Coconut Chicken Curry

This meal is sooooo good! Ian couldn't quit talking about how good this was. We are big fans of Indian Food(even if you're not, you will be after trying this) in our house and this recipe did not disappoint. The girls loved it too!

slightly adapted from My Kitchen Cafe

2 lrg.chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
2 TB tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, peeled, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
10 oz. frozen cauliflower
5 oz. frozen peas
Jasmine or Basmati rice (cooked)

Cut chicken and season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, more salt to taste and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Halfway through cooking, add slightly thawed cauliflower. The last 5 minutes add peas. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Honey Lime Enchiladas

I found this recipe at Sisters' Cafe I love this website and they have the best recipes!


2-3 chicken breasts, cooked

Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce

equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
taco size flour tortillas

Mix together sauce ingredients then add to chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9 x 13 pan with non-stick baking spray. Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.


Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and cook for 2-3 minutes. Let it broil until cheese is slightly brown and crispy. Serve with rice and salad.

Costa Vida Chicken/Pork and Rice

4 chicken breasts or 1 4-5 lb pork loin
1 can jalapeno El Pato (in green can)
1 1/2 cup brown sugar
1/2 small jar of salsa
a dash of cumin
sprinkle of pepper
sprinkle of garlic salt


(For chicken only)Combine all ingredients in crock-pot and cook low for 6-8 hours or high 3-4 hours.

(For Pork only)Place pork loin in crock-pot and add just enough water to cover. Cook on high heat for 4 hours. After the 4 hours, drain all liquid. Add remaining ingredients and cook on low for 6 hours more.


When done shred and use on salads, tacos, burritos, etc.


Rice
1 cup rice
1 can chicken broth
1/4 cup water
1/4 cup butter
1 small onion finely diced
1/4 bunch cilantro
1 fresh lime


Bring chicken broth, water, and butter to a boil. Add rice and onion. Turn heat to low and cover for 20 minutes. Squeeze lime juice over rice and add cilantro. Mix and leave lid on for 5 minutes more.

Chicken Cordon Bleu

Ingredients
4 chicken breasts
4 slices swiss cheese
4 slices ham
3 tablespoons flour
1 teaspoon paprika
4 tablespoons butter
1/2 cup chicken broth
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup whipping cream

Directions
1 Pound chicken breasts.
2 Place a cheese and ham slice on each breast within 1/2 in. of edge.
3 Fold edges of chicken over filling and secure with tooth picks.
4 Mix flour and paprika and coat chicken.
5 Heat butter in skillet and cook chicken until browned on all sides.
6 Add broth and bouillon.
7 Reduce heat to low, cover and simmer 30 minutes.
8 Remove tooth picks and transfer breasts to warm platter.
9 Blend cornstarch with cream and whisk slowly into skillet.
10 Cook, stirring until thickened and pour over chicken.

Serve over rice.

Lemonade Chicken

4 boneless, skinless chicken breasts

6 oz frozen lemonade, thawed (1/2 can concentrate)

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

Place chicken in greased slow cooker (I usually use only 2 chicken breast, but still the same amount of everything else.)  Stir lemonade concentrate, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.  A half hour before done, use two forks and shred the chicken.  Add more water to make more juice or to make the juice not so sour.  Cook for 15- 30 minutes more and serve over rice.

Applebee's Oriental Chicken Salad

3 c. romaine lettuce- chopped
1 c. red cabbage- sliced thinly
1 c. napa cabbage- chopped
1/2 c. carrot- julienne or shredded
1 green onion- chopped
1 T. sliced almonds
1/3 c. chow mein noodles

Dressing:
3 T. honey
1 1/2 T. rice wine vinegar
1/4 c. mayonnaise
1 t. Grey Poupon mustard
1/8 t. sesame oil

Chicken:
1 egg mixed with 1/2 c. milk
1/2 c. flour mixed with 1/2 c. corn flake crumbs, salt & pepper

Dip chicken in milk/egg mixture. Dip/cover with flour/corn flake mixture. Deep fry each side of chicken until golden brown - or - use pre made chicken breasts (tastes good with broiled chicken breasts for lower fat content!)

Slice chicken into strips, toss with salad and top with dressing. Enjoy!

Easy BBQ Chicken Sandwiches

I love this one when I want leftovers for sandwiches later. It's so easy!


Boneless, Skinless chicken breasts
1 Bottle BBQ sauce

· Pour BBQ sauce over chicken and cook on low 6-8 hours.
· Take out chicken and shred, put back in crock and mix until well coated and soaked. Serve on sandwich bread.

Chicken Crescent Wraps

This was suggested by a young lady in our ward as a quick and easy recipe. It was TASTY and the kids loved it! I am all about easy! The measurements were given to me vaguely, so I tried to represent them the best I could. I am not a good "measurer"...I like to add my "own creative ideas" (from Better Off Dead...anyone?)

2 (8 count) pkgs. refrigerated crescent rolls
3/4 pkg. cream cheese, softened
1/2 cup sour cream
2-3 t. garlic salt
2 cups cooked, shredded chicken
1/2 roll Ritz butter crackers

Preheat oven to 375 degrees.

Mix together cream cheese, sour cream, and garlic salt. Set aside. Unroll crescent rolls and use a rolling pin to flatten. Spread mixture on thick end of crescent roll. Put chicken on top of mixture and roll.

Put rolls in a greased 9x13 pan. Crush the crackers and sprinkle on top. Bake for 20-25 minutes. If desired, drizzle prepared cream of chicken soup on top before serving.

Serves 4-6 people.

Chicken Paprikash

Hungarian dishes are a must around here and this is one of our favs.

4-6 chicken breasts
2 TB oil
1 cup finely chopped onion
4 t paprika
1 can chicken broth
1 1/2 cup sour cream
2 heaping TB flour

In a skillet cook chicken in hot oil over medium heat about 15 minutes or till lightly browned, turning to brown evenly. Sprinkle with salt and pepper. Remove chicken from skillet; set aside.
Add onion and paprika to skillet adding more oil if necessary; cook onion until tender. Return chicken and it's juices to skillet, turning chicken to coat in paprika mixture. Add broth and bring to a boil; reduce heat. Cover and simmer 40 minutes or until chicken is tender. Transfer chicken to plate.
In a bowl mix sour cream and flour together. Add sour cream mixture to pan juices and cook until thickened over medium heat.
Spoon sauce over chicken. Serve with buttered penne noodles and your favorite veggies.

Chicken Burritos

4 frozen chicken breasts (you don’t even have to thaw them beforehand but I do anyway)
1 15 oz. can of corn (undrained)
1 15 oz. can of black beans (rinse)
1 16. oz. jar of salsa

Place all four ingredients in the crock pot for 5-6 hours on low (until chicken is cooked enough to shred easily). Shred chicken and stir all ingredients together. Place in soft flour tortillas and add cheese, lettuce, sour cream, salsa, rice and any other toppings you prefer.