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On this episode, Karen tackles leftovers! Just because you made something realy delicious, doesn’t mean you necessarily want to eat it in the same form every day that week. Karen shows you a super simple and delicious way to reuse your leftover chicken!
Local Hampton Roads resident and mom, Karen, is at it again, sharing her passion for cooking and giving tips on quick, healthy and nutritious meals that can be prepared on a budget. What she likes to call real meals for real families!
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Deconstructed Chicken Loaf
1/2 lb cooked chicken
3/4 teaspoon cumin
1 teaspoon coriander,
1 teaspoon garlic salt,
1 1/2 cups broccoli
2 carrots
2-3 mini bell peppers (or ½ red, yellow or orange bell pepper)
1 cup of shredded cheese (whatever you have on hand, although I prefer cheddar for this)
4 tablespoons mayonnaise or miracle whip,
2 packages crescent roll dough
1 egg
1-2 tbs cream
I call this my deconstructed chicken loaf because where in a meat loaf the bread crumbs are in the inside, here we have the bread on the outside. Also, you can use leftover chicken in this recipe to make your leftovers seem like the first run! This recipe is incredibly easy! Place all ingredients in a food processor and pulse until it becomes a fine even mixture. Set aside. Remove crescent dough from packages and place side by side, with one edge overlapping. You should have a long rectangle. Using a rolling pin (you can use a glass or bottle if you don’t have a rolling pin), roll out dough and seal perforations. Place filling in the middle of the rectangle, and raise sides of dough up to the top of the filling so that it looks like the filling is in a dough baking pan without a top. Trim off any excess dough and set aside. Using your hands, shape the dough box into a perfect rectangle or whatever shape you like. Using the excess dough, make 6-8 strips and lay them, spaced evenly, across the top of the box. You can give them a little twist to jazz them up. Beat the egg and cream together and brush over the dough- this will add a nice shine. Bake at 375 for 25 minutes. Yum!
Fennel Salad
1 head of Romaine lettuce
1 bulb of Fennel
2 Scallions
1 Apple
1 Pear
Cherry tomatoes
Poppy seed dressing
Dice the apple, pear and about a third of the fennel bulb and place into a large bowl. Chop the scallions and about 1/3 of the head of lettuce and add to apple, pear, fennel mixture. Cut the cherry tomatoes in half and add to the salad. Dress lightly with poppy seed dressing and toss well. Enjoy!
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