Moroccan Chicken

I love Middle Eastern dishes, especially easy ones. This recipe combines wonderful flavors with simple preparation, making it a perfect weeknight dinner. The rub can be applied to the chicken in the morning and then left in the fridge to marinate all day. It takes about 30 minutes to finish and cook in the evening.

I really like using chicken thighs here because of the added depth of flavor. But chicken breasts can also be used if that's your preference. You can even cube the chicken and grill as kebabs. But try the chicken thighs first. You'll be glad you did!

Here's the recipe:

2 lbs boneless skinless chicken thighs
2 teas cumin
2 teas paprika
2 teas dried parsley
1 teas garlic powder
1 teas sea salt

Trim as much fat from the chicken thighs as possible. Mix the seasonings together and rub all over the chicken pieces. Place in a Ziploc bag or covered dish and chill in the fridge for at least 2 hours. You can also freeze the chicken at this point.

Heat a little olive oil in an oven proof skillet until very hot. Add the chicken pieces and sear on both sides. It should take about a minute on each side. Transfer the skillet to a 350 degree oven and cook for 15-20 minutes, until the chicken is cooked through.

Serve with pita bread or naan and mint.

Chicken Sausage and Veggie Hash

I'm always searching for new recipes for quick lunches for the family. Since we're all home every day (I homeschool the kids and hubby works from home), I have to come up with lunch. Every day.

I used to rely on leftovers for next day lunches, but with a growing teenage boy in the house, leftovers are a rare occurrence these days.

This recipe has protein and lots of yummy veggies. The original recipe called for sweet potatoes, but I leave them out because no one likes them but me. The beauty of this dish is that is easily customizable to suit your family's likes. Often, I just use whatever veggies I have on hand, but here's what my family likes best.

You'll need:

1 pkg. fully cooked chicken sausage links
1 small onion, diced
2 teas minced garlic
1 red or green pepper, seeded and diced
1 zucchini, diced
8 oz. mushrooms, chopped
2 cups fresh spinach or kale
sea salt and pepper to taste
Optional : crumbled feta or shredded Parmesan cheese

Slice the sausage links into bite sized pieces. I use this brand of sausage that I find at Publix.

I like the short ingredient list.

Heat a little olive oil in a large skillet. Add the sausage pieces and cook until browned.

Add the onions and garlic to the skillet. Cook until the onions are almost translucent. Then add the pepper and zucchini. Cook for another 5 minutes.

The mushrooms are next and they won't take long to get softened. When they are soft, add the spinach or kale. Cook and stir until wilted.

Season with salt and pepper. If desired, sprinkle with a little feta or Parmesan cheese for a little tang.

Chicken Parmesan Casserole

Chicken parmesan has always been a favorite of mine. For years, it was the only thing I'd order at an Italian restaurant. I loved the crunchy chicken paired with pasta and marinara sauce, then covered with ooey, gooey melted cheese.

So when I first got married, I found a recipe for chicken parm and made it at home. My husband ate it, but he wasn't very fond of it. He said chicken parm wasn't one of this favorites and let it go at that. I never thought to ask why he didn't like it, but I never made it again. I just went back to ordering it whenever we went out.

But I found this recipe recently and thought it looked easy and delicious. So I asked hubby what he didn't like about chicken parmesan. I could tell he was taken off guard by my question. It had come out of left field and had nothing to do with anything we were discussing at the time.

It wasn't the combination of chicken and sauce he didn't like. It wasn't the cheese. It was the fact that he had to cut up his chicken while worrying about what to do with the pasta.

Ahhhh, now that problem I could solve! If only I'd asked 15 years ago!

I used the above recipe and simply cut the chicken into bite sized pieces. I also doubled the amount of sauce used because we like things saucy around here. Oh yeah! The croutons (which you could make yourself if you wanted to) on top added the crunch chicken parmesan needs without having to fry the chicken. Easy peasy!

I served this over whole wheat linguine, but any kind of pasta would work. Hubby loved it! Loved! The kids did, too. I was happy!

Here's what you need:

3 chicken breasts, cut into bite-sized chunks
1 teas salt
1/2 teas garlic powder
1/4 teas black pepper
3-4 cups spaghetti or marinara sauce, your favorite (depends on how saucy you want it)
2 cups shredded mozzarella cheese
1/2 cup grated or shredded parmesan cheese
1 1/2 cups garlic croutons

Place the chicken pieces in a greased 9x13 pan. Sprinkle with the salt, garlic powder and pepper. Stir to make sure all the chicken is seasoned.

Pour the spaghetti sauce over the chicken. Mix the mozzarella and parmesan cheeses together. Sprinkle about half over the sauce. Spread the croutons in an even layer over the cheese. Top with the remaining cheese.

Bake at 350 degrees for 30-40 minutes, or until the chicken is cooked through. I took a fork and dragged a piece of chicken out of the middle of the pan to test it. At 35 minutes, it was perfect!

Serve over pasta and enjoy!

For a printable copy of this recipe, click here.

Baked Chicken Provencal

Herbs de Provence is one of my favorite spice blends to use with chicken. Most herbs de Provence blends consist of thyme, rosemary, marjoram and lavender. The lavender gives such a nice, fresh flavor to the entire dish, in my opinion. The basic ingredients are common to southern France, where the blend originated.

This is so simple to prepare, yet tastes so elegant. Plan ahead so your chicken can marinate for a few hours or overnight, allowing the marinade to soften and add flavor to the meat.

Here's what you need:

4-6 boneless, skinless chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
2 TBSP herbs de Provence

In a large resealable bag, mix the olive oil, lemon juice and herbs de Provence. Add the chicken breasts and squish around until all the meat is covered. You can also do this is a glass dish, if you prefer. You might have to turn the chicken to make sure all of it gets marinated, as the liquid might not cover it all in a dish. Refrigerate for a couple of hours, or even better, overnight.

About an hour before cooking, remove the chicken from the fridge. The olive oil tends to solidify when it's refrigerated, so this will give it some time to liquefy again.

Pour the chicken and marinade into a baking dish. Bake at 350 degrees for 30 minutes or until the chicken is no longer pink and the juices runs clear. About halfway through the cooking time, turn the chicken over and baste with some of the liquid. I usually give it a good soaking when I take it out of the oven, too. Do not overbake or the chicken will be dry.

Chicken Meatball Soup

Whenever I think of comfort food, chicken noodle soup immediately comes to mind. It soothes a sore throat and warms a person up on a cool day. It's just comfort in a bowl, ya know?

And while I do make pretty good chicken noodle soup, it gets a little routine at times. This yummy soup recipe is a great alternative to traditional chicken noodle soup. It's got a burst of flavor from the dill and uses small pasta instead of noodles. My family couldn't get enough of it.

My recipe inspiration came from a lady at church who brought a similar dish to a church dinner. She got the recipe from the Ukraine where she's been on several mission trips. I searched online and found this recipe at Will Cook for Smiles which is very similar to the Ukrainian one. I added a few tweaks of my own to the prep and ingredients and this is the result.

First, you need to make the chicken meatballs, so here's what you need:

1 lb ground chicken
1/2 cup panko bread crumbs
2 teas minced garlic
1 egg
1 teas dried dill weed
1/2 teas sea salt
1/4 teas pepper

Combine the meatball ingredients in a mixing bowl. Form into small balls (you should get about 30-35 meatballs) and place on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until meatballs are no longer pink in the center.

While the meatballs are baking, you can get the rest of the soup ready. You'll need:

1/2 onion, diced
1 cup shredded or finely chopped carrots
2 teas minced garlic
4 cups chicken stock (1 32-oz carton)
4 cups water
1 1/2 teas dried dill weed
1 1/2 teas sea salt
1/4 teas papper
1 cup orzo or other small pasta like ditalini

In a soup pot, cook the onions with a little olive oil. Add the carrots and allow to soften. Stir in the minced garlic and cook until fragrant. Add the remaining ingredients except the pasta. Bring to a boil, then reduce heat to a low simmer.

When the chicken meatballs are cooked, carefully add them to the simmering soup. Stir in the pasta and cook until tender, about 10 minutes.

Comforting Chicken and Noodles

Chicken is one of my favorite things to eat. And mixing it with noodles and gravy for a lovely, comforting dish is one of my favorite ways to eat it. I used to grab a can of cream of chicken soup for this dish and call it good. Now I make my own homemade gravy - way better for you and so much flavor! Sure, it takes a little more effort but knowing I control the ingredients that go into the food I prepare for my family makes it well worth it.

I like that I can make this on the stove top, or if I want to get fancy, I can mix it all up and pop it into the oven with a breadcrumb topping for some crunch. Either way is delicious!

Here's what you need:

Gravy (makes 2 cups)
1/4 cup butter
1/4 cup flour
2 cups chicken stock or broth (stock is usually a little richer)
1 teas parsley
1 teas garlic powder
1 teas salt
1/2 teas poultry seasoning
1/4 teas black pepper

The rest
8 oz wide noodles, cooked according to the package directions and drained
1 1/2 cups cooked, shredded chicken
1/2 cup shredded Parmesan cheese

In a skillet, melt the butter over medium heat. Whisk in the flour, making sure there are no lumps. When the mixture starts to bubble, slowly pour in the chicken stock/broth, whisking the entire time. Cook until the mixture boils, allowing it to thicken to your desired consistency. Stir in the seasonings.

Stir in the cheese and chicken, allowing the cheese to melt.

Turn off the heat and carefully add the cooked noodles. Make sure all the noodles are coated with the yummy gravy!

Now serve and enjoy this simple, tasty dish!

Oh wait, you want the fancier version? Okay, just transfer the chicken and noodles to a baking dish. Melt 2 TBSP of butter and mix with 1/2 cup dry Italian bread crumbs. Sprinkle the topping over the noodles. Bake at 375 degrees for 15 minutes, or until the topping is a little crunchy.

You can't go wrong whichever way you serve it!

Crockpot Sesame Honey Chicken

I've been giving my crockpot a workout lately, trying to prepare meals that are simple and yummy without spending all my time slaving away in the kitchen. This recipe fits the bill perfectly. I'm thrilled that my kids, who usually don't care for sauce on anything, will eat this one without complaints. They even ask for more!

Here's what you need:

3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup flour (I used white wheat flour)
1/2 cup rice vinegar
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup corn starch
3 TBSP ketchup
2 teas sesame oil
2 teas minced garlic
1/4 teas red pepper flakes
2 teas sesame seeds, toasted

Place the flour in a Ziploc bag. Add the chicken, a few pieces at a time. Shake to coat, then repeat until all the pieces are coated. Heat a little oil in a pan and brown the chicken pieces on all sides. You're not trying to cook it all the way through, just brown it. Set aside.

In the bottom of a crockpot, combine the vinegar, honey, soy sauce, ketchup, corn starch, sesame oil, garlic and red pepper flakes. Whisk until the cornstarch is dissolved.

Add the chicken pieces to the crockpot and make sure all of it is covered with the sauce. Cook on low for 4-5 hours or until the chicken is tender. Stir in the toasted sesame seeds. Serve over rice.

To toast the sesame seeds, simply heat a small skillet over medium heat. Don't add any oil or cooking spray. The seeds will release plenty of oil as they toast. When the skillet is hot, carefully pour in the seeds. They might jump around a bit. Stir so they don't burn or stick to the pan. It will only take a minute or so. When the seeds have browned, remove them from the heat and the skillet. You don't have to toast the seeds, but the nutty flavor is certainly more noticeable if you do.

Slow Cooker Creamy Chicken and Wild Rice Soup with Bacon

Cooler weather is upon us, and there's nothing I'd rather eat during this time of year than soup. Okay, I'd really rather eat chocolate, but that's true for every season so I guess it doesn't count as my favorite.

This particular soup is creamy and delicious. It combines chicken and hearty wild rice, with just a touch of smoky bacon. And it's so easy to prepare.

Here's what you need:

2 cups shredded or cubed cooked chicken
1 cup wild rice - I actually use a brown rice/wild rice blend
4 cups chicken broth
2 cups water
6 slices bacon, cooked and crumbled - you can sub a pkg of real bacon pieces
1/2 teas poultry seasoning
1/2 teas garlic powder
1/2 teas onion powder
1/2 teas sea salt
1/4 cup butter
1/4 cup flour
2 cups milk
2 teas dried parsley

In a large slow cooker, stir together the chicken, wild rice, broth, water, bacon, poultry seasoning, garlic powder, onion powder and salt. Cover and cook on low for 5-6 hours or until the rice is tender.

About a half hour before serving, make a roux to thicken the soup. Melt the butter in a saucepan. Whisk in the flour until smooth, then cook until bubbly. Gradually stir in the milk, making sure there are no lumps. Continue to cook and stir until the mixture thickens. Stir in the parsley. Pour the roux into the slow cooker and stir well. Allow to heat through for another 20 minutes or so. If the soup gets too thick, add a little broth or milk to thin it out.

Coconut Curry Chicken Soup

We used to have an Asian fusion restaurant in our area that served Thai, Chinese, Japanese and Korean cuisine. My husband and I predicted it wouldn't last long, and we were right. Not that the food wasn't good - it was phenomenal! That type of restaurant just didn't fit the area in which we live. We're a small-town, home-cooking sort of place. The very same restaurant would have done fabulously in Atlanta or Birmingham.

I was very sad to see that restaurant go. They served a delicious coconut curry chicken soup that made my mouth water. I've experimented with several recipes until I finally found this one that is as close to that restaurant soup as it can be. And my tastebuds are rejoicing!

Here's what you need:

2 TBSP butter
1/2 onion, diced
1 TBSP green curry paste - found in the Asian aisle in your grocery store
1 1/2 teas minced garlic
1 TBSP minced fresh ginger - you can sub 1/2 teas ground ginger
1/2 red bell pepper, diced
4 cups (32 oz carton) chicken broth
1 can coconut milk
1 TBSP fish sauce - look in the Asian aisle
2 teas curry powder
1 TBSP brown sugar
2 cups shredded cooked chicken
1 TBSP lime juice
Salt and pepper, to taste
Chopped cilantro, for garnish

In a saucepan, melt the butter. Add the onions and cook until softened. Add the curry paste, garlic, ginger and red pepper. Cook for another few minutes until the red pepper is softened.

Stir in the broth, coconut milk, fish sauce, curry powder, sugar and chicken. Heat until warmed, but don't boil. Add the lime juice and salt and pepper. Garnish each serving with cilantro. This recipe makes 4 servings.

For a more hearty meal, serve this over rice or noodles.

Chicken Chili

Chicken, potatoes, beans and corn blend together in this simple soup to create a tasty, warming meal. Salsa verde adds a fantastic burst of flavor. It's a great alternative to traditional chili that will be sure to please your entire family.

Here's what you need:

1 small onion, diced
5 medium potatoes, cubed (I used Yukon Gold, but any kind will do)
1 carton (32 oz) chicken broth
1/2 cup salsa verde
1 teas cumin
1 teas garlic powder
1/2 teas chili powder
1/2 teas sea salt
pepper to taste
2 cups cooked shredded chicken
1 can (15 oz) cannellini beans, rinsed and drained
1 can creamed corn

In a large saucepan, saute the onion in a little olive oil. Add the potatoes, broth, salsa verde and spices. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

Stir in the chicken, beans and corn and heat through.

Melt in Your Mouth Chicken

We eat a lot of chicken around here, so I'm always on the lookout for new recipes. When I saw this recipe posted at Tablespoon, I knew I had to try it. The only change I made was to add 1/2 teaspoon of smoked paprika. I bought some wonderful smoked paprika last week on our Smoky Mountain trip, so I've been adding to almost everything I've cooked this week!

Here's what you need:

4 boneless, skinless chicken breasts
1 (6 oz) container plain Greek yogurt
1/2 cup shredded Parmesan cheese
1 teas garlic powder
1 teas seasoned salt
1/2 teas smoked paprika, optional
1/4 teas pepper

Place the chicken breasts on a greased baking sheet. In a mixing bowl, combine the remaining ingredients. Spread the mixture on the chicken. This will be pretty thick.

Bake at 375 degrees for 25-30 minutes, or until the chicken juices run clear.

The yogurt and cheese blend nicely to give a moist topping to the chicken. I loved the crispier parts myself!

This was an easy dish to prepare with a lot of flavor. I will definitely be adding it to our dinner line-up!

Chicken Bacon Subs

I'm not much of a sandwich eater, as in peanut butter and jelly or ham and cheese. But give me a big sub sandwich stuffed with meat and cheese, and I'm all over it! Maybe it's the crusty sandwich buns over regular bread that I really enjoy. Whatever it is, these yummy sub sandwiches will satisfy your family's hunger! And you'll be happy to have a quick, easy-to-prepare meal that's on the table in less than 20 minutes!

Here's what you need:
(adapted from Life as Mom)

2 cups cooked shredded chicken
1/4 cup chopped cooked bacon
1 TBSP ranch dressing mix, scroll down through this post to find my easy recipe
2-3 TBSP chicken broth (add just enough to keep the filling moist but not too drippy)
salt and pepper to taste
sliced mozzarella or provolone cheese (you could shredded if you want)
4-6 sub sandwich buns

In a bowl, combine the chicken, bacon, ranch dressing mix, chicken broth, salt and pepper.

You don't have to do this, but I always line the sub bun with cheese. You could just layer the cheese on top. But I like my sandwiches really cheesy.

Stuff the bun with the chicken mixture, then layer some more cheese on top.

Place on a baking sheet and pop into a 375 degree oven for a few minutes until the cheese is melty and the filling is warmed through.

I love how the bun gets just a little crusty from being in the oven but it's not so dry you can't eat it. The combination of chicken, bacon and cheese is yummy, with the ranch dressing mix adding some great flavor too.

Alternative crockpot cooking method: Place 2-3 chicken breasts in the crockpot. Sprinkle ranch dressing mix and bacon over the top. Add a little chicken broth if you want to. Cover and cook on low for 6-8 hours until chicken shreds easily. If the chicken is too dry, add a little more broth. Serve on buns as directed above.

Crockpot Sweet and Sour Chicken

This is quite possibly the easiest chicken recipe in the world. All you have to do is dump a few ingredients into the crockpot and let them cook together. The hardest part about it is chopping the green pepper. And that takes about a minute or so.

The pineapple chunks provide the sweetness, while the peppers and barbecue sauce lend a little sour flavor. The crunchy cashews added at the end give the dish just the right amount of salty texture. Together, they're one delicious combination!

Here's what you need:

3 boneless, skinless chicken breasts
1 can (20 oz) pineapple chunks, undrained
1 bottle barbecue sauce, your favorite brand (this equals about 1.5 cups if you're using homemade sauce)
1 green pepper, chopped
1 cup chopped cashews

Place the chicken in a greased crockpot. Add the green pepper. Pour the pineapple chunks and barbecue sauce over the top.

 Cook on low for 6-8 hours or until chicken shreds easily with a fork.

Shred the chicken and stir well. Serve over rice. Top each individual serving with chopped cashews. (I used to dump all the cashews in when the chicken was done, but leftovers got a little soggy and the delightful crunch was gone. So sprinkle them on each serving to maintain the right texture.)

Honey Lime Chicken Bites

This recipe was originally written as a way to grill chicken breasts. I switched it up by cutting the chicken into small bites and preparing it on the stove. Don't get me wrong, the marinade is great for grilling! But sometimes getting the grill going is more work than I want to do. I can get these on the table in less than twenty minutes, not including marinating time.

The marinade is citrusy and sweet, with a hint of heat from cayenne pepper. Just enough heat to balance the honey.

Here's what you need:

3 boneless, skinless chicken breasts, cut into bite-sized pieces
The juice and zest from one lime (juice should be about 1/4 cup)
1/4 cup honey
2 TBSP olive oil
1 TBSP soy sauce (I use low sodium)
1/2 teas sea salt
1/2 teas onion powder
1/2 teas garlic powder
1/8 teas cayenne pepper (I just use a couple shakes)

Place the chicken pieces in a Ziploc bag or glass bowl. Combine the remaining ingredients and pour over the chicken. Squish around to make sure all the pieces are coated. Let marinate for an hour or longer.

Heat a little olive oil in a large skillet until shimmery. Carefully add the chicken pieces in a single layer. Do this in batches if your skillet isn't large enough.

Cook on one side until nicely browned. Flip the chicken pieces over and allow to cook for another 5-10 minutes or until the chicken is cooked through.

The honey caramelizes in the pan and gives the chicken a great browned appearance. I always finish it off with a squeeze of lime juice over all. It's so tasty!

Cheesy Chicken Tater Tot Casserole in the Crockpot

I found this recipe at The Country Cook while searching for crockpot recipes and knew my family would like it. I've made a similar dish with ham, hash browns and cream of mushroom soup. I loved that this chicken version didn't require any cream soup. I'll admit, I worried that perhaps it would be dry without the cream soup, but to my great delight, it was perfectly moist. The chicken provided plenty of juices as it cooked.

Here's what you need:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg tater tots
1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices
2 cups shredded cheddar cheese
3/4 cup milk or heavy cream
salt and pepper to taste

In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese.

Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper.

Repeat the tater tot, bacon and cheese layer. Pour the milk over all.

Cover and cook on low for 6 hours.

The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

Southwest Chicken Wraps

Earlier this summer, we ate at a local deli and I had a delicious southwest chicken wrap. I knew I could probably recreate it at home much cheaper, and I was right. And the best part is, you can make up a big batch of these yummy wraps and freeze them for later!

Here's what you need:

1 can black beans, rinsed and drained
2 cups shredded chicken
1/2 cup salsa or taco sauce
1 TBSP lime juice
1 teas chili powder
1 teas cumin
1/2 teas garlic salt
2 cups shredded sharp cheddar cheese
8 burrito-sized tortillas (I use homemade)

In a bowl, mash up the black beans until about half of them are mashed. Add the remaining ingredients, except the tortillas.

Divide the filling among the 8 tortillas.

Roll up like a burrito - sides in first, then roll from the bottom and fold over as you go.

To serve, heat up a panini press or an indoor grill, like a George Foreman. You can also do this in the oven, but they won't be as crispy. Try it at 400 degrees for about 10 minutes.

Brush the wraps with a little butter or olive oil. Grill until the tortillas are golden brown and the edges are crispy-looking.

Slice diagonally and serve warm. You can serve with sour cream or salsa if desired.

Look at all that melty cheese oozing out! Yum!

For a sweeter Southwestern flavor, substitute 1 cup of the shredded chicken for 1 cup sweet corn. You could also use 1 cup of brown rice in place of some of the chicken to reduce the amount of meat.

To freeze, place wraps on a Ziploc bag and squeeze as much air out as possible. Thaw in the fridge overnight or for at least a few hours before reheating.

Homemade Chicken Patties

When I saw this recipe on Heavenly Homemakers, I knew I had to try it. Chicken patty sandwiches were a staple at our school cafeteria, but no one really knew for sure what was in them. Well, thanks to this recipe, you will know exactly what is in your chicken patties and be assured the ingredients are healthy!

The original recipe called for 6 eggs, but I experimented and dropped that amount down to 4, mainly for texture. Six eggs was too "eggy" in my opinion. My family agreed. They frequently ask for these chicken patties for lunch. Since I make them up ahead of time and freeze them, it only takes about 15 minutes to get lunch on the table.

Here's what you need:

3 chicken breasts, cut into chunks
1 small onion, coarsely chopped
1 cup shredded carrots
2 teas garlic powder
1 teas black pepper
1 teas sea salt
4 eggs

In a food processor, grind the chicken, onion, carrots and seasonings together until no big chunks remain. Add the eggs and mix well. The mixture will be gooey and orange. Don't worry, it will brown as the chicken cooks. Transfer from the food processor to a bowl. It will be much easier to scoop this way.

Heat coconut oil in a skillet until very hot. I used about 1/2 cup coconut oil. Using a 1/4 cup measuring spoon, scoop mixture into hot oil.

The mixture will spread a bit, so be careful not to overcrowd the pan. Brown on one side, then carefully turn over so the other side can cook. I had to use two spatulas to do this, otherwise the half-cooked patty would slide off and make a huge mess.

Because the chicken is not as dense, it won't take long to cook, maybe 3 or 4 minutes on each side. When the patties are cooked through, drain on paper towels. Use sandwich or hamburger buns to make chicken patty sandwiches.

I usually get about 12 patties from this recipe. If I'm not serving them right away, I freeze them in Ziploc bags after they've completely cooled. To reheat, remove from the freezer and bake at 425 degrees for 10-15 minutes until heated through.

Oven Baked Chicken Fajitas

Whenever we eat out at a Mexican place, Charles always gets fajitas. He's not fond of sauce-covered enchiladas or burritos like I am. This recipe is different because you put the meat and veggies in the oven to cook instead of standing over a stove or grill. And everyone liked it!

I started by marinating the chicken in the freezer. Yes, that's right. I bought chicken on sale, then sliced some up and froze it in a freezer bag with the marinade. After thawing in the fridge, the meat was infused with the Southwestern flavors and was delicious! I used the same marinade found in my Southwest Pepper Steak.

So here's what you need for the marinade:

1/2 cup water
1/4 cup olive oil
1-2 TBSP lime juice
1 teas each cumin, garlic powder and dried oregano
1/2 teas chili powder
1/2 teas sea salt

I mixed all these ingredients up in a freezer bag, then placed the chicken strips in. I kneaded the bag with my hands to get all the pieces coated, then sealed it and put it in the freezer. To thaw, I simply put it in the fridge the night before and it was perfectly marinated by the time I needed it!

If you don't want to freeze the chicken, just mix up all the marinade ingredients and let the chicken marinate for a few hours.

Now for the rest of the fajitas you need:

2 peppers, thinly sliced (I used one red, one green)
1 small onion, thinly sliced
2 Roma tomatoes, seeded and chopped
6-8 tortillas, depending on how big the tortillas are
Any additional toppings you want like cheese or sour cream

After the chicken has thawed, place it in a lightly greased 9x13 pan. Dump the marinade in with it. Place the peppers, onions and tomatoes in the pan. Stir to combine and coat with the marinade.

Bake at 350 degrees for 20-25 minutes until the chicken is cooked through.

Season with a little salt and pepper, if desired. Wrap in tortillas and top with any additional toppings you like.

I especially liked this recipe because the peppers and onions stayed crisp-tender. The chicken was moist and flavorful from the marinade and the tomatoes. Definitely a winner in my house!

Chicken Spaghetti

If your family likes chicken and pasta, they'll love this yummy, comforting casserole. I tweaked a few different recipes, finally coming up with something we all liked. I used healthier ingredients than you'd usually find in this kind of dish. For instance, I made a double batch of homemade cream of mushroom soup to replace the canned soup. While it took a little extra time, the difference in quality and taste were noticeable.

Here's what you'll need:

1 (8 oz) pkg whole wheat spaghetti, broken into 2-inch pieces
2 cups shredded cooked chicken
1 cup cooked broccoli florets, chopped
2 cans cream of mushroom soup (my homemade version can be found here)
1 cup chicken broth
1 TBSP dried minced onion
1 teas garlic powder
1 teas seasoned salt
1/2 teas pepper
3 cups shredded cheddar cheese, divided

Cook the spaghetti for half of the time listed on the package. Mine said 6-8 minutes, so I cooked mine for 4 minutes. The pasta will soak up the liquids, so you don't want it completely cooked.

Combine the soup and broth together. Stir in the chicken, broccoli and seasonings. Add 2 cups of the cheddar cheese and mix well.

Transfer to a greased 9x13 pan and smooth out. Sprinkle with the remaining cheese. Bake at 350 degrees for 40-45 minutes until bubbly and the cheese is melted.

If you want to freeze this for later, don't bake right now. Place plastic wrap flat onto the surface so it's completely covered. Then cover tightly with a layer of foil.

When you're ready to serve, allow the casserole to thaw in the fridge overnight. Bake at 350 degrees as directed.

Chicken Shawarma

I love trying exotic foods, especially Indian and Middle Eastern. I'm not a big fan of spicy, though, so I nearly always have to tone down the spices when cooking these cuisines. But this Chicken Shawarma is wonderful. It's got the right amount of curry and other yummy ingredients to make it tangy and delicious.

Here's what you need:

3 boneless, skinless chicken breasts, cut into bite-sized chunks
3 TBSP olive oil
2 TBSP lemon juice
1 teas curry powder
1 teas garlic powder
1/2 teas sea salt
1/2 teas cumin
1/4 teas turmeric

In a bowl, combine the olive oil, lemon juice and seasonings. Add the chicken chunks and stir well to coat. Allow the chicken to marinate for about 30 minutes.


Heat a little olive oil in a pan until it's very hot and shimmery. Carefully add half the chicken chunks. Watch for oil splatters. Cook on one side for 4-5 minutes, then stir the meat and continue cooking for another 4-5 minutes. I like a nice browned crust on my chicken, so I cook just a little longer.


Remove from the pan and keep warm. You might need to add a little more oil before cooking the remaining chicken. The second batch will get a little more crusty brown than the first, which is how I like it.


Serve on flatbread with tzatziki sauce.. If you don't want to make flatbread, you can substitute pita bread. Or you don't have to use any bread at all. My kids eat the chicken all by itself and love it that way.