Teriyaki Chicken Stir Fry

This tastes just like Chinese food - the way you've always wanted it! Serves 2-4.

1 bag teriyaki stir fry
1/2 bag frozen chicken thighs
Mahatman white rice
real butter
oil
garlic
salt

1. Cook rice in a pot, stir fry (without sauce) in a skillet, and chicken in another skillet, all over medium high heat. Add oil to stir fry, and butter to rice.
2. When chicken has cooked a bit, use a fork to dip each piece in a mixture of melted butter, garlic, and salt, and return to pan.
3. Add teriyaki sauce to stir fry and stir.
4. When chicken has just seared, add to stir fry. Let the flavors mix, then serve with rice.

Chipotle Chicken & Rice

This lightly seasoned meal offers succulent seared chicken and sweet corn rice with a hint of spicy chipotle. This was my first try at something like this, and it's nothing spectacular, but it turned out good, a 6-7 out of 10. (Looks nothing like the picture, lol.)

3 chicken breasts, frozen
2 cups Mahatman white rice
1 can corn
Mrs. Dash Chipotle Seasoning
Garlic Salt
1 stick butter, real

1. In a large pot mix 4 cups water, 2 cups rice, 2 tbsp butter, many hard dashes of garlic salt, and several dashes of chipotle seasoning. Put on high heat until it reaches a boil. Then cover and simmer for 20 minutes.

2. Cook 3 frozen chicken breasts in a large skillet over medium high heat. Once they can be cut, turn heat on low. Cut chicken into strips. Mix 1/2 stick of melted butter, chipotle seasoning, and garlic salt in a bowl. Dip each strip into the butter mixture and coat well, then return it to the skillet. When done, turn skillet back onto medium high heat and let the chicken finish cooking. It should be seared with reddish brown color seared onto all sides.

3. Add any final seasonings and serve the chicken with the rice while hot. Enjoy.

Suggestions: Serve with a fresh garden salad. Add extra seasonings. Instead of Chipotle, try it bourbon, barbecue, or chinese style with soy sauce and stir fry.

Ultimate Pizza Pasta Cassserole

Ultimate pizza-y goodness. Modified from Pizza Casserole.

30 min prep / 1¼ hours

1 lb bow tie pasta
1 lb Jimmy Dean sausage, 'country mild'
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce
1/2 lb cubed ham or canadian bacon
1/2-1 lb of sliced pepperoni or canadian bacon
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano

1. Cook pasta in boiling water until al-dente.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9 x 13 x 3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed: (1) 1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzerella cheese, 2 Tablespoons parmesan cheese, sausage & onions; (2) 1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzerella cheese, 2 Tablespoons parmesan cheese, ham; (3) all remaining pasta, all remaining sauce, 1 bag of mozzerella cheese, 2 Tablespoons parmesan cheese,all the pepperoni, completely covering the entire top.
8. Bake 375 degrees for 40 minutes. Let sit for 5 minutes before serving.

Suggestions: Ultimate Pizza Sauce.

Chicken Tortilla Soup

From The Best Chicken Tortilla Soup.

6¼ hours / 15 min prep

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onions
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the the chipotle flavor)
1/2 teaspoon chipotle peppers (optional)
Garnish
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

1. Throw everything except the garnishes in your crockpot and let it cook on high for 5-6 hours.
2. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
3. Enjoy!
4. If you are not using a crockpot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
5. Simmer for at least an hour so that the flavors mix together.

Chicken Chimichangas

All the Tex-Mex goodness without the grease. From Oven-Fried Chicken Chimichangas.

45 min / 20 min prep

2/3 cup picante sauce or salsa
1 teaspoon ground cumin (or taco seasoning)
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted

1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Coat generously with melted margarine.
3. Bake at 400°F for 25 minutes or until golden.
4. Cool 5-10 minutes before serving. Garnish with additional cheese and green onion and serve salsa on the side if desired.

Suggestions: Goes well with sour cream, refried beans, Spanish rice, and a salad. Try green chile sauce instead of the picante sauce sometime.

Italian Pizza Bake

Feel like a little pizza? Dine on a chicken and veggie version that goes together in minutes. From Betty Crocker.

15 min prep / 40 min - 2 servings

1/3 cup Bisquick Heart Smart® mix
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/8 teaspoon garlic powder
1/4 cup diced green or yellow bell pepper
1/4 cup chopped onion
1/2 cup cut-up cooked chicken breast
1/2 cup Progresso® diced tomatoes with Italian herbs, drained (from 28-oz can)
1/4 teaspoon Italian seasoning
1/4 cup shredded reduced-fat mozzarella cheese

1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick® mix, egg product, water and garlic powder; spread in pan.
2. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in chicken, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.
3. Bake 20 to 23 minutes or until golden brown; loosen from sides.