Grilled lemon chicken with fresh mango salsa

Oh I promise you this is a must try. All who have tried have raved about the tenderness and full flavor of the chicken . Even in the current snow (yep April 29th SNOW), it's worth grilling. Plus doesn't this look like summer? I could use a lil sunshine right now.

Lemon Grilled Chicken

Serves 8-12

1 cup vegetable oil

1/2 cup lemon juice

1 tbsp salt

1 tsp paprika

2 tsp basil

1/2 tsp thyme

1/2 tsp garlic powder

8-12 chicken breasts



Combine all ingredients. Marinate chicken overnight or at least 6 hours. Remove chicken from marinade and discard. Grill over med-high heat 5-7 minutes per side. This is the one I use the most for freezing because the lemon flavor adds freshness to all other meals!

Serve chicken over rice.

Mango Salsa
Peel and dice 3 ripe mango's
dice 1 pint strawberries
3 tbs tang powder (Yep the orange powder drink, think astronauts. This is a don't knock it till you try it.)

Mix all ingredients and let flavors combine while cooking chicken (10-15 minutes.) Top chicken with salsa.

Variation: You can make this fruit salsa with fresh pineapple, kiwi, raspberries, blueberries. Unfortunately they are not in season right now.

Come on Spring, I know you can do it!
KCL

Fettuccine and chicken with finger-licking peanut sauce

I only discovered this recipie this year and it quickly became a favorite. My kids love it and I love the wonderful flavors. It's a great way to get kids to love veggies! Thanks Ann Marie

Ingredients
8 ounces uncooked fettuccine
1 lb. cooked chicken, cubed
1 cup sliced green onions
1 cup shredded carrot
1 cup sprouts

For the Sauce:
(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. I'll share another favorite pasta soon. Also a store as simple as Walmart has all these products, look on the oriental isle.) Also this pizza recipe uses all the same ingredients as it is the same sauce.


1/2 cup chicken broth
1/4 cup chunky peanut butter
1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)
3 tbs brown sugar
2 tbs rice vinegar
2 tsp grated, peeled fresh ginger (may use power instead)
2 tsp chili paste with garlic
4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Remove from heat. Cook pasta per package directions in LG pot and drain then put back in pot used to cook pasta. Add chicken, onions, carrots and sprouts. Add PB mixture toss gently.

This dish has many variations. Shrimp or tofu instead of chicken. Or add snow peas, bell pepper strips or other veggies. Just use your favorites.

Enjoy KCL

Easy delicious pita pizzas

I must admit I sooo thought I had posted these amazing individual pizzas a long time ago. I guess I thought about it a lot and never posted, my bad. As I have been striving to loose weight I have discovered pitas. I love them, I'm hooked.

This is such a winning recipe PLEASE try it, if the Thai pizza overwhelms you go for the cheese. I promise you'll thank me!

The first pizza is...

Thai Chicken Pizza (my favorite, I LOVE LOVE LOVE IT)

Here is how it's done

Pitas- Costco has a great brand that is a great deal and never dry, called Pita Wrap the bag contains 10 pitas and is on the bread isle. (plan on one pita/pizza per person, I do make 2 for my hubby.)

For the Thai Peanut Butter Sauce

(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. I'll share another favorite pasta soon. Also a store as simple as Walmart has all these products, look on the oriental isle.) Also this pasta uses the same sauce and it's SOOOO GOOD.

1/2 cup chicken broth

1/4 cup chunky peanut butter

1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)

3 tbs brown sugar

2 tbs rice vinegar

2 tsp grated, peeled fresh ginger (may use power instead)

2 tsp chili paste with garlic

4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Set aside. I make this and save the extra in the freezer for next time.

Remember I grill pounds of chicken at a time and then cube the extras and freezer? I use the chicken here. If you need just bake chicken until no longer pink and cube.

Green onions

Cilantro

1 cup sprouts

1 cup sliced carrots

2-3 cups Mozzarella cheese (I love Costcos huge bag)

Assembly

On a cookie sheet lined with tin foil (I've started spraying mine with pam, just to insure no sticking) place pitas. 3 will fit per pan.

Pita is your crust, spread a layer of PB sauce (think pizza sauce.)

Next add cooked chicken

Followed by green onions, sprouts, carrots and ending with cheese. This pizza is so flavorful I go light on the cheese.

Now you can wrap in plastic and have a pre-made meal for a busy night just sitting in the fridge. Or bake at 375 for 5-7 minutes. Finish with cilantro.

Now for the kids "SOOOOO easy pizza, you'll want to make it every night"

Ingredients
Pitas
Sauce (store bought pasta sauce works wonderfully)
cheese (use your kids favorite kinds)

We stop here, but make what your family likes
pepperoni
ham and pineapple
you get the idea

Again line cookie sheet with foil and spray with pam. Then make you pizzas
pita, sauce, cheese, toppings of choice. Bake 375 for 5-7 minutes or until cheese is melted.

K that was so easy the kids can even make them and you are keeping out all of the aweful additives out of your food. And saving a chunck of change while doing it.

These could be made ahead and individually wrapped then frozen.

Enjoy KCL

Italian baked chicken and potatoes

This dish is SOOOO delicious. The simplicity of the ingredients really brings it together, a true rustic beauty. It's just such a great example of how simple can be divine, especially in food.

The beauty is you do minimal work and let the oven do the rest.  I know this will become a requested dinner!

Ingredients

12-14 red potatoes, washed and quartered

2 medium white onions thinly sliced

1/4 cup olive oil

6 chicken breasts, halved

(the original recipe called for 6 thighs and 6 drumsticks, or 6 bone in chicken breasts. Feel free to use whatever you like. I don't like dark meat and simply always have boneless skinless chicken breasts on hand.)

2 tbs fresh rosemary (or 2 tsp dried, fresh is prefered)

coarse salt

freshly ground black pepper

2 tsp garlic powder

Preheat oven 400 degrees. Line a cookie sheet (with sides) with tin foil, you'll be grateful if you do this. It makes clean up a snap.  Place potatoes and onions on pan , drizzle with 2 tbs olive oil and work oil into veggies with hands, coating each piece. Rub the chicken in a bowl with remaining olive oil and add to pan of veggies. Now add salt, pepper, garlic powder, and fresh rosemary (removed from stems)  to the entire pan. Mix again with hands to cover everything evenly. I like to save a little rosemary and place it right on the chicken.

Bake for 30 minutes. Then turn veggies and cook for an additional 10-20 minutes until chicken is done. Mine only took an additional 10 minutes at 400 degrees convection.  Serve immediately.

Serve with favorite crusty Italian bread and a green salad.

Variation: Add baby carrots or peeled and quarted yams. So yummy! We love yams around here.

Balsamic-Marinated Chicken with Orange Aocado Salad

With the day full of sunshine, I felt like grillin. I actually love to grill all year long, just love the end result. I do not however love it when it is snowing, my toes FREEZE. So thank you Spring for poking your beautiful lil head out. I found this recipe (chicken) in In the kitchen the Costco way. Sounds weird, but it has some great recipes. This has become a favorite. My husband just loves it! Also don't tell anyone but this is super good for you SHHHHHHHH.

Balsamic-Marinated Chicken

4 boneless, skinless chicken breasts halved (or use 10 tenders)
1 cup balsamic vinaigrette (I use Kraft reduced fat Balsamic Salad dressing, remember I'm watching my calories.)
1/2 cup balsamic vinegar
2 tbs frozen orange juice concentrate, thawed
1 tsp Italian seasoning
2 tsp crushed garlic

Combine all ingredients

Place chicken in lg. ziplock bag. Add marinade to chicken. Squeeze air out of bag and seal. Marinate in fridge 4 hours (the longer the better, on Sunday mornings I make it early and let it marinate for 6-8 hours.)

Set up grill on medium high heat. Oil grate when ready to start cooking. I brush with Olive oil or use Pam for grilling, this is very important or chicken will stick. Remove from marinade, grill for 3-4 minutes per side until chicken is no longer pink.

Variation: Can be cooked under broiler. Broil 6-8 inches under heat source. Broil for 5-6 minutes per side or until chicken is no longer pink.

Orange Avocado Salad


I came up with this when I wanted something new, delicious and light. I love the flavor combinations and the simplicity.

Dressing
Zest 1 orange take care to not zest the white
To Zest add 3 tbs extra virgin olive oil, whisk
Add 3tbs sugar
Add 3tbs red wine vinegar
pinch of salt

Taste at this stage and adjust as desired. I like mine tart and sweet. Refrigerate until serving.

Cut the remaining white peel off orange. then slice for salad
slice 1 avocado
baby spinach

I assemble each salad individually. Spinach on bottom, then avocado slices and orange. Then spoon dressing over. Now you have a perfect light summer salad.

White Chicken Chili

On Halloween a neighbor made this for our little pot luck. We weren't even planning on going till my hubby broke his thumb and that made for a "at home Halloween". Any way I've been asking for the recipe ever since.

White Chicken Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chile's, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese

Top with
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside. In almost every case I prefer grilled chicken. I grill a couple of pounds at a time then cut into bite size pieces and freeze in family size portions. This way I always have chicken on hand for salads or soups.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family
or guests tear the bread instead of serving it sliced. Or serve with tortilla chips and salsa.

Variations: For a thinner chili, the consistency of soup, add more chicken broth,
up to 6 cups total. When I'm on a diet (which I am) I omit the sour cream and just serve it on the side!

This can also be made in the good old crock pot. Add all ingredients but sour cream and cook on low for up to 5 hours!

Sweet lime chicken enchiladas

{corrine's sweet lime chile enchiladas}
I found this on a blog I love www.ourrecipieclub.blogspot.com I tried it and my hubbie and brother in law LOVED it. A winner. Just the chicken is delicious, i've added it to a salad.

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese


in a large bowl, whisk together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.
in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.
take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. roll up & place, seam side down in the salsa verde. repeat process until all tortillas are filled.
after you remove all of the chicken, there will be remaining lime sauce in the bowl. to that sauce, add heavy cream & the remaining salsa verde. pour this mixture over the filled enchilada & cover with all the remaining cheese.
bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
serve with sweet rice.




{Brit's sweet pepper rice}


3 TBSP butter
1 sweet onion, finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock


in a large saute pan, melt butter & add onion & pepper. cook until soft & onion is translucent. add cilantro & salt & garlic powder, cook another minute. add rice & brown. watch closely as not to burn.
dissolve sugar into chicken stock. when completely dissolve, add to rice. bring to a simmer, turn to low & cover. cook covered for 30 minutes. fluff with fork.

Salsa Chicken CROCK POT

Crock pot chicken salsa

Ok I'll admit that when I first heard of this recipe, I kinda sorta turned my nose at it. I wasn't exactly finding it appealing because all I could envision was a chicken breast with some salsa slathered on top. BLECH!

BUT, that is not what this was at all, actually, it's so good, the kids loved it and asked for seconds.It is a huge staple at my house when there is a busy day and I'm just not going to be home or able to cook dinner. A great weeknight miracle. Just give a try ok?


4 boneless, skinless chicken breasts
1 cup salsa (your favorite, i use med red salsa to control heat, try green or mango they are all delicious and a little different) The picture is with a green salsa.

1 package taco seasoning (you can buy a big container at costco)
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup (this was the part that looked a little iffy, but persevere! Its well worth it!)pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.
I served mine with rice.

I also like this recipe minus the soup and sour cream. I put it in tacos and add sour cream to the tacos.

Creamy Italian Chicken (CROCK POT)

Creamy Italian Chicken


Serve this flavorful crock pot chicken recipe over rice or noodles.

Cook Time: 6 hours remember its in a crock pot

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
Fresh mushrooms
Hot cooked rice or noodles

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

Delicious and easy. Once cooked you can freeze extras and have a quick protein to put on top of fresh rice or noodles.