Ingredients
5 quarts water1 (16 ounce) package rotini pasta1 1/4 cups tomato juice1 1/2 tablespoons olive oil1 tablespoon red wine vinegar1 1/2 teaspoons chili powder3/4 teaspoon paprika1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 cup grated Parmesan cheese1/2 cup whole corn kernels, cooked1/3 cup chopped fresh cilantro1/4 cup chopped green onions2 tablespoons red bell pepper, diced2 tablespoons diced green bell pepper1 boneless chicken breast half, cooked and diced
Directions
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold
Monday, May 21, 2012
Sunday, May 20, 2012
Orange Island Chicken Recipe
Ingredients
1/2 cup orange juice1/3 cup soy sauce1 teaspoon ground ginger1/2 teaspoon onion powder1 teaspoon orange zest3 pounds boneless skinless chicken breasts, cut into strips1/2 cup all-purpose flour3 tablespoons vegetable oil
Directions
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with
1/2 cup orange juice1/3 cup soy sauce1 teaspoon ground ginger1/2 teaspoon onion powder1 teaspoon orange zest3 pounds boneless skinless chicken breasts, cut into strips1/2 cup all-purpose flour3 tablespoons vegetable oil
Directions
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with
Saturday, May 19, 2012
How To Make Chicken Quesadillas
Ingredients
1 pound skinless, boneless chicken breast, diced1 (1.27 ounce) packet fajita seasoning1 tablespoon vegetable oil2 green bell peppers, chopped2 red bell peppers, chopped1 onion, chopped10 (10 inch) flour tortillas1 (8 ounce) package shredded Cheddar cheese1 tablespoon bacon bits1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to
1 pound skinless, boneless chicken breast, diced1 (1.27 ounce) packet fajita seasoning1 tablespoon vegetable oil2 green bell peppers, chopped2 red bell peppers, chopped1 onion, chopped10 (10 inch) flour tortillas1 (8 ounce) package shredded Cheddar cheese1 tablespoon bacon bits1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to
Friday, May 18, 2012
Frank's?(r) Red Hot?(r) Buffalo Chicken Dip
Ingredients
1 (8 ounce) package cream cheese, softened1/2 cup blue cheese salad dressing1/2 cup Frank's?(r) RedHot?(r) Original Cayenne Pepper Sauce or Frank's?(r) RedHot?(r) Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 (9.75 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drainedAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes
1 (8 ounce) package cream cheese, softened1/2 cup blue cheese salad dressing1/2 cup Frank's?(r) RedHot?(r) Original Cayenne Pepper Sauce or Frank's?(r) RedHot?(r) Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 (9.75 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drainedAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes
Thursday, May 17, 2012
Chicken on a Stick Recipe
Ingredients
4 skinless, boneless chicken breast halves1 teaspoon meat tenderizer1/2 cup Italian-style salad dressing
Directions
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run
4 skinless, boneless chicken breast halves1 teaspoon meat tenderizer1/2 cup Italian-style salad dressing
Directions
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run
Wednesday, May 16, 2012
How To Make Asparagus Chicken Fajitas
Ingredients
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable oil1 pound fresh asparagus, trimmed and cut into 2 inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable oil1 pound fresh asparagus, trimmed and cut into 2 inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard
Tuesday, May 15, 2012
Slow Cooker Lemon Garlic Chicken II
Ingredients
1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 pounds skinless, boneless chicken breast halves2 tablespoons butter1/4 cup water3 tablespoons fresh lemon juice2 cloves garlic, minced1 teaspoon chicken bouillon granules1 teaspoon chopped fresh parsley
Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the
1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 pounds skinless, boneless chicken breast halves2 tablespoons butter1/4 cup water3 tablespoons fresh lemon juice2 cloves garlic, minced1 teaspoon chicken bouillon granules1 teaspoon chopped fresh parsley
Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the
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