So, Dale and I bought a house and got married, and a ton of other stuff has been going on. It’s been insane. Obviously, for the Alaska contingent, the 365 Days of Cooking project has been abandoned wholesale, for quite some time. The other contingents have been quiet, but I would guess they’ve been trucking along?

As for us, well, now we have the house, most of the work on it is done, we’re done getting married, we’re through with the most immediate of the unpacking, and there’s time to get back to work on projects such as this one. I’m restarting, with a goal of eating restaurant food no more than once a week. I’m not, however, going to worry about the weeks when I’m away on travel or whatever. Or weeks when social engagements make restaurant avoidance impossible. My goal is for Dale and me to eat at home whenever we have the option. A saner approach will no doubt make success more, um, possible. 🙂

To get started, I did a bunch of fiddling with an old favorite recipe (favorite to eat; I’ve only ever made it a handful of times). I hope I don’t get in trouble for telling the Internet about it!

Chicken Divine (heavily modified; originally from Joseph Ney’s lunchroom, circa 1960)

  • 20 oz broccoli spears, cut long and thin (fresh, frozen, whatevs)
  • 3 chicken breasts cooked and boned
  • 2 “cans cream of soup” (cream of chicken or cream of broccoli recommended)
  • 1 cup nonfat plain yogurt
  • 1 tsp lemon juice ( I use lime)
  • 2 tsp – 1 Tbsp curry powder (I use the full Tbsp)
  • 1/2 – 3/4 cups very sharp cheese

Cook broccoli in salted water til bright, then drain well. (Don’t overdo this step, but also don’t skip it completely. Uncooked broccoli doesn’t bake through enough in 25 minutes; trust me.)

Arrange in 11×7″ or 13×9″ baking dish. Place chicken on top.

Combine soup, yogurt, lemon juice, curry powder, and pour over chicken. Sprinkle with cheese.
Bake at 350 degrees, 25-30 min.

Serve over egg noodles, traditionally, though it would be good over rice or whole wheat pasta, too.

Works well to make ahead.

Using nonfat milk and nonfat yogurt and also 3/4 cup of cheese (because let’s not kid ourselves), this recipe makes 6 servings of 376 calories apiece; each serving has 14.5 grams of fat, 22.4 grams of carbohydrate (3.8g fiber), and 39.5 grams of protein. If each serving is combined with a serving of egg noodles, it’s 521 calories, 16.1g fat, 49.4g carb (4.8g fiber), and 44.9g protein.