Honey-Lime Chicken Kebabs with Mango Slices

{recipe via}

Ingredients

• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes 
• 2 teaspoons grated lime rind 
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• Cooking spray
• 2 tablespoons fresh lime juice 
• 1 tablespoon honey
• 2 sliced peeled mangoes 
• Chili powder (optional)

Preparation

1. 1. Preheat broiler to high.
2. 2. Combine first 5 ingredients; toss to coat. Thread chicken onto 8 (6-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.
3. 3. Combine juice and honey in a small bowl; stir with a whisk. Arrange kebabs and mango slices on a platter; drizzle with honey mixture, and sprinkle with chili powder, if desired.

Spicy mango chicken stuffed sweet potatoes

This is another recipe I got from @busygirlseatclean. Follow them on Instagram!

•2 chicken breast
•1 mango
•1 red bell pepper
•1/8 cup sliced pepperoncinis
•2 sweet potatoes

• Bake sweet potatoes at 350 for 45 minutes. More or less, depending on their size.
• Season chicken with Mrs. Dash chipotle and bake at 350 for 20 minutes, or until done. (I didn't have the Mrs. Dash seasoning so I looked up the ingredients and used what spices I did have that are in the chipotle mix. I mixed them all together in a bowl with some lemon juice, then rubbed it on the chicken)
• Dice mango and bell pepper
• Sautée mango, bell pepper and pepperoncinis for 5-8 minutes
• Dice chicken and add to pepper/mango mix
• Slice sweet potato down the middle and stuff with chicken/pepper/mango mixture!

Sticky Mango Chicken Skewers with Black Bean and Pineapple Brown Rice

We had this last night, and I about made myself sick because I ate so much! SO yummy.

Original recipe found here

Ingredients:
For the Sticky Mango marinade:
1 very ripe mango, peeled and cut from the pit
1/2 jalapeno (seeds removed)
1/4 cup honey
2 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 pounds chicken breast, sliced very thin

For the Pineapple Brown Rice:
2 cups cooked brown rice
1 can black beans, drained
1/2 fresh pineapple, chopped
1/2 red bell pepper, finely diced (I left this out)
1/3 cup scallions, finely diced
1/2 teaspoon garlic salt
Directions:
In a blender, combine all ingredients until smooth. Spread over the thinly sliced chicken, then cover the chicken and refrigerate for 1-8 hours. When ready to cook, thread the chicken onto skewers, then grill or bake in an oven preheated to 500 degrees for 18-20 minutes, or until the chicken is cooked through. Serve over pineapple rice.

For the Pineapple Brown Rice:
Stir the rice, black beans, pineapple, and red bell pepper together in a large skillet. Heat over medium heat until hot. Remove and stir in scallions and garlic salt. Serve with Sticky Mango skewers. 

*The recipe says sticky, but our chicken was not sticky. Maybe because we cooked ours on the grill. Still super yummy, but if you're expecting sticky, maybe try cooking it in the oven.

Chicken Salad Sandwhiches

This one isn't really new to us, but I don't think I have made it since we've been married. This recipe calls for greek yogurt instead of mayonnaise, but it was too yogurt-y for me. To make it a little more familiar I added about a tablespoon of mayo and it did the trick.

Original recipe found here

Ingredients:

• 1 pound chicken breast (chopped, diced, or shredded)

• 1/2 cup diced red onion (I used a few scallions instead)

• 1/2 cup diced apple

• 2/3 cup grapes, halved

• 1/3 cup NatureBox Dried Cranberries or Zingy Currants (left these out)

• 1/4 cup sliced almonds (left these out)

• 1/2 cup Greek yogurt (+ about a tbsp of mayonnaise)

• 1-1/2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon garlic powder

• Kosher salt

• Freshly ground black pepper

• Ciabatta bread, toasted, for serving (We used croissants, way better!)

Directions:1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Serve sandwiches on ciabatta bread with chicken salad mixture.

coconut crusted chicken tenders

I found this recipe on pinterest a couple weeks ago and I have made it twice since! It is so yummy and so easy!!

recipe and photo {via}

Coconut Crusted Chicken Tenders
(serves 4)

• 1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
• 1/2 cup all purpose flour
• 2 eggs
• 3/4 cup panko bread crumbs
• 3/4 cup shredded, sweetened coconut
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons canola oil

Preheat oven to 400°F. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.

I made some honey mustard to dip them in, and it was perfect! For the honey mustard just mix equal parts mustard and mayo or miracle whip and however much honey you want, depending on how sweet you want it.

Enjoy!

Salsa Chicken

This little meal was going around pinterest like crazy so I tried it tonight. I paired it with rice and it may be my new favorite meal. SOOO easy, and so yummy!!HERE is where I got the recipe.

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)
I also added black beans
Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Source: Fake Ginger

Eggplant Chicken ??

So I kind of made this up, and Ive made it a couple times and revised it each time, but this time it was by far my favorite. First of all, I didn't like eggplant of mushrooms before this. Something about this is so good. Even Brandon liked it, and I was shocked. It is even better the second day too. All the juices like get better or something.

- 1 eggplant
- Portabella  mushrooms (i used just one the grilling ones that are huge)
- 1 green pepper
- 1 red pepper
- 1 purple onion
- garlic clove
- 1 can diced tomatoes (I used the Italian style ones)
- fresh Parmesan cheese
- olive oil
- chicken breast
- 1 tsp curry (you don't have to, it was just sitting there and so I put it in and it was good)
- bread crumbs (I have done it with and without.....it is more dinnery with the bread crumbs, but keeps better for the next days lunch without them. They get a little soggy.)
- 2 egg whites

Cut up the eggplant into big bite size pieces. (I peel it too) dip it in the stirred egg whites then in the bread crumbs. Cook them on a frying pan in like a 1/3 cup olive oil until brown.

Cut up all the other veggies in big bite size pieces. Saute in olive oil and garlic, also salt/pepper.

For the chicken you can cook it however you like and cut it up, but the kind from Costco already cooked in the little packages all cut up was really good in it.

Mix it all together and sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes or so.

Even Levi loves this. The other way to do it is just cut it up and mix it all together with olive oil and bake it for like 45-1 hr. I didn't use bread crumbs when I did it that way.

Chicken Caesar Pasta

Another good one.....do not substitute the Caesar dressing for Italian- I did that the second time I made it thinking they were similar enough, they aren't. It's sick.

Ingredients:
1 (16-oz) box penne pasta
1 bottle Ken's Caesar dressing
2 whole boneless skinless chicken boobs
6 oz mozzarella cheese - (the big chunk you get in the cheese section)
1/2 c seasoned bread crumbs



Boil pasta for 10 minutes, or until done.
Boil chicken in water until fully cooked then cut into bite-size pieces.
Cut up mozzarella into small chunks.
Put chicken, pasta and mozzarella cheese in a casserole dish. Mix in the Caesar dressing - stir thoroughly. Sprinkle with bread crumbs.
Bake 20-30 minutes, or until bread crumbs are golden brown.

I served it with this bread and it was really good. It's just wheat french bread and some kind of parsley onion stuff I got at the farmers market. It was kind of like brushetta without the tomatoes.

BBQ Ranch Chicken Wraps

We learned this meal from Lindsey and Pike, and it has been one of our favorites ever since! It is so easy, and so yummy!

* Chicken Breasts
* Your favorite BBQ sauce
* Ranch Dressing
* Cheese
* Tortillas
* Lettuce

BBQ the chicken. (I did it on the stove because I don' know how to work this BBQ)
Add the BBQ sauce for the last 15 minutes of it cooking.

Shred the chicken

Assemble the wrap!

A yummy salad

Tonight I made salad for dinner. It's been really hot, so a nice cool dinner was perfect.

I used:

1 head of Romain lettuce

1 chicken breast

2 pieces of bacon

2 hard-boiled eggs

We just used some Italian dressing, but I think a raspberry vinaigrette would have been so yummy with it!

Chicken Fried Rice

Now that we are all very poor students, we need some really inexpensive meals, right? Well, the cost of last night's dinner came to maybe $2 total. Pretty good.

Note: This can be made with Ramen instead of rice. Just use 1/2 of the seasoning packet instead of the buillion cube when cooking the chicken and the other half sprinkle on the drained noodles

Ingredients:

chicken breasts (I used 2)

3 c. cooked rice (or 2 packets ramen)

eggs (I used 2)

1 c. frozen mixed veggies (I used peas, carrots, corn and green beans, but normandy blend would be better)

1 buillion cube- chicken or beef

1/2 c. orange juice or 1 tbsp oj concentrate (if using concentrate add 1/2 c. water)

1/4 c. soy sauce
black or red pepper for some heat

Instructions:

Cut the chicken breast into bite sized pieces and cook with some pepper, buillion, soy sauce, and OJ in a saucepan. Remove chicken from pan and set aside, reserving juices.

In a separate pan, Fry eggs until yolks are set, but not hard. Dice.

Add frozen veggies to the pan with the juices from the chicken. Cook on medium until the veggies thaw. Add cooked rice and bring to simmer. If more liquid is desired, add equal parts soy sauce and OJ.

Stir in diced fried eggs and top with chicken.

Enjoy!

CP

Caldo de Pollo

Ingredients:

soup:

2 teaspoons oil

1/2 medium onion, diced

1-2 cloves garlic diced/smashed/chopped

2 chicken breasts

5 cups chicken broth (can be made by boiling the chicken breasts with 1 knorr's buillion cube and some sage and garlic salt and pepper/whatever spices you have + 1/2 a jalepeno<-- data-blogger-escaped-div="div" data-blogger-escaped-important="important" data-blogger-escaped-it="it" data-blogger-escaped-right="right" data-blogger-escaped-t="t" data-blogger-escaped-taste="taste" data-blogger-escaped-very="very" data-blogger-escaped-without="without" data-blogger-escaped-won="won">

salsa:

1 avacado, diced

1 large tomato, diced

1/2 c. corn (canned or half thawed from frozen)

1 lime, juiced

hot sauce to taste (I used about a teaspoon of valentina)

1/3 of a bunch of cilantro, chopped

corn tortillas, cut into strips and deep friend and salted

or just chips if you're not feeling ambitious

sour cream to top with if desired

Directions:

If making chicken broth, do that first.

-boil chicken with spices and jalepeno

-strain broth so you don't have any floaties

-chop chicken into bite size chunks

NEXT

-In a large pan (I used the same one that I made the broth in) heat oil over medium heat

-add garlic and onions and cook until onions are translucent and starting to brown slightly

-add chicken broth and bring to a boil

-add chicken and simmer for about 10 minutes, while you make the salsa

SALSA

-combine diced tomatoes, avacado, lime juice, hot sauce, corn and cilantro. Season to taste.

DONE!

Serve by spooning the soup in to bowls, then topping each serving with the salsa. Add a dollop of sour cream if desired, then some totilla strips.

Makes enough for two for dinner plus some leftover

Enjoy!

CP

orange chicken

Yesterday I found a bag of orange chicken in the freezer. While the chicken baked, I made the sauce a little better. It came with some sauce stuff, but it was overly sweet and basically gross. So I added about a quarter cup of OJ concentrate and a little bit of Mr. Yoshida's sauce (you can get it at costco and it'll last forever) and some garlic salt and red pepper flakes. I let it all cook together, then mixed the chicken into it and served it over noodles. Quick, easy and good!
Right now I have some chicken, rice and veggie stuff in the crock pot for tonight's dinner, and I'll let you know how that turns out.

CP

BBQ Chicken

We love cooking on our little $12 charcoal grill from wal-mart. My favorite thing is bbq chicken. Its super easy and yummy.

Just filet a couple chicken breasts and put some salt and pepper them.

Cook them on the grill for a couple minutes on each side (they cook fast)

They should be cooked through, and then cover the chicken with BBQ sauce and put them back on the grill until the sauce is a little crispy on both sides.

YUMMY :)

we also love these frozen veggies from Costco... Normandy Style Vegetable Blend...and they go great with the chicken

CC