Cheddar Baked Chicken

( 6 servings )

1/4 cup butter, melted

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 egg

1 tablespoon milk

1 cup shredded Cheddar cheese

1/2 cup Italian seasoned bread crumbs

1 cup crispy rice cereal

3 skinless, boneless chicken breast halves - cut in half

2 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

-somebody fabulous

Herbed Sweet and Sour Chicken

( 4 servings )

2/3 cup uncooked long-grain white rice

1 1/3 cups water

6 tablespoons olive oil

6 tablespoons soy sauce

6 tablespoons honey

3 tablespoons distilled white vinegar

1 1/2 teaspoons dried thyme

1 1/2 teaspoons ground paprika

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground allspice

1 teaspoon ground black pepper

4 skinless, boneless chicken breast halves

1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.

3. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.

4. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.

5. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture

-somebody fabulous

Pumpkin Curry (don't hate it until you've tried it!)

[ok Megan, I'll wait to try it;)]

4 TBSP butter

1 onion, chopped

2 cloves garlic, pressed

4 c. chicken stock (4 c. water + 5 bouillon cubes)

1 bayleaf

1- 1 ½ tsp curry powder

Pinch nutmeg

½ tsp salt

½ tsp pepper

1 TBSP cornstarch

1 c. half and half

1 c. heavy cream

3-4 chicken breasts (baked/boiled and shredded)

In large saucepan, melt butter and sauté onions and garlic for 8 min. Add everything EXCEPT the chicken, cornstarch, and creams. Heat and simmer for 30 min. In a liquid measuring cup combine cornstarch and creams. Add chicken and cream to curry mixture and warm until ALMOST boiling. Serve over rice. (May add more cornstarch with a little cold water if you prefer a thicker curry.)

-Megan Lattin

Ginger Chicken

3+ TBSP rice vinegar

2 TBSP honey

2 cloves garlic (minced)

4 TBSP peanut butter

2 TBSP soy sauce

1-2 TBSP fresh ginger root, grated

2-3 chicken breasts

4 scallions (or onion)

2 c. raw spinach or ½ box frozen spinach

Mix first 6 ingredients into a sauce. Cut chicken into bite-sized chunks and sauté until cooked through. Add veggies and sauce. Simmer for 5 min. Check the taste- it may need more soy sauce or a little sugar.

-Megan Lattin

Turkey/Chicken Taco Bake

2 c. corn chips, coarsely chopped

1 (16 oz) can refried beans

2 c. (8 oz) shredded Monterey Jack Cheese, divided

1 c. salsa

2 c. shredded cooked turkey or chicken

1 tsp. Mexican or taco seasoning

1 green onion, sliced

1 med tomato, chopped

Place corn chips in greased 2 ½ qt baking dish. Place refried beans in small saucepan; cook and stir over med heat until heated through. Remove from heat and stir in 1 c. cheese and salsa. Spread over the chips. Toss the turkey/chicken in the seasoning; sprinkle meat over bean mixture. Top with remaining cheese. Sprinkle with onion and bake uncovered at 400 degrees for 20-25 min or until cheese is melted. Sprinkle with tomato and serve.

-Megan Lattin

Chinese Chicken Fried Rice

4 servings

1 egg
1 TB water
1 TB butter
1 TB vegetable oil
1 onion chopped
2 C. cooked white rice
2 TB soy sauce
1 tsp black pepper
1 C. cooked chopped chicken meat
1 can corn
1 can peas
1/2 C. frozen carrots (can use fresh)

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1-2 min. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper, corn, peas, and carrots. Stir fry together for about 5 min. then stir in egg. Serve hot.

-Shara Rust

Mango Chicken

2 servings

1/4 C. honey

1/4 C lemon juice

1/2 tsp grated lemon peel (opt. )

1 small mango, peeled and diced

1 TB canola oil

1 sm. onion, peel and quartered

1 jalapeno pepper, seeded and halved (opt)

1 tsp paprika

1/2 tsp garlic salt

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp pepper

2 boneless skinless chicken breasts

In a small bowl, whisk the honey, lemon juice and peel until blended.

Set aside 1/4 cup. In a small bowl, gently combing the mango and remaining honey mixture; cover and refrigerate.

In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.

Place the chicken in an 8 inch square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece and turn over and top with remaining mixture.

Bake, uncovered, at 375 degrees for 25-30 minutes or until juices run clear. Serve with mango mixture.

-Shara Rust

Chicken Honey-Nut Stir Fry

4-6 servings

1 lb. boneless chicken breasts

3/4 C. orange juice

1/3 C honey

3 TB soy sauce

2 TB vegetable oil

1 TB cornstarch

1/4 tsp ground ginger

2 Large carrots

2 stalks celery

1 pkg. frozen broccoli, cauliflower combination, thawed

1/2 C. cashews or peanuts

Hot rice

Directions:

Cut chicken into strips and set aside.

In a small bowl, combine orange juice, honey, soy sauce, cornstarch, and ginger; mix well.

Heat 1 TB oil in large skillet over medium heat. Add carrots, celery, and thawed mix; stir fry vegetables about 3 minutes. Return vegetables, set aside.

Pour remaining oil into skillet. Add meat; stir fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium heat until sauce is thickened.

Serve over hot rice.

Zesty Slow Cooker Chicken BBQ

6 servings

6 frozen skinless, boneless chkn breast halves

1 (12 oz) bottle bbq sauce

1/2 C Italian salad dressing

1/4 C brown sugar

2 TB Worcestershire sauce

Directions:

Place chicken in a slow cooker. In a bowl, mix the bbq sauce, italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.

Cover and cook 3-4 hours on Hight or 6-8 hours on low.

You can eat it as it is or put it over baked potatoes.

-Shara Rust

Taco Soup

[This recipe is similar to the Taco Topper recipe. I like this one because it has a few less ingredients, so you could see what fits your pantry or tastes better.]

1 lb Ground Beef or 2 Cans Canned chicken

Taco Seasoning packet

Can beans (kidney or white-whatever your preference)

Can Corn

Can Stewed Tomatoes

Brown beef, then combine above in a pan on the stove until heated thoroughly. Top with grated cheese, Sour cream, Fritos, and...voila!

-Lauren Smith

Chicken Quesedillas

2 Cans chicken (add 1/2 packet Taco Seasoning)Tortillas

grated cheese

salsa

sour cream

Corn

Refried beans

Put chicken & cheese on tortilla & fold in half. Cook on stove (med heat). Serve with corn and refried beans, Dip in sour cream, salsa.

-Lauren Smith

Hawaiin Teriyaki Chicken

This recipe was submitted by Kammy T. She got the recipe as follows at freezerdinner.com, a site that I love for the recipes and freezer tips.

Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and then cook together in a hot skillet until chicken is cooked through (5 minutes on each side.) Serve with rice.

To turn marinade into a sauce, bring it to a boil on the stove and add 3 tablespoons cornstarch mixed with ½ cup cold water. (Mix the cornstarch with water before pouring it into the sauce or it will be lumpy.) Stir until sauce thickens, and then pour on rice. Garnish with sesame seeds.

*Another option to make this recipe is to place all ingredients in a slow cooker and cook on low for 3 hours. Serve with rice and freeze leftovers.

Hawaiian Chicken

6 boneless, skinless chicken breasts

½ cup ketchup

½ tsp Worcestershire sauce

1tsp. mustard

½ crushed pineapple with juice

½ cup brown sugar

Mix all ingredients together. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve

over rice.

-Rachel Freeman

Baked Creamy Chicken Taquitos

My friend Kammy tried these and here's what she said:

"I made these for dinner tonight. They were super tasty. I 1 1/2 the recipe which made 21, enough for the 6 of us for dinner, with 6 left over for snacking tonight. YUM! I'm going to try flour tortillas next time."

The recipe as follows comes from Our Best Bites. Can't wait to try this one. Especially because my husband makes fun of me for never trying taquitos (the gross frozen ones that he likes). But these don't look gross at all;)

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip them in salsa, sour cream, guacamole or dressing.

Crockpot White Bean Chili

1 lb. chicken breast

2 cans Great Northern Beans, drained and rinsed

1 can white corn, drained

1 can chopped green chilies

1 can cream of chicken soup

1 14oz can chicken broth

1 pkg. taco seasoning

½ c sour cream

Place chicken in the bottom of the crock pot. Put the northern beans, white corn, and green chilies on

top. Mix together cream of chicken soup, chicken broth, and taco seasoning and pour on top. Cook on

low 6-8 hours or high 3-4 hours. When done, take out the chicken and cut into small pieces.

(This is just slighltly different from the delicious one Amy put on, but I thought I'd still add it.)

-Rachel Freeman

Southwest Chicken Pockets

2 Cups Diced Cooked Chicken
6 oz Cream Cheese, softened
½ Cup Butter, softened
4 oz can Diced Green Chilis
1 Tbs Chopped Green Onions
1/8 Tsp Chili Pwdr
1/8 Tsp Cumin
(2) 8 oz cans of refrigerated Pillsbury Crescent Rolls
3 Tbs Butter, Melted
1 Cup Bread Crumbs
In large bowl cream together cream cheese, ½ Cup softened butter, green chilis, green onions, chili pwdr, and cumin. Then, add chicken and stir everything together. Then, open your crescent rolls and in each triangle, flatten it out a little so that its easy to fold up the chicken filling. Spoon in each triangle enough filling but not too much where you cant stretch and fold the dough over it all. Tuck all sides in so that it looks like a pillow. Once they are all filled and corners are tucked, lightly dip pillows into melted butter and then roll in bread crumbs. Bake at 400 for 20 min.

Alicia Warnock

Southern Pulled Pork Sandwhich

3-4 lbs Pork Roast
2 Onions chopped
16 oz BBQ Sauce
1/3 Cup Honey
Cook in crockpot until chicken is cooked. (6-? hrs on high)
Good with Corn on the Cob!

-Alicia Warnock

Crockpot Sweet & Sour Chicken

4 Chicken Breasts
¾ Cup Water
¾ Cup Ketchup
½ Cup Sugar
2 Tbsp Vinegar
4 Tbsp Soy sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)
Good with White Rice!

-Alicia Warnock

Shredded BBQ Chicken Sandwhiches

4 lbs chicken breast
16 oz BBQ Sauce
1 Cup water
Cook in crockpot until chicken is cooked. (5-? hrs on high) Until chicken is shredded
Rhodes Rolls (follow thawing directions on package, allow yourself about 6 hours for them to defrost and rise) They are small so I would figure a couple per adult and one per child and then a few extra for afterwards with butter & jelly!

Cranberry Chicken

4-5 Chicken Breasts
1 can whole cranberries
1 cup or more of bbq sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)

-Alicia Warnock