Crock Pot Chicken

Ingredients:
5lb small chicken
20 small carrots
1 large onion

Directions:
- Clean chicken and place in slow cooker.
- Cut onions in fourths.
- Place onion and carrots in slow cooker.
- Cook on low for 6 to 8 hrs.
- Serve

Sweet N Sour Chicken

My husband loves Chinese food. He could eat it every day, especially Sweet N Sour chicken. Gia over at A Life In Progress posted the recipes to this very easy and so tasty Sweet N Sour Chicken.

Sweet N Sour Chicken

Ingredients


1 pound skinless, boneless chicken breast halves, cubed

2 tablespoons vegetable oil

1/2 cup diced green bell pepper

1 cup carrot strips

1 clove garlic, minced

1 tablespoon corn starch

1/4 cup soy sauce

1 (8ounce) can pineapple chunks, with juice

1 tablespoon vinegar

1 tablespoon brown sugar

1/2 teaspoon ground ginger

Directions
In a large skillet over medium high heat, brown chicken in oil.

Add green bell pepper, carrot, and garlic and stir-fry for 1 to 2 minutes.

In a small bowl, combine corn starch and soy sauce and mix together, pour mixture into skillet along with the pineapple and its juice, vinegar, brown sugar, and ginger.

Stir together and bring just to a boil.

Serve over rice.

Chicken Broccoli Noodle

Chicken Broccoli Noodle

This is a really easy recipe. I was trying to use up some extra I have laying around the house and came up with something quick and easy.

Ingredients:
- 1 package of chicken flavored ramen noodle
- 2 Tbsp Evoo
- 1/2 pound chicken
- 1 head of broccoli

Directions:
- Cook ramen noodles per directions on package.
- Add 1/2 of the ramen flavoring.
- In a medium skillet, over medium heat add Evoo. Cook diced chicken thoroughly.
- Add bite size pieces of broccoli. Cook until broccoli has softened, about 3 minutes.
- Add chicken and broccoli to noodles.
- Serve.

Parmigiano Chicken Pasta

Parmigiano Chicken Pasta

Ingredients:

1 lb Penne Pasta

2 Tbsp Evoo

1 pound of chicken cut up

1 Tbsp minced onion

1 cup shredded Parmigiano cheese

Directions:

- Cook pasta per directions on box until al dente

- In a large skillet over medium heat, add evoo. Add bite size pieces of chicken.

- Cook until chicken is thoroughly cooked.

- Add minced onion. cook another minute.

- Mix pasta, chicken and cheese.

- Serve.

Chicken And Biscuit

I got this recipe from Rachael Ray's Big Orange Book pg 210. It is listed as a meal for one. I just uped the ingredients and made it for two. My husband wasn't a big fan of it. I don't see this one being on our rotation.  The recipe below is the way I made it.

Chicken and Biscuit

Ingredients:
1 Tbsp EVOO
2 boneless chicken brests
season salt
10 white mushrooms
1 small bag frozen peas and carrots
2 Tbsp butter
2 Tbsp flour
1 1/2 cup chicken stock
container of biscuits

Directions:
- Cook biscuits per directions on contrainer.
- In a large skillet add EVOO over medium heat.
- Add diced bite size chicken. Sprinkle with season salt.
- Saute until chicken it thoroughly cooked.
- Add chopped mushrooms and bag of fozen peas and carrots
- Saute for 5 to 7 minutes until all vegetables are tender.
- Scoot mixture over to side. Add butter. Once butter is melted stir in flour and stock.
- Mix all together.
- Simmer on low heat for 3 minutes.
- Servce over warm biscuit.

Chicken Fajitas

Chicken Fajitas

Ingredients:

2 Tbsp EVOO

1 lb sliced chicken

1 green pepper sliced

1 onion sliced

1 packet taco seasoning
dash of chicken stock
flour tortillas
Sour Cream
Shredded cheese

Directions:
- In large skillet heat the EVOO. Add chicken. Saute until thoroughly cooked.
- Add taco seasoning. Stir in a dash of chicken stock to get seasoning off bottom of skillet.
- Place chicken on plate and set aside.
- Add green pepper and onion to to skillet and saute for about 5 minutes until onion and green pepper are tender.
- Heat tortillas in microwave for 20 seconds.
- Place tortilla on plate. Serve chicken down the middle. Add pepper and onion. Sprinkle with cheese.
- Add sour cream down one side of tortilla. Use to hold together when roll in burrito.

Mushroom Chicken with Egg Noodles

I got this idea from a recipe I found on Rachael Ray's website. I changed it up to make it one of my "Make it and Bake it later". Depending on my work schedule there are nights I don't get home til late and I dont want to start making dinner at 9 pm. I have started to make dishes during the day while I am home. Then put it in a baking dish put it in the fridge. When my husband gets home he can preheat the oven and throw it in the oven.

Mushroom Chicken with Egg Noodles

Make It and Bake It Later

Ingredients:

1 lb chicken

1 tbsp Evoo

2 Tbsp butter

10 white mushrooms

1 head of broccoli

1 lb of egg noodles

2 Tbsp flour

1 cup chicken stock

1 cup milk

Directions:

- Preheat oven to 400 degrees. Bake chicken for 35 minutes or until thoroughly cooked.

- In a large skillet heat Evoo and butter.

- In a medium pan boil water per directions of egg noodles. Once water is boiling add in broccoli and egg noodles. Return to a boil. After 5 minutes, drain water.

- Chop mushrooms and broccoli with food chopper or knife.

- When butter is melted add in mushrooms cook for 5 minutes. Sprinkle in the flours, let sit 1 minute. Stir in chicken stock. Bring to a boil. stir in whole milk. Reduce heat and let simmer

- Chop chicken into bite size pieces

- Add egg noodles and broccoli to casserole dish. Stir in mushroom sauce. Add chicken.

- Cover with foil place in fridge until ready to cook.

Later

- preheat oven to 350 degrees

- remove foil from dish

- put dish in over for 20 minutes or until thoroughly warm.

- serve with Parmesan cheese.

Orange Chicken Stir Fry

Orange Chicken Stir Fry

Ingredients:

1/2 pounds chicken cut into bite size pieces

season salt

1 Tbsp EVOO

1 cup of brown or white rice

1/2 cup chicken broth

1/2 cup orange juice

3 Tbsp soy sauce

1 head of broccoli

1 green pepper

10 white mushrooms

5 carrots

1 Tbsp corn starch

Directions:

- Cook 1 cup of brown or white rice per directions on box.

- Heat evoo in large pan. Add diced up chicken. Season with season salt Cook until chicken is no longer pink.
- Chop broccoli, pepper, mushrooms, and carrots in bite size pieces. Set aside.
- Remove chicken from pan and set aside on plate.
- In large pan (same one as before), add chicken broth, oj, and soy sauce. Bring to a boil.
- Turn heat down and add vegetables.
- Cook until vegetables tender.
- Add back in chicken. Stir.
- Let simmer for 5 minutes to let sauce to thicken. You can also add corn starch to help thicken.
- Serve over rice.

Peanut Chicken

I got the idea from watching the Rachael Ray Show. She made "Make Your Own Take Out: Spicy Peanut Chicken." I modified it to my liking since Dave isn't a big fan of spicy and I wanted to use stuff that we had around the house instead of having to go shopping. Next time I plan on adding green peppers for more flavor and to include a vegetable.

Peanut Chicken

Ingredients:

1 cup of brown or white rice cooked by boxes directions

1 lb boneless skinless chicken breast diced into bit size pieces

3 Tbsp vegetable oil

2 tsp garlic

1 Tbsp minced onion

1/4 cup creamy JIF peanut butter

1/4 cup soy sauce

1/2 cup chicken stock

1/2 cup unsalted peanuts

Directions:

- Cook rice by directions on the box.

- Heat 1 Tbsp vegetable oil on high heat in a large skillet. Add chicken. Cook until no longer pink on inside.

- Remove chicken from skillet, set aside on plate.

- Add 2 Tbsp vegetable oil to large skillet on high heat. Add onion, and garlic. Stir into oil until all of garlic powder is disolved.

- Add peanut butter, soy sauce, and chicken stock. Stir until become a sauce.

- Add chicken back into sauce, along with peanuts.

- Stir together so sauce is coated over chicken and peanuts.

- Remove from heat.

- Let stand for 1 minute to let sauce thicken.

- Serve over rice.

Laura's Chicken Taco Soup

I got this recipe from one of my online friends. It is amazing, so filling, and good for you. If you're on Weight Watchers 1 cup is 3 points. I love using my slow cooker and dinner being ready when I get home.

Laura's Chicken Taco Soup

Indredients:
1 lb boneless chicken breast
1 package of Ranch powder salad dressing
1 package of taco seasoning
1 can of black beans (do not drain or rinse)
1 can of chili beans (do not drain or rinse)
1 14oz can of diced tomatos
1 can of corn

Directions:
- Place chicken breast on bottom of crock pot
- Add rest of ingredients in order listed. Do not drain, rinse or mix anything.
- Cook on low for 6 hours.
- Take chicken out and shred it.
- Mix chicken back into the soup.
- Cook for another 20 minutes.
- Serve

Chicken Noodle Casserole

Chicken Noodle Casserole

Ingredients:
4 stalks chopped celery
12 small chopped carrots
2lbs chopped cooked chicken
1 Tbsp garlic powder
2 Tbsp season salt
4 Tbsp minced onion
1 tsp parsley
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg cooked noodles

1 pkg crackers
1/2 stick melted butter

Directions:
- preheat oven to 350 degree's
- combine the first set of ingredients in a caking dish.
- crumble the crackers on top.
- pour melted butter over crackers.
- bake for 30 minutes

*this I can up with myself. just tried something different and added ingredients as I went.