Lemon Ginger Chicken

I loved this recipe. I thought it was really good! Lane was the only kid that didn't like it AT all...

Lemon Ginger Chicken

Chicken:
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup original Bisquick mix
1/4 cup Progresso plain bread crumbs (I think mine was garlic and herb and was still good)
1 tablespoon grated lemon peel (I didn't use this and it was still pretty strong)
1/2 teaspoon grated ginger root (I used dry from the can and it was still great)
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce:
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated ginger root (again I used dry)
1 drop of yellow food coloring
Lemon slices if desired

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and ginger root. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center or thickest part is cut (170 degrees F).

4. Meanwhile, 1 quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, ginger root and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

(Cook chicken in oil 11 to 13 minutes or until meat thermometer inserted in center of chicken reads 170 degrees F.)

Fettuchini Alfredo

Fettuchini Alfredo

1 pkg fettuchini noodles
8 oz. sour cream
2 cups half & half
1/2 cup of Parmesan cheese
1/2 tsp pepper
Butter
2 whole boneless chicken breasts
1 egg
1/2 cup milk
1 cup bread crumbs
Cooking oil
Flour

Cut chicken breasts into long, thin fingers. Cover with flour, dip in egg, then cover with bread crumbs. Fry in hot oil until done. Cook fettuchini noodles as directed on package.

In large saucepan heat half & half. Add sour cream. Make a rue with butter and flour. Add to half & half and sour cream. Cook until thickened. Add cheese and pepper to taste. Put chicken in sauce and serve over fettuchini noodles.

Chicken and Rice...

One of my favorite recipes growing up... I don't have a picture but it's really good! Chicken & Rice

1 1/4 cup of Rice
3 cans of cream of mushroom soup (10 oz)
1 or 1-1/2 cubes margarine
1/2 cup onions or 1/4 cup dried
Garlic, salt & pepper

Bake @ 250 or 275 degrees for 3 hours.

It's a great meal to throw in the over and your way out the door for church and then when you get home it's done! :)

Stove Top One-Dish Chicken Bake

Stove Top One-Dish Chicken Bake

6 oz. Stove Top stuffing mix
4 boneless, skinless chicken breast fillets (cut into bite size)
1 can cream of mushroom soup (I also add 1/2 can milk)
1/3 C. sour cream (I add more because it is to dry for me)

Mix contents of stuffing mix pouch and 1 1/2 cups water; set asidePlace chicken in cake pan or 2-quart casserole. Mix soup and sour cream Pour over chicken. Top with stuffing Bake 350 degrees for 35-40 minutes or until chicken is cooked through.This is very good! Enjoy...

MY VERSION:

Chicken Stuffing Casserole

2 pkg's of stuffing
2 cans of cream of chicken soup
1 small container of sour cream
1-2 lbs of chicken depending on how much you like

Follow the instruction on the box of stuffing. Cube up your cooked chicken. Put the soup & sour cream in a sauce pan and heat it up. Add your chicken & stuffing while it's still hot.
Voila! You're done.

I like to boil my chicken (make sure to add salt to it though so it doesn't taste gamie) while it's still frozen cause I'm lazy and hate defrosting or don't think about making it until it's dinner time and don't want to take an extra 20 minutes to defrost it. It's very good.

Southwest Chicken Wraps

Southwest Chicken Wraps

Ingredients

Serves 4

3 cups chopped cooked chicken

8 ounces picante sauce (I used mild)
1 1/2 teaspoon chili powder (I used mild)

½ teaspoon garlic powder

1 cup shredded Cheddar cheese, divided

1 (14 ½ ounce) can black beans, drained

8 flour tortillas

1 medium tomato

1 cup shredded lettuce

2 tablespoons chopped green onions

½ cup guacamole

½ cup sour cream1 teaspoon chopped fresh cilantro

****EDITED, I didn't use cilantro. I'm not a fan of it so i'm not sure how it tastes with it in there.****

1. Combine chicken, picante sauce, chili powder and garlic powder in a large skillet and mix well. Cook over medium heat until heated through, about 3 minutes. Remove from heat.

2. Add ¾ cup Cheddar and beans to chicken mixture and mix well.

3. Wrap flour tortillas in a kitchen towel microwave on HIGH for 1 minute.

4. Spoon equal portions of the chicken mixture onto each warm tortilla.

5. Chop the tomato. Top chicken mixture with remaining Cheddar, lettuce, tomato, green onions, guacamole, sour cream and cilantro. Roll to enclose filling.

Serve immediately.

VARIATION

For a delicious meatless meal, replace the chicken with refried beans or red kidney beans, then add grilled peppers and onions and sliced black olives to the filling.

Bourbon Chicken

Bourbon Chicken (Mel's version)

Ingredients:

2 lbs boneless chicken breasts, cut into bite size pieces

1-2 tablespoon olive oil

2 tablespoons of minced garlic

1/2 teaspoon ginger

1/4 teaspoon cayenne pepper

1/2 cup apple juice

2/3 cup light brown sugar

4 tablespoons ketchup

2 1/2 tablespoon cider vinegar

1 cup water

2/3 cup soy sauce

1/2 cup cornstarch mixed with 1/2 cup of water

Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken. Mix remaining ingredients (except cornstarch mix) in a medium size sauce pan, heating over medium heat until well mixed and dissolved. Add to chicken and add cornstarch mixture, bring to a hard boil. Reduce heat and simmer for 20 minutes. Stir half way through. Serve over hot rice and ENJOY. Serve over hot rice.

Sour Cream Enchiladas

Sour Cream Enchiladas

2 cans Creamy Chicken Soup

1 pt Sour Cream

1 lb. Shredded Sharp Cheddar Cheese

1 Sm Onion chopped

1 (4 oz) Can chopped Grn Chilies

1 (4 oz) Can sliced Olives

2 Cups Cooked Cutup Chicken

8-10 Flour Tortillas

Combined all ingredients in large bowl (except the tortillas) Set aside a small bowl of mixture. Spoon 2 tbsp mixture into a flour tortillas & roll then place into 9X13 pan. Cover the tortillas with the small bowl of mixture and top with additional cheese and salsa. Bake at 350 degrees for about 45 minutes.

Italian Chicken Sticks

Italian Chicken Sticks

(Source: Food Network - Paula Deen)

1 cup seasoned bread crumbs

1/2 cup freshly grated Parmesan

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon garlic powder

Pinch ground red pepper

8 boneless chicken breast halves, cut into 1/2-inch strips

1/2 cup (1 stick) melted butter

Marinara sauce or honey mustard, for dipping

Preheat the oven to 400 degrees F. In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Broccoli Chicken Casserole

Broccoli Chicken Casserole

MIX:

2 cups boned chicken cut in pieces (I just use chicken breasts)

2 bags broccoli frozen or fresh but to equal 2 boxes/bags (pre-cook until slightly tender, drain of moisture). I just added it in frozen last night and it worked great it wasn't mushy and it wasn't hard either!

Combine together:
2 cups cream/chicken soup undiluted
1 cup mayonnaise
3/4 cup cheese grated
3 full tablespoons lemon juice (I put in about 5 TBLP and it gives it a little more tang that we really like)

Add chicken & broccoli and stir until well coated. Put in 9x13 pan. Top with buttered bread cubed up. Heat uncovered till it starts to bubble. About 30 minutes until crumbs get a little crunchy. 350 degrees

We put this over Pasta it tastes great and helps to make it go further!

Quick Chicken and Dumplings

Quick Chicken and Dumplings

Betty Crocker

Prep Time:10 min

Start to Finish:30 min

Makes: 4 servings
1 1/2 cups milk

1 cup frozen green peas and carrots

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup

1 cup Original Bisquick® mix

1/3 cup milk

Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. (When I made mine there was no way NOT to drop them directly into the liquid so I just did it anyway and it turned out GREAT so no worries if you can't avoid the liquid)

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.High Altitude (3500-6500 ft) No changes

Sherelle's Bow Tie Pasta

Sherelle's Bow Tie Pasta

For dinner yesterday I made Sherelle's Bow Tie Pasta but changed some stuff out since I didn't have everything! IT WAS SOOOO YUMMY!!!! And it was nice to come home from church and have dinner all ready to go! I love walking into the house and having the smell of dinner hit ya!
You can click her link above and then here is what I did different. I didn't have any bacon so in place of the bacon I used left over ham from Easter dinner! Joe baked it with a brown sugar, curry and other stuff glaze! The ham gave it the best taste EVER! So good. Then I didn't have fresh mushrooms so I used cream of Mushroom soup instead of cream of chicken soup (2 cans rather than 1). I also didn't have swiss cheese so I used medium cheddar! It was so good. The kids loved it as did we! Thanks Sherelle! :)