A Healthier Chicken (or Turkey) Fettuccine Skillet( a re-post)

(Originally published in 2011)


SO you already know I don't enjoy eating "diet food"....I'm a comfort food sort of gal, and TASTE OF HOME always has recipes I enjoy.

I came across a new cookbook that caught my eye and made me take a chance...
It was a TASTE OF HOME "Comfort Food Cookbook Diet".




Whoa! Stopped me in my tracks!

I bought it and came right home and made the recipe on the cover.

I must confess, I did use FULL-FAT half and half instead of the lighter version but ONLY because it was the only version available in the store, and the weather here is snowy-freezing and I didn't want to go back out on the bad roads (okay, and I like my full-fat half and half).

Anyway, this was VERY good--and I'm sure you could make it either way for the same great results.
Give this one a try!(The book AND the recipe)

You will need:
8 oz. uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
1/4 tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
3/4 cups shredded part-skim mozzarella

Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veggies are tender. Stir in milk, seasoning blend and salt. Bring to a boil.

Mix cornstarch and half and half until smooth; stir into skillet. Cook and stir for 2 min. (or until thick & bubbly); stir in Parmesan just till melted.
Stir in meat. Drain noodles; add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.

Oven Fried Chicken and Biscuits

This one comes from a good ole country cook who lives in Creal Springs, a tiny town here in southern Illinois. NORMA LINDSEY shared this delicious recipe in our COAL COUNTRY COOKIN' cookbook. She is the sister-in-law of one of my cousins and is known for her good southern-style cookin.

This is a simple recipe that is finger-licken good!

Try it and add it to your "comfort foods" file.

YOU WILL NEED:

1/4 cup butter
1/3 cup flour
2 tsp. salt
2 tsp. paprika
1/4 tsp. pepper
2 1/2- 3 lb. frying chicken, cut up
1 can biscuits
2 T. milk
1/3 cup Parmesan cheese
1 tsp. garlic salt (or garlic powder if you'd rather)

Melt butter in 9x13" baking pan. Combine flour, salt, pepper and paprika in a paper or plastic bag. Shake to blend. Add meat 2-3 pieces at a time. Shake to coat. Place meat, skin side down in butter. Bake at 400 degrees for 30 minutes. Turn meat. Sprinkle with salt and bake 15 minutes more. Move meat to one end of pan. Dip biscuits one at a time in milk, then Parmesan/garlic salt mixture. Place at other end of pan. Bake 15-20 minutes longer.

It's TOO Easy and TOO Fattening & TOO Good Casserole!

I'll admit it. I love a good ole throw together as much as the next person, but even more so when it "sticks to your ribs" with a creamy cheesy sauce! Obviously, I can't eat this way too much because at this rate, it will be awhile before I ever seen those ribs of mine again! I know they're there--hiding under a layer (or two) of flesh.

I realize Velveeta cheese is frowned upon by snooty foodies, but people, there is NOTHING that says comfort like VELVEETA. No. thing.

So, before you turn up your nose at this simple dish, just imagine the warm creamy cheesy sauce, melting nicely with the Italian flavored meat and soft noodles.

After imagining it, whip some up for yourself. Serve it with a nice fresh GREEN salad with LOW-fat dressing and hop on the treadmill if that makes you feel better. But be prepared...this dish is haunted! I heard it calling my name a time or two after dinner.


YOU WILL NEED:

*1 bag pasta shells (boil and drain)

*1 lb. hamburger.
*Good Season's Italian dressing pkt (to taste--I use A LOT!)
*1 clove minced garlic (optional) Unless you're Italian- it's NOT optional then!
* 8 oz.  Velveeta, cubed ( you can use more...I'll never tell ;)
* Milk (to desired consistency- start with 1/4 cup and go from there)

Brown meat with seasonings. Drain fat. Add cheese and let melt while stirring.
Add shells, then add milk to make desired consistency.

Add to 13x9 baking dish and sprinkle with shredded cheddar cheese.

(I know- it's REALLY fattening, but as Paula Deen would say...I'm not your Doctor, I'm a cook!")
Bake just till cheese melts (350 degrees).

ENJOY!

Chicken Pot Pie

Chicken pot pie...ahhh. This truly is comfort food at its best!
Today was a crisp fall day and I needed a hearty warm meal to nourish my body and soul and this definitely did the trick!

I started to make Paula Deen's recipe, but opted out and created my own.
The sauce is her recipe though. I loved the HEAVY cream factor...yep! It made all the difference!

Come on- give it a try!



YOU WILL NEED:



* 2 pie crusts (your own recipe or Pillsbury)
Lay bottom in a pie plate-crimp edges, set aside.
With top layer, cut out designs with cookie cutters (I used a diamond shape but your favorite shape will do)
Set aside.



Preheat oven to 350 degrees F.

* 4 chicken breast halves, or 2 cups leftover cooked chicken
Add * Seasoned salt and pepper
* 2 tablespoons butter
* tsp. minced garlic

Cook chicken in skillet till brown and cooked through. Cut into bite-size pieces.

2 bags frozen veges of your choice (I used frozen carrots, celery and potatoes with a bit of onion).

Parboil till tender crisp. Drain. Set aside.

For filling:

* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic


In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and stir until thickened. Add vege mixture and cut up chicken. Remove from heat. Add mixture to the pie crust, and then top with a design of your choice for top pie crust. Bake for 30 minutes or until bubbly. *WATCH crust after about 15 min. If it looks brown enough, cover with foil for the rest of the baking time.



Serve warm with a nice salad. Very filling.

Enjoy!
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*BEFORE YOU LEAVE: CLICK HERE to enter my cookbook giveaway!

Peg's Cheesy Potato Soup

My sister-in-law Peggy made a delicious pot of this soup to add to our Christmas feast and it was WONDERFUL! I even added some of my leftover ham to it the next day and that was great too.

You must give it a try. This is comfort food at its best!

YOU WILL NEED:
3 c. water
4 chicken bouillon cubes
2 1/2 cups cubed potatoes
1 cup sliced celery
1 c. minced onion
1 cup diced carrot

Boil all together until veggies are tender.

Then add:

8 oz. cubed Velveeta cheese.

Let melt and remove from heat.
Add:

2 cups milk
2 cans cream of chicken soup.

Heat through until warm.

*I also added leftover ham, cubed, and some frozen (thawed brocoli) when I served it the second time.

Serve with crusty bread...and loosen your belt buckle. You're gonna' want seconds!

3 bowl Marvel Chicken Soup

I call this "3 bowl...soup" because the average number of bowls consumed by each person is 3 bowls! Yeah, it's THAT good!

This big pot of comfort was first introduced to me when my nephew passed away. A lady from church brought it to the house for the family. Honestly, we weren't eating much of anything during that time, but this soup, was eaten. And remembered.

Thank you Ruth Duke for your kindness, and the delicious recipe!
We've all been serving it for years, and we've passed on the tradition of taking it to those who need a little comfort. It's no wonder that when I asked Big AL what he would like me to make for his supper while he was injured, he said, "Make 'The Soup'."

I always get recipe requests when I serve or give this soup to my friends.

What is the secret to the comfort you ask? Well, besides the proven healing properties in chicken soup, and the loving hands that prepare it, VELVEETA CHEESE is added for extra creaminess.

Creaminess=comfort.

If you want to share a bit of comfort, don't wait till cold weather hits- enjoy some comfort now. Just crank up the air!

You will need:

1 chicken-
3 chicken bouillon cubes
2 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1/4- 1/2 cup onions
2 cups COOKED rice
16 oz. Velveeta, cubed

Boil chicken, then remove from pot. (Remove skin and bones, shred meat and set aside) Strain broth. Add bouillon cubes to boiling broth, then add the vegetables. Bring to a boil, then cover and simmer till veges are tender. Add cooked rice, chicken and Velveeta and stir until cheese is melted. Add salt and pepper to taste and remove from heat.

Serve warm with Crusty bread and a salad.



* I had taken several pics of the soup, but I've been having a problem with my pics not all transferring over when I download them/upload them on the Kodak photo share. Does anyone know why this would happen? It only chooses random photos to transfer, and it is usually the photos I don't care for. Very frustrating!

Herbed Mashed Potatoes

"It is a mistake to think you can solve any major problems just with potatoes."
-- Douglas Adams

Okay, I know he's right in theory, but I say a potato a day keeps the gloomies away!

Don't you agree?

Here's a recipe from my Taste of Home CELEBRATIONS cookbook, that tops the list of COMFORT FOODS. Warm, rich and creamy!



HERBED MASHED POTATOES

You will need:

6 1/2 cups cubed, red potatoes (leave jackets on)
2 garlic cloves, peeled and halved
1/2 cup milk
1/2 cup sour cream
2 T. minced, fresh parsley
2 T. minced, fresh oregano
1 T. minced, fresh thyme
1 T. butter
3/4 tsp. salt
1/4 tsp. pepper

Place potatoes and garlic in saucepan. Cover with garlic. Bring to a boil over Med.-High heat. Cook for 15-20 minutes or until tender:drain. Place potatoes and garlic in a large mixing bowl. Add remaining ingredients and mash.

Prepare to be comforted like you never have before...

Then contact Douglas Adams and tell him HE WAS WRONG!