Chicken, Rice & Vegetable Bowl

2 Boneless skinless chicken breasts
Lawreys seasoning salt, to taste
Pepper, to taste
2 Corn on cob
1/2 cup sweet onion, coarsely chopped
1/2 cup red pepper, coarsely chopped
1 avocado, sliced
4 spears asparagus
1 Tablespoon Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 cup rice
2 cups chicken broth
Salad dressing of choice – we used Ranch and Thousand Island

Season chicken breast with Lawrey’s and pepper to your liking.  Grill chicken til thoroughly cooked.  Thinly slice.

While chicken is cooking put corn on grill and grill long on all sides to obtain small amounts of char.  When done, use a knife to cut the kernels off the cob.

Marinate asparagus in Extra Virgin Olive Oil, salt, pepper & garlic powder for 15 minutes or so and then place on grill for a few minutes…do not over cook or it will be mushy.  Cut into thirds when done.

Saute onions and peppers just enough to cook through, leaving them tender crisp.  You can either saute on stove top or in a grill pan on the grill.

Cook rice according to package directions.  (I used a microwave cooker…it’s perfect!)

Assemble your bowl:  Rice, peppers & onions, asparagus, corn on the cob, chicken.  Lightly drizzle salad dressing over top and add sliced avocados.

Delicious!

After mixing everything up

 

 

Chicken & Rice-A-Roni Casserole

Ingredients

Ingredients

This dish is nice and easy and works well for either a meal at home or a dish to pass at a potluck, but only take it if you don’t want any leftovers!

1 box chicken flavor Rice-A-Roni
1 can cream of chicken soup (or cream of celery, mushroom, onion, etc)
1 cup sour cream

3-4 cups cooked, chopped chicken
1 (6 oz) can French fried onions

Preheat oven to 350 F.

Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken.  Stir to combine.   Spread rice mixture in a lightly sprayed 9×13 pan.  Top rice with fried onions.  Bake uncovered for 30 minutes.

Nice creamy casserole

Nice creamy casserole

Cajun Chicken Pasta

Ingredients:

Ingredients

8 ounces uncooked linguine

1 pound chicken breast strips (I used pork tenderloin)

1-2 tsp Cajun seasoning (or to taste)

1 tbsp olive oil

1 medium red bell pepper, thinly sliced

1 medium yellow bell pepper, thinly sliced

8 oz fresh mushrooms, sliced (we opted out)

1/2 red onion, sliced (I had sweet onion on hand)

3 cloves garlic, minced

2 medium tomatoes, diced (we opted out)

1 cup fat free low sodium chicken broth

1/3 cup skim milk

1 tbsp flour

3 tbsp light cream cheese

fresh cracked pepper

salt to taste

Directions:

Prep all your vegetables.  In a small blender make a slurry by combining milk, flour and cream cheese.  Set aside.  Season chicken generously or to taste with Cajun seasoning, garlic powder and salt.  Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken.  Set aside.   Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.   Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.

Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

*I added broccoli to this dish and it was excellent.  Going to make it again during lent without the meat and add other veggies; zucchini, carrots, squash etc.  Its a pretty versatile dish you could substitute shrimp or tofu for the chicken.

Completed dish!

Chicken & Noodles

  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

    Ingredients

  • 1 cup milk
  • 1/3 cup grated Parmesan cheese
  • Pepper to taste
  • Salt to taste
  • 3 cups cooked wide egg noodles
  • 2 cups cubed, cooked chicken
  • Small can of peas & carrots

In a saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles, chicken & veggies and heat through.  This recipe is super fast & easy.  Enough for 4 servings.  We froze 1/2 for a future easy meal.

Completed Meal

 

Chicken Delight

Ingredients

2 Chicken boneless, skinless chicken breasts, cooked & diced
1 can cream of chicken soup
1 c shredded mozzarella cheese
1 pkg stove top stove
Salt, to taste
Pepper, to taste

Spray an 8×8 baking dish with cooking spray.  Combine all ingredients except for the stuffing mix and mix well.  Turn into greased baking dish.  Sprinkle top with ‘raw’ stuffing mix.  Bake in 35o degree oven for approximatley 45 minutes.  Serves 4.

**Suggestions

1.  Great for after the holidays to use up left over Turkey!

2.  To help lower fat content use low fat soup and/or cheese.

Combined ingredients

Ready for the oven!

Dinner's ready!

Chicken Fried Rice

1 boneless chicken breast, diced
1 cup rice
2 cups water
1 cup frozen peas & carrots
1/4 of a medium onion, diced
1 Tbsp extra virgin olive oil
1 egg
soy sauce, to taste
sesame oil, to taste (optional)

Cook rice (I used my microwave rice cooker) and set aside.  Pour oil into skillet and saute diced chicken until cooked through.  When chicken is cooked through add diced onion and cook until translucent.  Crack in egg into skillet and scramble with chicken and onion.  Add peas & carrots and cook until completely thawed and warmed through.  Add rice to skillet and toss with all ingredients then add the soy sauce and toss and then the sesame oil and toss.  Serve immediately. Serves 4.

Finished dish!