Healthier Chicken Enchiladas

Yesterday I made some homemade tomato sauce (onions & garlic saut'ed on the stove, then I added tomatoes blended in the blender, tomatoes diced and placed in the pan, and I added salt, pepper, and Italian seasoning) and I also had leftover chicken. I decided to make these.

We have been trying to eat extra healthy lately, it just helps us feel so much better. So, I took the ingredients from the original enchiladas and changed it up a bit to make them healthier. 

Ingredients:

1/2 can Cream of chicken soup

2 C. tomato sauce

1/2 C. chopped tomatoes

1 tsp. Italian seasoning

Dash of salt & pepper

8-10 whole wheat or whole grain tortillas

2 C. shredded chicken

2 C. rice (to make it healthier you could use brown rice)

1 1/2 C. shredded cheese

1 can black beans

Lightly oil a 9X13 glass baking dish. In a bowl mix the soup, tomato sauce, tomatoes, salt & pepper, and seasoning. Place (hotdog style) a layer of chicken, rice, beans, sauce, and a sprinkle of cheese. Roll up and place in pan. Once you have you're pan full....top with the rest of sauce mixture and cheese. 

Place in a 350 degree oven for 20-25 minutes or until the edges of the tortilla are nice and crispy and the cheese is melted.

Recipe by: Becky

Mandarin Sweet & Sour Chicken

Ever since I was first married I have made this meal. That is a whopping 13 years! It is one of our favorites. Especially my oldest child! It's his most requested meal.

In a ziploc bag add chicken, cornstarch, & eggs. Mix well with your hands after bag is zipped.

In a pan on the stove add oil, heat on Medium High heat until bubbles form around wooden spoon when placed in oil. 

Place chicken in piece by piece.

Brown on both sides. Remove from pan with a spatula and place in a 9X13 dish.

On the stove in a pot add sugar, ketchup, soy sauce, vinegar, pineapple juice, & pineapple, and water/cornstarch mixture, 

When sauce is thick, pour over chicken.

Place in the oven at 300 to keep hot.

Serve over rice or with other oriental dishes. 

Recipe:

Cut up 4 boneless, skinless chicken breasts into bite size pieces.

Place in a ziplock bag.

Add Batter-

2 eggs

1 C. cornstarch

Mix well with hands on the outside of bag. 

Place battered chicken into hot oil on the stove on medium high heat. Brown on both sides.

Place in a 9X13 pan. 

Sauce:

1 C. sugar

1/2 C. ketchup

1/8 C. soy sauce

1/4 C. pineapple tidbits, or chunks

1/4 C. pineapple juice (reserve from can of pineapple tidbits)

whisk together in a separate bowl and then add:

1/8 C. water

1 Tbsp. cornstarch

Boil first 5 ingredients for 10 minutes, then add water & cornstarch mixture. Whisk together and cook for another few minutes, or until mixture thickens. 

Pour over chicken. 

Place chicken in a 300 degree oven to keep hot until ready to serve. 

Serve over rice.

Recipe by: Becky

Oriental Back to school Feast

The other night, (the night before the 1st day of school) we had an oriental feast. It was soooo good! My mouth waters just thinking about it. We put one of our folding tables out on our floor and sat on pillows at our spots. I printed off Chinese Zodiac Calendars for each person (found here) and I also printed off each persons name in Chinese (found it here).  I thought I would share my recipes with you. 

I just bought the egg rolls in the freezer section at wal-mart. I bought veggie ones and chicken ones.

White sushi rice (For this I used my rice cooker, if you don't have a rice cooker, I would definitely recommend getting one if you make rice a lot. It comes out perfect every time.) In the rice cooker put 3 C. rice, 4 C. water,2 Tbsp. sugar, 1/2 tsp. salt, 2 Tbsp. coconut oil. (I originally made this rice for out dessert (coconut sticky rice), but it turned out great with dinner. I just used half for dinner and half for dessert! :) It was a happy mistake. 

Spinach Salad (I just got a bag of spinach mixed with other greens at Wal-mart in a bag, cut up strawberries and placed them on top, the sprinkled it with Balsamic Vinegar & Salt and Pepper. So easy, yet delicious!)

Mandarin Sweet & Sour Chicken.

Firecracker Chicken (For this recipe, for the floured chicken part, I just put the cornstarch & egg in a Ziploc bag with the cut up chicken, zipped it and worked it with my hands, then just reached my hand in and grabbed each piece and put it in the hot oil from there. It's much easier then dipping each piece in the egg mixture.

Bulgogi-Korean Beef (I remember each time I have had this dish in my life, it is that good!) I searched the web for a great recipe and this was a great one. I just cooked mine under the broiler on tin foil on a cookie sheet, turning it with tongs when each side browned up. Be careful not to burn! Watch closely. Serve with white rice in a crispy lettuce leaf.

Fortune cookies (I just bought them in the oriental section at Wal-mart)

Asian inspired Rice Crackers, Thai Sweet Chili flavored (I also bought these at Wal-mart in the oriental section)

For out dessert we had this Amazing Peach, Coconut sticky rice. 

Enjoy! 

Becky

Orange Apricot Pork Chops (or Chicken)

For this recipe you will need:

6-8 pork chops (or 1-1/2 to 2 lbs. boneless, skinless chicken)

1 cup apricot jam

3 Tbsp. Brown sugar

1 tsp. kosher salt

1/2 tsp. pepper

1/2 tsp. cinnamon

1/4 tsp. Ginger

1/4 tsp. cloves, ground

11-ounce can mandarin oranges, undrained

Place meat in crockpot.  Mix all other ingredients and pour over meat.  Cook on low for 6-8 hours or high for 3-4 hours.  Serve with rice.

Recipe by: Amy S. 

Hawaiian Chicken

Ingredients: 

Chicken breasts, whole or cut into pieces

Bottle of BBQ Sauce – I like Honey BBQ

1 can crushed pineapple

Mix sauce and pineapple together and pour over chicken in slow cooker. Cook on low for 3-4 hours (depends on whole or cut up chicken).

I’ve also used chicken legs and doubled the recipe, but drained one can of pineapple so it’s not so saucy. Sometimes I put in green peppers and onions to make it like a sweet and sour chicken. If you blend them up fine in the food processor, no one can pick them out! LOL

Recipe by: Jeanne C. 

(Can freeze)

BBQ Chicken Pizza

This is a great freezer meal found over at fabulesslyfrugal. My friend Amy made it for our freezer group this month. I am so looking forward to trying this. Yummy!

Amy said, "For the crust, I used Rhodes bread dough.  I didn't use cilantro and also added green peppers, bacon bits, and pineapple."

Bacon Wrapped Chicken

This recipe over at Food looks delicious. It can also be used as a freezer meal. 

Teriyaki Chicken

In April my friend made this yummy recipe that she found at ringaroundtherosies.net. The only change my friend made was she added 1/4 C. of Teriyaki sauce to the bag before freezing.

This is great to have on hand for those busy days with the fam. Enjoy. 

I encourage you to go and check out ringaroundtherosies.net, it's a really great site!

Baked Chicken Parmesan

For our freezer meals group in April one of the ladies made this yummy recipe. It was found over at Theskinnytaste:

Chicken Parmesan is one of my favorites, enjoy! 

Cafe Rio Chicken or Pork Salads

This image was taken from The-girl-who-ate-everything.com

This was one of my friends freezer meals she made for us this month. Yummy! I love Cafe Rio! I am really looking forward to trying these great recipes.

Serves 20

Chicken
5 lbs. boneless, skinless chicken breasts
1 small bottle Zesty Italian Dressing
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with 2 forks. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Pork
5 lbs. boneless pork
1 pkg. onion soup mix
12-16 oz. Dr. Pepper
4 oz. (or 1/2 cup) taco sauce
1 C. brown sugar
1/4 tsp. cumin
1 pkg. taco seasoning mix

Place roast in crock pot; sprinkle soup mix over roast. Cover with water halfway. Cook on high for 4-6 hours. Drain. Shred meat with 2 forks. Add remaining ingredients, stir until mixed. Cook 1 hour more.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper

Combine ingredients together in a medium bowl.

Lime Rice
In a saucepan, saute:
2 Tbsp. butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6-2/3 C. water
8 tsp. chicken bouillon
1/2 bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
1 Tbsp. lime juice
1/2 tsp. salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Tomatillo Dressing
1 pkg. Hidden Valley Ranch Dressing dry mix
1 C. buttermilk
1 C. mayonnaise
1-2 tomatillos, peeled
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2 to 1 small jalapeno pepper, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Lime Cilantro Ranch Dressing
3/4 C. mayonnaise
1/2 C. buttermilk
1 Tbsp. cilantro, chopped
2 green onions, chopped
1 clove garlic, minced
1 jalapeno, seeded and chopped
1 Tbsp. lime juice
1/2 tsp. fresh ground pepper
1/2 tsp. salt

Puree in a blender and refrigerate for several hours. Keep a week or so.

Serve in the following order:
Tortillas
Shredded Mexican Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green Leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh Cilantro
Parmesan Cheese
Fresh Lime Slice
Tomatillo Dressing or Lime Cilantro Dressing

Recipe by: Amy Skelton

Diana's Pasta

1 lb. chicken tenders, cut into cubes
Flour
1 lb. Mushrooms, sliced
3 bunches green onion, sliced
oil
1 pint Heavy Cream
1 pkg. Angel Hair Pasta

Put flour and salt & pepper into a bowl. Coat chicken cubes.

Brown chicken and remove from pan. Add little bit more oil into pan and saute onions and mushrooms. When onions and mushrooms are done, add chicken and heavy cream. Cook til thickened (can add flour if it's not to your desired thickness).
Cook angel hair. (Must follow directions on the box. It really only takes 2-3 minutes to be done). Pour chicken mixture over cooked angel hair pasta.

This is great with a side salad and breadsticks.

**Can add 1 tsp. orange juice or 1 tsp. vanilla extract to sauce for a little added flavor.

Yvonne Smitth

Freeze: Place cooked breaded chicken in a bag. Sauce in a bag. And a small carton of Heavy cream in a bag.
When ready to eat...thaw in fridge. Heat Sauce & chicken in a pan or in the oven until hot.
Then follow directions for pasta.

Enjoy

BBQ Meat

3/4 C. Ketchup
1 (8 oz) can tomato sauce
1/4 C. brown sugar
2 1/2 Tbsp. Worcestershire Sauce
1/2 Med. onion, chopped

Cook onion in a small amount of oil until tender. Add remaining ingredients & simmer together. Serve over chicken, pork, ribs, steak, etc.

Freezer BBQ chicken: Place approx. 2 C. of the sauce in the bag with the raw, frozen chicken breast cutlets.

To cook the freezer meal:
Empty the bag into a casserole dish. Bake uncovered at 350* for approx.  1 hour (or until the chicken is cooked through. If the sauce is too thin after cooking, pour into saucepan & add a little cornstarch mixed with water in it. Heat through to thicken it up.

Can also place in crock pot, if desired. Just empty contents of the bag in the crock pot & cook on low for 6-8 hours, or until chicken is done.


Recipe by: Deborah Larsen

(Not word per word)

Chinese Orange Chicken & Rice

1 1/2 lb. chicken breasts, cut up

1/2 C. flour

1/2 tsp. Garlic powder

1 tsp. Ginger

1 tsp. cornstarch

1 tsp. salt

Orange juice, if needed

6 oz. Frozen orange juice concentrate (thawed, no pulp)

1/2 C. Brown sugar

1 tsp. balsamic vinegar

1 tsp. Cornstarch

1/2 tsp. crushed red pepper flakes

3 C. rice, cooked (Follow instructions on bag)

Place flour, garlic powder, ginger, cornstarch, salt, & orange juice into a ziplock bag. Seal. Shake up. Place chicken in bag, seal, shake & thoroughly coat. Fry chicken in oil on the stove. For sauce: Combine orange juice concentrate, brown sugar, vinegar, cornstarch, & crushed red pepper flakes in a pot. Whisk together on medium low heat until thickened. Pour sauce over cooked chicken. Stir. Serve over rice. 

For Freezer Meal:
Place rice in freezer bag (pre-cooked). Place orange sauce in freezer bag. Place prepared chicken in baggy. When ready to eat, thaw in fridge for several hours.

For stove top (After frozen & thawed):

Combine chicken and sauce in large skillet. Cover & cook until sauce thickens. If sauce is too thick, add about 1/4 - 1/2 C. prepared orange juice & stir. Cover and cook about 30 minute more. Serve over rice. 

For Crock Pot (After frozen & thawed):

Place chicken in the crock pot & pour the sauce over it. Stir to coat the chicken in the sauce. Cover & cook on low for 4 hours or high for 2 hours. If sauce is too thick, add about 1/4-1/2 C. prepared orange juice & stir. Cover & cook about 30 minutes more. Serve over rice.

Recipe idea by: Deborah Larsen

(Not word per word)

Creamy Crock Pot Chicken

This is such an awesome simple recipe. I found it on this cool blog. Check it out. This is what I'm making for dinner tonight for my family. I'm feeling a little under the weather. :(

Chicken Cordon Bleu

I know what you're thinking, these aren't cooked yet. Sorry, I didn't get the final pic. I actually made these for a family dinner up in Idaho. They were a huge success. So, I made them the day before and then just kept them in the fridge.

Ingredients:
Boneless, skinless, chicken breasts
Ham, cut at the deli
Swiss cheese slices, cut at your local deli
Mrs. Dash original seasoning
Bread Crumbs
Paprika
Toothpicks
Cream of Chicken soup

Lay out some plastic wrap or wax paper. Place down each chicken breast, one at a time and cover with plastic wrap. Pound with a rolling pin until 1 inch thick.

Top with Cheese, ham, and seasoning.

Roll up and secure with a tooth pick. MAKE SURE YOU TAKE OUT PICKS WHEN COOKED!

Sprinkle with bread crumbs.

Cover with tinfoil. Bake at 350 degrees for 30 minutes. Remove foil and bake until golden brown.

Top with hot cream of chicken soup.

Recipe by: Becky

Crock pot Mexican Chicken Soup

In a crockpot add:
4 boneless chicken breasts
1 1/2 C. water
1/2 C. onion, diced
2 Tbsp. Jalapeno pepper, diced (I just add the pickled kind in the jar)
3/4 C. green pepper, diced
1 can diced tomatoes in juice
1/2 tsp. ground cumin
3/4 C. frozen corn
Dash of salt and pepper
1/4 tsp. garlic powder
Cook on low for 6 hours. When there is an hour left, take chicken out and shred. Put back in and add 1 C. crushed tortilla chips.
When the soup is done, top with: Cilantro & cheese. Serve with more tortilla chips & sour cream.

Recipe by: Becky

Healthified Mandarin Chicken

The other day my oldest son was helping with dinner, so he got to decide what we were going to make. He chose his favorite meal, "Mandarin Chicken". I've been trying to eat healthier lately, so I decided to make a healthier version. My original recipe was breaded, and had twice as much sugar, more sauce, and no veggies. This is just as tasty, maybe even more!

Chicken in sauce:
4 Chicken breast, chopped into bite sized pieces
1 tsp. canola oil
1/2 C. ketchup
1/8 C. vinegar
1/2 C. brown sugar
1/4 C. water
2 Tbsp. soy sauce

Brown chicken in oil for about 15 minutes, or until lightly brown.

Add the rest of the ingredients and cook on medium heat for 15 minutes.

Rice:
1 C. Jasmine rice (If you want to make it healthier make it with 1 C. brown rice & 2 1/2 C. water, just cook for longer)
2 1/2 C. water
1/2 tsp. salt
1 C. carrots, diced
1 celery stalk, diced
1/2 C. onion, diced
1/2 C. greens (collard greens, spinach, chard, kale, etc.), chopped

Dash of your favorite seasoning

In a pot on the stove add water. Bring to a boil. Add rice, carrots, celery, onion. Cook for 18-20 minutes. Stir. Then add greens & seasoning.

Serve chicken over rice. 

Enjoy!


Recipe by: Becky

Simple Spicy Chicken

This was a very simple recipe I made the other night for dinner. I just served this with steamed broccoli & a baked potato.
Ingredients:
4 large chicken breasts
1 Tbsp. Mrs. Dash Seasoning (Use your favorite, they have a ton of options)
1 Tbsp. Oil

In a skillet on the stove heat oil, place chicken in pan, sprinkle with seasoning. Cover with lid cook for about 10-12 minutes on each side, or until centers are cooked.

Recipe by: Becky

Blackened Chicken Alfredo

In a bowl mix Seasoning for chicken:
2 tsp. paprika
Dash of Cayenne Pepper (for an extra kick)
1 tsp. garlic powder
1 tsp. Italian Seasoning
1/4 tsp. pepper
Dash of cumin
1/2 tsp. Onion Powder
Mix well.

Then you will need:
2-3 large chicken breasts, raw
2 Tbsp. melted butter
1 Tbsp. oil

Dip chicken in butter.
Then in Seasoning, on both sides.
Place in oiled skillet on medium low heat.
Cook well on both sides. To speed up cooking process, cover with lid. It will turn almost black, hence the name "Blackened Chicken". It really isn't burnt.
Cut in strips.

While chicken is cooking start sauce and boiling Fettuccine noodles.

Sauce:
1/4 C. butter
2 Tbsp. flour
Cook for 3-4 minutes, stir continually.

Add:
1 C. milk
2 Cloves garlic, minced

Cook until thick.

Stir with a whisk.

Add:
1 C. parmesan cheese, grated
1/2 tsp. pepper

Use a measuring cup and pour sauce over noodles. (You can choose to put on top or mix with noodles). Place chicken strips on top or mix all together.

Recipe by: Becky

Barbecue Chicken

We had this for lunch/dinner yesterday after church. I just put it in the crock pot before church in the morning and when we come home, it was all ready. I love opening the door and smelling the great aromas of our delicious meal waiting for us. I know this doesn't look too appetizing, but it is!

In the crock-pot on high add:
4 lrg. raw chicken breasts
1 C. barbecue sauce
1 (20 oz) can pineapple chunks and juice
2 C. carrots, peeled and chopped
I added broccoli, but my husband didn't like it. If you want to add it just add 2 C., chopped
1/4 tsp. black pepper
1 tsp. Original Mrs. Dash
Cover and cook for 5 hours.

Take chicken breast out and shred with two forks or chop with a knife.
Add back into crock pot and stir.

Serve over rice.

Recipe by: Becky