GARLIC BROWN SUGAR CHICKEN AND RICE

Made this last night for the first time.  This is one of those recipes that has thousands of versions on the internet.....each with it's own charm.  I decided to take my own flair on it, which included cutting up the chicken in bite-size pieces, so it cooks faster than breasts, and you get more sauce.  It was delicious and helped satisfy our craving for Chinese food in a healthier way.  Two of our favorite dishes are bourbon chicken and sesame chicken, both with a brown sauce base.  This was close enough to be yummy!!!  We added cooked carrots as a side, since they pair well with the sauce. Hope you like it too.

The picture DOES NOT do it justice...........just melted in our mouths.

INGREDIENTS

4 (6 oz.) chicken breasts - cut into bite-size pieces
4 Tbsp. olive oil
1 Tbsp. butter or butter substitute
2 Tbsp. white cooking wine
1/3 cup minced onion - I used the frozen kind in a bag for this recipe
2 Tbsp. minced garlic (refrigerated version)
4 Tbsp. brown sugar
4 cups Prepared brown rice

DIRECTIONS

Preheat oven to 400 degrees and grease an 8x8 inch baking dish. Cut chicken breasts into bite-size pieces. Heat olive oil, butter, and cooking wine in a skillet on medium. Add onions and garlic and cook until mostly soft. Increase to medium-high heat and add chicken. Saute until outside of chicken is no longer pink. Pour into the baking dish and place in oven with aluminum foil as a cover. Cook for 15 minutes and then remove cover. Prepare rice while you are waiting on the chicken. Bake chicken until sauce is thickened. Serve over rice.

 

Browning chicken with sauted garlic and onion

 

Chicken in liquid ready for oven

 

The finished product.......as you can see, very messy.  You need cooking spray or line the pan with aluminum foil.

 

 Close-up showing how tender and juicy it is!!!

CROCK POT 7UP CHICKEN AND RICE

My husband and I love this recipe!!!  Once again.......many internet versions so I adapted to our liking.

Adapted from :  http://www.sixsistersstuff.com/2012/03/slow-cooker-7up-chicken-rice.html

 

INGREDIENTS



 

6 chicken breasts (4-6 oz. each)

1 can cream of chicken soup

1 box Minute Rice -  I only use Uncle Ben's chicken flavor - Makes it AWESOME!!!

12 oz. lemon lime soda

1/2 cup chicken broth

2 Tbsp. dried onion flakes

 

 

DIRECTIONS

 

Spray your crockpot with nonstick spray. Place chicken breasts in the bottom of the crockpot.  Spread the soup over the chicken breasts, then pour the lemon-lime soda over the top.  Cook on low for 2-3 hours.  Put rice on top of the chicken, making sure that the rice is immersed in the liquid.  Mix the seasoning packet from the rice mix with the chicken broth, along with the onion flakes.  Pour over the chicken and rice mixture.  Continue to cook on low for 2-3 hours, stirring occasionally.

 

What it looks like when placed in the crockpot (before rice and broth)

 

The type of rice mix I use - would not make it any other way!!!

 

 

Slow-Cooker Chicken and Rice when ready to serve

 

 

PARMESAN BUTTER AND HERB CHICKEN

This was so easy and my kids really liked it!

INGREDIENTS

6 frozen chicken breasts
Butter Spray  (Parkay or I Can't Believe It's Not Butter)
2 Tbsp. Parsley
1/2 cup Parmesan cheese
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. basil

DIRECTIONS

Place frozen chicken breasts in a glass 9x13 baking dish sprayed with olive oil cooking spray.  Turn oven to 375 degrees.  Place dish with chicken in oven so it warms gradually.  Bake for about 40 minutes.  Take pan out of oven.  Remove chicken and place on a plate.  Drain the "juice" from the dish.  Return chicken to the baking dish.  Spray the top of breasts genrously with butter spray.  Use a spoon to spread if you need it to even out.  Sprinkle the Parmesan cheese on the chicken (I estimated amount, as I just shake it right out of the Parmesan container).  Mix remaining herbs together and sprinkle over the chicken.  Return to the oven and bake until chicken is cooked through - use a meat thermometer if you are not sure.  Mine usually takes another 15 minutes.  You may use this recipe with thawed chicken also.........just skip the juice removal and adjust baking time (about 30 min for baking and then additional 15 minutes).

CHICKEN AND CHEESE QUESADILLAS

This is one of my son's favorite foods.  I made these as Weight Watcher friendly as possible!  They are a super fast meal.  We made extras and ate them for lunch the next day.  These are NOT spicy.......very bland.  You can add your own seasonings and amp up the heat if you wish.

INGREDIENTS

2 cans of cut-up chicken breast (undrained)
1/4 cup oatmeal
1 Tbsp. onion flakes
1/2 tsp. minced garlic
1/2 tsp. chili powder
4 Tbsp. taco or enchilada sauce
8 whole wheat tortillas
2 cups Mexican reduced fat cheese blend.

DIRECTIONS

Open chicken and pour it into a large skillet.  Use your fingers to finely shred the chicken.  Add the oats and spices. Turn heat to medium and cook until oats are blended in with the meat.  Place spoonfuls of meat mixture in the center of a tortilla.  Spread with a spoon or knife to cover all but the outer inch of the tortilla.  Sprinkle cheese over the chicken.  Heat another skillet to medium-low.  Spray pan with nonstick cooking spray.  Place the tortilla with chicken into the pan.  Cover with another tortilla.  Cook until warmed through and then flip over to warm other side of quesadilla.  Use spatula to push down on edges of quesadilla to help seal the edge. You need to spray the pan again in-between quesadillas.  Cut into deisred number of servings.  Serve with sour cream, salsa, and such.

SAVORY TURKEY MEATBALLS

I made these for dinner tonight and they were a big hit!!!

INGREDIENTS

Meatballs :

1 lb. lean ground turkey (93/7)
1/3 cup bread crumbs - I use Whole Wheat
1/2 tsp. basil
1/2 tsp. oregano
1 Tbsp. minced onion
1 Tbsp. minced parsley
1/4 cup egg substitute (or 1 egg)
1/4 tsp. garlic powder
1 Tbsp. Worchestershire sauce
(Salt and pepper may be added if you wish, but I like them without)

Sauce :

1 cup ketchup
1 Tbsp. Worchestershire sauce
1 Tbsp. minced onion 
1/4 cup brown sugar

DIRECTIONS

Preheat oven to 350 degrees.  Grease a 9x13 inch baking dish and place in oven while it is heating.  Mix all meatball ingredients together thoroughly.  Use an ice cream scoop to measure meat for the balls.  Roll into ball and place in warm dish - 1 inch apart.  I got 15 meatballs out of this batch.  Push down slightly on center of meatballs.  Mix up the sauce ingredients.  Brush the sauce onto the meatballs - I am really liberal with this!!!  Bake for about 30 minutes, or until meat is done.  Enjoy.

STAY TUNED....................

I needed a little break from blogging last week, so I am a little behind.  I have photos and recipes to share, so I will do them this week.  Until then.........God bless.

CHEESY CHICKEN ENCHILADAS

I made these last week, but I am obviously behind in my blog entries.  We have been doing a lot of repeat dinners (old favorites), leftovers, grabbing a bite on the go, or everyone pick something quick and easy.  This week is Spring Break for my little ones, so we are eating all 3 meals as a family each day.  Hopefully I can try out some new recipes for them to enjoy!

CHEESY CHICKEN ENCHILADAS

These are so creamy and delicious.  My family told me they were my best ever!!!   I love how fast and simple they are, and they are great for our Weight Watchers diet.  The oats add fiber and help satisfy your hunger.  You won't even know they are there. We make things mild and then add our own toppings and seasonings.  You can easily adapt these to your liking (rotel, green chiles, taco seasoning, etc.).

INGREDIENTS

8 whole wheat tortillas
1 can of chicken breast chunks
2 cups reduced fat Mexican blend shredded cheese
1 cup fat free sour cream
1 can cream of chicken soup
2 Tbsp. onion flakes
1/4 cup quick cooking oats
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 Tbsp. salsa

DIRECTIONS

Preheat oven to 350 degrees.  Spray a 9x13 inch baking dish with nonstick spray.  Mix together the soup, sour cream, and 1 cup of cheese. Set aside. Pour the canned chicken and liquid in a skillet.  Shred the chicken with your fingers.  Add onion flakes (or real onion), chili powder, garlic powder, and salsa.  Pour oats in the pan and stir. Turn stovetop to medium and cook until liquid is gone and oats blend in with chicken.  Add half of the cheese mixture to the chicken and heat until cheese is melted.  Divide into 8 portions.

 

Spread half of remaining cheese mixture in the bottom of the baking dish.  Spread a portion of the chicken into the center of a tortilla.  Roll tortilla  and place in the dish with  seam on the bottom.  Repeat with the rest of tortillas.  Spread remainder of cheese mixture over the enchiladas.  Top with the rest of shredded cheese. Cover with foil and bake for 45 minutes.