What's for dinner 10/30/10: Crockpot Creamy Italian Chicken, Rice & Mixed Veggies

Tonight's Feingold friendly meal is an all time favorite, complements of a soup can label.  I have been making this for years and everyone loves it.  I have adapted the original recipe to make it go with the program.  This is usually done in the crockpot but can be done in the oven also. So here it is...creamy italian chicken.

 Crockpot Creamy Italian Chicken
Serves 6

 Ingredients:

• 4 boneless skinless chicken breast halves
• 1 envelope Italian salad dressing mix (I use my homemade italian dressing mix)
• 1/3 cup water (don't need it with the homemade soup)
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted (I use 2 cups of my homemade cream of mushroom soup)
• 1 can (4 ozs.) mushroom stems and pieces, drained
• Cornstarch (enough to thicken)
• Hot cooked rice or noodles

Original Directions:

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.

My Directions: 

I add the chicken to the crockpot, top with mushroom, then mix soup, cream cheese & italian dressing and pour over the chicken.  After it is cooked I pull out the chicken & shred it.  I turn the pot to high and add cornstarch to thicken sauce and then add in the chicken and make sure it is hot.

Note: this can be done in a 350 oven for about 30 minutes also

VERDICT: Like I said this is a family favorite.  We have it at least once a month (and we don't repeat many meals) the sauce is to die for and I could eat it alone with just rice...YUMMY!!!!

What for Dinner 10/26/10: Beef and Mushroom Dijon with Veggie saute

Tonight's Feingold friendly meal is a family favorite that I have been making for years.  It's original recipe I got off a can of cream of mushroom soup.  To make this Feingold approved I used my own homemade cream of mushroom soup and did not add the water since my soup is not condensed and doesn't need anything to thin it out.  I also added some corn starch to thicken it a bit. I served tonight's dinner with rice and sauteed squash & asparagus.

Beef and Mushroom Dijon
Serves 6

Ingredients

• 1 1/4 pound boneless beef sirloin steak, 3/4 inch thick (I used venison)
• vegetable cooking spray
• 3 cups sliced mushrooms
• 1 medium onion, chopped
• 2 (10.75 ounce) can Condensed Cream of Mushroom Soup (I used 2 cups of homemade cream of mushroom soup)
• 1/3 cup water
• 3 tablespoons Dijon-style mustard

Directions

1. Slice beef into very thin strips.
2. Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
3. Spray skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
4. Add soup, water, mustard and vegetables and heat through. 

 
 VERDICT: Like I said I adapted this recipe, we have been making this for years and it's great over rice or noodles (I prefer rice).  My family loves it and tonight my daughter ate all her food and 1/2 of my oldest son's meal and there was no leftovers for hubby's dinner...

what for dinner 10/25/10: Chicken, Broccoli & Cheese with baby artichokes

Last night was a repeat...I have said it before but this is a family favorite and makes a lot.  You must try this as I have posted this recipe before but I have added a photo to it.

Chicken, Broccoli & Cheese Casserole (can be made GF) oh and aren't those baby artichokes cute (they were not that tender but still really cute and yummy)

what for dinner 10/24/10: Mini Meatloaves, Mashed Potatoes & Asparagus

Oh look how cute...tonight's Feingold friendly meal is mini meatloaves, mashed potatoes and fresh asparagus.

Mini Meatloaves

makes about 20 muffin size meatloaves

Ingredients:

1 1/4 lb lean ground beef

1 1/4 lb ground venison (or you can do all ground beef if you like)

2 eggs

1/2 cup dried bread crumbs (make sure they are approved)

8 oz tomato sauce (we are testing in stage 2 foods)

1 cup shredded cheese

Directions:

1. Heat oven to 350
2. Mix all ingredients (except cheese but you can if you want) until well combined
3. Spray a muffin tin or 2 with cooking spray
4. With a ice cream scoop spoon into muffin cups
5. Bake at 350 for 20 minutes
6. Add cheese to top of muffins (if you did not mix it in already) and bake another 5 minutes or until cheese is melted

Verdict: well with my family of 5 there was only 5 left over, my oldest son had 4 of them.  I like these because they are portion controlled and easy to pack in lunches.  I was hoping for a meatloaf sandwich tomorrow but I am out of luck...I swear I have to make a meatloaf just for the sandwiches LOL