Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Ingredients
  • 1 Whole Chicken, cut into pieces (10 drumsticks or 8 thighs, skin on and bone in, works well, too)
  • ¾ Cup Soy Sauce
  • ½ Cup Rice Vinegar
  • ¼ Cup Apple Cider Vinegar
  • 3 Whole, Dried Bay Leaves
  • 1-2 teaspoons Fresh Ground, Black Pepper, to taste
  • 3 Cloves Garlic, crushed and finely minced
  • ½ teaspoon Dried Minced Onion
  • 1 ½ Tablespoons Peanut Oil (Vegetable Oil is just fine)
  • 1 ¼ Cup Water
  • 1 lb. Bag of Frozen Pineapple (If you have a nice and ripe fresh pineapple, cut it up into bite sized pieces and then set on cookie sheet and flash freeze before putting into a freezer bag)
Instructions
To Freeze:
  1. In a 1 Gallon Freezer bag combine Soy Sauce, Vinegars, Bay Leaves, Black Pepper, Garlic, Dried Minced Onion, Oil, and Water. Seal bag, and shake it up.
  2. Open the bag and place you cut up chicken pieces inside. Pushing all the air out should allow the sauce to completely cover the chicken. If not, add a little more water until just covered when sealed.
  3. Freeze along side the bag of pineapple .
To Thaw:
  1. Set frozen bag of chicken and frozen bag of pineapple on a plate or in a bowl (leave them in their separate bags) in the fridge the night before you want to cook this meal.
To Cook:
  1. In a lidded pan; over high heat bring the chicken and the adobo sauce to a boil.
  2. Reduce heat to low, cover and simmer for 30-45 minutes, or until chicken is cook through, and pulling away from the bone.
  3. Heat oven to Broil.
  4. Remove chicken from pan and place on a slotted broiler pan. Broil 4 minutes, with meat approx 6-8 inches from the broiler, turn chicken and broil and additional 4 minutes.
  5. While the chicken is broiling, bring the sauce back up to a boil and continue to boil over medium high until the sauce is reduced by half. ( you may need to boil the sauce longer than it takes to broil the chicken. That is okay. Just pull the chicken out of oven and set aside for now.)
  6. Once the sauce is reduced by half, stir in the pineapple and bring back to a boil, remove from heat.
  7. Using a brush, baste each piece of chicken with the sauce 2-3 times and broil 1 more minute. Turn Chicken baste 2-3 times and broil for 2 minutes.
  8. Serve with the sauce over your favorite steamed rice.

Chicken and Broccoli Shells and Cheese

Chicken and Broccoli Shells and Cheese

Chicken and Broccoli Shells and Cheese

Ingredients
  • 8 ounces medium shell pasta
  • 3 cups broccoli, chopped into florets
  • 2 chicken breasts, cooked and diced
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 2 cups sharp cheddar cheese, shredded
Instructions
  1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened. Remove from heat and add cheddar cheese. Stir until melted.
  3. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.

Cheesy Chicken Bacon Broccoli Pasta Recipe

Cheesy Chicken Bacon Broccoli Pasta

Cheesy Chicken Bacon Broccoli Pasta Recipe

Ingredients
  • 8 slices thick cut bacon, cut into bite-sized pieces
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 onion)
  • 3-4 cloves garlic, minced
  • 4 cups broccoli florets, chopped into bite-sized pieces
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Ro-Tel tomatoes and green chiles
  • 1 cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 teaspoon salt and pepper, each
  • 1 cup sharp cheddar cheese, shredded
Instructions
  • In a large pot with high sides, or a dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove to a plate with a slotted spoon.
  • Season chicken with salt and pepper to taste. In the same pot with the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until golden and browned, flipping once halfway through. Remove with a slotted spoon to the plate with the bacon. If necessary, remove all but 2 tablespoons of the bacon grease from the pan. Increase heat to high, add the onions and broccoli, and cook until the onions are golden and brown, about 5-7 minutes. Decrease heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all the veggies to the plate with the chicken and bacon.
  • Add the broth, Rotel, cream, pasta, salt, and pepper to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
  • Add the chicken, bacon, and veggies back into the pot and stir to combine until heated through, 1-2 minutes. Turn off the heat, add the cheese and stir until smooth and melted.

Quick Chicken Enchilada Casserole

Quick Chicken Enchilada CasseroleQuick Chicken Enchilada Casserole

Ingredients

  • 6-8 corn tortillas, torn up
  • 1 8 oz can. corn
  • 1 8 oz. can reduced sodium black beans
  • 3 roma tomatoes, diced
  • 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)
  • 1/2 cup light sour cream
  • 1/2  cup salsa
  • 3/4 cup reduced fat Mexican or cheddar cheese

Directions

  1. Grease an 8 x 8 baking dish and preheat oven to 350 degrees.  Line bottom of baking dish with half the tortillas.
  2. casserole5 thumb Quick Chicken Enchilada Casserole
  3. Combine all other items except cheese and mix well.  This is the “enchilada” filling!
  4. img 3937 thumb Quick Chicken Enchilada Casserole
  5. Spread half of the enchilada filling into baking dish over the tortillas.
  6. casserole4 thumb Quick Chicken Enchilada Casserole
  7. Sprinkle half the cheese onto the enchilada layer.
  8.  casserole3 thumb Quick Chicken Enchilada Casserole
  9. Repeat!  I like to add an extra layer of salsa onto the top of mine, but it’s up to you!
  10.  casserole2 thumb Quick Chicken Enchilada Casserole
  11. Bake for 25 minutes at 350 or until bubbly!

General Tso’s Chicken

General Tso’s Chicken

General Tso’s Chicken

Ingredients

  • 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
  • 1 1/2 cups cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
  • 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
  • 2 cloves garlic, minced
  • 1 teaspoon white sesame seeds, for garnish
  • Scallions, green parts thinly sliced, for garnish
  • Marinade
  • 1 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 egg whites
  • Sauce:
  • 1/4 cup chicken stock, or substitute water
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
  2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
  3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
  4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
  5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
  6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
  7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas

 

Chicken and Mushroom Fajitas

Ingredients
For The Chicken and Marinade:
  • 1½ to 2 lbs Chicken Breast, sliced in half lengthwise
  • ⅓ cup cilantro, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lime (about 2 Tbsp)
  • 4 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt and ¼ tsp black pepper, or to taste
Other Fajita Ingredients:
  • 2 large bell peppers, cored and sliced into strips
  • 1 medium/large yellow onion, thickly sliced
  • ½ lb mushrooms, thickly sliced
  • 4 oz Monterey Jack Cheese, shredded
  • 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
  • Small Flour Tortillas
  • Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
Instructions
How to Make the Chicken:
  1. Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½” thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
  2. To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
  3. To Saute Chicken: Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
  1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
  2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
  1. Slice chicken into ¼” thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
  2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
  3. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.

ONE POT WONDER CHICKEN LO MEIN RECIPE

 

ONE POT WONDER CHICKEN LO MEIN RECIPEONE POT WONDER CHICKEN LO MEIN RECIPE

INGREDIENTS
  • ½ lb. boneless skinless chicken breast, cut into small chunks
  • 1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
  • 4 medium carrots, peeled and cut in thin 3 inch long strips
  • 1 medium red bell pepper, cut in thin 3 inch long strips
  • 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
  • 4 cloves garlic, minced
  • ¼ cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon corn starch
  • 1 tablespoon sugar
  • ½ teaspoon red pepper flakes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons extra virgin olive oil
INSTRUCTIONS
  1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
  2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
  3. Remove the lid and let the dish rest for 5 minutes before serving.

Taco Chicken Bowls

Taco Chicken Bowls

Taco Chicken Bowls

Ingredients

  • 1½ lbs. chicken breasts
  • 1 (16 oz.) jar salsa
  • 1 (15 oz.) can black beans, drained
  • ½ lb. (8 oz.) frozen corn
  • 1 Tbsp chili powder
  • ½ Tbsp cumin
  • ½ Tbsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • to taste cracked pepper
  • 2 cups dry rice
  • 8 oz. shredded cheddar
  • ½ bunch cilantro (optional)

Directions:

  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Ground Chicken Casserole Recipe

Ground Chicken Casserole Recipe

Ground Chicken Casserole Recipe

Ingredients:

  • 1 (225 g) box macaroni & cheese dinner mix (Kraft dinner)
  • 3 tablespoons butter or 3 tablespoons margarine, for pasta dinner
  • 1/4 cup milk, for pasta dinner
  • 1 tablespoon olive oil
  • 1 medium walla walla onion, chopped (sweet)
  • 1 (10 ounce) can sliced mushrooms, well drained
  • 1 lb ground chicken
  • fresh ground pepper
  • 1 (14 ounce) can stewed tomatoes
  • 1 cup fresh basil leaf, rolled and chopped in strips
  • breadcrumbs (optional)
  • 1/2 cup grated parmesan cheese

Directions:

  1. Preheat oven to 400°F.
  2. Prepare pasta dinner as directed on package, with butter or margarine and milk.
  3. Place in a 2 quart casserole.
  4. Heat olive oil in large frypan, add chopped onion and sliced mushrooms, sauté till onions are just turning brown, 5 minutes.
  5. Add ground chicken, pepper and scramble fry with onions and mushrooms turning often until no longer pink, 5 to 8 minutes.
  6. Add stewed tomatoes, simmer for 3 or 4 minutes.
  7. Add chicken/tomato mixture to casserole.
  8. Stir to mix with pasta.
  9. Add chopped basil, turn several times to distribute through casserole.
  10. Sprinkle Parmesan cheese over top of casserole and bread crumbs if using.
  11. Bake uncovered for 20 to 25 minutes, until bubbling around edges and Parmesan is melted and crisp.

Time: 55 Minutes
Servings: 4

Easy Baked Chicken Cordon Bleu Recipe

Easy Baked Chicken Cordon Bleu Recipe

Easy Baked Chicken Cordon Bleu Recipe

Ingredients:
5 chicken breasts, split in 2 (total yield 10 pieces)
4 tsps onion powder, divided
3-4 cups fresh bread crumbs
3/4 cup shredded Parmesan
salt/pepper to taste
4 TBS butter, melted
3 TBS olive oil, or canola
10 slices deli ham,sliced thinly
10 slices Gruyere/Swiss cheese
optional sprinkle with basil/parsley

Directions:
1. Process a few slices of bread( simple white sliced bread….the fluffy kind) in food processor to make about 4( or so) cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder…and herbs if you like. Set aside.
2. Melt butter in a bowl and mix with oil. Set aside.
3. Wash and clean chicken breasts.Pat dry and cut each breast into two pieces. You will have two pretty thin slices.
4. Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 to 1/2 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.
5. Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty….
6. Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate. Take cheese out…I usually like to cut the cheese slices in half in case I have to overlap them.
7. Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).
8. Roll chicken, jelly-roll style, …making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks.
9. Take the chicken roll and dip into the melted butter/oil…make sure all the sides are well coated.
10. Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.
11. Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice…if you haven’t mixed it into the bread crumbs. I sprinkled some dried basil…
12. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:).
13. When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don’t overcrowd them.
14. Bake in a pre-heated 375 oven for 15-20 minutes or until no longer pink in the middle. The time depends on how thinly you pounded the chicken.
Place the pan on the top third rack. This way it browns a bit better…. Don’t over cook the chicken. You can easily bake the rolls in a toaster oven as well.