Stuffed Red Bell Peppers

When you cook them sliced they don’t take as long and you have more control over your portions. Serve with homemade mashed potatoes and you have a perfect meal.
Stuffed Red Bell Peppers
Here are the Ingredients:
  • 4 fat red bell peppers, sliced and cored into 1 inch slices
  • 1.5 pound fresh chicken, ground
  • 1 cup carrots, finely shredded
  • 1/2 yellow onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 egg, slightly beaten with fork
  • 1 cup panko bread crumbs
  • 1/2 cup oatmeal, dry
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoons tomato paste
Preheat oven 375 degrees
Place all ingredients except bell peppers in a bowl and mix with your hands until blended. Place bell pepper ring on a nonstick foil lined baking sheet and fill each with meat mixture. Top each with 1 tablespoon of ketchup and spread to cover the tops. Place in oven and bake for 40 minutes. Serve with rice or mashed potatoes.
1 teaspoon garlic powder

Creamy Chicken and Pasta

This chicken is so creamy and delicious you’re gonna want to put this on your list of favorites.

Creamy Chicken and Pasta
2 Servings
Here are the Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1 teaspoon garlic, chopped
  • 1/2 cup onion, chopped
  • 2 chicken breasts, butterflied and seasoned with salt and pepper
  • 1 cup heavy whipping cream
  • 1/4 cup Parmesan
  • 1 1/2 teaspoon chicken bouillon
  • 3/4 cup hot water
  • 2 scallions, chopped
  • your favorite pasta, linguini or spaghetti, cook per directions
Heat frying pan over medium heat and add olive oil, butter, and garlic. Be careful not to burn garlic. Add chicken until cooked through and juices run clear. Meanwhile cook pasta. Remove from pan and set aside. Add onions to the oil, butter, and garlic and saute until translucent. Add bouillon and water and cook for 10 minutes on a low simmer. Stir in cream, green onions, and Parmesan and cook for another 5 minutes. Slice chicken diagonally and lengthwise. Twirl pasta on a plate and top with chicken and pour sauce on top. Enjoy.

Chicken Picata

This dish has the tang of lemon and capers yet the creaminess of butter and olive oil. Incredibly delicious.
Serve it with your favorite pasta.
Chicken Picata
Here are the Ingredients:
  • 2 skinless and boneless chicken breasts, butterflied and then cut in two
  • salt
  • black pepper
  • all-purpose flour
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
Take butterflied chicken and season with salt and pepper. Dredge in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Add 2 pieces of chicken and cook for 3 minutes. Flip and cook other side for 3 minutes. Transfer to a plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Add the other 2 pieces of chicken and brown both sides 3 minutes per side. Remove pan from heat and add chicken to the plate. Add the lemon juice, stock and capers. Return to the heat and bring to boil stirring up brown bits from the pan for extra flavor. Taste and season if needed. Return all the chicken to the pan and simmer for 5 minutes. Place chicken on the platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over noodles.


Mushroom Stuffed Chicken Breast

I’m always trying different ways to liven up my chicken dishes. This stuffed chicken is so juicy and delicious. I used a little bit of my Piri Piri sauce (takes 7 days to make). I think you’re going to love it.

Mushroom Stuffed Chicken Breast
Here are the Ingredients:
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup chopped green onions
  • 8 oz mushrooms, sliced
  • 1/2 teaspoon fresh thyme, chopped
  • 1 garlic clove, minced
  • 1/2 cup fresh mozzarella, shredded
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup bread crumbs
  • 2 large eggs, lightly beaten
  • 2 tablespoon olive oil
  • piri piri sauce, optional (see recipe)
Preheat oven at 350 degrees
Heat 1 tablespoon oil over medium heat and saute mushrooms and onions for 10 minutes. Add garlic and thyme and cook for another minute. Remove from heat and allow to cool. Add cheese, salt and pepper and mix together. Cut a slit through the thickest portion of the breast and stuff each with equal amounts of mixture. Season with the remaining salt and pepper. Take eggs and mix them in a shallow dish, put flour in a shallow dish and bread crumbs in a shallow dish. Coat chicken with egg, then dip in flour. Re-dip in egg and dip in bread crumbs. Heat remaining olive oil in a large skillet and carefully brown chicken on both sides for 2 minutes. If available top each with one tablespoon of piri piri and put skillet in oven and bake for 20 minutes. Serve with your favorite vegetable.

Chicken Quesadilla

Mexican flavors, chicken, and Jack cheese. You will love this combination of flavors.

I hope you give this a try. It’s very economical for a growing family and takes less than 30 minutes to make.

Chicken Quesadilla
Makes 4 servings
Here are the Ingredients:
  • 1 large chicken breast, cut into medallions
  • 1 1/2 cups Jack cheese, shredded and divided into 4 servings
  • 8 medium size flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon pepper
  • salsa, see separate recipe
  • sour cream, optional
Combine spices and toss with chicken until well coated. Heat oil on medium high in a non stick skillet. Carefully add chicken and cook for 6 minutes on each side. Remove and allow to rest covered for 5 minutes. Chop chicken into smaller pieces. In a clean non stick skillet on medium heat add a flour tortilla, 1 serving of cheese, chicken, and top with second tortilla. Press together so that cheese sticks to both tortillas. Cook for 3 minutes on one side and carefully flip and cook for another 3 minutes. Repeat with remaining 3 servings. Cut into quarters and serve with salsa and sour cream.

Vietnamese Chicken Sandwich

You’re going to love the zing in this sandwich. The vegetables are super fresh and the grill of the chicken is perfect.
Serve this with some chips and enjoy.
Vietnamese Chicken Sandwich
Here are the Ingredients:
  • 1 1/2 pound boneless skinless chicken breast, grilled
  • 2 carrots, shredded
  • 3 radishes, shredded
  • 1/4 cup cucumber, thinly sliced
  • 1/4 cup fresh cilantro
  • 2 cloves garlic, minced
  • 1 baguette
  • 1/4 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 tablespoon sugar
  • salt
Combine vinegar, 1/4 teaspoon salt, sugar, and garlic and mix well. Add carrots and radish toss well and set aside. Season chicken with salt and grill for 6 minutes per side. Set chicken aside and let rest covered with foil for 5 minutes. Cut baguette into four separate sandwiches and cut each in half. Slice chicken into thin slices. Remove center of the soft part of the bread from the bottom half and fill with mayo. Top with cucumber, chicken, carrot and radish mixture, and lastly the fresh cilantro. Repeat for all four sandwiches. Serve with potato chips and enjoy.

Buffalo Chicken Bites

Buffalo chicken bites. No bones about it!
  • 1 1/2 boneless chicken breasts, cut into small cubes
  • 1/2 cup flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon lemon pepper
  • 1/2 cup vegetable oil, for frying
  • celery sticks, optional
  • blue cheese dressing, for dipping
Place dry ingredients into a gallon Ziploc bag shake to blend together. Add chicken and shake to coat. Heat oil in a nonstick skillet over medium high heat. Remove chicken from bag and shake off excess flour. Place in oil and cook turning to cook on all sides until crispy, about 6 minutes. Meanwhile, make the buffalo sauce.
  • 1/4 cup buffalo wing sauce
  • 2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
Place chicken in a bowl, pour sauce over the top and toss together. Serve with blue cheese dressing and celery sticks.

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