Greek Lemon Chicken Soup

This soup typically uses eggs to thicken the broth. It's lightened up here by using fat-free cream of chicken soup, but to make it gluten-free, use the eggs!

Ingredients:

2 cups chopped cooked chicken (I usually just boil mine)
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons (I use 1/4 cup of lemon juice, because I may or may not be lazy)
2 tablespoons snipped fresh parsley
1 garlic clove, pressed (I use 1 Tbl minced garlic from a can - again, the lazy)
1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed cream of chicken soup (I use two)
3 cans (14 1/2 oz ea) 100% fat-free chicken broth (I use the equivalent amount of bouillon
cubes - no sodium!)
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice (I use 1 cup uncooked brown rice then cook it following
package directions before I add it to the soup)

1. Chop chicken, carrots and onion. Zest one lemon to measure 1 tsp zest. Finely snip zest. Juice lemons to measure 1/4 cup juice. Snip parsley; set aside.

2. Heat a 4qt pot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic; cook and stir 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, chicken broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Yield: 8 servings

page 35 of The Pampered Chef "It's good for you" cookbook.

Roasted Chicken with Tomatoes and Olives

Serves 4

1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
Kosher salt and black pepper
1/2 cup dry white wine
1 small loaf country bread, warmed (optional)

* Heat oven to 425 degrees. Using a vegetable peeler, remove strips of zest from the lemon (reserve the lemon).

* In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 Tbsp of the oil

* Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining Tbsp of oil. Season the chicken and vegetables with 3/4 tsp salt and 1/2 tsp pepper. Roast until the chicken is cooked through, 35-40 minutes

* Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any buts stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).

From Real Simple March 2010, page 191

Whole Chicken Crock Pot Recipe

Tender, fall-off-the-bone chicken! Omit the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity.

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped

~ In a small bowl, combine the spices

~ Remove any giblets from chicken and clean chicken

~ Rub spice mixture onto the chicken

~ Place in resealable plastic bag and refrigerate overnight

~ When ready to cook, put chopped onion in bottom of crock pot

~ Add chicken

~ No liquid is needed, the chicken will make its own juices

~ Cook on low 4-8 hours

This is a great go-to meal and it really is fall-off-the-bone tender! This picture just doesn't do it justice! I never realized how hard it is to photograph food!

courtesy of Kathy at Recipezaar

Asian Noodle Bowl

2 cups diced cooked chicken (I used boneless pork chops and it worked very well)
2 cups thinly sliced bok choy
1/2 cup thinly sliced green onions with tops
8 oz mushrooms, sliced
1/2 cup julienne-cut carrots - one inch long
1 1-inch piece peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
3 cups water
1 can (14 oz) 100% fat-free vegetable broth
2 Tbsp reduced-sodium soy sauce
1 package (3 oz) oriental-flavor ramen noodles

~ Dice chicken and thinly slice bok choy and green onions. Slice mushrooms. Cut carrot into julienne strips; cutstrips into 1-inch pieces. Peel and finely chop gingerroot and garlic.

~ Place mushrooms, carrots, gingerroot and garlic in a 4qt pot. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.

This was super delicious and pretty appetizing as a main dish. I served it just by itself. The pork tasted great, too!



from The Pampered Chef "It's good for you" cookbook

Slow-Cooker Mexican Style Meat

This is a yummy pork dish that can be served in a variety of ways: with tostadas/tortillas, or as a base for enchiladas, etc. Top with fresh spinach, guacamole, tomatos, cheese, etc. You can adjust the "heat" to your personal taste.

1 (4 pound) pork loin (can also use beef or chicken)
1 t salt
1 t black pepper
2 T olive oil
1 large onion, chopped
1 can diced green chiles
1 t chili powder
1 t ground cayenne
1 (5 ounce) bottle hot pepper sauce
1 t garlic powder

Trim the meat of any excess fat, and season with salt and pepper. Heat oil in a nonstick skillet. Place meat in hot skillet, browning quickly on all sides.

Place meat in crockpot, and sprinkle with onion. Add remaining ingredients. Add enough water to cover 1/3 of the roast.

Cover, and cook on high for 6 hours. Reduce heat to low, and conitnue cooking for 2-4 hours, or until meat is tender and falls apart.

from allrecipes.com

Chicken Enchiladas

3 large boneless, skinless chicken breasts
1 package soft taco size flour tortillas
1 quart heavy cream
1 - 1 1/2 bricks cream cheese; softened
1 stick of butter
1 small can chopped green chilies
8 oz brick of Monterrey Jack Cheese - grated (pepper jack is also good!)
Salt / Pepper to taste

~ Preheat oven to 350 degrees. Spray a 9x13 glass backing dish with Pam.

~ Cook the chicken breasts until white all the way through. Dice the chicken into bite sized pieces and put into a bowl. When the chicken is cool, add the softened cream cheese and the chilies. Mix thoroughly and set aside.

~ Melt the butter in a shallow bowl. Dip the tortillas in the butter and coat completely. Rub them down with the butter, if necessary. This keeps the tortillas form getting dried out when baking.

~ Spoon approximately 3-4 tsps of chicken mixture onto the tortilla in a line. Roll the tortilla up and place in the baking dish. Repeat until all the tortillas and chicken mixture are gone. Usually about 10 enchiladas and the pan will be full.

~ Next, pour about 2/3 of the pint of heavy cream over the tops and ends of the enchiladas. Then top the enchiladas and cream with the grated Monterrey Jack Cheese.

~ Spray one side of a piece of foil with Pam and place sprayed side down on the top of the baking dish and tightly cover pan. This keeps the cheese from sticking.

~ Bake for about 40 minutes or until bubbly. You will want to remove the foil for the last 10 minutes or so for light browning.

~ Serve with tortilla chips and salsa - ENJOY!

Reheating: Move the remaining enchiladas to the middle of the pan and coat with the remaining heavy cream. Tightly cover top with foila nd pop in the oven on 275 degrees for about an hour. The reheated enchiladas will come out soft and tasty!

submitted by reader Jamie

Sweet and Sour Chicken

6 half chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 (13.5 oz) can pineapple chunks (reserve juice)
1 cup granulated sugar
2 Tbsp sugar
3/4 cup cider vinegar
1 Tbsp soy sauce
1/4 tsp ground ginger
1 chicken bouillon cube
1 green bell pepper, cut into 1/2 inch strips

~ Coat chicken with flour and brown in oil in skillet. Remove to roasting pan and sprinkle with salt and pepper. Heat oven to 350 degrees.

~ Drain pineapple, pouring juice into a 2 cup measure. Add water to make 1 1/4 cups. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes; then pour over chicken. Bake uncovered for 30 minutes. Baste occasionally.

~ Add pineapple and green peppers. Bake 30 minutes longer, or until chicken is tender. Place chicken on serving platter, on bed of rice if desired. Pour on juices and pieces of pineapple and green pepper over chicken.

~ Serve immediately.

submitted by reader Katie

Chicken and Asparagus Kabobs

Dipping Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp sesame seeds
1 Tbsp sesame oil
1/2 tsp white pepper

Kabobs:
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 tsp minced fresh gingerroot
1 - 1 1/2 pounds boneless skinless chicken breasts, cut into 1-1 1/2 inch pieces
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 Tbsp olive oil
1/2 tsp salt

~ In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.

~ In a large re-sealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.

~ Drain and discard marinade. In a brown bag, toss the asparagus with olive oil and salt. On six metal or wooden soaked skewers, alternating, thread one piece of chicken and two pieces asparagus. Grill, covered, over medium heat 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp and tender.

~ Serve with dipping sauce.

originally from Taste of Home Magazine, submitted by reader Katie.

Saucy Chicken with Veggies and Rice

3 cups sliced celery

3 cups sliced fresh carrots

2 cups sliced onions

6 boneless skinless chicken breast halves

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 envelope onion soup mix

1 tsp dried thyme

1 tsp pepper

1/2 tsp dried tarragon

2 Tbs cornstarch

1/3 cup white wine or chicken broth

hot cooked rice

~ place the celery, carrots, onion and chicken in a 5 qt. slow cooker. In a small bowl combine the soup, soup mix, thyme, pepper, and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until meat thermometer inserted into the chicken reads 170 degrees.
~ Mix cornstarch and wine until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.
~ Yields 6 servings

This comes from my dear friend, Katie. She is a wonderful friend, mother and wife. And cook, apparently!!!

*** EDIT *** I tried this tonight and it's delicious. For those of you who have a husband who is allergic to poultry, you could easily do some beef with this and get a very similar result. Yum-O, either way!

White Chicken Chili

8 chicken breasts, cooked and chopped
4 cans great northern beans (white)
2 med onions-finely chopped
6 cloves garlic, minced
1 T veg oil
9 oz green chilies-chopped
2 tsp cumin
1 tsp oregano
½ tsp cayenne pepper
¼ tsp ground pepper
¼ tsp ground cloves
3 cups chicken broth
3 cups Monterey Jack cheese

Saute onion and garlic in veg oil until soft. Stir in chiles,and spices. Simmer 3 minutes. Add beans, broth and chicken. Simmer 30 minutes. Turn off heat and stir in cheese 30 minutees before serving.

*For the amount I made, I doubled all the spices. I used 2 large onions, 5 cans of broth, 1 extra can of beans, a whole chicken plus 2 chicken breasts, and about 4 cups of cheese.

~ From the kitchen of a friend of Rachel B. :-)

Chicken Poupon

1/4 cup Dijon mustard
2 Tbsp water
1 tsp garlic powder
1/2 tsp Italian seasoning
4 boneless/skinless chicken breasts

~ mix mustard, water, garlic powder and italian seasoning
~ place chicken in shallow baking pan. brush evenly with mustard mixture
~ bake at 375 degrees for 20 minutes or until chicken is cooked through

great, served with rice pilaf

Bourbon Chicken

1 1/2 lb thigh chicken meat (cut into bite-sized chunks)
1/2 tsp worcestershire sauce
1/2 tsp ginger powder
1 Tbsp sugar
1/2 cup bourbon
2 Tbsp teriyaki sauce
1/2 tsp garlic salt
3 Tbsp brown sugar
1 cup white grape juice (separated)
1/4 cup water

~ mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. stir until thoroughly blended.
~ pour 1/3 sauce on chicken pieces and mix. refrigerate for 3 hours - best overnight. save remainder sauce and refrigerate
~ braise chicken with marinade on medium/low heat until cooked
~ remove from frying pan
~ in a 2-quart sauce pan, heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1Tbsp of sugar with 1/4 cup water. bring to a simmer and stir until sugar is dissolved
~ add chicken to sauce and stir until chicken is coated and ready to serve

this is a fairly small portion, so doubling or even tripling it wouldn't be bad at all

Chicken Satay

1/2 cup coconut milk
4 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp lime juice
4 boneless/skinless chicken breasts

~ cut chicken breasts into strips
~ mix all ingredients and marinate chicken for 2 hours to overnight
~ thread on wooden skewers and grill

Serve with Peanut Sauce

Honey Nut Chicken

2/3 cup honey roasted peanuts
1/2 cup plain bread crumbs
1 Tbsp grill seasoning
2 eggs
splash half & half
dash hot sauce
1/2 cup flour
2-3 Tbsp vegetable oil
4 boneless/skinless chicken breasts

~ preheat oven to 350 degrees
~ put nuts, bread crumbs, and grill seasoning in food processor and pulse grind to combine the nuts into the bread crumbs. pour nutty-breading onto a plate
~ beat eggs and half-and-half or milk with hot sauce in a shallow dish
~ pour flour out on a plastic cutting board or plate
~ preheat a nonstick skillet over medium high heat.
~ add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan
~ brown chicken pieces for 2 minutes on each side in hot oil or until evenly light golden in color
~ transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through; about 10-12 minutes

Serve with Barbecued Succotash

from the kitchen of Rachel Ray on the Food Network - before her personal show and when EVOO was all she used.

Easy Chicken Divan

2 boneless, skinless chicken breasts
2 cans (10.75 oz) condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded mozzarella
3 heads broccoli
16 oz sour cream
12 oz pasta

~ preheat oven to 400 degrees
~ wash chicken, pat dry and cut into 1-inch pieces
~ rinse broccoli well in cold water. cut florets off stalks and discard stalks. put chicken and broccoli into a 13x9 baking pan.
~ in a medium bowl, mix together cream of chicken soup, sour cream and mayonnaise.
~ pour over chicken and broccoli. cover with foil and bake for 50 minutes.
~ prepare pasta according to package directions
~ after the 50 minutes, remove foil and sprinkle with mozzarella cheese. return to oven and continue baking, uncovered, for 10 minutes or until the cheese has melted and is light golden brown.
~ serve chicken over pasta

Spicy Rotel Chicken Soup

This one is out of JD's recipe box.

1 large can of cream of chicken soup
1 can chicken broth
1 can corn
1 can rotel diced tomatoes
4 chicken breasts
garlic salt
red pepper flakes

~ Brown chicken in skillet with garlic salt.
~ Cut chicken into small pieces.
~ Mix all ingredients together in large pot.
~ Add cooked chicken and simmer until well blended.

Serve hot with blueberry muffins

Buffalo Chicken Wing Dip

o12 oz cream cheese
8 oz ranch dressing
8 oz hot wing sauce
1 can of chicken (I usually use two cans)
3 cups shredded cheddar cheese

Mix all ingredients in a 13x9 pan and bake at 350 degrees until bubbly.

Serve with tortilla chips and a tall glass of your favorite beverage - it's hot!

This recipe comes from my dear friend, Keppel. This is the main reason I started this blog. I have called her numerous times for this recipe, as I always forget the ingredients!!

Whole Chicken in Crockpot

1 whole chicken (preferably with pop-up timer)
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1 yellow onion - chopped

~ place chopped onions in crockpot
~ blend spices and rub on chicken
~ place chicken in crockpot
~ cook on low 4-8 hours

This is yummy, tender and goes well with a rice pilaf.