Spicy Chicken and Pasta

my favorite dinner i've made so far.

2 Chicken breasts
2 T corn starch, divided
1 T dry sherry or water
2 large cloves garlic, minced
1 cup chicken broth
4 t white vinegar
½ t crushed red pepper
2 T oil, divided
2 carrots, cut into julienne strips
1 large green (I use red) pepper, cut into julienne strips
1 T Soy sauce
Hot cooked pasta (or rice)

1. Cut chicken into strips, coat with mixture of 1 T corn starch, sherryand garlic. Let stand 10 minutes.
2. Combine next 3 ingredients with remaining cornstarch, set aside.
3. Heat 1 T oil in wok over medium-high heat.
4.Add chicken and stir-fry 3 min., remove from skillet.
5. Heat remaining oil in same pan over high heat.
6. Add vegetables; stir-fry 3 min.
7. Return chicken to pan with broth mixture
8. Cook, stirring, until sauce boils and thickens.
9. Remove from heat; stir in soy sauce.
10. Serve over pasta or rice.

Baked Chicken Parmesean

from cooks.com

Alan skipped lunch so he was starting to get cranky with an empty stomach. I knew we had chicken to cook up, so found this recipe. Turned out really tasty!

1/2 cup all purpose flour
1/2 cup parmesean cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup butter
1/3 cup milk
1 lb chicken breasts (4-6 pieces)

1. preheat oven to 400 degrees

2. In 13x9 pan, melt butter in oven.
3. Meanwhile mix dry ingredients in bowl.
4. Put milk in separate bowl.

5. Dip chicken breasts in milk, then coat in flour mixture.

6. Dip both sides in melted butter and lay in pan.

7. Bake 30-35 minutes or until chicken is cooked.

I also made a side of whole wheat linguine and some jarred pasta sauce.

I think next time I'll save a little of the parmasean cheese to sprinkle directly on top of the chicken breasts before cooking. Also, the bottoms of some pieces didn't get very crunchy due to the butter. Not a huge problem though since it was delicious anyways.

Crockpot Chili

This is taken from my mom. She made the best -I think it was the favorite thing she made in the crockpot.


1.5 lbs lean ground meat
1/2 onion diced
1 green pepper diced
2 cans crushed tomatoes
2 cans rinsed kidney beans (one light/one dark)
chili powder
cayenne pepper
cumin


1. Brown ground meat, onions, and green peppers in pan. Strain fat.
2. Add tomatoes, beans, and ground meat, onions, and peppers to crockpot.
3. Season to taste with chili powder, cayenne pepper, and
4. Cover and set on low for 8 hours.
5. Serve over whole wheat elbow macaroni and top with light cheddar cheese.

Chicken with Sherry-Soy Reduction Sauce

from Cooking Light

Alan agreed this was yummy. The chicken was cooked to perfection! I'm so proud. Alan even requested leftovers for lunch tomorrow.

Ingredients
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil. Add chicken back to pan. Serve with rice noodles and sliced green onions.

Yield
4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Nutritional Information
CALORIES 230(13% from fat); FAT 3.3g ; PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 528mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 4.7g