Creamy Peanut Chicken
1 T oil1 T red curry paste
1 lb chicken, cubed
1 c coconut milk
1 T fish sauce (optional)
1 T brown sugar
1/4 c peanut butter
Heat oil in wok or frying pan, add curry paste and fry for 1 minute. stir in chicken and fry for 4-5 minutes until golden brown. Add all remaining ingredients and bring to a boil. Lower heat and simmer uncovered for 10-12 minutes or until sauce is thickened.
Serve with: hot rice, green beans or broccoli
Fajitas
2 bell peppers, quartered
1/2 large onion, sliced
Marinade:
1/4 c fresh lime juice
1/3 c water
2 T vegetable oil
2 cloves minced or pressed garlic
3 tsp vinegar
2 tsp soy sauce
1-2 tsp liquid smoke
1 tsp salt
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp pepper
1/4 tsp onion powder
Place meat and vegetables in separate ziplock bags. Whisk marinade ingredients together. Lightly coat vegetables and add rest to meat. Marinate up to overnight.
Grill vegetables and chicken. Slice vegtables and chicken.
Serve with: Homemade or purchased flour tortillas, salsa, sour cream, guacamole, etc.
Cornflake Chicken
Ranch Dressing
Crushed corn flakes
Garlic Powder
S & P
Mix crushed corn flakes nad spices in a bowl. Feel free to experiment with spices; I do. Dip chicken breasts in ranch dressing then coat with corn flake mixture. Place on a rack on a cookie sheet (with sides) and bake 350 for 45-60 minutes.
Serve with: cheesy mashed potatoes, peas
Sesame Chicken
Flour
S & P
1/2 cup soy sauce
2/3 c sugar
1/4 c sesame seed
Shake cubed chicken with flour and salt & pepper. Brown in frying pan. IN small sauce pan combine soy sauce and sugar. Bring to a boil and simmer 1-2 minutes. Pour sauce over the chicken in the frying pan and simmer about 10 minutes. Sprinkle sesame seeds on top.
Serve with: hot rice, broccoli/green beans/peas and carrots
Mexican Chicken and Rice
1 pkg taco seasoning (or 4 T)
1 1/2 c rice
1 c picante sauce
2 c water
2 tomatoes, cut in chunks
chopped green onions
1 1/2 c cheddar
In 9x13 glass baking dish dump in rice, water and salsa. Shake chicken breasts in taco seasoning and lay on top of rice. Cover with foil and cook 350 for 45 minutes or until rice and chicken are done. Sprinkle tomatoes, onions and cheese on top and broil until cheese bubbles.
Serve with: salad
Kebob
2-3 sliced tomatoes
2 sliced onions
1/2 c olive oil
lemon juice
2 T parsley, finely chopped
S & P
Oregano
Pita bread, warmed
Tzatziki
Cut chicen in cubes, place in a bowl wiht s & p, oregano, lemon juice and oil. Lift the meat and thread on wooden skewers. Cook on hot grill on both sides (about 7 minutes per side). Remove from skewer and put on each warmed pita bread with some onion, parsley, tomato, salt, pepper and tzatziki.
Serve with: Greek Salad
Chicken Pillows
2 c cooked cubed chicken
s & p
garlic powder
Dough (either bun dough or a can of croissant rolls)
Melt cream cheese with a tablespoon of butter and stir until smooth. Add spices. Stir in chicken. Spoon mixture into center of dough and bring up sides or roll up if it is the croissant. Bake according to dough recipe or package.
Serve with: carrots, salad.
Tropical Chicken
1 slice of ham for each person
1 pineapple ring for each person
Teriyaki sauce
Swiss cheese
Brush each chicken breast with teriyaki sauce. Place a slice of ham and a pineapple ring on top and bake until chicken is cooked through. Top with a slice of swiss cheese and broil until the cheese starts to brown.
Serve with: Rice and peas
Best Creamy Chicken Burritos
1 - 8oz pkg cream cheese
1 c salsa
1/4 tsp garlic powder
1 - 15oz can pinto beans, drained
1 1/2 c + shredded cheese
1 can green chilis
Flour tortillas
Melt cream cheese and salsa together over medium low heat until cream cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Spoon onto tortillas, roll up and place in baking dish. Sprinkle with cheese and broil until cheese is melted.
Serve with: salad
