Cous Cous & Grilled Chicken Salad

Cous Cous & Grilled Chicken Salad                       Courtney Seamons 2011

1 box Cous Cous, cooked per directions              dried cranberries

1 lb cubed chicken, grilled with salt & pepper      slivered almonds or cashews

1 small can pineapple tidbits                                                            

Cilantro, chopped (to taste)

1 bunch thin asparagus, tossed in olive oil & grilled & chopped in 2 inch pieces

Toss all together with Sesame Soy Ginger Vinaigrette (Trader Joes) or Kraft Asian Toasted Sesame.

Serve warm or cold. 

Mexican Chicken and Rice

Mexican Chicken and Rice by Crystal Edgley

1 1/4 boneless chicken (4 boneless skinless chicken breast halves)
2 tsp chili powder
1 cup salsa
1 cup water
2 cup min rice
1 cup shreded cheese

In a skillet let chicken, chili powder, water and salsa come to a boil. Turn down to low. Cover. Let simmer for 10 min. Uncover. Bring back to a boil. Add rice and cheese. Cook for 5 minutes on low. Ready to serve.

Spanish Chicken and Rice Bake

Spanish Chicken and Rice Bake

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup salsa
• 1/2 cup water
• 1 cup whole kernel corn
• 3/4 cup rice, uncooked
• 2 boneless skinless chicken breasts– I fillet them open so they’re thinner and cook faster
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1 cup canned black bean, washed (optional)
• 
  

1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish– I used a 9×13.
2. Lay chicken (seasoned with salt and pepper) on top and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Remove from oven and sprinkle with cheese.

**The other reason why it’s great is because it could be made solely from canned things; i.e. a food storage meal! (Sans the cheese and if you used canned chunk chicken.) So, fear not the task of cooking from your food storage, this one’s yummy.

Honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken from Rachel via sparkpeople.com

Rich, flavorful honey mustard chicken with carrots and potatoes.

INGREDIENTS

• 1 lb. potatoes, cut into wedges
  
  
• 2 lbs. chicken, rinsed
  
  
• 6 medium carrots, sliced
  
  
• 2 Tablespoons olive oil
  
  
• 1-1/2 Tablespoons honey
  
  
• 3 Tablespoons mustard
  
  
• 1 teaspoon dried rosemary
  
  
• 2 heads garlic, peeled
  
  
• salt and pepper to taste
  
  

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
3. Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.
4. Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
5. Meanwhile, stir the mustard and honey together.
6. Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
7. Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.


Makes 4 servings.

Chicken Cordon Blue Pizza

Chicken Cordon Blue Pizza by Cathrine Dokos Morris

Roberts Alfredo Sauce:

1 pt Heavy cream

1/2 c. butter

1 tsp garlic powder

3 tbsp. cream cheese

1/2 to a 1 cup of Parmesan cheese just as much as you like I do a cup

On top of Pizza crust I use the pillsbury refrigerated ones and cook them at 400 for 5 mins before topping them..

Canadian bacon (or ham)

bacon crumbled ( I use the real bacon bits from sams club)

Green onions chopped

tomato's chopped

and chicken chopped into thin slices. I cook it with garlic and salt and pepper just however you like it. Cover with Mozzarella cheese and I put a small amount of Mozzarella cheese down on top of the sauce to help keep everything in place.

Then bake at 400 for 10 min or until cheese is melted then broil till cheese is nice and bubbly.. =)

Also can do this with pasta and make a dish same why. it is yummy and a lot less work but not as good. =)

Green Chile Stew

Green Chile Stew from Therese Culbertson

Brown 1-2 lbs cubed round steak (or chicken) in oil. Add 1/2 cup chopped onion and 1 clove minced garlic and cook lightly. Mix 1/4 c. flour with 1/4 c. water. Add flour plus 2 cans (14 oz each) Swanson's chicken broth. Cook at simmer, covered, until meat is tender. Add 1 can (14-16 oz) chopped tomatoes, drained, 1 1/4 c. chopped green chili, 2 medium potatoes, cubed. Season with 1 tsp salt and some pepper. Cook, covered, until potatoes are tender.

YUM! Great New Mexican recipe!

Oven Fried Chicken with Honey Butter Sauce

Got this recipe from this blog: http://coleensrecipes.blogspot.com/

Colleen has some awesome recipes over there I'm going to start trying soon! This one was a hit today- completely yummy!



1 tender frying chicken, cut up for frying
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1/2 cup butter

SAUCE
1/4 cup melted butter
1/4 cup honey
1/4 cup lemon juice (I used pineapple)
(I added a pinch of dry red pepper flakes)

Dip chicken pieces into mixture of flour, salt, pepper, and paprika. Melt one stick butter in a shallow baking pan in a hot oven (400 degrees). Remove pan from oven. Arrange chicken in single layer in pan, turning to coat with butter. Bake skin side down at(400F) 30 minutes. Turn chicken.

For the sauce, melt 1/4 cup butter and add the honey and lemon juice. Pour the sauce over chicken and bake another 30 minutes or until fork-tender. Baste often, with the sauce, during last 15 minutes of baking,

I used 2 boneless skinless chicken breasts instead of a whole chicken. I halved the flour mixture at the top and still had a little extra. They also noted that they can substitute pineapple juice for the lemon juice. I baked the floured chicken breasts 15 minutes at 400F and then covered them with the sauce and baked them for another 15 minutes (basting them with the sauce every 5 minutes or so).

This recipe is so simple yet produces an extremely tender and juicy chicken breast. Can serve with mashed potatoes/rice/or veggies. Yum, yum!

Chicken Alfredo Lasagna Roll Ups

This recipe I found at http://jbeanrecipes.blogspot.com. IT IS SOOOOO YUMMY!!!! So good. Just a few notes, I don't know how she rolled them because she states that only 9 fit in the pan- well I got 12+ to fit, and didn't have any left over ingredients. I didn't have tomatoes so I used a red pepper on the top. It gave it an awesome flavor. Also, makes a lot and is quite filling.

http://jbeanrecipes.blogspot.com/2009/11/chicken-alfredo-lasagna-roll-ups.html

Chicken Alfredo Lasagna Roll Ups

MMMMMMmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!! This was Olive Garden worthy!!! (in my opinion!!)

I sort of mixed things up on a Lasagna Roll Up recipe... I had the Idea from the Chicken Lasagna... but it really is nothing like it! Try it and you will see!! I found the recipe for the Alfredo sauce here on foodnetwork.com and the way to cook the chicken also... from there it just became what it is.

The Chicken:
2 large *thaw* chicken breasts sliced (fajita style)

2 *fresh* cloves garlic, minced

1 T Olive Oil

1 1/2 C. FRESH Spinach leaves

Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Cook until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce:

4T Butter

1 clove fresh garlic, minced

2T flour

2 C Cream

1/2 C. milk

1C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream and milk and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:

24 oz (1LB 8oz) cottage cheese

1 egg

1/4 C Parmesan cheese

Mozzarella cheese

Parsley

salt and pepper

9 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom. **You will have left over filling but only 9 rollups fit in the pan**

Mix some sauce into the chicken... just enough to spoon on top of each roll up (you will have left over sauce I still had about a 1/2 cup or just a little more left over) and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color (I added the tomatoes after the picture was taken)

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling.

Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

Chicken Rolls

Chicken Rolls by Merilee Edgley

6 cups chicken, cooked
½ cup butter, melted
6 oz. cream cheese
1/3 cup butter, melted
2 pkgs. Pillsbury crescent rolls
1 pkg. stuffing mix

Mix cream cheese and 1/3 cup melted butter. Add 1 cup stuffing mix and chicken. Salt and pepper to taste. Flatten crescent rolls. Place TBS of mixture in large end of roll. Roll up and fold over ends on rolls. Dip in melted butter and then into remaining stuffing crumbs.

Sauce:
1 cup chicken broth and one can cream of chicken soup mix. Mix and pour over rolls. Bake at 375 until light brown. Makes 16 rolls.

Chicken Italiano

Chicken Italiano by Merlene Betteridge

4 chicken breasts, cubed
1 envelope dry Italian salad dressing
¼ cup water

1 8-oz pkg. cream cheese
1 can cr. of chicken soup
4 oz mushrooms – fresh or canned

Put chicken, dry salad dressing and water in crock-pot for 3 hours. Mix all other ingredients and pour over chicken. Cook for one more hour, or until juices from chicken run clear. Serve over noodles or rice.

Chicken and Broccoli Crepes

Chicken and Broccoli Crepes by Brooke Camp

2 chicken breasts, cubed
2 cups broccoli, cut up
½ onion
1 TBS minced garlic

Cook all together. Use lemon-pepper seasoning to taste.
Wrap in crepes and put in a greased dish. Mix I cup sour cream and 1 can Cream of Chicken soup and pour over crepes with cheese on top. Bake 350 for 20-25 minutes. Serve with rice.

Curry Chicken Salad

Curry Chicken Salad by Heather Cook (UP 2002)

4 chicken breasts, cooked and cubed
2 celery stalks, finely diced
3 green onions, chopped
1 red apple, peeled and diced
1 cup red seedless grapes
2 cups cooked spiral pasta
4 oz cashews (optional)

SAUCE:
¼ cup mayonnaise
¼ cup miracle whip
1 T cream
1/8 tsp. Curry powder
¼ tsp salt
dash garlic powder

Mix together and chill. Just before serving, toss in cashews.

Lemon/Garlic Chicken

Lemon/Garlic Chicken by Jen Hopkin (Israel 1996)

Flour mixture:
¼ cup flour (or ½ cup fine dry bread crumbs)
1 tsp. Paprika
1 tsp. Pepper
2 tsp. Parsley
2 tsp. Onions

Squeeze juice out of 2 lemons and mash inside fruit into a bowl. Add garlic and marinate chicken breast for an hour or more. Roll chicken in 2 beaten eggs and then roll it in flour mixture. Can either bake in 375 oven for 35–40 minutes or deep fry.

Chicken Alfredo

Chicken Alfredo

1 medium onion
3 cloves garlic
1 cube butter
¼ tsp. onion salt
½ tsp. parsley
chicken, cooked and in pieces (optional: shrimp)
1 lg. Half & Half
½ tsp. garlic salt
¼ tsp. pepper
2 dashes of nutmeg
1 3 oz bag Parmesan cheese, grated

Sauté’ onion, garlic and chicken (or shrimp) in butter. Add carton of half &half, garlic salt, pepper, onion salt, nutmeg and parsley. Simmer on Medium low until somewhat thick. Add Parmesan cheese. Serve over fettuccine noodles.

Broccoli and Chicken Dinner

Broccoli and Chicken Dinner by Brooke Camp

4 cups fresh broccoli, cut up
2-3 boneless chicken pieces, cooked

Sauce:
1/8 oz pkg. cream cheese
¼ cup grated parmesan cheese
1/8 tsp. Garlic powder
1 cup chicken broth
1 cup milk

Place broccoli in 9X13 pan and place chicken pieces on top. Pour sauce over top. Bake for 30-40 minutes at 350 or until broccoli is tender. Serve over rice. It’s DELICIOUS!!

Chicken Rice Casserole

Chicken Rice Casserole by Lee Betteridge

1 cup uncooked rice
1 can cream type soup
2 cups milk
Chicken pieces, uncooked
Salt & Pepper
1 pkg. Dry onion soup mix (optional)

Place rice in bottom of greased casserole. Lay chicken pieces on rice. Sprinkle with onion soup mix and salt and pepper. Combine soup and milk and pour over top. Bake at 300 for 2 ¼ hours. Cover for first half of baking time.

Chicken Cordon Bleu

Chicken Cordon Bleu by Jen Hopkin (Israel 1996)

Chicken breast thawed and cut sideways (not all the way through)
Sliced Ham and Swiss cheese put inside the chicken
Dip chicken in melted margarine and roll in cornflakes and parsley (smashed). Lay chicken in a greased dish and bake at 350 until done -–30 – 40 minutes.

White Sauce
2 TBS margarine
2 TBS flour
2 cups milk
dash of salt & pepper

Mix all together and simmer until somewhat thick. Pour over chicken and cook a bit longer.

Sweet & Sour Chicken

Sweet & Sour Chicken

2 chicken breast, cut into strips
2 TBS oil
¼ cup water
2 TBS cornstarch
¼ cup brown sugar
½ tsp. Salt

1 cup pineapple juice
1 TBS soy sauce
1/4 c. vinegar
1 1/2 c. green and red peppers
1/4 cup thinly sliced onions
1 large can pineapple chunks

Brown chicken in oil. Add water, cover and simmer for 45 minutes. Combine cornstarch, sugar and salt. Add vinegar, pineapple juice and soy sauce. Cook until slightly thick, stirring constantly. Pour sauce over hot chicken, let stand at least 10 minutes. Add peppers, onions, pineapple chunks, and cook 5 more minutes.

Broccoli and Chicken Dinner

Broccoli and Chicken Dinner

4 cups fresh broccoli, cut up
2-3 boneless chicken pieces, cooked

Sauce:
1/8 oz pkg. cream cheese
¼ cup grated Parmesan cheese
1/8 tsp. Garlic powder
1 cup chicken broth
1 cup milk

Place broccoli in 9X13 pan and place chicken pieces on top. Pour sauce over top. Bake for 30-40 minutes at 350 or until broccoli is tender. Serve over rice.
It’s DELICIOUS!!

Queensland Chicken & Shrimp

Queensland Chicken & Shrimp

1/4 tsp. poultry seasoning ////////// 1/2 cup milk
1/8 tsp Cayenne, or more to taste/////// 2 TBS butter
1/8 tsp. white pepper //////////// 1/2 pint cream
1/8 tsp. onion powder
1 TBS garlic powder

1 lb linguine
4 chicken breasts ////////// 1/2 cup cooking wine
8 oz shrimp //////////// 1 bunch green onions
1 TBS olive oil ////////// 1 lemon

Mortar spices well. Put milk, butter and cream into a pan with 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine. Saute’/grill chicken breasts with wine and remaining spices until done. Saute’ shrimp in pan. Combine shrimp with pasta, 1/2 sauce and green onions. Lay chicken breasts ontop. Cover with remaining sauce and sqeeze juice from whole lemon over dish.