Waldorf Chicken

I found this recipe years ago in a Betty Crocker cookbook - and don't make it as often as I should - but it's really tasty! Serves 6

Ingredients:

• 6 boneless, skinless chicken breast halves
• 1 cup unsweetened Apple juice
• 1 Tablespoon Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 Tablespoon cornstarch
• 2 cups chopped apples
• 1 cup diagonally cut celery
• 3 tablespoons raising
• 1 tablespoon sliced green celery Optional

Optional:

• bed of salad greens, or cooked rice to serve on

Directions:

1. Place chicken, 1/2 cup apple juice, lemon juice, salt and ginger in a large skillet. Heat to boiling. Reduce heat to medium low. Cover and Simmer until chicken is cooked through, about 20 minutes.  Remove chicken to a plate and place in low oven to keep warm.
2. Mix remaining apple juice & cornstarch. Add to liquid in skillet. Heat to boiling, stirring constantly. Boil and stir one minute, then add remaining ingredients and heat through. 
3. Serve chicken topped with sauce and fruit mixture, on salad greens or rice

Fauxton Soup

This is one of my diet recipes, but the whole family enjoys it. It tastes much like a wonton soup, but with no wonton wrappers, hence it being "Faux-wonton". If you're dieting, this makes 5 servings, and each serving counts as 1 protein and one vegetable.

Ingredients:

• 1 pound ground chicken breast
• 2" piece of fresh ginger root, grated
• 1/2 cup chopped white or yellow onion
• 1/2 cup chopped cilantro
• 1/2 teaspoon chili powder
• 4 cloves garlic, minced
• 4 tablespoons coconut oil
• 5 cups low-sodium chicken broth (any broth is fine if you're not dieting!)
• 2 cabbages, thinly sliced
• 1/2 cup chopped green onion

Directions:

1. Combine ground chicken breast, grated ginger root, chopped white or yellow onion, cilantro, chili powder and garlic in a mixing bowl. If you have a kitchen-aid mixer - use it with the paddle attachment, it works great!
2. When well combined, divide the chicken mixture into meatballs of about 1 tablespoon each. You can use a cookie scoop, or roll by hand. Place on plate or parchment paper until all mixture is formed into meatballs.
3. Heat coconut oil in a stock pot over medium heat. Add meatballs, turning frequently to brown evenly. When all meatballs are evenly browned, add 1 cup of water and turn heat to medium low. Cover and simmer 15 minutes, or until meatballs are cooked through.
4. Add broth and cabbage. Bring to a boil and then simmer and additional 15 minutes, or until cabbage is tender. Garnish with Green onion and serve.

Saucy Chicken and Peaches

As regular readers will know, I get many of my recipes passed to me from my sister, Mercy. She even sent me a whole cookbook put together by her church group. This is one of the gems I found in that cookbook, and it was submitted to the book by my awesome sister!  I had forgotten to post it to the blog until I was talking about it with my friend Carrie tonight.

Saucy Chicken and Peaches

Ingredients:

• 4 boneless/skinless chicken breasts
• 1 teaspoon oil
• 2 c. canned peaches (1 large can)
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1/2 to 1 teaspoon basil

Directions:

1. Heat oil in large skillet over medium high heat until hot.
2. Add chicken, cook 4-5 minutes. Turn chicken over, cover and cook another 4-5 minutes until juices run clear.
3. Remove from skillet; keep warm. You can also cut the chicken into bite-sized pieces to cook more quickly and for better serving sizes for small appetites.
4. Meanwhile, drain peach syrup into glass measuring cup. Add water to make 1 cup of liquid.
5. Whisk cornstarch, brown sugar, vinegar, soy sauce and basil into peach liquid.
6. Pour liquid into hot skillet. Cook and stir until thickened and bubbly.
7. Gently Stir in Peaches and chicken.
8. Serve over hot rice.

Mercy's family likes the sauce so much, she makes double. Then she saves half of the peaches in custard cups for the kids to eat cold.

Chicken Mozzarella

Easy Italian favorite!

Ingredients:

• 1 egg, beaten
• 1 cup breadcrumbs
• 4 boneless, skinless chicken breast halves
• 1 (14.5 oz) can pasta-ready chunk tomatoes w/ olive oil, garlic & spices
• 4 slices mozzarella cheese

Directions
Dip chicken breast halves in egg and dredge in bread crumbs. Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes each side or until golden brown. Drain. Pour tomatoes with juice over chicken. Bring to a boil. Reduce heat to medium low. Cover; cook for 20-25 minutes or until chicken is tender and no longer pink inside. Place cheese slices over chickenand tomatoes. Cover. Cook 1-2 minutes more or until cheese is melted. Serve over rice or pasta. A side of steamed spinach makes a nice veggie addition.

Chicken Tortilla Soup

Similar to the dish at Chevy's by the same name, this spicy soup will clear out clogged nasal passages in a snap!

Ingredients:

• 4 (small) corn tortillas
• 2 Tbsp vegetable oil
• 3 boneless skinless chicken breasts (about 12 oz.), cut into 1/2 inch chunks
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 cans (about 28-30 oz) chicken broth
• 1 can diced tomatoes, undrained
• 1 can (4 oz) chopped green chilies, undrained
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded mexican blend shredded cheese

 Preheat oven to 400. Cut tortillas into 1/2 inch strips. lay out flat on baking stone. Bake 7-8 minutes or until crispy.  In a large pot, heat oil over medium high heat. Add chicken chunks and cook 3 minutes, stirring constantly. Add onion and garlic, chili powder and cumin. cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

Serve Soup over tortilla strips, topped with cilantro. sprinkle cheese evenly between bowls.

Makes 4 servings

Honey Walnut...Chicken

I usually see this dish prepared with Batter-dipped, Fried Shrimp, but since I'm not a big fan of shrimp, I made my own recipe for a similar dish. It's not as amazingly sinful as the entree from my favorite local Chinese place, but it's a bit healthier and every bit as tasty.

Ingredients:

•  1/2 cup mayonnaise
•  4 Tbsp honey
• 2 Tbsp Sweetened Condensed Milk
• 3/4 cup candied walnuts
• 1 pound boneless, skinless chicken breast, cut into small chunks 

Directions:
In a small bowl, combine mayo, honey and sweetened condensed milk. set aside. In a non-stick skillet or lightly oiled saucepan, stir-fry chicken pieces until no longer pink.  I usually cook them for 7-9 , minutes on medium high heat, and then cover, reduce heat to low and allow to cook through (about 5 more minutes). Combine with Candied walnuts and cooked chicken and serve over steamed rice topped with a handful of shredded lettuce.

Mercy's Russian Chicken

Another quick and easy (and super yummy) recipe from my big Sis. This chicken with a sweet & tart sauce is best served over rice. You'll want to double the sauce if you plan more than 4 servings.

Ingredients:
4 chicken Breasts, or 4-6 chicken breast fillets. (I like boneless skinless for health and simplicity)
1/2 bottle Russian salad dressing
1/2 jar (about 1.5 cups) of Apricot preserves
1 packet onion soup mix
rice (cooked, plan for about 1 cup per serving)

Directions:
Mix salad dressing, apricot preserves and onion soup mix in small bowl. Place chicken in an 8 x 8" (or 9 x 13 for a doubled recipe). Pour the sauce over the chicken and bake for 45 minutes at 350 degrees. Serve over rice.

This made a lovely simple meal served with some green beans, but I may experiment with putting some vegetables into the baking dish with the chicken next time. Thanks again for the recipe Sis!

My kids are always asking for Hawaiian Haystacks!

This is a simple recipe to prepare, but since there's so many ways to eat it, I prefer to serve it to a group.

Ingredients:
1 pound (more or less) boneless, skinless chicken breasts
1-2 cans of chicken broth (assume about a half-can per person)
1/2 cup cornstarch
White or Brown rice, cooked, about 1 cup per person

Toppings:
Pineapple chunks (or tidbits if you can find them)
Chopped green onions
Chopped green pepper
Chopped celery
Diced tomatoes
Sliced water chestnuts
Grated Cheddar cheese
Chow mein noodles
Shredded Coconut
Slivered almonds
Sliced black olives
Frozen peas, thawed (I put them in a strainer and run hot water over them until they're plump)

Directions: Boil chicken in water until cooked through. Remove from water and dice or shred. Return to saucepan with all but 1/2 cup of the broth, turn burner on medium to high heat. Add cornstarch to broth and whisk until well mixed. Add to the chicken and broth heating in the pan. If you like garlic, you can add a clove of minced garlic now too. Bring to a boil, reduce heat and simmer until broth is thickened. I like to then pour the chicken and sauce into a serving bowl, but you can just put the pan on the table too.

To Serve: Put a scoop of rice on your plate, or in a bowl. Ladle chicken mixture over rice, and add desired veggies and other toppings. If you don't like something, skip it. I'd love to hear other toppings you guys try and like. I like to serve this meal with a hearty whole wheat bread or roll.

Vegetarian White Chili

I got this recipe off of a new favorite website - Sparkpeople.com. It's a great place to track your nutrition and fitness, as well as a good resource for health information.

Ingredients:

• 3 cans white beans (navy, great northern, cannellini, ) undrained
• 1 Onion, chopped
• 2 cloves garlic, minced
• 2 teaspoon Oregano
• 1 1/2 teaspoon Cumin
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Cayenne
• 2 cups water (more or less depending on taste)

Directions: Combine all ingredients in a crock pot or soup pot and heat. Serve with Whole wheat rolls. Serves 6. If you have room for some more calories in your day, add cooked shredded chicken breast.

Nutritional Info (without chicken)
Fat: 0.5g
Carbohydrates: 22.0g
Calories:119.4
Protein: 7.9g

Chicken Casserole from Kristen

So this may be what all the Nesties call Salsa Chicken, but I first tasted it at Kristen and Domenick's house, after painting with them for the afternoon. Hunger may be the best sauce, but I think this casserole is going to be a family favorite, even when we're not starved!

Kristen's Chicken Casserole

Ingredients:

• 2 large chicken breasts, cut into bite-sized chunks
• 2 cloves garlic
• small onion, sliced
• bell pepper, sliced
• 1 jar salsa (approx. 12 oz.)
• 8-10 small corn tortillas
• corn (optional)
• 1 bag pre-grated Mexican cheese blend

Brown chicken chunks, and add garlic, onion and bell pepper. Let veggies heat about 3 minutes, add Salsa and corn, cook just long enough to heat through. Remove from heat.
Line bottom of a 9x13 with tortillas, tearing if necessary, to fit. Layer 1/3 chicken mixture, 1/3 cheese, and another layer of tortillas. repeat with remaining ingredients, making sure cheese is on top. Bake at 350 degrees for about 20 minutes, and then allow to cool for 15 minutes on the counter before serving.

Another from my Sis - Easy Chicken Pot Pie

I have to tell you - my Sister Mercy should really be the one with the blog. I have gotten SO many recipes from her over the years. Granted, she cooks for a family of 7! So I'm guessing it's not "leftovers again" at her house very often. In any case, I'm so glad she gave me a cookbook she and her church friends put together. Everything is super easy and so good! But of course - as all recipes - I've changed it a bit....

Easy Chicken Pot Pie

Ingredients:

• 1 tablespoon butter
• 1 cup chopped celery
• 2 cans Cream of Chicken soup
• 1/2 cup milk
• 1 onion, chopped
• 1/2 teaspoon oregano
• Pinch Pepper
• 1 bag frozen veggies, thawed (my house likes the potato & carrot stew mix, Mercy's family prefers broccoli, corn & cauliflower.)
• 2 cups cubed, cooked chicken (or about 2 chicken breasts)
  
• 1 (10 oz+) can of refrigerated flaky biscuits (we use Pillsbury Grands)

Directions:
Preheat oven to 375 degrees. In a large skillet, melt the butter. Add Celery and onion, and stir over medium-high heat until crisp tender. Stir in Soup, milk and spices. Mix well. Stir in thawed veggies and chicken. Heat through. Pour into 13x9" baking dish.

Separate biscuits, and cut each one into four or six pieces. Place these chunks of dough on top of the filling mixture. They won't completely cover it, but nearly. Place in preheated oven for 20-25 minutes, or until the biscuits are golden brown and filling is bubbly.

A little out of season - Chicken salad on Cantaloupe rings

Okay, so this is something I usually serve in late spring, when the temperatures are starting to climb, but it's still pretty toasty here in the valley, so I'm going to give you this recipe for a refreshing light lunch or dinner.

Ingredients:

• 2 1/2 cups Cubed, cooked chicken (use canned chicken chunks if you're short on time!)
• 1 cup thinly sliced celery
• 1 cup halved green grapes
• 2 Tablespoons chopped parsley
  
• 1/2 cup mayonnaise
  
• 1 tablespoon lemon juice
• 1 tablesppon apple cider vinegar
• 1 1/2 teasoons mustard
• 1/2 teasoon salt
• 1/2 teaspoon pepper
• 4 cantaloupe rings (slice off the top and bottom of a cantaloupe, and divide the remainder into four rings. cut the melon rings of the rind)
• toasted sliced almonds

Directions:
In a large bowl, combine chicken, celery, grapes and parsley. In a small bowl, combine the mayo, lemon juice, cider vinegar, mustard, salt & pepper; mix well.Pour over chicken mixture and toss.

To serve, place 1 cup chicken salad on each cantaloupe ring, sprinkle with almonds. My kids like when I make crescent rolls with this meal.

Gardener's delight - Vegetable Primavera over Pasta

I used to garden, but now I just enjoy the overflow from my Mom's veggie patch. I found this recipe years ago when I needed a simple way to use up ALL that squash!

Ingrediants:

• 1 package of your favorite pasta (I use a whole grain penne most often)
• 1/4 cup butter
• 1 yellow onion, sliced
• 1 pound fresh green beans, cut into 2" pieces
• 1 zuchini, halved and sliced
• 1 yellow squash, halved and sliced
• 1 or 2 bell pepper (red, orange yellow or green), sliced
• 1 cup light cream (sub whole milk for lower fat version)
• 1/2 cup fresh grated parmesean

Optional:

• grilled, sliced chicken breast

Directions:
Boil Pasta according to package directions.
Drizzle a little olive oil in a large skillet, and brown onion. Add green beans, saute for about 5 minutes, stirring frequently. Add zucchini and yellow squash, then bell pepper. You shouldn't be cooking them long, they should be hot in the time it takes to boil the pasta. Add heated veggies to strained, cooked pasta, cover and set aside.
In a medium saucepan, melt butter over medium-low heat. Add cream and parmesean, stirring constantly. When cheese is melted, pour over pasta & veggies, toss and serve.
Obviously, this recipe gets less healthy if you put a ton of sauce on each serving. But there's lots of vitamins in the veggies, and whole grain pasta adds even more fiber. If your husband really needs meat with his meal, add sliced chicken breast on top of the pasta/veggie/sauce mixture.

An Old Favorite - Swiss Chicken Cutlets

This is another recipe that is easy to make, but impressive for company. It may look tricky, but the extra steps are well worth the taste!

Swiss Chicken Cutlets
Ingredients:

• 2-4 thin slices reduced-fat swiss cheese (approx. 2-4 ounces)
• 4 chicken cutlets, 1.4 inch thick (4 oz. each) You can substitute turkey breast slices if you don't want to find or pound cutlets.
• 2 tablespoons all purpose flour
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup white wine (I generally serve the rest of the bottle with dinner)
• 1/4 teaspoon Oregano

Directions:
Starting at the narrow end, Roll each chicken cutlet with 1/2 a slice of cheese, jelly roll style. Tie with string. Combine flour & pepper in a ziplock bag, and toss cutlets in flour until coated. Melt butter over medium heat. Add cutlets, turning frequently, until golden (about 3 minutes).

Add broth, wine & oregano. Bring to a boil. Reduce heat, and simmer until sauce is thickened, about 10-12 minutes. Remove string & serve with rice and a veggie (Our favorite is Brussels sprouts!). I like to melt another 1/2 slice of cheese over each cutlet, and add a dash of oregano before serving. But I'm also a cheese fanatic, so you can do it either way!

My first request - Taco Soup

Okay Jackie – here you go! This recipe is great for fall, but I'll warn you, it feeds an army! You may need to invite a few friends over for dinner! It also freezes well, so you can always save half for another time! Just put the finished soup in a freezer safe container, and chill well. When you're ready to have it again, throw the block o' soup in the crockpot to thaw and reheat.

Taco Soup
· 1 pound ground beef, or ground turkey (can substitute chicken breast pieces or skip the meat all together if your veg SIL is coming over!) [1.99 for lean ground beef]
· 1 onion (yellow or white or red), Chopped [0.44]
· 1 packet taco seasoning [0.99]
· 1 can corn [1.00]
· 1 can kidney beans [0.99]
· 1 can garbanzo beans [0.99]
· 1 can black beans [1.00]
· 1 can stewed or diced tomatoes [1.00]
· 1 can tomato sauce [0.99]

· Tortilla chips [1.99]
Toppings:
· Shredded cheese [2.50]
· Sour cream [1.00]
· Guacamole [3.65]

In a large soup pot, saute onion in a little oil. Add the meat, brown and drain if desired. (If using chicken, cut into ½” chunks and just brown the outside.) Add all cans of ingredients, undrained.
Heat until nearly boiling. If you want to make this in a crockpot, just cook the onion and meat and throw it in the crockpot with the other ingredients. Cook on low for 4 hours, or on high for 2.

To serve: We like to crush a handful of tortilla chips in a soup bowl. We then add the soup, and desired toppings. You can also serve the crushed chips on top. If some people prefer a meat free meal, you can also serve the meat on the side like a topping.

[Total cost is about $20.00, and you can probably serve 10 people. This is even more affordable if you have some items already, or skip the more expensive things like meat or guac! An additional way to stretch the servings, is to add another packet of seasoning and 4 cups of water. The thinner soup is still SO filling!]