This is a recipe that my neighbor told me yesterday and it is so completely simple (both ingredients and preparation) and really yummy. I should be able to remember it, but probably won't so I want to put it here. You may have already tried it, because I am sure it is not a new concept, but here it is in case you haven't.
2-3 boneless skinless chicken breasts
1 bottle bbq sauce
1 can pineapple
*Combine bbq sauce and pineapple (juice included) in a 9 x 13 pan (or in crockpot)
*Cut chicken breasts into small pieces (you could leave it bigger if you wanted to cook it longer) and stir in with sauce.
* Cook at 350 degrees for 90-120 minutes or in crockpot for a few hours.
* Serve over rice.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, October 28, 2010
Friday, May 21, 2010
In-a-Pinch Chicken Noodle Soup
The stomach flu has been going around like crazy up here, and in the last week, my two kids and my nephew (we're watching him for a week), have all been taking turns throwing up. Fun. Anyways, yesterday I needed chicken noodle soup and realized that we were out of the canned stuff and I really didn't want to haul kids to the store. I also didn't want to make a really involved recipe, so I tossed this together on a whim, and it turned out really good! Todd proclaimed it one of the best chicken noodle soup recipes he's tried. I figure I'll write it down for the next time I need a quick batch of soup!
Ingredients:
15 c. chicken broth (I used 4 c. of reserved water from boiling the pasta, 11 more cups of water, 7 1/2 t. herbox chicken granules and 7 1/2 T. chicken flavored "Better Than Bouillon")
3 cups of sliced or diced carrots
5 stalks celery, sliced or diced
1 yellow onion, diced
5 large cloves of fresh garlic, pressed
2 c. (dry measurement) mini pasta shells, cooked until "al dente", rinsed, and drained
2 cans of Costco chicken breast, drained and shredded (this came out to about 3 c. if you wanted to use regular shredded chicken...the cans just made it really easy and fast, and when I was already dealing with so many germs, I didn't want to add raw meat on top of my ever-growing list of "things to sanitize")
Black pepper to taste (I gave about 15 cranks of our pepper grinder)
2 T. Italian Seasoning
Directions:
-Boil pasta in 2 quarts of water 6 minutes or until al dente. Drain, reserving 4 c. if you want it to use for making broth if using bouillon. Rinse pasta with cold water to stop cooking, drain, and set aside.
-While pasta is cooking, chop celery, carrots, onion, and garlic.
-Add broth (or water if using bouillon) to the same pot used to cook the pasta (use a large pasta pot...this makes a TON of soup)
-Add carrots, celery, onion, garlic, bouillon (if using water instead of prepared broth), ground pepper, and Italian Seasoning. Bring to a boil and boil for 5 minutes.
-While vegetables are boiling, shred chicken. Add chicken to vegetable mixture and boil for an additional 5-7 minutes until carrots are tender.
-Remove from heat and stir in noodles, adjust seasonings as desired.
-When this is too hot for my kids to eat, I throw in a small handful of frozen peas to their bowl to cool it off and add some more veggies. Great trick for any soup...you can also use frozen mixed veggies, frozen corn, or frozen carrots.
Ingredients:
15 c. chicken broth (I used 4 c. of reserved water from boiling the pasta, 11 more cups of water, 7 1/2 t. herbox chicken granules and 7 1/2 T. chicken flavored "Better Than Bouillon")
3 cups of sliced or diced carrots
5 stalks celery, sliced or diced
1 yellow onion, diced
5 large cloves of fresh garlic, pressed
2 c. (dry measurement) mini pasta shells, cooked until "al dente", rinsed, and drained
2 cans of Costco chicken breast, drained and shredded (this came out to about 3 c. if you wanted to use regular shredded chicken...the cans just made it really easy and fast, and when I was already dealing with so many germs, I didn't want to add raw meat on top of my ever-growing list of "things to sanitize")
Black pepper to taste (I gave about 15 cranks of our pepper grinder)
2 T. Italian Seasoning
Directions:
-Boil pasta in 2 quarts of water 6 minutes or until al dente. Drain, reserving 4 c. if you want it to use for making broth if using bouillon. Rinse pasta with cold water to stop cooking, drain, and set aside.
-While pasta is cooking, chop celery, carrots, onion, and garlic.
-Add broth (or water if using bouillon) to the same pot used to cook the pasta (use a large pasta pot...this makes a TON of soup)
-Add carrots, celery, onion, garlic, bouillon (if using water instead of prepared broth), ground pepper, and Italian Seasoning. Bring to a boil and boil for 5 minutes.
-While vegetables are boiling, shred chicken. Add chicken to vegetable mixture and boil for an additional 5-7 minutes until carrots are tender.
-Remove from heat and stir in noodles, adjust seasonings as desired.
-When this is too hot for my kids to eat, I throw in a small handful of frozen peas to their bowl to cool it off and add some more veggies. Great trick for any soup...you can also use frozen mixed veggies, frozen corn, or frozen carrots.
Monday, April 5, 2010
Easy White Chicken Chili
We love this recipe! It's easy, tasty, filling, and healthy! 1/2 c. only has 1 Weight Watchers point, so I can have a big bowl for really low points/cal/fat.
This is a lighter recipe, so I like to stir in a couple of TBS of fat-free sour cream (I only like the "Naturally Yours" brand...it looks like a cow pattern on the outside) to make it richer with hardly any added calories or fat. I also prefer mine without cheese (strange, since usually I love anything with cheese) and with a few baked tortilla chips crushed and stirred into it. I also usually substitute black beans for half of the white beans.
White Chicken Chili:
2 cans white beans, drained and rinsed
1 onion, diced
1 red bell pepper, diced
1 can chopped green chilies
2 cloves garlic
1 can chicken broth
1 t. cumin
1/2 t. salt
1/4 t. pepper
1/4 - 1/2 t. chili powder
cilantro to taste...I always add probably at least 1/2 cup
Toppings:
additional chopped cilantro
low-fat sour cream
shredded cheese (low fat or, in moderation, full fat)
Saute onion, pepper, garlic, and green chilies until onions and peppers are soft (no need to use oil...the liquid from the chilies works just fine). DON'T let garlic burn...use medium heat.
Add all other ingredients and simmer 10 minutes. Top with sour cream, cheese, and cilantro.
This is a lighter recipe, so I like to stir in a couple of TBS of fat-free sour cream (I only like the "Naturally Yours" brand...it looks like a cow pattern on the outside) to make it richer with hardly any added calories or fat. I also prefer mine without cheese (strange, since usually I love anything with cheese) and with a few baked tortilla chips crushed and stirred into it. I also usually substitute black beans for half of the white beans.
White Chicken Chili:
2 cans white beans, drained and rinsed
15 oz (one costco can, or equivalent amount) cooked white meat chicken
1 can diced tomatoes (the normal size...14 oz?)1 onion, diced
1 red bell pepper, diced
1 can chopped green chilies
2 cloves garlic
1 can chicken broth
1 t. cumin
1/2 t. salt
1/4 t. pepper
1/4 - 1/2 t. chili powder
cilantro to taste...I always add probably at least 1/2 cup
Toppings:
additional chopped cilantro
low-fat sour cream
shredded cheese (low fat or, in moderation, full fat)
Saute onion, pepper, garlic, and green chilies until onions and peppers are soft (no need to use oil...the liquid from the chilies works just fine). DON'T let garlic burn...use medium heat.
Add all other ingredients and simmer 10 minutes. Top with sour cream, cheese, and cilantro.
Thursday, March 4, 2010
One pot chicken and penne parmesan
My family loves this. It has saved the day many times when I haven't felt good enough to cook, its quick, easy and taste so yummy!
1 tablespoon butter or margarine
3/4lb boneless, skinless chicken breast, cut into 1 inch cubes
1-3/4 cups(14-1/2 oz. can) chicken broth
1/2 (8oz) package penne pasta uncooked
1 pkg (16 oz) frozen broccoli, carrots, and cauliflower mix
1/4 teaspoon ground black pepper
1 can condensed cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided ( some times I have used Cheddar cheese when we didn't have Parmesan and it still tasted yummy!)
in 5-quart saucepan over medium head, melt butter, add chicken. Cook 5 minutes or until no longer pink. add broth;heat to boiling. Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid. Heat to boiling, reduce head. Cover, simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk and 1/2 cup cheese until smooth, stir into chicken mixture. heat until mixture just comes to a boil; sprinkle with remaining cheese. MAKES 8 SERVINGS.
1 tablespoon butter or margarine
3/4lb boneless, skinless chicken breast, cut into 1 inch cubes
1-3/4 cups(14-1/2 oz. can) chicken broth
1/2 (8oz) package penne pasta uncooked
1 pkg (16 oz) frozen broccoli, carrots, and cauliflower mix
1/4 teaspoon ground black pepper
1 can condensed cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided ( some times I have used Cheddar cheese when we didn't have Parmesan and it still tasted yummy!)
in 5-quart saucepan over medium head, melt butter, add chicken. Cook 5 minutes or until no longer pink. add broth;heat to boiling. Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid. Heat to boiling, reduce head. Cover, simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk and 1/2 cup cheese until smooth, stir into chicken mixture. heat until mixture just comes to a boil; sprinkle with remaining cheese. MAKES 8 SERVINGS.
Tuesday, February 23, 2010
Chicken and Wild Rice Soup
For my sisters Birthday dinner she requested my homemade chicken noodle soup. So of course I did that, but at a restaurant a while ago I had some really good chicken and wild rice soup and I wanted to see if I could find a yummy recipe. I found one, and made it along with chicken noodle soup for Aprils birthday. It was so yummy. My brothers loved it as well. This soup has almonds in it and I would forget that when I would take a spoonful. So when there was something crunchy in my mouth I thought maybe the rice hadn't cooked but then I remembered it is the almonds. So if you don't want something hard and crunchy in your soup leave those out. This recipe also makes a huge pot, and I was able to put some in the freezer for another day. I will let you know how it handled being frozen. Hope you enjoy this yummy soup!!
Chicken and Wild Rice Soup
I found this recipe on mykitchencafe
½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
Tuesday, May 26, 2009
Penne Pasta
Ok so there isn't much of a recipe for this one just more like a list, but I hope you feel brave enough to try it.
Penne Pasta
Chicken
Olive Oil
Red Pepper Flakes
Garlic
Mushrooms
Tomatoes
Black Olives
Carrots
Onions
Spinach
Get a pot boiling with water to cook the pasta, when it is boiling cook the noodle according to the directions.
Heat a skillet to medium heat, coat lightly with olive oil. Put a pinch of two of red pepper flakes into the oil along with a few cloves of garlic minced. When it's hot add chicken that has been cut into bite size pieces. When the chicken is cooked remove from pan. In the same pan add veggies that have been chopped (wait to add the tomatoes until the end). Saute until they are done according to your liking, don't forget to salt and pepper the veggies while they are cooking. When the veggies are done add the chicken and cooked pasta. Stir in a 1/3 to a half of a block of feta cheese (the 4 oz kind or whatever size it is, not the Costco size) that has been crumbled, so maybe 1/2 c. or so and some parmesan cheese. Taste it and if it needs more flavor add more cheese or salt.
Penne Pasta
Chicken
Olive Oil
Red Pepper Flakes
Garlic
Mushrooms
Tomatoes
Black Olives
Carrots
Onions
Spinach
Get a pot boiling with water to cook the pasta, when it is boiling cook the noodle according to the directions.
Heat a skillet to medium heat, coat lightly with olive oil. Put a pinch of two of red pepper flakes into the oil along with a few cloves of garlic minced. When it's hot add chicken that has been cut into bite size pieces. When the chicken is cooked remove from pan. In the same pan add veggies that have been chopped (wait to add the tomatoes until the end). Saute until they are done according to your liking, don't forget to salt and pepper the veggies while they are cooking. When the veggies are done add the chicken and cooked pasta. Stir in a 1/3 to a half of a block of feta cheese (the 4 oz kind or whatever size it is, not the Costco size) that has been crumbled, so maybe 1/2 c. or so and some parmesan cheese. Taste it and if it needs more flavor add more cheese or salt.
Tuesday, May 19, 2009
California Pizza Kitchen's BBQ Chicken Pizza
Got this from a copy cat site...very good! Make sure you use real smoked gouda...I got some cheap, processed stuff once, and it completely ruined the pizza!
Ingredients:
Pizza crust for a large pizza
1/2 c. + 2T. Tony Roma's original bbq sauce (or your favorite)
1.5 c. shredded mozzarella cheese
1/2 c. shredded smoked gouda cheese
1/4 small red onion, sliced into rings
2 T. fresh cilantro, chopped (I love cilantro, so we always use a lot more than 2 T...I just sprinkle it liberally over the pizza)
10 oz. boneless, skinless chicken breast, cooked (I like the flavor best if it is grilled)
-Cut chicken breasts into pieces and coat with 2 T. bbq. sauce
-Spread crust with bbq sauce, top with chicken, onions, and cheese.
-Bake at 400 degrees 15-20 minutes or till crust is browned and cheese is melted. Top with cilantro.
You can also make this pizza on the bbq grill:
-Heat grill, covered, on high, for 5-10 minutes.
-REDUCE HEAT to med-low, and add crust
-spread with bbq sauce, chicken, onions, and cheese.
-cook, covered, till cheese is melted...watch it carefully so it doesn't burn!
-top with cilantro
Ingredients:
Pizza crust for a large pizza
1/2 c. + 2T. Tony Roma's original bbq sauce (or your favorite)
1.5 c. shredded mozzarella cheese
1/2 c. shredded smoked gouda cheese
1/4 small red onion, sliced into rings
2 T. fresh cilantro, chopped (I love cilantro, so we always use a lot more than 2 T...I just sprinkle it liberally over the pizza)
10 oz. boneless, skinless chicken breast, cooked (I like the flavor best if it is grilled)
-Cut chicken breasts into pieces and coat with 2 T. bbq. sauce
-Spread crust with bbq sauce, top with chicken, onions, and cheese.
-Bake at 400 degrees 15-20 minutes or till crust is browned and cheese is melted. Top with cilantro.
You can also make this pizza on the bbq grill:
-Heat grill, covered, on high, for 5-10 minutes.
-REDUCE HEAT to med-low, and add crust
-spread with bbq sauce, chicken, onions, and cheese.
-cook, covered, till cheese is melted...watch it carefully so it doesn't burn!
-top with cilantro
Cajun Chicken Pasta
Okay, had to add this one. This is one of Todd's favorite meals, and it's one of our best. So yummy!
Ingredients:
2-3 boneless, skinless chicken breasts, cut into strips
2 T. cajun seasoning (my favorite is actually a cheap brand...blue label..."Spice Classics" brand)
1-2 cloves minced fresh garlic (I think I've already made my opinion clear about the bottled garlic! :) )
2 T. butter
2 bell peppers thinly sliced (makes a nice presentation if you use a red and a yellow or orange)
6-8 large mushrooms, sliced
3 green onions, minced
2 c. whipping cream (it's also good with half and half, fat-free half and half, or evaporated milk...but let's face it...cream is always better! I make it that way for special occasions)
1 t. dried basil
1/2 t. dried thyme
1 t. dried oregano
1/2 t. lemon pepper
1/2 t. salt
1 t. garlic powder
1/2 t. freshly ground black pepper
1.5 c. freshly grated parmesan cheese
1/2c. chicken broth
1-2 T. cornstarch
32 oz. linguine pasta, cooked according to package directions
-Shake chicken and cajun seasoning together in a large ziploc bag to completely coat the chicken.
-Mix the other dried spices (basil through black pepper) together in a small bowl and set aside
-Melt butter in a large, deep pan over med-high heat. Saute chicken with minced garlic 5-7 minutes or until browned.
-Add the other veggies and saute till crisp-tender, 2-3 minutes
-Add spices, saute 1 minute
-Add cream. Gradually add cheese, stirring well, until melted. Bring to a mild boil
-SLOWLY add the broth/cornstarch mixture until desired consistency. YOU WILL NOT USE ALL OF IT!!! IF YOU USE ALL OF IT, IT WILL BE THE CONSISTENCY OF GLUE!!! JUST ADD IT UNTIL IT IS THICKENED TO THE POINT THAT YOU LIKE IT!!!
-Add additional cajun seasoning, a dash at a time, if desired, to increase the spiciness.
-Serve over cooked linguine
Ingredients:
2-3 boneless, skinless chicken breasts, cut into strips
2 T. cajun seasoning (my favorite is actually a cheap brand...blue label..."Spice Classics" brand)
1-2 cloves minced fresh garlic (I think I've already made my opinion clear about the bottled garlic! :) )
2 T. butter
2 bell peppers thinly sliced (makes a nice presentation if you use a red and a yellow or orange)
6-8 large mushrooms, sliced
3 green onions, minced
2 c. whipping cream (it's also good with half and half, fat-free half and half, or evaporated milk...but let's face it...cream is always better! I make it that way for special occasions)
1 t. dried basil
1/2 t. dried thyme
1 t. dried oregano
1/2 t. lemon pepper
1/2 t. salt
1 t. garlic powder
1/2 t. freshly ground black pepper
1.5 c. freshly grated parmesan cheese
1/2c. chicken broth
1-2 T. cornstarch
32 oz. linguine pasta, cooked according to package directions
-Shake chicken and cajun seasoning together in a large ziploc bag to completely coat the chicken.
-Mix the other dried spices (basil through black pepper) together in a small bowl and set aside
-Melt butter in a large, deep pan over med-high heat. Saute chicken with minced garlic 5-7 minutes or until browned.
-Add the other veggies and saute till crisp-tender, 2-3 minutes
-Add spices, saute 1 minute
-Add cream. Gradually add cheese, stirring well, until melted. Bring to a mild boil
-SLOWLY add the broth/cornstarch mixture until desired consistency. YOU WILL NOT USE ALL OF IT!!! IF YOU USE ALL OF IT, IT WILL BE THE CONSISTENCY OF GLUE!!! JUST ADD IT UNTIL IT IS THICKENED TO THE POINT THAT YOU LIKE IT!!!
-Add additional cajun seasoning, a dash at a time, if desired, to increase the spiciness.
-Serve over cooked linguine
Tea's Creamy Chicken & Broccoli Pasta Bake
I got this of of Sparkpeople.com. We tried it tonight, and it was super yummy! Todd even liked it, and the kids gobbled it up. I'm trying to be healthier, but I've been craving Chicken and Broccoli Alfredo. This satisfied the craving! Yay! I'm posting it with the modifications I made.
Ingredients
| 1.5 LB Chicken Breasts - Boneless, Skinless 3 Cups - Albertsons Whole Wheat Rotini Pasta 12 OZ Broccoli Florets (I just estimated the amount) 3/4 Cup - Onions, raw, chopped (I completely forgot to add this...woops) 8-10 mushrooms, sliced 2 TBSP - Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins (just used butter) 3 Cups - Albertsons Fat Free Mozzarella Shredded Cheese (couldn't find this so I used Weight Watcher's brand reduced fat mozzarella) 6 OZ - 1/3 Less Fat Neufchatel Cream Cheese 12 oz - Chicken Broth - Low Fat - Low Sodium (I just used one can MINUS 1/3 cup) |
Directions
(Instead of the directions below, I grilled the chicken on the grill, cut it up, and added it at the end with everything else...really added to the flavor!)| Prep - Cut raw chicken into bite-size chunks. Cut broccoli into bite-size florets. Heat oven to 375*F. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes. Meanwhile, heat large nonstick skillet on medium-high heat. Melt butter, and add chicken, onions, and mushrooms. (if you're grilling chicken, just saute the mushrooms, garlic, and onions and add the broth and cheese to that); cook 3 minutes or until no longer pink, stirring frequently. Stir in garlic, saute 1 minute Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1.5 cups mozzarella. Drain pasta and broccoli. Add to chicken mixture, mix lightly (add chicken now if using grilled). Spoon into a 9x13 pan coated with PAM. Bake 15 minutes or until heated through. Sprinkle with remaining mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve. Number of Servings: 4 Nutritional Info (not sure how they figured this or how accurate it is)
Recipe submitted by SparkPeople user MOUSESB. Number of Servings: 4 |
Tuesday, May 12, 2009
Creamy Italian Chicken
I love this recipe but don't make it very often due to the richness/high calorie content.
WW points for entire recipe - 85 (YIKES!)
Serves 8
WW points/ serving - 11 (don't forget to factor in what you serve it over!)
2lbs. chicken breast cut into 1 inch pieces
1 stick of butter (1/2 cup if you buy the brick from costco)
1 packet dry Italian dressing mix
1 can cream of chicken soup
1 package of cream cheese
Turn slow cooker on high. Add butter. When butter has melted, stir in the dry Italian dressing mix. Add cubed chicken and mix to coat. Cook on high for 2 hours or until chicken is cooked through (this only took my slow cooker 1 hour last time I made this).
Once chicken is done, remove from slow cooker, leaving butter Italian dressing mix in slow cooker. Add soup and cream cheese, stirring until creamy. Stir in chicken.
At this point I usually turn my cooker down to low and let it sit until I'm ready to serve. Serve over rice, mashed potatoes, or noodles. Our favorite is rice!
WW points for entire recipe - 85 (YIKES!)
Serves 8
WW points/ serving - 11 (don't forget to factor in what you serve it over!)
2lbs. chicken breast cut into 1 inch pieces
1 stick of butter (1/2 cup if you buy the brick from costco)
1 packet dry Italian dressing mix
1 can cream of chicken soup
1 package of cream cheese
Turn slow cooker on high. Add butter. When butter has melted, stir in the dry Italian dressing mix. Add cubed chicken and mix to coat. Cook on high for 2 hours or until chicken is cooked through (this only took my slow cooker 1 hour last time I made this).
Once chicken is done, remove from slow cooker, leaving butter Italian dressing mix in slow cooker. Add soup and cream cheese, stirring until creamy. Stir in chicken.
At this point I usually turn my cooker down to low and let it sit until I'm ready to serve. Serve over rice, mashed potatoes, or noodles. Our favorite is rice!
Monday, May 11, 2009
Chicken Adobo
Chicken or Pork Adobo
3 chicken breast
2 dry bay leaves
1 chicken bouillon cube
3/4cups soy sauce
3 Tablespoons vinegar
Pepper to taste
2 cloves garlic chopped
5 Tablespoon water
Combine in crock pot. Simmer until chicken is tender about 4 hours. Roll chicken in the sauce once in awhile so the soy sauce flavor spreads over the chicken.
I like to cook this in the crock pot so that it simmers all day; however you can let it simmer on your stovetop until the chicken is done about 30-40 mintues
Serve over rice.
This is so yummy and easy to do!~
3 chicken breast
2 dry bay leaves
1 chicken bouillon cube
3/4cups soy sauce
3 Tablespoons vinegar
Pepper to taste
2 cloves garlic chopped
5 Tablespoon water
Combine in crock pot. Simmer until chicken is tender about 4 hours. Roll chicken in the sauce once in awhile so the soy sauce flavor spreads over the chicken.
I like to cook this in the crock pot so that it simmers all day; however you can let it simmer on your stovetop until the chicken is done about 30-40 mintues
Serve over rice.
This is so yummy and easy to do!~
Friday, May 1, 2009
Hawaiian Pineapple Chicken
Hawaiian Pineapple Chicken
1/2 c. soy sauce
1/2 c. sugar
juice from a 20 oz. can of pineapple
5 slices of fresh ginger, with the outside peeled off
2-3 lbs. of chicken parts (I used a couple boneless skinless chicken breast cut into pieces)
Mix the first four ingredient together in a pot, add your chicken. Bring to a boil, then simmer until chicken is cooked all the way through. Mix 2 Tbls. of cornstarch with a little water and pour it in with chicken to thicken the sauce.
Serve over rice and add some of the pineapple from the juice you used.
I know at first it looks like there is only 5 ingredients but there are a couple more if you count the rice and water and cornstarch but I figured it was close enough. I hope you enjoy it!
1/2 c. soy sauce
1/2 c. sugar
juice from a 20 oz. can of pineapple
5 slices of fresh ginger, with the outside peeled off
2-3 lbs. of chicken parts (I used a couple boneless skinless chicken breast cut into pieces)
Mix the first four ingredient together in a pot, add your chicken. Bring to a boil, then simmer until chicken is cooked all the way through. Mix 2 Tbls. of cornstarch with a little water and pour it in with chicken to thicken the sauce.
Serve over rice and add some of the pineapple from the juice you used.
I know at first it looks like there is only 5 ingredients but there are a couple more if you count the rice and water and cornstarch but I figured it was close enough. I hope you enjoy it!
Tuesday, April 28, 2009
Dari's Picante Chicken
So here is yet another one from the Biggest Loser Cookbook. It's one we like and it only has 4 ingredients!
1/3 + 1/2 c. salsa
4 medium boneless skinless chicken breast, trimmed of visible fat
6 Tbs. light cream cheese, softened
1/2 c. finely shredded cheddar cheese
Preheat oven to 350. Spread 1/3 c. salsa in the bottom of a 9x13 pan. Set aside.
Lay chicken breast on a cutting board. Use the flat side of a meat mallet to pound the chicken breast to a uniform thickness.
Spread the chicken evenly with the cream cheese. Lay the chicken, cream cheese up, in a single layer in the prepared baking dish. Spoon the remaining 1/2 c. salsa evenly over the breasts. cover the pan with tin foil.
Bake for 15 minutes. Remove the tin foil. Sprinkle the cheese evenly over the breasts. Bake, uncovered, for 15 minutes or until no longer pink. Serve immediately.
Erin, UT
1/3 + 1/2 c. salsa
4 medium boneless skinless chicken breast, trimmed of visible fat
6 Tbs. light cream cheese, softened
1/2 c. finely shredded cheddar cheese
Preheat oven to 350. Spread 1/3 c. salsa in the bottom of a 9x13 pan. Set aside.
Lay chicken breast on a cutting board. Use the flat side of a meat mallet to pound the chicken breast to a uniform thickness.
Spread the chicken evenly with the cream cheese. Lay the chicken, cream cheese up, in a single layer in the prepared baking dish. Spoon the remaining 1/2 c. salsa evenly over the breasts. cover the pan with tin foil.
Bake for 15 minutes. Remove the tin foil. Sprinkle the cheese evenly over the breasts. Bake, uncovered, for 15 minutes or until no longer pink. Serve immediately.
Erin, UT
Monday, April 27, 2009
Chicken Rice Casserole
This is a family favorite, my kids LOVE it, its simple and easy to do it! ( I know it looks like more then 5 ingredients but I didn't count the water or the margarine... they don't count ;)
Chicken Rice Casserole
7 cups of water
6 chicken bouillon cubes
2 skinless boneless chicken breast ( I don't like a lot of meat you can add more)
3 heaping cups long grained white rice
1 T margarine
½ onion chopped fine
1 cup or handful of grated medium cheddar Tillamook cheese
Simmer chicken breast in water with bouillon for at least twenty minutes. Meanwhile chop onion and saute in margarine until onion starts to look clear. You can do this in the pan you intend to bake the casserole in. While the onion is sauteing, gather the rice and cheese in an 9 x13 baking dish. As soon as the chicken is cooked, drain it (fork it out of the broth, reserving broth),
Eliminate any fat or gristle and chop it up and put it in the casserole with the rice, cheese and onion. Toss with a fork and add 6 cups broth that the chicken cooked in. It may need some water added to make it 6 cups exactly.
Cover tightly with tinfoil. Bake 1 hour at 375 degrees.
Chicken Rice Casserole
7 cups of water
6 chicken bouillon cubes
2 skinless boneless chicken breast ( I don't like a lot of meat you can add more)
3 heaping cups long grained white rice
1 T margarine
½ onion chopped fine
1 cup or handful of grated medium cheddar Tillamook cheese
Simmer chicken breast in water with bouillon for at least twenty minutes. Meanwhile chop onion and saute in margarine until onion starts to look clear. You can do this in the pan you intend to bake the casserole in. While the onion is sauteing, gather the rice and cheese in an 9 x13 baking dish. As soon as the chicken is cooked, drain it (fork it out of the broth, reserving broth),
Eliminate any fat or gristle and chop it up and put it in the casserole with the rice, cheese and onion. Toss with a fork and add 6 cups broth that the chicken cooked in. It may need some water added to make it 6 cups exactly.
Cover tightly with tinfoil. Bake 1 hour at 375 degrees.
Yakisoba Noodles
This is probably my favorite thing to eat right now because my kids will eat the vegetables, and I can cook it without meat and it still tastes great (I'm pregnant right now and do not like the sight of or smell of meat). So this recipe doesn't exactly have 5 ingredients--you can put as many in as or as little as you want. It's a lot like a stirfry, but I like the noodles better than rice and that way I don't have to be picking up rice after my 2 year old for days afterwards.
Cube and cook 2 chicken breasts. When cooked, add in some Yoshida sauce. Simmer on low, stirring once in awhile. Add carrots, broccoli, celery, peppers, onions. Cover and cook until the desired texture on the vegetables. Add 1 bag of Yakisoba noodles (you can buy these at Costco in the meat department). Add more Yoshida sauce to taste.
Enjoy!
Cube and cook 2 chicken breasts. When cooked, add in some Yoshida sauce. Simmer on low, stirring once in awhile. Add carrots, broccoli, celery, peppers, onions. Cover and cook until the desired texture on the vegetables. Add 1 bag of Yakisoba noodles (you can buy these at Costco in the meat department). Add more Yoshida sauce to taste.
Enjoy!
Thursday, April 23, 2009
Crockpot Italian Chicken
This one is one our family favorites. I love it cause it is so easy, and my family loves the taste. I found it off the Spark People (a place to help you get started on a healthy life style. lots of cool resources) recipe page.
6 boneless, skinless chicken breasts, cut in half (I always put my chicken in frozen so I don't cut them in half until they have been cooking for an hour or two)
1 can cream of chicken soup ( can use the healthy request reduce fat version)
1 8oz package of cream cheese cubed into 8 pieces ( can use reduced fat version)
Says it serves 12 we never get more then 6-8
Fat 7.2 g Carbs 4 g Calories 210.5 protien 29.5 ( it will be less if you you reduced fat soup and cream cheese)
6 boneless, skinless chicken breasts, cut in half (I always put my chicken in frozen so I don't cut them in half until they have been cooking for an hour or two)
1 can cream of chicken soup ( can use the healthy request reduce fat version)
1 8oz package of cream cheese cubed into 8 pieces ( can use reduced fat version)
1 package of good seasoning dressing ( found on the salad dressing isle, usually close to the ranch dip mixes. There are a few different flavors, the recipe calls for the Italian one but we have used the herb and garlic one and it so yummy)
4 cloves of garlic diced
Cut chicken in half, cover chicken with cubed cream cheese. Mix garlic, good seasoning mix, and soup. Pour over the chicken. Put in the crock pot on low for 6-8 hours.
Serve over brown rice or egg noodles!!
** the sauce stays pretty thick if you like thinner sauce add a little water, or chicken broth to the soup mix**
4 cloves of garlic diced
Cut chicken in half, cover chicken with cubed cream cheese. Mix garlic, good seasoning mix, and soup. Pour over the chicken. Put in the crock pot on low for 6-8 hours.
Serve over brown rice or egg noodles!!
** the sauce stays pretty thick if you like thinner sauce add a little water, or chicken broth to the soup mix**
Says it serves 12 we never get more then 6-8
Fat 7.2 g Carbs 4 g Calories 210.5 protien 29.5 ( it will be less if you you reduced fat soup and cream cheese)
Penne Macaroni with Peppers and Grilled Chicken
I got this recipe off of a Penne pasta box and my family has loved it. We have been trying to do more recipes with whole wheat and this one is a good one. I don't know about you, but when I hear whole wheat in a recipe I automatically think yuck, but I promise it is really good in this recipe. Give it a whirl!
Ingredients:
13.25 oz. Whole Wheat Penne
1/3 cut extra virgin olive oil
1 cup sweet onion, diced
4 cloves fresh garlic, minced
1 oz. fresh basil, chopped
1 cup(8oz.)chicken, grilled and sliced into strips
1 cup roasted red peppers, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt and Pepper to taste
Directions:
Cook the Penne according to package directions. Heat olive oil in a large skillet on medium heat; add onions and garlic, cook until onions are transparent. Add basil, chicken(already grilled) and red peppers. Cook 2 more minutes. Add chicken broth and hot Penne to skillet and toss together until all the ingredients are evenly distributed. Sprinkle with Parmesan cheese and season with salt and pepper as needed. Serve immediately.
Serves: 4-6
Ingredients:
13.25 oz. Whole Wheat Penne
1/3 cut extra virgin olive oil
1 cup sweet onion, diced
4 cloves fresh garlic, minced
1 oz. fresh basil, chopped
1 cup(8oz.)chicken, grilled and sliced into strips
1 cup roasted red peppers, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt and Pepper to taste
Directions:
Cook the Penne according to package directions. Heat olive oil in a large skillet on medium heat; add onions and garlic, cook until onions are transparent. Add basil, chicken(already grilled) and red peppers. Cook 2 more minutes. Add chicken broth and hot Penne to skillet and toss together until all the ingredients are evenly distributed. Sprinkle with Parmesan cheese and season with salt and pepper as needed. Serve immediately.
Serves: 4-6
Friday, April 17, 2009
Honey Mustard Chicken Fingers
I don't think it comes easier than this recipe! Amounts don't really matter it is all just how much you want to make so I usually do:
2-3 chicken breasts cut into strips
2 parts honey (about 1/4 cup)
1 part mustard (big squirt to cover the honey)
bread crumbs
Mix the honey and mustard together and dip the chicken pieces in.
Then roll the chicken in the bread crumbs.
Fry at 350 (in a deep fryer) for 5-7 minutes or bake at 350 in the oven for about 20 minutes.
Then mix together more honey and mustard for a dipping sauce!
If there are leftovers you can use on a salad or make a "snack wrap" like McDonald's or add some mozzarella cheese and whatever else you would like for a sandwich.
2-3 chicken breasts cut into strips
2 parts honey (about 1/4 cup)
1 part mustard (big squirt to cover the honey)
bread crumbs
Mix the honey and mustard together and dip the chicken pieces in.
Then roll the chicken in the bread crumbs.
Fry at 350 (in a deep fryer) for 5-7 minutes or bake at 350 in the oven for about 20 minutes.
Then mix together more honey and mustard for a dipping sauce!
If there are leftovers you can use on a salad or make a "snack wrap" like McDonald's or add some mozzarella cheese and whatever else you would like for a sandwich.
Eady Cheesy Chicken Bake
One of my aspirations in life is to be able to create my own recipes. Unfortunately, my brain just doesn't think that way and I end up always using a recipe from family, friends and the back of labels.
This one came from the back of the Kraft Stovetop for Chicken and has turned into one of our little family favorites.
1pkg (6oz) Stovetop Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breast, cubed or shredded (however you like it in casseroles)
1 bag (14oz) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups shredded cheddar cheese
Jex family touch: 1 cup frozen peas and 1 cup frozen corn. I don't ever thaw or drain the frozen veggies and never have had a problem with soggy or watery casseroles. If anything, it helps the peas not turn to mush!
1. Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken and veggies in 13x9-inch baking dish. Stir in soup, milk and cheese ( I like to mix these together in a separate bowl before hand so that it's all blended); top with the prepared stuffing.
3. Bake 30 min or until heated through.
My husband has a thing for on the verge of being burned main dishes so I let mine bake for about 40-45 minutes or until the stuffing on the top is looking crispy. Can't get much easier.
Enjoy!
Shannon Jex
Black Diamond, WA
This one came from the back of the Kraft Stovetop for Chicken and has turned into one of our little family favorites.
1pkg (6oz) Stovetop Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breast, cubed or shredded (however you like it in casseroles)
1 bag (14oz) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups shredded cheddar cheese
Jex family touch: 1 cup frozen peas and 1 cup frozen corn. I don't ever thaw or drain the frozen veggies and never have had a problem with soggy or watery casseroles. If anything, it helps the peas not turn to mush!
1. Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken and veggies in 13x9-inch baking dish. Stir in soup, milk and cheese ( I like to mix these together in a separate bowl before hand so that it's all blended); top with the prepared stuffing.
3. Bake 30 min or until heated through.
My husband has a thing for on the verge of being burned main dishes so I let mine bake for about 40-45 minutes or until the stuffing on the top is looking crispy. Can't get much easier.
Enjoy!
Shannon Jex
Black Diamond, WA
Wednesday, April 15, 2009
Favorite Recipe This Week: Chili's Southwestern Egg Rolls and Tomatillo Cilantro Dressing
Wow, was that a long enough title or what??!! ;)
So Todd and I love going to Chili's for their Southwestern Egg Rolls. We found a copycat recipe on allrecipes.com and altered it a little. I can't remember where we got the dressing recipe...I think from one of Todd's sisters. I made these when we were living in Spokane once, and it became a tradition for the married siblings in Todd's faimily to come over for these and a game night...lots of fun! I prefer them fried, but when I was dealing with Gestational Diabetes I made these with the Mission Carb Balance tortillas, sprayed them with Pam and baked them. This is one of our favorite recipes, and after you've made it once or twice, it's actually pretty quick.
Egg Rolls:
4-5 boneless, skinless chicken breast halves, cooked and shredded
1/2 c. minced green onion
1 bell pepper (I prefer red, but green is fine too), minced
1 can corn, drained
1 can black beans, rinsed and drained
1/2 c. frozen chopped spinach, drained (I squeeze to get rid of all the moisture BEFORE measuring, and then measure it "packed", if that makes sense)
1 (4 oz.) can of diced jalapenos if you like things spicy, or 1 (4 oz.) can of diced green chilis if you like things more mild
1/4 c. finely chopped cilantro (we use a lot because we love cilantro...you could use less if you want)
2 t. ground cumin
2 t. chili powder
1 1/4 t. salt
1/8 t. cayenne pepper (optional...add to taste)
3 c. shredded Monterey Jack cheese
20 flour tortillas (the smaller ones)
Directions:
Saute green onion and red pepper in about 1 T canola oil until tender. Add in all other ingredients except for the cheese (and tortillas, of course!) and cook until heated through.
Stir in the cheese until mostly melted.
Heat tortillas a few at a time in the microwave wrapped in a moist towel until they are pliable.
Divide the filling evenly among the tortillas, making sure not to over-fill...probably about 1/3 c. filling per tortilla. Fold in tortilla ends and roll to close them completely. Secure with a couple of toothpicks. You can wrap them in tin foil at this point and freeze them in plastic bags for later use...just thaw most of the way and cook.
To fry them, you can either deep fry frozen egg rolls at 375 for 10 minutes (we don't have a deep fryer, so I've never personally tried this), or you can just fry the fresh or thawed egg rolls in about an inch of oil over medium to med-high heat, turning and cooking until golden brown. Serve with Tomatillo Cilantro Dressing (recipe follows).
Tomatillo Cilantro Dressing:
1 (0.4 oz) Pkg. Hidden Valley Buttermilk Ranch Dressing Mix
Directions:
Throw all ingredients in a blender and blend until smooth. This will be nice and thick at first, but gets runny after sitting in the fridge, so I usually make it up just before I start making the egg rolls so that it has time for the flavors to blend, but so it's still thick.
UPDATE!!
I made these this week and only used enough filling for what we needed for our family. We still had about half of the filling left, so I've been keeping it in my fridge and making them up for lunches...Today I tried baking them...sprayed both sides with Pam and baked at 425 for 15 minutes, flipping them at 8 minutes. they turned out great! Much healthier this way, especially if you use a high-fiber tortilla!
So Todd and I love going to Chili's for their Southwestern Egg Rolls. We found a copycat recipe on allrecipes.com and altered it a little. I can't remember where we got the dressing recipe...I think from one of Todd's sisters. I made these when we were living in Spokane once, and it became a tradition for the married siblings in Todd's faimily to come over for these and a game night...lots of fun! I prefer them fried, but when I was dealing with Gestational Diabetes I made these with the Mission Carb Balance tortillas, sprayed them with Pam and baked them. This is one of our favorite recipes, and after you've made it once or twice, it's actually pretty quick.
Egg Rolls:
4-5 boneless, skinless chicken breast halves, cooked and shredded
1/2 c. minced green onion
1 bell pepper (I prefer red, but green is fine too), minced
1 can corn, drained
1 can black beans, rinsed and drained
1/2 c. frozen chopped spinach, drained (I squeeze to get rid of all the moisture BEFORE measuring, and then measure it "packed", if that makes sense)
1 (4 oz.) can of diced jalapenos if you like things spicy, or 1 (4 oz.) can of diced green chilis if you like things more mild
1/4 c. finely chopped cilantro (we use a lot because we love cilantro...you could use less if you want)
2 t. ground cumin
2 t. chili powder
1 1/4 t. salt
1/8 t. cayenne pepper (optional...add to taste)
3 c. shredded Monterey Jack cheese
20 flour tortillas (the smaller ones)
Directions:
Saute green onion and red pepper in about 1 T canola oil until tender. Add in all other ingredients except for the cheese (and tortillas, of course!) and cook until heated through.
Stir in the cheese until mostly melted.
Heat tortillas a few at a time in the microwave wrapped in a moist towel until they are pliable.
Divide the filling evenly among the tortillas, making sure not to over-fill...probably about 1/3 c. filling per tortilla. Fold in tortilla ends and roll to close them completely. Secure with a couple of toothpicks. You can wrap them in tin foil at this point and freeze them in plastic bags for later use...just thaw most of the way and cook.
To fry them, you can either deep fry frozen egg rolls at 375 for 10 minutes (we don't have a deep fryer, so I've never personally tried this), or you can just fry the fresh or thawed egg rolls in about an inch of oil over medium to med-high heat, turning and cooking until golden brown. Serve with Tomatillo Cilantro Dressing (recipe follows).
Tomatillo Cilantro Dressing:
1 (0.4 oz) Pkg. Hidden Valley Buttermilk Ranch Dressing Mix
1 C. Buttermilk
1 C. Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/3 to 1/2 bunch cilantro, chopped
1/2 t. lime juice (or more to taste...I always give a generous squeeze!)
1/2 to 1 small jalapeno, seeds removed!
Directions:
Throw all ingredients in a blender and blend until smooth. This will be nice and thick at first, but gets runny after sitting in the fridge, so I usually make it up just before I start making the egg rolls so that it has time for the flavors to blend, but so it's still thick.
UPDATE!!
I made these this week and only used enough filling for what we needed for our family. We still had about half of the filling left, so I've been keeping it in my fridge and making them up for lunches...Today I tried baking them...sprayed both sides with Pam and baked at 425 for 15 minutes, flipping them at 8 minutes. they turned out great! Much healthier this way, especially if you use a high-fiber tortilla!
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