

¼ cup flour

1/8 tsp nutmeg

2 cups chicken broth

1 cup shredded cheddar cheese

¼ cup dry bread crumbs

1 tsp dried savory

1 tsp thyme

Hot cooked noodles or rice

In a skillet, saute chicken in 1 TBS butter until no longer pink.  Season with salt and pepper.  Place chicken and artichokes in a greased 9 x 13 pan, set aside.  In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in cheese until melted, spoon over chicken.  Combine bread crumbs, savory and thyme; sprinkle over chicken.   Bake uncovered at 350 degrees for 25-35 minutes or until golden brown.  Serve over noodles or rice.  Yield: 4-6 servings.

TACO SALAD MADE OVER

4 Tortillas

1 lb ground turkey

1 TBS chili powder OR 1 envelope taco seasoning

½ cup salsa

1 can kidney beans, drained and rinsed

4 cups salad greens

½ cup shredded cheddar cheese

1 lg tomato, chopped

Ranch dressing

Preheat oven to 425 degrees.  Place tortillas over balls of foil.  Bake for 6 – 8 minutes until tortillas are lightly brown and crisp.  Brown meat in skillet.  Add chili powder (or seasoning), salsa and beans.  Cook until heated thru.  Serve over greens in tortilla bowls  Top with cheese, tomato and dressing. Yield: 4

CHICKEN & STUFFING BAKE

1 ¼ cup boiling water

4 TBS melted butter

4 cups stuffing

4 – 6 boneless, skinless chicken breasts

Paprika

1 can cream of mushroom soup

1/3 cup milk

1 tsp dried parsley

Preheat oven to 400 degrees.  Mix water and butter.  Add stuffing, mix lightly.  Spoon stuffing along center of 9 x 13 pan.  Arrange chicken on each side of stuffing and sprinkle with paprika.  Mix soup, milk and parsley.  Pour over chicken.  Bake 30 minutes or until chicken is done.  Yield 4 – 6 

PICANTE BROCCOLI CHICKEN SALAD

½ cup mayo

¼ cup picante sauce

1 garlic clove, minced

½ – 1 tsp chili powder

2 cups cooked chicken, cubed

2 cups broccoli florets

1 cup chopped tomato

½ cup shredded cheddar

½ cup chopped green onion

½ cup julienned green pepper

½ cup julienned red bell pepper

Tortillas, warmed

In large bowl combine mayo, picante, garlic and chili powder.  Mix well.  Add chicken, broccoli, tomato, cheese, onion and peppers.  Toss to coat.  Chill for at least 30 minutes.  Serve wrapped in tortillas. Yield: 4 – 6

RAVIOLI WITH PESTO AND ARTICHOKES

2 (10oz) pkgs ravioli

1 (7oz) pkg pesto

1 (14oz) can artichoke hearts, chopped

Chopped black olives

Parmesan cheese

Cook ravioli according to package.  Add remaining ingredients.  Mix well.  Serve with grated Parmesan. Yield: 4 (You can throw in some cooked chicken or other meat to make this a meal).

Some other things I've done lately is to make a big pan of something (for example I made stuffed shells the other night) and then just have leftovers for a day or two (thankfully my husband likes leftovers).  Also, we had a "breakfast for dinner" night.  I made a large batch of pancakes and cooked up some bacon.  The leftover pancakes provided quick breakfast for a few days too (just popped them in the toaster to reheat).