Teriyaki Stir Fry

3-4 medium red potatoes, chopped
4 chicken breasts, cut into bite size pieces
1/2 Teriyaki Sauce
1/2 C chopped green onions
1 C chopped peanuts

Wash, dry and cut potatoes into bit-sized chunks. Place in microwave safe dish, cover and steam in microwave about 3-4 minutes or until slightly tender. Spray large skillet or wok lightly with cooking spray. Place chicken pieces in hot skillet and add potatoes once chicken is browned. Add in teriyaki sauce and stir to coat well. Chop peanuts in blender (pulsate a few times). Add onions and peanuts and stir well. Turn heat to low, cover with lid and let simmer a few minutes more. Stir to mix well before serving. Serve over rice if desired.

*also good with pork or tofu instead of chicken

Serving Size: Makes 8 1-Cup servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 159.8

• Total Fat: 4.9 g
• Cholesterol: 27.5 mg
• Sodium: 729.0 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 1.8 g
• Protein: 15.8 g

Simple Sunday Chicken

This is such a simple recipe. The chicken creates its own juices and the final product is super moist!

1 small onion, optional

1 whole chicken (giblets removed)

Seasoning

Seasoning Mix:

2 tsp Salt

2 tsp paprika

1 tsp cayenne pepper **

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp black pepper

Chop onion and place in bottom of crock pot, if desired. Place chicken in crock pot, breast-side up. In small bowl mix together dry ingredients. Rub over top of chicken. Cook on HIGH 4-6 hours or LOW 6-8, until chicken tests done. (If using whole cut-up fryer chicken, layer smaller pieces on bottom and breasts on top, adding seasonings to both layers.)

For a Rotisserie effect, I like to then place the chicken under the broiler for 5 minutes. It's gives it just that perfect little crisp. My kids love it!

**Instead of Cayenne Pepper, I opt for Tony Chachere's Creole Seasoning and omit the black pepper as well. If you have some, give it a try! You could also experiment with Lemon Pepper for a zesty flavor!

Easy Alfredo Sauce

So easy... I PROMISE!!!!!

1/2 cup butter (1 stick)

2 cloves chopped garlic, more or less to taste.

1 pkg. (8 oz.) cream cheese, cut into 4 pieces

1 cup half and half

1/2 cup fresh Parmesan cheese

Salt & Pepper, to taste

Begin to melt butter and add garlic. When butter is almost melted, add cream cheese. Cook over med-low heat, stirring frequently. When cream cheese and butter start to blend and get a little bubbly, add in half & half and parmesan. Continue stirring frequently over low-med heat. Cook till smooth and creamy. Add salt & pepper to taste.

*I cut up the leftover chicken from my Ranch Chicken Almandine (click here) and mixed everything together with my leftover Amish Noodles (drained).

Ranch Chicken Almandine

This is a slight variation on my Ranch Chicken (click here) . We had this for Sunday Dinner, and it was a hit!

Boneless Skinless Chicken Breasts, or Thighs

1 packet dry Ranch Dressing mix

1 stick butter, melted

handful slivered Almonds (optional)

Lightly spray 9x13 pan with cooking spray. Arrange chicken pieces to fit (can use the frozen ready chicken). Pour dry dressing mix evenly over chicken. Drizzle with butter. Sprinkle lightly with slivered almonds. Bake uncovered @ 350 for about an hour, or until chicken tests done.

hint: I use leftover chicken pieces and butter-ranch sauce in Alfredo the next day.

Shoyu Chicken

Ok, I am reposting this one since I have a pic finally. We had this for dinner tonight, and as usual my kids absolutely love it. Served with rice and steamed veggies (and grilled pineapple if you've got it)... yum...

(Hawaiian Soy Chicken)

ALOHA!!! Ok - I have my old college roomie from BYU-Hawaii to thank for this recipe!!! It's simple & easy on the budget and oh-soooooo-good!!! I found a pack of fryer legs & thighs for $1.09/lb on sale!!!!! Double YAY for me!


4-5 lbs fryer chicken pieces (skin on)
cooking spray
1 C water
1 C soy sauce
1 C sugar

Spray inside of Large stock pot. Leave skin on chicken, and brown chicken in pot. Add remaining ingredients to pot, stirring every few minutes. Bring to boil. Turn heat down to LOW and simmer about an hour. Oh - and you can remove skin before eating if you're feeling "guilty" about it, hehehe.

Serve with steamed rice.


YUMMY!!!!!!!!! My Kids LOVE this dish. Mahalo Ardis!!!

Creamy Baked Chicken

I got this recipe from one of my Amish cousins, though I cannot for the life of me remember which one.

6 chicken breasts or thighs, boneless, skinless

6 slices of American Cheese

1 Can cream of chicken soup

1/4 C milk

1 C bread crumbs

1/4 C butter, melted

salt and pepper to taste

Place chicken in lightly greased 9x13 pan. Place 1 cheese slice on top of each piece of chicken. In small mixing bowl, mix soup and milk. Spoon over each chicken breast. Mix together bread crumbs and melted butter. Spoon over each chicken breast as well. Bake uncovered @ 350 for 1 hour. Enjoy!

Cheesy Chicken Wraps

I was thinking I still had some taco seasonings the other day for tacos. Nope. Wrong! I diced the chicken and reached for whatever grill spice and seasoned salt I had on hand and created these Cheesy Chicken Wraps for dinner. The kids gobbled them right up.

(recipe for 4)

Cooking oil or non-stick cooking spray
3-4 chicken breasts, diced
seasonings
2 C Shredded Cheese
8 Tortilla wraps
Shredded Lettuce
Diced tomatoes
Ranch dressing, if desired


Add a little olive oil or cooking oil to large skillet or grill pan. Dice chicken and brown. Add spices and seasonings to taste and continue cooking. When chicken is cooked through, add shredded cheese and stir until cheese is melted. Serve cheesy chicken in tortillas. Add lettuce, tomatoes and a little ranch if desired.

My boys opted for no veggies, thank you very much! I, however thought the veggies were yummy on them! Oh - and my middle one said these top McDonald's snack wraps any old day!

Company Chicken

8-10 boneless, skinless chicken tenders

4-5 slices provolone cheese, cut in half

1 can cream of chicken soup (can substitute Cr. of mushroom)

1/4 C water

1 box Stovetop Stuffing

1/3 C butter, melted

Lightly spray 9x13 pan with cooking spray. Place chicken in pan. Place cheese on top of chicken. In small mixing bowl, mix soup and water. Spread soup mixture over each chicken piece. In microwave-safe 2 Qt dish, melt butter. Add stovetop and mix until evenly coated with butter. Spread stovetop over chicken. Cover pan with foil. Bake @ 350 for 60 minutes. So Yummy!!!

*You can use 4-5 chicken breasts instead of the tenders. But I think the tenders fit easier into the pan and they don't dry out as much. I just watch for the frozen bag of tenders to go on sale so I have them on hand for this particular recipe. Oh - and I have used the store-brand stuffing mix. They taste just as good and easier on the budget.

I love how I can get the protein, dairy and grain in one dish. For a simple meal, I add a side of veggies and some applesauce. So the tenders may seem small, but their tummies are full. Hope you give this one a try!

Saucy Chicken Roll Ups

Whenever one of the local grocers has their big 10 for $10 sales that includes things like Cream Cheese and refrigerated Crescent Rolls, I love to stock up. I make ALL KINDS of main dishes and desserts with these handy items. Here is one my kids LOVE.

1 (1/2 C) stick butter, divided
1- 8 oz pkg cream cheese
1 tsp garlic powder
1 tbsp minced onions
2 chicken breasts, cooked and shredded
3 cans refrigerated crescent rolls
1 box stovetop stuffing
2 cans cream of chicken
1/2 C chicken broth or water

Grease jelly roll pan. Melt 1/4 C butter. Add in cream cheese and mix on high until well blended. Add in garlic powder, onions, and chicken; mix well. Set Aside. Melt remaining butter in microwave bowl. Pour stuffing mix in second pan or bowl. Unroll crescent rolls. Press two crescent "triangles" together to make rectangle. On each rectangle, place spoonful of cream cheese mixture. Roll up, and tuck ends under. Roll in butter and then generously coat all sides in stuffing mix. Place on jelly roll pan. Bake @ 350 25-30 minutes or until golden brown. Mix 2 cans soup, thinned with water or broth. Heat in microwave 1 minute. Stir until smooth. Pour over roll-ups. Serve warm. Yum!

*This is one of those recipes that you can substitute what you don't have with what you do. For example, if I don't have minced onion, I use onion powder. I have also used half regular cream cheese and half chives & onion flavored cream cheese, and omitted the spices. I have also used canned chicken (drained) and it taste just fine. Instead of 2 cans of cream of chicken, the sauce is also good with 1 can being the cream of chicken and the other 1 can being either cream of celery or cream of mushroom. Give it a go and see if your family enjoys it as much as we do!

Ranch Chicken

4 boneless, skinless chicken breasts
2 Tbsp butter
salt and pepper, to taste
1 packet dry Ranch Dressing Mix

Cut chicken into bite-size pieces, set aside. Melt butter in frying pan, add chicken. Add desired amount salt and pepper. Once chicken bites are cooked, add entire packet of dressing mix. Toss well in pan to coat evenly. Turn heat to low and let simmer a few minutes more.

I ate mine with buttered mashed potatoes. But this would also be good with noodles (tossed in a little EVOO) or served over steamed rice. Quick and easy...MMMMMMM.

Russian Chicken

Ok - so this one is courtesy of BIG-D (see HERE for Full Story ).

4 Boneless, Skinless Chicken Breasts
1 bottle Russian Dressing (salad dressing)

Spray bottom of 9x13 pan lightly with cooking spray. Lay chicken in pan. Pour entire bottle of dressing over top. Bake @ 350 30-40 minutes, or until chicken tests done.

Yum! Easy! Obviously created by a bachelor!!! hahahahaha!