Mandarin Chicken Salad from Esther Dick

Ingredients:
1/2 cup sliced almonds       1 cup chopped celery
3 Tbl. sugar                       2 green onions chopped
1/2 head romaine lettuce or other choice of green lettuce
 2 cans mandarin oranges
1 bag baby spinach            
3 chicken breasts, cooked and cut in small bites
Dressing:
1/2 cup peanut oil             4 TBL sugar
4 TBL red wine vinegar       1 tsp salt
dash pepper                     1 TBL parsley

Directions:
Carmelize the almonds by stirring almonds and sugar over high heat until sugar crystallizes and almonds turn toasty brown.   Make salad and add almonds and mandarin oranges on top after tossing the salad with dressing.

Number Of Servings:about 12




I could eat this salad. every.day!  It is THAT good.  You can omit the chicken and eat it as a side or add the chicken and make it a meal.  This would also taste great with chicken nuggets, fish like salmon, and probably more! 

California Sherry Chicken

You can use gluten free flours instead of regular flour to make it gluten free.  You can omit the cooking sherry and simply use 1 cup chicken broth if needed.  Serve this over rice or quinoa with a side of brussel sprouts.  I cook mine with butter, salt and pepper, and a dash of lemon juice. 

Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Jess' Chicken Pillows

Mmmmmm.  These are so delicious!  They take a little bit of time but this recipe makes a ton and these can be frozen, once they are cooked.  I adjust this recipe quite a bit because of the fat content, but you can do it either way you prefer.  


Ingredients:
2 8 oz. package cream cheese (I use 1/3 less fat)
1/4 c  butter softened
2 tsp. pepper
4 c. cooked chicken, cubed or shredded


1 small package of mushrooms, chopped
2 T. finely chopped green onions
1 T. olive oil


1 cube butter ((I use 2 eggs, lightly whipped) 
2 c. seasoned bread crumbs (can use Gluten free bread crumbs as well)
4 pkg. crescent rolls


Directions:
Preheat oven to 350 degrees.  Blend together cream cheese, butter, and pepper until smooth.  Sautee mushrooms, onions, and olive oil.  Add to cream cheese mixture, along with chicken.  Mix well.  Separate crescent rolls.  Take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.  Roll each pillow in melted butter (or eggs) and roll in crumb mixture, coating thoroughly.  Bake 20-25 minutes until golden brown.  While the pillows are baking, cook some quinoa (or rice) and lemon mushroom sauce.  


Lemon mushroom sauce:
1 can cream of mushroom sauce
1 cup low fat sour cream (you can use PLAIN yogurt here, I've even tried it with Greek yogurt--just make sure it's PLAIN)
1/4 cup lemon juice or to taste (fresh squeezed is great if you have fresh lemons)
salt and fresh ground pepper to taste


Boil these together until warm and mixed well. 


Serve pillows on top of rice, and pour sauce over.  I love these with fresh steamed broccoli!

Crock Pot Broccoli and Mushroom Chicken

• Prep Time: 5 mins
• Total Time: 4 hrs 5 mins
• Servings: 4-6

Ingredients

• 4 boneless skinless chicken breasts ( frozen)
• 1 (16 ounce) cartons fresh mushrooms, sliced
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1 (10 3/4 ounce) cans cheddar cheese soup
• 1 bunch fresh broccoli, cut into flowerets

Directions

1. Layer the crock pot with the still-frozen chicken, the broccoli, and the mushrooms.
2. Whisk together the two soups, and pour over all.
3. Cover and set on high for 4-6 hours, or low for 6-8 hours.
4. Serve over rice.

My Thai Chicken Wraps

Chicken and Parsnip Soup

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings.

Chicken on the Grill from Esther Dick

Take boneless skinless chicken and cut it up into thick strips and it will be easier to cook.  

Ingredients:

1 tsp garlic powder 1/2 cup brown sugar

1 Tbs. horseradish sauce about 12 oz. soy sauce

1/4 to 1/2 cup oil (I used 1/4 cup) about a cup of sprite or 7 up

Directions:

let marinate at least an hour and barbecue on the grill

Amy's Barbecue Chicken Salad

Takes: 35 Min

Ingredients

2 skinless, boneless chicken breast halves

1 head red leaf lettuce, rinsed and torn

1 head green leaf lettuce, rinsed and torn

1 fresh tomato, chopped

1 bunch cilantro, chopped

1 (15.25 ounce) can whole kernel corn, (or fresh) drained

1 (15 ounce) can black beans, drained

1 (2.8 ounce) can French fried onions

1/2 cup Ranch dressing

1/2 cup barbecue sauce

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Chicken and Corn Chili

Makes 6 servings

Ingredients

1    large onion, chopped

1  pound  boneless, skinless chicken breasts

2  cups  low-sodium chicken broth

1    green pepper, seeded and chopped

1    jalapeno chile, seeded and chopped

1-3/4  teaspoons  ground cumin

1/2  teaspoon  cayenne pepper

3/4  teaspoon sea salt

1  can (14.5 ounces)  diced tomatoes with jalapenos (if you want it more spicy), drained

4  cups corn, boiled, and cut off the cob

2  cans (15 ounces each)  cannellini beans, drained and rinsed

2  tablespoons  stone-ground cornmeal

Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
3. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Orange-Honey Cashew Chicken

Makes: 2 servings 

Takes: 45 minutes

Ingredients:

1 1/4 cups 100% orange juice, divided

1 tablespoon lemon juice

1/4 teaspoon sea salt

Dash of ground pepper

2 boneless, skinless chicken breast halves

1 teaspoon olive oil

1/3 cup chopped onion

1/4 cup honey

1 teaspoon minced fresh parsley

Hot cooked brown rice or quinoa

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons chopped salted cashews

Directions

1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
2. Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
3. Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.

Teriyaki Rosemary Beef Kabobs

Makes: 6 servings

Ingredients:

2 pounds boneless beef top sirloin steak, about 1-inch thick (or chicken)

1/2 cup Teriyaki Sauce

2 tablespoons Dijon-style mustard

2 tablespoons chopped fresh rosemary leaves

1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares 

1/2 red onion, chunked

Metal or bamboo skewers* (I buy mine super cheap at Wal-Mart--the wooden throw away kind)

Directions:

1. Cut beef into 1-inch cubes.
2. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
3. Skewer beef and vegetables alternately onto bamboo skewers.
4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

Grilled Chicken Breasts with Plum Salsa

Makes: 4 servings

Ingredients for chicken:

2 teaspoons brown sugar

1/2 teaspoon sea salt1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

4 (4-ounce) skinless, boneless chicken breast halves

2 teaspoons olive or coconut oil

Plum Salsa:

1 cup chopped ripe plum (about 2 plums)

2 tablespoons chopped fresh or 1 teaspoon dried cilantro

2 tablespoons chopped red onion

2 teaspoons cider vinegar

1/4 teaspoon hot sauce

1/8 teaspoon sea salt

Preparation

• To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.
• Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
• While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.

Savory Peach Chicken

Makes: 4 servings

Takes 35 minutes

Ingredients:

1 tablespoon coconut or olive oil

4 skinless, boneless chicken breasts, about 1 1/4 pounds

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1/4 cup 100% orange juice

1 teaspoon freshly grated ginger

2 cloves garlic, minced

1/2 cup low-sodium chicken broth

4 large firm-ripe peaches, cut into 1/4-inch slices

2 tablespoons sliced almonds

sea salt and fresh ground pepper to taste

Directions:

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.

Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.

In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.

Serve the chicken topped with the sauce and sprinkled with the toasted almonds

Chicken Pot Pie IX

Prep Time: 20 Min; Cook Time: 50 Min; Ready In: 1 Hr 10 Min

Servings  8

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk of choice

2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Whole Chicken Braised with Pears

You can serve it with a rice pilaf (rice cooked in chicken broth with onion, saffron, cinnamon, paprika and thyme) - which was OK but not great - and started the meal with a mixed green salad with Gorgonzola Vinaigrette I'd previously made. Everybody loved it.

Ingredients

1 - 4 1/2 lb chicken
salt & pepper to taste
dried thyme to taste
3 just-ripe pears
4 tbsp unsalted butter or butter substitute
1 large leek, finely chopped
2 shallots, finely chopped
1/2 cup beef or chicken broth
1 tbsp. cider or white wine vinegar
2 tsp stevia or sugar
1 tbsp. balsamic vinegar

Instructions

Tear off any large chunks of fat from the chicken and discard. Remove the giblets from the chicken and set aside, except for the liver which you should discard. Cut off the last two joints from each wing of the chicken and set aside with the giblets.

Wash the chicken inside and out and pat dry. Salt and pepper it inside and out. Sprinkle dried thyme inside. Cut one of pears in four pieces and put it inside teh chicken. Truss it and pat it dry again.

Heat the oven to 300 F.

Melt 1 tbsp of butter in a pot large enough to hold the chicken or a Dutch oven. Put the chicken and brown on each side. Remove the chicken and set aside. Add the giblets and wing tips and brown. Remove and set aside with the chicken. Pour off the fat from the pot and discard.

Melt 1 tbsp of butter in the pot. Add the chopped leek and shallots, salt, pepper and about 1 tsp of dried thyme. Sautee until the vegetables are soft. Add the wine and cook until reduced by half, about 2 minutes. Add the broth and vinegar and boil for 2 more minutes. Remove from heat.

Return chicken to the pot, setting it on top of the vegetables. Put giblets and wings around the chicken. Cover the pot with wax paper, pressing down so it almost touches the chicken. Cover with the lid and put in the oven. Cook until the chicken reaches 170 degree, about 1 hour and 15 minutes. Every 20 minutes, baste it with the juices.

While the chicken is cooking, prepare the garnish. Peel the remaining two pears, core them and cut them in slices. Melt 2 tbsp. of butter in a skillet and add the pears. Toss them to coat them with butter. Add the sugar, salt and pepper to taste. Sautee until the pears start to caramelize, about 5 minutes. Add the balsamic vinegar, stir and cook for 30 seconds. Turn off the heat and set aside.

When the chicken is ready, remove from the pot and keep warm under a towel or aluminun foil. Strain the braising liquid into a small saucepan and discard the vegetables. Boil the braising liquid until it acquires the consistency of a thick vinaigrette. Add the pear garnish to the sauce and mix well.

Serve the chicken alongside the pear garnish.

Quick and Easy Chicken Noodle Soup

Prep Time: 10 Min; Cook Time: 20 Min; Ready In: 30 Min

Servings  6

Ingredients

1 tablespoon butter or butter substitute

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Grilled Teriyaki Chicken

Easy Tin Foil Dinners

Tin Foil Dinners

Makes: 4 servings

Takes: 1 hr. 

Ingredients:  

4 russet potatoes, cubed

6 carrots, cut into small pieces

2 onions, chopped

1 can cream of mushroom or cream of celery

seasonings of choice

4 boneless skinless chicken breasts (can also use ground beef, ground turkey, or simply omit)

***Other veggies that might be good with this are bell peppers, celery, green beans, etc.  Be creative and use what you have on hand!!!

aluminum foil 

Directions:

Cut up potatoes, carrots, and onions.  Season meat as desired and place each chicken breast in the middle of a piece of tin foil.  Add the potatoes, carrots,  and onions.  Pour several tablespoons of the soup on top.  Take sides of aluminum foil and fold over, then roll up edges to make a complete seal.  Place tin foil packages on the grill or in the oven at about 400 for about 45 minutes to an hour, or until chicken is cooked through and the vegetables are tender.  

To speed the process, chop the vegetables smaller, and cut the chicken into pieces instead of the whole breast.   This is fun for a pretend camp-out in the backyard!    

Chicken Souvlaki Gyro Style

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