Chicken Caeser Pita's

For my pita's I use this delectable soft wrap recipe.

I usually put some chicken in the slow cooker for about 3-4 hours, then I shred it up when done.

Whip up a quick salad of tomatoes, olives, and green onions. Mix in the shredded chicken and top it off with Ken's LITE Caeser dressing. Then stuff the salad into the pita. Simple, easy, delicious.

Greek Stuffed Chicken

Candra, this recipe is for you. I think that I'd labeled it Mediterranean chicken on my last meal plan. I got this recipe from my friend Crysta, who is one of the best chefs I know! Enjoy!

Greek Stuffed Chicken

Butterfly your chicken

then mix all of these ingredients that you want in a bowl:

half of a red onion, chopped
a bunch of sun-dried tomatoes, chopped
a lot of feta cheese, crumbled
a bunch of kalamata olives, halved
a huge handful of parsley, chopped
a splash of balsamic vinaigrette dressing
some pepper

Stuff the chicken. Bake at 350 for 30-35 minutes and you will be in for a treat!

Wanton Soup

RECIPE INGREDIENTS:
	For the soup:
	5 cups chicken broth (regular or low-sodium)
	2 cups water
	2 to 3 thin slices fresh ginger
	5 or 6 bok choy leaves, washed
	Pepper to taste
	For the wontons:
	1/2 pound ground pork (for lower-fat wontons, use ground turkey)
	2 scallions, finely chopped
	1 tablespoon minced fresh ginger
	1 small clove garlic, minced
	1 tablespoon plus 1 teaspoon soy sauce
	1 teaspoon rice vinegar
	1/4 teaspoon sesame oil
	1/4 teaspoon salt
	1/8 teaspoon pepper
	1 teaspoon cornstarch
	35 to 40 wonton wrappers

1. In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.

2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.

3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

4. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.

5. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.

Chicken Fingers

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, cut into 2 inch pieces
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard
1/4 cup barbecue sauce

Turn the oven on to 375 degrees F.

In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice.

Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

Crock Pot: Chicken Casablanca

1 onion, sliced
1/2 tsp ground ginger
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced
1 15 oz can garbanzo beans, drained
4 chicken breasts
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14.5 oz can diced tomatoes
2 Tbs parsley
1 tbs cilantro, chopped

Combine the first 8 ingredients in the crock pot. In a small bowl, combine the spices and sprinkle them over the food in the crockpot. Add the chopped tomatoes. Cover; cook on low for 8 hours or on high for 4 hours. Stir in parsley and cilantro before serving.

Crock Pot: African Style Chicken and Couscous

2 chicken breasts
1 onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ginger
1 tsp salt
1/2 tsp pepper
1/4 cup lime juice
Hot, cooked couscous

Combine all ingredients, except the couscous in the crockpot. Cover, cook on low for 8 hours or on high for 4 hours. Serve over the couscous.

Crock Pot: Lemon Roasted Chicken

2 chicken breasts
1/2 cup onion, chopped
2 Tbs butter
3 Tbs lemon juice
1 Tbs parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Put chicken in bottom of the crock pot. Stir all other ingredients together and pour over top. Cover and cook on high for 4 hours.

*You can also add a few tomatoes. some mushrooms and about 1/2 Tbs of lemon pepper for a variation.

Crock Pot: Rosemary Chicken with White Beans

2 Tbs. oil
4-6 chicken breast hlaves
1cup carrots, sliced
1/2 cup celery, sliced
1 can Great Northern or other white means, drained and rinsed
1/2 tsp salt
1/2 tsp epper
1 tsp. rosemary
1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Remove and drain. Place teh carrots, celery and beans in the bottom of the crockpot and add the chicken breasts. In a bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the crockpot. Stir to combine. Cover and cook on Low for 8 hours or on high for 4 hours.

Cafe Rio Chicken

I actually got this recipe off of Candra's Family Favorites blog. It is definitely a keeper.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Chicken Enchiladas

3-4 chicken breasts, cubed
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup onion
1/4 cup green chilis
dash of garlic salt
2 cups grated cheese

*Mix all together
* Tear up 6 CORN tortillas on bottom of 9x13 inch pan, pour 1/2 over the above mixture and top with 1 cups grated cheese. Repeat.
* Bake at 350 for 30 minutes

Lime Chicken Soft Tacos

Thanks on this one goes to Danie for sending me her Alaska Chugach Stake cookbook!

Chicken:
1 1/2 lb. skinless, boneless chicken breast, cubed
1/8 cup red wine vinegar
2 1/2 Tbs. lime juice
1 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. oregano

*Saute chicken in a medium saucepan over medium high with a little olive oil. Saute for about 20 minutes. Add the rest of the ingredients, and simmer for another 10 minutes.

Taco:
10 flour tortillas
1 tomato, chopped
1/4 cup shredded lettuce
1/4 cup cheese
1/4 cup salsa

Oriental Chicken Salad

2 chicken breasts, cooked and diced
1/2 head cabbage chopped
1 pkg. chicken flavor Ramen noodle soup
1/4 cup vinegar
1 bag salad greens
diced almonds
2 green onions, chopped

Dressing:
1 Tbs. sugar
1/2 cup vegetable oilPublish Post
1 tsp salt
1/4 tsp. pepper
*combine all ingredients and shake until blended

*combine chicken, almonds, cabbage, green onions and uncooked noodles that have been broken up and mixed with Ramen seasoning
*serve over a bed of regular lettuce.

Caribbean Chicken and Black Bean Salad with Spicy Lime Dressing

2 c. cubed, cooked chicken
1/4 c. chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, chopped
1 small yellow squash, chopped
1 can (15 oz.) black beans, rinsed and drained
Leaf lettuce

* Make Spicy Lime dressing
* Toss remaining ingredients except lettuce in large bowl. Pour dressing over salad; toss. Serve on lettuce.

Spicy Lime Dressing
1/4 c. lime juice
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. chili powder
2 Tbs. olive oil
1 Tbs. honey
2 to 3 drops red pepper sauce

* Shake all ingredients in tightly covered container.