Hello peeps! Ok so here it is… recipe #3 from my meal prep last weekend: Dairy Free Chicken Tetrazzini. Well, mostly dairy free. I used regular butter instead of soy margarine. Butter does not irritate my insides like milk and cheese does so I went for it and made out ok. Plus, who knows when I would use soy margarine again. Honestly, it does not sound appetizing either. Other changes to the recipe were that I only bought 1 box of dried mushrooms which I noticed after I got home that it said it was a 1/2 oz. It looked like a lot to me. Instead of throwing away the soaked mushrooms, I chopped them up and added them to the mix. It was a good call. Next time I would use more mushrooms and less peas. This recipe is from About.com and you can get the link here.
“This dairy-free tetrazzini recipe is one of my homecooking favorites, both comforting and easy to make. For a vegetarian variation, simply substitute the chicken for a vegetarian meat substitute.”
Serves 6 to 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 15-oz can reduced-sodium chicken broth or vegetable broth
- 1 cup water
- 3 ounces dried mushrooms, such as porcini
- 1 pound pasta, such as linguine or fettuccine
- 1/3 cup dairy-free soy margarine, divided
- 1/3 cup finely chopped onions
- ½ cup all-purpose flour
- 3 cups plain, unsweetened soymilk, preferably a refrigerated variety
- 4 cups cooked chicken, chopped into pieces
- 1 10-ounce package frozen peas
- Salt and pepper, to taste
- Parsley, for garnishing
1. Preheat the oven to 400 F. Bring the broth and water to a boil and pour over the dried mushrooms in a bowl just big enough to hold the mushrooms and liquid. Allow the mushrooms to soak, covered, for 20 minutes. Discard the mushrooms and reserve the liquid.
2. Meanwhile, boil a pot of salted water, add the pasta and cook until al dente. Drain and set aside.
3. Make the sauce. In a heavy-bottomed skillet over medium heat, heat 1 T. of the soy margarine, adding the onions once hot. Stirring frequently, cook until the onions are slightly softened, about 3 minutes. Add the remaining soy margarine stirring until melted. Add the flour and cook, whisking constantly, for 1 minute, or until the flour smells slightly toasted but is not burnt. Gradually whisk in the milk and the reserved mushroom liquid, stirring constantly. Bring the liquid just below the boiling point, turn down the heat to low and cook until slightly thickened. Add the cooked chicken, peas and salt and pepper to taste.
4. Stir in the cooked pasta and portion into a medium-sized casserole dish. Bake until golden brown and bubbly, about 30-35 minutes. Serve hot, garnishing with fresh parsley if desired.
The sauce was so creamy! You could not tell this was made without cream or other thickening dairy ingredients. This is another win in the casserole category!
Happy Wednesday! I am so excited to be sharing this casserole recipe with you from Jen @ Gluten Free and Dairy Free Living! When Dan and I were brainstorming on what to make this week, he had asked for chicken tetrazzini. Having no idea what the ingredients were until I googled it, I quickly ruled it out because of all the dairy in it ( sorry hun ). I really wanted to make some kind of casserole so on I searched for something dairy free. After about 15 minutes, I came across this one for Chicken and Rice. The ingredients were simple (no cream of something soup, milk and a ton of cheese needed).
I do not think it’s the lighting in the photo this time… it really did turn out this odd brown color
- 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper
- Olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 lb cremini or button mushrooms, sliced (I used baby bellas 1 -8oz pack)
- 1/4 cup dry sherry or white wine (I just used extra chicken stock)
- 1 1/3 cups chicken stock (more if you are making this with brown rice)
- 1/2 cup mayonnaise
- 1/4 cup coconut milk
- 1 teaspoons lemon juice
- 1 cup raw, medium or long grain, white rice
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
1. Season chicken with salt and pepper. Sauté chicken over medium high heat in olive oil until it turns golden brown. The chicken doesn’t have to be cooked through, just browned on the outside
2. Reduce heat to medium. Sauté onion until translucent. Add garlic and cook for an additional minute. Place in casserole dish.
3. Dry sauté the mushrooms until golden. Place in casserole dish
4. De-glaze the pan with chicken stock or sherry. Place in casserole dish
5. Add mayonnaise, coconut milk, lemon juice, rice, salt, Italian seasoning, and paprika to casserole and mix well.
6. Place chicken on top and cover tightly. Bake for 45 min (longer for brown rice) at 375 degrees. Bake for an additional few minutes uncovered if there is still liquid that needs to be absorbed. (mine took an additional 10 minutes)
I have never used mayo in a dish like this so it did scare me a bit. Going into making it, I was not expecting too much in the outcome. I don’t think Dan was either. However, we were both blown away at how good this was! It tastes just like chicken and stove top stuffing. Dan went back for seconds and I had to remind him to take it easy since this was supposed to last all week. He then said, “Yeah, that’s not happening.” LOL That’s when I knew this was a keeper. I definitely will be making this one again soon.
One thing I want to learn is how to make creamy, delicious dishes but with dairy free ingredients. Some times I miss that quality in my food. I know that once I make some of these recipes, it will get easier to make substitutions.
How about you? Are you a whiz at altering recipes?
Howdy peeps! I have been thinking about food a lot the past few days. ( What else is new right? ) I have been coming across some really good recipes either posted by my fellow I’m Fit Possible peeps or by simply stumbling upon clean eating blogs. I decided I was going to start something new here today: Good Eats NEW Recipe of the Week!
I want to pick a new recipe to incorporate into my weekly meal planning and share it on here with you. This will get me eating outside the box more as I will be searching for new (and maybe a little fun) foods to try.
As I mentioned in my last post, there was a recipe going around on FB for “Oven Baked Chicken Fajitas”. There was no direct link to the FB post but I was able to Google it and came up with this exact recipe from Real Mom Kitchen. There are a TON of recipes up on this site! I will be adding Real Mom to my list of foodies to reference back to for inspiration.
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- 1 (15 oz) can diced tomatoes with green chilies
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced (I use half a green and half a red)
- 12 flour tortillas
- Toppings such as cheese, sour cream, and guacamole – if desired
- Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
Now, I did double everything because this was part of my weekly meal plan for two. And I also dumped it all into a bowl and poured the sauce on top then mixed it together because I am lazy like that… no layering then stir again needed. I baked it for 25 minutes. The onion and pepper were cooked perfectly (not soggy but not crispy). The chicken has stayed juicy and tender too! Dan topped his with cheese and sour cream. I skipped the toppings. We both liked the flavor – a little kick of heat, not overly spicy. This is gets a thumbs up!
Are you a fajita fanatic?
Do you have a good original recipe that you might want to share with me?