Golden Chicken Casserole

The perfect recipe for leftover chicken and those basic

pantry items.  I always keep Bisquick on hand for making

quick biscuits  or these type of recipes. 

Make it light by substituting the "light" or "no-fat" versions 

of ingredients like chicken soup, sour cream and milk.

Ingredients

• 1 (10¾-ounce) can condensed cream of chicken soup
• ¹/2 cup sour cream
• 1 ¹/4 cups milk, divided
• 3 cups diced cooked chicken
• 1 (16-ounce) package frozen mixed vegetables
• ¹/2 teaspoon salt
• ¹/4 teaspoon black pepper
• ³/4 cup biscuit baking mix
• ¹/4 cup cornmeal
• 1 egg
• 2 cups (8 ounces) shredded Cheddar cheese
• 
  

Instructions

1. Preheat oven to 375 degrees F.
    
2. In a 9- x 13-inch baking dish, combine soup, sour cream, and 1/2 cup milk; mix well. Add chicken, vegetables, salt, and pepper; mix well.
    
3. In a medium bowl, combine baking mix, cornmeal, egg, and remaining 3/4 cup milk; mix well then spoon over chicken mixture and sprinkle with cheese.
    
4. Bake 30 to 35 minutes, or until edges are golden and chicken is warmed through.

Source:  Mr. Food

Carne Asada (Zesty Steak)

Although I am not really into beef, this is one of

those dishes where I will make an exception.  

Carne Asada is awesome with black beans

and rice . . . and don't forget some good bread.

Ingredients

• ¹/4 cup original flavor seasoned rice vinegar
• Zest of 2 limes
• ¹/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 teaspoon dried oregano
• ¹/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro (optional)
• 2 pounds skirt steak
• 
  

Instructions

1. In a large resealable plastic storage bag, combine the rice vinegar, lime zest and juice, the olive oil, garlic, oregano, salt, and cilantro, if desired; mix well. Add the steaks to the bag, and seal. Refrigerate for at least 2 hours, or overnight.
    
2. Heat a large skillet over high heat. Add the steaks, discarding any marinade, and cook for 4 to 5 minutes per side, or until desired doneness. Slice thinly and serve.

Source:  Mr. Food

Frozen Mojito Pie

Since our lime tree is bearing fruit this year (for the first time) and loaded with limes, I'm on the lookout for lime recipes.


This recipe can easily be adapted for a low fat diet by substituting cream cheese and whipped topping with the no fat or low fat varieties.  We have recently switched to no fat cream cheese and honestly can't tell much of a difference in taste, but it makes a huge difference in calories and fat.  I have also started experimenting with butter substitutes that you can cook with and the results have been very encouraging, although I have not experimented with baking yet.  Butter can also be substituted with coconut oil, which is solid like butter or shortening.


I'm not sold on the pretzel crust . . . any ideas?  I was thinking along the lines of a graham cracker crust . . .

Ingredients:

1 cup finely crushed pretzels

5 tablespoons butter, melted

1 package (8 oz.) cream cheese, softened

3/4 cup sugar

Zest from 1 large lime

Juice from 1 large lime (if the limes you are using are really small, use two of them)

2 to 3 tablespoons finely chopped fresh mint (I like it minty, so I use 3 tbsp. of mint)

2 cups Whipped Topping

Directions:

In a medium sized bowl mix together the pretzel crumbs and the butter.

Press the pretzels onto the bottom of an 8-inch springform pan, or a round pan lined with plastic wrap.

Freeze the crust for at least one hour.

In your mixer’s bowl, beat together the cream cheese, sugar, zest, juice, and mint. Mix until well blended.

Whisk in the whipped topping.

Spoon the filling over the crust.

Freeze for at least 6 hours. Over night is best.

Carefully remove the pie from the pan and top it with some crushed pretzels and thin slices of lime.

Keep it frozen.

Source:  Foodbeast

Pina Colada Pie

Sandra Lee from the Food Network's Semi Homemade always

comes up with awesome recipes that are quick and easy!  When
I watched her program and saw her make this pie, I had to find
the recipe so I could share it.  Can't wait to try it out :)

Ingredients

• 3/4 cup pineapple-coconut nectar (recommended: Kern's)
• 1 cup light coconut milk (recommended: Thai Kitchen)
• 1 1/2 teaspoons rum extract, divided
• 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jello-O)
• 1 cup shredded coconut meat
• 8 ounces whipped topping, divided
• 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
• 1/4 cup shredded coconut meat, toasted, for garnish

Directions

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.

Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

Recipe and Photo Source:  Food Network