Chicken Ranch Fajitas - Britta
Chicken Enchiladas - Cheryl
Russian Chicken - Elsje
Chicken Satay with Peanut Sauce - Julianne
Grilled Teriyaki Chicken - Kim Rogers
Mango Chicken Tacos - Kimberly
Chicken Salad - Melanie
Zesty Pineapple Chicken - Tamara
Friday, July 8, 2011
Mango Chicken Tacos
2-3 chicken breasts
1 container Mango Chicken Salsa from Costco
1/3 cup brown sugar
Lemon Pepper
Tortillas
Shredded Cheese
Boil chicken, shred and season with lemon pepper. Mix with Mango Chicken Salsa and brown sugar. Serve on tortillas with shredded cheese.
1 container Mango Chicken Salsa from Costco
1/3 cup brown sugar
Lemon Pepper
Tortillas
Shredded Cheese
Boil chicken, shred and season with lemon pepper. Mix with Mango Chicken Salsa and brown sugar. Serve on tortillas with shredded cheese.
Chicken Ranch Fajitas
chicken strips from 2-3 large chicken breasts
1 onion, cut
2-3 bell peppers
1 packet of Ranch dressing mix
tortillas
sour cream
shredded cheese
Cook chicken in a skillet on the stove top until cooked through. Add onions, peppers, and Ranch dressing mix. Cook until vegetables are tender. Serve on tortillas with sour cream and shredded cheese.
1 onion, cut
2-3 bell peppers
1 packet of Ranch dressing mix
tortillas
sour cream
shredded cheese
Cook chicken in a skillet on the stove top until cooked through. Add onions, peppers, and Ranch dressing mix. Cook until vegetables are tender. Serve on tortillas with sour cream and shredded cheese.
Chicken Enchiladas
2-4 chicken breasts, cooked & shredded
1 10.5 oz. can cream of chicken soup
3 Tb green taco sauce
1 c. sour cream
1 tsp. onion powder
3 c. grated cheddar, divided
6-9 flour tortillas
¼ c. milk
Combine soup, taco sauce, sour cream, onion powder and half of cheese. Spoon 2/3 of mixture into tortillas. Add chicken and roll up; place in greased 9x13. Add milk to remaining sauce and pour over enchiladas. Sprinkle with remaining cheese. Bake 350 for 30 min. until bubbly.
Bean Dip
1 8-oz. pkg cream cheese, softened
16 oz. sour cream
1 14-oz. can refried beans
1 pkg taco seasoning
1 c. grated cheddar
Beat cream cheese; add sour cream, beans and seasoning. Stir in ½ c. cheese and pour into casserole dish. Top with remaining cheese. Cover and bake 325 for 30 min. or until bubbly and hot. Serve with tortilla chips
1 10.5 oz. can cream of chicken soup
3 Tb green taco sauce
1 c. sour cream
1 tsp. onion powder
3 c. grated cheddar, divided
6-9 flour tortillas
¼ c. milk
Combine soup, taco sauce, sour cream, onion powder and half of cheese. Spoon 2/3 of mixture into tortillas. Add chicken and roll up; place in greased 9x13. Add milk to remaining sauce and pour over enchiladas. Sprinkle with remaining cheese. Bake 350 for 30 min. until bubbly.
Bean Dip
1 8-oz. pkg cream cheese, softened
16 oz. sour cream
1 14-oz. can refried beans
1 pkg taco seasoning
1 c. grated cheddar
Beat cream cheese; add sour cream, beans and seasoning. Stir in ½ c. cheese and pour into casserole dish. Top with remaining cheese. Cover and bake 325 for 30 min. or until bubbly and hot. Serve with tortilla chips
Zesty Pineapple Chicken Freezer Recipe
2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is
freezable) place chicken breasts with the skin side up. Brush each piece of
chicken with melted butter, then sprinkle with salt and pepper to taste. Bake
for 30 minutes. Just before chicken is finished baking, make glaze. Remove
chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated
375F for 50-60 minutes, or until chicken is cooked through and glaze is dark
brown.
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is
freezable) place chicken breasts with the skin side up. Brush each piece of
chicken with melted butter, then sprinkle with salt and pepper to taste. Bake
for 30 minutes. Just before chicken is finished baking, make glaze. Remove
chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated
375F for 50-60 minutes, or until chicken is cooked through and glaze is dark
brown.
Grilled Teriyaki Chicken
6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
Chicken Salad
¼ cup mayonnaise¼ cup buttermilk
1 TBL Dijon mustard
1 TBL fresh lemon juice
½ to 1 tsp hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper
Stir together mayonnaise, buttermilk, mustard, lemon juice and hot-pepper sauce. Stir in chicken, celery,
onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad
can be refrigerated up to 3 days in an airtight container.
CUCUMBER AND WATERMELON SALAD
1 English cucumber, peeled and cut into ½ inch cubes
1 small (or ½ large) seedless watermelon, cut into ½ inch cubes
3 TBL fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, ¾ tsp salt and 1/8 tsp pepper (or to taste).
Serve immediately.
1 TBL Dijon mustard
1 TBL fresh lemon juice
½ to 1 tsp hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper
Stir together mayonnaise, buttermilk, mustard, lemon juice and hot-pepper sauce. Stir in chicken, celery,
onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad
can be refrigerated up to 3 days in an airtight container.
CUCUMBER AND WATERMELON SALAD
1 English cucumber, peeled and cut into ½ inch cubes
1 small (or ½ large) seedless watermelon, cut into ½ inch cubes
3 TBL fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, ¾ tsp salt and 1/8 tsp pepper (or to taste).
Serve immediately.
Russian Chicken
1/2 bottle Apricot Jam (adjust to taste)
1/2 bottle Wishbone Russian Dressing (adjust to taste)
1 shake Worcestershire
4-6 chicken breasts
Bake in oven at 375 for 1/2 hour and serve with rice. Or for a freezer meal, thaw, place in a crockpot and cook on low until chicken is tender. Can shred chicken if desired and serve over rice.
1/2 bottle Wishbone Russian Dressing (adjust to taste)
1 shake Worcestershire
4-6 chicken breasts
Bake in oven at 375 for 1/2 hour and serve with rice. Or for a freezer meal, thaw, place in a crockpot and cook on low until chicken is tender. Can shred chicken if desired and serve over rice.
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