Southwest Chicken Skillet

Source- Betty Crocker Easy Family Dinners Cookbook

Ingredients

• 1 Tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb bag frozen broccoli, corn and red peppers (mine also came with cauliflower)
• 15oz can black beans, rinsed and drained
• 1 cup thick and chunky salsa (used full 16oz jar)
• 2 cups coarsely crushed tortilla chips
• 1 cup shredded Cheddar Cheese

Preparation

• Heat oil in 10-inch skillet over medium-high heat.
• Cook chicken in oil 4-5 minutes, stirring occasionally, until brown.
• Stir in frozen vegetables, beans and salsa.
• Reduce heat to medium.
• Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crisp tender.
• Sprinkle with tortilla chips and cheese.
• Cover and cook about 2 minutes or until cheese is melted.

Review & Changes- This turned out really good.  My husband was surprised at how much he liked the tortilla chips in it.  Of course in the leftovers the chips weren't crunchy anymore, but they still were good.   I definitely think the recipe needed the full jar of salsa instead of just 1 cup.  I started with just the cup, and it didn't look like enough, so I didn't immediately go to the whole jar.

Chicken Enchilada Casserole

Source- Joelen's Culinary Adventure's

Jolelen does not disappoint.  When I see something on her blog that I think LOOKS good, I know it's going to TASTE great!  

Ingredients
Chicken:
6 skinless, boneless chicken breast halves
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Casserole Sauce:
1 (16 ounce) container sour cream
1 (16 ounce) jar chunky salsa
1 1/2 cup cream of chicken soup (I used homemade, but you can use store bought)
1/4 cup diced onion
3/4 cup canned black beans, drained
1 cup canned sweet corn, drained
2 plum tomatoes, seeded, chopped
6 (12 inch) corn tortillas, cut into strips
4 cups shredded Cheddar cheese
2 stalks green onion, thinly sliced for garnish

Preparation

• Preheat oven to 350 degrees F (175 degrees C).  
• Combine the spices in a small bowl and season the chicken breasts. 
• Place on a baking sheet and bake in the preheated oven until cooked through, about 20 minutes. 
• Remove from oven and allow to cool until able to handle by hand. 
• Once cooled enough to handle, shred chicken. 
• Set aside until ready to layer the casserole. 
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion, black beans, corn and tomatoes.  
• Layer the bottom of a deep casserole dish or 9x13 inch baking dish with 1/3 tortilla strips. 
• Top with 1/3 cooked chicken, 1/3 bean and corn mixture and 1/3 cheddar cheese. 
• Repeat layering with remaining ingredients.  
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. 
• Let stand about 10 minutes before serving. Garnish with green onions

Review & Changes-  I loved this recipe.  Cheesy and great flavors, can't miss.  Definitely will make again, and nothing need to change.

Chicken & Broccoli

Source- Lauren's Kitchen

I love making homemade takeout.  Especially when it is something that I haven't gotten when we go out.  Trying something new is always nice. 



Ingredients

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus
• 2 tablespoon water, divided
• 1/2 teaspoon garlic powder
• 1 lb boneless, skinless chicken thighs or breasts, cut into thin 3-inch strips
• 2 tablespoons vegetable oil, divided
• 4 cups broccoli florets
• 1 small onion, cut into wedges
• 1/4 cup chicken broth
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice

Preparation

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. 
• Add chicken and toss. 
• In a large skillet or wok over medium high heat, stir-fry chicken in 1 tablespoon oil until chicken reaches desired doneness; remove and keep warm. 
• Stir-fry broccoli and onion in remaining oil for 4-5 minutes. If necessary, deglaze with about 1/4 cup chicken broth.
• Return chicken to pan. 
• Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. 
• Cook and stir for 2 minutes. 
• Serve over rice.

 Review & Changes- This recipe was really good.  I love making a sauce with my own ingredients instead of just buying a ready-made one from the store.  Nothing needs to be changed.

Chicken Bacon Ranch Pizza

Source- Stephanie Cooks and Lauren's Kitchen

Bookmarked this recipe twice.  First when Stephanie made it, then again when Lauren made it.  So obviously I really wanted to make it!  :)

You'll notice in the picture the slices don't have green onions, but the whole one does.  I made 2 pizzas and cut up the first one before I remembered the green onions.  So I took pictures too soon.  Oh well. 

Ingredients

• 1 batch of pizza dough
• Olive oil
• 1/4 cup ranch salad dressing
• 4 ounces grilled chicken, diced small
• 3 slices of bacon, cooked crisp and diced small
• 1 tomato, seeded and diced small
• 2-3 green onions, chopped
• 3/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese

Preparation

• Preheat the oven to 450.
• Prepare your pizza dough, leaving a thicker edge around the side for the crust. Prepare it on either parchment paper or on a pizza peel topped with corn meal. 
• Drizzle olive oil lightly over the crust and rub it all over the dough, over the edges as well. 
• Bake for 7 minutes.
• Top with the ranch salad dressing, spreading evenly over the crust.
• Next, arrange your chicken, bacon, and tomato evenly over the dressing.
• Top with the cheddar cheese. Then sprinkle the mozzarella evenly over top.
• Transfer the pizza to the stone. 
• Bake 10-12 minutes or until the cheese is melted and the crust is golden.
• Top with the green onions as soon as you pull it from the oven. Serve hot.

Review & Changes- This turned out really good.  Enough different flavors to make every bite really good. No changes need to be made.

Easy Chicken & Cheese Enchiladas

Source- Campbell's Kitchen

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)  Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.  <- I missed this so I didn't add, but I would have liked it this way too.

Preparation

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
 
Review & Changes-  I love enchilada recipes.  Especially when they don't call for red sauce.  Leftovers of this did not last long.  Amazing!!  The only change I would make is to add the black beans that are mentioned in that note above that I missed the first time. 

Peach Whiskey Barbecue Chicken

Source- The Pioneer Woman

So I have a fifth of Jack Daniels in my house.  We aren't whiskey drinkers.  I bought it for that TGI Friday's Special Sauce recipe, but with it only using a couple teaspoons there was plenty left.  So even though I'm not a huge fan of chicken thighs I decided to try this recipe since the sauce sounded so good, and it could use up some of that whiskey. 

Ingredients

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-½ cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• ½ cups Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin

Preparation

• Preheat oven to 300 degrees.
• Heat oil and butter in a heavy pot over medium-high heat. 
• Place chicken thighs, four at a time, in the pot, skin side down. 
• Brown both sides, then remove to a plate and repeat until all chicken is browned.
• Pour off half the grease, then return pan to stove. 
• Add onions to pan and stir, cooking for 2 minutes. 
• Pour whiskey into the pot, being very careful if you’re using an open flame. 
• Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. 
• Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. 
• Throw in garlic cloves. 
• Stir until combined, then return chicken to the pot, skin side up. 
• Cover and put pot in oven.
• Cook for 1 1/2 hours, then remove from oven.
• Serve pieces of chicken over a big pile of smashed potatoes. 
• Sprinkle sliced green onions over the top.

Review & Changes- I'm not usually a dark meat person.  But this recipe was excellent.  The meat just falls off the bone.  And the sauce is awesome.  Especially has a sort of gravy on the mashed potatoes. 

Pineapple Fried Rice

Source- Stephanie Cooks

Ingredients

• 1 tsp. canola oil
• 1/2 small yellow onion, diced small
• 1 bell pepper, diced small 
• 3 ounces chicken, diced small
• 2 cups cooked white rice, day old is best
• Soy sauce
• 1/2 tsp. garlic powder
• 1/4 cup cashew nuts
• 1/4- 1/2 cup pineapple chunks- diced small

 
Preparation

• Pour the oil in a nonstick skillet. Heat over medium heat.
• Add the onion and peppers, stirring well to soften, about 5 minutes.
• Stir in the diced chicken. Stir regularly, until cooked.
• Remove the chicken/veggie mixture to a dish.
• Add the rice to the skillet. Allow to heat. Do not stir.
• After about 3 minutes, stir, and allow to sit again for about 3 minutes.
• Add the soy sauce to taste (use less, you can always add more, you want it to coat but not soak the rice). 
• Add the garlic powder. Stir well.
• Add in the cashews and the pineapple. 
• Return the chicken/veggies to the pan. 
• Stir well and allow to heat together for about 4-5 minutes.
• Serve hot.

Review & Changes-  This was really good.  Simple ingredients that go well together.  Not much else to say.  Definitely would make this again.

Santa Fe Chicken

Source- Messy Bessy Cooks

This recipe is from a fellow Nestie that I've known for years, and finally started her own blog.  This is the first recipe of hers that I've made, but after the success here it won't be the last.

No picture since I forgot to take one.  :(

Ingredients

• 24 oz (1 1/2) lbs chicken breast
• 14.5 oz can diced tomatoes with mild green chilies 
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro  (omitted)
• 14.5 oz can fat free chicken broth 
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste) (used 1/2 tsp red pepper flakes) 
• salt to taste
• 2 cups brown rice

Preparation

• Combine chicken broth, beans, corn, tomatoes, pepper garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. 
• Season chicken breast with salt and lay on top. 
• Cook on low for 10 hours or on high for 6 hours. 
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in. 
• Adjust salt and seasoning. 
• Serve over rice.

Review & Changes-This turned out really good, and I would make it again.  Especially since everything gets thrown together in a slow cooker.  Can't get much easier than that!

Asian Chicken Pizza

Source- Lauren's Kitchen

Ingredients

• Pizza dough
• 5 ounces of chicken, chopped into small pieces
• 1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 1/2 tbsp. honey
• 3/4 cup rice wine vinegar OR apple cider vinegar  (used cider vinegar)
• 1 cup mozzarella cheese
• Olive oil
• Sesame seeds (optional)
• 2 tbsp. sliced green onion

Preparation

• Preheat the oven to 450.
  
• Combine the red pepper flakes, garlic, soy sauce, honey, and vinegar. Stir well, set aside.
  
• In a small skillet cook the chicken. Remove from the pan and set aside.
  
• Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
  
• Form the dough. Top with a drizzle of olive oil, rubbing to coat the dough.
  
• Top with the chicken/glaze mixture. Make sure it's evenly coating the dough.
  
• Top with the cheese and sprinkle with sesame seeds if using.
  
• Bake 10-12 minutes. Top with green onion. Serve hot.

 Review & Changes-  I really wanted to like this recipe.  It had so much potential.  But while cooking the sauce I tasted it before mixing the chicken in, and it was really bitter due to the cider vinegar.  I ended up adding more honey and even a bunch of brown sugar before I was satisfied that the sauce wouldn't completely ruin the pizza. 

The overall taste was OK.  I just wasn't that impressed and can't see myself making this recipe again. 

Ginger Spicy Chicken

Source- Campbell's Kitchen

Ingredients

• 1 can (about 20 ounces) pineapple chunks in juice
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 2 teaspoons soy sauce
• 1/2 cup Pace® Picante Sauce
• Vegetable cooking spray
• 2 medium green peppers or red pepper, cut into strips (about 3 cups)
• 1 pound skinless, boneless chicken breasts, cut into strips
• 4 cups hot cooked rice, cooked without salt
• Fresh parsley for garnish (omitted)

Preparation

• Drain the pineapple, reserving the juice. 
• Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.
• Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. 
• Add the peppers and stir-fry until they're tender-crisp. Set them aside.
• Remove the pan from the heat. 
• Spray it with cooking spray and increase the heat to medium-high. 
• Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.
• Stir the cornstarch mixture and add it to the skillet. 
• Cook until the mixture boils and thickens, stirring constantly. 
• Stir the pineapple in the skillet. 
• Return the chicken and the peppers to the skillet and heat through. 
• Serve over the rice. Garnish with the parsley.

Review & Changes-This had amazing flavor.  You may be skeptical considering you're adding picante sauce which is like salsa to an Asian dish, but it just works.  Leftovers did not last long in our house!!  Make this!

Quick & Easy Chicken, Broccoli & Brown Rice Dinner

Source- WIC Spring 2011 Newsletter

It's hard to say that I'm proud that we receive WIC benefits for Baby Rebel,  but I can definitely say that we truly appreciate what we do get.  Every 3 months I head to the local clinic to get more benefits loaded on my card.  When there they have classes that focus on nutrition.  They also hand out their quarterly newsletter full of information, and recipes.  This is the first recipe that has immediately caught my eye.

Every ingredient on the list we always have on hand, so I knew that we'd like it.  The next time I made a menu I added this recipe to the list and got ready to make it. 

Ingredients

• 1 Tbsp vegetable oil (used olive oil)
• 4 skinless, boneless chicken breasts (used 1lb tenders)
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 1/2 cups water
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1 1/2 cups uncooked instant brown rice
• 2 cups fresh or frozen broccoli flowerets

Preparation

• Heat oil in a 10-inch skillet over medium-high heat.
• Add chicken and cook until well browned on both sides.
• Remove chicken from skillet.
• Stir soup, water, paprika and pepper in skillet.
• Heat to a boil.
• Stir rice and broccoli in skillet.
• Reduce heat to low.
• Return chicken to skillet.
• Sprinkle additional paprika and pepper over chicken.
• Cover, and cook 5 minutes or until chicken is cooked throughout and rice is tender.

Review & Changes-  What an easy and good for you meal.  However, there wasn't a lot of flavor.  After my first small plate, I added a little salt and garlic powder to the next serving.  What a difference it made!  I didn't want to add seasoning to the rest of the dish before I had tasted my serving.  While I don't like to add a lot of salt to my dishes, the seasoning salt I used is 30% less sodium.

I'd add 1/4 tsp of both seasoning salt and garlic powder to the whole dish next time.

Chicken with Cherry Tomato Sauce

Source- Lauren's Kitchen

This recipe really doesn't need an introduction.  It's pretty straight forward and not hard to make. 

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
  
• 1/2  teaspoon  salt
  
• 1/4  teaspoon  black pepper
  
• 2  tablespoons  olive oil
  
• 5  garlic cloves, coarsely chopped
  
• 1  pint cherry tomatoes
  
• 1/3  cup  fat-free, lower-sodium chicken broth
• Garnish: 1/4 cup small basil leaves
  

Preparation

·          Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness.   

·          Sprinkle chicken with salt and pepper. 

·          Heat a large skillet over medium-high heat. 

·          Add olive oil to pan. 

·          Add chicken; sauté for 3 minutes on each side or until done. 

·          Transfer to a serving platter. 

·          Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. 

·          Stir in cherry tomatoes and chicken broth, and bring to a boil. 

·          ook 5 minutes, stirring occasionally. 

·          Spoon over chicken.

·          Garnish with small basil leaves.

Review & Changes- This recipe was pretty good.  H and I both really liked the tomatoes on top of the chicken. 

And for once there was enough tomatoes for the chicken.  So that was a plus. 

Honey Crunch Chicken

Source- Bella's Bistro

We've really got into Asian foods at our house.  We've done plenty of stir-frys, but I like branching out into a little bit different stuff.  Everything gets cooked together so it isn't that different, but the chicken is dredged in cornstarch giving it a light breading and crunchy texture. 

Ingredients

• 1lb. Boneless, skinless chicken breast tenders
• 2 Egg whites (used 2 whole eggs)
• 1/3C. Cornstarch (or flour – for dredging)
• 1C. Broccoli florets
• 1/2 Red pepper, thinly sliced (used 1 small whole green pepper)
• 3/4C. Sugar snap peas 
• 1/2 medium onion, sliced 
• 1 clove garlic, minced
• 3T. Olive oil
• 1T. Soy sauce
• 1/4C. Honey
• salt and pepper to taste
• Rice, for serving

Preparation

• Prepare and slice all veggies – feel free to add whatever you would like. 
• In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken). 
• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. 
• Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. 
• Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. 
• Remove from skillet and set aside in a bowl.
• Cut chicken into 1-inch pieces and season with salt and pepper.
• Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. 
• Dip chicken pieces in egg whites and then lightly dredge in cornstarch. 
• Add to the skillet and let brown for 2-3 minutes, then flip. 
• Continue with remaining chicken pieces, and do so in batches if needed.
• Once chicken is cooked, add veggies back in the skillet. 
• Add honey and thoroughly mix to combine. 
• Taste and season with salt, pepper, additional honey or soy sauce. 
• Serve with rice.

Review & Changes- This was pretty good.  Different from the normal stir frys I make.  The honey gave this a hint of sweetness, but wasn't overwhelming.  I really liked the variety of vegetables.  Dredging and cooking the chicken was the most time consuming, but luckily my husband was home and was willing to play assistant for me. 

Chicken Cordon Bleu Casserole

Source- Lauren's Kitchen

I've never had Chicken Cordon Bleu.  For some reason I always assumed that it had bleu cheese, and I don't think I'd like it.  But when this recipe popped up in my Google Reader I thought the pictured looked so good that I at least had to check out the ingredients. 

Turns out I liked everything that you use, so I had to make this eventually.  Eventually became this past week when I added it to the weekly menu.  It uses ham, and I still have some left in the freezer. 

Ingredients

• 2 T EVOO
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 1 clove garlic, minced
• 1/2 lb diced ham
• 2 c cooks, shredded chicken breast (used 2 fairly large chicken breasts)
• 4 T butter
• 1/4 c flour (had to use cornstarch)
• 1/2 t salt
• 1/4 t pepper
• 14 oz can chicken broth
• 3 cups cooked rice (I used brown)
• 1 c shredded cheddar
• 1 c shredded mozzarella or swiss (used 2 cups mozzarella)

Preparation

• Preheat oven to 350.
• I cooked the chicken on our George Foreman. Then I shredded from there.
• Heat oil in a large, rimmed skillet over medium heat. (used Dutch oven)
• Add the onions and peppers and cook for about 5 minutes, until tender.
• Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.
• Add the butter until it is melted, then stir in the flour, salt and pepper until combined.
• Slowly stir in the chicken broth, then mix in the rice.
• Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.
• Bake for 20-25 minutes.

Review & Changes-  This recipe was really good.  I really, really liked it.  And it makes lots, so you get lots of leftovers to enjoy it longer. 

I wouldn't change anything. 

Bruscheta Chicken Bake

Source- Kraft.com

My husband loves stuffing.  He grew up on the boxed kind, and even though he's had my homemade stuffing, he still requests the stuff from the box.  So, when I saw this recipe I knew it would be perfect for him and it would be a change since it would be mixed with other ingredients instead of just serving as a side dish. 

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg.  (6 oz.) Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves  garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
•  1 tsp.  dried basil leaves  
• 1 cup  Shredded Mozzarella Cheese  (used 2 cups)

Preparation 

• Heat oven to 400ºF.  
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Layer chicken, basil and 1 cup cheese in 3-qt. casserole or 13x9-inch baking dish.
• Top with stuffing. 
• Bake 30 min. or until chicken is done. 
• I added the 2nd cup of cheese over top and gave it a few minutes for cheese to melt.

Review and Changes- This is a super easy recipe.  It has really good flavor and H was happy to get his stuffing fix. 

Sweet & Spicy Chicken Stir Fry

Source- Stephanie Cooks

I've made a few different stir-frys, and I love trying new ones.  This recipe seemed so much easier than our standby that I knew I had to try it.  Even if I was a bit skeptical about only using 2 ingredients to make the sauce. 

I guess I was in such a hurry to eat this that I forgot to take a picture.  Trust me, it looks like every other stir fry out there.  ;)

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tbsp. oil
• 3 cups chopped mixed fresh vegetables (used 1lb frozen stir fry vegetables)
• 1 clove garlic, minced
• 1/4 cup Catalina Dressing (I used light)
• 2 Tbsp. hoisin sauce
• 1/4 tsp. crushed red pepper

Preparation

• Cook and stir chicken in hot oil in large skillet on high heat 3 min.
• Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.  (Mine needed to cook a bit longer since I used frozen vegetables.)
• Stir in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
• Serve over rice

Review and Changes-  Holy awesome batman!!  What an easy stir-fry!!  I was skeptical about using the Catalina dressing for an Asian stir-fry, but it is exactly right.  Will definitely make this again.  You could easily use pork or beef, and change up the vegetable.  Seriously, if you have an Asian craving this easily fills that craving!!

Saucy Mexican Chicken

Source- Kraft Magazine

There isn't much to say about this recipe.  I found it in my Kraft Magazine.  After sorting through a whole bunch of pages I found this and decided that my weekly menu needed a Mexican recipe.  With minimal ingredients it would make an easy weeknight meal.

Ingredients

•  lb. boneless skinless chicken breast halves (4 small breasts)
• 1 jar  (16 oz.) Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, rinsed  
• 1 cup Shredded Cheddar Cheese

Preparation

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. 
• Bring to boil; cover. 
• Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. 
• Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Next Time- This recipe is so easy and tastes great.  I served it with a Mexican rice and the two went really well together.  Nothing needs to be changed. 

Garlic Tuscan Chicken

Source- adapted from Joelen's Culinary Adventures

 Where to start with this recipe?  Apparently it originates from Olive Garden's website.  I don't think I've ever ordered this when I've eaten there, and after trying mine I don't think I will.  Not because it was bad, but because I don't want to compare my own cooking to a restaurant.

This recipe does not disappoint.  Honestly, you could eat it without the chicken, and make it a vegetarian meal.

This first picture was taken without the chicken because the chicken wasn't quite done, and I was too impatient to try it to wait!  ;)

Also, I'm a 1 pot girl.  If I can make everything in 1 pot, I will, even if it takes me a bit longer cooking time-wise.  Since all the dishes fall on my shoulders to get clean I like to limit dirty dishes where I can.  So the steps below reflect the steps I took using one 1 pot. 

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups flour, plus 1 tablespoon
• 1 Tbsp salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 1 lb farfalle pasta, cooked according to package directions
• 5 Tbsp olive oil
• 1 Tbsp garlic, minced
• 1 red pepper, julienne cut
• 1 yellow pepper, julienne cut
• 1 green pepper, julienne cut
• 1 cup chicken broth
• 10 oz package frozen chopped spinach, thawed and drained
• 1 cup canned evaporated milk
• 1 cups Fontinella cheese, grated 

Preparation

• Pre-heat oven to 350ºF. 
• In large pot cook pasta according to package directions.  
• Drain, and set aside.
• Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. 
• Dredge chicken in the mixture, shaking off any excess.
• Heat 3 Tbsp oil in pot. 
• Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
• Place cooked chicken breasts on a baking sheet covered with aluminum foil and transfer to preheated oven. 
• Cook for 10-15 minutes or until internal temperature reaches 165°F.
• In pot you just removed chicken from add 2 Tbsp oil, if necessary. 
• Add garlic and peppers and cook for approximately 1 minute. 
• Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted.
• Complete by stirring in the cheese.
• Pour pasta into pot with sauce and mix well.
• Serve by topping pasta with chicken and remaining sauce. Garnish with extra cheese if desired. 

Next Time- This recipe is so good.  Like I said before, it could easily be a vegetarian meal.  This makes a lot of pasta and vegetables, so I'd make sure you have plenty of chicken to go with it.  I'd say make more like 6 breasts, instead of 4.  Or cut down on the pasta and vegetables if you didn't want to make that much food.

Spinach Dip Chicken

Source- Stephanie Cooks

Stephanie has put out some awesome recipes.  I love when something pops up in my Google Reader from her.  This recipe didn't disappoint.  

Ingredients

• 2 thin chicken breasts
• 1/3 cup panko (or bread crumbs)
• 1/8 tsp. garlic powder
• 1 egg
• Cooking spray
• 1/2 cup spinach dip (or any variety you have)

Preparation

• Heat the oven to 350.
• In a bowl, beat the egg.
• On a separate plate combine the panko (or bread crumbs) and garlic powder.
• Dip the chicken in the egg, then in the breading.
• Place in a dish that's been sprayed with cooking spray. 
• Lightly cover coated chicken with cooking spray.
• Bake for 10 minutes.
• Remove from the oven, top with the spinach dip. 
• Return to the oven- bake until chicken is cooked through and the dip is hot. 

Next Time- While this recipe turned out really good, and had good flavor, next time I think I'd like to try it with the Spinach Dip I made at Thanksgiving.  I used store bought this time, but home made would be better.  Or else I would add some mozzarella on top of the spinach and melt that. 

Baked Chicken Rigatoni

Source- Meijer Mealbox

Ingredients

• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch strips
• 1 (8-oz.) pkg. sliced fresh mushrooms
• 1 each medium onion, red bell pepper, and green bell pepper, chopped
• 2 tbsp. olive oil
• 1 (1-lb.) rigatoni pasta
• 2 cups  milk
• 2 (8-oz.) tubs light chive-and-onion-flavored cream cheese
• 1/4 cup butter
• 1 (14 1/2-oz.)  can diced tomatoes
• 1/2 cup grated Parmesan cheese

Preparation

• Preheat oven to 350°F. 
• In large skillet cook and stir chicken, mushrooms, onion and bell peppers in hot oil over medium-high heat about 5 minutes or until chicken is no longer pink.
• Meanwhile, cook rigatoni according to package directions; drain. 
• In large bowl combine cooked rigatoni and chicken mixture. 
• Season to taste with salt and pepper.
• In saucepan combine milk, cream cheese and butter. 
• Cook and stir over medium heat until smooth. 
• Stir in undrained tomatoes and Parmesan cheese. 
• Stir into chicken mixture.
• Transfer to 3-quart rectangular baking dish. 
• Bake, covered, about 30 minutes or until bubbly. 
• Let stand 5 minutes before serving.

Next Time- Change nothing.  This has great flavor and leftovers are great.