Sunday, February 17, 2013

Chicken & Pineapple

Crockpot! 1 cup pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce 2 pounds chicken breast tenderloins. Cook on low 6-8 hrs and they should just fall apart.

http://www.saltlicker.com/crockpot-1-cup-pineapple-juice-12-cup-packed-brown-sugar-13-cup-light-soy-sauce-2-pounds-chicken-breast-tenderloins-cook-on-low-6-8-hrs-and-they-should-just-fall-apart/

Chicken Broccoli Rice Casserole

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-chicken-broccoli-rice-casserole-day-14.html

10 cups cooked rice (white or brown)
4 cups cooked chicken, chopped (I bake mine in the oven like this.)
4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
2 cans cream of chicken soup (or 2 batches cream of chicken soup)
4 cups shredded cheddar cheese
salt and pepper to taste

Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Cheesy Chicken Tater Tot Casserole {Slow Cooker}

Cheesy Chicken Tater Tot Casserole {Slow Cooker}

http://www.thecountrycook.net/2012/07/cheesy-chicken-tater-tot-casserole-slow.html
Ingredients:
1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Directions:
Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.
Sprinkle with 1/3 of the bacon pieces.
Now top with 1/3 of the shredded cheese.

Add diced chicken on top. Season with salt & pepper.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours.

Note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark. You want to make sure the chicken is cooked thoroughly (to 165F degrees).

Cook's Note: This recipe is designed to be made in a slow cooker. If your only choice is to make it in the oven then you will need to thaw partially thaw the tater tots first. Spray a 9x13 baking dish with nonstick spray. Then layer ingredients into baking dish. Cover with aluminum foil and bake for about an hour to an hour and a half.

Also, use any kind of bacon you want with this. If you have some fried bacon or microwave bacon - that all works just fine too!

Chinese Orange Chicken in the CrockPot

http://www.realfoodallergyfree.com/2012/02/slow-cooker-chinese-orange-chicken/

Update: Some people feel the orange juice concentrate is too strong of an orange taste. If you are looking for a more subtle orange taste, try regular old orange juice (pulp-free) instead of the concentrate.
Ingredients:

1 – 2 pounds Chicken, cut into bite size pieces
1/2 cup allergy-friendly Biscuit or Pancake Mix (flour will work too if it’s all you have)
Palm Shortening
6 oz Frozen Pulp-Free Orange Juice Concentrate, thawed
4 Tbsp Sucanat or Brown Sugar
1 tsp Balsamic Vinegar
3 Tbsp Ketchup
2 tsp Salt
1/2 tsp Ginger
1 pinch Red Pepper Flakes (optional)

Directions:

Toss the chicken with the pancake mix in a large bowl or baggie. Shake off excess flour.
Heat the palm shortening in a large skillet and lightly brown the chicken on all sides. Don’t cook the chicken through, just seal in the juices.
Toss the browned chicken in the crockpot.
Combine remaining ingredients in a small bowl. Taste and add more sugar if you wish.
Pour sauce over chicken. Cover and cook on low 6 hours or high 3-4 hours.
Serve over rice.

Berry Cobbler

Berry Cobbler

Source: srkautz

http://livingachangedlife.blogspot.com/2011/04/recipe-review-berry-cobbler.html

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Servings: 16

Serving Size: 1/16th

Calories: 140.4

Fat: 2.9 g

Fiber: 1.3 g

Protein: 1.4 g

Old Points: 3 pt

Points+: 4 pts+

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Ingredients

Two 12-oz bags frozen mixed berries/peaches

1 box white cake mix

Approximately 1 can of diet 7-up or other clear soda

(might need more than 1 can of soda to avoid dry spots)

Instructions

Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda - this will give you a 'crust'. If you stir the two, you will have a cake like topping.

Bake 350 for 45-50 min or longer until berries are cooked.

Forgotten Chicken

http://www.darlingdoodlesdesign.com/2012/04/forgotten-chicken.html

MEXICAN CHICKEN

MEXICAN CHICKEN
Pinterest idea
http://www.genaw.com/lowcarb/mexican_chicken.html

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or saut�. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350� for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This makes a simple, tasty supper. It would be especially easy if you had leftover cooked chicken. I served this with Mexican "Rice". Click the photo to see a close-up.

Green Beans, Chicken & Potatoes

Pinterest idea

http://www.julieseatsandtreats.com/2012/08/green-beans-chicken-potatoes/

Ingredients
4 medium potatoes, cut
2 c. green beans, cut
1 lb chicken breasts
1/2 c. butter

1 package Italian dressing mix

1. Cut green beans up. Line one side of the pan with green beans.

2. Cut potatoes up. Line opposite side of pan with the potatoes.

3. Line the chicken breasts down the middle of the baking dish.

4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.

5. Bake at 350 degrees for 1 hr.