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
Friday, August 12, 2011
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.
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!
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.
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.
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.
Friday, July 8, 2011
July Meals
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
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
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.
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