hawaiian chicken (or huli huli chicken)...

I am constantly looking for new ways to make chicken. My husband made this for a neighborhood luau last summer and it was a hit. I'm a little disappointed that it took me a year to make it again! Plus, with 100 degree temps I'm not interested in turning the oven on or standing in front of a hot stove to cook chicken.

This recipe calls for chicken thighs...going to be completely honest here, I would probably prefer this with chicken cutlets. I'm not a huge fan of dark meat. However, chicken thighs are definitely more moist and much less expensive. So, go with whatever you prefer.

*Note...I cut this recipe in half for six people. Recipe, as shown, makes 12 plus servings

1 cup packed brown sugar 

3/4 cup ketchup 

3/4 cup reduced-sodium soy sauce 

1/3 cup chicken broth 

2 1/2 tsp fresh grated ginger*

1 1/2 tsp minced garlic 

24 boneless skinless chicken thighs 

In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade btwn two large re sealable plastic bags. Add chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes per side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

*you can purchase a large piece of ginger and keep in an air tight container/bag in the freezer. Peel using the back of a spoon. Grate or mince finely.

Recipe adapted from Taste of Home

chicken teriyaki foil dinners...

chicken tenders (2-3 per person)

carrots; sliced

green onion; sliced

sugar snap peas

salt & pepper

teriyaki sauce (I used Yoshida's)

Preheat oven to 450 degrees.

Tear as many foil squares as you need (one per person), and go a little larger than you might think on these. On each square place 2-3 chicken tenders and season with salt and pepper. Add a handful of sliced carrots, onions & sugar snap peas and drizzle with teriyaki sauce. Bring two sides of foil together and wrap tightly, repeat with remaining foil. Place on a baking sheet and bake for 30-35 min.

I got this fabulous idea from Melanie at My Kitchen Cafe. However, when I went to get the recipe my internet was down so I had to make do. I have no doubt that Melanie's recipe is fabulous (as all of her recipes are!!) but this was delicious, as well. We really loved it and will definitely be making it again soon. It was so quick and easy. I just steamed a pot of rice to go along with it and we had a delicious dinner. (And just like Melanie's kids...mine loved having their own little foil packets on their plates)

chicken wrap...

whole wheat tortilla

light cream cheese

sliced grilled chicken

romaine lettuce

sliced cucumber

light balsamic vinaigrette

Spread a small amount of cream cheese on tortilla. Layer lettuce, romaine & cucumber and drizzle with vinaigrette.

Whenever I grill chicken for dinner I grill up a few extra pieces and keep them in the fridge for wraps, salads, pasta, etc. This makes a very healthy, filling lunch...and it's really tasty, too!!

lemon chicken farfalle...

3 tsp olive oil

4-6 cloves garlic, minced

3-4 boneless, skinless chicken breasts; sliced

1 cup frozen baby peas

1 cup carrot, cut into small strips

1 1/2 cups chicken broth

6 Tbsp non fat cream cheese

6 cups farfalle pasta, cooked

9 Tbsp grated parmesan cheese

1 tsp lemon zest

1 1/2 tsp salt

1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

I actually made this a while ago and just forgot to share it. The horror!! It was a delicious meal that we all loved. You could certainly use full fat cream cheese, but when it's melted like this, with so many other flavors...you really don't even notice or miss the extra fat and calories.

(serves 6; 8 pts per serving)

taco chicken...

1 lb. chicken breasts or thighs (I used tenders)

juice of 2 limes

splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Combine all ingredients in a large ziploc bag & smoosh (a technical term!) around to coat chicken. Marinate for at least 4 hours, no longer than 8. Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.)

This was fabulous. Fabulous, I say. Fabulous. Think I enjoyed it? I did. We all did. I rarely come across a chicken recipe that I love, and then I just get sick of chicken. This will probably become a weekly meal around here. The options are endless. You could make a taco salad, quesadillas, add it to a tortilla soup, make it into a southwest chicken salad, or eat it just as it is. The recipe is from here. I altered it a little (because I didn't read the recipe all the way through before diving in..oops!)

I paired the chicken with this yummy jicama and black bean salad from Lindsay at Cafe Johnsonia...

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only (I used a small red onion instead)

Juice of 1 lime

1-2 tsp. grape seed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro (I used parsley)

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.Makes 4-6 servings as a side dish.

LOVED it! I will be making this a lot this Summer!

chicken club pizza...

1 "thin crust" pizza crust
1/2 cup reduced fat sour cream

1/2 cup 1/3 less fat cream cheese

1/2 packet ranch dip mix

2 cups cooked, shredded chicken

8 slices bacon, cooked & crumbled

2 cups shredded romaine lettuce

1/2 cup chopped tomatoes; if desired

Cook pizza crust according to directions; let cool completely. Meanwhile, mix sour cream, cream cheese & ranch seasoning; set aside. When crust is cooled spread on cream cheese mixture. Sprinkle with chicken, bacon, lettuce and tomatoes. Slice & serve.

*recipe adapted from here*

Just a delicious way to use up that cooked chicken!!!

chicken, chicken & more chicken...

I was cooking chicken in the crock pot the other day and decided to cook a lot of chicken and use it different ways throughout the week. I just put in a bunch of frozen chicken tenderloins and a packet of salad dressing mix (and a few carrots) , and cooked it on low for six hours. When it was done I shredded it, made chicken quesadillas, and stored the rest of it in the fridge.

Since then we've had chicken salad, chicken noodle soup & chicken club pizza...more recipes to come! (I know, I know...you can hardly wait...)

chicken & rice bake...

1 1/2 cups rice
3 cups water
4 chicken breasts, cubed and cooked with salt,pepper,onion powder and garlic powder
1/2 cup plain yogurt
1/2 cup light mayo
1 can cream of chicken soup (fat free)
1 tablespoon fresh lemon juice
salt and pepper to taste
3/4 cup corn flakes, crushed

1 Tbsp melted butter

Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.
Mix yogurt, mayo, chicken soup, lemon juice, and salt and pepper until creamy and smooth. Add chicken and rice and mix well. Scoop into individual ramekins or a baking pan and top with crushed corn flakes and drizzle with butter. Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.

Another recipe from a new favorite blog, Stephanie's Kitchen. I changed this a little, but you can check out her site for the original recipe. This was such a great dinner for my family. I've mentioned before that my kids LOVE individual servings of things. Baking this in small ramekins was just PERFECT for them. I only filled four ramekins, and put the rest in a baking dish. We really loved it. It was easy and yummy.

chicken & broccoli stir fry...

4 Chicken Breasts

1-2 cups Broccoli

1 small onion, cut into chunks (my addition)

1/2 cup Terriyaki Marinade

1/2 cup Zesty Italian Dressing (I used fat free)

Cut of the chicken breasts into strips and put into pan (I added a little olive oil first). Season chicken as desired, (I used salt & pepper). Brown chicken & onion. Pour in Italian dressing and Terriyaki Marinade. Stir to coat chicken. Add broccoli (I steamed mine for a few min. before adding it. The original recipe calls for frozen broccoli making the recipe even easier!!) and stir again. Place under broiler on low and let it cook for few minutes. (I didn't read the recipe correctly & forgot this part so mine just cooked down in the pan. Next time...broiler!! It would be sooo much easier & faster!!) If your pan is not oven safe, just wrap tin foil around the handle.

I got this recipe from a favorite new site, On My Menu. This site is FULL of healthy, good recipes. I used to babysit this girl & now she is a mom (with the CUTEST little girls!)...and I feel really old. Anyways, this recipe is a keeper. Healthy, good, fast & easy. And, my husband kept saying "This is sooo good. This is really good. I really like this." Yea, it's a keeper! Thanks Marci! Keep 'em coming!!

chicken curry wraps...

3/4 pound cooked chicken breast, cut into bite-sized pieces
1/2 cup celery, finely diced
1/4 cup reduced-calorie mayonnaise
2 Tbsp reduced-fat sour cream
1 tsp Dijon mustard

1/2 tsp curry powder

2 Tbsp slivered almonds
1 tsp fresh lemon juice
1/2 tsp salt

4 flour tortillas

Combine chicken and seasonings in a bowl, place in tortilla & wrap!!

This was such a quick dinner to put together. It was also very filling! I use either low fat or low carb tortillas to keep this on the lighter side. I divided this into 3 portions and made larger wraps & two smaller. I also season my chicken with a little seasoning salt before cooking.

southwest chicken lasagna...

2 lbs boneless, skinless chicken breast; cooked & cut in 1 in. pieces
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded cheddar cheese, divided
4 oz chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
salsa, or taco sauce

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilis, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing. Serve with salsa on the side.

The salsa on the side really made this yummy. It was very easy to put together, especially if you can cook the chicken earlier in the day. This tasted even better the second day...and I'm not a fan of leftovers!

oven "fried" chicken...

3/4 cup buttermilk

5-6 drops tabasco

1 1/2 crushed cornflakes

6 Tbsp flour

1 tsp salt

1/2 tsp pepper

4 lbs chicken parts

4 tsp canola oil

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. In a large, shallow bowl, combine the buttermilk and tabasco. In another shallow dish (or large ziploc bag) combine cornflakes, flour, salt & pepper. Dip the chicken in the buttermilk, then dredge in cornflake mixture, coating completely. Place the chicken on the baking sheet and drizzle each piece with a little oil. Bale 30 min; turn over and bake until cooked through, approx. 10-15 min more.

This may sound fattening, but it is actually VERY light; especially if you remove the skin from the chicken. Buttermilk, despite the name, has less fat than lowfat milk & tenderizes the chicken nicely and adds a great, tangy flavor. And, the addition of the hot sauce does not make this hot or spicey at all. It really is just for flavor (trust me on this) If you want it hot & spicey just add the tabasco liberally/carefully! This would also be great with dried herbs added to the cornflake mixture for added flavor.

This will definitely be a new favorite for me (& the fam) this summer!!

terriyaki chicken bbq...

1 cup soy sauce

1/2 cup honey

2 garlic cloves, crushed

6-8 chicken breasts

6-8 pineapple rings

6-8 green pepper slices

2 tsp corn starch

Combine soy sauce, honey & garlic. Reserve half of marinade. Add chicken and marinade for a few hours. Brush pineapple & green pepper slices with a little olive oil and grill with chicken. Combine remaining marinade with cornstarch and cook over med heat until slightly thickened. Serve along side chicken.

So I haven't posted any "real" meals lately...we've had a lot of repeats & quick dinners (I could post pics of cereal & dino nuggets but I'll spare you...) I am always looking for new ways to cook chicken or turkey. This is a great marinade for poultry or pork. The longer the meat marinades, the better. Serve it up with a baguette & call it a meal! This would also make fabulous shish kebobs...mmmm...

bbq chicken pizza...

1-2 boneless, skinless chicken breasts, cooked & diced

1 store bought, pre-made pizza crust

1 bottle bbq sauce

1/2 red onion

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

Slice onion and caramelize in 1-2 Tbsp butter and a dash of salt. Cook over med heat until brown in color. Spread bbq sauce on pizza crust. Top with cheese. Bake at 450 degrees 10-12 min. or until cheese is golden brown and bubbly.

I was having a huge craving for this!! I sometimes make my own pizza crust, but for this particular pizza I just love the pre made crust. The red onions really make this particularly fabulous. The little people around here weren't hip on the whole chicken pizza thing...so they got plain old cheese. I just used the same type of crust with tomato paste, cheese & a little dried oregano. Both pizzas were devoured...bummer...no leftovers!

chicken pot pie...

*filling*

3-4 boneless, skinless chicken breasts; cooked and diced

6 Tbsp butter

1 small onion, diced

2 med potatoes, peeled & cubed

3 carrots, thinly sliced

1/2 cup flour

1 1/2 cups milk

1/2 -3/4 cup chicken broth

3/4 cup green peas; frozen

2 Tbsp minced fresh parsley

1 tsp salt

1/2 teaspoon freshly ground black pepper

Steam carrots & potatoes until almost fork tender. In a med saucepan cook butter & onions until onions are translucent. Add flour and cook about 1 min. Add milk and chicken broth. Cook over med heat, stirring until thickened. Remove from heat and add chicken,vegetables, parsley, salt & pepper.

*pastry*

3 cups flour

1 1/2 tsp salt

1 tsp baking powder

1/2 cup vegetable shortening

1/4 pound cold butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

salt and pepper

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter. Pulse 10 times, or until the butter and shortening is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Place filling in desired baking dishes. Paint egg wash around edges of dish(es), so pastry will stick. Roll out pastry on a floured surface and cut pieces that are a little larger than baking dish (allowing it to drape over the sides). Carefully transfer dough to cover filling. Try not to pull or stretch dough, just pick up, or wrap around rolling pin and place down. Brush with egg wash, and sprinkle with salt & pepper (if desired). Cut a few slits in dough to allow steam to escape. Bake at 375 degrees for 20-25 min until golden brown and bubbly.

I usually don't cook such a time consuming meal, but this is one I have wanted to try for a while. I had a little extra time this weekend, so I did what I love to do... cook! THIS WAS FABULOUS!! The filling recipe is adapted from the pot pie recipe that was served in the Marshall Fields restaurant for years. I changed it up a little to fit my tastes. The pastry is a recipe from Barefoot Contessa. I know, it is a lot of work...but if you have the time/desire...give it a try. It seriously is the best I've tasted. And...the family loved it!

southwest chicken tenders...

1/2 cup cracker crumbs (Ritz, Townhouse, etc.)

2 Tbsp flour

1 tsp chili powder

1/2 tsp salt

1/4 tsp ground cumin

1 pound (about 12) boneless chicken tenderloins

2 egg whites, lightly beaten

Combine crumbs, flour, chili powder, salt and cumin in a shallow dish. Dip chicken in egg whites; coat with crumb mixture. Bake at 450 degrees for 15-20 min or until golden brown, OR fry in a shallow pan with 3 Tbsp oil, 5-6 min, turning once.

*black bean salsa*

1 15oz can black beans; drained and rinsed

1 15oz can corn; drained

1/2 red onion; diced

3 Tbsp chopped fresh parsley (optional)

juice of one lime or lemon

1 tsp salt

1/2 tsp pepper

Combine all ingredients and marinade at least 1 hour before serving.

This was a big hit. The chili powder and cumin add a very subtle flavor that is not spicy at all, just good! I never fry food...but I gave it a try on this one. I actually fried half of them and baked half of them. Everyone in the family got one of each and had to tell me which one they liked better...I don't think I need to tell you the results...however, the baked chicken was fabulous, too. Next time, just for health purposes, I will bake them...but if you want to taste something exceptionally wonderful...fry 'em up!

The black bean salsa is so easy and excellent with chips. The longer it marinades, the better it is. The onion was a little strong the first night, but the next day it was just right. Obviously, you could add anything you like to this recipe...tomatoes, avocado, olives, cilantro...mmmmm!

roast chicken...

*herb roasted chicken*

1 5lb (approx) whole chicken fryer

1 onion

fresh herbs (whatever you like)

2 Tbsp butter or olive oil

salt & pepper

Rinse chicken thoroughly with water. Pat dry with paper towels. Season inside with salt & pepper. Stuff with onion and herbs. Rub chicken with butter or olive oil (all over...for even browning) and season with salt & pepper. Tuck wings under chicken body. Place in lightly greased roasting pan and roast at 425 degrees for 60-90 min. (depending on size of chicken) Chicken should be cooked to 180 degrees on thermometer (test around wing & thigh), you can also tell it's done if the juices run clear with no pink color, and the leg moves back and forth easily. Remove from pan and let rest about 15-20 min (all of the juice runs out if you don't do this...aka...dry chicken).

This is such a hit at my house. My boys eat this like ravenous carnivores! I got the idea for this a few years ago from Barefoot Contessa (my idol), but I've tweaked it according to our tastes. This is sooooo very good when stuffed with lemon and thyme or garlic & onions & herbs, etc. I used rosemary this time, but seriously I add different combinations each time I cook it. I always thought roasting a whole chicken would be quite the undertaking, but it really is fast & easy. I know, I know, you can buy great rotisserie chickens, but give this a try...you'll be so proud of yourself!

angel hair pasta with chicken...

2 Tbsp olive oil

2 chicken breasts, cut into 1-inch cubes

1 cup broccoli florets

1 cup carrots, sliced

1 clove garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1/4 cup grated parmesan cheese

Season chicken with salt & pepper and cook in 1 Tbsp olive oil over med heat about 5 min, or until cooked through. Remove from skillet and drain on paper towel. Heat remaining oil in same skillet; cook carrots about 4 min. Meanwhile cook pasta according to pkg directions. Add broccoli and garlic to skillet and cook for 2-3 min. longer. Add chicken , broth and cheese to skillet and simmer for 4 min. Drain pasta & top with chicken & vegetable mixture.

My husband thought the pasta needed some sort of sauce...the lack of sauce was exactly the reason I liked it. If you like a little flavor in your pasta you could certainly cook it in a little chicken broth. It would also be great with lemon pepper. Overall, it is a great, healthy dinner and it would make a fabulous lunch (if you ever actually get to eat anything besides someone's leftover pb&j or a few bites of mac & cheese...)

rice bowls...

marinade:

chicken breasts

equal parts terriyaki sauce & fat free italian dressing

1-2 cloves garlic, minced

*combine all ingredients in a ziploc bag & marinade over night

*roast or grill chicken, put over steamed brown or white rice, add steamed veggies (broccoli, carrots, water chestnuts, etc), add a little more terriyaki sauce and/or soy sauce

this marinaded chicken is great grilled or roasted served with any sides...it is really versatile and very healthy!

parmesan chicken strips...

these are a keeper..my kids will happily eat these any day. i may even make them too often (just ask my husband).

2 cups seasoned croutons; crushed

1/2 cup grated parmesan cheese

1/2 tsp garlic salt

2 lbs chicken strips

whisk together:

2 egg whites

1 1/2 Tbsp water

Combine croutons, cheese and garlic salt. Dip chicken strips in egg mixture, then in breading. Bake on greased baking sheet at 450 degrees for 15 min.

roasted red potatoes:

red potatoes, cubed

chopped onion

olive oil

salt

pepper

combine everything and roast at 400 degrees for 20-30 min., turning occasionally.

*you can do this with just about any vegetable