Cranberry Chicken

My ode to the crockpot continues. This recipe for cranberry chicken comes out almost like a sweet bbq sauce, but not quite. It has a taste all its own. I served it over brown rice with a vegetable.

Cranberry Chicken
Prep time- 5 minutes
Cook time- 3 hours
Serves 4

What you will need:

4 Boneless, skinless chicken breasts
1/2 bottle Catalina dressing
1 16oz. can whole berry cranberry sauce
1oz. packet dry onion soup mix

Place chicken breasts in the bottom of crockpot and then add Catalina dressing, cranberry sauce and onion soup mix. Cook on high for 3 hours.

Chicken Enchiladas

I found this recipe on allrecipes.com I love that website. Tons of good ideas, and it will even put together a shopping list for you! The only thing that I changed with this recipe was that I used a rotisserie chicken and shredded the breast meat with two forks for the enchiladas. I was sick and thought that eliminating a step would be nice. I also wanted the dark meat, and the carcass for homemade broth for chicken and dumplings the next night. It's nice to piggy-back meals like that whenever possible. It stretches a buck!

Chicken Enchiladas

Prep time: 30 min

Cook time: 30 min

Serves 8

You will need:

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 3/4 cups Cheddar cheese- divided into a one cup portion and a 3/4 cup portion

1 T dried parsley

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1/2 tsp. salt (optional)

1 (15 oz.) can tomato sauce

1/2 cup water

1 T chili powder

1/3 cup chopped green pepper

1 clove garlic, minced

8 10 inch flour tortillas

1 12oz. jar taco sauce--FYI taco sauce doesn't come in a 12oz. jar, so go with the next size up.

• Preheat oven to 350


• Cook the chicken, or cheat like me and shred the chicken. Add the onion, sour cream, Cheddar cheese, parsley, oregano, ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.


• Roll even amounts of the mixture in tortillas. Arrange in a 9x13 baking dish. Cover with taco sauce and 3/4 cups cheese. Bake uncovered for 20 minutes. Let stand to cool and set up for 10 minutes before serving.

Hawaiian Chicken

This is pretty much sweet and sour chicken. It's a new recipe that we tried and we all loved it. Richie said that it is second to my chicken and dumplings. That's huge considering Richie's love for my chicken and dumplings. It came from my 365 Easy One-Dish Recipes. But I have a complaint, it isn't one-dish. It's worth the extra pots and pans though.

You will need:

2 small, whole chickens, quartered- I didn't do this. I used 2.5 lbs. chicken breast tenderloins.
Flour
Oil
1 (20 oz) can sliced pineapple with juice
orange juice
2 bell peppers- the recipe says to cut them into strips, but I chopped them up cooked them in some olive oil.
Rice, cooked- We used a wild/brown rice mix. Just use what you like.

Sauce ingredients:
1 cup sugar
3 T cornstarch
3/4 vinegar- the recipe didn't specify. I used white.
1 T lemon juice (fresh, always fresh)
1 T soy sauce
2 teaspoons chicken bouillon granules

• Preheat oven to 350. Wash and pat chicken dry with paper towels (if you're doing the quartered whole chicken). Shake a little salt, pepper and flour on chicken. Brown chicken in oil and placed in 10x15 inch baking pan. I baked the chicken for 20 minutes while I made the sauce.
• Drain pineapple into 2-cup measure. Add orange juice to make 1 1/2 cups liquid. Reserve juice for sauce.

Sauce:

• Combine 1 1/2 cups juice, sugar, cornstarch, vinegar, lemon juice, soy sauce and chicken bouillon in medium saucepan.
• Bring to a boil, stir constantly until thick and clear and pour over chicken. Cover and bake for 40 minutes.
• Place the pineapple slices and bell pepper on top of chicken and bake for additional 10 minutes. Serve over rice.

In advance, forgive me.

This is going to be one of those eyeball it kind of recipes I was telling you about. But you won't care once you eat it, because it could in fact be better than sex.

Chicken Fajitas

Two bell peppers (sure why not) whatever color(s) you like, cut into strips
4-6 chicken breasts (sounds good, too. Ya know, depending on size) cut into strips
two cloves of garlic (if you're me...4)
1/2 cup of salsa
1/2 cup water
1 packet onion soup mix
A couple drizzles of olive oil

Drizzle the pan with a little bit of olive oil. Cook the bell pepper a few minutes, and then add the pressed garlic. Then continue to cook the pepper to your liking. Set the pepper aside.

Now drizzle a little more oil so that the chicken doesn't stick and cook the chicken. I add more garlic here. So just do what you like. When the chicken is fully cooked add the bell pepper back in.

Now add the salsa, water, and onion soup mix to the chicken and pepper, and stir. Let it cook a few minutes to thicken.

Add all the fixings and. OH. MY.