Curried Chicken and Quinoa

1 - 2 chicken breasts, cooked and shredded
2 tablespoons olive oil, or as needed
1 small onion, diced
1 head broccoli, chopped
1 zucchini, diced
1-2 peppers, green or red, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon chile powder
salt and pepper to taste

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add chicken, broccoli, peppers, curry and chile powders; cover and simmer for 15 minutes.  Add zucchini, cook an additional 5 minutes. Season to taste with salt and pepper.

Creamy Chicken Enchiladas

1-2 C. chicken, cooked and shredded
4-5 green onions, diced
1 4 oz can diced green chilis
1 can worth of cream of chicken substitute
1/2 C sour cream
Cheddar cheese, grated
5 tortillas

Mix half the cream of chicken soup with the sour cream, green onions, chilis and chicken.  Fill tortillas with chicken mixture and grated cheese.  Spray baking dish with cooking spray.  Place tortillas in baking dish.  Spread remaining cream of chicken soup over the top of the enchilidas, then top with grated cheese.  Cover with foil; bake 45 minutes at 350 degrees.

Chicken Fajitas with Spicy Avocado Sauce

Chicken Fajitas with Spicy Avocado Sauce
adjusted from The DASH Diet Cookbook

Sauce
1 large avocado, pitted, peeled and cut into fourths
1/2 C plain greek yogurt
1/4 C water
Juice of 1 lemon
1 small jalapeno pepper
1/8 tsp sea salt
1/8 tsp black pepper

Fajitas
4 chicken breasts, cut into 1/2 inch thick strips
1/8 tsp sea salt
1/8 tsp black pepper
1 tsp dried oregano
1/4 tsp ground cumin
3 Tbsp olive oil
1 large red bell pepper, cut into 1/2 inch strips
1 large green bell pepper, cut into 1/2 inch strips
1 large yellow bell pepper, cut into 1/2 inch strips
1 white onion, cut into 1/2 inch slivers
2 large garlic cloves, minced
8 tortillas

For the sauce, place all ingredients in blender and blend until smooth.  Set aside.
For the fajitas, season the chicken with salt, pepper, cumin and half the oregano.  Heat oil over medium high heat, then add chicken and cook 4 to 5 minutes.  Add the bell peppers, onion, garlic and remaining oregano.  Season with salt and pepper to taste, then cook a few more minutes, until veggies are soft.  Warm tortillas.  Scoop chicken and veggie mixture into each tortilla and drizzle with avocado sauce.  Fold the tortilla over and serve.

Chicken Pot Pie

      Chicken Pot Pie

      1 chicken breast, cooked and cubed or shredded

      1 cup sliced carrots

      1 cup chopped broccoli

      1/2 cup sliced celery

      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

      1 3/4 cups chicken broth

      2/3 cup milk

      2 (9 inch) unbaked pie crusts

      Preheat oven to 425 degrees F (220 degrees C.)
      Roll out pie crust in pan. Combine chicken, carrots, broccoli, and celery. Place in bottom
      pie crust.  

      In a 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 pour hot liquid mixture over chicken
      mixture in bottom pie crust. 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 15 minutes before serving.

Chicken Fajitas

3 boneless chicken breasts

Marinade:
1 clove garlic, minced
1 1/2 tsp season salt
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbsp olive oil
2 Tbsp lime juice

Fajitas:
2 Tbsp olive oil
1 onion, sliced
1 green pepper, sliced

For serving:
tortillas
salsa
cheese
tomato
sour cream

Combine all marinade ingredients in a medium bowl.  Add chicken and toss to coat.  Marinate in refrigerator for 2 to 3 hours.  Grill chicken.  Meanwhile, heat olive oil and saute onion and pepper until lightly browned.  Fill torillas with chicken, onion, pepper, etc., to taste.

Chicken Schnitzel with Mushroom Sauce

Chicken Schnitzel with Mushroom Sauce

2 chicken breasts, sliced in half horizontally
Salt and pepper
3/4 C flour
1 large egg, beaten with 2 Tbsp water
1 C plain panko bread crumbs
1 Tbsp dry minced garlic
2 Tbsp chopped fresh parsley
2 Tbsp canola oil
2 Tbsp butter
1 8 oz package mushrooms, sliced
1 tsp dry minced garlic
1 C chicken broth
1 1/2 tsp Worcestershire sauce
1/3 C sour cream

Put chicken between two layers of saran wrap and pound them with a mallet or small skillet until around 1/4 to 1/2 inch thick.

Set up breading station with three shallow dishes.  Put flour in one, the egg beaten with water in another, and the bread crumbs mixed with the 1 Tbsp garlic and 1 Tbsp of the chopped parsley.  Season chicken with salt and pepper, then dredge each piece in flour, then egg wash, and then bread crumbs.  Set aside.  Heat oil in large skillet over medium heat.  Add chicken in one layer and cook until golden brown and crispy, about 4 to 5 minutes per side.  Drain and keep warm.

In another skillet over medium heat, add butter.  When melted, add mushrooms and season with salt and pepper.  Cook until browned, about 6 minutes.  Add garlic and broth and simmer for 2 minutes.  Add Worcestershire and sour cream, and let simmer another 2 minutes.  Serve schnitzel with sauce poured over top and garnish with remaining parsley.

Garlic Roasted Drumsticks

Garlic Roasted Drumsticks

2 Tbsp olive oil
8 drumsticks, leave the skin on
1 tsp salt
1/2 tsp pepper
8 cloves of garlic, 3 minced, 5 sliced in half
2 tsp dried rosemary
2 Tbsp white wine vinegar
3 Tbsp water

Preheat oven to 425 degrees.  Heat olive oil in a large ovenproof skillet over medium-high heat.  Season drumsticks with salt and pepper and cook in skillet, 5 minutes each side.  Add garlic and rosemary to skillet, and transfer to the oven.  Roast 20 minutes, then removc skillet from oven.  Set drumsticks aside on a plate, add vinegar and water to skillet and simmer until sauce thickens slightly.  Add drumsticks back into skillet, and coat in sauce.  Simmer two minutes, then remove drumsticks, place on platter and pour sauce over the top.

Tex Chicken Cups

Phyllo dough, cut into squares
2 large chicken breasts
1 red bell pepper, chopped
1/2 bunch of cilantro, chopped
5 green onions, chopped
1 tsp cumin
1/2 tsp garlic powder
1 tsp chili powder
Juice of one lime
1/2 cup shredded cheddar cheese
4 oz cream cheese, cubed

Cook chicken with salt and pepper, cumin, garlic and chili powder.  Shred or chop and add to large bowl.  Add bell pepper, cilantro, onions, cheddar cheese, cream cheese and lime juice.  Mix well.  Place phyllo dough in muffin tins and fill with chicken mixture.  Cook until golden brown, about 10-15 minutes at 350 degrees.

From Nicole of Cole's Cafe

Oriental Salad

Oriental Salad

Salad Base:
1 lg. head green cabbage, shredded

4 chicken breasts, cooked and shredded

1 bunch green onions, chipped

1 can mandarin oranges

On a cookie sheet, crush and brown at 350 for 10 minutes:

1/4 c. sesame seeds

1/4 c. slivered almonds

1 package oriental flavored ramen noodles

Dressing:
1 T. sugar

3 T. vinegar

1/2 c. oil

1 t. salt

1/2 t. pepper

oriental ramen flavor packet

After browning the seeds, almonds and noodles stir them into the salad. Before serving toss the salad in the dressing.

Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries

Prep time: 10 minutes

Total time: 37 minutes

2 large baking potatoes

¼ C Italian dressing

¼ C Parmesan cheese

1 lb. boneless skinless chicken breasts, cut into strips

1 packet Shake ‘N Bake Original Chicken Seasoned Coating mix

¼ cup Dijon mustard

1 Tbsp honey

Preheat oven to 425ºF.  Cut potatoes into ½-inch thick strips; place in large bowl.  Add dressing and cheese; toss to coat.  Place in single layer on large greased baking sheet.  Bake 12 minutes.

Meanwhile, coat chicken strips with coating mix as directed on package. 

Turn potatoes over with large spatula; push to one side of baking sheet.  Place chicken strips on other side of baking sheet.  Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.  Mix mustard and honey; serve for dipping.

Makes 4 servings.

Sharlyn’s Chicken Broccoli Casserole

Sharlyn’s Chicken Broccoli Casserole

1-5 chicken breasts

2 packages frozen broccoli or 1 ½ - 2 lbs. fresh broccoli

2 cans cream of chicken soup

1 Tbsp lemon juice

1 C mayo

1/8 tsp curry powder

½ C grated cheddar cheese

Salt to taste

Boil chicken in salted water until tender.  Remove skin and bones; cut into pieces.  Cook broccoli according to directions on package, but only half the time.  If fresh broccoli is used, boil in salted water until cooked, but still crisp.  Preheat oven to 350ºF.  Drain and place spears in 9x13 pan.  Cover with chicken.  Salt to taste.  Mix soup, mayo, lemon juice and curry powder together and pour over chicken and broccoli.  Sprinkle top with cheese.  Bake at 350ºF for 30 minutes.

Makes 8-10 servings.

Chicken Noodle Soup

Chicken Noodle Soup

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil

12 cups chicken broth

1 1/2 tablespoons salt

1 teaspoon poultry seasoning

1 cup chopped celery

1 cup chopped carrot
1 cup chopped onion

1/3 cup cornstarch

1/4 cup water

3 cups diced, cooked chicken meat

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. 

Chili-Lime Drumsticks

Chili-Lime Drumsticks

16 chicken drumsticks

Salt and pepper

4 Tbsp butter, melted and cooled

¼ C lime juice

1 Tbsp chili powder

1 clove garlic, minced

1 tsp sugar

Preheat oven to 400 degrees.  Rinse drumsticks, pat dry and season with salt and pepper.  Place in a flat layer in 2 large baking pans.

Mix remaining ingredients. Pour over drumsticks; turn them to coat.  Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, about 35 minutes, basting often with pan juices.  Let rest 10 minutes, then serve hot, or let cool, cover and refrigerate to serve cold.

Serves 7-8.  Per serving: 294 Cal., 19g Fat (7g Sat.), 134mg Chol., 0g Fiber, 28g Pro., 2 g carb., 277mg Sod.

Crunchy Chicken Casserole

Crunchy Chicken Casserole

1 (6 oz) pkg wild rice

1 stem broccoli

1 (10.75 oz) can cream of chicken

½ C mayo

1 (12.5 oz) can chicken

1 (8 oz) can water chestnuts, drained and chopped

2 C cheddar cheese, shredded

Cook rice 5 minutes less than directed on package.  Mix with remaining ingredients.  Pour into greased 9X9 pan.  Bake at 350 degrees for 30 minutes.

Chicken Stromboli

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Chicken Stromboli

1 pkg. (10 oz) frozen chopped spinach, thawed and well drained

½ cup shredded Colby & Monterey Jack cheese blend

1 pkg. (11 oz) refrigerated Pillsbury Thin Crust Pizza Crust

1 cup pasta sauce, divided

2 tsp grated parmesan

2 tsp milk

1 lb. chicken or turkey breasts, cut into strips

Preheat oven to 400 degrees. Boil a cup of water on medium in a large skillet; add chicken and return to boiling. Cover; simmer 8 to 10 minutes. Allow to cool slightly, then chop.

Unroll crust into a 14”x12” rectangle on a parchment paper-lined baking sheet. Spoon half the sauce down the center lengthwise, leaving 3” on either side. Layer spinach, chicken and cheese over sauce. Cut 12 strips on both sides of crust. Fold strips over filling, so they overlap. Brush with milk and sprinkle with parmesan.

Bake for 12 minutes. Serve with remaining sauce.

Serves 6. Prep time: 15 minutes Cook time: 20 minutes

Cilantro-Lime Chicken with Avocado Salsa

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Cilantro-Lime Chicken with Avocado Salsa

4 skinless, boneless chicken breast halves

1-1/2 Tbsp. olive oil

2 Tbsp. minced fresh cilantro

2-1/2 Tbsp. fresh lime juice

Cooking spray

½ tsp. salt

1 C. chopped plum tomato (about 2)

2 tsp. fresh lime juice

2 Tbsp. finely chopped onion

¼ tsp. salt

1/8 tsp. freshly ground pepper

1 avocado, peeled, finely chopped

Combine cilantro, 2-1/2 Tbsp. lime juice, olive oil in large bowl; add chicken, toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken with ¼ tsp. salt. Heat grill pan over medium-high heat; coat with cooking spray. Cook chicken on grill; cook 6 minutes on each side or until done. Combine tomato, onion, lime juice, salt and pepper in medium bowl; add avocado, stir gently to combine. Serve salsa over chicken. Serves 4 with ¼ cup salsa.

Chicken Bruschetta

Chicken Bruschetta


4 boneless, skinless chicken breasts
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
1 C. mushrooms, sliced
5 garlic cloves, minced
¼ tsp. salt
½ C. red onion, chopped
1 tsp. dried basil leaves (I used fresh)
4 tsp. balsamic vinegar
1/8 tsp. freshly ground black pepper
3 med. tomatoes, chopped
¼ C. shredded Parmesan cheese

Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder; ¼ tsp. salt, and 1/8 tsp. pepper; place on broiler pan. Broil 4-6 inches from heat for 6-8 minutes on each side. Heat olive oil in large skillet over medium-high heat until hot. Add mushrooms, garlic, and ¼ tsp. salt; cook 1-2 minutes, stirring occasionally. Add onion, basil, vinegar, and ground pepper; cook 30-45 seconds. Add tomatoes; toss; remove from heat. Arrange chicken on plates; sprinkle with half of the cheese; top with mushroom mixture; sprinkle with remaining cheese.

Melissa’s Hawaiian Haystacks

Before hand in crock pot, cook chicken and then shred. How much chicken depends on how thick you want your curry to be. I usually do enough breasts to make 3-4 cups of cooked chicken.

1/4 C Butter

1 C chopped onion

1 C chopped celery 

1/4 flour

2 t curry (or more!)

2 t salt

1 tsp white pepper

2 C chicken stock

2 C coconut milk

3-4 C cooked and finely shredded chicken

Cooked Rice

Toppings of your choice (pineapple, green onions, chow mein noodles, tomatoes, cucumber, cherry craisins, olives, bell peppers, cheese)

Melt butter in sauce pan. Saute onion and celery until soft. Whisk in flour and cook for one minute while stirring.

Add salt, pepper, and curry powder. Stir.

While whisking, slowly add chicken stock and then coconut milk. Stir until heated through and thickened.

Add cooked/finely shredded chicken to the sauce. Stir.

Pour on top of cooked rice and add your desired toppings.

(Double or triple to feed bigger groups!)

Sharlyn's Chicken Croissants

Sharlyn's Chicken Croissants



2 tubes of dinner croissants
1 can cream of chicken soup
chicken, either boiled and shredded or 2 cans (recommend rinsing thoroughly and further shredding with a fork to reduce the canned-ness)
green onions, diced
cream cheese



Preheat oven to 375 degrees. Lay out croissants in rectangles (formed by two croissants). Spread a layer of softened cream cheese over each. Sprinkle with diced green onions. Place a small heap of chicken on one side of each rectangle, then fold over into a square and pinch edges shut. Bake for 11 to 13 minutes. Meanwhile, heat cream of chicken soup over the stove (dilute with water as desired). Serve (amount to taste) over baked croissants. Makes 8 croissants.

Parmesan Chicken

Parmesan Chicken

2 C Ritz cracker crumbs

2 Tbsp Parmesan cheese

1 tsp garlic salt

1 tsp seasoned salt

1-2 cups plain yogurt or sour cream

¼ C butter, melted

8 boneless, skinless chicken breasts (or tenders)

Preheat oven to 350º. Combine cracker crumbs, cheese, garlic salt and seasoned salt; set aside. Dip each chicken breast in yogurt/sour cream, then coat with crumb mixture. Arrange in a buttered 9X13 pan. Drizzle with melted butter and bake for 45 minutes.