Recipe :: creamy chicken and pasta

Looking for a quick meal that's full of flavor? Then look so further! This is fast, easy, and ready to eat in hardly no time! And you only need a few ingredients.

Ingredients

2 tbsp of oil

2 lbs of chicken, cut into cubes

1 can (26 oz) cream of chicken

1 cup water

2 bags (16 oz each) frozen vegetable and pasta blend

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

2. Stir the soup, water and vegetable pasta blend into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken and pasta are done.

My Thoughts

I only used 1 lb of chicken, and since I couldn't find the vegetable/pasta blend, I used half a box of the cork-screw pasta and half a bag of 16 oz, frozen vegetable mix. Other than that, we loved it! Even my 3 year old, who is the pickiest eater EVER, ate this and loved it! I actually made up more just to keep (froze some) for him when he wants it.

Before, with all the ingredients just put together.

After, all set up and ready to eat!

Sponsor(s) of the month:

Recipe :: easy chicken enchiladas

I found this recipe in a diabetic magazine that my mother-in-law left over at my house one day. I'm trying to get back into trying new recipes (three kids put a break on that), and this seemed easy. Looked good, too. So I tried it.

We loved it!!! It has a great flavor, and was super easy to throw together in the crock pot then leave it be. I paired it with some mexican rice. Perfect! 

Easy Chicken Enchiladas

Ingredients

1 lb chicken break halves

1 10.5 oz cream of chicken soup

1/2 cup salsa

1 4 oz can of green chiles

1 tsp chili powder

1/2 tsp cumin

4 cups baby lettuce mix

8 6 in. corn tortillas, warmed

1/2 cup shredded mexican cheese blend

Instructions

1. Place chicken in 1 1/2 quart slow cooker. In a small bowl combine soup, chiles, salsa, chili powder, and cumin; pour over chicken in cooker. Cover and cook on low heat setting 4 to 5 hours.

2. Remove chicken and place in a medium shallow bowl, then shred meat with two forks. Add half of the sauce from the cooker to the shredded chicken and toss to coat.

3. Line a platter with baby lettuce mix. Place 1/3 cup of chicken mix and 1 tsp of cheese down the center of each tortilla; roll up. Arrange on the platter and spoon remaining sauce over enchiladas, then sprinkle with remaining cheese.

Sponsor(s) of the month:

Recipe :: Crock pot chicken and dumplings

Ingredients:
3-4 boneless, skinless chicken breasts (thawed)
2 tbs butter
2 (10 oz) cans of condensed cream of chicken soup
1 (14 oz) can of chicken broth
1 medium onion, diced (or 1 tbs onion powder)
4 large flaky fridge biscuits (I used 6 and cooked the last 2 normally for the kids)

Directions:
1. Place thawed chicken in the crock pot. Add the butter, soup, broth and onions/onion powder. Cook on high 4-6 hours or on low for 8 hours. No stirring!
2. Cut each uncooked biscuit into small pieces and stir into the mix. Continue to cook on high for 30 minutes.
3. Remove chicken and shred with a fork. Return it to the crock pot, mix & serve

Thoughts:
I liked it a lot. Nothing compared to country homestyle chicken and dumplings, but I still liked it. My husband wasn't a fan.

Thanks to Amanda over at threebythirty.com for helping me find this recipe after it got deleted on Facebook.



Sponsor(s) of the month:

Recipes :: lemon and garlic roast

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

- I used russet potatoes, since I didn't have red... and left out the green beans cause I didn't have any.




Directions
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Recipe :: spinach and cheese stuffed chicken

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper (to taste)
1 tbsp. butter
1 small onion, chopped
About 1 1/2 cups uncooked spinach - or peppers, which I used cause I was out of spinach
1 1/2 cups shredded cheddar cheese

Directions
1. Preheat oven to 400 degrees.

2. Put each chicken breast between two sheets of waxed paper, and pound to 1/4-inch thick, then season with salt and pepper. Set aside. 

3. Cook spinach and onion in butter over medium heat. 

4. Remove from heat and in a bowl mix with cheese. 

5. Place some spinach mixture on each chicken breast, and fold edges over. use toothpicks to secure. 

6. Bake 15 min or until juices run clear.

   

Recipes :: bbq chicken strips

BBQ Chicken Fingers

1. Cut your chicken breasts into strips.
2. Add a shake or two of salt and pepper.
3. Add a teaspoon of hot sauce, or more, however spicy you want it - optional. 
4. Add about a tablespoon of bbq sauce.
5. Mix together and bake at 400 for about 30-45 minutes - I didn't really time them, I just checked them for when they were completely cooked.

For more ways to make chicken, look here: Chicken Fingers

Recipe :: broccoli/cheddar/chicken braid

Ingredients
2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
fresh rosemary

Directions
1. Preheat oven to 375 degrees F
2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
3. Press each of the seams to form a single layer of dough.
4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
5. Spread mixture over the center of the croissant dough evenly to create a log.
6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
9. Bake for 28 – 30 minutes until golden brown.

My Thoughts
I was a bit iffy about this recipe. I wasn't sure how I'd like mayonnaise being it. But I went ahead and tried it - and loved it! It makes a big one, so this would be great when guest are over. Or, to have leftovers the next day.

Recipes :: teriyaki chicken

Ingredients
Medium – Large bag of carrots (cut into slices)
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves (minced)
4 Chicken Breasts
1 cup teriyaki sauce

Directions
Split everything into two gallon freezer bags. Shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.

Recipes :: Let's make some chicken fingers!

Honey-mustard (#1 - minus crackers)

Parmesan (#3 - minus cornmeal)

Looking to change up some chicken fingers? Try these out!

Crunchy Chicken Strips

Preheat oven to 400 degrees F. Cut 12-oz chicken breast into strips. Coat with one of the suggestions below. Arrange on a parchment paper-lined baking sheet. Bake 15 minutes or until golden, turning once.

1. Honey-Mustard: Dip chicken in a mixture of 2 tbs fat-free or low-fat milk and 2 tbs honey mustard. Then roll in 1 cup crushed whole-wheat crackers, such as Wheat Thins.

2. Blue-Corn: Dip chicken in a mixture of 2 tbs honey and 1 tsp water. Roll in 1/2 cup crushed blue-corn chips.

3. Parmesan-Cornmeal: Mix 1/4 cup cornmeal and 2 tbs grated parmesan cheese. Dip the chicken in 3 tbs fat-free milk and then roll in cornmeal mixture.

4. Sweet-Sour Coconut: Stir together 3/4 cup panko bread crumbs, 1/3 cup flaked coconut, and 1 tbs sesame seeds. Dip chicken in 3 tbs sweet-and-sour sauce and then cost in panko mixture.

5. Asian: Dip chicken in 3 tbs asian vinaigrette salad dressing and roll in 1 cup crushed chow mein noodles.

Recipe :: cheese ball

Ingredients

1 can of chicken breast (around the canned tuna)

Chopped onion

1 package of cream cheese

Sliced almonds

Instructions

1. Mix together chicken, onion and cream cheese.

2. Roll into a boll, then roll in almonds.

3. Enjoy!

My Thoughts

My mom has been making this for a long time, especially as a party dish. It's one of my favorites and easy to make!

Recipe :: chicken empanadas

Ingredients

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water 

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.



My Thoughts

I didn't care much for these, but my husband - being the Peruvian that he is - loved them! There's a bit more work put into them than I liked, especially since I didn't like them... but he ate them up and they'd make a good finger food for when the in-laws are over.

Recipes :: "pantry raid" chicken enchilada casserole

Ingredients
1 (15 ounce) can tomato sauce
1/4 cup water
1 envelope taco seasoning mix
1 1/2 tablespoons chili powder
1 tablespoon vegetable oil
1 pound chicken breast tenderloins
1 (15 ounce) can black beans, drained
1/4 cup cream cheese
1 cup shredded Mexican-style cheese blend, or more to taste
1 (7.5 ounce) package corn bread mix
1 egg
1/3 cup milk

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
2. Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
3. Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
4. Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
5. Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.


My Thoughts
I didn't have the beans, so I left those out. This has lots of taco flavor. Very tasty!

Recipes :: chicken, rice, veggie casserole

Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 (6 ounce) package seasoned long-grain and wild rice mix
1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, water chestnuts)
1 cup shredded Cheddar cheese
6 (4 ounce) skinless, boneless chicken breast halves
Paprika


Directions
1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
2. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.



My Thoughts

I didn't have broccoli or chestnuts... so I just used carrots and corn (would have added peas, but were out of those). And I only used plain white rice and a blended cheese. Still very yummy! 

Recipe :: oh-so-good chicken

Ingredients
4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounces) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced

Directions
1. In a skillet, heat oil over medium heat. Saute mushrooms.
2. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in greased casserole dish.
3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.


My thoughts...
I didn't have mushrooms so I used cream of mushroom soup. I also topped it with tostitos, then cheese on that. It was delicious!!!!


Recipe from allrecipes.com

Recipe :: Creamy Chicken Enchiladas

Ingredients:

4 chicken breast fillets

1 4oz can diced green chilies

2 1/2 c shredded cheddar cheese

1 can cream mushroom soup

1 12oz tub sour cream

flour tortillas (medium size)

cumin

salt

pepper


Directions:

Spray a skillet with non-stick cooking spray. Sprinkle chicken breast fillets with salt, pepper, and cumin to taste. (Cumin is not hot, it adds a smoky flavor. I didn’t measure it because I just sprinkled the tops of the chicken like I would pepper.)

Place chicken fillets in skillet, seasoned side down, and cover. Cook on medium heat until completely cooked through, turning once when the bottoms are LIGHTLY browned. Don’t let then brown to much, you don’t want the meat to be tough or dry.

When chicken is done remove from skillet and let rest until cool enough to handle. Cut up into small bit sized pieces.

In a large bowl add chicken, soup, sour cream, chilies, and 2 c cheese. Stir to get all ingredients fully combined.

Spray a 9 x 13 in casserole dish with non-stick spray. Spoon mixture onto a tortilla and roll up.

You should have some filling left over. Spread this evenly over the top of the enchiladas. sprinkle the remaining 1/2 c of shredded cheese over the top (use more cheese if you like!)

Bake at 350° for 30-40 minutes or until top is hot and bubbly.

My thoughts:

Very good, quick and easy to make! I like to drizzle some taco sauce on top of mine.

Thanks to MommyDsKitchen.com for recipe!

Hoping for good weather!

Until LiveJournal is up and at normal speed again, you get an update here.

Been feeling the baby now and then. Sergio says he can feel it softly when she/he is moving. Don't know if he really is or not, but I won't take that from him, haha. I feel so tired all the time. Joey keeps me hopping. He's been my walking buddy.

Tomorrow is supposed to be a beautiful day out, and I hope it stays that way because we're taking Joey to the Houston Zoo. Every first Tuesday of the month is a free day, so we try to go. And since it's free, why not? I can't wait to go. I need to be sure to charge the camera and clear any pictures off.

I found a layout for this. I like it. I would prefer something custom made just for me, which I could make the graphics myself but unsure where to get a good coding for that. So until then, this will do. I need to make some sidebar stuff for the 'family' part.

I need to try looking for more recipes to try. I've been looking on Baby Center to find them, since I'm trying to find "kid friendly" recipes. Found one for spinach and cheese stuffed chicken. Oh man, so good!! Planning to make it for lunch tomorrow since the free time at the zoo starts at 2 PM.

Give me some ideas of things to post about! I think I'll post the recipe I was talking about.