Chicken and Asparagus Stir-Fry

Pulled this out of a magazine. Tyler especially liked it.

Ingredients:

1 lb. chicken breast cut into 1-inch chunks

3 scallions, thinly sliced, tops reserved

2 garlic cloves, finely chopped, divided

1 1-inch piece fresh ginger, peeled and finely chopped, divided

1 1/2 tbsp. sugar

1 tbsp. soy sauce

2 tsp. cornstarch, divided

1 tbsp. rice wine vinegar

1 tbsp. dark sesame oil

1 tsp. kosher salt, divided

3 tbsp. peanut oil, divided

1 lb. asparagus, trimmed and cut into 1 1/2-inch pieces

3/4 tsp. red pepper flakes

1 tbsp. hoisin sauce

3 tbsp. chopped roasted peanuts

Cooked rice for serving

Directions:

1. In a medium bowl, toss chicken with the sliced scallions, half of each the garlic and the ginger, sugar, soy sauce, 1 tsp. cornstarch, rice wine vinegar, sesame oil and 3/4 tsp. salt. Refrigerate for at least 1 hour.

2. In a bowl, whisk together 1 tsp. cornstarch and 3 tbsp. water. Heat a large skillet over high heat. Add 1 tbsp. peanut oil and heat until shimmering. Add the asparagus and cook for 30 seconds. Stir in remaining garlic and ginger, 3 tbsp. water and 1/4 tsp. salt. Stir-fry until crisp-tender, about 3 minutes. Add more water, a tablespoon at a time, as needed, to keep skillet from becoming completely dry. Transfer veggies to a plate.

3. Return skillet to stove top and warm the remaining 2 tbsp. oil. Add the chicken in its marinade and red pepper flakes. Stir-fry until nearly cooked through, about 2 minutes. Stir in the hoisin sauce and asparagus. Give the cornstarch slurry a quick whisk and add to the pan. Simmer stir-fry until thickened, about 2 minutes. Toss in peanuts. Taste and adjust seasoning; serve over rice and garnish with sliced scallion tops.

*I only put in 1/2 tsp. red pepper flakes and it was plenty for me. Tyler probably could have handled the 3/4 tsp. , so if you like it spicy put it all in. This has tons of flavor with all the fresh ingredients.

** they also said you could swap in broccoli instead, one head, trimmed and cut into bite-sized pieces.

Indian Chicken Curry

Indian Chicken Curry

Ingredients:

1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)

1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews


Don't add the yogurt too soon or it will curdle!

Chicken Parmesan

from Sisters Cafe blog
Sauce Ingredients:

2 Tb. olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbs. sugar
1/2 tsp basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken Ingredients:

1-2 lbs chicken breasts
2 eggs
Italian breadcrumbs
1/4-1/2 cup olive oil
8 oz very thinly sliced mozzarella
1/4 cup Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of mozzarella and sprinkle with Parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated Parmesan cheese.

Lowfat version:
skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses then top with sauce. Bake a little longer- more like 40 minutes.

Chicken Cordon Bleu Bake

From Sisters Cafe blog
Ingredients:

2 packages reduced sodium stuffing mix
1 can (10.75oz) cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken, cubed

Directions:

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

Yummy Chili Cheese Bundles

Ingredients:

12 Rhodes Texas rolls, thawed but still cold
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbs. oil
2 1/2 cups cooked diced chicken
1/2 cup chili sauce
1 8 oz package cream cheese
1 cup grated cheddar cheese
flour

Directions:

In skillet saute onion and garlic in oil until onion is tender. Then drain. In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. Spoon about 1/3 cup mixture onto the center of each roll. Pull opposite edges up, pinch together and tuck under forming a center seam. Pinch side edges and tuck underneath. Place filled bundles in jumbo muffin tins or on a large baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Remove from pan and serve warm.

BBQ Chicken Braid

From the blog My Kitchen Cafe
*makes 2 large braids
Ingredients:

1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Directions:
see http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html

Sweet and Sour chicken

Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs beaten
1/4 cup canola oil

Directions:
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single later in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
3/4 cup sugar
4 Tbs. ketchup
1/2 cup vinegar
1 Tbs. soy sauce
1 tsp. garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced- about 6-8 minutes.

Serve with rice

Lemon Chicken

Ingredients:

Chicken

Batter:
1 egg
2/3 cup milk
1 Tbs. oil
1 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

Sauce:
1 cup water
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/4 cup lemon juice

2 Tbs. cornstarch
1/4 cup cold water
1 Tbs. butter

Directions:

Slice chicken breasts into 2 in pieces. Put into batter all at once. Fry a few pieces at a time until golden brown in deep oil. Arrange on shredded cabbage or lettuce. Sprinkle with chopped almonds. Pour sauce over.

Sauce directions:
Mix first 5 ingredients together and bring to a boil. Add cornstarch mixed with the cold water. Cook to thicken. Add butter.

Chicken Marsala

Ingredients:

4 boneless skinless chicken breast halves
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 Tbs. olive or vegetable oil
2 cloves garlic, finely shopped
1/4 cup chopped fresh parsley or 1 Tbs. parsley flakes
1 cup sliced mushrooms
1/2 cup dry marsala wine or chicken broth
Hot cooked pasta, if desired

Directions:

Flatten each chicken breast half to 1/4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix flour, slat, and pepper. Coat chicken with flour mixture, shake off excess flour. Heat oil in 10 inch skillet over medium high heat. Cook garlic and parsley in oil 3-5 minutes, stirring frequently. Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine/broth. Cook 8-10 minutes, turning chicken onc3e, until chicken is no longer pink in center. Serve with pasta.

Parmesan Chicken

Ingredients:

12-16 chicken tenders-thawed
1 package club crackers (or Ritz)
1/4 cup Parmesan cheese
1/2 tsp. garlic powder
2 eggs beaten
4 Tbs. butter

Directions:

Preheat oven to 350 degrees. Out butter on a cookie sheet and melt in oven. Crush crackers. Mix with Parmesan and garlic. Dip chicken in eggs, then in cracker mixture. Place chicken in melted butter on cookie sheet. Bake at 350 for 35 minutes.

Penne with Vegetables in Tomato-Basil Sauce

Ingredients:

2 cups uncooked penne pasta
1 Tbs. olive or vegetable oil
1 med onion chopped
1 med carrot chopped
1 can (14.5oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini chopped
1 Tbs. chopped fresh or 1/2 tsp dried basil leaves
2 Tbs. chopped fresh parsley
1/4 cup shredded Parmesan cheese

Directions:

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. sprinkle with cheese.

serves: 4

Chicken and Wild Rice Wraps

Ingredients:

1 lb chicken (cooked and cubed or shredded)
1 pkg Uncle Ben's slow cook 23 herb and spices long grain and wild rice
1/3 cup Ranch dressing
tortillas
shredded mozzarella cheese
lettuce

Directions:

Cook the wild rice according to package directions. Add the chicken and ranch dressing to the rice. Mix. Serve rice in tortilla with lettuce and cheese and wrap it up.

Chicken Cordon Blue

My mom makes this dish a lot. Of course she never uses a recipe so this is what she told me over the phone. It is super easy, you just have to try it out.

Ingredients:

chicken

sliced ham

sliced swiss cheese

butter

Pepperidge farm herb seasoned stuffing

Get as many chicken breasts as you want. If the chicken breasts are really large then I slice them in half, okay I am blanking of the term for how you cut it... I want to say sagitally. Does that make sense? Cut it so that it looks the same but you have two of them. Ask me to explain later, I clearly can't do it now.

Pound chicken out so that it is pretty thin but try not to tear it.

Get your swiss cheese and role it up inside the ham and then roll the ham inside the chicken. Dip the whole thing in butter and then in your dressing and then place in a baking pan. Make sure the all the chicken sides are tucked in so nothing leaks out. Kind of like enchiladas.

Then cook at 350 degrees for about half and hour or until it is cooked. My over is so weird, so I am not sure exactly how long it will take in a normal oven.

Sauce:

1/2 cup sour cream

1 can cream of chicken soup

1 tsp lemon juice.

mix all of them together and heat up on stove.

serve with rice

It really is very easy, just call me if you need help.

Catherine's Spicy Chicken Soup

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

USMetricCalculate

Original Recipe Yield 8 servings

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Nutritional Information

Amount Per Serving Calories: 473 | Total Fat: 15.3g | Cholesterol: 82mg

from: allrecipes.com

Easy Chicken Noodle Soup

This is a slight modification of a recipe from Allrecipes.com. You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.

Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles

Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.

Chicken Enchilada Pasta

Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!

Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.

Restaurant Thai Yellow Curry

I got this recipe from a Thai lady in my mom's ward in Puyallup, WA whose family owns a Thai restaurant there. This calls for some specific ingredients that I got from the Asian market in Ypsi. If you want to make this while I still live near you please use the stuff I already bought! There is a ton left. Seriously.

Ingredients:
1 can Mae Ploy Coconut Milk
½ TBSP Healthy Boy Soy Sauce(Mushrooom)
1/8 Cup Mae Ploy Yellow Curry paste (squeeze out of bag, do not use spoon, or paste will mold.)
1 lb. Chicken Breast
5 large carrots, chopped
5-6 red or yellow potatoes, chopped
1 white onion, chopped
(optional) Pinch Kiefer Lime Leaves
(optional) Small chunk Galangal root
2 tea Salt, or to taste
1 TBSP Chicken Boulon
¼ cup sugar

Directions:
1. Pour top half of coconut milk into large pot.
2. Once boiling: Add curry paste, Kiefer Lime leaves, Galangal root. You want it to look smooth.
3. Add Chicken, potatoes, carrots, onion, salt, the rest of coconut milk, chicken boulon, sugar, soy sauce; mix together.
4. Once mixture is boiling, reduce heat and simmer.
5. Ready when chicken is done, and potatoes are tender.

Tropical Chicken Sandwiches

I serve these in whole-wheat pitas. Super easy and yummy!

Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar

Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.

Chicken Crescents

To make this really easy, I just used canned chicken. FYI - I tend to have leftover chicken mixture.

Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs

Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.

Stacked Enchiladas

Originally from Kristin Ellis' blog who got them from someone else, I think. Apparently you can do green enchilada sauce with Monterrey Jack cheese, but I've never tried it. I'm sure it'd be great too though!

Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin

Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.