Pressure Cooker Mongolian Beef

I love my pressure cooker. It makes everything so easy! OK, I don't do everything in the pressure cooker; there are still things that just need to be cooked on the stove or in the oven, but I certainly do use it a lot. This is one of our favorite recipes. The flavors are so good!

Pressure Cooker Mongolian Beef
adapted from Pressure Cooking Today

Ingredients:

• 1 pound steak, cut into 1/4″ strips
• 2 cloves garlic, minced or pressed
• 1/2 cup brown sugar
• 1/2 tsp minced fresh ginger
• 1/2 cup soy sauce
• 1/2 cup water
• 1 broccoli crown, cut small
• 1 carrot, cut into *matchsticks
• 1 red pepper, cut into strips or squares
• 2 T cornstarch
• 3 T water
• 3 green onions, sliced into 1-inch pieces

Directions:

1. Season beef with salt and pepper. 
2. Mix brown sugar, ginger, garlic, soy sauce, and water. in PC.  Add beef; marinate for 30 minutes or longer.
3. When ready to cook, place insert in PC and cook for 13 minutes. Allow pressure to release naturally.
4. Once pressure has released, remove lid and set PC to Sear. Add vegetables and cook for 2 to 3 minutes. Mix water and cornstarch and add to PC; cook until thickened and bubbly.
5. Turn PC off and stir in green onions. Serve with rice.

Optional: add a pinch of red pepper flakes. You can also add some sliced onions if you're like me and can't cook without onions. I really think some snow peas would be good in this, though I haven't tried it that way yet. Tonight was the first time I used the red pepper, and it was really good - so I'm officially adding that to the recipe. Of course, if you don't have a red pepper, feel free to leave it out. Add a bit more broccoli; add an extra carrot. I think it can be pretty flexible.

Also, I never actually pay attention to how much steak I have, or even what kind it is. I just grab whatever I have in the freezer. The PC makes it all good and flavorful and tender.

And, since there are just the two of us, we have enough leftovers to have this again in a few days. I warm the leftovers up in the pressure cooker, too, and they taste just as good as the first time. Or maybe better.

*there are different ways of cutting carrots into matchsticks, but I use the method described on this page. I guess I didn't come up with that all on my own... It's really quite easy, and they just seem like the right carrots for this recipe.

Chicken Quinoa Casserole with Broccoli

This was one of the other recipes I wanted to try for my Secret Recipe Club post this month, but I chose the Tuna Enchiladas, which I happen to have made for dinner again tonight.  Only this time I used a can of salmon instead of the tuna.  So good! My SRC recipes often become favorites around here.

I made this casserole a week or so ago, and I see why Cathleen called it her new favorite casserole.  It is excellent!  I'd tried quinoa a time or two in the past, but I hadn't really been impressed.  But this?  This casserole makes me love it.  There's just something about the texture of the quinoa and all the flavors.  Everything goes together so well.  You should definitely try this.  Soon.

A little melted cheese on top doesn't hurt, either.

Chicken Quinoa Casserole with Broccoli
adapted from A Taste of Madness

Ingredients:

• 2 cups chicken broth
• 1 cup milk
• 1 tsp. chicken seasoning (I used Canadian Chicken seasoning)
• 1/2 cup flour
• 1 cup water
• 1 cup uncooked quinoa, rinsed (I used 1/2 red quinoa and 1/2 white)
• 1 pound boneless skinless chicken breasts, sliced in thin strips
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 cup cheddar cheese
• 3 cups broccoli, coarsely chopped
• 1 cup hot water, from steaming broccoli

Directions:

1. Preheat the oven to 400˚F.
2. In a large nonstick pan (preferably oven-safe), bring the chicken broth to a low boil. In a small bowl, whisk together the milk, chicken seasoning and flour until fully combined. Slowly add the flour mixture to the boiling liquid and mix until smooth and bubbly.
3. Stir in 1 cup water and the quinoa. Place the chicken strips over the quinoa mixture and sprinkle with salt and chili powder. Bake in the preheated oven for 30 minutes. (If your pan isn't oven safe at 400˚, pour the mixture into a greased 13x9" baking dish before adding the chicken.)
4. While the casserole is in the oven, steam the broccoli until tender. Set broccoli aside and reserve 1 cup of the hot water.
5. Remove the casserole from the oven, and add the broccoli and up to 1 cup of the hot water until the consistency is creamy and can be easily stirred in the pan. Sprinkle with the cheese, and bake for an additional 5-10 minutes, or until the cheese is melted.

I recently got a gorgeous ceramic nonstick pan that worked perfectly for this.  I figured why use a separate baking dish if I don't have to?  Fewer dishes, right?  Even though I really don't mind washing dishes...

 

I'm not exactly sure what chicken seasoning the recipe referred to, so I used some Weber Canadian Chicken seasoning.  I visited their webpage but couldn't find it listed, so I'm not sure if it's available anymore or not, but it's similar to this Montreal Chicken seasoning. The flavor was really good, and now I'm thinking of ways to use this seasoning for things besides just grilling chicken.  I'm not sure why I hadn't thought of it before.

 

I will definitely be making this again.  I'm now wondering how it would turn out to mix everything up and put it all in the crockpot instead of baking it.  I'm thinking of using some chopped cooked chicken and just mixing in a 16-oz. bag of frozen chopped broccoli, and then letting it all cook together.  I think it would be great for a potluck.

Chicken, Potatoes, and Broccoli in Creamy Mustard Sauce

I've been making this occasionally for several years. It's easy, creamy, and flavorful, and cooks in one skillet.  That makes it pretty much perfect in my book.

Chicken, Potatoes, and Broccoli in Creamy Mustard Sauce
adapted from American Heart Association One Dish Meals

Ingredients:

• 1 T olive oil
• 1/2 a medium onion, diced
• 1 lb. boneless skinless chicken breast, cut into strips
• 4 medium red potatoes, unpeeled and quartered
• 1 cup chicken broth
•  16-oz. package frozen chopped broccoli
• 1 can cream of chicken soup
• 2 T Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions:

1. Heat oil in large deep skillet over medium high heat.  Add onion and cook for a couple minutes before adding chicken.  Cook chicken for 5 to 6 minutes, until browned, stirring occasionally.
2. Stir in potatoes and broth.  Bring to a boil; reduce heat and simmer, covered, for 10 to 15 minutes or until potatoes are tender when pierced.
3. Stir in the broccoli.  Simmer, covered for 5 minutes or until broccoli is tender crisp.
4. Stir in remaining ingredients and cook until mixture is warmed through and bubbly, 3 to 4 minutes, stirring occasionally.

Serves 4 

I don't always have red potatoes, so I just use ordinary Russets which I usually peel.  I also sometimes use a spicy mustard instead of the Dijon.  Either way, it turns out really good.

Of course, since it was a recipe from an American Heart Association cookbook, the original recipe called for low sodium chicken broth and reduced-fat, reduced-sodium cream of chicken soup.  I don't buy those and am not convinced they're any 'healthier' than the regular kind, so I don't use them.  Feel free to substitute the kind you usually use.

Chicken and Broccoli Salad Wraps

With warmer weather here, I'm always on the lookout for easy, cool meals.  I found this one in my recipe box a few weeks ago.  I don't know how long I've had it, but it had just kind of gotten lost in there, and I'd never tried it before. 

Thankfully I pulled it out this time, because this makes a great summer dinner.  I used chicken breasts I grilled on my George Foreman grill, but this would also be good with leftover rotisserie chicken.

Chicken And Broccoli Salad Wraps
adapted from an Azteca recipe

Ingredients:

• 2 cups broccoli florets
• 2 cups cubed, cooked chicken
• 1/4 cup sunflower seeds
• 2 T chopped green onions
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 3/4 cup Miracle Whip or salad dressing
• 6 flour tortillas
• Cheese

Directions:

1. Add about 1 inch of water to a saucepan; bring to boiling.  Add broccoli and cook 2 minutes or until crisp-tender.  Drain and rinse with cold water.
2. In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly. Cover and refrigerate until chilled. 
3. To serve, spoon filling onto tortillas, top with shredded cheese, and wrap or roll up tortilla to enclose filling. Enjoy!

Makes 6 wraps.

I made some Lemon Spaghetti Salad to go with this, which was really good.  It also makes a good lunch (or dinner) with just some carrot and celery sticks on the side.

Tuna & Broccoli Pie

I was looking for some kind of tuna rice casserole recipe when I ran across this Broccoli and Tuna Rice Pie, and it looked so good I just had to try it.  It wasn't exactly what I had in mind, but it reminded me of the eggs my dad always made when I was growing up.  His didn't include rice or broccoli, just eggs, tuna, and cheese baked in a cast iron skillet.  So good!  (Why don't I make that once in a while?)

Anyway, we had this the other night for dinner, and it was really good.  The leftovers tonight were even better!

Tuna & Broccoli Pie

Ingredients:

•  1 to 2 T butter
• 1/2 medium onion, diced
• 1 tsp. dried basil
• 1 T dried chives
• 1 cup cooked rice
• 1 can tuna, drained
• 8 oz. broccoli florets (if frozen, run under water to thaw)
• 1/2 cup grated Mozzarella
• 8 eggs
• 1/3 cup milk

Directions:

1. Preheat oven to 350° F
2. Melt 1 T butter over medium heat.  Add onion and saute with basil and chives until onion is translucent.  Add more butter if needed as onion is cooking.
3. Turn off heat and stir in rice, tuna, and broccoli; add cheese.  Spoon mixture into greased deep dish pie pan.
4. Whisk together eggs and milk; season with salt and pepper.  Pour over rice mixture. Shake dish to settle eggs and remove any air bubbles.
5. Bake for 1 hour and 10 minutes. If necessary, cover with foil if the top starts to brown too much.   Remove from oven and let stand for 5 minutes; Cut into wedges and serve.

Serves 4

I baked this in my cast iron skillet, because I used it to saute the onion and I figured it could go in the oven, so why dirty another dish.  And because my dad always baked his eggs in a skillet.  BUT, I won't be doing that again.  The cleanup was harder than I expected.  Maybe my skillet just isn't seasoned properly... but usually I can just scrub it out with a bit of salt and this time I had to do some soaking and a lot more scrubbing.  So, next time I'm using a pie pan.

Since there are only two of us, we ate half of this for dinner one night and then I heated it up again for dinner tonight.  For the leftovers, I heated it at 350° for 15 minutes covered and then I removed the cover and heated for an additional 15 minutes.  And then I added just a touch more cheese to the top and left it in the oven just long enough to melt it.  I'm not sure what the reheating did, but this was even better the second time.  The bottom and edges of the already cut wedges crisped up a bit, and the flavors had blended better.  We really enjoyed it.  Oh, and a little hot sauce on top is good, too.

Angel Hair Pasta with Chicken

We had this for dinner recently. I don't really know where the recipe came from in the first place.  It's one I have typed up in my recipe book, and I've had it for a while. 

Angel Hair Pasta with Chicken
Serves 4

Ingredients:

• 2 T olive oil
• 2 boneless chicken breast halves, cut into 1" cubes
• 1 carrot, sliced diagonally
• 1 package (10 oz.) frozen broccoli florets, thawed
• 2 cloves garlic, minced
• 8 oz. Angel Hair pasta
• 1 cup chicken broth
• 1 tsp. dried basil
• 1/4 cup grated Parmesan cheese

Directions:

1. Begin heating pasta water.  Meanwhile, heat oil in large skillet over medium heat; add chicken.  Cook, stirring until chicken is almost cooked through.
2. Add carrot to skillet and cook for a couple minutes, then add garlic and broccoli and cook 2 to 3 minutes longer, or until vegetables are crisp tender and chicken is thoroughly cooked.
3. Cook pasta according to package directions.  Add chicken broth, basil, and Parmesan to skillet.  Stir to combine, reduce heat, and simmer while pasta cooks.
4. Before draining pasta, add a ladle of your pasta water to the skillet and set aside 2 or 3 ladles for later.  Drain pasta and add drained pasta to chicken and vegetable mixture in the skillet.  Stir to combine and heat for a few minutes on low.
5. Serve with additional Parmesan and fresh ground black pepper.

-- add your reserved pasta water to any leftovers before refrigerating.

I really should make this more often.  It's quite simple to make and very good. There are only 2 of us, so we had leftovers, and we enjoyed those, too! 

Beef Noodle Bowl

I found this recipe in one of my old Food & Family magazines from Kraft.  My biggest question is - "Why haven't I made this before?"  Since I found the recipe, I've made it twice with beef and once with chicken.  This is going to be a regular recipe around here. 

Beef Noodle Bowl
adapted from Kraft Recipes

Ingredients:

• 1/4 cup Italian salad dressing
• 1/4 cup soy sauce
• 1 T. brown sugar
• 1 tsp. ground ginger
• 8 oz. beef sirloin steak, cut into strips
• 8 oz. fettuccine or linguine, uncooked
• 3 cups broccoli florets
• 3 medium carrots, peeled and sliced
• 2 tsp. vegetable oil
• 1 small onion, sliced

Directions:

1. Mix salad dressing, soy sauce, brown sugar and ginger.  Add sliced steak and marinate 30 minutes or longer.
2. Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
3. Meanwhile, heat oil in large nonstick skillet. Remove meat from marinade and add to skillet. Begin cooking and then add onions; cook until meat is browned on all sides and onion is tender, stirring occasionally. Stir in remaining marinade; cook 2 min. or until sauce is thickened, stirring occasionally.
4. When pasta is cooked, add a ladle or two of pasta water to the meat mixture. Drain pasta mixture and add to meat mixture in skillet; toss to coat. 
5. Serve with garnish of red pepper flakes and/or cilantro, if desired.

Makes 4 servings, 2 cups each

This is really easy and tastes really good. It is best with steak and fresh vegetables, but I used boneless chicken thighs and frozen broccoli once, and that was pretty good, too.  You could probably adapt the recipe to use whatever vegetables you have or want to use - though carrots and broccoli are pretty much perfect. 

with chicken

I always set a bit of the pasta water aside to add to any leftovers - whatever looks good - because pasta tends to absorb liquid when it sits, and a little extra is welcome when it's time to heat it back up.  Of course, last time I made it, my husband was here, and there weren't any leftovers.  I guess he likes it too!

I really like to sprinkle a few red pepper flakes on top and cilantro if I have it.  The Kraft recipe says to sprinkle with dry roasted peanuts, which I haven't tried, but it does sound good - so maybe next time.

Chicken Apple & Cheese Muffins

My  Secret Recipe Club (Secret Recipe Club) assignment this month was to choose a recipe from Aly's blog Cooking in Stilettos.  Why is it that everybody but me can come up with such creative blog names?  Don't you love that one?  There are plenty of great-looking and creative recipes on her blog, and I had a very hard time picking just one!

I thought about Bourbon Molasses Baked Chicken (except that I don't have any of that Bourbon Molasses Mustard - wonder if I could make something similar?)  Update: I found this recipe in my local paper for a Honey Bourbon Jalapeno Mustard, which might work.

Honey Bourbon Jalapeno Mustard

• 1/4 cup bourbon
• 1 cup water
• 3/4 cup whole yellow mustard seeds
• 3/4 cup whole brown mustard seeds
• 1/4 cup apple cider vinegar
• 1/2 to 3/4 cup honey (range depends on your desire for a sweeter mustard)
• 1-1/4 tsp. fine salt
• 1 to 2 jalapenos, chopped (leave in seeds and ribs for a spicier mustard)

1. In a medium bowl, combine bourbon, water and mustard seeds. Let soak at least 4 hours up to overnight.
2. In a food processor or powerful blender, add mustard seed mixture, vinegar, honey, salt and jalapenos. Blend until very smooth (you will still see seed hulls). You may add more water or vinegar to thin, if needed.
3. Pack into a clean glass jar. Leave at room temperature for several days if you want mustard to mellow, otherwise store in the refrigerator 3 to 4 weeks.
Makes about 3-1/2 cups

And next time I have apple cider in the house, somebody remind me to make this Bourbon Cider Twist!  I am also actually going to make tortillas next time I need some.  Yes, I've been planning to do that for ages, but this recipe for the Easiest Ever Homemade Tortillas has me convinced.  And there are more, but I had to choose, didn't I?  Well, at least for this post.  I can always go back....

I ended up modifying the recipe for Apple Cheddar Chicken Muffins, not because it didn't look perfect the way it was, but because I had to substitute some of the ingredients.  I substituted 1/2 cup of white wheat flour for part of the white flour, used broccoli instead of arugula, a Braeburn apple instead of Granny Smith, and used a 3-cheese mix instead of Cheddar.  Of course, Aly did say to think of this muffin recipe as your “Leftover Muffin Canvas” - so I just did what I was supposed to do!
 

Chicken Apple & Cheese Muffins  
from Cooking in Stilettos Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup white whole wheat flour
• 2-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon paprika (I used Hot Hungarian Paprika)
• 1 cup milk
• 2 eggs
• 1/4 cup oil
• 3/4 cup shredded cheese, divided
• 2 green onions, finely sliced
• 1 cup apple, peeled and chopped (I used Braeburn)
• 1 cup broccoli, finely chopped (frozen is ok)
• 1-1/2 to 2 cups cooked chicken, finely chopped

Directions

1. Set aside 1/4 cup of the shredded cheese.
2. In a large bowl, beat eggs, then mix in oil and milk.
3. Measure flour, baking powder, salt, pepper, thyme and paprika into bowl on top of wet ingredients.  Mix dry ingredients together and then stir into wet ingredients, just until combined.
4. Fold in the chicken, apple, onions, broccoli and remaining cheese.
5. Heat the oven to 350º F.
6. Lightly spray the muffin pans with a non-stick coating spray or lightly grease with butter.
7. Fill muffin tins about 3/4 full; top each muffin with remaining 1/4 cup cheese.
8. Bake until golden, about 25 to 35 minutes, and a toothpick inserted in the center of the muffin is clean.
9. Transfer to a wire rack to cool, and enjoy! 

18 muffins

These muffins are great!  They make a really nice change from sandwiches. You get your meat, cheese, bread and veggies all in one easy-to-grab package. My husband really enjoyed having them in his lunches.  I also sent some to college with my son because he has some long days when he has no time to get anything to eat.  He can throw some of these into his bag in the morning and have a handy snack to tide him over until the day is over and he has time to get to the dining hall or back to his dorm. I'm already thinking of variations - because I will be making these again.  I'm thinking something with cornmeal and zucchini would be good.

Pasta Salad (w/ Feta)

I needed something to take to a potluck - some kind of side dish.  I'd seen a recipe on GMA for a pasta salad, and the only ingredient I remembered was feta -besides the pasta, of course.  I found that recipe, but I didn't have all the ingredients or it wasn't what I was wanting, so I went looking for a pasta salad with feta.  I found a whole list of them, but I decided to go with this one, kinda.

Pasta Salad w/ Feta and Olives

Ingredients:

• 16 ozs bow tie pasta (farfalle)
• 2 cups broccoli florets 
• 15 ozs kidney beans (drained)
• 4 ozs black olives (sliced, drained)
• 1 bell pepper (seeded and diced) 
• 1/2 can diced tomatoes
• 4 ozs feta cheese (crumbled)
• 1 cup Italian salad dressing

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets to the boiling water during the last 2 minutes. Drain, and run under cold water to cool.
2. In a large serving bowl, stir together the kidney beans, black olives, bell pepper, tomatoes, feta cheese and Italian dressing. Stir in the pasta and broccoli. Season with salt and pepper to taste.
3. Chill and serve.

This would be great with fresh broccoli and tomatoes, but I didn't have any so I used frozen broccoli and canned tomatoes.  I used an orange pepper, because that's what I had, and I think it added a nice color to the salad.  I also forgot to run cold water over the pasta and broccoli, so I mixed it in hot, but I'm thinking that might help blend the flavors better - or at least that's what I'm telling myself.  I'll probably use the cold water next time, if I remember.

The salad is chilling now, so I haven't tasted it - except to sample a couple pieces of pasta, and those were great.  It smells amazing, and it will make a nice cool side-dish this weekend.

Angel Hair with Broccoli and Bacon

I adapted this recipe from one I saw on The Chew for Michael Symon's Angel Hair Pasta with Pancetta and Broccoli.  I used turkey bacon and walnuts instead of the pancetta and pine nuts he used.  I had some bacon and broccoli that needed used, so...

Angel Hair with Broccoli and Bacon

Ingredients:

• 1/2 pound Angel Hair Pasta
• 1/4 cup walnuts
• 1 bunch Broccoli, cut up
• 1/2 package Turkey Bacon
• 3 tablespoons Olive Oil
• 1 Garlic clove (sliced)
• 1 teaspoon Chile Flakes
• 1/4 cup Parmesan cheese

Directions:

1. Drop pasta into boiling salted water
2. Cut up bacon slices and add to saute pan with 2 T olive oil over medium heat
3. Add broccoli to pan
4. Add walnuts to pan and move contents in the pan to one side and add another tablespoon of olive oil and the sliced garlic. You want the garlic to toast but not burn.
5. Ladle in 2-3 spoonfuls of the pasta water to the pan and mix to incorporate.  Reserve some of the pasta water before you drain it in case you need more.
6. Drain the cooked pasta and add to the pan and season with chili flakes. Add another drizzle of olive oil to the pan and toss to coat.  Top with Parmesan and serve. 

Overall, it was pretty tasty and easy.  I added 3 spoonfuls of the pasta water to the bacon and broccoli mixture and then added more once everything was mixed together, just to give it a bit of moisture.

I think I would like to try this with a different pasta next time - something a bit closer to the size of the broccoli pieces.  I think Michael used angel hair because he was trying to pull the whole dish together in 5 minutes, and angel hair cooks very fast, but I think another pasta would go better.  Maybe bow tie?

Chicken & Broccoli Alfredo

I made this one other time, and I was going to make it for dinner tonight. Then I remembered that Cory had play practice from 5-7, and Jeffrey wouldn't be home until later, and I decided to go with something simple like opening a can of Campbell's Chunky soup to go with the sourdough bread I made today. Now I'm think either we'll have this for dinner tomorrow night when we can all sit down together, or I will try the Indian inspired version with the rice and take it for the potluck on Sabbath.

Campbell's® Chicken & Broccoli Alfredo

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 20 minutes
Serves: 4

Ingredients:

• 1/2 of a 16 ounce package linguine
• 1 cup fresh or frozen broccoli flowerets
• 2 tbsp. butter
• 1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. ground black pepper

Directions:

• Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander.
• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
• Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet. Heat, stirring occasionally, until the mixture is hot and bubbling. Serve with additional Parmesan cheese.

---

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 cup uncooked basmati rice for the linguine. Prepare as directed above. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet in Step 3. Sprinkle with toasted slivered almonds, if desired.

Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in to the skillet with the chicken in Step 2.

When heating leftovers in the microwave, add a little milk to get the creaminess back.

Find this recipe as well as many more at the Campbell's kitchen website.

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Chicken, Broccoli, and Macaroni

It's kind of like macaroni and cheese, only with more stuff in it. I use cooked chicken and turkey interchangeably - whatever I have. Last week I cooked a turkey, so I used turkey.

Chicken Macaroni and Cheese w/ Broccoli

Ingredients:

• 1 cup elbow macaroni
• 6 small green onions (or 1 small yellow onion), chopped
• 4 T. butter
• 1/2 cup grated cheese (or more)
• 2 cups frozen broccoli
• 2 cups cubed, cooked chicken (or turkey)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/2 cup grated cheese

Directions:

1. Cook macaroni according to directions
2. Saute chopped onions in butter and mix with cooked macaroni. Spoon into greased 9"x13" baking dish. Sprinkle with grated cheese. Break up uncooked broccoli and place over cheese. Cover with cubed chicken or turkey.
3. Combine soup, milk, salt and curry powder. Pour over other ingredients in baking dish. Cover with grated cheese.
4. Cover and bake at 375 for 30 minutes. Uncover and bake 5-10 minutes longer.

The original recipe came from my favorite cookbook, The Best of Mennonite Fellowship Meals, but of course I've changed it up to suit my tastes.

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