Chicken Croquettes

-Mandy

Karen Bair’s recipe. Nana and I made this recipe with leftover turkey and excluded the sherry. We sprayed the tops with Pam and baked it in a 350 degree oven for 25 minutes. We turned them over half way.

 * for the sauce - use 1 cup broth and 1 cup milk & a very tiny squirt of mustard 

Crockpot Lemon Chicken

Ingredients:

Rub Ingredients for the Chicken

4 tsp salt

2 tsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp thyme

1 tsp white pepper

1/2 tsp garlic powder

1/2 tsp black pepper

For the Crockpot

1 cup chopped onion, approx 1 medium to large onion

4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds

4 celery stalks, cut in thirds

2 garlic cloves, peeled and smashed

1 whole lemon quartered

3 1/2 to 4 1/2 lbs roasting or fryer chicken

Directions:

Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.

Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.

Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.

Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.

Remove chicken and place in a 9x13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

-Mandy

Chicken Enchilada Soup

1 T. Vegetable oil

1 pound chicken breast

1/2 c. Diced onion

Minced garlic

4 c. Chicken broth

1 c. Masa harina

3 c. Water

1 c. Red enchilada sauce

16 ounces velvetta 

1 t. Salt

1 t. Chili powder 

1/2 t. Cumin

Boil chicken and shred. Fry onion and garlic in oil until onions are translucent. Add ingredients to a pot. Add broth. Combine masa with 2 cups of the water. Whisk until blended. Add remaining water, enchilada sauce, cheese & spices. Simmer 30-40 minutes. Garnish with tortilla chips and fresh pico de gallo.

Pico: 2 medium diced tomatoes 

1/2 c. Diced onion

2 t. Fresh jalapeño 

2 t. Fresh cilantro

Pinch of salt

-Mandy

Terriki Bowl

Boneless skinless chicken thighs
1 recipe Terriki Sauce
diced carrots
chopped cabbage
green onions
mushrooms
*any other veggies can be added

In crock-pot add boneless skinless chicken thighs and Terriki sauce. Cook on low for 3-4 hours.
Cut meat into cubes to use in terriki bowl.

30 min before serving: heat oil in a pan and cook vegetables.

Serve terriki chicken, veggies and sauce over steamed rice.


Submitted by: Mandy Coleman


*I tried this last week in the crock pot and LOVED it!

Hawaiian Haystacks

1 or 2 chickens
celery, chopped
onion, chopped
carrots, chopped
salt and pepper
flour or cornstarch
1 can evaporated milk
Cook chicken in water, with celery, onion, carrots, salt and pepper.  Cook until tender, about 30 minutes.  Debone chicken and cube.  Make gravy of broth by adding flour or cornstarch.  Add chicken and evaporated milk.
Note:  You can substitute chicken breasts for this!

Put the following in separate bowls and serve in this order:
Cooked rice
Chicken and gravy
Grated cheddar cheese
Chow mien noodles
Onions, chopped
Tomatoes, chopped
Celery, sliced
Pineapple, diced or crushed
Coconut and slivered almonds
Soy Sauce

Submitted by Nana

Crispy Southwest Chicken Wraps

We've been using this recipe for a few weeks now and we all love it! I found it on Mel's Kitchen Cafe website. The only change I make is that we like to get the uncooked tortillas, so I cook those up and then add all the yumminess inside and heat until the cheese it melted.  Oh, and rotisserie chicken is great for this as well!
 
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Submitted by: Gina

Breakfast Casserole (Body For Life Style)

We all love the sausagey, buttery warmness of breakfast casseroles, but this is a healthy way to cook it, pretty much way different but sooo yummy.

12 eggs
1 C non-fat Greek yogurt (i think i used fat i don't know)
1/2 C skim milk (powdered works too)
8 slices turkey bacon cooked & crumbled (sure reg bacon would add that greasy factor)
1 C chicken breast, cooked & crumbled
1 1/2 C tomatoes diced (we only eat Roma)
1/2 C spinach, chopped
2 avocados, diced
1/2 C "non-fat" shredded cheese of your choice
1 TBSP green onions, chopped
S & P to taste

preheat 350. beat eggs in bowl and whisk in yogurt and milk.  pour egg mixture into 9x13 sprayed with cooking spray. add turkey bacon chicken tomatoes spinach avocados and cheese on top, sprinkle with the green onion and season w/ S &P. bake 25 min or until cooked. Well everyone knows how these things are suppose to look when they are cooked right?

Hope you enjoy it as much as we did.

Posted by: Colleen

Chicken Cordon Bleu Casserole

Recipe originally found here.

2 cups cooked rice
3 cups cooked, cubed chicken
10 slices ham, cut up
6 slices Swiss cheese
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup milk
10 saltine crackers
1/2 tsp. paprika
1/4 tsp. garlic salt
1/2 tsp. parsley

Spray a 9 x 13 pan.  Spread rice in bottom of pan.  Spread cooked chicken over rice.  Place slices of Swiss cheese over chicken.  Spread cut up ham over cheese.  Mix soups, sour cream, and milk until creamy.  Pour over everything in the pan.  Crush saltine crackers and mix the spices in with it. Sprinkle on top of casserole.  Bake in 350 oven for 30 minutes.

Submitted by Gina

Chicken and Gravy Crock Pot

Original recipe from Pillsbury Casseroles and Slow Cooker, named Chicken and Roasted Vegetables Dinner

1 lb. unpeeled small potatoes (6 to 8), cut into 1-inch pieces (3 cups)
2 cups ready-to-eat baby-cut carrots
1 cup frozen small whole onions (from 1-lb. bag), thawed
6 boneless skinless chicken thighs (1 1/4 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (12 oz) chicken gravy
1 1/2 cups frozen sweet peas, thawed

**Nana's adjustments:  Use 2 jars of gravy instead of 1.  Use wedges of a half of an onion instead of small frozen onions.  Add a packet of dry Italian seasoning!

Spray 3 to 4 quart slow cooker with cooking spray.  Place vegetables, except peas, in slow cooker.  Sprinkle chicken thighs with salt and pepper; place over vegetable in slow cooker.  Pour gravy over top. Cover, cook on low for 8-10 hours. Stir in peas.  Increase heat setting to High. Cover; cook 15 minutes longer or until peas are tender.

Submitted by Nana

Red Chile Sauce Chicken Enchiladas

INGREDIENTS:

1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine (I use canned green chiles)
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.  (I don't strain mine because we don't mind the chunky sauce.)

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Recipe from blog Mel's Kitchen.

Soy Chicken with Sweet Potatoes and Onions

ROASTED CHICKEN PIECES WITH SWEET POTATOES AND GINGER-SOY GLAZE

2 tablespoons olive oil
1 tablespoon honey
4 tsp. grated, peeled fresh ginger (I use 1-1 1/2 tsp. ground ginger)
1 (4 lb)chicken, cut up into 8 pieces, skin removed from all but the wings  (I use chicken breast instead)
1 1/2 lbs. sweet potatoes, peeled and cut into 1 1/2 inch chunks
1medum onion, cut into 8 wedges

1. Preheat oven to 450.
Spray 15 1/2 inch by 10 1/2 inch jellyroll pan with non-stick cooking spray
2. In  large bowl, stir together oil, honey, ginger and 1 tablespoon soy sauce. Add chicken, sweet potatoes and onion and toss until coated.
3. Arrange chicken mixture in prepared pan. Roast 30 -35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken mixture to warm platter. Drizzle with remaining 2 tablespoons soy sauce. Serve with pan juices. Makes 4 main-dish servings. 
Tip: If chicken pieces are done before potatoes are cooked through, remove chicken to platter; cover with foil to keep warm, then continue cooking potatoes until tender.

Enjoy!  Much love, Linda  Kimble,  Gina's Mom

Easy Chicken & Cheese Enchiladas

Very Delicious!
Stir: 1 can cream of chicken, 1/2 C sour cream, 1 C pace picante sauce, 2 tsp. chili powder.
Stir: 1 C of soup mixture w/ 2 C shredded & cooked chicken, 1/2 C Mont. Jack cheese
Divide chicken mixture amoung torillas. It said 6 but I mad a whole lot more. Pour remaining soup mixture over & cover & bake 40 mions on 350. Top with extra cheese or tomato & green onion.

Funny story I actually put in over 2 tsp of cayenne pepper in & baby it was hot!
Posted by Colleen

Pecan Crusted Chicken or Fish

I have never tried this one but it sure sounds yummy!
Mix 2 oz. chopped pecans, 1 oz. panko crumbs, 1 tsp. fresh parsley, 1 tsp fresh dill, 1/2 tsp. salt 1/4 tsp pepper.
Mix 2 TBSP butter {cold & cut} into pecan mixture
Cover chicken with mixture & place on wax covered sheet. Bake 10-12 mins at 400.
Posted by Colleen

Chicken Alfredo Lasagna Casserole

I made this up one night, using a variation of a chicken alfredo lasagna recipe I had made a couple times. My version is quicker and easier for the kids to eat, and just as much goodness. (Papa said to say that he LOVED it!)

1 box rotini pasta
1 jar alfredo sauce (I used 1 1/2 jars last night. Just depends on how saucy you want it.)
1 can chicken (you can cook some chicken if you prefer, but the can is so quick and easy!)
1 container cottage cheese
1 cup shredded mozzerella cheese

Cook pasta according to box directions for al dente. Mix all the ingredients together and put into a casserole dish. Bake at 350 for 30 minutes. Enjoy!

Posted by Gina

Chicken Sauce (Crock-Pot Chicken)

6 boneless, skinless chicken breasts
2 T. butter
2 pkg Italian dressing mix, dry
½ cup water
Melt butter in crock-pot along with Italian dressing and water. Add chicken and cook on low for 5 hours. Half an hour before serving: heat 1 can cream of mushroom soup and 1 (8 oz) pkg cream cheese (soften before). Mix well and add to crock-pot. Simmer with chicken ½ hour. Serve over rice, potatoes, or noodles

Coleman Recipe Book 2006,
Submitted by Debra

Sweet and Sour Chicken

3 lbs. chicken tenders
½ cup cornstarch
½ cup flour
4 beaten eggs
oil to fry
Heat oil, dip chicken in egg and then flour and cornstarch, fry until brown. Sauce:¾ cup sugar, ½ cup vinegar, ¼ cup chicken broth, 4 T. ketchup, 1 T. soy sauce, dash salt. Pour over chicken and bake at 350 for 45 minutes, turning 2-3 times.

Coleman Recipe Book 2006,
Submitted by Debra

Balsamic Vinegar Chicken

6 chicken breasts
Combine:
1/3 cup balsamic vinegar
½ t salt
½ t pepper
Pour mixture over chicken and bake at 375 for 25 minutes
Dipping Sauce: 3 garlic cloves, ¼ cup buttermilk, 1 t dried parsley, 1 T. water, ½ t thyme, salt, & pepper

Coleman Recipe Book 2006,
Submitted by Debra

Chicken Broccoli Casserole

4-5 chicken breasts
2 pkgs. Frozen broccoli spears or 1 ½ -2 lb. Fresh broccoli
2 cans cream of mushroom soup
1 Tbsp. Lemon juice
1 c. mayonnaise
salt to taste
¼ tsp. Curry powder
½ c. grated cheddar cheese
Boil chicken in salted water until tender. Remove skin and bones and cut into pieces. Cook broccoli according to directions on package, but boil only half the time. If fresh broccoli is used, boil in salted water until cooked but still crisp. Drain and place spears in 9x13 pan. Cover with chicken pieces. Salt to taste. Mix soup, mayo, lemon juice and curry powder and pour over chicken and broccoli. Sprinkle grated cheese on top of mixture. Bake at 350* for 30 minutes.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Hawaiian Chicken

5 chicken breasts (boneless are best)
1 pkg. Dry onion soup mix
1 (8 oz.) bottle Catalina dressing
1 (8 oz) jar apricot-pineapple jam
2 Tbsp. Cornstarch.
Place chicken breasts in a 9x13 pan. Combine soup mix, dressing, jam and cornstarch. Pour over chicken breasts. Bake at 350*for about 1 ½ hours. Turn breasts over once. Serve with rice.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Sautéed Chicken in Mushroom Cream Sauce

4 boneless/skinless chicken breasts
1/4 t salt/pepper
2 T olive oil
1/4 cup chicken broth
1/2 cup heavy cream
2 T Dijon mustard
1 t parsley
1. Sprinkle 4 chicken breasts with 1/4 t salt/pepper. In a large skillet, heat 2 T olive oil over medium-high heat. Add chicken; sauté until cooked through, 10-12 minutes - turning once. Transfer to a plate; keep warm. 2. Pour 1/4 cup chicken broth into hot skillet; cook, stirring until reduced by half, about 1 minute. Wisk in 1/2 cup heavy cream, 2 T Dijon mustard, and 1 t parsley. Cook, whisking, until thickened - about 2 minutes.
3. Pour any accumulated chicken juices into sauce and add chicken to sauce and simmer a few minutes.

Coleman Recipe Book 2006,
Submitted by Nana