8-10 chicken thighs
1/4 c butter, melted
1/2 c. honey
1/4 c. mustard
1 t. salt
1 t. curry powder
Preheat oven 350*. Place chicken in baking pan. Combine last 5 ingredients, pour over chicken. Cover for 30 min. Uncover, baste chicken with juices and bake another 40 min. basting every 15 min. or until browned. Serve w/ new potatoes, carrots, salad and rolls. Enjoy!
Dinner Choice #2
Drumsticks
1/2 c. flour
1 t. salt
1/2 t. paprika
1/4 pepper
6 chicken drumsticks
1/4 c. melted butter
Preheat oven to 425. In small mixing bowl combine flour, salt, paprika and pepper. In microwavable small bowl melt butter. Roll drumstick in butter then in flour mixture, arrange all in a 9x 13 baking dish. Bake for 50 minutes. Ready.
Add mashed potatoes, gravy, veggie of choice and rolls. You now have a perfect dinner.
This meal is very kid friendly, my kids love to make it. It's easy and it's good.
Dinner Choice #3
Parmesan Chicken
1 sleeve of Ritz crackers, crushed (use food chopper or food processor)
2 T. Parmesan Cheese
1 t. garlic salt
1 t. seasoned salt
cube of cold butter
12 chicken tenders or chicken breasts cut in strips
1 egg or 2 c.of plain yogurt (I have used both and love them both, but mostly have eggs on hand)
Preheat oven to 350. In 9 x 13 baking dish, rub cubed butter on bottom of pan to coat. In small microwavable bowl melt butter. Put aside. In small mixing bowl, combine crushed crackers, and seasonings, stir to mix. Take your chicken breast, dab it in the egg or yogurt and then in cracker mixture, place in baking dish. Arrange all. Pour melted butter over the top. Bake for 45 minutes. Ready to serve.
I usually serve Rice-a-Roni (broccoli flavor), a veggie like carrots or broccoli sometimes both and Rhodes Rolls and dinner is served. Again, my younger children love to help do the chicken. It's fun and they are capable to do it. You may try other buttered type crackers but I like Ritz the best. The cheaper version is not as good. This chicken has a nice buttery taste, it's very good and easy to do.
Dinner Choice #4
Homemade Chicken Nuggets
3 chicken breasts, cut into just a little bigger than bite size
1 egg, beaten
1/2 c. Parmesan cheese
1/4 dry plain bread crumbs
1 t. oregano
1 t. parsley
1/4 t. paprika
salt and pepper to taste
Preheat oven to 400. In small shallow bowl add egg, beaten. In another small bowl add dry ingredients. Take your cut chicken breasts dab in the egg and then crumb mixture. Place onto a baking sheet. Complete all. Bake for 20-25 min. Turning once. My kids like BBQ sauce to dip with. I like to have Sweet N' Sour Mustard (mustard and brown sugar) This is another chicken dinner that my kids love to help because it's so easy and it's fun to get your hands dirty. It's great to have helpers.
With this chicken dinner I like to have Mac N' Cheese and baked beans. Add a salad and you got yourself a great dinner. Quick and easy.
Dinner Choice #5
Southwestern Chicken and Rice
2 chicken breasts, cut into bite size
1 c. salsa or Picante sauce
1/2 pkg. or 2 T. taco seasoning mix
2 c. water
2 c. minute white rice, uncooked
1 c. canned black beans, drained
1 c. cheddar or Mexican shredded cheese
sour cream (optional)
In large skillet, bring chicken salsa, taco mix and water to boil. Cover. Simmer 10 min. Return to boil. Stir in rice and beans. Sprinkle cheese over. Cook on low heat for 5 min. Top with sour cream, if desired. Another comfort food. Very good. It's best served with a salad and corn.
Dinner Choice #6
Chicken Enchiladas w/flour tortillas
3 chicken breasts, cooked & shredded
2 cans cream of chicken soup
1 soup can of water
1 c. (8oz) sour cream
12 flour tortillas
1 c. onions, chopped or sm. can green chillies
2 1/2 c. Mozzarella cheese, shredded
Cook and shred chicken. In med. large saucepan, combine soup, sour cream, water and onions or chillies. Bring to boil and simmer on low. In 9 x 13 baking dish. Pour half of soup mixture in pan. In each tortilla, fill chicken and cheese, roll and place into pan. Pour remaining chicken and soup on top and sprinkle remaining cheese on top. Bake for 30 min. on 350. This meal is always good with a salad and green or black beans and corn.
Dinner Choice #7
Chicken Enchilada w/ corn tortillas
3 c. chicken breast, cooked & shredded
2 cans cream of chicken soup
1 c. (8oz) sour cream
1/2 c. onions, chopped or can of chillies
12 corn tortillas
2 1/2 c. cheddar cheese, shredded
Cook chicken and shred. In med. large saucepan, mix soup, sour cream and onions or chillies with one soup can of water. Bring to a boil and simmer til ready to use. Grate cheese, Soften tortillas by frying them in small amount of vegetable oil for 3 sec. each side. Drain grease with paper towels. In 9 x 13 baking dish, Pour half of soup mixture in bottom. In each tortilla, fill with chicken and cheese, roll and place in pan. Cover with remaining chicken and soup mixture. Top with cheese. Bake for 15 minutes. at 350.
Put the enchilada on top of rice, serve with black beans, corn and a salad.
Dinner Choice #8
Poppyseed Chicken
3 chicken breasts, cut into bite size
2 T. butter
1/2 c. onion, chopped
can cream of chicken soup
1 c. sour cream
Topping:
1 sleeve of Ritz crackers, crushed (use food chopper)
2 T. butter, melted
1 t. poppy seeds
In skillet, cook bite size chicken and onions in butter until done. Add soup and sour cream. Heat through. Put in 9 x 13 baking dish. Mix topping ingredients and sprinkle on top of chicken. Bake for 20 minutes on 350.
I love to serve this chicken on rice. It's so good. Also add veggies of choice, carrots and broccoli or peas n' carrots are great choices along with salad and rolls.
Dinner #9
Chicken Kabobs (makes enough makings for 10)
20 cubed chicken breasts uncooked half of zucchini, wedges 4 T. lemon juice
10 cherry tomatoes ¾ c. sugar Kabob sticks
20 pineapple chunks ½ t. ginger
20 onion wedges ½ c. soy sauce
10 green bell pepper wedges ¼ t. garlic powder
10 mushrooms
Marinate cubed chicken in teriyaki sauce. In small bowl or zip-lock bag, mix lemon juice, sugar, ginger, soy sauce and garlic powder. Put chicken in for 5-10 min. Skewer on meat and veggies in whatever order you like.
In a long enough dish to fit, place the sticks of meat and veggies in and pour marinated sauce over the top to sit for 5 min. or so. Grill until chicken is white and cooked through.
In a long enough dish to fit, place the sticks of meat and veggies in and pour marinated sauce over the top to sit for 5 min. or so. Grill until chicken is white and cooked through.
Dinner #10
Garlic Lime Chicken/Enchiladas
10-12 chicken breast strips
2 T. butter
2 T. olive oil
1 t. salt
¾ t. pepper
¼ t. cayenne pepper
¼ t. Paprika
1 t .garlic powder
½ t. Onion powder
½ t. Thyme
4 T. lime juice
½ c. chicken broth
In small bowl combine the seasonings. Coat each chicken strip in seasonings. In skillet heat oil and butter over med./high until bubbly hot. Add chicken to cook until golden brown on both sides about 5 min. each. Remove chicken. Add lime juice and chicken broth to skillet scrapping up the browned bits off the bottom of pan. Cook until sauce has reduced slightly. Add chicken back to the pan to coat with sauce. Serve. Leftovers can be shredded and used for enchiladas. Just cook in skillet with a little chicken broth and cumin (lots). Roll up in corn tortillas with some cheese, pour enchilada sauce and cheese over the top. Bake for 15 min. or until cheese is melted.
Dinner #11
Chicken Teriyaki
¾ c. sugar
½ t. ginger
½ c. soy sauce
¼ t. garlic powder
4 T. lemon juice
10-12 chicken breast strips
Enough cooked rice for servings needed
Mix together top four ingredients. Place chicken in skillet, pour sauce over the top. Cover and cook 15 min., turn chicken to other side and cook for additional 15 min. Remove lid, cook til absorbed or thick, sometimes I add 1 t. cornstarch. Stir until thickened. Serve over rice. So good!
Dinner #12
Chicken Pot Pie Casserole
1 pkg. peas n’ carrots
½ c. onions, chopped
¾ c. flour
5 c. chicken broth
1 c. milk
2 c. chicken thighs, shredded
Biscuits, canned or homemade
Preheat oven to 425*. Cook veggies in broth w/onion for 5 min. In small mixing bowl or measuring cup mix flour, milk, salt and pepper. Stir well. Pour into broth. Mix well. Pour half mixture into 9 x 13 baking dish. Add shredded chicken on top and finish with other half of flour/veggie mixture. Place biscuits on top. Bake for 15 min. flip biscuits to other side and cook for 10 more min. Let stand for 5 min.
Dinner #13
Jambalaya
1- 8 oz. box of Zatarain’s New Orleans style Jambalaya mix
2 T. oil
2 ½ c. water
½ lb. smoke sausage sliced ¼ thick
1 c. cooked chicken breast, cubed
In large saucepan follow the instructions on box of jambalaya mix. Serve.
Dinner #14
Steve Young’s Chicken Fajitas
4 chicken breasts, cut into strips
¼ c. fresh lime juice
1 ½ T. olive oil
1 red pepper, cut into strips
1 green or yellow pepper, cut into strips
1 sweet onion, sliced lengthwise
Flour tortillas
Diced Tomatoes, grated cheese, sliced olives, shredded lettuce, guacamole and sour cream.
Marinate chicken strips for one hour in a mixture of lime juice and ½ T. oil. After marinating, drain and stir-fry in remaining oil. Add peppers and onions continue to stir-fry until tender. Serve on warm tortillas with your favorite garnishes.
