Monday, November 21, 2011

Looking for recipes that have chicken ,vegies and low sugar?

This website has all kinds of Wheat/Dairy/Sugar-Free Recipes.

This is one of the Recipes I found.

Chicken %26amp; Veggie Frittata

Courtesy of James Thomson with Revisions (to make it dairy-free) by Heather Strang

9x14 baking dish

12 cage-free eggs

1/2 c soy milk

2 T salt

1 clove garlic

1 T canola oil

Dash of dried basil

-Blend in food processor

2 chicken breasts, diced

1/2 c chunky salsa

-Cook until done

4 small zucchini

1 red pepper

2 c spinach

-Saute until done

3 c rice %26amp; jalapeno jack almond cheese (recommend Lisanatti)

Pour egg mixture, chicken, veggies and 2 c cheese into baking dish.

Bake 350 degrees for 30 minutes

Sprinkle remaining 1 cup of cheese on top

Bake additional 10 minutesLooking for recipes that have chicken ,vegies and low sugar?
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.Looking for recipes that have chicken ,vegies and low sugar?
Easy one dish recipes.

Chicken in a baking dish. Rice (uncooked) over top or under the chicken, doesn't really matter much. Hand full of frozen veggies of your choice (about a handful for each person).

Couple of options here to change it up...

OPTION #1: a can of cut up (diced) tomatoes with their 'juice'...that is a large can. Pour this over the top of everything, herbs and spices, season to taste if you like. Make sure the rice has enough liquid, if the tomato juice wasn't enough add a bit of water. Cover and bake. 350 for about 35 -40 mins.

OPTION #2: add fresh cut up veggies (broccolli, baby carrots, etc.) instead of frozen. Add a can OR 2 of cream of mushroom (or another cream soup, (chicken, broccolli, cheese, etc.) To cover the whole dinner in a dish. Make sure there is enough liquid for the rice... add a bit of water if you need to.

Another recipe:

Boil the chicken, yup boil it until it comes off the bones and is ready to eat. Peel it off and cut it up. SAVE the broth. Use this to make your soup. Add frozen or fresh chopped veggies, herbs and spices to taste. Add a bit of boullion (special seasoning packets/cubes/liquid concentrate). Put it all back in the pot with the broth. Add some noodles, rice OR potatoes. Cook until all are tender. Enjoy!

No sugar in any of these!

You could also add carrots, snow pea pods, and squash to this recipe.

Chicken Broccoli Stir Fry Recipe

1 1/4 cup water

1/4 cup soy sauce, low sodium

2 tablespoons cornstarch

2 teaspoons sugar

2 teaspoons chicken bouillon granules

1/4 teaspoon garlic powder

2 teaspoons vegetable oil

6 medium green onions

16 ounces boneless %26amp; skinless chicken breast -- cut in strips

8 cups fresh broccoli

8 ounces fresh mushrooms -- sliced

In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.

In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink. Add vegetables and remaining water to wok.

Steam until vegetables are tender. Add soy sauce mixture. Heat until liquid is slightly thickened.
  • makeup help
  • I need some good chicken casserole or pasta recipes?

    I wanna try something new and have a bunch of chicken breasts!I need some good chicken casserole or pasta recipes?

    3 cups cubed chicken

    3/4 cup chicken broth

    3 tbsp flour

    1/4 cup butter

    2 1/2 tbsp onions (chopped)

    1 1/2 cup milk

    1 1/2 oz jalepeno peppers

    1 tsp salt

    1 doz. tortillas, pulled into pieces, or taco chips

    1/2 cup shredded cheese (preferably sharp)

    1 1/2 cup chopped stewed/canned tomatoes

    Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.

    In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.

    Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.

    Serves 6-8



    2 cans cut string beans, drained (or 1 lb frozen)

    3 whole chicken breasts, cooked

    1 can Campbell's Cream of Celery Soup

    1 can Campbell's Cream of Chicken Soup

    1 envelope Lipton's Onion Soup Mix

    1/3 teaspoon garlic powder

    salt and pepper, to taste

    1 pint sour cream

    1 tablespoon chopped fresh parsley

    1 small package Pepperidge Farm herb-cubed stuffing

    3/4 cup chicken broth (or water with 1 bouillon cube)

    1/2 stick butter, melted

    Spray a 9x13'; casserole dish with non-stick spray or brush with butter.

    At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size).

    In a bowl, stir together soups (do not add water to reconstitute soups - just use as is). Stir in sour cream, garlic powder and salt and pepper, to taste. Spread mixture over chicken. In the empty bowl (just used - no need to rinse) combine stuffing, broth, chopped parsley and melted butter (heat in microwave until melted). Spread stuffing mixture over chicken to cover.

    Cover dish with aluminum foil and bake at 350掳F for 60 minutes removing foil during last 15 minutes so that casserole can brown nicely.



    4 whole chicken breasts

    1 onion, chopped

    1 large can mild red enchilada sauce

    1 large can green chili sauce

    1 lb grated cheese (Jack, Cheddar, sharp)

    24-30 small corn tortillas

    Poach chicken breasts with chopped onion until cooked, about 15 minutes. When cool, shred into small pieces and chop the cooked onion and place both into a bowl with the can of red enchilada sauce AND some of the poaching liquid. (You can do this the night before or have it ready to thaw from the freezer.)

    Spread a ladle full of the green chili sauce on the bottom of a 3 quart tin foil casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.

    Bake in a 325掳F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.



    2 cups cooked chicken, diced

    1/2 pound egg noodles

    2 tablespoons butter

    1 tablespoon olive oil

    3 garlic cloves, minced

    1 1/2 cups milk or light cream

    1 1/2 cups chicken broth

    2 egg yolks, slightly beaten

    1 cup sliced mushrooms

    1/4 cup onion, chopped

    2 tablespoons sherry

    Preheat oven to 350掳F.

    Cook egg noodles in boiling water according to package directions. Drain, rinse in cold water and drain again.

    In a skillet, melt butter in olive oil. Saute onion, garlic and mushrooms until lightly golden. Stir in flour until absorbed. Gradually pour in chicken broth and milk or cream, while stirring constantly to avoid lumps. Remove from heat and allow to cool for 5 minutes.

    In a small bowl, beat egg yolks lightly. Stir in a few tablespoons of the mixture from the skillet to temper the eggs so they won't scramble, then add the egg and broth mixture to the skillet along along with remaining ingredients. Mix well.

    Transfer to a large, buttered casserole dish. Sprinkle the top with dots of butter, Parmesan cheese and buttered breadcrumbs (optional).

    Bake at 350掳F for 20-25 minutes, or until top is golden brown



    2 large chicken breast

    small bag of potatoes

    1 box Stovetop stuffing chicken flavor

    1 陆 can cream of mushroom soup

    1 yellow onion





    Boil potatoes until soft. While potatoes are cooking, saut茅 1 yellow onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350掳F until slightly pink and tender. Shred the chicken or cut into cubes.

    Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.

    Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the Stovetop stuffing. Spoon stuffing on top and bake in oven at 350掳F until stuffing begins to brown.



    1 1/2I need some good chicken casserole or pasta recipes?
    Cheesy Chicken and Potato Casserole --


    3 teaspoons vegetable oil

    3 skinless, boneless chicken breasts

    1 (5.5 ounce) package scalloped potato mix

    4 potatoes, thinly sliced

    2 cups shredded Cheddar cheese


    Preheat oven to 350 degrees F (175 degrees C).

    Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.

    Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.


    Ham and Chicken Casserole -- You can use all chicken instead of ham.


    1/2 cup uncooked egg noodles

    2 tablespoons butter

    2 tablespoons all-purpose flour

    1 cup milk

    1/2 cup cooked, cubed chicken breast meat

    1/2 cup cooked, diced ham

    1/4 cup chopped celery

    1/4 teaspoon salt

    1/4 teaspoon ground black pepper

    3 ounces shredded Cheddar cheese

    1 teaspoon paprika


    Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

    Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.

    Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.

    Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!


    Jenn's Chicken Parmesano Supreme --


    4 skinless, boneless chicken breast halves - lightly pounded to an even thickness

    salt and ground black pepper to taste

    3 tablespoons all-purpose flour

    1 egg, beaten

    1 cup bread crumbs

    1/4 cup vegetable oil

    1 1/2 cups pasta sauce

    4 tablespoons Caesar salad dressing

    1 cup shredded mozzarella cheese

    1/2 cup grated Parmesan cheese


    Season the chicken with salt and pepper. Dredge each piece of chicken in the flour, dip in the beaten egg, and then coat with the bread crumbs, assuring each piece is evenly coated.

    Heat the oil in a skillet over medium-high heat. Cook the chicken in the hot oil until no longer pink inside, 3 to 5 minutes per side.

    Preheat oven to 350 degrees F (175 degrees C).

    Pour half of the pasta sauce into a glass baking dish. Lay the chicken into the sauce; pour the remaining pasta sauce on top of the chicken pieces. Spread one tablespoon of Caesar dressing on each piece of chicken. Sprinkle the mozzarella and Parmesan cheeses over the chicken.

    Bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.

    Are there any recipes for Italian roast chicken?

    I ate some years ago and the dish contained sweet potatoes.Are there any recipes for Italian roast chicken?
    I'm not sure, but I would suggest going on and go to Everyday Italian with Gianda, she seems to have an Italian idea for almost anything.Are there any recipes for Italian roast chicken?
    I have a perfect site for that, found it months back and i'll put up the link to all the chicken dishes they have, and you might find just the one you wanted.
    Family-Favorite Roast Chicken:

    Prep Time: 10 min

    Total Time: 1 hr 40 min

    Makes: 8 servings

    1 (4-1/2-lb.) roasting chicken

    1/4 tsp. pepper

    1/8 tsp. salt

    1 medium lemon, washed

    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

    1 Tbsp. Italian seasoning

    1/2 cup KRAFT Zesty Italian Dressing

    PREHEAT oven to 350掳F. Rinse chicken; pat dry with paper towel. Use the tip of a sharp knife to separate the chicken skin from the meat in the chicken breast and tops of the legs. Sprinkle chicken both inside and out with the pepper and salt. Place in 13x9-inch baking dish.

    GRATE the lemon; mix the peel with cream cheese and Italian seasoning. Use a small spoon or your fingers to carefully stuff the cream cheese mixture under the chicken skin, pushing the cream cheese mixture carefully toward the legs, being careful to not tear the skin.

    CUT the lemon in half; squeeze both halves into small bowl. Add dressing; beat with wire wire whisk until well blended. Drizzle evenly over chicken. Place the squeezed lemon halves inside the chicken cavity. Insert an ovenproof meat thermometer into thickest part of 1 of the chicken's thighs.

    BAKE 1 hour 30 min. or until chicken is no longer pink in center (180掳F), basting occasionally with the pan juices.

    Does anyone know of any good recipes for steak and chicken?

    It seems my finacee and I eat fish, chicken and beef a lot. I have plenty of fish recipes for the few types of fish (seafood) I do eat. Can anyone offer any good recipes for beef and chicken?Does anyone know of any good recipes for steak and chicken?
    Chiles Rellenos Chicken

    2 boneless, skinless chicken breasts

    1 lime, cut in half crosswise

    1 egg white

    1 garlic clove, pressed

    ½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)

    ½ can (4 oz) whole green chiles, drained and cut into strips

    2 Tbsp shredded Monterey Jack cheese

    1 tsp snipped fresh cilantro

    Prepared salsa (optional)

    1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.

    2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.

    3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.

    4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

    Yield: 2 servings

    Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

    Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

    Cook’s Tips

    The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.

    The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.

    Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

    Hawaiian Chicken Stir Fry

    1 cup red bell pepper, chopped

    1 tsp. fresh ginger root, pressed

    4 green onions with the tops, thinly sliced

    1 can (20 oz.) pineapple chunks in juice, undrained

    1 lb. boneless, skinless chicken breasts

    2 packages (3 oz. each) chicken flavor Ramen Noodles

    ½ cup sweet and sour sauce

    1.Using Food Chopper, chop bell pepper. Using Garlic Press, press gingerroot. Drain pineapple juice to measure 2 cups liquid and set aside Cut chicken into 1 inch cubes using Kitchen Shears.

    2.Heat Professional Stir Fry Skillet over medium heat until hot. Lightly spray with vegetable oil using Kitchen Spritzer.Add chicken stir fry 3-4 min, stirring frequently using Bamboo spatula. Add ginger root; stir fry 30 sec. Add reserved pineapple juice. Add noodles, broken into pieces and seasoning packets from noodles.

    3.Bring to a boil; reduce heat and simmer 3 min. or until noodles are tender and most of juice is absorbed. Add sweet and sour sauce, bell pepper, onion, and pineapple to skillet.

    4.Heat through and serve immediately.

    Quick Curried Chicken

    3 cups hot cooked white rice

    1 medium green bell pepper

    1 medium red bell pepper

    1 lb boneless, skinless, chicken breasts cut into 1” pieces

    1 Tbsp ground curry powder

    1 tsp cornstarch

    ½ tsp ground ginger

    ¼ tsp ground salt

    1 garlic clove pressed

    1 can (14 oz) light coconut milk

    1 can (14 oz) pineapple chunks in juice, drained

    2 Tbsp snipped fresh cilantro leaves

    Chopped peanuts or toasted coconut (optional)

    1.Prepare rice according to package directions, keep warm

    2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.

    3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.

    4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.

    Beef and Vegetable Chili Mac


    1 pound lean ground beef

    3/4 cup onion, chopped

    2 garlic cloves, pressed

    2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained

    1 can (15 ounces) black beans, drained and rinsed

    1 can (11 ounces) Mexican-style corn, drained

    1 cup beef broth

    3/4 cup uncooked elbow macaroni

    1 1/2 teaspoons Mexican seasoning

    Sour cream (optional)

    Chopped cilantro (optional)


    1.Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.

    2.Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.

    3.Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.

    Swedish Meat Loaf Supper

    Meat Loaf

    1 can (4 oz0 mushrooms (pieces and stems ), drained and finely chopped

    ½ cup onion, finely chopped

    ¼ cup fresh parsley, snipped

    1 cup fresh rye or white bread crumbs (about 2 slices of bread)

    2⁄3 cup milk

    1 egg

    1 ¼ teaspoon salt

    ¼ tsp ground black pepper

    ¼ tsp ground allspice or nutmeg

    1 lb (90%) ground beef

    1 lb lean ground pork

    Noodles and Creamy Gravy

    1 package (12 oz) uncooked egg noodles

    1 jar (12 oz) mushroom or beef gravy

    2 Tbsp milk

    ¼ cup sour cream

    1.Preheat oven to 350ºF. For meatloaf, finely chop mushrooms and onion using food chopper. Transfer to Classic Batter Bowl using Kitchen Scraper. Snip parsley using Kitchen Shears. Add parsley, bread crumbs, milk, egg and seasoning to Batter Bowl; mix well.

    2.Crumble beef and ground pork into batter bowl; mix lightly but thoroughly. Shape meat into loaf in Stoneware Loaf Pan.

    3.Bake 1 hour and 15 minutes to 1 hour 20 minutes or until meat is no longer pink in center and internal temp reaches 160ºF using Pocket Thermometer. Remove meat loaf to serving plate; let stand for 10 minutes.

    4.Meanwhile, cook noodles in Professional 4 Qt Casserole according to package directions; Drain. For creamy gravy, heat gravy with milk in Professional 1 qt Saucepan over medium heat, stirring occasionally with Nylon Spiral Whisk. Whisk in sour cream; remove from heat.

    5.Cut meat loaf crosswise in half. Cut one half into 8 slices and serve with noodles and creamy gravy. You can tightly wrap remaining half and refrigerate for up to 4 days if desired.Does anyone know of any good recipes for steak and chicken? (Chicken Recipes)… (Steak Recipes)… (Chicken Recipes)… (Steak Recipes)…
    My favourite recipe (one that I use all the time):

    Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!

    This makes a good alternative to sunday roasts aswell - just serve with the usual veg and gravy, it's even tastier!
    go to.the
    ';Licking' Good'; Beef Steak-

    Yield: 6 Servings


    2 lb Round steak

    3 tb Oil

    4 Lemon slices

    3 md Sliced onions

    2 cl Minced garlic

    1/2 c Flour

    1 cn Beef bouillon

    1 cn Beer

    3 tb Brown sugar

    1 tb Parsley flakes

    2 ts Thyme

    Salt and pepper to taste

    8 oz Cooked broad noodles OR 2 c Cooked rice


    Green pepper slices

    Fresh parsley

    Cherry tomatoes


    Cut steak into serving size pieces. Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6.


    Rich Beef Casserole-';

    Who doesn't love a hearty beef stew? I know I certainly do! This fragrant casserole is easy to prepare with outstanding results.


    1 kg chunk steak, cut into cubes

    2 onions, roughly chopped

    1 bouquet garni

    6 black peppercorns

    1 tbsp red wine vinegar

    1 bottle full-bodied red wine

    3-4 tbsp olive oil

    3 celery sticks, thinly sliced

    1/2 cup plain flour

    1 1/4 cups beef stock

    2 tbsp tomato puree

    2 garlic cloves, crushed

    6 oz chestnut mushrooms, halved

    14 oz can artichoke hearts, drained and halved

    chopped fresh parsley and thyme to garnish

    creamy mashed potatoes to serve


    '; About this Recipe

    Bouquet Garni [boo-KAY gahr-NEE] A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a CHEESECLOTH bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served. ';

    1. Place the meat in a bowl. Add the onions, bouquet garni, peppercorns, vinegar and wine. Stir well, cover and leave to marinate overnight.

    2. The next day, preheat the oven to 160 C/325 F. Strain the meat, reserving the marinade. Pat the meat dry with kitchen paper.

    3. Heat the oil in a large flameproof casserole and fry the meat and onions in batches, adding a little more oil if necessary. Remove and set aside.

    4. Add the celery to the casserole and fry until lightly browned. Remove and set aside with the meat and onions.

    5. Sprinkle the flour into the casserole and cook for 1 minute. Gradually add the reserved marinade and the stock, and bring to a boil, stirring. Return the meat, onions and celery to the casserole, then stir in the tomato puree and the garlic.

    6. Cover the casserole and cook in the oven for about 2 1/2 hours. Stir in the mushrooms and artichokes and cook for a further 15 minutes, until the meat is tender. Garnish with fresh parsley and thyme, and serve with hot creamy mashed potatoes.


    A 20-Minute Chicken Parmesan';-


    4 Boneless and skinless

    -chicken breast halves

    1 Egg, slightly beaten

    1/2 c Seasoned bread crumbs

    2 tb Butter or margarine

    1 3/4 c Spaghetti sauce

    1/2 c Shredded mozzarella cheese

    1 tb Grated parmesan cheese

    1/4 c Chopped fresh parsley


    Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

    Makes 4 servings.

    all, I love it and ;use it all the time and its free.
    This is super easy and really tasty

    Steak in a Bag recipe

    1 cup egg bread crumbs

    1 (2 to 3 pound) top sirloin steak, cut 2 1/2 inches thick

    4 tablespoons butter or margarine, softened

    4 tablespoons vegetable oil

    1 garlic clove, crushed

    2 teaspoons seasoned salt

    2 1/2 teaspoons seasoned pepper

    1 cup shredded sharp Cheddar cheese

    Prepare egg bread crumbs; set aside. Remove excess fat from steak. In a small bowl, mix butter or margarine, oil, garlic, seasoned salt and seasoned pepper until blended. Spread on all sides of steak.

    Mix bread crumbs and cheese. Press into butter mixture on steak, coating steak well. Place steak in brown grocery bag. Fold end over and secure with paper clips. At this point steak may be refrigerated several hours.

    Before cooking, bring steak to room temperature. Preheat oven to 375 degrees F. Place bag on a rimmed baking sheet and bake 30 minutes. For medium rare steak, increase oven temperature to 425 degrees F and bake 15 minutes longer, a total of 45 minutes. For medium-well steak, reduce heat from 425 degrees F to 375 degrees F and bake 5 minutes longer before removing from oven, a total of 50 minutes. Remove steak from bag. Let stand 5 minutes before carving into thin slices.

    And for the chicken

    100% Parmesan Chicken recipe

    This is a good one, fast and easy!

    2 pounds boneless chicken

    2 tablespoons margarine, melted

    1/2 cup parmesan cheese

    1/4 cup bread crumbs

    1 teaspoon oregano

    1 teaspoon parsley

    1/4 teaspoon paprika

    1/4 teaspoon salt

    1/4 teaspoon pepper*

    Heat oven to 400 degrees F. Spray 15 x 10-inch pan.

    Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes.

    * Spicy Variation: substitute 1/4 teaspoon ground red pepper.
    My favorite beef recipe is my husbands beef tips and noodles. He just cubes up whatever beef we have on hand, browns it and adds it to a couple of cans of cream of mushroom soup diluted with a little milk. He then cooks some egg noodles and serves the beef gravy over the noodles. Toss a salad and there's dinner.

    As for chicken, my mother in law gave me this's delish and easy to make:

    Kings Ranch Chicken


    1/4 cup margarine

    1 medium green bell pepper, chopped

    1 medium onion, chopped

    1 can (10 3/4 oz.) condensed cream of mushroom soup

    1 can (10 3/4 oz.) condensed cream of chicken soup

    1 can (10 oz.) RO*TEL Diced Tomatoes %26amp; Green Chilies

    2 cups cubed cooked chicken

    12 corn tortillas, torn into bite-sized pieces

    2 cups (8 oz.) shredded cheddar cheese


    Preheat oven to 325 degrees F. In a large saucepan, cook pepper and

    onion in melted margarine until tender, about 5 minutes. Add soups,

    RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch

    baking pan, alternately layer tortillas, soup mixture and cheese, repeating

    for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

    Instead of tortillas, I use a bag of broken up Doritos. Gives the casserole a little more zip.
    i make this chicken that is really good. i usually use breasts, but you could use thighs too. bake in oven covered w/foil, season and add a little water to keep from drying out. bake on 350 for about an hr or hr and a 1/2. than pull it out, pull the skin back and put mushrooms and cheese under, push skin back, and cover in bbq sauce. just cook until it is done, you can judge that, but it is a very good combination.
    Chicken Salad (personal recipe)

    2 chicken breast fully cooked, finely chopped

    1/4 cup shredded carrots

    1/4 cup finely chopped onion

    2 hard boiled eggs coarsley chopped

    1/2 apple finely chopped

    1 tsp garlic salt

    3 tbsp sugar

    combine all ingredients in medium bowl and add mayo to desired texture and taste. usually about 1 cup mayo.
    This recipe for Parmesan Chicken is excellent:…

    Does anyone have any good Mexican recipes for a shredded chicken dish?

    I see the Mexican guys at my work often sharing a container of a shredded chicken mixture that they spoon into tortillas. It always smells so good. Any good recipes out there?Does anyone have any good Mexican recipes for a shredded chicken dish?
    3 to 4 chicken breast halves,

    with bone and skin (about 3 pounds)

    1/2 onion, thinly sliced

    3 cloves garlic, peeled and minced

    1/2 teaspoon dried marjoram

    1/2 teaspoon dried oregano, preferably Mexican

    2 bay leaves

    Pinch of dried thyme

    1/2 teaspoon salt

    1 (14.5-ounce) can low sodium chicken broth

    Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.

    Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.

    At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.

    Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)Does anyone have any good Mexican recipes for a shredded chicken dish?
    I cook chicken in water and shred the meat. Then add cumin, garlic, Mexican oregano, salt, pepper, and a little chili powder to some of the broth and mix in the chicken. It's good on a lot of things from tacos to taco salad.

    3 to 4 chicken breast halves,

    with bone and skin (about 3 pounds)

    1/2 onion, thinly sliced

    3 cloves garlic, peeled and minced

    1/2 teaspoon dried marjoram

    1/2 teaspoon dried oregano, preferably Mexican

    2 bay leaves

    Pinch of dried thyme

    1/2 teaspoon salt

    1 (14.5-ounce) can low sodium chicken broth

    Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.

    Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.

    At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.

    Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)

    Uses for shredded chicken:

    Serve in warm tortillas with salsa and lettuce. Pack into bolillos (Mexican rolls) with strips of pickled jalape帽o and seasoned cabbage. Roll it into burritos, enchiladas or tacos. Mix it into a salad.

    Uses for the broth:

    Turn it into tortilla soup or Toasted Corn Soup, or use it as the cooking liquid for beans or rice.
    1 teaspoon of salt

    2 tablespoons of chili power

    2 tablespoons of paprika

    1 teaspoon Cumin

    1 tsp Garlic powder or 2 cloves

    try cooking some breast cut into strips in this mixture....add couple T of water and let simmer about 15 mins .(I prefer more salt than this calls for ....but it all depends on taste)
    Remember that they are use to the ';hot peppers';, so go light until you are use to them. OR leave them out. That is what I do. They are sooooo hot that it hurts!鈥?/a>鈥?/a>鈥?/a>

    Anyone have any recipes for chicken stuffed jalapeno peppers (fried w/ cheese)?

    There was a small restaurant a long time ago in my home town that sold them. They were deep fried and it seems like the jalapeno peppers were bigger than the average size.Anyone have any recipes for chicken stuffed jalapeno peppers (fried w/ cheese)?
    I made these a while back.

    Stuffed Jalapenos

    Mix Cream cheese,a little shredded cheddar or jack cheese.

    Old Bay seasoning.Stuff peppers with seeds removed.

    Dipped in tempura batter.

    You can also thin pancake batter and use that.

    The egg whites work good with breadcrumbs or panko crumbs.

    I deep fried them.

    You can also bake the ones with egg whites and breadcrumbs.Anyone have any recipes for chicken stuffed jalapeno peppers (fried w/ cheese)?
    no but damn that sounds good yummy
    They are made with poblano peppers or even the large banana peppers. I'd suggest playing w/the recipe by adding some cumin to the recipe. Dice some chicken and mix it with some cumin and either the queso blanco or even the shredded mexican style cheese, along with finely diced onion and a clove of garlic. Then to batter it, it's battered with stiffly whipped egg whites and deep fried. Another alternative would be to go to and look up a recipe for stuffed peppers.
    Are you sure they were jalapenos or were they chile rellenos?

    Chile rellenos are actually made with Anaheim chiles stuffed with cheese (maybe some shredded meat), dipped in an egg batter, and then fried. They're totally yummy and local restaurants around here all have them.
    Jalapeno Poppers

    12 jalapeno peppers, sliced in half lengthwise, seeds removed

    8 ounces cream cheese, room temperature

    1 cup diced chicken

    2 eggs, beaten

    2 tablespoons water

    dash salt

    1 cup plain dry breadcrumbs

    oil for deep frying

    Fill jalapeno pepper halves with chicken/cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.

    Heat oil in deep fryer to 370掳. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

    Anyone here have some good chicken recipes?

    So im up for trying something different

    not like chicken parmigian or chicken fingers/nuggets

    just any chicken recipe thats good

    thanxxAnyone here have some good chicken recipes?
    Broiled or Barbecued Lemon Chicken

    4 Boneless Skinless Chicken breasts, defrosted

    Lemon Pepper

    2-3 tbsp. Lemon Juice

    1-2 tbsp. Honey

    3 tbsp. Melted butter (margarine works just as well)

    Italian seasoning (you can mix thyme, basil, and cumin for a similar effect)

    Heat barbecue or set oven to broil.

    Mix lemon pepper, lemon juice, honey, italian seasoning, and butter in a small container.

    Place chicken breasts in a flat container, such as a large tupperware dish or a casserole dish.

    Brush chicken breasts with mixture on both sides, or, if possible, allow to marinate for an hour. (this is not necessary, but it does allow the chicken to soak up the flavor more)

    Place chicken on grill or broiler. Immediately brush with mixture.

    Allow to cook until bottom is no longer pink, then brush with mixture and flip.

    Continue to brush the chicken with the lemon mixture and keep flipping it over until it is no longer pink in the middle and the juices run clear.

    Enjoy! This tastes great served with steamed vegetable and rice, or cut up and mixed in a salad.

    Anyone here have some good chicken recipes?
    I love chicken you can do so much with it! I am currently writing a series of articles on ways to spruce up dinner, and save money. Part I has already been published and Part II should be out in a couple of days! In Part I there are three different recipes that can use chicken and they are all very different from each other!

    This is pretty easy and one of my favorites!

    Chicken %26amp; Vegetable Scallop

    2 cups cubed cooked chicken

    1 package (10 oz.) frozen corn, thawed

    1 package (10 oz.) frozen peas, thawed

    2 tbsp. butter or margarine

    2 tbsp. chopped onions (although I always us an entire onion)

    2 tbsp. flour

    1/2 tsp. salt

    1/4 tsp. freshly ground pepper

    1 cup chicken broth

    1/2 cup milk

    2 eggs, beaten

    1/4 cup seasoned bread crumbs

    1/4 cup grated cheddar cheese

    1. Preheat oven to 350. Combine chicken, corn %26amp; peas in a 13x9x2-inch greased baking dish.

    2. In a medium-size sauce pan, melt butter over medium heat. Add onion and cook until soft, approx. 3 minutes (more for the whole onion). Blend in flour, salt, and pepper. Cook 1-2 minutes without browning. Gradually whisk in broth %26amp; milk. Bring to a boil and cook, stirring constantly until thick %26amp; smooth.

    3. Remove from heat %26amp; stir in eggs. pour sauce over chicken mixture.

    4. Combine bread crumbs %26amp; cheese in a small bowl and sprinkle on top of casserole. Cover with foil. Bake 20 minutes. Uncover and bake 10 minutes until lightly browned on top.
    Here are a couple of my favorites

    Blue Cheese Stuffed Chicken鈥?/a>

    Grilled Chicken and Peaches鈥?/a>

    Tender Lemon Chicken鈥?/a>
    You can see at:

    General Tso's chicken
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