Treasures & Tips to Health & Happiness

little tid bits that add a touch of happiness to your life

Poultry Recipes

= My family's favorites! 

  1. Pollo en Salsa de Frijol Negro
  2. Crispy Baked Chili Chicken 
  3. Sweet & Sour Chicken Bowls 
  4. Honey Lime Chicken 
  5. Cream Cheese Chicken 
  6. Chicken Divan 
  7. Creamy Chicken Spaghetti 
  8. Mediterranean Chicken 
  9. Chicken Wellington w/Wild Rice Pilaf Stuffing 
  10. Cheddar Turkey Bake 
  11. Sweet & Sour BBQ Chicken 
  12. Baked Chicken Parmesan
  13. Rosemary Turkey Squares 
  14. Chicken & Broccoli Ring 
  15. Family-Size Baked Burrito 
  16. Buffalo Chicken Sandwiches 
  17. Chicken & Asparagus Risotto 
  18. Build Your Own Pannini 
  19. Chicken Pot Pie 
  20. Tex Mex Chicken Tenders 
  21. Crispy Orange Chicken 
  22. Cashew Chicken & Broccoli 
  23. Chicken Bruschetta 
  24. Peanut Noodles & Chicken 
  25. Chicken Fried Chicken with Country Gravy 
  26. Spinach & Mushroom Stuffed Chicken 
  27. Oven Baked "Rotisserie" Chicken  
  28. Baked Chicken Chimichangas 
  29. Parmesan Crusted Chicken Breast 
  30. Turkey Gyros 
  31. Slow Cooker Roasted Chicken 
  32. Chipotle Chicken 
  33. Easy Chicken Stirfry 
  34. Skillet Chicken and Parmesan Vegetables 
  35. Grilled Cajun Chicken Sandwich 
  36. Fajitas 
  37. Turkey & Cheese Crescent Roll-Ups 
  38. Lettuce Wraps
  39. Baked Chicken Marsala
  40. Chicken Enchiladas
  41. Thai Chicken Skewers
  42. Pan Glazed Chicken w/Basil
  43. Garlic Chicken & Spinach Risotto
  44. Buffalo Chicken Pizza

Pollo en Salsa de Frijol Negro

4 chicken leg quarters

1 T olive oil

1 lg can of black beans

1/2 cup of sofrito (onion, bell pepper, cilantro & garlic blend)

S&P to taste

1/2 tsp cumin

1 T oregano

1 tsp apple cider vinegar

1 can diced tomatoes

1 C chicken broth

Wash and remove skin from chicken.  Season chicken with salt & pepper and set aside.  In a deep cast iron skillet, add olive oil & sautee the sofrito for a minute.  Add cumin, oregano and tomatoes and mix well.  Add beans and stir.  Add broth and mix.  Let cook for 10 minutes.

Finally, add vinegar and mix.  Cook another 3 minutes.  Add chicken one at a time and submerge completely in sauce.  Cook 35-40 minutes.  Let sit for a few minutes before serving over white rice.

Posted 09/21/2009

Crispy Baked Chili Chicken

4 Tbsp. (about ½  pkt.) SHAKE 'N BAKE Chicken Coating Mix                                      2 tsp.  chili powder                                                                                                                 ½  tsp. garlic powder                                                                                                              4 small  boneless skinless chicken breast halves (1 lb.)

PREHEAT oven to 425ºF. Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package.

PLACE on baking sheet.

BAKE 20 min. or until chicken is cooked through (165ºF). 

Posted 06/08/2009 

Sweet & Sour Chicken Bowls

Lunch is Ready

2 lbs boneless skinless chicken breast
3 Tbl canola oil
1/2 cup onion, chunked
1/2 cup green bell pepper, chunked
1 1/3 cups cold water
1/4 cup cornstarch
1/2 cup sugar
1/2 cup brown sugar, packed
2/3 cup apple cider vinegar
1/4 cup soy sauce

Cut chicken into 1-inch cubes. Brown chicken in hot oil until cooked through. Add onion and green bell pepper. Cook and stir for about 1 minute. In a saucepan, combine water and cornstarch. Stir in sugar, brown sugar, vinegar and soy sauce. Heat to boiling. Cook and stir until thick and glossy. Pour sauce over chicken and stir to coat. Allow to cool completely. Place chicken and sauce in freezer bag or container. For individual servings, place cooked rice in single serving-sized freezer containers. Top with chicken and sauce. Cover, label and freeze.

To serve: Thaw and heat. Serve in bowls over rice.

Posted 05/31/2009

Honey Lime Chicken

Dinner is Ready

2 lbs chicken tenders
1/2 T garlic salt
1 T peanut oil
1 20 oz can pineapple rings
1/4 cup honey
3 T lime juice
2 T soy sauce
1 T cornstarch

Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.

To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through.

Posted 05/25/2009 

Cream Cheese Chicken

Dinner is Ready

2 T Italian dressing mix (Miscellaneous section or use one 1 .7-ounce envelope Italian dressing mix)
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Posted 05/20/2009



Chicken Divan

Slightly altered recipe from $5 Dinners so that I could make it ahead and freeze.


2 chicken breasts                                                                                                                     1 cup favorite pasta                                                                                                                 1 16 oz bag frozen broccoli (chopped or florettes, whichever you prefer)                   
Homemade White Sauce (recipe below)                                                                          
1/2 cup shredded cheese (mozzarella or whatever you have on hand, I used mozz & some romano that I had in the fridge)                                                                          
1/4 cup dried bread crumbs


Bake chicken breasts. Leftover chicken would be great for this meal!  Let it cool.

Cook pasta about 1-2 minutes less than what the pkg instructions say.  Let it cool. 

Line an 8×8 baking dish with foil, long enough to fold over the casserole and spray with cooking spray or lightly oil with oil & pastry brush.

Make at least 2 cups of homemade white sauce (recipe below).  Add Garlic Salt & Black Pepper to taste.  Add 1/2 cup shredded cheese to white sauce recipe. Stir in until melted. Cool completely. 

Combine chicken, pasta, frozen broccoli and white sauce in bowl.  Pour mixture into foil lined pan, top with bread crumbs.  Fold foil over casserole and close with a double fold.














Freeze until solid.  Remove frozen wrapped casserole from pan and seal it in a 2 gallon size zipper freezer bag. 

When ready to bake, place the frozen foil wrapped casserole in an oven dish and thaw overnight in fridge.  Bake (covered) at 350 for 50 minutes, then uncover and bake an additional 15-20 minutes.

Homemade White Sauce

2 T butter
2 T flour                                                                                                                                    
1-2 cups milk (whole or 2% is best!)                                                 

In saucepan melt butter. 
Once melted, add flour and whisk with butter.  Add milk to butter/flour mix and WHISK, WHISK, WHISK!  Cook on medium-high heat for 5-6 minutes. Stir often. Sauce will thicken.  If sauce is too thin, whisk in more flour.  If sauce is too thick, whisk in more milk.

Posted 05/17/2009

Creamy Chicken Spaghetti

1/2 lb. spaghetti, uncooked                                                                                                 1/4 cup  your favorite Italian dressing                                                                                 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces                                        2 zucchini, cut in half lengthwise, then sliced crosswise                                                     2 cups spaghetti sauce                                                                                                            4 oz.  (1/2 of 8-oz. pkg.)  1/3 Less Fat Cream Cheese, cubed                                           2 Tbsp. Grated Parmesan Cheese

COOK spaghetti as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. Add cream cheese; cook 1 min. or until cheese is melted and mixture is well blended, stirring occasionally.

DRAIN spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with Parmesan cheese.

Posted 05/16/2009

Mediterranean Chicken

2 cups instant brown rice, uncooked                                                                                     4 small  boneless skinless chicken breast halves (1 lb.)                                                      1 small onion, chopped                                                                                                            1 tsp.  dried oregano leaves                                                                                                    1 can (14-1/2 oz.) Italian-style diced tomatoes, drained                                                1/4 cup  KRAFT Sun-Dried Tomato Dressing                                                                    2 tsp. minced garlic                                                                                                               1/4 cup  sliced stuffed green olives

Prepare rice as directed on package.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165ºF), turning chicken after 3 min. Stir in olives.

Spoon rice onto serving platter; top with the chicken and sauce.

Posted 05/15/2009

Chicken Wellington w/Wild Rice Pilaf Stuffing

4 boneless, skinless chicken breast halves                                                                           2 T olive oil                                                                                                                             ½ tsp seasoned salt                                                                                                               ¼ tsp pepper                                                                                                                          ¼ tsp garlic powder                                                                                                                 1 sheet puff pastry                                                                                                                 ¼ c. flour (for rolling out the puff pastry)                                                                           1 c. quick wild rice pilaf (prepared as directed on pkg)                                                     1 egg, slightly beaten                                                                                                               2 T butter                                                                                                                               ½ c. finely chopped mushrooms                                                                                           2 T flour (for gravy)                                                                                                                1 c. chicken stock

Rinse each chicken breast and pat dry with a paper towel.

Heat oil in a skillet. When the oil in the pan ripples, add the chicken breasts to the pan. Season the chicken with salt, pepper, and garlic. Brown the breasts on both sides until almost completely cooked through (about 5 minutes on the first side and 2 minutes on the second side). Remove from heat and transfer partially cooked chicken to a paper-towel-covered plate. Set the pan aside on a back burner (you'll want to use this same pan for the gravy later).

Preheat oven to 375°F.

On a floured surface, roll out the puff pastry sheet into a 14" square.
Cut into four even 7" squares.

Place one breast on each puff pastry square. Top each chicken breast with 1/4 c. Wild Rice Pilaf

Brush the edges of each pastry square with water.

Wrap pastry around the chicken breast, pressing edges to seal tightly.

Place seam-side down on greased baking sheets.

Brush the tops with the beaten egg wash.

Bake for 20-25 minutes, until puffed and golden brown.

While the chicken is cooking, prepare the mushroom gravy.

Thoroughly rinse and chop the mushrooms (into 1/4" - 1/2" pieces).

Using that same pan that you used to brown your chicken (and hopefully there are lots of nice brown bits left in the pan), melt the butter and saute the mushrooms until brown. Mix in the flour. Stir over medium heat for about a minute to cook off the starchy taste of the flour. Whisk in the chicken stock and bring to a boil. Season with additional salt and pepper, if desired. Serve over the cooked pastry-wrapped chicken breasts.

Posted 05/14/2009

Cheddar Turkey Bake

Taste of Home

1 C chicken broth                                                                                                                     1 C water                                                                                                                                   2 tsp dried minced onion                                                                                                         1 C uncooked long grain rice                                                                                                   1 C frozen peas, thawed                                                                                                          2 C cubed cooked turkey                                                                                                        1 cans condensed cheddar cheese soup                                                                                1 C milk                                                                                                                                   ½ tsp salt                                                                                                                                  1 C finely crushed Ritz crackers                                                                                            3 T melted butter

In large saucepan, bring broth, water & onion to a boil.  Reduce heat, add rice; cover and simmer 15 minutes.  Remove from heat; fluff with fork.

Add rice to greased 9” square baking pan.  Sprinkle with peas & turkey.  In a bowl, combine soup, milk & salt until smooth; pour over turkey.  Toss the cracker crumbs with butter; sprinkle over the top.

Bake at 350 for 35 minutes or until golden brown.

Note:  Double the recipe and freeze one of the casseroles for up to 3 months.  To use frozen casserole: Thaw in the fridge for 24 hours.  Bake uncovered at 350 for  45-50 minutes or until heated through. 

Posted 05/12/2009

Sweet & Sour BBQ Chicken

2 garlic cloves, crushed through a garlic press

2 tablespoons balsamic vinegar

juice of 1/2 lime

juice of 1/2 lemon

1/3 cup light brown sugar

2 tablespoons Dijon mustard

1/3 cup honey

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons olive oil

4 boneless, skinless chicken breasts halves

In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

Divide the mixture into thirds (so you have one for basting and one for dipping sauce), then add the chicken to the third dish and turn it to coat.

Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.

Posted 05/07/2009

Baked Chicken Parmesan

4 skinless, boneless chicken breasts

1 egg, slightly beaten

¾ c Italian seasoned dry bread crumbs

1 jar pasta sauce

1 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

4 cups hot, cooked spaghetti

Dip chicken in egg and then bread crumbs, coating well.  Place chicken in 2-quart shallow baking dish.   Bake at 400 for 20 minutes. 

Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.

Bake another 10 minutes or until done.  Serve with spaghetti.

Posted 05/05/2009

Rosemary Turkey Squares

1 pkg cream cheese, softened

2 T milk

1 T Butter or Margarine, softened

2 C cubed cooked turkey breast

1 tsp chopped fresh rosemary leaves or ½ teaspoon dried rosemary leaves, crushed

2 T chopped green onions

2 T finely chopped red bell pepper

1 can refrigerated flaky dough sheet

1 egg, beaten

1 T grated Parmesan cheese

Heat oven to 375°F. Grease cookie sheet. In medium bowl, beat cream cheese, milk and butter with electric mixer on medium speed until smooth. Stir in turkey, rosemary, green onions and bell pepper.

Unroll dough; cut into 4 rows by 3 rows to make 12 squares. Spoon about 1/3 cup turkey mixture onto center of each of 6 squares. Top with remaining squares; firmly press edges with fork. Place on cookie sheet. Brush tops with egg; sprinkle with Parmesan cheese.  Bake 20 to 25 minutes or until golden brown.

Posted 05/02/2009

Chicken & Broccoli Ring

Here is another fabulous recipe borrowed from Pampered Chef!

1/2 cup broccoli, chopped
1/4 cup water chestnuts, chopped
2 T. onion, chopped
1 cup cooked chicken, flaked
2/3 cup canned cream of chicken soup
1 cup shredded Colby-Jack cheese
2 cans (8 oz. each) refrigerated crescent rolls

Preheat oven to 350°F. Combine all filling ingredients except crescent rolls in a large bowl. Arrange crescent triangles in a circle on 15" Baking Stone (or a large cookie sheet) with bases overlapping in center and points to the outside.  Scoop filling mixture onto widest portion of each crescent.  Fold points of triangles over filling and tuck under base at center.  Filling will not be completely covered. Bake 25-30 minutes or until golden brown.

Posted 04/27/2009

Family-Size Baked Burrito

Recipe borrowed from Pampered Chef, so if you enjoy it, please check out their site for more fun kitchen stuff!!

2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
½ cup chopped onion
½ lime
¾ cup thick and chunky salsa
1 T Southwestern Seasoning Mix
1 garlic clove, pressed
1 ½  cups shredded Colby & Monterey Jack cheese blend, divided
4 burrito-size flour tortillas (11-11 1/2 inches)
1 can (9 ounces) bean dip
Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro and Avocado Lime Sauce (see below, optional)

Preheat oven to 425°F.  Thinly slice tomatoes; set aside.  Dice chicken.  Chop onion.  Juice lime half into medium size bowl. Add chicken, onion, salsa, seasoning mix and garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally.  Stir in 1/2 cup of the cheese.

Arrange tortillas in an overlapping circular pattern on a large pizza stone (or pizza pan with shallow sides), covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches).  Starting in center, spread bean dip over tortillas, forming a 10 x 10-inch square.  Spoon chicken mixture evenly over bean dip.  Fold edges of tortillas up over chicken mixture in an envelope pattern.

Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings and Avocado Lime Sauce, if desired.

To make Avocado Lime Sauce, mash 1 ripe avocado. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.

Note:  This recipe is very flexible.  Any of your favorite burrito or taco fillings can go inside this burrito.  I have used leftover filling from the Mexican Pot Pies & yellow rice as a filling and just topped with pepper jack cheese and salsa!

Posted 04/26/2009

Buffalo Chicken Sandwiches

4 chicken breast halves

1/2 cup flour

1/4 tsp paprika

1/4 tsp salt

oil (for frying)

1/4 cup butter, melted 

1/4 cup hot sauce (Texas Pete, Franks, etc)

1/4 tsp garlic powder (couple shakes) 

1/4 tsp onion powder (couple shakes)

1/4 tsp ground cumin (couple shakes)

1/2-1 1/2 teaspoon cayenne pepper


You will also need: 1 Gallon size storage bag.


Preheat skillet on stovetop.

Add enough olive oil to cover the bottom of the skillet.

Combine flour, paprika, and salt in storage bag.

Give a good shake to coat pieces.

Add coated chicken breasts to heated skillet and fry until nicely browned on both sides (7-10 min per side).

Remove chicken breasts and place on paper towels to drain off excessive oil.

Combine melted butter, garlic and cayenne pepper in large bowl.

To make a mild sauce, use 1/2 teaspoon of cayenne pepper.

Whisk Hot Sauce with the melted butter combo.

If dividing the sauce into mild and hot, pour half into another bowl.

For the hotter sauce, use up to another 1 teaspoon of cayenne pepper.

Place cooked chicken breasts inside sauce and coat both sides.  Serve on buns with Bleu Cheese or Ranch dressing and Pepper Jack Cheese slices!


Note:  If you are watching calories, you could grill the chicken breast instead of coating and frying and you could eliminate the butter from the hot sauce mixture.  Also, substitue the ranch & cheese with low-fat/low-cal dressing and cheese!



Posted 04/20/2009

Chicken & Asparagus Risotto

4 small boneless skinless chicken breast halves (1 lb.)

1 Tbsp.  oil

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/3 cups  milk

2 cups instant white rice, uncooked

1 lb.  thin asparagus spears, cut into 2-inch pieces

2 Tbsp. KRAFT Grated Parmesan Cheese


COOK chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.

ADD soup and milk to skillet; bring to boil.

STIR in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.


Posted 04/19/2009

Build Your Own Pannini

It's easy as 1-2-3 to make your own Pannini's at home and you don't even need to have a fancy Panninni Grill!

What you need: 

Italian Bread


Deli Turkey (or your favorite deli selection)

Sliced Provolone (or your favorite cheese slices)

Tomato Slices  

Onion, sliced thin

Other favorite sandwich toppings

Countertop grill (George Foreman type or if you have a pannini grill, use it!) 

Heat your grill.  Butter one side of each slice of bread.  Have all toppings ready for each sandwich.  Place one slice of bread, butter side down, on the grill.  Assemble with cheese, meat & toppings.  Place 2nd slice of bread, butter side up on top.  Close grill top and grill for a few minutes (until desired doneness - some prefer bread to be darker than others).  Serve with sw. potato fries or a side of soup!

Posted 04/18/2009

Chicken Pot Pie

2-3 each skinless, boneless chicken breast & thighs - cubed (about a pound or so)

1 cup sliced carrots (chunky chopped baby carrots)

1 cup frozen green peas

2 cups chicken broth

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

2/3 cup milk  

2 (9 inch) unbaked pie crusts



Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery.  Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserve broth) and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


Posted 04/17/2009

Tex Mex Chicken Tenders

1 1/4 cups crushed tortilla chips
1 package taco seasoning
4 boneless, skinless chicken breasts


Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Combine chips and taco seasoning in a large plastic bag and shake well to mix.
Slice each chicken breast into 3 or 4 slices (approx. 1 ounce each). Dampen chicken with water and place a couple at a time in bag and shake to coat. Place chicken on baking sheet and bake for 30 to 40 minutes or until no longer pink. Serve with salsa.

Posted 04/15/2009

Crispy Orange Chicken

1 pound boneless, skinless Chicken Breast, thinly sliced

1/4 cup white sugar

1/4 cup rice vinegar

Juice from one orange (3 T orange juice may be substituted if you do not have fresh oranges)

1 tablespoon soy sauce

1/4 cup cornstarch

1 tablespoons grated fresh ginger

1 tablespoons minced garlic

oil for frying


Pat the chicken dry with paper towels. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, and soy sauce.  Set aside.


Toss chicken in cornstarch to coat. Let sit 10 minutes with coating.  Heat oil in a skillet (or wok) over medium-high heat.   Fry chicken in the hot oil in small batches until crispy and golden brown; set aside.  Drain all of the oil except about 1 tablespoon.


Add ginger and garlic to the remaining oil, and cook briefly until fragrant.  Add the soy sauce mixture, bring to a boil, and cook until thick and syrupy, about 5 minutes.  Add chicken, and heat through, stirring to coat.  Serve immediately over steamed rice with broccoli (or mixed vegetables).


Note:  Recipe can also be made with thin sliced sirloin.  Also, if you like more sauce, you may want to increase the following amounts:

1/3 cup white sugar

1/3 cup rice vinegar

1 ½ tablespoons soy sauce

Posted 04/10/2009

Cashew Chicken

1/2 c cashews

2 tsp Vegetable oil

1 sm Onion; chopped

2 Galic cloves; minced

4 Chicken breast halves; cubed

1 c Chicken broth

2 tbls Soy sauce

2 tsp Cornstarch

1/4 tsp Salt

1/4 tsp Black pepper

Heat oil in skillet over medium-high heat.  Sauté onion and garlic in skillet for 2 minutes.  Add chicken; sauté until golden, about 8 minutes.  Add broccoli, 3/4 cup broth and soy sauce.  Simmer, covered, for 5 minutes. Dissolve cornstarch in remaining broth; stir into skillet.  Simmer, stirring, over medium heat until thickened.  Boil 1 minute. Add cashews to skillet with salt & pepper.  Serve with steamed rice & broccoli.

Posted 04/07/2009

Chicken Bruschetta

4 boneless skinless chicken breast halves

1 tsp garlic powder

Salt & Pepper to taste



2 T olive oil

2 T balsamic vinegar

2 T minced garlic

Salt & Pepper to taste

½ red onion, chopped

1 tsp dried basil

12 grape tomatoes, quartered

¼ c Romano cheese


Bake chicken in a casserole dish at 400 degrees for 20-30 minutes (until done, juices run clear).  Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.


When chicken is done, top with the tomato/onion mixture, sprinkled with the cheese and broil for a few more minutes.... delicious!!


Posted 04/04/2009 note added on 04/06/2009

Peanut Noodles & Chicken

8 oz linguine (preferably whole-grain)
1 carrot, shredded
1 red bell pepper, cut in very thin strips
2 cups snow peas
¼ cup hoisin sauce
2 Tbsp rice vinegar
½ cup natural-style peanut butter, unsweetened
½ cup low-sodium chicken broth
2 cups diced, cooked chicken breast
Asian chili paste, to taste (optional)


Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package directions. Just before draining, scoop out and reserve 1/4 cup of the cooking water and add the carrot, bell pepper, and snow peas to the pot. Drain.

While the pasta cooks, make the sauce. Combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it's smooth and thick.

Toss together the pasta and vegetables, sauce, and chicken. If the sauce is too thick, stir in the reserved pasta cooking water. Serve warm or at room temperature.  For a little heat in your serving, stir in some chili paste.

Posted 04/02/2009

Chicken Fried Chicken with Country Gravy

4 boneless, skinless chicken breasts

1 egg

1/2 cup milk

1 to 2 cups all-purpose flour

cooking oil or melted Crisco for frying

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 teaspoon white pepper


Beat together the egg and milk and set aside.  Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, and then back in the flour.  Set chicken pieces aside.

Heat the cooking oil in a
large heavy skillet (cast iron is best)
over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

Carefully place each chicken breast into the hot oil with long handled tongs. Popping grease will result, so please use caution. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done. Drain on paper towels.

Country Gravy:
After the chicken is removed from the pan,  pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe if you like) in the hot oil.  Wisk quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly and mashing out any lumps.  Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

Posted 04/01/2009

Spinach & Mushroom Stuffed Chicken

4 Boneless/Skinless Chicken Breast

1 large plastic zipper bag (or plastic wrap)

1 pkg. frozen chopped spinach

2 T butter/margarine

12 small mushroom caps

2 cloves garlic, cracked

Salt & pepper

1 C. Ricotta

½ C. grated Romano cheese

3 T cooking oil (EVOO)



2 T butter/margarine

2 T flour

½ C. white wine

1 C. chicken broth



Pound out the chicken in the zipper bag (or between layers of plastic wrap)

Squeeze out the spinach in a kitchen towel to remove all of the water.  Transfer to a medium mixing bowl.

In skillet (heated over moderate heat) add butter, mushrooms & garlic.  Season with salt & pepper.  Sauté 5 minutes and transfer to food processor.  Pulse grind and add to the spinach.  Add Ricotta & Romano cheese.  Stir to combine.


Return skillet to stove.  Stuff the chicken with the spinach mixture and secure with toothpicks.  Add oil to skillet and bring to med-high heat.  Brown chicken on all sides (10-12 minutes total).  Move to platter and keep warm.


To make the sauce, using the same skillet, add butter & flour and cook for a minute.  Whisk in the wine and reduce for another minute.  Whisk in the chicken broth.  Return chicken to the skillet.  Reduce heat and simmer until ready to serve (top with sauce when serving).


Posted 03/23/2009

Oven Baked "Rotisserie" Chicken

1/4 cup cooking oil (vegetable, canola, whatever you have on hand)

1 Tbl. honey

1 Tbl. lime juice

1/4 tsp. paprika

4 chicken breast halves, washed and patted dry


Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,

lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for

35−40 minutes, basting every 8−10 minutes, until well browned and juices

run clear when you cut into the thickest part of the chicken. Remove from

oven. Cover with foil for 15 minutes.  This softens the chicken and keeps it hot until served. Serves four.

I made it using 8 quarters and doubled the recipe.  I set the timer for 10 minutes and just kept baking & basting until it was the golden brown that you see in the picture.  Internal temp was perfect at 180 and the chicken was awesome!

Posted 03/19/2009 updated with note and picture on 04/03/2009

Baked Chicken Chimichangas

2 1/2 cup chicken, cooked, shredded

2 Tbl Olive oil

1/2 cup Onion, chopped

2 garlic cloves, minced

1/2 Tbl chili powder

16 Ounce salsa (choice of hotness)

1/2 Tsp cumin, ground

1/2 Tsp cinnamon

Pinch of salt (if necessary)

6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling

1 cup refried beans

Olive oil (for basting)

Sour Cream



In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.

Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

Posted 03/17/2009

Parmesan Crusted Chicken Breast

2 T Cooking Oil

4 Boneless Skinless Chicken Breast


2 Cups Parmesan Cheese (grated or shredded, either will work)


Heat cooking oil in large skillet over medium/medium-high heat.  Season the chicken with S&P on both sides.  Pour the cheese onto a plate and press the chicken into the cheese, covering all pieces on both sides.  Add the chicken to the skillet.  Do not move it once it’s in the pan until it has cooked a full 6-7 minutes.  When it moves easily, flip it and cook for another 5-6 minutes more. 

Posted 03/16/2009 

Turkey Gyros

3T cooking oil
2 lbs turkey (or chicken) cutlets
2T ground cumin
1T dried oregano
3 garlic cloves chopped
2T lemon juice
1 C. plain yogurt
2T Dill
1 bunch green onions finely chopped
1 small red onion, thinly sliced
1 bunch flat leaf spinach, washed & chopped
1/2 English cucumber, diced
1 C. crumbled feta
Pita Bread

In bowl, large enough for the turkey to marinate, combine the oil, cumin, oregano, garlic, lemon juice, and S&P.  Add the turkey and coat completely.
Grill turkey (either on outdoor grill, indoor counter top grill or stove top grill pan) for 4-5 minutes on each side, or until cooked through.

Combine dressing in small bowl, yogurt, dill & green onions.  Set aside.

In salad bowl, combine red onion, spinach, cucumber, and feta.  Toss to combine.

When turkey is done, slice into strips and set aside.  Dress salad with yogurt dressing & toss to coat completely (you may also keep separate and allow everyone to dress their own).

Layer in Pita bread the salad & turkey strips, enjoy!

Posted 03/14/2009

Slow Cooker Roasted Chicken


1 whole chicken - approximately three pounds



Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken (Lawry's, Mrs. Dash, salt, or pepper). Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.

Posted 03/03/2009

Chipotle Chicken

This recipe was submitted by good friend, Alissa Neu.  


12 ounce bag of pasta, cooked (just under al dente as it will continue to cook and absorb liquid in the oven)

3 strips of bacon, cooked and crumbled

2 chicken breasts (salt/pepper/paprika on chicken), cooked and cubed

1 jar Alfredo Sauce (or 2 for extra sauciness!)

Garlic powder

Onion powder

1/8 tsp. of cayenne

½ Tbsp. of chipotle seasoning*


Mix all ingredients together and put in a casserole dish.  Top with Corn flakes and butter and bake at 375 for 40 minutes

*If you do not have a Chipotle seasoning, try Pampered Chef's Chipotle Rub,  Mrs. Dash Southwest Chipotle Seasoning Blend, or try adding some cumin to the Creole seasoning blend recipe found in the Miscellaneous section of this site! 


Variation:  When I made this recipe, I did not want to bother with extra heat by using the oven, so I made a few alterations and it was hopefully just as good:

2 Chicken Breast - Coated in the taco/fajita seasoning mixture from the Miscellaneous section, it's similar to a Southwestern Seasoning blend.  Cooked in a skillet in chili infused Olive Oil.

Cooked pkg of Whole Wheat Spaghetti and at the end (about 2 minutes left to cook) added frozen broccoli florettes.  Drained, returned to pot and added 1 jar of alfredo sauce.  Plated spaghetti, topped with chicken breast and sprinkled with parmesean cheese. 

Posted 02/28/2009

Easy Chicken Stirfry

This recipe was contributed by Sugar & Spice blogger and great friend, Bryanna Djibril


1 lb +/- boneless Chicken Breast cut into bite sized pieces (or whatever)
1 green pepper but julienne style (called for red but they are too expensive!)
5-6 green onions (more to taste) Chop green and white parts
1 carrot (I use 5 or so baby carrots because that's what I have) shredded or cut (I use a grater)
Broccoli or any other veggies you would like to add
1 package of fried rice seasoning mix (comes in envelope in Asian isle)
2 seasoning packages from oriental ramen noodles (I used them because I had them but you could also just add another envelope of fried rice seasoning or not at all. Depends how much flavor you would want
2 tbls olive oil
1 clove minced garlic (more or less to taste)
1 tbls oil (for stir frying)
Put chicken breast, 2 tbls olive oil, and seasoning packages into bowl.  Stir and let marinade until ready to stir fry. While marinating chop all vegetables.
Put tbls of oil into skillet and heat med-high to medium heat (depending on pan and stove). Add minced garlic and stir around. Add marinade chicken and begin to fry.  When chicken is near done add all vegetables and continue to stir fry.  Serve hot over rice (or ramen noodles) with soy sauce.

Posted 02/26/2009

Skillet Chicken and Parmesan Vegetables

This recipe is borrowed from  I am making it tonight (2/25/09) so I will update with any alterations that I may make!



1/4 cup Italian Dressing

2 cloves  garlic, minced

4 small boneless skinless chicken breast halves (1 lb.)

1 tsp.  dried basil leaves, divided

1/4 tsp. black pepper

1 pkg.  (10 oz.) frozen mixed vegetables, thawed

2 Tbsp. Grated Parmesan Cheese



MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).


ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.


SPRINKLE with the cheese.

Posted 02/25/2009

Grilled Cajun Chicken Sandwich


4  skinless, boneless medium chicken breast halves (about 12 ounces total)

  Olive oil or cooking oil

1/2  to 1 teaspoon Cajun seasoning

4  ounces Monterey Jack cheese with peppers

2  to 4 tablespoons Thousand Island salad dressing

  Few dashes bottled hot pepper sauce

  Roasted or fresh red sweet pepper strips

  Lettuce leaves

4  Kaiser or whole wheat buns, split and toasted



  1. Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
  2. Brush with oil; sprinkle with Cajun seasoning. Grill or broil as directed.
  3. Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce. Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops. Makes 4 servings.

To cook by direct grill method: Arrange chicken on a grill rack. Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling. 


To broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking

Posted 02/23/09


I usually make this when we’ve had grilled chicken &/or steaks a day or two prior.  Leftover chicken and steak cut the prep time way down for this meal!   If doing both chicken and steak, use one ck breast and one steak.


2 boneless skinless chicken breast or 2 sirloin steaks

2 bell peppers (colors are your choice, I like to have a variety though)

1 onion

1 pkg fajita seasoning*



*instead of packaged seasoning, I use a mixture of 1T Chili powder, 1tsp ground cumin, pinch of cayenne pepper & some garlic salt.

Clean the peppers by removing the tops, stems and membranes.  Slice lengthwise into strips.  Quarter the onion then slice lengthwise into strips. 

Slice the chicken and/or steak into strips. 


Divide the tortillas into stacks of 4-5 tortillas.  Wrap stack in foil, fold in half and warm in the oven while cooking the fillings.


Cook the peppers & onions on stove top over med-high heat with a little oil and about 1/3 of the seasoning.  When done, remove from skillet and return the skillet to the stove to cook the meat with the rest of the seasoning.  If using leftover steak/chicken, you may not need all the fajita seasoning and you will only need to warm the already cooked meat (you don’t want to dry it out by over cooking so add a few tablespoons of water or broth while cooking).

Posted 2/18/2009

Turkey & Cheese Crescent Roll-Ups

1 can refrigerated crescent rolls

8 slices deli turkey

4 slices Provolone cheese (each cut in half)


Heat oven to 350.  Separate dough into 8 triangles.  Place 1 piece of turkey on each triangle; place 1 piece of cheese down center of turkey. 


Roll up each crescent from the wide end to the tip.  Place with tips down on an ungreased baking sheet.


Bake 15-20 minutes (until golden brown).  Remove from baking sheet and serve warm!


Substitutions/alterations:  You can use any deli meat and cheese with these… Ham, chicken, roast beef; cheddar, American, Swiss.  Also, you can fold the edges of the deli meat to match the shape of the dough triangle to “tidy up” the appearance.  I don’t worry about this too much as they don’t last long enough to need to be that pretty!!  Enjoy!

Posted 02/09/2009

Lettuce Wraps


About 10 baby carrots                     ½ a small onion

1 lb ground turkey or chicken         2 T Peanut Butter

Garlic (about a clove or so)                  

Soy Sauce                                           Asian Five Spice (Fennel Seed,

Veg Oil                                                Cinnamon, Cloves, Ginger, Star Anise)

Chili Flakes



Cut the carrots into small pieces (I like to sliver them into little matchsticks)

Chop the onion into small pieces.  Heat oil in skillet and cook the veggies.  Sprinkle about ¼ a tsp of the Five Spice and add about 1 T soy sauce to the vegetables.  Warm Peanut Butter for about 30 seconds in microwave.  Add a couple dashes of soy sauce to PB & stir together.  Add half of the mixture to the vegetables while they are cooking.  When veggies are fork tender, remove from skillet.  Brown turkey.  Add about ¼ to ½ a tsp of the Five Spice to the browning turkey and a couple dashes of soy sauce.  When Turkey is browned, add rest of PB mixture & veggies.


Serve on lettuce leaves (wrapped up like a burrito).  I round out the meal with steamed rice.


Note from Dawn:  This makes a great low fat meal.  You can omit the PB if you want to cut back on the calories and use low sodium soy sauce to cut back on salt.

Posted 1/30/2009 

Buffalo Chicken Pizza

Crust:                                                             Toppings:

2 ¾ - 3 ¼ Cups Flour                                  1-2 Chicken Breast (cooked & chopped)

1 c. Warm Water (110 degrees)                  ¼ c. chopped onion

1 packet yeast (2 ¼ tsp)                              ¼ c. sliced mushrooms

2 T. veg oil                                                      Jalapeno Pepper Rings

¼ tsp Salt                                                       2-4 c. Mozzarella Cheese (shredded)



½ c. Ranch Salad Dressing

Hot Sauce to taste (I use Texas Pete)



Preheat oven to 400

Lightly oil (or spray) pizza pan & set aside (I use a Pampered Chef Bar Pan, it’s like a large cookie sheet, but it’s a stone.  I have also used a round pizza stone/pan).


In medium bowl mix 1 ¼ c. flour, yeast, salt, water & oil.  Stir quickly for 30 seconds (You can use a mixer on high, but I just use a wooden spoon and muscle!).  Continue to mix well for 3 minutes (or until arm is almost tired).  Add flour a little at a time stirring and scraping sides of bowl.  Continue to add as much flour as possible while stirring.  Knead in more of the flour.  You should have a soft ball of dough when done (not too stiff).  Let it rest for about 5 minutes.  I flip the bowl upside down on top of the dough ball when I am letting it rest.


Lightly oil your hands & press dough into the pan.  Build up the edges for a nice crust.  Bake for about 10-12 minutes.


While crust is baking, I like to sauté the onions & mushrooms, but you can leave them raw if you like. 


Mix the ranch and hot sauce together (I use about 2-3 Tablespoons of hot sauce).


Get the rest of the toppings together.


When the crust is done, spread the sauce on top (careful, pan is hot).  If you like a lot of cheese, you can sprinkle about 2 cups on top of the sauce.  You can leave this off if you don’t want so much cheese.   Add the rest of the toppings and finish with the rest of the cheese!  Bake for about 20 minutes (or until cheese is melted and starting to brown).

Posted 1/29/2009

Chicken Enchiladas

So these aren’t true enchiladas because I use flour tortillas and throw my own stuff in there, but we like ‘em!  My beef variation follows in the notes at the end of this recipe.


2 boneless skinless chicken breast (you can use, thighs, cutlets or strips too) cooked and cut into pieces.  (I usually either cook in the crock pot all day so that they fall apart or boil on the stovetop with chicken broth and then shred it with forks).  

1 pkg taco seasoning*                          1 can fat free refried beans

1 can green enchilada sauce (or red sauce, I’ve used either for chicken)

1 small can green chilies                       

2 c. shredded cheese (whatever you would use on tacos)

1 pkg tortillas (I use the pkg of 10 flour ones by Mission)


Lightly oil baking dish (9x13 pan works well).  I put a little bit of oil on a paper towel and wipe around the pan, instead of using spray.  Warm beans in microwave to make them soft and spreadable.  Add chilies & seasoning to chicken and mix well.  To assemble, spread beans down center of tortilla and add layer of chicken mixture, sprinkle with cheese.  Roll and place seam side down in baking dish.  Pour sauce over the rolled enchiladas and top with remaining cheese.  Bake at 350 until cheese is melted and bubbly.


*instead of taco seasoning, I use a mixture of 1T Chili powder, 1tsp ground cumin, pinch of cayenne pepper & some garlic salt.


Note:  You can use 1lb ground beef or turkey in this recipe as well.  I use the red sauce if I am using ground meat and the green sauce for chicken, but the red will work for all of them.   

Posted 02/10/2009

Thai Chicken Skewers

Here's a recipe and dinner idea that was given to me by my good friend, Jody Keisner.  She likes to serve these on a bed of lettuce and cucumbers with rice!


1 pound boneless skinless chicken breast halves
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated gingerroot
3/4 teaspoon red pepper flakes
2 tablespoons water
3/4 cup canned unsweetened coconut milk
1 tablespoon creamy peanut butter
4 green onions with tops, cut into 1-inch pieces


1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.


2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.


3. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.


4. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.


5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.


6. Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

Posted 02/08/2009

Crispy Ranch Chicken Fingers

2 C. Rice Krispies (can also use crushed corn flakes, whatever you have handy)

½ C. Grated Parm Cheese         

1 envelope ranch dressing mix

2 egg whites beaten

4 Chicken breast cut into strips or you can use the pre cut chicken cutlets or strips.  Chicken thighs work too.


Preheat oven to 350. Prepare baking sheet with cooking spray or oil.  Combine cereal, cheese & ranch powder in large mixing bowl.


Place beaten egg whites in a medium bowl.  Dip chicken in the egg whites and then in the cereal mixture to coat evenly.


Place on baking sheet and bake until golden and juices run clear (20-25 minutes)

Posted 02/05/2009

Pan Glazed Chicken w/Basil

This recipe was given to me by site member and great friend Shelly Nourse!



4 (4oz) skinned, boned chicken breast halves

1/2 tsp salt

1/4 tsp ground pepper

2 tsp olive oil

2 TBL balsamic vinegar

1 TBL honey

2 TBL chopped fresh basil



Sprinkle both sides of chicken w/ s&p. Heat oil, add chicken; cook 5 minutes or until lightly brown. Turn chicken, and cook 6 more minutes or until done.  Stir in vinegar, honey, and basil; cook 1 additional minute.


Per serving: Calories 161, Fat 3.7g Protein 26.2g


Posted 2/02/2009

Garlic Chicken & Spinach Risotto

Today's recipe is one of my 3 yr old's favorites!  I made this the other night and she had 3 helpings (spinach and all)!!


Note:  When I made this on Wednesday, I used chicken from Tuesday night.  So I didn't have to use the extra fat from the oil & butter.  This is where planning ahead comes in handy...  I knew I was making this the next night, so I baked 2 extra chicken breast and instead of heating the garlic and pepper flakes in the oil, I just added them to the chicken stock 



1 Cup uncooked Orzo pasta

2-3 Cups Chicken Stock

½ pkg cream cheese (any kind will work, fat free, 1/3 less fat, etc.  I used 1/3 less fat)

1 Tbls Olive Oil (can use 2 Tbls if not using butter, but I like the flavor of butter)

1 Tbls Butter

2 cloves garlic (can use 1 Tbls of pre-packaged minced garlic - that's what I used)

¼ Tsp red pepper flakes (add more if you like it spicier or just a small pinch if you don't want the extra spice)

2 skinless, boneless chicken breast cut into bite-size pieces

1 pkg frozen spinach, thawed and drained

Salt to taste



In a large pot, heat 2 cups of the chicken broth over med-high heat.  Add orzo and continue to cook stirring occasionally. 


Heat the oil and butter in skillet over med-high heat and cook the garlic and red pepper for 1 minute.  Add chicken and season with salt.  Cook until chicken is done (about 5 minutes).  Juices should run clear. 


While chicken is cooking, add cream cheese to chicken broth and orzo mixture and stir until combined.  Add spinach and continue to stir.  If mixture seems dry, add more chicken stock ¼ cup at a time.  Mixture should be creamy, not runny and not stiff.


When chicken is done, add to the orzo mixture.  Be sure to include all the bits at the bottom of the pan, they add great flavor!


Posted 1/31/2009 

Buffalo Chicken Pizza

Crust:                                                             Toppings:

2 ¾ - 3 ¼ Cups Flour                                  1-2 Chicken Breast (cooked & chopped)

1 c. Warm Water (110 degrees)                  ¼ c. chopped onion

1 packet yeast (2 ¼ tsp)                              ¼ c. sliced mushrooms

2 T. veg oil                                                      Jalapeno Pepper Rings

¼ tsp Salt                                                       2-4 c. Mozzarella Cheese (shredded)



½ c. Ranch Salad Dressing

Hot Sauce to taste (I use Texas Pete)



Preheat oven to 400

Lightly oil (or spray) pizza pan & set aside (I use a Pampered Chef Bar Pan, it’s like a large cookie sheet, but it’s a stone.  I have also used a round pizza stone/pan).


In medium bowl mix 1 ¼ c. flour, yeast, salt, water & oil.  Stir quickly for 30 seconds (You can use a mixer on high, but I just use a wooden spoon and muscle!).  Continue to mix well for 3 minutes (or until arm is almost tired).  Add flour a little at a time stirring and scraping sides of bowl.  Continue to add as much flour as possible while stirring.  Knead in more of the flour.  You should have a soft ball of dough when done (not too stiff).  Let it rest for about 5 minutes.  I flip the bowl upside down on top of the dough ball when I am letting it rest.


Lightly oil your hands & press dough into the pan.  Build up the edges for a nice crust.  Bake for about 10-12 minutes.


While crust is baking, I like to sauté the onions & mushrooms, but you can leave them raw if you like. 


Mix the ranch and hot sauce together (I use about 2-3 Tablespoons of hot sauce).


Get the rest of the toppings together.


When the crust is done, spread the sauce on top (careful, pan is hot).  If you like a lot of cheese, you can sprinkle about 2 cups on top of the sauce.  You can leave this off if you don’t want so much cheese.   Add the rest of the toppings and finish with the rest of the cheese!  Bake for about 20 minutes (or until cheese is melted and starting to brown).

Posted 1/29/2009