Crockpot Italian Chicken

I am not good at making up titles, but this is a dish I made recently that was a big hit with my family.  It was thrown together in my crockpot out of a desperate need to create dinner on a day I wasn't feeling well.  We are big on one-dish meals around here, combining our protein, vegetable, and starch (almost always whole grain).  One daughter is not a fan of green vegetables, so she begged off her broccoli and had carrots instead.  Substitute out whatever you like or have on hand.

Frozen chicken tenders
1 can spaghetti sauce
Frozen mixed vegetables
Pasta (I used whole wheat penne)
Parmesan cheese

In crock pot, add enough pieces of chicken for your family.  Cover with spaghetti sauce.  Cook on low 3-4 hours.  Steam vegetables, cook pasta, and add both to chicken and sauce mixture.  Stir well.  Top with parmesan cheese and allow cheese to melt, then serve.

Cheers~
Cheryl

Honey Mustard Chicken

I made this recipe up years (15, maybe?) ago after having Alice Springs Chicken at Outback Steakhouse with some friends before a Rod Stewart concert.  Now, because we are into EASY COOKING, I will share my cheater version.  It won't include mushrooms because we established back in September that I don't like the little suckers.  You can read the description of the 'real' recipe and figure out how to add fungi if you are so inclined.  I won't judge.  Much.  :o)  Anyway, this has become a family favorite, as well as a recipe I use on the rare occasion that we actually have company for dinner.

Honey Mustard Chicken

Make honey mustard sauce (recipe below) and set aside
Cook 1 pound of bacon, cut strips in half, and set aside
Brown 4-6 boneless, skinless chicken breasts in large skillet and transfer to 9" x 13" baking dish

Top each chicken breast with 1 generous tablespoon of sauce, 2 slices of bacon, and a pinch of Monterey Jack cheese.

Cover with foil and bake 30 minutes or until chicken is done and everything is melted together.

Serve with rice, pasta, or you can be really cool like Outback and serve with fries.  I'm just not that cool.  Besides, a box of pilaf is way easier to make than fries.

Honey Mustard Sauce

2 parts mayonnaise or Miracle Whip (don't let your arteries panic - you can use fat free mayo, or light versions of any white stuff you like)
1 part honey
1 part Dijon mustard (no, it doesn't have to be Grey Poupon, but it does need to be Dijon and not yellow, spicy, or any other options out there!)

Stir.  Taste.  Adjust accordingly.  You want to end up with about 3/4 cup of sauce because invariably your family will want extra on the side.  Or maybe we're just extra saucy people.

Now, because this is ME and I am big into shortcuts when cooking (sigh - my mother, younger brother and sister are all into really GOOD cooking...somehow it skipped me), here is how I made this dish last night:

Start cooking 2 cups of white rice (don't judge - I didn't want to wait 45 minutes for browh rice).  Discover we have no bacon, so rule that part out, although the 'good' bacon bits are a perfect substitute...something else I don't keep on hand though.  Arteries (and Weight Watchers) both thank me for the lack of bacon. In large skillet, throw in a bunch of frozen chicken tenderloins and turn burner on high.  Grab a kid and instruct her to stir up some honey mustard sauce.  Stir chicken and cook about 15 minutes until it's done.  Pour cooked rice into large baking dish.  Pour skillet o' cooked chicken over rice.  Water down honey mustard sauce enough so I can slop it over chicken fast.  Sprinkle Mexican grated cheese over the whole mess and throw in the oven for about 15 minutes (chicken was already cooked) until cheese melted.  Serve with steamed carrots.

Cheers ~
Cheryl

South of the Border Chicken

We were introduced to this recipe at the home of some friends many years ago.  We have long since lost touch with Jeff and Paula, but this recipe lives on as one of our family's favorites!

South of the Border Chicken

3 boneless, skinless chicken breasts, cut in strips

2 cups rice, uncooked

½ cup mayonnaise (I use Smart Beat)

4 ½ cups water or chicken broth

1/2 cup chopped green chile

Seasonings:  chile powder, cumin

Chopped tomatoes, black olives

1 cup Grated cheddar cheese

In very large skillet, combine rice, mayonnaise, water/broth, green chile, seasonings.  Stir and heat until mixture is boiling.  Add chicken, stir, reduce heat to low and cover.  Cook 20-25 minutes, until chicken and rice are both cooked.  Turn off heat, top with tomatoes, olives and cheese.  Replace lid until cheese melts.

Serve with tortilla chips, salsa, sour cream, salad, refried beans.

I sometimes substitute out part of the chicken and add a can (drained) of kidney, black, or pinto beans in the last 5 minutes of cooking.

Cheers ~

Cheryl

Creamy Baked Chicken

I discovered this recipe in an old church cookbook when I was expecting my oldest (now 21). Well, not this recipe, because I adapted it and am sharing it as my own.  It's rich, creamy, and comfort food at its best.  It will warm up your family on a cold night and smells amazing as your crock pot slaves away throughout the day.

Creamy Baked Chicken

4 boneless, skinless chicken breasts (use whatever you like!)
1 can cream of anything soup (calls for cream of mushroom - ICK - I don't like mushroom anything, so I use cream of chicken)
¾ cup sour cream
1 medium chopped yellow or white onion
1 medium chopped bell pepper OR small can of chopped green chilies

Place chicken in a greased crock pot or deep baking dish and salt/pepper well. Mix soup and sour cream thoroughly. Add onions and peppers and spread over chicken, covering thoroughly. Cover with foil and bake at 300* for 90 minutes. If using crock pot, cook on low for 4 hours. Serve with rice or pasta and steamed vegetables.  If you make this with green chilies, you can serve over black or pinto beans.



*I lighten this recipe up by using lighter forms of sour cream and soup.  It's still so rich that you'll never miss those pesky extra calories!*

Cheers~