This is a go-to meal in the kitchen of Erin B.!
She says, "SUPER EASY!!!! For variety, I had two kinds of chips. I covered some chicken in Sour Cream chips, and then covered the other chicken with BBQ chips."
Can I just say that I am so excited to try this because I think Axl would actually eat it!! I'll let you know how it goes--I'm going to try with Fat-free mayo and perhaps baked chips.
One chicken breast per person--sliced in half to make a chicken tender
mayo/miracle whip
chips (I used walmart brand sour cream and also BBQ)
Preheat oven to 400.
Coat chicken in mayo. A thin coat is fine...you just need enough for the chips to stick to.
Crush up several handfuls of one flavor of chips. Coat the chicken with the chips.
Place on cookie sheet.
Bake for 20 minutes.
Monday, October 11, 2010
White Chicken Chili
I've been wanting to try this recipe from my mom for a long time now, and the fall weather finally got me in the mood! We loved it and it'll definitely be in the rotation from now on!!
1 large jar of great northern beans (I had never seen a jar of beans before, but sure enough, they do exist. This jar, I believe, was a whopping 48 ounces! I found it at Kroger and the brand was "Randall's".
1 large box of chicken broth (mine was 4 cups)
2 packages chili-o (I'm totally blanking out right now and am not sure if I actually used 2 packets versus 1...I'll have to do some experimenting and come back and fix this.)
1 can rotel
1 lb chicken
Boil the chicken in the chicken broth. Remove the chicken and shred. Mix in all other ingredients and bring to a boil. Add chicken and simmer for a while.
1 large jar of great northern beans (I had never seen a jar of beans before, but sure enough, they do exist. This jar, I believe, was a whopping 48 ounces! I found it at Kroger and the brand was "Randall's".
1 large box of chicken broth (mine was 4 cups)
2 packages chili-o (I'm totally blanking out right now and am not sure if I actually used 2 packets versus 1...I'll have to do some experimenting and come back and fix this.)
1 can rotel
1 lb chicken
Boil the chicken in the chicken broth. Remove the chicken and shred. Mix in all other ingredients and bring to a boil. Add chicken and simmer for a while.
Thursday, October 7, 2010
Tofu Stir-Fry
This is a go-to meal in the kitchen of Brooke J.!
14 oz. package tofu
3 T cornstarch
2 T low-sodium teriyaki sauce
1/2 t ground ginger
1/4 t garlic powder
2 T olive oil
1 C broccoli florets
1 C thinly sliced carrots
1 C red/green bell pepper
1 small onion, cut into wedges
1 C any other veggie you like (I like to do squash or zucchini or both sometimes!)
1 C low-sodium chicken broth
Directions:
1. Cut tofu into 1/2 inch cubes; place in resealable plastic bag. Add cornstarch, teriyaki sauce, ginger, and garlic powder to bag; shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat the oil and add carrots and onions. Cook about 3-5 minutes. Add all other veggies. Cook for another 4-5 minutes or until veggies are crisp-tender. Add chicken broth and tofu. Cook and stir until thickened and bubbly.
Yields 4-5 servings
14 oz. package tofu
3 T cornstarch
2 T low-sodium teriyaki sauce
1/2 t ground ginger
1/4 t garlic powder
2 T olive oil
1 C broccoli florets
1 C thinly sliced carrots
1 C red/green bell pepper
1 small onion, cut into wedges
1 C any other veggie you like (I like to do squash or zucchini or both sometimes!)
1 C low-sodium chicken broth
Directions:
1. Cut tofu into 1/2 inch cubes; place in resealable plastic bag. Add cornstarch, teriyaki sauce, ginger, and garlic powder to bag; shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat the oil and add carrots and onions. Cook about 3-5 minutes. Add all other veggies. Cook for another 4-5 minutes or until veggies are crisp-tender. Add chicken broth and tofu. Cook and stir until thickened and bubbly.
Yields 4-5 servings
Curry Chicken
This is a go-to meal in the kitchen of Daphne H.!
Daphne says, "I know it sounds like it takes a long time and it's complicated, but it's really easy!"
1/2 onion
3 cups finely chopped celery
a heaping T of chicken base
1/4 C margarine or butter
1/3 C all-purpose flour
2 T curry powder (if you don't like spicy use 1 T)
2 C chicken broth
1 C tomato juice
3 C cubed, cooked chicken
In a saucepan (you will need atleast a 10 in saucepan, if you have bigger, use bigger). Cook onion and celery in butter until tender but not brown. Stir in flour and curry powder. Add chicken broth, tomato juice and chicken base. Cook and stir over medium heat until thickened and bubbly. Stir in chicken; heat through. Serve with rice. Makes 6 servings.
Daphne says, "I know it sounds like it takes a long time and it's complicated, but it's really easy!"
1/2 onion
3 cups finely chopped celery
a heaping T of chicken base
1/4 C margarine or butter
1/3 C all-purpose flour
2 T curry powder (if you don't like spicy use 1 T)
2 C chicken broth
1 C tomato juice
3 C cubed, cooked chicken
In a saucepan (you will need atleast a 10 in saucepan, if you have bigger, use bigger). Cook onion and celery in butter until tender but not brown. Stir in flour and curry powder. Add chicken broth, tomato juice and chicken base. Cook and stir over medium heat until thickened and bubbly. Stir in chicken; heat through. Serve with rice. Makes 6 servings.
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