I love to eat!!!!!?!
but i really hate cooking!.its not that i cant cook,cause i know how,its just that im bored with it!.i have 5 kids and if were not for them i probably would never cook!.
i dont eat beef of any kind ,all i really eat is chicken
but there are only so mant ways to make it!.
got any suggestions!?Www@FoodAQ@Com
i dont eat beef of any kind ,all i really eat is chicken
but there are only so mant ways to make it!.
got any suggestions!?Www@FoodAQ@Com
Answers:
Chicken Stuffed Bundles
Ingredients:
1/2 cup chopped cooked chicken
1 tablespoon chopped celery
1/4 teaspoon dried minced onion
1/4 teaspoon dried parsley flakes
GRAVY:
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted
1/4 teaspoon dried minced onion
1/8 teaspoon dried sweet pepper flakes, optional
DOUGH:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon shortening
6 tablespoons water
Directions:
Combine the first four ingredients; set aside!. In a large saucepan, combine gravy ingredients; mix well!. Warm over low heat!. In a bowl, combine the first four dough ingredients; mix well!. Cut in shortening until mixture resembles coarse crumbs!. Stir in water; knead gently!. Roll dough to 1/8-in!. thickness; cut into six squares!. Place a heaping tablespoonful of chicken mixture in the center of each square!. Fold dough over and press edges together firmly to seal!. Drop bundles into simmering gravy!. Cover and cook over medium heat for 15-20 minutes or until pastry flakes!. Yield: 2-3 servings!.
Shrimp Chicken Skillet
Ingredients:
1/2 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup sliced green onions
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 cup (4 ounces) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Hot cooked rice
Directions:
In a large skillet, saute mushrooms in butter for 5 minutes!. Add onions; saute for 3 minutes or until tender!. Stir in the soup, cream, broth and sherry or additional broth!. Cook and stir over medium-low heat until blended; stir in cheese until melted!. Add the chicken, shrimp and parsley; heat through!. Serve over rice!. Yield: 6 servings!.
Chicken Potpie
Ingredients:
1 package (16 ounces) frozen mixed vegetables, thawed
2-1/4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
Pastry for single-crust pie
Directions:
In a greased deep 2-1/2-qt!. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside!. In a small saucepan, melt butter!. Stir in flour and thyme until smooth!. Gradually add broth and bouillon!. Bring to a boil; cook and stir for 2 minutes or until thickened!. Pour over vegetable mixture!.
Roll out pastry to fit top of dish!. Place over filling; trim and flute edges!. Cut slits in top!. Bake at 450° for 18-20 minutes or until golden brown!. Let stand for 5 minutes before cutting!. Yield: 6-8 servings!.
Chicken Tamale Pie
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, beaten
1/3 cup milk
1/2 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken
1 cup frozen corn, thawed
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1/2 to 3/4 teaspoon chili powder
Directions:
In a mixing bowl, combine muffin mix, egg and milk; add cheese!. Spread in the bottom and up the sides of a greased 9-in!. pie plate!.
In a saucepan, combine soup, chicken, corn, onions, chilies, garlic and chili powder; heat through!. Immediately pour into crust!.
Bake at 400° for 20-25 minutes or until crust is golden and filling is hot!. Yield: 6 servings!.
Maple-Glazed Chicken Wings
Ingredients:
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
Directions:
Cut chicken wings into three sections; discard wing tip section!. In a large resealable plastic bag, combine remaining ingredients!. Set aside 1 cup for basting and refrigerate!. Add chicken to remaining marinade!. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally!.
Drain and discard marinade!. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally!. Brush with reserved marinade!. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times!. Yield: 6-8 servings!. The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear!. This is great served with corn on the cob or a salad!.
Chicken 'n' Hash Brown Bake
Ingredients:
1 package (32 ounce) frozen Southern-style hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cups diced cooked chicken
1 can (4 ounces) sliced mushrooms, drained
1 cup (8 ounces) sour cream
2 cups chicken broth or stock
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons instant chicken bouillon granules
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1 garlic clove, minced
Paprika
1/4 cup sliced almonds
Directions:
Thaw hash browns overnight in refrigerator!. Layer in an ungreased 13-in!. x 9-in!. x 2-in!. baking dish!. Sprinkle with salt and pepper!. Place chicken and mushrooms over the hash browns!. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all!. Sprinkle with paprika and almonds!. Bake, uncovered, at 350° for 50-60 minutes or until heated through!. Yield: 8-10 servings!.
Chicken Shepherd's Pie
Ingredients:
2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3!.6 ounces) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups milk
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
Directions:
In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm!. Prepare mashed potatoes according to package directions!.
Meanwhile, in a large saucepan, melt remaining butter over medium heat!. Whisk in flour until smooth!. Gradually add milk; stir in seasonings!. Bring to a boil!. Reduce heat; cook and stir for 1-2 minutes or thickened!.
Remove from the heat!. Stir in 3/4 cup Swiss cheese until melted!. Add peas, corn and chicken!. Transfer to a 2-qt!. baking dish coated with cooking spray!. Top with mashed potatoes; sprinkle with remaining cheese!.
Bake, uncovered, at 350° for 25-30 minutes or until heated through!. Let stand for 5 minutes before serving!. Yield: 6 servings!.
Chicken Dumpling Soup
Ingredients:
12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 package (20 ounces) frozen peas and carrots
2 cans (10 ounces each) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 teaspoon pepper, divided
5 cups Biscuit Baking Mix (recipe also in Recipe Finder)
2 tablespoons dried parsley flakes
1-1/3 cups milk
Directions:
In a Dutch oven, saute onions in butter until tender!. Stir in flour until blended!. Gradually add water!. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil!.
In a bowl, combine the biscuit mix, parsley and remaining pepper!. Stir in milk just until moistened!. Fold in remaining chicken!. Drop by rounded tablespoonfuls onto simmering soup!. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering)!. Yield: 20 servings (5 quarts)!.
Grilled Chicken Cordon Bleu
Ingredients:
6 boneless skinless chicken breast halves
6 slices Swiss cheese
6 thin slices deli ham
3 tablespoons olive oil
3/4 cup seasoned bread crumbs
Directions:
Flatten the chicken to 1/4-in!. thickness!. Place a slice of cheese and ham on each to within 1/4 in!. of edges!. Fold in half; secure with thin metal skewers or toothpicks!. Brush with oil and roll in bread crumbs!.
Grill, covered, over medium-hot heat for 15-18 minutes or until juices run clear!. Yield: 6 servings!.
Chicken Feed
Ingredients:
1 small onion, sliced
2 cups fresh mushrooms, sliced
1 garlic clove, minced
1/2 teaspoon dried thyme, divided
1 tablespoon butter or margarine
4 cups cubed leftover cooked chicken
4 cups leftover gravy
1 chicken bouillon cube, crushed
Dash pepper
3 cups mashed potatoes
Directions:
In a skillet, saute the onion, mushrooms, garlic and 1/4 teaspoon thyme in butter!. Stir in the chicken, gravy, bouillon and pepper; spoon into a greased 3-qt!. casserole!. Combine potatoes and remaining thyme; spoon over mixture!. Bake, uncovered, at 350° for 45 minutes!. Yield: 6-8 servings!.
Garlic Chicken Fried Rice
Ingredients:
1 egg
1/4 cup vegetable oil, divided
1 cup sliced celery
2 to 3 garlic cloves, minced
6 cups cold cooked rice
1 cup diced fully cooked ham
1 to 2 cups chopped leftover Garlic-Brown Sugar Chicken (recipe also in Recipe Finder) or cooked chicken
1/2 cup soy sauce
1 teaspoon pepper
1/4 to 1/2 teaspoon ground ginger
Directions:
In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces!. Remove from skillet and set aside!. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender!. Add rice; cook, stirring constantly, for 3 minutes!. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through!. Yield: 4-6 servings!. (double the recipe)
Chicken Stir-Fry (double the recipe)
Ingredients:
4 boneless skinless chicken breast halves (1 pound)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil, divided
2 cups broccoli florets
1 cup sliced celery (1Www@FoodAQ@Com
Ingredients:
1/2 cup chopped cooked chicken
1 tablespoon chopped celery
1/4 teaspoon dried minced onion
1/4 teaspoon dried parsley flakes
GRAVY:
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted
1/4 teaspoon dried minced onion
1/8 teaspoon dried sweet pepper flakes, optional
DOUGH:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon shortening
6 tablespoons water
Directions:
Combine the first four ingredients; set aside!. In a large saucepan, combine gravy ingredients; mix well!. Warm over low heat!. In a bowl, combine the first four dough ingredients; mix well!. Cut in shortening until mixture resembles coarse crumbs!. Stir in water; knead gently!. Roll dough to 1/8-in!. thickness; cut into six squares!. Place a heaping tablespoonful of chicken mixture in the center of each square!. Fold dough over and press edges together firmly to seal!. Drop bundles into simmering gravy!. Cover and cook over medium heat for 15-20 minutes or until pastry flakes!. Yield: 2-3 servings!.
Shrimp Chicken Skillet
Ingredients:
1/2 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup sliced green onions
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 cup (4 ounces) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Hot cooked rice
Directions:
In a large skillet, saute mushrooms in butter for 5 minutes!. Add onions; saute for 3 minutes or until tender!. Stir in the soup, cream, broth and sherry or additional broth!. Cook and stir over medium-low heat until blended; stir in cheese until melted!. Add the chicken, shrimp and parsley; heat through!. Serve over rice!. Yield: 6 servings!.
Chicken Potpie
Ingredients:
1 package (16 ounces) frozen mixed vegetables, thawed
2-1/4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
Pastry for single-crust pie
Directions:
In a greased deep 2-1/2-qt!. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside!. In a small saucepan, melt butter!. Stir in flour and thyme until smooth!. Gradually add broth and bouillon!. Bring to a boil; cook and stir for 2 minutes or until thickened!. Pour over vegetable mixture!.
Roll out pastry to fit top of dish!. Place over filling; trim and flute edges!. Cut slits in top!. Bake at 450° for 18-20 minutes or until golden brown!. Let stand for 5 minutes before cutting!. Yield: 6-8 servings!.
Chicken Tamale Pie
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, beaten
1/3 cup milk
1/2 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken
1 cup frozen corn, thawed
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1/2 to 3/4 teaspoon chili powder
Directions:
In a mixing bowl, combine muffin mix, egg and milk; add cheese!. Spread in the bottom and up the sides of a greased 9-in!. pie plate!.
In a saucepan, combine soup, chicken, corn, onions, chilies, garlic and chili powder; heat through!. Immediately pour into crust!.
Bake at 400° for 20-25 minutes or until crust is golden and filling is hot!. Yield: 6 servings!.
Maple-Glazed Chicken Wings
Ingredients:
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
Directions:
Cut chicken wings into three sections; discard wing tip section!. In a large resealable plastic bag, combine remaining ingredients!. Set aside 1 cup for basting and refrigerate!. Add chicken to remaining marinade!. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally!.
Drain and discard marinade!. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally!. Brush with reserved marinade!. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times!. Yield: 6-8 servings!. The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear!. This is great served with corn on the cob or a salad!.
Chicken 'n' Hash Brown Bake
Ingredients:
1 package (32 ounce) frozen Southern-style hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cups diced cooked chicken
1 can (4 ounces) sliced mushrooms, drained
1 cup (8 ounces) sour cream
2 cups chicken broth or stock
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons instant chicken bouillon granules
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1 garlic clove, minced
Paprika
1/4 cup sliced almonds
Directions:
Thaw hash browns overnight in refrigerator!. Layer in an ungreased 13-in!. x 9-in!. x 2-in!. baking dish!. Sprinkle with salt and pepper!. Place chicken and mushrooms over the hash browns!. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all!. Sprinkle with paprika and almonds!. Bake, uncovered, at 350° for 50-60 minutes or until heated through!. Yield: 8-10 servings!.
Chicken Shepherd's Pie
Ingredients:
2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3!.6 ounces) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups milk
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
Directions:
In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm!. Prepare mashed potatoes according to package directions!.
Meanwhile, in a large saucepan, melt remaining butter over medium heat!. Whisk in flour until smooth!. Gradually add milk; stir in seasonings!. Bring to a boil!. Reduce heat; cook and stir for 1-2 minutes or thickened!.
Remove from the heat!. Stir in 3/4 cup Swiss cheese until melted!. Add peas, corn and chicken!. Transfer to a 2-qt!. baking dish coated with cooking spray!. Top with mashed potatoes; sprinkle with remaining cheese!.
Bake, uncovered, at 350° for 25-30 minutes or until heated through!. Let stand for 5 minutes before serving!. Yield: 6 servings!.
Chicken Dumpling Soup
Ingredients:
12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 package (20 ounces) frozen peas and carrots
2 cans (10 ounces each) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 teaspoon pepper, divided
5 cups Biscuit Baking Mix (recipe also in Recipe Finder)
2 tablespoons dried parsley flakes
1-1/3 cups milk
Directions:
In a Dutch oven, saute onions in butter until tender!. Stir in flour until blended!. Gradually add water!. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil!.
In a bowl, combine the biscuit mix, parsley and remaining pepper!. Stir in milk just until moistened!. Fold in remaining chicken!. Drop by rounded tablespoonfuls onto simmering soup!. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering)!. Yield: 20 servings (5 quarts)!.
Grilled Chicken Cordon Bleu
Ingredients:
6 boneless skinless chicken breast halves
6 slices Swiss cheese
6 thin slices deli ham
3 tablespoons olive oil
3/4 cup seasoned bread crumbs
Directions:
Flatten the chicken to 1/4-in!. thickness!. Place a slice of cheese and ham on each to within 1/4 in!. of edges!. Fold in half; secure with thin metal skewers or toothpicks!. Brush with oil and roll in bread crumbs!.
Grill, covered, over medium-hot heat for 15-18 minutes or until juices run clear!. Yield: 6 servings!.
Chicken Feed
Ingredients:
1 small onion, sliced
2 cups fresh mushrooms, sliced
1 garlic clove, minced
1/2 teaspoon dried thyme, divided
1 tablespoon butter or margarine
4 cups cubed leftover cooked chicken
4 cups leftover gravy
1 chicken bouillon cube, crushed
Dash pepper
3 cups mashed potatoes
Directions:
In a skillet, saute the onion, mushrooms, garlic and 1/4 teaspoon thyme in butter!. Stir in the chicken, gravy, bouillon and pepper; spoon into a greased 3-qt!. casserole!. Combine potatoes and remaining thyme; spoon over mixture!. Bake, uncovered, at 350° for 45 minutes!. Yield: 6-8 servings!.
Garlic Chicken Fried Rice
Ingredients:
1 egg
1/4 cup vegetable oil, divided
1 cup sliced celery
2 to 3 garlic cloves, minced
6 cups cold cooked rice
1 cup diced fully cooked ham
1 to 2 cups chopped leftover Garlic-Brown Sugar Chicken (recipe also in Recipe Finder) or cooked chicken
1/2 cup soy sauce
1 teaspoon pepper
1/4 to 1/2 teaspoon ground ginger
Directions:
In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces!. Remove from skillet and set aside!. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender!. Add rice; cook, stirring constantly, for 3 minutes!. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through!. Yield: 4-6 servings!. (double the recipe)
Chicken Stir-Fry (double the recipe)
Ingredients:
4 boneless skinless chicken breast halves (1 pound)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil, divided
2 cups broccoli florets
1 cup sliced celery (1Www@FoodAQ@Com
Go to allrecipes!.com and search through their chicken recipes, there is a ton! And there are plenty of pictures and users reviews!.Www@FoodAQ@Com
I recently purchased a wok!. There are so many quick and easy recipes that you can prepare!. Stir-fries are great and healthy!.
Another tip - I also have 5 children!. Get them involved in the cooking process with tasks appropriate to their ages!. They'll appreciate it when they get older!.Www@FoodAQ@Com
Another tip - I also have 5 children!. Get them involved in the cooking process with tasks appropriate to their ages!. They'll appreciate it when they get older!.Www@FoodAQ@Com
Make a pizza with baked chicken!. You could even make an Alfredo sauce and top the pizza with that!. Sauteed mushrooms and onions!.Www@FoodAQ@Com
Crunchy Yogurt Sundaes
8 medium strawberries
1 cup Cinnamon Toast Crunch? cereal
2 containers (6 oz each) Yoplait? Original 99% Fat Free strawberry yogurt or Yoplait? Thick & Creamy strawberry yogurt
1!. Cut 6 of the strawberries into 4 slices each!. Place 6 strawberry slices in each of 2 parfait glasses!. Sprinkle 1/4 cup cereal over strawberries!. Pour about 1/3 cup yogurt over cereal!.
2!. Make another layer of strawberries, cereal and yogurt!. Top each sundae with whole strawberry!. Serve immediately!.
High Altitude (3500-6500 ft): No change!.
Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 240mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 37g); Protein 8g Percent Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 35%; Iron 20% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet
8 medium strawberries
1 cup Cinnamon Toast Crunch? cereal
2 containers (6 oz each) Yoplait? Original 99% Fat Free strawberry yogurt or Yoplait? Thick & Creamy strawberry yogurt
1!. Cut 6 of the strawberries into 4 slices each!. Place 6 strawberry slices in each of 2 parfait glasses!. Sprinkle 1/4 cup cereal over strawberries!. Pour about 1/3 cup yogurt over cereal!.
2!. Make another layer of strawberries, cereal and yogurt!. Top each sundae with whole strawberry!. Serve immediately!.
High Altitude (3500-6500 ft): No change!.
Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 240mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 37g); Protein 8g Percent Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 35%; Iron 20% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie dietWww@FoodAQ@Com
8 medium strawberries
1 cup Cinnamon Toast Crunch? cereal
2 containers (6 oz each) Yoplait? Original 99% Fat Free strawberry yogurt or Yoplait? Thick & Creamy strawberry yogurt
1!. Cut 6 of the strawberries into 4 slices each!. Place 6 strawberry slices in each of 2 parfait glasses!. Sprinkle 1/4 cup cereal over strawberries!. Pour about 1/3 cup yogurt over cereal!.
2!. Make another layer of strawberries, cereal and yogurt!. Top each sundae with whole strawberry!. Serve immediately!.
High Altitude (3500-6500 ft): No change!.
Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 240mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 37g); Protein 8g Percent Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 35%; Iron 20% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet
8 medium strawberries
1 cup Cinnamon Toast Crunch? cereal
2 containers (6 oz each) Yoplait? Original 99% Fat Free strawberry yogurt or Yoplait? Thick & Creamy strawberry yogurt
1!. Cut 6 of the strawberries into 4 slices each!. Place 6 strawberry slices in each of 2 parfait glasses!. Sprinkle 1/4 cup cereal over strawberries!. Pour about 1/3 cup yogurt over cereal!.
2!. Make another layer of strawberries, cereal and yogurt!. Top each sundae with whole strawberry!. Serve immediately!.
High Altitude (3500-6500 ft): No change!.
Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 240mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 37g); Protein 8g Percent Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 35%; Iron 20% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie dietWww@FoodAQ@Com
Why don't you make sweet and sour chicken!. Buy a jar of Uncle Ben's sweet and sour sauce add it to cooked diced chicken in a frying pan serve with Uncle Ben's boiled rice!. Its a simple dish to make and very tasty!.Www@FoodAQ@Com
You can use ground chicken as a replacement for most recipes that call for ground beef, such as meatloaf, spaghetti, tacos, etc!. Stir frys are always good, as are chicken soups and stews!. There are dozens of great crock pot recipes here, perfect for those who hate to cook! ;)
http://southernfood!.about!.com/library/cr!.!.!.Www@FoodAQ@Com
http://southernfood!.about!.com/library/cr!.!.!.Www@FoodAQ@Com
!.!.!.!.Kate;!.!.!.!.!. If you have never tried this, Strap your bootstrings tight and hold on for dear life cause you'd Better be Ready!!.!.!.!.!. and it's very simple!.!.!.!.Take a whole frying chicken,stuff it if you want,{ I usually do }!.!.!.And just bake it,,I cook them at around 350 degrees , for around 1 hour and 25 minutes!.!.!.!.!. cookem covered!.!.!. !.!.!.hope you try this!!!Www@FoodAQ@Com
Bake chicken pieces in this:
1 c!. brown sugar; 2/3 c vinegar; 1/4 c!. Sprite or 7Up; 3T minced garlic; 2T soy sauce; 1 t black pepper!.
Smells and tastes terrific!
Or, rub this on pieces or whole chicken before baking:
2t salt; 1 t paprika; 1/2 t onion powder; 1/2 t thyme; 1t black pepper; 1/4 t cayenne pepper; 1/2 t garlic powder!.
This one is especially good if you use a rotisserie!.
Boneless, skinless chicken breasts are great for speedy simple recipes!.
Saute with onions, peppers and some salsa & wrap in tortillas for fajitas; boil, chop and heat with taco seasoning & make tacos; shred after poaching and add BBQ sauce for a great alternative to a burger; stir fry in soy sauce & garlic, then add frozen veggie blend & serve over rice!.!.!.
Be creative--and let the kids find ideas, too!.Www@FoodAQ@Com
1 c!. brown sugar; 2/3 c vinegar; 1/4 c!. Sprite or 7Up; 3T minced garlic; 2T soy sauce; 1 t black pepper!.
Smells and tastes terrific!
Or, rub this on pieces or whole chicken before baking:
2t salt; 1 t paprika; 1/2 t onion powder; 1/2 t thyme; 1t black pepper; 1/4 t cayenne pepper; 1/2 t garlic powder!.
This one is especially good if you use a rotisserie!.
Boneless, skinless chicken breasts are great for speedy simple recipes!.
Saute with onions, peppers and some salsa & wrap in tortillas for fajitas; boil, chop and heat with taco seasoning & make tacos; shred after poaching and add BBQ sauce for a great alternative to a burger; stir fry in soy sauce & garlic, then add frozen veggie blend & serve over rice!.!.!.
Be creative--and let the kids find ideas, too!.Www@FoodAQ@Com
There are so many ways to make chicken!. Look up free recipes on the internet!. also, you should try having the children help out in the kitchen!. It is a great family activity that helps them learn about meal preparation and promotes bonding!. My son is five, and he helps me in the kitchen occasionally!. He can pour ingredients into a mixing bowl and help with mixing!. Get the kids involved and think of it as an activity instead of a chore!. I don't know how old your children are, but you have more of an idea on their capabilities!. Let one measure, another pour!. One can set the table, etc!.Www@FoodAQ@Com
stuffed chicken breasts are one of my specialities!.!.!. fry up some re-fried beans with some onion, bacon, jalapeno peppers (or green peppers if you don't like spicy) and tomatoes diced up small!. then make a cut in the chicken breast to form a pocket!. place your favourite cheese in the breast and fill with the stuffing!. then to keep them closed i
zig zag 1 or 2 tooth picks around the edges!. then cook in frying pan as you would regular chicken breasts!.!.!.!. :)Www@FoodAQ@Com
zig zag 1 or 2 tooth picks around the edges!. then cook in frying pan as you would regular chicken breasts!.!.!.!. :)Www@FoodAQ@Com
Have you ever heard of a chicken parmesan!? they are gorgeous, we have them here in England but only in the North East, a lot of take aways sell them!.
its a chicken breast or chicken escalope with breadcrumbs, with bechamel sauce on the top, then covered cheddar cheese!. then melt it under the grill!.
(you can use mozzerella cheese but cheddars best)
sounds really wierd but they are gorgeous, probably the most popular thing from a pizza take away
have a look about for them on the internet for different ones!.
anyone from north east england will tell you how nice they are lolWww@FoodAQ@Com
its a chicken breast or chicken escalope with breadcrumbs, with bechamel sauce on the top, then covered cheddar cheese!. then melt it under the grill!.
(you can use mozzerella cheese but cheddars best)
sounds really wierd but they are gorgeous, probably the most popular thing from a pizza take away
have a look about for them on the internet for different ones!.
anyone from north east england will tell you how nice they are lolWww@FoodAQ@Com
Try a Chinese cookbook, the Chinese have many recipes for chicken!.Www@FoodAQ@Com
Beer Chicken
Take a whole chicken and a can of beer (Budwiser/Miller not lite beer though)
open the beer place on your grill put the chicken over it cover the grill and let it cook for around a hr!. remove and serve its really good you can do this in your stove also just use lower shelf and a deep baking dish!. enjoy!.Www@FoodAQ@Com
Take a whole chicken and a can of beer (Budwiser/Miller not lite beer though)
open the beer place on your grill put the chicken over it cover the grill and let it cook for around a hr!. remove and serve its really good you can do this in your stove also just use lower shelf and a deep baking dish!. enjoy!.Www@FoodAQ@Com