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Barbecue Chicken and Potatoes

This one is so easy and basic it doesn’t really require a recipe but I’ve been requested to put it on the blog so readers can keep track of the groceries needed for this meal for their monthly meal plan.
1.5 lbs or 5 chicken thighs, boneless skinless (can be frozen or not, can use any chicken) I like these
½ to 1 cup Bottled BBQ sauce (I like Sweet Baby Ray’s)
5 potatoes
1-Wash the potatoes, poke them with a fork and set them on the middle rack in the oven.  Turn the oven to 350 degrees.
2-Place the chicken in a 9×13” pan and pour the BBQ sauce over the top.  Place the pan next to the potatoes in the oven.
3-Bake for 30 minutes if chicken is not frozen and potatoes are smaller, or up to 60 minutes if chicken is frozen and potatoes are larger. (If you’re doing larger potatoes with non frozen chicken you can microwave the potatoes for 3-6 minutes and then put them in the oven to finish baking.)
*You can also make the chicken in the crock pot by putting in the chicken, pouring on the sauce and cooking on low for 6 to 8 hours or high for 3 to 5.
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BBQ chicken thigh (boneless, skinless) with baked potato, steamed broccoli & baked sweet potato plantomakeitsimple.com
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Sweet and Sour Apricot Chicken-SO easy!

1 cup Apricot or Apricot-Pineapple Jam (Peach works too)
1 cup Catalina Salad Dressing (or Russian or  French)
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders etc. frozen or not)
*The amount of chicken you use is very flexible.  If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
1-Preheat oven to 350 degrees.  
2-Place the chicken in a 9×13”  pan.
3-Put the jam, Catalina dressing, cider vinegar and the onion soup packet in a bowl and stir to combine and pour over the chicken.
4-Bake for 45 minutes (if not frozen and 60 minutes if frozen.) Eat over rice.
This is a great, super easy, yummy recipe. I’m working on a “real food”/unprocessed version that I’ll be posting on the website soon.
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Oven Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, or other meat cut into strips
2 Tbsp oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes
1 sm can green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired
Instructions
1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, green chilies, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-30 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
(Recipe adapted from Real Mom Kitchen at http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/)

 

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Angel Chicken Pasta (crock pot or oven)


-2-3 lbs boneless, skinless chicken breasts or thighs, about 4 breasts or 6 thighs (I use frozen)
-1/4 cup butter
1 (.7 ounce) package dry Italian-style salad                  
dressing mix
1 cup apple juice (water works in a pinch)
2 (10.75 ounce) cans condensed GOLDEN MUSHROOM soup (not cream of mushroom!)
4 ounces cream cheese
1 pound angel hair pasta or any pasta you like
Crock Pot directions
1-Place the chicken in crock pot.
2-Add butter, Italian salad dressing mix, can of soup, & apple juice (or water) Not the cream cheese yet over the chicken.
3-Cook on low in the crock pot for 4-5 hours.
4- Add the cream cheese and cook it for another 30 minutes to let the cream cheese melt and stir it all together.
4-Eat over cooked angel hair pasta or other noodles or rice.

 

Oven directions
1-Preheat oven to 325 degrees F (165 degrees C).
2-In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in apple juice and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. 
3-Arrange chicken in a single layer in a 9×13 inch baking dish. Pour sauce over.
4-Bake for 60 minutes in the preheated oven.
5-Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

 

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Chicken Broccoli Supreme Casserole

Ingredients
 
1 lb. fresh broccoli Break in pieces, and steam for 2 minutes.
1 lb or about 3 cups cooked chicken  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
1 tube Ritz Crackers (or 1 cup Panko or bread crumbs)
1/4 cup melted butter
1 tablespoon poppy seeds
 
SAUCE:
2 cup milk
2 Tbs. butter
¼ cup. cornstarch
2 tsp “Better than Bouillon” chicken bouillon (or any chicken bouillon cube)
1/4 tsp. ground pepper
 
Instructions
  1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
  2. In saucepan over medium heat, combine the milk, butter, cornstarch, chicken bouillon and pepper. Stir well, and continue stirring until sauce has thickened.
  3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
  4. Pour over the chicken and broccoli.
  5. Top with 1- ½ cups grated cheddar cheese.
  6. Melt the butter, and add the poppy seeds, and stir well.
  7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
  8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. We like to eat this over rice.

    Ready to put into the oven to bake (I tried shredded cheese on top on one half and not on the other and liked both equally well)
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Chicken Parmesan (Crock Pot or Oven)

Ingredients:
2lbs or 4 to 6 boneless skinless chicken breasts or 6 to 8 boneless skinless thighs, frozen or not
2 cups marinara sauce
8 oz mozzarella, shredded
4 oz Parmesan, grated (or powdered in the can)
1 (5-oz) package garlic croutons (optional*)

 

1-Spray crock pot or 9×13” pan with cooking spray.  
2-Place chicken in the bottom & pour the sauce over the top of it.  
3-If using them, put the croutons over the top & sprinkle with the cheeses.  
4-Crock pot on low 6 to 8 hours or bake, covered with aluminum foil in oven at 350 degrees for about 50 min.  Remove the aluminium foil & bake for 10 more minutes.
I like to serve this with pasta.
 
*You can also skip the croutons and it’s still yummy!
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Green Chili Enchilada Bake

1 cup mild green enchilada sauce
1 cup sour cream
3/4 cup salsa verde, mild
12 white corn tortillas broken into 1 inch pieces
2 cups cooked chicken or turkey breast
One 15 ounce can black beans, drained
1 cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.

4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.
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Coconut Korma (Bombay House Copy Cat!)

I just can’t express how much I love Indian food and how much I love a fabulous little restaurant that started in Provo, Utah, called “The Bombay House”. So many good memories there: birthday dinners, work Christmas party, dates (good, bad and fabulous-2nd date with my boy!), after college graduation party, engagement dinner… There is just something so magical and happy about good Indian food. While living in Hawaii I was desperate for something close to the Bombay House’s delicious Coconut Korma. I tried many recipes and this one was the best and closest. It’s still not as great as going to the actual Bombay House because of the amazing ambiance they have there but it’s still pretty fabulous. If you are Bombay House junkie like me, I would love you to try this recipe sometime and tell me what you think. When in Utah support the Bombay House and go and try all of their amazing food (and Lassis!) but when you can’t this is the next best thing!

Ingredients:
Chicken Spice Marinade:
3 chicken breasts, cut into strips or bite size pieces
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne
Mix together and marinade for at least an hour.
Sauce:
1 tablespoon vegetable oil
1/2 cup chopped onions
4 large garlic cloves, minced
1/2 teaspoon ginger (can use fresh or powdered)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 ripe medium tomatoes, lightly blended (or 1 can diced tomatoes)
1/4 cup plain yogurt (Greek or regular)
1 teaspoon salt
1 can coconut milk
1 teaspoon garam marsala
1/4 cup golden raisins (optional but highly recommended!)
1/4 cup cashews, chopped (optional)
garnish with cilantro and fine shredded coconut(optional)


Directions:
Spray large fry pan with a little bit of oil and brown marinated chicken over medium heat, but do not cook all the way through.
In a large pan add oil, garlic, onions, and ginger and cook over medium heat until onions are translucent. Then add the remaining spices (except salt and marsala) and cook for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the browned chicken and salt. Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk, garam masala, cashews and golden raisins then simmer uncovered, stirring occasionally, until the sauce becomes a little thicker. Serve over basmati rice and top with coconut and cilantro if using.

Recipe from http://healthconsciousmomma.blogspot.com/2011/12/bombay-house-chicken-coconut-kurma.html
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Asian Lettuce Wraps (crock pot and quick stove top versions)

1 lb ground turkey  or 4 chicken breast halves
5 chopped cloves of garlic
1/2 chopped onion
1 8oz can roughly chopped water chestnuts
1/4 cup cashews (optional)
1/4 cup soy sauce (or Tamari sauce if making a gluten free meal)
2 tsp fresh ginger
1/4 tsp Allspice (or a dash each of cloves, cinnamon and black pepper)
3 T balsamic vinegar
1/2 bunch chopped green onions to add at the last few minutes of crockpotting

 

The Directions:
1- Chop up the water chestnuts, cashews, onions and garlic, put into crock pot on top of the meat.
2- In a mixing bowl, mix the liquid and spices
3- Pour sauce on top of meat.
4- Cover and cook for 4-6 hours on high, 6-8 on low. Stir a few times while it’s cooking.
5- Serve over lettuce leaves with rice. I like Romaine
–If you like, top with a bottled plum sauce.

 

Quick Stove Top Version
Just brown the ground turkey, drain the fat and stir in the rest of the stuff and you’re good to go.
 
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Hawaiian Haystacks or “Stack ’ems” 2 ways (crock pot and stove top)

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Hawaiian Haystacks with brown sticky rice, chicken sauce, peas, cheddar cheese and fresh pineapple-yum! Plantomakeitsimple.com
Crock Pot version
Ingredients for homemade cream of chicken soup:
(I make my own cream of chicken soup with the next 5 ingredients but you can replace it with 2 cans (10 3/4 oz. each) cream of chicken soup)
-2 cup milk
-2 Tbs. butter
-¼ cup. cornstarch
-2 tsp “Better than Bouillon” chicken
-1/4 tsp. ground pepper

-2 frozen boneless, skinless chicken breasts or thighs
-1 t paprika (optional)
-1 cup of milk (maybe a little more or less)
-½ c sour cream (or cream cheese)

-And any toppings you want from this list: cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, slice almonds, diced fresh mushrooms, Chow mien noodles, diced tomatoes, peas or mandarin oranges
-Hot cooked Rice
 
Instructions
1-Put all 5 ingredients for the “homemade cream of chicken soup” into a medium sauce pan, turn the heat to medium and whisk constantly until there are no lumps and the soup thickens. (This will take several minutes of constant whisking.)  
2- Take the soup of the burner and set aside.
3-Place chicken breasts in crock pot and cover with soup & paprika. Cook on low for 6-8 hours.
4-Shred or dice the chicken in the crock pot with kitchen shears.
5-Add sour cream and enough milk and stir to make the consistency of gravy.
6-Serve the sauce over individual plates of cooked rice.
7-Let everyone top their “haystack” with any of the toppings you choose.
 
Quick Stove Top Version
Ingredients for homemade cream of chicken soup: (I make my own cream of chicken soup with the next 5 ingredients but you can replace it with 2 cans (10 3/4 oz. each) cream of chicken soup)

-2 cups milk
-2 Tbs. butter
-¼ cup. cornstarch
-2 tsp “Better than Bouillon” chicken
-1/4 tsp. ground pepper

-Cooked chicken (canned chicken, rotisserie chicken or this chicken work really well for this)
-1 t paprika (optional)
-1 cup of milk (maybe a little more or less)
-½ c sour cream (or cream cheese)
-Any toppings you want from this list:
cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, slice almonds, diced fresh mushrooms, Chow mien noodles, diced tomatoes, peas or mandarin oranges
-Hot, cooked rice
 
1-Put all 5 ingredients for the “homemade cream of chicken soup” into a medium sauce pan, turn the heat to medium and whisk constantly until there are no lumps and the soup thickens. (This will take several minutes of constant whisking.)  
2-Add cooked chicken shredded or cubed ( to the soup.
3-Take the soup of the burner and set aside.
4-Add sour cream and enough milk and stir to make the consistency of gravy.
5-Serve the sauce over individual plates of cooked rice.
6-Let everyone top their “haystack” with any of the toppings.
 
 
Note: I found it quite funny that when these were served at a party while I was living in Hawaii, most of the Hawaiians had never heard of this dish and the one who had called them “Stack ’ems” so this recipe is dedicated to you, Bro. Ho!