Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken

If you have Mrs. Dash Lemon Pepper, you can use 1/2 teaspoon of that instead of the one black pepper. Just delete 1 tablespoon of the lemon juice and increase the water by a tablespoon.

1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds skinless, boneless chicken breast halves
1 tablespoon canola oil
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon low-sodium chicken broth powder or bouillon granules
1 teaspoon chopped fresh parsley

In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
Serve with cooked pasta or steamed brown rice.

Yield: 6 servings

Grilled Citrus Chicken with Fresh Salsa

Grilled Citrus Chicken with Fresh Salsa

23g Carbs, 4g Fiber

For the chicken:
1 cup low-fat or non-fat plain yogurt
1/4 cup minced red onion
2 Tbsp chopped cilantro
2 Tbsp fresh lime juice
1/4 cup fresh orange juice
Salt to taste
Freshly ground black pepper
4 boneless, skinless chicken breasts, 4 to 6 oz. each

For the salsa:
1 avocado
4 tomatoes, chopped
1 to 2 jalapeño peppers, seeded and chopped
8 warm flour tortillas

1. For the chicken: Mix all the ingredients except the chicken in
a large bowl. Add the chicken to the mixture and coat evenly. Cover
the bowl and refrigerate for at least 4 hours or overnight.

2. Preheat the grill or broiler.

3. Remove the chicken from the marinade and discard the marinade.
(This protects against cross-contamination.) Sprinkle the chicken
with salt and pepper.

4. Place the chicken on the grill or under the broiler and cook
until the juices run clear, 6 to 8 minutes per side.

5. In the meantime, peel, core and chop the avocado. Place the
avocado in a clean bowl and toss it with the lime juice quickly
so that it doesn't discolor. Add the tomatoes, onion and cilantro.
Add the jalapeño peppers and salt to taste.

6. Serve the salsa on top of the chicken with the warm tortillas
on the side.

Serving Size 1 chicken breast
Nutrition Facts:
303 Calories, 7g Total Fat, 2g Saturated Fat, 37g Protein,
23g Total Carbs, 4g Dietary Fiber, 202mg Sodium,
22% Calories from Fat, 48% Calories from Protein,
30% Calories from Carbs

Cornmeal Crispy Chicken

Cornmeal Crispy Chicken



This simple five ingreident recipe is crunchy with cornmeal

And filled with flavor from Italian seasonings, lime juice,

And Parmesan cheese.



INGREDIENTS:



4 boneless, skinless chicken breasts

1 egg, beaten

3/4 cup yellow cornmeal

1/2 tsp. Dried basil leaves

1/4 tsp. Dried oregano leaves

Salt and pepper to taste

1/4 cup grated Parmesan cheese

2 Tbs. Lemon juice



PREPARATION:



Rinse and drain chicken and pat dry. Place chicken

Between two sheets of waxed paper and pound the

Chicken to 1/3" thick.

Pour beaten egg in shallow bowl. In a shallow pan,

Combine basil, oregano, pepper, salt, and cheese.

Brush chicken with the lemon juice, then dip in

Beaten egg and then coat with the cornmeal mixture.

Let sit on a wire rack for 20-30 minutes.



Meanwhile, grease and preheat grill.



Cook chicken for 4-7 minutes until thoroughly cooked,

Brown and crisp. 4 servings.

Lemony Roasted Chicken

Lemony Roasted Chicken

Ingredients
1 oven-roaster chicken (6 to 7 pounds)
1 lemon
1/4 cup crumbled feta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 small onion, peeled and cut in half
1 can (14.5 ounces) low-sodium chicken broth

Directions
1. Heat oven to 450 degree F. Remove giblets and neck from chicken; save
for another use or discard. Rinse chicken and pat dry. Place on top of a
wire rack in a roasting pan.

2. Grate the zest from the lemon. Cut lemon in half, juice one half of
the lemon. In a small bowl, combine 1 tablespoon of the lemon juice, 1/2
teaspoon of the lemon zest, feta cheese, oregano, garlic salt and
pepper. Stir to combine. Slip your fingers under the skin of the chicken
to loosen slightly. Stuff the lemon-cheese mixture under the skin,
trying to spread as evenly as possible. Place remaining lemon half and
the onion in the cavity of the bird. Tie the legs together with kitchen
twine, if desired. Pour chicken broth into pan.

3. Roast chicken at 450 degree F for 1 hour, 15 minutes or until an
instant-read thermometer inserted in the thickest part of the thigh
registers 170 degree F. Remove chicken to a platter and let rest, tented
with foil, for 10 minutes. Pour pan drippings into a fat separator. Pour
juices into a serving bowl; discard the fat left behind. Slice chicken;
serve with pan juices on the side. Makes 6 servings.

Chicken Recipes
Recipes for Chicken
Chicken Recipes

Oriental Hot-and-Sour Soup

Oriental Hot-and-Sour Soup - 7g Carbs

8 oz fresh or frozen peeled and deveined shrimp
3 1/2 cups chicken broth *Note
1 7oz jar whole straw mushrooms, drained and halved
lengthwise (optional)
1/4 cup rice vinegar or white vinegar
2 Tbsp soy sauce **Note
1 tsp sugar ***Note
1 tsp grated fresh ginger
1/2 tsp pepper
4 oz tofu (fresh bean curd), cut into bite-size pieces
1 Tbsp cornstarch
1 Tbsp cold water
1 cup fresh pea pods, halved crosswise, or 1/2 of a
6oz pkg frozen pea pods, thawed and halved crosswise
1 beaten egg
2 Tbsp thinly sliced green onion

1. Thaw shrimp, if frozen. In a large saucepan or Dutch oven
combine chicken broth, mushrooms (if desired), rice vinegar or
white vinegar, soy sauce, sugar, ginger, and pepper. Bring to
boiling. Reduce heat and simmer, covered, for 2 minutes.

2. Add shrimp and tofu. Simmer, covered, for 1 minute more. Stir
together cornstarch and cold water. Stir into chicken broth mixture
along with pea pods. Cook and stir until slightly thickened and
bubbly. Cook and stir for 2 minutes more. Pour the egg into the
soup in a steady stream while stirring 2 or 3 times to create
shreds. Remove from heat. Stir in green onion.

Makes 6 servings
Nutrition per Serving:
117 Calories, 4g Total Fat, 1g Saturated Fat, 94mg Cholesterol,
877mg Sodium, 7g Carbs, 14g Protein



Chicken Recipes
Chicken Recipes

Filipino "Adobo"-Style Chicken -

Chicken Recipes

Filipino "Adobo"-Style Chicken -
Serves 6

Ingredients

8 whole chicken legs (about 4 pounds) -- cut into drumstick and
thigh sections
1 1/2 cup distilled white vinegar
3 garlic cloves -- crushed
2 bay leaves
1/2 tablespoons whole black peppercorns -- crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions -- for garnish
Accompaniment: Cooked rice

Instructions

In a large kettle combine the chicken, vinegar, garlic, bay leaves,
peppercorns, and 1 cup water, bring the mixture to a boil, and simmer
it, covered, for 20 minutes. Add the soy sauce and simmer the
mixture, covered, for 20 minutes. Transfer the chicken with tongs to
a plate and boil the liquid for 10 minutes, or until it is reduced to
about 1 cup. Let the sauce cool, remove the bay leaves, and skim the
fat from the surface.
In a large skillet heat the oil over high heat until it is hot but
not smoking and in it saute the chicken, patted dry, in batches,
turning it, for 5 minutes, or until it is browned well. Transfer the
chicken to a rimmed platter, pour the sauce, heated, over it, and
serve the chicken with the rice.

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yield: 6 to 8 servings

Baked Parmesan Sour Cream Chicken

Baked Parmesan Sour Cream Chicken -
Serves 4

Ingredients

1 pounds chicken breasts -- boned and skinned
6 ounces light sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic pressed
1/2 teaspoons paprika
1/2 teaspoons salt
1/4 teaspoons pepper
1/4 cup Italian breadcrumbs

Instructions

Place chicken in single layer in Pam sprayed 13x9 inch baking pan. Stir
together sour cream and next 5 ingredients. Spread mixture evenly over
chicken. Sprinkle with Italian breadcrumbs (then I pressed it down).
Spray
Pam over this (this didn't quite work so in the end I sprinkled olive
oil
on and then hiked up the oven to 400). Bake at 350 degrees 25-30
minutes.


Chicken Recipes

Swiss Bliss

Swiss Bliss

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 skinless -- boneless chicken breasts
3/4 pound Swiss cheese -- sliced
1 can cream of celery soup
1/4 cup sherry
1 1/2 cups dry stuffing mix
3 tbl butter -- melted

Preheat oven to 350 degrees. Arrange chicken in greased 9x13 inch
baking dish. Place cheese slices over chicken. Mix soup and sherry
together; pour over chicken. Sprinkle with stuffing mix. Drizzle
with melted butter. Bake for 1 hour, or until chicken is done.
Serves 6.

http://akumakann.blogspot.com/2007/04/swiss-bliss.html

BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING

BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING


Source: Bandera Restaurant, Los Altos, California


1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and
garlic and cook for 2 minutes. Add black pepper and sage. Continue
to cook until vegetables are tender. Remove from heat and allow to
cook thoroughly.

Mix together cooled/sauteed vegetables with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to a buttered
baking dish. Dot with softened butter. Cover with foil. Bake for
approximately 10 minutes at 350 degrees F until hot. Remove foil and
bake for an additional 5 minutes.

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

4 lb. whole chicken wings
1/2 cup spicy brown mustard
1/2 cup honey
1/4 cup butter, cubed
2 TB lemon juice
1/4 tsp. ground turmeric.

Line two 10" x 15" jelly roll baking pans with foil; spray the foil with cooking spray.

Cut chicken wings into three sections; discard wing tips. Place wings in prepared pans.

In a small sauce pan, combine the mustard, honey, butter, lemon juice and turmeric. Bring to a boil.
Pour over chicken wings; turn to coat.

Bake in a preheat 400º F., oven for 1 to 1-1/4 hours or until chicken juices run clear and glaze is set,
turning once.

Yield: about 3 dozen.


Chicken Recipes
Chicken Recipes

Almond Chicken Salad

Chicken Recipes

Almond Chicken Salad

4 cups cubed cooked chicken
1 cup chopped celery
1 cup green grapes, halved
1/2 cup fat-free mayonnaise
1/2 cup fat-free plain yogurt
1/4 teaspoon pepper
1/4 cup chopped almonds, toasted

In a large bowl, combine chicken, celery, grapes, mayonnaise, yogurt
and pepper; mix well. Cover and refrigerate for several hours. Stir
in almonds just before serving.

Yield: 8 servings

Nutrition Facts: One serving (3/4 cup) equals 126 calories, 4 g fat
(0 saturated fat), 43 mg cholesterol, 138 mg sodium, 8 g
carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 lean meat,
1/2 fruit.


Chicken Recipes

Slow-Cooker Chicken & Dumplings

Slow-Cooker Chicken & Dumplings

1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Chicken OR 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.
Serve with a mixed green salad with Pepperidge Farm croutons. For
dessert serve your favorite Pepperidge Farm cookies.

Prep Time: 20 minutes
Cook Time: About 8 hour
Serves: 8

Source: Campbell's Kitchen


Chicken Recipes
Chicken Recipes

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

2 c. Chicken, shredded

¼ c. Rice vinegar

6 T. Peanut butter

1 T. Ginger, grated

1 T. Soy sauce

1 T. Honey

4 T. Sesame seeds, toasted

½ c. Oil

½ head Napa cabbage, shredded

2 Carrot, shredded

¼ lb. Snow peas, julienned

¼ c. Green onion, thinly sliced

½ c. Peanuts, roasted

Whisk vinegar, peanut butter, ginger, soy, honey, sesame oil &
oil in bowl; add pepper to taste. Combine cabbage, carrots,
peas & onion in large bowl; toss with dressing to combine; place on
large platter and top with shredded chicken & chopped nuts.

SIMPLE CHICKEN AND SAUSAGE GUMBO

SIMPLE CHICKEN AND SAUSAGE GUMBO

Perhaps the simplest of the gumbos, but a hearty one and a
classic combination. If you can't find andouille, use a local
smoked sausage or kielbasa or whatever smoked sausage you like.
This one's easy to knock off quickly for a great evening's meal.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4- 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley

Season the chicken with salt, pepper and Creole seasoning and
brown quickly. Brown the sausage, pour off fat and reserve
meats. In a large, heavy pot, heat the oil and cook the flour in
the oil over medium to high heat (depending on your roux-making
skill), stirring constantly, until the roux reaches a dark
reddish-brown color, almost the color of coffee or milk
chocolate for a Cajun-style roux. If you want to save time, or
prefer a more New Orleans-style roux, cook it to a medium,
peanut-butter color, over lower heat if you're nervous about
burning it. Add the vegetables and stir quickly. This cooks the
vegetables and also stops the roux from cooking further.
Continue to cook, stirring constantly, for about 4 minutes. Add
the stock, seasonings, chicken and sausage. Bring to a boil,
then cook for about one hour, skimming fat off the top as
needed. Add the chopped scallion tops and parsley, and heat for
5 minutes. Serve over rice in large shallow bowls.

CHICKEN GARLIC AND BROCCOLI PASTA CASSEROLE

CHICKEN GARLIC AND BROCCOLI PASTA CASSEROLE
3 oz. cooked penne or small tube shaped noodles
Salt and pepper
3 cup steamed, chopped broccoli
2 1/2 tbsp. butter or margarine
1 cup chopped onion
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 cup chicken broth
1 1/2 cup whole milk
1 bay leaf
3/4 lb. chicken breast tenders (strips)
Pinch nutmeg
2 tbsp. chopped parsley
1/2 cup cottage cheese
3 tbsp. Parmesan cheese
In large bowl put cooked pasta and broccoli. Heat oven to 350°.
In a sauce pan, heat the butter over medium heat. Add onion and
cook for about 3 minutes until softened. Stir in garlic and
flour; cook for 1 minute. Stir in thyme and then slowly whisk in
the broth and milk. Add bay leaf, bring to boil, reduce heat and
cook gently for 10 minutes. Add chicken and cook for
2 to 3 minutes until chicken is barely cooked
through. Remove from heat and season with salt and pepper and
nutmeg. Add to the bowl with the pasta and broccoli along with
parsley and stir until mixed. Put casserole into oiled 11 1/2 x
8 inch baking dish. Dot with cottage cheese and sprinkle with
Parmesan. Bake for about 20 minutes until heated through and the
top is lightly browned.


Famous Blogs

CHICKEN CHILI LASAGNA

CHICKEN CHILI LASAGNA


2 packages (3 oz. - each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp ground cumin, divided
1/2 tsp minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 c butter or margarine
1/4 c all-purpose flour
1-1/2 c chicken broth
1 c (4 oz.) shredded Monterey Jack cheese
1 c (8 oz.) sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inches), halved

In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-
cheese blend, garlic, 1/4 tsp cumin & cilantro. Stir in chicken; set
aside. In a saucepan, melt butter. Stir in flour until smooth;
gradually add broth. Bring to a boil; cook & stir for 2 minutes or
until thickened. Remove from the heat. Stir in Monterey Jack cheese,
sour cream, chilies, thyme, salt, pepper & remaining cumin. Spread
1/2 cup of the cheese sauce in a greased 13x9x2 baking dish. Top with
six tortilla halves, a third of the chicken mixture and a fourth of
the cheese sauce. Repeat tortilla, chicken & cheese sauce layers
twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 5
minutes before cutting. Yield: 12 servings


Tailgate Potato Salad posted at Famous Recipes

CHICKEN AND RICE FOIL DINNER

CHICKEN AND RICE FOIL DINNER
Aluminum foil, heavy duty
1 can cream of mushroom soup
2/3 c. uncooked instant rice
Paprika
4 chicken breasts

Place chicken breasts on a 14" square of heavy duty foil. Mix a can of
condensed cream of mushroom soup with 2/3 cup uncooked instant rice.
Spoon over chicken. Sprinkle with paprika. Seal the foil package and
place on grill 5" above coals. Cook about 40 minutes, turning once.



Buffalo Chicken Wings posted at Chicken Recipes

BALSAMIC CHICKEN & BROCCOLI

BALSAMIC CHICKEN & BROCCOLI
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper

Heat the oil in a heavy pot. Add the garlic, onion, and
shallots, and cook until light golden. Keep the pot covered
between stirrings and use a tablespoon or so of the wine if
more liquid is needed. Add the strips of chicken and enough
of the wine to keep the meat from sticking to the pot. Cook
until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and
sauteed vegetables with a slotted spoon. Add the vinegar to
the pot, increase the heat, and stir with a wooden spoon,
scraping bits from the bottom, until the liquid is reduced
to about half its volume. Reduce the heat. Return the chicken
and sauteed vegetables to the pot, add the broccoli, mushrooms,
stock, remaining wine, and salt. Cook at a gentle simmer
until the broccoli turn bright green. Serve over pasta and
dust with pepper.

Diabetic Recipes and Easter Recipes Carnival of the Recipes

Diabetic Recipes and Easter Recipes Carnival of the Recipes

Diabetic Recipes and Easter Recipes Carnival of the Recipes


Diabetic Recipes presents Chocolate-Dipped Strawberries


Easter Recipes presents Diabetic Easter Fudge


Pancake Recipes presents Zucchini Pancakes


Slow Cooker Recipes presents All-Day Crockpot Beef

triticale - the wheat / rye guy presents Slow Cooker Hot Fudge Sundae Cake

Famous Recipes presents Creamy Potato Casserole


Shawn Lea presents Crab-filled Mini Phyllo Cups


Recipes Recipe presents Mexican Mashed Potatoes


Chicken Recipes presents SKILLET CHICKEN SALAD


Adam presents Bleu Buff Bacon Burger posted at Men in Aprons.

Turkey Recipes presents Open-Faced Turkey Sandwiches

NerdMom presents Easter Story Cookies posted at Nerd Family.

Famous Recipes presents Diabetic Vegetable Bake


Smarter Dollar Recipes presents Crockpot Swiss Steak


The next Carnival of the Recipes will be hosted at 10000 Birds. Submit your recipes via email to recipe dot carnival at gmail.com, or use the Blog Carnival submit form.

Colorful Chicken Stew

Colorful Chicken Stew

1 lb boneless skinless chicken breasts, cubed
1 (14 1/2 oz) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp chili powder
1/4 tsp pepper
1 Tbsp cornstarch
2 cup cold water

In a 5−quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth.
Stir into chicken mixture. Cover and cook on LOW for 8 to
10 hours or until vegetables are tender.

Serves 10

Nutritional Analysis: One 1−cup serving equals: 123 calories,
209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,
1 gm fat, 3 gm fiber.

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

Creamy Crockpot Chicken

Creamy Crockpot Chicken

chicken pieces (I use the breast as it is the only piece of chicken that I buy)
1 can Cream of Chicken Soup
1 small can mushrooms
1/4 cup water or cooking wine
8oz sour cream
1/4 cup flour

Mix the soup, mushrooms and wine and put in crockpot, add chicken.
Cook on low 9-10 hours or until done (I always add the chicken when it is
still frozen so it takes longer, not sure how long it will take if it is
thawed first).

Once chicken is cooked remove from pot (it will fall apart so you may
want to use a spoon) and keep warm. Place sauce in a pan on stovetop.
Mix sour cream and flour together and then add to sauce. Cook and stir
until thickened. Serve over chicken with rice or spaghetti.

Crockpot Chicken Fajitas

Crockpot Chicken Fajitas

1 1/2 lbs. chicken, cut into strips
2 tablespoons vegetable oil
2 tablespoons lime juice
1 garlic clove, minced
1 1/2 teaspoon ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper flakes
1 large onion, sliced
1 large green pepper, sliced
tortillas
garnishes such as sour cream, black olives, cheese, tomatoes

Cook the chicken in the oil for a few minutes then pour the chicken and the oil into the crockpot. Add the lime juices, garlic, cumin, salt, chili, and red pepper.

Stir to coat and cook on low for six hours. During the last hour, add
the onions and green peppers - stir to coat. Serve on warm tortillas with
garnishes such as sour cream, black olives, cheese, tomatoes, etc.

Crockpot Continental Chicken

Crockpot Continental Chicken

1 (2 1/4 oz.) pkg. dried beef, rinsed
3 - 4 chicken breasts, halved and boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of
chicken with
a strip of bacon and place on top of the dried beef. Mix soup, sour
cream and flour
together. Pour over chicken. Cover and cook on low 7 to 9 hours (or
on high for
3 to 4 hours). Serve over hot buttered noodles or with rice.

Serves 6 to 8.



Sayings

Chicken Recipes - Chicken For a Crowd

Chicken For a Crowd

1 large whole chicken, boiled or baked
3 cups chicken broth or 1 can chicken broth
1 package thick home style egg noodles
1 large block Velveeta cheese, grated
2 cans cream of mushroom or cream of chicken soup
1 cup bread crumbs

Boil noodles in chicken broth. Remove chicken from bone and chop. Add
chopped chicken, grated cheese, and soup to the noodles and broth and
stir. Pour into a 9X13 inch casserole dish. Top with bread crumbs.
Cover with foil.

Bake for 35 to 40 minutes at 350F degrees.

Serve with a green vegetable or green salad or top with freshly chopped
parsley.

Serves 10.

Slow Cooker Recipes
Diabetic Recipes
Pancakes

April Fools Carnival of the Recipes

April Fools Carnival of the Recipes

Today is April 1, 2007 and this April Fools Carnival of the Recipes comes with a special surprise.

The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week's Carnival of the Recipes is hereby awarded the Blog of the Day Award for Today, April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include:

Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes
Heavenly Hots posted at Pancake Recipes
Buffalo Chicken Wings posted at Chicken Recipes
Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes.
Tailgate Potato Salad posted at Famous Recipes
Fruit and Nut Easter Eggs
Huckleberry Merlot Sauce posted at Diabetic Recipes
Basic Fried Chicken Recipe posted at Famous Recipes


Next Week's Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes

Crockpot Italian Chicken and Potatoes

Crockpot Italian Chicken and Potatoes

2 boneless, skinless chicken breasts
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano,
crushed red pepper and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 potatoes, peeled and cut into wedges

Place chicken in bottom of crockpot. Sprinkle with half of the Italian dressing,
spices and the grated cheese. Put the potatoes on top or around the chicken.
Sprinkle with the rest of the dressing, spices and cheese. Cook on low for about
6 to 8 hours, or until the chicken and potatoes are tender.

Famous Recipes

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Famous Recipes