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That’s just gravy! December 21, 2008

Posted by life2d in main course.
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My husband absolutely loves gravy. He is always worried that there won’t be enough. So, this year for Thanksgiving I bought the gravy from Costco. The refrigerated pack of two big tubs of turkey gravy. He was infinitely more relaxed than in previous years! A few days past Thanksgiving when I found myself with almost a whole tub of leftover gravy and no more ham, I thought I’d try a new way of using all that leftover gravy. The experiment was a success. I have been asked to make it again. Second time we’ve served it with crusty rosemary bread and it was even more delicious than before.


Chicken with gravy and mixed vegetables

6 frozen chicken breast tenders

about 4 cups gravy

1lb frozen mixed vegetables


Lightly spray a skillet with olive oil. Place chicken tenders in a single layer in skillet. Cover and cook on medium heat for about 10 minutes, turning occasionally. Remove from skillet, add frozen veggies, cover. Cut chicken into small pieces, return to the skillet, add gravy. Bring to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Serve with lots of bread to soak up the gravy.

Takes 30 minutes.



Snow days require hot soup! December 20, 2008

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I was planning to make a paella for dinner, but after coming in from a walk in the snow, my kids had decided that it should be a soup night. So, here is one of the soups I haven’t made in quite a while, even though it is one of my favourites (anything with okra would probably be a favourite of mine). I kinda came up with the recipe on my own, so I named it after the spices I’ve used. Very creative, I know… 🙂 Anyway, the next day leftovers would be more of a jambalaya than a soup, as the liquid gets absorbed.


Cajun Soup
1 medium onion
2 garlic cloves
3 medium celery stalks, sliced
3 small/medium carrots, sliced
1 medium pepper, diced
3 cups frozen corn
1 lb frozen okra
3 cups chicken stock
4 + 2 cups water
1 can petite cut tomatoes
1 1/2 Tbsp Cajun spice + extra for the chicken
7 oz kielbasa sausage sliced small
5 frozen breast tenders
1 tsp salt
2 cups Minute rice


Coat bottom of large stockpot lightly with cooking spray. (I use Misto spray filled with extra-virgin olive oil). Place the chicken tenders in single layer in the pot, cover and cook over medium heat for about 10 minutes turning occasionally. Season the chicken as you cook with the extra Cajun spices. Add kielbasa and remove chicken, cutting it into small pieces, then returning to pot. Chop onion and garlic in the electric chopper, add to pot along with sliced carrots. Saute for about 5 minutes. Add chicken broth, water, tomato, corn, salt and spices. Bring to boil, reduce heat and simmer 5 minutes. Add okra, celery and pepper, return to boil, then simmer another 5 minutes. Add rice, stir, cover and remove from heat. Let sit for 5 minutes, then serve with warm bread.

Takes 1 1/2 hours.

(Note to self: if using regular rice, add 1 cup rice with onion and carrots, then follow recipe. Add more simmer time if needed. To use more rice, add more water: 1 cup water per 1/2 cup rice)

Finally remembered! May 27, 2008

Posted by life2d in main course.
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I was craving enchiladas for the last few weeks but I never had all the ingredients in the house and I kept forgetting to pick up the missing things. Last week I made a special trip to the grocery store just for the two things I still needed to make them that night, but somehow I picked an envelope of Fajita seasonings instead of Enchilada. Well, so much for making them that night. Sunday night I had to stop at the store for some milk and I finally bought the Enchilada seasoning. I even bought a can of mild Enchilada sauce to try it this time.

Low-Fat Enchiladas

1 bag of 10 whole wheat tortillas

1 20oz can of Enchilada sauce (or one envelope, 8oz tomato sauce and 2 1/2 cups water)

4 large pieces of frozen chicken breast tenders

1 can of sliced mushrooms

1 can of black beans

1 1/2 cups frozen corn

1 can low-fat cream of mushroom soup

1 small jar of roasted peppers

Fry the chicken in a non-stick covered pan, 4-5 minutes on each side, until no longer pink in the middle. Remove from pan, let cool a little, then shred. Meanwhile fry the mushrooms in the same pan, rinse and drain the beans and spread a spoonful of sauce on each tortilla. Add 1 cup of the frozen corn and half of the beans to the mushrooms,then 1/2 cup of the sauce. Mix well and divide between the 10 tortillas. Roll them up and place in a lightly greased 9×13 in baking dish. Mix the remaining sauce with the cream of mushroom soup and pour half of it over the enchiladas. Rinse and drain the leftover corn and pour over the enchiladas along with the leftover beans and the roasted peppers and the remaining sauce mixture. Pop into a pre-heated 350ºF oven for 20-30 minutes until bubbly.


If I happen to have a bell pepper in the house or if I have pre-cooked chicken, I start by sauteing some onions and garlic, along with the pepper.