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Discussion Starter #1
May didn't go too well with the baking club. lol I think it was a little too early for summer recipes. We'll have to add that maybe in July. hehe
I thought we could share some of our favorite chicken recipes and add a dessert that could go with it.
No points deducted for not adding a dessert with a chicken recipe or a chicken recipe without a dessrt..or not adding a chicken or dessert recipe. ROFL.
 

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This one will be easy even though I don't eat chicken anymore. The family does love it though and we have chicken often. I'll be posting a few recipes tonight or tomorrow. As to dessert, hmmmmm will see.
 

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Easy Chicken Cacciatore

4 Chicken pieces/parts, skin removed, rinsed and dried (I prefer leg 1/4, but you can use b/s breasts)
1 small onion, chopped
1 clove garlic, minced
3 T olive oil
1 28 oz can diced tomatos, with the liquid
1 T Italian Seasonings
Pepper
1 lb speghetti

1. Heat oil in a large pan. Pepper the chicken then put in chicken and brown on all sides. Remove and set aside.

2. Sautee onions in same pan until golden in color. Add garlic and stir around until you can start to smell it.

3. Add tomatoes and seasonings (and a splash of wine if you'd like) and bring to a simmer.

4. Add chicken, reduce heat to low, cover and simmer 2-3 hrs. Serve with Speghetti and a crusty bread. YUM!
 

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Discussion Starter #4
I like to marinade my chicken in soy sauce, garlic, honey, and onion. After marinading I like to add mixed spices.
I make sure my boneless chicken breasts are pounded and I toss in the oven. I usually bake mine at 350 for about half an hour or so. They are always super tender and never dried out. If using split breasts I add paprika for the skin to brown up nicely.
 

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Honey Glazed Chicken & Chocolate Eclair Cake

For Chicken~
Mix together:
1/4 tsp. cayenne pepper
1/2 c. flour
1tsp. salt
Dredge in flour mix~3 lbs chicken ( I use fat chicken breasts)
Melt 4T margarine in 13x9 oblong pan add chicken. Bake 350º 30 min.
Meanwhile mix 1/4 c.each brown sugar,honey & lemon juice
1tsp. curry and 1 Tbs. soy sauce.
Pour over chicken & bake 35-40 min more
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Chocolate Eclair Cake
1 (12oz) box grahm crackers
2 (3+1/2 oz) boxes instant french vanilla pudding
3c. cold milk
8oz. cool whip,thawed

Spray 9x13 pan. Line bottom with grahm crackers. Set aside. In large bowl combine pudding & milk. Beat 2 min. Gently fold in cool whip. Pour 1/2 of pudding on crackers. Add another layer of crackers and rest of pudding & top with a 3rd layer of crackers.
Topping
In small pan cook on low til mixed well.
1c. sugar
1/2 c. cocoa
1/3 c. evaporated milk
1/4 c of margarine
1 tsp vanilla
Cool 'til just barely warm. Spread on cake. Cover with foil that has been sprayed(so it doesn't stick) Refrigerate at least 24 hours before serving for best results.
 

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I'm not a member of the baking club, but this looked too good not to post. I have not tried this recipe yet.

Tangy Grilled Chicken Kabobs

Prep Time: 45 min
Total Time: 1 hr
Serves: 6

Ingredients:
1 cup MIRACLE WHIP LIGHT Dressing
1 envelope GOOD SEASONS Italian Salad
Dressing Mix
2 Tbsp. vinegar
2 Tbsp. water
1-1/2 lb. boneless skinless chicken breast
halves, cut into 1-1/2-inch pieces
Assorted cut-up vegetables (peppers,
mushrooms, onions and zucchini)


MIX dressing, salad dressing mix, vinegar and water. Reserve 1/2 cup dressing mixture for dipping cooked kabobs.

ARRANGE chicken and vegetables on 6 skewers. Pour remaining dressing mixture over skewers in shallow dish. Refrigerate 30 minutes to marinate. Place kabobs on grill over medium-high coals.
GRILL 10 to 15 minutes or until chicken is cooked through, turning once. Serve with reserved 1/2 cup dressing mixture.

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Strawberry Sensation


Prep Time: 5 min
Total Time: 10 min
Serves: 6

Ingredients
2 cups cold fat free milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 cup sliced strawberries


Preparation
POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Pour 1/2 of the pudding into 6 dessert dishes; top with 1/2 of the strawberries. Repeat layers.

REFRIGERATE until ready to serve. Store leftover desserts in refrigerator.


Take a Shortcut: : To easily remove cores and green hulls from fresh strawberries, push a plastic drinking straw from bottom of berries straight through and out the top. Both cores and hulls are removed in one motion.

These recipes are from:
http://www.kraftfoods.com
 

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I've made those kabobs Dee & they are delicious! The meat is so flavorful & tender.:)
 

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Master Dollar Stretcher aka AmyBob
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I usually make chicken at least twice a week, sometimes more. I have plenty of recipes.... here are some of my favorites:
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AMY'S BROCCOLI CHICKEN CASSEROLE
1 pound chicken breasts or tenders, cubed
1 large onion, diced
2- 10oz packages frozen chopped broccoli, defrosted
2 cups shredded cheddar cheese
2 can cream of something (chicken, mushroom, etc) soup
1 cup lowfat mayo
2-3 "shakes" of Mrs Dash (optional)

Combine all ingredients, spread into a 9x13 pan, and bake at 350 for 30 minutes, or until chicken is done. Sometimes I top this with seasoned bread crumbs, more cheese, or both! :)

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This one is my new favorite- it came from a cooking magazine. I've been making it a lot lately. I can't be held accountable for the calories, though! ;)

SPICY CHICKEN LINGUINI
1/4 cup butter or margarine
3 TBSP flour
2 tsp garlic powder
1 tsp pepper
2 1/2 cups milk
1 8-oz pkg cream cheese, cubed
1 cup Parmesean cheese
12 oz uncooked linguini (I prefer Angel Hair pasta, actually)
3 cups cubed cooked chicken
1 4-oz can diced green chili peppers
(I also add fresh or canned mushrooms when I have them.)

In a saucepan, melt the butter. Stir in the flour, garlic powder, and pepper until smooth. Gradually add in milk. Bring to a boil, cook and stir for two minutes until thickened. Reduce heat, add cream cheese and Parmesean cheese. Cook and stir for 8-10 minutes or until cheese is melted.

Meanwhile, cook the pasta according to package directions. Add chicken and chilies to cheese sauce, cook five minutes longer or until heated through. Drain pasta, top with chicken mixture.

Yield: 6-8 servings.

Leftovers reheat well!
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Dessert with either of those meals at my house is usually canned fruit or brownies. We don't do "real" desserts unless we have company.
 

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Acapulco Chicken

2 cups defatted, unsalted chicken broth
1 tablespoon olive oil
2 teaspoons ground cumin
2 tablespoons pickling spice
1/2 red bell pepper - sliced
1 pound boneless chicken breast halves
1/2 yellow bell pepper - sliced
2 tablespoons minced jalapeno chili
1 onion - halved and thinly sliced
1/3 cup rice wine vinegar
1/4 cup fresh cilantro leaves
3 large garlic cloves - minced

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.
Add chicken, onion, vinegar, garlic, oil and cumin to pan.
Simmer over very low heat until chicken is just cooked through, about ten minutes.
Transfer chicken and onions to shallow dish.
Top with bell peppers and minced chile.
Boil cooking liquid about ten minutes, until reduced to 2/3 cup.
Pour liquid over chicken and let cool 30 minutes.
Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
Slice chicken and transfer to plates.
Top with marinated vegetables and some of the juices.
Serve with tortilla chips.




130 calories per serving; 4g fat, 72mg sodium; 44 mg cholesterol.
 

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CHILI's MONTEREY CHICKEN

1 boneless skinless Chicken Breast
2 tsp. Barbecue sauce
2 slices of well crisped Bacon
¼ cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened.
Season with salt and pepper.
Spray Pam in a nonstick skillet, and cook chicken breast until it is
done.
Transfer to a serving plate.
Top chicken breast with Barbeque sauce, bacon, and cheese.
Broil chicken breast in the oven, or melt the cheese in a microwave.
Sprinkle with a small amount of cold chopped tomatoes and chives.
 

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Crockpot Chicken Breast a La'Orange


3 chicken breasts -- halved
10 3/4 ounces cream of celery soup -- or cream of chicken
4 ounces sliced mushrooms -- drained
2/3 cup flour
3 tablespoons flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons brown sugar
1 dash pepper
1 dash garlic powder
1/2 cup orange juice
1/2 teaspoon orange rind -- grated
2 sweet potatoes -- peeled,cut in 1/4" s
buttered rice


Rinse chicken breasts and pat dry.
Combine 2/3 cup flour with salt, nutmeg,cinnamon, pepper and garlic powder.
Thoroughly coat chicken in flour mixture.
Place sweet potato slices in bottom of crock pot.
Place chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir well.
Pour soup mixture over chicken breasts.
Cover and cook on low heat for 8 to10 hours or on high setting for 3 to 4 hours, or until chicken and vegetables are tender.
Cook rice separately.
Serve over hot buttered rice.
 

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Hard Rock Cafe Tupelo Style Chicken

4 to 6 cups vegetable oil
Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets


Preheat oil in a deep fryer to 350 degrees.
Make the honey mustard dipping sauce by combining the ingredients in a medium bowl.
Cover and refrigerate.
Make the apricot dipping sauce by combing those ingredients in a medium bowl.
Cover and refrigerate this sauce as well, until your chicken is ready.
Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
Beat the egg in a medium bowl, add the 1 cup of milk and stir.
Pour the flour into another medium bowl.
Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
When the oil is hot, bread your chicken by first coating each strip with flour.
Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture.
Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown.
Drain and serve chicken with the dipping sauces on the side
 

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Heres a fave from my mom as I was growing up and now I feed my lil family this........
Country Club Chicken Casserole
2 and half cups cooked,chopped chicken breast
2 cups cooked white rice
1 cup chopped onions
1 cup chopped green peppers
1 tsp. garlic salt
1/4 tsp pepper
1 can crm mushroom soup
1 cup mayo (I use 1 can crm chicken soup instead)
cheese
Combine all ingredients EXCEPT cheese.Spread in baking dish.Sprinkle with cheese.
Bake 350 degrees for 25 minutes
Serves 6
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Pumpkin Delight
2 eggs
1 lb can pumpkin pie mix
1 and 1/2 cups sugar
1 tsp. salt
1 13 oz evaporated milk
1/2 LB butter/marg.
1 pkg yellow cake mix
1 cup pecans,chopped(optional)
Blend eggs & pumpkin,blend in sugar,salt.Beat in milk,pour into ungreased 9x13 pan.Sprinkle cake mix over pumpkin mixture,Spoon melted butter evenly over the top.Sprinkle nuts over entire top.
BAke at 350 degrees for 1 and 1/2 hours. To test insert knife.when it comes out clean its done.Cool serve with whip cream.(I don't use whip cream.......I don't like it ,still yummy)
ENJOY!!
 

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I'm about to give you one of my favorite recipes for chicken. Guard it well.:) Threw in a Cream Cheese Swirl Brownie recipe too.:D

~Chicken Rub~ (for large 5lb or more bird)

1/4 tsp each blk pepper & cayenne pepper
1tsp each onion powder,oregano, garlic powder & chili powder
1/2 tsp thyme
2 tsp salt & paprika
1Tbs. brown sugar
Mix and rub all over bird. Bake or rotisserie.

~Cream Cheese Swirl Brownies~

1 package brownie mix
1 8oz. pkg. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed. Spread all but 1/2 c. in greased 13x9 pan.
Combine cream cheese, sugar, egg, & vanilla. Beat till well blended.
Spoon on top of brownie mixture. Spoon on reserved batter. Cut through with a knife for a marble effect.
Bake 350° 25-35 min. Cool & cut in squares.
 

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This is one we make often.

Marinate the chicken ( I usually use a whole cut up chicken - skin on because we grill or bake it) in a plastic container with:

juice of one lime
4 cloves of garlic minced
2 Tbs. olive oil
1/4 -1/2 black unsweetend tea liquid
salt and pepper to taste

I usually thow everything into a plastic freezer bag in the fridge over night and put it on the grill at dinner time. The kids like the skin as it absorbs some of the flavor and gets very crispy.

I serve it with sweet potato fries and a salad. We don't eat many sweets here, so I am no help when it comes to desserts!:toothy:
 

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Chicken casserole w/stuffing

4 boneless skinless chicken breasts
1 head of broccolli
1/2 cup of sour cream
1 can cream of chicken soup
1 block of cracker barrel sharp cheese (or whatever brand you like)
I box of chicken stuffing mix


-Boil chicken and cut into small pieces
-make stuffing according to box directions
-mix sour creamand soup in a bowl
-microwave brocolli until done
-mix brocolli and chicken in soup mixture
-top with cheese

Bake in 350 oven until hot throughout.
 

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Friday I made Darlene's Honey Glazed Chicken and it was wonderful. Everyone in my family loved it. I will definitely make this again. Thanks Darlene!
 

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Here is a quick and easy one for ya! It's so easy and a family favorite here!

It Couldn't Be Easier Baked Chicken

Sprinkle salt, pepper and seasoning salt on all your chicken pieces. Bake at 425 for 45-60 minutes. Chicken comes out crispy on the outside and juicy on the inside.

~~~We serve this with either rice or mashed potatoes, corn on the cob and fresh watermelon and strawberries (we count the fruit as a dessert item here).~~~

:)
 

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Strawberry said:
Friday I made Darlene's Honey Glazed Chicken and it was wonderful. Everyone in my family loved it. I will definitely make this again. Thanks Darlene!
Thanks Strawberry, glad you liked it!:blush:
 

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A couple of our family favorites:

Red River Grilled Chicken

Marinate the number of chicken breasts that will feed your family, over night in a ziplock bag in the fridge in Lawry's Garlic and Herb 30 minute marinade.

Cook chicken on grill, over med. heat until white and cooked through and through. When completely cooked salt and pepper slightly and take 1 slice onion for each ch. breast and a slice of pepper jack cheese, put on top of breast securing with a toothpick. Cook until cheese is melted. We serve it with baked potatoes and salad....YUM.

Margarita Lime Pie

1 can sweetened condensed milk
1 container cool whip
1 frozen can limeade
just less than 1/4 C. of real lemon (reconstitued) juice
1 graham cracker crust

Mix 1st 4 ingredients, pour into pie crust and freeze. Serve frozen or just slightly thawed on a hot day.
 
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