{15 Minute} Chicken Chow Mein

This is such a quick, and easy meal, that is super yummy! The left overs are just as good!

Hawaiian Haystacks {without the cream of blob soup}

I love this meal because it is SO fast! And very versatile-you can put any kind of toppings on it. The possibilities are endless! I also wanted to try a recipe that did not use the Cream of Chicken Soup--bleh! That stuff is so not good for you! This recipe turned out great, and tasted so yummy!!!

It made so much, I brought the leftovers to school with me :)

Delicious Sesame Chicken

Ingredients:
1 lb Boneless-skinless chicken breast, cubed
1 bottle sesame soy marinade
1 Tbsp Sesame Oil
2 garlic cloves, minced
1 tsp red pepper flakes
3 egg whites
1 1/2 C cornstarch
1/2 C all-purpose Flour
1/2 tsp baking soda
4-6 cups Vegetable Oil
sesame seeds for garnish
Scallions, sliced, for garnish {optional}

Ingredients:
1. Thaw your chicken, and cut it into cubes.
2. Put chicken in a ziploc bag and pour 1 C marinade into bag, set in fridge for 30 minutes
3. Heat sesame oil in frying pan until sizzling
4. Drop in the garlic cloves and red pepper flakes and cook til fragrant
5. Heat the oil in a large skillet
6. Pour the egg whites into a small bowl and whisk until frothy
7. In another bowl mix the cornstarch, flour and baking soda
8. Take out the chicken from the fridge and pat dry with a towel
9. Dip the chicken into the egg whites, and then into the dry mixture, and drop into the oil, fry until cooked
10. Placed cooked chicken on a plate lined with paper towels to let the oil drip off
11. When all the chicken is cooked, placed chicken in a bowl and pour marinade over the chicken until well mixed. Sprinkle sesame seeds on top and scallions.
12. Serve with white rice!

                                                                                       

Easy {Weeknight} Balsamic Chicken and Veggies

This was a super quick, easy meal to make. Also very delicious!

Ingredients:
1/4 Cup Bottled Italian Salad Dressing
2 Tablespoons Balsamic Vinegar
1 tsp Honey
1/4 tsp Crushed Red Pepper
2 Tbl Extra-Virgin Olive Oil
4-6 Chicken Tenderloins
8 oz Fresh Cut Green Beans
1 Cup carrot, sliced
1 small Tomato, chopped

Instructions:
1. In a small bowl, stir together the salad dressing, vinegar, honey and red pepper.
2. In a large skillet, heat oil over medium heat. Add the chicken; cook 5-6 minutes or until the chicken is cooked through. Add half of the dressing mixture to the skillet, turn chicken to coat. Transfer the chicken to a serving plate and cover to keep warm.
3. Add the carrots in first to the skillet. Cook for 3-4 minutes, and then add the green beans.  Cook and stir for 3-4 more minutes or until tender and crisp.
4. Add the veggies to the chicken in a serving platter. Pour the remaining dressing mixture into the skillet and cook for about 1 minute. Scrape up all the browned bits, and then drizzle the dressing mixture over the chicken and vegetables. Lastly, top the chicken with the diced tomato.

-I also served this with warm rolls

{makes app. 4 servings}


//Adapted from the Better Homes and Gardens
                                                                                       

Chicken Paprikash with Spaetzle

Ok, here it is! I finally used my Spaetzle (egg pasta). And it was pretty good!

Ingredients:
4-6 Boneless Skinless tenderloins
1 Tsp Salt
2 Tbs Vegetable Oil
1 Medium Onion
1 Sweet Red Pepper (I used a Green pepper)
3 Tbs. All Purpose Flour
2 Tbs. Sweet Paprika
1 Tbs. Smoked Paprika
1/4 tsp Cayenne Pepper
1 C. Loy-sodium Chicken Broth
1 Medium Tomato-Diced
1/2 C Sour Cream
7-10 Ounces of Packaged Spaetzle/Egg Noodles, Cooked
Freshly chopped Parsley, for garnish



Instructions:
1. Heat oven to 325 degrees. Season chicken pieces with the salt. Heat oil in a skillet over medium-high heat. Brown chicken about 3-4 minutes per side. Remove to a plate, keeping as much oil in pan as you can.
2. Reduce heat to medium. Add onion and pepper, cook about 3 minutes or until soft. Mix in the flour, sweet and smoked paprika, and cayenne pepper. Cook about 2 minutes, stirring constantly. Add the broth, tomatoes and remaining 1 tsp of salt. Bring to a boil and simmer 3 minutes to thicken. Add the browned chicken back to the pot, ladling a bit of sauce on top. Cover and bake at 325 degrees for about 30-45 minutes or until the chicken is cooked and tender.
3. Remove the chicken; cover to keep warm. Add sour cream to a bowl; and whisk in a cup of the hot sauce. Whisk sour cream mixture back into pot. Serve 2 pieces of chicken over cooked Spaetzle with several spoonfuls of sauce. Garnish with Parsley.

                                                                                  

Creamy Tortellini and Garden Vegetable Bake

                                            *photo cred from recipe.com




Ingredients:
1 8-ounce package of cheese filled tortellini
1 Medium Carrot, thinly sliced
1-1/2 C Sugar Snap Peas (I used a frozen bag of sugar snap pea stir fry)
1 Tbl. Butter
1/2 Pound of Boneless-skinless chicken breast/or tenderloins, chopped to bite size pieces
1 C Chicken Broth
2 Tbl Dried Oregano
2 tsp. All-Purpose Flour
1 tsp. Garlic Salt
1/2 tsp. Salt and Pepper
4 oz. Cream Cheese (I used light/ Neufchatel)
1 C. Quartered Tomatoes
1 small Red or Green Pepper
1/2 C of Grated Mozzarella cheese
2 Tbl. Parmesan Cheese


Instructions:
     1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5     minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.

Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.

Add the chicken broth, oregano, flour, garlic salt and pepper to the chicken. Add milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Add the mozzarella cheese and toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.

Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan Cheese. 

                                                                                        

Honey-Glazed Chicken with Mango Salsa

Ingredients:
2 Boneless-skinless Chicken Breasts
2 Cups White Rice
3 Tbs Soy Sauce
3 Tbs Honey
2 Tbs Lime Juice
1/2 tsp Minced Garlic
1 Tbs Ginger
Salt and Pepper to taste

For the Salsa:
1 Large Mango, diced
1/4 C fresh Cilantro
1/2 Red Pepper, diced
3 Tbs Lime Juice
1/4 tsp Crushed Red Pepper Flakes

Instructions:
1. Thaw your chicken breasts, trim off excess fat, and marinate chicken with Soy Sauce, Honey, Garlic, Ginger, Lime juice and Salt and Pepper. I marinated my chicken breasts for about 3 hours.
2. When you are ready to cook, turn your oven to broil. Place the chicken breasts on a sprayed pan, and pour any leftover marinade over the chicken. Cook for about 10-12 minutes, and then flip to the other side and cook an additional 15 minutes, until browning, and make sure to check if the chicken is cooked thoroughly by cutting through the middle of the chicken breast.
3. Meanwhile, as the chicken cooks, prepare your salsa. Toss together the mango, cilantro, red pepper, lime juice, and red pepper flakes. Set aside to let the flavors mix.
4. Serve the chicken over cooked white rice, and top generously with the mango salsa.




                                                                                      

Super Easy Barbecue Chicken Sandwiches

This is a great weeknight meal that you can throw into the crock pot and make your house smell nice and yummy!

Ingredients:
1-2 boneless skinless chicken breast
1 bottle of your fave BBQ sauce (I used Sweet Baby Ray's)
1/2 C of Ketchup
1 clove of Garlic, minced
2 Tbl Onion Powder
2 Tbl Dijon Mustard
A few shakes of hot sauce
4-6 Hamburger Buns


Instructions:
1. De-frost your chicken, and place it in the crock pot
2. Pour the BBQ sauce, ketchup, mustard, and onion powder and garlic over the chicken
3. Set the crock pot on low for 4-6 hours (my crock pot cooks extremely fast, so it took about 2 1/2 hours)
4. Make sure the chicken is cooked through, and shred the chicken with 2 forks, and then cook for another 30 minutes
5. Layer the chicken on the hamburger buns, and voila!

I served it with mashed potatoes, and some baby carrots and apple wedges

                                                                                  

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Ingredients:
2 Large Chicken Breasts
2 C Corn Flakes
1/2 C Italian bread crumbs
1/2 C flour
1/2 tsp salt
1 Egg
4 Tbl Extra-Virgin Olive Oil
1 12 oz package Bowtie noodles- (I used garden rotini, because we didn't have bowtie)

Sauce:
1/2 cube of Philadelphia Cream Cheese
1 Can cream of mushroom soup or chicken
1 C Chicken Broth
1/2 C milk

Fresh Parsley, chopped

Instructions:
1. Place corn flakes in a ziploc bag, seal bag, and roll several times over bag until it forms bread crumbs, mix with the italian bread crumbs
2. Add the salt to the flour and place in a bowl, place egg in separate bowl and whisk, and place bread crumbs in a separate bowl. There will be 3 separate bowls for the breading of the chicken
3. De-frost your chicken breasts, and trim off excess fat. Then dip each breast first in the egg, then the flour, and lastly in the bread crumbs
3. Place chicken breasts in a large skillet with the EVOO over medium heat
4. Sprinkle a little salt and pepper over chicken breasts, and cook about 5 minutes on each side, just until it starts to brown
5. Then cover the pan, and let cook for another 7 minutes. When fully cooked, remove the chicken and cover in foil
6. In another pan, pour the chicken broth, cream cheese, cream of chicken soup, and milk. Cook over medium heat, using a whisk to stir. Should only take about 3 minutes for it to thicken up.
7. Pour sauce over the cooked pasta. Slice the chicken into nice strips and lay on top of pasta, garnish with parsley
                                                                                 

Loaded Potato (casserole)

This is a Pinterest recipe, and a husband's favorite! He asks for it all the time!

Ingredients:
1-2 lbs. boneless, skinless chicken breast-diced
8-10 medium potatoes, 1/2 in. cubes
1/3 C. Olive Oil
1 1/2 tsp. Salt
1 Tbs. Pepper
2 Tbs. Garlic Powder
6 Tbs. Hot Sauce- I used Frank's Hot Sauce
2 C. Shredded Cheese, Mozzarella and Cheddar
1 C. Crumbled Bacon
1 C. Green onion, chopped

Instructions:
1. Preheat oven to 500 F.
2. In a large bowl, mix olive oil, salt, pepper, garlic powder and hot sauce. Stir well. Add the cubed potatoes and combine
3. Spray a 9X13 baking pan, and spread coated potatoes in the pan
4. Bake for 45-50 minutes, stirring every 10 minutes
5. Coat chicken with the left over sauce
6. Once potatoes are cooked, add the chicken, lower oven to 400 F. Put garnishes on top. Bake for 15 minute until chicken is cooked. And enjoy!

Chicken Pot Pie

Chicken Fajitas and Spanish Rice

Ingredients:
2-3 boneless skinless chicken breasts
1 tbl. chopped garlic
1 tbl. fresh lime juice
2 tsp. extra-virgin olive oil
1 tsp. chili powder
1/2 tsp cumin powder
1/2 red/yellow or green pepper-sliced
1 diced tomato
1/2 tsp. salt
1/4 tsp black pepper
6-8 flour or corn tortillas
Toppings:
salsa
cilantro
sour cream
Colby jack cheese
diced tomatoes
refried pinto beans

Instructions:
Cut chicken into long, thin slices, and marinate the chicken in the oil, garlic, juice, chili powder and either cumin or paprika. Marinate for a few hours, during the day. Then when when it's time to eat, slice the bell peppers and toss them into a skillet with oil and add some chili powder; sauté for 3-5 minutes. Dice the tomatoes. Next saute the marinated chicken until cooked through. Warm tortillas on a skillet. Serve the chicken on tortillas with any toppings you wish and service with spanish rice.



Spanish Rice:
Ingredients:
2 C Brown Rice (You can also use white rice)
4 C Chicken stock and water ( I did 2 cups stock, 2 cups water)
1/2 C diced tomatoes
1/4 bell pepper
2 tbsp onion ( I just used onion powder )
6 Tbsp. butter
1 tbsp chili powder


Just throw everything into your slow cooker or rice cooker.

Normally brown rice cooks for about 45 minutes to an hour. I started mine a little late and we had to wait awhile for the rice to be ready :/ So I would just set it to cook in the morning, and then it can keep warm until you're ready to eat!

I also served apple wedges.