Garden Chicken Cacciatore from Healthy Cooking

Notes: I have not made this yet.

12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water

1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.

2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.

Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat

Lentil & Chicken Sausage Stew from Healthy Cooking

Notes: I have not made this yet.

1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme

In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.

Serving: 1 1/2 cups = 4 gram fat

Spicy Chicken & Rice from Healthy Cooking

Notes: I haven't made this yet.

4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream

1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.

2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.

Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream

Crock Pot Chicken Enchilada Soup from Sarah

I haven't tried this yet, but Sarah liked it. Her note said to tone down the amount of chili powder.

1 pound of boneless skinless chicken breast
1 can diced tomatoes, about 15 ounce size.
1 can enchilada sauce, about 10 ounce size
1 Medium White Onion, chopped or sliced
1 small can diced green chilis
3 cloves of garlic, diced or minced
1 can corn, about 15 ounce size, drained
1 can chicken broth, about 2 cups
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
About 1/4 teaspoon black pepper or to taste.
2 bay leaves
About 1/4 cup of fresh chopped Cilantro

First, thoroughly clean the chicken. Place at the bottom of the crock pot.

Add all of the ingredients. The order doesn't matter.

Stir, but make sure the chicken stays towards the bottom.

Set on low and cook for about 6 hours.

Transfer the chicken breasts to a plate or bowl and shred with two forks. Dump it back in the crock pot and let it cook for another 30 to 60 minutes.

Stir, transfer to bowls and serve. Top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions.

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Notes: Easy, delicious, and simple.

1 lb. bonless skinless chicken breasts (I don't usually add this much.)
2 cans of beans, do not drain (I usually do one can of black and one can of pinto)
1 can green chilis
Taco seasoning for 1 lb. (I use the Taco Seasoning recipe on here and add around 2 to 3 tbsp)

Dump everything into the crockpot and cook until chicken is done (usually 4 to 6 hours on high or 8ish hours on low). Shred chicken after it is finished cooking. Serve on taco shells, tortilla, etc. with taco toppings.

Creamy Chicken & Wild Rice from Campbell's Slow Cooker Recipes

Notes: Had this today....Dave said excellent!

2 cans Cream of Chicken Soup
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 pkg. (6 oz) seasoned long grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)

Mix soup, water, carrots and rice and seasoning packet in 3 1/2 quart slow cooker. Add chicken and turn to coat.

Cover and cook on low 7 to 8 hours* or until chicken is no longer pink.

Serves 8

*Or on high 4 to 5 hours

Golden Chicken with Noodles from Campbell's Slow Cooker Recipes

Notes: I haven't tried this yet.

2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
Hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2 quart slow cooker, Add chicken and turn to coat.

Cover and cook on low 7 to 8 hours* or until chicken is no longer pink. Serve with noodles. Sprinkle with parsley.

Serves 8

*Or on high 4 to 5 hours

Orange Chicken with Green Onions and Walnuts from Campbell's Slow Cooker Recipes

Notes: I forgot to add the cornstarch and I overcooked, so we want to try this one again. The flavor smelled wonderful, but we thought the taste needed something. It was pretty good, but just needed ??? After checking out another recipe, I'm going to try this again, but I'm going to add 1/4 cup of brown sugar & 1/2 tsp. red pepper flakes and see what that does to the flavor!

1 1/2 cups Swanson Chicken or Natural Goodness Chicken Broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 tablespoons cornstarch
8 skinless chicken thigh (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice

Mix broth, teriyaki sauce, garlic marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker. Add chicken and turn to coat.

Cover and cook on Low 8 to 9 hours* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.

Serves 8

*Or on high 4 to 5 hours.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

1 1/4 lb. boneless, skinless chicken breasts, cut into 1-in. strips
1 tbsp. vegetable oil
salt and pepper to taste
1 8oz can of pineapple chunks
1 can sliced water chestnuts, drained
2 medium carrots, sliced
2 tbsp. soy sauce
4 tsp. cornstach
1 c. sweet-and-sour sauce
1/4 c. water
1 1/2 tsp ground ginger
3 green onions, cut into 1-inch pieces
1 1/2 c. fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes, drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5-minutes longer. Serve with rice.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole (form here)

Notes: This was really simple and good. The cook time was long, but the prep time was almost nothing! The recipe says to use a 3 lb chicken, and I probably barely used a pound of what was left from the roasted chicken I made a few days ago. I also didn't have Cream of Celery Soup on hand, so I used cream of mushroom, and it was great!

* 1 (3 pound) whole chicken (I probably only used a half of a pound)
* 8 ounces dry bread stuffing mix (mine was a 6 oz box of Chicken stuffing)
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of celery soup (or cream of mushroom)
* 1 1/4 cups chicken broth
* 1 cup evaporated milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. In a large bowl mix together the soups, broth and evaporated milk. Stir well.

Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Creamy Chicken and Noodles

Creamy Chicken and Noodles (from here)

Note: This is my favorite Chicken Noodle Soup. It's sooo easy and delicious.

* 8 cups of chicken broth ( or equal amount of water with bouillon)
* ½ teaspoon poultry seasoning ( I use a combination of rosemary, oregano, sage, marjoram, thyme since I don't have poultry seasoning)
* 1 teaspoon onion salt (I used onion powder since there is so much salt in the broth)
* 1 (12 oz) pkg extra wide egg noodles
* 4 cups of cooked and shredded chicken (I usually only add half of this)
* 2 (10 3/4 oz) cans of condensed cream of chicken soup
* 1 cup reduced fat sour cream (I don't add this because of Brandon)

1. Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
3. Just before serving mix in the sour cream. Serves 6-8

Hawaiian Haystacks--crockpot style

Hawaiian Haystacks--Crockpot Style (from here.)

Notes: I only put the chicken, milk, butter, and soup in the crock pot. I used cream of chicken soup instead of cream of mushroom. I left the rest to add as toppings For toppings, we had: pineapple tidbits, green onions, slivered almonds, chow mien noodles, coconut, and shredded cheese.

3-4 Chicken breasts
1 1/2 Cups milk
1/4 Cup butter
1 Small can of crushed pineapple
1 Can cream of mushroom soup
1/4 Cup chopped Celery
1-2 Cups shredded cheese

Put all ingredients in crockpot, season with salt and pepper and cook on low for 6-8 hours. Cook rice seperately, then put chicken mixture on rice and top with chow mein noodles.
*Optional ingredients: almonds, carrots, parsley, mushrooms, green onions, coconut or chopped tomatoes.

Homemade Breading

For fish, chicken, etc.

4c. packaged Cornflake Crumbs
4tsp. instant chicken bouillon
4tsp. paprika
2tsp. poultry seasoning
1 tbsp italian herb seasoning
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder

Place in an airtight container. Plan on 1/2 to 1 tbsp of breading for each chicken part or fish fillet.

Spinach and Artichoke Dip Crockpot Chicken

1 1/2 lb (4) Boneless Skinless Chicken Breast
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese

Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.

Slow Cooker Sweet and Sour Chicken

* 1 Tablespoon Dried Onion
* 3 stalks Celery, Sliced
* 3 whole Carrots, Peeled And Sliced
* 6 pieces Boneless, Skinless Chicken Breasts, Cut Into Bite Size
* ⅓ cups Packed Brown Sugar
* ⅓ cups Catalina Dressing
* ¼ cups Soy Sauce
* 1 can (8-10 Oz. Can) Pineapple Chunks
* 1 Tablespoon Cornstarch
* 2 cups Cooked Rice, Or Enough To Feed Your Group

Place onion, carrots, and celery into the slow cooker. Add the chicken pieces.

Combine brown sugar, Catalina dressing, and soy sauce; add to the cooker and cover.

Cook on Low for 7 to 8 hours or on High for 4 hours. During the last 30 minutes of cooking, add the pineapple with its juice, and cornstarch. You might need to add another tablespoon of cornstarch to thicken it a bit.

Serve over rice.

From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-sweet-and-sour-chicken/

Herbed Chicken Nuggetts

* 4 skinless, boneless chicken breasts
* 2 eggs, beaten
* 1 tablespoon water
* 1 teaspoon chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 pinch crushed red pepper flakes
* 1/2 cup dried bread crumbs, seasoned
* 1/2 cup wheat germ
* 1 teaspoon dried basil
* 1 teaspoon ground black pepper
* 1 tablespoon vegetable oil

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Trim any fat from chicken and cut into 1 inch cubes.
3. In a bowl beat the eggs with the water and add the chicken.
4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.

(from All Recipes)

Cajun Chicken Pasta

Cajun Chicken Pasta

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

From the Pioneer Woman Cooks: http://thepioneerwoman.com/cooking/2010/04/cajun-chicken-pasta/

Sweet and Spicy Chicken

Sweet and Spicy Chicken

* 2 tablespoons brown sugar
* 1 tablespoon paprika
* 2 teaspoons onion powder
* 1-1/2 teaspoons salt
* 1 teaspoon chili powder
* 5 boneless skinless chicken breast halves (6 ounces each)

Combine the first five ingredients; rub over chicken. Coat grill rack with cooking spray for grills or brush with olive oil before starting the grill. Grill chicken, covered, for 4-5 minutes on each side or until a meat thermometer reads 170°. Yield: 5 servings.

From: http://realmomkitchen.com/2065/sweet-and-spicy-grilled-chicken/

Thai Chicken with Cashews

Thai Chicken with Cashews

Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving

Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.

From: http://annies-eats.com/2008/07/25/thai-chicken-with-cashews/

Crispy Baked Chicken Strips

Crispy Baked Chicken Strips


Serves 4-6
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal

Directions:
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.

Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.

From: http://annies-eats.com/2009/07/22/crispy-baked-chicken-strips/