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Posts tagged ‘chicken’

Easy Chicken Burritos with Black Beans

Ingredients:

  • 1 tablespoon flour
  • 2 teaspoons Mexican seasoning
  • 1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) diced tomatoes with lime juice and cilantro
  • 1 cup parboiled long grain rice
  • 1 cup chicken broth
  • 6 (10-inch) burrito size flour tortillas,
  • heated according to package directions,
  • 1 Large Oven Bag
  • Toppers:
    • Shredded lettuce, shredded cheddar
    • cheese, guacamole dip, sour cream,
    • Salsa, Jalapeños, Lime wedges

Directions:

  1. PREHEAT Oven to 400°F. Place Oven Bag in 13x9x2-inch baking pan. 
  2. ADD flour and Mexican seasoning to bag; squeeze bag to blend seasonings.

3. ADD chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layers. 

4.Fold down bag opening two times to hold the bag open. MICROWAVE chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot.

5. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.

6. CLOSE bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 30 to 35 minutes until chicken reads 170°F on a meat thermometer. Let’s stand for 5 minutes. Serve with tortillas and toppers.

Category:

Lunch/ Dinner, Recipes

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How to Make Ancho Chile Sauce (Mole Sauce) for Chicken

Ingredients:

  • 1-4 dried ancho Chiles, stemmed, seeded, and torn into 12-inch pieces (4 cup)
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 onion chopped
  • 1/8 cup green onion
  • 1 garlic clove, minced
  • 2 tomatoes, diced
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1½ cups chicken broth
  • ½ teaspoon table salt
  • ½ teaspoon pepper
  • 4-6 pieces of chicken thighs, skin and bone removed, cut into cubes

Directions:

  1. Toast ancho in Dutch oven over medium heat, stirring frequently, until fragrant, 2 to 4 minutes;
  2. Add 2 tablespoons oil, onion, green onion, and garlic and cook over medium heat until fragrant, about 1 minute.
  3. Stir in tomatoes, peanut butter, cocoa, and cinnamon and cook until mixture is bubbly, about 2 minutes.
  4. Stir in broth, salt, and black pepper.
  5. Cook, stirring occasionally, until Chile pieces are tender and mixture is slightly thickened, about 5 minutes.
  6. Transfer mixture to blender and add remaining 2 tablespoons oil.
  7. Process until smooth, 30 to 60 seconds, scraping down sides of blender jar as needed.
  8. Return sauce to now-empty pot. Rise the blender with some water and pour into pot.
  9. Nestle chicken into pot and spoon some sauce over top.
  10. Bring to simmer over medium-low heat, then cover and cook until chicken is done.

Category:

Lunch/ Dinner, Recipes, Tex-Mex

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Healthy Chicken Rotini with Veggies

Prep Time: 30 min. Makes: 6 servings, about 1-1/2 cups each.

Directions:

  • 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups water
  • 3 cups rotini pasta, uncooked
  • 1 pkg. (16 oz.) frozen broccoli, cauliflower, and carrot blend
  • 1 can (10 oz.) Tomatoes & Green Chilies, undrained
  • 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes

Directions:

  1. Cook in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
  2. Stir in water. Bring to boil.
  3. Add pasta; stir. Cover, simmer on medium-low heat 10 min. or until pasta is tender.
  4. Add remaining ingredients; stir.
  5. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Lunch/ Dinner, Recipes

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Quick & Easy Chicken Nachos Recipe

Prep Time: 10 min. / Total Time: 12 min.
Makes: Makes 6 servings, 1-1/2 cups each.

Directions:

  • 7 cups tortilla chips (about 6 oz.)
  • 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
  • 1/2 lb. boneless skinless chicken breasts, cooked, shredded
  • 1/2 cup Thick & Chunky Medium Salsa
  • 1 cup shredded lettuce
  • 1/3 cup sour cream
  • 1/4 cup sliced green onions

Directions:

  1. Arrange tortilla chips on microwaveable platter.
  2. Top evenly with VELVEETA.
  3. MICROWAVE on HIGH 2 min. or until VELVEETA is melted.
  4. TOP with remaining ingredients.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Party Food, Recipes

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Cheesy Chicken Egg Rolls Recipe

Ingredients:

  • 1-1/2 tsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp Italian herbs
  • 1/4 tsp salt
  • 1-1/2 cups cooked chicken, chopped
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup marinara sauce
  • 16 Egg Roll Wrappers
  • 1-1/2 Tbsp parmesan cheese, shredded

Directions:

  1. Preheat oven to 425°F.
  2. Sautee garlic in olive oil.
  3. Add herbs and salt, then combine with chicken, cheeses, and marinara.
  4. Mix well and chill. Place the egg roll wrapper on a clean, dry surface with one corner pointing towards you.
  5. Moisten all four edges with egg wash and place about 2 tablespoons of the chicken filling just below the center of the wrapper.
  6. Fold bottom corner over the filling, fold left and right corners in, brush with egg wash, and roll up tightly.
  7. Fry at 350°F for 2 minutes.
  8. Then, transfer to a baking sheet, sprinkle with additional parmesan cheese, and bake for 3 to 5 minutes until cheese is melted.

Category:

Recipes

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Delicious Chicken and Turkey Dishes to Try Today

These are some tasty meals that have either chicken or turkey. In many of the recipes you can interchange the chicken for the turkey or turkey for chicken.

Category:

Lunch/ Dinner, Recipes

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Easy Spicy Chicken Egg Rolls with Avocado

INGREDIENTS

  • 1-1/2 cups cooked chicken, coarsely shredded
  • 1 small avocado, thinly sliced
  • 2 Tbsp cilantro, fresh chopped
  • 3/4 cup spicy salsa
  • 4 oz. cheddar jack cheese, shredded
  • 1-1/2 tsp lime juice, fresh
  • 16 Egg Roll Wrappers

Directions:

  1. Preheat oven to 425°F.
  2. Mix chicken, cilantro, salsa, cheese, and lime juice, Chill.
  3. Place the egg roll wrapper on a clean, dry surface with one corner pointing towards you.
  4. Moisten all four edges with water and place about 2 tablespoons of the chicken filling just below the center of the wrapper with an avocado slice on top.
  5. Fold bottom corner over the filling, fold left and right corners in and roll up tightly.
  6. Fry egg rolls at 350°F for 2 minutes.
  7. Then, transfer to a baking sheet and bake for 3 to 5 minutes until crispy.

Category:

Lunch/ Dinner, Recipes

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Curried Chicken Egg Rolls Recipe

Ingredients:

  • 1 cup cooked chicken, coarsely shredded
  • 2 oz. cream cheese, warmed
  • 1/2 tsp lemon juice
  • 1-1/2 Tbsp green onion, minced
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 6 Egg Roll Wrappers

Directions:

  1. Mix chicken and cream cheese with lemon juice, green onion, curry
    powder and salt.
  2. Chill the mixture
  3. Place egg roll wrappers on a clean, dry surface and cut in half to make rectangular wrappers.
  4. Moisten all four edges with egg wash and place about 1 tablespoon of curried chicken just below the center of the wrapper.
  5. Roll into a tight cylinder, then twist and pinch both ends.
  6. Fry in 350°F oil for 1-1/2 minutes, turning over to cook evenly.
  7. Drain and serve hot.

Category:

Lunch/ Dinner, Recipes

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Kid-Friendly Cooking: Cheesy Pasta Dish with chicken and broccoli

Note: this is an easy thing to cook with your children. They could make it with a grownup watching and helping them with the draining and the oven.

Prep time: 55 minutes; Oven Heat: 350; Baking time: 30 minutes

What you need:

  • 1box Penne pasta or ziti pasta [14 ounces]
  • 3 cups of frozen broccoli
  • 3/4 cup of precooked chicken strips [about 4 strips should do to get 14 ounces]
  • 1cup cheddar cheese shredded [2ounces]
  • 1 cup Mozzarella cheese shredded [2 ounces]
  • 1/4 cup sour cream
  • 1/4 cup milk [1.5 oz]
  • 2 tablespoons chicken broth
  • A dash of salt
  • A dash of black pepper

Equipment and supplies:

  • pot for cooking pasta and steaming broccoli
  • colander for drain pasta
  • 13/ 9 inch baking dish
  • Mixing bowl
  • Measuring cups /spoons
  • spoon /skillet
  • oven /stove

Directions:

  1. Prepare a baking pan by spraying it lightly with cooking spray.
  2. Heat water for pasta and broccoli. When water comes to a boil add broccoli. Bring back to a boil and add pasta.
  3. Cook pasta according to directions until tender.
  4. Drain pasta.
  5. Place drained pasta and broccoli back in the pot then add the chicken in the pot, mix well.
  6. Then put the broccoli, pasta, and the chicken in the pan.
  7. Preheat the oven to 350 degrees.
  8. Sprinkle shredded cheeses over pasta mixture.
  9. In a mixing bowl combine milk, chicken broth, salt, pepper and sour cream.
  10. Pour milk mixture evenly over the pasta mixture.
  11. Cover baking dish with foil.
  12. Bake 30 minutes, until mixture is bubbly and cheese is melted.
  13. Please enjoy it with your family at the table.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

baking, Lunch/ Dinner, Recipes

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Chicken Broccoli Rice Skillet

Chicken Broccoli Rice Skillet
The rice “cooks” in the broccoli-flavored sauce for this easy one-dish meal.

Ingredients:

  • 2 tablespoons margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into thin strips
  • 2 cups frozen broccoli cuts
  • ¼ cup sliced carrots
  • 1 can (10% ounces) Campbell’s condensed cream of broccoli soup
  • 1 cup milk
  • 1 teaspoon pepper
  • 1 1/4 cups uncooked quick-cooking rice

Directions

  1. In 10-inch skillet over medium-high heat, in hot margarine, cook half of chicken until browned. Remove; set aside. Repeat with remaining chicken.
  2. Add broccoli and carrots. Cook until tender-crisp, stirring occasionally.
  3. Stir in soup, milk and pepper. Return chicken to skillet.
  4. Heat to boiling. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.
  5. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork before serving.
    Makes about 5½ cups or
    4 main-dish servings
    Prep Time: 10 minutes
    Cook Time: 30 minutes
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Lunch/ Dinner, Recipes

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