One Pot Wonder Chicken Lo Mein

Ingredients
½ lb. boneless skinless chicken breast, cut into small chunks
1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
2 teaspoons extra virgin olive oil ( I used sesame oil)

Instructions
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
Remove the lid and let the dish rest for 5 minutes before serving.
Notes
Calories: 332 Fat(g): 4.7 Saturated Fat(g): 0.3 Protein(g): 17.6 Carbohydrate(g): 53.9 Fiber(g): 7.2

Super Fast Chicken Gyros

Ingredients

1 (5oz) container Greek yogurt
1/2 cucumber , peeled and coarsely
chopped
1/2-3/4 teaspoons dried dill weed
1 clove garlic, minced
1/2 teaspoon distilled white vinegar
1 teaspoon lemon juice
1/2 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
2 pkgs of Tyson grilled precooked chicken
1/2 a green pepper
1 large zucchini
8-10 pitas


Directions

Place Greek yogurt, cucumber, dill weed, 1 clove garlic, white vinegar, 1 teaspoon lemon juice, 1/2 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.

Warm Chicken up in microwave and cut up veggies. Then serve.

Serves 2 Adults, 3 children and Daddy's lunch for the next day.

Easy Cajun Jambalaya

INGREDIENTS:
2 teaspoons olive oil
2 boneless skinless chicken breasts, cut
into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

DIRECTIONS:
1. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Source-http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=31833&origin=detail&servings=6&metric=false

Pesto Ranch Crock Pot Chicken Thighs

Ingredients

8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth


Directions

Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
Serve with a side of mashed potatoes and a simple salad.
Makes 8 servings
Source-http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

The Perfect Turkey

Original Recipe Yield 1 (18 pound) turkey

Ingredients

• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white wine

Directions

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving. allrecipes

Chicken Waldorf Salad

For all of you who know me really well and/or have dined with me at California Pizza Kitchen you know that their Waldrof Salad is my favorite. I've wanted to make it at home for quite some time and now summer has given me the perfect excuse. Below, I've listed my recipe for the above photo, plus I've also included a recipe for candied pecans. Beneath that is the copy cat version as well as a lighter one. Hopefully you will find one that sounds tasty! Enjoy!

 

Candy Coated Pecans

Ingredients

• 1 egg white
• 1/2 cup packed brown sugar
• 1 dash vanilla extract
• 4 cups pecans

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10 to 15 minutes allrecipes

SALAD PICTURED ABOVE
serves 4

Ingredients

• 1 cup(s) candied pecan
• 4 (1 pound total) skinless, boneless chicken breasts
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 16 cup(s) (9 ounces) mixed salad greens and Spinach (if you like)
• 4 cup(s) thinly sliced celery
• 4 cup(s) thinly sliced Granny Smith apple
• 3 cup(s) red seedless grapes, halved
• 2 ounce(s) feta cheese, crumbled (1/2 cup)
• Balsamic vinaigrette

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Directions

1. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
2. In a large mixing bowl, toss greens, chicken, pecans, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.

California Pizza Kitchen Waldorf Salad Copycat

Ingredients:

2 Servings

• 2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
• 6 cups mixed baby greens
• 1/2 cup red seedless grapes, halved
• 1 granny smith apple, chopped in bite-sized pieces
• 1/2 cup celery, diced (I omit this due to personal preference)
• 1/2 cup candied walnuts(don't skip, the best part!)
• crumbled gorgonzola

For the dressing

• 1/2 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon garlic, minced
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 cup olive oil (I tend to decrease the oil and it's still tasty)

Directions:

Prep Time: 15 mins

Total Time: 15 mins

1.  For dressing:.
2. Whisk together all ingredients well.
3.  Chill until serving.
4.  Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
5. For the salad:.
6.  Toss field greens, fruits and celery, if included, in desired amount of dressing.
7.  Place evenly divided portions on two large, chilled plates.
8.  Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
9.  Voila! Enjoy!Food.com

 

Chicken Waldorf Salad

From Redbook

4 servings

 

Ingredients

Dressing:

• 2/3 cup(s) nonfat buttermilk
• 1/3 cup(s) plain fat-free Greek yogurt
• 2 ounce(s) blue cheese , crumbled (1/2 cup)
• 1 teaspoon(s) grated lemon zest
• 1 teaspoon(s) kosher salt
• 1/2 teaspoon(s) freshly ground pepper

Salad:

• 2 tablespoon(s) honey
• 1 cup(s) walnut pieces
• 4 (1 pound total) skinless, boneless chicken breasts
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 16 cup(s) (9 ounces) mixed salad greens
• 4 cup(s) thinly sliced celery
• 4 cup(s) thinly sliced Granny Smith apple
• 3 cup(s) red seedless grapes, halved
• 2 ounce(s) good blue cheese, such as Stilton, crumbled (1/2 cup)

Directions

1. In a small mixing bowl, combine all dressing ingredients.
2. Heat oven to 350 degrees F. In a small bowl, microwave honey for 30 seconds. Add walnuts and toss to coat. Spread nuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice until golden brown. Transfer to a wire rack to cool completely.
3. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
4. In a large mixing bowl, toss greens, chicken, walnuts, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.Redbook Recipe

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Buffalo Chicken Sandwiches

Having no desire to cook one day, I found this recipe to be perfect for my needs as well as for our taste buds. I know you are probably shocked! Hey, I go through my own spurts when cooking is a chore and not a artistic release of expression. Plus, with all the heat we've been having in the Deep South, the last thing I feel like doing is turning on my oven! Don't worry there is plenty more baking to come, but just not for a while. So, I'm encouraging take out nights for everyone!! BUT let’s just make them at home instead. You say what?! Yes, for the next number of weeks I will be sharing with you an assortment of lighter recipes that you might be able to pick up at a restaurant or deli. So, my hope in all of this is that you might be able to find a few summer favorites that will be a little easier on your wallet than going out. But, hey, I don't see anything wrong with splurging once in awhile!

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve. Allrecipes

Creamy Chicken Enchiladas

Adults and kids alike enjoy this enchilada dish. It’s mild for the youngsters, but for added zip pour your favorite regular salsa over it and it will please just about anyone. This is one of my favorite prep the day before recipes like the Chicken Pot Pie, refrigerate, and then pop in the oven. Just add about 10 min extra to baking. It also makes for an excellent dish to bring over to new Mommas coming home from the hospital. And as for Cinco De Mayo, a breeze! Enjoy

Ingredients

• 1 Tbsp olive oil
• 1/2 c onion, chopped
• 4.5 oz can chopped green chiles
• 8 oz cream cheese, softened
• 3-1/2 c cooked, chopped chicken
• 8-10 flour tortillas
• 1 - 1 1/2 cups heavy cream or ( for less fat)
  1 1/2 c green chile enchilada sauce
• 1-2 c Cheddar & Monterrey Jack cheese, grated
• Salsa if desired

Directions

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
Pour  cream or enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven covered for 35-45 minutes, until bubbly & cheese is lightly browned.

Baked Chicken

This recipe was given to me by my sweet friend Joanna. Since our children are only a few months apart we have had the privilege of sharing motherhood together. What a blessing it is to have someone understand, empathize and just all around get what it's like at the stage of life you are at without any judgment. With both of us having toddlers and another one on the way for them, I'm sure we will share many more growing pains together! One thing that is definitely true is that this recipe is simple and straightforward. I find that the onion oven roasted potatoes compliment this dish well. Enjoy

Ingredients

• 8 piece Chicken with skin
• Olive oil

Sprinkle lightly as you would with salt the list of ingredients below

• salt and pepper
• rosemary
• sage
• thyme

Directions

1. Preheat oven to 400 then spray a 9x13 pan with cooking spray. Afterwards place chicken in pan and drizzle with olive oil. Then sprinkle salt, pepper,rosemary,sage, and thyme over the chicken. When finished place tin foil over chicken and bake covered for 1 hr and 20 min. Then uncover and bake 5-7 min more.

Onion Roasted Potatoes

Ingredients

• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 4 medium all-purpose potatoes cut into large chunks (about 2 lbs.)
• 1/3 cup vegetable oil

DIRECTIONS

Preheat oven to 425°. Combine all ingredients in 13 x 9-inch baking or roasting pan.

Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

If making with Baked Chicken just add 7-10 more min to baking at 400 Lipton recipe

Chicken and Dumplings

Cool crisp nights, little ones tucked into bed and curled up with my honey on the couch. As he (my husband) makes a comment on how silly my socks are. I have this love for fluffy fuzzy socks and yes some of them even may have a cute animal or two on them. I have to say my Grandmother was the one that got me hooked on those irresistible socks as a kid. She would always pick out the most perfect socks for every season. It wasn't uncommon to find a pair in your Easter basket, Valentines package, or even your Christmas box. Oh and when I was really small she sold Avon.  I remember how she had cabinets just full of bubble bath, make up and jewelry. She always loved to give my sister and I those little plastic kids necklaces (which we cherished). To tell you the truth both of my Grandmothers sold Avon for a while. I remember one Easter receiving the same little sheep faux pearl necklace from both of them. It was the first time in my life I had to handle a situation like that and I did what all good little girls do...I turned to my Mother to rescue me. She was very quick with a response and encouraged me to tell her how pretty it was and thank my Grandmother for being so kind, generous and for her thoughtfulness. You see my Mother always taught me to be thankful for what I was given, but that I never had to keep anything that I did not want, like or need because there is always someone else who is in great need or will absolutely love the object. In this story it was my little sister who wore that necklace everyday for almost a year. I hope this little story touched your heart and I hope it reminds you of fond memories of your family. This recipe might not have come from one of my Grandmothers but it defiantly makes me feel like I am at Grandma's house when I make it. Enjoy

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 1 (14 ounce) can of chicken broth
• 3/4 tsp of poultry seasonings
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
• wide egg noodles (if desired)

 Directions

1. Place the chicken, butter, soup , onion,chicken broth, and poultry seasoning in a slow cooker.
2. Cover, and cook for 5 to 6 hours on High. About 45-1 hr and a half before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
3. Boil noodles 20 min before ready to eat( if desired)

Italian Chicken Cheesy Pasta

This may sound silly but I'm really excited to post this recipe you see my sweet sister in law Jesse gave it to me. It's such a treat because we have such a blast when we are together. We always plan fun things to do with the kids and without fail some mommy away time too. Which usually includes shopping or in the past a late night full of girl talk and cheesecake at the Cheesecake Factory ;) As the story goes for this delicious recipe my sister in law’s husband had an idea of what he wanted for dinner and together they came up with this tasty pasta dish. When she told me about it I was excited yet for some reason life happens and I had forgotten where I placed her list of ingredients for this dish. So when I made it I made sure to write everything down including the measurements twice!! The first time I made it my family liked it so much I made it twice that same week! Hey when you find a winner that the little peapods gobble right up with no complaints you make it again. Thanks Jesse for sharing your yummy recipe!

Ingredients

1 pkg. of Angel Hair Pasta

1lb Cubed Chicken Breast

 1/3 c. Italian Dressing

1/4 tsp of salt

1/4 tsp pepper

1/4 tsp crushed red pepper flakes

1/2 tsp basil

1/2 tsp oregano

2 tsp parsley

2 garlic cloves minced

 Lime (tastes good yet even without lime)

1 c. shredded white cheddar cheese

1 c. shredded pepper jack cheese

Directions

Bring a pot of water to a boil, and then add pasta boil until al dente. Sauté Chicken in dressing and season with salt, pepper crushed red pepper, basil, oregano, parsley, and lime. When chicken is fully cooked mix pasta and 1/4 c. each of white cheddar cheese and pepper jack cheese in with chicken and sauce. Once plated then finish by adding extra Italian dressing and cheese over top.

Easy Chicken Caesar Salad

The ingredients  for this Chicken Caesar Salad came from a lady I met while visiting my husband in Ft. Huachuca, Arizona last year. We were blessed to be able to spend a long weekend together. While I was there a friend of my husband and his wife had us over for lunch. They were newly weds and let me tell you not your typical couple. Those two acted as if they had been married 40-50 years yet they hadn't even been married a month! They definitely cracked us up with their antics. I remember the lady mentioning how she hates it when people tell stories because all she wants them to do is get to the end already! It made for quite an interesting lunch in which I learned a great deal about myself actually...all I seem to do is tell stories! Oh well at least this hopefully made for another good story. haha






Ingredients

1/2 box or 8oz of   penne pasta cooked 

2 cups  chopped cooked Chicken or 2 chicken breasts sliced  ( they sell pre made chicken in the meat section of your local grocery store)

1 bag of romaine lettuce or 1-2 romaine hearts

1 lemon

1 large Tomato diced

Creamy Caesar Dressing

Parmesan/ Romano Cheese



Directions

Boil pasta until al dente. While pasta is boiling cut romaine into nice sized bites. Then proceed on with dicing the tomato. Once pasta is finished and  water has been has been drained set  pasta aside. If you like your Chicken  Caesar Salad on the warmer side heat up the cooked chicken. If you prefer it cooler let pasta rest for a few minutes.Option one is when ready add chicken, 1/2  of pasta, romaine, dressing and cheese( until taste) lightly toss together. Then add  more pasta and place it on your plate. Afterwards squeeze  the lemon over salad.( keep it light when it comes to squeezing you can always add more). I like  to add a little freshly ground pepper over mine. The other option is to place everything on the plate and add dressing like in photo. Makes four side servings or two large dinner servings.

Chicken Cordon Bleu

A couple (Ken and Katy) that my husband and I are friends with had us over for dinner awhile back. On our double date at their home they served  Chicken Cordon Bleu. I had forgotten  how tasty  this dish was. Our friends  made it with the ham and cheese on top of the chicken and that gave me an idea! Why not slice the chicken and put the cheese and ham in between the layers! I found this to be a great way to enjoy all the flavors in every bite.



Ingredients

• 3 skinless, boneless chicken breast halves ( but will make 4 servings)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices Swiss cheese
• 1 pkg of cooked deli ham ( thicker is better)
• 1/2 cup seasoned bread crumbs or homemade (recipe below)
• 2 eggs for egg wash

Directions

• Preheat oven to 375 degrees F spray pan (9x13 or cookie sheet )with non-stick cooking spray

• Slice the chicken in half and then half again. This will make 4 slices to work with .  Then  salt and pepper the chicken. Afterwards start layering with the chicken then sliced ham, sliced swiss and then chicken again. do this until you put the final 3rd piece of chicken. wash chicken in egg wash using 2 eggs then roll in bread crumbs. Place 1 tab of butter over top to keep moist and cover with  tin foil.

• Bake for 30 to 40 minutes, or until chicken is no longer pink.  (Make a slit in the chicken to make sure it's done. Chicken may be dyed pink a little from the ham so look past the top) Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven uncovered for 3 to 5 minutes, or until cheese has melted and serve. This dish is delicious with sauce below or just as it is.

.



HOMEMADE BREADCRUMBS

•  1c. bread crumbs 
• 1/4 tsp. prarsley flakes 
• 1/4 tsp. garlic powder 
• 1/4 tsp onion powder 
• 1/4 tsp.sugar  
• 1/8 tsp. Italian seasoning  
• 1/8 tsp pepper 
• 1/4 tsp salt. 

Mix all together in a bowl





SAUCE FOR CHICKEN CORDON BLEU

• 1 can of cream chicken soup ,
• 1/2 c. sour cream 
• 1 Tbs of lemon juice.                                                                                                                             
• Cook it on med low heat to warm it up.

Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

My friend Sharin introduced me to this recipe last year. We all really enjoyed the flavors of this dish it has a hot kick your not expecting but are pleasantly surprised with. I don't know about you but for some reason I gravitate toward  fresh pasta dishes in the Spring. I plan to use this recipe also as a base for another pasta dish. My husband has a great love for mushrooms so think I will try that next time. Any thoughts on what other vegetable I could add with it?

Ingredients

• coarse salt
• 1 lb spaghetti ( I like it best with fettuccine)
• 5 tablespoons extra virgin olive oil
• 3 baby eggplants, cut into 1/2 inch dice (or 1 small firm eggplant)
• 1 1/3 lbs chicken tenders, cut into small bite-size pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• coarse black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1 pint cherry tomatoes or grape tomatoes
• 1 cup fresh flat-leaf parsley, chopped
• 1 cup grated parmigiano-reggiano cheese
• crusty bread

Directions

1. Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
2. Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.
3. Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
4. Return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.
5. Add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.
6. Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
7. Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
8. Add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.
9. Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.Serve warm with crusty bread.  A Rachel Ray Recipe

Chicken Fettuccine With Lima Beans, Peas, and Leeks

This is a delightful spring pasta dish. The garden fresh onion taste of the leeks will make you feel as if you grew them yourself.


Ingredients
2 chicken breasts cut into cubes
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
salt and black pepper
1/2 cup white wine (opt)
3/4 cup heavy cream
1 1/2 tsp of marjoram
1/4 cup grated Parmesan (1 ounce)


Directions
1.Drizzle olive oil over skillet on med to med high heat and cook salt and peppered ( just a dash or so of each) cubed chicken until done. ( no longer pink outside or inside)
2.Meanwhile cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
3.Then add the leeks to chicken and season with ½ teaspoon salt, ¼ teaspoon pepper,and 1 1/2 tsp marjoram . Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
4.Add the pasta to the skillet and toss to combine. Sprinkle with the cheese before serving. The original recipe came from real simple march 2010 issue

Chicken Pot Pie

The first time I tasted this simple yet delicious dish was soon after my oldest son was born. A lovely lady named Kathrine brought it over for us (two very tired new parents). After that it became a staple in our home. This dish is great because it has everything you need for a satisfying meal and it's really tasty too!

Meat from rotisserie chicken or 2 cooked chicken breasts( that have been cooked with seasoning for flavor)
2 Pillsbury pie crusts
1 bag of mixed veggies (cooked)
1 can of cream of chicken soup
1 cup chicken broth (may use a little more or less)
dash of pepper
dash poultry seasoning


Put dough in bottom of 8x8 dish(and up sides)
Mix the rest of ingredients in large bowl(except broth). when everything has been mixed, add a little broth and then stir. Continue to add until mixture is very moist but not real soupy. Seal the 2 pieces of dough together by rolling the sides up until they fit the size of your dish. Cut 4-6 small slits through the top layer of dough to allow steam to escape. cover with tin foil.


Bake @ 350 for 1hr last 15 min REMOVE FOIL