It has been a couple weeks since I have posted any new recipes. With the little man getting bigger and becoming so active, I spend a lot of my time entertaining and keeping up with him. That’s definitely a job all of it’s own!!
However, yesterday I finally had the chance and TIME to cook something new. Inspiration for this meal I have to give to my mother-in-law and her donation of a large green cabbage. I love cabbage in all it’s forms, but I do not recall I time that I have ever cooked it myself. So in my typical fashion, I took to Pinterest for some recipe idea. I even asked some coworkers if they had any suggestions.
Next, I needed to come up with something to accompany it. I had plenty of boneless, skinless chicken breast in the freezer thanks to a great sale a couple weeks ago at my local grocery store. So, as usual, without knowing how I was going to prepare it, I sat some out to thaw. Then, again took to Pinterest.
Below are two of the MOST DELICIOUS recipes I have ever made. So delicious, I got myself seconds….which is SO rare!!!
3 large boneless, skinless chicken breasts
2-3 cups multi-grain Club crackers, finely crushed in food processor
1/4 tsp salt
1/8 tsp pepper
1/2 cup low fat milk
3 cup shredded cheese (I used a 4-cheese Mexican blend)
1 tsp dried parsley
1 10 ounce can cream of chicken soup, fat free
2 tbsp fat free sour cream
2 tbsp butter
Preheat oven to 375 degrees.
Pour the milk, cheese and cracker crumbs into 3 separate small dishes. Toss the salt and pepper into the cracker crumbs and stir the mixture until combined.
Cut each chicken breast into 3 equal pieces.
Coat each piece of chicken in the milk. Then press into the shredded cheese. Lastly, coat in cracker crumbs. (Note: You are likely to lose a bit of cheese while coating in the cracker crumbs. Don’t worry! It will still turn out cheesy and delicious!)
Place chicken pieces in single layer in prepared glass baking dish. Sprinkle with parsley. Cover with foil.
Bake covered at 375 for 30 minutes. Remove foil and bake an additional 10 minutes until golden brown.
While chicken bakes, in a small sauce pan combine cream of chicken, sour cream, and butter. Stir with a whisk and heat until well combined. (Be careful: It will come to a boil quickly!)
Top chicken with sauce.
**Recipe credit: Jamie Cooks It Up
Cabbage Custard Casserole
1/2 cup butter
1 green cabbage (about 2 -/2 pounds), cored and thinly sliced
1 large onion, finely chopped
1 1/2 cups of low fat milk
4 eggs, lightly beaten
3/4 cup multi-grain Club crackers finely crushed
1 tsp salt
1/4 tsp pepper
Heat oven to 375 degrees. Coat 9×13 baking dish with cooking spray.
Melt 1/2 cup butter in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes.
Stir in milk; bring to boiling. Lower heat and simmer for 5 minutes. Remove pot from heat. Let cool slightly.
Gently stir in eggs. Add 1/2 cup crushed crackers, salt and pepper.
Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.
Bake in 375 degrees oven for 30 minutes or until heated through and top is golden brown.
**Recipe credit: Recipe.com
As I mentioned above, these are two of the most delicious recipes I have ever made. Both my husband and my son loved them as well. My son repeatedly asked for more “doodles” ( his word for noodle, which is what he though the cabbage was)!!!