Cilantro Chicken Stir-Fry 

Oh boy, was this good! I am such a sucker for cilantro so when I saw this I just had to make it. Also, the peanuts were a surprising, but great addition to the stir fry, and we all enjoyed it. 

Ingredients: 

– 2 tsp. Olive oil 

– 1 lb. boneless, skinless chicken breasts 

– 1/2 cup honey roasted peanuts 

– 1 red bell pepper, diced 

– 4 cloves garlic, minced 

– 1 tsp. ground ginger 

– 1 tbsp. soy sauce 

– 2 tsp. rice vinegar 

– 1 tsp. Sriracha sauce 

– 1 tsp. sesame oil 

– 1 tsp. cornstarch 

– 1 cup fresh cilantro, roughly chopped 

Directions: 

Begin by heating up the olive oil in a large frying pan preferably with tall sides over medium- high heat. Addin the chicken and cook for three minutes, stirring occasionally. 

Add the peanuts, red bell pepper, garlic, and ginger to the pan with the chicken. Cook for an additional 5 minutes, or until the chicken is cooked through. 

While the chicken is cooking, combine the soy sauce, rice vinegar, Stiracha, sesame oil, and cornstarch in a small bowl. Whisk to combine. Add the sauce to the skillet and cook, stirring until the sauce thickens and coats the chicken. 

Remove the pan from the heat and add in the chopped cilantro. Stir to combine and serve over rice with lime wedges on the side. I always use brown rice in my dishes and it is delicious! 

Enjoy! 

   
    
    
    
    
    
 

Slow Cooker Chicken Marsala 

This was a really good recipe. Nice and easy in the crockpot and didn’t take forever. I served it over a bed of mashed red potatoes and steamed broccoli on the side. Delish! 

Ingredients: 

– 3-4 boneless skinless chicken breasts, cut thinly in half 

– 3 cloves minced garlic 

– 2 cups chicken broth or 1 cup Marsala wine (I used the broth) 

– 1/2 cup water 

– 1/4 cup cornstarch 

– salt and pepper 

– 8 oz. mushrooms (I left these out because I didn’t have any on hand) 

Directions: 

Lightly spray your crock pot with cooking spray. Season chicken breasts with salt and pepper and place in the bottom of the crock pot. Add the minced garlic and pour in the chicken broth/wine. Add the mushrooms. 

Cook on low for 5 hours. 

Once the time is up, remove the chicken breasts, set aside. In a small bowl, make a slurry from the water and cornstarch (mix the two together) and pour into the crockpot. Turn the setting to high and give it a big stir. Add the chicken back in and cook for another 30 minutes, or until the sauce is thickened. Stir occasionally. 

Serve over mashed potatoes and top with the sauce. Enjoy! 

  

Chicken stir fry with mushrooms and zucchini 

This was a delicious stir fry and is apparently a Panda Express copycat recipe. I served it with brown rice and we all thought it was very good. 

Ingredients: 

– 1 pound boneless, skinless chicken breasts, cut thinly into bite sized pieces 

– 3 tbsp. cornstarch (I probably will not use this next time)- see note at the bottom 

– 1 tbsp. vegetable oil 

– 1 tbsp. sesame oil 

– 8 oz. mushrooms 

– 2 medium zucchinis 

– 1/4 cup soy sauce 

– 2 tbsp. balsamic vinegar 

– 3 gloves minced garlic 

– 1/2 tsp. ground ginger 

– sesame seeds (optional) 

Directions: 

Slice up your veggies and set them aside for later. 

Slice up the chicken breasts and toss the chicken with cornstarch in a medium bowl. 

Heat the oils in a pan and add the chicken. Cook on medium heat until browned on both sides. Remove the chicken from the pan and set it aside. 

Turn the heat to medium high and add a bit more of each oil. Add in the veggies and cook until they start to brown. Add the garlic and ginger and cook for 30 seconds or so. Coon for another couple minutes if the vegetables need to soften a bit more, but don’t over cook. Add the chicken back in and stir to coat. Add in the soy sauce and balsamic vinegar and give everything a big stir. Serve over brown rice. Enjoy! 

Note: I will probably not use cornstarch next time. It cooks to the bottom of my stainless steel pans and I ended up having to transfer the chicken to another pan to finish the cooking. I think the chicken would be fine without the cornstarch addition. 

   
    
    
    
    
 

Chicken Broccoli Pasta Skillet 

I roasted a chicken last week and thought this would be a good way to use up the leftover meat. It was very good and I even made my own cream of chicken soup to go in it 🙂 

Ingredients: 

– cooked, diced chicken, about 2 cups or so 

– 2 broccoli crowns 

– 10 ounces dry pasta (any kind will do) 

– cream of chicken soup (recipe below) or 1 can of the store bought soup 

– 1 cup shredded cheese, divided 

– salt and pepper to taste 
Cream of Chicken soup: 

– 1 1/3 cup chicken stock 

– 2/3 cup milk (I used half and half, but any will do) 

– 1/3 cup all purpose flour 

– 1/4 tsp. garlic powder 

– 1/4 tsp. onion powder 

– 1/4 tsp. thyme 

– 1/2 tsp. salt 

– 1/4 tsp. pepper 

Whisk together the milk and flour in a small bowl and set aside. In a large skillet, heat the chicken stock until it comes to a boil. 

Add in the flour/milk mixture to the chicken stock over medium heat, whisk for about 5 minutes until it starts to get thick. Add in the seasonings and continue whisking until it is very thick and resembles the canned product. 

You can use right away or store in a container in the fridge for up to one week. Allow to cool before placing it in the refrigerator. 

   
 
Directions for casserole: 

Boil the pasta and steam the broccoli. Once both are done, place in a large skillet with tall sides. Add in the diced chicken, cream of chicken soup, and 1/2 cup of the shredded cheese. Give it a big stir and sprinkle the top with the remaining cheese. Turn the oven to broil and broil on high until the cheese is spotty and golden. Enjoy! 

   
    
    
 

Crockpot Buffalo Chicken Sandwiches 

These were really tasty, I topped the sandwiches with a piece of cheddar cheese and ranch dressing to cut the spicy ness. So good! 

Ingredients: 

– 4 boneless skinless chicken breasts 

– 1 (12 oz) bottle of buffalo wing sauce 

– 2 tbsp. ranch seasoning mix 

– 2 tbsp. butter 

– 6 hamburger buns 

– 6 slices cheddar cheese 

– ranch for garnishing on top 

Directions: 

Place the chicken breasts in the crockpot. In a small bowl, whisk the wing sauce and ranch seasoning together. Pour the hot sauce mixture over the breasts and cook on low for 7-8 hours. 

Shred the chicken and stir in the butter to the crockpot. 

Place the buns on a baking sheet and top with a slice of cheese. Melt under the broiler for a couple minutes. Top the buns with the chicken and a good serving of ranch. 

   
    
   

Chicken Rigatoni 

I made this for dinner tonight and we really enjoyed it. I was surprised with the addition of peas in the recipe, but I have to say that I loved them and will probably add even more next time! Delicious! 

Ingredients: 

– 2 boneless, skinless chicken breasts, diced into bite sized pieces 

– 1 1/4 cups marinara sauce 

– 1/2 cup Alfredo sauce 

– 2 tsp. butter 

– 1 cup frozen peas 

– 9 oz. rigatoni pasta 

– 4 cloves garlic, minced 

– salt and pepper to taste

– 2 tsp. crushed red pepper flakes, more or less depending on your heat preference 

– 2 tbsp. olive oil 

– oregano, garlic powder, and basil, to taste 

– Parmesan cheese to garnish 

Directions: 

Begin by cooking the rigatoni. Drain and set aside once tender. 

In a large skillet, heat the olive oil over medium heat and add the red pepper flakes, minced garlic, salt, and pepper. Sauté for about a minute or so and then add in the chicken pieces. Cook the chicken until no longer pink in the middle, about 6-7 minutes. 

Once the chicken is cooked through, add in the marinara and Alfredo sauces. Season with the oregano, garlic powder, and basil, to taste. Let the sauce thicken for a couple minutes then add in the butter and frozen peas. Add in the rigatoni and give it a big stir, making sure the pasta is well coated. 

Top with shredded Parmesan cheese and serve with garlic bread. Enjoy! 

   
                     

Teriyaki Chicken and Broccoli 

I have another chicken and broccoli recipe on here that’s very good. However I wanted a bit more of a teriyaki taste and not as savory. I gave this one a try and we all were very happy with it. I served it over brown rice and it was delicious! 

Ingredients: 

– 4 cups fresh broccoli, cut into small florets 

– 2 boneless, skinless chicken breasts. Diced into bite size pieces.  This last time I used chicken tenderloins and they were very good

– 1 tbsp. olive oil 

Sauce: 

– 3 cloves garlic, minced 

– 1/4 cup low sodium soy sauce 

– 1/4 cup water 

– 2 tbsp. rice vinegar 

– 1/4 cup brown sugar 

– 2 tbsp. cornstarch 
Directions: 

In a small bowl, whisk together all the sauce ingredients and set aside. 

Steam the broccoli, once it’s tender rinse it under very cold water to stop the cooking process. Set aside. 

In a large skillet, heat up the olive oil. Once it’s ready, add in the chicken pieces. Cook the chicken until it’s slightly brown on both sides. Add in the broccoli and slowly pour in the sauce. Let the sauce thicken and cook about 5 minutes. Give everything a big stir, coating well. 

Serve over brown rice. Enjoy!