Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Stovetop Chicken and Broccoli Casserole

8 ounces whole-wheat egg noodles
1 14-ounce can chicken broth
1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired
1½ cups milk
½ cup mayonnaise
3 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese









  Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


Recipe Courtesy of EatingWell Test Kitchen





American Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper



  In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Copyright 2001 Television Food Network, G.P. All rights reserved.





Recent Posts


Tags

onion eggs cumin avocado salad lime roasted Roasted Brussels Sprouts Italian seasonings Budda Bowl bacon spicy salmon casserole potato bell pepper Squash Chicken blueberries lemon oranges Beet-and-Apple Salad Fruit Smoothie smoothie Lemon juice cannellini garbanzo beans chili Kiwi peppers Wraps Cinnamon chicken salad croutons Cauliflower Pizza salad Shallot tomato paste stir-fry Easy Frittata hoisin sauce white wine vinegar Carrot pomegranate Citrus Roasted Shrimp sugar fruit apricots Giada's Herbed Quinoa gorgonzola peaches gnocchi quesadillas coconut Lemon Sage Tilapia oregano Guacamole pomegranate molasses Reggiano Cheese cranberries sweet potato pistachios protein powder yogurt ACV pumpkin paprika black bean Honey Chipotle curry powder sourdough bread rosemary kalamata olives pasta soup plums butter summersalad beets Chicken and Broccoli Stir-Fry sweet potatoes Guacamole Toast grapes white beans pumpkin puree bruschetta Roast Chicken parsley Gazpacho garlic Salsa pecans Zucchini Parmesan Crisps zucchini hummus raisins Dip croissants chia seeds honey cauliflower crust chard leaves cashew tomato juice lemon zest fresh sage tilapia Broccoli Ginger apple cider vinegar pastry cream berries bell peppers sage leaves breakfast vegetables greek yogurt heavy cream summer clove roasted carrots cambozola pie crust roasted beets broccoli salad pear gluten free ham olive oil mayo Organic 3-Bean & Vegetable Soup cucumbers almond milk banana mushrooms walnuts avocado MACA tahini medjool dates thyme quinoa Bartlett pears brussel sprouts spinach horseradish Arugula chicken broth breakfast nachos Glaze cheese cloves eggplant strawberries macaroni salad almond butter roasted veggies Gruyère cheese banana split sandwiches scallops Almonds vanilla bean goat cheese dressing sunflower seeds cucumber tomatoes Salmon apple cashews hash browns garlic ghee carrots red wine vinegar Southwestern Salsa dr axe green beans avocados


Archive