Homemade Shake and Bake Chicken

Homemade Shake and Bake ChickenWe are chicken lovers at our house. Well most of us anyway. Our 14-year-old, nicknamed Little Floating Feather by my mother in law, is a vegetarian. So she doesn’t get to enjoy it, but for the rest of us this is one of our favorite meals. One reason we began eating more chicken is because of the high price of ground beef.

I like this recipe because I can put it in the fridge in a container and use it up to 5 times. I am able to use my batches for about 6-8 weeks. Continue reading “Homemade Shake and Bake Chicken”

Maple Roasted Chicken & Acorn Squash (GF)

Maple Roasted Chicken & Acorn Squash

[pinterest]

Yum.  Easy and delicious.

Ingredients:

  • 1 medium acorn squash
  • 4 medium carrots, chopped (about 2 cups)
  • 1 medium onion, cut into 1-inch pieces
  • 6 bone-in chicken thighs (about 2-1/4 lbs) (1)
  • ½ cup maple syrup (2)
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground pepper

Directions:

Preheat oven to 450 degrees (3).  Cut acorn squash lengthwise in half; remove and discard seeds.  Cut each half crosswise into ½-inch slices; discard ends.  Place squash, carrots and onion in greased 13×9 baking pan.  Top with chicken, skin side down.  Roast 10 minutes.

Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper.  Roast 25 to 30 minutes longer or until a thermometer inserted in chicken reads 170 to 175 degrees and vegetables are tender.

Notes:

(1)     I used boneless, skinless chicken thighs.

(2)     I used real maple syrup.

(3)     Yes, the correct temperature is 450.  I was sure it was a mistake but everything turned out fine cooking it at that temperature.

Recipe from Taste of Home Magazine
September/October 2015

Moroccan Chicken & Chickpea Stew

Moroccan Chicken & Chickenpea Stew

[pinterest]

I know it’s a little early for soup since it’s still blazin’ hot outside, but I actually made this on a cooler day and it really hit the spot. So if you eat soup year round, here you go. If you only eat soup in the winter, save this for later because it’s worth making.

Ingredients:

2 tablespoons olive oil
1 large red onion, diced (1)
½ lb.carrots, peeled, quartered and sliced
5 cloves garlic, minced
2 teaspoons ground cumin
½ teaspoon crushed red pepper
4 cups chicken stock
1 can (15 to 16 oz) chickpeas, rinsed (2)
1 can (14.5 oz) diced fire-roasted tomatoes
2 boneless, skinless chicken breasts (8 oz.each), cut into bite-sized pieces
1 cup cilantro leaves (3)
1-1/2 teaspoons lemon zest (4)

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Stir in the garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the stock, chickpeas and tomatoes. In a blender, puree 2 cups of the mixture. (5) Stir the puree into the stew, season and bring to boil.

Reduce heat to medium-low. Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season. Serve with the cilantro and lemon zest. (6)

Notes:

  1. I didn’t have a red onion so I used a white onion.

  2. Chickpeas are the same as garbanzo beans.

  3. I sprinkled about a teaspoon of dried cilantro into the stew.

  4. I used dried lemon zest.

  5. I didn’t use my blender. I put an immersion blender in the pan and blended until it looked right.

  6. I sprinkled the cilantro and lemon zest into the stew.

  7. You could easily make this soup in the crockpot. Saute the vegetables and then put the sauteed vegetables and remaining ingredients in the crock pot. Cook on low for about 4 hours. That’s how I’ll do it next time.

Recipe from Rachael Ray Magazine
September 2015
www.rachaelraymag.com

Penne with Chicken and Asparagus

Penne with Chicken and Asparagus

[pinterest]

This light pasta dish was just the ticket for a healthy and tasty dinner.

Ingredients:

  • 1 (16 ounces) package dried penne pasta (1)
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt & pepper, to taste
  • garlic powder, to taste
  • ½ cup chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced (2)
  • ¼ cup Parmesan cheese

Directions:

Bring a large pot of lightly salted water to boil.  Add pasta and cook until al dente, about 8 to 10 minutes.  Drain and set aside.

Warm 3 tablespoons of olive oil in a large skillet over medium-high heat.  Stir in chicken and season with salt, pepper and garlic powder (3).  Cook until chicken is cooked through and browned, about 5 minutes.  Remove chicken to paper towels

Pour chicken broth into the skillet.  Stir in asparagus, garlic, a pinch more garlic powder, salt and pepper.  Cover and steam until the asparagus is just tender, 5 to 10 minutes.  Return chicken to the skillet and warm through.

Stir chicken mixture into pasta and mix well.  Let sit about 5 minutes.  Drizzle with 2 tablespoons olive oil.  Stir again and then sprinkle with Parmesan cheese (4).

Notes:

(1)     I only had 8 ounces but it worked fine.

(2)     Or just use jarred garlic.

(3)     I also added 1 teaspoon of Italian seasoning and 1/8 teaspoon of red pepper flakes.

(4)     Whatever kind of Parmesan cheese you have is fine but I used shredded Parmesan instead of canned Parmesan.

Penne with Chicken and Asparagus

recipe from allrecipes.com

Chicken Mac & Cheese

Chicken Mac & Cheese

[pinterest]

I made this dish the other night when Danny and Ashley (my son and daughter-in-law) came over to have dinner with us and pick up the kids.  I wanted something gluten free for David but something everyone else would like, too.  I used gluten free pasta, flour and bread crumbs which made this gluten free.  It was very good and we all liked it a lot, but next time I’m going to make it without the tomato paste.  I’m not sure why it’s in there but I would rather it wasn’t.

Don’t be put off by the long ingredient list.  It’s not as bad as it looks.

Ingredients:

  • 8 ounces dried penne pasta
  • 1 pound skinless, boneless, chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 to 2 teaspoons dried Italian seasoning or desired herb blend, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons butter
  • ½ cup chopped onion (1 medium)
  • 2 gloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 3 cups milk
  • 2 cups shredded cheddar or Swiss cheese (8 ounces)
  • Salt
  • Black pepper
  • 2 cups bread crumbs
  • ½ cup finely shredded Parmesan cheese (2 ounces)
  • 3 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees.

Cook pasta according to package directions.  Drain; return pasta to pan.

Meanwhile, cut chicken into bite-sized pieces.  In a large skillet, heat oil over medium heat.  Add chicken and Italian seasoning; sprinkle with the 1/8 teaspoon salt and the 1/8 teaspoon pepper.  Cook and stir until chicken is no longer pink.  Remove chicken from skillet; set aside.

In the same skillet melt 3 tablespoons butter over medium heat.  Add onion and garlic; cook and stir until tender.  Stir in flour.  Stir in tomato paste.  Add milk.  Cook and stir until mixture is thickened and bubbly; reduce heat.  Add shredded cheese, stirring until cheese is almost melted.  Remove from heat; season to taste with additional salt and pepper.  Add cheese mixture and chicken to cooked pasta in pan, stirring to coat.

Spoon pasta mixture into a greased 2-quart baking dish.  In a small bowl stir together bread crumbs, Parmesan cheese and 3 tablespoons melted butter.

Bake, covered, for 20 minutes.  Remove cover.  Sprinkle crumb mixture over pasta mixture.  Bake, uncovered, for 35 to 40 minutes until crumb mixture is golden and edges are bubbly.  Let stand 10 minutes before serving.  Makes 6 servings.

Notes:

(1)     The recipe says this dish makes 6 servings but I was serving 4 adults so I wanted more.  I ended up increasing the recipe by half and baking it in a 9×13 pan.  I had more bread crumbs than I needed so next time I’ll just use the original amount for that.

(2)     I made this dish gluten free by using gluten free pasta, bread crumbs and flour.

(3)     I didn’t care for the tomato paste flavor in the casserole so next time I’ll try making this without the tomato paste.  It wasn’t a dominant flavor but I prefer my cheese not to be tainted with tomato.

from Dinner on a Dollar magazine

Grilled Chicken & Sweet Potatoes

Chicken & Sweet Potatoes [pinterest]

I’ve tried several recipes that involved foil packets cooked on the grill.  I like them!  They’re SO easy and they don’t heat up the kitchen!

So here’s the latest and it’s super easy.

Ingredients & Directions:

In a big piece of foil, tightly wrap 1 small chicken breast cut into cubes, 1 chopped sweet potato, sliced scallions, a dash of sriracha, a palmful of sesame seeds (optional) and salt and pepper.  Cook over medium heat, covered, until the chicken is cooked through, about 25 minutes.

NOTE:  I did not use the sriracha.  I bought some but we decided it might be too hot and didn’t use it.  We added some spices.

Chicken & Sweet Potatoes (2)

from Rachaelraymag.com
July/August 2015

Kale Cobb Salad

Kale Cobb Salad

[pinterest]

I don’t have a lot of good dinner/salad recipes so I was pretty excited about this one.  I didn’t mix everything together in the bowl.  Instead I made individual servings so every bite would be packed with goodies.  I’ll definitely be making it again.

Ingredients:

  • 6 slices bacon (1)
  • ¼ cup olive oil
  • ¼ cup chopped shallot (I omitted)
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 bunches kale, stemmed and roughly chopped (2)
  • 4 hard-boiled eggs (1)
  • ¼ pound smoked turkey, diced (3)
  • 1 avocado, diced
  • ¼ cup crumbled blue cheese (4)

Directions:

In a large skillet, fry the bacon over medium-high heat until crispy, about 8 minutes.  Transfer to a paper towel; cook and crumble. (5)

In a large bowl, whisk the olive oil, shallot, vinegar and mustard; season with salt.   Add the kale and rub with the dressing until tender; season. (6)

Peel and chop the eggs.  Top the kale with the bacon, eggs, turkey, avocado and cheese.  Season with pepper.

Notes:

(1)     To make dinner preparation faster, cook the bacon and boiled eggs ahead of time.

(2)     I don’t have a lot of experience with kale and two bunches at my grocery store seemed like a lot.  I only bought one and didn’t end up using all of it.  You could also buy a mix of kale and spinach already prepared.  That’s probably what I’ll do next time.

(3)    Any kind of chicken or turkey will do.  I used leftover rotisserie chicken I had made the day before.

(4)     I omitted the cheese because David’s trying to cut back but if I was going to include cheese, I would use feta.

(5)     I cooked the bacon earlier in the day in the microwave.

(6)    I don’t know what it means to run the kale with the dressing until tender.  I haven’t used kale a lot.  I did use my hands to really rub the dressing into the greens.

recipe from http://www.rachaelraymag.com
July/August 2015


More recipes are available here.
Menu ideas are available here.