Stove-Top Chicken Bake

1 Pkg. Stove top (Chicken)
1/4 C. Butter (Cut into Chunks)
4 Chicken Breast
1 Can Cream of Chicken Soup (10 oz)
1/3 C. Sour Cream

1) Mix Stuffing, Butter, and 1 1/2 C. Hot Water. Set aside.
2) Place Chicken in 9x13 Baking dish. Mix Soup and Sour Cream; pour over chicken. Top with Stuffing.
3) Bake at 375 for 35 min or until cooked through.

Healthy Loaded Nachos

Serves: 8 

8 oz. Flour Tortillas (Quartered)
1/2 C. Water
1 T. Canola Oil
1 Lime (Juiced)
1 Lemon (Juiced)
Salt and Pepper
1T. Olive Oil
1 clove Garlic (Minced)
4 Chicken Breast (Diced)
1 t. Chili Powder
1 C. Canned Black Beans (Rinsed Well)
2 oz Green Chilies (Drained)
1 C. Shredded Cheese
2 Tomatoes (Diced)
1 C. Salsa
1/2 C. Green Onion (Fine sliced)
1/4 C. Cilantro (Chopped)
1/4 C. Sour Cream

Chips
1) Preheat oven to 350. Line two baking sheets with parchment paper.
2) In a Lg. bowl mix together Water, Lemon Juice, Lime Juice, and Canola Oil.  Working quickly, dip each Tortilla in the lemon/lime solution.
3) Spread Chips into single layer on baking sheets. Season Salt and Pepper. Bake until chips are crisp and golden, about 12-16 min.

Toppings
1) In a saute pan, heat Olive Oil until warm. Add Garlic and cook for 2-3 min or until fragrant.
2) Add Chicken and Chili Powder, cook until no longer pink, about 8 min. Add Black Beans and stir till warm. Remove from heat.

Serve
1) On a platter spread out half the Chips. Top with half of the Chicken mixture and sprinkle with half the Chillies and Cheese.
2) Top with Remaining Chips and another layer of the Chicken, Chilies, and Cheese. Bake until the cheese is melted, 5-10 min.
3) Sprinkle the Nachos with the Green Onion, Tomatoes, and Cilantro. Serve with Salsa and Sour Cream.

Carbohydrate: 37g
Fat: 21g
Fiber: 5g
Protein: 24g

Chicken A-la King

1/4 C. Green Onion
1/2 C. Butter
1/2 C Flour
1 t. Salt
1/2 t. Pepper
1 1/2 C. Milk
1 1/4 C. Chicken Broth
2 C. Chicken or Turkey

1) Blend Flour, Salt, and Pepper in a small bowl.
2) Melt Butter over Med heat add Green Onion. Cook for 5 min.
3) Mix in Flour mixture. Cook over low heat, Stirring continuously until bubbly.
4)Stir in Milk and Chicken Broth. Heat to a boil. stir to remove lumps. Boil and stir for 1 min. Stir in Chicken. Heat through.

Serve over mashed potatoes, rice or pasta.

This is a defendant comfort food. So rich and yummy, the original had mushrooms but I don't like mushrooms so I omitted them.

Fried Rice

3-4 C. 2 day old Rice
2 Eggs
1/4 C. Soy sauce
2 T. Oil
Green Onion

1) Scramble Eggs, set aside.
2) Pour Oil into frying pan or wok. Add rice. Fry till warm.
3) Add soy sauce. Stir in. Add Egg and green onion.

You may need to play with the ingredients a little. Doran loves this and wants it at least once a week. 

Spegetti Sauce

1 lb Ground Turkey
4 Med/Lg Garlic Cloves (Minced)
2-3 T. Basil Flakes
1 Can 28oz Crushed Tomatoes
Salt & Pepper

1) Brown Ground Turkey in a Lg pan with a little water and Minced Garlic.
2) Add Basil, Crushed Tomatoes, Salt, and Pepper.
3)Simmer on low while pasta cooks.

Crisp-and-Creamy Baked Chicken

4 small Chicken Breast
6 T. Shake n Bake
2 C. Rice
2/3 C. Cream of Celery (I used Cream of chicken because I had that at home)
1/4 C. Milk
1 C. Cheese, Shredded

1) Heat oven to 400
2) Coat chicken with shake n bake as directed on package; place in greased 13x9in baking dish. Discard remaining coating mix.
3) Bake 20 min or until chicken is done. Meanwhile, cook Rice as directed
4) Mix soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min or until cheese is melted and sauce is bubbly. Serve over rice.

Doran loved this. I thought it was good but next time I would cut the chicken into strips. Very yummy.

Mac and Cheese

$8.48

1 lb Pasta
1 lb Cheese
1 Can Evaporated milk
Salt and Pepper

1) Cook Pasta as directed on box. Drain.

2) Place 1/2 of the cooked pasta in the bottom of a 9x13 cake pan. Sprinkle 1/2 of the Cheese on top. Repeat.

3) Sprinkle salt and pepper over the top. Pore Evaporated Milk evenly over the top.

4) Bake at 350 until milk is evaporated approx. 45 min.

Yummy and so easy

Parmesan -crusted Chicken

4 Slices Firm white bread (Dried out), Tear into large peaces
1/2 C. Grated Parmesan Cheese
2 T. Coarse Chopped Fresh Parsley (I used dried)
coarse salt and ground pepper
1 Egg (lightly beaten)
4 Boneless Skinless Chicken Breast Cutlets
2 T Olive Oil
2 T Fresh Lemon Juice
1 T Dijon Mustard
t T Cold Butter (Cut into small peaces)

1) In a food processor, pulse Bread, Parmesan, Parsley, and 1/4 t. Salt and Pepper until fine crumbs form. Transfer mixture to one shallow bowl; place Egg in another.

2) One at a time, dip each Chicken cutlet into Egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.

3)Heat 1 T. Oil in a large skillet over med heat. Cook Cutlets, two at a time, adding remaining T. of Oil for second batch, until cooked through, 2-3 min on each side.

4)Wipe skillet clean. Add Lemon Juice and 1/4 C. Water; cook over low heat until steaming (Not boiling but when the steam first starts to come off the top), 1 min. Add Mustard. Remove pan from heat, and stir in Butter until combined. Serve cutlets with sauce pored over.

This was so good. I served it with rice-a-roni and green beans. Doran pulled a face when I told him what it was but ended up asking for my to make it again.

Saucy Mexican Chicken

Prep:5 min
Total: 30 min

1 lb Boneless Skinless Chicken Breast Halves
16 oz. Chunky Salsa
1 Can Black Beans (Rinsed)
1 C. Cheese

1) Cook Chicken in nonstick skillet on Med-High heat 4 min. on each side or until brown.

2) Add Salsa and Beans. Bring to boil; cover. Simmer on Med-Low heat 5 min. or until Chicken is done.

3) Top with Cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Doran said that it lacked flavor. This is due more of the fact that he ate half the salsa so I had to add water to it. Other than that it was quick and easy. Full of fiber and other good stuff.

Foil-Pack Taco Chicken

Prep: 10 min
Total:50 min

4 Small Chicken Breast Halves
4 t. Taco Seasoning
1/2 lb. Red Potato (Thinly sliced)
1/2 C. Chunky Salsa
3/4 C. Four Cheese Mexican Style Cheese (I just use whatever kind I have)
1/4 C. Sour Cream

1) Preheat oven to 400. Sprinkle Chicken with Taco Seasoning. Place 1/4th of the Potato's on the center of a large sheet of tin foil. Top with Chicken, Salsa, and Cheese. Repeat with all four chicken breasts.

2) Bring up foil sides. Double fold top and both ends to seal the packet, leaving room for heat circulation inside. Place in a 15x10x1 in. baking pan.

3) Bake 30-35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

Doran loves how this one tastes. Becaust it is cooked in tin foil it makes for fast easy clean up.

Chicken Enchiladas

1 T. Canola Oil
1 Small Onion
1 Garlic Clove, Minced
1 Jalapeno, Finely Chopped
1/4 t. Chili Powder
1 Can (28oz) Whole Tomatoes in Puree (I used crushed because they have you crush them anyways)
Salt
Pepper
1 t. Fresh Lime Juice
8 Corn Tortillas
1 LB. Cooked and Shredded Chicken
4 C. Cheese
2 T. Pickled Jalapenos, Minced

1) Heat oil in a medium Saucepan over med-low heat. Add Onion, Garlic, Jalapeno, and Chili Powder; cook until onion it translucent, 8 minutes.
2) Add Tomatoes and 1/2 cup Water to saucepan; season with Salt and Pepper. Bring to a boil. Reduce heat to med-low; cook. gently crush tomatoes with spoon till sauce is thickened, 15 to 20 minuets. Add Lime Juice. Let sauce cool completely before storing.
3) Heat skillet over med-high heat; warm each Tortilla about 10 seconds per side. Divide Chicken, 3 C. Cheese, and Pickled Jalapenos among tortillas; roll tightly. Place seam sides down in a 9x13 in. Baking dish.
4) When ready to bake, preheat oven to 450. Top with sauce and remaining cheese. Bake until cheese is melted and heated through. about 6 min or longer if refrigerated. For crisper top, Broil 1-2 min or more.

Doran liked this he said it could use a little more heat. Me I could have used a little less heat. Good with sour cream and guacamole.

Sour Cream Chicken Enchiladas

4 Chicken Breast, cooked and diced
2 cans Cream of Chicken Soup
2 cans Green Chilies
1 Pint Sour Cream
10-12 Flour Tortillas
3 C. Cheddar Cheese
1/2 Bunch Green Onions

In sauce pan Mix Chicken, Sour Cream, Soup, and Chilies. Heat though over med heat. Heat Tortillas. Place 2 large spoonfuls of sauce in the middle of each Tortilla. Roll. Place in greased casserole dish. Pour remaining sauce over rolled tortillas. Sprinkle with Cheese and Green Onions. Bake at 350 for 30 Min.

Another favorite. This can also be made ahead.

Hawaiian Chicken

$21.00

5 lb Chicken
1 C. Soy Sauce
2 C. Water
1/2 C. Green Onion
1 Clove Garlic
2 T. Fresh Ginger
1/2 C. Brown Sugar
1/4 C. Honey

Peel and slice Ginger. Put all ingredients except Chicken in large pot. Boil 2 min. Add Chicken. Cook for 1 1/2 hours. Simmer until Chicken is fall off the bone done. Remove Ginger. Serve over Rice.

Chicken Poppy Seed

$17.22

4 Chicken Breasts
Garlic Powder, to taste
1/2 C. Butter
1 Med tube Sour Cream
1 Family size can Cream of Chicken Soup
3 t. Poppy Seeds
3 sleeves Ritz Crackers, Crushed

Cube Chicken. Cook in Butter and Garlic Powder. When Chicken is fully cooked add Sour Cream, Soup, and Poppy Seeds. Heat. Stir in 1 1/2 sleeves Ritz. Pour in 9x13 cake pan. Top with remaining Ritz. Bake at 350 until bubbly around the edges.

This is one of my favorite comfort foods. It can also be made a head and put in the fridge.

Cream Cheese Chicken Soup

$16.62
Serves 4-5

1 lb Chicken, cooked and diced
1 Onion, diced
1-2 T. Butter
3 C. Chicken Broth
4-5Carrots, sliced
1 C. Celery, chopped
4-5 Potatoes, diced
1 C. Milk
4 T. Flour
8 oz. Cream Cheese, room temp
Salt
Pepper

Saute Onion in butter. Put onion in pot and add Chicken Broth, Carrots, Celery and Potatoes. Add more broth to cover vegges. Bring to a boil, Simmer until veggies are tender(10 min). When Veggies are tender, mix Flour and Milk. Add to soup. Add Cream Cheese to soup little pieces at a time and stir until melted. Add cooked Chicken and Heat through. Season with Salt and Pepper to taste.

Doran does not like soup what so ever but he liked this one. I think I will change the carrots to corn and the celery to green beans next time.