Any ideas.. suggestions... please....?!
OK!.!.!. so I am pregnant!.!.!. having a hard time deciding what I want to make for dinner!.!.!. I am tired of always coming up with the same ideas!.!.!.!. I have a stove top only!.!. no oven!.!.!. So come on!.!. give me some ideas!.!. recipes!.!.!. suggestions!.!.!. Something not to hard!.!. but good!.!.!. Thanks for any help ?
Mother of 4 boys, currently 30 weeks pregnant with boy / girl twins!!!Www@FoodAQ@Com
Mother of 4 boys, currently 30 weeks pregnant with boy / girl twins!!!Www@FoodAQ@Com
Answers:
Who doesn't like bacon cheeseburgers!? This is sooooo good and family friendly!. PLUS, it's a whole meal in one pot! It is kind of like "glorified hamburger helper" but you can tell it is from scratch! It's also quick and easy This recipe will serve 8, so you may want to half it for a smaller family!.!.!.however, you probably will wish you hadn't because you will want leftovers!
Ingredients
1 lb uncooked pasta (rotini, rotelle, penne, small "or" medium shells, elbow) or 12 ounces egg noodles
2 lbs lean ground beef
1 lb bacon
1 small onion, chopped fine or 2 tablespoons minced dried onions
2 (10 1/2 ounce) cans condensed tomato soup
1-2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
8 ounces shredded extra-sharp cheddar cheese or sharp cheddar cheese (I don't suggest using a milder cheese)
Directions
1 Cook pasta in salted water, drain, rinse and set aside!.
2 Cook bacon in microwave or frying pan until crisp and set aside!.
3 In a large skillet or deep fryer pan (I use a 12" diam!. chicken fryer), brown ground beef and onion over medium heat!.
4 Sprinkle with salt and pepper (I do this while my bacon is in the microwave and my pasta is cooking)!.
5 Drain any grease from beef!.
6 Crumble bacon into beef and onion mixture!.
7 Add tomato soup and let simmer for 5 minutes!.
8 Add pasta and stir until coated and combined well!.
9 Sprinkle cheddar cheese over the top and cover!.
10 Simmer for 5 minutes or until cheese is melted!.
11 Serve right out of the pan!.
12 Enjoy!
13 (You may choose to 1/2 this recipe--we have a big family!)!.Www@FoodAQ@Com
Ingredients
1 lb uncooked pasta (rotini, rotelle, penne, small "or" medium shells, elbow) or 12 ounces egg noodles
2 lbs lean ground beef
1 lb bacon
1 small onion, chopped fine or 2 tablespoons minced dried onions
2 (10 1/2 ounce) cans condensed tomato soup
1-2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
8 ounces shredded extra-sharp cheddar cheese or sharp cheddar cheese (I don't suggest using a milder cheese)
Directions
1 Cook pasta in salted water, drain, rinse and set aside!.
2 Cook bacon in microwave or frying pan until crisp and set aside!.
3 In a large skillet or deep fryer pan (I use a 12" diam!. chicken fryer), brown ground beef and onion over medium heat!.
4 Sprinkle with salt and pepper (I do this while my bacon is in the microwave and my pasta is cooking)!.
5 Drain any grease from beef!.
6 Crumble bacon into beef and onion mixture!.
7 Add tomato soup and let simmer for 5 minutes!.
8 Add pasta and stir until coated and combined well!.
9 Sprinkle cheddar cheese over the top and cover!.
10 Simmer for 5 minutes or until cheese is melted!.
11 Serve right out of the pan!.
12 Enjoy!
13 (You may choose to 1/2 this recipe--we have a big family!)!.Www@FoodAQ@Com
Cream Cheese Rangoons
1 (8 oz!.) package cream cheese
1 package of 12 wonton wrappers
1 oz!. imitation crab meat, finely chopped (optional)
2-3 cups vegetable oil
1 cup water
Soften your cream cheese and, if you opt to use the crab meat, mix the cream cheese and crab together!.
Spread your wonton wrappers on a flat surface, like your counter or a cookie sheet!.
Place an equal amount of the cream cheese mixture on the center of each wonton!.
Fold the wontons around the cream cheese mixture by bringing the four corners together!. Using the water you have, moisten the edges to press together so the cream cheese doesn't come out!.
Using a large, deep skillet or a medium sauce pan, heat about 3 in!. of vegetable oil over medium heat!.
Fry each wonton for about 3 minutes each, or until they're golden brown and crispy!. Pull them out carefully and drain them on a paper towel once they're finished!.
Serve warm plain or with sweet and sour sauce!.
-----
Shrimp and Garlic Pasta
1/2 lb!. shrimp, cleaned (deveined and without casing)
2 cloves garlic, dice
3 tablespoons butter
3 tablespoon olive oil
1 pound spaghetti, cooked
In large frying pan, heat oil over medium heat!.
Add garlic!. Toast until slightly brown and aromatic!.
Add butter!.
When melted, add shrimp!. Cook 1 minute, stirring!. Turn shrimp!. Cook 2 minutes or until opaque and pinkish-white!.
Reduce heat and add some spaghetti, stirring until well mixed!. Toss with remaining spaghetti!.
-----
Cajun Chicken Pasta
1/2 pound linguine pasta
4 skinless, boneless chicken breast halves
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
2 red bell pepper, sliced
2 green bell pepper, sliced
8 fresh mushrooms, sliced
2 green onion, chopped
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Get a large pot of lightly salted water to a boil!. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain!.
While the pasta is cooking, place chicken and Cajun seasoning in a bowl, and toss to coat!.
Get a large skillet over medium heat, have the chicken sauté in butter until no longer pink and juices run clear, about 5 to 7 minutes!. After that, add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes!. Reduce heat, and stir in heavy cream!. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through!.
In a large bowl, toss linguini with sauce!. Sprinkle with grated Parmesan cheese!.
After you finish cooking, put on a plate, let it cool down a little and enjoy!.
------
Beef With Broccoli Stir-Fry
1 1/2 tbsp!. soy sauces
3 tbsp!. cornstarches
2 garlic cloves - peeled and minced
2 tbsp!. toasted white sesame seeds
1 1/2 tbsp!. Chinese rice wine (Shaoxing)
1 1/2 tsp!. salt
1 lb!. broccoli florets
1 tbsp!. freshly chopped ginger
1 bunch green onions - green tops sliced into thin rings
1 c!. beef broth
3 tbsp!. peanut oil
1 1/2 lbs!. beef chuck - sliced into 1-by-1/8-inch pieces
Stir the cornstarch, rice wine, and soy sauce in a large bowl!. Add the meat to the mixture and stir to coat it!.
Let the meat marinate for 30 minutes!.
Prepare the rest of your ingredients as the meat marinates!. You'll want to have everything ready before you start to cook!.
Heat the oil over medium heat in a wok or large skillet, then add the ginger, salt and garlic!.
Cook, while stirring, until the garlic is golden but not brown!. Increase the heat to medium-high and add the beef with the marinade!.
Stir-fry the beef for about 4 minutes!. Add the broccoli to the pan and stir-fry for about 2 minutes!.
Add the broth to the pan and allow it to boil!. Cover the pan, lower the heat to medium, and cook for 4 minutes or until the broccoli is tender!.
Check the consistency of the sauce!. If it's too thin, mix 1 tsp!. cornstarch with 2 tsp!. water and add it a little at a time to the sauce!.
Stir and allow at least 45 seconds for the sauce to thicken!. If the sauce needs more thickening, repeat the process!.
Serve over steamed or fried rice, garnished with sesame seeds and green onions!.Www@FoodAQ@Com
1 (8 oz!.) package cream cheese
1 package of 12 wonton wrappers
1 oz!. imitation crab meat, finely chopped (optional)
2-3 cups vegetable oil
1 cup water
Soften your cream cheese and, if you opt to use the crab meat, mix the cream cheese and crab together!.
Spread your wonton wrappers on a flat surface, like your counter or a cookie sheet!.
Place an equal amount of the cream cheese mixture on the center of each wonton!.
Fold the wontons around the cream cheese mixture by bringing the four corners together!. Using the water you have, moisten the edges to press together so the cream cheese doesn't come out!.
Using a large, deep skillet or a medium sauce pan, heat about 3 in!. of vegetable oil over medium heat!.
Fry each wonton for about 3 minutes each, or until they're golden brown and crispy!. Pull them out carefully and drain them on a paper towel once they're finished!.
Serve warm plain or with sweet and sour sauce!.
-----
Shrimp and Garlic Pasta
1/2 lb!. shrimp, cleaned (deveined and without casing)
2 cloves garlic, dice
3 tablespoons butter
3 tablespoon olive oil
1 pound spaghetti, cooked
In large frying pan, heat oil over medium heat!.
Add garlic!. Toast until slightly brown and aromatic!.
Add butter!.
When melted, add shrimp!. Cook 1 minute, stirring!. Turn shrimp!. Cook 2 minutes or until opaque and pinkish-white!.
Reduce heat and add some spaghetti, stirring until well mixed!. Toss with remaining spaghetti!.
-----
Cajun Chicken Pasta
1/2 pound linguine pasta
4 skinless, boneless chicken breast halves
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
2 red bell pepper, sliced
2 green bell pepper, sliced
8 fresh mushrooms, sliced
2 green onion, chopped
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Get a large pot of lightly salted water to a boil!. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain!.
While the pasta is cooking, place chicken and Cajun seasoning in a bowl, and toss to coat!.
Get a large skillet over medium heat, have the chicken sauté in butter until no longer pink and juices run clear, about 5 to 7 minutes!. After that, add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes!. Reduce heat, and stir in heavy cream!. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through!.
In a large bowl, toss linguini with sauce!. Sprinkle with grated Parmesan cheese!.
After you finish cooking, put on a plate, let it cool down a little and enjoy!.
------
Beef With Broccoli Stir-Fry
1 1/2 tbsp!. soy sauces
3 tbsp!. cornstarches
2 garlic cloves - peeled and minced
2 tbsp!. toasted white sesame seeds
1 1/2 tbsp!. Chinese rice wine (Shaoxing)
1 1/2 tsp!. salt
1 lb!. broccoli florets
1 tbsp!. freshly chopped ginger
1 bunch green onions - green tops sliced into thin rings
1 c!. beef broth
3 tbsp!. peanut oil
1 1/2 lbs!. beef chuck - sliced into 1-by-1/8-inch pieces
Stir the cornstarch, rice wine, and soy sauce in a large bowl!. Add the meat to the mixture and stir to coat it!.
Let the meat marinate for 30 minutes!.
Prepare the rest of your ingredients as the meat marinates!. You'll want to have everything ready before you start to cook!.
Heat the oil over medium heat in a wok or large skillet, then add the ginger, salt and garlic!.
Cook, while stirring, until the garlic is golden but not brown!. Increase the heat to medium-high and add the beef with the marinade!.
Stir-fry the beef for about 4 minutes!. Add the broccoli to the pan and stir-fry for about 2 minutes!.
Add the broth to the pan and allow it to boil!. Cover the pan, lower the heat to medium, and cook for 4 minutes or until the broccoli is tender!.
Check the consistency of the sauce!. If it's too thin, mix 1 tsp!. cornstarch with 2 tsp!. water and add it a little at a time to the sauce!.
Stir and allow at least 45 seconds for the sauce to thicken!. If the sauce needs more thickening, repeat the process!.
Serve over steamed or fried rice, garnished with sesame seeds and green onions!.Www@FoodAQ@Com
Ganache Frosting:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon instant espresso powder, optional
Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using)!. Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes!. Remove from heat and let stand for 5 minutes!.
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 4 minutes
Inactive Prep Time: 5 minutesWww@FoodAQ@Com
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon instant espresso powder, optional
Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using)!. Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes!. Remove from heat and let stand for 5 minutes!.
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 4 minutes
Inactive Prep Time: 5 minutesWww@FoodAQ@Com
steam some asparagus / green beans / broccoli / chinese cabbage(baby bokchoy only)!.!.!.!.your choice of veggie, then top it with some butter & a little amount of oyster sauce on top of your veggie!. chicken leg quarter chopped into small pcs!., drizzle with salt and pepper to taste and deep fry them!. as your healthy dessert, mixed fruits such as watermelon, strawberries, cantaloupe, grapes, berries, nectarines, banana and squeeze some orange juice to it then squirt honey and vanilla extract to make it more flavorful and encouraging to your kids' eyes and nose!.!.!.!.!.!.ENJOY YOUR HEALTHY COMPLETE MEAL! =)Www@FoodAQ@Com
God love you honey!. There are a few skillet recipes that I like, here's one!.
Boil enough pasta for 6!. Drain!.
Fry 1 lb!. hamburger, 1/2 onion!. Drain well!. Add macaroni, ketchup to coat all (about 3/4 cup) and 1 tsp!. chili powder!. Chile Mac!. Great and kids love it!.
Congrats on your one little girl coming and also the boy!.Www@FoodAQ@Com
Boil enough pasta for 6!. Drain!.
Fry 1 lb!. hamburger, 1/2 onion!. Drain well!. Add macaroni, ketchup to coat all (about 3/4 cup) and 1 tsp!. chili powder!. Chile Mac!. Great and kids love it!.
Congrats on your one little girl coming and also the boy!.Www@FoodAQ@Com
stirfry is quick easy and healthy!.
fry some chicken or beef with an onion add a variety of vegies(go for frozen stir fry mix if you're too tired to stand and chop veggies) Add equal quantities of soy sauce and honey for the sauce and serve on top of rice or noodlesWww@FoodAQ@Com
fry some chicken or beef with an onion add a variety of vegies(go for frozen stir fry mix if you're too tired to stand and chop veggies) Add equal quantities of soy sauce and honey for the sauce and serve on top of rice or noodlesWww@FoodAQ@Com
Have Fish twice a week!.Www@FoodAQ@Com
Easy Chicken Stir-Fry
2 tsp!. oil
1 lb!. boneless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing or Italian Dressing
2 Tbsp!. soy sauce
1 Tbsp!. honey
1/4 cup chopped Peanuts (opitional)
4 cups hot cooked instant white rice
HEAT oil in large skillet on medium-high heat!. Add chicken; cook and stir 7 min!. or until no longer pink!.
ADD vegetables, dressing, soy sauce and honey; mix well!. Cook an additional 2 min!. or until heated through!. Sprinkle with peanuts!.
SERVE over the rice!.
-----------
Baked Chicken
4 chicken breasts, with bone and skin
1/2 cup butter, melted
1-2 teaspoon Season-All salt (I use McCormick's)
Preheat oven to 400°F!.
Spray a shallow baking dish with non-stick cooking spray!.
Rinse chicken breast under cool running water!.
Pat chicken dry with paper towels!.
Place chicken in dish!.
Brush the melted butter over the chicken, using all the butter!.
Sprinkle with seasoned salt!.
Bake for 50-60 minutes or until cooked through!.
~NOTE~Chicken takes only 50 minutes in my oven!.
Don't over cook, as they might turn out tough!.
----
Mama's Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces (or just chicken breast)
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil!. Cook until almost done!. Add onions, salt and black pepper!. Cook at least 5 minutes!. Add rice and water!. Cook until almost all liquid is absorbed!. Cover and turn off fire!. Let set for 10 minutes or longer!. Stir and enjoy!.
------
Hawaiian Style Chicken
INGREDIENTS:
"1-3 cut up ready to cook fryer (or chicken breast)
1/4 cup melted butter
1/4 cup brown sugar
2 Tab!. cornstarch
1 tsp salt
2 Tab chili sauce
1 tsp soy sauce
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup ketchup
INSTRUCTIONS:
In a shallow roasting pan, roll chicken in melted butter until well coated!. Arrange pieces, skin side up, in a single layer in pan!. Reserve 2 slices of pineapple for garnishing & dice the remaining!. Mix the pinapple juice with the remaining ingredients!. Add drained pinapple pieces!. Spoon half over chicken!. Cover and bake 350 degrees for 1/2 hour!. Uncover & bake for 30-45 min!. or longer till chicken is tender!. Baste chicken occ!. with sauce as it cooks!. When done twist the two slices of pinapple (cut into) and place on chicken and serve!.
-------
Quick Chicken Pie
1 large chicken or chicken breast (cooked and de-boned)
1 large can mixed vegetables
1 stick margarine
1 can cream of mushroom soup
1 cup chicken broth
2 cups plain flour
salt
pepper
Preheat oven at 350 degrees!. Melt margarine in a baking dish!. Place chicken pieces over margarine!. Add salt and pepper!. Add mixed vegetables!. Heat cream of mushroom soup with chicken broth until boiling!. Add heated liquids to flour!. Stir and pour over vegetables!. Bake at 350 degrees until brown!.
-------
?-Hour Stew
De-boned chicken meat (raw)
sliced potatoes
corn
carrots
celery
peas or
other fresh veggies of choice you like
2, 103/4-oz!. cans golden mushroom soup
1, 103/4-oz!. can cream ofmushroom soup
Layer ingredients in sprayed roaster pan!.
Bake covered for 5? hours at 250 degrees!.
--------
CHICKEN-RICE CASSEROLE
2 cups cooked rice
10 1/2-oz!. can cream of mushroom soup
5 oz!. of milk
2 cups cooked chicken, cut up
1/4 cup chopped green pepper
Salt and pepper to taste
1!. Preheat oven to 350 degrees!. In a mixing bowl, combine all ingredients!. Pour into a greased 2-quart baking dish and bake for 30 minutes!.
--------
Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cups chicken broth
1 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
2 cups grated Cheddar
2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1!. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt!. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes!.
2!. Heat the oil in a large skillet over medium heat!. Add the white onions and sauté until golden brown, about 5 minutes!.
3!. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth!.
4!. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking!. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes!. Add more salt if desired!.
5!. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two!. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes!.
6!. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt!. Add 1/2 cup of the sauce to the chicken mixture and toss to combine!.
7!. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish!. Place 1/4 cup of the chicken mixture in the center of a tortilla!. Roll up the tortilla and place it seam side down in the baking dish!. Repeat with the other tortillas!. Pour the rest of the sauce over the enchiladas!. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole!.
8!. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes!.
------------
Chicken and Dumplings
CHICKEN
4 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs or whatever you wish to use)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1!. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan!. Add the chicken pieces and brown them on each side for 2 minutes!.
2!. Stir in the onion and celery!. Sauté briefly!.
3!. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper!. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes!.
4!. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender!.
5!. Meanwhile, remove the chicken meat from the bones!.
6!. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth!.
7!. Add the mixture and the chicken meat to the simmering saucepan!. Cover and continue to simmer!.
8!. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl!.
9!. Make a well in the dry mixture and add the milk, egg, and oil!. Stir briskly to make a batter!.
10!. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth!. Cover and simmer for another 13 to 15 minutes, without stirring!.
11!. Ladle into wide soup bowls and serve hot!. Makes 5 to 6 servings!.
------
CHICKEN STIR-FRY
8 oz!. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb!. boneless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp!. soy sauce
1/4 tsp!. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min!. of the pasta cooking time!.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat!. Add chicken; cook 6 to 8 min!. or until cooked through, stirring occasionally!. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min!., stirring occasionally!.
DRAIN pasta mixture; place in large bowl!. Add chicken mixture; mix lightly!. Spoon evenly into four serving bowls; sprinkle with the peanuts!.
--
Fiesta BBQ Chicken
1 pkt!. TACO BELL? HOME ORIGINALS? Taco Seasoning Mix
8 small boneless chicken breast halves (2 lb!.)
1/2 cup Barbecue Sauce
PREHEAT grill to medium heat!. Empty seasoning mix into large resealable plastic bag!. Add half the chicken; seal bag!. Turn bag over several times to evenly coat chicken with the seasoning mix!. Remove chicken from bag!. Repeat with remaining chicken!.
GRILL chicken 3 min!. on each side!. Brush with barbecue sauce; continue grilling 2 min!. on each side or until cooked through (170oF)!.Www@FoodAQ@Com
2 tsp!. oil
1 lb!. boneless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing or Italian Dressing
2 Tbsp!. soy sauce
1 Tbsp!. honey
1/4 cup chopped Peanuts (opitional)
4 cups hot cooked instant white rice
HEAT oil in large skillet on medium-high heat!. Add chicken; cook and stir 7 min!. or until no longer pink!.
ADD vegetables, dressing, soy sauce and honey; mix well!. Cook an additional 2 min!. or until heated through!. Sprinkle with peanuts!.
SERVE over the rice!.
-----------
Baked Chicken
4 chicken breasts, with bone and skin
1/2 cup butter, melted
1-2 teaspoon Season-All salt (I use McCormick's)
Preheat oven to 400°F!.
Spray a shallow baking dish with non-stick cooking spray!.
Rinse chicken breast under cool running water!.
Pat chicken dry with paper towels!.
Place chicken in dish!.
Brush the melted butter over the chicken, using all the butter!.
Sprinkle with seasoned salt!.
Bake for 50-60 minutes or until cooked through!.
~NOTE~Chicken takes only 50 minutes in my oven!.
Don't over cook, as they might turn out tough!.
----
Mama's Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces (or just chicken breast)
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil!. Cook until almost done!. Add onions, salt and black pepper!. Cook at least 5 minutes!. Add rice and water!. Cook until almost all liquid is absorbed!. Cover and turn off fire!. Let set for 10 minutes or longer!. Stir and enjoy!.
------
Hawaiian Style Chicken
INGREDIENTS:
"1-3 cut up ready to cook fryer (or chicken breast)
1/4 cup melted butter
1/4 cup brown sugar
2 Tab!. cornstarch
1 tsp salt
2 Tab chili sauce
1 tsp soy sauce
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup ketchup
INSTRUCTIONS:
In a shallow roasting pan, roll chicken in melted butter until well coated!. Arrange pieces, skin side up, in a single layer in pan!. Reserve 2 slices of pineapple for garnishing & dice the remaining!. Mix the pinapple juice with the remaining ingredients!. Add drained pinapple pieces!. Spoon half over chicken!. Cover and bake 350 degrees for 1/2 hour!. Uncover & bake for 30-45 min!. or longer till chicken is tender!. Baste chicken occ!. with sauce as it cooks!. When done twist the two slices of pinapple (cut into) and place on chicken and serve!.
-------
Quick Chicken Pie
1 large chicken or chicken breast (cooked and de-boned)
1 large can mixed vegetables
1 stick margarine
1 can cream of mushroom soup
1 cup chicken broth
2 cups plain flour
salt
pepper
Preheat oven at 350 degrees!. Melt margarine in a baking dish!. Place chicken pieces over margarine!. Add salt and pepper!. Add mixed vegetables!. Heat cream of mushroom soup with chicken broth until boiling!. Add heated liquids to flour!. Stir and pour over vegetables!. Bake at 350 degrees until brown!.
-------
?-Hour Stew
De-boned chicken meat (raw)
sliced potatoes
corn
carrots
celery
peas or
other fresh veggies of choice you like
2, 103/4-oz!. cans golden mushroom soup
1, 103/4-oz!. can cream ofmushroom soup
Layer ingredients in sprayed roaster pan!.
Bake covered for 5? hours at 250 degrees!.
--------
CHICKEN-RICE CASSEROLE
2 cups cooked rice
10 1/2-oz!. can cream of mushroom soup
5 oz!. of milk
2 cups cooked chicken, cut up
1/4 cup chopped green pepper
Salt and pepper to taste
1!. Preheat oven to 350 degrees!. In a mixing bowl, combine all ingredients!. Pour into a greased 2-quart baking dish and bake for 30 minutes!.
--------
Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cups chicken broth
1 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
2 cups grated Cheddar
2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1!. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt!. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes!.
2!. Heat the oil in a large skillet over medium heat!. Add the white onions and sauté until golden brown, about 5 minutes!.
3!. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth!.
4!. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking!. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes!. Add more salt if desired!.
5!. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two!. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes!.
6!. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt!. Add 1/2 cup of the sauce to the chicken mixture and toss to combine!.
7!. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish!. Place 1/4 cup of the chicken mixture in the center of a tortilla!. Roll up the tortilla and place it seam side down in the baking dish!. Repeat with the other tortillas!. Pour the rest of the sauce over the enchiladas!. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole!.
8!. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes!.
------------
Chicken and Dumplings
CHICKEN
4 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs or whatever you wish to use)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1!. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan!. Add the chicken pieces and brown them on each side for 2 minutes!.
2!. Stir in the onion and celery!. Sauté briefly!.
3!. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper!. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes!.
4!. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender!.
5!. Meanwhile, remove the chicken meat from the bones!.
6!. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth!.
7!. Add the mixture and the chicken meat to the simmering saucepan!. Cover and continue to simmer!.
8!. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl!.
9!. Make a well in the dry mixture and add the milk, egg, and oil!. Stir briskly to make a batter!.
10!. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth!. Cover and simmer for another 13 to 15 minutes, without stirring!.
11!. Ladle into wide soup bowls and serve hot!. Makes 5 to 6 servings!.
------
CHICKEN STIR-FRY
8 oz!. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb!. boneless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp!. soy sauce
1/4 tsp!. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min!. of the pasta cooking time!.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat!. Add chicken; cook 6 to 8 min!. or until cooked through, stirring occasionally!. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min!., stirring occasionally!.
DRAIN pasta mixture; place in large bowl!. Add chicken mixture; mix lightly!. Spoon evenly into four serving bowls; sprinkle with the peanuts!.
--
Fiesta BBQ Chicken
1 pkt!. TACO BELL? HOME ORIGINALS? Taco Seasoning Mix
8 small boneless chicken breast halves (2 lb!.)
1/2 cup Barbecue Sauce
PREHEAT grill to medium heat!. Empty seasoning mix into large resealable plastic bag!. Add half the chicken; seal bag!. Turn bag over several times to evenly coat chicken with the seasoning mix!. Remove chicken from bag!. Repeat with remaining chicken!.
GRILL chicken 3 min!. on each side!. Brush with barbecue sauce; continue grilling 2 min!. on each side or until cooked through (170oF)!.Www@FoodAQ@Com