Rating: 5 Stars
Cost: $
Comments: I got this yummy recipe from my sister-in-law and we instantly fell in love with it. It's simple, different, and great meal for big crowds or a small gathering. The leftovers are great too!
Ingredients:
1 tbs. sugar
1 tbs. sesame oil
1/3 cup white wine vinegar
1/2 cup vegetable oil
1 box bowtie pasta
1 red pepper
1 large head of broccoli
2-3 boneless skinless chicken breasts
Directions:
Boil a medium pot of water. Add chicken to boiling water, cover, and cook for 20 minutes or until chicken is cooked through. Mix sugar, sesame oil, white wine vinegar, soy sauce, and vegetable oil in a medium bowl. Cut up the cooked chicken and red pepper into bite size pieces. Add pepper and chicken to marinade and mix. Cook pasta. Add cut up broccoli to pasta with one minute left of cooking. Drain pasta and broccoli. Add dressing mixture to the pasta, toss, and enjoy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, January 6, 2013
Tuesday, April 3, 2012
One-Pan Potatoes and Chicken
Rating: 5 stars
Cost: $
Comments: I got this super easy recipe out of a cookbook that I hadn't used in years. I am so glad I dusted it off, because this potato and chicken dish is so yummy and super easy! And because everything was in one pan, the clean up was just as simple! I have a feeling this will become a regular dish in our home!
Ingredients
2 tbs. vegetable oil
8 medium red potatoes, thinly sliced (I used 5 smaller potatoes)
1 pound boneless skinless chicken breasts cut into thin strips (I used two chicken breasts and cut them into chunks instead of strips)
1 medium red or green bell pepper, cut into thin strips
1 tsp. garlic salt
* I also sprinkled the chicken with Mortons Nature Seasoning to give it a little more pop and flavor
Directions
Heat oil in 12-inch skillet over medium heat. Add potatoes, chicken, and bell pepper to skillet. Sprinkle with garlic salt. Cook 15-20 minutes, stirring frequently, until potatoes are tender and chicken is no longer pink in the center.
Cost: $
Comments: I got this super easy recipe out of a cookbook that I hadn't used in years. I am so glad I dusted it off, because this potato and chicken dish is so yummy and super easy! And because everything was in one pan, the clean up was just as simple! I have a feeling this will become a regular dish in our home!
Ingredients
2 tbs. vegetable oil
8 medium red potatoes, thinly sliced (I used 5 smaller potatoes)
1 pound boneless skinless chicken breasts cut into thin strips (I used two chicken breasts and cut them into chunks instead of strips)
1 medium red or green bell pepper, cut into thin strips
1 tsp. garlic salt
* I also sprinkled the chicken with Mortons Nature Seasoning to give it a little more pop and flavor
Directions
Heat oil in 12-inch skillet over medium heat. Add potatoes, chicken, and bell pepper to skillet. Sprinkle with garlic salt. Cook 15-20 minutes, stirring frequently, until potatoes are tender and chicken is no longer pink in the center.
Tuesday, March 13, 2012
Buffalo Chicken Wraps
Rating: 4 Stars
Cost: $
Comments: I found this easy recipe online and it was a big hit! It also made for great left overs!
Ingredients:
4 boneless skinless chicken breasts
1 cup Wing Sauce- I used Texas Pete Buffalo Wing Sauce
1/2 packet Ranch Dressing Packet Mix- I ended up using the whole packet
Flour Tortillas or Wraps
Desired toppings (we added lettuce, tomato, and shredded cheese)
Directions:
Place chicken breasts in slow cooker. In a separate bowl mix the wing sauce and ranch dressing. Pour mixture over chicken. Cook on low for 4-6 hours. Shred chicken, place in wrap, add toppings.
Additional Comments: With the left over chicken I made a yummy salad for lunch the next day.
Ingredients
Left over shredded buffalo chicken
Shredded lettuce
Diced tomatoes
Shredded cheese
Crushed up tortilla chips
Ranch dressing
Cost: $
Comments: I found this easy recipe online and it was a big hit! It also made for great left overs!
Ingredients:
4 boneless skinless chicken breasts
1 cup Wing Sauce- I used Texas Pete Buffalo Wing Sauce
1/2 packet Ranch Dressing Packet Mix- I ended up using the whole packet
Flour Tortillas or Wraps
Desired toppings (we added lettuce, tomato, and shredded cheese)
Directions:
Place chicken breasts in slow cooker. In a separate bowl mix the wing sauce and ranch dressing. Pour mixture over chicken. Cook on low for 4-6 hours. Shred chicken, place in wrap, add toppings.
Additional Comments: With the left over chicken I made a yummy salad for lunch the next day.
Ingredients
Left over shredded buffalo chicken
Shredded lettuce
Diced tomatoes
Shredded cheese
Crushed up tortilla chips
Ranch dressing
Tuesday, February 21, 2012
Chicken & Corn Chowder
Rating: 5 stars
Cost: $
Comments: I've been craving a stew that my mom makes (of course she doesn't have a recipe, she just throws things together) so I went on the web in search of a yummy stew recipe and came across this chicken & corn chowder. I already had all the ingredients in my pantry so I decided to give it a try and I'm so glad I did! It was a cinch to make and really hit the spot on a cold winter day. I didn't have a red pepper on hand but I did have celery, so I chopped up 3 celery stalks and I think it really was a great addition.
Ingredients:
1 can (10 oz.) cream of potato soup
1 can (10 oz.) cream of chicken soup
1 cup diced chicken or about 2 cans (4-6 oz. each) chunk chicken (I used the real stuff)
1 can (12-15oz.) whole kernel corn, drained
1 cup chicken broth
1/4 cup diced red bell pepper or roasted red bell pepper (I didn't have this so I left it out)
1 can chopped mild green chile (I left this out also)
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp dried leaf thyme
1 cup milk
Directions:
Combine all ingredients except milk into a 4-6 quart crock pot. Cover and cook on low for 4-5 hours. Add milk and cook for about 30 minutes longer, or until hot.
Cost: $
Comments: I've been craving a stew that my mom makes (of course she doesn't have a recipe, she just throws things together) so I went on the web in search of a yummy stew recipe and came across this chicken & corn chowder. I already had all the ingredients in my pantry so I decided to give it a try and I'm so glad I did! It was a cinch to make and really hit the spot on a cold winter day. I didn't have a red pepper on hand but I did have celery, so I chopped up 3 celery stalks and I think it really was a great addition.
Ingredients:
1 can (10 oz.) cream of potato soup
1 can (10 oz.) cream of chicken soup
1 cup diced chicken or about 2 cans (4-6 oz. each) chunk chicken (I used the real stuff)
1 can (12-15oz.) whole kernel corn, drained
1 cup chicken broth
1/4 cup diced red bell pepper or roasted red bell pepper (I didn't have this so I left it out)
1 can chopped mild green chile (I left this out also)
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp dried leaf thyme
1 cup milk
Directions:
Combine all ingredients except milk into a 4-6 quart crock pot. Cover and cook on low for 4-5 hours. Add milk and cook for about 30 minutes longer, or until hot.
Tuesday, December 13, 2011
Chicken Salsa Peppers
Rating: 5 Stars
Cost: less than $5
Comments: This is my "go-to" recipe when I've realized it's 4pm and I haven't cooked anything for dinner! It's quick and easy and tasty as well. It's a very light meal, so be sure to serve some heavier sides along with this. I also love this for lunch.
Ingredients:
2 green peppers (any color would work)
1 large can of white chunk chicken in water (tuna also works great)
1/2 cup salsa (use more or less based on your taste)
shredded cheese (I use cheddar or mozzarella)
2 slices provolone cheese
Directions: Preheat oven to 325 degrees. Hollow out the peppers and blanch in the microwave for 2 min. Combine chicken and salsa. Place peppers on a baking tray and fill the peppers 1/3 with the mixture then sprinkle with shredded cheese. Fill up another 1/3 and sprinkle with cheese. Fill the final 1/3 of the peppers but don't place any cheese on top. Bake for 12 minutes. Remove from the oven and place the provolone slices on top and bake for another 5 minutes or until cheese is melted.
Cost: less than $5
Comments: This is my "go-to" recipe when I've realized it's 4pm and I haven't cooked anything for dinner! It's quick and easy and tasty as well. It's a very light meal, so be sure to serve some heavier sides along with this. I also love this for lunch.
Ingredients:
2 green peppers (any color would work)
1 large can of white chunk chicken in water (tuna also works great)
1/2 cup salsa (use more or less based on your taste)
shredded cheese (I use cheddar or mozzarella)
2 slices provolone cheese
Directions: Preheat oven to 325 degrees. Hollow out the peppers and blanch in the microwave for 2 min. Combine chicken and salsa. Place peppers on a baking tray and fill the peppers 1/3 with the mixture then sprinkle with shredded cheese. Fill up another 1/3 and sprinkle with cheese. Fill the final 1/3 of the peppers but don't place any cheese on top. Bake for 12 minutes. Remove from the oven and place the provolone slices on top and bake for another 5 minutes or until cheese is melted.
Thursday, October 27, 2011
Lazy Chicken & Mushrooms
Rating: 3 stars
Cost: less than $10
Comments: I some mushrooms that I needed to use before they went bad so I went on a hunt for an easy chicken & mushroom crock pot recipe and found this. With just a handful of ingredients I already had in my pantry it was super easy and fairly tasty as well. Made for a quick simple dinner. I served it over top mashed potatoes with a side of broccoli and cheese.
Ingredients:
4 to 6 chicken breasts
1 package of fresh mushrooms
1 can cream of mushroom soup
1/4 cup flour
salt, pepper, paprika
Directions:
Sprinkle both sides of each chicken breast with salt, pepper, and paprika and place in crockpot. Mix together the remaining ingredients and spoon over chicken. Cook on low for 6-7 hours.
Cost: less than $10
Comments: I some mushrooms that I needed to use before they went bad so I went on a hunt for an easy chicken & mushroom crock pot recipe and found this. With just a handful of ingredients I already had in my pantry it was super easy and fairly tasty as well. Made for a quick simple dinner. I served it over top mashed potatoes with a side of broccoli and cheese.
Ingredients:
4 to 6 chicken breasts
1 package of fresh mushrooms
1 can cream of mushroom soup
1/4 cup flour
salt, pepper, paprika
Directions:
Sprinkle both sides of each chicken breast with salt, pepper, and paprika and place in crockpot. Mix together the remaining ingredients and spoon over chicken. Cook on low for 6-7 hours.
Thursday, September 8, 2011
Pizza Chicken
Rating: 5 stars
Cost: less than $10
Comments: Holy cow. This. Is. Amazing. I had planned on making a pizza dip this past weekend but never got around to it, so I ended up trying this pizza chicken recipe instead and man was it tasty! It truly gave us the feeling that we were eating a yummy pizza, but obviously much healthier! I also recommend sprinkling some parmesan cheese on it right as you're serving. YUM!
Ingredients:
4 boneless skinless chicken breasts
1/2 tsp salt
1/8 tsp pepper
1 tsp dry Italian dressing
3 cloves minced garlic
2 green pepper, diced
1 onion, diced (I didn't feel like chopping an onion so I used a can of sliced olives instead)
1 14oz. jar pizza sauce
2 oz. sliced pepperoni (I used turkey pepperoni for a healthier option)
1/2 cup shredded mozzarella cheese (I used low fat)
Directions:
Sprinkle chicken with salt, pepper and Italian seasoning and place in a 4-5 quart crock pot. Top with onions, garlic, and bell peppers and pour pasta or pizza sauce over all. Top with pepperoni. Cover crockpot and cook on low 4-6 hours until chicken is thoroughly cooked.
Cost: less than $10
Comments: Holy cow. This. Is. Amazing. I had planned on making a pizza dip this past weekend but never got around to it, so I ended up trying this pizza chicken recipe instead and man was it tasty! It truly gave us the feeling that we were eating a yummy pizza, but obviously much healthier! I also recommend sprinkling some parmesan cheese on it right as you're serving. YUM!
Ingredients:
4 boneless skinless chicken breasts
1/2 tsp salt
1/8 tsp pepper
1 tsp dry Italian dressing
3 cloves minced garlic
2 green pepper, diced
1 onion, diced (I didn't feel like chopping an onion so I used a can of sliced olives instead)
1 14oz. jar pizza sauce
2 oz. sliced pepperoni (I used turkey pepperoni for a healthier option)
1/2 cup shredded mozzarella cheese (I used low fat)
Directions:
Sprinkle chicken with salt, pepper and Italian seasoning and place in a 4-5 quart crock pot. Top with onions, garlic, and bell peppers and pour pasta or pizza sauce over all. Top with pepperoni. Cover crockpot and cook on low 4-6 hours until chicken is thoroughly cooked.
Stir well, then sprinkle with cheese and let stand 5 minutes to melt cheese. Serve over hot cooked pasta or rice, or do as we did and eat as a stand alone dish.
Thursday, September 1, 2011
Cream Cheese Chicken
Rating: 4 stars
Cost: less than $10
Comments: From what I understand, this is a very popular and traditional recipe that's been around for quite a while. I hear it's wonderful over pasta, but I also think it would be awesome scooped onto some garlic bread. We had it as a stand alone since I'm not a huge fan of pasta, but I was kind of wishing for something "bread-y" with it to soak up all the yummy cream sauce. Next time I'll be sure to pop in some rolls to have on the side!
Ingredients:
4-6 boneless skinless chicken breast halves
1 packet Italian salad dressing mix
1 can cream of something soup (I used reduced fat cream of mushroom)
1/2 cup chicken broth
1 8oz. package of cream cheese (I used reduced fat)
Directions:
Place chicken breasts in crock pot. Sprinkle with Italian salad dressing mix. Pour soup and broth over top and let cook for 6 hours on low, or until chicken is cooked through. Shred chicken using two forks. Place cream cheese on top and let cook on high for another half an hour. Serve over pasta or as a stand alone.
Cost: less than $10
Comments: From what I understand, this is a very popular and traditional recipe that's been around for quite a while. I hear it's wonderful over pasta, but I also think it would be awesome scooped onto some garlic bread. We had it as a stand alone since I'm not a huge fan of pasta, but I was kind of wishing for something "bread-y" with it to soak up all the yummy cream sauce. Next time I'll be sure to pop in some rolls to have on the side!
Ingredients:
4-6 boneless skinless chicken breast halves
1 packet Italian salad dressing mix
1 can cream of something soup (I used reduced fat cream of mushroom)
1/2 cup chicken broth
1 8oz. package of cream cheese (I used reduced fat)
Directions:
Place chicken breasts in crock pot. Sprinkle with Italian salad dressing mix. Pour soup and broth over top and let cook for 6 hours on low, or until chicken is cooked through. Shred chicken using two forks. Place cream cheese on top and let cook on high for another half an hour. Serve over pasta or as a stand alone.
Wednesday, August 31, 2011
Buffalo Chicken Dip
Rating: 5 stars
Estimated Cost: Less than $10
Comments: Whenever we have a family get together or party, I am always asked to bring this dip! It's a must have! When I first got this recipe from a friend, it had you heat everything up on the stove before transfering it to the crock-pot. I never understood this, so I simply skipped the stove and when right for the crock!
Ingredients:
1 10z can of chunk chicken (you can also boil chicken breast and shred it, but canned chicken is a lot easier!)
1 (8oz) cream cheese, softened (can use low fat or fat free)
1/2 cup ranch dressing (can use low fat or fat free)
1/4 cup and 2 tbs. Texas Pete (or any brand of hot sauce)
3/4 cup shredded cheddar cheese
Serving Size: 10
Directions:
Shred chicken. Dump shredded chicken, hot sauce, cream cheese, ranch dressing, and cheddar cheese into crock-pot. Cook on low, stirring occasionally, until hot and bubbly. Serve with tostito chips or celery sticks
Estimated Cost: Less than $10
Comments: Whenever we have a family get together or party, I am always asked to bring this dip! It's a must have! When I first got this recipe from a friend, it had you heat everything up on the stove before transfering it to the crock-pot. I never understood this, so I simply skipped the stove and when right for the crock!
Ingredients:
1 10z can of chunk chicken (you can also boil chicken breast and shred it, but canned chicken is a lot easier!)
1 (8oz) cream cheese, softened (can use low fat or fat free)
1/2 cup ranch dressing (can use low fat or fat free)
1/4 cup and 2 tbs. Texas Pete (or any brand of hot sauce)
3/4 cup shredded cheddar cheese
Serving Size: 10
Directions:
Shred chicken. Dump shredded chicken, hot sauce, cream cheese, ranch dressing, and cheddar cheese into crock-pot. Cook on low, stirring occasionally, until hot and bubbly. Serve with tostito chips or celery sticks
Thursday, August 25, 2011
Cheesy Chicken & Bacon
Rating: 3 stars
Cost: less than $15
Comments: I found this recipe online and saved it right away. We LOVE bacon (who doesn't?) so when I saw this I knew I had to try it. I had really high hopes for this recipe and while it was super good it was way too salty for us. I will definitely attempt this again but I think next time I'll use low sodium teriyaki sauce and less bacon (I used turkey bacon this time... maybe next time I'll try regular low sodium bacon).
Ingredients:
Directions:
Put the olive oil into the bottom of the crock pot and spread it around. Lay the chicken on top. In a small bowl combine the teriyaki and ranch dressing. Pour sauce over the chicken. Add shredded cheese and crumbled bacon, make sure to get in between the chicken as well. Cook on low for 4-5 hours.
Cost: less than $15
Comments: I found this recipe online and saved it right away. We LOVE bacon (who doesn't?) so when I saw this I knew I had to try it. I had really high hopes for this recipe and while it was super good it was way too salty for us. I will definitely attempt this again but I think next time I'll use low sodium teriyaki sauce and less bacon (I used turkey bacon this time... maybe next time I'll try regular low sodium bacon).
Ingredients:
2 T olive oil
4-6 chicken breast halves
12 pieces cooked and crumbled bacon (I used turkey bacon)
1/4 cup teriyaki sauce
1/4 cup teriyaki sauce
1/2 cup Ranch salad dressing (I used fat free)
1 cup shredded cheddar cheese
Directions:
Put the olive oil into the bottom of the crock pot and spread it around. Lay the chicken on top. In a small bowl combine the teriyaki and ranch dressing. Pour sauce over the chicken. Add shredded cheese and crumbled bacon, make sure to get in between the chicken as well. Cook on low for 4-5 hours.
Wednesday, August 24, 2011
Teriyaki Chicken
Rating: 5 stars (if I could give it more I would!)
Cost: less than $10
Comments: I found this recipe online and was very skeptical, but tried it anyway. I love teriyaki chicken but the "mixture" seemed a little wacky to me. Go figure, it worked and was AMAZING! My hubby's favorite recipe so far, he couldn't stop gushing over it. Side note- I'm not one to waste my sugar intake on dinner (I save that for dessert!) but seriously, this is sooo worth it.
Ingredients:
4-6 boneless skinless chicken breasts (I used 8 chicken tenderloins instead)
1/2 cup soy sauce
1/2 cup sugar
1/4 tsp garlic powder
1 1/2 TBSP red wine vinegar
2 TBSP oil (olive is better)
Directions:
Place chicken in crockpot. In a small bowl combine all other ingredients and stir together. Pour over chicken and cook on low for 6-8 hours or on high for 5 hours. Serve over rice.
Cost: less than $10
Comments: I found this recipe online and was very skeptical, but tried it anyway. I love teriyaki chicken but the "mixture" seemed a little wacky to me. Go figure, it worked and was AMAZING! My hubby's favorite recipe so far, he couldn't stop gushing over it. Side note- I'm not one to waste my sugar intake on dinner (I save that for dessert!) but seriously, this is sooo worth it.
Ingredients:
4-6 boneless skinless chicken breasts (I used 8 chicken tenderloins instead)
1/2 cup soy sauce
1/2 cup sugar
1/4 tsp garlic powder
1 1/2 TBSP red wine vinegar
2 TBSP oil (olive is better)
Directions:
Place chicken in crockpot. In a small bowl combine all other ingredients and stir together. Pour over chicken and cook on low for 6-8 hours or on high for 5 hours. Serve over rice.
Monday, August 22, 2011
Chicken with Peppers (not crock!)
Rating: 4 stars
Cost: less than $10
Comments: Growing up I watched my mom grab random ingredients from the pantry, put them together, and out came something yummy. I was always too scared to attempt cooking without a recipe until recently. I hadn't gone food shopping in a while so I scoured the pantry and fridge only to find a can of cream of mushroom soup and a pepper. I decided to be adventurous and it actually worked! It made for a quick, super easy, very yummy meal.
Ingredients:
4 boneless skinless chicken breasts
1 can reduced fat cream of mushroom soup
1 green pepper
salt & pepper to taste
Directions:
Heat oven to 350 degrees. Place the chicken in a baking dish and sprinkle with a little salt & pepper. Pour the cream of mushroom soup over the chicken. Slice the pepper in to strips and lay on top and surrounding the chicken. Bake for 40 minutes or until chicken is cooked through.
Cost: less than $10
Comments: Growing up I watched my mom grab random ingredients from the pantry, put them together, and out came something yummy. I was always too scared to attempt cooking without a recipe until recently. I hadn't gone food shopping in a while so I scoured the pantry and fridge only to find a can of cream of mushroom soup and a pepper. I decided to be adventurous and it actually worked! It made for a quick, super easy, very yummy meal.
Ingredients:
4 boneless skinless chicken breasts
1 can reduced fat cream of mushroom soup
1 green pepper
salt & pepper to taste
Directions:
Heat oven to 350 degrees. Place the chicken in a baking dish and sprinkle with a little salt & pepper. Pour the cream of mushroom soup over the chicken. Slice the pepper in to strips and lay on top and surrounding the chicken. Bake for 40 minutes or until chicken is cooked through.
Sunday, August 21, 2011
Nacho Chicken and Rice Wraps
Rating: 4 stars
Approximate Cost: $10 or less
Comments: I found this easy recipe online and it quickly became a family favorite. I was very nervous about putting rice in the crock-pot but it turned out fine! Goes great with a side of chips and salsa!
Ingredients:
1 can Campbell's condensed cheddar cheese soup
1/2 cup water
1 cup salsa
1/2 cup uncooked white rice (I use Uncle Ben's)
2 boneless skinless chicken breasts
2 flour tortillas (I use the 10 inch tortillas)
Directions:
Place chicken breast in crock-pot. In separate bowl, mix soup, water, salsa, and rice. Pour mixture over chicken. Cook on low for 4.5-6.5 hours (or until chicken is cooked through). Shred chicken. Fill tortilla with chicken and rice mixture.
Approximate Cost: $10 or less
Comments: I found this easy recipe online and it quickly became a family favorite. I was very nervous about putting rice in the crock-pot but it turned out fine! Goes great with a side of chips and salsa!
Ingredients:
1 can Campbell's condensed cheddar cheese soup
1/2 cup water
1 cup salsa
1/2 cup uncooked white rice (I use Uncle Ben's)
2 boneless skinless chicken breasts
2 flour tortillas (I use the 10 inch tortillas)
Directions:
Place chicken breast in crock-pot. In separate bowl, mix soup, water, salsa, and rice. Pour mixture over chicken. Cook on low for 4.5-6.5 hours (or until chicken is cooked through). Shred chicken. Fill tortilla with chicken and rice mixture.
Friday, August 19, 2011
Crispy BBQ Chicken
Rating: 5 stars
Approximate Cost: Less than $10
Comments: I found this recipe right on the back of the Shake n' Bake box. This is a super easy recipe that takes less than 10 minutes to prepare and 20 minutes to cook! I served it with sweet potatoes and corn.
Ingredients:
1/2 cup BBQ sauce
1 packet of Shake n' Bake Extra Crispy Mix
4 boneless skinless chicken breast halves (I used 6 boneless skinless tenderloins instead)
Directions:
Heat oven to 400 degrees. Place BBQ sauce in bowl and the Shake n' Bake mixture in a separate shallow dish. Dip chicken in BBQ sauce and then dip in Shake n' Bake mix, turning to coat both sides. Bake in a foil-lined pan for 20 minutes or until chicken is done.
Approximate Cost: Less than $10
Comments: I found this recipe right on the back of the Shake n' Bake box. This is a super easy recipe that takes less than 10 minutes to prepare and 20 minutes to cook! I served it with sweet potatoes and corn.
Ingredients:
1/2 cup BBQ sauce
1 packet of Shake n' Bake Extra Crispy Mix
4 boneless skinless chicken breast halves (I used 6 boneless skinless tenderloins instead)
Directions:
Heat oven to 400 degrees. Place BBQ sauce in bowl and the Shake n' Bake mixture in a separate shallow dish. Dip chicken in BBQ sauce and then dip in Shake n' Bake mix, turning to coat both sides. Bake in a foil-lined pan for 20 minutes or until chicken is done.
Thursday, August 18, 2011
Mushroom Chicken in Sour Cream Sauce
Rating: 5 stars
Approximate Cost: less than $25 (the white wine was the added cost, but replace with a cheaper wine or chicken broth for a much more cost effective option)
Comments: This was a little higher on the difficulty scale due to all the spices involved to create the chicken rub, but overall it really only took less than 5 min. prep time... it just seems like a lot of ingredients compared to some of the other recipes, but it was actually very easy and really yummy. I served it over some quick instant roasted garlic mashed potatoes and it made for a great meal. Hubby LOVED it!
Ingredients:
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp lemon pepper
1/2 tsp paprika
1 tsp garlic powder
4 boneless chicken breasts
1 can reduced fat cream of mushroom soup
1 8oz. container reduced fat sour cream
1/2 cup dry white wine (I used Riesling) or chicken broth
1/2 lb. fresh mushrooms, sliced
Directions:
Mix salt, black pepper, lemon pepper, paprika, and garlic powder. Rub the mixture on the chicken and place in the crock pot. Combine cream of mushroom soup, sour cream, and white wine. Mix together and add mushrooms. Pour mixture over chicken and cook on low for 6-8 hours or on high for 5 hours. Serve over mashed potatoes, spaghetti, or couscous.
Approximate Cost: less than $25 (the white wine was the added cost, but replace with a cheaper wine or chicken broth for a much more cost effective option)
Comments: This was a little higher on the difficulty scale due to all the spices involved to create the chicken rub, but overall it really only took less than 5 min. prep time... it just seems like a lot of ingredients compared to some of the other recipes, but it was actually very easy and really yummy. I served it over some quick instant roasted garlic mashed potatoes and it made for a great meal. Hubby LOVED it!
Ingredients:
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp lemon pepper
1/2 tsp paprika
1 tsp garlic powder
4 boneless chicken breasts
1 can reduced fat cream of mushroom soup
1 8oz. container reduced fat sour cream
1/2 cup dry white wine (I used Riesling) or chicken broth
1/2 lb. fresh mushrooms, sliced
Directions:
Mix salt, black pepper, lemon pepper, paprika, and garlic powder. Rub the mixture on the chicken and place in the crock pot. Combine cream of mushroom soup, sour cream, and white wine. Mix together and add mushrooms. Pour mixture over chicken and cook on low for 6-8 hours or on high for 5 hours. Serve over mashed potatoes, spaghetti, or couscous.
Black Bean Chicken
Rating: 5 stars
Approximate Cost: less than $10
Comments: I found this recipe online as I was trying to figure out an idea of how to get rid of some of the black beans we had in our pantry. I was a little skeptical about mixing black beans and cream cheese, but it was phenomenal and I will definitely make this again! It was also good the next day with some tostito scoops.
Ingredients:
4 boneless skinless chicken breasts
1 cup salsa
1 can of black beans
1 can of corn
1 8oz. package of reduced fat cream cheese
Directions:
Put the chicken, salsa, black beans, and corn in the crock pot and cook on high for 5 hours. With a half hour remaining, add the cream cheese (just plop it on top and break it up with your spoon a bit) and let that cook for the remaining half hour. Stir all the ingredients together and serve.
Approximate Cost: less than $10
Comments: I found this recipe online as I was trying to figure out an idea of how to get rid of some of the black beans we had in our pantry. I was a little skeptical about mixing black beans and cream cheese, but it was phenomenal and I will definitely make this again! It was also good the next day with some tostito scoops.
Ingredients:
4 boneless skinless chicken breasts
1 cup salsa
1 can of black beans
1 can of corn
1 8oz. package of reduced fat cream cheese
Directions:
Put the chicken, salsa, black beans, and corn in the crock pot and cook on high for 5 hours. With a half hour remaining, add the cream cheese (just plop it on top and break it up with your spoon a bit) and let that cook for the remaining half hour. Stir all the ingredients together and serve.
Taco Chicken (via Kelly)
Rating: 5 Stars
Approximate Cost: less than $10
Comments: This taco chicken recipe was given to me by my beautiful sister Kelly. It was super easy and delicious. We just scooped it onto our plates and ate (which was really yummy) but I've heard it's also very good over rice.
Ingredients:
4 boneless skinless chicken breasts
1 pack taco seasoning
1 cup salsa
1/2 16oz. tub of reduced fat sour cream
1 can cream of mushroom soup
Directions:
Put the chicken in the crockpot and sprinkle with the taco seasoning. In a bowl, mix the salsa, sour cream, and cream of mushroom soup, then pour over chicken. Cook on low for 6 hours or high for 4.5 hours.
Approximate Cost: less than $10
Comments: This taco chicken recipe was given to me by my beautiful sister Kelly. It was super easy and delicious. We just scooped it onto our plates and ate (which was really yummy) but I've heard it's also very good over rice.
Ingredients:
4 boneless skinless chicken breasts
1 pack taco seasoning
1 cup salsa
1/2 16oz. tub of reduced fat sour cream
1 can cream of mushroom soup
Directions:
Put the chicken in the crockpot and sprinkle with the taco seasoning. In a bowl, mix the salsa, sour cream, and cream of mushroom soup, then pour over chicken. Cook on low for 6 hours or high for 4.5 hours.
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