Thursday, April 22, 2010

Share your chicken and veggie recipes

Kerri asked for recipes on her blog. I decided to pick some of our favorite, easy recipes. Kerri mentioned that she liked chicken and veggies, so the recipes I picked revolved around that theme.I am using MckLinky for the first time and hopefully I won't be left looking lonely and pitiful. ;) Link up and share some of your favorite chicken and/or veggie recipes!

Baked Chicken
1 or 2 chicken breasts
Barbeque Sause or Italian Dressing

This recipe works well with either "marinades". It all depends on what you are in the mood for.
Preheat the oven to 450, cover chicken with sauce of choice(optional: add water for the BBQ), cover with aluminum foil and bake until chicken is cooked(approx. 30-40 minutes).

SO easy!

Roasted root veggies

3 large carrots, cut on the bias
2 Yukon Gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 small onion
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 375 degrees. 
2. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. 
6. On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

Easy, delicious and healthy! Since I found this recipe a couple of weeks ago, I have eaten this 2-3 times a week. And now I think I want this for dinner. Ha

Chicken Rice Casserole

1 can Cream of Chicken soup
1 can Chicken Noodle soup
3/4 cup rice, long grain - raw
4 Boneless skinless chicken breasts
4 tbsp Italian Dressing
Dash of salt
Dash of black pepper

Combine the two soups in a medium casserole dish. Add 1/4 cup water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and back in a 350 degree over for 1 hour and 15 minutes or until chicken is done. Uncover and brown 15 minutes more. 
This is a large recipe but it makes for GREAT leftovers. One of the few leftovers that I can actually get T to eat. Ha

Chicken Stir Fry 
2 Boneless Skinless Chicken breasts
 Teryaki Sauce to taste
 1-2 cups rice
Olive Oil

Choose whatever veggies you would like and cut them into small, bite sized pieces.  
 Cut chicken into small pieces. Cook in oil. Remove chicken. 
Add veggies and cook. 
Add cooked chicken and sauce and continue cooking. 
Serve with prepared rice. 

I have started using brown rice whenever we have rice. I like the Minute Rice Ready to Serve bowls and I am going to try the boil in a bag brown rice. For SUPER QUICK AND EASY Stir-Fry for 1 person, try I ReadyServe bowl of rice, 1 box Green Giant Immunity Veggies and Low Sodium Teryaki Sauce to taste. Yum!

Chicken Bake
1-2 Boneless Skinless chicken breasts
2 potatoes - peeled and sliced
4-5 carrots peeled and cut
green beans - 1 can
italian dressing - low fat, 1/4 bottle

Spread chicken in the bottom of a baking dish.  Put potatoes, carrots, and green beans on top of steak.  Pour italian dressing over the top of the vegetables.  Cover with aluminum foil.  Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.


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