Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Tuesday, January 10, 2012

Night Time Routine and Shredded Chicken Taco Bowls

Every night, Greg and I do the boys bathtime/bedtime routine the same way. We've been doing it that way since the boys were about 4-5 months old. We tried a couple of different ways, but we found this works the best. The boys seem to be growing up so fast and I know that we'll be making changes to this routine soon and as soon as we do, I'll completely forget how we used to do it. It's one of the very few (maybe only) thing that we do the same every single day at the exact same time and I wanted to document it so I'd be able to look back on it.

Every night while Greg feeds the boys dinner, I do the dishes. Afterwards, we play with the boys until exactly 6:00. That's when I go upstairs, shut all the doors to the bedrooms, get out the boys pajamas, fill up their humidifiers (in the winter) turn on their white noise machines, get their books, pacifiers, and blankets ready to go. Then, I go in the bathroom and run the bath and get out their towels, lotion, washclothes and everything that I'll need after they get out of the bath. Greg then lets the boys climb up the stairs, we strip them down and throw them in the tub. They really love bath time and will usually play really good. We used to have toys in there, but their favorite thing was to throw them out of the tub, so we took them out. They just splash around in the water now and it entertains them just fine. Greg lets them play for a few minutes and I'll usually check the weather so I'll know what kind of pjs to put them in (long sleeves and pants, short sleeves and pants, etc) and then I'll check my email. After Greg lets them play a little bit, he'll start bathing one of them, when he's done, he hands that one off to me and I'll lay him on the changing pad on their sink and dry them off, put on their diaper, clean their ears, put on lotion, and brush their hair. Greg and I usually get done at the same time and we switch babies, he'll take the first one out in the hall way and put their pjs on them and I'll take the second one out of the tub and do the routine all over again. When I'm done, I'll hand him off to Greg and then clean up the bathroom real quick while Greg is putting on his pjs. Then, I come out and I take Carter into his room and Greg takes Evan into his room. We read them a few stories in the rocking chair and then put them in the crib. Greg always takes Evan and they always read "The Thinks You Can Think" and a couple of other short books. I always read Carter "Goodnight Moon" and "The Going to Bed Book", and I switch out the other 2 books that I read him on a regular basis, so he gets 4 short stories at night. The boys are so cute when we each take them into their own rooms at night, they will wave at each other and say "bye". When I come out of the bathroom from cleaning it up, a lot of the time, Carter will take my hand and start walking towards his room. I love that they know the drill. After we put the boys down, Greg and I will then go down and eat dinner. We've tried eating before the boys go to bed because it's important to us to sit down as a family and eat, but at this stage, it's just not going to happen. It's so much easier to eat after they go to bed, we like to be able to sit and enjoy our meal and talk. When the boys get older, we'll start eating before they go to bed. Most of the boys routines, like the time they get up, when they nap, what we do that day, varies so much from day to day depending on if its a weekday, what time they woke up that morning, if we have plans, but their bedtime routine is something that doesn't change, and I like having at least one thing we can count on being the same every day.

The boys coming up the stairs

 Greg was standing to the side so he wouldn't be in the picture, the boys thought that was funny. Carter's hollering and laughing at him.

Evan in the bath, happy boy.


The cute humidifier in Evan's room. Carter has an elephant one.

Evan's bedtime books

Carter's bedtime books. I was changing them out every couple nights but they each seem to have their favorites, so I've been sticking with the same books for a couple of weeks now.

The boys are always hyped up after getting their baths.


They both love to play with the light switch.

Wound up!!

Greg putting Carter's pjs.

You can't tell because the flash is on, but the lights are out and it is completely dark. Evan had just flipped the switch right before I took the picture.

 I was trying to get a picture of Carter, but he started running towards me.


Greg putting Evan's pjs on.

Carter hamming it up.

That table was in Carter's room back when it was my scrapbooking room. I took it out when I made it his bedroom. I wanted to keep it in the hallway for a couple of weeks to see if his new room was going to work out or if we were going to put him back into Evan's room. It's nice to have to put things on but it looks stupid. My mom is coming up in a few weeks, and one of the things on my to do list is to take it apart and put it up.


We also tried a new recipe tonight. It's called Taco Bowls, and I pinned it awhile ago and have been wanting to try it. It's a healthy recipe from a blog about eating on a budget (even better!) and it's supposed to be like Chipotle's Taco Bowls, and Chipotle is one of my favorite restaurants, so I knew I had to try this recipe. You cook it in the crock pot all day and then just make the rice right before you serve it. Instead of going with just plain white rice like the recipe calls for, I decided to go with the same type of rice they serve at Chipotle, cilantro lime rice. I used the recipe I found off of Skinnytaste. (I posted this recipe on before, you can find it here) I liked it, but Greg really liked it. With as easy and inexpensive as it was and healthy--we'll definitely have this again.
Here's the recipe.
Chicken Taco Bowls (Chipotle Style)
1.5 lbs chicken breasts
1 (16oz) jar salsa
1 can black beans, drained
1/2lb frozen corn
1 tbsp. chili powder
½ tbsp cumin
½ tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
Black pepper, to taste
2 cups dry rice
8oz shredded cheese
½ bunch cilantro (optional)
 
STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.
STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.


And because the picture on Pinterest makes it look so much more appetizing, here's that picture as well as a link the original recipe which breaks down the cost by ingredient.

Tuesday, January 3, 2012

Hawaiian BBQ Chicken

My sister told me about this recipe awhile ago and I've been meaning to try it. It's one of the easiest recipes I've tried and it was pretty good.
Ingredients
4-6 frozen chicken breasts
1 jar of archer farms (target brand) Hawaiian style BBQ sauce
1 20oz can pineapple chunks, drained

Put the frozen chicken in the crock pot, top with BBQ sauce and pineapple. Cook on low for 4-6 hours. Shred chicken in crockpot then serve over rice.

It was that easy! Such a quick, easy, and inexpensive meal.

Sunday, December 11, 2011

Paula Deen Recipe

Friday night, I made Paula Deen's Cheesy Black Eyed Pea Chicken Chili (long name!) and it was delicious. I thought it looked good in the picture and it was different from any other chili I've ever made. While I was making it, I started to get a bad feeling that we wouldn't like it, but I was wrong. Greg even had seconds. I added twice as much red pepper as it called for and it gave it a nice kick. I didn't mix the sour cream with paprika like the recipe says, I just topped our bowls with a dallop of sour cream and garnished mine with some green onions. We'll definitely have this again. 

*I got this picture from the Paula Deen website*

 
  1. 3 tablespoons canola oil
  2. 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  3. 1 tablespoon Paula’s House Seasoning
  4. 2 cups chopped white onion
  5. 1 cup chopped red bell pepper
  6. 1 tablespoon minced fresh garlic
  7. 1 (15-ounce) can seasoned black-eyed peas
  8. 1 (14.5-ounce) can diced tomatoes
  9. 1 cup water
  10. 1 (1.25-ounce) package white chicken chili seasoning
  11. 1 teaspoon chili powder
  12. 1 teaspoon ground cumin
  13. 1⁄2 teaspoon crushed red pepper
  14. 1 (8-ounce) package Velveeta cheese, cubed
  15. 2 cups Breakstone’s/Knudsen sour cream
  16. 1⁄2 cup chopped green onion
  17. 1 teaspoon paprika
  18. Garnish: sliced green onions
    Instructions
    1. In a large Dutch oven, heat oil over medium-high heat.
    2. Sprinkle chicken with House Seasoning. Add to Dutch oven, and cook for about 10 minutes, or until all sides are browned. Add onion and red bell pepper, and cook for 7 minutes. Add garlic; cook for 2 minutes. Stir black-eyed peas in diced tomatoes, water, white chicken chili seasoning, chili powder, cumin, and crushed red pepper. Bring to a boil; reduce heat to low, and simmer for 20 minutes, stirring occasionally. Add cubed Velveeta, and stir until cheese is melted. Remove from heat.
    3. In a small bowl, combine sour cream, green onion, and paprika. Top each serving of chili with sour cream mixture. Garnish with green onions, if desired.
 

Saturday, October 29, 2011

Some Recipes

This week I tried 3 new recipes, Jalapeno Popper Stuffed Chicken, Taco Pasta, and Crockpot Chicken and Dressing. The taco pasta wasn't that great, but the other two recipes turned out good.

The jalapeno popper stuffed chicken was amazing. I loved it. It was easy and all the ingredients were things you probably already have at home except for the jalapenos. I think Greg would have liked it better if it had a sauce. But, I liked it enough for the both of us, so we'll be having it again for sure. Instead of frying it like the recipe said, I just baked mine in the oven--easier and healthier.

Crockpot Chicken and Dressing was really good, but I only cook crock pot meals because they're quick and easy. In this recipe you have to cook the chicken first, made two pans of corn bread, hardboil some eggs, etc. I liked the fact that it was in the crock pot cooking in the late afternoon and I didn't have to worry about trying to deal with dinner and feed & bathe the boys. And it was really tasty, but just know that it's not as quick and easy as some other crock pot meals.
Source: None via Samantha on Pinterest
I'm going to post the Taco Pasta recipe so I'll have it noted that it wasn't that great. If I don't document it, then in a few months, I'll come across that recipe again and think "Hmm..that looks good, I should try it". I actually make this really good recipe that is one pound of ground beef, a box of velveeta shells and cheese and one cup of salsa. It's fast, cheap, easy, and delicious. This reminded me of that recipe but not as good.

Sunday, October 23, 2011

Salsa Chicken

I've seen this recipe on several blogs, but never wanted to try it because it just looked too simple to possibly taste that good. This week I needed something quick, easy, and cheap, so I decided to give it a try. I figured that Greg could take the leftovers for lunch. We actually both ended up loving it. It's so good!! I didn't even have time to add any of the optional toppings like cheese, cilantro, black beans, etc. We just had it plain over white bastami rice and it was still delicious. We will definitely be having this again.

Salsa Chicken

1lb boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup low fat sour cream

Directions: Put chicken, soup, and salsa in crock pot. Sprinkle taco seasoning over everything. Cook on low for 6 hours. You can shred it if you'd like, but we didn't bother. After shredding, return chicken back to slow cooker. Stir in sour cream and heat just until everything is combined. Serve over white rice. We used the 90 second rice packets that you microwave. We were all about fast and easy.

Monday, September 12, 2011

Mexican Dorito Casserole

Sunday night, I tried a new recipe-Mexican Dorito Casserole. Doritos in a casserole? Yes, people-I like to keep it classy around here. Greg loved it. I thought it was good, but I don't LOVE chicken, so there's very few chicken recipes that I really, really like (i.e. Poppyseed Chicken). It was super easy and fast though, and we just used the leftover shredded chicken from our Slow Cooker Chicken Tacos that we had on Friday night.
I put the leftovers in several small pyrex containers for Greg to take for lunch all week.

Mexican Dorito Casserole
Serves 4-6

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.



Sunday, September 11, 2011

Chik-Fil-A, Chicken Tacos, and another Movie Review

Friday morning after the boys woke up, we all headed to Chik-Fil-A for breakfast. We've been trying to eat a little healthier and eat out less. We've been doing really good, but we had two free coupons for Spicy Chicken biscuits, so we obviously had to go. Who could turn down free Chik-Fil-A? The boys can now eat anything except for honey, so it's fun letting them try new foods. We got them a fruit bowl and an order of 4 chicken mini's. They devoured them! I knew they'd love the biscuit/roll thing the chicken mini's are on, but I wasn't sure about the chicken. They gobbled it up!! My camera was dead, so all I got were these crappy camera phone pictures, but I had to post them because you can see them both shoving the food in their mouths. It was cute. And our spicy chicken biscuits were delicious!




After we got home, I ran out for an appointment while Greg kept the boys. They were in great moods, which made it so much easier. Maybe we're past the worst of the teething. (hopefully).

After the boys second nap, we all went out shopping. The weather is starting to cool off and I needed a couple of fall items. We went to a shopping center in town and went into Old Navy, Bed, Bath, and Beyond so I could show Greg the Tervis tumblers that are on my birthday list, and to the grocery store to get toppings for our slow cooker chicken tacos we planned for dinner.  We had planned on seeing "Something Borrowed", but we're actually borrowing it from somebody that Greg won't see until Monday, so we rented "Limitless" from Redbox.

We got home and fed the boys, bathed them, and put them to bed. We ate our Slow Cooker Chicken Tacos for dinner. I don't like chicken tacos, but there one of Greg's favorite foods, so I thought I'd be nice and make them for him. He loved them, he took a bite and said they tasted like the tacos he gets at mexican restaurants. I'll definitely make these for him again. Here's the recipe that I got from this website.

Slow Cooker Chicken Tacos
Ingredients
1 can Green chiles,, diced
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon Ground cumin
1 whole onion, chopped
2 cloves Garlic, minced
2 pounds boneless, skinless chicken thighs

Directions
Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.  **We topped ours with shredded lettuce, tomatos, sour cream, cheese, and guacamole**


After dinner, we watched "Limitless" with Bradley Cooper and Robert DeNiro. It was really good. Greg though it was the best movie we've seen in awhile. It's about a drug that helps people be the best and smartest version of themselves, but obviously there's consequences.


Sunday, June 26, 2011

Island Chicken with Pineapple Salsa

My friend gave me this recipe and said it was one of her favorite recipes. I have been hesistant to try fruit salsa and I haven't made many main dishes that require fruit. I didn't know how we'd like it, but I thought this was the perfect time to try something new. I'm so glad we did. Greg & I both loved it. I used the optional jalepeno it called for and left in a lot of the seeds to give it a kick. I couldn't believe how much Greg liked it. We'll be making this a lot this summer. It's healthy and tastes so fresh. Enjoy!

Island Chicken with Pineapple Salsa


Ingredients
16 ounces boneless, skinless chicken

Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 T low-sodium soy sauce
1 T honey
2 cloves garlic, minced
1/4 t red pepper flakes (I added a little more)
Salsa:
Pineapple from strained can
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 c red onion, diced fine
1 lime, juiced
1 T cilantro, chopped
1 T jalapeno pepper, diced fine (optional)

Directions

Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa

Number of Servings: 4

**I wasn't sure how to pick out a mango since it was my first time buying one. If you aren't sure how to tell if something is ripe--ask!! There's almost always an employee in the produce section stocking and they've always been so nice and helpful anytime I've had a question. This doesn't just apply to vegetables, if you have a question about anything, ask one of the employees. I've asked the guy at the meat counter several questions from how to pick something out, to what something was, and if he thinks it'd work in my recipe and he never steers me wrong**

Thursday, March 10, 2011

Garlic Roasted Asparagus

As I mentioned in an earlier post, it's asparagus season. Greg & I picked some up at Sam's Club and I wanted to try a few new asparagus recipes this weekend. Tonight we had Garlic Roasted Asparagus. It was so simple and healthy. I served it with Creamy Italian Chicken.

Garlic Roasted Asparagus

* 1 lb fresh asparagus spears
* Olive oil-flavored cooking spray
* 1/2 teaspoon garlic salt

1. Preheat oven to 450.
2. Snap off tough ends of asparagus, and place on a jelly roll pan coated with cooking spray. Coat asparagus with cooking spray, and sprinkle with garlic salt.
3. Bake at 450 for 8 minutes.

If you've never cooked with asparagus, here's a quck and easy tip that I learned from watching Rachel Ray. Take one asparagus and snap off the end, then take the bunch and line up with the spear that you snapped off, take a knife and cut the ends off all the others in one easy motion. It's much faster than snapping each spear individually.

Wednesday, October 21, 2009

Szechuan Chicken

I thought this chicken was good, I would recommend adding more crushed red pepper if you like things spicy. I served it with Pioneer Woman's Simply Sesame Noodles, which were also delicious, but I didn't get a picture of them.

Szechuan Chicken
Points: 4
Servings: 4

* 1/4 cup chopped green onions
* 1 1/2 tablespoons less-sodium soy sauce
* 2 teaspoons fresh lemon juice
* 2 teaspoons chili garlic sauce
* 2 teaspoons brown sugar
* 1 teaspoon dark sesame oil
* 1 teaspoon grated, peeled fresh ginger
* 1/8 teaspoon crushed red pepper
* 4 skinless, boneless chicken breasts



1. Combine first 8 ingredients in a large ziploc bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag. discard marinade.
2. Cook in a 400 degree oven for 30 minutes or until no longer pink.

Saturday, October 10, 2009

Crunchy Italian Chicken

I've been wanting to try Panko for awhile now. I've seen it on Paula Deen, Rachel Ray, and in several cooking magazines. Panko is Japanese breadcrumbs. When I found a recipe in my Weight Watcher cookbook that called for panko, I had to try it. I goofed up and bought plain panko when the recipe called for italian, so I seasoned the panko with garlic salt, oregano, and Italian seasoning. I liked it. I tasted very similar to ordinary bread crumbs but seemed to coat the chi ken a little better and not clump up so much. I liked this recipe. Greg liked it but thought it was a little plain. Also, I skipped the step where it called for pounding the chicken, because I thought it'd be easier to just cook the chicken a little longer.

Weight Watcher Crunchy Italian Chicken
Points: 6
Servings 2

* 1/3 cup Italian-style panko (Japanese breadcrumbs)
* 1 tablespoon grated fresh Parmesan cheese
* 2 (6 ounce) skinless boneless chicken breast halves
* 1/2 teaspoon freshly ground black pepper
* cooking spray
* 1 cup grape tomatoes


1. Preheat oven to 450.
2. Combine panko and Parmesan cheese in a shallow bowl; set aside
3. Place chicken between 2 sheets of heavy duty plastic wrap, and pound to 1/2 inch thickness using a meat mallet or heavy skillet. Sprinkle chicken with pepper. Dredge chicken breasts in panko mixture, pressing mixture onto chicken, if necessary.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, and cook 3 minutes. Coat top of chicken with cooking spray; turn and cook 3 minutes
5. Transfer chicken to baking sheet, and cover with aluminum foil. Bake at 450 for 5 to 6 minutes or until done.
6. While chicken bakes, add tomatoes to hot skillet, and cook over medium-high heat 5 minutes or until tomatoes begin to burs. Serve tomatoes over chicken.



I got this out of Weight Watchers 20 minute recipes

Sunday, October 4, 2009

Spicy Stir-Fried Chicken and Spinach

We tried this weight watcher recipe for dinner the other night and we both liked it. It used a couple of things that I have never cooked with before, like chili sauce and Chinese noodles and one ingredient that I've never heard of before--Ponzu sauce. I don't know if this is a common ingredient that most people know about, but I had never heard of it. You can find it in the Asian section of your supermarket with the soy sauce. It's a citrus soy sauce/dressing and it wasn't expensive. Despite the name, this dish wasn't very spicy, so if you like spice, try adding more chili sauce. Also, we added soy sauce to ours which added some extra flavor.

Weight Watcher Spicy Stir-Fried Chicken and Spinach
Points: 5
Servings: 4

Ingredients
* 3/4 cup fat-free, less-sodium chicken broth
* 3 tablespoons ponzu sauce (it's a citrus-y soy sauce)
* 1 tablespoon cornstarch
* 2 teaspoons chili sauce
* 1 teaspoon dark sesame oil
* 1/4 teaspoon black pepper
* cooking spray
* 2 garlic gloves, minced
* 1 8oz package presliced mushrooms
* 1 pound chicken breast, cut into 1-inch pieces
* 1 6oz package fresh baby spinach
* 1/2 cup cut green onions
* 2 cups hot cooked Chinese noodles
* 1 tablespoon toasted sesame seeds
* chopped green onions, for garnish



1. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic; saute 30 seconds. Add mushroom; saute 4 minutes. Remove from pan.
2. Coat pan with cooking spray; add chicken, and cook 4 to 5 minutes. Add reserved sauce mixture to pan; bring to a boil, and cook 1 minute. Reduce heat. Add spinach and green onions; cook 1 to 2 minutes or until spinach wilts. Add reserved mushroom mixture and noodles; toss gently to combine, and sprinkle with sesame seeds. Garnish with green onions, if desired, and serve immediately.





I got this recipe out of 20 Minute Recipes.

Wednesday, September 23, 2009

Sante Fe Ravioli Soup

This recipe calls for ravioletti which are little miniature ravioli. It's actually called "Sante Fe Ravioletti Soup" but I could not find ravioletti. I looked for it at two different grocery stores and ended up deciding to just use regular ravioli. I really enjoyed the soup and so did Greg. He ended up having 3 bowls of it.

Sante Fe Ravioletti Soup
Points: 4
Servings: 6

Ingredients
* 2 (14oz) cans fat-free, less-sodium chicken broth
* 1 (7oz) package three-cheese ravioletti
* 1 (16oz) container refrigerated fresh salsa
* 1 (15oz) can black beans, rinsed and drained
* 1 (10oz) package diced cooked chicken (I used leftover rotessiere chicken)
* 1 glove minced garlic
* 1/4 cup chopped fresh cilantro
* Reduced-fat sour cream (optional)



1. Bring broth to a boil in a large saucepan over high heat. Add ravioletti, and cook 3 minutes. Stir in salsa and next 3 ingredients. Cook 5 minutes or until thoroughly heated, stirring occasionally; stir in cilantro.
2. Ladle soup into bowls; stop with sour cream, if desired.



I got this out of Weight Watchers Five Ingredient, 15 Minute Recipes

Monday, May 11, 2009

Poppyseed Chicken

I got this recipe from Kelly's Recipes (kellyskornerrecipes.blogspot.com) I've been wanting to try it for awhile and I'm glad I did. It's delicious. It goes perfect with rice. I went to the grocery store on Sunday and bought enough ingredients to make 3 new recipes this week, so hopefully they all turn out good so I can post them on here.
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Ingredients:
* 2 or 3 chicken breasts, cooked and cut into small pieces
* 1 16oz container of sour cream
* 2 cans of cream of chicken soup
* 2 tablespoons of poppyseeds
* Ritz crackers
* 1 stick of butter
Mix the first 4 ingredients and put into a baking dish sprayed with non-stick cooking spray. Cover with crushed Ritz crackers. Melt a stick of butter and pour over top. Bake for 20-30 minutes at 350.
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Tuesday, March 31, 2009

Stuffed Chicken Rolls

This is one of Greg's favorite recipes. It's so easy to make.
Stuffed Chicken Rolls
* 1 package Stove Top stuffing mix for chicken
* 2 eggs, lightly beaten
* 6 small bonless skinless chicken breast halves, pounded to 1/4 inch thickness
* 1 can condensed cream of chicken soup
* 1/2 cup milk
* 1 tsp paprika
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If you've never pounded out chicken before, it's very easy. You want to cover it with saran wrap, and use a chicken pounder (I have no idea if that's what that hammer looking thing is called) and start from the middle of the chicken and work your way around.
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1. Combine stuffing mix and 1 cup of water. Let stand 5 minutes. Stir in eggs. Spread mixture over chicken, to whtin 1/2 inch of edges. Roll chicken from short end to enclose stuffing mixture.
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2. Place chicken rolls, seam down in 13x9-inch baking dish. Mix soup and milk; pour over hicken. Sprinkle with paprika. Bake at 400 degrees for 30 minutes.
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