Bang Bang Chicken (Instant Pot)

I am not one to quickly acquire new gadgets and gizmos, not because I am not curious or interested in trying them, but because the thought of trying to figure out where to put them paralyzes me.  So, I watch with interest as most of the people I know fall in love with their new (insert kitchen appliance or gadget here).  I generally feel that I will be just fine without...my house just can't take one more thing.  But inevitably, someone else thinks that I need that thing.  And inevitably, after they get it for me, I can't imagine how I managed without.  This is the story behind most things I have in my kitchen - my stand mixer, my rice cooker, even my slow cooker.  Now, enter my Instant Pot - a Christmas gift from my parents.  I didn't think I needed one.  I was pretty much wrong.

This was the first recipe that I made in the Instant Pot.  I realize that there is a little bit to learn in using it.  For example, when I looked at the time it took to cook, I thought, "Wow! Sixteen minutes!  This is amazing!!"  What I didn't realize is that the cooking time doesn't begin until after the device has gotten to the correct temperature and pressure, which can take a little while.  For this recipe it was about 10 minutes or so - and then the 6 minutes of cooking time began to count down.  This is not a big deal, but you just need to know that this is time you must account for if you are trying to get dinner on the table at a certain time.

I can't tell you how amazed I was by the chicken - perfect juiciness and texture.  I loved that the rice cooked right in with everything else.  And the sauce - so good.  My entire family loved it and my husband is totally sold on the Instant Pot.  Stay tuned...I am sure there will be many more recipes for it coming your way.

INGREDIENTS:

For the chicken:

• 1-2 lb boneless skinless chicken breasts
• 2 Tbsp Siracha
• 1/3 cup chicken stock
• 1 Tbsp rice vinegar

For the rice:

• 2 cups rice
• 2 cups water

For the sauce topping:

• 1/4 cup mayonnaise
• 2 Tbsp Siracha (adjust to desired spiciness)
• 1 Tbsp rice vinegar
• 2 Tbsp sugar

Additional topping recommendations:

• Shredded cabbage or lettuce
• Chopped tomatoes
• Green onions

DIRECTIONS:

1. In a small bowl, whisk together 2 Tbsp Siracha, 1/3 cup chicken stock, 1 Tbsp rice vinegar.
2. Place chicken into instant pot; Pour sauce over the chicken.
3. Add 2 cups of rice and 2 cups of water to an oven safe bowl. Place instant pot rack over chicken (it will likely touch the chicken - that is fine) and the bowl of rice on the rack.
4. Close the lid of the instant pot, making sure the valve is in the sealed position.  Cook on manual/high for 6 minutes.
5. While the chicken and rice are cooking, prepare the sauce topping by mixing the ingredients in a small bowl.  Chop cabbage/lettuce and tomatoes.
6. When the time is up, allow 10 minutes to naturally release and then carefully flip the pressure valve to release any remaining pressure.
7. Carefully remove the rice; fluff with a fork.  Remove the chicken breasts to a cutting board and shred with two forks.  Place the shredded chicken back into the pot to mix with the juices; stir to combine.
8. Serve the chicken over the rice.  Top with cabbage, tomatoes, green onions, and sauce.

*Note: This recipe can be made without the rice with no adjustments to the cooking of the chicken.

Difficulty: Easy

Time: about 30 minutes including the prep and time to bring the pot to temp.

Source: https://domesticsuperhero.com/bang-bang-chicken-instant-pot/

Pesto Chicken and Veggies

A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family.  Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day.  It is quick and easy and full of flavor.  If you are cutting grains from your diet, this dish stands alone.  Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice.  Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type.  I am sure you will enjoy this one!

INGREDIENTS:

• 2 tablespoons olive oil
• 4 chicken thighs, boneless and skinless (I used more than 4)
• Salt, to taste
• Pepper, to taste
• 1 pound green beans
• 2 cups cherry tomatoes, halved
• ½ cup basil pesto

DIRECTIONS:

1. Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp.  My family does not.)
2. Meanwhile, in a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
3. Add veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. Stir until fully incorporated.  
4. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Difficulty: Easy
Time: about 20 minutes
Source: adapted from recipes seen on Facebook and Buzzfeed

Chickpea and Chicken Salad

So here is my unsolicited advice to new moms:  Do not limit your child's diet to "kid food."  Ever.  Start them eating a wide variety of fruits and veggies prepared in all different ways right from the time they are developmentally able.  I realize there are exceptions and that it won't work for everyone, necessarily, but with a little bit of luck and certainly persistence, your kids may someday sit down to this salad for dinner and not even bat an eye.  And if you are a mom who loves a good chopped salad, that will be an awesome day.  Because this is an awesome chopped salad.  We didn't even use salad dressing on this one - just some salt and pepper.

INGREDIENTS:

• Olive oil
• 2 heads Romaine lettuce
• 1 can chick peas, rinsed and drained
• corn (preferably fresh, but I have used canned)
• colorful peppers (I had small sweet ones on hand when I took the picture, but generally use a bell pepper)
• tomatoes (optional) - I forgot them until after the pics were taken, but did throw them in
• shredded Rotisserie chicken
• avocado
• Feta cheese
• Salt and pepper

DIRECTIONS: 

1. Chop and rinse the lettuce.  I prefer my salads chopped, and cut my greens into pieces about an inch or so square.
2. Heat a small amount of olive oil in a pan; add corn and peppers and heat until the peppers are slightly tender.  Alternatively, this salad is made even more awesome if the veggies are grilled.
3. Combine all ingredients, except for avocado in a large bowl; toss to mix well.
4. Top with chopped avocado, salt and pepper.  

Difficulty: easy
Time: 10-15 minutes prep
Source: Salads are one thing I don't need a recipe for!

4C's Chili

Chicken, chili, clean(er), crock-pot.  4 C's I love catchy titles.

Some days you just want something filling and warm because you can't shake the cold. Those days I get a hunger for some chili.  I had some thawed chicken breasts in the fridge waiting for a use.  I figured I had to be able to find a chicken chili recipe.

I could probably make this recipe healthier if I soaked my beans instead of using canned beans...but time was of the essence.   My  husband has been trying to get me to can tomatoes myself, but I am just not ready for that yet either.

My husband loves to dump mountains of oyster crackers on top of his chili, or he likes it served on top of pasta.  I am trying to help my family make better eating choices; so, I added Triscuit crackers to the chili.  Triscuits are made of only three ingredients, and I can name them all.  If we want a more filling dish, we will eat the chili on top of quinoa now.  Baby steps toward a healthier lifestyle.

INGREDIENTS

• 3-4 chicken breasts, cut into bite-size pieces
• 2 cups chicken broth
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 T chili powder
• 1 T cayenne pepper
• 2 t ground cumin
• pepper to taste
• fire roasted diced tomatoes
• tomato paste
• chili beans

DIRECTIONS:

1. Place chicken in slow cooker. Top with broth and all other ingredients.
2. Cook on low for 6-7 hours.
3. Garnish and serve.

Difficulty: Easy

Time: 15 minutes prep; 6 hours cooking time
Source: a facebook share

Citrus-Herb Marinated Chicken

I may never have the homes that appear in Better Homes and Gardens, but I can surely enjoy looking at them.  And when it comes to the food, often I think, "I could do that!"  And sometimes I do.  This is a wonderful, flavorful, easy chicken dish from the October 2014 issue.

I go on chicken kicks and then I get kind of tired of it at times, but during those times it is usually a nice, flavorful dish that gets me out of the rut.  This is one of those dishes.  I love all of the herbs and the citrus in the marinade.  Personally, I am a big fan of grilling this chicken, but in the winter months sometimes the broiler just has to do!

INGREDIENTS:

• 4 boneless, skinless chicken breast halves
• 1/3 c lemon juice or orange juice
• 2 Tbsp. finely chopped shallot
• 1 Tbsp. honey
• 1 Tbsp. olive oil
• 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced

DIRECTIONS:

1.  Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, stir together lemon juice, shallot, honey, oliveoil, thyme, rosemary, garlic, salt, and pepper.  Pour over chicken; seal bag.  Marinate in refrigerator for 2-4 hours, turning bag occasionally.

2.  Preheat broiler*.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from the heat about 6 minutes or until light brown.

3.  Turn chicken; brush lightly with reserved marinade.  Discard any remaining marinade.  Broil 6-8 minutes more until chicken is no longer pink.

*Alternatively, you can grill the chicken.

Difficulty: easy
Time: 10 minutes prep, 2-4 hours marinate, 12-15 minutes broiling
Source: Better Homes and Gardens, October 2014

White Chicken Chili

One of the highlights of this past summer for me was loading the kids into the car and heading on a not-quite-two-hour road trip to see one of my best friends.  The hours between us and life, in general, keep us from seeing each other more than once or twice a year these days.  But during that visit, she presented me with this amazing recipe and made me promise to try it.  The very next weekend, I did, despite the summer heat.  I have made it three times since and it is a huge hit with my family.  And every time I make it, I get to enjoy some good memories, too.

INGREDIENTS:

• 1 rotisserie chicken, de-boned and diced
• 3 medium onions, diced (I used a large and medium)
• 3 tsp garlic, minced
• 3-4 cans great northern beans
• 2 (32 oz) chicken stock (by order of the recipe author, this must be stock and not broth)
• 1 (4 oz) can green chilis
• 3 tsp salt
• 3 tsp ground cumin
• 3 tsp dried oregano
• 1 1/2 tsp pepper
• 1 1/2 cup whipping cream

DIRECTIONS:

1. Saute garlic and onion in oil.
2. Add remaining ingredients EXCEPT for whipping cream.  Simmer 30-45 minutes
3. Add whipping cream (and some corn starch if you would like a thicker broth).  Simmer 5-10 minutes.
4. Garnish with shredded cheddar and sour cream, as desired.

Difficulty: easy

Time: 15 minutes prep, 35-55 minutes simmer

Source: one of my besties, Jen

Liesa's Throw and Go

My communications with my Aunt Liesa usually go something like this, "What time can we come to the pool?", "What is the temperature?", "What foods should I bring?" Recently, I got a text and photo that looked very similar to the one below. The message was something like, "I made this; it was easy; you should share on the blog."

I didn't have all the ingredients my aunt recommended.  No potatoes, but sweet potatoes.  No Italian dressing mix, but savory herb and garlic.  I figured it was worth a try.  One of the easiest and best meals I have ever made. EVER.

I couldn't keep my mouth shut about it, so lots of my coworkers have tried it with various soup mixes and dressing packets-ranch and Italian were favorites.

INGREDIENTS:

• 3-4 boneless, skinless chicken breasts
• 4-5 sweet potatoes, quartered (or red potatoes)
• 2 cans of green beans, drained
• 1 package of Lipton Recipe Secrets Savory Herb and Garlic soup mix
• 1/4 of a stick of butter, melted 
• Optional-chicken broth (a few times I've not thawed my chicken enough so I threw in the broth midway through cooking to keep from drying out the beans and spuds)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Use a 9 x 11 baking dish; spray lightly with olive oil.
3.  Add beans, chicken, and sweet potatoes into thirds of the dish.
4. Top with soup mix or dressing mix of your choice and melted butter.
5. Cover with aluminum foil. Cook for 45-55  minutes.  Uncover and cook for 5 more minutes.

Second time-going with red potatoes

DIFFICULTY: Easy

TIME: 5-10 minutes prep, 30-40 minutes baking time

SOURCE: My aunt

Slow Cooker Buffalo Chicken Lettuce Wraps

For the past eight years, I have been trying to eat better. First, it was about the baby; I made Emma baby food from organic produce.  Then, it was about the community; I joined a CSA to be a part of local agriculture. Next, it was about health; I read Eat to Live while John read The End of Overeating and tried to reconfigure our food purchases.  These changes were manageable...in the summer. Crazed schedules, illnesses, and work hit in September and I'd fall back into my old habits...a few of the changes we made stuck. Probably not enough to make a difference.  Now, I am trying again.  This recipe came from Schall Fitness where I am participating in my first ever challenge group-eating healthy, daily exercise, building strength, and preventing injury.

My family devoured this recipe.  I LOVE leftovers, so I use the entire bag of chicken.  Our leftovers go great on a whole wheat tortilla, crackers, or more lettuce.  This will be a great one to pack in my lunch with a tortilla.  The kids had theirs minus the hot sauce.

INGREDIENTS:

• 2 1/2 to 3 pounds of skinless, boneless chicken breast
• Chicken broth (I use Better Than Bullion from Costco to make my chicken broth)
• Onion, diced
• Garlic, minced 
• Hot sauce
• Optional 1/4 cup cream cheese, cubes

Wrap toppings

• Romaine lettuce
• Feta cheese
• Grape tomatoes, halved
• Carrots, shredded
• Black beans (trying to pump up the protein)

DIRECTIONS

1. Place chicken breasts in crock pot, add garlic and onion.  Cover with chicken broth. Cook on high for 4 hours.
2. Remove chicken from slow cooker; shred with two forks.  Reserve 1/2 cup of chicken broth.
3. Put chicken back in crock; add hot sauce, broth, and cubed cream cheese (if using). Mix.  Cover and heat on low for 30 minutes.
4. Scoop onto lettuce and garnish as desired.

NOTE: My kids aren't fans of hot stuff; I keep about 1/3 of my shredded chicken plain for the kids.  They will eat it on lettuce, cracker, or tortillas. 

These were the Day 2 leftovers-so I changed up the toppings a little.

Difficulty: Easy

Time: Prep-15 minutes; slow cooking-4 hours and 30 mintues

Source: Schall Fitness

Chicken and Asparagus Casserole

I love shopping at many of the local farms in my area.  I often find great deals on produce as it becomes ready for sale.  My kids enjoy the experience of shopping at a market with farm fresh products. It is almost a field trip for us; we check out all the veggies and fruits; we ask the workers questions about the produce. Sometimes, we bring home a delicious dessert or chocolate milk in the glass bottle!

This casserole was perfect for my family. This recipe is a bit more involved than typical recipes I try, but it is summer so I have a bit more time.


INGREDIENTS:

• 1 bunch of asparagus, cut into 2 inch pieces
• 4 cooked chicken breasts (I boiled mine)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 T flour
• 3 cups milk, divided
• 1 can cream of mushroom soup
• 8 oz wide egg noodles
• cheddar cheese
• 3/4 cups breadcrumbs
• 2 T olive oil
• pinch cayenne pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Melt 2 T butter in saucepan. Throw in onion to saute for about 3 minutes. Add garlic. Saute for 2 more minutes. Throw in 2 T flour to make a roux. Stir. Add 1 cup cold milk. Stir well. Add 2 more cups cold milk. Stir. Add cream of mushroom soup and a pinch of cayenne pepper. Allow to simmer and thicken.
3. While working with saucepan, allow a large pot of salted water to come to a boil.
4. Boil asparagus for 1 minute. Remove with slotted spoon. Set aside.
5. Using the same pot of boiling water, cook egg noodles one minute less than directed.
6. Drain noodles. Put back in pot. Pour in cream of mushroom mixture. Stir. Add cooked chicken stir. Add asparagus. Stir. Add 1/2 cup of cheddar cheese. Stir.
7. Transfer noodle mixture to 11 x 14 casserole dish. Moisten bread crumbs with olive oil. Put moistened bread crumbs on top of casserole. Top with a bit more cheese.
8. Bake for 30-35 minutes. Let stand 10 minutes.

Difficulty: Medium (I was using lots of ingredients and pots, but it was worth it!)

Time: an hour or so

Source: Food Wishes with Chef John

Alfredo Chicken Tortellini

We love our tortellini soup in my house.  Once I found some room in my freezer, I have been purchasing the huge bag of tortellini from Costco to have on hand since it is so much more cost-effective than the smaller bags from the grocery store.  This recipe is another great use for tortellini and is one my family gobbles up every time I make it.  It is a touch more hands-on than some other recipes we've posted, but I wouldn't include it if it wasn't worth it. (And it still only takes about 30 minutes to make.)  I love the combination of the chicken and bacon, the red pepper and broccoli, and the creamy sauce.

INGREDIENTS:

• 2 cups frozen cheese tortellini
• 1 large boneless skinless chicken breast half, cut into 1-inch cubes
• 4 bacon strips, chopped
• 1/8 teaspoon adobo seasoning (I used a sprinkle each of garlic powder, onion powder, and oregano, plus salt and pepper) 
• 1/2 cup chopped onion
• 1/2 cup (or more) chopped sweet red pepper
• 3 teaspoons minced garlic
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/3 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 cup (or more) frozen chopped broccoli, thawed and drained

DIRECTIONS:

1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
2. In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
3. Drain tortellini; add to chicken mixture. Stir in broccoli; heat through. 

Difficulty: easy to medium - it isn't hard but it is hands-on just about the entire time

Time: about 30 min with prep

Source: adapted from a recipe of the same title from Taste of Home

Chicken and Egg Fried Rice

I received the April issue of Parents magazine mid-March and was excited to see an awesome selection of recipes to try.  This one was top on my list as something that I knew my kids would enjoy and since I have been making a lot of pasta dishes lately, it helped me get a bit of variety into the rotation.  I made a couple of slight changes to the recipe as it was written, and I was right - my kids devoured it.

INGREDIENTS:

• 4 eggs
• 1 tsp plus 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp canola oil
• 1/2 cup thinly sliced carrots
• 1 lb boneless skinless chicken thighs, cut into bite size pieces
• 2 cups cooked brown rice (I used an Uncle Ben's packet that took 90 seconds in the microwave)
• 1/2 cup sliced green onions

DIRECTIONS:

1. In a medium bowl, whisk together the eggs and 1 tsp of the soy sauce.  Set aside.
2. Heat canola oil in a large skillet over medium high.  Add carrots and cook 2 minutes.  Add chicken; cook and stir until chicken no longer pink - about 3 minutes.
3. Mix in rice and remaining soy sauce; cook and stir for about 2-4 minutes or until heated through.
4. Add green onions and then move chicken and rice mixture to one side of pan.  Pour sesame oil into the other side of the pan.  Allow to heat and then pour egg mixture in with the sesame oil.  Allow to cook without stirring until beginning to set; then stir gently until completely set.  Mix the eggs in with the rice and chicken.

Difficulty: easy to medium

Time: 25 minutes

Source: modified slightly from a recipe in Parents magazine, April 2014

Sweet and Sour Chicken (slow cooker)

It is already mid-April, and so far this year, I have managed to not cook on a single Sunday evening.  There have been a day or two that things have been going on for which we were elsewhere eating, but mostly, I have accomplished that feat via my slow cooker.  I do the prep work in the morning around the same time as our typical leisurely Sunday breakfasts, which means I can clean the kitchen once for both cooking occasions.  Then I am pretty much home free for the rest of the day.  And it is heavenly.  Here is one of the recipes that has popped up on a few Sundays for us:

INGREDIENTS:

• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 2 Tbsp hoisin sauce (found in Asian section - also used in this awesome recipe for Asian pork chops)
• 1 Tbsp cider vinegar
• 1 Tbsp tomato paste
• 2 tsp packed brown sugar
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
• 2 tsp cornstarch (optional)
• 2 Tbsp minced chives (optional)

DIRECTIONS:

1. Combine broth, soy sauce, hoisin sauce, vinegar, tomato paste, brown sugar, garlic and pepper in slow cooker.  Stir well to mix.
2. Add chicken thighs and stir well to coat.  Cover; cook on low 2 1/2 - 3 1/2 hours.  
3. If thicker sauce is desired:  Remove chicken with slotted spoon and keep warm.  Combine cornstarch and 2 Tbsp cooking liquid in small bowl.  Add to slow cooker.  Turn heat to high.  Stir 2 minutes or until sauce is slightly thickened.  
4. Stir in chives, if desired.  Serve chicken and sauce over rice.

Time: 15 minutes prep, 2 1/2-3 1/2 hours to cook

Difficulty:  easy

Source: Crock Pot Slow Cooker Bible, copyright 2010

Baked Chicken and Mushrooms

 My family loves chicken.  I often buy frozen skinless, boneless chicken in large quantities when it is on sale, making great use of the deep freeze. Things have been crazy with the arrival of spring and spring activities; I had no chicken in my freezer for the first time in, honestly, three years. The Legendary Sale saved me so I stocked up.

Many of my chicken dishes rely on the crock pot so I was excited when my mother-in-law brought me a shared recipe.  My husband is not the world's biggest fan of mushrooms, but I quickly informed him that the recipe was from his mom, and she raved about it.  He answered, "She made this, and she ate the mushrooms?"

It was really good!  I modified this recipe a bit by using a bag for my bread crumbs, shaking to cover all the pieces  instead of rolling each piece of chicken.  Also, I didn't grate Muenster cheese; I just chopped it up quickly. I think this would be a perfect dish if you were having guests for dinner.

INGREDIENTS:

• 1 pound boneless chicken breast cut into 1 inch squares
• 2 T butter
• 1 cup Italian seasoned bread crumbs
• 2 eggs, beaten
• 1 cup mushrooms, drained (also could use fresh mushrooms)
• 1/2 cup chicken broth
• 8 ounces Muenster cheese, shredded

DIRECTIONS:

1. Soak chicken squares in egg mixture one hour or overnight.
2. Preheat oven to 350 degrees Fahrenheit. 
3. Roll chicken in bread crumbs and lightly brown in butter on skillet.
4. Place in single layer in casserole dish.  Cover with mushrooms and broth.  Cover casserole dish with aluminum foil.
5. Bake at 350 for 20 minutes; cover with cheese and bake 10 minutes more without foil.

Difficulty: Easy

Time: 1 hour or overnight prep, 30 minute bake time

Source: my mother-in-law

Bruschetta Chicken Bake

Monthly a new book display decorates our break room for a week.  The staff of Book Are Fun bring a wide selection of reading materials and other neat products.  Cookbooks are always hot sellers.  My dad picked me up this 3 in 1 cookbook by Kraft, Nabisco, and Velveeta a few years ago from his work display.  I never really had time to go through the book.  But when he brought me over 3 pounds of cooked, cut chicken breasts, I opened right up to the casserole main dish section. I found this quick and easy recipe.

INGREDIENTS:

• 1 can diced tomatoes, undrained (14 1/2 oz)
• 1 package stuffing mix (6 oz)
• 1/2 cup water
• 2 cloves garlic, minced
• 1 1/2 pound boneless, skinless chicken breasts (cut into bite-size pieces)
• 1 tsp. Italian seasoning
• 1 cup shredded mozzarella cheese

DIRECTIONS:

1. Heat oven to 400 degrees Fahrenheit.  Stir tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
2. Place chicken in 9x9 inch baking dish.  Sprinkle with seasonings.  Top with stuffing mixture and cheese.
3. Bake 30 minutes or until heated through.

Difficulty: Easy
Time:10 minutes prep, 30 minute baking time
Source: Kraft Cheese Casseroles & More copyright 2009

Aloha Chicken Sandwiches

My children are finally at an age where two of them can play for 30 minutes without needing me.  I try to encourage this time while the toddler takes his nap.  I try to do as much as humanly possible in the half-hour of non-chaos.  Last week, one of my breaks including searching Pinterest for crock-pot recipes for chicken.  While I love seeing all the pins of my friends, I didn't have time to peruse...I headed for the search option.  I found this AMAZING chicken dish.

After opening the slow cooker to shred the chicken, my husband arrived in the kitchen following the aroma.  He remarked twice how great it smelled and how he couldn't wait to eat!  I started to worry that the meal would meet his expectations.  I had no need to worry; everyone ate the tender, marinated chicken hungrily.  The high praise from John continued, "I think this is the best meat dish you've ever made-it's tender, perfectly shredded, moist, tangy! I could eat it all! Make sure you write this one down."

INGREDIENTS:

• 5- 6 chicken breasts
• 8 oz. pineapple juice (the amt in the can)
• 2 T soy sauce
• 1 cup barbecue sauce 
• slider buns

DIRECTIONS:

1. Place 5-6 chicken breasts in the bottom of slow cooker.
2. Mix pinapple juice and soy sauce.  Pour over chicken.
3. Add one cup barbeque sauce.  Cook on low for 4 hours (since I tend to use frozen chicken, I bump my cooking time to 5 hours.
4. Remove chicken from slow cooker.  Shred with two forks.  Put back in slow cooker for 30 minutes.
5. Serve on buns, garnish as desired.

Difficulty: Easy

Time: 4 hours

Source:  Pinterest

Honey Orange Chicken

In the past few months, things have been a bit more hectic than usual around my house, largely because of numerous doctor's and therapy appointments that take huge chucks of time out of our lives on top of the typical schedule.  So, it has been more important than ever to find recipes that are quick and easy, yet healthy and delicious, too.  This was one of the tastiest, easiest meals I have made in a long time.  It has become one of my go-to chicken recipes.  In the picture, I have the chicken served atop a bed of quinoa and spinach with mandarin oranges, but this chicken can be served in so many ways - with one or the other of those two instead of both, with rice, mixed greens, with side dishes of your choice.  Personally, I like it as part of a salad; I use the sauce as the dressing.

INGREDIENTS:

• 1-2 lb boneless, skinless chicken breasts
• 2 Tbsp. vegetable oil
• 1/2 cup orange juice
• 1/2 cup honey
• 1 tsp ground cumin (the original recipe called for 1 Tbsp, but this was enough for us)
• salt
• pepper

DIRECTIONS:

1. Pound chicken breasts to half-inch thickness and season with salt and pepper.
2. Combine the orange juice, honey, cumin, and salt and pepper to taste.
3. Heat vegetable oil in a large skillet and sear chicken on both sides for about 2 minutes each side.
4. Add the orange juice mixture, cover, and allow to simmer for about 6 minutes.

Difficulty: Super easy

Time: 15 minutes

Source: Mark Bittman's Kitchen Express

Crockpot General Tso's Chicken

I love General Tso's Chicken!  I ate more of this dish in college than any other meal.  Main Moon made great, cheap, fast Chinese food.  One order could feed me for three days...once I got that refrigerator.  Now with three kids our food outings and take-out usually revolve around pizza.  When I found this recipe on Favorite Family Recipes, I had to try it!  Despite the large number of ingredients, it was super easy.  My husband was astonished that such a meal could come out of my crock pot.


INGREDIENTS:

• 2 pounds chicken breast, 1 inch pieces
• 1 cup flour
• 1 t salt
• 1/2 t pepper
• 2 T oil
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/2 cup white distilled vinegar
• 3 cloves garlic, crushed
• 2 t ginger
• 1/4 t cayenne pepper
• 1/4 cup cornstarch (optional)
• 4 green onions

DIRECTIONS:

1. Combine flour, salt, and pepper in a bag.  Add chicken.  Shake to coat.
2. Heat oil in large skillet over medium high heat; cook 2 minutes per side.
3. In the crock, mix sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne.  Whisk.  
4. Add chicken.  Cook on low for 3-4 hours.  
5. Serve over rice or quinoa.  Garnish with green onions.

Note: the cornstarch acts as a thickening agent if you feel your sauce is too thin.  

Difficulty: Easy
Time:15 minutes prep, 3-4 hours baking time
Source: Favorite Family Recipes

Easy One-Pot Chicken & Rice and Gooseberry Patch Giveaway

During my last few days of summer break, I worked through the "Quick and Easy" section of the new Gooseberry Patch cookbook 101 Stovetop Suppers.  I wanted to have some options when I just didn't have enough time to prepare the slow cooker  or have a ready casserole to throw in the oven. I need to have a few go-to recipes to keep me from the drive-thru while giving my kids a hot, quick meal.  This cookbook did not disappoint.  My family enjoyed the Sloppy Cowboys, Inside-Out Stuffed Pepper, Vegetable Quesadillas, and this Easy One-Pot Chicken & Rice. And, those recipes were only some in the "Quick and Easy" section; I didn't even work through the "Slowly Simmered" or "Serves a Crowd" sections yet!

I loved being able to open the spiral ring book and stand it up to follow the recipe without having to reopen the book a million times.  The recipes were easy to follow and kept me from turning on the oven. Jo Ann and Vickie now have a YouTube channel too!  I used it with my girls so they could help me in the kitchen.

ENTER TO WIN GOOSEBERRY PATCH'S 101 Stovetop Suppers

INGREDIENTS:

• 1 T. butter
• 2 10 oz. cans chicken, drained
• 1/2 cup chicken broth
• 15 oz. can mixed vegetables, partially drained
• salt and pepper to taste
• 2 t. garlic salt
• 2 cups instant rice, uncooked
• 1/2 to 3/4 cup boiling water, divided
• 1/4 to 1/3 cup honey mustard

DIRECTIONS:

1. Melt butter in skillet over medium-high heat.  Add chicken and cook until heated through.  
2. Stir in broth and vegetables with remaining juice.  Heat until boiling; add seasonings.
3. Stir in rice and 1/2 cup boiling water.  Cover and remove from heat; let stand 5 minutes, until almost all liquid has been absorbed.
4. If rice is not tender, stir in another 1/4 cup boiling water; cover and cook on medium heat until remaining liquid is absorbed.
5. Stir in mustard.
   
   
   
   

Difficulty: Easy

Time: 20 minutes

Source: Gooseberry Patch's 101 Stovetop Suppers, copyright 2013

a Rafflecopter giveaway