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Saturday, December 7, 2013

Picky Eatters

I have always been a picky eater, it's just part of who I am. However, I met my match in picky eaters when I met John. John likes the basics and that is it. Getting him to try something new is like getting a donkey to change its mind. It is so very frustrating because I get tired of eating the same thing all the time. Eventually, I just gave up and stopped cooking. I rarely cook now and when I do it is usually because I have a taste for a specific dinner or John asks me to cook something in particular. On top of all of this, John rarely eats leftovers. If left overs are for dinner, he will just eat a sandwich or cereal instead.Typically, I do not want dinner anyway because lunch is my big meal. When we do eat dinner, we either eat our own things or go out. I know we can do better.

I have become determined to find some new recipes that John will eat and we can move away from our usual dinners that I can't stand anymore. John's mother gave me a bunch of recipes that I need to go through, plus I know John will eat them and I have actually been looking to pinterest for some ideas.

Here is a recipe for  Buffalo Chicken Casserole I found. I plan on cooking it this week. Looks good to me and John loves Buffalo Chicken so fingers crossed!

·         1/2 cup uncooked regular long-grain white rice
·         1 cup water
·         1 tablespoon olive or vegetable oil
·         1 lb boneless skinless chicken breasts, cut into thin strips
·         2 medium stalks celery, thinly sliced (1 cup)
·         1 can (14.5 oz) stewed tomatoes, undrained
·         1/2 cup buffalo wing sauce
·         1/4 cup blue cheese dressing

1.      Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture. We did not cook the celery.  I like a bit of crunch and didn't feel it was necessary.  I'm glad we didn't because it came out just fine.  I also recommend using rotisserie chicken, it will save time. If you do that, all you have to do is cook the rice, then pull the chicken and mix in celery, wing sauce and tomatoes for this step.  
2.      Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir). I added the dressing to this step.  I poured it over the chicken mixture, topped it with a 1 1/2 cups of mozzarella cheese and sent it to the oven.  
3.      Bake 25 to 30 minutes or until hot in center (or cheese is bubbling).