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Post by Lady Winter Wolf on Jan 13, 2005 4:42:50 GMT -5
LWW's Chicken Enchilada Casserole
2 whole chicken breasts, deboned, skinned, cooked and diced.
3 Tbsp chili powder
1 - 10 1/2 oz can cream of chicken soup
1 - 10 1/2 oz can refried beans
15 1/2 oz jar medium, chunky salsa
8 oz. sour cream
2 cups grated Mexican style cheese (1 1/2 cups + 1/2 cup set aside)
cooking spray
1 package (10 in package) corn tortillas
Preheat oven to 350 F.
In large mixing bowl, mix well the first 7 ingredients (not the 1/2 cup of cheese set aside).
Spray a 2-quart baking dish, place 4 tortillas on bottom. Covering bottom and up the sides. Spread out 1/2 the mixture from the bowl. Cover with 3 tortillas, spread out other 1/2 of mixture. Cover with 3 tortillas, spread 1/2 cup of cheese over top of tortillas.
Bake for 45-60 minutes; until top is slightly brown, and mixture is bubbling. Set aside 15 minutes before serving.
Serves 4-6.
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Post by Lady Winter Wolf on Jan 14, 2005 5:26:59 GMT -5
Thyme Chicken Marsala
(Winning recipe by Mary P. aka LWW - Better Homes and Gardens Magazine, 1995)
2 skinless, boneless chicken breast halves
1 tbs. flour
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 tbs. olive oil
1 medium carrot, julienne strips
1 small red or yellow pepper, julienne strips
2/3 cup dry Marsala
2 tbs. fresh or 1/2 tsp. dried thyme
Cooked Linguine or Angel Hair Pasta
(Start boiling pasta)
Rinse chicken; pat dry. Lightly pound each chicken breast half to 1/4" thickness. Coat breasts lightly with flour; shake off excess. Set aside.
In a large skillet heat 1 tbs. oil. Add carrot strips; cook for 3 minutes. Add pepper strips, garlic, salt and pepper; cook and stir about 5 minutes or till crisp-tender. Arrange on 2 dinner plates; keep warm.
In same skillet heat remaining 1 tbs. oil over medium heat; add chicken. Cook chicken 2 to 3 minutes each side or till no pink remains. Drape vegetables over chicken.
Add Marsala and thyme to skillet. Heat for a few minutes, scraping up browned bits from skillet. Pour over chicken. Serve with hot linguine or angel hair pasta.
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Post by Lady Winter Wolf on May 24, 2005 11:49:24 GMT -5
LWW's Conqueso Chicken Casserole
Ingredients:
1 lb. medium shells, cooked and drained.
cooking spray
1 cup diced onion
1 cup diced red bell pepper
1 ½ cups diced, cooked chicken
¼ tsp. fine black pepper
1 cup melted, extra sharp cheddar cheese (oil drained off)
1-15 ½ oz. jar of conqueso cheese sauce
Preparation:
Preheat oven at 350F.
Spray medium size skillet with cooking spray; on high heat, saute’ onion, red bell pepper, chicken and black pepper till vegetables are softened.
In a large mixing bowl, combine the shells, chicken/veggie mixture, cheddar and conqueso cheeses. Pour into a 2 qt. rectangular baking dish (pre-sprayed with cooking spray) and spread evenly. Bake for 30-40 minutes, until cheese is bubbling; remove, let stand for 5 minutes before serving.
Makes 6 servings.
Created on 05/24/2005
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Post by Lady Winter Wolf on May 30, 2005 18:05:33 GMT -5
Garlic Chicken with Thyme
Ingredients:
6 cloves garlic, minced
1-1/2 teaspoons dried thyme, crushed
3 to 4 pounds whole chicken breasts (with bone), halved and skinned
1/4 cup orange juice
1 tablespoon balsamic vinegar
Preparation:
Sprinkle garlic and thyme over chicken. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Remove chicken from cooker; cover with foil to keep warm. Skim off fat from cooking juices. Strain juices into a saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until reduced to 1 cup. Pour thickened sauce over chicken.
Makes 6 to 8 servings.
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Post by Lady Winter Wolf on Jun 2, 2005 23:54:53 GMT -5
Quick Pasta Sauce with Garlic Chicken
Ingredients:
28 oz can of chunky style crushed tomatoes.
14 oz can diced tomatoes.
6 oz can tomato paste.
4 oz can sliced mushrooms.
3 Tbsp chopped garlic.
1 ½ Tbsp ground, dried herbal mixture (thyme, basil, rosemary, marjoram).
4 Tbsp olive oil, divided in half.
3 cups grilled chicken strips, cut into ½ “ pieces.
1 Tbsp chopped garlic
2 lbs angel hair pasta
grated romano cheese
Preparation:
In a 3 qt. saucepan, on high heat, bring to a low boil the crushed and diced tomatoes, paste, mushrooms, 3 Tbsp garlic and herbal mixture. Reduce heat to low when the low boil is reached; stir occasionally.
Put water halfway in a large pot with 2 Tbsp of olive oil and bring water to a rolling boil. At the same time, saute the other 2 Tbsp of olive oil with the chicken and 1 Tbsp of garlic. When water is boiling, add the angel hair pasta and cook for about 5 minutes, till just tender. Strain the pasta, place in a large bowl, and pour the sauce onto the pasta; mix together. Plate up the pasta, spoon chicken on top (about 3-4 Tbsp per serving) and sprinkle with grated romano cheese.
Makes 6-8 servings.
Created 06-02-2005.
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Post by Lady Winter Wolf on Oct 30, 2007 2:30:40 GMT -5
Chicken Cacciatore
Ingredients:
4 lbs boneless, skinless chicken breasts, halved lengthwise
1 cup low sodium chicken broth
½ cup white wine
2 (28 oz) cans diced tomatoes with Italian herbs
1 (12 oz) can tomato paste
3 Tbsp. minced garlic
1 tsp. hot pepper flakes
1 and ½ cups each of red bell and Italian frying peppers, cut into 1 inch strips
1 cup sliced mushrooms
1 large onion, diced
Cooked rice or pasta
Preparation:
Set a 6-qt slow cooker on low, place chicken breasts on bottom. In a large mixing bowl, combine the remaining ingredients, except for the cooked rice or pasta; mix thoroughly. Spoon mixture over chicken, replace lid and let cook for 6-8 hours; chicken will be fork tender. Mix occasionally; making sure the chicken gets incorporated into the sauce-vegetable mixture.
Serve over the cooked rice or pasta.
Makes 8-10 servings.
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Post by Lady Winter Wolf on Nov 8, 2007 0:14:44 GMT -5
Chicken Monterey
This recipe usually contains bacon, but I’ve omitted it to make it more low-fat friendly.
Ingredients:
4 boneless, skinless chicken breast halves
1 cup barbeque sauce (KC Masterpiece, Bullseye or Lea & Perrins)
2 Tbsp olive oil
½ cup each green and red bell peppers, diced
½ cup onion, diced
½ cups mushrooms, diced
½ cup tomatoes, diced
1 cup fat free cheddar cheese, shredded
Finely chopped parsley, for garnish
Preparation:
Preheat oven to 350 F.
Spray a skillet with cooking spray; on medium-high heat brown both sides of the chicken breasts (about 2 minutes each side), but do not cook all the way through (cooking will finish in the oven). Remove chicken from skillet; pat dry. Brush both sides of chicken with barbeque sauce and set into an 8” x 8” baking dish (pre-sprayed with cooking spray). Pour remaining barbeque sauce on top of chicken in the dish.
While the chicken was browning; put the olive oil in a smaller skillet; set onto medium-high heat; put in the peppers and onion. When they just begin to soften, add the mushrooms, and let cook for another 2-3 minutes; do not let the vegetables brown. Remove from heat and add the tomatoes. Spoon the vegetable mixture on top of the chicken; top with cheese. Place into oven and let cook for 15-20 minutes; cheese will be bubbly, and chicken cooked through.
Remove to serving platter and sprinkle parsley on top.
Makes 4 servings.
November 8, 2007
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Post by Lady Winter Wolf on May 22, 2008 0:03:13 GMT -5
Southwestern Chicken Stew
(for a slow cooker)
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
1 can (14.5 oz) diced tomatoes
1 jar (16 oz) chipotle salsa (if not available, use medium salsa), chunky style
1 can (15 oz.) black beans, drained
1 bag (16 oz) frozen red/green pepper with onion mix (sometimes listed as stir-fry mix)
1 bag (16 oz) frozen shoepeg (white) corn
1 Tbsp. chili powder
Corn bread
Preparation:
Spray slow cooker dish with cooking spray. Add all ingredients and mix thoroughly. Set cooker on low, cook for 5-6 hours; stir occasionally. Place corn bread in soup bowl, ladle stew over bread. Makes 8 servings.
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