Poultry

Do you have thirty minutes to spare when you get home? I know, I know, you're tired and you the last thing on your mind is cooking anything at all. So, what do you usually do? Grabbing the quickest thing that you can and usually microwaving it. Maybe even stopping off at some fast food place and bringing it home. Well if you have 30 minutes then you can definitely have a good healthy meal. Try these fajitas out!

INGREDIENTS

2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

DIRECTIONS

1. Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.

2. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.

3. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Posted by Sabriena at 08:23

Sometimes you need something warm, crunchy, a bit sweet, and creamy to end a long day at work or just a stressful day. What more is there to comfort than a chicken pot pie? It tastes good, it is filling, and at only 421 calories a serving it makes one heck of a meal. You can throw basically anything into these and the outcome is still awesome.

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Posted by Sabriena at 06:08

When I saw this recipe I about melted. Just the name of it seems amazingly delicious. Or perhaps that is the Italian side of me jumping out? Who knows and who cares! This recipe is super quick to make. In fact, it only takes about 20 minutes to make. I found this recipe at Eat Better America and just wanted to share my delicious find with everyone!

INGREDIENTS


8 oz uncooked whole wheat fettuccine
2 teaspoons olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)
2 cups cubed cooked chicken or turkey breast
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce

DIRECTIONS

1. Cook and drain fettuccine as directed on package. Cover to keep warm.

2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.

3. Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.

Posted by Sabriena at 05:46

Keeping with the spicy recipes of today, here is another one that just sounded delicious and interesting to make. This is not just chicken but it is also sausage. It has a whole bunch of spicy flavors to kick you in the mouth. If you are looking for a spicy night in, look no further! Here is a dish for you!

INGREDIENTS

1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
2 tablespoons margarine
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta

DIRECTIONS

1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.

2. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

3. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

Posted by Sabriena at 14:22

Sometimes it is hard for me to come up with different and fun things to do with chicken. This one sounds so delicious and seems to use most the stuff that I already have in the kitchen. I love recipes that call for stuff I do not have to specially buy.

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

DIRECTIONS

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Posted by Sabriena at 16:25