Robbie

[alliemac2]

I made the pan roasted chicken with green beans and it was awesome! I used chicken thighs instead of breasts. My dh was really impressed. I might start making that for my friends that have babies

I am making Debsean's flank steak tomorrow with mango/black bean rice salad that is to die for

I am looking for new recipes if you have any other good ones

[Robbie]

I'm so glad you like it! It's one of my favorites. Perfect choice for new moms. I'm going to have to steal that idea Can you share the mango/black bean salad recipe?
I just made this casserole the other night. It's from Trisha Yearwood's new cookbook and it was really good!

Chicken Broccoli Casserole

2 cups cooked rice
3 cups cooked chopped broccoli
1 cup sour cream
½ cup mayonnaise
1 tablespoon lemon juice
1 10-ounce can condensed cream of chicken soup
10 ounces Cheddar cheese, grated
½ teaspoon salt
¼ teaspoon pepper
4 chicken breasts, cooked and shredded

Preheat oven to 350 degrees. Grease a 9x13x2-inch baking dish with butter or nonstick cooking spray. Spread rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix sour cream, mayonnaise, lemon juice, condensed soup, half of the grated cheese, and the salt, pepper, and chicken. Pour mixture over the broccoli and top with the remaining grated cheese. Bake for 40 minutes. Let stand 5 minutes before serving.

[Robbie]

My MIL just sent me this recipe and says it's really good but I haven't tried it yet.

Chicken Lasagna Florentine

2 cups chopped cooked chicken
1 10-oz. can cream of mushroom soup
1 10-oz. pkg. frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Cheddar cheese
1 6-oz. jar sliced mushrooms, drained (I prefer fresh!)
¼ tsp. pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese (I use less)
¾ cup chopped pecans

Preheat oven to 350.
Stir together first 7 ingreds.
Arrange 3 noodles in a lightly greased 11 x 7-inch baking dish.
Top with half of chicken mixture.
Repeat layers with remaining noodles and chicken mixture.
Sprinkle with Parmesan cheese and pecans.
Bake covered at 350 for 45 mins. (I cover with foil.)
Uncover and bake for 15 mins. or until bubbly.
Let stand 15 mins. Before serving.

Serves 8

To make ahead: Cover and chill. Let stand at room temp. 30 mins. before baking.

To lighten: substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream. (I don’t do this).

[alliemac2]

Both of those look yummy I did the flank steak tonight and served it with the mango/black bean salad with avacodo on top!


Mango and Black Bean Salad

Ingredients

1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 tablespoons finely chopped fresh cilantro
2 tablespoons roasted tomatillo or fresh salsa
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
Preparation
1. Combine all ingredients in a large bowl. Toss gently to mix.
Yield

6 servings (serving size: 2/3 cup)
Nutritional Information

CALORIES 167(29% from fat); FAT 5.4g (sat 0.7g,mono 3.4g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 41mg; CARBOHYDRATE 25.5g; SODIUM 226mg; PROTEIN 5.2g; FIBER 5.5g

Maureen Callahan , Cooking Light, MARCH 2008

[PaulaJ]

The salsa looks great and refreshing! I love black beans!

Robbie, is the pan roasted chicken recipe posted in our recipe thread? I'd love it!!

[alliemac2]

Here you go, Paula I used chicken thighs and they were so good! I also cooked the green beans first and I put the potatoes on the bottom then the green beans and then chicken! You will love this!

Posted by: Robbie

This was really easy and good! I substituted boneless breasts and reduced the cooking time about 10 minutes.

Pan-Roasted Chicken with Lemon-Garlic Green Beans

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin)

Preheat oven to 450 degrees. Coat a large baking dish with 1 tablespoon of olive oil. Arrange lemon slices in a single layer in the bottom of the dish. In a large bowl, combine remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove green beans and arrange them on top of the lemon slices. Add potatoes to same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange potatoes along the inside edge of the dish on top of the green beans. Place chicken in same bowl with olive-oil mixture and coat thoroughly. Place chicken, skin-side up, in dish. Pour any remaining olive-oil mixture over chicken. Roast for 50 minutes. Remove chicken from dish. Place beans and potatoes back in oven for 10 minutes until potatoes are tender. Serve warm.

*tip- several members made this and agreed to leave the lemon slices off the bottom as they made the green beans too bitter. It was also suggested by several to precook/parboil the greenbeans as they were a bit too crunchy. This dish was well received by many here.

[VMG]

Yummy yummy yummy!!!

Verena

[VMG]

Tina, how about substituting for pineapple?
I had grilled fish last weekend, and it came with a "salsa" of small diced pineapple, onions, red bell peppers and a bit of cilantro. Okay, that has nothing to do with the recipe, but it was delicious .

Verena

[PaulaJ]

Tina, I'm not totally crazy about mango, and I love the pineapple idea!!!

[alliemac2]

I bet it would be yummy with pineapple