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!!

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!

Taco Casserole

Ingredients:
1 lb lean ground beef
2 cups salsa
1 (16oz) can chili beans, drained
3 cups crushed tortillas
2 cups sour cream
1 onion, chopped
1 (16oz) can diced tomotoes with chilis
1 package taco seasoning
1 can corn (optional)
1 cup bisquick baking mix
4 eggs
2 cups milk

Directions:
1. Preheat oven to 350 degrees, grease a 9x12 baking dish
2. Cook beef and onions until the beef is no longer pink and drain excess fat.
3. Stir in salsa, taco seasoning, tomatoes, corn, beans and sour cream
4. Crush tortillas and spread evenly on the bottom of baking dish. Spoon in taco mixture and cover with cheese.
5. In a mixing bowl, mix bisquick, milk and eggs until smooth. Pour evenly over taco mixture and bake 25 minutes.

Broiled Tilapia Parmesan

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Recipe from Allrecipes.com

Baked Dijon Salmon

INGREDIENTS
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

From: Allrecipes.com