Shelley's Chicken Salad

This salad comes from one of my good friends, when I visit her house it is mandatory that she make it for me :)

2 cans or C shredded chicken
2 stalks celery, diced
2 stalks green onions, diced
1/4 C mayonnaise (I use Veginaise)
2 red apples, diced
1 t curry powder
1 t dill
salt & pepper to taste

Mix all ingredients and cover tightly. Rest in refrigerator 2 hours to blend flavors.
Serve over lettuce leaves, on bread or in celery stalks. Very yummy!

3 Meals from 1 Chicken

This week is "Tech-Week" for my sons theater group, which means - no time for cooking each night, I HAVE to plan ahead and be very strategic or be ready to increase expenses and eat out. Since non of us are big fast food fans, I set to planning. I was essentially planning for meals ready to eat fast meals and was not planning on going to the store, so I turned to what was already in my freezer and my pantry and hoped for the best. A beautiful whole chicken was frozen, so I sat it to defrost and wondered..."just how many meals could I make out of this one chicken?" I scoured my home recipe book and found some help and imagination or "divine intervention!" filled in the rest.

I oven roasted my chicken (skin on) with thyme, salt, pepper and white wine. The spice combination was designed to give it flavor but not so much distinct flavor that I couldn't add other flavors to it. After cooling, I picked it apart, every evidence of meat was claimed and portioned. Then one, two, three I cooked three easy meals for my family of 4 that were easy to reheat and portion friendly, needed for the demands of the week!

Meal 1: Chicken & Cheese Burritos Enchilada Style
11/2 C Shredded Chicken
1/2 Onion sautéed              (Tip-cook other half of onion and add to salad below)
2 C Shredded Cheese         (Tip-shred extra cup of cheese for salad below)
2 C Enchilada Sauce - homemade or canned
4 Large Flour Tortillas
Briefly put each tortilla in skillet of warmed sauce to coat. Remove to greased 13X9 pan and fill (I stuffed!!) with chicken, onion, salt & pepper & cheese. Roll into Burrito, seam side down. Continue with remaining 3 tortillas. Add remaining sauce to burritos, topping with cheese. Bake 25 minutes at 375.
Made 4 servings

Meal 2: Chicken & Dumplings
3 C Shredded Chicken
1 10 oz can Cream of Chicken
1 C Chicken Broth
1 C Milk
1/2 t each Thyme and Pepper
1 C Bisquick
1/4 more Pepper
1/3C more Milk
Combine chicken through Pepper in large saucepan over med-high heat. Stir constantly. In bowl stir together Bisquick through milk just until moistened. Drop Bisquick dough by spoonfuls into boiling chicken mixture. Turn heat to low and simmer 10 minutes, uncovered. Simmer 10 more minutes, covered or longer until dumplings are done.
4 Servings

Meal 3: Mexican Chicken Salad
1 C Shredded Chicken
1/2 Sauteed Onion
1 Can Black Beans
2 Carrots
1 C Shredded Cheese
Optional-1/4 t Cumin
Romaine Lettuce
Salt, Pepper, Olive Oil, Honey & Red Wine Vinegar to taste
Top cut lettuce with carrots, beans, cheese, onions and chicken. Salt & pepper as desired. Mix vinegar, oil & honey for dressing.  Also fabulous with a squeeze of lime, salsa &/or sour cream.
Made 4 servings

Enjoy!

Crunchy Pork Chops

Getting all of my family to agree on a "good" recipe is a challenge, I tend to test out a lot of new things on my family in the spirit of creating something new and finding ways to save money.... sometimes it's a thumbs up and other times I get asked where the Cheerios are!

This recipe was a surprising hit. The pork was juicy on the inside and the coating remained super crunchy. I started out with a basic recipe and of course added and changed, etc., sometimes it takes a few tries to tweak things, but this one seemed to be perfect after the first go around, so I submit it for your dinnertime pleasure :) My apologies, I forgot to snap a picture; unexpectedly, my parents came over for a spur of the moment dinner so they got to share in the yum as well.

1/2 C Bisquick
1/2 C Panko
1/2 C Flax-Seed Meal
1/4 Wheat Flour
2 large eggs, lightly beaten
6 boneless, center cut pork chops
1/4 t salt
1/4 t pepper

1. Preheat oven to 425. Place wire rack on a baking sheet and spray with nonstick cooking spray.
2. In shallow dish dish, combine Bisquick, Panko and Flax-Seed Meal. In 2 separate shallow dishes, place flour and eggs. Pat pork chops dry with paper towel and sprinkle with salt and pepper. Dredge pork in flour; coat in eggs, and dredge in baking mix mixture.
3. Bake for 20-25 minutes, or until done. Rest for 5 minutes before serving.