Easy and Quick Recipes

mylifewellloved Ingredients: 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Click Here for Full Directions

Cheesy Chicken Enchiladas Recipe Ingredients 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce 2 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese (8 oz) 10 corn tortillas (6 inches) 2 medium green onions, thinly sliced Directions Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around

Grilled Glazed Drummies Recipe Ingredients 1 cup ketchup 1/3 cup reduced-sodium soy sauce 4 teaspoons honey 3/4 teaspoon ground ginger 1/2 teaspoon garlic powder 3 pounds fresh or frozen chicken drumettes, thawed Directions In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade.  Yield: about 2 dozen.

Ingredients : 2 lbs boneless skinless chicken breasts 2 (10 1/2 ounce) cans condensed cream of chicken soup 1 (10 1/2 ounce) can condensed cheddar cheese soup 1/4 teaspoon garlic powder salt and pepper  (optional) Directions : Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles. Serves: 8

Ingredients 1 whole chicken (3 1/2 to 4 pounds) 3 tablespoons unsalted butter, softened 1 1/2 teaspoons chunky sea salt 6 slices rustic bread (from about 1/2 loaf), 3/4 inch thick 1 cup fresh Thai or regular basil leaves 1 cup fresh mint leaves 1 lemon, halved Directions Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt. Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes. Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour

Ingredients Cooking spray 1 ounce chopped prosciutto 1 1/2 teaspoons minced fresh rosemary 2 garlic cloves, minced 1/4 cup (1 ounce) shredded fontina cheese 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon freshly ground black pepper 42 saltine crackers (about 1 sleeve) 1/2 cup all-purpose flour 2 large egg whites 1 tablespoon Dijon mustard 2 tablespoons canola oil Directions 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside. 2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper. 3. Place crackers in a food processor; process 2 minutes or until fin

Ingredients 1 tablespoon olive oil 1/3 cup Italian-seasoned breadcrumbs 1/4 teaspoon black pepper 4 (6-ounce) skinless, boneless chicken breast cutlets 1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth 3 tablespoons fresh lemon juice 1 teaspoon butter 1 pound broccoli rabe (rapini), cut into 3-inch pieces 2 tablespoons chopped fresh parsley 2 tablespoons capers, rinsed and drained 4 lemon slices (optional) Directions 1. Heat oil in a large nonstick skillet over medium-high heat. 2. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. 3. Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Ingredients 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1/4 teaspoon salt 1/4 teaspoon black pepper 2 (3 1/2-ounce) packages shiitake mushrooms, sliced 1/2 cup Marsala wine 2 green onions, finely chopped (about 1/3 cup) and divided 2 tablespoons butter Directions 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm. 3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butt

Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 garlic clove, minced 2 teaspoons minced fresh tarragon 1/8 teaspoon salt Directions 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt. 2. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings ove

Ingredients 3 cups cubed ripe pineapple, divided 1 can (14.5 oz.) reduced-sodium chicken broth 2 quarter-size slices fresh ginger 1 large garlic clove, smashed 1 1/2 cups lemon verbena leaves 1 tablespoon fish sauce 8 ounces boned, skinned chicken thighs, cubed 1 cup trimmed clamshell mushrooms 1 tomato, halved and seeded, then cubed 1 green onion, sliced diagonally 1/2 serrano chile, sliced Directions 1. Whirl 1 cup pineapple with 3 cups of water until smooth, about 1 minute. Strain liquid into a 4 qt. pot. 2. Add broth, ginger, garlic, and verbena leaves. Simmer over medium heat, covered, until flavors have melded, 10 to 15 minutes. 3. Strain mixture again, discard solids, and return to pot. Add remaining 2 cups pineapple along with the remaining ingredients and cook over medium heat until chicken is firm, about 10 minutes.

Ingredients 1 whole chicken (3 to 4 pounds), giblets and liver discarded 1 pound carrots, sliced 1/2 inch thick 1 pound parsnips, sliced 1/2 inch thick 2 medium onions, cut into thin wedges 4 teaspoons coarse salt Cooked wide egg noodles, for serving Directions In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired. Note To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days. Prep Time: 10 minutes Total Time: 55 minutes Serves: 8

Ingredients 8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper Directions Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate. Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes. Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crus

Ingredients 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 pound snow peas, trimmed and halved crosswise 4 garlic cloves, sliced 2 teaspoons fresh ginger, grated and peeled 3 tablespoons light-brown sugar 2 tablespoons soy sauce 1/2 teaspoon red-pepper flakes 2 large egg whites Coarse salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons vegetable oil, such as safflower Directions Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture

Ingredients Coarse salt and ground pepper 8 thin chicken cutlets (1 1/2 pounds total) 2 tablespoons Dijon mustard 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 4 ounces Brie cheese, cut into 8 slices 1 cup orzo 2 plum tomatoes, cored and chopped 1/4 cup chopped fresh parsley 1 tablespoon butter 1 tablespoon fresh lemon juice Directions Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add

Ingredients 1 1/2 cups uncooked wild rice, rinsed and drained 1 can (14 oz) roasted garlic-seasoned chicken broth 1 cup water 1 teaspoon dried thyme leaves 2 tablespoons butter or margarine 6 boneless skinless chicken breast halves (about 2 lb) 1 package (8 oz) sliced fresh mushrooms (3 cups) 1 jar (7 oz) roasted red bell peppers, drained and chopped 1 jar (1 lb) Alfredo pasta sauce (2 cups) Directions In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish. Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pou

Ingredients 4 boneless skinless chicken breasts (4 oz each) 1/2 cup Original Bisquick® mix 1/2 teaspoon garlic powder 1 egg 3 tablespoons vegetable oil 1 1/2 cups sliced fresh mushrooms 3 tablespoons Original Bisquick® mix 2 medium green onions, sliced (2 tablespoons) 1 cup milk 1 1/2 teaspoons soy sauce Directions Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm. In same skillet, heat remaining 1 tablespoon oil

Ingredients 1 egg 1/2 cup Progresso® plain panko crispy bread crumbs 1/2 cup finely shredded Cheddar cheese (2 oz) 1 package or jar (3 oz) cooked real bacon bits or pieces 1 package (14 oz) uncooked chicken tenders (not breaded) Chive and onion sour cream potato topper, if desired Directions Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper. Makes 4 servings

Ingredients 15 bamboo skewers (6 inch) 3 large boneless skinless chicken breasts (about 1 lb) 4 large green onions 1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces) 1/2 cup barbecue sauce Directions Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise. Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or

Ingredients 1 1/4 cups long-grain white rice 1 bunch green onion, about 6 1 tablespoon olive oil 1 lb skinless salmon fillet, cut into 1-inch chunks fresh cracked pepper 1/4 cup teriyaki sauce Directions Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally. Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet. Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.

Ingredients 3 cups water 1 tablespoon chicken bouillon granule 8 ounces wide egg noodles 1 cup frozen peas and carrot 1/3 cup chopped onion 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup 1 cup shredded cheddar cheese 1/2 cup milk 10 ounces cooked chicken (canned is fine) 1/4 teaspoon ground black pepper Directions Bring water and bouillon to a boil in a large saucepan. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. Add soup, cheese and milk, mix well. Stir in chicken and pepper, heat through.