Squash Fajitas

It's the time of year when my garden is producing zucchini in abundance and so I'm putting all of my favorite zucchini recipes to good use.  My family isn't even complaining!  This recipe was given to me by my sister-in-law, Karie.  I've been making these fajitas ever since then.

SQUASH FAJITAS

1 medium onion, sliced

1 small zucchini, sliced

1 small yellow squash, sliced
1 red pepper, seeded and sliced
2 T olive oil
Sour cream, salsa, guacamole, and cheese, if desired

Marinade:
2 T lemon juice
½ c salsa
½ c Italian dressing
1 t Worcestershire sauce

Place 2-3 boneless, skinless chicken breasts, chopped into bite size pieces into marinade and store in plastic zipper bag and refrigerate for at least 1 hour.

Heat 2T olive oil in pan and sauté slices of: onion, zucchini, yellow squash, and pepper until vegetables are soft. Sprinkle chicken with salt and pepper as desired then grill or pan fry. Add cooked chicken to vegetable mixture and heat through. Serve in warmed tortillas with cheese, sour cream, salsa, and guacamole.

Chicken Jambalaya

This is a very slightly modified version of a recipe I found in a recent Better Homes & Garden magazine.  I loved the idea of a quick weeknight meal that was unique!  This jambalaya has a little bit of a kick to it but it's mild enough that even the kids will eat it.  I served this with slices of bread from Great Harvest - another favorite of mine!

CHICKEN JAMBALAYA

8 oz. skinless, boneless chicken breast halves

2 t Cajun seasoning
8 oz. fully cooked spicy or mild link sausage, sliced
1 small white or red onion, cut in thin wedges
2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
2 cans (14 ½ oz.) stewed tomatoes, partially drained
½ T dried Parsley

Cut chicken in 1-inch pieces; place in a small bowl and toss with Cajun seasoning. 

Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown. Add onion and sweet peppers to chicken mixture; Cook, stirring frequently, for 2 minutes. Drain part of the juice from the stewed tomatoes and then add tomatoes and remaining juice. Cover and cook 5 to 7 minutes or until chicken is no longer pink.

Ladle jambalaya into shallow soup/salad bowls onto a bed of white rice. Garnish with dried Parsley.

Chicken Dijon and Couscous

I've never really made couscous before but I'd heard it was good so I gave this recipe a try.  This chicken dish is wonderful and it's quick and easy.  The best part is that your side dish is prepared while the chicken is cooking and requires little work.

CHICKEN DIJON AND COUSCOUS

4 boneless skinless chicken breast halves (6-oz. each)
½ c chicken broth
½ t dried tarragon
⅛ t pepper

Couscous:
1 ½ c water
1 c uncooked couscous
1 T butter
1 t chicken bouillon granules
¼ t dried tarragon

Sauce:
1 T butter
3 T all-purpose flour
½ t salt
¾ c milk
⅓ c sour cream
2 T Dijon mustard

Place chicken in an ungreased 13x9-inch baking pan. Pour chicken broth over chicken; sprinkle with tarragon and pepper. Cover and bake at 400º for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170º. Remove chicken and keep warm, reserving the pan juice.

For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules, and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

Bacon Chicken Caprese

I found this recipe in a Taste of Home magazine a few years ago.  This chicken dish is perfect for a fancy meal but does not require a lot of time to prepare.  I've received lots of compliments on this chicken because its so delicious.

BACON CHICKEN CAPRESE

8 bacon strips

4 boneless skinless chicken breasts (6-oz. each)
1 T olive oil
½ t salt
¼ t pepper
2 tomatoes, thinly sliced
1 T dried basil
4 slices part-skim mozzarella cheese

Place bacon in an ungreased 15x10x1-inch baking pan. Bake at 400º for 8-10 minutes or until partially cooked, but not crisp. Remove to paper towels to drain.

Place chicken in an ungreased 13x9-inch baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.

Bake, uncovered, at 400º for 20-25 minutes or until a meat thermometer reads 170º. Top with cheese; bake 1 minute longer or until melted.

Cheesy Chicken & Rice Casserole

I recently found this Campbells soup recipe in a magazine.  This one-dish recipe is perfect on a busy night when you don't have a lot of time to prep dinner.  The vegetables and rice in this casserole make it a complete meal.

CHEESY CHICKEN & RICE CASSEROLE

1 can (10 ¾ oz.) cream of chicken soup

1 ⅓ c water

¾ c uncooked long-grain white rice
2 c fresh or frozen mixed vegetables
½ t onion powder
¼ t ground black pepper, divided
½ t garlic salt
4 skinless, boneless chicken breast halves
1 c shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and ⅛ t pepper in a 13x9-inch pan. Top with chicken. Sprinkle with remaining pepper and garlic salt. Cover. Bake at 375º for 45 minutes. Top with cheese and bake for an additional 5 minutes.

Crockpot Sweet & Sour Chicken

This recipe is a blend of recipes primarily based upon a recipe I received from my mom many years ago.  I remodeled the recipe to give it an upgrade and a thicker sauce.  I love that this meal uses the slow cooker which saves me from the dinnertime rush hassle.

CROCK POT SWEET & SOUR CHICKEN

2 lbs. boneless, skinless chicken breasts, cut into 1-inch strips

½ c flour

¼ c oil

Salt and pepper to taste

1-8 oz. can pineapple chunks, undrained

1-8 oz. can sliced water chestnuts, drained

3 carrots, thinly sliced

1 green pepper, sliced

1 onion, cut into wedges

2 T soy sauce

2 T cornstarch

⅓ c brown sugar

⅛ c vinegar

¼ c water

1 c sweet and sour sauce

1 t ginger

¼ t garlic powder

On a plate, coat chicken pieces with flour. In a skillet, heat oil. Add chicken in batches and brown on all sides.

Drain pineapple, reserving juice. In a 5-qt. slow cooker, combine chicken, water chestnuts, carrots, peppers, onion, and pineapple in bottom of crock pot.

In a small bowl, combine the cornstarch, soy sauce, pineapple juice, brown sugar, vinegar, water, sweet and sour sauce, ginger, and garlic powder. Pour over chicken and vegetables. Cover. Cook on high setting for 3-4 hours. Serve over rice.

Crispy Onion Chicken

Sometimes it seems like dinner time can be one of the most stressful times of the day.  That's why a simple easy recipe is always a winner.  I just discovered this recipe in the most recent Taste of Home Magazine.  I loved the fact that the prep time was 10 minutes - no chopping or dicing required!  I reduced the amount of pepper called for in the recipe and I chose to use cheddar fried onions although I'm sure the chicken would also be great with the regular fried onions.

This chicken received big compliments from the men at my house.  It went well with the roasted potates that I prepared as a side.  It was an easy simple meal that was delicious without a lot of work on my part.  The best part was the my son who says he hates all things onions loved this chicken and he didn't even realize what he was eating.

CRISPY ONION CHICKEN

½ c butter, melted

1 T Worcestershire sauce
1 t ground mustard
½ t garlic salt
⅛ t pepper
1 can (6-oz.) cheddar french-fried onions, crushed
4-5 boneless skinless chicken breast halves

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. In another shallow bowl, add ½ c fried onions. Dip chicken in the butter mixture, then coat with onions.

Place in a greased 9-inch square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350º for 30-35 minutes or until chicken juices run clear.

Stuffed Rolls

This recipe was originally given to my mom by my piano teacher. Ever since it has been a family favorite. I've modified the recipe just slightly to suit my personal taste. I invited my parents to dinner last night and I served these rolls with a potato soup. These rolls are favorites of both my dad and my hubbie.

3 hard boiled eggs
2 skinless, boneless chicken breasts, browned and chopped
¾ c mayonnaise
1 T chopped onion
¾ c grated cheese
12-15 semi-hard white or wheat dinner rolls

Slice rolls in half cutting part-way through the roll. Mix remaining ingredients. Spoon mixture into rolls. Wrap each roll individually in tin foil. Cook at 300˚ for 25-30 minutes.

Chicken Alfredo and Rice Casserole

When I'm stuck waiting in a waiting room I like to peruse the magazine collection for recipes.  I always bring a pen and paper so that I can jot down the web address for the magazine so that I can print the recipe when I get home.  You've gotta love the Internet, right?!  That's exactly how I came upon this recipe.  This casserole is different from many traditional recipes.  I really love the combination of flavors in this dish.

1 (10-oz.) container light Alfredo pasta sauce

½ c milk
2 ½ c cooked white rice or wild rice
2 c cubed cooked chicken
1 c frozen peas
⅓ c chopped bottled roasted sweet red peppers
¼ c slivered almonds, toasted (optional)
½ t dried basil
1 c soft bread crumbs
1 T butter, melted

Preheat oven to 350°. In a large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1 ½ qt. baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop.  Bake uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Sun-Dried Tomato Chicken and Linguine in Creamy Tomato Sauce

I combined several recipes to create this yummy Italian dish.  This main course is easy to prepare but presents nicely when served family style.  Serve with a green salad and garlic bread for a complete meal.

Linguine
1 jar (1 lb. 10 oz.) pasta sauce
2 c water
8 oz. uncooked linguine
½ c chopped fat-free half-and-half
½ t dried basil

In a large saucepan, stir in pasta sauce and water. Bring to a boil over high heat. Stir in uncooked linguine and return to a boil. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until linguine is tender. Stir in half-and-half and basil. Transfer to serving platter and top with cooked chicken.


Sun-dried Tomato Chicken:
4 slices bacon, chopped
1 lb. boneless, skinless chicken breast halves or chicken tenders
¼ c sun-dried tomato dressing
1 t dried basil leaves
2 tomatoes, chopped
2 T grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.


Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8-10 minutes or until chicken is done, turning after 5 minutes.


Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

Teriyaki Chicken Noodle Bowl

This is my version of a recipe that I found in a Taste of Home Cooking School magazine almost ten years ago.  This is another quick, easy, and healthy meal that is perfect for a busy weeknight.

1 T vegetable oil
2 boneless skinless chicken breast halves, cut into 1" pieces
1 16-oz. pkg. frozen California blend vegetables
¾ c water
½ c teriyaki glaze
1 pkg. chicken-flavor ramen noodle soup mix


Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3-4 minutes or until chicken is no longer pink. Add teriyaki glaze, water and ramen noodle seasoning mix. Break up noodles into pieces. Add noodles and frozen vegetables to skillet. Cover and cook 8-10 minutes until vegetables are crisp-tender, stirring frequently. Makes 4 servings.

Dinnertime Quesadillas

I really can't remember where I first found this recipe.  This recipe is a quick main dish that is loaded with fiber and protein while being kid-friendly at the same time.  It's also a great way to use left-over chicken - just shred the precooked chicken in your food processor to save on time.

2 c shredded cooked chicken
½ c drained canned whole kernel corn
½ c sliced green onions
½ c drained canned black beans, rinsed
1 c salsa
1 c shredded cheese
Tortillas


Layer chicken, corn, onions, beans, salsa, and cheese evenly over one half of each tortilla. Fold tortillas in half to enclose filling. Cook one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.  Serve topped with sour cream, salsa, and avocado slices, if desired.

Creamy Chicken Stir Fry

I got this recipe off the back of a soup can many years ago.  It's one of my all-time favorite stir-fry recipes.  Stir-frys are great for families - they're generally economical, quick, and healthy - loaded with veggies.  This recipe has a twist on traditional stir-fry recipes and that's just what I love about it.

1 1b. skinless, boneless chicken breasts, cut into strips

3 c cut-up fresh vegetables or 16-oz. bag frozen stir-fry vegetable blend
1 can cream of mushroom soup
¼ c water
1 T soy sauce
4 c hot cooked rice


Spray skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add chicken in 2 batches and stir-fry until browned. Set chicken aside.

Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add vegetables and stir-fry until tender crisp. Add soup, water and soy. Heat to a boil. Return chicken to pan and heat through. Serve over rice.

Honey Bunches of Oats Chicken with Honey Mustard Sauce

This recipe was featured on a local television show. I tried it at home and my family loved the results. My son requested this for dinner on Saturday night! The mustard sauce is wonderful perfectly compliments the flavor of the breaded chicken!

2lbs. chicken breasts cut into strips or tenders
6 c honey bunches of oats cereal, crushed (**Crunch it up until it is crushed but not fine crumbs.)
2 T cornmeal
1 t garlic salt
⅛ t pepper
2 c buttermilk
2 cloves garlic, minced


Mix crumbs, cornmeal, garlic salt and pepper together in a Ziploc bag. Place chicken pieces into buttermilk and garlic, then roll in crumb mixture. Place on a lightly oiled baking stone and spray the tops of the pieces with cooking spray. Sprinkle the remaining crumbs over the top and spray again. Bake at 400° for 15-20 minutes.

HONEY MUSTARD SAUCE
¼ c mayonnaise
4 T honey mustard
3 T honey
¼ t seasoned salt


Mix all ingredients together and refrigerate until ready to serve.

Cheesy Chicken Subs

I found this recipe in a Taste of Home cookbook.  Of course I made a few modifications and the end result was fantastic.  This is an easy main course when you're in a hurry and it can easily be adjusted according to the ingredients you have on hand.  Depending on what's in my kitchen I may use fresh or canned mushrooms, cheddar or Swiss cheese, and a red or white onion.  You might switch up the ingredients a bit but no matter what you'll have a hit on your hands!

12 ounces boneless skinless chicken breasts, cut into strips
½ c Italian salad dressing
1 can (4-oz.)  or ~1 c sliced mushrooms
1/2 cup sliced onion
1/4 cup olive oil
4 submarine buns, split and toasted
4 slices Swiss or cheddar cheese

Place chicken in a bowl; sprinkle with salad dressing. In a skillet, sauté mushrooms and onion in oil for 3 minutes. Add chicken; sauté for 6 minutes or until chicken juices run clear.


Spoon mixture onto roll bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops. Makes 4 servings.

Country Chicken Noodle Soup

Homemade chicken noodle soup is just the thing when someone is feeling under the weather - even if it is July!

1 (64 oz.) can chicken broth
1 carrot, chopped
¼ c chopped celery
1 T finely chopped onion
1 t dried parsley flakes
⅛ t poultry seasoning
1 c dry medium egg noodles
2 c cooked chicken, diced
1 c frozen peas


In 4-quart saucepan, combine broth, carrot, celery, onion, parsley, and poultry seasoning. Heat to boiling. Cover; cook over low heat 15 minutes. Stir occasionally. Add noodles. Cook 5 minutes or until vegetables are tender. Add chicken and peas. Heat through. Stir occasionally.

Hawaiian Haystacks

This main dish is certainly not gourmet but it will keep your family happy and fed.  I like that this nutritious dinner is easy to prepare.  It's perfect for a busy weeknight!

2 lbs. chicken tenders
1 c chicken broth
2 cans (10 ¾ oz. each) cream of chicken soup
1 -12 oz. can evaporated milk
6 c cooked rice

Place chicken in greased 3 ½ - 5 quart slow cooker. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high for 3-4 hours or on low heat for 6-8 hours. Shred chicken and stir back into gravy sauce.


Serve hot over rice with a variety of cold toppings that may include grated cheese, peas, pineapple tidbits, Chinese noodles, olives, diced tomatoes, diced green peppers, and sliced green onions.

BBQ Chicken Sandwiches

I got this recipe seven years ago from the realtor who helped us buy our home.  These sandwiches have been a family favorite ever since.  I love using the crockpot because I can do most of the dinner preparation well before dinner time.  In addition, I love that this recipe makes a lot and can easily be doubled when I need to share a meal with a neigbhor or friend.

3-4 lbs. chicken breasts (boneless, skinless)
12 kaiser rolls

Sauce:
1 T canola oil
1 c ketchup
12-oz. chili sauce
½ c brown sugar
⅓ c vinegar
2 t onion powder
1 t garlic powder
1 t chili powder
2 T Worcestershire sauce
1 t salt & pepper (to taste)


Combine sauce ingredients together in a 4-quart slow cooker. Add chicken and stir to coat. Cook on high 4-5 hours or low 7-8 hours. Remove chicken and shred. Stir back into sauce. Serve over rolls.

One-Pan Chicken & Potato Bake

This dish was sooo easy to prepare but it tastes like you spent all afternoon in the kitchen.  Seriously you can't go wrong with this Kraft Foods recipe.  My son told me several times how much he liked the chicken; he's a tough audience to please so I know that this new recipe is a winner!

4 bone-in chicken pieces (about 1 ½ lbs.)
1 ½ lbs. potatoes (about 3), cut into thin wedges
½ c fat-free Italian salad dressing
½ c grated Parmesan cheese
1 t Italian seasoning

Heat oven to 400°. Place chicken and potatoes in a greased 13x9-inch baking dish. Top with dressing; sprinkle with cheese and seasoning. Cover. Bake 1 hour and 10 minutes or until chicken is done (165°) and potatoes are tender, uncovering after 30 minutes.

Chicken with Lemon and Garlic

I picked up this easy chicken recipe several years ago and I love to make this dish when I'm in a hurry and don't have a lot of time to prepare dinner.  The best part is that this chicken is very flavorful and presents nicely.  Using this recipe you can serve your family a nice, healthy dinner without a lot of hassle.

1 lb. skinless chicken tenders

¼ c extra virgin olive oil

2 green onions, chopped finely

2 T chopped garlic
¼ t pepper
2 T lemon juice
1 t chopped dried basil
salt and pepper to taste


Heat olive oil in a large frying pan. Add chicken tenders, green onion, garlic and cayenee, stir-frying for about 5 minutes or until lightly browned, juicy and cooked through. Add lemon juice and basil, then salt and pepper to taste.