August Meals

Crock Pot Chicken Tacos - Britta

Bombay Chicken - Cassie

Steak Shish Kabobs - Cheryl

Baked Tilapia - Elsje

Garlic Chicken (Costco) - Jeana

BBQ Chicken Pizza - Julianne

Teriyaki Chicken Salad - Kim Rogers

BBQ Ranch Chicken Salad - Kim Roylance

Italian Chicken and Panzanella Salad - Kimberly

Lasagna - Tamara

Lasagna

1 lb hamburger, thawed
8-10 Lasagna Noodles
1 onion, chopped
1 can 16 oz Tomato Sauce
1 can 28 oz can whole Tomatoes (optional if you want it more "saucy")
1 small can 6 oz Tomato Paste
1/2-3/4 cup water
2 Tbs Parsley
1 Tbs Basil
1 Tbs Oregano
16 oz Cottage Cheese
Grated cheese
Salt/Pepper

Brown hamburger in pan along with chopped onion. Add tomato sauce, tomato paste, water and seasonings. While sauce is cooking boil the lasagna noodles in a pot of boiling water for 9-11 minutes. Layer in lasagna pan in this order... sauce, noodles, cottage cheese (I add a little bit of parsley to the cottage cheese), cheese and repeat twice. Cook at 350 oven for 1 hour.

Teriyaki Chicken Salad Sandwiches

2 chicken breasts (I used rotisserie chicken)
Kikkoman Teriyaki Baste & Glaze
2 stalks celery, chopped
1/3 c sliced green onions
1 mango, cubed
1 small can pineapple tidbits
1/3-1/2c mayo
Croissants
Lettuce leaves

Cook chicken. Shred or cube the chicken. Place chicken in a medium bowl and add Kikkoman Teriyaki Baste & Glaze to desired cover (about 1/3-1/2 cup glaze). Toss with celery and onions, then add mayonnaise and mix thoroughly (start with 1/3 c mayo and go from there). Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. Right before serving add mango and pineapple. You may need to add more mayo and/or Teriyaki-if you need it, go for it! Serve on a croissant with lettuce leaves.

** The original recipe marinates the chicken in the Teriyaki Baste & Glaze for at least 4 hours. I never have. Also, I usually just make this and eat it. But this time, I poured the sauce over the chicken, let it sit for a few hours to soak in some flavor, and then proceeded!

Baked Tilapia

4 (4oz) Tilapia fillets
2 t butter
1/4 t Old Bay Seasoning, or tt
1/2 t garlic salt or tt
1 lemon, sliced
1 (16 oz) package frozen cauliflower and broccoli with red pepper
(I haven't been able to find the ones with red pepper so I just cut up my own and sprinkle it on top.)

Preheat oven to 375 degrees. Grease 9x13 baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25-30 minutes or until vegetables are tender and fish flakes easily with a fork.

Bombay Chicken

Author/Source: Natalie @ Glutenfreemommy.com

1 tablespoons oil
5-6 chicken breasts, cooked and shredded
1/2 cup red onion
1/2 teaspoon garlic, minced
1 cup chopped fresh peaches
1 cup chicken broth
2 tablespoon fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/3 cup canned coconut milk
2 1/2 teaspoons cornstarch

Directions:

Heat oil in a large pan and cook the onion until translucent, then add garlic. Cook for 1 minute, stirring continuously. Add chicken to pan. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine. Stir to combine. When liquid begins to simmer, reduce heat and cover. Simmer for about 15 minutes. Cook until chicken is very tender. In a small measuring cup, mix coconut milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil until sauce is thickened.

To serve: Thaw. Heat through. Serve over jasmine rice. Garnish with chopped cashews and shredded coconut if desired.