Teriyaki Stir Fry

Recipe:
4-6 chicken breasts, diced
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon lemon juice, fresh
1/2 teaspoon garlic
red bell pepper
onion
snap peas
green beans
broccoli
carrots
water chestnuts
butter

Dice chicken into small pieces. Mix soy sauce, garlic, lemon, brown sugar and water. Pour sauce over chicken to marinade. Put in fridge, covered, until ready to use. Put chicken and sauce in a large pan warmed to medium heat, lightly coated with butter. Cover chicken to let it cook, check it every few minutes to flip over until cooked through. Cut up veggies (or use frozen) in separate pan and saute with butter. When chicken is cooked through add veggies. Cover, let simmer a few minutes. Serve over rice.

Recipe by me.

Changes:
Used frozen veggies.

Review:
Great taste with all the veggies. Not too sweet. Served over brown rice.

Next Time:
Add green onion.

Enchiladas

Recipe:
Sauce-
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Recipe from http://allrecipes.com/Recipe/Ten-Minute-Enchilada-Sauce/Detail.aspx

Chicken-
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoon butter
2 lbs chicken, shredded
1/2 teaspoon cumin
salt and pepper to taste

In a medium to hot saucepan put butter, onion and garlic. Saute until onion is tender. Add chicken. Cook until juices run clear. Set aside.

Recipe by me.

Enchiladas-
prepared chicken
sauce
4 flour tortillas or 8-10 corn tortillas
cheese
sour cream
green onion, chopped

Preheat oven to 350. Dip tortillas in sauce. Put chicken, some sauce and desired cheese amount inside. Roll and place in baking pan. Do all tortillas. Top with additional sauce and cheese and bake until cheese melts. 15 minutes or so. Top with sour cream and green onion, if desired.

Recipe by me.

Changes:
Fried shells in oil after saucing them- definately not neccasry. Used regular chili powder and garlic salt.

Review:
Rating 7 1/2. Good for a first enchilada trial.

Next Time:
No oil cooking. Try with corn tortillas. Good sauce and chicken.

Chicken Pot Pie

Recipe:
Chicken-
1 pound skinless, boneless chicken breast- cubed into 1 in pieces
1/4 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper

Crust-
1 cup flour
2 tsp baking powder
½ tsp ground sage
2 tbsp butter
1/8 teaspoon salt
1/3 cup milk

Filling-
1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
½ tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth

Preheat oven to 350.

Chicken:
In a skillet place oil, minced garlic, onion salt, black pepper and chicken. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Crust:
In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.

Filling:
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.

Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.

Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.

Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

Recipe from http://www.cooks.com/rec/doc/0,1626,131188-248198,00.html .

Changes: Added potatoes instead of celery and peas. Used 1 1/2 lbs chicken. Used celery salt and garlic salt in filling and omitted salt. Made with cream of mushroom soup.

Review: Rating 9. Hearty- very tasty. One of those dishes that can be a family dinner staple.

Next Time: More chicken, try with celery and peas. Try half of the crust with no sage for comparison and try cream of chicken soup. Use butter instead of oil.

Monterrey Chicken

Recipe:
6 Chicken breasts
6-10 slices bacon, halved
1-2 cups Monterrey jack cheese
1 tomato, chopped
salt
pepper
marinade (optional)
bbq sauce (optional)

Pound chicken breast until somewhat flattened and season with salt and pepper or favorite marinade. Spray Pam or use olive oil in skillet to cook chicken until done or grill outside. Transfer chicken to serving plate. Top chicken breasts with bacon (bbq sauce) and cheese. Broil chicken breast in oven or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and salt and pepper.

Recipe by me.

Review:
Rating 9. Really good with cold tomatoes on top. We did use a chicken marinade on ours- Stubbs chicken marinade, I think. And no BBQ sauce for us. Served with baked potatoes.

Next Time:
Serve as a sandwich on homemade rolls.

Chicken Strips

Recipe:
1 1/2 pound chicken breast, made into strips
1/2 cup corn starch
*1/2 cup buttermilk
1 egg
1/4 teaspoon pepper
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon Mrs Dash seasoning
1/2 package crackers, crushed
2-3 tablespoons butter

Butter a 9x 13 pan. Crush crackers. Add pepper, white pepper, chili powder, garlic salt, basil and Mrs Dash. Mix well. In separate shallow dish mix butter milk and egg. In a 3rd dish put corn starch. Dip and lightly cover chicken in corn starch. Dip into egg mixture. Cover in cracker mixture. Place in pan. When all pieces are done cut up butter and put around and on chicken. Cook at 350 for 30 minutes.

*Buttermilk substitute- add 1 1/2 teaspoons lemon or vinegar to 1/2 cup. Fill rest with milk- let sit 5 minutes.

Recipe by me.

Review:
Rating 8 1/2. Great flavor. Easy to make and fun for Keston to help shake all the spices in. Can really vary spices and amounts to taste. Ate on biscuits- was delicious.

Next Time:
Cover pan in foil first for easier clean up.

Chicken Cordon Bleu Casserole

Recipe:
4 chicken breasts
4 0z sliced ham
1 cup Cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup
2 cups stuffing cubes
2 tablespoons butter

Put butter in skillet and brown chicken on all sides- does not need to be fully cooked. Set chicken aside. Put stuffing in remaining butter and juices in skillet and stir. Put 3/4 stuffing in bottom of casserole dish. Place chicken on top, followed by ham and cheese. Pour soup over top. Add remaining bread crumbs. Cook at 350 for an hour.

Recipe from Mom's Updated Recipe Box by Donna Weihofen.

Changes:
Used Colby jack cheese. Used 3/4 can of soup.

Review:
Rating 7. Too dry. Nothing combined the ingredients to keep them moist. Didn't need the soup.

Next Time:
Cover while cooking, cook for less time, maybe some cream cheese instead of soup. Use thin, pounded chicken breast and stack 2 layers of everything.

Crock Pot Enchilada Casserole

Recipe:
1 1/2 lbs chicken breasts
1 jar (16 oz) salsa
1- 4 oz container green chilies
1/2 cup water or chicken broth
8 corn tortillas
1 lb cheddar cheese

Place chicken in crock pot. Mix salsa, green chilies and water/broth. Pour over chicken. Cook on low at least 5 hours. Take out chicken and shred. Put back in crock pot 1 hour. In a 8x8 in baking dish layer tortilla, crock pot mixture and cheese. Repeat layering. Cook at 350 for 20 minutes.

Recipe from Just Like Mama Made by MOMS Club of Rio Rancho South.

Changes:
Started with frozen chicken, so I cooked it on high the first hour. Used colby cheese.

Review:
Rating 7. Good meal- very good amount of food for the calories- you can eat 1/4 for 450ish. I liked it with sour cream.

Next Time:
Broil for a few minutes after baking for the 20 mins to slightly brown cheese. Could probably get away with 2 cans of green chilies if you wanted a little spicier meal.