It is getting warm over here. The sun is finally shining and warming things up and the rain is staying away for a while. It is quickly starting to feel like summer. It takes forever for spring to get here and in no time it is gone. A few things that are yummy and usually abundant this time of year though are green onions, lettuce and cilantro. These lettuce cups are perfect for this time of year as the cool days turn warm and the garden starts growing wonderful tasting veggies.
This recipe is for an appetizer version, but we just used bigger lettuce leaves and filled them up for a main dish meal. A side of homemade bread and the meal was complete.
Asian Chicken Salad Lettuce Cups Betty Crocker 15 minute meals
2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained and finely chopped (I omitted since I didn't have these on hand)
1/2 cup spicy peanut sauce or make your own recipe here
1 T chopped fresh mint leaves (or cilantro)
1/4 tsp crushed red pepper flakes
24 small Bibb lettuce leaves (I used Buttercrunch lettuce which has bigger leaves)
1/2 cup chopped roasted salted peanuts
In medium bowl, mix all ingredients except lettuce and peanuts. Spoon about 2 tablespoons (or more for a main dish) of chicken mixture onto each lettuce leaf. Sprinkle with peanuts.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, June 5, 2011
Tuesday, January 4, 2011
Southwestern Chicken-Barley Soup
We had some good friends over the other week and were fortunate that their quick visit turned into a longer visit with more time to catch up with each other (thanks to the blizzard we were in the middle of). I made this for dinner one night and it was delish! Very simple to put together too, even after having to boil a frozen solid chunk of chicken for the soup (thanks microwave for not working!). We ate this with some yummy grilled cheese sandwiches. The perfect meal during not so perfect weather.
Southwestern Chicken-Barley Soup From The Ultimate Soup Cookbook
1 T olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes, undrained
1 can (14 oz) chicken broth
1/2 cup medium pearl barley
1 can (4 oz) chopped green chiles, drained
1 T chili powder
1 tsp ground cumin
3 cups cubed cooked chicken
Heat oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and saute 4 minutes or until tender. Add 3 cups water, corn, beans, tomato sauce, tomatoes, broth, barley, chiles, chili powder, and cumin. Bring to a boil, reduce heat, and simmer, covered, 45 minutes. Stir in chicken and cook 15 minutes or until chicken is heated through and barley is tender.
Southwestern Chicken-Barley Soup From The Ultimate Soup Cookbook
1 T olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes, undrained
1 can (14 oz) chicken broth
1/2 cup medium pearl barley
1 can (4 oz) chopped green chiles, drained
1 T chili powder
1 tsp ground cumin
3 cups cubed cooked chicken
Heat oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and saute 4 minutes or until tender. Add 3 cups water, corn, beans, tomato sauce, tomatoes, broth, barley, chiles, chili powder, and cumin. Bring to a boil, reduce heat, and simmer, covered, 45 minutes. Stir in chicken and cook 15 minutes or until chicken is heated through and barley is tender.
Wednesday, October 27, 2010
Chicken Vegetable Soup
Snow is falling here today, actually blowing all over the place. I'm thankful that I don't have anywhere to go today and me and my little sweet pea can just stay inside and stay nice and toasty warm. This would be a great soup for a day like today. The ingredients are rather simple and it doesn't have to cook too long (with exception of cooking the chicken). I made this last week and it makes a huge batch. We were able to enjoy it many days and just finished it on Monday. Ryan had a bit of a cold and this soup seemed to help him get over it.
Chicken Vegetable Soup From Simply in Season
3 pound whole chicken
3 cups carrots, diced
2 cups celery, diced
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
1/2 tsp ground red pepper (cayenne)
salt and pepper to taste
2 cups broccoli florets
2 cups kale, chopped (I omitted since I didn't have any)
1 1/2 tsp fresh dill or 1/2 tsp dried
Cook chicken in water to cover. Cool, remove meat from bones and cut into bite-size pieces. Reserve broth. In a large soup pot, saute in 2 T olive oil the carrots, celery, onion, parsnip and garlic. Add a little water for steam. Add the ground red pepper and salt and pepper to taste and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups. Add to soup mixture along with cooked chicken. Add the broccoli, kale and dill and bring to boil, reduce heat and simmer to blend flavors.
This is very good reheated!!
Chicken Vegetable Soup From Simply in Season
3 pound whole chicken
3 cups carrots, diced
2 cups celery, diced
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
1/2 tsp ground red pepper (cayenne)
salt and pepper to taste
2 cups broccoli florets
2 cups kale, chopped (I omitted since I didn't have any)
1 1/2 tsp fresh dill or 1/2 tsp dried
Cook chicken in water to cover. Cool, remove meat from bones and cut into bite-size pieces. Reserve broth. In a large soup pot, saute in 2 T olive oil the carrots, celery, onion, parsnip and garlic. Add a little water for steam. Add the ground red pepper and salt and pepper to taste and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups. Add to soup mixture along with cooked chicken. Add the broccoli, kale and dill and bring to boil, reduce heat and simmer to blend flavors.
This is very good reheated!!
Thursday, October 21, 2010
Orange Chicken Stir-Fry
I wanted to make something a little different than I usually would and I found this recipe in a Healthy Cooking Magazine. It was really good and Ryan even ate all the carrots and onions too!
Orange Chicken Stir-Fry From Taste of Home Healthy Cooking
1 T cornstarch
2/3 c. orange juice
1 1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp pepper
1 1/2 pounds chicken breasts, cut into strips
3 large carrots, julienned
1 medium onion, thinly sliced and separated into rings
3 tsp canola oil, divided
1/3 c reduced-sugar orange marmalade
3 T brown sugar
1 T lemon juice
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside.
In a large nonstick skillet, stir-fry the carrots and onion in 1 tsp oil until crisp-tender. Remove and keep warm.
In the same pan, stir-fry the chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.
Return carrot mixture to pan. Stir in orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Orange Chicken Stir-Fry From Taste of Home Healthy Cooking
1 T cornstarch
2/3 c. orange juice
1 1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp pepper
1 1/2 pounds chicken breasts, cut into strips
3 large carrots, julienned
1 medium onion, thinly sliced and separated into rings
3 tsp canola oil, divided
1/3 c reduced-sugar orange marmalade
3 T brown sugar
1 T lemon juice
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside.
In a large nonstick skillet, stir-fry the carrots and onion in 1 tsp oil until crisp-tender. Remove and keep warm.
In the same pan, stir-fry the chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.
Return carrot mixture to pan. Stir in orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Monday, June 28, 2010
Chicken Taco Salad
This salad was amazing! I was able to use some vegetables from our garden, some from the freezer and some from the store for this salad. It is a wonderful blend of flavors: tangy lime, spicy chile and melt in your mouth avocado. Very yummy and pretty quick to put together as long as you have some cooked leftover chicken available. In fact, the chicken filling would be delish in tacos too!
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Sunday, April 25, 2010
Curried Chicken Corn Chowder
I have been doing some wonderful cooking, they just haven't made it on here yet. This soup was our dinner last night in efforts to use up some of the corn I had frozen last fall and it turned out very yummy. It did not take a lot of time to assemble and it only had to simmer for less than a half hour total. A very quick dish to put together especially if you have some cooked chicken on hand, if not, that will add some time to the prep.
Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!
Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth (will be very thick and paste like). Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!
Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth (will be very thick and paste like). Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Friday, October 23, 2009
Bruschetta Chicken Bake
This is a quick, tasty meal when you don't want to spend a lot of time putting together dinner, but are looking for a meal that will be hot and satisfying. We had this for dinner last night and really enjoyed it. If you like bruschetta, give this a try!
Bruschetta Chicken Bake From Kraft Food and Family
1 can (14 oz) diced tomatoes
1 pkg (6 oz) Stove Top stuffing mix for chicken
1/2 cup water
2 cloves of garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces
1 tsp dry basil leaves
1 cup Mozzarella cheese
Heat oven to 400 degrees. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in 13 x 9 pan or 3 qt baking dish. Bake 30 minutes or until chicken is heated through.
Bruschetta Chicken Bake From Kraft Food and Family
1 can (14 oz) diced tomatoes
1 pkg (6 oz) Stove Top stuffing mix for chicken
1/2 cup water
2 cloves of garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces
1 tsp dry basil leaves
1 cup Mozzarella cheese
Heat oven to 400 degrees. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in 13 x 9 pan or 3 qt baking dish. Bake 30 minutes or until chicken is heated through.
Thursday, October 15, 2009
Chicken Tetrazzini
Yesterday was my husband and I 3rd wedding anniversary. I can't believe how quickly 3 years goes by. I'm so fortunate that I have such a wonderful, loving husband!
I decided to make dinner at home since I can make a delicious meal for a fraction of the cost of going out to eat. I really like to cook and dinner came together rather quickly since I planned the night before what it would be. We enjoyed this chicken tetrazzini recipe with garlic bread made from some of the leftover french bread I baked the day before, snow peas (picked from our garden and frozen a few months ago) sauteed in a butter garlic sauce and peanut butter pies with yummy chocolate that I picked up at the bakery. We had a great dinner and a great anniversary!
Chicken Tetrazzini From Better Homes and Gardens New Cookbook
8 oz dried spaghetti or linguine
2 cups sliced fresh mushrooms
1/2 cup sliced green onion or regular onion
2 T butter or margarine
1/4 cup flour
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/2 tsp salt
1 1/4 cups chicken broth
1 1/4 cups half and half (can substitute cream or milk)
2 cups chopped cooked chicken or turkey
2 T dry sherry (optional)
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted (I chopped mine up and did not toast)
2 T snipped fresh parsley
Cook spaghetti according to package directions; drain. Meanwhile, in a large saucepan cook mushrooms and onion in hot butter over medium heat until tender. Stir in flour, pepper, salt and nutmeg. Add broth and half and half all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry and half of the cheese. Gently stir in spaghetti. Transfer pasta mixture to a 2 quart rectangle baking dish. Sprinkle with remaining cheese and almonds. Bake, uncovered, in a 350 degree oven for 15 minutes. Sprinkle with parsley before serving.
I decided to make dinner at home since I can make a delicious meal for a fraction of the cost of going out to eat. I really like to cook and dinner came together rather quickly since I planned the night before what it would be. We enjoyed this chicken tetrazzini recipe with garlic bread made from some of the leftover french bread I baked the day before, snow peas (picked from our garden and frozen a few months ago) sauteed in a butter garlic sauce and peanut butter pies with yummy chocolate that I picked up at the bakery. We had a great dinner and a great anniversary!
Chicken Tetrazzini From Better Homes and Gardens New Cookbook
8 oz dried spaghetti or linguine
2 cups sliced fresh mushrooms
1/2 cup sliced green onion or regular onion
2 T butter or margarine
1/4 cup flour
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/2 tsp salt
1 1/4 cups chicken broth
1 1/4 cups half and half (can substitute cream or milk)
2 cups chopped cooked chicken or turkey
2 T dry sherry (optional)
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted (I chopped mine up and did not toast)
2 T snipped fresh parsley
Cook spaghetti according to package directions; drain. Meanwhile, in a large saucepan cook mushrooms and onion in hot butter over medium heat until tender. Stir in flour, pepper, salt and nutmeg. Add broth and half and half all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry and half of the cheese. Gently stir in spaghetti. Transfer pasta mixture to a 2 quart rectangle baking dish. Sprinkle with remaining cheese and almonds. Bake, uncovered, in a 350 degree oven for 15 minutes. Sprinkle with parsley before serving.
Tuesday, August 18, 2009
Chili Lime Chicken Salad
This was a delicious salad! It was bursting with flavors and full of fresh garden goodness. I got this recipe from my sister and have been waiting to try it until I had some cherry tomatoes from my garden and it was definitely worth the wait. Enjoy!
Chili Lime Chicken Salad
1 lb. chicken tenders
2 tsp chili powder
salt and pepper
1 T olive oil
1/4 c. olive oil or salad oil
3 T lime juice
2 T. snipped fresh cilantro
1 T white wine vinegar
1/4 tsp salt
dash ground black pepper
6 cup torn romaine lettuce
8 cherry tomatoes, halved
1/2 medium avocado, pitted, peeled and coarsely chopped (omitted since I didn't have, but I'm sure would be awesome in this salad)
In a bowl, toss chicken tenders with chili powder and salt and pepper to taste. In skillet, heat 1 T oil over med-high heat. Add chicken. Cook 8-12 minutes or until cooked through. Turn once. For dressing: in screw top jar, combine 1/4 cup oil, lime juice, cilantro, vinegar, 1/4 tsp salt and dash of pepper. Cover and shake well. Arrange lettuce on 4 salad plates. Top with chicken, tomato and avocado. Drizzle with dressing.
Chili Lime Chicken Salad
1 lb. chicken tenders
2 tsp chili powder
salt and pepper
1 T olive oil
1/4 c. olive oil or salad oil
3 T lime juice
2 T. snipped fresh cilantro
1 T white wine vinegar
1/4 tsp salt
dash ground black pepper
6 cup torn romaine lettuce
8 cherry tomatoes, halved
1/2 medium avocado, pitted, peeled and coarsely chopped (omitted since I didn't have, but I'm sure would be awesome in this salad)
In a bowl, toss chicken tenders with chili powder and salt and pepper to taste. In skillet, heat 1 T oil over med-high heat. Add chicken. Cook 8-12 minutes or until cooked through. Turn once. For dressing: in screw top jar, combine 1/4 cup oil, lime juice, cilantro, vinegar, 1/4 tsp salt and dash of pepper. Cover and shake well. Arrange lettuce on 4 salad plates. Top with chicken, tomato and avocado. Drizzle with dressing.
Monday, July 13, 2009
Lemon Barbecued Chicken
We enjoyed a nice weekend of camping, this last weekend at North Point Recreation area on the Missouri river. It was beautiful! The campground was spacious and well maintained and the water was clear and clean. We brought our dogs camping for the first time and they had a great time. It was adorable watching them try swimming in the water.
I ended up marinating this chicken a few days as we didn't make it the first day we were at the campground. It was so flavorful and juicy! A must try this summer.
Lemon Barbecued Chicken From Backyard Grilling
2/3 cup lemon juice
1/3 cup vegetable oil
1/3 cup vinegar
1 T soy sauce
2 tsp sugar
1 tsp salt
1 tsp paprika
1 tsp chili powder
1/2 tsp pepper
1/2 tsp garlic salt
1 medium onion, chopped
1 broiler/fryer chicken (3-4 pounds), cut up
Combine the first 11 ingredients; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal bag. Refrigerate at least 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill the chicken, covered, over medium heat for 45 minutes or until juiced run clear, turning and basting with reserved marinade every 8-10 minutes.
I ended up marinating this chicken a few days as we didn't make it the first day we were at the campground. It was so flavorful and juicy! A must try this summer.
Lemon Barbecued Chicken From Backyard Grilling
2/3 cup lemon juice
1/3 cup vegetable oil
1/3 cup vinegar
1 T soy sauce
2 tsp sugar
1 tsp salt
1 tsp paprika
1 tsp chili powder
1/2 tsp pepper
1/2 tsp garlic salt
1 medium onion, chopped
1 broiler/fryer chicken (3-4 pounds), cut up
Combine the first 11 ingredients; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal bag. Refrigerate at least 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill the chicken, covered, over medium heat for 45 minutes or until juiced run clear, turning and basting with reserved marinade every 8-10 minutes.
Sunday, May 17, 2009
Kalamata Lemon Chicken
I know I've been posting a lot of baking recipes lately. I've been just kind of throwing stuff together that I have, making up my own dinners and not really following any recipe. Tonight I found this recipe, had most of the ingredients on hand and thought I'd share this yummy dish with everyone.
Kalamata Lemon Chicken From Better Homes and Gardens
1 to 1 1/4 pounds skinless, boneless chicken thighs (I substituted chicken breasts)
1 T olive oil
2/3 cup dried orzo pasta
1/2 cup drained, pitted kalamata olives
1 14 oz can chicken broth
1/2 of lemon, cut into wedges or chunks (I omited since I didn't have this)
1 T lemon juice
1 tsp dried Greek seasoning (use a combo of Italian seasonings and oregano)
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a skillet, brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt and pepper. Transfer mixture to a 2 qt rectangular baking dish. Bake, covered, in a 400 degree oven about 35 minutes or until chicken is tender and no longer pink (180 degrees).
Kalamata Lemon Chicken From Better Homes and Gardens
1 to 1 1/4 pounds skinless, boneless chicken thighs (I substituted chicken breasts)
1 T olive oil
2/3 cup dried orzo pasta
1/2 cup drained, pitted kalamata olives
1 14 oz can chicken broth
1/2 of lemon, cut into wedges or chunks (I omited since I didn't have this)
1 T lemon juice
1 tsp dried Greek seasoning (use a combo of Italian seasonings and oregano)
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a skillet, brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt and pepper. Transfer mixture to a 2 qt rectangular baking dish. Bake, covered, in a 400 degree oven about 35 minutes or until chicken is tender and no longer pink (180 degrees).
Wednesday, February 18, 2009
Chicken and Biscuits
Yeah for kraft.com!!! Actually, this is a recipe from the kraft magazine, Food and Family. This a free magazine that is sent 4x a year I believe with easy and yummy recipes. Go to kraft.com to sign up!
I made this the other night when I didn't want to make anything too difficult, but I was looking for some comfort food. This hit the spot!
Chicken and Biscuits
1 can (10 oz) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg (16 oz) frozen mixed vegetables, thawed (I used a mix of frozen corn and peas which I actually forgot to thaw and just cooked the casserole a about 15 minutes longer)
1 cup shredded cheddar cheese
1 cup baking mix
3 T milk
Heat oven to 375. Mix soup and 1/2 cup sour cream in 8" square baking dish. Add chicken, vegetables and cheese. mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until a stiff dough forms (I had to add a little more milk). Drop by heaping tablespoonfuls inot 6 mounds over chicken mixture. Bake 35 minutes (or 50 if veggies still frozen) or until biscuits are golden brown and chicken mixture is hot and bubbly. Cover the dish with aluminum foil if the biscuits are browing too quickly.
I made this the other night when I didn't want to make anything too difficult, but I was looking for some comfort food. This hit the spot!
Chicken and Biscuits
1 can (10 oz) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg (16 oz) frozen mixed vegetables, thawed (I used a mix of frozen corn and peas which I actually forgot to thaw and just cooked the casserole a about 15 minutes longer)
1 cup shredded cheddar cheese
1 cup baking mix
3 T milk
Heat oven to 375. Mix soup and 1/2 cup sour cream in 8" square baking dish. Add chicken, vegetables and cheese. mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until a stiff dough forms (I had to add a little more milk). Drop by heaping tablespoonfuls inot 6 mounds over chicken mixture. Bake 35 minutes (or 50 if veggies still frozen) or until biscuits are golden brown and chicken mixture is hot and bubbly. Cover the dish with aluminum foil if the biscuits are browing too quickly.
Friday, February 6, 2009
Dijon-Crusted Chicken Breasts
This has got to be one of the best chicken recipes I've ever tried. These were pretty simple to put together and the cook up pretty quickly on the stovetop. I made sure to thaw the chicken out more than I usually probably would have and probably cooked them a little longer than I would have had to, but I was waiting for the rest of dinner to finish up. They turned out great anyway! This is a definite must try!
Dijon-Crusted Chicken Breasts From Taste of Home Healthy Cooking
1/3 cup dry bread crumbs
1 T grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2 T Dijon mustard
1 tsp olive oil
1 tsp butter or margarine
Place the first 6 ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet, cook chicken in oil and butter over medium heat for 5-6 minutes on each side or until juices run clear.
Dijon-Crusted Chicken Breasts From Taste of Home Healthy Cooking
1/3 cup dry bread crumbs
1 T grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2 T Dijon mustard
1 tsp olive oil
1 tsp butter or margarine
Place the first 6 ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet, cook chicken in oil and butter over medium heat for 5-6 minutes on each side or until juices run clear.
Tuesday, January 27, 2009
Skinny Cacciatore
This dish is a yummy treat on a cold day like today. It has lots of good fresh veggies in it as well as a number of items that are pretty common to have on hand, like canned tomatoes. This is healthy and tasty!
Skinny Cacciatore From Healthy Cooking Magazine
1 1/2 pounds boneless skinless chicken breasts, cut in 1" pieces
3 tsp canola oil, divided
1 lg green pepper, chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1 3/4 cup sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 oz) tomato sauce
1 can (14 oz) Italian diced tomatoes, undrained
1 bay leaf
3 tsp dried oregano
2 tsp dried basil
1/4 tsp pepper
9 oz uncooked spaghetti
In a large nonstick skillet coated with cooking spray, brown chicken in 2 tsp oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.
Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package instructions. Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture.
Skinny Cacciatore From Healthy Cooking Magazine
1 1/2 pounds boneless skinless chicken breasts, cut in 1" pieces
3 tsp canola oil, divided
1 lg green pepper, chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1 3/4 cup sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 oz) tomato sauce
1 can (14 oz) Italian diced tomatoes, undrained
1 bay leaf
3 tsp dried oregano
2 tsp dried basil
1/4 tsp pepper
9 oz uncooked spaghetti
In a large nonstick skillet coated with cooking spray, brown chicken in 2 tsp oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.
Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package instructions. Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture.
Monday, January 5, 2009
Sauteed Chicken with tomato relish and spinach
This is another excellent recipe from Martha Stewart's Everyday Food. It was simple to prepare and very delicious. It is a great way to get more veggies into the family meal. I served this with some rice made with some chicken broth and seasoned with some parsley, garlic powder and butter. Yum! Easy and Delicious.
Sauteed Chicken with tomato relish and spinach From Martha Stewart's Everyday Food Jan/Feb 2009
1 can (14/5 0z) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley (or a couple T dried)
2 T olive oil
2 T fresh lemon juice
1 T jarred capers, drained
coarse salt and pepper
4 boneless, skinless chicken breast halves
2 pkg (10 oz each) frozen leaf spinach, thawed and squeezed dry
In a bowl, stir together tomatoes, parsley, 1 T olive oil, lemon juice, and capers. Season tomato relish with salt and pepper.
Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4" thick.
In a large nonstick skillet, heat 1 T oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Sauteed Chicken with tomato relish and spinach From Martha Stewart's Everyday Food Jan/Feb 2009
1 can (14/5 0z) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley (or a couple T dried)
2 T olive oil
2 T fresh lemon juice
1 T jarred capers, drained
coarse salt and pepper
4 boneless, skinless chicken breast halves
2 pkg (10 oz each) frozen leaf spinach, thawed and squeezed dry
In a bowl, stir together tomatoes, parsley, 1 T olive oil, lemon juice, and capers. Season tomato relish with salt and pepper.
Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4" thick.
In a large nonstick skillet, heat 1 T oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Saturday, November 1, 2008
Chicken Creole
We had this for dinner the other night and it was really good. It is a great meal to make as the weather starts cooling down and you need a little comfort food at night.
Chicken Creole From Healthy Cooking
1 pound boneless, skinless chicken breasts, cut in 3/4" pieces
4 tsp canola oil, divided
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (14 oz) diced tomatoes, undrained
1 c reduced sodium chicken broth
1/3 c tomato paste (I used a whole 6 oz can)
1/2 tsp pepper
1/2 tsp each dried basil, oregano. thyme, marjoram
2 c hot cooked rice
In a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes (I added the chicken and simmered it all together). Return chicken to the pan; heat through. Serve with rice.
Chicken Creole From Healthy Cooking
1 pound boneless, skinless chicken breasts, cut in 3/4" pieces
4 tsp canola oil, divided
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (14 oz) diced tomatoes, undrained
1 c reduced sodium chicken broth
1/3 c tomato paste (I used a whole 6 oz can)
1/2 tsp pepper
1/2 tsp each dried basil, oregano. thyme, marjoram
2 c hot cooked rice
In a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes (I added the chicken and simmered it all together). Return chicken to the pan; heat through. Serve with rice.
Wednesday, July 23, 2008
Chicken Parmesan
I made this for dinner tonight since I needed something quick and easy. It was pretty easy to put together and yummy too. I just put all the ingredients in a oval casserole dish instead of wrapping in tin foil and it worked just fine.
Chicken Parmesan From Easy Home Cooking Country Italian Recipes
2 or 3 boneless skinless chicken breasts
2 sheets heavy duty foil sprayed with cooking spray
salt and pepper
1 c pasta sauce
1/2 c chopped onion
8 slices zucchini quartered
1/4 c shredded mozzarella cheese (I used a little more)
2 T Parmesan cheese
Hot cooked spaghetti
Preheat oven to 450. Place 1 chicken breast in center of each sheet of foil. Season with salt and pepper. Combine pasta sauce, onion and zucchini. Pour half of sauce mixture over each chicken breast. Sprinkle with cheeses. Double foil sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet. Bake 16-18 minutes until chicken is no longer pink in center. Remove from oven. Carefully open 1 end of each foil packet to allow steam to escape. Open packets and transfer to serving plates. Serve with spaghetti.
Chicken Parmesan From Easy Home Cooking Country Italian Recipes
2 or 3 boneless skinless chicken breasts
2 sheets heavy duty foil sprayed with cooking spray
salt and pepper
1 c pasta sauce
1/2 c chopped onion
8 slices zucchini quartered
1/4 c shredded mozzarella cheese (I used a little more)
2 T Parmesan cheese
Hot cooked spaghetti
Preheat oven to 450. Place 1 chicken breast in center of each sheet of foil. Season with salt and pepper. Combine pasta sauce, onion and zucchini. Pour half of sauce mixture over each chicken breast. Sprinkle with cheeses. Double foil sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet. Bake 16-18 minutes until chicken is no longer pink in center. Remove from oven. Carefully open 1 end of each foil packet to allow steam to escape. Open packets and transfer to serving plates. Serve with spaghetti.
Sunday, May 25, 2008
Slow Cooker Tuscan Pasta
I made this for dinner last night and it was delicious. I love using my slow cooker-the food always seems to turn out great and it is so easy to put together. This woman http://crockpot365.blogspot.com/ is actually using her crockpot everyday for the entire year and she has a lot of different crockpot recipes.
Slow Cooker Tuscan Pasta from momadvice.com
1# boneless skinless chicken breasts, but into 1" pieces
15 ounces red kidney beans, canned-rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes (or diced tomatoes)
4 1/2 ounces canned mushrooms (I used fresh)
1 medium green pepper, chopped (omitted since I didn't have on hand)
1/2 c onion, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 c water
1 tsp dried Italian seasoning
6 ounces spaghetti, thin, uncooked an broken into halves
Place all ingredients except spaghetti n crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Serve with crusty bread and you'll think you're at the Olive Garden.
Slow Cooker Tuscan Pasta from momadvice.com
1# boneless skinless chicken breasts, but into 1" pieces
15 ounces red kidney beans, canned-rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes (or diced tomatoes)
4 1/2 ounces canned mushrooms (I used fresh)
1 medium green pepper, chopped (omitted since I didn't have on hand)
1/2 c onion, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 c water
1 tsp dried Italian seasoning
6 ounces spaghetti, thin, uncooked an broken into halves
Place all ingredients except spaghetti n crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Serve with crusty bread and you'll think you're at the Olive Garden.
Monday, May 12, 2008
Chicken with Capers
This was so good and so moist. We loved it!
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
Sunday, April 13, 2008
Paris Chicken
I made this for dinner last night and it was so tasty. It smelled wonderful as it cooked all day and the chicken was so tender it fell apart.
Paris Chicken from momadvice.com
3 lb whole chicken cut up or 3 whole chicken breasts, halved
1/4 c white wine or chicken broth
1 can cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Season with salt and pepper. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on low 7-9 hours or high for 3-4 hours. Remove chicken pieces and keep warm. Stir together sour cream and flour and stir into mushroom gravy in slow cooker. Heat for 30 minutes on low. Add chicken back to slow cooker. Yummy served over rice. Would also be good over pasta or mashed potatoes.
Paris Chicken from momadvice.com
3 lb whole chicken cut up or 3 whole chicken breasts, halved
1/4 c white wine or chicken broth
1 can cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Season with salt and pepper. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on low 7-9 hours or high for 3-4 hours. Remove chicken pieces and keep warm. Stir together sour cream and flour and stir into mushroom gravy in slow cooker. Heat for 30 minutes on low. Add chicken back to slow cooker. Yummy served over rice. Would also be good over pasta or mashed potatoes.
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