Buffalo Chicken Mini Quiches

I have been looking for some recipes I can cook ahead and grab for a quick lunch during the week. If I don't plan ahead, I eat whatever I can find and way too much of it. :)



As a post WLS (weight loss surgery) person, I have to watch what I eat, how much I eat, how often I eat, blah blah blah. Anyway, I frequently peruse Eggface's blog. She has some fabulous 'bites' recipes. I decided to try my hand at a couple different ones using up some leftovers in the fridge. Here's what I came up with.

Buffalo Chicken Mini-Quiches

5 eggs

2 cups finely minced broccoli ( mince it first, then measure)

2 chicken tenders, cooked & finely minced ( you could add more, but this is all I had on hand)

1-2 TBSP Frank's Red Hot hot sauce

6 cherry size fresh mozzarella balles cut in quarters

Preheat oven to 350.Beat eggs and hot sauce in a bowl. Mix in chicken and broccoli. Spray mini muffin pans with cooking spray. Put a piece of cheese in each muffin cup. Evenly scoop egg mixture into muffin pan and back 25-30 minutes.

You can serve these warm or cold. You can flash freeze these and they are great to re-heat a couple in the microwave for a quick lunch.

Hot Chicken

I love 'dump' chicken recipes. You know, the ones where you dump some chicken and other stuff in a freezer baggie, pop it in the freezer, and take it out to thaw on the day you wanna cook it. The chicken marinates during the thawing process. Super easy. Here's one of my favorites. When I make this, I cook plain chicken, just seasoned with salt, pepper, & garlic powder for the kiddos.

Hot Chicken

4-6 pieces of chicken, your choice. I use boneless skinless chicken breasts
1 cup of hot sauce. I use Frank’s Red Hot, but you can use your favorite type.
1 stick of butter, melted and cooled

Put the chicken in a freezer bag. Mix hot sauce and butter in a bowl. I mix it in a glass pyrex measuring cup that I use to melt the butter. This makes for less dishes to wash, and I’m all about washing less dishes. Pour hot sauce/butter mixture over the chicken. Remove as much air from the freezer bag as you can. Label the bag and freeze.
To cook: Take the baggie out of the freezer the morning you want to cook it and put it in the fridge to thaw. Pour the thawed contents into a baking dish and bake @ 350 until the chicken is done. It takes 20-30 min for boneless skinless breasts. You can also grill your chicken, basting with the sauce as you grill the chicken. I serve this chicken with hot buttered rice.

Lemon Garlic Chicken

I love easy recipes that pack great flavor. I also love a good sale. So, when I ran across boneless skinless chicken breasts for .84/lb a few weeks ago, I bought a ton of them. When I got them home I needed to figure out what to do with them all. My favorite thing to do with chicken breasts is to package them up in gallon freezer bags with different marinades. You've just gotta toss them in the freezer and take them out to thaw the morning you want to cook them. Here is one of my family's favorites.

Lemon Garlic Chicken

4-6 Boneless skinless chicken breasts- or whatever pieces of chicken your family prefers.

1/4 cup lemon juice

1/4 c oil

2-4 cloves minced garlic, depending on how much your people like garlic.

3 tbsp dried parsley

1/4tsp salt

1/4 tsp pepper

Put chicken in a gallon size freezer bag. If you are going to label your bag, do it before you put the chicken in. I use a sharpie to label my bags and I always do it before I put anything in them. Mix remaining ingredients in a bowl until well blended. Pour over chicken. Seal, and put in the freezer. On the day you plan to cook the chicken, take it out of the freezer and let it thaw completely. You can either pour the entire contents of the bag into a baking dish and bake @350 until the chicken is done. It will depend on what type of chicken you used. It usually takes 20-30 min for boneless skinless breast. OR you can drain the liquid off and grill the chicken until it's done.

Individual Chicken Cobblers

Individual Chicken Cobblers
Adapted from Cheap, Fast, Good by Beverly Mills & Alicia Ross
4 Frozen Southern-style biscuits (you can use canned refrigerated biscuits or homemade biscuits)
1 lb chicken, uncooked (Any chicken will do. Leftover chicken would work great. I used boneless skinless breasts)
1 TBSP veg oil
1 large onion, about 1 cup chopped ( I used dried diced onion because I hardly ever have fresh on hand)
8 oz fresh button mushrooms ( I left these out because the kids don't like mushrooms)
1/4 cup cooking sherry ( I used one cube of chicken bouillon disolved in 1/4cup water)
1 can cream of mushroom soup
1/2 cup milk ( I used whole because that is what we use at our house)
1 tsp Worcestershire sauce
2 cups frozen mixed vegetables
1 Preheat the oven and bake the biscuits according to the package instructions.
2. Heat the oil in an extra deep 12-in skillet over medium heat. Peel and coarsely chop the onion. Add to skillet and cook, stirring, for 1 minute.
3. Cut the chicken into bite-size pieces, adding them to the skillet as you cut. Cook, stirring occassionally. Meanwhile, rinse, pat dry, and slice the mushrooms,if using. When th e chicken turns white on the outside, after about 4 minutes, add the mushrooms to the skillet and cook, stirring often, until they begin to release their liquid, about 2 minutes. Add the sherry and cook, stirring, for 1 minute. Then add the cream of mushroom soup, milk, and Worcestershire sauce and stir to mix well. Add the frozen vegetables and stir to mix in. Cook, stirring frequently, until the mixture is bubbly and the vegetables are heated through, about 3 minutes.
4. Reduce the heat to low and let the mixture simmer while the biscuits finish baking. To serve, split the biscuits in half and place a bottom portion in each of four bowls. Spoon the chicken mixture evenly over the biscuits and top with the other half of the biscuits.