Posts Tagged ‘fake chicken’

This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.


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This looks fancy, but if you’ve already prepared the pomegranate it only takes about 5 minutes!

Serves 2

2 un-breaded vegetarian chicken cutlets

2 oz goat cheese

1/2 cup cous cous (the cous cous pictured is Isralei cous cous so it’s large)

1/4 cup pomegranate seeds

olive oil

black pepper

1. Microwave the chicken patty for half of the time specified in the package’s cooking directions.

2. Microwave the cous cous with an equal amount of water in a covered bowl for about 2 minutes.

3. While the cous cous is cooking, cut each chicken in half so you have two thin pieces and spread the goat cheese in between the two pieces.

4. Take the cous cous out and let it stand covered while microwaving the chicken/goat cheese for the rest of the cooking time.

5. Assemble the chicken on top of a bed of cous cous, season with pepper, drizzle with olive oil, and sprinkle with pomegranate seeds.

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We’ve been getting these amazing yellow cherry tomatoes from our CSA. I usually am not a fan of tomatoes, I still don’t like eating them raw, but it’s kind of like a challenge every week to use as many of the vegetables as we can. I’ve discovered that I really do like cooking with tomatoes, who knew!

We were hungry so I made 2 pieces of chicken for each of us. I can’t always find Quorn chicken cutlets but when I do I love them. My husband prefers the breaded chick patties. So I tried this with both types and they worked well.

4 vegetarian chicken patties
1/2 pint yellow cherry tomatoes
1 large red tomato
4 basil leaves or 2 cubes of frozen chopped basil.  (If you are using the frozen basil pop out two cubes into a little prep bowl with some olive oil and put on top of the oven while it preheats)
8 Tbs ricotta cheese
Olive oil, salt, and pepper

1. Preheat the oven to 350 then partially microwave the frozen “chicken” just enough to be able to cut through it. I put all 4 at once for a minute and a half.

2. Butterfly the chicken.
3. Drizzle the inside of each piece of chicken with olive oil and stuff with 2 Tbs of ricotta, halved cherry tomatoes, and a sprinkling of parmesan cheese. Season with salt and pepper. If you are using fresh basil add chopped basil leaves too.
4. Place in a greased casserole dish in the oven for 20 mins.
5. While the chicken is in the oven chop the rest of the cherry tomatoes and  the large tomato and sautee in olive oil with salt and pepper.
6. After about 15 mins in the oven brush the top of the chicken with the olive oil/frozen basil mixture (if that’s what you’re using). Cover with the tomatoes and cook another 5 minutes.P1010255

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This serves 2

2 servings whole wheat penne

2 unbreaded “chicken” patties cut into cubes. (if they start out frozen, microwave them just enough to be able to cut up)

1 garlic clove, finely chopped

1/2 onion, finely diced

1 1/2 cups shredded baby spinach

1/2 can white beans

olive oil

salt and pepper

chili flakes

1. Cook the onions in a heated pan coated with olive oil. Add the garlic when the onions become translucent.

2. Add the “chicken” and allow to brown.

3. Add the beans and spinach and cook until the spinach has wilted.

4. Add salt and pepper to taste. I used a lot of pepper.

5. Add the cooked pasta to the pan and mix everything together before serving.

Sorry there’s no picture today, we were really hungry and ate this before I got a chance to take a picture!

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Serves 3

3 yukon gold potatoes
1/2 large onion
1/2 bunch asparagus
1 cup baby carrots
3 unbreaded “chicken” patties
1/4 cup frozen peas

1 1/2 cup finely chopped mushrooms
1 clove garlic finely chopped
2 tbspn butter
1/4 cup cream
1/4 cup skim milk
1/4 cup flour
1 cup water

Preheat oven to 400 and grease a medium casserole dish.
1. Chop all of the vegetables into bite sized pieces.
2. Microwave all 3 patties for about 45 seconds. Just enough so the you can cut them into cubes.
3. Combine the vegetable and “chicken” in the casserole dish and sprinkle with salt and pepper and a drizzle of olive oil.
4. Heat the butter in a large pan and add the mushrooms and garlic.
5. Cook until softened and add the flour.
6. Whisk in the liquids and bring to a boil.
6. Reduce heat and allow the sauce to thicken.
7. Pour over the casserole and toss to coat everything.
8. Cover with 1/4 cup of bread crumbs mixed with 1 tbspn of parmesan cheese.
8. Cover with tin foil and bake for about 40 minutes.
9. Remove foil and bake for another five minutes.


I had more mushrooms the next night so I made this sauce again. This time I added the cubed “chicken” to the sauce along with some peas. I then tossed in pasta and parmesan cheese. yum.


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This serves 2:

2 “grilled chicken” patties, microwaved until half cooked. I like these.

1 1/2 cups cooked brown rice

1/2 cup steamed baby carrots cut into bite sized pieces

1/2 cup cooked peas

1/4 cup teriyaki marinade. I used this one

2 tsp sesame oil, or cooking spray

1/2 cup bread crumbs

1 tbspn sesame seeds

1.  After cooking the “chicken” patties half way in the microwave, place them in a covered container or plastic bag and cover with the marinade. Let sit for at least 20 minutes. (I used this time to get the rice ready).

2. Mix the breadcrumbs and sesame seeds in a medium shallow bowl and dredge the marinated “chicken” so that it is coated in a thin layer of breading.

3. Cook the “chicken” in a pan with the oil until it is browned and remove from the pan. Replace it with the carrots and peas and add a small dash of teriyaki marinade to quickly flavor the veggies. Be careful because this burns very quickly.

4. Mix the flavored veggies in with the rice and serve with the “chicken”.  I drizzled a little more marinade on top of the final dish.


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This serves 2

1/2 cup whole wheat cous cous

1 1/4 cup butternut squash soup, divided into 3/4 and 1/2 cups

1/4 cup water

1 package “chicken” strips, I like these

hot sauce

1/2 cup peas

1. Add a few dashes of hot sauce and black pepper to the 1/2 cup portion of soup. Add the “chicken” , making sure it is completely coated with liquid. Cover and let sit for at least 30 minutes.

2. Prepare the cous cous using 3/4 cup of soup and 1/4 cup of water instead of all water.

3. After marinating the “chicken” brown it in a frying pan sprayed with cooking spray.

4. Add the peas to the cous cous and serve with the chicken on top.

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