Teriyaki Chicken

Teriyaki Chicken

Ingredients for Cooking Day:

• Chicken - you can use any chicken parts that you like for this recipe: breast, legs, thighs, wings or a mixture!
• 1/4 cup water
• 1 small piece of fresh ginger, crushed (or prepared ginger)
• 1 tsp. garlic salt
• 1 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag. Combine rest of ingredients and pour over chicken. Freeze.

Directions for Serving Day: Defrost chicken mixture. Cook this any way that works best for you. Sometimes during the summer we will grill the chicken and other times I will cook it in the oven. I usually do about 30 minutes at 425. Cook until chicken is completely cooked through.Alicia thinks you could throw this in the crockpot too.

Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices swiss or provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup italian seasoned bread crumbs
1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Bake at 350 degrees for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened. Pour over chicken.

Cooking Club: Thaw and bake at 350 degrees for 35 minutes or until heated through. Heat sauce on stove and serve with the chicken. Serve with a salad or other vegetable.

NOTE: for cooking club I don't roll the chicken in flour, egg, and bread crumbs.

Sweet and Sour Chicken

1 (20 ounce) can pineapple chunks, juice reserved
1/4 cup soy sauce
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup flour
1 1/2 lbs cooked chicken meat, cut into strips

optional ingredients:
1 1/2 green bell peppers, diced
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced

In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in chicken (and optional ingredients). Cook and stir until heated through. Stir in the pineapple chunks before serving.

Cooking Club: Thaw and heat in a saucepan over medium heat until heated through. Serve over rice and with a salad or other vegetable.

White Chicken Chili

1/2 lb. dried navy beans (2 cans Great Northern Beans)
1 large onion, chopped
1 stick butter (I usually use a half)
1/4 cup flour (I use 1/2 cup rice flour and 5 Tbsp cornstarch to be gluten free)
3/4 cup chicken broth
2 cups half and half (I use 1 small carton and then the rest 2% milk)
1 tsp. Tabasco
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper
2 (4 oz.) cans green chilies
5 boneless, skinless chicken breasts, cooked and chopped
1 1/2 cups grated Monterrey Jack cheese (I use Pepper jack cheese)
1/2 cup sour cream

Prepare beans if using dry. Cook onion in 2 Tbsp butter until softened. In large kettle melt rest of butter over medium heat and whisk in flour (or gluten free flour mix). Cook roux whisking for 3 minutes. Stir in onion and gradually add broth and half and half/milk, whisking constantly (if I have extra broth in the container I usually just add it). Bring mixture to a boil and simmer, stirring occasionally for 5 minutes. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese (just a side--when you add the cheese add it slowly and have the chili turned down to low so it doesn't get curdly). Cook on low, stirring occasionally for 20 minutes. Stir in sour cream and serve with some extra cheese.
Serve with fresh bread and a salad!

Chicken Enchiladas....For January

Chicken Enchiladas:

For Cooking Day:

• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 Tbsp. butter
• 1 boiled chicken, deboned, skinned and chopped
• 1 - 4 oz. can mild green chili peppers chopped
• 1/4 cup flour
• 3/4 tsp. of salt
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 cup sour cream
• 3 Tbsp. butter
• 3 oz. Monterey Jack cheese shredded
• 3 oz. Cheddar Cheese shredded
• 12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter. Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup. Remove from heat and mix in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the chicken mixture. Roll up and arrange seam side down in abaking dish prepared for freezing. Pour remaining sauce over enchiladas and sprinkle with remaing cheese. To freeze use the foil and plastic wrap method. For instructions of this method click here.

Serving Day Instructions:

Thaw completely. Bake uncovered at 350 degrees for about 30 minutes.

Papa Bob's Stir-Fry--Dana

2 lbs. chicken, cubed and cooked
Broccoli, cut up
Cauliflower, cut up
Carrots, sliced
Water chestnuts, drained
Green onions, sliced
Cashews
Any other stir-fry items you might like.
For cooking club: Thaw the above items and stir-fry in some peanut or olive oil. Start with the chicken and add the items that take the longest to cook... Cook until the desired texture.
Serve with rice and any sauces you might like.

Our new favorite sauce:
Peanut Sauce (I doubled for 4 of us)
2 T. smooth peanut butter
2 T. soy sauce
1-2 garlic cloves, minced
1/4 cup water
1 T. brown sugar
juice from half a lemon, or less depending on taste
Combine all ingredients in a small sauce pan stirring constantly until peanut butter has melted and all is smooth.
(from Cooks.com)

Papa Bob's Fajitas--Dana

2 lbs. chicken
1 large onion, sliced
1 1/2 cup soy sauce
1 1/2 cup brown sugar

Cut up chicken into cubes. Mix 1 cup soy sauce and 1 cup brown sugar. Marinate the meat overnight in the soy sauce mixture. Cook the chicken in the marinade. Cook the onions the remaining soy sauce and brown sugar until caramelized (this takes a long time--usually takes mine about an hour).
For cooking club: Thaw chicken, onions, and cheese. Cook the chicken in a sauce pan until warm and the onions in another pan until warm.
Serve with favorite fajita items... tortillas, beans, guacamole, salsa, sour cream, cheese, olives...

Chinese Chicken--Dana

2 lbs. chicken (either tenders or cubed)
1 onion cut into large pieces
1 green bell pepper cut into large pieces
1 can pineapple chunks
Sauce (I always double this sauce recipe as Jim likes it saucy):
1 T. soy sauce
3/4 cup honey
1/4 cup pineapple juice
1/2 cup vinegar
4 T. ketchup
1 1/2 tsp. salt
1/4 tsp. ground ginger
Cook the sauce ingredients until warm and combined. Cook the chicken until crispy. I like to coat the chicken in salt, pepper, and cornstarch and frying in a little olive oil to get it nice and crispy. In a 9x13 layer the onion, bell pepper, and pineapple chunks, and chicken. Pour the sauce over it all and bake at 350 for about 30 minutes until heated through and sauce is bubbling.
For cooking club: Thaw ingredients and then follow above directions for cooking.
Serve with rice and some steamed vegetables.

Montery Chicken Casserole--Dana

2 cups water
1 cup uncooked rice
1 T. chicken bouillon or 3 cubes
1 16oz. carton sour cream
1/8 tsp pepper
1/2 cup bell pepper (red or green)
2 cups cubed, cooked chicken
1 1/2 cups shredded Pepper-jack cheese
1 can (4oz.) chopped green chilies, undrained
Heat oven to 350... Combine water, rice, and bouillon. Bring to a boil. Reduce heat, cover, and simmer 15-20 minutes. Combine all ingredients except 1/2 cup cheese; mix well. Bake in 9x13 pan for 25 minutes. Top with remaining cheese and bake 3 more minutes.

Notes: I usually split this into two 8x8 pans and freeze one for later. I also season the chicken when I cook it with salt and pepper. We sometimes make it without the chicken for a yummy side dish.
For cooking club: First thaw and then bake according to the recipe. If it is still somewhat frozen, just cook longer. I find it is moister if you leave the tinfoil on it for the 25 minutes.
Serve with fresh bread and a big salad.

WW Points = 6 per serving (4 servings per dish)

Cashew Chicken

Cashew Chicken
¼ c orange juice
1/3 c honey
¼ c soy sauce
1 Tbsp cornstarch
1 tsp. ground ginger
1 tsp. garlic powder
½ tsp. pepper
2 Tbsp vege. Oil
4 green onions, chopped
2 large carrots, sliced
4 boneless, skinless chicken breast halves, cut into strips
1 cup cashews
In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it smokes. Stir-fry veges for several minutes until onions become fragrant. Set aside and keep warm.
In the same skillet, heat another Tbsp oil and stir-fry chicken until brown and tender.
Add cooked veges, cashews, and sauce.

BECKY AND DANA: There is no cornstarch in the sauce...this is something I thought you might like to add to thicken as you are cooking....what i typically do when I am cooking..

WW Points = 9 points per serving