Chicken & Sweet Potato Curry--AMAZING!

This was delicious, a must make!

Ingredients:
4 boneless skinless chicken breasts
1 small onion chopped
2 sweet potatoes peeled and cubed
2/3 cup orange juice
1 minced garlic clove
1 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
4 tsp curry powder
2 TBSP corn starch
2 TBSP cold water
rice

Toppings:
peanuts
raisins
mango chutney
sweet relish
french fried onion straws
sliced green onions

1.  Place chicken in slow cooker. Cover with onions and sweet potatoes.
2.  Combine juice garlic, bouillon, salt, pepper, and curry powder. Pour over vegetables.
3.  Cover. Cook on low 5-6 hours.
4.  Remove chicken and veggies and keep warm. Turn slow cooker to high.  Dissolve cornstarch in cold water.  Stir into sauce in slow cooker.  Cover and cook on high for 20 minutes.
5. Serve chicken and sauce over rice and sprinkle with your choice of toppings.

Chicken Tortilla Soup

Ingredients in each freezer bag:

1 lb shredded COOKED chicken
1 15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz can diced green chilis
1 medium onion chopped
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/4 tsp black pepper
10 oz package frozen corn
1 Tablespoon chopped cilantro

Freeze.  Add to slow cooker with 2 cups water and 1 14 oz can chicken broth.  Cook on low for 6-8 hours.

To make crispy tortilla strips for toppings lightly brush both sides of a corn tortilla with vegetable oil.  cut into strips & spread on baking sheet.  Bake at 400 degrees for 10-15 minutes.

Crock Pot Coconut Chicken Curry

Ingredients in each freezer bag:
3 lbs boneless chicken thighs, chopped
2 lbs chopped butternut squash
2 medium onions chopped
8 minced garlic cloves
1 oz fresh ginger
2 Tablespoons curry powder
1 teaspoon ground corriander
1 teaspoon ground cumin
pinch of salt

Freeze.  When ready to cook add bag to crock pot with 1 can unsweetened coconut milk.  25 minutes before serving add 1 bag frozen peas and 1 more can of coconut milk.  Serve with rice.  Garnish with chopped cashews and cilantro.

Crock Pot Peanut Braised Chicken

Ingredients in each freezer bag:

2 cups onions
2 cups chopped carrots
2 cups zucchini
1 red bell pepper
1/2 tsp grated lime peel
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons flour
4 garlic cloves
2 lbs chicken breasts cubed


Freeze.  When ready to cook add:

3/4 cup chicken broth whisked together with 3 Tablespoons peanut butter

Cook on low for 5-6 hours

In last 5 minutes add in 1 can unsweetened coconut milk and 1 bag frozen peas

Garnish with chopped peanuts and chopped cilantro
Serve over rice.

Crock Pot Peanut Butter Chicken

This one is courtesy of Stephanie over at Crockpot365

Ingredients:

1 1/2 pounds boneless, skinless chicken, cut in chunks *

1/2 cup natural peanut butter (creamy or chunky, your choice)

1 red bell pepper, seeded and sliced

1 large onion, coarsely chopped

1 tablespoon ground cumin

1 lime, juiced

1/4 cup soy sauce (use gluten free--La Choy or Tamari wheat-free)

1/2 cup chicken broth

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that's just fine). Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.

Bruschetta Chicken

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup egg substitute
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 2 large tomatoes, seeded and chopped
• 3 tablespoons minced fresh basil
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
  

Directions

• Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
• Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
• Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

Go Go Mango Chicken

from Jenn Gunther's recipe blog

2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe's salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio

1. Preheat over to 350 degrees

2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don't bother thawing). Lightly drape with aluminum foil.

3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.

Serves 2.

Super easy & flavorful!

--Cooking with All Things Trader Joe's Cookbook, page 87

Garlic Chicken Stirfry with Quinoa

This recipe comes from the box of Trader Joe's Organic Quinoa.

1 cup Organic Quinoa prepared with chicken stock according to package directions
2 cups Chicken Broth
1 1/2 pounds Boneless, Skinless Chicken Breast Tenders
4 tablespoons Olive Oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves of garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Grated parmesan cheese
Salt and pepper to taste

Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and quinoa. Toss until basil wilts and garnish with parmesan cheese. Serves four.

Honey Mustard Chicken Pasta

Note, this recipe only serves 2 but can easily be doubled

Ingredients:

1 cup uncooked bow tie pasta

2 bacon strips, diced

2 tablespoons chopped onion

1 garlic clove minced

1 cup cooked diced chicken

½ cup frozen peas, thawed

½ cup condensed cream of chicken soup

1/3 cup milk

1 tablespoon mustard

2 teaspoons honey

½ teaspoon dried parsley flakes

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons grated parmesan cheese

I am going to add extra veggies to make it a bit healthier--chopped broccoli and yellow peppers would be a great addition.

Directions:

1. Cook pasta according to directions on package.

2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, reserving 1 tablespoon of the drippings.

3. In the bacon drippings, sauté onion until tender. Add garlic and sauté for 1 minute.

4. Stir in chicken, peas, soup, milk, honey, parsley, salt, pepper and bacon. Cook over medium heat til heated through, stirring.

5. Drain pasta, add to skillet and toss to coat.

6. Sprinkle with parmesan cheese.

Pesto Chicken Pasta

This is Chuck's famous dish--he made it on our first date, and its one of the main things he cooks when it's his turn to cook--it is actually very yummy!

Ingredients:
8 oz (4 cups) uncooked bowtie pasta
2 red or green bell peppers seeded and cut into slices
1 medium zucchini cut into slices
1/2 red onion cut into slices
3 boneless, skinless chicken breasts cut into cubes
1/2 cup Italian salad dressing
1/2 cup pesto sauce

Directions:
1. Cook pasta, drain, and keep covered to keep warm.
2. While pasta is cooking, combine veggies, chicken and dressing in a medium bowl and toss well. Place in a baking pan and cook for about 15 minutes on 350 or so (our oven is messed up so you'll have to play with temperature). Stir occasionally throughout the cooking and it's finished when chicken is no longer pink.
3. Add pasta and pesto to chicken and veggies pan and mix well.

Teriyaki Chicken Drummettes

a favorite growing up!

Ingredients:

25 chicken drummettes

1 cup soy sauce

1 cup water

1 cup sugar

¼ cup pineapple juice

¼ cup vegetable oil

1 teaspoon ginger

1 teaspoon garlic powder

Directions:

Combine all ingredients and pour over chicken in a baking dish. Bake at 350 for 1 hour.

Crock Pot Chicken Azteca

Ingredients:

15 oz can black beans, drained
2 cups frozen corn
1 clove minced garlic
¼ teaspoon cumin
1 cup chunky salsa
2-5 chicken breasts
8 oz cream cheese cubed (this is ridiculous, so unhealthy and not needed! I add about a tablespoon of cream cheese to the pot and that is plenty!)
shredded cheddar cheese
cooked rice

Directions:

1. Combine black beans, garlic, corn, cumin, and ½ cup salsa. Place in slow cooker.
2. Arrange chicken on top and pour remaining salsa over the chicken.
3. Cover and cook on low for 4-6 hours.
4. Remove chicken, cut into pieces and return to the cooker. Stir in the cream cheese until it melts.
5. Serve over rice and top with cheese.

Chicken Parmesan Fingers Over Garlic Spaghetti

Ingredients:
for chicken fingers:
2 pounds chicken breasts cut into strips
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 Tablespoons water
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3 Tablespoons olive oil

for the marinara sauce:
1 8oz can tomato sauce
1 4 oz can tomato paste
2 Tablespoons water
1 bay leaf
2 teaspoons italian seasoning
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes

for garlic spaghetti:
1/2 pound spaghetti, cooked. Reserve 1/2 cup cooking water from the pot
2 Tablespoons butter
3 Tablespoons EVOO
6-8 cloves minced garlic
1 Tablespoon salt
1 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Directions:
1. For chicken fingers: mix together flour, salt, and pepper on a small plate. In a small bowl wisk together eggs and water. In a second bowl mix together breadcrumbs, parmesean and seasonings.
2. Roll chicken breast in flour mixture, coat with egg mixture, and then roll in breadcrumb mixture.
3. Cook in a large skillet with 3 Tablespoons olive oil for about 5 minutes each side (over medium high heat).
4. For sauce combine all sauce ingredients in a sauce pan and cook on low for about 30 minutes, or let it simmer for up to 6 hours. Stir occasionally and add a teaspoon of water if it gets too thick.
5. For spaghetti: Heat butter over medium heat, add garlic and seasonings and cook for about 5 minutes. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes. Add spaghetti and combine well, and heat thoroughly. Sometimes extra cooking water is needed--you don't want sauce too soupy but you do want it to coat all the noodles.

Baked Chicken Teriyaki

Another find from last week's I'm an Organizing Junkie's menu! This one looks like it is bound to be a winner with the husband!

Ingredients:
1 Tablespoon corn starch
1 Tablespoon cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper
12 skinless chicken thighs

Directions:
1. In a small sauce pan combine the corn starch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let it simmer over low heat stirring frequently until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Line a baking pan with foil (to prevent a sticky mess to clean up later!) Place chicken in baking pan and brush chicken with the sauce. Turn pieces over and brush other side.
4. Cover pan with foil and bake for 30 minutes. Remove foil and turn chicken over and bake for another 30 minutes. Brush with sauce occasionally throughout cooking.

Also great with salmon apparently! Cook at 375 for less time than the chicken and til fish is flaky.

Pesto Chicken Packets with whole wheat penne

I got this recipe from last week's I'm an Organizing Junkie's post and it looks delicious!

Ingredients:
4 whole boneless, skinless chicken breasts
2 whole zucchinis sliced into half moon slices
2 whole shallots or small onions
4 cups cooked whole wheat penne pasta
1/2 cup pesto
2 tablespoons chopped tomatoes for garnish

Directions:
1. In a foil packet layer 1 tablespoon pesto, 1 chicken breast, 4-5 shallot slices, 6-8 zucchini slices, and top with 3 tablespoons of pesto.
2. Seal packets at the edges and bake in the oven for 30-40 minutes. Top with copped tomatoes for garnish. (I am guessing you serve the packet over the pasta, but that wasn't clear from the recipe!)

Ranch Chicken

Ingredients:
6 pieces Boneless, Skinless Chicken Thighs
1 cup low fat Ranch Dressing
½ cups Breadcrumbs
½ cups Cornmeal
¼ cups Parmesan Cheese
½ teaspoons Garlic Salt

Directions:
Preheat oven at 425° F.
On a large plate mix together breadcrumbs, cornmeal, Parmesan cheese, cajun seasoning and garlic salt, set aside. Pour ranch dressing into a bowl and dip each chicken thigh into the dressing and then into the seasoned breadcrumb mixture. Place on a foil lined cookie sheet and repeat until you have all of the chicken thighs on the cookie sheet. Place in 425° F oven and bake for 30 minutes or until cooked through.

Crock Pot Thai Chicken

Ingredients:
-2 to 3 lbs. chicken drumsticks or thighs**
-1 large red bell pepper, seeded
-1 large onion, coarsely chopped
-1/2 cup chicken broth
-1/4 cup soy sauce
-1 Tbsp. ground cumin
-3 large cloves garlic, minced
-1/2 tsp. red chili pepper flakes
-1 tsp. salt, fresh ground pepper to taste
-2 Tbsp. corn starch
-2/3 cup creamy peanut butter
-1 Tbsp. soy sauce
-1/4 cup lime juice
-1/4 cup chopped fresh cilantro
-3 green onions, chopped
-1/2 cup chopped roasted peanuts (or omit this and use chunky peanut butter)

Directions:
Deskin the chicken and place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours.

Whisk together the cornstarch, peanut butter, 1 Tbsp. soy sauce, and the lime juice. Add cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crockpost to blend well, but without breaking up the meat.

Cover again, and cook for another 20 - 30 minutes until sauce is well thickened. Garnish with green onions, cilantro and peanuts. Serve with rice.

**You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce.

Honey Baked Chicken

a family favorite

Ingredients:

½ cup melted butter or margarine
½ cup honey
¼ cup yellow mustard
½ teaspoon salt
1 teaspoon curry powder
4-5 boneless, skinless chicken breasts

Directions:

1. Blend everything in a bowl and pour over chicken.
2. Bake chicken at 400for 45-60 minutes basting with sauce every 15 minutes (or you could just flip chicken every 15 minutes to ensure all sides are evenly coated in delicious yummy-ness!)
3. We love serving this over egg noodles because the extra sauce is delicious over noodles!

Springtime Pasta

Makes 8 Servings
Prep: 15 minutes
Cook: 8 minutes

Ingredients
* 1 pound cavatappi or other corkscrew-shaped pasta
* 1 tablespoon olive oil
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into
* 1-inch pieces
* 1 yellow pepper, cored diced
* 1 bunch (1 pound) asparagus, trimmed and cut into
* 2-inch pieces
* 1 pint cherry tomatoes, halved
* 1 package (5.2 ounces) spreadable herb cheese (such as Boursin)
* 1/4 teaspoon each salt and pepper

Directions:
1. Heat a large pot of lightly salted water to boiling. Add pasta and bring back to a boil. Cook 6 minutes.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil and tilt pan to coat. Add chicken. Cook 6 minutes, stirring occasionally. During last minute of cooking, add yellow pepper to skillet. Remove from heat.

3. Once pasta has cooked for 6 minutes, add asparagus pieces and cook an additional 2 minutes. Scoop out 1/4 cup pasta water, then drain.

4. In a large bowl, toss together hot pasta and asparagus, chicken and pepper, tomatoes, herbed cheese, reserved pasta water, salt and pepper until well blended and cheese is melted.

Sesame Ginger Chicken

from Sue Hanson

Ingredients:

2 tablespoons soy sauce
1 tablespoon toasted sesame seeds
2 tablespoons honey
½ teaspoon ground ginger
4 boneless, skinless chicken breasts

Directions:

1. In a small bowl combine first 4 ingredients.
2. Pound the chicken into ¼ inch thick
3. Bake at 350 for 30-40 minutes basting chicken frequently. OR, you can…
4. Grill over medium-hot coals, turning and basting frequently with soy sauce mixture for 8 minutes or until juices run clear.