Curry Couscous

This is a twist on a recipe from a Weight Watchers menu. The original recipe uses rice. We decided to use leftover couscous. I wasn't a big fan but my husband loved it! I don't know why, maybe it was just the texture of leftover couscous.

Curry Couscous

couscous
dried fruit (I think ours was raisins, apricots and cherries)

Rehydrate the fruit with just a little hot water. Add to couscous including water. Heat through, adding a little butter, 3/4 teaspoon of curry powder and a pinch of salt.

Chicken Enchiladas...Take 2

I really wanted enchiladas again but I wanted something new not my standard go to recipe.
I had found two different version that I was interested in trying. One from Trisha at One Tiny Pink Kitchen and one from April at Wine Lover's Cooking Diary. I decided to do a combination of both.

Ingredients

1 lb chicken
1 teaspoon chili powder
1 teaspoon cumin
1 cup enchilada sauce (I used the green enchilada sauce)
2 oz diced chilies
1 can cream of chicken soup
3/4 reduced fat Mexican blend cheese
2 cups cooked rice
6 tortilla shells
salsa
reduced fat sour cream


Directions

Preheat oven to 350. Cook chicken with chili powder and cumin. Shred with fork. Add1/4 cup of enchilada sauce, 1/4 cup cheese, chilies and rice to the chicken. Stir to combine.

Spray baking dish with nonstick cooking spray. Fill tortillas with mixture and roll, placing tortilla seam side down.

Mix together remaining enchilada sauce and cream of chicken soup. Pour over tortillas. Sprinkle with remaining cheese.

Bake uncovered at 350 for 20-25 minutes till soup and cheese are bubbly. Serve with salsa and sour cream.

Husband Rating: A+

Wife Rating: A-, I like my enchiladas saucy. I think next time I'll use a less rice. I really liked the green enchilada sauce too!

Recipe: adapted by me
Photo: my kitchen

Stovetop Chicken and Rice Casserole

I know it isn't the most attractive looking meal but it really is fabulous. It is a recipe we have created together with leftovers. It is a great way to use up leftover chicken or rice or even vegetables and it is so easy! I've written the recipe as if you are making it fresh so just adjust where needed if using leftovers.

Ingredients
2 chicken breasts, cubed
4 cups cooked rice
1/3 cup white wine
1 can cream of chicken or mushroom soup
black pepper
garlic salt
poultry seasoning
all-purpose chicken seasoning
see notes for variations

Directions
Brown chicken in a large pan. Add in cooked rice and "fry" together. Season with black pepper, garlic salt, poultry seasoning and chicken seasoning. Add in wine, letting it cook off. Add soup and heat through. *Add in variations if desired and heat through. Serve warm.

*Notes: At this point we add in whatever we feel like. Tonight is was shredded cheese and mushrooms. You could also use a variety of vegetables.
The chicken seasoning is a blend we bought at the farmers market. If you don't have one that you use, let me know and I can tell you what is on ours.

Husband and Wife Rating: A+

Recipe and Photo from our kitchen! :)

Chicken Curry

Friends of ours introduced us to this meal and we fell in love with it. Though her recipe it top secret. We found a similar one in a Better Homes and Garden cookbook that we feel comes very close to her recipe!

Ingredients
2 medium, boneless chicken breasts
2 tablespoons cooking oil
3-4 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup chick broth
1 cup half and half, light cream or milk
2 tablespoons all-purpose flour
3 cups hot cooked rice

An assortment of any of the following: raisins, peanuts, walnuts, chopped tomato, chopped green pepper, tomatoes, toasted coconut, cut-up fruit (apples, cantaloupe, pineapple, bananas, strawberries, raspberries, blueberries)

Directions
Cube chicken and brown in 10" skillet with cooking oil. Brown evenly. If necessary, add 1 tbsp additional cooking oil to skillet. Add curry powder, cinnamon and salt. Cook and stir for 1 minute. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer about 15 minutes. Stir the half and half, light cream or milk into the flour; stir into pan. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more.

To serve, ladle curry sauce over rice. Top with your favorite condiments.
Our personal favorites are the fruits, nuts and coconut. The berries we usually only do when they are in season. Experiment with your own ideas.

Husband Rating: A+
Wife Rating A+ I usually go with a little less rice so I can top with more fruits!