Mouthwatering Monday~Chicken
Here is our favorite chicken recipe. In fact I am making it for us tomorrow. How appropriate that it is chicken Monday. Oh~I have to remember to get cheese. Thanks all for reminding me.
Crockpot Chicken Fajitas
4 boneless skinless chicken breasts
diced onion
1 package taco seasoning
1 can fat free refried beans
1 jar salsa
grated cheese
Place the chicken in the bottom of the crockpot. Sprinkle the taco seasoning on top of the chicken. Sprinkle the diced onion on top of that. Spread the refried beans over the top and then add the jar of salsa. Cook on low for 8~12 hours. About 15~20 minutes before it done sprinkle the cheese on top and let it melt. After it is done take 2 forks and pull the chicken apart. This will kind of mix the ingredients together. You can eat these on taco shells or the way that I do~on a plate.
Everyone around this place loves these. My son calls for them all the time. But then again I think he could eat about anything that slows down enough for him to grab it. He is a growing boy at the age of 28!
I am going to add some green pepper to this too. Someone told me about the onion and I just thought of the green peppers. The original recipe didn't call for either one.
I hope that you enjoy this if you try it. Like I said no one here doesn't like it.
So post away and have a wonderful and mouthwatering Monday everyone.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
morning brenda!!!
your chicken sounds goooood!!!!!!!!!!!
here is my recipe for chicken....
CHICKEN POT PIE
4 cups cooked chicken (cubed)
2 cups brooth
1 can cream chicken soup
1 can cream celery soup
1 lb frozen mixed vegetables (any kind)
4 (pillsbury) pie crusts
boil chicken 1 hour (save 2 cups brooth)
place cut up chicken over bottom crust in 9x13 glass pan. spread mixed vegetables over chicken. mix both soups with brooth and pour over. salt and pepper to taste. cover with top crust. cut several slits and bake at 350 for about 60 minutes.
optional: add celery ands onions to boiling chicken and add to mixed vegetables.
this is sooooooo good!!!! hope you all like it!!!
hugs
Preheat oven to 350 degrees
6 boneless chicken breasts
6 slices of proscuitto or ham
1 package of baby spinach
Garlic power (to suit your taste)
Black Pepper (to suit your taste) (I use the McCormick garlic pepper grinder)
8 oz of shredded low fat mozzarella
1 cup of white wine (cooking or other)
Take a non-stick baking dish, spray with Pam or any cooking spray
Spread baby spinach in bottom of pan
Chicken breasts on top of spinach
Pour wine over the breasts
Sprinkle garlic and black pepper on top of chicken breasts
A slice of proscuitto (ham) on each chicken breast
Sprinkle mozzarella on top of chicken and spinach
Cover pan with tin foil, cook for 30 minutes, depending on thickness of chicken breasts, time may be a little less.
As a variation, instead of proscuitto, you can use roasted red peppers instead. . .
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
You cracked me up with that one, yeah, why not, drink some, pour some for you want them breasts to be nice and tasty now don't you ;))
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
Here's my contribution!
Debbie
Chicken Sauce Piquant
Ingredients:
2 Tablespoons butter
2 Cups chopped onion
1 Cup chopped green bell pepper
1 Cup chopped celery
1 8 Ounce can tomato sauce
1 28 Ounce can petite diced tomatoes
1 Bay leaf
2 Teaspoons minced garlic
½ Teaspoon cayenne, or to taste
2 ½ Cup chicken stock or water
8 chicken breasts (boneless skinless or thighs work well too)
Directions:
Melt butter over high heat in large sauté pan or black iron skillet. Sear the chicken breasts and remove to a plate. Add onion, bell pepper and celery to the pan and cook about three minutes. Add the tomato sauce, diced tomatoes, bay leaf, garlic cayenne pepper. Stir well until blended. Cook about 3 minutes, add the stock (or water).
Bring mixture to a boil, and then reduce heat to simmer. Simmer on low heat for 20-25 minutes until all flavors are well blended. Add chicken breast back to pan. Simmer 15 – 20 minutes or until chicken is done. Taste and adjust seasonings if necessary. Turn heat off, cover and let dish sit 5 to 10 minutes. Serve over rice.
Chicken may be lightly dredged in flour before searing for a thicker gravy.
This dish holds well when eating time is unknown, and even tastes better re-heated!
This recipe works well with rabbit, venison, frog legs, or alligator.
1 whole chicken, cut up, or 8 chicken thighs, skin removed
One 8-ounce can Libby's Splenda unsweetened pineapple (use either the crushed or cut pineapple into small pieces)
½ teaspoon sesame oil
½ teaspoon minced garlic
½ teaspoon grated fresh ginger
Blend together pineapple with juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl. Spray the bottom of a crockpot and add chicken; spoon on sauce. Cook on low for 6-8 hours.
Serve over shredded spinache or rice.
In a crock pot place the following ingredients:
4 bone-in chicken breasts, skinned
1 cup salsa, any brand, hot or mild
Sprinkle with 1 pkg low sodium taco seasoning
Pour over above, l can reduced sodium or
special request cream of mushroom soup
Cook on low for 6-8 hrs. 10 minutes before done, add 1/2 cup lite sour cream.
Serve over rice, or baked tostitos, or just enjoy as is.
Makes 8 servings, depending on size of chicken pieces.
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