Lime Chili Tacos

Place in crock pot. Cook on low for 5-6 hours or until tender.

• 3 chicken breasts
• juice from 1 lime
• 1 T chili powder

Remove chicken and shred. Place back in crock pot and add:

• 1 c frozen corn (or a can of corn)
• 1 c salsa
• 1 can black beans

Cook for another 30 minutes (or until all hot).

Serve with avocados, sour cream, lettuce, cheese, and whatever else you like on tacos.

This turned out great. Although I should add that because it was such a wet mixture it turned my crunchy taco shell into a mushy one pretty quick. For that reason I think it would be great as a base for a taco salad.

Crockpot Chicken Lentil Curry

I adapted this recipe from this recipe from A Year of Slow Cooking.

1 1/2 cups dry lentils (I used green)
5 cups water
1 chicken bouillon cube (or you could replace some of the water with chicken broth)
3 tsp curry powder
1/2 tsp cumin
1/2 tsp parsley
1 finely chopped red chili
1 baking powder cut into 1" cubes
1 cup cooked chicken (I'm sure you could throw in some raw chicken if you don't have any already cooked)

Throw it all into the Crockpot. Give it a stir. Cover and cook on low for 6-7 hours. Serve over rice.

I'm really going to start taking pictures, I just keep forgetting until it is already eaten.

Chicken Parmigiana

To make the breaded chicken breasts:
1 c unseasoned bread crumbs
1/4 c grated parmesan cheese
1 T minced fresh parsley or basil
1 t salt
1/2 t pepper
4 boneless, skinless chicken breasts
1/4 c flour
1 egg, slightly beaten
1/3 c olive oil

Combine bread crumbs, cheese, and seasonings. Set aside. Coat the chicken with the flour. Shake off any excess. Dip chicken in beaten egg, then coat in the bread crumb mixture, patting with your fingers to make it stick. Heat oil in large skillet over medium heat. Brown chicken for several minutes on each side. Remove chicken from pan, and blot dry with a paper towel to remove excess oil.

To make the Italian Tomato Sauce:
2 T olive oil
1/3 c finely chopped parsley
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 c fresh basil leaves, chopped, or 1 sprig each of rosemary, sage, and thyme
1 large can diced tomatoes (28 oz)
1 small can diced tomatoes (15 oz)
1 T tomato paste
salt and pepper to taste

Heat oil in large skillet. Add parsley, onion, carrot, and celery. Cook, stirring for 5 minutes or until onions are golden brown. Add garlic and basil. Cook, stirring for about 30 seconds. Add tomatoes, tomato paste, and salt and pepper. Simmer uncovered until sauce is thickened, about 10 minutes (remove herb sprigs).

Now to put it all together:
Breaded chicken breasts
2 c Italian tomato sauce
3/4 c grated parmesan cheese
6 oz mozzarella cheese, thinly sliced

Heat oven to 350. Lightly oil a 9x13 baking pan. Spoon 1 c Italian tomato sauce into bottom of pan. Arrange chicken over the sauce. Sprinkle with 1/4 c parmesan cheese. Spoon the remainder (1 cup) of tomato sauce over chicken. Top with mozzarella cheese and remainder of parmesan cheese. Cover the pan with foil and bake 30 minutes. Remove foil, and place under broiler for 1-2 minutes more to brown top. Serve over pasta.

Chicken Broccoli Bake

2 c cooked rice
4 chicken breasts, cut into bite sized pieces
1/4 c flour
2 T olive oil
broccoli spears (I usually buy 1 medium bunch of broccoli)
1 c milk
1 package cream chees (8 oz)
1/2 - 1 t garlic salt
1 t paprika
ground black pepper
1/2 c grated cheese (whatever you have - cheddar, mozzarella, parmesan)

Coat chicken in flour. Shake off excess. Heat oil in large skillet. Brown chicken pieces. Remove from heat. Steam broccoli until just tender. In saucepan combine milk, cream cheese, seasonings, and 1/2 of grated cheese. Cook over medium heat, stirring until thick (a few minutes).

Put rice in bottom of 9x13 pan. Cover with broccoli, then chicken. Pour sauce over and then top with remaining cheese. Bake at 350 for about 25 minutes.

Chicken Mango Curry

2 - 3 chicken breasts cut into bite sized pieces
1/4 c flour
salt and pepper
2 T olive oil
1 mango, cut into bite sized pieces
1 can pineapple chunks, drained, but save the juice
1" fresh ginger, grated, or finely minced
1 small onion, diced
3 t curry powder
1 c chicken stock
1/2 c plain or vanilla yoghurt

Coat chicken pieces in flour with salt and pepper. Shake off excess flour. Heat oil in large skillet. Brown chicken for several minutes. Remove from pan and set aside. Brown onions in skillet along with fresh ginger for a several minutes. Add mango, pineapple, and curry powder and cook for 1 minute while stirring. Add juice from pineapple and chicken stock and bring to a boil. Turn down heat and simmer for 5 minutes. Return chicken to pan and stir in yoghurt. Cover and simmer for 5 minutes. Serve over rice.

Turkey Burgers

1 lb ground turkey
1 small zucchini
1 red bell pepper
1 onion
blue cheese

Put vegetables in food processor until diced finely. Mix with ground turkey. Form into patties. Grill. When cooked, top with blue cheese.

Quick Chicken Cacciatori

This recipe is so quick, easy, and tasty. It's my mother-in-law's recipe.

1-2 lbs chicken tenders
1 can diced tomatoes (or I have used crushed tomatoes)
2 carrots, sliced
1 medium onion, chopped
1 celery stalk, cut in half
1 garlic clove, crushed
salt and pepper to taste
oregano
basil
other seasonings to taste

Place chicken tenders in pot. Add all other ingredients. Cover and simmer on medium-low until chicken is done, and carrots are starting to soften. Remove celery stalk before serving. Serve over noodles or rice.

Sheryl's Sweet and Sour Chicken

This is one of my favorite chicken recipes. It is so yummy! It is taken from the Lion House cookbook.

3 lbs chicken breasts

1 t garlic salt

1/2 t black pepper

1 beaten egg

4-6 T cornstarch or flour

Sprinkle chicken with salt and pepper. Let stand one hour or more. Preheat oven to 325. Dip chicken in egg, then coat in cornstarch or flour. Brown in hot oil. Place in baking dish. Cover with the following sauce. Bake uncovered for 1 hour, turning chicken once or twice.

3/4 c sugar
1/2 c vinegar
1/2 c chicken broth
3 1/2 T ketchup
1 T soy sauce

Combine in small saucepan and heat.

Crock Pot Chicken Tenders

I got this recipe from my sister-in-law, Mary.

1 lb chicken tenders

1 3 oz pkg cream cheese

1/2 pkg Italian salad dressing mix

2 cans cream of chicken soup

Put chicken in crock pot, add cream cheese, Italian dressing, and soup. Cook on low for 3-4 hours. Serve over egg noodles or rice. 

Lasagna

This is Jason's mom's recipe for Lasagna. It is Jason's favorite. 

Sauce:

1 1/2 lbs ground meat

3 garlic cloves, crushed

1 onion, chopped

3 ribs celery, chopped

1 bell pepper, chopped

1 t oregano

1 t basil

1 t parsley

salt and pepper

1 large can (28 oz) crushed tomatoes

1 15 oz can tomato sauce

Brown meat. Add garlic, onion, celery, bell pepper, and seasonings. Cook for several minutes, until onions begin to soften. Add tomatoes and sauce. Simmer for about 15 minutes. Remove from heat.

Filling:

1 c ricotta cheese

1 c cottage cheese

1 c mozzarella cheese

1 c cheddar cheese

1/2 of small package of frozen spinach, cooked and drained well

1 egg

Mix all ingredients together.

Pasta:

1 box lasagna

Cook pasta as directed on package until "al dente" (not hard, not soft). Lay each piece of pasta on towel after cooking while waiting to put meal together.

Now it is time to put it all together. Put half of the meat sauce in bottom of 9x13 pan. Cover with pasta, then cheese mixture, then more pasta, then remaining meat sauce. Top with grated cheese.

Bake at 350 for 30 minutes, until edges are bubbly. Remove from oven and let stand 20 minutes before serving. 

Chicken Tikka Masala II

4 chicken breasts cut into 1" pieces
2 garlic cloves, chopped
1" fresh ginger, chopped
14 oz can diced tomatoes
4 T plain yogurt
1 onion, diced
2 T oil
2 T masala curry
salt and pepper
1 T flour
1/4 c water
3 T chopped cilantro

Put garlic, ginger, tomatoes, and yogurt in blender until smooth. Set aside.

In large skillet heat oil. Add onions. Brown onions for 3-4 minutes. Add masala curry and fry for 1 more minute, stirring occasionally. Add the tomato mixture and chicken to onions. Season with salt and pepper.

Mix cornstarch with water and slowly add to tomato mixture. Bring to boil, stirring constantly. Cover and let simmer for 15 minutes.

Before serving add cilantro. Serve over rice.

Honey Chicken Over Snow Pea Rice

Here's another great recipe that comes from a friend.

1 T butter

1 1/2 c long grain rice

salt and pepper

5 c chicken stock

zest and juice of 1 lemon

2 large handfulls of snowpeas

2 T olive oil

2 lbs chicken, cut into bite-size pieces

1/2 t crushed red pepper flakes (optional)

1 large onion, diced

3 garlic cloves, chopped

3 inch piece of fresh ginger - peeled and grated

3 T honey

1 T cornstarch

Melt butter in saucepan. Add rice and salt and pepper. Lightly brown rice for a few minutes. Add 3 1/2 c chicken stock and lemon zest. Bring to a boil, cover, reduce heat, and let simmer for about 20 minutes. When rice has only about 3 minutes more to cook, lift lid and add snowpeas. Don't stir them in, just throw them on top of the rice. When rice is done, fluff rice, mixing in the snowpeas.

While rice is cooking, heat large skillet over medium heat. Add oil. Brown chicken for several minutes. Add salt and pepper, pepper flakes, onion, garlic, ginger, and honey. Cook for a few more minutes, stirring frequently. Add remaining 1 1/2 c chicken stock and bring to a boil. Reduce heat to a simmer. Mix cornstarch with a little bit of water. Add to chicken mixture. Mix thoroughly and cook for 2 more minutes until sauce thickens. Add lemon juice.

Serve the chicken over the rice.

*Tip for using fresh ginger* Store fresh ginger in the freezer (inside a freezer safe bag). It keeps longer and is easier to grate. When grating frozen ginger there is also no need to peel it before you grate it.

Taco Casserole

I just found this recipe that I had got from a friend years ago. I was hesitant to try it, because it didn't sound very good. My husband and I were both pleasantly surprised at the outcome. I will be making it again soon. It was so easy. I put it together in the morning and let it sit in the fridge until I was ready to put it in the oven. 

1 lb ground beef or turkey

1 onion, chopped

1 bell pepper, chopped

1 clove of garlic, minced

1 pkg taco seasoning

8 oz taco sauce (1 cup)

1 c sour cream

1 c cottage cheese

1 c crushed tortilla chips

1 c cheddar cheese

Heat oven to 400. Grease bottom of 2 qt casserole dish. 

In a skillet brown ground meat. Add onion, pepper, and garlic and cook until vegetables are tender. Add seasoning mix and taco sauce.

In a medium bowl, combine sour cream and cottage cheese.

Place half of the crushed chips in bottom of casserole dish. Add meat mixture, followed by cheese mixture. Top with cheese and remaining chips. Bake uncovered for 30 minutes or until cheese has melted.

Black Bean Soup

My mom just gave me this recipe. It is so easy and delicious!

2 can black beans (drained)
1 can chicken broth (about 2 cups)
1 cup salsa
1/2 t cumin
1 t paprika

Simmer in pot about 15 minutes. Put half of the soup in the blender until smooth, then return to the remaining soup in pot. Stir and serve.

Top with: sour cream, cheese, avocado, limes, tortilla chips

White Fish in Tomato Sauce

Combine the following: (this also works well if you replace the fish with chicken breasts)

2 T cornstarch
1 t salt
1 t garlic powder
1/2 t chili powder
1 t ginger powder
1 t ground fennel
1 t coriander

Coat 2 medium fish fillets (tilapia or cod work well) with above mixture.

Heat large skillet pan over medium heat. Add 1-2 T olive oil. Once oil is hot, add fish fillets. Cook several minutes on each side (until fish is done). Remove from pan and set aside.

To make sauce combine the following in a bowl:

2 T tomato paste
1 t garam masala
1 t fresh ginger (grated)
2 garlic cloves (minced)
1/2 t salt
3/4 c water
pinch of pepper
1 bay leaf
1/2 cinnamon stick

Heat skillet. Add sauce and simmer on low for 5 minutes, stirring occasionally. Add fish fillets and cook another 2 minutes or so. Garnish with chopped cilantro and mint. Serve with mashed potatoes.

Senegalese Lemon Chicken

I got this recipe out of the 12 Best Foods Cookbook. Don't skimp on the onions, they are so delicious!

2 large white onions
1/4 c chopped parsley
1/2 t dried thyme
1 bay leaf
1 small clove garlic, smashed
1/2 t salt
6 grinds black pepper
juice of 2 lemons
2 T oil (canola or olive)
1 1/2 lbs skinnless chicken breasts

-Place the onions in a large, resealable plastic bag. Add the parsley, thyme, bay leaf, garlic, salt, and pepper. Pour in the lemon juice and oil. Seal the bag and shake to coat the onions with the marinade. Add the chicken, reseal, and shake the bag. Refrigerate for 2-3 hours.

-Remove the chicken from the marinade and pat dry. Coat a deep, meduim skillet, with a tight-fitting lid, with cooking spray. Over medium-high heat, brown the chicken on both sides, turning it once, 8 minutes. Remove the chicken to a plate.

-Lift the onions from the marinade and add them to the skillet. Cook, stirring occasionally, until they are limp and brown, but not soft, 10 minutes. Return the chicken to the pan. Pour in the reseved marinade, including the solids. Cover the pan and simmer for 20 minutes. Turn the chicken, cover, and continue cooking until the meat is white near the bone, 15 to 20 minutes. Remove bay leaf before serving. This dish goes great with brown rice.

Chicken Tikka Masala

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it.
Marinade
1 c plain yogurt
2 T lemon juice
2 t cumin
1 t chili powder
1 t black pepper
1 t cinnamon
1 t salt
½ inch freshly grated/minced ginger
1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)
• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.

Sauce
1 T butter
2 cloves garlic
1 jalapeno chile (optional), minced
3 t ground coriander
2 t cumin
2 t paprika
2 t chicken masala powder
½ t salt
1 can tomato sauce (14.5 oz)
1 c whipping cream
¼ c fresh cilantro
• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).
• Simmer 5 minutes.
• Serve with basmati rice, naan or pita bread.

Mujadarah (Arabic Lentils and Rice)

It doesn't get cheaper, healthier, easier than this recipe. I think it is best served with Arabic salad.

1 c brown rice
6-8 c water
1 ½ c dried lentils
2 chicken bouillion cubes
2 t cumin
½ t pepper
2-3 T olive oil or butter
1 large onion
salt to taste
• Place brown rice and water in saucepan. Cook over medium heat about 20 min.
• Add lentils, bouillion, pepper, cumin and cook another 25 minutes, or until rice and lentil are soft (add more water if it needs it).
• Meanwhile, saute onions in oil until brown and carmelized (allow a lot of time for them to carmelize).
• Add onions to the rice/lentil mixture a few minutes before the rice/lentil mixture is done.