Chicken Dinner in Foil

This dinner can be prepped in the morning and placed in the refrigerator. Just pop it in the oven when you get home from work.

Ingredients for chicken in foil:

• Bottled barbeque sauce
• 4 boneless, skinless chicken breasts
• 1 bell pepper, cut into bite sized chunks
• 1 onion, sliced
• 8 new potatoes, cut into quarters
• Salt and pepper

How to make the chicken in foil:
Tear off a 8 large pieces of foil, (about 9x13.)
Spray the foil with cooking spray.
Place the chicken in the center of the foil.
Place the vegetables around the chicken.
Sprinkle with salt and pepper and pour 2 tablespoons of barbeque sauce on top.
Place a second piece of foil on top. Fold the foil and seal it with double folds. Do not fold it too tightly, you don’t want to squish the chicken.
Place the chicken in foil in a baking dish, (just to protect your oven against spills.)
Bake at 375 degrees for 45 minutes.
Check the chicken for doneness. When pierced with a fork, the liquid should be clear.
If needed, cook for another few minutes until the chicken is well done.
Serve with a side salad.

Photo/JSPatchwork on Flickr

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Find more recipes and menus in my articles as the Sacramento Easy Meals Examiner. 

Chicken Breast Grilled with Dill Sauce

Chicken Breast Grilled with Dill Sauce
Smashed Cauliflower
Green Beans

Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp butter
1 Tbsp flour
Salt and pepper
2 tsp dill (Dried or fresh)
1 cup of cream
1 head of cauliflower
1 tbsp butter
Salt and pepper
1 lb fresh green beans

Preparation:
Spray the indoor grill with cooking spray. Cook the chicken on the grill.
Make a white sauce. Melt the butter, stir in the flour, and gradually add ½ cup of cream, stirring with a whisk.
Stir the dill into the sauce and add salt and pepper to taste. Keep warm.
If the sauce begins to thicken, add milk 1-2 tbsp at a time.
Cook the cauliflower in boiling water. When it is tender, mash with the butter and just enough cream to make it smooth.
Trim and clean the green beans. Cook in boiling water for about 4 minutes, until tender-crisp.

Chicken with a Peach Wine Sauce

Chicken with a Peach Wine Sauce
Fresh Spinach Salad
Bread Sticks

Ingredients:
4 whole chicken breasts
Lemon pepper seasoning
2 tsp lemon juice
2 whole peaches, sliced
2 Tbsp butter
2 Tbsp flour
1/4 to 1/2 cup white wine or apple juice
Fettucini
1 bunch spinach, washed and dried
Crumbled bacon bits
1 tomato, sliced
Bread sticks

Preparation:
Slice the peaches and sprinkle with lemon juice.
Heat water to boil for the fetuccini. Cook according to package directions.
Lay the spinach in a bowl and sprinkle with bacon bits. Lay the tomatoes on top.
Sprinkle the chicken breasts with lemon pepper seasoning.
Grill the chicken breasts in an indoor grill, or on an outdoor grill.
Grill the peaches on the grill.
Set the table.
Melt the butter over medium heat. Stir in the flour.
Stir in the wine or apple juice and cook over high heat until it begins to thicken.
Serve the chicken over a bed of fettucini. Garnish with peaches and drizzle the sauce over all.
Serve the salad with a light salad dressing and the breadsticks on the side.

Chicken Bread Boats

Chicken Bread Boats
Three Bean Salad on a Lettuce Bed

Ingredients:
2 cups of cut up chicken (Use leftovers from last night’s Roast Chicken in the Crockpot.)
½ cup of mayonnaise
1 tsp Dijon mustard
½ cup of celery, chopped
¼ cup of onion, chopped
1 ¼ cup of shredded Monterey Jack cheese
½ tsp salt
½ tsp paprika
2 French rolls
1 can green beans
1 can wax beans
1 can kidney beans
¼ cup white or rice vinegar
1 tsp sugar
Iceberg lettuce

Preparation:
Drain and rinse the green beans, wax beans and kidney beans.
Mix the beans together with the vinegar and sugar. Set aside to let the flavors combine.
Preheat the oven to 425 degrees.
Mix the chicken, mayonnaise, mustard, celery, onion, salt, paprika, and one cup of cheese in a bowl.
Split the French rolls in half and place ¼ of the chicken mixture on each roll.
Place the rolls on a baking sheet. Sprinkle the remaining cheese on top. Add a dash of paprika for color.
Bake for 10 minutes.
While the Chicken Bread Boats are baking, set the table.
Mound a spoonful of Three Bean Salad on a bed of lettuce in individual salad bowls.
Serve the Chicken Bread Boats hot.

Roasted Chicken in the Crock Pot

Roasted Chicken in the Crock Pot
Green and Gold Salad on Lettuce
Micro Baked Potatoes

Ingredients:
1 whole fryer chicken
1 clove garlic
1 onion, quartered
Juice of ½ lemon
Salt and pepper
Italian herbs (rosemary, thyme, sage)
1 package of frozen peas
4 ounces mild cheddar cheese, cut into 1/2 inch cubes
½ cup of cherry tomatoes
¼ cup of mayonnaise
1 tsp Dijon mustard
Iceberg lettuce
4 potatoes

In the morning:
Prepare the chicken by rinsing and patting dry.
Spread 1 tsp of salt on the inside cavity of the chicken.
Place the garlic and onion in the cavity.
Squeeze the lemon juice over the outside of the chicken.
Sprinkle the chicken with Italian herbs.
Place in the crockpot and cook on low for 6-8 hours. Turn it to high during the last hour.

In the afternoon:
Mix the frozen peas, cheese, tomatoes, mayonnaise and Dijon in a bowl.
Mound a spoonful of the pea mixture on a bed of lettuce in individual salad bowls.
Set the table. Put the salad on the table to defrost.
Bake the potatoes in the microwave for 4-6 minutes each. Test for doneness with a fork.
Take the chicken out of the crockpot. If it needs more browning a few minutes in an oven should do it.

As you can see in the picture, I forgot the bed of lettuce, and we had sweet potatoes instead of russet potatoes. You can change things to fit your tastes when you're cooking. Don't be afraid to try new things.

Chicken Fajitas

Chicken Fajitas
Refried Beans
Spanish Rice
Shredded Salad Toppings

Buy chicken breast tenderloins to save prep time for these fajitas.

Ingredients:
1 pound of chicken breast tenderloins
1 sliced onion
1 sliced bell pepper
1 clove chopped garlic
1 teaspoon of salt
½ teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of chili powder
Taco sized tortillas
1 can of refried beans (or make your own if you have time)
1 cup of rice
1 can of Rotel tomatoes (or plain diced tomatoes if you prefer less spicy)
Toppings:
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Diced avocado
Sour cream or homemade yogurt

30 minutes before dinner:
Bring one cup of water and 1 can of Rotel tomatoes to a boil in a saucepan. Add 1 cup of rice. Lower heat to simmer for 20-30 minutes, or until the liquid is absorbed.
Preheat a frying pan.
Place the chicken, the chopped onion, and chopped garlic in a pan and sauté in one tablespoon of oil. Sprinkle with salt, pepper, cumin, and chili powder.
Chop the lettuce, tomatoes, and avocado.
Warm the refried beans in the microwave.
Warm the tortillas on the stove or in the microwave.
Set the table.
Place the toppings and tortillas on the table.
Allow everyone to make their own fajitas with the ingredients of their choice.

Grilled Cornish Hens

Grilled Cornish Hens
Heidi’s AntiPasto Salad

The day I made this salad, I discovered I was out of black olives. So I used green ones instead. You can switch up this recipe and make it work for you.

Ingredients:
2 cornish hens
Juice from one lemon
1 tsp crushed rosemary
Salt and pepper

1 lb multi colored rotini pasta
4 ounces mozzarella cheese, cut into ½ inch cubes
6 ounces salami, chopped
1 small can sliced black olives
½ cup of cherry tomatoes, cut in halves
¼ cup ranch style dressing (Or try Pesto Ranch. It's delish!)

Preparation:
Split the Cornish hens and drizzle the lemon juice over them. Sprinkle with rosemary, salt and pepper. Cook on the grill, or bake in the oven at 375 degrees for 45 minutes. Occasionally baste with the juice from the pan.
Increase the oven temperature to 400 degrees for the last 10 minutes to brown the hens.
Cook the pasta according to the package directions.
Rinse the pasta. Combine the cheese, salami, olives, tomatoes, and ranch style dressing. Place in the refrigerator for 1 hour to cool.

Kasbah Chicken

Kasbah Chicken
Couscous with Raisins and Walnuts
Steamed Green Beans

Ingredients:
1 chicken, cut up
1 egg, beaten
½ cup of flour
¼ tsp cinnamon
¼ tsp ginger
¼ tsp cumin
1 cup couscous
¼ cup raisins
¼ cup walnuts
¼ tsp cinnamon
Dash of ginger
Dash of cloves

Preparation:
Spray nonstick cooking spray on a 9x13 pan.
Rinse and pat dry the chicken.
Mix the flour and first three spices together in a paper bag.
Dip the chicken in the egg, then drop it in the paper bag, one piece at a time.
Close the bag and shake to coat the chicken.
Place the breaded pieces in the pan.
Bake in a 375 degree oven for 1 ½ hours. Test for doneness by inserting a meat thermometer into a large piece. It should be 180 degrees.
Set the table.
While the chicken is baking, cook the couscous according to package directions.
When it is done cooking, add the raisins, walnuts, cinnamon, ginger, and cloves. Stir well. Cover with a lid to keep warm.
Steam the green beans in the microwave.

Chicken Sausage and Zucchini Skillet Dinner

Ingredients:

1 lb of chicken sausage links (I use different flavors each time I make this dish.)
1 medium red onion, cut into chunks
2 medium zucchini, chopped
1 medium chopped tomato
1 can sliced black olives
1 tablespoon Italian seasoning, (basil, oregano, and thyme)
4 tablespoons light Italian dressing
½ package of fusilli pasta (about 3 cups cooked)
Salt and pepper to taste
Parmesan cheese to taste

Preparation:

Cook the pasta according to package directions.
While the pasta cooks, cut the vegetables and slice the sausage links. Spray a pan with cooking spray and brown the onion and zucchini over medium high heat. Sprinkle with salt, pepper and Italian seasoning. When the vegetables are brown on the edges, add the sausage. Cook for about five minutes.
When the pasta is done, drain. Toss the pasta with the Italian dressing. Add the pasta to the sausage and vegetable mixture. Stir in the tomatoes and olives, and warm through over medium low heat.
Serve with a sprinkling of parmesan cheese on top.

Quick Mango Chicken Stir Fry

Ingredients:

• 1 lb chicken breast tenderloins
• 1 medium bell pepper, cut into strips or 1 cup frozen pepper strips
• 1 cup fresh cut up pineapple, or 1 cup frozen pineapple
• 1 fresh mango, cut into chunks
• ¼ cup chicken broth
• 3 tablespoons soy sauce (regular or low sodium)
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 cup of brown rice
• Lime slices and cilantro or parsley for garnish

Preparation:

1. Cook the brown rice according to the package directions, with 2 cups of water.
2. While the rice cooks, spray a pan with cooking spray and cook the tenderloins until well done. Remove from the pan and cut into pieces.
3. Put the bell pepper, pineapple, chicken broth and ginger in the pan. Cook until heated through.
4. Add the chicken to the peppers and pineapple. Mix the cornstarch and soy sauce. Pour over the mixture in the pan. Stir together and cook over medium heat 5 minutes.
5. Add the mango and stir just until heated through.
6. Garnish with lime and cilantro.

Chicken Waldorf Salad

Chicken Waldorf Salad


Originally created by a chef at the famous Waldorf-Astoria Hotel in New York, this classic recipe has undergone countless incarnations. This is my personal take on the Waldorf.

In this picture, I added some leftover shredded carrots to the mix. I also put a few basil leaves on the plate that I needed to use. It's perfectly fine to add things to the recipe that you like!

Ingredients:
1 cup of diced celery
2 apples, cut up with the peels intact
½ cup of chopped walnuts
¼ cup of raisins or craisins
1 cup of chopped chicken (You can use leftovers from last night’s Crunchy Almond Chicken Tenderloins, if you have enough.)
½ cup of mayonnaise
2 tsp of Dijon mustard
½ head of iceberg lettuce
Black pepper

Preparation:
Mix all the ingredients together. If it’s not creamy enough add a little more mayonnaise. Refrigerate while you get the lettuce ready.
Cut up the iceberg lettuce and divide evenly onto plates.
Top the lettuce with the Waldorf Salad.
Sprinkle a dash of black pepper on top.

Serve this with bread, bread sticks, or crackers and cheese.

Crunchy Almond Chicken Tenderloins

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

We had this light dinner with pesto ranch dressing and spinach salad dressing for dipping the vegetables and the tenderloins. My DH had his chicken with hot sauce. Whatever dressings you like will go with these crunchy tenderloins and veggies.

Ingredients:
1 lb of chicken tenderloins
1 egg
1 clove of garlic, crushed
½ teaspoon of paprika
Dash of salt and pepper
1 cup of corn flakes, crushed
¼ cup of slivered almonds
1 Tbsp of olive oil.

Veggie Salad Ingredients:
½ cup of chopped broccoli florets
½ cup of chopped cauliflower florets
½ cup of fresh summer squash
½ cup of fresh zucchini
Salad dressings for dipping

Preparation:
Rinse and dry the chicken tenderloins.
Mix the egg and garlic with a whisk.
In a plastic bag or a paper bag, mix the crushed cornflakes and spices. You may want to crush a few almonds into the mix also.
Dip the tenderloins in the egg and garlic.
Put the tenderloins in the bag and shake to coat.
Heat the oil in a pan and fry the tenderloins until well done.

While the chicken is cooking, set the table.
Chop the vegetables and toss for the salad.

Place the chicken on a platter and sprinkle with the almond slivers. Serve the chicken and salad with a dressing of your choice and bread.

Tango Mango Chicken Dinner

Tango Mango Chicken

This dinner was pronounced delicious by my guys. The sweet mango and pineapple contrast nicely with the barbecue sauce. I used hickory smoke flavored sauce. If you prefer not to bake a loaf of bread, this dish can be served over a bed of rice.

Ingredients:
4 skinless chicken breasts
1 cup of reserved grilled pineapple. (If none was leftover, canned will do!)
1 mango, peeled and cut into chunks
1 chopped onion
1 chopped bell pepper
1 clove of garlic, crushed
1/4 cup chopped parsley
1/4 tsp red pepper flakes
1 cup of reserved barbeque sauce from the BBQ crockpot dinner this week.
1 tbsp of olive oil
One package of broccoli and carrots (frozen or fresh.)
Ingredients for fresh baked bread

In the morning:
Set up the bread machine with all the ingredients and set it to delay bake.

In the afternoon:
Heat the olive oil in a large pan. Cook the onions, garlic, and bell pepper in the oil until tender. Take out and set in a bowl. Put the chicken breasts in the pan and fry in the oil with the red pepper flakes over medium heat until done, about 20 minutes. Add the onions, garlic, and bell pepper back into the pan. Pour in the barbeque sauce and the pineapple. Stir and cook over low heat another 10 minutes.

While the chicken in cooking, set the table and remove the bread from the machine.

During the last 10 minutes, cook the broccoli and carrots till warm, but still crisp.

Southwestern Style Chicken, Corn, and Black Bean Stuffed Pita

Ingredients:

½ lb chicken breast tenderloins
1 small package of frozen southwestern style vegetable mix (corn, black beans, onions, and peppers)
1 clove chopped garlic
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt

Spring mix for salad
1 cut up tomato
½ cut up cucumber
Ranch style dressing

Preparation:

Prepare the salad by tossing the cucumber, tomato, and spring mix together.

Spray a pan with cooking spray. Mix the spices together. Sauté the chicken tenderloins with ½ the spices. Remove from pan and cut into bite sized chunks. Add the vegetables to the pan and heat through. Add the rest of the spices to the pan, along with the chicken. Stir together until cooked through.

Slice pita bread in half. Fill the cavity with the vegetable chicken mix. Serve with salad and ranch dressing.