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!

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

Tortellini Soup

We finally got some rain around here which means it is time for soup! This recipe is super easy and super yummy too!

Tortellini Soup

2 Tb olive oil

3 cloves minced garlic

1 medium onion, chopped

9 c. chicken broth

2 tsp. Italian herb blend

9 oz. or more spinach or cheese tortellini

1 (20oz) can crushed tomatoes in puree

8 oz. fresh spinach, rinsed and chopped (or frozen)

salt and pepper

1 c. fresh grated Parmesan

Heat oil in pot. Add garlic and onion. Cook 10 minutes. Stir often. Add broth and seasonings. Boil. Add pasta and simmer 5-10 minutes. Add tomato and simmer 5 minutes. Add spinach and cook until wilted. Season to taste and top with grated cheese.

Sour Cream Cucumbers

Thank you Sesame Street for giving me a break to get this post done. I have been a major slacker! Pregnancy definitely effects my cooking and blogging abilities. Now that I am out of the thick of it... I hope to be more consistent.

Brooke and I made this side way back in July when we were in Montana. We substituted the sour cream with plain Greek yogurt, which I liked, but I think Brooke would prefer the sour cream. Do what you like. I thought this was yummy.

Sour Cream Cucumbers

1/2 c. sour cream (or you can try the plain Greek yogurt like we did)

3 TB. white vinegar

1 TB. sugar

Pepper to taste

4 medium cucumbers, thinly sliced

1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Serves 8

I just realized this recipe was given to us by my dear Aunt LaRee who passed away last Friday. We love you Aunt LaRee! Thank you for all the good times and the wonderful food you have shared with us. I know that you are enjoying a sweet reunion with Uncle Milt.

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.

Stuffed Pizza Rolls

These little pizza rolls are perfect for a night you don't have a lot of time for dinner, but you want something that the kids will love (and adults too!). We gobbled these right up!

STUFFED PIZZA ROLLS
1 roll of refrigerated pizza dough ( you can make your own or use any dough you like. I didn't have pizza dough and used crescent roll dough. It worked just as well!)
Marinara or pizza sauce
2 TB Parmesan
1 TB olive oil (or just spray it on like I did)
1/2 tsp garlic powder
1 tsp Italian seasoning
Mozzarella cheese (grated or diced)
any pizza toppings that you like :)

Preheat oven to 400. Roll out pizza dough onto a floured surface into a large rectangle or square. Cut into about 24 squares ( around 3x3 inches). Just eyeball it. Place cheese and other desired toppings in the center of square and then fold up the sides to make a little ball. Make sure it is sealed. Place on a sprayed pie tin (or other small casserole dish) seam-side down. Brush the top of the rolls with oil, butter or just spray them. Sprinkle the top with garlic powder, seasoning and Parmesan. Bake in oven for 15-20 min. Keep an eye on them since all ovens and doughs are different. You want them to be golden brown on top. Serve with warm pizza sauce for dipping. Wallah!

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.

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.

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

Healthier Fabulous Lasagna! (Gluten Free Option)

This is my version of "The Best Lasagna. Ever"! I wanted to make it healthier and make a few changes to make it simple, yet healthy. This time when I made it, I was making it for a friend who is off gluten at the moment. So I made it with rice lasagna noodles instead of the regular noodles. You can make it either way. If you want it gluten free, you can use De Boles noodles that you don't even have to boil making this recipe even easier! I don't want to boast... but this lasagna is delicious!!! Even your little ones will like it. James doesn't have teeth yet and even he enjoyed it!

Ingredients

• 1-½ pound 4% fat Ground Beef
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 4 Tablespoons Dried Italian Seasoning
• 1 teaspoon Salt
• 3 cups fat free Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Italian Seasoning
• 1 teaspoon Salt
• 1 cup Shredded Light Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef and garlic. Cook over medium-high heat until browned. Drain any fat, if desired. Add tomatoes, tomato paste, 2 tablespoons of Italian seasoning and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons Italian seasoning, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked). Or if using non-boil noodles, you get to skip this step J

To assemble:

Arrange 4 lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with half of the mozzarella. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan and mozzarella.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 30 minutes, or until top is hot and bubbly.