Baked Almond Chicken

Another recipe I got from Keri's cookbook. Sounds yummy.

Chicken breasts or tenderloin pieces, thawed
1/2 C melted butter
Honey Bunches of Oats cereal - crushed

Dip chicken in melted butter, then in crushed cereal. Bake uncovered for 1 hour at 350.

I think I'd add a little extra seasoning to the cereal mix, maybe season salt, ranch mix, or garlic salt.

Italian Chicken + Veggies

This is a yummy recipe I got from a friend and tried last week. It's picky-eater pleasing and I plan to make it frequently now that I know how easy, fast, and delicious it is! The boys scarfed it up!

(The photo shown here isn't mine. I made a few changes to the original version.)

Ingredients:

• 4 boneless, skinless chicken breasts
• 16 oz package of frozen green beans
• 4 medium Yukon Gold or red potatoes, peeled, cut into 1 inch chunks
• 1 stick of butter, cut into pats
• 1 package of Italian dressing mix (I used the Aldi brand)

I also added

• 4 carrots, peeled, cut into 1 inch chunks
• 1/2 pound fresh asparagus, kept whole

* You could substitute any veggies you have. I'm going to try zucchini and yellow squash next.

In a 9x13 baking dish (or larger if you have it) lay out chicken breasts in the middle, then potatoes on one side, and beans on the other. Lay the pats of butter on top of everything. Then sprinkle Italian dressing powder over the whole thing.
Bake @350 uncovered for 1 hour, or until potatoes are tender.

I added the asparagus about 20 minutes before the end because I know they cook fast. If I were using zucchini or yellow squash, I'd put them in 30 minutes before the end because you don't want them overcooked. Seriously, this is one of the easiest meals to prepare! It took me less than 10 minutes to get it in the oven. And cleanup was a snap!

Honey Sesame Chicken {Freezer to Crockpot}

1 lb chicken tenders
3 T olive oil
1 cup honey
2 T sesame seeds
1/2 cup soy sauce
1 tablespoon sesame oil
1 t. pepper
1 package frozen broccoli
1 can pineapple chunks

Place all ingredients except broccoli and pineapple in freezer bag, toss to coat and freeze.
To thaw, move from freezer to fridge overnight. Place in crockpot and cook on low for 3-4 hours. Steam the broccoli for just a few minutes. Remove chicken & cut into chunks, then return to sauce along with drained pineapple and broccoli. Toss to coat, serve over cooked rice.

Crockpot Curry Chicken

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

• 1, 6oz can of tomato paste

• 1, 13.5oz can of coconut milk

• 1 small onion, chopped (about one cup)

• 2 cups of frozen peas

• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)

• 2 large cloves of garlic, minced

• 3 tablespoons honey

• 2 tablespoons curry powder

• 1 teaspoon salt

• 1 teaspoon crushed red pepper


Directions
1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 4 hours.
4. Serve over rice.

Alternatively, combine all ingredients in a freezer bag, freeze. Remove from freezer and place in fridge the night before to thaw. Cook on low 4 hours.

Lime Salsa Chicken {freezer to crockpot}

IN A FREEZER ZIPPER BAG

Juice from one lime

1/4 cup chopped cilantro (optional)

a 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

3 lbs. boneless chicken breasts or thighs

1 chopped red pepper

1/2 onion chopped


TO COOK- In a slow cooker, mix together the contents of the bag and one 24-ounce jar of salsa
Cook on high for 3-4 hours.

TO SERVE- Serve in tortillas with rice and/or beans

Peanut Chicken Stir-Fry (TOH)

Ingredients:

• 1/2 cup plus 1 tablespoon water, divided
• 1/4 cup peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 to 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breasts, cubed
• 3 cups fresh broccoli florets
• 1 tablespoon cornstarch
• Hot cooked rice or noodles

Directions:
In a small bowl combine until smooth and set aside:

• 1/2 cup water
• peanut butter
• soy sauce
• brown sugar

In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes.
Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender.

Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with rice or noodles.

Mom's Chicken Curry

Mix together:

• 8 and 1/2 tesp. curry powder
• 1 tesp. salt

Cut up 2 boneless/skinless chicken breasts into bite size pieces and toss in the above.

Heat a few Tbsp. peanut or veg. oil in large non-stick skillet, cook chicken in it until brown. Remove, set aside. Turn heat to low.

Add to pan and cook on low for 8-10 min. until softened and brown:

• 2 Tbsp. minced ginger
• 1 large minced garlic clove
• 3 mediums onion halved and thinly sliced
• 2 cinnamon sticks
• 1 bay leaf
• 3 cardamon pods

Add to pan:

• 4 C. whole tomatoes; peeled and seeded with juice
• 1 and 1/2 C. chicken broth
• cooked chicken

Raise heat to medium and cook until liquid is reduced (about 15 min). Reduce heat to low.

Stir in:

• 1/4 C. plain yogurt
• 3/4 c. golden raisins

Serve over jasmine or brown rice.

Mom's Chicken Enchilada Casserole

Preheat oven: 350 degrees

• 1 medium onion, chopped
• 2 Tbsp. butter
• 2 cans cream of chicken soup
• 1 C. chicken broth
• 1 C. chopped green chilies
• 2 C. chopped cooked chicken
• corn tortillas
• shredded cheddar or jack cheese

Cook chopped onion in the butter until translucent. Add in cream of chicken soup, green chilies, cooked chicken - stir until combined well and heated.

In a large baking dish, place a layer of corn tortillas, layer of soup mixture, then layer of cheese. Repeat until dish is filled making sure cheese is on top.

Bake 25-30 minutes uncovered

Lauralee's Rotel King Ranch Chicken

1 stick butter
1 medium green bell pepper, diced
1 medium yellow onion, diced
2 cans cream of chicken soup
1 can Rotel tomatoes (undrained)
2 C. chopped cooked chicken breast
12 (6 inch) corn tortillas; torn into bite size
2 C. shredded cheddar cheese

Preheat oven to 325 degrees.
Melt butter in large skillet over medium heat. Add bell pepper and onion, cook and stir about 5 minutes, until tender. Stir in soup, tomatoes, and chicken - blend well.

Spray 9 x 13 pan, layer 1/3 of the tortillas, chicken mixture, top with 1/3 of the cheese. Repeat 2 more times.

Bake 40 minutes, uncovered.

Asian Peanut Chicken and Noodles

Place into a large bowl:

• 1 lb. cooked linguine noodles; drain and rinse
• 2 bunches sliced green onion
• 1 Tbsp. chopped cilantro (or more if you like)
• 1 jalapeno; seeded/deveined, finely chopped
• 1 lb. sugar snap peas
• 3 grilled chicken breasts, cut into bite size

In a blender, mix together: (don't substitute any ingredients!)

• 1/2 C. soy sauce
• 1/4 C. peanut butter
• 1/4 C. rice vinegar
• 1/4 C. sesame oil
• 2 Tbsp. sugar

Toss dressing over salad. Serve warm or chilled.

Stephanie Frey's Chicken Pot Pie

Preheat oven: 425 degrees
Ingredients:

• 3 or 4 bone-in chicken breasts
• 1/3 C. butter
• 1/3 C. chopped onion
• 1/2 tesp. salt
• 1/2 tesp. pepper
• 1/3 C. flour
• 2/3 C. milk
• 10 oz. package mixed veggies or California blend
• 9 inch ready pie crust (the rolled up kind)
  

Boil chicken breasts in enough water to cover until cooked through. Save broth. Remove meat from bone, dice into small bite size pieces. (5 cups worth)

For the gravy:
In a large sauce pan, melt butter. Add chopped onion, salt and pepper, and cook until translucent. Add in flour and whisk until smooth. Slowly whisk in the reserved chicken broth and milk. Let it all cook together until it thickens like gravy.

Place diced chicken in bottom of 9 x 13 pan or similar casserole dish. Add package of frozen mixed veggies on top of chicken. Pour on gravy. Roll out pie crust, cut a few slits on top, place on top of casserole.

Bake 35-40 minutes @ 425 until golden.

Buffalo Chicken Dip

• 3 cooked chicken breasts; shredded
• 12 oz. Franks's buffalo red hot sauce
• 1 C. ranch dressing
• 2 C. shredded cheese
• 16 oz. cream cheese; softened
• celery sticks and chips for dipping

Combine all ingredients and bake in 9 x 13 dish at 350 degrees for 40 minutes. Serve with celery sticks and chips.

Perfect for game day!

White Chili

Bring to a boil in a large pot:

• 1 pound white beans (great northern, pre-soaked overnight)
• 6 C. chicken broth
• 2 cloves minced garlic
• 1 medium onion, chopped

Reduce heat and simmer until beans soften, about 2 hours. Add more broth as needed.

In a skillet, sautee 1 medium chopped onion in a little oil.

Add to the pot:

• two 4 oz. cans mild chopped green chilies
• 2 tesp. ground cumin
• 1.5 tesp. oregano
• 1/4 tesp. ground cloves
• 1/4 tesp. cayenne pepper

Mix thoroughly. Add 4 cups diced cooked chicken, simmer 1 hour.

Serve topped with shredded Monterrey-jack cheese, salsa, and sour cream.

Cheesy Chicken Enchiladas

I normally don't like anything cooked in the microwave, but this saves quite a bit of prep. time and this is the way the recipe was given to me so I go with it.

Preheat oven to 350 degrees.
Zap on high for 2-3 minutes until tender:

• 1/2 cup diced onions
• 1/2 tesp. garlic powder
• 1 T. olive oil

Stir in:

• 2 cups chopped cooked chicken
• 1 small can chopped green chilies
• 1/4 cup chicken broth
• 2 tesp. chili powder
• 1 tesp. cumin (if you like it)

Zap on high 4 minutes or until heated thru.

Add in: 4 ounces cream cheese. Stir well until melted.

Spoon: 1/3 cup mixture onto each of 6 flour tortillas. Roll up and place seam side down into baking dish.

Sauce:
Zap on high for 2-3 minutes or until melted:

• 1/4 pound Velveeta
  
• 2 T. milk
• 1/2 cup tomatoes (Rotel) -- reserve 1/4 cup tomatoes for topping
  

Pour sauce over the enchiladas. Add reserved tomatoes to top.
Bake at 350 degrees for 20 minutes.

Sweet & Sticky Orange Chicken (adapted)

Prep time: 20 minutes
Servings: 4-5 hungry adults

1 lb. boneless skinless chicken breast or thighs, cut into bite-size pieces
1 small can mandarin oranges; drained
1 tsp. minced ginger root (or 1/2 tsp. dry ginger)
1 clove garlic, minced (or 1 tsp. garlic powder) or more if you like
1 large red pepper; julienned (or green pepper)
1 cup sugar snap peas
2 medium carrots; julienned
1 small onion; cut into strips

sauce:
Zest of 1 large navel orange
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
2 Tbsp. teriyaki sauce (you can substitute all soy sauce or all teriyaki sauce if you don't have both)
4 Tbsp. sugar
about 1/2 tsp. crushed red pepper flakes to taste

Cook chicken in a few Tbsp. olive oil in nonstick skillet over high heat until done, stirring frequently. Add ginger and garlic; cook over medium-high heat about 2 min. Add veggies, cook about 5 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.

While chicken cooks, grate the zest from the orange and whisk together ingredients for sauce. Using a small sharp knife, cut remaining peel and white pith from orange. Remove membranes and cut orange into bite-size pieces and set aside.

After chicken and veggies are cooked and transferred to a bowl, add sauce mixture to skillet; cook for 3-4 min. until thickened, stirring constantly. Add chicken mixture back into skillet; cook and stir 2 min. or until heated through. Stir in orange pieces before serving.

Serve over brown rice.

(adaptation from Kraft Foods)

Chicken Ceasar Pasta

Servings: 6
Prep Time: 30 min.

Ingredients

• 3 quarts water
• 2-1/2 C. uncooked tricolor spiral pasta
• 1-1/2 C. cut fresh asparagus (1-inch pieces)
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons olive oil
• 2 large tomatoes, chopped
• 2/3 C. Caesar vinaigrette salad dressing
• 3 green onions, chopped
• 3 tablespoons grated Parmesan cheese

Directions
In a pot, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.

Drain pasta mixture; return to the pan. Add the chicken, tomatoes and vinaigrette. Cook over low heat until heated through. Sprinkle with onions and Parmesan cheese.

Can be served warm or cold. Cold tastes better.

Crispy Chicken

Prep time: 30 minutes
Servings: 4

• 1-1/2 cups crisp rice cereal, coarsely crushed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1/4 cup butter, melted
• 4 boneless skinless chicken breast halves (4 ounces each)

In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture.

Place in a greased baking pan. Bake uncovered at 400° for 20-25 minutes or until a meat thermometer reads 170°.

"Chicken Your Mom Makes"

There is a story behind this one. Recently I prepared a grocery list and asked my husband if he needed anything from the store. He added a few items on the list and at the bottom wrote "Chicken your Mom makes". After scratching my head for a while, I finally figured out what that meant. The following is her "recipe"... if you could call it that... for really yummy, finger-licking chicken. Enjoy.

Prep time: 5 minutes
Bake time: 1 hour
Oven Temp: 300

• 4 chicken breasts - with bone and skin
• 1 pkg. onion soup mix
• 1 tesp. poultry seasoning
• 1 tesp. garlic powder
• 1/2 tesp. thyme
• 1/2 tesp. oregano
• 1/2 tesp. pepper

Place chicken, bone side down, in a baking dish. Add a few Tbsp of water to the dish. Combine spices in a dish, then rub all of it onto chicken. Cover and bake for about 1 hour @ 300, or until meat is tender and pulls easily off the bone.

You can use either a covered baking dish, a glass casserole covered with foil, a crock pot, or a baking bag. If you use the bag you won't need water in the bottom of the dish. The crock pot takes longer, but the meat is much more moist and tender.

After its cooked, chicken can be eaten the way it is, or used in soup, dumplings, casseroles, or pasta. The cooking juices can be strained and used for gravy, soup, or stock.

Acapulco Chicken

• 2 thawed boneless, skinless chicken breasts, cut into bite size chunks
• 1/2 medium onion, cut into wedges
• 1/2 green bell pepper, sliced into wedges
• 1 can Campbell's Creamy Chicken Verde soup
• 1 tesp garlic salt

Heat 2 Tbsp olive oil over medium in non-stick skillet. Saute chicken with garlic salt until a little more than half way done, add onion and peppers. Continue to saute until chicken is cooked through and veggies are soft (but do not overcook veggies).

Turn heat to low, add soup and combine well. It should thicken almost immediately. You want it to be fairly thick, but if you like, you can add a few Tbsp of water to thin it out a little.

Serve with warmed tortillas, Mexican rice, and black beans (if you want to).

This is a tribute to one of my favorite Mexican places in Indianapolis, El Rodeo. I would often have lunch there with my friends from work. Tuesday is Acapulco day, which we ordered without fail.

Parmesan Crusted Chicken

4 thawed boneless skinless chicken breasts
1/2 C. mayo
1/4 C. Parmesan cheese
1/4 C. Italian seasoned bread crumbs
1 tesp. garlic salt

Preheat oven to 425. Trim fat off chicken. Combine cheese, bread crumbs, and garlic salt. Spread mayo over chicken, then coat in dry ingredient mixture.

Bake uncovered for 20 minutes, until juices run clear.

I haven't tried this one yet, but it sounded good and the picture in the Kraft Foods magazine looked yummy.