Meal Plan Monday & Giveaway!!!
July 5, 2010
As I was making my grocery list last night I asked my husband to give me some dinner ideas for the week. I am not sure if I am excited about his choices or not 
While they are fairly easy to cook…I could not really find coupon matches-hahaha!!
I am minus one dish this week!! I need some suggestions…so I thought it would be fun to make it worth your effort!! I am looking for a good chicken recipe!! I have a ton of boneless skinless chicken in my freezer and I am out of ideas. Leave your favorite chicken recipe here in the comments section on this post on I Heart Publix!! Please do not email it to me or leave it on the Facebook page. On Friday night I am going to have my husband read through all the recipes and choose his favorite. The winner will get a $50 Amazon gift card to spend as they wish!!
Remember the only requirements are chicken recipe, posted in the comments section by Friday 7/9 at 11pm! My hubbie will choose his favorite and I will make it on Sunday!!
Here is what I have planned for the rest of the week:
Bacon, Lettuce & Tomato Sandwiches, Homemade Fries
Salmon Croquettes, Mac & Cheese, Marinated Coleslaw
Country Fried Steak, Mashed Potatoes, Lima Beans
Spaghetti with Meatballs, Salad
Kabobs (pork or chicken–depends on my mood that day) Grilled Veggies, Grilled Corn
Reader’s Recipe!!
Hit me with your best recipe…I can’t wait!!
I know it might be toolate, but hade to share this anyway.
Made it up the other day and it was so-ooo yummy!
N’s Chicken Satay Wraps
Makes 6 wraps
• 1 ¼-1 1/2 lbs finely chopped or thinly sliced pork or chicken cutlets
• 2Tb Honey
• Black Pepper
• 4 oz shitake or baby bella mushrooms, chopped or thinly sliced
• 1 bunch scallions (green onions), thinly sliced
• 4-5 cloves garlic, finely grated
• 1 1/2-inch of fresh ginger root, finely grated
• 4 tablespoons creamy peanut butter
• 2 cups chicken stock separated into (2) 1-cup portions
• ½ cup Tamari (dark soy sauce) or low-sodium soy sauce
• 4-6 dashes of hot pepper sauce
• 1/2 cup dry-roasted no salt or lightly salted peanuts
• 4 tablespoons vegetable oil
• Butter or romaine lettuce, finely cut
• 1 cucumber, skin partially removed, seeded and then shredded or cut into fine match sticks
• 2 carrots, peeled and shredded
• 1 cup brown minute or jasmine rice
• Whole wheat wraps
• 1/8 c Flaked (dry) coconut
Satay filling
Using a food processor or your knife, roughly chop the peanuts.
In a large skillet, heat the oil over high heat. Add the meat and cook until browned, about 5 minutes; then season with pepper (to taste). Add mushrooms, scallions, garlic and ginger; toss it for 2 minutes. Quickly add the peanut butter to the center of the pan and then whisk in the chicken stock, soy sauce, honey and hot sauce. Then stir in the peanuts. Reduce heat and let simmer a few minutes. Take off burner, set aside and then let cool almost to room temperature.
Rice
Instead of using water, boil 1 cup chicken stock. Follow package directions. When you take it off the heat, quickly stir in the coconut and then let it sit.
Create
Get your wrap and spoon a small amount of rice, cucumbers, carrots, and lettuce down the middle of the wrap and then add an equal amount of Satay mixture. Roll it up, cut diagonally through the middle. Serve and enjoy!
Delicious served with steamed and salted edamame and fresh fruit.
This is super easy and my whole family loves it. I love it because it appeases my love for Mexican but isn’t too “Mexcicanny” for my husband!
Put chicken breasts in crock pot (I use 1 whole package for our family of 6) with: 1 can cream of _____ soup- I usually use chicken or mushroom, but my SIL uses celery- so whatever you have on hand, some salsa and some taco seasoning. (I don’t use a whole packet because my kids don’t like too much spice). After cooking most of the day, shred the chicken and continue to let cook. Serve over yellow rice with black beans on the side. Dollop with sour cream. Leftovers make great enchiladas or burritos. I have also made with chopped onion and cherry tomatoes when I didn’t have any salsa. Very simple recipe, I know, but if you like a little Mexican, this is a great one- even tasty enough for the in laws!
My husband and I both loved chicken breast stuffed with jalapenos and red onions and cooked on the grill. I also like to top mine with picante sauce and sour cream. Super simple but delicious!
I found this recipe while I was looking online one day. I do change some thing but I left the recipe link at the bottom of the page. This is what I do.
Roman-style Chicken
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 or 2 strips of bacon (I use Turkey bacon) chopped up
1/4 cup chopped fresh flat-leaf parsley leaves
Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. Sometimes I let it simmer for a little while to get the flavor in the chicken.
I am a visual person so here is a link to the website where I found this recipe. I hope you enjoy it as much as I do. http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html
Forgot to tell you I normally put in about 8 boneless skinless chicken breasts or thighs. It just depends on what I have and what I like.
White Cheese Chicken Enchiladas
1 pkg chicken breasts
1 can ro-tel
1 jar white queso sauce (located by the chips)
1 block Monterey Jack cheese
tortillas
shredded lettuce
diced tomatoes
sour cream
1. Place chicken in the crockpot with a can of Ro-Tel. Let cook for a few hours until cooked throughout and can be shredded easily.
2. Shred the block of cheese.
3. Follow the same process as making enchiladas. Stuff each tortilla with shredded chicken and cheese. Roll up and place in baking dish seam side down. Repeat until entire dish is full.
4. Pour the jar of white cheese sauce down along the row of enchiladas. Top with a little extra of the shredded cheese. Back about 30 min or so at 350 degrees. All the ingredients are cooked you just want to get the cheese are hot and melty!
5. Serve on a bed of lettuce with a glop of sour cream on top and diced tomatoes. I usually add a can of refried beans and the Lipton Sides Mexican rice… YUM!!!
I adapted this from Dr. Sears (the pediatrician) books, it was so good and it is kid approved as well!
It also is pretty easy and quick to make and pretty common ingredients. My family absolutely loves peanut butter so it was a huge hit! If you are trying to cut down on sodium you may opt for low sodium soy sauce, chicken broth and natural peanut butter.
Peanut Butter Chicken Stir Fry
Ingredients
——————————————————————————–
SAUCE
2 tbls. cornstarch
1 1/2 cups chicken broth
1/2 cup peanut butter
6 tbls. soy sauce or bragg’s amino acids
2 tsp. ground ginger
1/2 tsp. pepper
STIR FRY
1 tbls. oil
4-6 boneless chicken breasts, sliced or cubed
1 1/2 cups green pepper, sliced thin
1 1/2 cups red pepper, sliced thin
1 large onion, sliced thin
3 cups fresh mushrooms, sliced
4 cloves garlic, minced
You can also add brocoli or other vegetables that your family likes
Combine sauce ingredients and stir until smooth.
Stir fry chicken in oil until cooked through.
Remove chicken and add onion and peppers. Stir fry until they are cooked to your satisfaction. Add mushrooms and garlic and stir fry for a few more minutes.
Add sauce and cook until thick.
Add chicken and cook until heated through.
Serve hot over noodles or rice
Chicken Florentine Skillet
3 cups uncooked wagon wheel pasta (we’ve tried other pastas, and wagon wheels are the best so far)
1 1/4 cups half-and-half
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 package chicken breasts, cut into bite-size pieces
1 can (14.5 oz) diced tomatoes, drained (I usually get the no salt added)
1 cup sliced fresh mushrooms
1 bag fresh baby spinach leaves
1 cup shredded mozzarella cheese (I love cheese, so I usually put in more)
1. Cook and drain pasta as directed on package.
2 Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, the salt, and nutmeg until smooth; set aside.
3. In 12-inch skillet (I use a large stock pot because it’s easier to stir everything later), melt butter over medium-high heat. Add chicken; cook until browned. Stir in tomatoes, mushrooms, and spinach. Cook about 5 minutes, stirring occasionally, until mushrooms are tender.
4. Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute. Stir in remaining 1 cup half-and-half (you can use about 1/4 cup more half-and-half if you’d like it a little wetter). Sprinkle cheese over top. Cover; let stand 2 – 3 minutes or until cheese is melted.
5. Enjoy!
Best Chicken Casserole Ever
6 boneless, skinless chicken breasts
6 slices swiss cheese
1 can Cream of Chicken Soup
1/4 c. milk
2 c. herb stuffing mix, divided equally
1/4 c. butter
1/2 c. craisins
1/2 c. French Fried Onions
Preheat oven to 350 degrees.
Spray 12x8x2 baking dish. Place chicken in dish. Top with slices of swiss cheese. Sprinkle 1 cup stuffing mix over chicken. Mix soup with the milk and pour over chicken. Sprinkle with rest of stuffing and craisins. Melt the butter and pour over stuffing. Cover and bake 45 minutes. Remove cover, top with French fried onions, return to oven for 10 minutes. Simply delicious!
I would like to share a recipe that I find delicious:
Parmesan Chicken (not Chicken Parmesan)
Serves 4-6
1 clove garlic, minced
1 stick unsalted butter ( 1/2 cup or 1/4 pound) melted
1 cup dried bread crumbs
1/3 cup grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
a large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs. of skinless, boneless, chicken, cut into pieces 2X2 inches
Steps:
(1) preheat oven to 450 degrees
(2) In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, parmesan, parsley, salt, Italian seasoning, and pepper. Dip the chicken pieces into the garlic butter, then into the crumb mixture to coat.
(3) Place the coated chicken pieces onto a 9X13 baking dish. Try to leave room between each piece. Drizzle with the remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. The chicken pieces will get more browned on the bottom side than the top side.
Serve with rice or pasta and a vegetable of your choice.
Enjoy!
Chicken Salad Deluxe (from my sweet friend: Emily Meyer!)
Makes 15 servings
1-1/4 cups prepared buttermilk salad dressing
1/2 cup mayo
3 TBSP half-and-half
1-3/4 tsp Chef Paul Prudhomme’s MAGIC Seasoning Blend for Poultry
salt & pepper to taste
5 chicken breasts, about 2 lbs: skinned, cubed, cooked
1/2 cup chopped onions (cook with chicken)
10 oz uncooked medium shell macaroni, cooked, rinsed, drained, and cooled
3 cups celery: diced
2-1/2 cups seedless red grapes, halved
12 oz 1 package slivered almonds, 1 TBSP reserved for garnish
Optional garnishes: Lettuce leaves, parsley, and/or cantaloupe slices.
Combine salad dressing, mayo, half and half, seasoning, salt and pepper in small bowl; blend well. Can cover & refrigerate overnight to blend flavors.
Combine chicken/onions, shells, celery, grapes, & almonds in large bowl. Pour salad dressing over salad; toss gently to coat. Serve on lettuce (your choice). Garnish with reserved almonds, parsley or cantaloupe.
This recipe is perfect for Sunday. It looks fancy but is oh so easy! It is Publix recipe! My recipe is:
Party Chicken
Cooking spray
3 T. unsalted butter
1/4 c. flour
large zip lock
1 1/2 lbs chicken breast fillets
1/8 t. pepper
1 (10.75 oz) can reduced sodium cream of chicken soup
1/2 c. mayonnaise
1 1/2 c. panko bread crumbs
1 c. shredded cheddar cheese
aluminum foil
Preheat the oven to 425. Coat 2 qt baking dish with cooking spray. Cut butter in small pieces and place in a medium bowl to soften. Place flour in zip lock bag. Season chicken with pepper. Add chicken to bag and shake to coat. Shake off excess flour and arrange in baking dish. Combine soup and mayonnaise. Spread evenly over chicken. Stir together panko and cheese with softened butter (I usually melt it). Top chicken with bread crumb mixture. Cover dish with foil. Bake for 15 minutes. Remove foil and bake for 15 more minutes or until chicken reaches 165.
Serve with a Uncle Ben’s rice (from a BOGO), steamed broccoli or make it easy and serve English peas and rolls.
Your family will love it! Mine does!
Alright Michelle- here is the link of my version of the Chicken Tortilla Skillet I mentioned earlier. Tell your husband to look at this one! In other words, disregard the last link
http://www.fairhopefoodie.com/2010/07/chicken-tortilla-skillet.html
Its awesome!!
alainaammons@bellsouth.net
Piccata (Chicken, Fish or Veal)
2 (8-ounce) – Chicken, Fish or Veal
flour
4 tablespoons olive oil
1/2 cup white wine
juice of 1 lemon
1/2 cup (1 stick butter), sliced
2 tablespoons capers
2 teaspoons minced garlic
2 teaspoons minced shallot
salt and pepper to taste
Coat chicken lightly with flour. Heat olive oil and add chicken. Saute for 5 minutes on each side or until cooked through. Remove to a platter. Add the wine to the pan, stirring to deglaze. Cook until reduced by 1/2. Stir in lemon juice and cook until reduced by 1/4. Add the butter, capers, garlic and shallot and mix well. Simmer for 2 minutes. Season with salt and pepper. Serve with chicken. I typically pour over chicken and add put in over (350 degrees) for 5 – 10 minutes.
Chicken Alfredo with Fettuccine
1 Tbsp. margarine or spread
1 lb. boneless, skinless chicken breasts, cut into strips
1 jar (1 lb.) Ragu Cheesy Classic Alfredo Sauce
8 oz. fettuccine, cooked and drained
Melt margarine in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, until golden and thoroughly cooked. Remove chicken and set aside.
Stir sauce into skillet. Cover and simmer over low heat, stirring occasionally, 5 minutes or until heated through.
Serve sauce and chicken over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
Spanish Rice Chicken burritos
I don’t really measure some ingredients… I just guess
Chicken-cooked and shredded
Taco seasoning packet or I make my own as follows:
2 tsp minced onion
1 tsp salt
1 tsp chili powder
½ tsp cornstarch
½ tsp dried red pepper
½ minced garlic
¼ tsp oregano
½ tsp cumin
1/2c rice
1c. water
1 TB dried minced onion
2 TB dried green pepper flakes
1 TB dried celery flakes
1 tsp instant chicken bouillon
½ tsp. Salt
1/8 tsp garlic powder
dash of crushed red pepper
tortillas
avocado- sliced (optional)
black beans
sour cream
cheese
salsa
Cook rice with seasonings listed below it… while that is cooking, mix chicken and seasonings with a bit of water, until hot. (i like to add the salsa to my rice as it is cooking, that is optional) When everything is finished cooking, mix in large bowl: chicken, rice, beans, salsa avocados. wrap in tortilla, put into 9X13 pan (or 8X8 if only making for 2 people) top with sour cream and cheese (we use mozarella.. yum!) Bake at 350 for about 20-30 minutes. serve with salsa if you didn’t add it to the mix. Great freezer meal. I like to make everything up and just freeze the filling too (chicken, rice, beans) and be able to pull it out and throw it into tortillas. Another option, which is always yummy, is to put the chicken, rice, beans, avocado, cheese in the tortilla, wrap it up, and then “grill” it so it is crispy on the outside. serve with salsa and sour cream! =) The filling is very flexible, I’ve even made quesadillas with it! Enjoy!
Easy Chicken in the Crockpot
1 whole chicken. Rinse and pat dry with a paper towel. Put parsley, basil, salt and pepper in the inside cavity. Then place in a crockpot. Then put parsley, basil, salt, and pepper on the outside. Then put dabs of butter on the outside. Cook on slow for 8 hours or high for 4 hours. DO NOT ADD ANY WATER. When we return from church, the house smells wonderful and the meat is ready. We have potatoes peeled, cut, and ready to start boiling to make mashed potatoes. We make gravy from the drippings and then add a vegetable and Sunday dinner is done! Enjoy!!
Chicken Pot pie
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
I have gotten this from allrecipes.com, this is a wonderful dish, the family always raves about it!!!
My husband and I love bruschetta, so we sometimes make bruschetta chicken pasta. This is also a great way to use leftover chicken or pasta.
Bruschetta Recipe:
2 cloves of garlic, roasted (15 minutes on 250)
8-9 Plum tomatoes (seeds and juice removed)
3 Tbs diced onion
Basil, salt and pepper to taste
2 tsp Balsamic Vinegar
3 T olive oil
Mix together with cooked pasta and sauteed chicken. My husband likes it as is, sometimes I add more oil and vinegar to make it more “saucy”.
I can’t believe I forgot about this recipe! It is, by far, my family’s favorite, and we serve it for special occasions, since it is so sinfully decadent. It’s a knockoff of Cheesecake Factory’s Chicken Costoletta, and it does a remarkable imitation. I’m making myself drool now, so I’ll shut up.
From:
http://mudpiegourmet.blogspot.com/2007/08/crispy-chicken-costoletta.html
Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and mashed garlic potatoes.
I came up with another recipe – Ritzy Chicken Casserole
2 sleeves of ritz crackers
one can cream of chicken soup
sour cream
chicken broth
cooked chicken breast (chopped or shredded)
4 oz butter.
crush up one sleeve cracker, put that in casserole dish and drizzle half of the melted butter. mix chicken with soup, 1 cup sour cream, 1/2 cup broth and pour it over the crackers. crush up the remaining sleeve of crackers and put that over the mixture, drizzle the remaining butter on it and bake it at 300 for 30 to 40 mins
My family’s new fave doesn’t have a name, but here it is:
I take my chicken and marinate it in Greek Vinagrette salad dressing (or Italian, or even Ranch) until I am ready to cook it. Then I coat the chicken in all purpose flour and fry until done. My 8 year old is pretty picky and he requests this constantly, plus it’s very versatile!
cjherm74@cox.net
Our family favorite is Cheesy Chicken Tacos, with grilled tortillas:
1 lb chicken breast, cubed/sliced
1 pkg. taco seasoning
1 green onion/scallion, chopped
1/2 cup water
3 fresh tomatoes or 2 cans tomatoes
2 cups cheddar cheese
1 pkg. flour tortillas
Cook the chicken with 1/2 cup water and all but 1 T. taco seasoning and chopped green onion, until chicken is cooked through (with a little bit of sauce left in the pan too). Dice tomatoes and add to chicken mixture. When heated through, add cheese and mix until melted. Preheat oven to 400* or fire up the grill. Spray tortillas with non-stick spray (PAM!) and then sprinkle with the 1 T. of left over taco seasoning. Cook for 7 minutes in the oven, or until a little crispy on the grill. Serve with lettuce, sour cream, avocado, ranch dressing – whatever floats your TACO!! Enjoy!!
Chicken with Sauteed Mushrooms/onions with Swiss Cheeese
Boneless Chicken Breast
Sliced Mushrooms
onions
2-4 Tbls.butter
Lowery’s Seasoned salt
Sliced Swiss Cheese
Preheat oven 350 degrees.
Put desired number of Boneless Chicken Breast in baking pan. Baked until Chicken is cooked through.
Melt butter in pan…..
Cut onion in half and slice into thin wedges. Add onions and mushrooms to heated pan and sprinkle with desired amount of seasoning salt, sautee. Turn to low until chicken is done.
Top chicken with your mushroom/onion mixture and top wth sliced pieces of swiss cheese. Return to oven until chees is melted.
Enjoy!
I serve this with homemade Rice Pilaf (can provide recipe)and Sugar Snap Peas. A huge hit and something my kids request for a special meal.
1 bag baby or crinkle cut carrots. 3 frozen boneless chicken breasts. 1 stick of butter. Place all these items in a crockpot in that order. Season to taste with Herbs de Provence, Thyme, Lemon Pepper seasoning and Basil. Cook 4 hours on high. After three hours add one box of Uncle Ben’s Chicken and Wild rice fast cook rice, including the seasoning packet. Cook for the remaining hour. If there’s not a lot of liquid at 3 hours, add a little water with the rice. My kids and husband love this and it’s so easy.
If you’re in the mood for BBQ, here’s the easiest BBQ chicken “recipe” you’ll ever find. Put thawed boneless, skinless chicken in the crockpot, cover with your favorite BBQ sauce, and cook on high for 3-4 hours. I use two forks to shred it and let it simmer for another 30 minutes or so. Serve on toasted buns with pickles. It’s super simple, really delicious, and great for summer.
Here is my recipe, my husband loves good ol’ fashion cooking, so we usually dont get very fancy!!LOL!
Chicken ‘n’ Biscuits
What you need:
1 package of frozen veggies/or just fresh veggies cut up(whichever you prefer)
2 1/2 cups of cooked chicken cut up
1 10-3/4 condensed cream of chicke soup Undiluted
3/4 cup f milk
1 1/2 cups of shredded cheddar cheese
8 bacon strips cooked and crumbled (I havent ever tried bacon bits, I always use my left over bacon)
For your biscuits:
1 1/2 cups biscuit mix/baking mix (or you can make homemade biscuits)
2/3 cup of milk
1 can of french fried onions (optinal)
Cook chicken first
Combine veggies, chicken, soup, milk, 1 CUP of cheese and bacon. Pour into an ungreased 13x9x2in pan. Cover and bake @ 400 for 15 min.
While that is baking, prepare your biscuits.
Then take casserole out of oven (after 15 min of baking) Drop the batter by tbsp fulls onto the casserole, then return to oven (uncovered) for 20-22 min or until biscuits are golden brown
Top with onions and cheese, Bake for 4 more min.
Then ENJOY:)
This is a lot like the homestyle bakes, except it taste REAL and homemade not canned!! It is my husband and sons favorite meal!!
I like to cook several pounds of meat ahead of time and mix them into various casseroles.
EASY RECIPE HERE:
Krazy Coupon Kelly’s Chicken Casserole
Mix all of the following in a casserole dish (buttered).
Chicken cooked and chopped (1 1/2cups)
1 cup sliced waterchestnuts
1 pkg frozen broccoli – drained
1 cup mayo or Duke’s
1 can of Cream of mushrooms
1 1/2 cups of shredded cheddar cheese
Top with crumbled Lay’s Potato chips – a little butter on top.
Bake at 350 for 20 minutes
Southwestern egg rolls with stirfry veggies
2-3 chicken breast cooked and shredded
1 cup cooked white rice
1/2 Bag of shredded coleslaw mix
1-2 jars salsa
Package of egg roll wrappers
Salt and pepper to taste
Mix all Ingredients and add enough salsa to make it moist and hold together. You can usually fill each egg roll wrapper with 2 decent size spoonfuls of chicken mixture.seal as directed.When we make this we actually just fold in one edge at a time one after the other and shape it like a square envelope looking egg roll so they are bigger and more filling. Deep fry until golden brown and strain on paper towels.
Veggies
1 bag California mix veggies
1 sliced smoked sausage
1/2 stick butter
Small jar of mushrooms
Salt and pepper to taste
Put frozen veggies in pan and heat until thawed.add sausage, butter and mushrooms and cook u till veggies are tender and sausage is done.
Our family has big get togethers and we all help put them together, it’s fun to do together and even though this recipe makes a whole lot we don’t have a problem finishing them off, and the veggies are just the right side dish.enjoy!
I forgot to add we always dip the egg rolls in picante sauce…mmmmmm delicious!
This is easy to make and SOOOO good to eat. Thank you for all you do.
CHICKEN AND MUSHROOM MARSALA
3 boneless, skinless chicken breasts (about 2 1/2 pounds), halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
1. Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
2. Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
3. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
4. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
5. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
6. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
7. Serve on a bed of linguini. Spoon mushroom sauce around chicken and sprinkle with parsley
My family loves my lemon pepper chicken with yellow rice.I soak my chicken in garlic,pepper,a pich ofsazon seasoning.I then squeeze a lemon on it and let it sit overnight in the fridge.When I’m ready to cook I sit it in my caserole dish in the oven for 45 minutes on 350.To make my rice I add white rice,sofrito seasong,and gandules(pigeon peas).Let the rice cook til it’s doneand you have your chicken and rice.it’s simple and delicous
4 chicken boneless breast 3 tablespoons concentrated OJ, 1 teaspoon apple cider vinegar, 2 teaspoon yellow mustard 4 slices of bacon marrinate chicken in mix of everything except bacon. Then wrap bacon around chicken and grill. This is a great meal.
oh I forgot the rosemary in the marrinated. just a few gives it a great flavor with the oj and mustard and vinegar.
My husband works outside in the SC heat all day so dinners in the summertime are all about “cool but filling”. That said, my favorite chicken recipe is an ice cold salad with grilled chicken on top. The best thing about this recipe is that it can be done sooooo many different ways.
Start with your favorite chicken – boneless, bone-in, frozen tenderloins, pre-cooked ready to eat strips… Whatever suits your caliber of cooking. Moreover, cook them however you please – on the grill, in the oven, pan sautee, etc…
The salad base can also be loosely interpreted but it is essentially a house salad with oven roasted veggies. Choose your fave veg – suggestions are zucchini, cherry tomatoes, tri-colored peppers, broccoli, and artichokes. Toss your veg with some olive oil and minced garlic and spread them out on 2 baking sheets and oven roast at about 450 for 30 mins (or until they begin to get that charred look).
Make up your salad bed however you please – your choice of lettuce, carrots, radishes, snap peas, whatever your family likes. Let the roasted veg cool and then sprinkle on top. Add warm chicken at the last minute and dressing of your choice!
dee-lish!!!! And healthy!!! And refreshing in this heat!!!
Chicken Italiano –easy enough for just immediate family but delicious enough to get rave reviews from company too (can also use canned tomatoes rather than fresh)
Ingredients
* 2 (10-ounce) packages frozen chopped spinach, thawed and drained
* 1 (8-ounce) block fat-free cream cheese
* Cooking spray
* 1/2 cup Italian-seasoned breadcrumbs
* 4 (4-ounce) skinned, boned chicken breast halves
* 2 teaspoons olive oil
* 4 (1-ounce) slices part-skim mozzarella cheese, cut in half
* 1/4 teaspoon dried oregano
* 8 (1/2-inch-thick) slices tomato
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.
you can use this with Tilapia too…….
chicken
pesto
parmesan cheese
panko Italian style bread crumbs
layer in that order on top of chicken
bake 375 for 30 minutes (depending on size of chicken or fish)
Chicken Pot Pie
3 boneless skinless chicken breasts cut in 1/2 inch cubes
3 baking potatoes peeled and cubed
1 small onion chopped
1 can carrots drained
1 can corn drained
1/4 cup frozen peas
1 can cream of chicken soup
1 can chicken broth
3 chicken boullion cubes
1 tsp salt
1/2 tsp pepper
1 tsp parsley flakes
2 bay leaves
sprinkle of cinnamon (optional)
1 can grand biscuits or pie crust
Preheat oven to 375.
But tastes great !!! Of course you can always substitute the chicken breasts for rotisserie, tastes just as great !! With a little less work !!
In large skillet cook chicken in a teaspoon of oil. Stir in soup and broth until creamy. Add remaining ingredients except peas. Cook over medium heat for approx. 25 minutes stirring often. Add frozen peas and transfer everything into baking dish cover with foil and bake in oven for 45 minutes or until potatoes are soft. Remove bay leaves and stir. Place biscuits/pie crust on top of pie and bake additional 15 mins until biscuits are golden brown. Let cool 10-15 mins. Serves 4-5 Calories: Unknown,but sure high
woldoff chicken salad 3-4 boneless skinless chicken breast cooked and shredded,2 big apples diced,1 bowl grapes rinsed and slit into,1/2 cup nuts,2 stalks celery diced,1/2 cup coolwhip fr creaminess,about 3/4 cup mayo,saltand pepper to taste or even a little garlic salt. mix all together . eat immediately or chill and serve with hot cresent rolls. even beter he next day.
Favorite Chicken
Need about 20 oz salsa ( a 16 oz jar and some from another), and 3 to 6 chicken breasts. Combine in your slow cooker( coat bottom with salsa, put in chicken, and cover with the rest of the salsa.) Cook on low about 8 hours and serve. Great with rice! You can vary the type of salsa. Also, if you use the thin chicken breasts, they shred which makes it yummy.
Slow Cooker Chicken Barbecue
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Ok. Super easy, but soooooo good. This is so great you can even make extra for lunch the next day. You can thank me later
Crock pot! Chicken quesadillas
3 good size bonless skinless breast
1 Packet taco seosoning try to find one with no msg (msg is yucky)
1 can rotel
1 can cheddar cheese soup
Cook on high for about 4-5 hours. Shred the chicken. Heat a small skillet with PAM. Put one small flour tortilla in the hot pan, spread half with chicken and exra cheddar cheese or mexican blend cheese (if you have a coupon, of course) flip the other side over and cook until golden brown and just a little crispy. Cut in half, keep making until your sick of looking at them. I love to serve with guac and black beans! Or sour cream and lettuce and tomato. Or salsa….ok, ok…you get the point
CHICKEN ANGELO
8 oz. fresh mushrooms, sliced, divided (I’ve also used a small can of mushroom stems and pieces.)
4 large chicken breast halves, skinned and boned
2 eggs, beaten
1 c. bread crumbs
2 T. butter
6 oz. sliced mozzarella cheese (I’ve used shredded, too.)
3/4 c. chicken broth
Hot cooked rice or noodles
Fresh parsley, chopped (optional)
Place half the mushrooms in a 13-in. x 9-in. baking pan. Dip chicken into beaten eggs; roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan. Bake at 350 for 30-35 min. Serve chicken over hot cooked rice or noodles with chopped fresh parsley. 4 servings.
Delicious. I frequently serve it to guests, and I have had many requests for the recipe.
chicken, one bottle italian dressing, 2 packs of cream cheese, pasta of your choosing (we like angel hair with this one), one can of italian style tomatoes
add chicken, italian dressing, and tomatoes to crock pot and cook all day – prepare pasta when ready to eat and as pasta is cooking, add the pack of cream cheese to the chicken mixture then serve over the pasta!
chicken, bag of dried black beans, 2 cans of rotel tomatoes, 1 can of cream of mushroom/chicken/or celery soup, 1 pack of mexi shredded cheese, bag of dorritos, 1 pack of dried fajita seasoning
cook beans,seasoning and chicken in the crock pot together and about thirty minutes prior to them being cooked, add the remaining ingredients and allow to finish cooking. Serve over the dorritos.
Hi Michelle – just wondering which one your husband chose? I now want to make about six new recipes just reading all the choices you have!!!
Sherri