If you haven't already, you might want to check out the post below this one to see why I'm doing this giveaway/contest.
I want ideas for new meals and would love for you to share yours. So I'm hosting a recipe contest (monthly?) and the winner will receive a
$10 gift card to Target!
Here's how it will work:
- Leave a comment including your favorite Chicken Recipe ~ any kind of recipe that includes chicken. Please choose Anonymous when leaving your comment. So we can choose a winner without being swayed by your awesomeness.
- Deadline to leave recipe will be October 20.
- I will incorporate your recipes into our family menu for November since my menu is already written for October.
- My family will choose which recipe we like the best based on:
- Kids' enjoyment
- Parents' enjoyment
- Ease of preparation
- Cost of ingredients
- The winning recipe will be posted on this blog and the winner can contact me with their address so I can send them their prize, a $10 gift card to Target!
I hope to have different recipe categories with each contest~hopefully monthly. Some ideas for future contests are:
- Crock Pot
- Mexican
- Chinese
- Italian
- Any Ethnic Dinner
- Beef
- Meatless
- Lunch Box
- Breakfast
- 5 Ingredients or less
- Soups
- Sandwiches
- Main Course Salads
If you have suggestions for categories, let me know!
One great thing about doing it here is that everyone else can view the recipes and try them out too! So please, please, please enter my contest!
18 comments:
Chicken Enchilada Casserole
*This is to make a large casserole, if you want to make a smaller one you could probably just cut the recipe in half.
4lb chicken breasts (I like boneless, skinless- it makes the shredding easier)
1 family size can cream of mushroom soup
1 medium size onion, diced
2lb shredded Cheddar cheese
1can of green chile enchilada sauce (I get mild but you can make it hot if you like)
2 cups of your favorite salsa
2lb small corn tortillas
Boil chicken until done (about 45 minutes). Remove chicken from pot and let cool to the touch. Shred the chicken with a fork. Combine soup, onion, 1 lb of cheese (reserve the other lb for sprinkling on the casserole), enchilada sauce, and salsa in a large bowl, and mix well. Add the shredded chicken to the mix and give it another stir. Cut corn tortillas into 1 inch thick strips and arrange overlapping in the bottom of an 11x17 casserole dish. Next, place one layer of chicken mixture and cover with cheese. Place another layer of tortilla strips and repeat layers until the chicken mixture is gone. Top with cheese. Place in oven at 350 degrees for 30 to 45 minutes. Garnish with shredded lettuce, diced tomatoes, olives, and sour cream. Makes 10 to 12 servings.
Enjoy!
Sill's Cafe: The "Mini" with a Scone side. It entails your choice of eggs-any style, hash browns, meat (sausage-links or patties, ham or bacon), and toast...which we exchange for the humungous scone with honey butter.
Serve with a generous beverage. :)
chicken alfredo
cook 1 lb. pasta (linguine or fettuccine) according to package directions
grill or pan fry about 1 lb. of boneless skinless chicken tenders or breasts in a little olive oil with salt and pepper
cut chicken into bite sized pieces or strips after cooking
alfredo sauce:
melt 2 tablespoons butter in medium sauce pan
add 2 tablespoons flour
whisk and cook for a few seconds
add 1 pint of half and half
whisk
cook and stir until sauce begins to thicken
add 1 cup--be generous--of grated Parmesan cheese (the real stuff)
add 2-3 cloves of minced garlic
add a dash of nutmeg
salt and pepper to taste
add chicken to sauce
serve over cooked pasta
Creamy Cajun Chicken Pasta
16 ounces bow tie or penne pasta cooked al dente
2 chicken breasts cut in bite size pieces
2 teaspoons Cajun seasoning (same as Creole, found in spice aisle in cylindrical container)
2 tablespoons butter
1 thinly sliced green onion (optional)
2 cups heavy cream or evaporated milk (the lighter option-almost as good. or go half cream half e. milk)
2 tablespoons chopped sun dried tomatoes
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan
Coat chicken in Cajun seasoning. Saute chicken in butter over medium heat until cooked through. Reduce heat and add all but parmesan and pasta. Pour sauce over pasta and toss with Parmesan. Serve promptly.
(this is on the mildly spicy side, but my kids dig it. add a little extra non-sauced pasta to the kids portions to spread the sauce out if they find it too spicy.)
Honey Baked Chicken (Curry Chicken)
1/2 C butter
1 C honey
1/2 C prepared mustard
1 tsp salt
1 tsp curry powder
4-5 Chicken Breasts
Heat oven to 375. Melt butter over moderate heat in a sauce pan (or in the casserole dish in the oven) Stir honey, mustard, salt and curry to create the sauce. You can add more curry or take away curry depending on your kids like/dislike for curry. Place chicken in baking dish with butter and pour honey mixture over the top. Bake 45-60 minutes or until tender.
Served with a side of potatoes and vegetables. Generally we pour the hot sauce over our potatoes and veggies like gravy. Soooo yummy.
Put the following in a crockpot-
chicken breasts (can be frozen)
cream of mushroom
stick of butter
package of italian seasonings
8 oz package of onion and chives cream cheese
cook on low for 6-8 hours
serve over rice or angel hair pasta
Chinese Chicken
Put 2 lbs. chicken in a crock pot. Mix together and add...
1 cup apricot jam
4 T. soy sauce
1 diced bell pepper (any color)
2 t. minced garlic
1/2 t. ginger
Cook on high for 4 hours. 1/2 hour before it is done, add 2 T. cornstarch to thicken. Serve over rice.
Okay...I'll add my 2 cents worth. I got this recipe at Lake Havasu from Lori. She said it reminds her of lemon bars without the fuss.
Lemon-Bar Cookies
1 lemon cake mix
2 cups Koolwhip
1 egg
After mixing the ingredients thoroughly, dust your hands with powdered sugar and form into balls, (walnut or golf ball size...your choice) then roll in more powdered sugar.
Place on parchment paper or Pam-sprayed cookie sheet.
Bake 350 degrees...maybe 8-10 min. Remove from oven before they start to turn brown.
How did I do? Too easy?!?! My kind of recipe! I am SO IN LOVE WITH REAL LEMON, I might just add a squeeze or two of lemon juice. mmmmmm.
Happy cooking! love, J
oops...I forgot to click anonymous....my bad.
Combine:
8 bones skinless chicken breast
2 cups ketchup
1/4 cup brown sugar
1 onion diced
1 teaspoon salt
1/2 can Pepsi
in a crockpot cook for 4 hrs or longer without the lid until the sauce thicken & the chicken is ready to fall apart. Can serve over rice or with potatoes on the side. Enjoy!
Chicken Enchilada Dip
2 1/2 cups cooked diced chicken (Iusually put in 1-2 tsp chicken bouillon in with the chicken while I am cooking it in the crock pot for flavoring)
3 8oz pkgs cream cheese
2 cans diced green chilies
2 32 oz cans of green enchilada sauce (I prefer Las Pasa green chili sauce)
Combine all and mix well. Add 2-3 cups grated cheddar cheese. Cook until all the cheese melts.
Serve with tortilla chips or as enchiladas (inside flour tottillas & over the top)
Chicken Enchilada
6 chicken breast boiled & diced
2 large cans of Las Pasa green chili sauce.
2 cans green chilie chopped
1 large onion chopped
1 teaspoon Cumin
1 teaspoon salt
1/4 teaspoon pepper
2-3 cloves of garlic
2 cans of cream of chicken soup
2 lbs of shredded cheese
flour tortillas
In a large skillet cook the onion in a tablespoon of oil. Add the cooked chicken, green chili sause, green chilies, soup & spices. Cook for 10 minutes.
Put some of the mixture into a 9x13pan. Dip the flour tortilla in the mixture on both sides, add 1/4 cup of mixture and a handful of cheese and roll up. Place it into the 9x13 pan. When pan is full pour the remaining mixture over the top and top with more cheese. Cover with foil and bake at 350 degrees for 30 minutes.
Chicken Turnovers
1 cup cooked chicken breast
1 cup (4 oz) shredded cheddar cheese
4 or 5 chopped green onions
1/4 tsp salt
1/4 tsp pepper
mayo (stir in just enough to stick the mixture together)
1 tube (8 oz) refrigerated reduced-fat crescent rolls
mix together top ingredients to make a filling. Unfold the crescent triangles and seal the mixture inside.
(I used a rotisserie chicken and 2 tubes of crescent rolls. Then I used 4 triangles to make one turnover. This gave me 8 turnovers.)
Place turnovers on ungreased baking sheet and bake at 375 for 13-17 minutes or until golden brown.
3-4 lb bone-in/skin-on chx breast
½ lb or more spaghetti
½ c. butter
1 c. chopped celery
1 green bell pepper chopped
1 large onion chopped
8 oz Velveeta or more
1 can rotel
Pace picante sauce
Boil chx until done. Take out of the pot and save the water to cook spaghetti in. while the chx is cooling, sauté the celery, bell pepper, and onion in the butter. Debone chx and shred. Cook spaghetti in the same liquid that the chx was cooked in. when you drain spaghetti, save some of the broth. When everything is done mix it all together and add rotel and Velveeta. Add salsa to make it spicier and salt as needed. Bake at 350 until bubbly.
(you can also add green peas and green olives if you are into that sort of thing. we aren't, but that is how my mom always cooked it... ewww.)
Creamed Chicken over Rice
Cook rice as directed on package (white or brown, your preference).
Make a white sauce:
4 tablespoons butter
2 cup milk
4 tablespoons flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring the milkconstantly with a wisk, bring to the boiling-point and let boil two minutes.
When it's nice and thick, add 2 cups of chicken (canned works nicely in a pinch or cut up grilled chicken breasts into chunks).
Put the sauce over the rice and enjoy! My kids go nuts for this and it's super easy and quick to make. You can also add peas to the mix but we usually serve a veggie separately. Also have to have rolls! :) Mmmmm.
Grilled Bruschetta Chicken
Marinate chicken breasts in Zesty Italian dressing for a few hours
When ready to cook, grill one side of the chicken, when you flip over to cook the other side, add this mixture evenly to the top of the chicken breasts:
1 chopped tomato
1/2 cup mozzarella cheese
1/4 cup chopped fresh basil (or 1 tsp. dried basil leaves)
2 tablespoons zesty Italian dressing
Close the lid on the grill and open to bruschetta goodness! One of our families favorite dinners.
Grilled Bruschetta note:
Mix all of those ingredients together in a bowl before adding them to the top of the chicken breasts.
I know I'm late...but I thought you might like this recipe. It was on the "Our Best Bites" blog this past week and we all loved it.
Cowboy Quesadillas
1-2 cups cooked rice
grilled chicken-diced
1 tomato-diced
can of corn-drained
can of black beans-rinsed and drained
1-2 cups shredded cheese-your choice
bbq sauce-your choice
green onions or cilantro if you so desire.
Mix all these ingredients together and then spoon onto 1/2 of tortilla. Fold in half and brown in frying pan-using a bit of oil.
Dipping sauce
equal parts ranch dressing and bbq sauce.
we loved these!
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