Chicken Variations in a skillet--by Wendy Webb

Juicy Fajitas 

chicken
onion cut in wedges
peppers cut in wedges
1/2 c. salsa
1/4-1/2 c. Italian dressing
1/4 c. lemon juice
1/4 c. soy sauce



Chicken Cacciatore

chicken
onion cut in wedges
peppers cut in wedges
mushrooms
zucchini and/or yellow squash
basil
garlic
oregano
salt
tomatoes



Hula Chicken

chicken
ham
white cheddar

sauce:
1 T. olive oil
1 med red onion chopped
2 c. pineapple
3 T. brown sugar
3T. apple cider vinegar
1/4 c. tamari (soy sauce)
1 c. tomato sauce

Strawberry Crepes

by Jennifer Towne ("Jenny Dean")

1 cup whole-milk ricotta

1 teaspoon finely grated lemon zest, plus more for garnish, optional

2 tablespoons fresh lemon juice

2 1/2 tablespoons confectioners' sugar, plus more for garnish, optional

12 ounces strawberries, hulled and quartered

Pinch of salt

4 9-inch crepes, homemade or store-bought

Preparation

1. In a medium bowl, stir together ricotta, lemon zest, 1 Tbsp. lemon juice and 1 1/2 Tbsp. sugar until mixture is smooth. Cover and refrigerate.

2. In a small bowl, toss strawberries with remaining 1 Tbsp. sugar, 1 Tbsp. lemon juice and salt.

3. Spread one-fourth of ricotta mixture evenly on one side of each crepe; fold into quarters on serving dishes. Top with strawberry mixture. Garnish with additional lemon zest and confectioners' sugar, if desired.

Strawberry Salsa

by Jennifer Towne ("Jenny Dean")

 

lb strawberries 

2 golden delicious apples 

8 oz raspberries 

2 T white sugar 

T brown sugar 

3 T strawberry preserves 

Mix and chill 1 hour ... great with cinnamon sugar chips

Cashew Chicken
By Shawn Stevens

Ingredients: 4- servings

½ Tablespoon Oil 

½ cup roasted cashew nuts

2 cloves garlic, minced 

1 green onion, chopped

½ lb sliced chicken

½ cup sliced red bell pepper

Sauce:

1 teaspoon fish sauce

2 Tablespoons oyster sauce

1 ½ Tablespoons sugar

1 teaspoon sesame oil

½ teaspoon white pepper

Heat pan, add oil, garlic, chicken, and all sauce ingredients.  Turn heat to high and deduce sauce until glaze forms.  Mix in roasted cashews, garnish with green onions and bell peppers.  Serve over cooked long grain rice.

CROCKPOT CHICKEN WITH BLACK BEANS AND CREAM CHEESE
from Gina Underwood

INGREDIENTS:
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

DIRECTIONS:
1.  Put 4-5 frozen chicken breasts in crock pot.
2.  Add 1 can black beans, drained.  Add 1 jar of salsa.  Add 1 can corn, drained.
3.  Keep in crock pt on high for about 4-5 hours or until chicken is cooked.
4.  Add 1 pkg. of cream cheese (just throw it on top) and sit for about 1/2 hour.
5.  All done & enjoy!

Spinach Chicken Salad

5 cups of cooked chicken (I use rotisserie  chicken)
1 cup of snow peas chopped in half
2 1/2 cups sliced celery
1/2 large cucumber sliced
3 large green onions sliced
2 cups green grape halves
2 cups packed torn spinach
7 ounces corkscrew pasta cooked and drained

Combine everything in a large bowl.  Cover and refrigerate.  Just before serving, pour the dressing over the salad and toss.  (We can not eat this in one meal so I usually combine everything except the spinach and then we mix it and add the dressing right before we eat it.)


Dressing:
1/2 cup vegetable oil
1/4 cup sugar
2 T white wine vinegar
1 t salt1 t lemon juice
1/2 t dried minced onion
2 T minced fresh parsley or cilantro (I like cilantro better)

Mix well and refrigerate.

Easy Chicken enchiladas

1 can cream of chicken soup
1 c sour cream
1/2 c of milk (more or less)

1 1/2 c. cheese (more or less)

1 1/2 c cooked & diced or shredded chicken (more or less)

1 small can mild sliced green chiles
1 small can sliced black olives, drained
salsa (optional)
enchilada sauce (optional)

8-10 flour tortillas (I like the big ones wrapped around the filling a
few times, or both corn and flour spread around the pan if you want easy
casserole style)

Mix together cream of chicken soup, sour cream, milk, half of cheese
(set aside the other half), chicken, chilies, and olives in a large
mixing bowl.

Spread a small amount of mixture on the bottom of a 9 X 13 pan (glass
or casserole) so the enchiladas don't stick to the bottom.  Fill each
tortilla with a few spoonfuls of mixture, roll up, and place in pan.
You should be able to fill at least 8 tortillas.  If there is any
mixture left over, (I always make sure there is) top the pan of
tortillas with it, then sprinkle the remainder of the cheese and salsa
(optional) on the top.

Or for casserole alternate layers of tortillas and the mixture.
Use cheese as last topping. Bake for 20-30 minutes at 350 degrees, or

until the cheese is beginning to brown.