Chicken and Wild Rice Soup

Recipe from Sauna Clark

6 cups water
2 cans chicken broth

Boil water and broth, then add:
2 Costco frozen chicken breasts (shred or dice after it's cooked)
1 medium onion, diced (or 1/4 cup of onion flakes)
1 1/2 cups carrots, diced
1 1/2 cups celery, diced
Salt and pepper to taste

Boil 30 minutes or until vegetables are tender.

Add:
1 box Rice-a-Roni long grain and wild rice
1/3 cup wild rice
1 envelope Lipton chicken noodle soup mix
1 can cream of chicken soup

Simmer on low for 30 minutes. Add more chicken broth if you prefer a thinner soup.

Ritzy Kid's Chicken

This recipe is from a cookbook my Aunt Margo gave me.  It is called Favorites.  This chicken is seriously good.  Brian, who is a sauce person, even liked it without any sauce.  We served it with a side like rice or potatoes and veggies.  It is an awesome weekday meal.

Ritzy Kid’s Chicken

8 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers

¼ cup Parmesan cheese

2 teaspoons garlic salt

1 tsp seasoned salt

1 cup plain yogurt

¼ cup butter, melted (optional)

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish.  Pat chicken dry, then coat with yogurt.  Dip each piece in crumb mixture and arrange in 9”x13” baking dish.  Drizzle melted butter over top, if desired.  Bake at 350 degrees for 45 minutes.

Grilled Chicken

I found this recipe on one of my favorite sites, skinnytaste.com.  My sister, Erin recommended the site to me.  This has become one of our favorite dishes to have for dinner.  It is incredibly tasty and as an added bonus healthy!

Grilled Chicken with Spinach and Melted Mozzarella

 

 photo credit here

Recipe adapted from http://www.skinnytaste.com

Marinade from foodnetwork

Marinade:

1/4 cup vegetable oil, divided

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Dash hot sauce

Salt

Freshly ground black pepper

Ingredients: 

21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets

3 cloves garlic, crushed

10 oz frozen spinach, drained

3 oz shredded part skim mozzarella

1/2 cup roasted red pepper, sliced in strips (packed in water)

olive oil spray

Directions:

Mix all the ingredients for the marinade together in a bowl.  Put chicken in a ziplock bag then pour marinade over the chicken.  Close the bag and let the chicken marinate for at least 2 hours.

Preheat oven to 400°.

Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.