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Pumpkin Spiced Chicken Thighs

March 27, 2010 By The Recipe Mom 2 Comments
chixthighs

chixthighsWhat You Need:

1 T of margarine
8 boneless, skinless chicken thighs
1/2 t pumpkin pie spice
1 C mixed dried fruit, chopped fine
1/3 C water
1/4 C honey

How to Make It:

Melt the margarine in a skillet over medium high heat.
Cover the meaty side of the thighs with the pumpkin spice.
Add t he thighs to the skillet and cook 5 minutes, turning a few times until browned.
Spread the dried fruit over the top of the chicken.
Whisk the honey and water together until blended well.
Pour the mixture over the top of the thighs
Cover the skillet, reduce the heat to low and simmer 15 minutes or until the chicken is cooked through.

Makes 4 servings

Mixed dried fruit gives this chicken a wonderful taste. If you have a favorite dried fruit such as apricots or pineapple it may be used instead. Boneless skinless chicken thighs can be hard to find in some supermarkets or grocery store. If your local store doesn’t carry them you can use chicken breasts instead.

Preparation Time: approximately 5 minutes
Cooking Time: approximately 20 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 381; Fat 9g; Saturated Fat 4g; Carbohydrates 41g; Fiber 0g;
Protein 35g; Cholesterol 149 mg; Sodium 171 mg;

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , ,

Chicken Mushroom Spinach Quesidillas

March 25, 2010 By The Recipe Mom Leave a Comment

What You Need:

4 (10 in) flour tortillas
2 C chicken, cooked and chopped
1 (6 oz.) jar mushrooms, drained and sliced
2 C of fresh spinach, washed, squeezed dried and chopped
2 C Monterey Jack cheese, shredded

How to Make It:

Lay the tortillas flat.
Spread one half of each tortilla with the chicken.
Layer the mushrooms over the chicken.
Top with the spinach.
Add the cheese evenly over the top.
Place a skillet or griddle over medium heat.
Fold the tortilla’s over to encase the filling.
Place the quesadillas into the warm skillet and toast for 5 minutes.
Turn and toast 5 minutes longer or until the cheese has melted.

Makes 4 servings

Quesadillas are fast becoming a favorite at our dinner tables. These are no exception. Chop the spinach small enough and the kids won’t even know it’s there. Serve these with a Spanish rice and a bowl of fresh fruit.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 447; Fat 25g; Saturated Fat 13g; Carbohydrates 18g; Fiber 2g;
Protein 37g; Cholesterol 113 mg; Sodium 676 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , ,

Pasta Pea Soup with Chicken

March 23, 2010 By The Recipe Mom Leave a Comment
souppot

souppotWhat You Need:

2 (14 oz.) cans chicken broth
1 t dried Italian seasoning
1/3 t bottled minced garlic
12 oz. boneless skinless chicken breasts, cubed
3/4 C small shell macaroni
3/4 C frozen peas
1/4 C green onions, chopped fine

How to Make It:

Place the broth into a saucepan and stir in the Italian seasoning and garlic.
Bring the broth to a rapid boil.
When boiling stir in the chicken and the macaroni.
Bring back to a rapid boil.
Reduce the heat to medium low and cook for 8 minutes until the pasta is tender.
Add the peas and green onions.
Cook the soup for 2 minutes longer or until the peas are tender.

Makes 4 servings

The green onions are optional in this soup. This soup makes a great main course meal when served with a salad and garlic bread.

Preparation Time: approximately 15 minutes
Cooking time: approximately 10 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 211; Fat 2g; Saturated Fat 0g; Carbohydrates 21g; Fiber 2g; Protein 27g; Cholesterol 49 mg; Sodium 546 mg

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , ,

Cucumber Chicken Salad with Fresh Mint

March 22, 2010 By The Recipe Mom 2 Comments

freshmintWhat You Need:

2 C cooked chicken, shredded
2 C seedless red grapes, halved
1 C cucumber, chopped
1/3 C of orange juice
3 T of salad oil
1 T fresh mint, snipped
4 C lettuce, shredded

How to Make It:

Toss the chicken, grapes and cucumbers together in a large mixing bowl.
Pour the orange juice into a jar with a screw on lid.
Add the oil and mint and screw the lid on the jar.
Shake until all the ingredients are blended together well.
Pour over the chicken mixture and stir until blended in well.
Place the lettuce on 4 serving plates.
Spoon the chicken salad onto the lettuce before serving.

Makes 4 servings

Add chopped tomatoes if you like to give your salad some color. Switch up your salad each time you make it by substituting chopped cantaloupe or honeydew melon for the grapes.

Preparation Time: approximately 25 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 269; Fat 16g; Saturated Fat 3g; Carbohydrates 11g; Fiber 1g;
Protein 22g; Cholesterol 62 mg; Sodium 114 mg

Filed Under: Chicken, Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , ,

Cheesy Macaroni and Ham Chowder

March 18, 2010 By The Recipe Mom Leave a Comment
macchowder

macchowderWhat You Need:

1 (14 oz.) can of chicken broth
1 C of water
1 C of elbow macaroni
1 C frozen corn
1 C cooked ham, diced
6 oz. of American cheese, cubed
1 C of milk

How to Make It:

Whisk the chicken broth and water together in a saucepan.
Bring the mixture to a boil over high heat.
Stir in the macaroni and reduce the heat to medium low.
Cook for 12 minutes until the macaroni is tender but do not drain.
Stir the corn, ham and cheese into the chowder.
Whisk the milk into the soup.
Continue cooking 5 minutes or until the cheese has completely melted.

Makes 4 servings

This chowder is a quick easy meal to fix the kids in a rush. Top each bowl with extra shredded cheese. You may also use turkey or chicken in place of the ham if you wish.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 17 minutes
Total Time: approximately 27 minutes

Nutritional Information: (approximate values per serving)
Calories 393; Fat 18g; Saturated Fat 10g; Carbohydrates 35g; Fiber 2g;
Protein 23g; Cholesterol 64 mg; Sodium 1,338 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , ,

Biscuit Topped Chicken Dinner

March 16, 2010 By The Recipe Mom Leave a Comment
chixbisctpie

chixbisctpieWhat You Need:

3/4 C of milk
4 t flour
1/4 t pepper
1 (10.75 oz.) can condensed minestrone soup
2 C cooked chicken, cubed
1 (3 oz.) pkg. cream cheese, cubed
1 (5 ct.) pkg. refrigerated country style biscuits

How to Make It:

Set the oven temperature to 375 and preheat.
Place the milk, flour and pepper into a jar with a screw down lid.
Screw the lid down tightly and shake until well blended.
Pour the mixture into a saucepan.
Whisk in the soup and place the pan over medium heat.
Cook stirring continuously until it bubbles and gets thick.
Fold in the chicken well.
Stir in the cream cheese and stirring continuously cook until the cheese melts.
Spoon the mixture into four 10 ounce baking dishes that have not been greased.
Cut each biscuit into 5 pieces and place the 5 pieces onto of each chicken dish.
Bake the chicken for 15 minutes or until the biscuits are golden brown.

Makes 4 servings

If you have left over turkey try it instead of the chicken in this tasty dinner. Add your favorite vegetable such as peas, corn or carrots to this dish for something a little different. Serve with a side salad for a quick dinner time treat.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 415; Fat 20g; Saturated Fat 8g; Carbohydrates 31g; Fiber 3g;
Protein 28g; Cholesterol 92 mg; Sodium 1,139 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Teriyaki Chicken and Hash Browns

February 8, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 (16 oz.) pkg. frozen hash browns
1/2 t salt
1/4 t of pepper
1 1/2 lbs. frozen chicken breasts
1/2 C teriyaki sauce
1 (16 oz.) bag of frozen mixed vegetables

How to Make It:

Spray an oven proof Dutch oven well with a non stick cooking spray.
Set the oven to 450 degrees and preheat.
Break up the frozen hash browns in the pan.
Sprinkle with the salt and pepper.
Place the frozen chicken over the hash browns.
Add the teriyaki sauce.
Spread the frozen vegetables over the chicken.
Cover tightly and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

Forgot to put something out to cook tonight? Try this quick and easy recipe. Everything comes right out of the freezer and goes directly into the pan. Use any type of frozen vegetables you have on hand. To make the potatoes a little creamier add 1/4 cup of water, milk or chicken broth before adding the chicken.

Preparation Time: approximately 5 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 280; Fat 3g; Carbohydrates 32g; Cholesterol 75 mg; Sodium 194 mg; Protein 32g; Fiber 6g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , ,

Nutter Butter Chicken Stew

February 4, 2010 By The Recipe Mom Leave a Comment
pbutter

pbutterWhat You Need:

1 onion, diced
1 C of white rice
1 2/3 C of chicken broth
1 lb. chicken breasts
1 red bell pepper, cored, seeded and sliced
1 1/3 C of milk
4 garlic cloves, minced
1/2 t cayenne pepper
1/2 t of salt
6 T of creamy peanut butter
4 tomatoes, diced
1 sweet potato, cut into cubes
1 (5 oz.) pkg. frozen spinach

How to Make It:

Set the oven temperature to 450 degrees.
Lightly spray the inside and lid of a cast iron Dutch oven with cooking spray.
Place the onions into the bottom of the pan.
Add the rice and broth and stir to combine making a smooth layer of rice and onions over the bottom of the pan.
Place the chicken over the top of the rice mixture.
Top the chicken with the sliced bell peppers.
Place the milk into a mixing bowl.
Add the garlic, cayenne and salt and whisk until blended in.
Whisk in the peanut butter until it the mixture becomes smooth and creamy.
Pour the mixture into the pan.
Place the tomatoes and potatoes over the chicken.
Add the spinach.
Cover the pan and bake for 45 minutes or until the chicken is cooked through.

Makes 4 servings

There are many variations to this recipe. Instead of using regular milk use coconut milk and substitute red pepper flakes for the cayenne pepper. Instead of adding rice use a sweet potato or sliced white potato. You can also add tiny shrimp along with the chicken for something a little different.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 426; Fat 15g; Carbohydrates 33g; Cholesterol 39 mg; Sodium 626 mg; Protein 27g; Fiber 9g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Hodge Podge Chicken Dinner

January 23, 2010 By The Recipe Mom Leave a Comment
hodgepodgechix

hodgepodgechixWhat You Need:

1 small onion, sliced thin
1 (28 oz.) can tomatoes
1 t dried basil
1 t dried oregano
1 t dried marjoram
2 C of bow tie pasta
1 1/2 lbs chicken thighs
1/2 t salt
1/4 t of pepper
5 garlic cloves, chopped
1 C of carrots, sliced
1 C of cauliflower florets
1 green bell pepper, cored, seeded and cut into thin strips

How to Make It:

Preset the oven to 450 degrees.
Spray the bottom and sides of a cast iron Dutch oven with cooking spray.
Scatter the onions over the bottom of the pan.
Pour the juice off of the tomatoes into a measuring cup and enough water to the juice to make 1 C of liquid.
Stir the basil, oregano and marjoram into the tomato juice mixture.
Spread the pasta into the pan and pour in 3/4 C of the tomato juice mixture.
Sprinkle the chicken with the salt and pepper and lay if over the pasta.
Spread the tomatoes evenly over the top of the chicken.
Scatter the garlic over the chicken pieces.
Place the carrots, cauliflower and bell pepper into the pan.
Pour the remaining tomato juice mixture over the vegetables.
Cover and bake 45 minutes or until the vegetables are fork tender and chicken is cooked through.

Makes 4 servings

This dish can be made using just about any type of vegetable. Mix and match corn, green beans, broccoli, zucchini, squash or even eggplant to a just throw it in there easy dinner meal.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 304; Fat 4g; Carbohydrates 34g; Cholesterol 75 mg; Sodium 660 mg; Protein 32g; Fiber 4g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,
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