Sunday, June 13, 2010

Chicken Tettrazini and Banana Bread

Chicken Tettrazini! I'm so super excited for this one. It's SO super delicious and the perfect comfort food.

Back when I was a kid it was an easy casserole for our Mom to make and I remember it fondly. I, of course, have changed the original recipe to my liking since I'm such a stubborn and picky eater.

Chicken Tettrazini
1 or 2 chicken breasts (you can also use turkey breasts, but I find it to be too dry)
1 can of cream of chicken soup (I use the 98% fat free kind)
1/2 cup sour cream
1 package of frozen peas (I LOVE Bird's Eye super sweet peas)
1 cup shredded sharp cheddar cheese (must be sharp)
1 package of cooked spaghetti noodles (I actually prefer capallini. It's just a touch thinner than spaghetti.)
Assorted spices

Preheat oven to 350. While preparing the pasta, in a saucepan, add in about a 1/2 inch of water, crushed pepper, garlic powder and pepper. Cube the raw chicken and add to the simmering water. Cook until the outsides are no longer pink and strain out the remaining water.
In a large (and I mean large) bowl, mix in all other ingredients starting with the liquids first, then adding the cheese and peas, then chicken, then add the cooked pasta.
Pour contents into a large greased casserole dish and cook for 35 to 45 minutes, until bubbly.


My husband just loves banana bread. Every time my sister comes by, he'll say, "So when are you making me some more banana bread?" So finally I decided I had to figure out how the hell to bake it.

My first attempt was a few weeks ago. He said it was ... good, but not Carly's. Ouch. So I tried again. I pulled this recipe out of my head, so thank GOD I wrote it down. Because he loved it.

Banana Bread:
1 cup white unbleached flour
1 cup whole wheat flour
4 tablespoons flax seed
3/4 buttermilk (I use the powder and reconstitute it. It's MUCH healthier. And it keeps longer than fresh.)
1/2 cup butter, softened
2 eggs (I used 1/2 cup egg beaters)
1 cup brown sugar
1 tsp baking powder
dash of salt
6 super-duper over ripe bananas

Preheat oven to 350. In a large mixing bowl, mix bananas into a pudding like consistency. Add in flax seed, eggs, butter, baking powder, butter milk, salt and brown sugar. Mix for 3 minutes on high. Reduce speed to the slowest setting and add flour.
Pour into greased bread pan and set timer for 1 hour and 5 minutes.



Bachelor Girl said...

AWESOME! I've been looking for a good banana bread recipe all weekend!

And I think I'm gonna make that tettrazini tonight!

Cassie said...

Did you like it?