Chicken Spaghetti Casserole Chicken Spaghetti Casserole When I asked Facebook fans the other day about the possibility of me posting a new casserole recipe, I received an overwhelming response. It seems that there are a lot of casserole-lovers out there! I live in San Diego- not really the Casserole Capital of America. This is quite the cheesy casserole, and I mean that in a good way. Here’s what you’ll need for this recipe. Boil the pasta, just so it’s kinda al dente (still has a slight bite to it). Melt 1 tablespoon of butter in a pan. Cook the veggies in that melted butter, just until they’re a little bit softened up. Mix nonfat milk with fat-free cream of mushroom soup. Pour that sauce into the veggies. Mix it up. Add cheese. It melts into the sauce nicely. Mix in chopped, cooked chicken and the pasta. Add some tabasco for flavah. Pour it into a greased baking dish. It looks purdy, don’t it? More cheese. Sprinkle it on the top. Bake it for a half hour or so, and it comes out all bubbly and hot and melty.
Stir Fried Noodles with Shrimp and Vegetables {Filipino Pancit Canton} So I’ll just come right out and say it. One thing I have done a pretty bad job at in my new life here is trying new Filipino foods. I know. When you visit a new place, all you want to do is try super exotic things and eat street food and take pictures of it and maybe even risk getting a few dreaded drops of water in your system just to get the full experience. You’re fun and adventurous and you soak it up. Well, I moved to a new place and that did not happen to me. I did get some cute and curious neighbors, though. On an all-too-frequent-basis, I have found myself – er, still find myself? Truthfully, I’ve only scratched the surface on making and trying Filipino foods. Now that I’m starting to feel a bit more comfortable – yes, it takes me four months to get comfortable, what of it? And then I’m going to stir fry them with shrimp and veggies and eat em out of the pan. This is a traditional Filipino noodle dish that is so simple and so full of great flavor. But anyway. Prep time: Cook time:
crockpot honey sesame chicken Crockpot honey sesame chicken is easy to make and even more delicious! “Bourbon chicken? Bourbon chicken? You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am. Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs. I won’t lie, it’s hard to refuse something like that. However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. crockpot honey sesame chicken Author: Julie Wampler Recipe type: Slow Cooker Prep time: Cook time: Total time: Serves: 4 All images and content are © Table for Two. crockpot honey bourbon chicken, honey sesame chicken
Baked Cheesy Chicken Bake Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Now I know the sun-dried tomatoes aren’t something most of you probably keep on had, so you could just leave them out if you like. Then just up the amount of chicken or mushrooms by 1 cup or I was thinking some broccoli or asparagus tips would also work well in place of the tomatoes. I did however really enjoy the sun-dried tomatoes in this dish but some of my family did eat around them. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne
Chicken Jambalaya Recipe - 7 Point Value If you love Mardi Gras recipes as much as I do, you’ll love this Weight Watchers Chicken Jambalaya Recipe! It’s the perfect meal to serve at any Mardi Gras feast, and it has just 7 Weight Watchers Points per serving, so you can enjoy yourself, while still staying on track with your weight loss plan. This a super easy recipe to make, and it still has all the flair of the traditional jambalaya recipe – just less fat and calories, making it lower in Weight Watcher Points. Packed with fiber and protein, this favorite New Orleans Recipe will fill you up without filling you with guilt. Directions: Coat a large, nonstick saucepan with cooking spray. Serving size is 1 1/4 cups Each serving = 7 Weight Watchers Points
Filipino Adobo Chicken In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat. My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It's recommended marinating this overnight but if you're pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well. I hope you all enjoyed your Thanksgiving and didn't eat too much! Filipino Adobo ChickenAdapted from Kitchen Confidante Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g Ingredients:
Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. But frankly, I like crazy. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
30 Minute Broccoli Noodle Salad There are currently no images from other cooks. close Terms & Conditions You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). 1) Eligibility. 2) Definitions. 3) License Grant for Materials. 4) Removal of Materials. 5) License for Name, Trademarks and Likenesses. 6) Specifications and Guidelines. 7) Representations, Warranties and Indemnities. 8) Restrictions. 9) No Obligation. 10) Changes to Agreement. 11) Prime Publishing Intellectual Property. 12) Communications. 13) Waiver. 14) Disclaimer. 15) Miscellaneous. Sharing Your Own Images Who can share images? You! What should I share? Please share images that will help other visitors. Do include captions for your images. What shouldn't I share? Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. The same guidelines apply to your captions and notes. Where will my image appear?
Inchi Kabin/Nyonya Fried Chicken This is a Nyonya version of fried chicken. The nyonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. Inchi Kabin is all know as Encik Cabin Chicken. Ingredients: 1 small chicken – about 2.5 pounds Marinate: 2 tbsp curry powder 2 tbsp grated ginger 2 tbsp chili powder – you can use less 1 tsp garlic powder 2 tbsp soy sauce 1 tsp coriander powder 1 tsp cumin powder 4 tbsp coconut milk Salt to taste 1. Note: You don’t need any dipping sauce for this chicken as it is flavorful enough to eat it on its own. I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.