Crispy Honey Chicken

This recipe comes from How Sweet It Is, and it was a huge hit in our house!


1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 c. cornstarch (or flour) for dredging
1 c. broccoli florets
1/2 red pepper, thinly sliced
3/4 c. sugar snap peas
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. soy sauce
1/4 c. honey
salt and pepper to taste

Prepare and slice all veggies. In 2 separate bowls, add the egg white (lightly beaten) and the cornstarch or flour. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lighty dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Serve with rice.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

I serve this with tortilla chips and celery. I've also seen it served with club crackers and chicken-flavored crackers.

Chicken Enchiladas

This is Ava's favorite meal. She can easily eat 2 of these, and often wants more! I make more of the cheese sauce because we all like to scoop up the extra cheese with tortilla chips.

Chicken Enchiladas

2 cups chopped cooked chicken (I usually boil 2 chicken breasts then shred it)
1 cup green bell pepper, chopped (I omit this)
8 oz cream cheese, cubed
1/2 cup salsa
8 6-in flour tortillas
12 oz Velveeta, cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and salsa in saucepan on low heat until melted.

Stir Velveeta & milk in saucepan on low heat until smooth.

Spoon 1/3 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 12x8 baking dish.

Pour melted cheese over tortillas, cover with foil. Bake at 350F for 20 minutes.

Top with another 1/2 cup salsa after baking. (I omit this too)

Serve with chips and salsa.

Creamy Chicken & Pasta Bake

Creamy Chicken & Pasta Bake

1 1/2 multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced sodium chicken broth
2 oz (1/4 of 8oz pkg) reduced fat cream cheese
1 cup shredded mozzerella, divided (I probably use about twice this amount, we like things cheesy)
2 Tbsp grated parmesan cheese

Heat oven to 375F. Cook pasta in large saucepan as directed on packaage, adding broccoli for last 2 minutes.

Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 min, or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 min or until melted. Stir in 1/2 cup mozzarella.

Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-in square baking dish; cover.

Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min or until melted. Let stand 5 minutes.

My Favorite Chicken Casserole

2 cups chicken breasts, cooked and chopped
1/2 cup pecans - cut up
1/2 tsp salt
dash of pepper
1 Tbs lemon juice
2/3 to 1 cup mayonnaise
1/3 cup grated American cheese
1 cup crushed potato chips
1/2 cup celery (optional)
2 tsp minced onion (optional)

Preheat oven to 375. Combine all ingredients except potato chips and cheese. Toss lightly and spread in a 9" pie pan or casserole dish. Sprinkle with cheese then potato chips thickly. Bake at 375 until lightly brown, 20 to 30 minutes.

Peanut Butter Chicken Salad

This is a my modified version of a recipe in Clean Eating. I swapped their almond butter for peanut butter, and omitted a few other ingredients. This is considered a "clean eating" recipe, and we enjoyed it for lunch today:

3 grilled or broiled chicken breasts

2 cups seedless red grapes, halved

3/4c. chopped celery

Mix and set aside.

Dressing:

2T. natural peanut butter

2t. apple cider vinegar

1T. water

1t. maple syrup

Whisk until smooth, and pour over chicken mix and stir until coated.

On a side note: I am trying to cut down meat consumption and made a vegetarian alternative for myself that turned out pretty good:

1/2 can black beans, rinsed and drained

chopped celery

halved grapes

dressing:

drizzle apple cider vinegar

drizzle maple syrup

Stir together and enjoy!

Cashew Chicken Stir-Fry

This is one of Maddux's most requested meals. Every time I make it he thanks me and asks if we can have it again tomorrow. :) That is super high praise from him, the pickiest eater ever.

Cashew Chicken Stir-Fry

1 pound chicken breasts, cut into strips
1/4 cup plus 2 Tbsp teriyaki marinade, divided
1 cup chicken broth
1 Tbsp cornstarch
3 cups assorted fresh veggies: broccoli, carrots, snow peas, bell peppers, etc
1/2 cup salted cashews
cooked rice

1. Place chicken in large resealable ziploc or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 20 minutes or longer for extra flavor. Mix broth, cornstarch and remaining 2 Tbsp of marinade in small bowl. Set aside.
2. Heat large nonstick skillet on med-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm.
3. Add veggies to same skillet; cook and stir 1 minute or until tender-crisp. Stir in broth mixture. Bring to a boil on high heat. Reduce heat to low; simmer 1 minute or until sauce thickens. Return chicken to skillet; cook and stir until heated through. Stir in cashews.
4. Serve over hot cooked rice.