leftover

This is yet another crazy recipe that I came up with while digging through the cupboards looking for something to eat.  Nothing fancy, but a great way to use up the little bits of vegetables that collect in the produce drawer.  You can substitute any veggies or meat that you like into this recipe and it would also be great with leftover roasted potatoes instead of  rice.  

Hearty Chicken and Rice Bowl

1. t olive oil
1 Chicken breast, cubed
3/4 C. Cramini Mushrooms, roughly chopped
1 pinch dried oregano
1 pinch crushed red pepper flakes
1 pinch each salt and pepper
3/4 C.  Cramini Mushrooms, roughly chopped
1/2 C.  Onion, chopped
1 Carrot, sliced
3 T Cilantro, chopped
1 C. Cooked Brown Rice
1/2 C.  Prepared Brown Gravy
salt and pepper to taste

Don’t forget to cook your rice (I seem to forget to do this more than I would like.  I can’t count the times we ate stir-fry with no rice because I forgot to put it in to cook, rice can take a while.).

Prepare or heat gravy in a small pan while preparing the rest of the recipe.  I just use a packet, but you could make it from scratch, use leftover from a previous meal or prepared in a jar.  Doesn’t really matter what you use, just make sure it is hot before the meat and veggies are done.

Heat oil in large skillet over medium high heat. 

Add Chicken Breast and Mushrooms along with oregano, red pepper flakes, salt and pepper.  Cook for a few minutes until the chicken and mushrooms are cooked through and nicely browned.

Add Onion and Carrot and continue to cook for another minute or two just until the cold crunchy rawness is gone, you want these crisp still.

For each serving, put 1/2 the rice in the bottom of a good sized bowl.  Add 1/2 the chicken and veggie mixture and top with 1/2 the gravy.  Sprinkle 1/2 the cilantro on top.

You can season with a little more salt and pepper if needed.

I have to admit that I thought this recipe would be lower calorie than it is seeing as it is just rice and vegetables and chicken breast. I guess it’s not too bad and it does get a good grade (A-) for being low in fat and sugar and high in nutrients. It is a one bowl meal so for a hearty, warm and really satisfying bowl of food, the calories are pretty reasonable.  

It is high in sodium so if you are watching that you may want to substitute reduced low sodium beef broth for the gravy as that is where the salt is concentrated. This would reduce the calories a bit as well. Not sure how good it will taste as I haven’t tried it, but it should be pretty good.   I would reduce the broth down a little before serving to concentrate the flavor.  I will give it a try and post an update sometime soon.

Nutritional Information for this recipe

We are getting close to grocery shopping day and as it usually goes, we have very little left to eat. So tonight, I was looking for what to feed the kids for dinner and found a can of chicken noodle soup in the back of the pantry.

I was really tired today, for some reason, so really wanted to stick with a one dish meal, so I proceeded with the doctoring.

This was a huge hit with both kids and Ian even at the veggies. Huge! He refuses almost all veggies.

A Better Can of Chicken Noodle Soup

1 can chicken noodle soup
1/4 cup small cubes of the meat of your choice*
1/4 cup frozen peas
1/4 cup finely diced carrots (I chopped up those new bagged shredded carrots and it worked great)

Put it all in a small pan or microwavable bowl. Heat and Serve.

* I used left over pork taco meat and it added just a little bit of Mexican flavor to the soup, which they loved. Any leftover meat with a little seasoning on it would work great for this, ground meat, chicken, pork, whatever. If the meat isn’t seasoned or you have to cook fresh, try adding just a pinch of taco seasoning or some Mrs dash or something.

This is one of those dishes that I just made up out of the sky one day. Hmmm, what to eat for lunch, combine a bunch of random stuff and poof, great dish. Well, some of the time it works out that way. As is also the way with these types of dishes, the ingredient list may seem a little eccentric, but it is a clean out the randoms in your kitchen kind of dish and boy is it good.

As with all my recipes, I recommend that you try it and customize it to your own liking. That is what cooking is all about. If there is an ingredient that you don’t like, or don’t have, omit it or substitute for it.

Since this is a kitchen cabinet meal, use what you have. No chicken? No problem, this would be good with any meat, no meat or tofu. Perfect use for leftover meat from last night’s dinner. Pretty much any vegetable would be great in this and any kind of rice will do just fine. The green olives and peperccinis are pretty integral to the flavor of the dish, but if you are strongly averted to one or the other, this dish will stand up just fine with just one of those. Don’t be afraid to get creative and make this dish your own.

Funky Chicken and Mediterranean Rice Salad

1 c. cooked cubed or shredded chicken
2 c. cooked brown rice
1/2 c. chopped red pepper
1/2 c. roughly chopped mushrooms (I like cremini, but any kind will do)
1/2 c. finely chopped or shredded carrots
1/4 c. finely chopped red onion
1/4 c. chopped green olives (my favorite are the garlic stuffed ones, but any will do)
1/4 c. chopped peppercini peppers (you can find these by the olives)
1/4 c. Italian Salad Dressing (this is My FavoriteNewman's own parmesan and roasted garlic salad dressing, use yours)

Putting this together is pretty simple.  Mix it all together and serve. The chicken and rice should be pretty warm when added.

mmmmm, tasty!