Curried Coconut Chicken

Yum, Yum, Yum!

INGREDIENTS (Nutrition)

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 1 bell pepper, chopped

DIRECTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

This recipe was found and modified from allrecipes.com

It is so so good!!

Slow cooker inspired enchiladas

My ancestors may have come from across the Atlantic but my heart is from south of the border!



NGREDIENTS (Nutrition)
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 clove of garlic, minced
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

1. In a slow cooker combine the chicken, tomatoes, peppers, chicken broth, and cream of chicken soup and cook on low for 6 hours or high for 4 hours.
2. Remove chicken and shred
3. In a skillet, brown onions and garlic. Add chicken and 1/4 of the liquid, mix.
4. Pour remaining stock into a large stove top pot and reduce to about 2 1/2 cups, pour in the bottom of a 13X9 inch baking dish
5. Dip tortillas cream to soften, fill with chicken mixture, top with cheese, close and place seam side down
6. drizzle with enchilada sauce and top with remaining cheese
7. Cook at 350 for 25 minutes uncovered or until bubbling and cheese is melted

next time, I will use half the enchilada sauce. It was a bit too soupy for me but otherwise YUM YUM YUMMY!

Workin' Mom's Chicken Pot Pie

I still appreciate a "from scratch" recipe but this recipe is the one to solve all my problems! Quick, fast, cheap and it sneaks in lots of veggies!

INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Another goodie from allrecipes.com!

Mushroom Chicken Parmesan

INGREDIENTS (Nutrition)

• 6 skinless, boneless chicken breast halves
• 6 tablespoons butter, melted
• 1 cup all-purpose flour for coating
• 1 cup heavy whipping cream
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup grated Parmesan cheese for topping

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and dry the chicken breast halves. Dip each in melted butter, then coat/dredge in flour.
3. Place coated chicken in a 9x13 inch baking dish. Add cream to just cover. Top with sliced mushrooms and grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes and serve.

I served this with green beans and wild rice

White chicken chili

I just tried this recipe from the Tasty Sensation (go check it out!)blog from guest chef Amy. The great results coupled with the ease of prep earns this recipes 5 stars!

White Chicken Chili
Serves 6

2 large chicken breasts
1 medium onion, chopped

1 can chicken broth
1 tsp cumin
Garlic (to taste)
1 can great norther beans (undrained)
1 can garbanzo beans (undrained)
1 can white corn (undrained)
1 small can chopped green chilies (undrained)
SalsaShredded Monterey jack cheese
Sour cream
Hot pepper sauce
Tortilla chips

Boil chicken for 1 hour. chop. Combine chicken, onion, cumin, garlic, kidney beans, garbanzo beans, white corn, green chilies and chicken broth in large pot. Cook on low for 1 to 3 hours. Serve with remaining ingredients as toppings.

Stuffing dipped baked chicken

Quick, easy and tasty!

Ingredients:
chicken breasts pounded into 1/2 thickness
1 cup sour cream
2 Tb lemon juice
2 teas soy sauce
2 teas celery seed
minced garlic
dash pepper
one box of chicken stuffing mix (crushed)
1/3 c butter, melted

Directions: (preheat oven to 375)
1. Mix stuffing mix, garlic, celery seed and pepper. set aside
2. In another bowl, mix sour cream, lemon juice, and soy sauce.
3. dip chicken in sour cream mixture then coat chicken with stuffing mixture
4. bake for 35-50 minutes or until no longer pink and juices run clear (depending on thickness)

Honey-Curry Baked Chicken

INGREDIENTS
1 pound chicken breast, cut into strips or pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup honey mustard
1 teaspoon salt
1 tablespoon curry powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a greased shallow baking pan. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for ~1 hour (or until done), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear. Cook with foil for the first 45 minutes.

EASY!! and DELISSHIOUS!