Chicken and Dumplings

On a cold day there is nothing more comforting to me than a bowl of warm soup.  I love making it, I love eating it, and I love the leftovers.  This year I decided to try chicken and dumplings rather than my traditional chicken noodle soup.  I have always avoided dumplings because I thought they were hard to make.  I was wrong, they were easy peasy to make!  As a result,  I instantly fell in love with the tender dumplings, flavorful chicken, and thick broth.

On top of easy to make, this recipe is super inexpensive; especially if you make your own chicken broth.  This meal has become one of my quick go to meals because it can be made in about 30 minutes.  I did cut down the portions of the dumpling recipe because I always ended up with too many dumplings, but you can easily increase them if you want a higher dumpling:chicken:broth ration.  ENJOY!

Chicken and Dumplings
Recipe Source: Eat At Home

about 2-3 cups cooked chicken
6-7 cups chicken broth
1 cup flour
1 Tbs. butter
1/4 tsp. baking powder
pinch of salt
about 1/2 cup of milk, (it may take a bit more or less)

In a large pot, bring the chicken broth to a simmer.

While the broth is coming to a simmer, combine the flour, baking powder and salt.  Cut the butter into the flour mixture until it is well incorporated.  You can use a fork, your hands, or a mixer for this step.

When the butter is well incorporated, stir in the milk.  Mix with a fork until the ingredients form a ball.

On a heavily floured work surface, shape the dough into a disc.  Roll it out about 1/8 in thick.  Using a pizza cutter, cut the dough into squares about 2x2.  If they aren't perfect it is no biggie :)  At this point the dumplings can be frozen or stored in the refrigerator.  Flour a piece of waxed paper and place the dumplings on the wax paper.  Freeze them in a single layer then transfer to a baggie or store them in the refrigerator on the wax paper.

When the broth is at a simmer, drop the chicken in and raise the heat to boiling.  When the broth is at a full boil, drop the dumplings in.  Don't worry about the extra flour on them because this will help to thicken the broth.  Allow the dumplings to cook 12-15 minutes or until they are cooked through and don't taste like raw flour when you bite into them.

Slow Cooker Honey Sesame Chicken

Can you believe it is Secret Recipe Club time again?  The time is just flying by and I am so sad that I have not had a post in over a month.  I am only five weeks away from a full summer off which means lots of cooking and lots of fun with my family.  I can hardly wait!

OK, on to my blog assignment for this month.  I was so lucky to get Prevention RD a blog about healthy eating that tastes wonderful and is EASY to do.  This is my kind of blog I tell ya!  Nicole, who writes Prevention RD, is a registered dietitian so she knows what she is talking about in the healthy food department.  She also knows how to make healthy food taste delicious!  I had such a hard time choosing a recipe to feature from her blog so I had to make three or four before I finally settled on her Slow Cooker Honey Sesame Chicken.

Most of you know that I L.O.V.E my slow cooker.  It is such a life saver at times and makes my hectic life much easier.  This recipe is wonderful.  I cut the red pepper flakes down to a 1/4 tsp just so the final product wasn't spicy for my kids, but other than that I made it as she lists it below. The chicken is tender and moist, full of sweet tangy sauce, and works perfectly with rice that absorbs all that delicious flavor.  We paired ours with the stir fried broccoli that I featured last month for Secret Recipe Club and it was wonderful. Make it this week for a delicous and easy dinner meal.  ENJOY!

Slow Cooker Honey Sesame Chicken
Recipe Source: Prevention RD 

4 boneless skinless chicken breasts (1.25 lbs)

1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes (A Cook's Quest used 1/4 tsp)
2 Tbsp cornstarch
1 Tbsp sesame seeds

Put chicken into crock pot.

Meanwhile in a separate bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and mix,

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. 

Remove chicken from the slow cooker leaving the sauce.  Whisk the  cornstarch into liquid in the crock pot, cover and cook the sauce on high for ten more minutes or until it just starts to thicken.

Shred chicken or cut into bite size pieces, return to the sauce and stir together.  Serve over rice and with your favorite green vegetable.

30 Minute Lemon Brown Sugar Chicken

Any dinner recipe that begins with "30 minutes" bumps to the top of my recipe list.  There is such a feeling of relief when I know that dinner can be thrown together quickly and my kids won't "starve" to death during the process, because  you know waiting for dinner to cook is the same thing as "starving."

I found this recipe on Pinterest (of course), and I have made it several times with great success.  It is a great combination of sweet and sour that isn't too heavy.  I LOVE lemon and chicken together so the little bits of lemon rind in the sauce are little pieces of flavor just exploding in your mouth...YUM!  Plus, my husband isn't the biggest fan of chicken.  I sort of burned him out on chicken when we were first married because it was cheap, and I knew how to make it.  Now if I make chicken it has to be special and very full of flavor which this dish is.

The original recipe consists of a sweet glaze, but we like sauce in our house.  To get the sauce, because we are saucy people, I used more lemons and brown sugar than the original recipe called for and a some chicken stock.  The extra sauce was wonderful on the side of pasta we had, but wasn't too heavy.  I hope you ENJOY!

30 Minute Lemon Brown Sugar Chicken
Recipe Source: Modified Slightly from Eat Live Run



2 lb boneless, skinless chicken breasts
juice of 6 large lemons
1/2 cup chicken broth
3 T lemon zest
1 cup flour
2 tsp paprika
1 tsp sea salt
1.5 T canola oil
6 T brown sugar

Preheat oven to 350.

Very carefully cut your chicken breasts in half to make two thin pieces of chicken.  Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. (Thin pieces of meat  cook faster than thick pieces do).

Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.

Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)

Bake for thirty minutes, or until internal temperature reaches 165.

Slow Cooker Orange Chicken

I love orange chicken.  But not just any orange chicken, a delicious sweet and crispy orange chicken that I remember eating when my family lived in Washington.  The restaurant was an old pizza place that had been remodeled into a Chinese restaurant. My mom used to take us there and my memory of the orange chicken leaves me drooling.  Now, as a grown up nothing has quite matched up.  Oh, yes, I have found many an orange chicken dish to try but none left me wanting more.  They were too sweet, not orangey enough, too sour, too gooey/sticky/thickish or simply just not good.

So, when I stumbled onto this recipe I was excited for a few reasons.  First, I had all the ingredients (WOOT!).  Second, it cooked in the slow cooker (WOOT! WOOT!) and third, it is much healthier than fried versions (Triple WOOT!).  While it may not be what others deem as the best ever,  I was pleasantly surprised how the flavors came together.  The orange flavor is front and center, but other flavors join in and create a sweet and savory sauce that doesn't remind one of breakfast.  We served it over home made rice pilaf and fresh green beans on the side.  My kiddos devoured it, and I am anxiously awaiting lunch tomorrow when I can eat some of the leftovers.  ENJOY!

Slow Cooker Orange Chicken
Recipe Source: Modified slightly from Fake Ginger

1 pound boneless chicken, cut in 2-inch chunks
1/2 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar or honey
1 teaspoon balsamic vinegar
3 tablespoons ketchup
1/2 tablespoon grated ginger
1/4 teaspoon granulated garlic
Red pepper flakes to taste if desired.

**Cook's Note-I used a tiny pinch of the red pepper flakes in the recipe and sprinkled more on top afterwards for more heat.**

Put the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt,  ketchup, ginger and garlic. Pour sauce mixture evenly over the chicken, and toss to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. If desired thicken with some cornstarch and water during the last 10 minutes of cooking.  Serve over rice.

Italian Chicken Dunkers

I have a little confession to make.  There is a certain  national fast food chain that makes chicken nuggets that I will eat whenever I can justify it.  There is nothing healthy or good about them and after reading the ingredient list I should be utterly appalled, vowing to never consume them again.   But, something about how they taste, their crispy texture and the bar-b-que sauce I dip them in makes me crumple and I consume them all along with the fries and a diet soda. Yes, I admit I not only eat the nuggets but I also buy them in a combo meal.   Unfortunately all three of my kiddos also love these bites of fried, over-processed goodness too.  It is not something I am proud to admit.

Do I endorse this kind of eating?  Absolutely not. It goes against all the changes I have been trying to make for the health of my family. But what is a girl to do when the nugget craving hits not only her but the entire family?  Well come up with a recipe that we all can be happy with and that is at least somewhat healthy.  And that is how the Italian Chicken Dunkers I am about to share with you were born.

Are they similar to many other recipes out there? Yep, they sure are but my kiddos and I have made them more than once perfecting the recipe into something we all love.  You can eat them straight out of the oven or pop them into the freezer like the over processed and expensive nuggets seen in stores but, these are soooo much better! They are baked, not fried.  They have homemade breadcrumbs seasoned with lots of garlic and best of all parmesan cheese.  YUM!  Go make up a batch and see for yourself, I promise you will love them too.  Enjoy!

Italian Chicken Dunkers
Recipe Source: A Cook's Quest

1-2 pounds chicken breasts-cut into strips
1-2 cups flour for dredging
fresh breadcrumbs (I used about 8 large slices of bread) or store bought if you want.  I would suggest panko.
2-3 eggs, beaten
onion powder
garlic salt
1/4-1/2 cup parmesan cheese
4 T melted butter or olive oil

I wish I could give you exact measurements, but really this is a recipe that can be customized to your liking.

Preheat oven to 425 F.

Season flour with salt, pepper and garlic.

Place bread into your food processor and pulse until the consistency you want.  I like a bigger fluffy crumb so I leave mine pretty rough.  Pour into a pie plate and add onion powder, garlic salt and parmesan cheese.

Set up an assembly line to dredge the chicken.  Start with the flour, then egg, then breadcrumb mixture.  Place chicken pieces on a buttered baking sheet.  Brush with melted butter and bake for 10-15 minutes, depending on the size of your nuggets, or until the juices are clear and the meat is cooked through.

Dip in your favorite sauce.  We chose marinara because it's what we had on hand, but any dipping sauce would be great.  I think next time we will use homemade ranch.

Baked Penne with Chicken, Broccoli and Cream Sauce

I don't think I can ever get tired of pasta with cream sauce.  Even on a hot summer day, I can devour a warm, saucy, creamy, cheesy, bowl of pasta.  It is comfort food for me and love trying different variations.  This recipe is ideal, I think anyway, because it can be made ahead and the end result is still the same--a delicious pasta nestled in cheesy cream sauce with bites of tender chicken, crisp broccoli and sweet tomatoes from my garden. Definitely go try this soon, and I would recommend doubling the recipe so you have one for the freezer too.  Enjoy!

I'm linking this recipe go check out all the other great recipes people are posting!

Baked Penne with Chicken, Broccoli, and  Mozzarella

Recipe Source: Modified slightly from Mel's Kitchen Cafe

*Note from Mel: See the asterisk below the recipe for make-ahead directions.

Serves 6-8

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
1/2 cup parmesan cheese

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta or small pasta of your choice
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces mozzarella, shredded
8 ounces oven roasted tomatoes chopped or jarred sun dried tomatoes drained and chopped
In a small bowl, combine the bread crumbs, parmesan cheese and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli.  Cook the broccoli for 1 minute, until it is bright green but not longer or it will end up mushy in the end. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

While the pasta is cooking, add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, cream and milk; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the tomatoes and  mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Chicken Cordon Bleu Casserole

I am a huge fan of casseroles.  Not only are they a simple way to stretch your food budget but they are tasty, easy to prepare, and most store wonderfully in the freezer for future meals.  Last weekend I made a ham for dinner knowing that it would provide at least three to four meals for my family.  Typically I make a scalloped potato type of dish with bits of ham scattered through out, but this time I wanted something a little different.  I found this casserole recipe and knew it would be great.  Some of my favorite ingredients are matched up, baked together and served as a warm, cheesy, flavorful casserole.

Because casseroles are so versatile, you can take this recipe and mix things up a bit.  Use a different cheese, use turkey instead of chicken, or add some steamed veggies.  Anyway you do it, I think everyone in your house will love it. 

Chicken Cordon Bleu Casserole
Recipe Source: Modified slightly from My Kitchen Cafe


printable version

Topping:
4 slices white bread, torn into quarters (I used some leftover french bread about 1/3 of a loaf)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth or water
3/4 cup heavy cream or milk
8 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 pound cooked chicken diced
9 ounces ham, diced
2 tablespoons minced fresh parsley leaves

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth or water and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes, chicken and ham with the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

As a family of five, we got two full dinners, and three lunch portions for me! 

Total Cost $5.99
Potatoes-$.30
Ham-$1.50
Chicken-$1.39
Cheese-$2.24
Milk-$.16
Onion-$.25
Thyme, Mustard, Seasonings-approx $.15

Cider Vinegar Chicken

In the early days of this blog I shared with readers how much I enjoy vinegar and what it can add to a recipe.  This recipe is defintely one that I will make again and this time uses apple cider vinegar.  This vinegar is used for everything from home remedies, weight loss cures, cleaning, and cooking.  I much prefer it in the later, but I will tell you it does great things for cutting through grease, and mopping floors.

This chicken recipe reminds me a little bit of the Onion Chicken in Balsamic Sauce that I made moths ago.  The vinegar, juice and honey pair together creating a sauce that is perfect with the chicken, and even more tasty with mashed potatoes. This is one of those recipes where the family stops talking as they eat, and where I hide the leftovers so ensure I get to eat them for lunch. 

Cider Vinegar Chicken
Recipe Source: Modified sligthly from Cooking During Stolen Moments

printable version

3 T. Extra virgin olive oil
1 lb. chicken breasts, cut into bite sized peices
1 large onion, sliced
2 T. honey
salt & pepper to taste
1/4 c. apple cider vinegar
1/2 c. apple cider or juice
1/2 c. chicken stock
1 1/2 tsp Rosemary

Heat olive oil in a large skillet. Season the cut chicken breasts with a little salt and pepper. Place in skillet and brown on all sides, but don't cook all the way through. Remove chicken to a plate and set aside.

Add onions, honey and more salt and pepper to the skillet. Cook over medium-low heat for about 10 minutes, until the onions are nicely caramelized. Add the chicken back to the skillet.

 Add cider vinegar, cider or juice, stock and rosemary to the pan. Increase heat and bring to a slow boil. Let simmer until sauce is reduced by half, about 10 minutes.  If you want a thicker sauce like I did, feel free to thicken it with a little cornstarch and cold water.

Total Cost $2.04 (with the mashed potatoes about $2.50-$3.00 depending on what you add to it.  Mine was close to $3.00 because I use a lot of butter and it hasn't been on sale lately) 
Olive Oil-$.15
Chicken-$1.39 (Red Apple had a great sale!)
Onion-$.25
Honey-$.15
Vinegar-$.05
Cider-$.05
Chicken Stock-Free

Kansas City Sue's Slow Cooker Chicken

It is slow cooker season at my house.  It seems that when Fall and Winter are here I utilize my slow cooker more than ever.  There is just nothing better for me than coming home to the smell of dinner waiting, especially when the recipe is so utterly simple to make.

Kansas City Sue's Slow Cooker Chicken was discovered at My Kitchen Cafe.  The chicken cooks all day in a flavorful, tangy sauce creating a moist delicious chicken perfect for any variety of side dishes.  I did exactly what Mel did and served ours over rice, spooning the extra sauce over the top.  Delicious!

Kansas City Sue's Slow Cooker Chicken
Recipe Source: adapted slightly from  My Kitchen Cafe

Printable Version

*Serves 6-ish
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth

Place the chicken in the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

Breaded Garlic Chicken in Lemon Garlic Sauce

OK, first things first.  Ignore the amount of butter in this recipe and don't judge me too harshly when I tell you I actually doubled the butter when I made it. After you have agreed to ignore those key points proceed to making this recipe, devouring eating it, and hiding the leftovers in the refrigerator so your family doesn't get to them before you do!

Another recipe from Mel at My Kitchen Cafe that I don't have to say much about.  It is light and delicious.  The sauce is great with pasta or rice and pairs wonderfully with any vegetable you want.  I served our chicken over pasta noodles cooked in chicken broth and enjoyed every last bite.  My family can't wait to have it again!

Breaded Garlic Chicken in Lemon-Butter Sauce

Recipe Source: My Kitchen Cafe who got it from one of her readers

*Mel's Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

**Cook's Note-I used chicken tenders instead and reduced the cooking times

4 boneless, skinless chicken breasts

1 cup seasoned flour (Flour, salt and pepper)

5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Combine flour, salt and pepper.  In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the chicken pieces in  the seasoned flour, and coat both sides of the chicken in the flour. One by one, dip the chicken into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken pieces. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Turn the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles or rice.

Total Cost $8.32 (with plenty of leftovers for hubby's lunch and mine too!)
Chicken Tenders $3.50
Flour $.08
Garlic $.20
Parsley $.09
Lemon $.50
Eggs $.57
Parmesan Cheese $1.00
Butter $1.50
Noodles $.88

Chicken Pinwheels

These little babies are simple, flexible, and delicious!  Don't repeat this but I ate three in one sitting. It was only because my family needed to eat their dinners that I didn't eat more.  The recipe idea came from a few different places.  The first from my friend and fellow book club member who brought a version made with crescent rolls, cream, cheese, onion and bacon...can you say mouth watering?!  They were sooooo good!  Then a few days later Mel at My Kitchen Cafe posted a similar recipe using ham and broccoli. 

Any combination of meat, cheese, veggies and seasoning can be used.  Next time I think I might do a Mexican style one with cream cheese, salsa, seasoned taco meat etc., or a chicken cordon bleu style with chicken, ham, and Swiss cheese.  I used the french roll recipe in mine because that is what Melanie used but try any favorite roll recipe you have or even refrigerated crescent rolls or the bread dough that can be found in the freezer section.

Chicken Broccoli Pinwheels
Recipe Source: Adaptations of Lisa and Mel's Recipes

1 recipe French Roll Dough, or your choice of dough will work too
8 ounces cream cheese, softened (I used Yogurt Cheese)
1/4 cup butter, softened
2 cups chopped, cooked chicken
1 1/2 cups finely chopped broccoli
2 cups cheese (Use your favorite, anything works.  I used a mix of cheddar and mozzarella)
3/4 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle (approximately 13x20 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with each of your fillings. 

Roll the dough up, like you would a batch of cinnamon rolls. Slice the roll into about 1-inch segments.
 Place the rolls on a lightly greased baking sheet and cover with plastic wrap.

 Let the rolls rise until nearly doubled and bake at 350 degrees for about 35-45 minutes, until lightly browned and bubbly.  Enjoy with a nice salad and great friends!

***These freeze beautifully.  After slicing the pinwheels, place them on a cookie sheet and freeze.  Once frozen, wrap the pinwheels, label and return to the freezer.  On the day you want to serve them, set them on a cookie sheet lightly covered.  They will raise as the they thaw.  Place in the oven and bake as directed above. 

Total Cost $5.72 for the whole batch (This made 20 pinwheels, I baked half and froze half for dinner another night so each dinner cost is $2.86!)

French Roll Dough $.51
Yogurt Cheese $1.11
Butter $.31
Broccoli $.77
Chicken $.98 (I found a killer deal on Chicken Breasts)
Cheese $1.24
Green Onion $.80

Bowtie Pasta with Chicken in Cream Sauce with Roasted Tomatoes

I was able to restrain myself long enough to make a recipe with the wonderful roasted tomatoes that I posted a few days ago.  These little beauties add quite the punch of flavor and brightness to anything.  I love tomatoes in cream sauce, I love cream sauce with pasta, and of course they all go well with chicken so I threw this little dish together for dinner, spending more than I normally would but we all wanted something delicious and homey after eating restaraunt food all week. It was a perfect meal for all of us.

 Bowtie Pasta with Chicken in Cream Sauce with Roasted Tomatoes
Recipe Source: A Cook's Quest

12 ounces bow tie pasta
2 chicken breasts grilled
2 cups heavy cream
Roasted Tomatoes (about 1/2 cup chopped)
Parmesan Cheese--the real stuff (about 2 cups grated)
Parsley for garnish if desired

Bring a pot of water to a boil and cook your pasta.  While the pasta is cooking chop the chicken that has already been cooked into bite sized pieces.  When the pasta is cooked to your liking drain it and reserve about 1/2 cup of the pasta water.

In the same pot that you boiled the pasta, combine the cream and Parmesan cheese.  Bring the cream to a boil stirring until it starts to thicken.  Don't leave this unattended, it could burn which would be no good.  Add the pasta into the cream along with the chicken and parsley.  Stir to coat everything evenly, if needed add a bit of the pasta water to thin out the sauce.

Total Cost: $8.86 (this can definitely be made for less when item are on sale but I didn't care this time)
Pasta $.50
Chicken $3.77
Cream $2.26 (not on sale)
Parmesan Cheese $2.33
Tomatoes Free

Creamy Chicken & Fettuccine

When I ask B2 what sounded good for dinner she told me, "Chicken with creamy sauce and noodles.  Oh, and cucumbers too." Now this mom is never going to say no to vegetables when my kids request them so the cucumbers were in like Flynn; and I will never deny myself the opportunity to enjoy a marriage of pasta and cream cooked into one mouthwatering meal so I was happy to oblige both her dining requests.  Now the problem, what should I do that is different from my usual Alfredo sauce?

Since I am not overly creative, or inspired, when it comes to making my own dishes from start to finish, I went where I always go when I need a delicious recipe, Mel at My Kitchen Cafe.  Today I found the perfect dish, Creamy Chicken Fettuccine, it has the flavors of summer with lemon, peas, and fresh basil paired with the garlicky smooth sauce that only heavy cream can create.  I'm telling you we all loved this dish, B1 and B2 declared it better than the usual and this mama may or may not have eaten enough to make her waistline scream in protest.

Creamy Chicken & Fettuccine

Recipe source: Adapted slightly from Mel at My Kitchen Cafe

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper

2 olive oil

2 garlic cloves, minced

1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
1 cup frozen peas
1 cup grated Parmesan cheese
1/3 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente.

While pasta is cooking, heat olive oil in a saute pan.  Add sliced chicken and cook until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

 When the pasta is almost done, add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

**Cook's note: This recipe made a lot. My family (there were four of us tonight) had enough left overs for all of us the next night paired with a salad. I did add a little cream to help the sauce come back together.  This can easily be cut in half if you don't want left overs.

Total Cost:$5.00 (plus $.50 for the cucumber)
Chicken $2.04
Pasta $.88
Cream $.71
Basil Free From my garden
Garlic $.02
Lemon juice/zest $.25
Parmesan Cheese $.98
Olive Oil $.12

Rock Salt Rub for Chicken

My mom recently returned from a trip to Europe and one of the gifts she gave to me was this lovely assortment of goodies:

 Are you wondering why she gave me a grater, rocks, a wooden scoop and a bowl?  I sure was!  Then she explained that the rocks were salt from Salzburg.  You, grate the rocks using the little grater, into the bowl and then use the little wooden scoop to get what you need.  My friends have all heard of this rock salt but I must have been living under a rock because I thought it was just the neatest thing ever!  To top it off, the salt makes my food, especially meats, taste amazing.  I've been adding it to everything I can and loving the results.

Then while digging through my cupboards I found this little contraption,

also a gift, and also from my mom.  I believe it was given at Christmas and I had forgotten about it.  So I instantly knew what I was going to do...I was going to make a rub, using my new favorite salt, put it on one of the cheap whole chickens I bought and figure out this chicken roaster thingy.

I've had other versions of this chicken that were flavorful and moist, but this one tops them all.  The rub is sweet and a little hot, but not too hot.  The whole family ate this chicken like I hadn't fed them in a week, then wanted more later on.  This is a new summer grill favorite!

Now, if you don't drink, or don't have any beer in the house you can simply replace the beer for juice, broth, I've even heard of people doing it with Sprite.  This recipe/method for chicken is very easy, and very very tasty! Pair it up with some fresh corn, calico beans, or potato salad for a tasty meal idea!

Beer Can Chicken with Rock Salt Rub
Recipe Source: Jenn at A Cook's Quest

1 Whole Chicken-Cleaned and rinsed
Spice Rub (recipe below)
1 beer,  or 8 oz apple juice/broth/soda

Spice Rub
2 tablespoons rock salt grates or a coarser table salt will work too
1 tablespoon regular table salt
2 tablespoons brown sugar
1 tablespoon white sugar
3 tablespoons chili powder
2 tablespoons paprika
3 tablespoons garlic powder
1 tablespoon onion powder
1-3 tablespoons fresh ground black pepper

Combine inngedients for the rub in a bowl and set aside.  Wash and pat dry your chicken.  Rub the spice rub, on and inside the chicken, working the seasoning under the skin of the breast as well.  Let sit for 1 hour to overnight.  When ready to grill, cut the top off of the can you are using.  If you are using a beer, drink or pour out about 1/3 of the liquid, (I didn't have any beer in a can, so I rinsed out a soda can and poured the beer into that,) and if you want you can put seasonings, lemon wedge in the can for extra flavor.

Place the chicken on top of the can and grill over medium low heat until the chicken is cooked through. 

Remove the chicken from the can, and if you can do this without spilling all the delicious juices, pour what hasn't evaporated from the can over the chicken.  Allow to rest for 15 minutes, carve and then get out of the way or you might just get trampled on!

Total Cost-$3.51

Chicken $2.01

Rub $1.50 (estimating)

Beer-Free (I got it from my Mother in Law because we were out, normally it would be about $1-1.50 depending on brand)

I am completely estimating here because I have no idea what the costs of my seasonings were.  My hubby did some shopping when I was too busy with school and most of the spices were purchased by him.  He did buy on sale so I know they weren't too much.

Sweet and Spicy Chicken Tacos

There are many reasons I love this recipe but I will only list a few:
1. It is simple
2. It is cheap
3. It is made in the slow cooker
4. My whole family declared them, "the best tacos ever!"

This fabulous dish, like many of my other favorites, came straight from my favorite cooking blog.  It is the blog I go to for inspiration on days that I would just rather go through a drive through, and the days that I think I am so overwhelmed that I don't think I have time to cook anything.  Any guesses? If you said, Mel's Kitchen Cafe you are right my dear readers, it was Mel who posted this recipe and I quickly saved it for the day that I knew everyone in the family would be going in 50 directions all at the same time.  To say it was a hit is an understatement, my entire family loved it, requested it again and very soon thank you very much.  In fact, there would have been no leftovers had I not doubled the recipe in order to have a portion ready to store away in the freezer.

It is sweet and spicy all at the same time, pair that up with the salty monteray jack cheese, and crisp cool lettuce and it is a perfect combination!  So good in fact I may have been forced to hideaway from the family in order to eat another of these deliciously tasty tacos. Next time you have a need for something easy, throw this simple dish together, you won't be sorry!!

Sweet and Spicy Chicken Tacos
Recipe Source: Mel's Kitchen Cafe who got it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, drained (see note at bottom)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Cook's Note-Hello everyone! I just wanted to mention that some of the people I have heard back from prefer to drain their tomatoes to eliminate having too much liquid in the final product. It must really depend on how hot your slow cooker is. I hope you all enjoy!

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.


Total Cost: $4.59 and I have enough chicken left over to have another meal and everything else is on hand!
Chicken $3.00 (I used 2 1/2 pounds)
Tortillas $.04
Tomatoes $.30
Chili Flakes and Sugar $.50
Cheese $.50
Lettuce $.25 (I used about 1/4 of a very large head and it was $1.00 a head)

Bean and Chicken Burritos with Green Chile Cheese Sauce

One morning, as I stood pondering the contents of my freezer hoping that somehow there was a frozen meal  tucked away somewhere in its depths, I had an aha moment. A moment that has changed one of my go to dinners into something even better. There, stacked nice and neatly right under my nose were the chicken and bean burritos I had made in April and frozen for later consumption.  At the very moment I looked at them I remembered the Creamy Green Chile Chicken Enchiladas the Melanie posted over at Mel's Kitchen Cafe and I knew that the two were going to come together into one mighty tasty dish.  Oh, I just have to say, they were delicious!  The hearty burritos, topped with a silky smooth, cheesy sauce dotted with green chiles and the smoky flavor of cumin brought happiness and the rare moment of silence at my table as everyone intently devoured their portions.  The family was happy, the cook was happy, and we now have another go to freezer meal.

Burritos with Green Chile Cheese Sauce
Recipe Source: Inspired by Mel's Kitchen Cafe and modified by A Cook's Quest

8-10 Bean and Chicken Enchiladas (thawed if you froze them)

Sauce:
4 tablespoons butter
4 tablespoons flour
2/3 cup chicken stock
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon chili powder
3/4 teaspoon cumin
1 can roasted green chiles (I use mild)
16 oz cup sour cream
1 cup monteray jack cheese shredded (or whatever you like best)

In a saucepan melt the butter over medium heat. Sprinkle in  the flour and stir well. Cook for 1 minute,then slowly whisk in the chicken broth and milk. Continue whisking so that the mixture will be smooth Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the sour cream,green chiles salt, pepper, chili powder, cumin, and cheese

Place the burritos into a large baking dish (I used a 10x15 dish but adjust accordingly depending on how many burritos you are using).  Top with the sauce and sprinkle with more cheese if you want.  Bake for 30 minutes at 350 F or until heated through.  If you want a brown top, turn your broiler on for a few minutes.  Let the dish set for 10 minutes and serve.

**These dish can be frozen by covering in plastic wrap then aluminum foil.  Thaw before baking if possible or bake 1 hour and 45 minutes covered if frozen.

Total Cost $2.55 (if you include the cost of the burritos $6.33)
Burritos-Free From freezer stock
Butter-$.18
Flour-$.32
Chicken stock-Free (I made it during the Chicken Challenge)
Milk-$.12
Chiles-$.65
Sour Cream-$.50
Cheese-$.78

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu is one of my all time favorite recipes.  I have never made it because it is hard, and time consuming, but I do eat it...whenever I can which isn't often.  It's a chicken breast, rolled with ham and cheese, often times breaded and then cooked through, and topped with a creamy delicious wine sauce.  When you cut into it, the cheesy ooziness spills onto your plate and then dip it in the sauce..oh my...so good.  But, like I said, I've never made it, and have no desire to do so.  When I saw this recipe in a Taste of Home magazine I jumped right on it.  All the flavors are there, but none of the difficulty.  I loved it, the kids loved it, my husband loved it.  There were no leftovers and that, in my book, means dinner was successful!

There is no picture, because I made this recipe during the height of my back to school adjustment period and forgot but trust me it is good!  There aren't exact measurements because it's pizza, so add more of whatever you like and less of what you don't. 

Chicken Cordon Bleu Pizza
Recipe Source: Taste of Home Magazine, modified ever so slightly by A Cook's Quest

1 Roll Pizza Dough or make your own
1 jar of Alfredo sauce or make your own
2 cups ham cooked and chopped
2 cups cooked chicken chopped (whatever you have)
Mozzarella Cheese
Swiss Cheese

Unroll the pizza dough and spread onto a cookie sheet.  Bake for 10 minutes in a 425 F oven or until lightly browned.  Top with 1/2-1 cup Alfredo sauce, a sprinkling of Swiss cheese, ham, chicken, mozzarella, then some more Swiss cheese.  Bake at 425 F until the cheeses are melted.  Cut and serve.  Serve with extra Alfredo sauce if desired.

Spiced Chicken Tenderloins with Honey Glaze

In a family with three young children, a busy husband and a very picky cook (yes, I am very picky) it is sometimes hard to find a recipe that all five of us love that is also easy to prepare.  These spiced chicken tenderloins are easy to make and even easier to eat.  The whole family loved, not just liked, but LOVED the sweet and spicy combo so much that there was nary a morsel left.  On a love scale, 1 being we loved them enough to make again sometime in the future and 10 being let's eat them for our very next meal, I would rate this a 9. 

I got this idea from Our Best Bites, and modified it to my family's liking.  They can be as spicy as you want them to be and as sweet as you want them to be.  The original recipe calls for thigh meat, but I had tenderloins and they worked beautifully.  I used my own spice rub that I made a while back by throwing spices into a bowl until I thought they tasted good, spicy but not too hot was the result, and then topping them with the honey glaze while they grilled on my indoor grill.  Hopefully soon, we will have propane for the outdoor grill which I imagine will produce even tastier results!  If you don't have a favorite rub, or don't know what to use to make your own, just follow the original recipe and make changes to suit your own tastes.  You won't be sorry with this one!

Spiced Chicken Tenderloins with Honey Glaze
Recipe Source: Our Best Bites, modified by A Cook's Quest

Chicken of choice.  I used tenderloins because it was what I had and they are easy for the kids to eat and quick to cook.  But use your favorite.

Rub of your choice or you can follow the recipe here:
Mine (sorry I don't have the measurements) consisted of:

Chili powder
Cumin
Coriander
Red Pepper flakes
Paprika
Salt
Sugar
Dry Mustard

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.  Add spices to chicken and allow to sit for 20-30 minutes. Grill chicken for 3-5 minutes on each side, until cooked through.


While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.  Drizzle remaining glaze over the top or serve on the side for dipping.

We served this with Crash Potatoes, and broccoli

Total Cost of Meal $4.72 ($3.32 for the chicken)
Chicken $2.50
Spice Rub $.50
Honey $.30
Vinegar $.02
Potatoes $.50
Broccoli $.60
Butter $.30

Bean and Chicken Burritos

There is time in every person's life that surviving on frozen bean burritos isn't such a horrible thing.  They are fast, easy, and convenent.  I will admit that I have bought a package, maybe a couple, OK, a lot of frozen burritos after my married life began.  I would serve them up to my husband for dinner; many of you (you know who you are) have done exactly the same thing.  Lucky for me, he was still at a point in his life that he was OK with sustenance based on a frozen concoction of beans and processed cheeses wrapped in a flour tortilla and served with a side of whichever condiment was in the refrigerator (for him it was mustard, for me hot sauce) and he ate it with a smile.

Fast forward a few years and things have changed a little bit.  Sure, I can still eat a frozen processed burrito and not bat an eye, but the thought of serving them up for dinner to my three sweet children who are dependent on me to eat nutritional meals that will nourish their brilliant minds, is enough to make me shudder and vow to never serve another frozen burrito again.  Until, that is, I stumbled upon a brilliant bean burrito recipe by none other than Melanie at Mel's Kitchen Cafe. 

This recipe has simple ingredients, with many flavors, that meld together to form a tasty burrito that is far superior to any store bought frozen one out there.  What I love most about this recipe is that it can be changed depending on your tastes.  The original recipe is meatless, perfect for vegetarians or those of us who want an inexpensive meal, or you can add shredded meat for some extra flavor.  Switch up the spices or the cheese, add more peppers or leave them out all together...you get the idea.  It is a simple recipe, with simple ingredients and for that I love it very much!

Bean and Chicken Burritos
Recipe Source: Mel's Kitchen Cafe, modified by A Cook's Quest

4 cups cooked rice (I prefer brown)
2 tablespoons oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can of green chiles (or you can use jalapenos if you like)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drain the juice from one of them (or make your own which would be much more cost effective)
1/4-1/2 cup water if needed
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
24 burrito-sized (10-inch) flour tortillas
2 cups cheese of choice
1 1/2 pounds shredded chicken or meat of choice if desired

Shredded Chicken
Place 1 1/2 pounds chicken breasts to your slow cooker. Add 1/4 cup chicken broth cover and cook on low until the meat shreds apart easily. Add 1 tablespoon chili powder and 1 tsp cumin and keep warm until time to assemble burritos.
**This works well for any kind of Mexican themed chicken dish. Tacos, enchiladas, tostadas etc.


Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and chili powder. Cook, stirring occasionally, until onions are softened.   Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans with the juices. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes. Be careful not to let the mixture stick to the bottom of the pot. If needed add about 1/4 c-1/2 c water.  Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat and stir in cooked rice.

Heat tortillas in microwave for about 30-45 seconds or on a flat griddle until they all are warmed through.

Fill each tortilla with about 1/4 cup beans, 1/4 cup rice and 1/4 c chicken.  Top with cheese and roll up, making sure to tuck the ends. 

Serve warm immediately and top with your favorite toppings.  If you want to freeze these for later, place burritos on a cookie sheet and freeze until solid.  Then wrap in saran wrap or tin foil and store in freezer bags until ready to eat.

Mel's Directions to reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Total Cost $10.05 or $.42 each
Rice $.50
Oil $.05
Onion $.20
Green chiles $.25
Spices $.20
Tomato paste $.25
Pinto Beans $3.38 (Next time I will make my own)
Corn $.50
Flour tortillas $2.22
Cheese $2.50
Shredded chicken Free (purchased with catalinas from Albertson's a while back)

Alfredo Chicken Stew

Even though Spring is finally arriving we still have some cold weather that reminds me how much I love cold weather food.  You know the stuff I'm talking about, hearty, rich, and tasty dishes that "stick to your ribs," and warm you from the inside out.  Last we had a few cold and rainy days and I decided that I had better take advantage of them and make at least one last cold weather dish. 
After going through a few recipes I decided a chicken stew would be a perfect choice, only it needed a twist.  I saw a recipe on the Betty Crocker website that used Alfredo sauce with chicken and veggies to make a thick soup, the best part was that it was made in the crockpot--BINGO!  After simmering away all afternoon, a rich, cheesy, flavorful stew emerged that hit that cold weather spot.  It might be the last chance for cold weather food until next fall, but this definitely won't be the last time I make this simple stew!  Serve it with a simple green salad and divine breadsticks for a great meal.

Alfredo Chicken Stew
Recipe Source: A Cook's Quest, inspired by Betty Crocker

1 1/2 pounds boneless chicken (thighs or breasts), cut into strips
4 cups diced potatoes
1/2 cup diced onion
1 jar of your favorite Alfredo sauce (or you can make your own)
1 tsp Italian Seasoning (or you can make your own with basil, oregano and parsley)
1 tsp garlic powder
1/2 c parmesean cheese
2 cups frozen broccoli

Combine sauce, Italian seasoning, and garlic powder in a small bowl.

Layer chicken, then poatoes, onion and the sauce in your crockpot.  Repeat layers ending with your sauce.  Top with the cheese and cook 4-6 hours on high heat or 6-8 hours on low or until your chicken is cooked through and your potatoes are tender.  During the last 30 minutes, add the broccoli and allow to cook until fork tender.

**If you want a soup, add 1 cup of chicken stock to thin the stew.

Total Cost $2.25
Chicken-Free (I used catalina's to buy a ton of Chicken a few weeks ago and got it free)
Potatoes- $.30 (local produce is very cheap!)
Onion- $.20 (again, local produce)
Alfredo Sauce- $.75 (sale item with coupons)
Cheese- $.50
Broccoli- $.50 (sale item, with coupons)