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Posted for acatslady

The vegetables in this dish extend the meat and are plentiful and inexpensive right now especially if you shop at your local farmer's market like I did. This is my own creation. When I made it, I started adding the fresh vegetables I had on hand. It was so good, hubby thought it tasted like meat and asked for more the next day. The chunks of potatoes and Italian seasonings are delicious.

Cheryl's Crocked Italian Chicken & Veggies

1/2 lb of chicken tenders cut in thirds
2 medium zucchini cut in thick slices on the bias
1 onion cut in half then wedged
2 garlic cloves, pressed
1 medium eggplant with skin on
2 plum tomatoes, cut up thickly
1/2 pkg. of small red potatoes cut in half (or fourths if large)
Italian seasoning, basil, oregano, crushed red pepper
1C beef stock or bullion
olive oil
sea salt and pepper (to taste)

Saute the chicken, and onions in a small amount of olive oil till onions are almost tender. Dump this in a crockpot. Saute zucchini and seasonings in the same pan in a little more olive oil (if needed) and mix for a few minutes or so, then add the eggplant, garlic, tomatoes and potatoes. Saute the veggies till coated with all the oil and spices. Add the crushed red pepper, sea salt and pepper. Put into the crockpot and add 1C beef stock and mix it all up. Cook it on high for 3-4 hrs. till the potatoes are tender but the zucchini is still recognizable (the eggplant will cook down a bit and thicken the stew).
Low calorie and fullof flavor.

You could alternately make this on the stove or in the oven as well. Cook it covered and adjust the time. Simmer the stew until the potatoes can be pierced with a fork easily but the squash is still in thick slices.
Posted by acatslady

Posted for lemoncello

Two for One Recipes

Creamy Chicken Alfredo

1/2 lb. ground chicken meat
1 lb. fettuccine
¼ lb. mushrooms
2 slices white bread, ground into crumbs
3 cups milk
4 Tbsp. butter
3 Tbsp. flour
Salt and pepper, to taste

In large pot of boiling, salted water, cook pasta. In separate deep sauté pan, brown chicken in butter. Add mushrooms and cook for two to three minutes, stirring. Add flour and cook two to three minutes, stirring. Add milk, and bring to boil, stirring constantly. Reduce heat and simmer until sauce has thickened slightly. Salt and pepper to taste.
Preheat oven to 350 degrees. Put cooked pasta into a buttered casserole dish, top with chicken and sauce mixture, then sprinkle bread crumbs over the top. Bake for 30 minutes, or until topping turns light brown.

Chicken Meat Balls and Spaghetti

½ lb. ground chicken
2 slices white bread, ground into crumbs
1 egg
1 tsp. Italian seasoning
½ tsp. salt
¼ tsp. pepper
1 jar of your favorite pasta sauce
1 lb. spaghetti

Cook spaghetti according to package directions. In large pan, heat pasta sauce. In bowl, put chicken, egg, white bread crumbs, salt, pepper and Italian seasoning. Add 1 Tbsp. water, and mix with your hands to combine. Form into ½ inch meatballs. Place meatballs in the pasta sauce, and cover and simmer for 15 minutes. Add pasta, toss to combine, and cook for one or two minutes more. Serve.

Posted by lemoncello

Posted for maryjane47

2 chicken breasts
1 can cream of chicken
1 tbl minced onion
1/2 cup chopped green pepper 1 hot pepper ( your choice)
1 Tbl chili powder
1 Tbl cumin
3 oz cream cheese
2 cups shreded cheddar cheese
1 pkg of flour tortillas

Mix everthing together reserving 1 cup of chees. Fill toritllas..Get about 8. Sprinkle cheese on top, cover with foil and bake at 350 for 35 minutes...remove foil last 5 minutes

Posted by maryjane47

Chicken Chili

2 cups great white northern dried beans-soaked overnight and drained
3 cups boiling water
1 cup chopped onion
2 garlic cloves,minced
2 canned jalapeno peppers-chopped
1 Tablespoon cumin
1 teaspoon chili powder
1/2 pound boneless chicken breast cut into 1 inch pieces
2 sm summer squash or zucchini-cubed
1 can whole kernel corn-drained
1/2 cup sour cream
2 teaspoons salt
1 Tablespoon lime juice
1/4 cup chopped fresh cilantro

Cooking Method
Combine beans and boiling water in slow cooker. Let stand while preparing other ingredients. Add chopped onion,minced garlic,jalapeno pepper,cumin and chili powder to the crockpot. Add cubed chicken on top. Add squash to the pot. Cover and cook on low heat for 7 to 8 hours or until beans are tender. Stir in corn,sour cream,salt,lime juice and chopped cilantro. Spoon into bowls and garnish if desired with chopped tomato and chopped fresh cilantro.

MOM'S CHICKEN DISH: Half a pound of skinless boneless chicken breast, 6 potatoes chopped, two green peppers chopped, one lg. onion chopped, one turnip chopped, two carrots chopped, two hot or mild sausages cut in half. In a large fry pan add enough olive oil to cover the bottom of the pan. Add all the ingredients and cook until the sausage is done. Enjoy.

Baked chicken with Veggies

Meat is chicken with lots of veggies and fruit for dessert.

8 chicken legs (or any combo of 8 oz. wings/ breast pieces or ground ) account for waste such as bone
season with : salt,pepper Italian seasoning (or use your favorite seasonings

spray a pan and place in the bottom ;
1 lg. chopped onion,1 sliced zucchini,1 sliced stalk celery & 1 sliced carrot (or any desired combo of 2 cups veggies)

Place the chicken on top and cover with foil. Bake 30 minutes at 350.
Here you add the potatoes ( on their own pan ) and bake another 45 minutes.
min.

Baked Potato Fries :
Peel 6 potatoes and slice into 1/6 ths ...pat dry and place into a plastic bag with:
1 Tbsp. oil, 1 Tbsp parsley, 1 tsp. salt, 1 tsp. pepper & 1 tsp. paprika
(here again put your own spices such as chili powder or garlic powder etc. )
Now shake it good and place on a metal baking sheet or pan with sides and bake it in the oven with the chicken

Colorful Cabbage slaw
Cut or shred one small cabbage and add 1/2 minced red bell and 1/4 c. raisins
(here again sub on the pepper with a carrot or any color veggie,1'2 c. drained pineapple and dry fruit or nut)
Make a simple dressing using Mayo,sugar,cider vinegar & milk or your favorite...mix well into the cabbage slaw.

Fruit Dessert

I chose Mandarin Oranges ( 2 cans for $1.00) and a couple of blackberries on top.
(any fresh,canned or frozen fruit will do with a berry,1 tsp. jam or whipped topping )

I think a pizza is the best use of such a small amount of chicken, making it look like more than it is. Plus it looks like a party, even when there isn't much to eat. This is a meal anyone can make.

Easy BBQ Chicken Pizza

4 T BBQ sauce (I use Sweet Baby Rays hickory & brown Sugar)
1 jar of BBQ sauce can be used for several meals this way.
1/2 # cooked chicken breast, skinned, boned and cut 1/2".
1 onion, thin sliced
Red pepper flakes
2 slices of bacon..cooked crisp and crumbled (I use low salt bacon)
10 ounce grated cheddar cheese

Mix the pizza mixes according to directions & put in 2 pizza pans.
Next divide between the two, chicken that's mixed with BBQ sauce, bacon and onion.
Add pepper flakes to your taste.
Sprinkle on cheese.
Bake according to pizza mix directions.

A simple salad could round it off.

Woops........I forgot to mention this Easy Chicken Pizza uses Jiffy Pizza dough mix.

Recipe #1

BEANS AND ESCAROLE WITH CHICKEN

Ingredients

1 cup dried cannellini beans, picked over and rinsed ............................. .40
water as needed
1 can chicken stock ........................................ ....................................... .60
1 small onion, chopped ........................................ ................................. .30
1 carrot, chopped ........................................ ........................................ ... .15
2 garlic cloves, minced ........................................ .................................. .15
1 bay leaf ........................................ ........................................ .............. .00 (pantry staple)
1 Tablespoon extra virgin olive oil ........................................ ................ .00 (pantry staple)
Salt to taste

8 oz boneless chicken breast, diced ........................................ .....................?
1 medium head escarole (about 1 lb) rinsed thoroughly, leaves cut into strips about 1 to 1-1/2 inches long. ........................................ ........................................ ........... 1.59
2 Tablespoons extra virgin olive oil ........................................ .............. .00 (pantry staple)
3 garlic cloves, minced ........................................ ................................. .00 (pantry staple)
Salt and pepper to taste

Directions

1. Place the beans in a medium bowl, cover with water, and let soak for 8 to 12 hours at room temperature. Drain and rinse.
2. Place the soaked beans in a medium heavy-based saucepan (2 ½- to 3-quart). Add the stock and enough water to cover by 1 ½ inches, then add the onion, carrot, garlic, bay leaf, and oil. Bring to a simmer over medium heat. Once the liquid simmers, partially cover the pot, lower the heat to a gentle simmer, and cook until the beans are tender, 1 to 1 ½ hours. (The cooking time will vary according to the dryness of the beans.) If at any time the level of the liquid threatens to drop below the level of the beans, add just enough water to cover. Ideally, when the beans are tender, they should have absorbed enough of the cooking liquid so that the pot is moist but not soupy. Season with salt to taste, and set aside to cool in the cooking liquid. The beans may be made 1 to 2 days ahead. If they will be sitting for more than 2 hours, transfer the beans and the cooking liquid to a bowl and keep them covered and refrigerated.
3. Remove escarole leaves from head and rinse thoroughly by placing the leaves in a large pot of water and swishing the leaves in the water. Remove the leaves from the water and then dump the water in the pot. If you dump out the water with the leaves in the pot, the sand that fell off the leaves will be redeposited back on the leaves.
4. Heat olive oil in a large lidded skillet. Add diced chicken and cook, stirring until all pink is gone. Add the garlic and saute just until the garlic starts to turn golden around the edges; overcooking the garlic will make it bitter. Add the escarole to the pot a handful at a time, stirring after each addition. As the escarole wilts, continue to add handfuls of the escarole until all has been added to the pan and allowed to cook long enough to wilt. Season with salt and pepper.
5. When all the escarole has wilted, spoon the beans with their cooking liquid into the skillet, and taste for seasoning. Add salt and/or pepper if needed. Stir gently to combine all ingredients and bring to a gentle simmer. Cover, reduce heat to maintain a slow simmer and cook for about 20 minutes or until thickened slightly. Serve warm with a drizzle of olive oil on top of the soup.

Recipe #2

QUICK CHICKEN CACCIATORE

Ingredients

1 medium onion, chopped ........................................ ................ .30
1 small green bell pepper, chopped ........................................ .. .65
3 medium cloves garlic, minced ........................................ ....... .00 (pantry staple)
8 ounces sliced mushrooms ........................................ ............. 2.00
2 Tablespoons extra virgin olive oil ........................................ .00 (pantry staple)
1 can tomato puree (28 ounce) ........................................ ......... .99
1 teaspoon dried oregano ........................................ ................. .00 (pantry staple)
1 teaspoon dried basil ........................................ ...................... .00 (pantry staple)
1 bay leaf
8 ounces boneless chicken breast, diced.
Salt and pepper to taste.

Directions

1. Heat olive oil in a large skillet over medium heat. Brown chicken quickly and remove to a dish and keep warm.
2. Add onion, green pepper, minced garlic and mushrooms to skillet and saute, stirring frequently until onion is softened and translucent.
3. Stir in puree, oregano, basil, salt and pepper and bay leaf. Add chicken back in and simmer for about 20 minutes.
4. Discard bay leaf and serve with hot cooked pasta ( one pound, $1)