Moroccan Spiced Grilled Chicken

While searching for something new and yummy to make tonight, Barry came across this. I won't be marinating for six hours. We'll see how they turn out (should be fine)!


Moroccan Spiced Grilled Chicken

1/2 c plain yogurt
1/2 c chopped fresh cilantro
1 T olive oil
2 cloves garlic, minced
1 1/2 t paprika
1 1/2 t ground cumin
1/2 t salt
1/2 t fresh ground pepper
4 boneless, skinless chicken breasts

Mix marinade ingredients (everything but the chicken) in a medium-sized bowl. Add chicken and coat thoroughly. Cover in plastic wrap and chill in refrigerator overnight. Grill over high heat and cook through; a few minutes on each side. Be careful not to overcook, as it will dry the chicken out.

Chicken Taco Pizza

This is what we're having for dinner tonight, and it smells and looks delicious while it is baking away! Another recipe courtesy of Sandra Lee's Semi-Homemade Magazine...


Chicken Taco Pizza

1 (11 oz) can refrigerated thin pizza crust dough
2/3 c salsa
2 (10 oz) packages refrigerated fully cooked grilled chicken breast strips, chopped (like Tyson's Grilled & Ready--but, I baked 2 chicken breasts instead)
1/2 (1.25) oz packet of taco seasoning mix
3/4 c shredded Monterey Jack
3/4 c shredded Cheddar
1/4 c chopped tomato
3 T sliced green onions

Preheat oven to 400. Unroll dough onto a large nonstick baking sheet. Using hands, press dough out from center to form a 14x9" rectangle. Bake dough for 5 minutes. Spread salsa over partially baked crust, leaving a 1/2" border. In a bowl, combine chicken and taco seasoning mix. Arrange chicken mixture over salsa and sprinkle with cheeses. Bake for 10 minutes. Sprinkle with tomato and green onions. Serve immediatley.

Raspberry Balsamic Chicken

My mom recently got rid of a few of her cookbooks, and this recipe was in one of the ones I "inherited". I am making it tonight, and already tasted the sauce...it is delish!

Raspberry Balsamic Chicken

1 t olive oil

1/2 c chopped red onion

1/2 t dried basil

1/2 t salt, divided

3-4 chicken breasts

1/3 c seedless raspberry preserves

2 T balsamic vinegar

1/4 t black pepper

Heat olive oil over medium heat on stove until hot. Add onion; saute for 5 minutes. Sprinkle 1/4 t salt and dried basil over chicken. Reduce heat to medium. Add 1/4 t salt, preserves, vinegar and pepper to pan. Stir constantly until preserves melt. Pour sauce over chicken and bake at 350 for 35-45 minutes.

Sounds Strange, Tastes Great Chicken

There is a version of this recipe in almost every (Southern) cookbook I own, so of course I had to try it. It is so easy and delicious!!! A definite must-try! It reminds me of sweet and sour chicken. YUM!

Sounds Strange, Tastes Great Chicken

4 boneless, skinless chicken breasts

1 pkg Lipton's onion-mushroom dry soup mix

1 c Catalina salad dressing (I used a spicy version)

1 can whole berry cranberry sauce

Mix last three ingredients; pour over chicken. Bake at 350 for 45 minutes covered. Remove cover and bake an additional 15 minutes.

Chicken Parmesan

My new recipe of the week! So easy, and so delicious! This will probably be a lazy-day regular at our house.

Chicken Parm

4 boneless, skinless chicken breast halves

1/2 c seasoned panko bread crumbs

1/4 c grated Parmesan

1/2 t dried basil (I used Italian seasoning instead)

1 egg (I used egg whites)

1 T butter or margarine, melted

Combine bread crumbs, cheese, basil and butter in a shallow bowl. In another bowl, beat the egg. Dip chicken into egg and coat with crumb mixture. Bake at 375 for about 45 minutes.

Mexican Lasagna

New recipe #2 of the week! I have chicken that I need to use ASAP, and this sounds easy and muy delicioso!

Mexican Lasagna

4 boneless, skinless chicken breast halves

2 T vegetable oil (I'm using olive oil, as usual)

2 t chili power

1 t ground cumin

1 14.5 oz can diced tomatoes with garlic, drained

1 8 oz can tomato sauce

1 t hot pepper sauce (optional)

1 c ricotta cheese (I am using low fat)

1 4 oz can diced green chilies

1/4 c chopped fresh cilantro, divided

12 6 in corn tortillas (I'll be using whole wheat)

1 c shredded cheddar

Preheat oven to 375. Cut chicken into 1/2 inch pieces. Heat oil in a large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 2 minutes. Mix ricotta cheese, green chilies and 1 tablespoon of cilantro in a small bowl. Spoon half of the chicken mixture into the bottom of a 12x8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, cheddar cheese and remaining cilantro. Bake 25 minutes.

Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.

Chicken and Orzo Salad

This is another recipe from Semi-Homemade and what we are having for dinner tonight!

Chicken and Orzo Salad

1 16 oz package orzo

1 c light olive oil and vinegar dressing

3 T reduced-fat pesto with basil

2 c shredded cooked chicken

1 pint cherry tomatoes

1 8 oz block feta cheese, cubed (I am using low fat crumbles instead, and only 4 oz)

1 6 oz bag fresh baby spinach

1 4 0z jar pitted kalamata olives, drained

Prepare orzo according to package directions, drain. Rinse with cold water to cook quickly. Drain well. In a small bowl, stir together dressing and pesto. In a large bowl, combine cooked orzo, chicken, tomatoes, cheese, spinach and olives. Pour dressing mixture over orzo mixture and toss to coat. Enjoy!

Laurie's Chicken Corn Chowder

Ok, I know it's not Sunday, but I am trying a new soup recipe tonight per Barry's request to have soup for dinner. This recipe is from Ruth Pugh via the First Presbyterian Church of Asheboro's cookbook. Yum!!

Laurie's Chicken Corn Chowder

4 chicken breast halves

4 c water

1 lg onion, chopped

2 stalks celery, chopped

2 carrots, coarsely chopped

2 cans cream of chicken soup (I am using low fat)

2 cans whole kernel corn, drained

1/4 c parsley, dried

1 c milk (I am using skim)

8 slices American cheese (I am using slices made from 2% milk)

Cook the chicken breasts in the 4 cups water with onion, celery and carrots. Bring to a boil and simmer for 20 minutes. Remove chicken from broth. Let cool and shred into 1 inch pieces. Return to broth. Stir in remaining ingredients and simmer for at least an hour. Add salt to taste at this point--about 1 teaspoon.

Chicken and Wild Rice Casserole

My mom got me a subscription to Semi-Homemade Magazine by Sandra Lee (I LOVE her), and I modified a recipe from there to come up with this. Hope you enjoy!

Chicken and Wild Rice Casserole

2 T olive oil

1 8 oz container diced celery, onion and bell pepper

1 8 oz container sliced baby bellas or white button mushrooms

2 c fresh broccoli

1 15 oz jar Alfredo sauce (I used the light version)

1 6.2 oz box fast cooking long-grain and wild rice mix

2 c cooked chicken, chopped

1/2 t ground black pepper

Preheat oven to 350. In a large skillet, cook diced vegetables in olive oil, stirring occasionally for 6 minutes or until vegetables are tender. Add mushrooms and broccoli and cook for 5 minutes, stirring occasionally. Remove from heat, fold in sauce, rice mix, seasoning packet, chicken and black pepper. Spoon into a 13x9 inch baking dish. Bake for 20 minutes. Serves 6.

Spicy Chicken Soup

This was last week's Souper Sunday selection. It was so good! This is the first time I'd ever made my own chicken broth, too. I saved the excess and plan to use it in a chicken pie! Hope you enjoy! Spicy Chicken Soup 2 qts water 4 chicken breasts 1/2 t salt 1 t black pepper 1 t garlic powder 2 T dried parsley 1 T onion powder 5 cubes chicken bouillon 3 T olive oil 1 onion, chopped 3 cloves garlic, chopped 1 16 oz jar chunky salsa (I used medium) 2 cans peeled and diced tomatoes 1 can whole peeled tomatoes 1 can condensed tomato soup 3 T chili powder 1 can whole kernel corn 2 cans kidney beans, drained 1 8 oz container sour cream (I used reduced fat) Combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes in a large pan over medium heat. Bring to a boil, then reduce heat. Simmer for about an hour, or until chicken is cooked through. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, kidney beans, chili powder, corn, sour cream, shredded chicken and 5 cups chicken broth. Simmer for 30 minutes.

Spicy Oven Fried Chicken

It's weird, but I have been craving fried chicken for a few weeks now. There are two reasons why this is strange: 1) I really don't eat fried chicken and 2) I am definitely NOT pregnant. So, I started searching for a recipe, and I am going to make this very soon. I can't wait!!!


Spicy Oven Fried Chicken

1 c buttermilk
1/4 c hot pepper sauce
4 boneless, skinless chicken breast halves
1 c dry breadcrumbs
1/2 c all-purpose flour
2 t onion powder
1 t cornstarch
1 t sugar
1 t garlic salt
1 t salt
1 t pepper
1 t paprika
1/2 t cayenne pepper
2 T olive oil

In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours (or overnight). Preheat oven to 350. In a separate bowl, mix bread crumbs, flour, onion powder, cornstarch, sugar, garlic salt, salt, pepper, paprika and cayenne. Thoroughly coat the chicken in this mixture. Heat the olive oil in a medium skillet over medium heat and cook chicken 5-7 minutes on each side until lightly browned. Transfer chicken to a medium baking dish and bake for 30 minutes.

Buffalo Chicken Dip

Touchdown! This is the PERFECT tailgating or football party dip! I made it for the first time last weekend, and it got rave reviews! If you have 4-6 people, cut the recipe in half. Oh, and shout out to my mom for the recipe! Buffalo Chicken Dip 5 c chicken or 4 of the larger-sized cans 2 8 oz blocks of cream cheese (I used the 1/3 less fat type) 1 c Ranch dressing 1 c chopped celery 12 oz Frank's red sauce 11/2 c shredded cheddar cheese Sauté chicken, then add the other ingredients. Cook over medium heat. Mix well. Pour into baking dish and top with cheddar cheese. Cook in oven until bubbling. Serve with crackers, toasted bread triangles or tortilla chips. Note: I used canned chicken, and the dip was still amazing. I recommend using it to save time. I served the dip with Reduced Fat Triscuits and Baked Scoops.

King Ranch Casserole

I haven't made this in forever, although I'm not sure why, because it's delish!


King Ranch Casserole

2 T butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes and green chiles
1 t chili powder
1 t ground cumin
2 c crushed tortilla chips (I use baked chips)
2 c shredded cheddar

Preheat oven to 325. Melt butter in a medium skillet over
medium-high heat. Add onion and peppers; sauté until tender
(around 8 minutes). Stir in chicken and next 5 ingredients.
Cook, stirring occasionally for 2 minutes. Place half of the
tortilla chips in the bottom of a 9x13 pan. Layer with half
the chicken mixture and shredded cheese. Repeat layers,
ending with cheese. Bake, uncovered for 45 minutes.

Crescent Chicken Squares

This is a favorite at our house!


Crescent Chicken Squares

4-6 chicken breast halves, boiled and cubes
8 oz cream cheese (I use reduced fat)
1 sm can sliced mushrooms
1 can cream of chicken soup (I use 98% fat free)
2 lg cans crescent dinner rolls (I use reduced fat)
1 T chopped chives

Mix chicken, cream cheese, mushrooms and soup. Unroll
crescent rolls (two triangles make one rectangle, with a
total of eight squares). Fill with the chicken mixture.
Bring the four corners to the center and press. Bake 35-45
mins at 350.

Lexington Grilled Chicken Salad with Spicy Ranch Dressing

Barry has been craving salads, so I made this one up last night. Scott's BBQ sauce (found at Harris Teeter) can be substituted for the marinade from my previous post for Lexington grilled chicken.

Lexington Grilled Chicken Salad with Spicy Ranch Dressing

1/4 bag Trader Joe's frozen roasted corn prepared according to directions
1/2 can black beans
2 leftover Lexington grilled chicken breasts (or 2 chicken breasts marinated in 1 1/2 c Scott's and cooked in the sauce)
1/4 c green onion
1/4-1/2 c cheddar cheese
4 T ranch dressing w/ Scott's added to taste
mixed greens

Toss mixed greens with corn, black beans, green onion, cheddar and dressing. Slice chicken and serve on top. Easy and yummy!

Chicken Tetrazzini

Watch out, Chicken Tetrazzini is really good (please see video below from the Maury Povich show)--just ask Paul--he love it!!!!!

www.youtube.com/watch?v=_RZxbKvD1YQ

Chicken Tetrazzini

8 oz. spaghetti (broken in half)--cook according to directions
1 can mushroom pieces
1 onion, thinly sliced
1/4 c margarine
1/2 tsp salt
1/2 tsp poultry seasoning
3-4 c chopped chicken
1 clove minced garlic
1/4 tsp pepper
1/4 c flour
2 c chicken broth
1/2 c cream of mushroom soup
1/2 c skim milk
1/2 c grated cheese (I use Parmesan)

Saute mushrooms, onions and garlic in margarine (you can also do this in a little bit of olive oil instead, which is what I opt to do). Add flour and seasonings. Stir well. Cook 1 minute, stirring constantly. Gradually add broth and soup over medium heat, stirring constantly until thickened and bubbly. Add milk and stir until smooth. Stir in meat and spaghetti, drain. Bake @ 350 for 20 minutes uncovered in a 9x13 dish. Sprinkle with cheese, bake 5 minutes.

**Note: This recipe serves 10-12, so you could get 2 casseroles out of it by splitting it & baking in 2 smaller pans. It freezes well, so you could even save one for later!
**Disclaimer: I cannot be held responsible if anyone uses this recipe to steal your man!

Chicken Pie I

Tonight, I'm trying a new recipe for chicken pie. I have a super-easy recipe I normally use (which I will post at a later date), but I am in the mood to try something different, and this sounds great!

Chicken Pie I

3-4 cups cooked chicken breasts--chopped
1 can cream of chicken soup (I'm using low-fat)
1 can chicken broth
1 stick melted butter (I'm using 8 T of Smart Balance margarine instead)
1 1/2 c milk
1 1/2 c Bisquick

Spray a 9x13 in casserole dish with Pam, and place the chicken in it. Mix together cream of chicken soup, chicken broth and melted butter. Pour over the chicken. Mix milk and Bisquick. Pour over chicken mixutre. Bake at 375 for 45 mins or until golden brown on top.

Lexington-Style Grilled Chicken

This recipe is from my mom. This is the first time I am trying it, but I can't wait--should be delish! For the record, I am halving the recipe and using 4 boneless, skinless chicken breasts. I am serving with mashed potatoes and sour cream green beans (you can find that recipe in my first post).

Lexington-Style Grilled Chicken

2 (2 1/2-3 lb) cut up chickens or 8 boneless, skinless chicken breasts or thighs
2 c cider vinegar
1/4 c firmly packed dark brown sugar
1/4 c vegetable oil
3 T dried crushed red pepper
4 tsp salt
2 tsp pepper

Stir together all ingredients minus the chicken until blended. Place vinegar mixture & chicken in zip loc bags; seal. Use 1/2 mixture & 1 chicken or 1/2 mixture & 4 breasts or thighs per bag. Chill chicken at least 2 hrs or up to 8 hrs, turning occasionally. Remove chicken from marinade, discarding marinade. Grill chicken on a covered grill over medium-high heat (350-400 degrees) for 35-40 mins or until done, turning occasionally.

Chicken & Cheese Enchiladas

I will be making these for dinner tonight. This recipe is from Ruth Pugh (fellow Asheboro natives know her & her fabulous cooking) via the Timeless Traditions Cookbook from First Presbyterian Church. They are wonderful!

Chicken & Cheese Enchiladas

1 med onion--chopped
2 T margarine
4 c shredded cooked chicken (I boil my chicken)
1 36 oz jar picante sauce, divided
1 8 oz pkg cream cheese (I use reduced fat)
1 tsp cumin
3 c shredded Mexican-blend cheese
10 6 in flour tortillas (I use whole wheat)

Heat oven to 350 degrees. Cook and stir onion in margarine in large skillet until tender (I acutally cook my onion in just a little bit of olive oil instead). Stir in chicken, 1 c picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 1/2 c cheese. Spoon about 1/3 c chicken mixture into the center of each tortilla and roll up. Place seam side down in baking dish. Top w/ remaining picante sauce and cheese. Bake for 15 mins. Buen provecho!