Asian Peanut Noodles with Chicken

http://www.skinnytaste.com/2011/04/asian-peanut-noodles-with-chicken.html

Asian Peanut Noodles with Chicken
Adapted from Family Favorite Recipes
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Light Peanut Sauce:

• 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
• 5 tbsp better'n peanut butter
• 1 tbsp Sriracha chili sauce
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha chili sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz rice noodles

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts
• 1 lime, sliced
• cilantro for garnish (optional)

For the peanut sauce:

Combine

1 cup chicken broth, peanut butter,

sriracha

, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil

water for the noodles cook pasta according to package instructions.

Season

chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat

a large skillet or wok until hot.

Add

oil and

sauté

chicken on high heat until cooked through, about 2-3 minutes;

remove

from heat and

set aside

.

Add

2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt,

sauté

until tender crisp, about 1-2 minutes.

Drain

noodles and

toss

with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked,

toss

with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Parmesan chicken drumsticks

Ingredients:

12 chicken drumsticks 2 cups grated Parmesan cheese 1 cup Italian bread crumbs 1 egg

1 teaspoon ground black pepper 1 teaspoon salt

Directions:

1.	In a shallow bowl, mix together salt, pepper, bread crumbs and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
2.	Bake at 400 degrees F (205 degrees C) on a greased broiler pan or 9x13 pan for 45 minutes, or until brown.

Honey Mustard Chicken Thighs

Always nice to find a recipe my kids like.

Ingredients:

• 1 Tbsp. butter
• 4 boneless, skinless chicken thighs
• 4 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 Tbsp. honey
• 1 Tbsp. mustard
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper

Preparation:

Melt butter in heavy skillet over medium heat. Add chicken and carrots and cook for 8-10 minutes until chicken is browned on bottom. Turn chicken and add remaining ingredients. Cover pan and cook over medium heat, stirring occasionally, for 10-13 minutes until chicken is thoroughly cooked. Serve over hot cooked rice or couscous.

Spicy Honey Chicken

THIS was a HUGE hit...probably the best recipe I made all month. My boys were LICKING their plates. I've had a bunch of friends make it afterwards and they all loved it too. Just posting it on here again makes me want to be sure to include it on our February menu! We did ours on our indoor grill pan. It was smokey in the house, but it was SOOOO worth it!

I'm cutting and copying the recipe straight from this website...http://www.ourbestbites.com/2008/06/spicy-honey-chicken.html


Spicy Honey Chicken
2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powderfor extra heat, increase chipotle or add ground red pepper

8 boneless skinless chicken thighs (Yes, Thighs!!)everyone is always asking me if they can use breasts for this. Sure you can, but I'm tellin'ya right now it's better with thighs.

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Chicken Brushetta

This was REALLY good. I used that Texas Toast from the freezer section, and it was good, but I think it would have been better to use some big french rolls and toast them myself in the broiler. And probably a little better for you....but it was a HIT with everyone. It even made enough to have another night! I froze the leftovers.
http://www.frugalmenumamas.com/?p=585

Chicken Brushetta

1 lb chicken (I use tenderloins)
Italian Dressing

1 28 oz can petite diced tomatoes
1 onion, chopped
2 T olive oil
2 cloves garlic
Fresh basil, as much or as little as you like

1 frozen garlic bread (Texas Toast)

-Cube chicken (I just leave the tenderloins whole) and place in freezer bag with ½ cup Italian Dressing.(maranade overnight or for a few hours)

-Saute onions in olive oil. Add garlic. Stir in tomatoes. Take off of heat and cool slightly. Add basil.

To prepare:
Prepare garlic bread according to directions on box.

Saute chicken until no longer pink. Stir in tomato mixture. Serve chicken and tomato over the garlic bread or on the side.

Crockpot Southwestern Chicken

This is the best thing ever and is sooooo easy! I got it from another food blog but I make this often since my kids love it also. Enjoy, I know we did!

* 1 small bag frozen corn

* 1 can black beans -drained and rinsed

* 2 large frozen chicken breasts (this is enough, 3 may be ok but 4 is too much!)

* 1 16 oz jar of MEDIUM salsa (do not use mild, the flavor is not the same)

- Put the chicken, then corn, then beans and salsa all in the crockpot on high for 1 hour then low for 4 hours.

- Shred chicken with a fork and mix together

You can do anything you want with it. I make mini borrito's out of it and for the kids I make quesadilla's and they love it. Add sour cream, alvacado, cheese and eat. Enjoy!

Easy Chicken Bistro

*2 tsp olive oil

*3 cups sliced mushrooms

*1 med chopped onion

*1 Can stewed tomatoes, undrained (I used two for a family of 4-6) and cut them up in a bowl.

*1/4 cup Kraft Italian dressing

*3 Tbs tomato paste

*4 small chicken breasts

*1 cup mozzarella cheese (I always use a little more since we all love cheese)

*4 slices of cooked and crumbled bacon

- Heat oil in Lg nonstick skillet on med hear. Add mushrooms and onions; cook 5 min

- Stir in tomatoes, dressing and paste

- Add chicken; cover. Reduce heat to med and simmer 12 min or till chicken is cooked through

- Sprinkle with cheese and bacon and simmer uncovered for 5 min

We serve it over rice!

crock pot Chicken Tortilla soup

SO GOOD and Easy!!!

3 med chicken breasts (boiled, cooked, shredded)
1 jar pace picante sauce (choose mild, med, hot)
2 cans chicken broth
1 can sweet white corn undrained
2 small yellow squash/zuccini sliced
2 small green squash/zucchini sliced
1/2 onion chopped
TOPPINGS:
corn tortillas - cut into strips and fried.
shredded cheese
cliantro , chopped
avacado, cut into squares

Place cooked, shredded chicken in crock pot.
Add chicken broth, can corn, salsa, sliced zucchini, onion all together into crock pot.
Let it cook on high for 3-4 hours. Then turn to low until ready to eat. Or cook on low for 4-6 hours.

Before serving soup...Heat up a frying pan with oil to cover the bottom. Place strips of tortillas in hot oil to fry...they go quick...take out before too brown....place on top of soup when served in bowls if wanted.

Serve and place toppings on if you like.

Chicken with Olives & Pinenuts

Chicken with Olives & Pinenuts
Pollo con Olive e Pignoli

Serves 6

* This recipe is from Lidia’s NEW cookbook, “Lidia Cooks from the Heart of Italy,” published by Alfred A. Knopf.

Pan- cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a favorite food around the world. If there are chicken- lovers in your family (as in mine), this Le Marche version is sure to be a hit. Its special taste and texture come from the region’s big fat Ascolane olives, which imbue the chicken with flavor, and the crunch of native pine nuts.


Though authentic Ascolane olives are fantastic in this dish, they’re only occasionally available in the United States. But other varieties of green, brine- cured Italian olives (such as Castelvetrano or Cerignola) will be delicious, too; just keep in mind that the saltiness of olives will vary, and season accordingly. “How about black olives?” you ask. And I say, “Black oil- cured olives will be delicious as well; even a green- and- black combination would be nice.”


Choose your preferred chicken pieces, too. A whole bird, cut up, is fine, though all dark meat— drumsticks and thighs—are my favorite. And if you are in a hurry (or watching your fat intake), use breast pieces. With these, you can cut the oil and butter in the recipe in half and, because breast meat cooks faster, brown the pieces initially for only 10 minutes, turn them, add the olives, then cook for an additional 10 minutes.

…………………………..

3½ to 4 pounds assorted cut- up chicken pieces

1 teaspoon kosher salt

2 tablespoons extra- virgin olive oil

2 tablespoons butter

3 plump garlic cloves, peeled

2 bay leaves, preferably fresh

1 cup brine- cured green Italian olives or oil- cured black Italian olives

½ cup white wine

¼ cup toasted pine nuts


Recommended equipment: A 12- inch cast- iron or other heavy skillet or sauté pan, with a cover; an olive pitter


Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt.


Put the olive oil and butter in the pan, and set over medium- low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them.


Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered.


While the chicken is browning, pit the olives (if they still have pits in them). If you’re using small olives like Castelvetrano, use a pitter and keep them whole. If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chef’s knife to remove the pits, and break them into coarse chunks.


After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes.


Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side.Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze.


Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.

crock pot chicken & rice

I tried out this recipe and the kids ate thier entire plates so I knew I needed to post it.

3-6 frozen chicken breasts
2 cans cream of chicken soup
1 - 4oz can green chiles diced.
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Garlic salt

Rice (enough for your family)
crunchy ChowMein Noodles

Put chicken, soup, chiles, spices in the crock pot on high -4-5 hours. Low for 6-8 hours.
Once cooked through, shred chicken.
Place on top of rice
Put crunchy noodles on top of chicken.

Pour sauce over chicken and rice.

Enjoy. Yum!

Crockpot Creamy Shredded Chicken

Crockpot Creamy Shredded Chicken

Ingredients:
4 chicken breasts
1 package dry Italian seasonings mix *
1 stick butter
1 can cream of chicken soup
8oz of cream cheese (i only used 4oz)

Directions:
In a crockpot place your chicken breasts. Sprinkle on them the Italian seasoning mix. Take the stick of butter and cut it up and place it on your chicken. Cook on Low 4-6hrs. 1/2 hr before serving shred chicken while still in crock-pot. Add in cream cheese and cream of chicken soup. Stir together. Replace lid and cook until heated through. Serve over rice.

* I'm sure if you added more cream cheese it would have made it more creamy then ours was. we decided it would be great on croissant sandwiches.

*the seasoning is sold in the salad dressing aisle. (with the powered ranch dip)

Parmesan Chicken

I got this from a friend and it is delicious!

Ingredients

• 4 to 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• 1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Hawaiian Chicken

Chicken
6-8 chicken breasts (3 or 4 large) 1/4 tsp. pepper
1/2 c. flour 1 lg. green pepper, cut into circles
1/3 c. oil (I don't use the oil) 1 tsp. salt


Sauce
20 oz. can pineapple, slices work best 1/2 tsp. ginger
1 c. sugar 1/2 tsp. soy sauce
1 T. cornstarch 1 chicken bouillon cube (optional)
1/4 c. vinegar

Coat chicken with flour and brown chicken on both sides on skillet (using oil if desired). Remove and place in baking dish. Sprinkle with salt and pepper. Preheat oven to 350'. SAUCE: Drain Pineapple juice into a 2 cup measure, add water to make 1 1/4 cups. In saucepan combine sugar and cornstarch: mix well. Add pineapple juice, vinegar, ginger, soy sauce, and bouillon cube. Pour sauce over chicken and cook uncovered 20-30 min. Add pineapple and green pepper and bake additional 15-30 min placing foil unsealed on top.

I served over white rice and it was mighty tasty!

Crock pot Burritos

2-3 chicken breasts
1 can beans, (black, pinto, kidney, whatever), drained
1 can corn, drained
1 jar salsa (any heat)

Dump everything into a crockpot. Heat on low 6 hours or 4 hours on high. Pull the chicken out and shred it, then mix it back into the beans, corn and salsa. Put some in a tortilla, add some cheese, sour cream, guac, etc and wrap it up. We've even had it over rice.

Serves 4

Spinach Chicken Lasagna

1 -10oz. Frozen Spinach package thawed and drained
2-3 cups cooked and cubed chicken
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp. Cornstarch
½ tsp. salt
¼ tsp. Pepper
1 Tbsp. Soy Sauce
1 can Cream of Mushroom Soup
1 cup Sour Cream
½ cup sliced mushrooms (or you can dice them)
1/3 cup Mayonnaise
8 Lasagna noodles cooked
1 Cup Parmesan cheese

In a large bowl, combine spinach, chicken, cheese, onion, cornstarch, salt, pepper,soy sauce, soup, sour cream, mushrooms and mayo.
Put a layer of 4 noodles in the bottom of a 9X13 greased casserole dish. Spread half of the mixture sauce over noodles. Place another layer of 4 noodles on top and cover with remaining mixture. Sprinkle Parmesan cheese on top and bake covered. If you want top to be a little crusty, take off foil 15 minutes before done.

Bake at 350 degrees for 45-60 minutes until heated through and bubbly.

Italian Chicken

Courtesy of Erika Bladh. I made this yesterday...so good. I put it over noodles.


4-6 boneless, skinless chicken breasts. (I used 3 large breasts and put them in frozen)
1 Can cream of chicken soup
8 oz. pkg. cream cheese (I use fat free but you need to soften it in the microwave a little)
1 packet Good Seasons Italian dressing mix

Combine everything in crock pot all day on low or at least 4 hrs on high. Spoon over rice or noodles.

Crock Pot Chicken and Dumplings

I know this isn't really a "summer" food, but I needed something super quick this morning and found this recipe. The kids ended up LOVING it, so we will definitely make it again (especially when it gets colder).

• 1 1/2 lb. skinless, boneless chicken breasts , cut into 1" pieces
• 2 medium Yukon gold potatoes , cut into 1" pieces
• 2 cups whole baby carrots
• 2 stalks celery , sliced
• 2 cans (10 3/4 oz. each ) Campbell's® Condensed Cream of Chicken or 2 cans Campbell's® Condensed 98% Fat Free Cream of Chicken
• 1 cup water
• 1 tsp. dried thyme leaves , crushed
• 1/4 tsp. ground black pepper
• 2 cups all-purpose baking mix
• 2/3 cup milk

PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.

MIX soup, water, thyme and black pepper. Pour over all.

COVER and cook on LOW 7 to 8 hr.* or until chicken is done.

MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.

TIP: *Or on HIGH 4 to 5 hr.

http://recipe.aol.com/recipe/slow-cooker-chicken-and-dumplings/78452

Crispy Baked Chili Chicken

I have made this a couple times and Russ and I just LOVE it!

Prep Time:10 min
Total Time:30 min
Makes:2 servings

-2 Tbsp. (about 1/4 pkt.) SHAKE 'N BAKE Chicken Coating Mix
-1 tsp. chili powder
-1/4 tsp. garlic powder
-2 small boneless skinless chicken breast halves (1/2 lb.)

PREHEAT oven to 425ºF. Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package.

PLACE on baking sheet.

BAKE 20 min. or until chicken is cooked through


KRAFT

Chinese Chicken Salad

1 bag of coleslaw mix

3 celery sticks, chopped

1/2 bunch of green onions, chopped

2 bags of Tyson grilled cubed chicken or 2-3 chicken breasts cooked & cubed

1/2 c. cashews (optional)

1 package of Raman noodles uncooked, crunched up

Dressing:

1 package of Raman noodle seasoning (I prefer chicken)

2 T. sugar

1 tsp. salt

1/2 tsp. pepper

1-1/2 T. red wine vinegar

1-1/2 T. balsamic vinegar

1/2 c. vegetable oil

Mix up salad fixings. Combine dressing ingredients and mix well. Pour dressing over salad and toss well. Refrigerate.

I usually double the dressing recipe since I like my salads wet.

Mediterranean Chicken

Prep Time:10 min
Total Time:24 min
Makes:6 servings

-1/3 cup Grated Pecorino Romano Cheese
-1/4 cup plain dry bread crumbs
-1 tsp. dried basil leaves
-1/4 tsp. paprika
-1/4 tsp. salt
-1/4 tsp. ground black pepper
-6 large boneless skinless chicken breast halves (2 lb.)
-3 Tbsp. oil

MIX cheese, bread crumbs and seasonings.

DIP chicken in oil, then into cheese mixture, turning over to evenly coat both sides.

PLACE in large skillet sprayed with cooking spray. Cook on medium heat 5 to 7 minutes on each side or until cooked through

Credits to KRAFT