Fruity Chicken Salad

I’ve had this recipe in my files but hadn’t shared it with you.  If you make the crockpot chicken or buy a rotisserie chicken, you can use the left over chicken to make this delicious chicken salad.

When I made this chicken salad, I shared some with my mother-in-law.  She also loved this chicken salad.  She especially loved the addition of the dried cherries.

It’s good as on a bun or eaten with crackers.  It would also be good just eaten with a fork.

Fruity Chicken Salad

Fruity Chicken Salad

Adapted from Add a Pinch

Stars of the recipe:

  • 1 pound or 2 c. cooked chicken chopped or shredded
  • 1 c. chopped celery
  • 1 c. red grapes, halved or quartered depending on the size of the grapes
  • 1/2 c. dried cherries or cranberries
  • 1/2 c. chopped pecan pieces
  • 1 c. mayo (I use an olive oil based mayo.)
  • salt and pepper, to taste

Steps:

  1. Add all the ingredients to a large bowl.
  2. Mix to combine.
  3. Enjoy with crackers or on a bun!.

Happy eating,
Traci

 

Pressure Cooker BBQ Chicken Wings

During January, I was sick for half of the month.  During the time I was sick, I was not hungry for any food.  Towards the end of my sickness, I ended up craving BBQ chicken wings.  I sent Hubby out to get me some frozen chicken wings so I could cook them up in the pressure cooker.  They were delicious!  I ended up eating a whole bunch of the chicken.

We still had a few of the frozen chicken wings leftover so I cooked up some more last Saturday when our boys were with their grandma.  Hubby gave me some tips to make them even better.  I’m sharing the improved recipe.

Continue reading “Pressure Cooker BBQ Chicken Wings”

Balsamic Chicken and Potatoes (Sheet Pan Meal)

This sheet pan was so yummy!  The leftovers were even better the next day.

These past few weeks have been off and on with great meals.  I’ve been so busy writing Individualized Educational Plans (IEPs), teaching, and being sick that I’ve cooked meals that haven’t been stellar.

Last Wednesday, I left work on time and got home in time to make a more involved meal.  Actually this was very involved.  The rolls I made were more involved then this dish.

This meal is easy to put together.  I think it took me 10 minutes tops to get it into the oven once I got home.  It takes 30 – 40 minutes to bake.

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Balsamic Chicken and Potatoes (Sheet Pan Meal)

Stars of the recipe:

  • 1 pound of chicken breasts or tenders (The chicken I used was a huge breast.  I cut it into smaller pieces.)
  • 1 pound of potatoes, cubed (I peeled mine)
  • 1 to 2 Tbsp. balsamic vinegar
  • salt and pepper to taste
  • 2 tsp. Italian seasoning (Add if desired.)
  • 2 Tbsp. Extra Virgin Olive Oil (EVOO)

Steps:

  1. Preheat the oven to 425 degrees.  Spray a cookie sheet with cooking spray or line it with parchment paper.
  2. In a mixing bowl, place the cubed potatoes.  Pour EVOO over the potatoes.  Sprinkle with Italian seasoning.  Mix until all the potatoes are coated.  Place the potatoes on half of the cookie sheet.
  3. On the other half of the cookie sheet, place the chicken.  Season with salt and pepper.  Pour the balsamic vinegar over the chicken.  Turn to coat both sides of the chicken.
  4. Cook at 425 for 15 minutes.  Flip the chicken and potatoes.
  5. Cook for an additional 15 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees and the potatoes are fork tender.
  6. Remove from oven and allow the chicken to rest for 5 to 10 minutes.
  7. Enjoy!

Happy eating,
Traci

Menu Plan Monday – November 2, 2015

Can you believe it is November already?  Thanksgiving will be here before we know it.

Countdown to ThanksgivingSpeaking of Thanksgiving, I have 9 new recipes to share between now and the third week of November. This means I’ll be posting 3 or 4 recipes a week.  All but one of the recipes have been tested and approved by my family. One of the recipes is for a turkey breast that my mother-in-law has raved about.

The majority of the recipes are for the slow cooker. Anything to make it easier for you.  A week before Thanksgiving, I’m going to give you my plan for making the foods in stages as not to do it all on Thanksgiving.

This is going to be our first year hosting Thanksgiving so that will be fun.  Last year I made the side dishes and then transported them over to my mother-in-law’s house.  We’ve already invited my mother, sister, and mother-in-law to Thanksgiving.  We have a few other people we want to invite also.

I’ll be posting my first Thanksgiving dish today on my Cooking It Slow blog.  It’s for Makes It Own Gravy Turkey Breast and Easy Gravy.

Menu Plan Monday
Menu Plan Monday

I created a printable menu but am changing the dates on a few of the meals.  We have leftover side dishes that would go better with the meatloaf then the beenie weenies.  So I’m flip flopping the meatloaf and beenie weenies.

As you can see, I’m still using the crockpot for my meals.  It’s so much easier to use the crockpot for our meals.

Monday – Crockpot Meatloaf, sweet potato casserole, stuffing, and veggies

Tuesday – Chicken fajitas, Spanish rice

WednesdayBeenies Weenies (We didn’t make them last week.)

Thursday – Sausage and cheesy hash brown casserole

Friday Barbecue Chicken Legs, pasta side dish, veggies

Printable Version

What’s on your menu this week?

This post is linked to Menu Plan Monday.

Countdown to Thanksgiving Pinterest Page
Countdown to Thanksgiving Pinterest Page

Happy Eating,
Traci

Chicken Parmesan (Day 30)

I’ve signed up for a 31 day  writing challenge.  Everyday in October, I am posting a new slow cooker recipe, a link to a previous posted slow cooker recipe, or a link to a recipe from another blog.

Tomorrow is the last day of the writing challenge.  I’m getting ready for my next two series.  They won’t be as intense as the 31 writing challenge.

The first series is a countdown to Thanksgiving series.  I have some crockpot meals for sides and even a turkey recipe for the crockpot.  My plan is to have a printable Thanksgiving menu the week before Thanksgiving.

The second series is a countdown to Christmas.  I already have recipes of the I’m Hungry cooking blog.  We are going to revisit some of our favorite Christmas cookies and treats.  The Imaginative One loves this time of the year because he loves taste testing the goodies.

I’ve already tasted two of the recipes for the countdown to Christmas.  Both the Wee One and the Imaginative One LOVED the first one.  Only the Wee One has tried the other one.  He kept going back for me so I think that is a sign that he LOVED the other treat.

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As I have said in other blog posts, we eat Sunday night dinner with my mother-in-law.  Twice during the month of October, we also invited another member of our church to our Sunday night dinner.  On the 11th, I decided to cook chicken Parmesan in the slow cooker.  Chicken Parmesan is one of my mother-in-law’s favorite meals.  Everyone raved on the deliciousness of the meal.

About a half an hour before the dinner, I took the chicken out of the crock.  I placed the chicken pieces in a casserole dish and then sprinkled Parmesan cheese over the chicken.  Then I put it in the oven for a few minutes to allow the cheese to melt. 

Continue reading “Chicken Parmesan (Day 30)”

31 Days of Slow Cooking – Spanish Style Chicken Noodle Soup

Today is going to be a short post because of parent teacher conferences.  I’m going to feature a recipe from the blog.

I'm Hungry

We love Spanish style chicken noodle soup.  The soup features orzo instead of egg noodles.  The original recipe called for it to be made on the stove top.  I adapted it for the slow cooker which is the only way I make it now.

The recipe calls for raw chicken breast but you can use already cooked chicken if you have any already cooked chicken.

Click on the picture to go to the recipe.

Spanish Style Chicken Noodle Soup
Spanish Style Chicken Noodle Soup

http://write31days.com/If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Oh and please check back during the first week of November.  I’m planning a small giveaway.  No, it is not a crock pot.  More information will be forthcoming about the giveaway.

Happy eating,
Traci

Lemon Chicken

My husband loves getting food from the Chinese food restaurants in our local mall’s food court.  So I decided to recreate one of the dishes he might purchase there.  This dish was healthier than what you get at the food court.

When it was cooking in the oven, he thought it was a sweet and sour dish.  So he was super excited for dinner last night.

The only issue with the dinner was super lemony but it’s an easy fix.  If you really love a lemon flavor, add the lemon zest and additional lemon juice.

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Lemon Chicken
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Lemon Chicken

Lemon Chicken

Stars of the recipe:

  • 1 lb. thinly cut chicken breast, chicken breasts pounded thinly, or chicken thighs pounded thin (If you are going to pound out the chicken, place wax paper on a cutting board and then the chicken.  Place another piece of wax paper on top of the chicken.  Using a heavy skillet, pound the chicken until it’s about a 1/2 inch thick.  Hint:  An inch is from the tip of your thumb to the knuckle.  So a 1/2 inch would be to the end of your thumbnail.)
  • 1/4 c, lemon juice
  • 1/4 to 1/2 c, bread crumbs or panko
  • Optional:  1 Tbsp. lemon zest and additional lemon juice
  • 8 x 8 square dish sprayed with cooking spray

Steps:

  1. Preheat oven to 350 degrees.
  2. In a bowl big enough to dredge the chicken in, place the lemon juice. In another bowl big enough to dredge the chicken in, place the bread crumbs or panko.
  3. First dredge the chicken in lemon juice and then dredge the chicken in the bread crumbs or panko.
  4. Place in the cooking dish.
  5. Continue with the remainder of the chicken pieces.  If you want it really lemony, top with more lemon juice and lemon zest.
  6. Bake in the oven for 20 to 30 minutes.
  7. Enjoy with rice!

Printable Recipe

Monterrey Chicken Quesadillas

I have made these quesadillas a bunch of times and easy time Hubby is impressed with them. Since I had some leftover chicken from the bbq chicken sandwiches, I decided to make these quesadillas.  Once again, Hubby raved about them.

The boys ate plain cheese or cheese with bacon bits quesadillas instead of these delicious quesadillas.  Oh well, it’s their loss!

Monterrey Chicken Quesadilla

adapted from Cooking During Stolen Moments

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Stars of the recipe:

  • 8 tortillas
  • 1/2 lb. shredded chicken (rotisserie, roasted, or crock pot chicken)
  • 1/2 c. barbecue sauce
  • 2 c. shredded cheese (Cheddar or Monterrey Jack)
  • 1/2 c. bacon bits

Steps:

  1. Warm up a skillet or griddle pan over medium heat.
  2. In a small bowl, mix the chicken and barbecue sauce.  (Or use left over chicken from bbq chicken sandwiches.)
  3. Spray the warmed skillet or griddle pan with cooking spray.
  4. Place a tortilla in the skillet or griddle pan.
  5. Sprinkle (in this order) cheese, chicken, bacon bits, and then more cheese onto the tortilla.
  6. Top with a second tortilla.
  7. Cook until browned (2 to 3 minutes – However may take longer.)
  8. Flip over and then cook until the other side is browned.
  9. Place on a plate and enjoy with ranch dressing.  My favorite ranch dressing is Bolthouse Farms’ Classic Ranch.

Printable Recipe

Here’s what it looks like after you sprinkle on the goodies but before you add the second tortilla.

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BBQ chicken sandwiches (DF, GF if using GF buns or bread)

On Saturday, I got a rotisserie chicken at Sam’s Club.  We ate it for dinner on Saturday evening.  Since we had some left over, I needed  to figure out what I could make with it.  I decided to make BBQ chicken sandwiches.

It’s an easy meal that Hubby really enjoyed eating

BBQ Chicken Sandwiches

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Stars of the recipe:

Steps:

  1. Shred up the left over chicken and onions if using them.  Place in a medium sized pot.
  2. Cover the chicken with the bbq sauce.
  3. Cook over medium heat until the chicken is warmed up.
  4. Enjoy on a bun with cheese and maybe some lettuce!

 

Printable Recipe

Pork (or Chicken) Stir Fry

My husband loves Chinese food and had been craving some when I had planned to make stir fry.  So he was excited when I told him that was for dinner.

Since I don’t have much time to cook dinner before I need to have it on the table, I cut the pieces smaller especially the broccoli.  My husband does not like broccoli but ate it when I cut it into smaller pieces.

During dinner, the Wee One made chopsticks out of two spoons so he could scoop up the food better.  It as so funny!  (I wish I got a picture of how he was eating dinner.)

This meal can be adapted to your likes.

Pork (or Chicken) Stir Fry

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Stars of the recipe: 

  • 1 lb. pork chops or chicken, chopped into smaller pieces
  • 3 c. vegetables, diced into smaller pieces (Examples:  celery, carrots (peeled first), onions, peas (do not dice), broccoli) – Use your imagination and clean out your vegetable drawers
  • 1/4 c. soy sauce (I used low sodium.)
  • 2 Tbsp. ground ginger
  • 1 Tbsp. granulated garlic or 2 Tbsp. minced garlic
  • 2 Tbsp. extra virgin olive oil

Steps:

  1. Heat up 1 Tbsp. of oil in a saute pan on medium heat.
  2. Once the oil is heated up, add the pork or chicken.  Cook the pork or chicken until no longer pink.  (5 to 10 minutes)
  3. Once the pork or chicken is cooked, remove from the pan.  Tent a piece of foil over it to keep it warm.
  4. Add another 1 Tbsp. of oil to pan.  Add the diced veggies except for the peas.  Cook until softened. (5ish minutes)
  5. Place the pork or chicken back in the pan with the veggies.  Add the peas, soy sauce, ginger, and garlic.  Cook for a few minutes longer.
  6. Serve over rice.
  7. Enjoy with a fortune cookie!

Printable Recipe

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