Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

You put 4 chicken breast in a pot with 1/2 cup soy sauce4 cups of water1/2 tbspn brown sugar a pinch of garlic powder The Sauce:1/2 cup soy sauce2 cups water1 tsp ginger (optional, i don't)1/2 tsp garlic powder or 1 tsp of minced garlic 10 tbspn brown sugar 2 tbspn honey (this is only if you want honey teriyaki sauce, i prefer without) 4 tbspn cornstarch 1/2 cup cold water. You just throw everything into a pot except for the cornstarch and 1/2 cup water and heat it on med. high. Once it starts to steam you mix together the cold water and cornstarch until cornstarch disolves. Once dissolved whisk it into the pot and stir well. Cook on med. high until desired thickness :)

**Courtney made these for us several times & we loved them! :)***

Bow Tie Chicken Salad

6 cups cooked chicken, diced
1 bag bow tie pasta, cooked & drained
1/2 bunch green onions
1 -8 oz bottle Kraft pourable coleslaw dressing
2 cup Mayonnaise
salt & pepper to taste

Add all ingredients together the night before. Chill. Before serving add:

1 lg. can pineapple tidbits, drained
1 lb. seedless red grapes, halved
1 cup celery
4 to 5 diced apples
1 pkg. slivered almonds

Add more coleslaw dressing when serving if necessary.

This recipe tastes really good on croissants.

Baked Imperial Chicken w/ Cumberland Sauce

1/2 c. grated parmesan cheese
3 TBSP. sesame seeds
2 c. seasoned breaded crumbs
2 chicken (boneless, skinless) cubed, cut up
1/2 c. melted butter

Mix cheese. Sesame seeds & bread crumbs. dip chicken pieces in butter & then in crumb mixture. Place in shallow pan. Dot with butter. Bake at 350 degrees for 1 hour. Serve with cumberland sauce.

1 c. red currant jelly (any type)
1 tsp. dry mustard
1/4 tsp. hot pepper sauce
1 (4 oz) can frozen orange juice
1/8 tsp. ground ginger

Combine and simmer on medium head until smooth. Spoon over baked chicken pieces. :)

**tips: I like to use more parmesan cheese & less bread crumbs if I am making it for a less-formal meal. Also, you can make the chicken larger & make them into chicken tenders & fry them thus dipping them in either ketchup, BBQ sauce, Ranch, or honey mustard. :) ***

Chicken Enchilada Dip

*Preheat oven to 350 degrees*

-1 cube softened cream cheese
-1 1/2 cups Mexican style cheese- divided
-7 oz. can chopped green chilies (undrained)
-1 tsp garlic powder
-1/4 tsp chili powder
-about 1/2 lb boneless, skinless chicken (boiled)

With electric mixer, beat together cream cheese, 1 cup cheese, chilies, and seasoning in small bowl. When ingredients are well-blended, stir in chicken. Spread into 9-inch casserole dish. Bake 20 to 30 minutes or until lightly browned and heated through. Sprinkle remaining 1/2 cup cheese on top. Serve with tortilla chips or crackers. To keep it warm for a long period of time, put it in a crockpot on warm or low.

Sorry for the lack of pictures!

Pioneer Day's Tinfoil Dinners

*Preheat oven to 400 degrees*

-one chicken breast per person
-one packet of Ranch dressing mix
-1 1/2 c of bread crumbs
-4 eggs
-2 yellow onions
-4 large potatoes
-4 bell peppers
-salt and pepper to taste

Chop potatoes, peppers and onions. Mix bread crumbs and Ranch packet. Dip chicken in beaten egg, then in crumb mix. Place all ingredients on tinfoil sheet. Sprinkle with salt and pepper. Wrap tinfoil tightly, folding over edges. Bake for 20 minutes at 400 degrees.

**This recipe is from Ashley A.

Chicken-fajita tostadas

Serves: 4 Prep time: 10 minutes Total time: 45 minutes
Indegredients:
2 medium onions, thinly sliced
2 bell peppers (ribs & seeds removed), thinly sliced
1 box (1o ounces) frozen corn kernels
1 cup prepared fresh salsa
2 TBSP. olive oil
coarse salt and ground pepper
2 cups. shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime rice, for serving

Directions:
1. Prehead oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 TBSP. oil; season with salt and pepper. 2. Roast, tossing occassionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet). 3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top wth cheese. Bake until edges are golden and cheese is melted. 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaing 3/4 cup salsa. Serve with cilantro-lime rice.

This recipe is from the kitchen of **Ashley A.***