Cranberry Chicken

20131202-134251.jpgCranberry Chicken

Ingredients:

5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in 9×13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

Chicken Chili

Chicken Chili

chicken chilli

Ingredients

1 medium onion, finely chopped
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon butter
1 teaspoon smoked paprika (or regular)
4 cups chicken broth
1 cup 3% milk
1/4 cup sour cream
1-1/2 cups frozen corn
1-1/2 cups cooked chicken, diced
1 can white kidney beans, drained, rinsed
Salt and pepper to taste
Shredded cheddar cheese and avocado for topping (optional)

Instructions

In a large pot over low-medium heat, saute onion, garlic, and celery in butter until tender. Reduce heat to low and stir in seasonings, chicken broth, milk, sour cream, corn, chicken, and can beans.

Place remaining can of beans in food processor and pulse several times until smooth. Stir bean-puree into chili and season with salt and pepper. Bring chili to a simmer over medium heat, stirring occasionally until chili is heated through.

Serve chili warm with cheese and avocado if desired.

 

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Oven Baked Chicken Kabobs

Oven Baked Chicken Kabobs

Ingredients

12 wooden skewers
4 extra large boneless chicken breasts, cut into large chunks
1/4 cup light soy sauce
1/4 cup Russian salad dressing
1 tablespoon sesame seeds
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 -3 small zucchini, sliced into 1/2-inch chunks
16 ounces whole fresh mushrooms
2 -3 assorted bell peppers, cut into chunks
1 large red onion, cut into chunks
1 -2 lb mini baby red potato, sliced into 1/2-inch chunks
1 pint small tomato

Directions

  1. Soak 12 wooden skewers in water overnight so they won’t burn in the oven.
  2. Place uncooked cubed chicken in a 9×13 pan.
  3. Mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). Cover with wrap and place in refrigerator. Allow to marinate 4-6 hours, save the marinate sauce as you will be using it later to baste the kabobs.
  4. Cut up all veggies in to 1/2″ slices or chunks ( not the baby tomatoes or whole mushrooms).
  5. Alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough.
  6. Pre-heat your oven to 450 degrees.
  7. Place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce — use it all up!
  8. Place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness.  If chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above.
  9. Remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad. kabob photo

Cranberry Chicken

20131202-134251.jpg
Ingredients:
5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in 9×13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.