Posts Tagged ‘chicken’

The weather is finally acting more like Spring/Summer, and I’m getting into the mood for salads.  And this one is yummy!

Yummy Chicken Salad

  • 4 cooked and shredded chicken breasts
  • 1 1/4 c sour cream
  • 1 Tbsp sugar
  • dash of onion salt
  • dash of pepper
  • chopped red grapes
  • chopped pecans

Place sour cream, sugar, onion salt, and pepper in medium bowl.  Add shredded chicken and stir well.  Add desired amount of grapes and pecans.  Stir again.  Serve on favorite bread….this is especially yummy on these!

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Sweet Lime Chicken

Kris posted her Apple Pie Baked Oatmeal recipe…so go here and check out her recipe.  I’ll definitely be giving this one a go!!
A couple of weeks ago I found a chicken recipe similar to this that I’ve posted.  However, I looked it over  and then tweaked it to my own liking.  Here’s the finished product 😀
Honey Lime Chicken
  • 4 chicken breasts
  • 2 Tbsp soy sauce
  • 1 Tbsp oil (I used vegetable)
  • 2 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp lime juice
  • 1 tsp garlic powder

In a small bowl, whisk together soy, oil, honey, brown sugar, lime juice, and garlic powder.  Place chicken in a large ziploc bag and pour marinade over it.  Let this marinate for at least 30 minutes, but the longer the better.  Grill over high heat for 6-8 minutes on each side.  (I ended up cooking them in a skillet tonight, though).  Tasty!

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Honey Chicken Kabobs

It’s grilling weather, people!!  I love the spring 😀

Honey Chicken Kabobs

  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 large skinless, boneless chicken breast halves – cut into 1 inch cubes
  • skewers

In a large bowl, mix oil, honey, soy, pepper, and garlic powder.  Reserve 1/4 cup.  Add cut up chicken and marinate in refrigerator for at least 30 minutes….but the longer the better!  When ready to grill, skewer the chicken and cook for 12-15 minutes.  Baste the chicken with the reserved marinade.

Oh….wow!  These are delicious!!

Next time I’m going to double everything and make more!  These were so good….. and Mike even had some of the leftovers today, cold, and he said it was just as good today.  I’d also like to skewer some veggies next time too.  Maybe some pearl onions and mushrooms and a bell pepper.  Yeah…that’s what I’m gonna do…….

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Crockpot Cream Cheese Chicken

Since I still haven’t been feeling that great, this was a great supper….especially since my family loves this dish!

Crockpot Cream Cheese Chicken

  • 4 large chicken breasts
  • 1 10.5oz can cream of mushroom soup
  • 1 c chicken broth
  • 1 pkg Good Seasons Italian dressing mix
  • 1/2 tsp garlic powder
  • 1 8oz pkg cream cheese
  • hot cooked noodles

Pour the soup, broth and dressing mix into your crockpot.  Stir well and place chicken breast on top.  Cook on high for 4 hours (or low for 6 hours).  During the last 30 minutes, shred the chicken with 2 forks and add the cream cheese.  Cook for another 30 minutes.  Stir well and serve over hot cooked noodles.

(I used egg noodles tonight, but I’ve used fettucine and spiral pasta before, too).  I also served it with French Bread.  Unfortunately, I wasn’t able to eat any of this yummy pasta.  I had more Egg Drop Soup and some of the bread.

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Mondays make me tired.  Sundays are loooooong days for this introverted pastor’s wife.  And Mondays are busy days, too.  And the time change is killing me…. So, I’m really looking forward to tomorrow….b/c Tuesdays are my stay-at-home day 😀  However, today’s redeeming factor:  sunshine, lots and lots of sunshine and the kids got to play outside all afternoon after school.  Spring is comin’ and Summer is around the corner!
Now on to tonight’s supper…
Cilantro Lime Chicken Soft Tacos
  • 1 1/2 lbs chicken breast, sliced
  • 6 Tbsp vinegar
  • 3 Tbsp lime juice
  • 2 Tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • handful of chopped fresh cilantro
  • warm tortillas
  • favorite taco toppings

In a medium bowl, mix vinegar, lime juice, sugar, salt, pepper, onion powder, and garlic powder.  Marinate sliced chicken in sauce for at least an hour or up to overnight.  When ready to eat, heat large skillet over high heat.  Drain off marinade.  Brown & cook chicken until no longer pink. (This is best accomplished with small batches at a time).  Once all chicken is cooked, add chopped fresh cilantro.  Serve with warm tortillas and favorite toppings.

I sauteed these up before I browned the chicken.

I find fresh cilantro beautiful.

My favorite way to warm up tortillas.

Trust me – this is as yummy as it looks!

Put it all together….ohhhh my.


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So, I’ve been watching this show I found on Netflix.  Okay, okay, okay.  I’m addicted to this show I found on Netflix:

It’s about a ranch called Drover’s Run in Australia and these two sisters who run it.  I love it.  If you have Netflix, get the dvds or even better stream it live.  You won’t regret it.  So heart felt – all about family.  Right up my alley!

So this brings me to Apricot Chicken.  It’s been mentioned several times in the show and I decided I needed to give it a go, Mate (hehehe)  It did not disappoint!

Apricot Chicken

  • 4 large frozen chicken breasts
  • 1 small bottle french dressing
  • 1 c apricot preserves
  • 1 pkg Lipton onion soup mix

Place frozen chicken breasts in crockpot.  Mix dressing, preserves, and soup mix in a bowl.  Pour over chicken.  Cook on low for 4-5 hours.  Serve over hot cooked rice.

And I’ve been hungry for these, so I made them tonight, too.

Yummy Green Beans

  • 3 slices bacon, chopped
  • 1 can green beans, drained
  • 1 Tbsp brown sugar
  • House Seasoning, to taste

Brown chopped bacon in hot skillet.  Add green beans and cook for about 10 minutes.  Sprinkle on  brown sugar and stir well.  Season with House Seasoning to your liking.

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Creamy Garlic Alfredo

Feel like having a lil’ Italian tonight?  How about this?!

Creamy Garlic Alfredo

  • 4-6 boneless chicken breasts
  • 1/4 c butter
  • 1/2 c green onions, chopped
  • 1/2 c mushrooms, sliced


  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1/2 tsp garlic powder
  • 1 tsp pizza seasoning or italian seasoning
  • 1 1/2 c chicken broth
  • 1/2 c sour cream
  • fresh grated parmesan
  • salt & pepper to taste

Brown chicken in butter along with the chopped green onions.  Cook until chicken is no longer pink inside.  Add mushrooms.  Cook for another few minutes.  Slice chicken and set all this aside.

Cook fettucine (or your favorite pasta – I used angel hair pasta in this picture)

In same pan, melt butter.  Add flour and brown for about 3 minutes.  Slowly add chicken broth to form a thickened sauce.  Stir in sour cream, garlic powder, pizza seasoning or italian seasoning.  Add salt and pepper to taste.  Pour over cooked pasta.  Add chicken, onions and mushrooms.  Top with grated parmesan.

**And if you don’t feel like using the boneless chicken breasts, you can pre-packaged grilled chicken!  I actually had some of this on hand and it was wonderful!!**

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