Seasoned Cornflake Chicken

Ever have that need for a quick-prep dinner that packs an amazing flavor punch in your mouth? If so, then this is your recipe!

Since having baby number four (4) in January, I've been in survival mode in the kitchen.  If it takes too long to prep, then it's off my list. I need fast, easy, delicious and kid-friendly.  This chicken may resemble giant chicken nuggets, but don't be fooled.  They're infinitely better!!!

Ignore the freezer burn.  I didn't notice it till after the picture and really, there wasn't enough to affect the flavor.

Set up your dredging stations.
1. Buttermilk
2. Cornflake seasoning mixture
3. baking sheet

Place chicken onto foil-lined cookie sheet with wire baking rack.  You will be so glad you did when your chicken comes out crispy on all sides!

I bought our chicken at Costco this time. The breasts were so big I cut them in half.

Bake them in a 400 degree oven for 45-60 min or until meat thermometer reads 170 degrees. 

Yes, I know this is 10 less than you're supposed to bake chicken breasts to, but here's my little secret. Bake your meats to 10 degrees less and then let them sit foil-covered on the counter for 5-10 min. They will continue to cook and reach that magical done-ness full of juicy goodness.

Check out this golden, crispy deliciousness!

Yes-sir-ee! This is definitely a family favorite chicken recipe!

{seasoned cornflake chicken}

2 c. cornflakes, crushed (yields about 1c. crushed)

1/2 c. grated parmesan cheese (not the green tub kind if you can avoid it)

1 packet of ranch dressing mix powder

1 c. buttermilk

2-3 lbs. boneless, skinless chicken breasts

Preheat oven to 400 degrees.

Cut chicken into desired portion sizes. Set aside.  Combine cornflakes, parmesan cheese and ranch dressing mix.  Set up dredging stations. One container for buttermilk. One container for the cornflake mixture.  Prepare your baking sheet for the chicken.  Dredge chicken in the buttermilk coating all sides. Then dredge in the cornflake mixture taking time really coat every side. Place chicken onto baking sheet.  Repeat.  Any leftover cornflake mixture put onto the tops of the chicken to give it a little more oomph.

Bake for 45-60 min or until chicken reaches 170-180 degrees.

Corkscrew Chicken

I'm stocking up on my freezer meals again.  This one was SUPER easy in both prep and cooking and the taste delivered.  Can't beat that!

{corkscrew chicken}
  serves 6
4 boneless, skinless chicken breast halves cut into bite sized pieces
1 medium onion, chopped
3T olive oil (spray works too)
2 garlic cloves, minced (less if you don't like garlic as much as me!)
1-26oz. can spaghetti sauce
1 c. chicken broth (omit if you are NOT freezing noodles uncooked)
2 c. rotini noodles (or something similar)
fresh basil, chiffonade cut
Parmesan cheese

Eating night of:  Cook pasta according to package directions. Drain. Set aside.  Saute chicken onion and garlic in olive oil until chicken is no longer pink. Stir in spaghetti sauce and drained pasta and toss to evenly coat.  Heat to boiling.  Top with fresh basil and Parmesan cheese.

To Freeze: Saute chicken, onion and garlic in olive oil until chicken is no longer pink.  Stir in spaghetti sauce and chicken broth. Heat just to boiling. Remove from heat. Stir in uncooked noodles. Allow to cool completely. Place in gallon freezer bag.  Label and freeze.
  To Serve: Thaw. Place in saucepan and heat to boiling.

Chicken Lo Mein

I found this recipe about 6 years ago in a favorite magazine. They've since changed the name of this magazine and I have yet to find any family favorites in it.  Sad.  Definitely. BUT for now, we get to continue enjoying this one over and over and over again!   Especially since it's so FAST & EASY to throw together!

 It tastes much lighter and healthier than your typical restaurant-style lo mein because it's cooked in less oil and the oil you do use is olive oil, so it's the good-for-you kind!  As you can see from the pictures it's filled with colorful yummy veggies which is always a plus!  With the veggies cooked to crisp-tender, your mouth doesn't do anything but water and hum during this whole meal for its undeniable goodness!  It's so satisfying on so many different levels.  Oh!  That brings me to my FAVORITE ingredient in this meal.  Sesame Oil.  This recipe introduced me to the beautiful world of nutty, flavorful, delicious sesame oil. I don't know about you, but my mouth has started to water.  YUM!!!  

{chicken lo mein}

   serves 6 

1 tablespoon cornstarch 

1 teaspoon ground ginger 

1/4 cup reduced-sodium soy sauce 

2 tablespoons chicken broth 

1-1/2 pounds boneless skinless chicken breast, thinly sliced 

1 teaspoon reduced-sodium chicken bouillon granules 

1/2 cup hot water 

6 ounces uncooked linguine (I use a whole package of the protein-packed kind)

1/2 pound medium fresh mushrooms, sliced 

1/4 pound fresh snow peas 

1 large sweet red pepper, julienned 

2 green onions, cut into 2-inch pieces 

2 tablespoons olive oil, divided

2 teaspoons sesame oil

In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. 

In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. 

In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. 

Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Light Chicken Souvlaki

Photo courtesy of Kira Cooks

My friend Kira of Kira Cooks, shared this recipe a few months ago.  I immediately bookmarked it and finally made it for dinner earlier this week.  I have to say I was in heaven as I ate this!  I definitely used the extra-specially good for you whole wheat tortillas for the grown-ups, the kids opted for the plain 'ol flour tortillas.  This meal was a BIG hit at my house. BIG!  The marinade for the chicken is so full of flavor all by itself with not only lemon, garlic, dill and Italian seasoning, but when you add in the Tzatziki sauce, WOW!  Full robust flavor and oh so fresh, cool and crisp!  This is definitely one you'll want to try.  Total work is probably 15 min total.  EASY!  Exactly what summer calls for, right!? 

{light chicken souvlaki recipe}

Dutch Oven Chicken Cordon Bleu

We recently went camping with my family, my Sister and her hubby who is BIG time into dutch oven cooking.  Well, I haven't even broken my dutch oven out of the box from when we got it as a present about 3+ years ago.  Sad, I know.  BUT I did find a recipe on Our Family Treat that sounded too good to be true that we could make in the dutch oven and just had to try it!   Thankfully, my Brother-in-law was willing to do all the hard coal-preparing labor so we could make this recipe!  

 Once the chicken is pounded out and ham and cheese are rolled up together, put into dutch oven to brown each side.  You may want to use some canola oil here to prevent sticking.  (The chicken breasts I bought were so big I butterfly sliced them almost completely in half, then pounded them from there.  Easy peasy!)

 Combine the Cream of Chicken Soup and milk in a separate bowl and pour over your browned chicken rolls.  I tripled the chicken rolls and only doubled the sauce and it was perfect!

This is my Dutch oven cooking-LOVING brother-in-law, Doug.  We also made long grain and wild rice as a side.  I had frozen mixed veggies ready to bring and totally forgot them in the freezer at home.  Oops!

 Put your coals on top and bottom...careful to not overfill...we did and had some spillage.  Oops!

 Freshly done.  YUM!

Now doesn't that look mouthwatering!?  We really felt like we truly GOURMIFIED camping this year!  :)

{dutch oven chicken cordon bleu recipe}

Honey Lime Chicken Enchiladas

Photo courtesy of Phemomenon

First of all, thanks Holly for introducing me to this recipe in the first place!  It has been a family favorite ever since!  There is so much flavor in these little enchilada rolls that you will be UH-mazed!!  A little bit sweet from the honey, a little bit of citrus from the lime, and creamy dreamy from the enchilada sauce.  These will definitely turn into your family's next FAVORITE MEAL!!  You determine the heat level...depending on how much chili powder you put in the chicken AND by what kind of green enchilada sauce you use.  As I'm sure you know, if you've followed me for some time now, I'm a BIG freezer meal FREAK!  This recipe qualifies with a few minor tweaks, that is.  Don't let the recipe and directions overwhelm you.  It's seriously the EASIEST!  Made even easier if you use the method my friend Kira of Kira Cooks uses to pre-cook and shred your chicken so it's ready in a snap!  You'll always want to have those chicken shreds on hand once you start! Always!


{honey lime chicken enchiladas}
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas (use flour tortillas if freezing)
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream (milk or Chicken Broth if you want to go lighter)
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish (add fresh after baking if freezing)

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. 

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Linguine with Italian Chicken Meatballs & a Product Review!

I was recently contacted by Gold'n Plump Poultry asking if I would be willing to try some of their ground chicken products which have recently started Utah distribution.  Of course I said YES!  I love trying new products, and finding new and exciting family favorites!   And let me be the first to tell you, their new lean ground chicken products are incredible! 


During this time of year, and especially in Utah, many of us start cooking heartier, slow-cook meals that are perfect for ground meat products. This winter as you prepare any ground meat-based recipes, consider trying one of Gold'n Plump's new healthier varieties instead. You will be amazed at how delicious this ground chicken product is!  If you don't believe me, do a "ground-off" to taste and compare different ground meat (beef, chicken, turkey) products. 


The first recipe I tried was the 'ol family stand by, taco salad.  I used the ground chicken from Gold'n Plump just like I would have ground beef.  Added a can of black beans, some taco seasoning and voila!  My family LOVED the replacement of chicken for beef.  It definitely added a different flavor element having ground chicken in the mix, and what a treat!  This will definitely be a do-again!  What I loved the best about it was that the chicken was so incredibly lean (I used the 95/5 variety) that I didn't have to drain it at all and it was still incredibly moist and delicious!

The second meal I made with the Gold'n Plump Poultry was Linguine with Italian Turkey Meatballs...using CHICKEN!  Another winner!!!  We loved the swap using chicken instead of turkey, and again LOVED the lightness that the chicken brought to this meal.  There were so many flavors in the meatballs, that you could've just eaten them plain.  Yumm-O!

Since I know you're going to want to go grab some of this amazing ground chicken, All of Gold'n Plump's products, including its Recipe Ready™ ground chicken, are available at the following stores in Utah: 

Harmons, Dick’s, Lin’s, Marketplace, Fresh Market, Thriftway, Dan’s, Food 4 Less, Family Fresh Foods and Target/SuperTARGET. 

Gold'n Plump's ground chicken products retail for approximately $2.99 to $3.99, per 16-ounce package, and include: 

95/5 ground chicken spaghetti grind (fresh)

93/7 ground chicken chub (fresh and frozen)

90/10 ground chicken spaghetti grind (fresh)

90/10 ground chicken chub (fresh and frozen)

Additional mouth-watering recipes using Gold'n Plump ground chicken can be found right here. 

Lemon Pasta

Almost a year ago, wow how time flies!, I was in a major cooking rut.  I didn't feel creative and didn't want to cook anything.  I posted a shout out to all you fellow blogger friends and received some incredible ideas.  Some have become staples in our dinner menu like the Pasta Caesar salad.  My kids request this one on a regular basis!  Well, the latest one we tried and fell in love with comes from Lindsay at Our Family Treat.

The marinade for the chicken has me a bit squeamish because it has cajun seasoning in it.  I've never been a big fan of it so I kept staring at this printed recipe telling myself that everything looked good, except the cajun seasoning part.  For some reason whenever I think of cajun seasoning I think of okra....and my gag reflexes try to take over.  Well, I sucked it up, found a seasoning mix recipe to make with what I had on hand at home already.  I wasn't about to go buy a whole bottle of it if I didn't like it.  Nope.  Wasn't going to do it.  BUT I have to tell you.  I REALLY REALLY REALLY liked the seasoning on the chicken!  Really!  I would even use the entire marinade recipe on just plain 'ol grilled chicken to serve aside a salad or grilled veggies, or something.  It would even be tasty on fish!


When you add the deliciously marinated and grilled chicken to a lightly lemony flavored pasta with a touch of parsley and green onion, well.  Let me be the first to tell you.  You can't lose with this one.  Delish!!!


{lemon pasta}
  from Our Family Treat
1 box of any type of pasta
½ cup olive oil
lemon zest from one lemon
Juice from one lemon
½ cup green onion-chopped
¼ cop fresh parsley-chopped
Salt and freshly ground pepper
about 3/4 cup of Parmesan cheese
     {marinade} 
      ½ c. olive oil
     1 clove garlic, minced
     2 T. Cajun seasoning (*recipe below)
     2 T. lemon juice
     2 T. minced parsley
     1 T. brown sugar
     1 T. soy sauce
     2 chicken breasts
-Marinate chicken in zip lock baggie for at least 3 hours. I always like to just pull my chicken out in the morning, mix it with the marinade and let it sit all day.
-While cooking your favorite type of pasta, grill up the chicken, and then chop it up.
-Drain pasta, add olive oil, lemon zest, lemon juice, parsley, green onion, salt and pepper, chicken and parmesean. Mix and serve!

{cajun seasoning mix}
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)

Stir together all ingredients until evenly blended. Store in an airtight container.

Easy Thai Chicken Curry

Okay, so remember that post I had back a few months ago all about canned coconut milk vs. powdered coconut milk?  Well, I figured it out.  And am so incredibly happy I did.  I can now eat one of my favorite meals without feeling like I'm eating fire.  Sadly, I've discovered that coconut milk powder, though fantastically shelf-stable for food storage, is NOT universal.  It's good for use in baking, but not with cooking.  Especially when you are using a hot/spicy ingredient like curry paste.  I swear, the powder only made the bite of the heat that much worse.  No lie!  So, with that said, if you're going to make this most incredible Thai flavored recipe full of coconut flavor, bamboo shoots, carrots, bell peppers, curry and chicken, you're definitely going to want to use CANNED coconut milk.  Learn from my mistakes. You'll be happy you did!  Oh...and you're going to LOVE it that you can have this amazing restaurant caliber Thai meal at home for a fraction of the price, too!

Photo courtesy of Pimp My Dinner

{easy thai chicken curry}

   from pimpmydinner.blogspot.com

4 chicken breasts, thinly sliced
1 large onion, thinly sliced
2 carrots, diagonally sliced (to look pretty)
2 bell peppers, julienne sliced
1-8 oz. can sliced bamboo shoots
1-4 oz. can thai curry paste (green or panang) - I use MAESRI brand
2-14 oz. cans coconut milk
basil

Cook chicken in a large pan with olive oil. Add onions, carrots and bell peppers. Let cook for a couple of minutes. Add bamboo shoots. Add curry paste and stir to coat all ingredients. Add coconut milk and basil and let simmer for about 15 minutes, until carrots are soft.

Serve over rice.

Grilled Chicken Penne al Fresco

I recently splurged and bought myself a new kitchen gadget.  The Pampered Chef Deep Covered Baker.  I'm still experimenting with recipes to make in it and figuring out the conversion from oven to microwave so I've only tried 2 recipes so far.  The first one was a complete miss.  It was AWFUL!!!  This one, on the other hand, was FANTASTIC!!!! 

First there's the cherry tomatoes cooked with garlic to bursting, then smashed and cooked with chicken broth and noodles and seasonings.  Stir in the Grilled chicken, sliced with fresh basil and Parmesan cheese and you've got yourself a delicious dinner without heating up your house AND fast!  Seriously, anything is better with fresh basil from your garden and Parmesan cheese!  I was amazed at how well everything turned out cooking it all in the microwave...especially the noodles!!!!  Absolutely INCREDIBLE!!!

You don't have to have a baker like mine to make this delicious recipe.  Everything could easily be converted to stovetop directions, but for me...I'll continue with the microwave method.  Because I can.

{Recipe for Grilled Chicken Penne al Fresco}

Pasta Caesar Salad

A while back I was in a BIG cooking rut.  Yes, it happens and I really hate it.  I sent a request for help out to all of you and VIOLA!  I was inspired!  Thank you so much for all the help and inspiration.  It was much needed and so appreciated!

From that, came this recipe for Pasta Caesar Salad.  Erin from the Recipe Swap provided it and my family has LOVED it ever since!  My kids request it and eat each and every bite!  Seriously!!!   The best part, it's super easy!  15 minutes and dinner is ready.  Even though I love being in the kitchen baking and cooking speedy family dinners really are some of my favorites.


Pasta Caesar Salad
One head of Romaine Lettuce, shredded
1/2-full box bow-tie pasta(or favorite medium shaped pasta)
1 lb. chicken breasts, boneless skinless, grilled then sliced
Caesar Dressing, your favorite kind
Parmesan Cheese
Croutons (I omitted)

Cook pasta according to package directions, Drain.  In large bowl toss all ingredients together in a large bowl adding desired amount of dressing and cheese.  Serve immediately!

AMAZING Sticky Fingers!

About 7 years ago, I began to hate Wingers. Don't get me wrong, I loved it...once. But when my first pregnancy hit, it was good-bye Wingers, especially their Amazing Sauce. I just couldn't stomach it.  

Fast Forward 6 1/2 years.  

My hubby is still madly in love with Wingers and their Sticky Fingers...me, nope.  Still can't eat it.  A new one opened up by our house that is more like a sports bar & Grill.  I completely LOVE places like that.  So, I went with him, for him, only to fall deeply and madly in LOVE with their Sticky Finger Salad.  Oh yeah!  Every time I ate it, I would look at it and start my inner monologue saying, "If only I could figure out the Amazing Sauce, I'd be set.  There's NOTHING to this salad otherwise!"  

Well, my dearest readers, today I am here to share with you that AMAZING recipe for the sauce that brings everything together in ooey gooey sticky spicy goodness.  I found it on my new favorite blog, Favorite Family Recipes.  It tastes absolutely IDENTICAL to the Amazing Sauce from Wingers.  NO KIDDING!  

So, while you're enjoying your most AMAZING wing dinner at home, enjoy the fact that you're also saving yourself LOTS and LOTS of money!  We normally spent $40+ to eat out there ($50 if we took the kids!).  This meal cost me around $10 for all 4 of us!  Now THAT makes it taste even better!!!

It took me a while to find Frank's Hot Sauce, but finally found it at Reams.  I found the Chicken Strips at both Walmart and WinCo.  

Sticky Finger Salad
3 Sticky Finger Chicken Strips  {Click for Recipe}
2-3 c. Romaine lettuce, shredded
1/4 c. Grated Cheese
1/4 c. Craisins
Tomatoes to your liking
Ranch Dressing (I can't stand ranch so I've always substituted Blue Cheese here)
Blue Cheese Crumbles (Okay, I really can't get enough blue cheese!)

Asian BBQ Chicken

I pulled this recipe from my friend Kira's blog. Between the pictures and her amazing description I couldn't wait to make it. I started drooling right from the start. It was super super easy to pull together, too. In Kira's pictures she's using thighs, but I opted for drumsticks for my family since they were on sale that week.  Plus, don't all kids just LOVE holding to the bone while ripping the meat off cave-man style?  Mine do, that's for sure....husband included!

Can I just say WOW OH WOW OH WOW!  This marinade is absolutely positively incredible!!!  It's so full of flavor with a slight hint of spice.  KILLER!  My daughter gave it two "thumbs up" while eating three drumsticks...she's 6 people.  We are in LOVE with this and will definitely be making it again.  No doubt.  Though, I'll admit, I don't like tearing my meat off the bone.  Ick.  Next time I'll get the drumsticks or whatever is on sale for the rest of my family and do boneless for me.

Since the BBQ season is just beginning to get into full swing, try this recipe out.  In fact, make it for a big gathering...you'll definitely impress with this winning recipe!

{asian bbq chicken marinade}
1/4 c. brown sugar
1/4 c. soy sauce
1 Tbsp. fresh lime juice
1/2 tsp red crushed pepper flakes (I used closer to 1/4)
1/4 tsp curry powder
3 garlic cloves, minced
8 skinned thighs or drumsticks (dark meat tastes best w/ this recipe)
Put all ingredients in a ziptop bag 4 hours to overnight. Squish it all together (get all the air out). Every so often turn the bag. Grill.  (if you have to you could use an indoor grill or the oven if you REALLY had to.)

{Asian BBQ Chicken Recipe link}

The story of "Sweet & Sour Chicken", A Freezer Meal

Long ago in a far away land, I was introduced to the world of Freezer Meals.  Yes, it didn't take much to pull me in, but it has been a wonderfully rewarding journey ever since.  Right now, I'm on a quest to find and create more and more freezer-worthy meals that my family not just likes, but LOVES.  This is a new love.

Sweet and Sour Chicken from the book, "Dinner Is Ready" by Deanna Buxton.  The main recipe can serve 6-8, I doubled it.  It gave my family of four enough for dinner that night, two left over containers PLUS Two gallon freezer bags filled with dinner for two more nights.  LOVE IT!  Now, I know this looks like a rainbow just landed on our plate...just in time for St. Patrick's Day, but I promise you, if you follow the recipe, it won't look nearly this colorful...unless you WANT it to.  I bought a big bag of sweet peppers at Costco and wanted to use them up...as well as a couple of red onions.  It sure does look pur-ty, though.

Sweet & Sour Chicken
4 boneless, skinless chicken breast halves
1T. Oil
1 carrot, sliced
1 clove garlic, minced
1 c. sugar
1/4 c. cornstarch
1 1/3 c. water
3 T. Oil
2/3 c. vinegar
1/4 c. soy sauce
1 onion, chunked
1/2 red bell pepper, chunked
1/2 green bell pepper, chunked
1 small can pineapple chunks

Cut Chicken in 1 inch cubes.  Saute in oil with carrot and garlic until no longer pink.  Remove from heat and allow to cool.  Combine sugar and cornstarch in saucepan.  Stir in water.  Add oil, vinegar and soy sauce.  Cook and stir until thick and clear.  Remove from heat.  Stir together chicken, sauce, vegetables and pineapple.  Allow to cool.  Place in gallon freezer bag.  Label and freeze.

To Serve: Thaw.  Heat until hot and bubbly.  Serve over hot rice (mixed with cooked wheat berries if you dare!). 

TIP - Rice freezes really well.  Make a big batch and separate it out into meal-sized portions so you can just grab a bag in the morning to thaw in the fridge and then reheat in the microwave...poof!  Easy!

Quick Chicken a la King

This recipe comes from that cookbook I love called "Remedies for the I Don't Cook Syndrome" by Janet Peterson.  It's fast and easy and the best part is it tastes DELICIOUS!  It's definitely a food storage worthy meal too.   You can't see the chicken too easily in this photo because I've used my pre-cooked shredded chicken breasts (an idea I got from my bestest friend, Kira), but you can't miss the flavor. It just saves oodles of prep time. 

Another time saver I use is having both my onions and bell peppers already pre-diced and in baggies in the freezer.  I just pull out what I need for my recipe, toss into the pan and cook 'em up.  You'd never know the difference.  Toss...Toss...toss..and poof!  You're done in 15 min or less.

Maybe you're also wondering about what those little darker brown balls are in my rice?  Cooked Wheat Berries!  I ALWAYS have some ready-cooked on hand in the freezer and toss them into just about everything.  Seriously.  I LOVE adding them to my rice meals, too.  1/2 Rice 1/2 Wheat Berries.  Not only delicious but a real money saver since I just pull out my food storage! 

QUICK CHICKEN A LA KING

1/4 c. chopped onion

2 Tbsp. butter

2 Tbsp. flour

1 (10 3/4-oz) can cream of mushroom soup

1 c. Milk

1 1/2 c. cooked diced chicken or turkey

1 ( 4 oz.) can sliced mushrooms or 1/2 c. sliced fresh mushrooms

2 Tbsp. chopped pimiento (I HATE these and never add, but you can)

1/3 c. chopped green pepper

1/2 c. sour cream
Salt & Pepper to taste

In a large skillet, saute onion in butter until limp but not brown.  Add flour.  In a small bowl, blend soup and milk.  Add to onion mixture.  Cook and stir until thickened.  Add chicken or turkey, mushrooms, pimiento, and green pepper.  Heat but do not boil.  Add sour cream.  Serve over rice, biscuits or toast.

Serves 6.

Chicken and Wild Rice Soup

I found this recipe a few years ago in one of my cooking magazines and it's been a famly favorite ever since. I've tried using my own cooked, shredded chicken instead of a rotisserie chicken and it doesn't taste nearly as good. I hope you enjoy all the yumminess as much as we do.

Chicken and Wild Rice Soup

INGREDIENTS
· 1 cup each chopped carrot, celery, green pepper and onion
· 1 cup chopped peeled parsnip (I often substitute cubed potato)
· 1 Tablepoon canola oil
· 4 cans (14-1/2 ounces each) chicken broth
· 1 Roaster Chicken, all meat removed and torn into bite-sized pieces
· 1 teaspoon dried marjoram (be sure to rub the spice between fingers or hand to release smell)
· 3 garlic cloves, minced
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 3 cups cooked long grain and wild rice

DIRECTIONS
In a large saucepan, saute carrot, celery, green pepper, onion and parsnip(Potato) in oil for 3 minutes or until crisp-tender. Add the broth, marjoram, garlic, salt and pepper. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes. Add chicken and rice to soup; heat through.

Yield: about 8 cups.

Nutrition Facts: 1 cup equals 130 calories, 5 g fat (1 g saturated fat), 23 mg cholesterol, 890 mg sodium, 12 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

Hot Chicken and Wheat Casserole

Earlier this summer I picked up a book at my local Costco that I've been enjoying ever since. It's 1/4 cookbook and 3/4 food storage education. I'm really trying hard to incorporate my food storage into my regular meal plan so that should the need arise, we are already used to the food storage meals. That said, nothing I've tried so far is weird or disgusting in any way. In fact, we have been LOVING it!

One of my newest found favorites in the long-term food storage category is wheat. Now mind you, I don't own a wheat grinder and I still am loving this wheat! One of the great things this book has taught me is how to use my wheat in other ways than the standard bread recipes. I have a few I'll share over time, too.

First you need to know HOW to cook the wheat to make them into wheat berries.

Cooked Wheat Berries
4 c. raw whole wheat
10 c. water
1 T. salt

Oil a large (4Qt or larger) slow cooker and fill with wheat, water and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refridgerator for at least a week or in the freezer for months.

Okay, so with these wheat berries, I LOVE adding them to my taco meat to make the meat "stretch" and add that bit of fiber my family so desperately needs. I enjoy eating them in a bowl with a touch of sugar and milk as a cereal! Really, once you get to know how wonderful the cooked wheat berry is, you can come up with all kinds of ways to incorporate them into your every day life and you and your family will be all the healthier for it!

Hot Chicken and Wheat Casserole

1/2 c. butter, plus 2T. Butter, divided
1 c. celery diced
1 c. onion, diced
1 c. green pepper, diced
6 c. cooked wheat berries
2 cans chicken chunks, drained (12.5 oz.) - I used my pre-shredded chicken breasts I have on hand in the freezer. I got this incredible idea from Kira. Click HERE for info.
1 can cream of chicken soup
3/4 c. mayo
1 can sliced water chestnuts, drained (I omitted)
1 c. breadcrumbs

Saute diced fresh veggies in 1/2 c. butter until they are partially cooked adn color brightens. Add wheat berries, drained chicken, soup, mayo, and water chestnuts. Stir to combine. Pour mix into an oiled 9x13 pan and sprinkle top with breadcrumbs that have been combined with the 2T melted butter. Bake 350 degrees F for 45 minutes.

Chipotle-Mango BBQ Chicken

I had some mangos to use up and couldn't figure out what to make. This recipe was INCREDIBLE!!! I had family over for a Sunday dinner and oh boy, it was a BIG hit!

This marinade is so full of flavor and excitement! First you have the sweetness of the mango, and then the heat kick from the chipotle and I'm such a cilantro fan that having that extra flavor kick was the icing on the cake, so to speak!

I didn't continue basting while on the grill (I don't like getting my grill all dirty and sauced up unless a recipe really warrants it because it's that worthy of it), and I didn't pour the extra sauce over the finished product. I also used boneless skinless chicken breasts. With all these changes, this chicken still packed an amazing punch of flavor and just enough heat to taste it, but not over power you. The perfect combination! Next time I make this, I think I'll add it to a great fiesta salad with homemade salsa and guacamole and all that fun! YUMMMMM!!!


Chipotle-Mango BBQ Chicken
Courtesy of Guy Fieri of the Food Network

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil, plus extra for grill
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Directions
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.