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.
Monday, September 20, 2010
Chicken Curry Broccoli
3 or 4 chicken breasts
1 bunch broccoli, cut into spears
onion
celery
1 C mayonnaise
2 cans cream of chicken soup
1-1/2 T curry powder
1 T lemon juice
mushrooms, sauteed in butter (optional)
salt and pepper to taste
Boil chicken breast halves in water along with some onion and celery. (can also add bay leaves, salt and carrots). Cool chicken (and de-bone if necessary).
While the chicken is cooking, steam broccoli spears until a knife goes into the stem pretty easily (but the heads are still bright green). Preheat oven to 350 degrees.
In a bowl, mix mayonnaise, soup, curry powder, and lemon juice. Place the steamed broccoli in a large casserole dish. Put the cooked chicken pieces on top of that. Then cover with the sauce. Heat in oven for 30-40 minutes. Should be bubbly and starting to brown. Serve over rice with a spoonful of sauteed mushrooms (optional).
1 bunch broccoli, cut into spears
onion
celery
1 C mayonnaise
2 cans cream of chicken soup
1-1/2 T curry powder
1 T lemon juice
mushrooms, sauteed in butter (optional)
salt and pepper to taste
Boil chicken breast halves in water along with some onion and celery. (can also add bay leaves, salt and carrots). Cool chicken (and de-bone if necessary).
While the chicken is cooking, steam broccoli spears until a knife goes into the stem pretty easily (but the heads are still bright green). Preheat oven to 350 degrees.
In a bowl, mix mayonnaise, soup, curry powder, and lemon juice. Place the steamed broccoli in a large casserole dish. Put the cooked chicken pieces on top of that. Then cover with the sauce. Heat in oven for 30-40 minutes. Should be bubbly and starting to brown. Serve over rice with a spoonful of sauteed mushrooms (optional).
Wednesday, September 15, 2010
What we tried this week!
This week, we added in Steak Fajitas and the Barbecue Chicken Packets.
(and last week I made this weekly menu board. I found the idea here, in case you're interested in making your own. I'm going to add in the vinyl lettering as soon as I talk to my friend, Angie!)
I absolutely LOVED the steak fajitas! The flavor of the marinade was wonderful and the prep made it easy for me to keep the onions out of Tyler's portion...since he is lame. :) We're in Weight Watcher mode so I made a few adjustments. I only used a teaspoon of oil, instead of a tablespoon when sauteing the veggies, and I served them with fresh salsa, fat free sour cream, and 2% milk sharp cheddar. We had a side of refried beans. I forgot to take a picture, but we'll be making these again soon, so I'll be able to get one then. Next time I'm going to try and pound the meat a little bit to see if I can get it to be a little more tender.
The barbecue chicken packets were really good, too. They were UBER easy and very, very quick! We ended up serving them on rice...we eat a lot of rice. The idea of barbecue sauce and rice is weird to me, but Tyler was ok with it. Next time I make these I will saute the green peppers a little before adding them in because they were a little too crisp for my liking.
Two new delicious dishes! Thanks Kelli S. and Erin B.!
Tuesday, September 14, 2010
Foil-Pack Taco Chicken
This is a go-to meal in the kitchen of Katherine D.!
Prep time: 10 minutes
Total time: 50 minutes
Makes: 4 servings, one packet each
4 small boneless skinless chicken breast halves (1 lb.)
4 t taco seasoning mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 C thick 'n chunky salsa
3/4 C four cheese mexican style cheese
1/4 C sour cream
Preheat oven to 400. Sprinkle chicken with taco seasoning mix. Place 1/2 C of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
Bake 30-35 minutes or until chicken is cooked through (165 degrees). Remove packets from oven. Let stand 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream.
Hint: to prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.
Prep time: 10 minutes
Total time: 50 minutes
Makes: 4 servings, one packet each
4 small boneless skinless chicken breast halves (1 lb.)
4 t taco seasoning mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 C thick 'n chunky salsa
3/4 C four cheese mexican style cheese
1/4 C sour cream
Preheat oven to 400. Sprinkle chicken with taco seasoning mix. Place 1/2 C of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
Bake 30-35 minutes or until chicken is cooked through (165 degrees). Remove packets from oven. Let stand 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream.
Hint: to prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.
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