It’s been a crazy busy week folks. Too tired to DIY, too tired to spray paint, but never to tired to eat!
Here’s a simple dish you can do on your outside grill. I could BBQ all winter if the weather stayed like our summer or I had a covered area to do so. Hmmm, maybe the front porch?
Take four boneless chicken breasts from the freezer. When they are still half frozen cut them in half lengthwise. Then cut each piece in half width wise. Place all chicken pieces a 9X11 dish and cover with your favorite bottle of teriyaki sauce. The easy way to make sure every piece is covered in the sauce is to turn the pieces over a couple of times. Set a tiny bit of the sauce aside in a separate bowl. Let the chicken soak for a couple of hours.
When it’s close to BBQ time cut a fresh pineapple into slices about 1/4 to 1/2 inch thick. I’m sorry I didn’t take pictures of this because I’m pretty good at cutting up a pineapple. Really!
Heat the BBQ to medium heat and spray it with some PAM grilling spray. Place the chicken on the grill. I turn it every minute or so and keep my eye out for flame flare-ups. You can always turn the heat down. When the chicken is getting close to done put the pineapple slices on the frill. Brush a little teriyaki sauce on each slice and Turn a couple of times until they start to brown a tiny bit. Serve on a platter. You might want to add some buns for a chicken teriyaki pineapple burger or a mixed salad to add some chicken to.
What are you grilling this weekend? Have a great 2 days!
It’s been awhile since I’ve shared a recipe for the crockpot so today I wanted to show you how to make chicken pot pie in the crockpot. Well, the insides of the pie are made in the crockpot and then you add some homemade biscuits. Yum!
This is such a simple recipe. Here’s what you need.
- 6-8 boneless skinless chicken thighs
- 1 tablespoon instant chopped onion
- 1 Bay leaf, dried
- salt and pepper to taste
- 18 0. jar of chicken gravy
- 2-3 celery stalks, cut to 1/2 inch slices
- 12 o bag frozen mixed vegetables (your choice)
Rinse the chicken in water and place in the bottom of the crockpot. Add onion and bay leaf. Pour gravy on top. Lay celery on top of mixture.
Cook on low for 8-10 hours. Approximately 30 minutes before the chicken mixture is done add the frozen vegetables.
While the vegetables are cooking grab your box of Bisquick . Follow the recipe on the box to make some biscuits.
Split in half when done, then cover with the chicken mixture.
My husband loved this meal and hey, if you have kids, it’s a great way to get them to eat their vegetables! I hope you try it.
If you’re looking for other recipes for the crockpot check out my recipe page.
If I were put on a desert island and told I could bring one meal and ice cream wasn’t available I’d choose sauté cabbage and chicken.
I’ve been making this forever and truly, I could pretty much eat it every night and not mind at all. Its low in carbs, high in protein and quick to make. The only thing is you’ve got to like cabbage.
Shred two medium heads of cabbage.
Heat a little bit of olive oil and a pat of butter in a pan until hot. Add the shredded cabbage. Keep the pan around medium heat. I usually add a little bit of garlic salt. Keep turning until the cabbage turns soft and starts turning brown.
Cook boneless skinless chicken breasts. I use a George Foreman; quick, easy, healthy. Season with whatever you like.
Slice the chicken in strips and serve over the cabbage. I’m telling you, try it. I bet you will like it. I have my son hooked on it. And I always cook to much so I have a little extra to have the next day.
Do you have a favorite meal that you’d take to a desert island?
Hello. With the holiday craziness upon us for the next 5-6 weeks, it’s nice to have some easy, quick, fall-back recipes and what better way then to prepare your meals when you can, in the crockpot.
Today I’m sharing how to make Chicken Cordon Bleu, fake style, in the crockpot. This took minutes to prepare and turned out pretty yummy, even though I didn’t exactly follow the recipe.
- 6 boneless skinless chicken breasts
- 6 pieces sliced cheese (the recipe calls for swiss, I used what was in the fridge, colby-jack)
- 10 oz can Golden Mushroom Soup (I used two cans as I wanted more of the sauce)
- 3 Tbsp water ( I used 6 with the 2 cans of soup)
Pound the chicken breasts flat. Place a slice of cheeses in the middle of each breast, fold in half and toothpick in place. Put in the crockpot. Note: my chicken breasts were still partially frozen so I laid them as they were in the crockpot and placed slices of cheese on top. Either way, mix the remaining ingredients together. I added some baby carrots for fun. Pour the mixture over the top and cook on low 5-6 hours. You’ll just have to test the chicken depending on your crockpot.
Cook some rice to go along with it. My hubby loved it and this was definitely simple!
What have you been cooking in your crockpot?
Sounds yummy, doesn’t it? It is good and super simple to make. My hubby and I have taken to quick, but tasty meals since it’s just the two of us.
Here’s what you do.
Cut into cubes 2-3 skinless chicken breasts. Combine flour, paprika, nutmeg and pepper to taste. Sauté coated chicken in butter or oil until golden brown, around 5 minutes. Place chicken in casserole dish and cover with a mixture of melted 4 tablespoons maple syrup and 2 Tablespoons butter. Bake at 350 for 10 minutes.
Now you probably would of served this with rice or fried cabbage and some cooked carrots or corn. That would of been good but I had a craving for tator tots. Go figure!
There are so many ways to cook chicken. What’s your favorite way?
Since I was busy all weekend I wanted something easy but yummy to cook. What an opportune time to check out Pinterest for a recipe. I found it on my Crockpot Cookin board. Crockpot Pineapple Chicken via Six Sisters Stuff. So simple using frozen chicken breasts, canned pineapple, soy and teriyaki sauce and red pepper flakes. For full recipe and instructions click here.
Place all the ingredients in the crockpot and cook on high for approximately 4-6 hours.
Using a fork, shred the chicken into pieces. It will pull apart so beautifully.
Serve over rice.
We had this for dinner a second night, but instead of having rice with it I used it as the filling for lettuce wraps. Wqually delicious. Do you have a good recipe to share that you cook in the Crockpot? Please share.
For many many years my husband and I hosted hockey players to live in our house from the Seattle Thunderbirds Junior Hockey league. Chicken Lasagna became a Sunday pre-game favorite. Share this with your family and I hope you like it.
½ cup margarine 2 ½ cups diced cooked chicken
½ cup flour 1 1b creamed cottage cheese
½ tsp. salt 1 egg, slightly beaten
½ tsp. basil ½ pd lasagna noodles, cooked/drained
3 cups canned chicken broth 10 oz frozen chopped spinach, thawed & drained
¼ cup grated parmesan cheese ¼ pd mozzarella cheese, thinly sliced
Melt butter in large saucepan. Blend in flour, salt and basil. Stir in chicken broth & cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken. Mix cottage cheese with egg.
Lightly grease 13X9X2 baking dish.
Place 1/3 of chicken on bottom of pan. Top with ½ noodles, ½ cottage cheese & egg, ½ spinach and mozzarella cheese. Repeat. End with the last 1/3 of the chicken mixture topped with parmesan cheese. Bake in 375 oven 45 minutes.
Remove from oven, let stand 10 minutes before cutting into squares.