Category Archives: Poultry

Aug9

Chicken Taco Soup

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chickentacosoupChicken Taco Soup

This is a slow cooker soup that is very easy, hearty and delicious!

  • 1 onion, chopped
  • 1 (16-oz.) can chili beans
  • 1 (16-oz.) can black beans
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (8-oz.) can tomato sauce
  • 1 (12 fluid oz.) can or bottle beer
  • 2 (10-oz.) cans diced tomatoes with green chilies, undrained
  • 1 (1.25-oz.) pkg. taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • Shredded Cheddar cheese (opt.)
  • Sour cream (opt.)
  • Crushed tortilla chips (opt.)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.  Shred the chicken with two forks and then return it to the slow cooker and continue to cook for 2 hours.

Serve topped with shredded Cheddar cheese, sour cream or tortilla chips.

Serves 8.

“The God who created a way for our salvation can certainly see us through our daily trials.”

May29

Baked Chicken Breasts (Microwave)

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bakedchickenbreastsBaked Chicken Breasts

These were so moist and delicious.  Really quick and easy.  (If you don’t marinate them very long.)

  • 4 to 6 boneless, skinless, chicken breast halves
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper , opt.

Rinse and dry chicken breasts with paper towels.  In a 2-qt. dish, combine sour cream, lemon juice, Warcestershire sauce, celery salt, paprika, garlic powder, salt and pepper.  Add chicken to sour cream mixture, coating each piece well.  Let stand, covered, in refrigerator overnight, or at least 8 hours.  (I only marinated mine for 3 – 4 hours and it was still delicious.)

  • 1 cup seasoned bread crumbs
  • 1/4 cup butter, melted

Carefully remove coated chicken from sour cream mixture.  Roll in crumbs, coating evenly.  Arrange single layer in an 8-inch square shallow baking dish.  Micromelt butter in a 1-cup measure on HIGH 1 minute and drizzle over chicken.  Microwave on HIGH 10 minutes or until chicken is tender.

Serves 4 to 6.

“Follow your Leader into the lives of those around you.”

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Feb13

Slow Cooker Chicken, Bacon & Tater Tot Bake

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slowcookerchickenbacontaterSlow Cooker Chicken, Bacon & Tater Tot Bake

This is delicious and very easy meal to prepare.  I should have diced up my chicken which I didn’t do, so it was a little difficult to serve.

  • 1 (32-oz.) bag tater tots
  • 1 (3-oz.) jar Real bacon pieces
  • 1 lb. boneless, skinless chicken breasts, diced
  • 3 cups shredded Cheddar-Jack cheese (or anything you prefer)
  • 3/4 cup milk

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of slow cooker.  Sprinkle with 1/3 of the bacon pieces, then top with 1/3 of the cheese.

Add the diced chicken on top.  Then another 1/3 bacon pieces and another 1/3 cheese.

Layer rest of tater tots on top.  Then the remaining cheese and bacon.

Pour milk over the top.

Cover and cook on low about 4-6 hours.

Serves 8 to 12.

slowcookerchickenbacontaterii

** If you want to make this in the oven instead, spray a 9 x 13 baking dish, layer the same way.  Cover and bake  350 degrees for about 1 to 1 1/2 hours.

“The true test of our character is what we do when no one is watching.”

 

Jan9

Chicken Casserole

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chickencasseroleChicken Casserole

My son had this at a Christmas party this year and thought it was so good he had to have the recipe.  We made it this week and it definitely is a keeper.  He said I put too much cheese on top from what he remembered, so maybe next time I make it, I will I will put half the cheese inside and half on top.

  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 cups chopped cooked chicken or turkey
  • 1 can cream of chicken soup
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (4-oz. can sliced mushrooms, drained
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 (8-oz.) pkg. crescent rolls
  • 1/2 cup slivered almonds, optional

Saute celery and onions in a large pan in 2 tablespoons butter until soft.  Add chicken or turkey, soup, water chestnuts, mushrooms, mayonnaise, and sour cream.  Heat mixture until bubbly.  Put into a greased 9 x 13-inch baking pan.

Separate crescent rolls in 2 rectangles and lay over top of mixture.  Sprinkle cheese and almonds over top.

Bake at 350 degrees for 20 to 25 minutes.

Serves 8.

“Be what God intends you to be – don’t pretend to be what you’re not.”

 

Nov8

Chicken Tortilla Soup

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chickentortillasoup

Chicken Tortilla Soup

This is a very quick and easy slow cooker recipe.

  • 1 lb. shredded, cooked chicken
  • 1 (15-oz.) can crushed tomatoes
  • 1 (10-oz.) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4-oz.) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5-oz.) can low-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-oz.) package frozen corn
  • 1 tablespoon chopped cilantro

Place all ingredients in a slow cooker.  Give it a stir and cover.  Cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve with tortilla chips or corn chips.

Makes 8 servings.

“We disarm the power of money by giving it away.”

Jul16

Chicken Noodle Casserole

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chickenandnoodlecasserole

Chicken Noodle Casserole

This is a pantry casserole and so delicious.  It makes quite a large casserole, but can be cut in half for fewer servings.

  • 1 (12-oz.) pkg. egg noodles, cooked & drained
  • 2 (10-oz.) cans chunk chicken breast, drained
  • 2 (10-oz.) cans cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 cup milk or water
  • 1/2 onion, finely diced or 3 tablespoons dried minced onion
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups frozen peas and carrots (or use canned)
  • 1 cup panko bread crumbs
  • 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13-inch baking dish with cooking spray.

Cook egg noodles and drain well.

While noodles are cooking, combine chicken, soup, mayo, milk, onion, cheese and peas and carrots in a large bowl.  Stir until combined.

Gently stir in cooked egg noodles.

Pour into baking dish.  Sprinkle top with panko bread crumbs.  Pour melted butter evenly over top of bread crumbs.

Bake uncovered for 35 to 40 minutes or until bubbly and top is golden brown.  Serve.

Serves 8 to 12.

“Suffering is the fire that God uses to purify and strengthen us.”

Jun19

Oven BBQ Chicken

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ovenbbqchicken

Oven BBQ Chicken

You can have delicious barbecue chicken in an hour with this recipe.  You don’t need to stand out in the rain or snow either.  So easy to make!!

  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (2 1/2- to 3-lb) broiler-fryer, cut up (I used whatever bone-in pieces I wanted to bake and cut the breasts in half)
  • 1/4 cup butter, melted
  • 1/2 cup ketchup
  • 1/2 medium onion, diced
  • 2 tablespoons water
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper

Combine first 4 ingredients; stir well.  Dredge chicken in flour mixture.  Pour butter into a 13- x 9- x 2-inch pan.  Arrange chicken in pan, skin side down.  Bake at 350 degrees for 30 minutes.

Combine remaining ingredients, stirring well.

Remove chicken from oven, and turn; spoon sauce over chicken.  Bake an additional 30 minutes.

Serves 4.

Note:  I have not tried this, but I would think you could use your favorite bottled barbecue sauce here (maybe 1 cup).

“They do not truly love who do not show their love.”

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May18

Chicken Liver and Onions

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chickenliverandonionsChicken Liver and Onions

I don’t get hungry for liver of any kind very often, but when I do, I like chicken liver the best.  You can use baby beef liver if you prefer and you can use bacon or not.  I have made it all ways.  I don’t usually make the gravy with it, but I have given you directions for gravy if you want to make it.

  • 1/2 lb. bacon
  • 1 lb. onions, sliced
  • 1 lb. chicken liver or baby beef liver
  • 1 cup flour
  • 1 1/2 cups beef broth

Preheat oven to 200 degrees.  Fry bacon and drain, reserving bacon grease.  Keep bacon warm in oven.

Return 2 tablespoons grease to same skillet, and on medium-high heat, saute onions till translucent;  add more bacon grease 1 tablespoon at a time, if needed.  Remove onions to oven to keep warm.

Return remaining bacon grease to skillet.  Coat liver in flour, and sear in skillet over medium-high heat;  watch carefully.  As soon as liquid seeps to top of meat, turn and cook 2 minutes on other side.  Remove meat to oven to keep warm only if you are making the gravy.

Sprinkle remaining flour into hot skillet, and stir constantly until flour begins to brown, then add broth.  Boil for 1 minute, then reduce heat and simmer 1 minute longer.  Pour gravy over liver and onions, and sprinkle crumbled bacon on top.

Now, if you’re not making the gravy, when liver is done, add the onions and bacon to it and serve.  You can add the crumbled bacon in it or on it, whichever you prefer.

Serves 4.

“It is a great thing to be faithful in little things.”

Apr9

Ranch Chicken Fingers

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ranchchickenfingersRanch Chicken Fingers

This was so delicious!!  And quick and easy!!

  • 1 cup cornflake crumbs (I made mine in the food processor)
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup Ranch Dressing
  • 1 teaspoon water
  • 1 pound boneless skinless chicken breasts, cut into thin strips (or use chicken tenders)

Preheat oven to 425 degrees.  In small bowl, combine cornflake crumbs and parsley.  In separate small bowl, combine ranch dressing and water.  Dip chicken in dressing mixture, then cornflake mixture, coating well.

On baking pan lightly sprayed with nonstick cooking spray, arrange chicken.  Bake 8 minutes or until chicken in tender.

Makes 4 servings.

“Stay close to God and you will never be the same.”

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Apr8

BBQ Bacon Turkey Meatloaf

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bbqbaconturkeymeatloaf

BBQ Bacon Turkey Meatloaf

This is a really good, healthy meatloaf.  Only 215 calories and 9 grams of fat per serving.  Next time I make it, I will put the bacon in the food processor instead of dicing it.

  • 2 pounds ground turkey
  • 12 slices turkey bacon, diced
  • 1 cup quick-cooking oats, uncooked
  • 1 medium onion, finely chopped
  • 1/2 cup barbecue sauce
  • 2 large egg whites
  • 1 tablespoon Worcestgershire sauce

Mix all ingredients in large bowl.  Press mixture into ungreased 9 x 5-inch loaf pan.  Top with additional barbecue sauce, if desired.  Bake at 375 degrees for 1 hour 15 minutes.  Allow to stand 10 minutes before slicing.

Makes 10 servings.

Note:  Meatloaf ingredients may be combined 1 day ahead and refrigerated.  Bake at 375 degrees for 1 1/2 hours.

“Stay close to God and you will never be the same.”

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