A few weeks back, I went to spend a few days with my sister Bridget and her family. Bridget is a teacher, and had to return to school, and she needed someone to stay with my 9-month old niece, Chloe, for a few days. I was happy to oblige, as Chloe is a sunny, funny little girl, and I don't get to spend time with her as often as I'd like. While I was there, I decided I'd treat the family to some home-cooked meals as well. Bridget and her husband, Kevin, had taken advantage of a big meat sale some weeks before, and their freezer was pretty well stocked. Sometimes, though, if you don't plan ahead or have the time, you're more likely to order a pizza than reach into the freezer.
So, I took a look in the freezer and pantry, and tried to come up with 3 dinners that I could fix without buying much else. I found ground turkey, boneless pork chops, and chicken breast tenders in the freezer. Elsewhere, I found spicy stir fry sauce, cans of mushroom soup, frozen broccoli, and baked beans. They also had some nice salad greens, which, with a few things from the market, we made into a salad to pair with 2 meals.
So, here's what I came up with:
Chicken and Wild Rice Casserole
Spicy Pork Stir Fry w/Whole Wheat Noodles
Turkey Chili
I have posted my chili recipe earlier (Red-Head Beantown Chili), so you can refer to that if you're interested. I simply substituted ground turkey for the beef, and used the baked beans from the pantry.
We'll concentrate on the other 2 recipes. I'll start with the ingredients we had on hand (highlighted in red), then go on to tell what other ingredients we had to buy.
Chicken and Wild Rice Casserole
* 1 and 1/2 lbs. boneless chicken breast tenders (boneless, skinless thighs would also work), chopped into 1 inch pieces
* 1/2 of sm. box frozen broccoli florettes (other half used for stir fry)
* 1 can cream of mushroom soup
* also on hand: olive oil, half and half
* 2 boxes long grain and wild rice mix (like Near East or Uncle Ben's)
* 16 oz. bag shredded cheddar cheese (also used as chili topping)
Preheat oven to 375 degrees. In a large saucepan over medium heat, heat mushroom soup, (using the empty soup can to measure) half a can of 1/2 and 1/2 (or full can of milk), and 2 1/2 cans of water, and a tbsp. of olive oil. Combine with a whisk. When mixture comes to a boil, add contents of wild rice mix, both boxes. Bring to a boil again, stirring occasionally. Turn off heat and add chicken pieces and broccoli, stir well to combine.
Transfer mixture to a casserole dish that has a lid. Cover, and put in 375 degree oven. Bake for 25 minutes, removing once to stir, and making sure to cover before returning to oven. After 25 minutes, remove from oven and remove lid. Stir mixture one more time, then sprinkle 2 generous handfulls of shredded cheddar cheese over the top. Return to oven, uncovered, for another 10-15 minutes - until cheese is melted and lightly browned. Let sit for a few minutes, then serve with a nice green salad.
It's rich and satisfying, and even after serving 3 for dinner, there was enough left for 2 lunches the next day. You can also mix up the vegetables; green beans, mushrooms, or asparagus would also be delicious.
Spicy Pork Stir Fry with Whole Wheat Noodles
* 1 and 1/2 lbs. boneless pork chops (chopped into thin strips)
* 1/2 box frozen broccoli (defrosted)
* Spicy Stir Fry Sauce (such as House of Tsang, sweet and spicy)
* vegetable oil
* red pepper flakes
* 1 lb. whole wheat thin spaghetti (used Barilla)
* 1/2 lb. fresh snow pea pods
In a large pot, heat 3 or 4 quarts of water to boiling. Once it comes to a boil, add a tsp. of salt. Cook spaghetti according to package instructions, drain well and set aside.
Heat 1 tbsp. vegetable oil over med-high heat. Add pork, and quickly stir fry until lightly browned - then remove and set aside. Add another tbsp. of oil, let it get hot for a minute, then add pea pods and broccoli. Stir fry for a minute or two, until they are lightly charred and tender, but still a little crisp. Remove and set aside.
Add a little more oil and 3 or 4 tbsp. of the stir fry sauce to the skillet, heat until bubbly. Add noodles, and stir fry over high heat until the noodles have a little char and have soaked up the sauce. Return pork and vegetables to the skillet with the noodles, and cook until they are all re-heated. Top with another generous drizzle of the stir fry sauce, a sprinkle of red pepper flakes (for a little heat and color), and serve!
Again, this was enough to feed a crowd and have left-overs. It's hearty, yet light - and has great spice and flavor. Also, you can use chicken or beef, and you can use any combo of vegetables you like (or have on hand).
So, remember, before you grab a menu or head for the market - check the freezer and pantry. You might enjoy the challenge of trying to make a meal out of what you have on hand. Who knows what you might come up with?
Party on - Ellen Wheels
Coming up next...
Cheapo Deluxe Mexican Dinner Party!
