Chicken pot Pie

1 C. California blend Veggies
2/3 C peas and carrots
1 C chicken cooked and diced or a can of chicken would work
1/4 C FF sour cream
1/4 C diced onion or 1 T dried onion flakes
1 Can cream of celery soup
1 C heart healthy Bisquik
3/4 C milk
1 egg

Mix veggies, chicken, soup, sour cream. & onions. Pour into a deep 9 inch pie plate. Mix remaining ingredients until blended. pour over chicken mixture in pie plate. cook and 400 for 25-30 min.

Balsamic Chicken

Balsamic Vinegar
Thyme
chives
Parsley
chicken stalk
chicken cubed

in a deep frying pan cook chicken with olive oil until fully cooked. add chicken stalk until about 3/4 of the way up the chicken pieces, add balsamic vinegar and thyme to taste. Cover and cook for about 5 min. Add chives & Parsley at the end.

(you could add dried apricots at time of chicken stalk if desired.) I serve this with or on top of rice with a side of asparagus or green beans.

chicken Enchilada Casserole

1lb of shredded chicken
1 can cream of chicken soup
1 can (10oz) green chili enchilada sauce
1 cup cheddar cheese
corn tortillas

in a bowl mix chicken, soup, and enchilada sauce. in a greased 8x8 pan add 1/3 of the mixture. layer ripped or cut up tortillas in one layer, add another 1/3 of the mixture followed by another layer of tortillas, followed by another layer of mixture, then cover with cheese, cook uncovered at 350 for 45 min.

Creamy Chicken and Potato Soup

Add to large pot:
peeled and diced potatoes
chopped celery
chopped onion
sliced carrots
diced chicken (bite size)

cover with water so barley covered. boil until chicken is done. Leave water/ broth in pot and add:
half & half (quart) or canned evaporated milk.
flour or corn starch if needed
Season with salt & pepper and parsley flakes
add:
8 oz cream cheese
1 C cheddar cheese.
Cook until all is melted.

Pancit

1 C shredded chicken
1 C shredded pork
1 bag (14 oz) coleslaw cabbage
1/2 onion sliced thinly
1 bag Julienne sliced carrots
1 package rice sticks
2-3 T oil
soy sauce to taste
1-2 cloves garlic
1 C chicken broth

Start soaking noodles according to package. Saute garlic & onion in oil. add meat. Season with soy sauce. add chicken broth, cabbage & carrots. Add drained noodles. add more soy sauce to taste.

(I took a recipe from Aunt Barbra and adjusted it to our liking, she uses two bags of noodles and adds celery and other veggies. I changed the shredded cabbage to the bag of coleslaw for easiness.)

Simple Baked Chicken & Rice

1 can of cream of mushroom or chicken soup
1 can reduced-sodium chicken broth
1/3 C light sour cream or nonfat plain yogurt

stir together in a 9"x 13" baking dish

1 bag (16 oz) California blend frozen vegetables
1 can (10 oz) cooked white chicken, drained
1 1/2 Cups whole-grain instant brown rice, dry
1tsp dried onion flakes
10 dashes or grinds of fresh ground pepper.

Add to dish and stir, cover and put in preheated oven 375 degrees for 45 min. serve with fruit and salad or a fruity salad.

Stir-Fry

About 3C cooked rice
1T oil (canola or sesame)
2 bags (16 oz each) frozen mixed stir-fry vegetables
boneless, skinless chicken breast (about 12 oz) cut into bite size or strips
1/2 slivered almonds or chopped walnuts or cashews (opt.)

In a large frying pan or a Wok medium-high heat add oil and chicken. cook until chicken is browned. add veggies to wok (no need to thaw) cook 11 to 13 min to desired tenderness. add nuts if desired. mix with rice or serve 1 C stir-fry over 1/2 C rice.

Dijon Chicken Fingers

1. cut chicken breast into chicken tenders.(1lb)
2. coat with dijon mustard.(1/4C)
3. in a bag coat with Panko crumbs (Japanese bread crumb, find in Asian spot in store, not at walmart)(1/2C)
4. put on sprayed cookie sheet. spray tops with olive oil.
5. cook 15 min at 450.
6. flip over cook for another 15 min. (this is a good time to put in your french fries if you want them with the meal.)

Panko crumb have about half the calories as regular bread crumbs, I have discovered that they stick to the food better too. this meal is quick easy and good for you. I served it with Apple salad (see other receipe)

sweet & Sour Chickin

8 (4 oz each) skinless, boneless chicken breast (still frozen is fine)
1 (8 oz) can pineapple tidbits drained*
1 (16 oz) bag frozen peppers*
24 baby carrots*

place in slow cooker, in the order given.

2 (10 oz each) jars LaChoy sweet & sour sauce

Pour over all. cook on LOW 8 to 9 hours or HIGH 4 to 5 hours.

cook up some brown rice and broccoli.
Serving size is: 1/2 C rice, 1/2 C broccoli, one chicken breast, and 1/2 C sauce with peppers and pineapple. Calories 370, fat 2.5g, sodium 366 mg, total carbohydrate 56 g, sugars 32 g, Fiber 5g, Protein 32 g.

* I only made half the recipe and put the other half of the items stared above in a freezer bag for next time. just a tip for smaller families.

Chicken Corn Chowder with Sweet Potatoes

Chicken Corn Chowder with Sweet Potatoes

Adapted from Mykitchencafe.com

Serves 6-8 adults

3 cups whole milk
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 cups chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into cubes(I used shredded canned chicken)
2 sweet potatoes, peeled and cut into small cubes
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt and pepper. Serve.