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Krista

Reged: 10/08/03
Posts: 10
Loc: Connecticut, USA
OVEN BAKED CHICKEN IN GRAVY
      #24920 - 10/30/03 09:17 AM

I made this last night..it was so yummy. I miss gravy so much and this was a wonderful substitution.

4 boneless chicken breast
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon paprika
1 Tablespoon soy butter/or oil.
1 package Imagine creamy mushroom soup

preheat oven to 400.
combine flour, salt, pepper and paprika in a ziploc bag, place chicken in bag and shake to well coat. Place oil in bottom of oven safe casserole dish. Place chicken in casserole and bake for 30 minutes. Pour creamy soup over chicken and bake for 25 minutes more or until bubbly. Serve. I served mine with stuffing...it was so good.

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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
Re: OVEN BAKED CHICKEN IN GRAVY new
      #24981 - 10/30/03 03:19 PM

Sounds good......

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
We loved this! new
      #242943 - 01/31/06 03:43 AM

I finally made this last night. O!M!G! It was incredible! It was like eating "real" food! LOL
Hubby loved it as well.

It was really fast and easy. I ended up reducing the cooking time to 15 min before soup, and 15 min after. I had the Perdue fit & easy chicken which is flattened, so I didn't want it to overcook. It came out perfect!! We had it with mashed potatoes (with gravy! I had mashed potatoes with gravy...don't think I've had that in a few years!) and peas.

Good stuff!!

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Snorkie

Reged: 02/15/05
Posts: 1999
Loc: Northern Illinois, USA
A 32 oz package of Imagine? new
      #242976 - 01/31/06 06:48 AM

That seems like a lot. Just wanted to double check?

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
I used the 16 oz container..... new
      #242984 - 01/31/06 07:10 AM

And thanks for reminding me, I also forgot to say that I used Soy Garden instead of oil. I thought it would help thicken up the soup more to make it a gravy than the oil would.

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Sand

Reged: 12/13/04
Posts: 4488
Loc: West Orange, NJ (IBS-D)
*Melissa* (or any other soy margarine guru) new
      #243191 - 01/31/06 03:49 PM

I've managed to avoid the whole issue of soy margarines for a year and a half now - I use canola oil, olive oil, and Smart Balance Light - but the combination of this recipe plus all Bev's WW cookies recipes have made me realize I'm going to have to take the plunge. So if you could bear with me and provide some guidance, I'd appreciate it.

When you say Soy Garden, do you mean "Soy Garden Natural Buttery Spread" in the green and white tub? Could I make cookies with this or would I do better with a more solid product like Earth Balance Natural Shortening or Earth Balance Natural Buttery Sticks?

Last but not least, I actually found a package of Earth Balance Natural Shortening in the back of my refrigerator. I estimate it's been there for at least a year. Do you think it's still usable or should I junk it and start over?

Thanks. A whole new world opens up here.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Bevvy

Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
Other Soy Margarine Guru Here! new
      #243203 - 01/31/06 04:49 PM

Soy margarine is all I've ever used for the past 4 years. I prefer Soy Garden Natural Buttery Spread, but I can only get it in the health food store, and it's too far away. SOOOO.... I use Earth Balance Natural Buttery Spread, which I can get at Fred Meyer. It's as tasty as Soy Garden and is excellent for cooking -- including those cookies! The thing you don't want is the hydrogenation. It's BAAAAAAD.

And so is that stuff in the back of your refrigerator that you've had for a year. BAAAAAAAAD! Do your tummy a favor and throw it out.

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jen1013

Reged: 05/06/05
Posts: 1322
Loc: the wabe
Re: *Melissa* (or any other soy margarine guru) new
      #243204 - 01/31/06 04:59 PM

not a soy margarine guru, but ...

I use both the "buttery spread" (in the tub) and the "buttery sticks" (which sounds kind of ... wrong, somehow). I've never found the stuff in the tub to be any easier to spread than the sticks -- I still have to chip it off in a little chunks to try and spread it on toast. The sticks are easier to measure, but I've used the stuff in the tub for cookies and they're fine.

The formulas must not be the same because even though calories/fat are the same, the fat percentages aren't (i.e. one has 4.5g saturated fat, the other 3.5g). But they both say 79% vegetable oil, and I think that's what counts.

What counts to me, too, is that the "buttery sticks" are over $3 a package here. For $.59, I can get the same amount of non-dairy generic margarine. It does have a few more preservatives, but that's it. Almost every store here has a generic brand with no dairy. I'd give that a shot if you aren't sensitive to preservatives. The Soy Garden stuff does taste a lot better, though, so I'd use it in recipes where the "butter" taste really matters. (I haven't found a difference in cookies, though, really -- not in low-fat cookies, where you use so little.)

I would personally use the shortening as long as it doesn't smell funny (i.e. rancid).

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jen

"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
Re: *Melissa* (or any other soy margarine guru) new
      #243282 - 02/01/06 03:58 AM

Hi Sand,

Yes, that is the same Soy Garden I was referring to. I've never used the Earth Balance Shortening or Natural Buttery Sticks. And, that's probably only because my store only sells Soy Garden. I've used it from everything from baking, to toast, to stovetop cooking, etc. I love it! I've never had one person I've let try it say they can tell the difference in taste between this and other dairy spreads they've used.

As for the stuff you found, is there an expiration date on it? Or a code? If there's a code, you could contact their customer service (on the Customer Service link on their web site) and ask them. Usually the code can tell them if it's any good. I'm not sure how long it usually lasts. Or, you could just do as Bev suggested and ditch it!

BTW, I've called them before and they were very nice. I actually called to see if they had their products in the little packs (like the small butters you get at restaurants). I thought it would be nice to buy some if they did so I could bring my own to restaurants for baked potatoes/bread. But, unfortunately they didn't have any at the time.

HTH

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Sand

Reged: 12/13/04
Posts: 4488
Loc: West Orange, NJ (IBS-D)
Re: Soy margarine gurus - Thanks, guys (m) new
      #243312 - 02/01/06 08:03 AM

No expiration date or code on my aged soy sticks - maybe the printing wore off over time - so I'll dump it. Let's face it, even if it smells okay I'd be worrying so much about it I'd screw up my tummy with anxiety even if not with bad soy.

I do use Smart Balance Light, but it specifically says it's not for frying or baking, so I'll see what I can find in the way of soy stuff. My Whole Foods is carrying fewer and fewer soy products (so my question is, why are you in business), but I've got a Trader Joes trip in my future anyhow so I'll look there.

Thanks again.

--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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