Nora's Chicken Salad

Can of Chicken
grapes (halved)
chopped pecans (optional)
poppy seeds
mayo
honey

Shred the chicken and then combine with grapes, pecans, and poppy seeds. Then mix with mayo and honey. You want the ratio to be 4 to 1. More mayo then honey. For example 1 cup of mayo to 1/4 cup honey. Obviously you don't need that much unless you're making a ton. I eyeball it to what I like.

Key West Chicken (Erica's Recipe)

3 Tbsp soy sauce
1 Tbsp honey
1 Tbsp vegetable oil
1 tsp lime juice
1 tsp garlic, minced
4 boneless, skinless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken into the mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade and grill chicken for 6-8 minutes on each side, until juices run clear.

It is sooooo good. We ate it with corn on the cob, rice, and a green salad. Hope you enjoy it too!

Emma's Stuffed Peppers

This recipe is for one serving.

2 oz chicken shredded

1 green or red pepper

2 egg whites

1/4 c brown rice, cooked

2 Tbsp BBQ sauce

1/2 Tbsp sour cream

1/4 c chopped mushrooms

2 Tbsp onion of choice

Saute chicken with mushrooms and onions in frying pan with cooking spray. When meat is cooked, remove and place in bowl.

Combine whipped egg whites, brown rice, BBQ sauce, sour cream and sautéed veggies with meat into tight ball. Cut top of pepper and remove seeds. Stuff meatball into pepper; spray cookie sheet and cook in oven at 375 degrees for 25 min or until pepper skin is browned.

For a little extra: sprinkle with Parmesan cheese or any other cheese for the last 5 minutes of baking.

Mandarin Chicken by Erica Walker

2 eggs

1 Tsp garlic salt

1/2 - 1 c cornstarch

8 chicken breasts

1 1/2 c sugar

1/2 c chicken broth

1/2 c white vinegar

1/2 c ketchup

2 Tbsp soy sauce

2 Tsp salt

Beat together eggs and garlic salt. Dip chicken in egg mixture and then in cornstarch. Brown chicken in frying pan with oil. Place in a 9x13 baking dish. Mix remaining ingredients together and heat until sugar is dissolved. Pour over chicken and cover with foil. Bake 60-90 minutes at 350 degrees. Baste occasionally. 

I have made the Mandarin chicken before and it was really good. I am trying the Sweet and Sour chicken tonight. Hope it turns out.

Sweet & Sour Chicken by Erica Walker

4 chicken breasts

3-4 eggs beaten well

Garlic salt

Cornstarch

Sauce:

3/4 c sugar

4 Tbsp ketchup

1 Tbsp Worcestershire sauce

1/2 c white vinegar

1 Tbsp soy sauce

Sprinkle chicken with garlic salt and rub with cornstarch (I put both in a ziploc and then tossed until coated). Dip in beaten egg. Brown chicken, then place in baking dish. 

Place sauce ingredients in sauce pan and heat until sugar is dissolved. Pour over chicken. Cover with foil and bake at 350 for 1 hour. Remove foil for last 10 minutes. 

To enhance dish, add pineapple for extra taste. Double the sauce if you want to put it over your rice.

Pepper-Lime Chicken

Ingredients:
2 1/2 to 3 pounds meaty chicken pieces
1 tsp finely shredded lime peel
1/4 cup lime juice
1 tbl cooking oil
2 cloves garlic, minced
1 tsp dried thyme or basil, crushed
1/2 to 1 tsp black pepper
1/4 tsp salt

Place chicken pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until light brown. Meanwhile, for glaze, in a small bowl stir together lime peel, lime juice, oil, garlic, thyme, pepper, and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or until chicken is no longer pink. Brush chicken often with glaze during the last 5 minutes of cooking.

Liz's Chicken Lasagna

To make white sauce: melt 1/4 cup butter in a medium saucepan. When melted, add 1/2 cup flour, mix and cook a little until browned a bit. Add 2 cups milk, 2 cups water, 1 teaspoon salt, and 2 teaspoons chicken boullion. Cook and stir over medium heat until thickened. Add 1 1/2 cups to 2 cups cubed chicken (I used 2 large cans of chicken meat, drained), stir and set aside.

Make cheese mixture: mix together 2 cups shredded mozarella cheese, 1/2 cup Parmesan cheese, 1 cup cottage cheese, 1/2 teaspoon oregano, 1 teaspoon basil, 1/8 cup dried onion (can use 1/2 fresh onion, sauteed), 1/8 teaspoon pepper, and 1/2 package spinach, thawed.

In a 9X13 pan, layer 1/2 of the chicken white sauce, then dry uncooked lasagna noodles,
then half the cheese spinach mixture and repeat layers. Top with more Parmesan cheese. Bake uncovered 1 hour at 350 degrees. (I baked mine covered for 45 minutes and then uncovered it for last 15 minutes. Definately was not dry!)

Deceptively Delicious- Chicken Nuggets

1 cup breadcrumbs (whole wheat, white, panko)
1/2 cup flaxseed meal
1 Tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, beaten
1 lb boneless skinless chicken breast or tenders, rinsed, dried, and cut into small chunks
1/2 teaspoon salt


Preheat oven to 350.
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, Paprika, onion and garlic powder.
In a shallow bowl, mix vegetable puree and egg with fork and set the bowl next to bread crumb mixture.
Dip the chunks into egg mixture and then toss in breadcrumbs until completely coated.
Place on a greased cookie sheet and bake in oven for 10 to 15 minutes or until chicken is cooked all the way through.

(She has you fry them on a skillet with oil but I like mine baked).

Garlic Chicken Pizza

Crust:
1 Tbsp Active Dry Yeast
1/2 C Warm water
2 to 2 1/4 cups flour
1 tsp sugar
3/4 tsp salt
1 egg
1 1/2 tsp oil

Stir yeast into water until dissolved. Stir in 1 cup flour, sugar, and salt. Add egg and oil: stir until smooth. Add remaining flour to keep dough from sticking. Knead dough about 10 minutes. Return to bowl and grease top.  Cover and let rise in warm place til doubled about 1 hour. Punch down, then spread into one 16 inch or 2 twelve inch pizza pans. Bake 350 for 15 minutes after putting on toppings.

Garlic Sauce
2 Tbl butter
2 Tbl flour
1 cup milk
1/4 tsp salt
1/2 tsp garlic powder or 1 clove garlic, minced
1/4 tsp pepper

Heat butter in saucepan over medium heat. If using clove of garlic saute in butter. If not using the clove of garlic, add flour to make roux. Keep stirring so it does not burn. Add milk, salt, pepper, and garlic powder (if that is what your using). Continually stir and heat for 5 minutes. Let cool down for a bit before putting on pizza.

Toppings:
Cooked chicken diced
Tomatoes
Green Onions
Mozzarella Cheese

P.F. Chang's Lettuce Wraps

Yield: 3 Servings
Cuisine: Asian

Ingredients:

3 tablespoons Vegetable oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons Onions; chopped
1 teaspoon Garlic; minced
4 -5 leaves iceberg lettuce

Special; Sauce
1/4 cup Sugar
1/2 cup Water
2 tablespoons Soy sauce
2 tablespoons Rice wine vinegar
2 tablespoons Ketchup
1 tablespoon Lemon juice
1/8 teaspoon Sesame oil
1 tablespoon hot mustard
2 teaspoons Water
1 -2 teaspoon garlic and red chile paste

Stir; Fry Sauce
2 tablespoons Soy sauce
2 tablespoons Brown sugar
1/2 teaspoon Rice wine vinegar

Instructions:

1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you're ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16 Top with"Special Sauce".

Grilled Bruschetta Chicken by Kraft

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided

1 tomato, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

There you go mom!! I LOVE YOU!

Chicken Noodle Casserole

I know, I know...another chicken noodle casserole recipe. I know that everyone has made this dish, but I'm telling you, this one is delicious and I make it all the time. The leftovers are even better the next day. This one is similar to Mom's recipe but it has sour cream instead of mayo. (I'm not much of a mayo person.) Enjoy!

Loralee's Chicken Noodle Casserole

10 oz. noodles, cooked and drained (any noodle you like will work)
1 tbs. butter
1 medium onion
1/2 c. chopped celery
1 can cream of chicken soup
3/4 c. milk
8 oz. Jack cheese (or as much as you want)
1 c. diced, cooked chicken
1/2 c. sour cream
1/2 c. buttered bread crumbs
1/4 parmesan cheese

Cook noodles and drain cooking liquid. Add sour cream and place in a 9x13 baking dish and sprinkle with half the cheese.
Saute onion and celery in butter. Once soft, combine with milk and cream of chicken soup and season to taste. Add chicken and mix well. Layer on top of noodles and top with remaining cheese and breadcrumbs. Bake at 350 for 25 minutes or until golden brown.