Chicken and Broccoli Braid

Ingredients:

2 cups diced, cooked chicken
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped (I used orange since that is what I had.)
1 clove crushed garlic (I used 1/2 tsp. minced)
1 cup shredded cheddar (I used sharp of course)
1/2 cup mayonnaise (I used light)
1/4 tsp. salt
2 Tbsp. slivered almonds
1/4 cup diced onions
2 (8oz.) package refrigerated crescent rolls (I used the new crescent baking sheets, they are the same as the crescent rolls but without the perforation. It's nice because then you don't have to press the perforations together.)
1 egg white, beaten

Directions:
1. Preheat oven to 375 degrees.

2. In a large bowl, toss together the chicken, broccoli, pepper, garlic, cheese, mayo, salt, almonds and onion.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough (again, I got to skip this step.) Using a knife or scissors, cut 1 inch wide strips down the ling sides. There should be a solid strip in the middle about 3 inches wide, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center. Fold the side strips up over the chicken mixture, alternating strips from each side. Pinch or twist to seal.

4. Brush braided dough with egg white. Bake in the preheated oven for 25-28 minutes, or until golden brown. (Mine only needed 25 minutes.)

This was a new recipe I tried tonight and we liked it. The only thing the kids didn't really like about it was the peppers. I also liked that it wasn't hard to make, but it looked like it was :) Wish I would have had a nice platter to put it on for the picture, but oh well.

Since I'm counting calories I figured the nutrition information out also.
If you cut into 8 servings, it's roughly 340 calories per serving. I'm sure there are ways to cut this down, like using the reduced fat crescent dough, omitting the almonds, using low fat cheese, etc. Anyway, it's not too bad considering that it's your whole meal, you don't really need a lot of sides because it's all in there. I did serve it with nectarine slices, Jello would probably be good with it too.

Anyway, enjoy!

Mexican yumminess!

Taco soup

1 28 oz can crushed tomatoes

1 bag browned hamburger

1 med onion

1 can corn with juice

1 can kidney beans

1 taco seasoning packet

Mix together in pot and serve with cornbread and taco toppings

Chicken Enchilada Soup

Ingredients

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

1 quart chicken broth

1 cup masa harina (corn meal flour)

3 cups water, divided

1 cup enchilada sauce

2 cups shredded Cheddar cheese

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

Directions

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

In a bowl, whisk together masa harina (corn flour) and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

You can serve this with toppings like cheesy chips, tomatoes, corn, salsa, sour cream, more cheeses... etc!

Lindquist Cornbread

6T white cornmeal

2 c bisquick stir these three together

1 c sugar

Add 2 eggs, 1 c milk, 1/2 c melted butter

Pour into greased 9x13. Bake at 350 for 25-30 min.

Creamy Chicken Pasta Soup

This recipe is from Jeanene Davey, who is a fantastic cook.

3 T butter
4 oz. button mushrooms (sliced)
1 cup celery (Bob thinks these are optional!)
1 cup shredded carrots
3 T flour
6 cups chicken stock
1.5 cups half and half
2 T parsley
1.5 pounds chicken breasts, cooked and cut up
1 cup penne pasta
1/4 cup sugar snap peas, halved (or you can use green peas)
3 T lemon juice

Cook penne pasta according to package directions and set aside (10 minutes or so). Melt butter in pot, add mushrooms, celery, carrots and onion. Cook until tender (5 minutes). Add flour and cook 3 minutes, stirring frequently. Add half & half and parsley. Simmer for 5 minutes. Add chicken, simmer another 5 minutes. Mix in cooked pasta and peas. Mix in lemon juice, and season with salt and pepper. Total time 25 (provided that you have pre-cooked chicken!)

Sesame Chicken & Teriyaki Chicken

Jan requested I post the recipe for Sesame chicken. I found it in the Warner Robins Relief Society recipe book a long time ago. It was submitted by Carol Anne Daniels. I decided to go ahead and post my teriyaki chicken as well.

Sesame Chicken

Uncooked cubed chicken (2-4 lbs.)
1/2 c. soy sauce
1 tsp. ground ginger
1 clove garlic, minced
1/4 c. brown sugar
1/2 tsp. pepper
1/2 c. chopped green onions
1/2 c. toasted sesame seeds

Mix together all ingredients and marinate chicken for at least 2 hours. Place chicken and marinade on a large cookie sheet in a single layer. Broil until brown, stirring frequently, about 15 minutes. Serve over rice.

I have made it this way, but I have also tweaked it a little and now I will usually add a little oil and instead of cut up chicken I will marinate whole chicken breast tenderloins, then I will put it in a 9x13 pan and cover with foil. Then I cook it at 400 for about 1 hour. A lot of times I will do one pan of sesame chicken and one pan of teriyaki chicken. My teriyaki marinade is below and then I just cook them the same way. I have also cooked the teriyaki on the grill before, very yummy.

Teriyaki Chicken Marinade

1/2 c. soy sauce
1/2 c. brown sugar
1/2 c. chopped green onions
1/3 c. oil
1-1 1/4 tsp ginger
2 cloves garlic (1 tsp. minced)

Sorry for the long post, but I think I remember Bob and Dresden requesting these recipes before too.

Oven Barbecue Chicken

This is one of our family favorites. Some of you probably already have this recipe, sorry. When I make it I usually triple it and then freeze 2 containers of it so the next 2 times I make it, all I have to do is defrost the sauce and pour it on the chicken and cook it. Hope you like it.

1 stick butter
1/2 tsp. mustard
1/4 c. chopped onion
1/4 tsp. chili powder
3 T. vinegar
1 T. Worchestershire sauce
1/4 c. brown sugar
1/2 c. ketchup
1/4 c. water
chicken breast tenderloins (frozen or thawed)

Melt butter in medium saucepan, add onion and cook over medium heat. Add remaining ingredients (except chicken) and simmer for about 2 minutes. Place chicken in 9x13 inch baking dish and pour barbecue sauce over chicken. Cover tightly with two layers of foil and cook in 400 degree oven for an hour and a half.

Red Pepper Cashew Chicken

Joe and I really like this. If I were to cook, this is what I would pick (this week). We haven't had it in a long time.

1 box Jasmine rice (2 cups of the rice)
1 lb. boneless, skinless chicken breast, diced
combine chicken in bowl with:
1 T. (once around the bowl) sesame oil
2 cloves garlic, minced and mashed
2 T. (a couple of glugs) rice wine vinegar, or dry sherry
a couple of red pepper flakes, crushed
black pepper to taste
[add 1 ½ T. sugar]

set it aside and let I hang out

1 T. sesame oil
1 lg. carrot, peeled diced in small cubes
1 red bell pepper, seeded and diced
1 can (7oz.) sliced water chestnuts, drained and coarsely chopped
3 heaping T. scoops of Hoisin sauce
A couple handfuls salted cashews
3 green onions, thinly sliced on an angle

Start rice according to directions on the box.
Heat oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2-3 minutes. Add the coated chicken and cook another 2-3 minutes. Add the coated chicken and cook another 3-4 minutes. Toss in red pepper and chestnuts. Heat through for 1 minute. Add hoisin sauce and toss to coat evenly. Dump chicken out over a bed of rice. Top with cashews and green onions. Feeds 4 well.

30 minute meals by Rachel Ray