Almond Chicken & Rice

This was taken straight out of the Kraft Magazine. However, I can't ever seem to read the entire ingredient list and I do not believe in measuring either, so my recommendations or "tips" as we call them are included.


Ingredients

4 small boneless chicken breast halves

1/4 cup of Kraft Tuscan House Italian Dressing and Marinade

1 1/4 cup of fat-free reduced chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup Planters sliced almonds, toasted, divided


Directions

• Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
• Stir in broth, garlic powder and remaining dressing; bring to boil.
• Cover; simmer 5 min or until chicken is done (165F).
• Remove chicken; cover and keep warm
• Add broccoli to skillet; cook, uncovered, 3 min.
• Stir in rice and 3 Tbsp nuts.
• Remove from heat; cover.
• Let stand 7 min.
• Serve chicken over rice; top with remaining nuts

Tips from a Kitchen of Reality

Okay, I just read the recipe while typing it and that is so NOT what I did...

• Isaac can't eat nuts yet (he's too little), so I didn't even include the almonds
• I didn't read the "instant" part of the instant rice, so I used regular rice
• I had real garlic for a change, so i used about half a clove (remember I don't measure)
  
• I also used just regular chicken broth

My directions are as follows:

• In separate pot, cook just regular old rice until it's almost done but still a little crunchy
• Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
• To the skillet with the chicken, stir in broth, garlic and remaining dressing; bring to boil.
• Add nearly cooked (still crunchy) rice to the skillet
• Cover; simmer 5 min or until chicken (165F) and rice is done
• Add broccoli to skillet; cook, covered, 3 min. (make sure to watch it so the rice doesn't burn to the bottom of the pan as all the liquid cooks in)
  
• Remove from heat and serve

Pumpkin Butterscotch Trifle

Fall is my FAVORITE time of the year and the weather change today reminded me that it is quickly approaching. As I was menu planning this week I came across one of my favorite fall desserts. I hope you enjoy it as much as we do!

Ingredients
- 4 pkgs butterscotch pudding
- 4 cups milk
- 1 can pumpkin
- 2 tsp cinnamon
- crumbled gingerbread (they sell gingerbread cake mix at the store with other cake mixes)
- 1 12 oz container of Cool Whip

Directions
- Mix pudding, milk, pumpkin, and cinnamon together in bowl.
- In a large trifle bowl, layer pudding, gingerbread, and cool whip several times-- be sure to end with cool whip.
- Refrigerate at least 5 hours-- overnight is better.

Notes from a Kitchen of Reality
- If you don't want to use gingerbread- gingersnaps cookies are also great. (Faster, too!)

Sausage & Mushroom Quiche

This is an altered Paula Deen recipe. It is good with a salad for dinner or for breakfast with muffins. Try it... you'll like it!

Ingredients
1 1-lb. package ground sausage (cooked, drained, and crumbled)
1 tablespoon butter
1/2 lb. fresh mushrooms (sliced or chopped-- depends on how you like them)
1/2 large Vidalia (or other mild) onion, chopped (OPTIONAL-- I don't use b/c I hate onion!)
4 eggs
1 cup sour cream
1 cup cottage cheese
3 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
1 teaspoon hot sauce
1-8oz package shredded sharp Cheddar cheese
1- 9 inch refrigerator pie crust (or homemade if you're feeling ambitious)

Directions
- Saute mushrooms (and onions) in butter until tender.
- Mix all ingredients together in large bowl.
- Pour into pie crust.
- Bake at 350 for 50-60 minutes
- Cool at least 15 minutes before cutting.

Tips from a Kitchen of Reality
- I use low fat or fat free sour cream & cottage cheese-- it works fine.
- This is a great recipe to make the night before then pour in the crust right before you bake.

5 Minute Key Lime Pie

¼ cup water
1 package (4 –serving size) sugar-free gelatin lime-flavor gelatin
2 containers (6 oz) fat-free key lime pie yogurt
1 tub (8 oz) frozen reduced-fat non-dairy shipped topping, thawed
1 Keebler Ready Crust Graham Cracker Reduced Fat Pie Crust

In microwave-safe measuring cup heat water on high for 45 seconds to 1 ½ minutes or until boiling. Whisk in gelatin until dissolved.

In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.

Garnish as desired. Store in refrigerator.

I have also used Strawberry and Strawberry-Banana gelatin and yogurt.

For a 1/8 slice of the pie it is 3 points.