8 frozen breaded chicken strips
1/4 cup mayo with olive oil
1 tbsp hot pepper sauce
2 cups shredded lettuce
4 flour tortillas 8 inch
1 large tomato chopped
1 cup shredded cheddar cheese
Heat chicken as directed. Mix mayo and hot pepper sauce till well blended. Place lettuce down the centers of tortillas, top with chicken, tomatoes, and cheese. Drizzle with mayo mixture and roll up!
Jen's notes: We already had mayo and I didn't want to buy a new one, so I just add a smidge of olive oil to my mayo. Shredded lettuce we use romaine hearts and chop. Try using different flavored flour tortillas. We like whole wheat. But there is also sundried tomato and spinach! YUM!
serve with veggie sticks or sweet potato fries.
I found this recipe in my Kraft Food and Family magazine Fall 09
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, March 15, 2010
Monday, February 22, 2010
Taco Packets...
Another super EASY and delicious recipe. I think I originally saw this in a Kraft Food & Family magazine.
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
Tuesday, January 5, 2010
Garlic Lime Chicken
serves 6
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
Sunday, February 24, 2008
Chicken Lettuce Wraps
LITERALLY AAAHHHHMAAAZZZING!!!
My parents made this recipe tonight and called me down to their house for a little sampling...3 lettuce wraps later both Aaron and I were hooked! He even said he'd take me out at the knees for the last wrap!
Oh also my dad used fresh garlic and fresh ginger. I think the fresh ingredients makes a big difference. Did I mention he went to 2 different grocery stores in one day to make this recipe for my mom, who has become quite the recipe hunter. Hope you enjoy!
Dave's tweaked recipe for Chicken Lettuce Wraps
Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
2 teaspoons Asian sesame oil
chinese rice noodles
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Eat like a taco. Top with the rice noodles.
As my Dad said, "Think of it as a chinese taco!"
My parents made this recipe tonight and called me down to their house for a little sampling...3 lettuce wraps later both Aaron and I were hooked! He even said he'd take me out at the knees for the last wrap!
Oh also my dad used fresh garlic and fresh ginger. I think the fresh ingredients makes a big difference. Did I mention he went to 2 different grocery stores in one day to make this recipe for my mom, who has become quite the recipe hunter. Hope you enjoy!
Dave's tweaked recipe for Chicken Lettuce Wraps
Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
2 teaspoons Asian sesame oil
chinese rice noodles
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Eat like a taco. Top with the rice noodles.
As my Dad said, "Think of it as a chinese taco!"
Friday, January 25, 2008
Poppyseed Chicken--in the crockpot!
Poppyseed Chicken
4-5 Chicken Breasts
2 cans cream of chicken soup
1 16oz sour cream
2 tablespoons poppyseeds
2 sleeves of Ritz crackers
1 stick melted butter
Put frozen chicken and about 1/2 cup of water in the crockpot. Cook on low for about 4-6 hours (until cooked all the way through) OR on high for about 2 (how I do it). Drain the water and cut up chicken breasts. Spray crockpot with non stick spray and add chicken back into dish. Add cream of chicken soup, sour cream, and poppyseeds. Cook for 2 hours on low. When you are ready to put your rolls on, take the crockpot (the dish inside the main thing) sprinkley your Ritz crackers on top and pour melted butter on top. Bake for about 10 minutes at 350 until crackers are brown. This is SO yummy!
4-5 Chicken Breasts
2 cans cream of chicken soup
1 16oz sour cream
2 tablespoons poppyseeds
2 sleeves of Ritz crackers
1 stick melted butter
Put frozen chicken and about 1/2 cup of water in the crockpot. Cook on low for about 4-6 hours (until cooked all the way through) OR on high for about 2 (how I do it). Drain the water and cut up chicken breasts. Spray crockpot with non stick spray and add chicken back into dish. Add cream of chicken soup, sour cream, and poppyseeds. Cook for 2 hours on low. When you are ready to put your rolls on, take the crockpot (the dish inside the main thing) sprinkley your Ritz crackers on top and pour melted butter on top. Bake for about 10 minutes at 350 until crackers are brown. This is SO yummy!
Sunday, October 7, 2007
Don't try this at home.
Seriously made the WORST meal from Kraft foods. YUCK.
Slow Cooker Orange Chicken.
Don't do it.
OK, if you must. But don't blame me for not warning you.
Ecckkkk.
Slow Cooker Orange Chicken.
Don't do it.
OK, if you must. But don't blame me for not warning you.
Ecckkkk.
Tuesday, September 11, 2007
Italian Chicken with Peppers
Even easier than the last one!
Italian Chicken with Peppers
4 Chicken Breasts (can be frozen)
1 bottle Italian Dressing
Pepper Medley (red, green, yellow) (fresh or frozen)
Onion (fresh or frozen)
Cook on low for 6-8 hours or on high for 4-5 hours
Serve over rice (brown is good)
Italian Chicken with Peppers
4 Chicken Breasts (can be frozen)
1 bottle Italian Dressing
Pepper Medley (red, green, yellow) (fresh or frozen)
Onion (fresh or frozen)
Cook on low for 6-8 hours or on high for 4-5 hours
Serve over rice (brown is good)
Italian Crockpot Chicken
One of my favorites. Easy and GOOD!
Italian Crockpot Chicken
2Tbs Olive Oil
4 chicken breasts (boneless and skinless) (can be frozen)
1 can diced tomatoes
1 can tomato sauce
½ yellow onion
2 garlic cloves
1Tbs Oregano
1Tbs Basil
1Tbs Marjoram
dash salt and pepper
Cook on low for 4-5 hours
Serve over bowtie pasta or pasta of choice
Italian Crockpot Chicken
2Tbs Olive Oil
4 chicken breasts (boneless and skinless) (can be frozen)
1 can diced tomatoes
1 can tomato sauce
½ yellow onion
2 garlic cloves
1Tbs Oregano
1Tbs Basil
1Tbs Marjoram
dash salt and pepper
Cook on low for 4-5 hours
Serve over bowtie pasta or pasta of choice
Saturday, September 8, 2007
Easy & Yummy....Enjoy!
Chicken Tetrazini
3 – 5 chicken breasts (depends on the size)
1 pkg angel hair pasta
1 block of velvetta cheese – middle size
1 can rotel
1 can cream of mushroom soup
1 cup chicken broth – from the boiled chicken
Cook chicken in a large pot with lots of water. Once completely cooked, remove chicken and cook pasta in the same pot and water. In a large bowl, combine the cheese – cut into small pieces, rotel, cream of mushroom, chicken (also cut into small pieces). Once the pasta is cooked, scoop out one cup of chicken broth before draining the pasta. Add the cup of broth to the mixture. Drain the pasta and add to the mixture.
Place in 9x13 pan. Cook at 325 degrees for 20 – 30 minutes.
This makes a lot – feeds 15. Can be split and put into two pans. Freezes well.
3 – 5 chicken breasts (depends on the size)
1 pkg angel hair pasta
1 block of velvetta cheese – middle size
1 can rotel
1 can cream of mushroom soup
1 cup chicken broth – from the boiled chicken
Cook chicken in a large pot with lots of water. Once completely cooked, remove chicken and cook pasta in the same pot and water. In a large bowl, combine the cheese – cut into small pieces, rotel, cream of mushroom, chicken (also cut into small pieces). Once the pasta is cooked, scoop out one cup of chicken broth before draining the pasta. Add the cup of broth to the mixture. Drain the pasta and add to the mixture.
Place in 9x13 pan. Cook at 325 degrees for 20 – 30 minutes.
This makes a lot – feeds 15. Can be split and put into two pans. Freezes well.
Friday, September 7, 2007
Crisp and Creamy Baked Chicken
Finally! I've been meaning to post this for a week! I made this for dinner one night, and everyone really liked it! Also, I have a new favorite product, Birdseye Frozen Vegetable Steamers. It's a bag of frozen veggies (broccoli, broccoli and cauliflower, corn, mixed veggies...) that you take straight from the freezer to the microwave. 5 minutes, and you have perfectly steamed veggies! No dirty dish, no guess work! We tried the broccoli and cauliflower, and my kids actually ate it! It tasted really fresh and was perfectly cooked. One bag fed us for 2 nights. One other thing I like about it was there were no preservatives, and no salt added. OK, on to the recipe!
Crisp and Creamy Baked Chicken
(from Kraft food and family, spring 2007)
4 small boneless chicken breast halves, about 1 lb.
6 Tbsp. (1/2 of 1 pouch) Shake n Bake Extra Crispy for Chicken Mix
2 cups instant rice, uncooked
2/3 cup (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup shredded cheddar or colby jack cheese
(for a picture, click here)
Prep time: 10 minutes --- Total time: 35 minutes
Preheat oven to 400. Coat the chicken with coating mix as directed on package; place in a greased 9 x 13 baking dish. Discard any remaining coating mix. Bake 20 minutes or until chicken is cooked through. Meanwhile, cook rice. Beat soup and milk with a wire whisk until well blended. Pour evenly over chicken, sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly. Serve with the rice. Makes 4 servings.
Crisp and Creamy Baked Chicken
(from Kraft food and family, spring 2007)
4 small boneless chicken breast halves, about 1 lb.
6 Tbsp. (1/2 of 1 pouch) Shake n Bake Extra Crispy for Chicken Mix
2 cups instant rice, uncooked
2/3 cup (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup shredded cheddar or colby jack cheese
(for a picture, click here)
Prep time: 10 minutes --- Total time: 35 minutes
Preheat oven to 400. Coat the chicken with coating mix as directed on package; place in a greased 9 x 13 baking dish. Discard any remaining coating mix. Bake 20 minutes or until chicken is cooked through. Meanwhile, cook rice. Beat soup and milk with a wire whisk until well blended. Pour evenly over chicken, sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly. Serve with the rice. Makes 4 servings.
Barbeque Chicken Pizza
Here is an easy favorite from our house.
1 Ready made pizza crust-We like the kind from the refrigerator section that is really thick. It comes in a package of two.
1 boiled chicken breast-shredded
1 A few strips of bacon fried crispy-cut into small pieces
1 bottle of your favorite barbeque sauce-we like Gates Original sauce
Shredded Colby jack cheese
Place the crust on a pizza pan or cookie sheet and brush it with olive oil. Cover with barbeque sauce. Top with chicken and bacon and then cheese.
Cook according to crust directions. This is so yummy-very gourmet and so easy
Tuesday, August 21, 2007
Chicken Roll-Ups
This is from my great friend, MK. I am making it for dinner right now.
2-3 chicken breasts
1 small can of sour cream (I forgot the sour cream today and you could not tell a difference in the taste)
2 cans of cream of chicken soup-I like 1 can of cream of chicken and one can of cream of celery
2 cans of croissant rolls
Boil 2-3 chicken breasts; save broth
Shred chicken in a mixing bowl and add almost an entire jar of sour cream and one can of Cream of chicken or celery soup. Mix well and add salt and pepper to taste.
In a 9x13 dish (sprayed with Pam), put a spoonful of the chicken mixture in the middle of a croissant and roll it up. Place the rolled up croissants in the dish side by side until the dish is filled.
Mix the other can of soup with some chicken broth to make a thin gravy. Pour the gravy on top of the rolls and then bake at 350 until golden brown. Usually 30-45 minutes.
Serve with salad or veggies.
This is a huge favorite at our house. If I remember, I will take a picture of it once it is done.
2-3 chicken breasts
1 small can of sour cream (I forgot the sour cream today and you could not tell a difference in the taste)
2 cans of cream of chicken soup-I like 1 can of cream of chicken and one can of cream of celery
2 cans of croissant rolls
Boil 2-3 chicken breasts; save broth
Shred chicken in a mixing bowl and add almost an entire jar of sour cream and one can of Cream of chicken or celery soup. Mix well and add salt and pepper to taste.
In a 9x13 dish (sprayed with Pam), put a spoonful of the chicken mixture in the middle of a croissant and roll it up. Place the rolled up croissants in the dish side by side until the dish is filled.
Mix the other can of soup with some chicken broth to make a thin gravy. Pour the gravy on top of the rolls and then bake at 350 until golden brown. Usually 30-45 minutes.
Serve with salad or veggies.
This is a huge favorite at our house. If I remember, I will take a picture of it once it is done.
Monday, July 30, 2007
Buttery Herbed Chicken
We made this dish and the Summer Squash with Basil and Tomatoes a few nights ago and loved them! I was so proud that I even took a picture!!! These recipes are from my Cooking Light, Super Fast Suppers Cookbook, and they really are Super Fast!
Buttery Herbed Chicken
Prepare 3 cups cooked rice by using 1 extra large bag boil-in-bag rice (or 3 small bags) and cook according to package instructions using fat-free, less sodium chicken broth instead of water. Start the rice first and let it cook while you prepare chicken. (I did the microwave instructions and it turned out great!)
2 Tablespoons butter, softened
1/4 tsp. dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil (EVOO)
1 lb chicken breast tenders
3 cups hot cooked long grain rice
Combine butter and the next 3 ingredients in a small bowl. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 4-5 minutes on each side or until done. Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 4 servings, 6 WW points per serving.
Buttery Herbed Chicken
Prepare 3 cups cooked rice by using 1 extra large bag boil-in-bag rice (or 3 small bags) and cook according to package instructions using fat-free, less sodium chicken broth instead of water. Start the rice first and let it cook while you prepare chicken. (I did the microwave instructions and it turned out great!)
2 Tablespoons butter, softened
1/4 tsp. dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil (EVOO)
1 lb chicken breast tenders
3 cups hot cooked long grain rice
Combine butter and the next 3 ingredients in a small bowl. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 4-5 minutes on each side or until done. Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 4 servings, 6 WW points per serving.
YUM-OH!
Sweet & Sour Chicken
Thanks for setting up this blog Dawn! I can't wait to start cooking again! This recipe is from my grandmother. It is easy and very kid friendly!
2 or 3 chicken breast
2/3 cup brown sugar
2 T corn starch
1/2 cup ketchup
1/2 cup water
2 t mustard
2 T soy sauce
1/2 cup crushed pineapple
Cook chicken and cut into small pieces when cool. Set chicken aside. Mix ingredients for sauce together in a skillet. Stir sauce and bring it to a boil. The sauce will thicken then add chicken and serve over rice.
2 or 3 chicken breast
2/3 cup brown sugar
2 T corn starch
1/2 cup ketchup
1/2 cup water
2 t mustard
2 T soy sauce
1/2 cup crushed pineapple
Cook chicken and cut into small pieces when cool. Set chicken aside. Mix ingredients for sauce together in a skillet. Stir sauce and bring it to a boil. The sauce will thicken then add chicken and serve over rice.
Friday, July 27, 2007
Summertime Pasta Salad
This is a favorite of mine. Pam Spears made it for me when I had Boy2. I have been making it ever since and loving it!
2 Chicken breasts; boiled and cubed
2 green bell peppers
1 red pepper
1 yellow or orange pepper
carrots
1 Package of bow tie pasta; cooked and drained
Parmesan cheese-grated
1 bottle of ZESTY Italian dressing-must be ZESTY!
Salt and pepper to taste
Pam also adds black olives-but we do not like olives at our house
Cut the peppers and carrots into bite size pieces. Once the chicken and pasta are cooked, add everything together in a big serving dish or bowl. Don't forget the cheese...it makes the dish so much more flavorful. I just about use the entire bottle of dressing so that it will not get dry.
Serve with warm french bread and you have a light, refreshing summertime dinner. It is even better the next day.
2 Chicken breasts; boiled and cubed
2 green bell peppers
1 red pepper
1 yellow or orange pepper
carrots
1 Package of bow tie pasta; cooked and drained
Parmesan cheese-grated
1 bottle of ZESTY Italian dressing-must be ZESTY!
Salt and pepper to taste
Pam also adds black olives-but we do not like olives at our house
Cut the peppers and carrots into bite size pieces. Once the chicken and pasta are cooked, add everything together in a big serving dish or bowl. Don't forget the cheese...it makes the dish so much more flavorful. I just about use the entire bottle of dressing so that it will not get dry.
Serve with warm french bread and you have a light, refreshing summertime dinner. It is even better the next day.
Tuesday, July 24, 2007
Chicken Pot Pie
I made this last night. It is a staple meal in our home. It makes enough for two pies, so, you can freeze the chicken and veggie mixture in a ziplock bag to use later, or make another pie to share.
1 bag of frozen veggies
Pie crusts-I use one of the roll out kind for the top and then the pie shell in the foil pan for the bottom. I hate making pie crusts!
1/2 onion
1/4 Cup butter
1/2 Cup flour
salt/pepper to taste
1 tsp marjoram-if you have it on hand, if not, no big deal
2 chicken breasts-boiled (SAVE THE BROTH)
3/4 Cup milk
2 Cups broth
1/4 Cup parsley
Saute butter, flour, onion and spices until melted. Add milk and broth-cook until thick and bubbly.
Stir in frozen veggies and cubed chicken. Heat all the way through.
Pour into pie shell and top with the rolled out shell. Use a butter knife to make slits in the top shell to vent while cooking.
Cook at 350 degrees until pie shell is golden brown and flaky.
1 bag of frozen veggies
Pie crusts-I use one of the roll out kind for the top and then the pie shell in the foil pan for the bottom. I hate making pie crusts!
1/2 onion
1/4 Cup butter
1/2 Cup flour
salt/pepper to taste
1 tsp marjoram-if you have it on hand, if not, no big deal
2 chicken breasts-boiled (SAVE THE BROTH)
3/4 Cup milk
2 Cups broth
1/4 Cup parsley
Saute butter, flour, onion and spices until melted. Add milk and broth-cook until thick and bubbly.
Stir in frozen veggies and cubed chicken. Heat all the way through.
Pour into pie shell and top with the rolled out shell. Use a butter knife to make slits in the top shell to vent while cooking.
Cook at 350 degrees until pie shell is golden brown and flaky.
Monday, July 23, 2007
Chicken Tortellini Soup
This recipe is originally from Angela. I love making this for new moms and sick kids. It is a hit at our house. Hope you enjoy. I usually double this recipe.
Chicken Tortellini Soup
3 chicken breasts ( or 1 rotisserie chicken picked clean)
1/2 cup onion
1/2 cup celery
1 cup carrots
3 cans chicken broth
1/2 t. thyme
1 cup dried tortellini pasta
1/4 t. pepper
1 T. parsley
1-3 Bay leaves ( I eyeball all the seasonings. Season to your taste)
Cut and cook chicken (or if using rotisserie, just peel apart meat). Add all other ingredients. Bring to a boil. Cover and simmer 20 minutes. Season to taste.
Serve with fruit and corn bread.
Chicken Tortellini Soup
3 chicken breasts ( or 1 rotisserie chicken picked clean)
1/2 cup onion
1/2 cup celery
1 cup carrots
3 cans chicken broth
1/2 t. thyme
1 cup dried tortellini pasta
1/4 t. pepper
1 T. parsley
1-3 Bay leaves ( I eyeball all the seasonings. Season to your taste)
Cut and cook chicken (or if using rotisserie, just peel apart meat). Add all other ingredients. Bring to a boil. Cover and simmer 20 minutes. Season to taste.
Serve with fruit and corn bread.
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