Lime Chicken

We had a lot of limes left over from the blessing, so when we had a party to host I knew just what we were going to make. This delicious lime chicken!!! We got this chicken recipe from my mom's friend Tami and every time we make it people love it. Great for summer BBQs!

Tami's Lime Chicken

1/2 c. fresh lime juice

1/2 c. white vinegar

1/2 c. oil

1/2 c. soy sauce

1 1/2 tsp. seasoned salt

1 1/2 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1/4 c. Worcestershire sauce

1/4 c. sesame seeds (I didn't have these this time so omitted them)

6-8 boneless chicken breasts

Mix all marinade ingredients. Marinate chicken at least 3 hours or over night. BBQ and serve as you please. Great in tacos, salads or just on its own!

Hawaiian Haystacks

Lets be honest, who doesn't like a dinner that comes together like that, is good and is also great for left overs? This meal fits into all those categories. I loved this growing up because i was obsessed with chow mein noodles. I would sneak into my moms pantry and eat them right out of the can, and a meal that uses these is a must eat for me! I added carrots and mandarin oranges in mine, and opted out of the coconut. Thats what is great about this meal, just put on top whatever you like! olives are really good on it too :)

Hawaiian Haystacks

2 c. cooked diced chicken
2 cans cream of chicken soup
1 c. chicken broth
4 c. cooked long grain rice
2 can chow mein noodles

Combine soup and chicken broth in a large saucepan to make gravy. Stir to blend. Add chicken and simmer for 8 to 10 min.

Toppings:

3 med tomatoes diced
1 c. grated cheddar cheese
1 c. chopped celery
1/2 chopped green pepper'1/2 c. chopped green onions
1 can pineapple chunks drained
1/2 c. slivered almonds
1/2 c. toasted coconut

Layer on plate in the following order:

Rice, chow mein noodles and gravy. add tomatoes, celery green pepper, and green onions. Top with pineapple and cheese. Top with almonds and coconut.

Chicken, Broccoli and Rice Casserole

This casserole is not your ordinary Chicken and Broccoli Casserole. It had such a great flavor to it. It was the only way my mom would get me to eat broccoli when I was little and still is to this day ha ha. I think its the curry in it that gives it that amazing flavor! This is one that frequents the dinner table a lot and is great for left overs!

Chicken, Broccoli and Rice Casserole

20 oz. frozen broccoli florets
6-8 chicken breast or 10-14 tenders, cooked ( I just boil mine the break in half)
2 cans cream of chicken soup
1 can cream of celery soup
1 c. mayonnaise
1/2 tsp. curry
1 T. lemon juice
1 1/2 c. shredded cheddar cheese

Cooked white or Brown rice

Layer frozen broccoli in a 9x13 pan. Break chicken into large pieces ( if using chicken tenders do not break). Lay chicken on top of broccoli. Mix soups, mayo, curry and lemon juice together. Spread on top of chicken. Sprinkle cheese in top. Bake at 350 for 45 min until hot and bubbly. Serve over cooked rice.

Nancy's Mexican Soup

This recipe is not in the cookbook, but while we were in Utah last October, my Aunt Nancy made this for us while we stayed at there house. It was so good I probably ate it 3 times while I was there. It is made with homony which is a mexican canned corn I had never tried before. It almost tastes like a bean and is delicious! I highly recommend trying this soup and adding a little more Ancho Chili Pepper if you like some kick :)

Nancy's Mexican Soup

2lbs chicken or turkey (boiled with broth reserved)

1/4 c. olive oil ( I used just a tablespoon or so to cook the onions and red peppers in)

2 large onions

2 red peppers

Saute onion and red peppers for about 7 minutes. Add chicken.

1-2 TB Ground Cumin

1-2 TB Ancho Chili Pepper

Sprinkle on meat and peppers. Stir in the following:

2 TB crushed garlic

1-3 c. Crushed tomotoes (can use canned or fresh)

2 qts Chicken Broth

1-28oz can of Homony

Heat and Simmer for about an hour. Adjust seasoning to your liking.

You can choose a number of toppings on this soup. Here are some ideas:

cilantro

sour cream

guacamole

jack cheese

avocado

tomatoes

tortilla chips

salsa

Chicken with Rice Casserole

This is a great meal for when you are short on time or want something to just pop in the oven, I like to make this ahead of time and get it out of the fridge or freezer and cook it. I am all about easy meals lately now that I have twins and don't have much time to cook. Just remember to extend cooking time if you do make it before hand. This casserole is also great because of the almonds on top. It gives it that extra crunch that just makes a casserole that much better. This is a recipe from our great friend / second mom Marsha Clawson.

3 c. cooked white rice

3 c. cooked chicken breast shredded

( save 3 c. of broth you cooked chicken in or 3 c. of store bought chicken broth)

1 med onion

1 10 oz bag frozen peas

1 c. chopped celery

1/2 c. mayo

3 T. Lemon Juice

1 tsp salt and pepper

1/4 c butter

1/3 c Flour

1/2 sliced almonds

In a large bowl combine cooked rice, cooked chicken, onion, peas, and celery, set aside.

In a small pan melt butter, stir in flour. Add 3 Cups of chicken broth stir together. Add mayo, lemon juice, salt and pepper, Add mixture to chicken mixture. Spoon into a 9x13 pan and sprinkle almonds on top. Bake at 350 for 45 min or about a hour if you had it in the fridge.

Enjoy!

Lemonade Chicken

We are back up and running! All three of us were pregnant, and I had twins in october and my sister in law Brooke had her sweet baby boy in November and my sister Lori will have her little boy in March. So needless to say we all have been pretty busy, but now that I got (somewhat) the hang of things, its time to start posting again! Here is a delicious lemonade chicken recipe. I love chicken, but one of my favorite parts of a chicken are chicken legs. They are just so delicious to me! So any recipe that calls for them , I am all for it. This particular recipe has such a good flavor, its one that is constantly requested by my hubby, and it goes great with these potatoes I will post about later :)

Lemonade Chicken

2 1/2 to 3 lbs of chicken pieces

1/4 c flour

1/2 tsp. salt

2 T. oil

1 (16 oz) frozen lemonade concentrate

3 T. Brown Sugar

3 T. Catsup

1 T. Vinegar

1/2 c cooking sherry

dust chicken with flour and salt. Brown chicken in hot oil. Place in 9 x 13 pan. Mix remaining ingredients and pour over chicken. bake at 325 for 1 hour. Baste occasionally. Can also cook in a crock-pot for 2 1/2 hours on high.

Chicken, Broccoli & Rice Casserole

I remember this one from when I was a kid. Coming home from a long day of dance classes and then eating about 3 servings of this stuff! It really hit the spot. Since James loves broccoli, I thought this was something he would like... and he did! I didn't have bread to crumble on the top, so we just did with out it. It is good either way.

Chicken, Broccoli & Rice Casserole

6 chicken breasts, boiled and then shredded

2 bunches of broccoli

1 can cream of mushroom soup

1 can cream of chicken soup

1 TB lemon juice

1 c. mayonnaise ( I used plain greek yogurt. I am not a mayonnaise fan)

1 1/2 c. grated cheddar

1/2 tsp curry

1/2 c. chicken broth

4 c. cooked rice (I used brown rice)

1/2 loaf white bread

Cook and cut up chicken. Cook broccoli until slightly tender. In a nonstick 9x13 pan, spread rice in bottom. Top with broccoli and then chicken. Mix mayonnaise, soups, cheese, curry, broth and lemon juice. Heat in saucepan until cheese in melted. Pour over chicken. Cut crust of 1/2 loaf of bread. Break up into chunks. Place over soup mixture until it is completely covered. Bake at 350, covered in foil, for 30 minutes. Remove foil, bake until bread is browned, approximately 10 minutes.

Italian Chicken

This is my Aunt Nancy's recipe. It has always been one of my favorites! When we were in Montana we made this to go along with Debra's pasta carbonara and a green salad. I think this was the favorite meal of the week! I ate it for left-overs a few days and it was still just as yummy to eat a couple of days later.

Italian Chicken

2-3 (60z) jars marinated artichoke hearts (we used canned and it was just as good!)

Flour

2-3lbs skinless chicken breasts

1 (28oz) can tomatoes

3-4 cloves minced garlic

1 lb fresh mushrooms, sliced (we used cremini mushrooms and they were super yummy!)

1/2 c- 1c. cooking sherry ( we didn't have this so we used chicken broth)

Fresh or dried parsley

1 1/2 tsp salt

3/4 tsp pepper

1 tsp oregano

2 tsp basil

Drain artichokes (saved liquid if using ones marinated in oil). In plastic bag, shake flour and chicken pieces. Brown chicken in reserved liquid or olive oil. Brown 5 minutes per side. Put chicken in 9x13 inch plan. Combine tomatoes, mushrooms, sherry and seasoning in saucepan and cook for 10 minutes or until mushrooms are soft. Pour over chicken and bake uncovered at 350 for 50 minutes. Put artichokes on top and bake for 10 more minutes.

Chicken and Cashews

This meal sounded more time intensive than it really was. It turned out delicious and we loved it served over brown rice.

Chicken and Cashews

6 chicken breasts

1 tsp sugar

4 TB corn starch

1/2 tsp salt

1/4 c. soy sauce

1 tsp. vinegar

1 tsp. Worcestershire sauce

1 TB oil

2 c. chicken stock (broth)

2 tsp. lemon juice

(I added cabbage because I wanted a vegetable and that is what I had that sounded good)

1/2 c. cashews

Cooked Rice

Cut raw chicken into bite size pieces. Combine sugar, 2 TB corn starch, salt, soy sauce, vinegar and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save for later. Stir fry chicken in oil until lightly browned and tender, about 10 min. Remove chicken from pan. Ass remaining corn starch and the dredge mixture into pan. Mix well and then add chicken broth. Bring to a boil, stirring constantly. Cook until thickened. Add lemon juice and chicken pieces (and cabbage if you choose to add a veggie). Reheat, but do not boil. Taste to correct any seasonings. Add cashews and serve over rice.

Chicken Enchiladas

 These enchiladas were so different from any recipe I've tried before.  The best way to diferientiate them is that they just taste super fresh.  The ingredients is fresher and that definitely caries through in the taste.

Fresh Chicken Enchiladas
4 oz. green chilies
1 clove garlic
2 T. oil (or less, I always use less)
1 1/2 lbs fresh tomatoes, peeled and choped
1 tsp. cumin
3 c. cooked chicken
2 c. shredded cheese
1 c. chopped onion
2 tsp. salt
1/2 tsp. salt
1/2 tsp. oregano
2 c. sour cream
corn tortillas

In a saucepan combine the chiles, onion, garlic, and oil.  Saute until soft.  Add your tomatoes, oregano, cumin and the 2 tsp. salt.  Simmer until thick.  In a seperate bowl, mix the chicken, 1 cup of cheese, sour cream and the 1/2 tsp. salt.  Fill the tortillas with about 1/4 cup of the chicken mixture and roll up.  Put in a 9x13-inch pan.  Finally pour the sauce on top and cover with the remaining cheese.

I loved this recipe for it's unique fresh taste.  It's also one of many wonderful things you can do with your garden tomatoes!

Curried Chicken Shepherd's Pie

This chicken recipe was quick, easy and delicious!!! If you don't add too much butter to your mashed potatoes, it is healthy too :)

James was a huge fan of this one. I am always excited when there is meals I can make for Haws and I that James can eat too. This one is a winner and I will plan on making it often.

Curried Chicken Shepherd's Pie

1 lrg. onion, chopped

2 celery ribs, chopped

3 TB, butter (you can use less and it still tastes great)

1 c. frozen peas and carrots (I used just peas)

3 TB. all purpose flour

1 tsp. curry powder

1 1/2 c. reduced sodium chicken broth

1/2 c. 2 % milk

2 c. cubed, cooked chicken

2 TB. dried parsley

1/2 tsp. salt

1/2 tsp. pepper

2 c. mashed potatoes (with milk and butter)

1/4 tsp. paprika

In a large skillet, saute onion and celery in 1 TB butter until tender. Add frozen vegetables and remaining butter; cook 2 min longer. Stir in flour and curry until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 min. or until thickened. Add the chicken, parsley, salt and pepper. Transfer to a 2 quart baking dish (or 9x13). Top with potatoes; sprinkle with paprika. Bake uncovered at 350 for 25-30 minutes or until heated through.

Chicken Pot Pie

Chicken Pot Pie might seem more like a fall or winter dish. But it's been cold here. It definitely doesn't feel like summer is about to begin. Aside from that, I was really wanting chicken pot pie. So I decided to make it for lunch yesterday. Luke (my 4 year old) LOVED it. He was so proud of himself for eating vegetables. So here it is.

Chicken Pot Pie
2 (9 inch) unbaked pie crusts
1lb. chicken breast, cubed 1/3 c. flour
1 c. sliced carrots 1/2 tsp. salt
1 c. frozen peas 1/4 tsp. pepper
1/2 c. sliced celery 1/4 tsp celery seed
1/3 c. butter 1 3/4 c. chicken broth
1/3 c. chopped onion 2/3 c. milk

Preheat your oven to 425. In a saucepan or pot, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside. In the saucepan, over medium heat cook the onions until they are soft and translucent. Stir in flour, salt, pepper, and celery seed (i just used basil because I didn't have celery seed). Slowly stir in the chicken broth and milk, and simmer over medium low heat until it thickens.

I don't like the taste of store bought crusts too much, so I decided if I was going through the effort of making the dish - I might as well make my crust from scratch as well.

I mixed together my chicken mixture and the sauce, but the recipe in the cookbook says to place the chicken and veggies on your bottom crust, then pour the sauce over them. So I guess take your pick. Then cover with your top crust and seal the edges. Make serveral small slits in the top crust to allow steam to escape. Finally bake your pie for 30-35 minutes or until the crust is golden and the filling is bubble. Let it cool for 10 minutes before serving.

It really was delicious. I was surprised at how well the boys (4 and 6) ate it. My one year old is going through a bad eating phase right now, so she just picked at it and made a mess. I was thinking that to try and cut down on the fat, I might try just having a top crust next time. Regardless I was pleased. Good comfort food!

Spaghetti Casserole

This meal was really easy to make and really good! It is Marsha's recipe and I followed almost the whole thing except I used Sun Dried tomato Chicken Sausage from Trader Joe's (pork free with no casings) and just cut it into slices. James loved the zucchini and Haws loved the sausage :)

6 oz. Italian Turkey Sausage, casing removed (or slice up chicken sausage. You can really use what ever meat you like!)

2 small zucchini, sliced

1 medium onion, chopped

2 cloves garlic, chopped

1 (14.5oz) can stewed tomatoes

3 oz. spaghetti, broken into 1 inch pieces

1/2 c. water

1/4 c. Parmesan cheese

Preheat oven to 375. Spray a 2 quart casserole dish with cooking spray. Over medium, heat sausage, zucchini and onion, breaking up with spoon and cooking until zucchini is crisp and tender and sausage is no longer pink. About 10 minutes. Drain juices. Add garlic and cook 1 minute. Stir in tomatoes, spaghetti and water. Transfer to prepared casserole dish, covering spaghetti with the liquid. Cover casserole with foil and bake 30 minutes. Sprinkle with Parmesan and let stand for 5 minutes.

Chicken Tomato Bisque

It rained this week. What is up with rain in the middle of May??? I didn't really mind it, it just was weird. But it did put me in the mood for some soup. I love soup as a main dish. It's healthy, filling and warms you up when you are a little chilly. This soup was delicious! I topped my with some tri-colored tortilla strips. You could serve some warm, crusty bread with it too for the perfect meal.

1 TB. olive oil

1 carrot chopped

1 medium onion

2 cloves garlic minced

1/4 c. flour

1 (28oz) can whole tomatoes or diced with juice

1 1/2 c. chicken broth

1 tsp. chopped oregano

1/4 c. heavy cream

1 tsp. salt

2 c. shredded, cooked chicken breast

Heat pot over med-high heat, combine oil, carrot, onion and garlic. Cook, stirring occasionally until onions are soft (6-8 min). Stir in flour until vegetables are all coated. Add tomatoes, broth nd 1/2 tsp. oregano, stir. Bring to a boil, reduce heat and simmer for 8-10 min. Working in small batches, puree soup in blender or food processor and then transfer back into pot. Stir in chicken, cream and salt and heat through. Season to taste with pepper and garnish with remaining oregano.

Chinese Chicken Ramen Salad

I was in the mood for a crunchy salad and I came upon this great recipe. It is perfect! the textures are great, the dressing just goes with it perfectly. I was afraid to make it because Chase hates salad and if I made this I wanted it to be the main course ( I am to tired to make anything else haha ). But i was pleasantly surprised when I went in for seconds Chase was already having thirds! He loved this salad and that says a lot!

4 Chicken breast cooked and shredded

2 heads of lettuce

6 scallions

2 pkgs. top ramen noodles ( don't use the flavor)

4 T. slivered almonds

4 T. sesame seeds

tear lettuce into pieces. Put into large bowl and add scallions. Break top ramen noodles into small pieces and add to lettuce. Toast Almonds at 350 for 5 minutes on a cookie sheet. Put Almonds, chicken, and sesame seeds with lettuce.

Dressing:

3/4 C. seasoned vinegar

1/2 C. Sugar

1 tsp. salt

1 tsp. pepper

1 C. Vegetable oil

Combine vinegar, sugar, salt and pepper. Shake in tupperware container until sugar is dissolved. Slowly add oil to mix. Pour over salad and toss. Enjoy!

Tami's "Lime" Chicken

I say "Lime" because when I went to make this I realized I had lemon juice instead of lime juice. So the recipe I made was actually for lemon chicken. It is good either way! This chicken recipe is easy and a crowd pleaser. It is very versitile. You can use it for tacos, salads or however you like! It is also good just on it's own.

Tami's Lime Chicken (or lemon)

1/2 c. fresh lime or lemon juice

1/2 c. white vinegar

1/2 c. oil ( I used about half this)

1/2 c. soy sauce

1 1/2 tsp. seasoned salt

1 1/2 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1/4 c. worcestershire sauce

1/4 c. sesame seeds

6-8 boneless, skinless chicken breasts

Mix all ingredients. Marinate chicken for 3 hours or overnight (the longer the better in my opinion). Barbeque chicken. Serve whole or slice into thin slices.

Healthy Chicken and Cheese Enchiladas

Since I am not drinking any Margarita's today... I decided to make to make Enchiladas in honor of Cinco de Mayo. These chicken and cheese enchiladas are my own recipe, therefore they are made with a healthy twist :) There are two ways I do the sauce. One as explained in the recipe or I cheat and buy the enchilada sauce from Trader Joe's. It is delicious and makes it easy when I am making a lot of enchiladas like I did this time around.

Lori's Healthy Chicken Enchiladas

3 c. cooked chicken breast, shredded

10-12 low carb wheat tortillas

1 can healthy request cream of chicken soup

1-2 TB. Taco seasoning

2 c. light shredded Mexican cheese blend

1 c. plain greek yogurt ( or light sour cream)

1 pkg. Lawrys Enchilada sauce ( prepared with water and 1, 6oz. can of tomato paste)

OR cheat and use Trader Joe's enchilada sauce.

Mix soup, yogurt, chicken, taco seasoning and 1 to 1 1/2 c cheese together and set aside. Spray 9x13 pan with cooking spray. Fill tortillas (about 3 TB of mixture), roll and place tortillas into pan. Pour the prepared Enchilada sauce over the top of the enchiladas and top with remaining cheese. Bake covered at 350 for 30 minutes and then uncovered for 15-20 min or until bubbling.

Enjoy!

Waikiki Chicken

This is a yummy baked chicken recipe that is tangy and sweet. I love the combination on pineapple and chicken and so does my husband. He gobbled this right up! It does make you feel like you are in Hawaii at a Luau when you are eating it. I wish it was as easy to get to Hawaii as it was to make this meal! Enjoy some paradise on me. :)

Waikiki Chicken

8 Chicken breasts (or chicken pieces)

1 tsp. salt

1/2 c. flour

1/3 c. oil ( I didn't use the oil.... just sprayed the pan)

1/4 tsp. pepper

Coat chicken with flour and brown in oil (or in sprayed pan). Put in a shallow pan (if your chicken has skin, place skin side up). Sprinkle with salt and pepper. Make sauce.

1 (20oz) can sliced pineapple (I just used cubed)

1 c. sugar

2 TB. cornstarch

1/4 c. apple cider vinegar

1 TB. soy sauce

1/4 tsp. ginger

1 chicken bouillon cube

1 green pepper, cut into 1/4 inch circles

Drain pineapple, pour juice into 2 cup measure and add water to make 1 3/4 c. In sauce pan, combine juice with other ingredients. Bring to boil, stirring constantly. Boil 2 minutes and pour over chicken. Bake for 30 min at 350. Add pineapple and green pepper . Bake 30 minutes more. Serve with rice.

(original: Barbara Davis)

Chicken Potato Casserole

This Chicken Potato Casserole was one of my favorites as a kid... and still is! Cutting out most of the butter makes it a healthy dish as well. You got your protein, complex carbs and veggies all in one dish! Did I mention it is also yummy and a great meal for kids? It is a real crowd pleaser!

Ingredients:

1-(24oz) package frozen, shredded hash browns

2 tsp. salt

1/2 tsp. white or black pepper

1 TB. butter (original recipe calls for 10!)

2/3 c. chopped onions

4 TB. flour

2 c. milk

2 chicken bouillon cubes

1/2 tsp. basil

1/2 tsp. worcestershire sauce

4 c. cooked chicken breast

1 c. frozen peas

Thaw and drain hash browns. Mix with 1 1/2 tsp. salt, 1/4 tsp. pepper and 6 TB butter (or you can choose to omit the butter... you don't need it to make it work). Save 1 c. for topping; press the rest of potato mixture into the bottom of 9x13" pan. Pelt remaining 4 TB of butter (or just 1 TB for low fat option) and cook onions until soft. Stir in flour and then gradually stir in milk. Cook until mixture boils, continuing to stir frequently until it thickens. Stir in 1/2 tsp salt, 1/4 tsp pepper, bouillon, basil and worcestershire sauce. Add peas and chicken pieces. Mix well.

Pour mixture over potatoes and sprinkle 1 c. of reserved potatoes over top. Bake at 375 for 30 minutes. Serves 8

Sweet and Spicy Crockpot Chicken

Since I work full time I am all about the easy meals. One of my favorite kitchen essentials is the crockpot. I love my crockpot and what I love even more then my crockpot is amazing, delicious, recipes that I can make using my crock pot. This chicken is divine. So good! Perfect for taco night, burrito night, chicken salad night, basically any night you feel like chicken!

1 1lb boneless, skinless chicken breast

14 oz can of petite diced tomatoes, undrained

1/3 c. brown sugar

1/4 to 1/2 tsp crushed red pepper

Coat the inside of your crockpot with nonstick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or low for 8-10 hours or until chick shreds easily with fork. Season to taste with salt and pepper. Serve in corn or flour tortillas.