Sweet & Sour CHicken

I made this recipe a few days ago and it was very good! I just used the recipe on the back of the bottle (with a few omissions).

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings (1 cup)


Ingredients:
2 tablespoons Wesson® Vegetable Oil, divided
1 small onion, chopped No onions- allergic
1 large red bell pepper, seeded, cut into 3/4-inch chunks
1 pound boneless, skinless chicken breast or thighs, sliced into 2 x 1/2-inch slices
1 can (8 ounces) La Choy® Bamboo Shoots, drained Left these out- not sure if my family would eat them.
1 can (20 ounces) pineapple chunks, drained
1 jar (10 ounces) La Choy Sweet & Sour Sauce- Gluten Free
1 tablespoon La Choy Soy Sauce-Gluten Free
1 tablespoon cornstarch
1 tablespoon water
La Choy Chow Mein Noodles (optional) Instead of noodles I served it on top of rice.

Directions:
1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion and red bell pepper about 2 minutes, or until crisp-tender. Remove from skillet; set aside.

2. Pour remaining 1 tablespoon oil into skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add onion and bell pepper back to skillet. Stir in bamboo shoots and pineapple chunks.

3. Combine sweet & sour sauce and soy sauce in small bowl; add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.

Mexican Chicken Skillet

I got this recipe from the $5 Dinners Site- that is why there are prices. Go here to see the original post.

Ingredients
1 cup black beans ($.40)- I used canned to save time!
1 cup white rice ($.20)
1 15 oz can diced tomatoes and green chiles ($.50)
2 cups frozen corn ($.44) On sale last week for $.88/bag
1/2 onion, chopped ($.15)
2 cups leftover shredded chicken ($2)
1 tsp ground cumin ($.05)
1 tsp garlic powder ($.03)
Salt/Pepper
2-4 oz shredded cheddar cheese ($.65) On sale for $1.25/8 oz this week!!!
Couple Handfuls of Tortilla chips ($.50)

Directions
1. Soak 1 cup of black beans overnight, or for at least 2 hours in HOT water. Drain and rinse. Add to saucepan with at least 2 inches of water covering the beans. Bring to a boil. Reduce heat to medium and cover. Cook for about an hour and a half. (You could substitute 2 cans of black beans, but they are not as healthy nor as frugal as cooking your own!)
2. Cook 1 cup of white rice.
3. In large skillet, add diced tomatoes, 2 cups frozen corn, chopped onion, shredded chicken, ground cumin, garlic powder, salt and pepper. Turn on medium low heat and cook for about 15 minutes while rice is cooking.
4. Once rice and black beans are finished cooking, add to the skillet with the chicken mixture. Cook for about 10 minutes, giving the flavors time to mix and mingle in the skillet!
5. Shred 2-4 oz. of favorite cheddar cheese. Stir into the casserole. (Omit if GFCFSF or casein free!) Season with salt and pepper to taste.
6. Serve Mexican Chicken Skillet. Scoop with tortilla chips!

Grilled Chicken Pizza with Cheddar

Ingredients:
2 ears of fresh corn- or canned corn
12 ounces skinned, boned chicken breast halves
1/4 cup plus 2 tablespoons BBQ sauce ( I did not measure- just used am much as I thought looked good)
1 12 inch whole wheat pizza crust ( I used a pre-made crust, but you could always make your own)
3/4 cup sliced green onions ( left these off)
1 can black beans ( I added this and they were great!)
1/2 cup shredded Cheddar cheese ( I probably used more!)

The directions for this recipe called for you to grill the chicken and the corn (if fresh). What I did for times sake was to use canned corn and I cooked the chicken in a skillet. I browned the chicken cutting it into pieces and added some BBQ sauce after it was no longer pink.
Spread BBQ sauce over the pizza crust; sprinkle with the drained corn, chicken pieces, black beans, and cheese. Bake at 425 on bottom rack for 10 minutes or until crust is brown.

This is very easy and quick.

Chicken Enchilada Casserole II

This was something new that I tried and really liked it! Very easy to make too!

Ingredients
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 546
Total Fat: 27.7g
Cholesterol: 95mg
Sodium: 1009mg
Total Carbs: 42.4g
Dietary Fiber: 3.5g
Protein: 31.7g

Tortilla Chicken Chili

I am not a fan of chili, but I thought I would try this recipe to give my family a form of chili and we loved it! It was great! 

Tortilla Chicken Chili

Makes 6 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 16 minutes

1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Chili Seasoning Mix, Original
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney, white or pinto beans, undrained (I used kidney)
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)

1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips; bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.

Chicken and Broccoli Braid

Chicken and Broccoli Braid- Pampered Chef Recipe

2 cups cooked and diced chicken
1 cup chopped broccoli
½ cup chopped red pepper
4 oz. Shredded Cheddar Cheese (or more if you like)
1 pressed garlic clove
½ cup mayonnaise (my friend uses Ranch dressing)
2 teaspoons All Purpose Dill Mix
¼ teaspoon salt
1 egg white, lightly beaten
2 tablespoons slivered almonds (optional)
2 packages (8 oz.) refrigerated crescent rolls

Preheat oven to 375*. Combine chopped chicken, red pepper, broccoli, and pressed garlic. Combine dill mix, salt, and mayo. Place mayonnaise mixture and cheese in the chicken combination. Mix gently and thoroughly.
Place crescent rolls covering 12x15 stone. Cut 8 strips on each side of dough leaving a middle base for the filling. Place filling in the middle of dough and lift each strip and twist and place over the filling mixture. Brush with egg white and bake for 25-28 minutes (it should be golden brown).

[Those directions sound complicated, but all you are doing is laying the crescent rolls out- make sure that they are still together and roll them to get rid of the lines. Then cut strips along the sides, put the mixture down the middle and fold the sides over the top. You can be as fancy or plain as you like. It is best not to overlap the braid too much on the top or you will have to cook it longer so that the dough is fully cooked. I always make mine on my baking stone. I am sure it could work on most baking surfaces.]

Feta-Topped Chicken

Feta-Topped Chicken

 

(Betty Crocker Recipe)

Ingredients:

4 boneless skinless chicken breast halves

2 tbsp balsamic vinaigrette dressing

1 tsp Italian seasoning

1/4 tsp seasoned pepper

1 large Roma tomato, cut into slices

1/4 cup feta cheese

What to do:

1. Set oven control to broil. Brush both sides of chicken breast with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170*). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Ranch Chicken Tacos

   Ranch Chicken Tacos

(Betty Crocker Recipe)

Ingredients:

taco shells (soft or hard)

3 cups cooked chicken

1 package of taco seasoning

1/2 cup ranch dressing

shredded lettuce

chopped tomato

1 cup shredded cheddar cheese

Additional ranch dressing, if desired

What to do:

1. Heat taco shells.

2. Cook chicken and cut into pieces. Mix chicken and taco seasoning. Stir in ranch dressing.

3. Spoon warm chicken into shells and top with other ingredients. 

Chicken Casserole

This is a new recipe that I found and thought I would try it out. I usually have made all of the recipes I put on here, but I have not tried this yet. Any recipes out there you want to share?

Chicken Casserole

Ingredients:

2 lbs cooked chicken, diced

1 can cream of chicken soup

1 small carton sour cream

1/2 stick butter

1/2 sleeve Ritz crackers, crushed

poppy seeds

What to do:

Mix chicken, soup, and sour cream. Melt butter; mix with crackers crumbs. Place cracker mixture on top of chicken mixture. Top with poppy seeds. Bake at 350 for 35 minutes.

Fajita Pizza

Ingredients:

1 green pepper

1 red pepper

1 medium onion

2 boneless, skinless chicken breast

2 packages (10 ounces each) refrigerated pizza crust

                                    1 tsp vegetable oil, divided

                                    1-2 tsp southwestern seasoning mix

                                    1 garlic

                                    1/4 cup thick and chunky salsa (I use more)

                                    2 cups shredded Colby & Monterey Jack cheese blend, divided

                                    2 tbsp cilantro

                          What to do:

1. Preheat oven 425. Cut up peppers into 1/2 inch thick strips. Cut onion into 1/2 inch wedges. Cut chicken into strips.

2. Unroll both packages of pizza dough and arrange side by side on a baking stone and shape it into a circle.

3. Heat skillet over high heat. Add 1/2 tsp of oil and chicken; stir-fry 2-3 minutes or until chicken is not longer pink. Remove from skillet. Add remaining oil, bell pepper, onion, and seasoning  to skillet. Press garlic and stir-fry 1-2 minutes or until veggies are crisp-tender. Remove skillet from heat; stir in chicken and salsa.

4. Sprinkle half of the cheese evenly over the crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over the chicken mixture. I always add extra cheese on top!

5. Bake 18-22 minutes or until crust is golden brown. Remove and sprinkle cilantro over pizza.

Serves: 8 

Tex-Mex Chicken & Rice Skillet

This recipe comes from The Pampered Chef 29 Minutes to Dinner cookbook.

I LOVE this!!!

Ingredients:

1 tsp plus 1 tbsp vegetable oil, divided

1 can (11oz) Mexican style corn

1 tbsp Southwestern Seasoning Mix

1 cups uncooked instant rice

2 cups chicken broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup shredded Mexican cheese blend

What to do:

1. Add 1 tsp of oil to skillet; heat over medium heat 1-3 minutes or until simmering. Meanwhile, drain corn; pat dry with paper towel. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet and set aside.

2. As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside.

3. Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro.

4. To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Yield: 6 servings

Catalina Chicken

Ingredients:

6 to 8 skinless, boneless chicken breasts (or less if you have a small family)

1 can cranberry sauce

1 small Catalina dressing

Spray a 9x13 inch baker (or I use my baking stone) then place the chicken in the bottom. Crumble cranberry sauce on top of the chicken. Pour dressing over all of the chicken. Bake at 350 for 1 hour.

This is very easy and so good. I am not a huge fan of cranberries or Catalina, but I LOVE this dish. The flavors combine and make it delicious. You can add any side you like to make this a great meal.