Chicken Fried Rice

I randomly pinned this recipe on pinterest, and finally decided to give it a try. It was delicious! On top of that it was really easy to make. I have made other fried rice recipes before and they were always a little tasteless. This one had a good flavor and the chicken in it made it enough for a main dish. I did it with half chicken and half ham that is still leftover from Easter. I marinated the chicken in teriyaki sauce and then just cooked it in a pan and shredded it.

INGREDIENTS

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice 
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

INSTRUCTIONS

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Tomatillo Ranch Chicken

I found this on Pinterest and decided to try it. I loved it and would definitely make it again. It would also be good to make in the slow cooker and use for chicken tacos. Also for Sarah, this is 13 ww points plus. (not including the rice)

Tomatillo Ranch Chicken

1 Cup Mayo (I used lite)
1/2 Cup buttermilk
1 pkg buttermilk ranch dressing mix
2 1/2 tsp garlic
1cup cilantro
3 tomatillos, husked and chopped
1/2 tsp lime juice
3-6 boneless, skinless chicken breasts

1.Blend together the first seven ingredients.  Pour one cup of the dressing into a ziplock bag. Add chicken breasts.  Seal and chill at least 30 mins up or overnight.

2.Preheat oven to 375 degrees. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!

Chicken Spaghetti

This recipe is from The Pioneer Woman.  I haven't tried a lot of her recipes yet, but the ones I have tried, I have loved!  This one seemed a little strange when I decided to try it, but my whole family loves it, and that's saying something with my girls who have decided to be picky.  It makes a ton, so I freeze half (don't bake it first) for another day.  When you want to eat it,  defrost and bake according to directions.  This is also good when you need to take dinner to someone. 

Ingredients:   2 cups cooked chicken, shredded 

                       3 cups dried spaghetti, broken into two inch pieces

                       2 cans cream of mushroom soup

                       3 cups grated cheddar cheese, reserve 1 cup for the top

                       1/4 cup finely diced green pepper

                       1/4 cup finely diced onion

                       1 jar (4 ounces) diced pimentos, drained  (I actually have never put these in.)

                       2 cups reserved chicken broth from cooking chicken

                       1 tsp. seasoned salt

                       1/8 tsp (or more if you like) cayenne pepper (don't leave this out, it's part of what makes it so good)

                       salt and pepper, to taste

                       

Directions:  Cook chicken and shred to make 2 cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients, except for the additional 1 cup of cheese.

                     Place mixture in casserole pan and top with remaining cheese.  Cover and freeze, or bake at 350 degrees for 45 minutes until bubbly.  (If the cheese on top starts to get too brown, cover with foil.)

Super Simple Chicken Fajitas

 Again, not a picture of these actual fajitas, but they look pretty much like this.  This is another recipe that someone in my ward contributed to the Relief Society newsletter.  They are so easy and quick and pretty darn tasty.

Chicken Fajitas- makes4-6 fajitas

Ingredients:
1 lb. chicken breast, cut into strips
Marinade:  2 Tbsp. vegetable oil
                  Juice of 1 lime
                  1 tsp. chili powder
                  1 tsp. ground cumin
                  1/4 tsp. black pepper
1 red bell pepper
1 large onion
flour tortillas- warmed
2 cups shredded cheese

Directions:
Mix the marinade ingredients together in a bag or shallow dish.  Add the chicken and leave to marinade for 10-20 minutes.  Meanwhile, chop the red pepper and onion.  Stir fry the veggies in a little bit of oil, then remove from pan.  then stir fry the chicken.  When the chicken is cooked through, add the veggies back in and stir together.  Divide the chicken and vegetables onto the warmed tortillas.  Serve with cheese and other desired toppings.  We like avocado and sour cream.

Variation:
We like to add mushrooms to the vegetables.
 

Tuscan Garlic Chicken

I found this recipe on Mel's Kitchen Cafe and had to make it. I'm glad I did because it was amazing and I will definitely be making it again.

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 tbsp extra virgin olive oil, divided

1 tbsp minced garlic (4-5 cloves)

1 red bell pepper, cut into thin strips

1/2 cup chicken broth

6 oz fresh spinach ( i used about 4 oz and it was plenty)

1/2 cup heavy whipping cream

2 tsp cornstarch

1 cup milk

1 cup shredded parmesan cheese

1 lb fettuccine pasta

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

Chick-Fuh-Lay Nuggets and Sauce

I found this recipe on Pinterest and decided to give it a try. I'm sure glad I did because it was sooo good!

For the sauce:
1/2 cup mayo
1 Tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 Tbsp. vinegar
2 Tbsp. honey

For the nuggets:
8 chicken tenders or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp paprika
peanut oil or canola oil for frying (i used canola)

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the sauce, mix well and refrigerate.

2. In a large dutch oven or stock pot (I used a milti-cooker), heat up oil over medium high heat to 375 degrees (see not below).

3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal and shake to combine.

4. throw the chicken pieces into the bag, close it, and shake until all are coated well.

5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

6.Before you start frying, prepare a plate by lining sheets of paper towl to drain the nuggets after frying.

7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 min (but it also depends on the size of your nuggets)

8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.

9. Serve hot with dipping sauce.

SIDE NOTES: If you don't have a thermometer for the oil, you and test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come up to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Baked Chicken-Bacon Alfredo

I found this recipe on Our Best Bites and it is absolutely divine. I made it for dinner last night and will definately be making it again!

8 oz penne or bowtie pasta
1 recipe guiltless alfredo sauce (previous post)
2 chicken breasts, grilled and chopped into bite size pieces
6 oz cooked bacon, chopped
1 14 oz jar marinated artichoke hearts, drained and chopped
1/2 cup chopped green onion, about half a bunch
1 cup shredded mozzarella cheese, divided
salt and pepper to taste

Prepare pasta according to package.
While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chicken, bacon, artichokes, green onion and 1/2 cup mozzarella cheese. Season to taste. Transfer to an 8x8" baking dish. Top with rest of mozzarella cheese. Cover with foil and bake at 350 degrees for 20 min.

Creamy Chicken Noodle Soup

I know that Michelle wants to hurt people who post a recipe without a picture, but I'm doing it anyway. And besides, what's there to see? It's chicken noodle soup, but creamy.

When I had Olivia, a friend of mine brought us this soup for dinner. Super simple, but a nice variation on regular old chicken noodle.

2 tsp. chicken boullion
3 cups chicken broth (or just water)
2 cups sliced carrots
2 cups sliced celery
1 chopped onion
2 10.5 oz. cans cream of chicken soup
1 can evaporated milk
2 cups cooked, diced chicken
2.5 oz. (about 4 cups) cooked egg noodles

Heat chicken boullion and broth together. Add carrots, celery, and onion and simmer until veggies are tender. Add cream of chicken soup and milk and heat through. Add cooked chicken and noodles. Add salt and pepper to taste.

Chicken Tortilla Soup

Okay, this might not be the best picture. I promise this soup is delicious. It's also very easy to make. Basically you are just dumping a bunch of stuff in the crockpot. It makes a ton, so you'll definitely have leftovers. This recipe came from my sister-in-law Annetter, who is an amazing cook. I can't wait until winter every year so I can make it.

Ingredients:
1 Small Onion, Chopped
4 oz. Can Diced Green Chilies
2 Cloves Garlic
2 T Olive Oil
14 oz. Can chopped Tomatoes in juice, do not drain
3 C V-8 Vegetable Juice
14 oz. Can Beef Broth
1 t Cumin
1 t Chili Powder
1 t Salt
2 t Worcestershire Sauce
1 lb. Chicken Breasts, can be frozen
14 oz. Can Corn with Juice
2-3 Cans Kidney Beans in juice
Tortilla Chips
Cheddar Chips
Sour Cream
Green Onions
Guacamole

Directions:
Saute the first 4 ingredients in a frying pan for 5 minutes. Transfer to a large crockpot.

Add the next 8 ingredients into the crockpot. Let cook on high for at least 4 hours (It will take longer if the chicken is frozen.)

Take out the chicken, shred it and return it to the crockpot. Add corn and beans and heat through.

Top with chips, cheese, sour cream, guacamole, onions, or whatever you want.

Speedy Chicken Stir Fry

This recipe came from Kraftfoods.com. I love it. It is so easy and fast. It has a little bit of spice to it, but not too much. It's one we make a lot because we usually have all the ingredients on hand.

8 oz. Angel Hair Pasta, uncooked (I use spaghetti because I prefer thicker noodles.)
2 C Broccoli Florets
1 lb. Boneless, skinless chicken breasts, cut into bite sized chunks or strips
1/2 C Kraft Asian Toasted Sesame Dressing (I put in a little extra because I like it saucier.)
2 T Soy Sauce
1/4 t each: Ground Ginger, Garlic Powder, Crushed Red Pepper Flakes
1/3 C Chopped Peanuts (I don't put these in.)

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes.

While the pasta is cooking, cook chicken on medium high heat. when it is cooked through, add dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 minute, stirring occasionally.

Drain pasta and broccoli, place in a large bowl or back in the empty pot. Add the chicken mixture, and toss together with noodles.

So yummy. So easy.

Baked Chicken Taquitos

This has become one of our favorite meals. We had to stop eating it while I was pregnant because, like everything else in the world, it gave me bad heartburn. But now it's back and it's so yummy. To make these we combined 2 recipes. First we cook the chicken using a recipe for Spicy Chicken Tacos, then we use the taquitos recipe. We have had both recipes on their own and it was a bit of a let down. Together they are delicious.

First off we have to cook the chicken.

Ingredients:
3 Cans (12 oz.) of shredded chicken juice and everything- The last time I made these I had 2 chicken breasts I needed to use up and it worked out fine, you just have to add some water or broth so it doesn't get all dried up.
2-3 T Chili Powder
1 T Cayenne Pepper
1 T Cumin

Cook on high for about 4-5 hours until water is gone. That's it. This should make enough for you to make some taquitos tonight and then freeze enough to make them again another night.

Next we taqutio!

Ingredients:
4 oz. Cream Cheese, softened
1/4 C Green Salsa
1 T Fresh Lime Juice (I never use fresh.)
1/2 t Cumin
1 t Chili Powder
1/2 t Onion Powder
1/4 t Garlic Powder
3 T Chopped Cilantro
1 Green Onion, sliced finely
2 C Shredded Chicken
1 C Cheese
Tortillas- We have started buying the raw tortillas that you have to cook up yourself. They are a little more, nut well worth it. They are like a million times better than the already cooked tortillas. We get them at Wal-Mart.
Kosher Salt
Cooking Spray

Heat oven to 425 degrees. Mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Heat up tortillas a couple at a time so they are pliable. Place 2-3 tablespoons of chicken mixture in the tortilla and roll up as tight as you can. Place them seem side down in a 9x13 pan. I squish mine in tight so they can help hold each other shut. When they are all put together spray the tops with cooking spray and sprinkle some kosher salt on top. It really adds a nice flavor to them.

Bake for 15-20 minutes or until the ends turn a golden brown. We like to dip ours in ranch, but you can use salsa or guacamole. These are pretty spicy. If you aren't up for that cut your spices in half.

Spicy Honey Chicken With Pasta Alfredo

This is two recipes that I though would be good together and they were. So this will be a long post but you must try this!

Spicy Honey Chicken:

2 lb chicken

2 tsp vegetable oil

Rub:

2 tsp granulated garlic

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp corriander

1 tsp salt

1 tsp cumin

1/2 tsp chipotle chili powder (its in the spices isle. You just need to look hard for it.)

Glaze:

1/2 cup honey

1 Tbsp cider vinegar

Combine rub spices in a bowl and mix well. Pat chicken dry, drizzle oil over chicken and rub in with hands to lightly coat all chicken. Toss with spice run to coat well. Grill chicken 3-5 min until cooked through. While chicken is cooking warm honey in microwave for about 15 seconds so its not to thick. Mix in vinegar and combine well. Reserve 2T for later. Take the rest and brush on chicken in final moments of grilling.

Alfredo Sauce:

2 Tbsp garlic

2 Tbsp olive oil

1 Tbsp crushed red pepper

1 1/2 qt heavy whipping cream

2 cups parmesan cheese (if using shredded do 1 1/2 cups)

3 oz cream cheese

Saute garlic in oil. Add crushed red pepper and saute on med-low for 5 min. Turn heat up and stir in heavy cream and cream cheese. Melt cream cheese. Add in parmesan cheese and melt. Heat through and serve over your favorite pasta.

Side note: this recipe doesn't call for salt but definitely needs it so add salt and pepper to taste.

Crispy Southwest Chicken Wraps

1 cup cooked rice

1 cup cooked chicken, shredded

1 can black beans, rinsed and drained

1 green onion, finely chopped

1/2 red or green bell pepper

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cups shredded cheese

sour cream

6 flour tortillas

Mix rice with chili powder, cumin, and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2 inch border around the edges, then arrange rice mixture down the center of each tortilla. roll stuffed tortillas, leaving edges open. Spray the tortillas with cooking spray. heat a large non-stick skillet (or griddle) over medium heat for about 1 min. Arrange 2 wraps, seam side down, in pan and cook until golden brown and crispy, about 2-3 min. on each side. Serve with sour cream.

Just a side note: I would add a little salt to the mixture to give a little more flavor. We had left over tomatillo dressing that we dipped the wraps in and was so good but they would also be yummy with ranch.

Hawaiian Haystacks

I have recently fallen in love with Hawaiian Haystacks. I would eat them every week except Sterling doesn't love them as much as I do. This isn't exactly a tricky recipe, mostly you just have to decide what toppings you like on top. Feel free to write any additional toppings you like in the comments.

1. Cook up some rice. For the two of us we usually make about 1 1/2 - 2 cups of rice.
2. For the sauce I mix a can of condensed cream of chicken soup together with a can of water and heat it up. You can mix it with milk, but I think it comes out too creamy, and I don't like creamy.
3. Cook chicken and cut into cubes then add it into the sauce.
4. Now you just layer it rice on the bottom, sauce and chicken, then whatever toppings you like. Here's what we use.
-Cheese
-Chow Mein Noodles
-Pineapple (I don't like it, but Sterling does.)
-Craisins (My favorite part.)
-Tomato
Celery
-Green Onion
-Coconut
-Sliced Almonds

Chicken Pillow

This is one of my kids favorite meals, Jackson will eat at least three chicken pillows and still want more, and he is a picky eater.

I don't have a picture because I haven't made them in a while but will add a picture when I make them.

Ingredients

1 pkg Crescent Rolls

1 pkg Cream Cheese

2 cups cooked chicken ( I actually don't know how much I use but 2 cups sounds about right, I grill my chicken with garlic pepper seasoning or when I am lazy I use a can of chicken)

1 cup cooked broccoli

Mix the cream cheese with the chicken and broccoli, while they are still warm so the cream cheese will soften and it will be easy to mix. Put some in the center of the Crescent roll and roll up. Cook at 350* for about 10 mins or until they are golden brown.

Brian likes cream of chicken soup sauce on his, so you can make a sauce with a can and some milk.

Mel's kitchen cafe has a recipe that I haven't tried yet but doesn't use packaged crescent rolls so in case you don't have any on hand.

http://www.melskitchencafe.com/2011/07/chicken-pillows-with-creamy-parmesan-sauce.html

Basil Chicken in Coconut Curry Sauce

3 skinless boneless chicken breast halves

2 tsp curry powder

1 tsp salt

1/2 tsp pepper

1/4 chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalepenos, seeded and minced

1 Tbsp olive oil

1 (14oz) can light coconut milk

1 Tbsp cornstarch

1 Tbsp dried basil

Cut chicken into 1 inch pieces. Places in a medium bowl. Stir together curry powder, 1/2 tsp salt, pepper, and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill 1-2 hours. In a large, non-stick frying pan, stir onion, basil, garlic, and peppers in hot oil over med-high heat for 3-4 min, until onion is translucent. Add chicken and remaining salt and cook 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet stirring vigorously. Cook and stir until slightly thickened. Serve over hot rice.

I found this recipe on Mel's kitchen Cafe and I LOVE it! For curry skeptics like Michelle, try it before passing it up. If you don't want or like a lot of the coconut milk flavor (like me) stick with the light milk, gives good flavor but not so overwhelming . If you want a lot of coconut flavor maybe try regular coconut milk. This dish is so good and has a small amount of spice but not too much! If you wanted more of a kick add more chili powder.

Chicken Enchiladas

2-3 chicken breasts

2 cloves garlic, minced

1 Tbsp oil

1 can green enchilada sauce

1/3 cup salsa

1 tsp cumin

1 tsp crushed red pepper flakes

1 tsp dry minced onion

cheese

tortillas

rice

Slice chicken into 1 inch pieces and saute with garlic in oil. In a small sauce pan combine green sauce, salsa, cumin, red pepper flakes, and minced onion. Heat on low until ready to use.

Assemble enchiladas by putting 1/4 cup rice, desired amount of chicken and sauce, and cheese into a tortilla. Should make 4-6 enchiladas depending on size of tortillas. cover with remaining sauce and sprinkle with cheese. Bake at 350 degrees for 8-10 min. Serve with remaining rice.

BBQ Chicken Salad

I really love this salad. It is very quick and easy and light. The chicken in it makes it enough for a meal by itself.

There isn't much of a recipe. We just tear up some lettuce and add our favorite salad toppings until it looks balanced. I like to chop up carrots, raw red onions, tomatoes (I didn't have any this time.) and mushrooms. For the chicken I cut it into bite sized pieces and cook it in a pan, adding BBQ sauce in at the end. I don't add the chicken into the salad until it's on the plate. I also top it off with croutons, a little bit of cheese and my favorite poppy seed dressing.

Chicken Bow Tie Pasta Salad

I also felt guilty for not posting as much as Emilee, but in my defense we have been out of town. This is just a little twist on regular pasta salad, but by adding the chicken it makes it filling enough to be a main course and it's light for summer.

2 C Bow Tie pasta uncooked (I always do more than that.)
2 C Broccoli florets- Because you cook it you can use either fresh or frozen
1-2 Chicken Breasts Cooked and cut into bite size pieces
1 C halved cherry tomatoes ( I got mine fresh from mom and dad's garden)
1/2 C Italian Dressing
1/2 C Cheese crumbles- I always use feta but it probably doesn't matter
1/4 C Grated Parmesan cheese

Cook pasta as directed on t5he package, adding the broccoli in for the last 3 minutes, then drain.

Toss chicken, tomatoes, dressing, and cheese crumbles in a large bowl. Add pasta mixture and mix lightly.

Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Makes 4 Servings

Chicken & Black Bean Wraps

Okay, since Emilee is a serious recipe posting maniac (it's a compliment) I thought I better at least put a second recipe up.

This recipe came from a friend who is a dietician. This meal is so yummy, quick, easy, but also pretty healthy as long as you don't smother it with too much cheese and sour cream (though, I am often guilty of doing so, and don't forget the avocado!). It makes a lot, and reheats well, so it's economical too. All good reasons to try it.

1 pkg. fajita seasoning
1/2 cup water
3 cups shredded chicken, cooked
1 can diced tomatoes
1 can black beans, rinsed
1 can diced green chilies
1/3 cup sliced green onions
2 Tbsp. chopped fresh cilantro
6-8 warmed tortillas

In a large skillet, mix water and seasoning. Bring to a boil, then stir in meat and reduce heat to low. Simmer until most of the water is cooked out. Next, mix in tomatoes, black beans, chilies, green onions and cilantro. Cook on low for 5 minutes, stirring occasionally. Serve in tortillas with cheese and sour cream, if desired.