Asian Barbecue chicken

The BEST grilled chicken! I love Asian food, I love grilled food.....I LOVE this chicken!

Recipe adapted from Cooking Light

1/4 c. brown sugar
1/4 c. low-sodium soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. crushed red pepper
1/4 tsp. curry powder
3 cloves garlic, minced
4-6 chicken breasts cut into 5 strips per breast*

Combine all ingredients except chicken in a large zip-top bag; stir well, and add chicken. Seal and marinate in refrigerator 4 hours or more, turning occasionally.

Pre-heat grill.

Remove the chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill until done, turning and basting frequently with marinade. Serve with steamed veggies and brown rice.

*Substitute your favorite cut of meat for the Asian Barbecue.

{Cowboy Spaghetti}

We had this meal at a friend's house, she called it Cowboy Spaghetti with a link to The Pioneer Woman where I found it as Chicken Spaghetti. Around our house of {mostly} boys the Cowboy stuck! This is one of my kids absolute FAVORITE meals, in fact my daughter was trying to eat more healthy foods and would almost cry when I would make it because she knew she would have no will power.

Recipe adapted from The Pioneer Woman

1 lb. spaghetti, broken (I've used regular, thin and angel hair....all work fine)
2 c. cooked chicken breast cubed or shredded
2 cans cream of mushroom soup, undiluted
3 c. grated sharp cheddar cheese, divided (okay, I wish I ONLY used 3 cups! Not sure of the exact amount but it's for sure not 3. Also, I've used mild, medium and sharp, obviously you'll get more flavor out of the medium and sharp)
1/4 c. chopped green onion
1-4oz jar diced pimentos, drained
2 cups chicken broth (or 1-15 oz. can....it's close enough)
1 tsp. Lawry's seasoned salt
1/8 tsp. cayenne pepper
Cooking spray

Cook the spaghetti according to package directions until al dente, do not overcook.

While spaghetti cooks combine in a large bowl the mushroom soup, 2 c. (or more) cheese, onion, pimentos, broth and seasoning. Mix well, then add the chicken and toss.

Combine the drained spaghetti with the soup mixture, stirring until the noodles are well covered. Place mixture in a 9x13-inch baking dish sprayed with cooking spray. Sprinkle with remaining 1 c. (or more) cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly.

Wonderful {Mango} Chicken curry Salad

Recipe adapted from allrecipes

5 cooked skinless boneless chicken breast halves, shredded
1 c. mayonnaise (I've made it with Greek yogurt as well and liked it)
3/4 c. chutney (I prefer mango but have only been able to find it in a spread. You could use jelly or jam....whatever you can find)
1 tsp. curry powder
1/4 tsp. pepper
2/3 c. chopped toasted pecans
1 c. seedless grapes halved
1/2 cup chopped onion

In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, , grapes and onions and chill. Add the pecans just before serving and toss.

The BEST Chicken Salad

This recipe was given to me for a Relief Society activity. I had volunteered to make this salad and was SO glad I did, it's one of my FAVORITES!

1 1/2 c. cooked rice (I've used both white and brown and love both)
1/4 c. chopped green onion
3/4 tsp. curry powder
2 Tbsp. canola oil
1 Tbsp. vinegar

Mix above ingredients together and chill for several hours.

Just before serving add:
2 c. diced cooked chicken
1 c. chopped celery
3/4 c. mayonnaise
salt & pepper to taste


For a large crowd use above directions with measurements below:

10 1/2 c. cooked rice
1 3/4 c. chopped green onion
5 1/4 tsp. curry powder ( or 3 Tbsp + 2 1/4 tsp. curry powder)
14 Tbsp canola oil (or 3/4 c. + 2 Tbsp. canola oil)
7 Tbsp. vinegar (or 1/4 c. + 3 Tbsp. vinegar)

14 c. diced cooked chicken
7 c. chopped celery
5 1/4 c. mayonnaise
salt & pepper to taste

Chicken 'n' Spinach Pasta Bake

In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.

8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese

Prepare rigatoni according to package directions.

Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.

Drain the spinach well (if using frozen), pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.

Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.

Spicy Rub

This is a great rub for Salmon or other fish but because of the spicy flavor it does not pair well with mild flavor fish. This is also great with chicken or beef...give it a try!

Recipe adapted from Cooking Light

2 Tbsp. paprika
2 tsp. garlic powder
1 1/2 tsp. dried thyme
1 tsp. ground red pepper
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg

Combine all ingredients. Bake on your choice of meat. Enjoy!

Nutrition Information for Rub only!

CALORIES 20 (32% from fat); FAT 1.3g (sat 0.1g, mono 0.9g, poly 0.2g); PROTEIN 1.3g; CARB 3g; FIBER 0.8g; CHOL 0mg; IRON 1mg; SODIUM 150mg; CALC 52mg

Curry

Another recipe I grew up on...thanks Mom! This is great if you need to get rid of leftovers...check out the list of family favorite toppings at the end of the post.

2 Tbsp. butter
1 c. chopped onion
1 minced garlic clove
1/2-3/4 tsp. curry powder
1 Tbsp. flour
1/4 tsp. powdered ginger
2 c. chicken stock

Sauté onion and garlic in butter. Blend in curry and flour and cook over low heat 2 minutes while stirring. gradually add the stock stirring to the boiling point. Cook over low heat for 10 minutes. Serve over rice with your choice of toppings.

Family favorite toppings:
sliced almonds
Mandarin oranges
cubed cooked pork
cubed cooked chicken
pineapple tidbits
sliced green onions
(my mom likes chopped tomatoes...eew)

Egg Rolls

This is the recipe found on the back of the egg roll wrapper package.

1 lb. pork or chicken, cut into small pieces
1 tsp. minced ginger
2 c. finely chopped napa cabbage (Chinese)
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 green onions, finely chopped
2 Tbsp. oyster sauce
1 recipe or package egg roll wraps
vegetable oil for deep frying

Stir-fry meat and ginger in a wok or wide skillet over high heat until lightly browned, 2-3 minutes. Add next 4 ingredients; cook 2 minutes and stir in the oyster sauce. Let mixture cool. Use 2 Tbsp. filling for each egg roll. Deep fry at 350˚, a few at a time until golden brown about 2-3 minutes. Makes about 20 rolls.

Serve with Pink Sauce or Chinese Plum Sauce

Chicken Parmesan

This is the first family favorite we came across. Chris has requested this over and over again and I have to say that it is one that I too can have over and over and over and....well you get the idea. The recipe for the Basic Tomato Sauce can be found following the Penne a la Telefono recipe.

6 pieces boneless, skinless chicken breasts pounded in a freezer bag until very thin
2 c. milk
4 c. flour
6 eggs, beaten
4 c. dry fine bread crumbs
1/4 c. olive oil
1 Tbsp. butter
2 c. Spicy Tomato Sauce
Sliced mozzarella cheese

Place the milk, flour, eggs and bread crumbs into separate bowls.

Dip each chicken piece first into the milk, then flour, eggs and smash into breadcrumbs.

Heat the olive oil and butter together in a pan on medium to med-high heat. Place chicken in oil/butter mix and cook for about 4 minutes on each side making sure to cook through.

In a 9x13-inch baking dish coated with cooking spray spread a little sauce on the bottom of dish and lay 3 pieces of chicken. Top with sauce and sliced mozzarella, repeat with remaining chicken, sauce and cheese. Bake at 350˚ until cheese melts and bubbles. Serve over homemade pasta with French Bread and a salad.

Grilled Chicken Burgers

Okay so I lied this one doesn't have the nutrition information but it is darn good for you! I will get it calculated up and update this post when I get a chance. Enjoy!

When we have company over during the summer months we enjoy grilling and this recipe is a good choice. We love that it is ground chicken (not crazy about ground turkey) and we really like all of the veggies incorporated into the burger. There is quite a bit of prep time that goes into these yummy patties, but we often mix it all up a day in advance, form patties and keep chilled, this also helps the patties to hold their form when grilling. We hope you like it as much as we do!

2 lb. ground chicken meat
1 vadalia onion, chopped
1 yellow or red pepper, chopped
1 c. fresh mushrooms, chopped
2 tsp. garlic, finely minced
1 tomato seeded, peeled and chopped
2 carrots, peeled and finely grated
1 egg
1/2 c. bread crumbs
Cajun seasoning
Ground pepper to taste
Kosher salt
Lemon

Mix all ingredients except lemon well. Form into patties and grill for 5-6 minutes on each side. Squeeze lemon onto patties as they cook.

If you prefer you can leave out the seasoning and season just before or as you are grilling.

Crispy Coconut Chicken Dippers

Serve these tasty chicken dippers with Wowee Maui Mustard.

4 boneless, skinless chicken breasts each cut into 4-6 (1 inch) strips
1 c. all-purpose flour
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3/4 c. lemon lime soda
2 c. sweetened flaked coconut
1 c. fine, dry breadcrumbs
vegetable oil
Wowee Maui Mustard

Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.

Pour oil to a depth of 2 inches in a deep skillet or dutch oven; heat to 350˚.

Fry chicken in batches 2 to 3 minutes or until golden brown. Drain on a wire rack over paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard. Makes about 4 servings.

Alfredo Sauce

I did a search on google for Alfredo Sauce when I came across this recipe, it was labeled as "Olive Garden's Alfredo Sauce". I'm not sure if it was truly their recipe but it sure is good...note the cream cheese, it makes anything taste better. I have changed the recipe up a bit since I came across it.

1 stick butter
2-4 oz. cream cheese, cubed
1 pint heavy cream
2 tsp. garlic powder
1/2-3/4 c. grated Parmesan cheese

In a saucepan over medium heat melt the butter and add the cream cheese stirring until softened, then add the cream and garlic powder. When mixture is smooth and very hot (do not boil) take the saucepan off the heat and add the cheese. Stir until cheese is melted and serve over your favorite pasta (or make your own) with grilled chicken or steamed vegetables.

Jen's Teriyaki Sauce

I put this recipe together when I couldn't find a commercial sauce our family liked.

1/2 c. low-sodium soy sauce
1/2 c. pineapple juice
1/2 tsp. ginger powder
1/2 tsp. onion powder
1/8 tsp. garlic powder
1/3 c. packed brown sugar

Combine all ingredients together in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer about 10 minutes. Cool and use as a marinade for chicken, fish or beef. Also great with stir fry vegetables.