Archive for the 'Chicken' Category

Poppy Seed Chicken Casserole

Sunday, May 8th, 2011

I got this recipe from my best friend Lisa.  I wasn’t too sure about the poppy seeds at first, but DANG this came out really good!

Ingredients:

4 Boneless skinless chicken breasts, cooked (boiled) and cut up
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. sour cream
1 sleeve Ritz crackers, crushed
1-2 tsp Poppy seeds
Salt & Pepper to Taste (You can use Garlic Salt in place of table salt)

Directions:

In a large bowl, combine all ingredients (except the butter, poppy seeds, and Ritz crackers).  Spray casserole dish with cooking spray, and put mixture in dish.  Sprinkle with poppy seeds (you can put some in the mixture as well if you want), then top with crushed Ritz crackers.  Drizzle with melted butter and bake at 350 until top is lightly browned and mixture is bubbly (around 30 minutes).

This freezes well for a quick weeknight meal.  Even the pickiest eater (you know who you are Derek!) loved this dish.  Thanks Lisa!

Crockpot Country Chicken

Thursday, April 24th, 2008

We had this last night and even my picky 6 year old liked it.  I have been using the heck out of my Crockpot this week!

INGREDIENTS:

1 pound small white (or new) potatoes, quartered

8 ounces baby carrots

1 medium onion, sliced

2 large ribs celery, sliced

8 ounces sliced mushrooms

4-6 medium skinless, boneless chicken breasts, cut into pieces

1 tsp dried parsley

1 tsp dried basil

salt and pepper

1 – 14.5 ounce can crushed tomatoes

1 cup low-sodium chicken broth

DIRECTIONS:

Place vegetables in bottom of crockpot. Sprinkle with dried herbs, salt and pepper. Add chicken pieces, then finish with canned tomatoes and broth. Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked.

Crockpot Chicken Chili

Thursday, April 24th, 2008

This is another quick weeknight meal thanks to the Crockpot.  This one is low fat and really tasty.  It is great served with chips and guacamole (though this makes it less “low fat”)!

INGREDIENTS:

3 medium carrots, sliced
1 medium red pepper, chopped into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, trimmed of fat
and cut in half
2 boneless, skinless chicken breasts, cut in half
1 15-ounce can no-salt-added corn, drained
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa
1/2 cup chicken broth
1 Tbs Chili Powder
1 Tbs Cumin

DIRECTIONS:

Put carrots and peppers at bottom of the crockpot, followed by chicken.  Add corn, kidney beans and salsa. Cook on low for 6-8 hours.  Serves 4-6

Red Pepper Roasted Chicken Breasts

Thursday, April 24th, 2008

I found this low fat recipe online, and tweaked it a bit.  It came out great – the family loved it!

INGREDIENTS:

1 medium onion, thinly sliced

1 small red pepper, sliced

1 1/4 pounds boneless, skinless chicken breasts

2 tsp olive oil

1 tbsp curry powder

DIRECTIONS:

Preheat oven to 400 degrees. Line a shallow roasting pan with foil and spray with cooking spray (or you can use a Large Pampered Chef Bar Pan Baking Stone and just spray it directly – no foil needed). Spread sliced onions and red peppers on tray, and place chicken breasts on top. Drizzle oil on chicken breasts and sprinkle them with curry powder.

Bake for 30 minutes.

Serve chicken with onions and peppers on top a bed of rice.  Serves 4.

Creamy Chicken & Chile Enchiladas

Thursday, January 17th, 2008

This was shared with my by my beautiful friend Teresa (hey girl!).  It is from her friend Julia.

Ingredients: 

1 pound chicken or 1 large can of chicken meat
8 ounce cream cheese cut into cubes
1 can (4.5 ounces) Old El Paso chopped green chiles
1 package (12 count) flour tortillas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)

Directions: 

Heat oven to 400 degrees.  Lightly grease 13x9x2 inch baking dish.

Cook chicken in 10 inch skillet over medium-high heat, stirring occasionally.

Add cream cheese and chiles; reduce heat to medium.  Cook & stir until blended and until cream cheese is melted. 

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top sprinkle with cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

Thanks Teresa – they sound goooooood!  🙂 🙂 🙂

Garlic Chicken Pasta

Tuesday, November 20th, 2007

I made this last night and it turned out good…  It was a recipe I found online, but tailored it a bit to make it less fattening.  It didn’t sacrifice taste though…  A nice quick weeknight meal.

Ingredients:

1lb boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 oz) can stewed tomatoes
2 Tbs extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cloves minced garlic
1 lb spaghetti
salt and pepper

Directions:

1. Cut chicken breasts into bite-sized pieces. Lightly brown in skillet with olive oil.

2. Add water, mushrooms, garlic, and spices.

3. Add tomatoes, wine, salt and pepper to taste.

4. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.

5. Cook pasta until al dente. Drain pasta, place into serving dish.

6. Quickly pour chicken mixture over pasta, toss and serve.