Creamy Skillet Chicken

1 Can Cream of Chicken
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed

Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.

MMMM! Stir Fried Asian Chicken

4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch
2-4 tablespoons soy sauce*
1/2-1 teaspoon ground ginger*
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 package frozen Asian Medley Vegetables
1/4 C. water
1 teaspoon chicken bouillon granules

*Add soy sauce and ginger to your own liking. I use about 3 Tbls soy sauce and about 3/4 tsp ginger

Directions:

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch, Ginger and Garlic Powder and toss to coat. Add to Soy Sauce to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry vegetables until crisp-tender and heated through. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

DELICIOUS!

25 minute Crunchy Whole-Grain Chicken Bites (Pampered Chef)

SUPER EASY AND SUPER GOOD!

1 lb Chicken Tenders (or breasts cut up in bite sized pieces)

3 Tblsp Ranch Dressing Mix

1 egg white

6 C. Whole Grain Chips (Sun Chips)

1/4 tsp paprika

vegetable oil

hot sauce and crumbled blue cheese (optional)

Preheat oven to 400

Cut tenders into 1 1/2 in. pieces. Whisk together 1 Tblsp ranch mix with egg white. Crush chips in a large ziploc bag and add remaining rance and paprika.

Add chicken to egg mixture; mix to coat well. Add half of the coated chicken to the crumb mixture. Shake to coat with crumbs and arrange on a baking stone in a single layer. Repeat with remaining chicken.

Spray chicken generously with oil using the Kitchen Spritzer (I sprinkle oil, or use regular cooking spray).

Bake 14-16 minutes or until Chicken is golden brown and no longer pink.

Serve with blue cheese and hot sauce drizzled over, if desired.

YUM!

Fabric Softner

1 cup baking soda
6 cups distilled white vinegar
8 cups water
10-15 drops orange or lemon essential oils or other essential oils, of choice (optional)


You will need a one gallon container.  First add the baking soda to the plastic container.  Next add 1 cup of water to start with.  Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz. Then add the rest of the water swirling around & cover venting the top a few times.
Add the essential oil.

Add 1 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil before using.

Yummy, and healthy...what could be better?

Yummy Strawberry Cinnamon Sugar Muffins!!

Ingredients
1 cup all-purpose flour 1 cup whole wheat flower
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
2 eggs
1 cup yogurt (vanilla)
1 teaspoon vanilla
6 tablespoons butter, melted
1 cup diced strawberries
cinnamon sugar, for sprinkling on top
Directions
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl mix the sugar with the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.
Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top.

Bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.
Makes 12 muffins.

Chicken Cordon Bleu Casserole

4 Boneless Chicken Breasts
4 Slices Swiss Cheese
4 Slices Ham
1 Can Cream of Chicken Soup
1/2 C. Sour Cream
10 Saltine Crackers
1/2 tsp Paprika
1/4 tsp garlic Salt
1/2 tsp Parsley

Place chicken in a skiller and cook for 4 minutes on each side. Cut into bite sized pieces and place in a 9x13 inch baking dish sprayed with cooking spray. Layer swiss cheese on top of chicken followes by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine crackers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 minutes.

Baked Chicken Breasts Supreme

 1 1/2 C Sour Cream
1/4 C Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp Paprika
1/2 tsp Garlic powder
1/4 tsp pepper
6 Boneless Chicken Breasts
2 C Dry Bread Crumbs

In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, and spices. Place chicken in mixture and turn to coat. Cover and marinade over night. Remove chicken from marinade and coat each piece with crumbs. Arrange on greased baking sheet. Bake uncovered at 350 for 40 minutes or  until no longer pink in the center. Serve with mashed potatoes and Caesar Salad.