Ranch Chicken Kabobs

In the summertime, I like to grill most nights. I love finding new ways to grill up chicken! This recipe was great!  Give it a try and let me know what you think.

Ingredients:

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

2 teaspoons salt

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to

taste

5 skinless, boneless chicken breast

halves - cut into 1 inch cubes

Directions:

 Mix all the ingredients together. Pour over chicken(I marinaded the chicken after it was already on the skewers)and let it marinade for a minimum of 30 minutes in the refrigerator (longer is even better!). Grill and enjoy!

Recipe adapted from All Recipes.

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Baked Creamy Chicken Taquitos

These were amazing! I found the recipe on Pinterest which let me to the Pennies on a Platter blog(Check it out!). I love that these taquitos are baked and not fried! They are easy to make. We all loved them! Give them a try and enjoy!

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro(I did not use cilantro)
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas(I used flour)
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.(I didn't sprinkle with salt)

 Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.

Thank you Pennies on a Platter! Pin It

Chicken Vegetable Stir Fry

Both my husband and I love Chinese food. My children, however, do not. So....I try and make it on the nights they are at Grandma and Grandpa's house. Thursday I threw together a chicken stir fry. If you've never tried making a stir fry before, you should. It's super easy! We have a wok, but you could use a regular skillet.

Ingredients:
Boneless, skinless chicken breast, cut up
Garlic, minced
Carrots, sliced
Broccoli, cut up
Green beans, cut up(tips removed)
Onion, cut up
Other ideas, snap peas, baby corn, water chestnuts, asparagus
Oil(I used sesame oil and vegetable oil)
Stir Fry sauce(Stir fry sauce and sesame oil can be found in the Asian food section of your store)

Directions:
Heat 1-2 tablespoons of sesame oil in a skillet. Add minced garlic and saute for a minute. Add chicken and cook until the center is no longer pink. Heat 1-2 tablespoons of oil in wok, 1/2 sesame 1/2 vegetable oil. Saute vegetables till they reach desired tenderness. Add cooked chicken. Mix together and add favorite stir fry sauce. Serve with white rice. Pin It

Fiesta Chicken

The other day I saw a recipe posted for Fiesta Chicken on the Krazy Coupon Lady's blog. I thought it sounded really good, and also easy. I tried it and we all loved it! We even cut up the chicken the next night, mixed it in with the rice and served it in tortillas.We will definitely make this again!

Ingredients:
1 can Cream of Chicken Soup
1 can corn(I omitted the corn)
1 can black or pinto beans
1 cup water
1 cup salsa
1 1/2 cups uncooked rice
10 chicken tenderloins(I used 4 chicken breasts)
I also mixed in some taco seasoning
Mix all ingredients but chicken together in a large mixing bowl. Season chicken with salt, pepper and paprika. Place chicken in the bottom of a 9×13 pan. (I put the chicken on top of the rice) Pour mixture over the top. Cover with foil. Bake at 375 degrees for about an hour (mine was about an hour and thirty minutes) until rice is cooked.  Sprinkle with cheese before serving. Pin It

Slow Cooker Chicken and Dumplings

I've always loved Chicken and Dumplings. My daughter, however, does not love the big kind of dumplings that I usually make. She loves the little ones, like the kind you find in the canned chicken and dumplings. Tonight I decided to try a new recipe that would be similar to that. I found a recipe at allrecipes.com that was exactly what I was looking for. It was really easy and we all liked it. Next time I'll use bone in chicken. I just think it has a much better flavor, especially for Chicken and Dumplings. I'll also throw in some celery and 2 or 3 chicken bouillon cubes.

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter(I did not add butter)
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced(I did not add onion, but I did add baby carrots)
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces(I used 1 can of biscuits)

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. 

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Deep Dish White Chicken and Garlic Pizza

Sauce Ingredients:

3 Tablespoons salted butter
3 oz cream cheese
1/2 cup milk
1/8 cup Parmesan cheese
3 garlic cloves, pressed or minced
Salt to taste

Sauce directions:


Melt butter in a small saucepan. Add garlic and saute until tender. Add cream cheese and milk. Once cream cheese is blended add Parmesan cheese and salt. Heat on low until sauce thickens. Make this while the dough is rising in the pan.


Toppings:

• Onion thinly sliced and sauteed in 1 tablespoon of oil

• 1 chicken breast, cut into chunks and sauteed in 1 tablespoon of butter, sprinkled with salt and garlic powder to taste.

• Shredded mozzarella cheese

Crust:

• 1 1/3 cups water
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 2 tablespoons oil
• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 teaspoons bread machine yeast

Put crust ingredients in bread machine and set on dough cycle. Once the dough is complete, shape and press it into a greased 9X13 pan. Allow to rise for 30 minutes. Bake at 375 for 10 minutes. Remove from oven and add sauce and toppings. Bake again at 375 for approx. 15-25 minutes.

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Tex Mex Chicken

I just wanted to share with you a super quick meal for weekday nights, you can throw it together in a few minutes in the morning in your crock pot and have dinner when you get home. Just make up some rice or use some left over from a previous nights meal and you are ready. After making this up I wish I would have added some black beans and avocado over the top. YUM!

Tex Mex Crock pot chicken

4 pieces of chicken (I used breast but thighs would probably be great)

1/2 cup italian dressing of your choice (I used a creamy balsamic)

1 can of tomatoes with green chilis (like Rotello)

3 gloves of garlic minced

1 tsp cumin

1/2 tsp onion powder

Rise and dry chicken, Stab chicken a couple times with a fork. Put chicken and dressing in a zip top bag, marinate for 15-20. Add the rest of the ingredients to the crock pot, turn on low. Add marinaded chicken to crock pot, discard remaining marinade. Put on lid and cook on low 6-8 hours. Serve with rice or side of your choice.

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Sweet and Sour Chicken(lighter version)

My mom gave me a recipe a while ago for sweet and sour shrimp. I believe it is a Weight Watcher's recipe. I love this recipe and I make it using chicken in place of the shrimp. The chicken is sauteed instead of batter fried, making it a much lighter version of sweet and sour chicken.

Ingredients:
1 T oil
1-2 lbs skinless, boneless chicken, cut up
1 chicken bouillon cube
1/4 cup ketchup
3/4 cup water
2 T cornstarch
1/4 cup rice vinegar
1/3 cup brown sugar
1-2 carrots, sliced
snap peas
peppers(sweet or bell) cut into 1 inch pieces
1 garlic clove, pressed or minced
green onion

Directions:

Mix, bouillon cube, ketchup, water, cornstarch, vinegar and brown sugar in a cup and set aside. In a wok or frying pan heat up 1 tablespoon of oil. Saute vegetables until tender. Push vegetables to the side and add garlic and chicken. Saute until the chicken us cooked through. Once chicken is cooked through, add sauce. Heat until it comes to a boil. Stirring constantly. Once sauce thickens, remove from heat. Serve with white rice(optional).

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Chicken Tortellini Soup

 

The other night I decided to make chicken noodle soup with tortellini in place of egg noodles. I had seen some other tortellini soup recipes with more of an Italian twist, but I decided to just stick with my homemade chicken noodle soup recipe that I always use and love. My only change was the noodles. Everybody loved it! My daughter had 3 bowls that night. My husband even commented again on how much he liked the soup, the following day(that surprised me). I think this recipe is definitely heartier than regular chicken noodle soup, making it feel more suitable for an everyday meal. Enjoy!

 

Chicken pieces with bone in, skinned(I used 4 thighs, but it could have used a little more chicken)

1 cup carrots, sliced or baby carrots

1 cup sliced celery

Chicken boullion cubes(about 8 more or less depending on amount of water used)

water

Salt

Pepper

Frozen or refrigerated cheese tortellini

Directions:

Put chicken and vegetable in a large stock pot. Fill pot with approx 10 cups of water. Add boullion cubes and salt and pepper to taste. Use approx. 1 cube per every cup of water. Bring to a boil. Cover and simmer for 90 minutes. Remove chicken from broth. Remove chicken from bones, cut up, discard bones and return chicken to pot. Bring soup back to a boil and add tortellini. Cook tortellini according to directions on packaging.

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Shredded BBQ Chicken Sandwiches

 

I love bbq shredded meat sandwiches. It doesn't matter to me if it's pork, chicken, or beef. I usually buy the pre-made shredded meat that comes in the little tubs at the store. This time I decided to just make my own shredded chicken in the slow cooker. It wasn't difficult at all. It turned out really delicious and it ends up being much cheaper than the store bought meat. 

Ingredients:

1-2 lbs of boneless, skinless chicken breasts(I used frozen)

1 bottle of your favorite bbq sauce

1 medium onion, sliced(I don't put them on my sandwich, I just like it cooked with it for flavor)

2 cloves of garlic, minced

garlic powder

onion powder

pepper

Directions:

Put the chicken in the slow cooker. Cover with onions and minced garlic. Sprinkle with garlic powder, onion powder and pepper. Cover with entire bottle of bbq sauce. Cook on low for 6-8 hours. 1 hour before you eat, take chicken out, shred it, put it back in the slow cooker and mix. You can remove onions before serving if you like. Serve on toasted hamburger buns or sandwich rolls.

 

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Cranberry Chicken

I saw a recipe somewhere in a magazine(now I can't remember where)but it combined cranberry sauce, onion soup mix, along with some other ingredients and put it on chicken. I thought that sounded like it might be really good so I tried to come up with a recipe that included those 2 main ingredients. What I came up with was really good. My husband really liked it also. I will definitely be making this again. I also love that it works great as a slow cooker recipe.

Ingredients:

1 1b chicken(I used boneless skinless thighs, but bone-in chicken would be great)
1 can whole cranberry sauce
1/2 cup orange marmalade
1 packet dry onion soup mix(like Lipton's)
1/8 cup brown sugar(maybe a little more if you really like it sweet)
1 T apple cider vinegar
1/2 teaspoon red pepper flakes
2 T cornstarch

Put chicken in a slow cooker(I put mine in frozen). Mix remaining ingredients and pour over the chicken. Cook on low for 6-8 hours. Time will vary depending on slow cooker and type of chicken used. Boneless chicken cooks much faster.
Serve with white rice(optional)

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Bourbon Chicken

Let me start by saying that my husband told me last night that this was the best chinese food I have ever made. Wow! I always like hearing stuff like that. I had made this particular recipe before, but I tweeked it a little bit this time. It's a wonderful combination of sweet and spicy. And...it's easy to make!

Ingredients:
1-2 lbs of chicken breast, cut up into 1in chunks
1-2 tablespoons oil
1 garlic clove, pressed or minced

Sauce ingredients:
1/4 teas. ground ginger
3/4 teaspoon red pepper flakes
1/3 cup apple juice
1/2 cup water
1/3 cup soy sauce
1 tablespoon apple cider vinegar
2 tablespoons ketchup
1/2 cup packed brown sugar
1 teaspoon hot chili sauce(more or less depending on how spicy you want it. A little goes a long way. Can be found in Asian food section of your store)
2 tablespoons of cornstarch(again you can use less if you like a thinner sauce, or even none at all for a really thin sauce)

Mix sauce ingredients and set aside. Heat up oil in a wok or large pan. Cook chicken until it is no longer pink in the middle. Add sauce. Bring to a boil. Cook on medium heat until sauce thickens. This will only take a few minutes.
Serve with white rice(optional)

   

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Salsa Chicken Soup

Thursdays are busy nights for us. If I can remember...I always try and throw dinner in the slow cooker earlier that day so we can eat dinner that evening at a decent time. Today I decided to take a recipe given to me a couple weeks ago from a friend and combine it with some recipes I had found online. The original recipe given to me sounded great, but once again I was attempting to make do with what I had in the pantry. The result was a really delicious mexican style soup. Everyone loved it! I will definitely be making this again. Here's what I came up with. Ingredients: 3-4 pieces of chicken (I used boneless, frozen thighs) 2 cans of seasoned black beans, undrained 1 cup of salsa ( I used pace picante, medium) 1 small single serving size can V8 juice (smallest can they make) 1 14.5 oz can petite diced tomatoes, undrained 1 small can diced green chilies 3 chicken boulion cubes garlic powder, pepper, salt to taste(watch the salt. It's pretty tasty already) Directions: Spray slow cooker with non-stick cooking spray. Put all of the ingredients in. Mix together. Cover and cook on low for 6-8 hours. About a 1/2 hour before eating, remove the chicken, shred and put back into the soup. Mix again. Garnish with crushed tortilla chips, sour cream and cheese (optional).

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