Non-Suppers

Just in case you need permission: Ten Guilt-Free Non-Suppers.

Breathe in, breathe out.

Repeat.

CHICKEN AND LEFTOVERS

Today I got a whim to boil a chicken and make dressing - getting ready for Thanksgiving. Whether you boil, bake or buy a chicken there are several chicken salad recipes.

FRUITED CHICKEN SALAD:
1/2 C. mayo or miracle whip
1 T. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 C. chicken
2 med. stalks celery, chopped
1 C. grapes (green or red seedless)

Mix mayo, lemon juice, salt and pper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes and serve in lettuce cups.
VARIATIONS:
Substitute mandarin oranges for grapes.
Omit grapes, stir in crumble bacon.
Omit grapes, add two hard cooked eggs, chopped.
Omit grapes, increase mayo to one cup and stir in two cups macaroni.
Double mayo, lemon juice, salt and pepper. Add both grapes, mandarin oranges
macaroni.

HOT CHICKEN SALAD:
3 C. cooked chicken (cubed)
2 C. diced celery
2 tsp. lemon juice
1 C real mayo
1 med. chopped onion
1 small can sliced mushrooms
3/4 C. crushed potato chips
1 lb. grated sharp cheddar cheese.

Saute celery and onion in small amount butter until tender. Add mushrooms, lemon juice and mayo. Mix in chopped chicken and 1/2 the cheese, stirring with fork so chicken won't get mashed.

Place in buttered baking dish and cover with remaining cheese and crushed potato chips. Bake 10 min @ 400 deg. or until hot and bubbly throughout.

*May be prepared ahead and refrigerated, however, baking time will need to be longer if chilled.

LAST RESORT:
You can always add store bought noodles and add to the broth. Serve with salad and you have a meal.

Roast Beef and Leftovers

Usually after we have a pot roast there is sufficient left over for a couple of meals. One of them is ROAST BEEF SALAD:

Grind the beef in a meat grinder together with sweet pickles and onion to taste. Then mix in Miracle Whip to taste - makes a tasty sandwich or on crackers.

Next day: OPEN-FACED ROAST BEEF SANDWICHS:

Cut the beef into small pieces and place on bread in a toaster oven.

Make a white sauce:
1 C. Milk
1 heaping T. flour
1 dab of butter

Bring to a boil, when thickened add salt and pepper to taste and put on the bread and beef. Then put narrow strips of cheese on top and toast. When served with a salad these make a good meal.

Make Ahead Cannellini Bean Chicken Bake

Did the "Make Ahead" get your attention?

My camera is broken so I am sorry I cannot show photos because this is a pretty casserole dish. I like this one and with cheese on it, the kids will enjoy it too. My recipe here is an adaptation of a recipe made for me by a friend, written down, made at home, then lost the recipe and now, I work from memory. I have been making it for several years. The original does not call for chicken. You can use leftover vegetables in this one...(there you go Brandi!) and just season it to be more Mexican or more Italian. Flexible. All ingredients are organic if possible although not noted. I think it is funny that people note that because there is not a taste difference but I said it anyway. To "make ahead" just prepare the ingredients into a mixing bowl, cover and refridgerate for hours or up to a day I think, then pour in oiled casserole and bake.

Gather:

• 9 X 13 inch casserole dish
• Cheese grater
• Large mixing bowl if making ahead
• 1 - 2 tbsp. olive oil
• 2-3 cloves garlic minced or pressed
• 1 med. or 2 small diced onions
• 2 large or 3-4 smallish diced 1/4 " zucchini squash
• 1 large or 2 smallish diced crookneck or yellow squash
• 1 lb. ground chicken, beef or turkey
• 1/2 c. to 1 cup of any chopped green-kale, spinach, chard, etc. (I keep chopped greens that I freeze on a cookie sheet first, then scrape into a Ziploc and label, in the freezer to add to any recipe)
• 10 - 12 oz. of block Mozzarella cheese
• 2 cans or 2+ cups of cannellini beans (the Italian white kidney bean)
• 1 28 oz. can diced tomatoes undrained
• Herbs- oregano, basil, rosemary, parsley, thyme
• Sea salt and fresh medium ground pepper

In a medium skillet, saute' the onions until a little translucent. Remove to large mixing bowl or into oiled casserole dish if preparing to eat now. In same skillet, cook the ground meat and minced garlic until done mixing garlic well with meat so it won't burn. Remove into bowl or dish. In same skillet, saute' squashes until a little less firm or if you like them really mushy, saute' longer. Remove to bowl or dish. Add greens to bowl or dish. Add diced cannned tomatoes to bowl/dish. Add rinsed beans and herbs/spices to your liking. (Tonight I used 1 heaping tsp. dried oregano, 2 heaping tsp. dried basil, 1 heaping tsp. dried rosemary, 2 heaping tsp. dried parsley, 1 heaping tsp. thyme, 2 tsp. sea salt and, a dozen twists of ground pepper.)

Top with grated Mozerella cheese and bake at 350 degrees for about 30 minutes or until bubbly and cheese is not burned but veggies seem done and tender or soft. Tent with foil if cheese getting over done.

Make a salad to go along with it. You can also use different vegetables that you have on hand...if corn, then I would use the squashes but use the spices, cumin, chili powder, garlic and salt and pepper to your liking.

Hope someone likes this one! Thank you for letting me share it...gotta go make our salad now to go with it.