Easy Cheesy Chicken

4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)

Mix the two soups together in a seperate freezer bag.

Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).

To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.

You can serve this over mashed potatoes, rice or noodles

Ziploc Freezer Bags Gallon, 60.0 Count

Slow Cooker Chicken and Noodles

4 chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped, optional
Salt and pepper, to taste
1 (12 oz) pkg frozen egg noodles

Place chicken water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.

Turn the slow cooker up to high and heat and stir in the frozen egg noodles. Cook until the noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Asparagus Chicken Stir-Fry

1/2 pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut or vegetable oil, divided
1 tablespoon brown sugar
2 skinless, boneless chicken breast halves, cut into thin 1-inch strips
Hot cooked rice

Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.

In a small bowl, mix together the hoisin sauce and brown sugar and set aside.

Heat wok or large skillet over medium high heat. When hot, add 2 tablespoons of oil. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm.

Heat wok to high heat. Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.

Serve over the hot rice.

Makes 2 servings.

Cooking with Brown Sugar: 51 Recipes

Baked Chicken Salsa

1 chicken breast
1/2 cup salsa
3 jalapeno peppers, sliced
6 small black olives

Cut a piece of tin foil large enough to close around the chicken breast. Place the chicken breast onto the foil and pour salsa over top of the breast Place peppers and olives on top. Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.

Bake at 400 degrees for 60 minutes.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Number of Servings: 1
Amount Per Serving
Calories: 330.5
Total Fat: 5.5 g
Cholesterol: 136.9 mg
Sodium: 883.3 mg
Total Carbs: 11.8 g
Dietary Fiber: 3.9 g
Protein: 56.9 g

Reynolds Wrap Aluminum Foil (200 Square Foot Roll)

Citrus Glazed Chicken

4 (4 ounce) boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
1/2 cup chicken broth
3 tablespoons Splenda® No Calorie Sweetener, Granulated
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup almond slices, toasted

Preheat oven to 425 degrees F.

Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.

Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.

Blend together Splenda® Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts.

Sprinkle almonds over breasts and serve.

Serves: 4

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Chicken Saute Plus

4 (1 1/2 pounds) skinless, bonelss chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Pan sauce, (see direction steps below)

Sprinkle chicken with salt and pepper.

In 10-inch skillet, heat oil over medium heat. Add chicken and sauté about 7 minutes, or until golden brown. Turn and cook 6 to 7 minutes more, or until just cooked through. Transfer chicken breasts to plate (cover loosely to keep warm).

Make pan sauce of choice. Return chicken to pan and heat, spooning sauce over chicken, until heated through.

Balsamic Sauce:
2 tablespoons balsamic vinegar
2 teaspoons tomato paste
1/2 cup chicken broth
1 tablespoon unsalted butter
2 teaspoons flour

Sauté chicken as above. Pour off all but a light skim of fat from pan. Add balsamic vinegar and tomato paste, stirring to incorporate any pan drippings, and cook 3 minutes. Add chicken broth and cook 3 minutes.

In small bowl, with fingers, knead together butter and flour. Whisk into pan and cook 2 minutes, or until sauce is lightly thickened.

Rich Bourbon Sauce:
1/4 cup bourbon
3/4 cup chicken broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon unsalted butter
2 teaspoons flour

Sauté chicken as above. Pour off all but a light skim of fat from pan. Off heat, add bourbon. Return pan to heat, carefully ignite bourbon, and cook until flame subsides. Add chicken broth, black pepper, and salt. Bring to a boil and cook 4 minutes.

In small bowl, with fingers, knead together butter and flour. Whisk into pan and cook 2 minutes, or until sauce is lightly thickened.

Light Tomato Sauce with Thyme:
2 minced garlic cloves
2 chopped tomatoes
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
3/4 cup chicken broth
1/4 teaspoon salt

Sauté chicken as above. Pour off all but a light skim of fat from pan. Add garlic and cook 1 minute. tomatoes and thyme and cook 3 minutes. Add chicken broth and salt and simmer until sauce is lightly thickened.

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Pepper Apple Chicken

6 boneless chicken breasts
2 cups apple juice
2 tablespoons butter
2 large Granny Smith apples
1 tablespoon black pepper
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 tablespoon nutmeg
1 tablespoon cornstarch
1/4 cup water

Wash chicken and dry thoroughly. Allow chicken to soak in apple juice for two hours in refrigerator. Remove chicken from apple juice (save juice).

In a skillet, melt butter. Add chicken, reduce heat from high to medium.

Peel and core apples, slice as thin as possible.

Turn chicken once after browned; then add apple slices. Spread evenly. Cover and allow to simmer until other side is browned. Add apple juice, nutmeg, brown sugar, cinnamon and pepper. Stir thoroughly and cover. Simmer 20 – 25 minutes.

Mix cornstarch in water. When mixture starts to bubble, add cornstarch. Stir until thick.

Serve hot.

Cooking with Brown Sugar: 51 Recipes

Sesame Chicken and Asparagus Pasta

5 tablespoons sesame seeds
8 ounces uncooked linguine
3 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 tablespoons chunky peanut butter
¼ cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil
2 boneless, skinless chicken breast halves, cooked
1 pound think asparagus, trimmed
3 scallions, white bulb and 3 inches green, cut into 2-inch julienne
1 small cucumber, halved seeded and cut into ¼-inch dice

Heat oven to 350 degrees.

Arrange sesame seeds in a single layer on a baking sheet and bake for 2 to 3 minutes until golden. Shake the pan once or twice so that they brown evenly. Set aside.

Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.

Place garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor and process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube. Process until well blended.

Shred the chicken into 2-inch julienne and toss with the linguine. Add the sauce and 4 tablespoons of the toasted sesame seeds and toss to coat well. Cut the asparagus on the diagonal into 1-inch lengths. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry.

Place the linguine and chicken in a large flat serving bowl and arrange the asparagus on top. Sprinkle with scallions, cucumbers and remaining sesame seeds. Serve at room temperature.

Yield: 6 servings

Cooking with Brown Sugar: 51 Recipes

Italian Seasoned Chicken and Fettuccine

1/4 cup extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon Italian seasoning
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) Buitoni Refrigerated Fettuccine

Preheat oven to 350° F. Grease 13 x 9-inch baking dish.

Combine oil, garlic and Italian seasoning in large bowl. Add chicken; turn to coat. Marinate in refrigerator for 15 to 30 minutes. Remove chicken from marinade and place in prepared dish. Discard marinade.

Bake for 35 to 40 minutes or until chicken is no longer pink in center.

Prepare pasta according to package directions. Serve chicken over pasta.

Serving Size: 4

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Chicken Salad Chapala

4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup peeled, cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red pepper
1/4 cup chopped green onion and tops
Honey-cumin vinaigrette (see recipe below)
6 cups torn salad greens

Preheat oven to 375 degrees.

Prepare honey-cumin vinaigrette. Set aside.

Cut each tortilla into 6 wedges; coat tops with vegetable oil spray. Place on a cookie sheet and bake in preheated oven until browned and crisp, about 5 to 8 minutes; cool and reserve.

Combine chicken, beans, mango, zucchini, pepper and onions in a bowl; pour honey-cumin vinaigrette over and toss.

Arrange salad greens on serving plates and spoon salad over; garnish with reserved tortilla wedges.

Makes 6 servings.

Honey-Cumin Vinaigrette:
1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin

Combine all ingredients.

Makes 2/3 cup.

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