Citrus Glazed Chicken

  Mix 1 small jar of orange marmalade, 1TBS. of honey, 1tsp. of soy sauce and 1tsp of lime juice.  Sear 2-4 chicken breasts seasoned with lemon pepper and garlic salt in a frying pan then transfer them to a small baking dish.  Pour sauce over the top and bake at 350* for 30-40 min.  I'm sure it would be equally tasty with other meats as well.

Chicken Pot Pie Empanadas

2 tbsp. butter
1/2 yellow onion, diced

1 tbsp. flour
3/4 cup chicken broth
1 lb. shredded, cooked chicken
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) box frozen peas & carrots OR mixed vegetables
2 refrigerated 9" pie crusts

Heat oven to 400 degrees F. Melt butter in saucepan over medium heat. Add onion & cook for 3 minutes. Add the flour & cook, stirring constantly for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes, stirring.
Add the vegetables, chicken, salt & pepper. Remove from heat.
Cut each pie crust in half to form 4 half circles (at this point you can fill to make large empanadas OR cut each half circle again to make mini empanadas). Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2" border Using your fingers, wet the border w/water . Fold the top of each crust over the chicken to form a 1/4 circle. Press to seal. Make a slit in the top of each empanada. Transfer to a baking sheet. Bake 15-18 minutes or until golden brown.

Spring Rolls/Egg Rolls

1 lg. shallot, sliced
2 carrots, grated
4 scallions, sliced
2-3 tsp. garlic, minced
1 cup sliced bamboo shoots
2 tbsp. soy sauce
2 tbsp. sugar
1 tsp. white pepper
1 pkg. egg roll OR spring roll wrappers

FOR EGG ROLLS: 1 lbs. cooked meat (crumbled pork, diced chicken, etc.)
2 cups shredded cabbage

FOR SPRING ROLLS: 3 1/2 oz. dried bean-thread vermicelli or rice sticks.
chopped cilantro
Put noodles in a lg. bowl of warm water & soak until soft & translucent (about 12-15 mins.). As the noodles become pliable, spread them out w/your fingers to ensure quick, even soaking. Drain noodles of as much water as possible. Chop w/kitchen shears so they are easier to handle. Put noodles & next five ingredients in a lg. bowl, along w/the cilantro. Mix w/your hands til well mixed. Add soy sauce, sugar & pepper, mix well. Set a dry wok over med-hi heat. Add noodle filling mixture & stir-fry until the veggies release their moisture & become tender & noodles are soft & clear; about 4 minutes.
Transfer filling to a large bowl & let it cool at room temperature. Gently separate the spring roll wrappers from the pack. Keep the wrappers covered w/a dampened paper towel as you make the spring rolls. Place 2 wrappers, one on top of the other, on a flat work surface. Place about 3 tbsp. of filling in the center of wrapper. Fold & moisten edges w/water to seal shut.

Deep fry at 360-375 degrees for about 3 minutes.

FOR EGG ROLLS: simply cook meat & then add to cabbage, remaining veggies, soy sauce & spices. Fill egg roll (or wonton) wrappers & seal. Cook the same as Spring Rolls

Mexican Chicken Spaghetti

Ingredients:

• 1lb of pasta
• 4 chicken breasts
• medium onion
• bell pepper
• 1 stick butter
• small box velveeta
• 1 can Rotel
• Cream / milk / chicken stock (whatever you have on hand)
  

Cook 1lb of noodles and set aside (If you use penne then I can usually freeze half of this for another night)

4 chicken breasts cooked or you can use rotisserie chicken

Saute 1 medium onion and 1/2 a bell pepper (red or yellow) in a stick of butter

Add one small box of velveeta cubed into small pieces

Add one can rotel tomatoes with mild chilies (you can drain if you want it to be milder, I leave the juice in and it's got a bit of kick to it)

Use either cream or milk or chicken stock to thin the sauce down to desired consistency once cheese is melted

Add cooked chicken, cut into bite sized pieces

Toss with spaghetti and serve or place into casserole dish with penne noodles and top with shredded cheddar cheese and bake until bubbly at 350.

Chicken Cordon Bleu Casserole

Ingredients

• 2 Tablespoons EVOO
• 1 medium onion, finely chopped
• 1 bell pepper, diced
  
• 1 clove garlic, minced
• 1/2 lb diced ham (I use leftovers, but you could easily buy the precooked and chopped kind)
  
• 2 cups cooked chicken breasts, chopped into bite sized pieces
  
• 4 T butter
• 1/4 c flour
• 1/2 t salt
• 1/4 t pepper
• 14 oz chicken broth
• 3 cups cooked rice (I use brown OR pasta, I've tried both and like them equally!)
• 1 c shredded cheddar
• 1 c shredded mozzarella or swiss (I usually use whatever I have on hand)

Preheat oven to 350.


Heat oil in a large, rimmed skillet over medium heat.

Add the onions and peppers and cook for about 5 minutes, until tender.

Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.

Add the butter until it is melted, then stir in the flour, salt and pepper until combined.

Slowly stir in the chicken broth, then mix in the rice. (if you're using noodles, precook them and mix in here)

Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.

Bake for 20-25 minutes. For the last 10 minutes cover with foil.

Jami's Buffalo Chicken Lasagna

Ingredients

...- 12 Whole Wheat Lasagna Noodles, uncooked
- 1 lb. Skinless Chicken Breast (cubed)
- 3 Cups Hunt's 4 Cheese Spaghetti Sauce
- 1 Cup Texas Pete Buffalo Style Wing Sauce
- 1.5 Cups Water
- 15 oz. Nonfat Ricotta Cheese
- 1/2 Cup Egg Substitute
- 1/2 Cup Blue Cheese Crumbles (or 2% Pepperjack Cheese)

Instructions

Preheat the oven to 350 degrees
Spray skillet with Non-Stick cooking spray
Cook chicken over medium high heat for 4 minutes or until almost done
Stir in sauces & water
In a small bowl, combine ricotta cheese and egg substitute
Spray a 9x13 pan with nonstick cooking spray
Spread 1 Cup of sauce in the bottom of pan
Arrange 4 noodles over the sauce
Spread more sauce then a layer of ricotta mixture
Add another layer of sauce and repeat the whole profess until you end with a layer of sauce.
Cover and bake 70 minutes
Uncover and place cheese on top, then back another 15 minutes uncovered
Let stand 10-15 minutes before serving

Honey Garlic Chicken

4 chicken breasts
3/4 cup honey
3/4 cup soy sauce
3T ketchup
2 cloves crushed garlic
1teaspoon ground ginger
20 oz can pineapple tidbits
2 T cornstarch
1/4 cup water

mix honey, soy sauce, ketchup, garlic, ginger, juice from pineapple in bowl. pour over chicken in slow cooker. cover, cook 4 hours on high. stir in pineapple before serving. can thicken sauce with cornstarch and water to serve over chicken.

(From AllRecipes)

Laura's semi-adapted version of HVR Honey Pepper Drummettes

• 2 dozen chicken drummettes OR CHICKEN BREASTS!
  
• ½ cup honey
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 2 tablespoons dijon mustard
• ¼–½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Instructions

Wash and dry the drummettes. Reserve in a Glad® Food Storage Bag.

In a small saucepan heat together the honey, dressing mix, mustard, black and cayenne peppers. When the honey is completely melted, cool slightly. Pour this mixture over the drummettes. Marinate 4–24 hours. Bake uncovered, in a 375°F oven for about 1 hour and 10 minutes, or until brown and glazed. Turn drummettes once after 40 minutes of baking.

Crockpot Chicken Tacos (With Leftovers for Tortilla Soup!)

• 1 envelope Taco Seasoning
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 jar Salsa (16 0z)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Here is my own version of our favorite soup at the now-defunct Tia’s Tex Mex.

Tortilla Soup Ingredients:

approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).

(from tastykitchen.com)

Saucy Parmesan Chicken

4 boneless, skinless chicken breast halves
1/4 cup Italian dressing
1/4 cup grated Parmesan cheese

Place all ingredients in a large resealable freezer-weight plastic bag; seal.
Turn bag to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.

To cook now: Refrigerate 30 min. to marinate. Preheat oven to 425F. Remove chicken from marinade. Arrange on foil-covered baking sheet. Bake 20 minutes or until cooked through.

To cook later: Freeze up to 3 months. Remove from bag & place on baking sheet (foil lined). Preheat oven to 350F. Bake 1 hour or until cooked through.

REALLY good when served w/buttered egg noodles...

Chicken & Stuffing Casserole

4 skinless, boneless chicken breasts, cut into bite sized pieces
3 tbsp. olive oil
1 can cream of chicken soup
3 garlic cloves, minced
1 tsp. ground paprika
1/2 tsp. grill seasoning
16 oz. sour cream
1 can chicken broth
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. stuffing mix
1/4 cup melted butter
1 cup mixed frozen veggies, thawed & drained.

Season chicken w/salt & pepper. in a skillet, saute the chicken in the oil w/the onions until browned. Add garlic & saute for 1 more minute. Add pepper, stirring well to blend. At this point sprinkle on all the seasonings & blend well. In a large mixing bowl, mix together the sour cream, 1 cup of the broth & soup, add skillet contents.
(Taste & adjust seasonings)
Blend well. Pour mixture into a 2 qt. casserole dish (or 13x9" pan). mix together stuffing mix, veggies, butter & remaining broth from can used above. Spread stuffing evenly over & freeze. Thaw in refrigerator. Bake for 45 minutes at 350F.

Creamy Chicken Enchiladas

1 large onion, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 oz. cream cheese, cubed
2 tbsp. butter
1 pkg. flour tortillas
1 large can green enchilada sauce
8 oz. shredded monterey jack cheese
salt to taste

In a wide frying pan over med. heat, cook onions in butter for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, peppers & cream cheese. Stir gently to blend & season with salt. pour a little green sauce on the bottom of a 13x9"baking pan. spoon about 1/3 cup of filling down the center of each tortilla & roll. Set enchiladas, seam side down, in baking pan. Continue until pan is full. Cover w/remaining sauce & top w/cheese. Freeze. Thaw in refrigerator, cook in 375F oven for 15 minutes covered & 15 minutes uncovered.

Chicken Tortilla Soup

1 lb cooked shredded chicken
1 (15 oz) can tomatoes
1 can corn (drained)
1 (10 oz) can enchilada sauce
medium onion
1 (4 oz) can chopped green chilies
2 cloves garlic (minced)
2 cups water
1 (14.5 oz) chicken broth
2 teaspoons Cumin
2 teaspoons chili powder
pinch of salt
pinch of pepper
7 tortillas

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Potato Crusted Chicken

4 boneless, skinless chicken breasts
4 tbsp. mustard
2 large baking potatoes, peeled, grated & dried
1/3 cup olive oil
1/2 tsp. white or black pepper

Heat oven to 400F. Sprinkle salt & pepper over chicken. Spread mustard over smooth side of each chicken breast. Toss potatoes with 1/2 tsp. salt & 1/2 tsp. pepper. Firmly press about 1/2 cup potatoes on top of each breast. Heat oil in skillet over med-high heat 2 minutes. Cook chicken potato side up, 3 minutes. Turn chicken w/spatula & cook 3-4 minutes until potatoes are golden. Transfer to a greased baking dish & bake 8-10 minutes until chicken is cooked through.

Chicken Broccoli Stir Fry

1 lb. boneless skinless chicken breast
1 lbs. fresh broccoli
1 small onion
3-4 carrots
1 tbsp. ground ginger
2 tbsp. cornstarch
4 tbsp. soy sauce
1/4 tsp. garlic powder

Cut chicken into bit sized pieces. Place in small bowl & add ginger, garlic powder, 1 tbsp. cornstarch & 2 tbsp. soy sauce. Mix & set aside. Chop broccoli & onion. Slice carrots diagonally. In hot wok or skillet, stir fry chicken in 2 tbsp. oil until browned. Add veggies & stir fry 2-3 minutes. Add 1 1/4 cup water mixed w/remaining soy sauce & cornstarch. Cover & cook 5-8 minutes or til carrots are semi tender. Can be served w/rice or noodles.

Fiesta Ranch Chicken

5-6 chicken breasts
2 cans cream of chicken soup
2 blocks cream cheese
1 packet Fiesta Ranch mix
1/2 packet Ranch mix
1 tsp. Italian herbs
fresh ground pepper
1/2 salsa (optional)

Put all ingredients in the crock pot and cook on low for 5 hours or low for 4.  Shred chicken and serve over pasta, rice or potatoes.  I like to top with some fresh parsley or cilantro and chopped tomatoes.  I usually half the recipe and it feeds our small family with leftovers for lunches.

Chicken Stroganoff in the Crock Pot

3-4 boneless chicken breasts
1/8 cup butter
1 (0.7oz) pkg Italian dressing mix
1 (8 oz) pkg cream cheese
1 can cream of chicken
1/4 cup white wine (or chicken broth)

Put chicken, butter, dressing mix, and wine in slow cooker on low 5-6 hours. Add cream cheese and soup, shred chicken, and cook for another half hour. Serve over egg noodles or rice (egg noodles are my fave!) This dinner is insanely easy and so yummy and filling!

Italian Chicken

3-4 Chicken Breasts
1 can cream of chicken soup
1 packet Dry Italian Seasoning
1 block of cream cheese

Add all ingredients to a crock pot and cook on low for 6-7 hours or high for 4 hours.  We like to partially shred the chicken before serving.  Tastes great over rice or pasta.

Butter Chicken

This is an Indian dish that we absolutely adore here. It's great with rice and Naan (a flatbread that you can make or purchase). This is my pretty americanized version, so I can easily make it with stuff I have around the house.

Butter Chicken
3 Tbs butter
1 large onion (chopped into thin wedges)
2 cloves of garlic (crushed or minced)
1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp tumeric
1 tsp red chili pepper
1 Tbs coriander powder
2 boneless skinless chicken breasts or 3-4 thighs depending on size (diced)
1/4 cup ground almonds
1 can of peeled tomatoes
1/2 cup sour cream (optional)

1. In a large pan, melt butter and add onions.

2. When the onions are soft, add the garlic and spices

3. Add the chicken, and saute, stirring frequently, until the chicken turns white. (If making rice too, this is a good time to start it)

4. Add the almonds (I grind slivered almonds in my magic bullet right before) and stir so it coats chicken.

5. Add the tomatoes (we like ours smooth, so I put the tomatoes in the magic bullet too, but it can be left chunky) and stir only slightly, so the chicken retains it's coating.

6. Cover and simmer for 20-30 minutes.

7. Add the sour cream and mix gently. Serve.



For the rice, I heat 3 Tbs olive oil and add 1.5 tsp of cumin seeds and 2 bay leaves. I put in 2 cups of rice (basmati or jasmine) and coat it, then let it toast a little bit. Then I add 4 cups of water, bring to a boil, cover and reduce heat. Let it simmer for 12-18 minutes, then serve with the butter chicken.