Arroz con Pollo

I like Spanish food, and since yesterday was a feast day with a particularly Spanish connection, this was our dinner last night:

With apologies to every Spanish cook, I took liberties with the Arroz con Pollo. Part of this was because I didn't have some ingredients in the house; part of it was due to personal preference. So it might not have been authentic, but it tasted really good! BONUS:  it's a one-pot meal, so the cleanup was easy.

ARROZ CON POLLO

Get the full recipe and nutrition facts at Cook and Count.

Chicken Lo Mein

It's not that I can never leave a recipe alone.  Well, I usually can't.  But this time I changed up a recipe because I didn't have the fresh ingredients in the house to make it the way it was originally written.  I found this recipe for Jamie's Chicken Chow Mein at Barbara's, and since I'm a big fan of lo mein, I wanted to give this one a try.  The sauce is different from the lo mein I usually make.  This had a much lighter flavor, with a little more kick from the spice.

Chicken Lo Mein
serves 4

Get the whole recipe with nutrition facts at Cook and Count!

Skillet Turkey & Noodles

Better than soup, but serve it in a bowl so you don't lose any of the sauce. I've wanted to figure out how to make this for a long time. Then I was inspired by Barbara's Skillet Stroganoff (which we love) and figured I could do something similar with chicken or turkey. Comfort food? Oh, yes!

SKILLET TURKEY (OR CHICKEN) AND NOODLES

2 TBL butter
1 small onion, chopped fine
3 TBL flour
3 cups turkey (or chicken) broth
1/3 cup milk
1 1/2 cups shredded cooked turkey (or chicken)
1 cup frozen mixed vegetables
3 cups wide egg noodles
salt and pepper to taste

Saute onion in butter until translucent. Stir in flour. Add broth and milk and bring to a boil. Stir in turkey, vegetables and noodles. Season with salt and pepper. Cover the pan and simmer, stirring occasionally, for about 20 minutes or until noodles are done.

Serves 4.

To increase the recipe and serve more people, add an extra 1 cup noodles and 1 cup broth per person.  Also add a little extra milk, meat and vegetables.

Print this recipe!

Taco Skillet

1 lb. ground beef, browned and drained
1 can (8 oz.) tomato sauce
1 cup Salsa
1/2 cup water
8 flour tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese

Mix meat, tomato sauce, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. Top with remaining cheese.

Source: this is my adaptation of a Campbell's recipe. I'd add 1/2 cup of frozen corn if Big DS wasn't so against it!

DINNER KIT: This is a great recipe to make when you have 15 minutes or less to get dinner on the table. Just have the ground beef cooked and drained ahead of time. I brown 3 or 4 pounds at a time and freeze it in 2-cup bags; that amount is perfect for this recipe. Mix the ground beef with salsa, tomato sauce, water and 1/4 of the cheese. Refrigerate until needed. Also, cut up the tortillas ahead of time so they're ready to add in. When it's time to cook, just stir the tortillas into the meat mixture, cover and cook for 10 minutes. Add remaining cheese and serve.