Peanut Asian noodles & Chicken

I have a new go to dinner!  There is a recipe on this blog for Pad Thai that I Love but I just can never find the time to make it, don't get me wrong it is worth it but with 3 kids with one on the way dinner needs to be quick.  So here is my simplified version:

1 TBSP Ginger Root Puree** (if you don't have gingerroot it will still be good but ground ginger doesn't have the same flavor so I would just leave it out)
1 TBSP Sesame Oil
4 TBSP (1/4C) Soy Sauce or Braggs,  I use the TBSP measurement to save a dish to wash  :)
1/2 tsp Siracha
1/2 C Creamy Peanut Butter

I mixed these in a bowl and microwaved to soften the PB but it never combined all the way and that is okay it will later.  :)

I diced some chicken and browned it, and boiled some noodles.  We had it once with Linguine and once with spaghetti, whatever noodle you favor or happen to have on hand.

Then mix them all in a pot and stir well.

At this point you can steam whatever veggies you want, we went with broccoli, but you could add so much more at this point, whatever you have on hand.  It is also still good without veggies if you don't have any on hand.  :)

**I buy a larger gingerroot peel it, dice it and then puree it in the magic bullet or blender with a little water and then freeze it in a mini muffin pan like they did here with cilantro, but I line the pan with saran wrap to make it easy to remove from the pan.  :)

http://www.thyhandhathprovided.com/2011/05/preserving-cilantroin-april.html

Chicken Noodle Letuce Cups

I made these for dinner last night and all the kids had fun helping me cut the veggies and put it all together and on the table. Zoe, Austin & I really liked them. Makayla mostly liked them & Holden wouldn't try them at all. As a shortcut, we used leftover rotisserie chicken, shredded.

2 (8oz) skinless boneless chicken breasts

2 tsp olive oil

sea salt & black pepper

1 Tbsp sesamie seeds

1 Tbsp honey

1 bundle dried fine Chinese egg noodles or rice noodles

1/2 cucumber

2 small carrots, pealed

1 cup snow peas

2 scallions, trimmed

1/3 cup cilantro leaves

Juice of 1 lime

1 tsp soy sauce

1 head Bibb lettuce

Optional garnish: 1 red chili pepper, finely sliced

Cook the Chicken: Get your barbecue hot. If cooking indoors, put the grill pan on high heat. Score the chicken breasts with a sharp knife at 1-inch intervals to help them cook more quickly and evenly Drizzle with olive oil; add a pinch of salt & pepper. Cook, turning occasionally, for 10 minutes, or until golden and cooked through. Coat the chicken with sesamie seeds and honey. Move to a cutting board, then use 2 forks to shred the chicken.

Make the noodle salad: Meanwhile, cook the noodles according to package directions and rain well. While they're cooling, quarter the cucumber lengthwise, scrape out the seeds, then finely slice Use your vegetable peeler to cut the carrots into ribbons. Slice the snow peas in half, and finely slice the scallions. Toss veggies with cold noodles, cilantro, lime juice , and soy sauce. Peel whole leaves off the lettuce head, wash, and spin dry (or place between 2 paper towels).

Assemble the cups: Take everything to the table and let the family build their own lettuce cups.

Thai Chicken Tacos

This was a good way to use up some cabbage. It comes from Better Homes & Gardens. For the most part, it was well received by the family.

1 lime halved (about 1 Tbsp. lime juice)
1 lb. boneless, skinless Chicken breast cut into 1/2-3/4 inch pieces
1/4 C. chopped cilantro
1 large shallot finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce (I used oyster sauce. Hoisin sauce would work too)
2 tsp. soy sauce
1/2-1 tsp. crushed red pepper. (I used less than 1/2 because of the kid factor, but there was no heat in the end.)
1/2 tsp. hot chili sauce (I used sweet chili sauce)
2 Tbsp. vegetable oil
corn tortillas (flour would be easier to get down my kids)
1 recipe cabbage slaw.
Toss together:
2 C. shredded napa cabbage
1/2 C. shredded carrot
1/2 C. sliced green onions
1/4 C. chopped cilantro
1/4 C. chopped peanuts (optional)
1/4 C. rice vinegar -- not allowed by my family :(


Combine lime juice with chicken, cilantro, shallot, garlic, fish sauce, soy sauce, pepper and chili sauce in a bowl or bag. Marinate at least 1 hour.

In large skillet cook chicken mixture in hot oil until cooked, about 5 min.

To serve, layer two tortillas (I think this is because the tortillas tear, but I think it would be too dry if layered. Do what you want.) Top with chicken and cabbage slaw.

We liked sour cream on top. I think tomatoes would also be a nice addition.

Pistachio Pesto

My kids loved this one!

1 Cup packed spinach

1/3 cup olive oil

1/4 cup shelled pistachio nuts

1/4 cup grated Parmesan cheese

1/2 tsp salt

1 clove garlic, quartered

12 oz dried pasta, cooked and drained

Put the spinach, oil, nuts, cheese, salt, and garlic in food processor. Process until smooth. Toss with pasta and serve. Makes 6 cups.

Nutritional per cup: 361 calories; 10g protein; 16g fat (3g sat. fat); 44g carbs; 2g fiber; 60 mg calcium; 2mg iron; 253mg sodium.

**I added some shredded chicken to the mix before serving**

Cafe Rio Pork or Chicken Salad!!!! WONDERFUL!

I got all these recipes from except the chicken from:
http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

So I used raw Tortilla shells from Costco for these and fried them up!  I love them!

Pork-

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

.

You know me I never follow exactly!  I added the spicy stuff from the food processor straight into the crockpot with the marinade, I liked that it wasn't covered in enchilada sauce, but it had the taste!

RICE:

I am not going to share the recipe, you can follow the link and find it, because I like the lime rice recipe that Patti has already shared on this blog much MUCH better!!

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

 

And the MOST important part!

The Cilantro Lime Dressing!

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

We also did Avocados instead of guacamole, shredded cheese & some of my homemade salsa.

It was perfect!  and I am excited to have it again today!!! 

of and for the chicken I used this recipe:

Chicken

5 lbs chicken breast- boneless skinless

Some zesty Italian dressing

1 Tbsp chili powder, I used crushed red pepper

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.  I also added most of a can of caffeine free Pepsi after I shredded it, and returned it to all juices it cooked in!  :)

Olive Garden Chicken Gnocchi Soup

1/3 C Oil or Butter - I used coconut oil
4 tsp minced garlic
about 1 lb chicken
1/3 C flour
1/2 C carrots, shredded
1 stick of celery
1/2 C chopped spinach
2 1/2 C milk - I used 1%
1 1/2 C heavy cream - I used coconut cream
1C chicken stock
cracked pepper to taste
about 16 oz of Gnocchi - I used whole wheat

on med heat
melt butter/oil in a soup pot, add in the garlic and saute, add chicken and cook thoroughly.
Add flour and stir in flour and mix well until flour is cooked in.
add milk & cream
then add veggies
add stock
add gnocchi last it takes 3-4 min to cook through
mix until soup thickens & stir occasionally.  cover and simmer for 10 min

Chicken Cordon Bleu Casserole by Sheryl

8 slices ham
8 slices Swiss cheese
8 boneless, skinless chicken breasts
1 c. cheddar cheese, grated
1/3 c. parmesan cheese grated
½ pkg Stove Top stuffing (chicken)
Or
¾ c bread crumbs (save the crumbs from slicing home-made bread)
1/4 c. melted butter

Sauce:

1 can cream of mushroom (or celery, chicken (or one of each if tripling)) soup
¼ c. milk
1 sm. Can mushrooms (optional)
1 T parsley
½ tsp garlic or lemon pepper
1-2 Tbsp diced green onions (optional)

Place slices of ham separately in a casserole dish. Place Swiss cheese and then chicken on each slice of ham. Mix ingredients in sauce and pour over chicken. Sprinkle grated cheeses over sauce. Top with bread crumbs. Drizzle butter over bread crumbs. Bake covered at 350 for 50 minutes. Remove cover and bake 10 minutes more.

**For the freezer: Assemble as above except do not add bread crumbs and grated cheese: Add these after defrosting, before putting into the oven. I like to make at least three of these at a time especially when ham is on sale during the Holidays (Easter is coming up!) I buy a spiral sliced ham specifically for this recipe. One ham will easily make 3 casseroles plus plenty for other recipes. Also I just triple the sauce recipe instead of making single batches to save time. Keeps 3+ months.
***A cheap freezer container: line your pan with heavy duty foil before assembling casserole. Assemble then put in freezer-allow to freeze solid. Once frozen, remove foil lined casserole from pan and wrap again with heavy duty foil until it's sealed. Then put back into the freezer until you're ready to use. Once you're ready to use your casserole just unwrap the outer foil layer & pop it back into your original casserole dish.

ENJOY!

Ginger Garlic Chicken

I am currently trying not to eat sugar, dairy or white rice, bread etc, so meals are little bit harder lately, so I made this up and the chicken I have been nibbling at while the rice cooks is delish!

chicken breasts
ginger root
garlic
braggs amino

finely smashed up a small bit of the ginger, added to braggs & minced garlic dumped over chicken.  fired up the bbq, sliced up some ginger to put on top of the chicken as it cooked and basted the chicken often with remaining juices!  YUM  I also took some ginger pieces & half of the water as braggs and stuck them in with the brown rice as it cooked.

Lettuce Wraps

we took 2 chicken breasts (diced), some squash (diced), garlic, 1/4 onion, some bean sprouts, some stir fry sauce, stir fry it up.  Put a some of rice on a leaf of Ice berg lettuce & top with stir fry, definitely the hardest part is getting the leaves off in one piece. You could use water chestnuts, or celery instead of squash, we used peter pan scalloped squash.

We had these at China Isle and my girls LOVED them, great easy meal!

White chili

We made this on someone else's recommendation this weekend. It was soooo good. All three kiddos even loved it. It was one of those dishes where I was really full but just kept eating because I loved the flavor. Better yet, it's super easy.

1 lb. chicken breast, cut into small pieces
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced

Cook those together in a pot on your stove top. Then add:

1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (I used less b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper

Simmer those together for about 1/2 hour. When you're ready to eat, add:

1 C. sour cream
3 C. monterey jack cheese, shredded

Heat through and serve.

Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips

Chicken Parmesan

I didn't actually use parmesan cheese so I don't know why it's called that, but this was really good and surprisingly easy.

Boneless, skinless chicken breast (enough to serve your family)
1/2 C. milk
1 egg
1 C. seasoned bread crumbs
Spaghetti noodles
Spaghetti sauce
mozzarella cheese

Place the chicken breast between two sheets of plastic wrap and pound it until it's 1/4-1/2 inch thick.

Get noodles cooking.

Mix 1 egg and 1/2 C. milk in shallow dish. Dip chicken in that mixture then coat in seasoned bread crumbs.

Cook it in a skillet with olive oil. It'll be golden and pretty on both sides. Put some mozarella cheese on the top and let it melt, either with the lid on the skillet or in your oven.

Serve over cooked spaghetti noodles with extra spaghetti sauce.

Chicken Pot Pie with a Biscuit Twist

I got this recipe out of a Nora Roberts book and twisted the pot pie part to fit my time constraints.

1 fryer chicken
2 cans cream of celery soup
Flour
1 cup potatoes
1 cup carrots
1-2 handful frozen peas
1 can lima beans
1 t garlic powder
1 t onion powder
1 1/2 T basil
3/4 t oregano
1 1/2 t rosemary
Thyme
Pepper
Salt

Boil a whole fryer in a big dutch oven, covered with water until done through. When the skin peels easily and the legs and thighs separate at the joint it’s done. (about 1 to 1 ½ hours)

Remove the chicken and set aside to cool. Preheat oven to 400.

Skim the grease out of the broth and add cream of celery soup before thickening it a bit with flour. Scoop some broth out – the empty soup cans are handy- and stir some flour in that so it doesn’t lump. Add the garlic and onion poder, basil, oregano and rosemary. Add a sprinkle of thyme, and a dose of pepper and salt. This will thicken as it cooks. Simmer on low. Peel and chop potatoes and carrots. Add them to the broth. Add peas and lima beans.

When the chicken’s cool enough, remove the skin, pick off chunks of the meat and add the meat to the broth until the chicken’s picked clean. Simmer until veggies are done.

While the veggies are cooking, make biscuits.

Baking Powder Biscuits

2 c flour
3 t baking powder
1 t salt
¼ c shortening
¾ c milk

Combine dry ingredients and cut in shortening. Mix in milk and roll out on counter. Cut out biscuits. Bake at 450 for 10-12 minutes.

Top cooked biscuits with the soup mixture. Enjoy!

Grilled Bruschetta Chicken

I got this recipe off www.kraftfoods.com and made a few tweaks to it. My whole family gave it thumbs way up. It had a really great flavor.

4 boneless skinless chicken breasts.
4 T. Italian dressing, divided (I used Newman's Own)
2 small tomatoes, finely chopped
1 tsp dried basil, or you can use fresh
1/2 cup mozzarella cheese (I didn't have any on hand, so I chopped up a string cheese stick)

Marinade the chicken with 2T. Italian dressing for 10 minutes. Cover 1/2 of grill with heavy duty foil. Heat grill and place chicken on the uncovered side of the grill. Throw away the marinade. Cook for 6 minutes. In the mean time, mix the tomatoes, remaining dressing, basil, and cheese. Turn chicken over and place on foil. Top with tomato mixture and grill for 8 minutes, until chicken is done and cheese is melted.

Cafe Rio Copy Cat Recipes

Okay so I finally tried some of these recipes

The Chicken is very good, the dressing was a little hot but if I remember right that is how Cafe Rio's is too.... I haven't eaten a salad there for awhile. I thought about trying that lime rice recipe but the one Patti posted on this site is good enough for me!

Chicken

5 lbs chicken breast- boneless skinless

1 small bottle zesty italitan dressing

1 Tbsp chili powder

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Cilantro Lime Dressing

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix (There is a subsitution for this you can make from scratch in my book.)

1 cup buttermilk

1 cup mayonnaise

1-2 tomatillos, peel

1 clove garlic minced

1/3 bunch cillantro, chopped

1/2 tsp lime juice

1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated. I tired using Plain Yogurt in place on Mayo and it was just fine.

other copy cat recipes

Crockpot Italian Chicken

I originally got the base for my recipe from a ward cookbook I got for my wedding.

4-6 chicken Breasts (6-12 chicken tenders)
1/4 C butter, melted (1 stick of butter)
1 pkgs Good Seasons Dry Italian seasoning (any brand Italian dressing mix)
6 oz cream cheese (8 oz)
1 can cream of chicken soup
1/2 C water (I usually don't add water, but I start with frozen chicken)
cooked rice or pasta

Chicken breasts can be left whole or cut into pieces. Dip Chicken in melted butter and place in crockpot. Pour 2 packages of Italian seasoning over chicken and cook on low for 6 hours, or on high for 3-4 hours. When chicken is done make a sauce by (adding cream cheese & cream of chicken soup to the crockpot and mix well) mixing in a saucepan the cream cheese, chicken soup and water, stirring until smooth. Pour into Crockpot and stir well with chicken ans seasoning. Warm for 5 (or a few more hours) minutes and serve over rice or pasta.

So that is the original recipe! My modifications to amounts in (). Okay so you can cook the chicken first in the Crockpot, you can also mix everything except rice or pasta in and cook it all together. That is how I usually do it, we ate this almost every Sunday when we were first married! It isn't a super low fat meal but is one I save for special dinners or Sunday dinners.

Hawaiian Kabobs with out the Sticks :)

Another recipe from my archives that I am not sure where I picked it up.

I took a picture I will add it on Friday.

2/3 C chicken broth
2 tbsp soy sauce
2 tbsp corn syrup
2 tsp grated fresh ginger
2 tsp seasoned rice vinegar
1tbsp cornstarch
2 C broccoli florets
2 C large chunks chicken
1 pint cherry tomatoes
1 can (8 oz) pineapple chunks

In a frying pan cook chicken chunks, with a little oil, set aside. In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes. Add chicken to the sauce and cook for 5 min. Then mix together the pineapple, tomatoes & broccoli into the chicken & sauce. Serve over a bed of warm rice.

Everyone at my house liked this even my sister Megan! I added the original instructions below in case someone wanted to make actual kabobs.

ORIGINAL INSTRUCTIONS:
In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes.

Heat broiler. Line a baking pan with foil. Place chicken, broccoli, tomatoes, and pineapple chunks on skewers. Brush with sauce. Broil 4 to 5 minutes, until heated through and browned.

Garlic Lime Chicken

Garlic Lime Chicken From Savingdinner.com
Serves 6
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 6 boneless skinless chicken breast halves (I used 10 tenderloins)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

This was very Yummy! I got lots of thumbs up, & mhmms. It is on the spicy side. I am going to use a little less cayenne pepper next time, as my little ones thought it was a little spicy.

You definitely need to try the Lime Rice Patti posted with this they were very good together!

Cafe Rio Chicken Tortilla Soup

This is my chicken noodle soup, it is the soup I eat when I am not feeling well or need a emotional pick me up! So since I am feeling crappy today I decided to make it & share it with you...

It is similar to Patti's that she already posted, but didn't include my secret Ingredients :)

3 C chicken Broth
2 cans tomatoes (28 oz)
1 can green chili's (4 oz)
1/2 C enchilada sauce
3 cloves garlic
1/2 an onion chopped
dash of cumin
salt and pepper to taste
cooked & shredded chicken breasts
cilantro
limes cut in sections

Simmer all above ingredients, except limes. squeeze a least one lime in each bowl ( this time I made it I didn't have limes so I used lime juice and simmered it in with other ingredients). The lime is the flavor that makes the soup! at least for me it is.

You can also add any of the following you like:
Grated cheese
tortilla chips (we like the lime tortilla chips)
also freshly cooked tortilla shells are great!
sliced avocados
sour cream

I am sure there are many other things you could add but these are our favorites.

Crock Pot Indonesian Chicken

So I think I got this from SavingDinner.com but I am not sure where it came from.

I was skeptical of this recipe at first but it now will find a home on my short list of yummy meals that don't take a lot of time! Everyone loved it at my house ( I stopped counting Meka in everyone cuz she is in an anti eating phase), and our 2 extra guests Peter (Isaac's bro) loved it and wants the recipe and Brit loved it too!

INGREDIENTS: (Serves 4)
8 skinless chicken thighs (I used Chicken Breast and Tenderlion)
2 tablespoons low sodium soy sauce (I use Braggs Amino Acids instead of Soy Sauce)
4 cloves garlic, pressed
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (or less depending on your heat index)
1/2 cup peanut butter

COOKING INSTRUCTIONS: In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper. Place chicken in a slow cooker. Spoon sauce mixture over the top of the chicken. Cover and cook on low heat setting about 6 1/2 to 7 hours, or until chicken is tender and fully cooked. Remove chicken from crock pot and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve.


So in posting on this site I have realized I don't always read my recipes all the way through, so I added the PB to the sauce mix cooked it on the PB, next time I will try the other way as stated above, I am sure either way will be good.

Bacon Mushroom Chicken

This is a yummy recipe, that I love to serve with Lemon Garlic Roasted Potatoes (see next post)
everyone at my house loves this chicken.


INGREDIENTS: (Serves 4)
1/4 cup butter, melted
4 large chicken breast cutlets ( i usually do 6 breast and only increase the bacon)
Salt and pepper to taste
2 cloves garlic, pressed, divided
4 slices bacon (or use turkey bacon)
1 cup mushrooms, sliced
1/2 cup heavy cream OR light cream/ half and half)
COOKING INSTRUCTIONS: Pre-heat oven to 350 degrees. Pour melted butter into a baking pan or dish. Place the turkey cutlets in the buttered pan or dish. Add salt, pepper and 1 clove garlic over the top of the turkey. Turn cutlets over and add the other garlic clove and salt and pepper to taste. Place raw bacon on top of turkey cutlets, then top with mushroom slices. Bake, uncovered, for 20 to 25 minutes, or until cutlets are done. Remove turkey, bacon and mushrooms to a serving plate and keep warm. Pour juice from baking pan or dish into a saucepan and scrape up any bits from the bottom of the pan or dish (if you are using a metal baking pan, you can just use the pan right there on the stovetop and skip the saucepan). Add the cream and heat over medium heat, being careful not to boil the cream or it will break. Use a whisk to blend in cream. Pour sauce over the chicken.