Chicken Recipes

We are all busy, especially at this time of the year.  However, we still need to feed our families nutrious meals, usually in a hurry.  If you follow my articles, you know I believe in family dinner times and cutting back on the trips through the fast food drive-thru lanes.  This Quick and Easy Chicken Rice Dish is the perfect recipe for busy family nights.  It is table ready in less than 30 minutes but the best part is that it is a light, healthy dish.  This one quick dish has meat, grains, vegetables, and fruit juice all in one dish.  Add a salad, a prepackaged one from the grocery store is fine, and you have a decent and tasty meal for your family. 

QUICK AND EASY CHICKEN RICE DISH

This recipe is perfect when you need to get a meal on the table quickly.  Table ready in 30 minutes is hard to beat!

2 cups water

2 cups fresh asparagus cut in 1-inch pieces

1 pkg (6 oz size) long grain and wild rice mix

1/4 cup butter, divided

3/4 lb boneless, skinless chicken breasts, cut into strips

1 tsp minced garlic

1/4 tsp salt

1 med carrot, shredded

2 tbsp lemon juice

1/2 tsp grated lemon peel, optional

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 tablespoons of the butter.  Bring to a boil; reduce heat.  Cover and simmer for 10-15 minutes until the water is absorbed.

While about mixture simmers, in a large skillet, saute the chicken, garlic, and salt in remaining butter until the juices run clear.  Add the carrot, lemon juice, and the lemon peel if desired.  Cook and stir the mixture for a couple of minutes, until heated through.  Stir into the rice mixture.  Ready to serve!

Yield:  4 servings at 247 calories, 29 g carbs, and 20 g protein each.

 Enjoy! 

For a quick and easy old-fashion dinner casserole like you remember from your childhood, try this Velveeta Country Chicken Casserole.  This recipe is also a great way to use leftover chicken or turkey.  It’s quick, easy, economical and will no doubt become a family favorite.  Kids love chicken and cheese so this is a perfect casserole for sit-down family dinners.  For dessert, another vintage recipe, pineapple sheet cake.  It is also quick and easy and can be made earlier in the day, even the night before, to make getting dinner on the table quickly a real possibility.  This cake, too, is sure to become a family favorite. 

VELVEETA COUNTRY CHICKEN CASSEROLE

 1 lb Velveeta pasteurized process cheese spread, cubed1 cup milk1/2 cup Miracle Whip salad dressing2 cups chopped cooked chicken (or turkey)1 10-oz pkg frozen peas and carrots, cooked and drained5-oz spaghetti, cooked and drained1 tbsp chopped chivesIn a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.

PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour2 cups sugar2 eggs2 tsp baking soda1 #2 can crushed pineapple, undrained1/2 cup nutsFrosting:8 oz pkg cream cheese1/2 stick oleo2 1/2 cups powdered sugar1/4 cup flour1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.

Enjoy!

For busy cooks everywhere, here are a couple of delicious, quick, and easy chicken entrees that are sure to please your family and friends.  Choose Quick and Easy Pecan Chicken Breasts or Grilled Lemon Garlic Chicken.  I’ll bet you’ll really want to try both. Both of these recipes need to marinate overnight.  Spend a few minutes before bedtime or while preparing dinner the night before to put the chicken in the marinade and refrigerate.  The next day when you are ready to make dinner, your chicken will cook in only minutes.QUICK AND EASY PECAN CHICKEN BREASTS4 (about 1 1/4 lb total) boneless, skinless chicken breasts1/2 cup creamy Italian dressing1/2 cup fresh bread crumbs1/2 cup finely chopped pecans1/4 cup butterPlace chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through. GRILLED LEMON GARLIC CHICKENThis chicken marinates overnight. It is in the quick fix recipes category because the marinade preparation only takes minutes and the chicken grills quickly the next day.

8 skinless boneless chicken breastsjuice of two lemonszest of 1 lemon1/4 cup canola oil8 garlic cloves, finely minced1 tsp thyme1 tbsp fresh parsley, chopped1 tbsp fresh chives, chopped1 tsp oregano1/2 tsp salt1/2 tsp fresh ground black pepperRinse chicken breasts and pat dry. In a large glass baking dish, combine the lemon juice, lemon zest, canola oil, garlic, thyme, parsley, chives, oregano, salt and pepper; add chicken and cover. Refrigerate overnight.Remove chicken from refrigerator, drain and discard the marinade. Grill chicken until cooked through. Garnish with parsley sprigs and lemon slices, if desired. Enjoy!

It really isn’t hard to get a quick and healthy meal on the table in a matter of minutes. You can feed your family an inexpensive, nutritious meal in about a half hour. Here are a couple of chicken entrees to get you started. Try the Quick and Easy Chicken Parmesan that is table ready in a matter of minutes. If you prefer mushrooms, try the Sauteed Chicken with Mushrooms. Both of these recipes are also perfect for diabetics.

QUICK FIX CHICKEN PARMESAN

4 skinless, boneless chicken breast halves 2 cans (14.5 oz ea) Italian-style stewed tomatoes 2 tbsps cornstarch 1/2 tsp basil 1/4 tsp oregano 1/4 tsp hot pepper sauce, optional 1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Place chicken in an oblong baking dish. Bake, covered, for 15 minutes at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.

SAUTEED CHICKEN WITH MUSHROOMS

4 skinless, boneless chicken breasts 1/3 cup flour 1 tsp salt 1/4 tsp fresh ground black pepper 3 tbsps butter 1/4 tsp minced garlic 1 cup sliced green onions 8-oz fresh mushrooms, sliced* 3/4 cup chicken broth 1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.

*You may substitute 1 cup canned mushrooms that have been drained.

Serve this chicken dish with some hot buttered noodles or rice.

Enjoy!