Lime Dressing:
- 1/3 cup frozen limeade concentrate, thawed
- 1/4 cup vegetable oil
- 1 tablespoon rice or white vinegar
- 1 teaspoon grated gingerroot
- 1/4 teaspoon salt
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
ASIAN SALAD WITH LIME DRESSING
PARMESAN DIJON CHICKEN
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)
Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered at 375 degrees for 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
2 tablespoons Dijon mustard
3/4 cup Progresso dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)
Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered at 375 degrees for 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
(WEEKLY SUPPERS)
THURSDAY:
CHEESY CHICKEN TENDERS
1 large egg
2-3 dashes hot sauce (use more or less, depending on taste)
1/4 tsp. salt
1-1/2 cups cheese crackers (such as Goldfish)
1 pound chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)
Spray a baking sheet with cooking spray.
In a small bowl, beat the egg, hot sauce, and salt together.
Crush the cheese crackers by placing them in a food processor or blender and pulsing several times, or by placing them in a plastic bag and pounding with the side of a rolling pin. Spread out into an even layer on a dinner plate.
Dip chicken tenders in egg mixture first, then crackers. Place on prepared baking sheet.
Bake at 400 degrees on the center rack for 11-13 minutes until chicken is cooked through.
Serve with a sauce of your choice, if desired.
CHEESY CHICKEN TENDERS
1 large egg
2-3 dashes hot sauce (use more or less, depending on taste)
1/4 tsp. salt
1-1/2 cups cheese crackers (such as Goldfish)
1 pound chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)
Spray a baking sheet with cooking spray.
In a small bowl, beat the egg, hot sauce, and salt together.
Crush the cheese crackers by placing them in a food processor or blender and pulsing several times, or by placing them in a plastic bag and pounding with the side of a rolling pin. Spread out into an even layer on a dinner plate.
Dip chicken tenders in egg mixture first, then crackers. Place on prepared baking sheet.
Bake at 400 degrees on the center rack for 11-13 minutes until chicken is cooked through.
Serve with a sauce of your choice, if desired.
CHEESY CHICKEN CORN CASSEROLE
| 2 Tbsp. KRAFT House Italian Dressing |
| 1/2 cup chopped onions |
| 1/4 cup chopped green or black olives |
| 2 cups chopped, cooked chicken |
| 1 can (14.75 oz.) cream-style corn |
| 1/4 lb. (4 oz.) VELVEETA Cheese, cut up |
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CHEESY BACON CHICKEN
| 4 slices bacon, chopped |
| 4 small boneless skinless chicken breast halves (1 lb.) |
| 1/4 lb. (4 oz.) VELVEETA Cheese, cut into 1/2-inch cubes |
| 2 Tbsp. chicken broth |
| Cook bacon in skillet on medium heat 4 minutes or until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings. |
| Add chicken to skillet; cook on medium heat 5 minutes or so on each side or until done. |
| Combine VELVEETA and chicken broth in small saucepan; cook on medium-low heat 2 to 3 minutes or until VELVEETA is melted and sauce is well blended, stirring constantly. Spoon over chicken; sprinkle with bacon. |
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CHICKEN CASSEROLE
pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
2 cups chopped cooked chicken
1 can (10-3/4 oz.) cream of chicken soup
1/2 lb. (8 oz.) Velveeta cheese, cut into 1/2-inch cubes
Prepare stuffing as directed on package. Combine remaining ingredients in large bowl. Add stuffing; mix lightly. Spoon into 2-qt. casserole dish. Bake at 350 degrees for 30 minutes or until heated through.
Prepare stuffing as directed on package. Combine remaining ingredients in large bowl. Add stuffing; mix lightly. Spoon into 2-qt. casserole dish. Bake at 350 degrees for 30 minutes or until heated through.
CROCK POT CHICKEN BREASTS WITH BACON
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz. sour cream
1 Tbsp. flour
bacon slices
Wrap one uncooked bacon slice around each chicken piece and put them in crock pot. Mix sour cream, cream of chicken soup and flour, and pour over chicken. Cook on low 6 to 7 hours.
Turkey Lasagna
1 pound elbow macaroni, cooked
1 pound ground turkey (or beef or chicken)
26 oz. jar pasta sauce
1 1/2 cups Parmesan cheese, freshly grated
2 eggs
1 pound ricotta cheese
2 cups Mozzarella cheese, shredded
2 cups vegetables (diced zucchini, carrots, etc.)
pinch salt and pepper
Brown meat and drain well, if necessary.
While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce, and vegetables together. Add ricotta cheese mixture and blend well.
Coat a 9x13-inch baking pan with cooking spray, and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella cheese and 1/2 cup grated Parmesan cheese. Add the remaining macaroni mixture on top of that, and top with another cup of mozzarella cheese and another 1/2 cup of Parmesan cheese. Cover with foil.
Bake at 350 degrees for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
1 pound ground turkey (or beef or chicken)
26 oz. jar pasta sauce
1 1/2 cups Parmesan cheese, freshly grated
2 eggs
1 pound ricotta cheese
2 cups Mozzarella cheese, shredded
2 cups vegetables (diced zucchini, carrots, etc.)
pinch salt and pepper
Brown meat and drain well, if necessary.
While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce, and vegetables together. Add ricotta cheese mixture and blend well.
Coat a 9x13-inch baking pan with cooking spray, and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella cheese and 1/2 cup grated Parmesan cheese. Add the remaining macaroni mixture on top of that, and top with another cup of mozzarella cheese and another 1/2 cup of Parmesan cheese. Cover with foil.
Bake at 350 degrees for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
EASY CHICKEN MARINARA
chicken pieces (boneless or with the bone)
jar spaghetti sauce
mozzarella cheese
dried Italian-style bread crumbs
Parmesan cheese
Bake chicken pieces at 350 degrees till just almost done. Cover with spaghetti sauce, then sprinkle on the mozzarella cheese. Then sprinkle on the bread crumbs. Then sprinkle on the Parmesan cheese. Bake another 10 minutes or till chicken is cooked completely and cheese is melted.
jar spaghetti sauce
mozzarella cheese
dried Italian-style bread crumbs
Parmesan cheese
Bake chicken pieces at 350 degrees till just almost done. Cover with spaghetti sauce, then sprinkle on the mozzarella cheese. Then sprinkle on the bread crumbs. Then sprinkle on the Parmesan cheese. Bake another 10 minutes or till chicken is cooked completely and cheese is melted.
TURKEY CHILI
1 1/2 cups chopped onion
2 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz.) cans stewed tomatoes, crushed
2 (15 oz.) cans kidney beans, drained
2 Tbsp. tomato paste
3/4 cup chicken or turkey stock
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
4 cups shredded, cooked turkey meat
2 tsp. sugar
shredded Cheddar cheese for garnish
In a large 8-quart pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more.
Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
Salt to taste. Add sugar to take the edge off the acidity of the tomatoes, if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded Cheddar cheese.
2 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz.) cans stewed tomatoes, crushed
2 (15 oz.) cans kidney beans, drained
2 Tbsp. tomato paste
3/4 cup chicken or turkey stock
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
4 cups shredded, cooked turkey meat
2 tsp. sugar
shredded Cheddar cheese for garnish
In a large 8-quart pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more.
Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
Salt to taste. Add sugar to take the edge off the acidity of the tomatoes, if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded Cheddar cheese.
CRESCENT WREATH
(THIS IS A FAVORITE AND A "MUST-HAVE" FOR OUR CHRISTMAS EVE TIME TOGETHER WITH ALL THE FAMILY! MY SISTER FOUND THE RECIPE MANY YEARS AGO WHEN SHE LIVED IN THE SOUTH! IT IS ALWAYS REQUESTED AND GOBBLED UP IN MINUTES!)
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded Colby-Monterey Jack cheese (I just use cheddar)
2/3 cup cream of chicken soup
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
2 tablespoons chopped onion
Arrange crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.
(Photo is by: Taste of Home)
LOW CARB DELICIOUS CHICKEN
4 chicken breasts
1/8 cup parsley, chopped
1 tomato, diced
1 garlic clove, minced
1 lemon
1 1/2 cups mozzarella cheese
4 strips bacon, cut into 1/2-inch squares
1/8 cup parsley, chopped
1 tomato, diced
1 garlic clove, minced
1 lemon
1 1/2 cups mozzarella cheese
4 strips bacon, cut into 1/2-inch squares
Place chicken breasts, skin side down, in a 9 x13-inch pan. Add parsley, tomato, bacon, and garlic clove on top of chicken. add to top of chicken. Cut lemon in half and squeeze lemon onto chicken. Sprinkle cheese over chicken, cover pan with foil, and bake at 375 degrees for 45 minutes. Uncover foil and bake another 10 minutes or until cheese is golden brown.
LOWFAT CHICKEN AND RICE SOUP
3 cups diced, cooked chicken breast
1 1/2 cups chicken broth
1/2 onion, chopped
1 1/2 cups chopped zucchini
2 cups water
1/2 cup rice
2 pinches black pepper
Put chicken breast, onions, zucchini, water, and broth to crock pot. Add rice and pepper. Cover. Cook on high for 3-4 hours. Serves 8. (62 calories per serving.)
LOW CARB QUICK CHICKEN STEW
2 lb. skinless chicken breasts, cut in 1-inch cubes
2 cans fat-free chicken broth
3 cups potatoes, peeled and cubed
1/2 cup onion, chopped
1 1/2 cups celery, sliced
1 1/2 cups carrots, thinly sliced
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
6 oz. can (no salt added) tomato paste
1/4 cup cold water
3 Tbsp. cornstarch
In crockpot, combine the first 11 ingredients; cover and cook on high for 4 hours or low for 8 hours. A half hour before serving, mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more on high or until the vegetables are tender.
CHICKEN AND RICE CASSEROLE (in creamy sauce)
1/4 c. butter
1/4 c. flour
3 chicken bouillon cubes, crumbled
2 c. milk
3 c. cooked, cubed chicken
1/2 lb. fresh mushrooms, sliced
3 cups cooked rice (white or brown)
2 c. cheese, grated
Melt butter in medium pan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 9 x 13 inch baking dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake, covered, at 350 degrees for 30 minutes or until casserole is hot and bubbly.
1/4 c. flour
3 chicken bouillon cubes, crumbled
2 c. milk
3 c. cooked, cubed chicken
1/2 lb. fresh mushrooms, sliced
3 cups cooked rice (white or brown)
2 c. cheese, grated
Melt butter in medium pan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 9 x 13 inch baking dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake, covered, at 350 degrees for 30 minutes or until casserole is hot and bubbly.
EASY CHICKEN CHILI
(THIS RECIPE IS TO CELEBRATE NATIONAL CHILI MONTH- OCTOBER!)
1 (15.5 ounce) can corn, undrained
1 (15.5 ounce) can white hominy (optional) (Do not drain.)
2 (15.5 ounce) cans pinto beans, undrained
2 (15.5 ounce) cans kidney beans, undrained
1 (12 ounce) jar salsa
2 teaspoons chili powder (can use up to 2 Tbsp., depending on taste)
1 cup water (OR chicken broth)
1 pound shredded cooked chicken
Stir together the corn, hominy, pinto beans, and kidney beans (Do not drain the vegetables.) in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, and water; return to a boil. Cook another 15 minutes. Stir in the chicken. Top with cheese and a dollop of sour cream, if desired.
1 (15.5 ounce) can corn, undrained
1 (15.5 ounce) can white hominy (optional) (Do not drain.)
2 (15.5 ounce) cans pinto beans, undrained
2 (15.5 ounce) cans kidney beans, undrained
1 (12 ounce) jar salsa
2 teaspoons chili powder (can use up to 2 Tbsp., depending on taste)
1 cup water (OR chicken broth)
1 pound shredded cooked chicken
Stir together the corn, hominy, pinto beans, and kidney beans (Do not drain the vegetables.) in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, and water; return to a boil. Cook another 15 minutes. Stir in the chicken. Top with cheese and a dollop of sour cream, if desired.
TANGY ORANGE CHICKEN IN CROCK POT
2 pounds boneless skinless chicken breasts, cut into bite-size pieces
2/3 cup flour
2/3 cup orange marmalade
1/2 cup ketchup
2 Tbsp. mustard
2 Tbsp. vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. ginger
Place chicken into the slow cooker. Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours. Serve with rice.
2/3 cup flour
2/3 cup orange marmalade
1/2 cup ketchup
2 Tbsp. mustard
2 Tbsp. vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. ginger
Place chicken into the slow cooker. Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours. Serve with rice.
Cheesy Chicken Tenders
1 large egg
2-3 dashes hot sauce (use more or less, depending on taste)
1/4 tsp. salt
1-1/2 cups cheese crackers (such as Goldfish)
1 pound chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)
Spray a baking sheet with cooking spray.
In a small bowl, beat the egg, hot sauce, and salt together.
Crush the cheese crackers by placing them in a food processor and pulsing several times, or by placing them in a plastic bag and pounding with the side of a rolling pin. Spread out into an even layer on a dinner plate.
Dip chicken tenders in egg mixture first, then crackers. Place on prepared baking sheet.
Bake at 400 degrees on the center rack for 11-13 minutes until chicken is cooked through.
2-3 dashes hot sauce (use more or less, depending on taste)
1/4 tsp. salt
1-1/2 cups cheese crackers (such as Goldfish)
1 pound chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)
Spray a baking sheet with cooking spray.
In a small bowl, beat the egg, hot sauce, and salt together.
Crush the cheese crackers by placing them in a food processor and pulsing several times, or by placing them in a plastic bag and pounding with the side of a rolling pin. Spread out into an even layer on a dinner plate.
Dip chicken tenders in egg mixture first, then crackers. Place on prepared baking sheet.
Bake at 400 degrees on the center rack for 11-13 minutes until chicken is cooked through.
CREAMY CHICKEN WITH WILD RICE SOUP
CHILLY WEATHER MEANS SOUP TIME!!
8 slices bacon, diced
1/4 cup chopped onions
4 carrots, halved lengthwise and sliced
3 celery sticks, halved lengthwise and sliced
1 teaspoon salt
1/4 teaspoon black pepper
4 ounces of sliced mushrooms
1 quart chicken broth
2 cups cooked chicken, cut up
3 cups of cooked wild rice
3/4 cup heavy cream
Add bacon to a large pot over medium-low heat. Fry bacon until crisp. Remove bacon from pan and set aside. To the fat, add onions, carrots, celery, salt, and pepper. Sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth on medium heat, and bring to a simmer. Reduce heat to low; cover and simmer for 15 minutes. Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream. Simmer 5 minutes longer. Top each serving with bacon.
8 slices bacon, diced
1/4 cup chopped onions
4 carrots, halved lengthwise and sliced
3 celery sticks, halved lengthwise and sliced
1 teaspoon salt
1/4 teaspoon black pepper
4 ounces of sliced mushrooms
1 quart chicken broth
2 cups cooked chicken, cut up
3 cups of cooked wild rice
3/4 cup heavy cream
Add bacon to a large pot over medium-low heat. Fry bacon until crisp. Remove bacon from pan and set aside. To the fat, add onions, carrots, celery, salt, and pepper. Sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth on medium heat, and bring to a simmer. Reduce heat to low; cover and simmer for 15 minutes. Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream. Simmer 5 minutes longer. Top each serving with bacon.
