Tuesday, March 22, 2011

Baked Chicken with Noodles, Peas and Mushroom , Strawberry Cream Pie

Well hola friends.  Today, I am baking chicken my style.

Here is a Jae P food tip: Use fresh veggies/fruit whenever possible, when you can't, use frozen over canned.  Canned has more sodium and preservatives, read the label.  Frozen is almost like fresh!

Anyhow, so here's the shopping list if your pantry is low:

Skinless, boneless chicken breast or breast cutlets
Campbell's Cream of Mushroom soup, 10.5 oz (2 cans)
Sweet peas
Egg noodles, i am opting for the whole wheat variety, but that is totally up to you
Chicken Stock, 32 oz box
Plated Chicken with Noodles, Peas and Mushroom Sauce
Cool Whip
Graham Cracker premade crust
Cream Cheese, 8 oz each, two

So here we go
Baked Chicken with Mushroom Sauce

Preheat oven to 350 degrees.  In retangular dish, place the chicken cutlets (or breasts) and season with salt, fresh cracked pepper and poultry seasoning (it is a combination of herbs, cuts down on the cost of buying all the herbs separately); ensure you season both sides.  Pour two cans of cream of mushroom soup over the cutlets covering them.  Using one can of soup, measure one can of chicken broth and pour over the cutlets and soup.  Place in over and bake for 45 minutes.

Boil remaining chicken broth and add one cup of water.  Add noodles and cook until tender, approximately 7-10 min.  Most of the broth and water will be cooked out, do not pour out.

Steam peas on a saucepan, do not season. (Peas will be added to chicken after it is coming out of the oven and overseasoning will be nasty).

Jae P food tip: When plating a great way to stay healthy is to eat more veggies than meat and pasta.  So ensure you plate at least 1 cup of the peas.  Another way to add variety (to change it up) is to use a veggie blend instead of peas, great way to each different colors of veggies with great taste (with veggie blend, a pinch of salt {small pinch} is recommended)

Once the chicken is cooked, mix the chicken and mushrooms with the noodles, add the peas and stir together.  Let sit for 2 to 5 min for sauce to thicken.  Serve warm.

Strawberry Cream Pie
My take on a strawberry shortcake

Cream 2 packages of softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla. (try to use pure vanilla, imitation does not taste the same)  Mix in 10 drops of red (or pink) food coloring, gives an added touch.  Add one cup of Cool Whip, mix until blended.

Finished Strawberry Cream Pie

Layer sliced strawberries and cream cheese mix into the graham cracker crust.  Top with sliced strawberries.  Refrigerate for at least 2 hours or until firm.

This is a meal that everyone can enjoy.  It is healthy and the kids will like it.  From my heart and my kitchen to yours.  Have fun in the kitchen!