CHICKEN LIME TACOS (favfamily recipes)

• 1 1/2lbs chicken, strips
• 1/4c red wine vinegar
• juice of 1 lime
• 2t sugar
• 1t salt
• 1t black pepper
• 4-5 green onions chopped
• 4 cloves garlic, minced
• 4T fresh cilantro or to taste
• tortillas

 

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

 

COCONUT LIME CHICKEN SOUP (favfamilyrecipes)

• 3 T butter

• 1 carrot shredded
• Thai seasoning see below
• 2 c chicken broth
• 1/2 bunch fresh cilantro
• 1 can coconut milk
• rotisserie chicken, shredded
• 1c cooked rice
• juice of 1 lime
• 1 T soy sauce

 

Thai Seasoning:

• 1/2t curry powder
• 1/4t cinnamon
• 1/4t ginger
• 1/4t chili powder
• 1/4t paprika
• 1/4t salt

 

Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft. In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot. Add the coconut milk, shredded chicken, rice, lime juice, and soy sauce. Bring to a low boil then remove from heat and serve.

 

MASSAMAN CHICKEN CURRY (IP) (paint the kitchen red)

4oz Thai massaman curry paste (Maesri or Mae Ploy brand)
1 can coconut milk
1t ginger
2lb chicken, cut into thin strips
1/4c water
1T tamarind paste concentrate
1T fish sauce
1T brown sugar
1T lime juice
2c potatoes, 1in cubes
1 onion, 1in pieces
1/2c roasted peanuts
1T peanut butter

Turn IP to Saute- high and cook curry paste, 1/2 can coconut milk, and ginger for 2min until bubbly. Press "Cancel" and add chicken, coconut milk, water, tamarind, fish sauce, brown sugar, and lime juice. Set to cook on "Manual" for 15min. Quick release and stir in potatoes, onions, peanuts, and peanut butter. "Manual" cook for 5min and quick release. Stir, taste, and adjust seasoning as desired. Can also add more liquid if needed- coconut milk, chicken broth, or water. Serve over rice.  

COMPANY CHICKEN (Trisha Yearwood)

4-6 chicken breasts
2-3 envelopes of Italian dressing/Onion soup mix
2T oil
2T butter
1lb mushrooms, sliced
salt and pepper
I can cream of mushroom soup
6oz cream cheese
3/4c dry white wine or sherry
2t fresh parsley

Preheat oven to 350* Coat chicken breasts in dressing/soup mix. Heat oil in a large skillet over med-high heat. Add chicken and cook until browned (about 4min). Turn chicken, add butter, and cook 3min more. Transfer to a baking dish. Add mushrooms to skillet and season with salt and pepper. Cook about 5min. Add mushrooms to baking dish. Combine soup, cream cheese, and wine to skillet and cook until blended. Pour over chicken and bake 45min. 

CREAMY THAI COCONUT CHICKEN SOUP (IP)

2T coconut oil
1 onion, quartered
2lbs chicken breast, cut into strips
2 sweet potatoes, peeled and cubed
1 sweet pepper, strips
1-2T thai red curry paste
2t curry powder
2t turmeric
2t ginger
3c chicken broth
salt
2t sugar
1 can coconut milk
2 1/2T lime juice
cilantro

Turn on Instant Pot on Saute high. Add coconut oil, onion, and peppers- sauté for 1min. Add chicken and sweet potatoes and sauté until outside of chicken is white. Add curry paste, curry powder, turmeric, and ginger- stir well. Add chicken broth, salt, and sugar. Cover pot and cook on Manual for 10min. Quick Release and stir in coconut milk and lime juice. Top with cilantro when serving.

CREAMY HONEY MUSTARD CHICKEN

4 chix breasts
2T olive oil
2T butter
1T minced garlic
1c white wine
1T Dijon mustard
1T grainy mustard
3T honey
1/2c heavy cream (or whole milk)
1/2c chicken broth
salt and pepper

Heat a large skillet over med-high heat. Add butter and oil to the pan. Trim and pound the chicken and season. Add to skillet and brown both sides. Remove to plate. Reduce pan to med and sauté garlic. Add wine and reduce to half. Add mustards. Add heavy cream, chicken broth, and honey. Add chicken until cooked through.

CREAMY CHICKEN, BACON, & BRUSSELS SPROUTS (Michael Symon)

This is a great 15 min/one pan dinner. It tastes like a fancy restaurant dish and is so easy to make!

4-6 chix breast pieces, pounded
4 strips bacon, cut into pieces
4c Brussels sprouts, quartered
3/4c dry white wine or sherry
1T Dijon mustard
3T olive oil
salt and pepper
half and half or whole milk, just a splash to finish the sauce (if desired)

Heat a large cast iron (or other) skillet over med-high heat. Season chicken on both sides. Add 3T of oil to the skillet and heat. Cook chicken for 3 min per side. Remove chicken to plate and add bacon to pan and cook about 2 min. Slide bacon to the sides and add Brussels sprouts to pan. Cook until golden brown, 3-4min. Add wine and mustard and stir. Cook until sauce is reduced. Season with some salt and pepper. Add half and half to make sauce creamy. Add chicken to the pan and serve.

BOWTIE SKILLET ALFREDO (Pioneer Woman)

12oz bowtie (farfalle) pasta, cooked
2 chix breasts, cut into thin strips
1T butter
1T olive oil
2 cloves garlic, minced
1/2c chicken broth
1/2c half-and-half
1/4c heavy cream
(you may use any combo of milk, cream, etc to total 3/4c)
1c fresh parmesan, grated
1c grape tomatoes, halved
6oz baby spinach leaves
fresh parsely

Heat large skillet over med-high heat with butter and olive oil. Season chicken with salt and pepper and saute until cooked through and golden brown. Remove to bowl and add garlic to pan- saute 1min. Add broth and reduce for 2min. Reduce heat to med and add half-and-half, cream, and salt/pepper. Add parmesan and whisk until combined and thickened. Add tomatoes, spinach, chicken, and pasta. Cook until spinach wilts, add parsley and serve.  

CHICKEN TAMALE CASSEROLE

1/3c milk
1 egg
2T taco seasoning
1/4t red pepper flakes
1 (14 3/4oz) can corn, drained
1 box corn muffin mix
1 (4oz) can green chiles
1 (10oz) can red enchilada sauce
2c shredded, cooked chicken (I do mine in the crock pot with sliced peppers)
1/2 onion, carmelized (optional)
3/4c shredded cheese
Optional toppings: cilantro, diced tomato, avocado slices, sour cream, salsa

Preheat oven to 400* Spray 9x13 dish. In a bowl, stir together first 7 ingredients (using only 1T of taco seasoning). Pour into dish and bake 15-18min. Stir together chicken and onions with remaining taco seasoning.When the cornbread is done, prick all over with a fork, and pour enchilada sauce over the top. Top with chicken mixture and cheese. Bake 15 min and let stand 5-10min. Serve with additional toppings of your choice. 

COCONUT CHICKEN SATAY (100 Days of Real Food)

1lb chicken, cut into strips
1/2c peanut butter
1/2c coconut milk
1T fresh lime juice
1T rice wine vinegar
2T soy sauce
1T honey
3t garlic, minced
1/2 a fresh jalapeno (seeds removed)- optional
1/8t chili powder
1/3c shredded coconut
skewers

Preheat oven to high broil. Soak skewers in water. Thread chicken strips on skewers and put on foil lined baking sheet (I also put a cooling rack in my baking sheet). In a food processor or blender puree the sauce with the PB, coconut milk, lime juice, vinegar, soy sauce, honey, garlic, jalapeno, and chili powder. Remove 1/2c of sauce for basting chicken and save the rest for serving. Coat the chicken with 1/4c of the sauce. Broil for 4-5 min. Flip skewers and bast with remaining 1/4c of sauce. Broil 4-5 min more. Sprinkle with coconut and serve with dipping sauce. Yum!

CHICKEN AND DUMPLINGS

1T butter
2t olive oil
4 boneless chicken breasts
salt and pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2t dried thyme
2t garlic, chopped
4c chicken broth
3c water
parsley

DUMPLINGS:
2 1/2c flour
1T baking powder
1/2t baking soda
6T unsalted butter, melted
3/4 c buttermilk

1.  Heat the butter and oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

2.  Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, chicken broth, and water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Transfer the chicken to a plate; let cool. Shred the chicken and return it to the pot.

3.  Whisk together ½ cup of the flour and 2 cups of the cooking liquid in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

4.  Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter and buttermilk. Form dough into small balls. Reduce heat to low and drop the dough balls into the broth. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

VEGGIE CHICKEN RISOTTO (12 Tomatoes)

2 chicken breasts, cut to1-inch cubes
2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
2 1/2 c Arborio rice
3/4 c dry white wine
1c water, optional
1 bunch asparagus, chopped
1-2 zucchinis, chopped
6oz. Portobello mushrooms, sliced
3T butter
2T olive oil
Parmesan, garnish
salt and pepper, to taste

1. Heat a large sauté pan or Dutch oven over high heat and add olive oil.When oil is hot, add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
2.Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
3. Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently. Add chix stock 1/2-2/3 cup at a time, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.When chicken stock is completely absorbed, taste rice and see if it s tender enough. Risotto should be thick, but still able to spread out a little.[You want it to be al dente, but if it s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
4. Serve hot and garnish with Parmesan cheese.

ORANGE CHICKEN

    4 chicken breasts, cut into bite sized pieces
·    2 eggs, beaten
·    2c Panko breadcrumbs
·    1/2c all-purpose flour
·    1 1/2c orange juice, fresh squeezed
·    1/4c soy sauce, low sodium
·    3T brown sugar
·    3T Mirin
·    1 1/2T Sriracha, optional
·    3 garlic cloves, minced
·    1 1/2t fresh ginger, grated fine
·    1T cornstarch
·    toasted sesame seeds
·    green onions, snipped

1.    Preheat oven to 425*F. Spray a large rimmed baking sheet with cooking spray and set aside.
2.    Coat the chix pieces in flour.
3.    Dredge each chicken piece in the egg and then in the panko and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
4.    Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
5.    In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

ITALIAN CROCK-POT CHICKEN AND VEGETABLES

My family calls this one pizza chicken because that is the first thing that comes to mind when you lift the lid!

• 4-5 chicken breasts (frozen or fresh)
• 1 onion, chopped
• 1 zucchini or yellow squash, chopped
• fresh spinach, 2 handfuls
• sliced mushrooms
• bell peppers, sliced
• 1 jar spaghetti sauce
• seasonings of your choice (I use oregano, garlic powder, and red wine. Can also use cajun seasoning.)

Put all ingredients into crock pot and cook on low for 6 hours. Serve over pasta or rice and top with cheese if desired.

• pasta or rice of your choice
• cheese for topping (shredded or parmesan)

GENERAL TSO'S CROCK POT MEATBALLS

MEATBALLS:
1lb ground turkey, chicken, or beef
2T minced ginger
1 onion, diced
1t garlic powder
1/4c panko breadcrumbs
1 egg

Make meatballs and fry lightly in a pan of oil to brown outside or bake for 10-12min and put into crock pot.

SAUCE: (You can buy Iron Chef's General Tso's pre-made sauce in a bottle, too.)
1t sesame oil
2T rice wine vinegar
2T dry sherry
3T soy sauce or tamari
1/4c water
3T honey
2t corn starch
1/4c scallions, chopped
4-5 small dried red chili peppers, chopped (optional)

Pour sauce over and heat on low until ready to serve.

Or you can just leave them in pan and cooked until cooked through and simmer with sauce for 5 min before serving.

CROCK-POT COCONUT CHICKEN (The Recipe Critic)

4-5 chicken breasts (I always use frozen) or 6 boneless chicken thighs
1/2c light coconut milk
2T brown sugar
3T soy sauce
2t minced garlic
1/4t cloves
6T shredded coconut

Place chicken in crock pot. Stir together remaining ingredients in a bowl and poor over chicken. Cook on low for 4-5 hours and serve over rice.

LEMONY TUSCAN SOUP (Parents)

3 carrots, peeled and chopped
1 onion, chopped
2t garlic
2T olive oil
2 cans any beans (red lentils, white northern, etc)
2 cans chicken broth
salt and pepper
1T fresh oregano
1 t rosemary
lemon zest
1T lemon juice
shredded chicken (optional)

Saute carrots, onion, and garlic in olive oil over med-high heat for 3-5 min. Add beans, broth, salt and pepper, and chicken. Simmer as long as desired. Add oregano, rosemary, zest, and lemon juice before serving.

HONEY SESAME CHICKEN (TableforTwoBlog.com)

1-2lbs boneless chicken (or chicken wings)
3/4c honey
1/2c soy sauce
1/4c ketchup
2T oil (canola, sesame, vegetable, etc.)
2t minced garlic
1/2c onion, diced
red pepper flakes, optional
cornstarch
sesame seeds
Steamed broccoli florets (or other vegetable), optional

Combine honey, soy sauce, ketchup, oil, garlic, and onion. Pour over chicken in crock pot and cook on low for 3-4 hours or high for 2 hours. When chicken is cooked, remove and cut into chunks or strips. Before returning to pot add cornstach+water to thicken sauce- can do this in crockpot or pour into a pan). Stir in chicken, sesame seeds, and broccoli (or other veggie). Serve over rice.

ASIAN PB PASTA

This recipe is great as a simple side dish or can be dressed up to be a one-dish meal.

1/4c peanut butter
8t red wine vinegar
2T soy sauce
4t sesame oil
4c pasta, cooked (ex. spaghetti)

Optional: diced cooked chicken, peanuts, shredded veggies

Whisk together first 4 ingredients. Cook and drain pasta, then add to sauce. Add desired additions.

CHICKEN DIVAN (Paula Deen)

This has always been one of my favorite comfort casseroles.  I have tried many recipes and they were just never quite right- leave it to Paula Deen.  (Thanks Kelley for bringing this to us- twice!) Don't worry we've lightened it up a bit.  A cup of mayo and cup of sour cream is just crazy for anyone.  We want this to be a favorite meal, not your last :)

2c rice, cooked
2 (10oz)pkgs frozen broccoli (thawed) OR 1 bag fresh florets (steamed), chopped
4-5 cooked chicken breasts, shredded
2 cans light cream of chicken soup
1/4c light mayo
1/2c light sour cream (or greek yogurt)
1c shredded sharp cheddar cheese
1T fresh lemon juice
1t curry powder
salt and pepper
1/2c dry white wine
1/2c grated parmesan cheese
1/2c bread crumbs or panko
2T butter, melted

Preheat oven to 350*  In a bowl combine soup, mayo, sour cream, cheddar, lemon juice, curry, s&p, and wine.  Stir well.  Spray a 9x13 or 2 square baking dishes.  Add rice, broccoli, chicken, and pour sauce over.  Stir to combine.  In a small bowl combine parmesan, bread crumbs, and butter.  Sprinkle over top of casserole.  Bake 30-45 min.