Sweet and Sour Chicken

• 3-4 boneless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup oil

Sauce:

• 3/4 cup sugar
• 4 Tbsp ketchup
• 1/2 cup distilled white vinegar
• 1 Tbsp soy sauce
• 1 tsp garlic salt

1. Preheat to 325 degree F
2. Cut up chicken breasts. Coat in cornstarch and the in egg. Brown in oil, and place in 9x13in baking dish.
3. Mix ingredients for sauce and pour over chicken.
4. Put in oven and bake for 1 hour, turning chicken every 15 minutes.

 

Garlic Brown Sugar Chicken

• 3-4 chicken breasts (I cut mine in half)
• 3 garlic cloves, minced
• 4 Tbsp brown sugar

1. Sautéed minced garlic in oil until garlic starts to brown.
2. Remove from heat and add brown sugar, mix well.
3. Place chicken in greased baking dish and cover with brown sugar mixture.
4. Bake at 500 degrees F for 20-30 minutes, or until chicken is cooked through.

Recipe via http://jujugoodnews.com/baked-garlic-brown-sugar-chicken/ and pinned on Pinterest.

Chicken Ranch Tacos

• 2-3 chicken breasts
• I cup chicken broth (I used a bullion cube dissolved in 1 cup water)
• Packet of ranch dressing mix
• Packet of taco seasoning
• 1 onion, sautéed. If desired.

1. Mix ranch dressing mix and taco seasoning with chicken broth.
2. Place chicken breasts in crock pot and cover with broth mixture.
3. Cook on low for 3 hours.
4. Shred chicken and place back in crockpot for 30 mins.

Best on homemade tortillas (in my opinion) topped with sautéed onions, back beans, whatever you want.

Baked BBQ Chicken

• 1 (2 to 3 pound) whole chicken (I don't use a whole chicken, just whatever pieces I want)
• 2 tsp garlic powder
• BBQ sauce

1. Preheat oven to 350 degrees F
2. Place chicken in shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F
3. Remove baking dish from oven and drain any fat from dish. Pour the BBQ sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F. Remove and serve

Chicken Parmesan

• 1 lb Chicken Breasts

• 1 Jar Pasta Sauce
• 1 Cup shredded Mozzarella
  
• Bread Crumbs (GF used crushed Chex)
  
• Oil for frying
• Egg
• Milk
• Pasta

Take it out on the chicken! Place the Chicken Breast in a gallon Ziploc and beat it until it is between ¼ an ½ inch thick. Depending on how many you are going to feed and the size of the portions you want to serve, you can cut the breasts in half before beating them.
Preheat oven to 350°

1. Place ¼ inch deep oil in skillet.
2. Turn on Medium to Medium High Heat. 
3. Wisk together 1 egg and 2 tbsps Milk in bowl. 
4. Pour Bread crumbs in separate bowl, or on plate, because chicken is large. 
5. We are going to “dredge” our chicken. Dip in egg wash, then in bread crumbs. Then place in hot oil.  
6. Cook for about 2-3 minutes each side. 
7. Place Chicken in baking dish.  
8. We are just looking to get the Breadcrumbs Fried on, and the cooking process started. 
9. Now while chicken is in pan, cover it with pasta sauce, then sprinkle the mozzarella over the top.  
10. Place in 350 ° oven for 25 to 30 minutes. 
11. While it is cooking, heat water for pasta, and sauce (in it’s own pot of course!) 
12. Cook pasta (whatever shape you prefer) Drain 
13. When chicken is done serve over pasta with extra sauce.

Recipe via A Few Short Cuts

Chicken Pot Pie

Filling:

• 2 Tbsp. canola oil
• 1 onion, chopped
• 1 celery rib, thinley sliced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup all-purpose flour
• 3 cups low-sodium, nonfat chicken broth
• 1 cup nonfat milk
• 1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 cup frozen peas
• 2 carrots, diced
• salt and pepper

Topping:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp. unsalted butter, cut into small pieces
• 2 Tbsp canola oil
• 1 cup plus 2 Tbsp. nonfat milk

1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2 quart baking dish.
3. Make topping: Preheat oven to 425 degrees F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixutre resembles coarse meal. With processor on, add oil and 1 cup milk. Process just enough until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2 inch thickness. Use a 2 inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
4. Bake pot pie until filling is bubbling and biscuits and lightly browned on top, about 25 minutes. Serve hot.

Recipe via All You Magazine

Stir Fry

• (appx.) 2 lbs chicken breast
• 1 bag frozen stir-fry vegetables
• 1/4 cup soy sauce
• 1 1/2 tsp. cornstarch
• 1 clove garlic
• 2 Tbsp. vegetable oil
• cooked white rice (as much as desired)

1. Chop chicken into bite sized pieces. Mince garlic.
2. Cover bottom of skillet with oil and garlic and cook until garlic just starts to brown. Add chicken and cook for about 2 minutes on medium-high.
3. Pour vegetables over chicken and cover skillet. Cook for another 2 minutes.
4. Stir cornstarch into soy sauce and pour mixture over contents of skillet. Cover and cook until chick is done.
5. Pour over rice and serve.

Lemon-Rosemary Chicken

• 1 lemon
• 1 4-lb whole chicken, rinsed and patted dry
• 3 sprigs fresh rosemary
• 2 cloves garlic
• 3 Tbsp. unsalted butter
• salt and pepper

1. Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper. 
2. Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180 degrees F, 4 to 4 1/2 hours.
3. Preheat broiler to high. Melt remaining 1 Tbsp. Transfer chicken, breast side up to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let chicken rest for 10 minutes on a cutting board before carving and serving.

Recipe via All You Magazine

Grandma's Casserole

• 1 lb ground beef
• 1 onion, chopped
• 1 can chicken noodle soup
• 1 can cream of chicken soup
• 1 can of corn, not drained
• 1/2 cup rice, white long grain
• 1 tbs. soy sauce
• salt and pepper to taste

1. Brown ground beef and onion in skillet
2. Combine all ingredience except rice.
3. Add rice and put all in casserole dish.
4. Bake at 350 for 1 hour.

Crockpot BBQ Chicken

Ingredients:

• 3 to 4 pounds chicken pieces
• 1 large onion, coarsely chopped
• 1 bottle barbecue sauce

Preparation:

Put chicken in bottom of slow cooker or crockpot and add onions and barbecue sauce. Cook on LOW for about 6 to 8 hours, or until chicken is tender but not falling apart.
Serves 4 to 6.



Recipe via here

Curried Chicken Salad

25 mins (plus prep time for chicken)

• 4 cups butter lettuce, washed, dried and broken into bite-size pieces
• 2 cups spinach, coarsely chopped
• 1/2 cup alfalfa sprouts
• 1/4 cup arugula or fresh cilantro, chopped (optional)
• 2 cups Easy Roast Chicken, skinned and shredded, or any broiled, steamed or barbecued chicken
• 2 cups asparagus
• 1/2 cup carrots, slivered

Prepare the salad:

In a large bowl, combine lettuce, spinach, sprouts and arugula or cilantro. Break and discard tough ends from asparagus and cut into 1-inch diagonals. Drop asparagus into boiling water. Boil for 4-4 minutes or until it turns bright green. Remove from boiling water and place immediately under cold water. Pour boiling water over carrots and allow them to blanch for 1-2 minutes. Drain. Add chicken, asparagus and carrots to salad greens.

Curried Mayonnaise Dressing:

• 2 Tbsp. olive oil
• 1 Tbsp. fresh lemon juice
• 1-2 Tbsp. mayonnaise
• 1 tsp. honey
• 1/2 tsp. curry powder
• 1/2 tsp. dried basil or 2 tsp. fresh basil, minced
• 1 tsp. scallions, minced
• 1/4 tsp sea salt (optional)
• Fresh ground black pepper

Prepare the dressing:

In small bowl, combine oil, lemon juice, mayonnaise and honey. Whisk until creamy. Add curry powder, basil, scallions and sea salt. Whisk again. Pour over salad. Season with pepper to taste.

Makes 1 very large or 2 moderate-size salads.

Easy Roast Chicken

55 mins

• 1 small fryer or broiler
• fresh ground black pepper
• sea salt

Preheat oven to 425 degrees. Rub chicken inside and out with sea salt and pepper. Roast in oven for 45 to 55 minutes, basting frequently with its drippings. Chicken will be golden brown and very juicy, and legg will move easily when it is ready.

Recipe via Fit For Life

Creamy Chicken and Tortillas

• 4 cups cooked chicken, diced
• 1 dozen corn tortillas, each cut into 6-8 triangles
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 8 oz. jar salsa
• 1 cup sour cream
• 1/2 cup chedder cheese

Combine the soups, salsa and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 minutes before eating. Serve with salad and warm tortillas. Enjoy!

Serves: 8

Slow Cooker Chicken Continental

• 2 (8 oz.) jars dried beef
• 6 skinless, boneless chicken breast halves
• 1 cup sour cream
• 1 (10.75 oz.) can condensed cream of mushroom soup
• 1/4 cup all-purpose flour

Lightly grease slow cooker and line with dried beef. Place 2 to 3 chicken breasts in slow cooker. Combine sour cream, soup and four in medium bowl and mix together; pore 1/2 of mixture over chicken. Top with some dried beef, add the remaining chicken breasts and pour in the remaining mixture. Top with the rest of the dried beef. Cook in slow cooker on low for 8 hours, or on high for 4 hours.

Slow Cooker Chicken and Dumplings

• 4 skinless, boneless chicken breast halves
• 2 Tbsp. butter
• 2 (10.75 oz.) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 oz) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slwo cooker and fill with enough water to cover. Cover, and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Chicken Tetrazzini

• 1 (12 oz.) package spaghetti
• 1/3 cup butter or margarine
• 1/3 cup all purpose flour
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (14.5 oz.) can chicken broth
• 1 1/2 cups half and half (t0 lighten the fat, you can use evaporated milk)
• 1 cup heavy whipping cream
• 4 cups cubed cooked chicken
• 3 (4 oz.) cans mushroom stems and pieces, drained
• 1 (4 oz.) jar sliced pimentos, drained
• 1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour, salt, and pepper until smooth. Gradually add the broth, half and half and whipping cream. Bring to a boil over medium-high heat; cook and stir for 2 minutes, or until thickened. Remove from heat. Sir in the chicken, mushrooms, and pimentos. Drain spaghetti, add to the chicken mixture and toss to coat the noodles. Transfer mixture to two greased 11x7 inch baking dishes. Sprinkle with Parmesan cheese. Cver and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350 degrees for 20-25 minutes, or until heated through.

Crockpot Pineapple Chicken

• 3-4 boneless skinless Chicken Breasts (about 2 lbs)
• 1 can pineapple in juice (tidbits, rings, chucks…it doesn’t matter)
• 1 medium onion
• 2 Tbsp Soy Sauce
• 1/2 cup chicken broth

Cut up onion and place it in the bottom of the crockpot.

Place chicken on top of the onions.

Then dump the pineapple (juice and all) on top of the chicken.

Then add the soy sauce and the chicken broth.

Put the lid on and cook on High for 4 hours or low for 6-8 hours.

There will be plenty of sauce in the crockpot to serve with the chicken!

Recipe via afewshortcuts.com

Crockpot Cranberry Chicken

• 1 Whole Chicken or 4 Chicken Breasts
• 1 Can Cranberry Sauce (whole or Jellied)
• ½ cup orange Juice
• ¼ cup Brown Sugar
• ¼ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp salt
• 1TBSP Corn Starch or other thickening agent

In a small bowl mix brown sugar, cinnamon, nutmeg and salt.

Rub the mix onto a whole chicken. Make sure you rub it under the skin as well.

Pour ½ cup Orange Juice into Crock pot.

Place Sugar rubbed chicken in the crock-pot with the juice.

Spoon Cranberry sauce over chicken. Cover and cook 5 Hours on High or 8 Hours on Low.

After the Chicken is finished remove it from the Crockpot and let it rest at least 10 minutes before slicing.

Why is it Crockpot Meals are never that Pretty?!

While resting whisk in 1 Tbsp of Corn Starch into the drippins in the crockpot. Crank the crock pot on high until thickened. Makes some awesome gravy to serve the Chicken with!

Recipe via afewshortcuts.com

Homemade Chicken Nuggets

• 3 lbs Boneless Skinless Chicken Breast
• Bread Crumbs
• 2 eggs
• 2 tbsp water
• Vegetable Oil

Directions

These are so easy you will wonder why you didn’t make them sooner!

Take a large skillet or fryer and heat oil to around 325-350 degrees.

In a medium bowl place 2 cups of bread crumbs.

In another bowl beat the 2 eggs and water.

Now, take you chicken breasts and cut them into bite sized pieces. You can make as many as you want. I usually cut up at least 3 lbs at a time.

After chicken is cut up dip it into egg mixture, allowing the excess to drip off.

Then roll it into the bread crumbs.

Then drop into the hot oil.

You may have to refill your egg and bread crumb bowl if you are making a lot of chicken. I had to refill once.

If you are going to eat these immediately, fry until cooked through.

If you are making them to go into the freezer, you will only want to fry for a few seconds on each side and then remove from the oil.

Place chicken on a paper towel or on baking racks so the oil can drain off and the chicken can cool.

Once the chicken is cool. Place in a large freezer bag. Label the bag with the directions below. Freeze until ready to cook.

To cook. Place in a 400 degree oven for 10-15 minutes depending on the size of the nuggets.

Can be stored in the freezer for 3 months.

Recipe via afewshortcuts.com

Rubbed Down, Slow Cooker Chicken

• Whole Chicken
• 1 Tbsp Seasoned Salt
• 1/2 tsp Pepper
• 1 tsp Chili Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp sugar
• Whatever floats you boat!

This could NOT be more simple!

Take chicken and remove gizzards, or whatever awful stuff they put inside.

In a bowl mix all of the above spices. If you see something you don’t like, leave it out. Don’t see something you want? Add it!

I came up with this blend myself, and it was the best roast chicken I think I have ever had in the crockpot!

Rub the spices all over the chicken. I lift the skin and rub it underneath on the breast too! It really absorbs the flavor better!

Now place in crockpot, cover and let cook on high for 4-5 hours, or on low for 8. Remember that you want the meat thermometer to read 170 degrees. That way you know your bird is cooked!

Recipe via afewshortcuts.com