Teriyaki and pineapple chicken

Teriyaki and Pineapple Chicken

(recipe from allrecipes.com)
recipe image
Rated: rating
Submitted By: HEZZZ1223
Photo By: blahs4life
Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ready In: 40 Minutes
Servings: 8
"Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers."
Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken
breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms

1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks,
undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
Directions:
1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thick.


I give this 4 stars. It was so yummy! we served it over rice,but you could have it in a pita too. i did make a few adjustments. i only put like 1/2tsp red pepper in and it was still a little hot, normally it would have been perfect temperature but for a nursing mom it was a little hotter than i would have liked. second i reduced the flour to like 1/8 of a cup or so, i just added it until it looked thick enough, but having it over rice i wanted the sauce a little thinner. and i left out the yellow pepper, but that's just cuz i didn't have one. and i did saute the vegi's but next time i will just do it like they said because they were a little overdone.

Summer Chicken Salad

We made this for a big dinner the other night where we fed about 120 people. It doubles (and quadruples) easily and we got so many compliments. I think it might be my favorite salad. The box of European Salad Mix was from Costco. For real. So yummy. Try it.

Summer Chicken Salad:

1 Box European Salad Mix
2C Fresh Parmesan
2C Mozzarella
1LB cooked, crumbled bacon
3/4 C Almond slivers
6-8 Chicken Breasts cooked and sliced
2C Craisins
2 Diced Apples

Dressing:
1C Sugar
1/2C Red Wine Vinegar
1t Dry Mustard
1 1/2t salt
1/4C Red Onion Chopped
1C Oil
Combine in blender slowly adding oil

Put all salad ingredients in large bowl and mix well. Make dressing in blender. Pour over salad a little at a time and toss and serve immediately.

Chicken and Roasted Broccoli Salad with Goat Cheese

* Recipe and photo credit to Natalie @ perrysplate.com (again!)

I think Natalie and I are kindred spirits. She's like a healthier, more creative, more talented photgrapher, cuter dish owning version of myself. And basically what I mean by that is that I love her recipes and they use ingredients that I usually have on hand, plus she seems super nice. Anyway, we LOVED this. I didn't even call it a salad when I served it at my house. I served it as dinner. Blaine drooled over it, the kids actually enjoyed it. It was awesome.

I used the leftover goat cheese from this recipe. You really don't need much, and it is cheapest at Costco. I also used a yellow pepper because that is what I had on hand (random, right?). Oh also, I used a Costco rotisserie chicken because that's how I roll.

Chicken and Roasted Broccoli with Goat Cheese

For the roasted broccoli and pepper:
1 large head of broccoli (about 1 3/4 lbs), cut into 1-2 inch florets
1/2 red bell pepper, cut into thin strips
1/4 c olive oil
1/2 tsp sugar
3/4 tsp salt
pepper to taste

For the rest of the salad:
4 T olive oil
6 garlic cloves, sliced thinly
a couple pinches of crushed red pepper flakes
pinch of dried oregano
juice from 1/2 a lemon (about 2 T), plus additional lemon wedges for garnish
2 cups cooked, shredded chicken
3-4 ounces of goat cheese, crumbled

To prepare the broccoli:
Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.

Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.

To prepare the rest of the salad:
Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.

Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.

Chicken Cordon Bleu and a Revolutionary Idea which will CHANGE your life

*Photo and recipe from melskitchencafe.com

I love bread, and I love bowls, but put the two together and I am usually disappointed. I feel like I eat my soup and then just have a big soggy disgusting waste of a mess at the end . And I don't know why this trick never occurred to me before (because I use the trick with other things), but toasting the suckers turned them from a disgusting mess to a toasty delicious, amaaaaazing thing. So the next time you are making bread bowls for soup, or for anything, might I suggest toasting them for 5 minutes in a 400 dg oven, you'll be so happy.

And you will also be happy if you do something similar to your taco shells. Blaine taught me that a long time ago, an untoasted taco shell is like eating a flat corn flavored rock, but a toasted crispy taco shell...nothing better! Just don't let them burn....like we often do. They reek to high heaven if they burn. Just sit there and watch them toast in the oven for like 45 seconds.

Moving on....these were divine! I loved them! Not much more to say than that!

Chicken Cordon Bleu Bread Bowls

Printable Version with Picture
Printable Version

*Note: if you don’t have apple juice on hand, you can omit the apple juice and increase the chicken broth to 1 3/4 cups.

*Serves 4-6

For the Chicken and Sauce:
4 tablespoons butter
1 pound boneless, skinless chicken breasts cubed (about 2-3 chicken breasts)
1/2 cup minced yellow onion
2 cloves garlic, finely minced (I got a garlic press for Christmas!!! !!!!!)
2 tablespoons flour
½ cup apple juice(we only had cider...but pretty much the same thing, right?)
1 1/4 cups chicken broth
1/2 cup heavy cream (I used half and half)
1/4 cup freshly grated Parmesan cheese
2 tablespoons prepared yellow mustard
1 teaspoon dried thyme
2-3 cups broccoli florets
Salt and cayenne pepper to taste (I used chili powder)

To Assemble:
4-6 medium round regular or sourdough bread bowls
8-10 thin slices smoked ham
1 cup grated Swiss cheese (I didn't have that much, but oh how I wish I did!)
¼ cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil and lightly coat the foil with cooking spray.

Place the broccoli florets in a microwave-safe bowl and cover with plastic wrap or a tight fitting microwave-safe lid. Microwave on high for 3-4 minutes until tender but still bright green. Remove the plastic wrap and set aside.

In a 10- or 12-inch skillet, melt the butter over medium heat. Add the chicken and saute until the chicken begins to brown but isn’t cooked all the way through, about 3-4 minutes. Stir in the onions and garlic and cook, stirring often, until softened (when chicken is still slightly pink), about 2 minutes. Sprinkle the flour over the chicken/onion mixture and stir to incorporate. Cook, stirring, constantly for one minute.

Gradually add the chicken broth and apple juice, stirring constantly to avoid any clumps from forming. Stir in the cream, Parmesan cheese, mustard and thyme. Simmer for about 5-6 minutes, until the mixture is thickened and bubbly. Stir in the broccoli; season with salt and cayenne pepper to taste. Remove from heat.

Hollow out the inside of the bread bowls by cutting off the tops and tearing out the insides. I like to leave about a 1/4-inch edge along all sides of the bread bowl. Compress the remaining bread together to firm up the sides and make room for the filling. Place the bread bowls on the prepared baking sheet and toast them for about 5 minutes in the preheated oven.

Remove the toasted loaves from the oven and arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving about 1-2 cups sauce in the pan for serving. Top the chicken mixture in each loaf with shredded Swiss and a sprinkle of Parmesan cheese.

Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.

Sweet and Sour Chicken

Preheat oven to 325 degrees

take 2 lbs of chicken ( i usually do 2 large chicken breasts, or 3 small breasts)

Cut chicken into bite size pieces, dip in beaten egg and then coat in cornstarch on all sides. Fry in small amount of oil until brown, Sprinkle garlic salt on both sides while cooking.

SAUCE

3/4 cup Sugar
1/4 cup pineapple juice
1/2 cup wine vinegar ( i do half white wine and half red wine, i also found out substituting it with other types of vinegar is really gross so make sure it is wine vinegar)
3 Tbs Ketchup
1 Tbs Soy Sauce
1 tsp accent
1/2 tsp salt

Stir all ingredients for sauce together and heat in a saucepan. Put chicken in a 9x13 pan. Pour sauce over the top coating chicken. Bake for 50 min, stirring chicken halfway through.
Serve with White rice.

Stuffed Chicken Parmesan

This is the best thing I've ever made. Ever.
And it was pretty easy, looked beautiful when it was done like in the picture. You'll love it.



Prep Time 30 MinutesCook Time 30 MinutesDifficulty EasyServings System US MetricUpdate

Ingredients•6 pieces Small, Boneless, Skinless Chicken Breasts

•8 ounces, weight Chive And Onion Cream Cheese - Softened

•10 ounces, weight Package Frozen, Chopped Spinach: Thawed And Drained

•½ teaspoons Garlic Salt

•1-½ cup Shredded Mozzarella Cheese, Divided

•6 Tablespoons Grated Parmesan Cheese, Divided

•1 whole Egg

•¾ cups Italian-Seasoned Bread/Cracker Crumbs

•1 jar Favorite Pasta Sauce (about 2 Cups)

Preparation Instructions

1) Preheat oven to 375 degrees F.
2) Place chicken breast between two sheets of cling wrap. Pound chicken evenly all over until about 1/4 inch thick.
3) Mix cream cheese, spinach, garlic salt,1 cup mozzarella and 3 Tablespoons of Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
4) Beat egg in a shallow dish. Mix remaining Parmesan and bread crumbs in a separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.
5) Bake 30-35 minutes. Remove and discard toothpicks, if using. Serve topped with pasta sauce and remaining mozzarella.

Putting the chicken between the Saran wrap before pounding it is the best idea ever. No mess! Also, if you don't have a meat tenderizer, you can use the heavy part of an ice cream scoop.
I didn't have breadcrumbs, so I just mixed up some old crackers my kids didn't like in the food processor and they worked great.

Balsamic Chicken Pasta with Fresh Cheese - repost

*picture and recipe credit once again to Perrys Plate

Kayla posted this recipe in October and I kept meaning to get to it but, let's be honest, I have a thing about goat cheese. Finally though I just sucked it up and made it and Oh. My. It was so delicious. Blaine came home from work yesterday and said, "I know I had it for dinner yesterday and lunch today but I am kind of disappointed that you aren't making that pasta again for dinner tonight."

For reals.

Anyway, I wanted to do crazy things like add mushrooms to it but I was scared to do that on the first go around. But since my husband now craves this daily I'll get to that real soon for sure : )

Balsamic Chicken Pasta with Fresh Cheese
from: Kayla and Perrys Plate

8 oz Linguine (I used fettuccine)
1 whole Red Bell Pepper, Julienned
2 Tbs Balsamic Vinegar
3 whol Garlic Cloves, Minced
1/2 t Salt
1/4 t Coarsely Ground Black Pepper
6 Tablespoons Extra Virgin Olive Oil
1 C Fresh Basil Leaves, Thinly Sliced, Divided (I can guarantee I didn't have a whole cup and therefore I did not divide them, I just mixed all in with the dressing, I am sure the pasta would only be better with more basil, but don't sweat it if your tiny (yet very expensive) package of basil doesn't make a whole cup)
2 cups Shredded, Cooked Chicken (I cooked mine on the george foreman with salt and pepper, you could easily omit the chicken though and still have an awesome dish!)
1 cup Small Fresh Mozzarella Balls, Haved OR Regular Mozzarella Cut into 3/4 inch cubes (is it just me or are mozzarella balls gross? I used a brick-- way happy with the result)
1/2 C Goat Cheese Crumbles- I bet I used less than this, just because I had a tiny taste of the goat cheese before I put it in the pasta and about yacked. I am not sure what magical thing happens to the cheese when you toss it around with all of these other ingredients, but all of the sudden it not only becomes tolerable but very, very, VERY good.

Cook pasta according to package directions, drain. Saute bell pepper in a small skillet over medium heat until limp, about 10 minutes (or half that in my case)

Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 C of basil

Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remianing basil in a large bowl. Pour dressing over top and toss to coat.

Serves 4.

Grilled Malibu Chicken

*Picture credit to Perrys' Plate!

Sad times at the Bassett house in June when we moved to our new place, we tried to have some family over for a bbq and it turned out that wrapping our grill in plastic wrap, shipping it across the country and then keeping it stored for a year somehow broke it. It was a sad, lonely, bbqless summer. The good news is that you get to know your neighbors real fast when on your second day living in your new place you have to go door to door with a plateful of raw meat asking to borrow a grill. Oh yeah, that's how friends are made.

Anyway, I've learned to work with my George Foreman and I have one of these on my Christmas list, so hopefully the sob story won't continue much longer.

I made this Malibu Chicken from Perrys' Plate on Sunday, it was delicious, mmmmm. Perfect easy meal.

PS I hope you appreciate the recipes I put on here, because somehow copy and paste is disabled on our computer so I painstakingly retype each recipe, by hand, for you.

Grilled Mailbu Chicken
From Perrys Plate via Patio Dadio BBQ via Tasty Kitchen...please someone repost this on their blog so I can be added to the geneology of the recipe.

6 boneless/skinless chicken breasts
2 T Montreal Steak Seasoning, or BBQ seasoning
12 slices deli thin ham (thin)
6 slices canned pineapple
6 slices swiss cheese
1/2 c pineapple juice (from the can)
4T butter, melted
1 T plain yellow mustard
1T honey
1 T molasses ( I used brown sugar)
2 tsp worcestershire sauce
1 t chili powder

Season both sides of each breast with the BBQ/Montreal Steak seasoning, cover and refrigerate at least an hour (whoops, I did not cover or refrigerate and still tasted fine!)

Combine the butter, pineapple juice, mustard, honey, molasses, worcestershire sauce and chili powder in a medium mixing bowl and whisk until smooth, set asaide.

Prepare your grill for two zone cooking (direct and indirect) at medium-high heat (about 400 dgs) . Or if that last sentence makes you panic, turn on your grill pan to medium high heat. Or plug in the George Foreman

Quickly grill one side of each braest and each pineapple ring over direct heat until they are seared and have nice grill marks (doesn't happen in the George Foreman, sorry peeps), about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.

Move the chicken to the indirect part of the grill (or a not so hot part of your pan) and brush the top of each with sauce. Top each braest with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese on them and a pineapple ring on each braest and drizzle again with the sauce. Continue cooking with the grill lid down (or cover with aluminum foil) until the intermnal temperature reaches 160dgs, about ten mninutes.

Serve with another drizzle of sauce.

* I have raw chicken issues so I divided my sauce in two bowls, one to use to drizzle the raw breasts and stuff and one to serve the chicken with. Do what makes you happy.

Lemon and Garlic Chicken Marinade

I got this marinade recipe from Mel's Kitchen Cafe. It's really awesome. I love it. You can use it with so many recipes and it is so stinkin easy.

• Juice of 1 lemon, approximately 3 tablespoons
• 3 tablespoons olive oil
• 1 teaspoon minced garlic, about 2 medium cloves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Directions

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight

Seriously. Eat it plain. Use in the Broccoli and Bowtie Pasta recipe I just posted. Use in the Chicken Gyro recipe. Use it however you want, it's gooooood.

Balsamic Chicken

I feel duty bound to share this recipe. It was amazingly good. I used chicken I canned a few months ago and fusilli pasta. It was perfect. Although, I think the recipe could support more veggies so next time I'll reduce the pasta a bit and maybe throw in some chopped up cauliflower or asparagus or something.

Balsamic Chicken with Fresh Cheese

Sweet and Spicy chicken Sandwiches

Last time i made this Justin didn't love it but this time I made it a little hotter with medium Salsa and he loved it! This is worth making just because it takes like 5 min to prepare. i would give it 3 1/2 stars

Sweet and Spicy Chicken Sandwiches

Chicken tenders uncooked (about 10-12, just cover the bottom of the pan with them)
1 bottle Salsa ( i used Pace Medium Salsa)
1 Cup Brown Sugar
Some rolls or bread
shredded cheese (optional)

Preheat oven to 350 degrees
Place Chicken in a 9 x 13 pan sprayed with non stick cooking spray.(it is better if they are thawed so there isn't excess water). pour salsa over the top and sprinkle brown sugar over that (I used a little less than a cup so it wasn't so sweet). Cook chicken in oven for 1 hr and 15 min. Shred chicken and put back in the oven for an additional 10 min. Serve on hard rolls or bread (I did it once on Rhodes rolls and i thought they were too soggy with it), add some shredded cheddar cheese on top of chicken. ENJOY!

Chicken in Garlic Sauce

I found this recipe on iVillage, and thought it was not only simple, only used one dish, and tasted pretty good. it paired perfectly with Crash Hot Potatoes.

Ingredients:

15 garlic cloves, unpeeled (didn't have any, so I used dehydrated minced garlic, seemed fine)
1 TBsp butter
1 cup apple juice
1 TBsp EVOO
4 chicken breasts, with skin and bone (I used boneless/skinless, but I think I'll try bone-in next time. Plus, bone-in is usually cheaper and I never have good recipes to use it with.)
3/4 cup heavy cream
1 TBsp chopped thyme (I used dehydrated and decreased amount)


Directions:

-Preheat the oven to 350 degress. Parcook the unpeeled garlic cloves in boiling salt water for 4 minutes. Drain, rinse under cold, running water and peel. Set aside. (I skipped this, since I didn't use fresh)

-Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the apple juice, garlic cloves, and bay leaf, then bring to a simmer. Cover and bake for 20-25 minutes, or until chicken shows no sign of pink when pierced with a knife.

-Using slotted spoon, transfer chicken and half of garlic cloves to a deep platter and keep warm. SKim fat form the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon about 5 minutes, or until thickened.

-Add the cream and cook for 1 minute longer. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.

The only thing I will do different next time is let the sauce cook down longer, I would have liked it thicker.

Lettuce Wraps - AWESOME!

So, um....this dinner was amazing. A-MAZ-ING. A big thanks to April Orgill who pointed me to the recipe on allrecipes.com. This version has been modified to incorporate reviewers suggestions.

I won't be spending the money on PF Changs lettuce wraps again, I can make them at home!

3 Tbs Canola Oil
1 Tbs minced fresh ginger root
1 1/4 lbs boneless, skinless chicken breast halves, cut into bite size pieces
1 can water chestnuts, diced
3/4 cup chopped mushrooms
4 Tbs rice vinegar
4 Tbs teriyaki sauce
1/2 t garlic powder
red pepper flakes to taste
1 1/2 C shredded carrots
1/2 C chopped green onion
1/3 C toasted and sliced almonds
12 leaves of iceberg lettuce.

Heat 1 Tbs oil in a large skillet over medium heat. Add ginger, water chestnuts, mushrooms and chicken and saute until cooked through, about 7-10 minutes. Set aside.

In a large bowl, whisk together remaining 2 Tbs oil, vinegar, teriyaki sauce, garlic and red pepper flakes.. Add chicken mixture, carrot, green onion and almonds to the sauce, toss together.

To serve spoon 1/12 of the mixture on to the center of each lettuce leaf, roll up leaf around filling and serve.

* In the interest of full disclosure - I used leftover chicken from a rotisserie chicken so I still sauteed it all in the oil, but only for like...three minutes
** also, I loved using my Bosch/food processor and used it to process the mushrooms and carrots on the smallest slicing option.

***Um, these seriously are really good. You should make them

**** My pictures are crappy because I use my iphone. I will make a concerted effort to take amazing pictures with my DSLR in the future.

***** The more adventurous cherry lovers among you may want to try the original recipe found here

MMMMMmmmmm.

Best Chicken Fettuccine Alfredo Ever

Aaron made this for me while we were dating and it sealed the deal. For real. We had it for Father's Day dinner last night with homemade pasta and I remembered WHY it made me decide to marry him. Not exactly waistline friendly but sooo goooood. It's good special occasion food.

For the chicken:
2-3 8oz boneless skinless chicken breasts, cut into strips or cubes
2 cloves garlic, minced
2 T olive oil
Salt and pepper to taste

Combine oil, garlic, salt and pepper and marinate the chicken for at least half an hour (but longer is better). Drain marinade and grill (or saute) until cooked through. Be careful not to overcook as the chicken will spend a bit of time cooking in the sauce.

For the sauce:
2 cloves garlic, minced
1 T olive oil
1/4 cup white cooking wine
3 cups heavy cream
4-6 oz parmesan cheese, freshly grated
Salt and pepper to taste

Place cooked chicken in a saucepan. Add olive oil, garlic, wine, cream and parmesan. Reduce in pan over medium heat (this takes a while, like 20-30 minutes). Salt and pepper to taste, toss with pasta.

Generously serves 4.

Crockpot Week

My mom recently got a Crockpot cookbook in a book exchange at work. As I flipped through it I found dozens of recipes I wanted to try so I borrowed it and we had an entire week of only crockpot meals (with a few more planned for next week). Here's how our week went:

Day 1: "Best-Ever Roast"

This was not the best roast I'd ever had but it was a perfectly serviceable Sunday meal that yielded plenty of leftovers to take to my elderly neighbors.

1 beef chuck shoulder roast (3 to 5 pounds)
1 can cream of mushroom soup
1 envelope dry onion soup mix
4 to 5 medium potatoes, quartered
4 cups baby carrots

Place roast in crockpot. Combine mushroom soup and onion soup mix in a bowl then pour over roast. Cover; cook on low 4 hours.

Add potatoes and carrots. Cover and cook on low 2 hours.

Makes 6 to 8 servings



Day 2: Veggie Soup with Beef

This was probably the most flavorless thing I have ever made in my life. I followed the recipe exactly but clearly that is not the way to go. The addition of more garlic and tomato sauce, salt, pepper, etc. and less water would make a world of difference. But it's super easy so I'm including it in case anyone wants to try their hand at making this worth eating.

2 cans (15 oz each) mixed vegetables
1 pound beef stew meat
1 can (8 oz) tomato sauce
2 cloves garlic, minced
Water

Place all ingredients in crockpot. Add enough water to fill crockpot to within 1/2 inch of top*. Cover, cook on low 8 to 10 hours.

*I didn't add nearly this much water and it was still too much.


Day 3: Parmesan Potato Wedges

One of our favorites from this week. I just served these wedges with a simple salad and it was excellent. Next time I'd probably add some garlic salt.

2 pounds red potatoes, cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
black pepper to taste
2 tablespoons butter, cut into 1/8 inch pieces
1/4 cup grated parmesan cheese

Layer potatoes, onion, oregano, salt, pepper and butter in crockpot. Cover; cook on high 4 hours. Transfer potatoes to a serving platter and sprinkle with parmesan cheese.


Day 4: Slow Cooker Chicken and Dressing

This was really good though not exactly healthy. We enjoyed it.

4 boneless, skinless chicken breasts
salt and black pepper
4 slices swiss cheese
1 can (14 1/2 oz) chicken broth
2 cans cream of chicken, celery or mushroom soup
3 cups packaged stuffing mix
1/2 cup butter, melted

Place chicken in crockpot. Season with salt and pepper.

Top each breast with cheese slice. Add broth and soup. Spring stuffing mix over top and pour butter over all*. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

*Knowing the fat content on this was already going to be astronomical I just left the butter out. It turned out just fine.


Day 5: Spicy Shredded Chicken


Ridiculously easy and something you all probably make already anyway. We used it in tacos.

6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 jar (16 oz) salsa

Place chicken in crockpot. Pour salsa over chicken. Cook on low 6-8 hours or until chicken is tender and no longer pink in the center. Shred chicken with 2 forks before serving.


Day 6: Asian Beef with Broccoli

I meant to make this as the recipe directed but I pretty much screwed up right and left. It was still really good though and we'll definitely have it again. We served it over rice.

1 1/2 pounds boneless chick steak, about 1 1/2 inches thick, sliced thin
1 can (10 1/2 oz) beef consomme*
1/2 cup oyster sauce**
2 tablespoons cornstarch***
1 bag (16 oz) fresh broccoli florets
Hot cooked rice
Sesame seeds

Place steak in crockpot. Pour consomme and oyster sauce over meat. Cover and cook on high for 3 hours.

Combine cornstarch and 2 tablespoons cooking liquid in a cup. Add to crockpot and stir well to combine. Cover and cook 15 minutes longer or until thickened.

Steam broccoli florets until tender crisp. Gently toss beef and broccoli together. Served over cooked rice and garnished with sesame seeds, if desired.

*I accidentally bought beef broth instead.
**I accidentally forgot to buy this and used soy sauce instead.
***I totally forgot the step with the cornstarch. It was a little watery but it was fine.

Kellogg's Double-Coated Chicken

I made this for dinner last nite, and thought it was fantastic. My kids all thought it was great too! Super good with some homemade gravy, if you're up for making some!


Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted

Directions
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Parmesan Crusted Chicken with Cream Sauce

I got this recipe from Ali, but she hasn't put it up yet, and i think it needs to be on here, it is really yummy and the sauce is so good!


Parmesan Crusted Chicken with Cream Sauce

1 sleeve of Ritz Crackers (crushed)
Parmesan Cheese (I use about 1/2 cup)
4 boneless skinless chicken breast halves
Butter, plain yogurt, or egg white to dip chicken in
1 can chicken broth
Chive and Onion Cream Cheese Spread

Mix cracker crumbs and Parmesan cheese in bowl. Dip chicken in some melted butter, egg white, or plain yogurt and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done. (If your pressed for time you can also fry this in a skillet).

For the sauce mix 1/2 cup chicken broth and cream cheese in a saucepan (if sauce is too thick, you can add more broth). Cook, stirring constantly. Simmer 3 minutes or until sauce thickens (this happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go). Serve sauce over chicken.

I serve this with rice made with Chicken Broth instead of water.

Rio Chicken

I personally have never had chicken that tastes like this at Cafe Rio, because if you go to Cafe Rio and don't get the pork, you've got issues. But this is an excellent chicken recipe perfect for burritos or salads! Especially when paired with the cafe rio dressing found on this site. Enjoy!

Cafe Rio Chicken

1 small bottle kraft zesty italian dressing
1 Tbs Chili Powder
1 Tbs Cumin
3 cloves garlic- minced
5lbs chicken breasts

Cook all together in crock pot for four hours. Shred chicken with fork and cook an additional hour.

Magical!

Tikka Masala

Again, I thought I had already posted this on here, guess not!



So, everyone, EVERY. ONE. ate this and loved it tonight. If you will recall Bentley normally only eats Cheez-Its. Nothing else. He gobbled this down. So did Gwen, and Ivy. I am just beaming with mortherly pride. Sure it has two cups of cream in it, whatever!



Chicken Tikka Masala

1 C plain yogurt
1Tbs lemon juice
2tsp ground cumin
1tsp ground cinnamon
2 tsp cayenne pepper (I substituted paprika so it wouldn't be too spicy for kids)
2 tsp black pepper
1T minced fresh ginger (three cheers for me for actually having this! Dry works too)
1 t salt
3 bnlss skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade (or cook it till all the marinade evaporates, and the chicken starts to burn like I did).

1 Tbs butter
1 clove garlic, minced
1 jalepeno pepper finely chopped (I just used some nacho jalepenos I had in the fridge)
2 tsp cumin
2 tsp paprika
1/2 tsp salt
1-8oz can tomato sauce
1 C cream
1/4 c chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalepeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about twenty minutes. Add grilled chicken and simmer ten minutes. Garnish with fresh cilantro. Serve over hot rice.

* I doubled the sauce part of this. We're saucy people, what can I say!

Chicken Azteca

I am a little bewildered that Chicken Azteca is not already on here. It's simple, it's good....but I couldn't find it on here today.

It's another Ralphie original, but actually I think she may have gotten it from Gretchen or someone. Regardless, yum.

Chicken Azteca

1 15 oz can black beans, draned
1 15 oz can corn
2 cloves minced garlic
3/4 t cumin
1C chunky salsa divided
2-3 boneless skinless chicken breasts
4 oz (1/2 pkg) cream cheese, cubed

lemon juice
cooked rice

1. Combine beans, corn, garlic, cumin and half of salsa in crock pot
2. arrange chicken over top (I cut it up so it will cook faster) and pour remaining salsa over chicken
3. cover and cook 4-6 hours
4. Use a couple of forks to shred chicken while in pot
5. stir in cream cheese and lemon juice, cook on high till cream cheese melts
6. spoon over rice

enjoy~!