Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti

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Ingredients

  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes

Directions

Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.

ENJOY!

Chicken, Crockpot

Slow Cooker Pineapple Chicken

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
Chicken, Crockpot

Orange Cinnamon Chicken

Ingredients

  • 3-4 lb. chicken cut into serving pieces
  • 1 C. chicken broth, homemade or canned
  • 1/4 lb. butter
  • 2 C. orange juice
  • 1 C. raisins
  • 1/4 tsp. cinnamon
  • 2 Tbs. flour

Directions

Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove 1 C. of sauce from the pot and combine with flour, mixing well. Return sauce-flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour.

5 Ingredients or less, Chicken, Crockpot, Uncategorized

Spicy Sour Cream Chicken

Ingredients

  • 4 chicken breasts
  • 1 pkg. taco seasoning
  • 1 C. salsa
  • 2 Tbs. cornstarch
  • 1/4 C. fat-free sour cream

Directions

Spray the crockpot with cooking spray. Put in the chicken. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tbs. cornstarch in a little water. Stir well. Stir the cornstarch into the liquid. Stir in 1/4 C. fat-free sour cream. Stir well.

Chicken, Crockpot

Crockpot Brown Sugar and Garlic Chicken

Ingredients

  • 4-6 boneless chicken breasts
  • 1 C packed brown sugar
  • 2/3 C apple cider vinegar
  • 1/4 C lemon-lime soda
  • 2-3 Tbs minced garlic
  • 2 Tbs soy sauce
  • 1 Tbs fresh ground pepper
  • 2 Tbs corn starch
  • 2 Tbs water
  • Red pepper flakes (optional)

Directions

Spray crockpot with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside crockpot . Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of the crockpot and pour remaining sauce into a saucepan. Place saucepan over high heat. Mix together cornstarch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired.

Chicken, Crockpot

Chicken & Noodles Crock Pot

Ingredients

  • 2 cans cream of chicken soup
  • 2 cans chicken broth (15oz each)
  • 1 stick butter or margarine
  • 1 lb chicken breasts (fresh or frozen)
  • 1 package frozen egg noodles (24 oz)
Directions
In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours. Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 2 more hours.
Chicken, Uncategorized

Jalapeno-Lime Marinated Chicken

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

 

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.
Chicken, Uncategorized

Lemon Chicken Pasta

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional

Directions

  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  4. Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. Yield: 6 servings.
Chicken, Uncategorized

Pigeon River Chicken (Lib Jicha, Waynesville, NC)

Ingredients

  • 2 cups (16 ounces) plain yogurt
  • 2 tablespoons hot pepper sauce
  • 3 teaspoons salt
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • COATING:
  • 2 cups all-purpose flour
  • 3 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dried thyme
  • Oil for deep-fat frying

Directions

  1. In a large resealable plastic bag, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes.
  3. In a Dutch oven or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels. Yield: 12 servings.
Chicken, Salads, Uncategorized

Sunshine Chicken Salad

Ingredients

  • 1 ounce dry Ranch salad dressing mix
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt (pineapple or pina colada flavored if desired)
  • 1/4 cup honey
  • 2 cups cooked chicken, cubed
  • 1 (8-ounce) can pineapple chunks, drained
  • 1 and 1/2 cups seedless red grapes
  • 1 (8-ounce) can sliced water chestnuts, drained (optional)
  • 1 cup celery, chopped (optional)
  • 1/2 cup slivered almonds, toasted

Directions

  1. Combine dressing mix, mayonnaise, yogurt, and honey. Chill at least 30 minutes.
  2. Place chicken, pineapple, and grapes in a bowl (add celery and water chestnuts if desired). Toss with dressing. Sprinkle with almonds.99