Mel Hynes (takhisis) wrote,
Mel Hynes

The Fuddening Part XVI: Son of Fuds Goes to College

Last night:

This one was a lot of "use up as much stuff in the house as I can", so quantities were fast and loose but I'll do my best.

First I sauteed 4 frozen chicken breasts over med-lo heat in rosemary-infused olive oil (you can use regular) and a pat of butter. Once they were 75% cooked I topped up the oil and added a package of sliced fresh mushrooms, a large chopped onion, two chopped bell peppers, and a healthy dollop of minced garlic (about 3-4 cloves) and let that all cook down for a while.

While that was going on, took a large bowl and combined a jar and a half of garlic alfredo sauce, about a cup of sour cream, and a container of this awesome stuff James found at the dollar store: Philly Cooking Creme (Santa Fe Spice). Then I dumped in a bunch of celery salt, black pepper, cayenne pepper, ground chipotle, and cilantro and mixed the sauce smooth. Much tasting and adjusting during this until it turned into the perfect cross between alfredo and "sour cream enchilada" flavors.

In a smaller bowl I combined a package of ricotta cheese, two eggs, oregano, and more cilantro.

Pulled the chicken out of the simmering mix and diced it (while going "ow ow ow hot" because I am impatient).

Busted out a package of no-boil lasagne noodles and a 9x12 baking pan and did layers of sauce, noodles, chicken, veggies, ricotta, and a big thick layer of mexican-blend shredded cheese, more sauce, rinse & repeat. Topped it off with a layer of mozarella & dry parmesan plus an extra sprinkle of oregano, cilantro, and paprika. Baked at 375F for 45 mins and served with caesar salad and sour cream.

It also reheats beautifully.

Tonight's dinner:

Note: I make a huge amount in a gigantor pot because it's easier for me and packs up extremely well for work lunches etc. afterward. Feel free to halve or more as you need.

3 cans Campbell's Chicken & Mushroom soup*
6-8 chicken breasts
32 oz. chicken stock
half a stick of butter
buncha celery
bagga carrots
bagga frozen peas
1 large yellow or white onion
1 Tb jarred minced garlic or 4 cloves minced
1 can/tube/WTFthing refrigerated biscuits
onion powder, black pepper, oregano, rosemary, garlic salt

*Most recipes call for a mix of Cream of Chicken, Cream of Mushroom, and Cream of Celery soups, which all have 7+ net carbs. Cream of Chicken & Mushroom, somehow, has just under 5. MAGIC!!

In Big-Arse PotTM, whisk together soup, broth, and a goodly sprinkle of onion powder and pepper. (I also like adding a few splashes of tabasco sauce or Frank's Red Hot, but I'm a weirdo.) Submerge chicken breasts in it and turn heat to medium, or whatever your stove's "simmering boil" level is.

Melt butter over med-lo heat in a large frying pan or saucepan while chopping onion & slicing celery and carrots. I used about 6 of each of the latter group, but tweak to your own veggie-saturation preference. Toss onion, celery, and garlic into butter pan. Toss carrots into chicken/sauce pot.

Saute veggies over low-ish heat until soft and onions are starting to clarify or brown. While that is going on, vaguely stir chicken/sauce pot occasionally to keep from boiling over and make sure chicken or carrots aren't sticking to the bottom. Once veggies are ready, pour them into the pot and stir in. Add about half a bag of frozen peas at this point as well. Let simmer for about 30 mins or until chicken is mostly cooked through.

Remove chicken and turn heat on pot to a low simmer. Cube chicken (ow ow ow hot) and return to pot.

Open thingie of biscuits. Separate each one and flatten gleefully on a cutting board to about 1/4" thick. Sprinkle with garlic salt, oregano & rosemary, then wad into a ball and knead the spices through in true 5-year-old-with-play-doh fashion. Cut the wad into quarters, roll each quarter into a ball, drop each ball into the pot. Repeat with the remainder of the biscuits.

Simmer 8-12 minutes until dumplings have cooked through, quadrupled their size and demanded voting rights in the household. Crush their rebellion and serve with a sprinkle of parmesan cheese and salad of your choice (we're having a santa fe spring mix tonight).

How is this low-ish carb, you may ask? By substituting lower carb soups, and using them and extra veggies rather than flour or cornstarch as thickener, and using canned biscuits (which have a lot of shortening and fibrous filler) rather than scratch-made (which are largely flour and there are usually 2-3 times as many), it turns the dish from Carbstravaganza to High-Fiber Chicken Stew With Some Tasty Bready Bits.

Happy nomming!
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