7-up Chicken Marinade

Easy marinade for grilled chicken.

1 can of 7-up or sprite
1/4 cup soy
4 cloves minced garlic

Marinate over night for best results.

Honey Lime Chicken Enchiladas

I have seen this recipe on 3 or 4 different food blogs over the past year or so. I have wanted to try it FOREVER. A good friend had us for dinner and served them instead :) They were fabulous!!! I ended up making them the next week. They came together quickly, and have so much flavor for so few ingredients. I would be generous with the sauce (I thought it looked like too much and ended up not using it all- so they were a little dry after being baked- use all the sauce).

Honey Lime Chicken Enchiladas

1/3 cup honey
1/3 cup lime juice (about 2-3 large limes)
1 tbsp. chili powder
2 large cloves garlic, minced
1.5 pounds, boneless skinless chicken breast, cooked and shredded (for shredded chicken I boil my chicken)

12-14 corn tortillas (fajita size)
3 cups mexican blend cheese
1 14oz can mild green enchilada sauce
1 cup heavy cream

Preheat oven to 350 degrees.
Spray 9x13 baking dish with cooking spray.

In a medium bowl combine honey (I had to heat mine in the microwave a few seconds), lime, chili powder, and garlic. Whisk thoroughly to combine. Add chicken to marinate.

In a medium bowl combine enchilada sauce and heavy cream. Spread about half the mixture in the bottom of the baking dish.

In a large nonstick skillet heat tortillas.

Working one tortilla at a time, place a spoonful of chicken mixture in the center. Sprinkle with cheese. Roll up, place in pan seam side down. Repeat until all tortillas are filled.

Top with remaining cheeses and sauce. (Add any remaing marinade to the sauce) Bake at 350 degrees 30 to 35 minutes- or until brown and bubbly.

Apricot Chicken

You MUST try this. Really, it is GOOD!!! And honestly the easiest thing I have ever made (well at least lately). My daughter said this chicken was, "full of flavor and the best I have ever made, because of the sauce." The best part, I had all the ingredients on hand! Try it, you won't be disappointed. I served this with garlic green beans and brown rice, if you want enough sauce for the rice you will need to double the sauce ingredients.

3 Chicken Breasts
1 tsp curry powder
1 tsp pepper
1/3 cup apricot preserves
2 tbsp. lemon juice
2 tbsp. water
(I added 1/4 tsp. better than bullion)

Sprinkle chicken breasts with curry powder and pepper on both sides. Brown chicken in skillet until cooked through. Remove from pan and keep warm. Put apricot preserves, lemon juice, water and bullion if using. into pan (this will deglaze the pan), and stir until smooth. Pour sauce over chicken. (I returned my chicken to the pan and coated with the sauce and allowed it to simmer in the sauce for awhile)

BBQ Chicken

I made this last week for the first time. It was a hit! I loved it- easy, really flavorful. I served it with brown rice, and green beans. One thing- I think you could easily half the sauce amount and still have tons. It made a lot of sauce!! Found on SisterStuff Blog.

Chicken (I used 12 tenders, equivelent to 4 breasts?)
1 cup ketchup
1/2 cup vinegar (I used white, but think apple cider would have worked well also)
1 cup sugar
6 tbsp. soy sauce
1 tbsp. mustard (I am out of yellow, so I used Dijon)
1 tbsp. corn starch (possibly more- I used a heaping tbsp.)

Brown chicken, combine sauce ingredients and pour over chicken. Cover with tin foil, and bake at 300 for an hour and half. (I baked mine at 350 for 30 minutes or so, because tenders take less time to cook).

Chicken Salad

I love chicken salad. Chances are if you have eaten lunch at my house, you have had my chicken salad. I have been making this for years, and I don't use exact measurements. So, make this to taste. And don't let the french dressing scare you! This will be a pretty orange color :)

Rotisserie Chicken- pulled off the bone and chopped/shredded
1/3 part mayo
to 2/3 part french dressing
(or try half and half if first and add more dressing...)
quartered grapes
chopped pecans
Salt and Pepper to taste

Serve on Croissants or a good quality whole grain bread.

Southwest Chicken

This recipe has been floating around for awhile now. I have seen it on several blogs, and a few friends have given me versions as well. I finally tried it. SO glad I did. I love recipes like this, where I have all the ingredients, all the time. Throw this in the crockpot on a busy day!

Southwest Chicken

1 pound frozen chicken (I used tenders)
1 1/2 cups salsa
2 cups frozen corn (I just dumped some in til it looked right)
1 can black beans, drained and rinsed

Cook on high 4-6 hours.

Serve with tortilla chips, lettuce, avocado, sour cream, shredded cheese, diced tomatoes, black olives, limes.... Whatever you have on hand. I know some people just serve it over rice as well.

Peanut-Broccoli Stirfry

My husband requests this more than anything else I make. I am surprised I waited this long to put it up!? I use chicken instead of tofu, as well as chicken broth. So skip the tofu steps, and just place the chopped chicken in the sauce for 10 minutes. Good and good for you :)


Ingredients
1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges
Preparation
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Creole Fried Rice

I just remembered this recipe that I tried about a year ago, and was so excited I was able to find it again. It is really good, and something different than most things I make. It is a tad spicy, so keep that in mind if you are serving it to children.


Ingredients
1 cup uncooked long-grain rice
2 cups chicken broth
1 pound skinned and boned chicken thighs (I used chicken tenders- of course)
1 1/2 teaspoons Creole seasoning, divided
2 tablespoons vegetable oil
1/2 pound andouille or smoked sausage, sliced
1/2 small onion, chopped
1/2 small green bell pepper, chopped
2 garlic cloves, chopped
1 cup frozen sliced okra, thawed
3 plum tomatoes, chopped
2 green onions, sliced (green part only)
Preparation
1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.
3. Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

Ginger-Peanut Chicken-Salad Wraps

The hubby has been doing a diet where he ate practically nothing, so I have not been cooking. Now that the hardest part of the diet is over (and he lost 35 pounds) I have returned to cooking, with "light" meals. This is from the cooking light website, and surprisingly good. Plus, they were SO easy! I love that. I was lazy today, but would typically serve with a side of fruit to make a more well rounded meal. And, shockingly I didn't make any alterations to this besides adding some chopped green onions, because if you know me you know I love onions....

Ginger-Peanut Chicken-Salad Wraps

Ingredients
1 teaspoon olive oil (I used sesame oil for a little more flavor)
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Paula Dean's Chicken and Rice Casserole

After my last post about not loving casseroles, I have another one :) Seems I do like them afterall. This is a great one to take to a a friend for dinner! Plus, it is Paula Dean, so you know it is good.

Chicken and Rice Casserole
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.Add all remaining ingredients to bowl and mix together until thoroughly combined.Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving

Pioneer Woman's Chicken Spaghetti

I am not a huge casserole fan normally, as I don't love using cream of soups (and I am too lazy to make my own) because I don't know what is in them. However, I do have a few that I really like- this is one of those recipes. It makes a HUGE quanity, so prepare to eat it for days, or serve it to a crowd. This has a lot of ingredients, but it comes together pretty quickly. Oh, and everything Pioneer Woman cooks that I have tried has been wonderful, and pretty easy!

Chicken Spaghetti:

2 cups cooked chicken
2 cans cream of mushroom soup (I use one mushroom, one chicken- I am sure you could sub. whatever if you don't like mushroom)
2 cups grated cheddar cheese
1/4 cup finely diced green pepper (I just use a whole small green pepper)
1/2 cup diced onion (I use a whole small onion)
1 4 oz jar of pimentos (drained)
3 cups dry spaghetti, broken into 2 inch pieces (I use angel hair, it is all I ever use for spaghetti)
2 cups reserved chicken broth from pot
1 teaspoon Lowry's season salt
1/8 to 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup additional cheddar cheese.

Boil chicken (P.W. uses a whole fryer, I just use chicken tenders, it is easier.) in large pot, reserving water to boil pasta in. Boil pasta until al dente- DO NOT over cook. When spaghetti is cooked combine with remaining ingredients, except the additional cup of cheddar. Place mixture in casserole dish, and bake at 350 degrees for 25-35 minutes or until cheese is hot and bubbly.

Bourbon Chicken

I came across this recipe while looking for dinner with ingredients I had on hand. This was perfect. All things I usually have, and it is GOOD! I serve this with fried rice, and asian style green beans. (recipe for those below as well)

Bourbon Chicken (http://www.mykitchencafe.blogspot.com/)

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Asain Style Green Beans:

steam green beans (I like mine with a bit of crunch)
once cooked, pour a teaspoon or so of seaseme oil, 1 crushed chicken bullion cube (I use the better than bullion- so I think it is a tsp. of that), and butter (about a tbsp.). Mix together. These can obviously be adjusted to taste. These are an easy side and something different!

Mango Chicken Tacos

This is a new staple in our house- again from just-cook-already.blogspot.com. I typically make recipes once or twice and then don't make them again for quite awhile, I seem to make this at least every 2 weeks! SO good! I serve this Cafe Rio style in a salad- tortilla on bottom w/melted cheese, black beans (canned beans with dried minced onion, and cilantro), rice (recipe below), lettuce, avocado, pico, and cilantro lime dressing (recipe below as well)! This is a super easy one! And GOOD!!

15-20 frozen chicken tenders {in bag from costco they are quite small.}
2 cups mango salsa {costco kind with peach is the best.}
2/3 cup brown sugar
1 TBSP salt

Place all ingredients in crockpot, cook on high 4-6 hours. (I cook all chicken in the crockpot on high, because I think it gets too tender and looses all texture otherwise) Shred and serve.

Cafe Rio Dressing:
1 c. buttermilk
1 c. mayo
1 chopped and seeded jalapeno pepper
3-4 tomatillos, chopped
Approx 1/2 cup chopped cilantro
1 clove minced garlic
1 pkg. buttermilk ranch salad dressing
1 tsp lime juice
- Blend all together in blender; chill. The longer it chills, the thicker it will be

Cafe Rio Rice:
2 c. white rice
4 c. water
4 chicken bouillon cubes
1 tsp. cumin
2 cloves garlic, minced
6 green onions, chopped
6 sprigs cilantro, chopped
-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.