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I made this recipe for a Ward winter social last week and everybody loved it. shared by Becky

Pink Chicken Artichoke Pasta Sauce

2 lg. boneless, skinless Chicken breasts
1 c. sliced mushrooms
1 can quartered artichokes
1 TBSP Olive oil
Kosher salt and fresh ground pepper

Put the two chicken breasts in a gallon ziploc bag and pound with meat tenderizer until 1/4 - 1/2 inch thick. Cut up into small pieces. Put oil in fry pan and get it hot. Add chicken, and mushrooms. Add artichokes towards the end and lightly toss so they don't break up too much. Add a little salt and pepper. You can always season it more when it is done. Set aside after chicken is cooked through.

1/2 cube real salted butter
1/4 c. flour
1 pt. heavy cream
2 - 3 c. 2% milk
1 1/2 c. fresh grated parmesan cheese
2 tsp chicken bullion granuels

Melt butter in sauce pan. Add flour and whisk until smooth. Turn heat down to med/low heat. Add cream. You don't want this to boil after you add cream. You just get it hot enough to thicken and simmer good. If it boils too much it will separate. Add cheese and chicken bullion granuels. Add enough milk to desired consistency.

1 lg. red bell pepper
2 lg. roma tomatos
2 tsp. fresh basil
1 TBSP fresh parsley
1 tsp. fresh rosemary
2 tsp. fresh oregano
1/4 c. milk

Roast the red pepper on a pan on broil in your oven until it blisters and starts to turn barely black. Let it cool a minute and place in a ziploc bag while you get other stuff ready to go into blender. Remove pepper and Peel and seed it along with the tomatos. Blend with the herbs (you can use dried herbs if you don't have fresh - you will want to use a little less if you use dried) until well blended. Add to creamy sauce.

When the pink sauce has thickend to desired consistency add to chicken, mushroom and artichoke mixture. This is sauce is better the longer it cooks. You may have to add milk as it thickens.

Sisters Get to gather recipes

Chicken Crepes...very good

Shared by Trudy

crepes

1 1/4 c flour

1 c milk

1/4 c water

3 eggs

1/2 t. salt

3 T. melted butter

filling

2 c shredded chicken

2 c steamed broccoli chopped

1 can cream of mushroom soup

2-3 chopped green onions

salt and pepper

topping

1 can cream of chicken soup

1 c sour cream

1/2 c grated cheese

curry powder

Mix up the crepe batter and refrigerate for 1 hour. Heat a small skillet on med heat and cook the crepes using 1/4 c. at a time.

The batter makes 12 crepes. Cool completely and set aside. Mix all ingredients for the filling. Add 2 T. of filling to each crepe

and roll up and put in 9x13 pan with the seam side down. Mix all ingredients for the topping except the cheese adding as much

curry for your personal preference. Pour topping over the crepes and sprinkle the cheese on top. Bake in a pre-heated oven for

20 to 30 min.

Easy Chicken & Broccoli Alfredo

This is my favorite kind of recipe lately...fast, easy and on the table in less than 30 minutes. With baseball games often being scheduled during dinner time I usually need something fast and easy. No surprise it is a Rachael Ray recipe. She is the queen of 30 minute meals it seems.

We loved this one. It was posted by one of my favorite recipe bloggers -- Taste and Tell. Here is the link: http://www.tasteandtellblog.com/2010/10/saturdays-with-rachael-ray-easy-chicken.html

Saturdays with Rachael Ray - Easy Chicken & Broccoli Alfredo

Easy Chicken & Broccoli Alfredo

from Every Day with Rachael Ray

serves 4

total time: 25 minutes

8 oz. fettuccine or spaghetti

2 cups fresh broccoli florets

1/4 cup Italian salad dressing

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 2/3 cup milk

4 oz. cream cheese, cubed

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

Cook pasta as directed on the package. Add the broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain.

Meanwhile, heat the dressing in a large skillet on medium-high heat. Add the chicken and cook for 5 minutes, or until the chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to a boil, stirring constantly. Cook 1 to 2 minutes or until sauce is well blended and heated through.

Add the chicken mixture to the drained pasta and mix until the pasta is coated.

Herb Rubbed Top Sirloin Pork Roast

We tried this recipe tonight on Top Sirloin Pork Roast and loved it. Our meat weighed about 1.75 lbs. so the rub was a little too spicy for some but easy for David to remove. The meat cooked perfectly. We will definitely use again on a larger roast. This is an easy recipe.

It was adapted from this recipe:

http://allrecipes.com//Recipe/herb-rubbed-sirloin-tip-roast/Detail.aspx

Herb Rubbed Top Sirloin Pork Roast

Ingredients

• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast (we used top sirloin pork roast)

Directions

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Nutritional Information

Amount Per Serving Calories: 394 | Total Fat: 25.5g | Cholesterol: 121mg

Chicken and Almonds

This recipe came from Becky Pulver. One of our family favorites.

2 c rice

3 cans cream soups (I use 4 cream of chicken and cream of celery)

4 chicken breasts (1 use 3)

Parsley

1 cube (1/2 cup) butter melted (I do not always put the whole amount - sometimes just half)

½ c milk

Parmesan cheese

Sliced almonds

Mix soups, milk and butter together. Set aside 1 can of soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken into small pieces and put over soups and rice. Pour remaining can of soup mixture over chicken. Sprinkle parmesan cheese, parsley and almonds on top. Bake at 350 for 1 ½ hours. Makes 8 servings.

Dale made this last week and it was really good. My neighbor brought me over a lot of fresh mint and I happened to notice this recipe in the latest issue of Cooking Light. I finally purchased the only ingredient I didn't have (pine nuts...$19.99/lb.!!!!) but had trouble finding a night to make it. So Dale offered to make dinner and tried it himself. I promise it didn't only taste good to me because someone else made it!

This is the picture of Dale's creation.

Grilled Chicken with Mint and Pine Nut Gremolata

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Outstanding

Cover your basic grilled chicken with the zesty herb topping for an anything-but-average meal. It also works well over steak or fish.

Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 4 teaspoons gremolata)

Ingredients

• Gremolata:
• 1 cup loosely packed fresh mint leaves
• 2 tablespoons pine nuts, toasted
• 2 teaspoons grated lemon rind
• 2 garlic cloves, minced
• 4 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 
  Chicken:
• 2 teaspoons extra-virgin olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.

2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

Nutritional Information

Calories: 236

Fat: 11.3g (sat 1.6g,mono 6.1g,poly 2.6g)

Protein: 30.4g

Carbohydrate: 2.3g

Fiber: 0.8g

Cholesterol: 74mg

Iron: 1.6mg

Sodium: 438mg

Calcium: 35mg

Laraine Perri, Cooking Light, MAY 2010

I needed a quick slow cooker recipe for a busy day and decided on this. It was a really easy meal to throw together and it tasted good.

Zesty Slow Cooker Chicken Barbecue

SUBMITTED BY: Zanne Peters PHOTO BY: GodivaGirl

"A quick-prep chicken breast recipe that gives a twist to basic barbecue chicken. I throw the chicken breasts in frozen, and serve this with baked potatoes. The sauce makes a great topping for the potatoes. To vary the flavor, try different types of barbecue sauce."

RECIPE RATING:

Read Reviews (1,086)

---

PREP TIME	10 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 10 Min

SERVINGS

(Help)

Servings
US METRIC

INGREDIENTS

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbecue sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

DETAILED NUTRITION

Serving Size	1/6 of a recipe
Servings Per Recipe	6
Amount Per Serving
Calories	300
Calories from Fat	73
	% Daily Value *
Total Fat 8.1g	12 %
Saturated Fat 1.5g	8 %
Cholesterol 61mg	20 %
Sodium 1058mg	42 %
Potassium 331mg	9 %
Total Carbohydrates 32.4g	10 %
Dietary Fiber 0.3g	1 %
Protein 23g	46 %
Sugars 25.7g
Vitamin A	3 %
Vitamin C	2 %
Calcium	4 %
Iron	13 %
** Thiamin	5 %
Niacin	88 %
Vitamin B6	19 %
Magnesium	10 %
Folate	2 %

We made this for our guests tonight, along with the Asian Green Bean Salad shown in the next post. Both of these recipes were really good! I ended up having only 1 1/2 hours to marinate the chicken but it was still delicious. I will definitely try it again and marinate it the entire 4 hours.

The bonus is that both of these could be made in advance. For example, both could be made the morning of a dinner with guests and then all you would need to do is grill the chicken right before your meal. We served grilled corn on the cob and watermelon in addition to these two Asian-inspired dishes. So easy and delicious!

Here is the link to the recipe online.

Asian Barbecue Chicken

Get 2 RISK-FREE ISSUES!

"This is a recipe I love to make for family and friends. I usually serve it with roasted sesame asparagus and a sesame-noodle salad. Let the chicken marinate overnight for best results." -Jen McDonald, Centerville, VA

Yield

4 servings (serving size: 2 thighs)

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon curry powder
• 3 garlic cloves, minced
• 8 (6-ounce) chicken thighs, skinned (I used b/s chicken breasts.)
  
• Cooking spray
• Lime wedges (optional)
• Green onion tops (optional)

Preparation

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information

Calories: 297 (23% from fat)

Fat: 7.7g (sat 2g,mono 2.4g,poly 1.9g)

Protein: 39.2g

Carbohydrate: 16.1g

Fiber: 0.4g

Cholesterol: 161mg

Iron: 2.7mg

Sodium: 706mg

Calcium: 39mg

Cooking Light, MARCH 2002

Chicken Cordon Bleu

This is a healthier alternative to the traditional recipe. This is a very easy recipe and a favorite in our home. We usually serve this with Mom's curry sauce and mashed potatoes.

It makes a nice presentation so I have often used it when we have guests over for dinner.

Chicken Cordon Bleu
Source: 24-Hour Fitness

6 boneless, skinless chicken breasts
1 tablespoon Dijon-style mustard
3 slices lean ham, cut in half
3 slices reduced-fat Swiss cheese, cut in half
1/4 cup unseasoned dry breadcrumbs (I use seasoned.)

Preheat oven to 350 degrees. Pound chicken breasts between 2 pieces of wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast, and then layer 1 slice ham and cheese over mustard. Roll up chicken from short end and secure with wooden toothpicks. Spray tops of chicken with nonstick cooking spray and roll in breadcrumbs. Arrange chicken on a baking dish sprayed with nonstick cooking spray; cover and bake for 10 minutes. Uncover and bake an additional 20 minutes or until chicken is no longer pink. (Cooking time may vary depending on thickness of chicken breast.)

Makes 6 servings
Serving size: 1 chicken breast

Nutrients per serving:

Calories: 297
Total fat: 6 grams
Sat. fat: 2 grams
Cholesterol: 55 mg
Sodium: 294 mg
Carbohydrate: 8 grams
Protein: 27 grams
Dietary Fiber: 1 gram

Chicken Enchiladas

Emily gave me this recipe. I have used this a few times when taking a meal to someone because it can easily be frozen and eaten later.

Chicken Enchiladas (white)

3-4 cups cooked, diced chicken
Two 10-ounce cans cream of chicken soup (I use the low sodium/low fat)
3 cups sour cream (I use low-fat)
One 4-ounce can mild, chopped green chili
1/4 teaspoon ground cumin
3-5 tablespoons chopped green onion
2 1/2 cups shredded cheddar & jack cheese (low-fat varieties available)
10-12 flour tortillas (I use wheat)
small can sliced black olives

1. Mix together soup, sour cream, chilis, cumin, green onions.
2. Set aside about 1/3 of the soup mixture (sauce). In remaining 2/3, mix in 2 cups of cheese & the chicken.
3. Cover bottom of a sprayed 9 x 13 baking pan with enough of the set aside sauce to just cover the bottom of the pan.
4. Put about 1/3 cup of chicken mixture in tortilla & roll tight like an enchilada.
5. When all enchiladas are rolled, spread the rest of the set aside sauce over the top.
6. Sprinkle remaining cheese over top.
7. Cover with tin foil & bake at 350 degrees for 30-45 minutes.
8. Sprinkle with sliced olives.

(Personal note: I usually make a large pan and small pan with this recipe and freeze one for another meal.)

Parmesan Chicken Strips

This is another family favorite. Dale loves these with Mom's curry sauce and mashed potatoes.

Parmesan Chicken Strips
Source: 24 Hour Fitness Recipe of the Day

8 boneless, skinless chicken breasts, cut into strips
1/4 cup skim milk
1/4 cup reduced calorie egg substitute (I use 1 egg white)
2/3 cup reduced fat breadcrumbs
1/2 cup finely grated Parmesan cheese (I use 2/3 cup)
1 1/4 teaspoons dried basil
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper

Combine milk and egg substitute in a shallow bowl and set aside. Combine breadcrumbs and next 5 ingredients in a shallow bowl and mix well. Dip chicken strips into milk mixture, then dredge through breadcrumb mixture coating on all sides.

Place chicken strips on a baking dish coated with cooking spray. Bake at 400 degrees for 15-20 minutes or until lightly browned and no longer pink in the center.

Makes 10 servings
Serving size: 3 strips (approx. 3 ounces)

Nutrients per serving:

Calories...............260
Total fat..............4 grams (14% of calories)
(Sat. fat)..............1 gram
Cholesterol..........113 mg
Sodium................271 mg
Carbohydrate......6 grams (10% of calories)
Protein................47 grams (76% of calories)
Dietary fiber........trace

Ruth's Chicken Alfredo

Dale loves this recipe and it is very easy!

Ruth Chicken Alfredo

3-4 lbs. chicken pieces (they use the chicken breast strips you can buy at Costco)
1 16 oz. jar alfredo sauce
1 lb. sour cream
1 Good Seasons Italian Dressing mix

Add chicken to slow cooker, then spices, then sauces. Stir together.

Cook on low for several hours.
Note: Ruth didn’t say how long to cook this. My guess is 5 to 6 hours.

Serve with pasta (fettuccine, penne, etc.)

Tortilla Soup

This is my other favorite soup! This was originally a vegetarian meal so I'll label it that way. However, I add chicken because Dale prefers it. I've had it both ways and it is good either way. I love it and it is healthy!

Tortilla Soup Recipe

1. Simmer the following ingredients in 30 oz. container vegetable broth & 4 cups of water for 30 minutes, or until the rice is tender:

1/2 onion, chopped fine
1 clove garlic, minced
1/4 cup cilantro, chopped fine
1 green, yellow OR red pepper, diced
2 cups frozen corn
1/2 cup brown rice
salt & pepper & oregano & cumin -- to taste (I used about 1 tsp oregano & cumin and the pepper shaker.)

(Note: I used 15 oz. chicken broth and 15 oz. vegetable broth and added 1 1/2 cups cooked, diced chicken. The soup cooked for over 1 hour on the stove as the rice definitely takes longer than 30 minutes.)

2. Add 1 chopped tomato & 1 can (drained and rinsed) black beans. When the tomatoes are just cooked, remove from heat and add 1/4 cup chopped cilantro & 2 tablespoons lime juice. (Note: For the tomatoes I used about 1/2 can diced tomatoes.)

3. Serve over crumbled tortilla chips, salsa, shredded cheese, & sour cream. (Note: I like to put everything on top of the soup.)

Lettuce Wraps

This is one of my absolute favorite recipes. I omit the cashews and substitute grated jicama in place of the water chestnuts because Dale doesn't like them. I usually cut the sesame seeds in half and never make the sauce. Although, mom prefers these with the sauce so it's probably based on your personal preference.


Lettuce Wraps

2 chicken breasts (cooked and diced)
1/2 cup shredded carrots
1/2 cup chopped celery
1 can chopped water chestnuts
4 tbsp cashews
2 green onions chopped
2 Tbsp sesame seed
2 stalks cilantro leaves
1 tsp fresh ground ginger

Stir fry all of the above in:
1 Tbsp olive oil
1/3 c. soy sauce
2 tbsp rice wine vinegar

Serve with sauce:
1/2 c. soy sauce
1/4 tsp spicy Chinese mustard
1 tsp peanut sauce
1/8 tsp fire oil

Wrap in cool, dry ice-burg lettuce

Dawn's White Chili

White chili recipe that always gets rave reviews.

4 cans Great Northern Beans (or small white beans)
3 cups chicken broth
1 cube chicken bouillon
1 T. garlic powder
2 med. chopped onions
2 cans green chilies (4 oz.)
1 T. oregano
2 T. cumin
1/2 t. cayenne pepper
4 cups diced cooked chicken
1 large carton sour cream
2 cans white corn (drained if you want it thick)
4 cups jack cheese-for topping

Sauté onions in butter and add spices, then add everything else! Yummy.

Shannon's Chicken Salad

Janae -- this is the recipe you requested for the baby shower.

Chicken Salad
4 cups of chicken, cooked and chopped
1 cup celery, diced
2 tsp green onion
1 (20oz) can of pineapple tidbits, drained
½ cup red seedless grapes, cut in half
2/3 cup mayonnaise
1 tsp salt
1/8 tsp pepper

Mix together and chill. Yummy in croissants or over a bed of lettuce.

Melanie's chicken over Rice (crock pot)

4 chicken breasts
1 can chicken broth (garlic or herb)
1 can cream of chicken
1 tbsp worcestershire sauce
1/2 tsp dried thyme
1/2 tsp garlic pepper
1/3 cup watter

Mix everything (except chicken) together. Add chicken

Cook low 7-9 hours high 4-5 hours

Melanie's Chinese Chicken Salad

This has become one of my favorites lately.....

1 head of cabbage (chop)
3-4 chicken breasts (cut in chunks & cook in frying pan)
teriyaki sauce to preference
1 pkg roman noodles only (I prefer 2)
3-4 green onions (chop)
3 tbsp soy sauce
1/2 rice vinegar (garlic or regular) - I add garlic because I have regular rice vinegar

Mix cabbage and onions in a bowl. Once chicken is cooked add teriyaki sauce (while cooking).
Boil water for noodles and cook for 1 1/2- 2 minutes. (brake up noodles first)
Drane noodles and add to cabbage and onions.
Mix sauce (soy sauce and rice vinegar). Add chicken to cabbage and mix sauce in.

Oriental Inspired Chicken Salad

Very delicious oriental-style chicken salad that is much different from the traditional and well-known version.

Chicken Salad

Marinate 2 skinless and boneless chicken breasts in "Chalka's MMM sauce" for several hours in the refrigerator. Bake, cool and cut into thin strips.

l/2 large Napa cabbage sliced very thin starting at the top.
4 ounces raw snow peas, thinly slivered lengthwise
4 green onions thinly sliced including all green tops
2 small red peppers, thinly slivered
l/2 cup chopped parsley

Combine all the above in a large serving bowl. Cover and refrigerate until ready to serve.

Dressing:

l/2 cup vinegar
2/3 cup vegetable oil
2 T smooth peanut butter
3 T sugar
2 Tsp Dijon mustard
2 tsps soy sauce
l/4 cup Redi egg ( or 2 egg yolks)
Salt and pepper to taste

Place all the dressing ingredients in a blender; process on high until smooth. Refrigerate, covered, until ready to use. (Makes l pint) Extra dressing may be stored in the refrigerator for two days.

Chicken Squares

2 cups chicken (shredded)
3 oz cream cheese
1 tbsp green onion
2 tbsp milk
2 tbsp butter (softened)
1/4 tsp salt
1/8 tsp pepper
1 pillsbury cresent roll dough
(1 pkg chicken gravy- this is optional. We pour it over the chicken squares when they are done)

Mix cream cheese, butter, and milk. Add onions & chicken. Using 2 pillsbury cresent roll triangles make a square. Put 1/2 cup chicken in center. Fold corners in and seal.

Bake 375 for 20 minutes