School is right around the corner, which means school lunches are too. All busy moms and dads know that anything that any meal that is easy to to put together and makes great leftovers is a winner for school lunches. With this thought in mind I decided to work on a new recipe that would be a nice twist on a taco but a lot easy to send. Baked chicken won ton tacos was my first try at it. My boys gave it a thumbs up and my husband asked me to make them again (always a good sign). My husband loved them so much that he finished the leftovers off the next couple of mornings for breakfast. I made the tacos pretty mild since my boys do not like a lot of spice. (I am working on that though).
- 2 chicken breast
- 1 T olive oil
- 3 oz cream cheese – room temperature
- 1/4 t. black pepper
- 1 t. chili powder
- 1/2 t. garlic powder
- 3 T. green salsa
- 1/4 t. cumin
- Shredded cheese
- Won ton wrappers
- Muffin tin
- Toppings (lettuce, sour cream, salsa etc.)
- Preheat oven to 425 º
- Cut chicken breast into pieces. They don’t have to be very small since we will shred the chicken.
- Sprinkle the chicken with the black pepper, chili powder, garlic powder, and cumin.
- Brown the chicken pieces in olive oil until completely cooked.
- Place the browned chicken, cream cheese, and green salsa into a mixing bow. A mixer works great to shred the chicken while combining the ingredients at the same time.
- Place a won ton wrapper in each cup of the muffin tin, pressing the center down into it with the edges sticking up.
- Scoop about 1 T. of chicken mixture into the bottom of each wrapper.
- Sprinkle with shredded cheese.
- Bake for approximately 8 minutes. The wrapper edges will be golden brown and crispy
- Serve with any toppings desired.
I really enjoyed them with shredded lettuce, sour cream, and a little salsa. I like a little spicer food than my boys. My boys liked them as is. They tell me “salad” is for girls. My husband enjoyed them topped that night and as is the next morning.
- I love using my Kitchen-aid mixer to shred chicken. It works wonderful. I will never shred chicken by hand if I can help it.
- You can use rotisserie chicken and skip the browning chicken step. Just add the spices to the mixer step.
- They will store in plastic wrap in the fridge for a couple days before the wrappers are too soggy.
After the holidays, things only slow down for just a little bit before I become a soccer mom again and life gets hectic. So in preparation for those busy weeks to come, I am trying slow cooker meals and meals I can freeze and pull out to cook when needed. So just a heads up with what you will be seeing in future posts.
The first place I looked when I want to try some new recipes is one of my favorite blogs (www.sixsistersstuff.com) that have many wonderful recipes. So last weekend I started browsing. The only problem I had, was I kept finding so many recipes that I wanted to try that my list of possible dinners kept growing. The best part about the recipes I found on their blog was that it didn’t call for many new ingredients that I didn’t already have. The recipe below is the first one that I tried on my new search to expand my family menu and have recipes for that busy soccer season.
Slow Cooker Garlic and Brown Sugar Chicken
- 4 – 6 chicken breast
- 1 c. packed brown sugar
- 2/3 c. vinegar (I used apple cider vinegar)
- 1/4 c. lemon-lime soda (I used diet to help cut the calories)
- 4 cloves garlic minced
- 2 T. soy sauce
- 1 t. fresh ground black pepper
- 2 T. corn starch
- 2 T. water
- Rice or noodles, cooked
- Red Pepper flakes if desired
- Spray slow cooker with cooking spray or use liner.
- Place chicken breast(may be frozen or thawed) on bottom.
- Mix together brown sugar, vinegar, soda, garlic, soy sauce, and black pepper.
- Pour over chicken.
- Cook on low for 6 – 8 hours or high for 4 hours.
- Take chicken out of slow cooker. (It will be falling apart) and pour remaining sauce into saucepan.
- Whisk in the corn starch and water to the sauce and cook on high heat.
- Bring to a boil and boil for 2 – 3 minutes or until the sauce resembles a glaze. Remove from heat and cool slightly. It will continue to thicken as it cools.
- Pour over the chicken and mix.
- Serve over rice or noodles.
- Sprinkle red pepper flakes if desired for more heat.
- Thighs will work as well.
- At first the smell and taste of the vinegar will be overwhelming. Don’t worry as it continues to cook it will disappear. By the time it is ready to eat the only part you will notice is the slight “tang” from the vinegar mixed with the sugar.
- This meal can be frozen ahead of time. Place all of the ingredients except the corn starch and water into a freezer bag and freeze. When ready to cook just pull out and put in crock pot. Allow extra cooking time because it is frozen.
Recipe from Six Sisters Stuff Blog
I love taquitos, crispitos, flauta,and anything else that resembles those, but don’t eat them very often because of the calories and grease from frying. So when I found this recipe, I couldn’t wait to try this baked version. I was also excited that it had directions for freezing them to make later. What a great idea for a fast good meal later as well as for dinner tonight. I had to try it. I found this recipe on www.chef-in-training.com website. I have only changed it a tad to accommodate what I had in my pantry.
Baked Creamy Chicken TaquitosMakes 12 servings
- 3 ounces cream cheese, softened
- 1/4 cup green salsa
- 1 T. fresh lime juice
- 1 t. chili powder
- 1/2 t. onion powder
- 2 cloves garlic, minced
- 3 T. dried cilantro (fresh can be used)
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 12 flour tortillas (6 inch works well)
- sea salt
- cooking spray
- Preheat oven to 425º F. Line cookie sheet with parchment paper.
- In a large bowl combine cream cheese, salsa, lime juice, chili powder, onion powder, garlic, and cilantro.
- Add shredded chicken and cheddar cheese and mix until combined.
- Spread 2 – 3 tablespoons of chicken mixure on 1/3 of tortilla and then roll as tight as possible.
- Place on cookie sheet seam side down.
- Continue with the rest of the tortillas, placing so they are not touching.
- Spray lightly with cooking spray and lightly sprinkle with sea salt. (Stop at this point if wishing to freeze)
- Bake for 15 – 20 minutes or until tortillas are crispy and lightly brown.
- If tortillas are not very soft, warm a couple at a time between paper towels in the microwave for just a few seconds to make soft.
- If you want to freeze for later, flash freeze them at the point before baking them. Then wrap individually in plastic wrap and store in freezer bag for up to 3 months. When ready to eat them just pull the desired amount from freezer and cook in preheated 425º oven for 20 minutes. There isn’t a need to defrost first.
- I used some rotisserie chicken that I had. Not having to cook chicken first helps speed up the prep time.
- The cooking spray and sea salt are important. They are what help the tortillas to crisp up.
- Light cream cheese works just as well as regular if you are watching calories. I used the light version.
- Estimated 196 calories per taquito
This recipe was so easy to make. It makes a quite a large quantity and warms up well. It tastes good over rice and potatoes as well on its own. My sons rated this dish as a “Mommy, you can make this again” meal.
Poppy Seed Chicken
- 3 cups cubed cooked chicken breast
- 2 cans condensed cream of chicken soup (10 3/4 oz cans)
- 1 cup sour cream
- 2 teaspoons poppy seeds
- 1 cup crushed butter flavored crackers ( I used club crackers)
- 3 tablespoons butter, melted
- 1/3 cup grated Parmesan cheese
- In a large bowl, combine chicken, soup, sour cream, and poppy seeds.
- In a small bowl, combine cracker crumbs and butter. Set aside 1/2 cup for the topping. Stir remaining crumbs into the chicken.
- Transfer to a 11 x 7 inch baking dish coated with cooking spray.
- Top with the reserved crumbs, sprinkle with cheese.
- Bake, uncovered at 350 degrees for 30 to 35 minutes or until bubbly.
- Tastes great served with additional fresh grated Parmesan cheese on top.
- It freezes well.
This recipe is for those that love having a home-cooked meal, but don’t have time to make it. In other words, a crock pot meal. I tried this recipe and was very impressed. The concept is easily adaptable to other meats and sauces.
Open Faced Chicken Parmesan SandwichesPrep time: 6 minutes Cook time: 7 – 8 hours in a crock pot Oven time: 5 minutes Makes up to 10 sandwiches
- 5 boneless chicken breasts (about 3 lbs)
- 1 can tomato paste (6 oz)
- 1 jar spaghetti sauce (15 oz)
- grated Parmesan cheese
- 5 cheese Texas toast (12 pieces)
- Place boneless chicken breast on bottom of crock pot.
- In a bowl, mix tomato paste and spaghetti sauce. “Tweak” the sauce if desired. I like to add Italian herbs.
- Pour mixture over the chicken.
- Cook on high for 7 – 8 hours depending on how many and how big the chicken breast is. It will be done when the chicken can be easily shredded with a fork or tongs.
- Shred chicken
- Place Texas toast into the broiler for 5 minutes.
- Put shredded chicken on top of Texas toast and then grated Parmesan cheese and serve.
- This recipe has lots of potential. One variation I am excited to try is pork in barbecue sauce. Another is use turkey instead of chicken.
- I never stirred the whole time it cooked, so it is truly a put together in the morning and have dinner almost ready when you get home meal.
I have experimented with Chinese food again. This time I found a winner. I found this recipe from www.allrecipes.com awhile ago and have been waiting until I had time to make it. I do have to warn though that this meal is not a quick meal to make. It is a little time consuming, but it makes a lot of food and tastes great. My sons loved it and gave me the greatest approval. My 4 year old told me it was ok for me to make it again.
Chicken Lo Mein
- 4- 5 boneless chicken breast cut into thin strips
- 5 teaspoons white sugar, divided
- 3 Tablespoons rice wine vinegar
- 1/2 cup soy sauce, divided
- 1 1/4 cups chicken broth
- 1 cup water
- 1 Tablespoon sesame oil
- 1/2 teaspoons ground black pepper
- 2 Tablespoons cornstarch
- 1 (12 oz) package uncooked linguine pasta
- 2 Tablespoons vegetable oil, divided
- 2 Tablespoons minced fresh ginger root
- 1 Tablespoon minced garlic
- 6 green onions diced
- In a medium bowl, combine chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar, and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine the chicken broth, water, sesame oil, and black pepper with remaining sugar, vinegar, and soy sauce. In a separate small bowl, dissolve the cornstarch with some of the sauce mixture, whisking to ensure no lumps. Wisk mixture back into the bulk of the mixture. Set aside
- Cook the linguine according to package directions, drain and set aside. Heat 1 Tablespoon of vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Drain the chicken and add the chicken and stir-fry it for 4 – 5 minutes, or until browned and thoroughly cooked. Transfer this and all juices to a bowl temporarily.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and chicken. Bring to a boil, and simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
1. If you use a can of chicken broth, you can use all of it, just short the water by that much.
2. I used extra chicken, and just doubled the ingredients for the marinate.
3. This recipe is very adaptable. You can substitute beef strips for chicken, add vegetables…
This recipe is my 4 year old’s all time favorite so far. After he ate seconds of this recipe, he told me I could make it again. This recipe was an easy one to make with my “helpers”. Even with their help, this dish really did only take me 10 minutes to put together. The boys loved stirring the rice and water/soup together in the pan while I took care of the chicken. Word of warning: This dish doesn’t reheat very well. The chicken tends to dry out when warmed up as leftovers.
Ingredients:1 (10 1/4 oz) can condensed cream of chicken or celery soup 1 1/3 c water 1 c. long-grain rice 1 t. dried dill, divided 1/4 t. black pepper 1 (3-lb) package of chicken pieces (I used all chicken breast) 2 T. butter 1/2 c. crushed crackers 1 t. paprika
1. Preheat oven to 375 degrees F. Combine undiluted soup, water, rice, 3/4 t. dill and the black pepper in a 13 x 9-inch baking dish; mix well.
2. Remove skin from chicken pieces and discard skin.
3. Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
4. Melt butter in small saucepan over low heat; remove from heat. Add crushed crakders, paprika and remaining 1/4 t. dill to butter in saucepan; stir until cracker mixture is well blended.
5. Sprinkle cracker mixture on top of the chicken pieces in casserole.
6. Bake, uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer. Season to taste with salt and black pepper. Serve imediately.