Slow Cooker Balsamic Chicken

 

If you need an easy and delicious meal for a long day, this is it. I've made it twice and the whole family agrees it's a keeper.

Ingredients 

• 4-6 boneless, skinless chicken breasts (or equivalent)
• 2 14.5oz cans diced tomatoes
• 1 medium white onion thinly sliced (not chopped)
• 4 cloves garlic
• 1/2 cup balsamic vinegar
• 1 tbsp olive oil
• 1 tsp each: dried oregano, basil, rosemary
• 1/2 tsp. thyme
• ground black pepper & salt to taste

Directions
Pour the olive oil on bottom of slow cooker, add chicken, salt and pepper each breast, put sliced onions on top of chicken, then put in all the dried herbs and garlic cloves. Pour in vinegar and tomatoes.

Cook on high 4 hours (or low pretty much however long you want to). Serve over angel hair pasta or just eat it like a delicious stew.

Originally on skinnyms dot com

Crock Pot Burrito Bowl

Photo and recipe from Rita's Recipes

 I made this recently and thought it was very yummy and easy. I served it over rice and topped it with some cilantro, avocado, and a little lime juice, and it tasted like a fresh burrito bowl from Agave! The next day, I served the leftovers in a wrap and it was tasty too.

Ingredients:
2 frozen chicken breasts
1 can Rotel diced tomatoes
1 bag frozen corn plus a little water (or an undrained can of corn)
1 can black beans, drained and rinsed
1 pkg. Ranch dressing
1 T cumin
1 t chili powder
1 t onion powder
1 8 oz pkg cream cheese

rice or tortillas
avocado, cilantro, lime (optional)

Directions:
Put the frozen chicken in the crock pot.
Add all ingredients and stir to combine, then top with cream cheese.
Cook on low for 6-8 hours, stirring a few times to blend in cheese.
Shred chicken and serve over rice or tortillas and add desired toppings.

Return of the Meat!

Thank goodness - we have found a local, free-rangey, good for the animals (at least up to the obvious point) meat  supplier.  I was worried we would just have to go and stand in line at the meat packing plant.  Okay, not really (eww), but my mind is resting much easier now that I now we are not ingesting hormones and antibiotics as a side dish.  I am also in a good mood because Brett cooked said meat for dinner.  Rub your eyes and re-read that line.  Here it is in case you missed it... Brett cooked tonight.  Yep.  He grilled chicken (from our meat man - does that sound inappropriate?) after dousing it with olive oil, salt, and pepper.  Then he made a honey mustard "sauce" to use when it was done cooking.  Here's what he used:
- Dijon mustard
- Maple syrup (real stuff)
- Onion powder
- Garlic powder
- Yellow mustard (he didn't want it to be too fancy)
- Fake syrup (again, he had to scale it down a notch)
- Salt
- Pepper

I made couscous (large pearl, yum), wild rice, and green beans for the side.  Hey, I didn't say he made the whole dinner... baby steps!  Oh, and Addie ate some of the chicken, too, but I cooked it in my favorite pan (eco pan - check it out) without any oil, etc.  I did end up sprinkling some onion powder on it and that encouraged her to eat it up (or, maybe it was the peas and bananas that I threw in).  Either way, we are all happy and fed.

What did you have for dinner?

Weeknight Chicken

Not a crock pot recipe, but this is the easiest dinner I make for busy nights. It takes approximately 1 minute of prep and then cooks for about 40 minutes.

1. Put boneless skinless chicken breasts in a baking dish.
2. Add a can of corn.
3. Add a can of black beans, drained.
4. Add a jar of salsa, whatever kind you like.
5. Cook for 40 minutes at 350 degrees.
6. Serve with sour cream, shredded cheddar, and cilantro. Or not!

Chicken Asparagus Casserole

"Chicken Asparagus" is what my family calls comfort food. My brother and I would ask my mom to make this for special occasions when we were growing up, though it's easy enough for a week-night meal. It's something I crave fairly often and Zach enjoys it, too!

Ingredients
4 boneless skinless chicken breasts, cut into chunky pieces
1/4 tsp. pepper
1/4 cup vegetable oil
2 bunches fresh aparagus, steamed
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup grated sharp cheddar cheese

Directions

• Sprinkle salt and pepper over raw chicken. Saute in oil over medium heat for 6 minutes.
• Place cooked asparagus in greased 9-inch square pan.
• Place cooked chicken on top of asparagus
• Mix together soup, mayonnaise, lemon juice, and curry powder. Pour over chicken and asparagus
• Sprinkle cheese on top. Bake at 375 for 30 minutes.

*Adapted by me and my mom from Well Seasoned Cookbook

Tortilla Soup

It is grey, rainy, and chilly outside - definitely a week to have something warm and comforting! After reading the blog Meal Planning Mommies, I was inspired to make Tortilla Soup. Although the recipe they had on their site looked good, I was looking for something a bit more complex so I googled and found this recipe on AllRecipes (great because I could scale the recipe for 12 - yes, I know there are only 10 of us).

Ingredients
1-1/2 onion, chopped
4-1/2 cloves garlic, minced
1 tablespoon and 1-1/2 teaspoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon chipotle powder
1-1/2 (28 ounce) cans crushed tomatoes
1-1/2 (10.5 ounce) cans condensed chicken broth
1-3/4 cups and 2 tablespoons water
1-1/2 cups whole corn kernels, cooked
1-1/2 cups white corn kernals (the original called for hominy)
1-1/2 (4 ounce) cans chopped green chile peppers
1-1/2 (15 ounce) cans black beans, rinsed and drained
1/4 cup and 2 tablespoons chopped fresh cilantro
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions
1 - In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2 - Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3 - Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Chicken Enchiladas

Chicken Enchiladas - adapted from http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50467

Servings: 4 (2 enchiladas each)
Preparation Time: 25 min
Cooking Time: 35 min

Ingredients:
16 oz Beans, black, canned (x2)
10 oz Corn, frozen, kernels cut off cob, unprepared (x2)
½ cup(s) Cream, sour, fat free (x2)
1½ tsp Chili powder (x2)
1 can of mild green chilies (x2)
one bag Shredded Mexican/taco cheese (x2)
¼ cup(s) Cilantro, raw (x2)
1 package of medium Tortilla, corn (I made 20 whole wheat)
1 medium Tomatoes, fresh (I used a jar of salsa, cause our tomatoes were bad) (x2)
3-4 Organic chicken breasts, cooked, cubed/shredded (x2)
3-4 green onions (x2)
1½ tsp Cumin (x2)
1 can of enchilada sauce (x2)

Instructions:
-Preheat oven to 400°F (200°C). Spray a 7x11-inch baking dish with nonstick cooking spray.
-Prepare chicken.
-In a colander, rinse and drain beans and corn. Combine with tomatoes/salsa in large bowl. Add chilies, some of the cilantro and green onions. (Refrigerate, covered, up to 1 day)
-Prepare Enchiladas: Soften tortilla according to package directions. Spoon chicken, beans/corn mixture, and cheese down center of each and roll. Place in greased baking dish. Reserve at least 2 cups of cheese to sprinkle over dish.
-Bake enchiladas, covered, until heated through, about 30 minutes.
-In a medium bowl, mix sour cream, chili, cumin and oregano, and enchilada sauce (use mixer). Set aside.
-After 30 minutes, remove from oven and drizzle/pour sour cream mixture over, sprinkle with reserved cheese and bake uncovered for about 5 minutes longer.
-Serve, sprinkled with tomato, remaining scallions and green onion.
-If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.

Indian Butter Chicken

Prep Time: 12 hours
Cook Time: 40 minutes

Ingredients

6 pieces boneless skinless chicken, cut into bitesize pieces
8 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cardamom
2 limes, juiced
2 onions, sliced
1/2 cup butter
2 cans tomato sauce
2 cans diced tomatoes
1 pint whipping cream
basmati rice

Preparation

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream just before serving over Basmati rice.

Notes:
1. The onions, butter, and chicken looked (and tasted) really delicious on their own. You could leave out the tomato step if you wanted.
2. For a more Thai flavor, this would be good with coconut milk instead of whipping cream. You could also use half and half for a lighter fare.
3. I added some frozen stir-fry veggies in the last 10 minutes of simmering just to make this a more complete meal. The original recipe didn't call for them, and the picture was beautiful! I think I found this meal on foodgawker, and the recipe is from Tasty Kitchen.
4. You can serve with cilantro, which for the second time I've wanted to use it, was unavailable at the grocery store I was shopping at.

Chicken-Bacon-Ranch Wraps

I am subbing for Sara after realizing that we are out of town for the next two weekends. Also, because I am out of town for this work week, Brett requested something that he will "really like." This recipe is from a new cookbook (Pillsbury Fast and Healthy) that I received from a dear friend last week.

Makes 8 Wraps
2 1/2 c coarsely shredded deli rotisserie chicken (2 to 2.5 lb chicken)
1 c cheese (I used cheddar, the recipe calls for monterey jack)
4 slices bacon, chopped (used Bettie's bacon... tasty!)
1/4 c chopped green onions
1 c low fat ranch dressing (the recipe called for fat-free, I couldn't go there)
1 package flour tortillas (the whole wheat tortillas are an attempt to offset the lite vs fat free dressing)
4 c shredded lettuce (I used red leaf)

1 - In a large bowl, gently mix all ingredients except tortillas and lettuce. Cover and refrigerate up to three days.
2 - To make one wrap, in a small microwavable bow, microwave about 1/3 cup of the chicken mixture for 30-45 seconds. Spread chicken mixture on tortilla and top with 1/2 cup of lettuce. Roll up and enjoy!

* These can also be served cold, but after experimenting we both agree that they are tastiest when they are heated up. Nice and gooey!

Mexican Lasagna

Ingredients

6 whole wheat tortillas

1 lb chicken breast - sliced or diced

1 4-oz can green chilies

1/2 can fat-free refried beans

1 can black beans (drained & rinsed)

1 can no salt added corn (drained & rinsed)

4 cups reduced-fat mexican cheese

2 cups salsa

1 small green onion

Herbs & spices to taste: cumin, chili powder, oregano, garlic powder, salt, pepper

Directions

1. Preheat oven to 375 degrees
2. In a skillet, cook the chicken with the herbs and spices. Once the juices run clean, add the green chilies. Set aside.
3. In a large glass baking dish, lay two tortillas flat to cover the bottom and spread the refried beans over them. Spread half of the chicken over the bottom and cover with one-third of the cheese. Lay down two more tortillas and cover with the black beans and corn. Add remaining chicken and another one-third of the cheese. Cover with the remaining two tortillas. Spread salsa over the tortillas and then cover with the rest of the cheese. Sprinkle green onions on top.
4. Place in oven and bake until cheese browns and it is warmed throughout (about 35 minutes).

"Funeral Casserole"

Growing up we regularly attended church and anytime someone in the congregation or a friend/family member died we would gather for a potluck meal. Inevitably someone (or multiple people) would bring this dish, which is why it is now known in our family as the "Funeral Casserole".

1 casserole serves 4-6 (I made two)!

2 whole chicken breasts (or 4 boneless breasts) Cooked and cubed

2 cans chicken noodle soup

1 can cream mushroom soup

2 beaten eggs

1 cup chopped celery

1/2 cup grated cheese (mild cheddar)

6 slices bread - cubed

1/2 cup margarine

Arrange cubed chicken on bottom of 9 x 13 dish. In saucepan, melt margarine. Turn down/off heat and stir in bread cubes, add soup (undiluted), celery, cheese, 2 eggs. Stir and pour on top of chicken.

Melt 1/2 stick margarine in the microwave. Mix in 2 cup of crushed corn flakes. Add to top of chicken mix. Bake 40 - 50 minutes @ 350 degrees.

White Chicken Chili

This is a recipe from my tried and true favorite, Betty Crocker's Cookbook! It's low fat w/ 320 calories & 6g fat per serving. I've included tortilla chips & mozzarella cheese as toppers, but it's also good with sour cream, salsa, green onions, cilantro, diced tomatoes, or whatever you have lying around. Enjoy!

White Chicken Chili
Prep: 30 min. Cook: 25 min Serves: 6

1 Tbsp vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 Tbsp chopped fresh cilantro or 1/2 tsp. ground coriander
2 Tbsp lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper sauce
1/4 tsp. salt
1 can (11 oz.) white shoepeg or whole kernel corn, drained
1 can (15 to 16 oz) great northern beans, drained
1 can (15 to 16 oz) butter beans, drained (I substituted another can of great northern beans)
2 cups chopped cooked chicken breast

1. Heat oil in 4-quart Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.
2. Stir in remaining ingredients except chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer until hot.

Smothered Chicken Sandwich w/ Sausage & Corn Stuffing

Smothered Chicken Sandwich

6 small boneless skinless chicken breast halves (1 1/2 lb)
1 can (10.5 oz) chicken gravy
1 pkg (6 oz) STOVE TOP Stuffing Mix for Chicken
1 1/2 cups hot H2O
6 slices wheat bread

Here's How:
1. Cook Chicken in large nonstick skillet sprayed with cooking spray for 3 min. on each side. Add gravy; cook 5 min. or until chicken is done. Meanwhile, mix stuffing mix and hot H2O.

2. Spoon stuffing over chicken; cover. Cook 5 min. or until stuffing is heated through.

3. Top bread with chicken and gravy.

4. Eat'um up!

Special note - food was cooked seperately for our purposes this weekend...and so stuffing would not be mushy upon delivery tomorrow.


Corn & Sausage Stuffing

1/2 lb. pork sausage (preferably above 50% lean)
1 2/3 cups hot H2O
1 pkg. (10 oz) frozen corn, shucked, thawed, and drained
1 pkg. (6 oz) STOVE TOP Cornbread Stuffing Mix

Heat Oven to 350 degrees F

1. Brown sausage in skillet; drain, reserving 1/4 cup drippings

2. Mix sausage, reserved drippings, hot H2O and corn in 1 1/2 qt. casserole. Stir in stuffing mix just until moistened.

3. Bake 30 min. or until heated through.

4. Slap it on the side and enjoy!

*Note: Hickory Acres is out of chicken for the season, so I used "natural" supermarket chicken breasts. The pork sausage is from Hickory Acres, though.
**Both recipes from Kraft Stove Top Recipes, copyright 2009.

Also, beware of deliciousness...just a friendly suggestion.

Brett.

Old-Fashioned Chicken Pot Pie

This is one of my family's favorite recipes from when I grew up - I loved it when my mom would make this! It has become a favorite in my household. It's fairly labor-intensive, so I would recommend doubling the recipe to have leftovers for later. It freezes really well!





Old-Fashioned Chicken Pot Pie
From: Southern Living (and adapted by my mom)
Yield: 6 servings
Prep: about 1 to 1 1/2 hours
Cool: about 1 hour combined

Poached Chicken
1 broiler-fryer chicken (3 lbs), quartered
4 cups chicken broth
2 medium-sized carrots, halved crosswise
2 medium-sized onions, peeled
1 bay leaf
6 oz. small fresh mushrooms, halved (2 cups)
2 medium-sized ribs celery, halved crosswise
Sauce
3 Tbsp. Butter or margarine
1/4 cup plus 2 tsp. All-purpose flour
1/2 cup heavy cream (whipping cream)
1 tsp. Poultry seasoning
1 tsp. Salt
1/4 tsp. Pepper
1 cup frozen peas
Pie Crust

1. To poach chicken, put chicken, broth, carrots, onions, and bay leaf in a 5-quart Dutch oven over medium-high heat. When broth comes to a boil, reduce heat to medium. Continue to simmer 20 minutes. Skim off foam from top with slotted spoon. Add mushrooms and celery to pot. Cover and simmer 15 minutes or until chicken and vegetables are tender

2. Using a slotted spoon, lift vegetables to a cutting board. Cool slightly, then chop onion coarse. Slice carrots & celery.

3. Let chicken stand in broth until cool enough to handle. Remove skin; pull meat from bones in large pieces. (You should have about 3 cups.)

4. Strain broth; skim fat from top and reserve. (Reserve or freeze the rest to use another time)

5. To make filling, have a deep 1 1/2 quart casserole ready for crust-topped pie. Melt butter in same Dutch oven over low heat. Stir in flour until smooth. Let mixtur bubble about 3 minutes, stirring often to prevent browning. Gradually stir in the 2 cups reserved chicken broth and the cream. Cook over medium heat, stirring constantly, until simmering and thickened. Add seasoning, green peas, the vegetables and chicken; stir to mix. Pour into casserole.

6. Roll or pat dough 1 inch wider than top of casserole. Moisten rim of casserole with water. Place crust over filling; press against rim to seal. Gently press overhang against sides of casserole. The pot pie can be frozen at this point!

7. Thaw (if frozen). Heat oven to 450. Bake 16 to 18 minutes until crust is puffed and well browned. Enjoy!

Note about feeding a crowd: I ended up doubling the chicken (2 whole chickens from Bettie at Hickory Acres) and quadrupling most everything else except the onions which I only tripled because I got tired of peeling them! If you make the recipe as it is, it makes a pretty hearty meal for four people who want seconds. I'm slowly figuring out proportions for 10!