Tex Mex Spaghetti Squash

1 large spaghetti squash
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can petite diced tomatoes (or equivalent amount fresh)
½ tsp salt (or more to taste)
2 tsp cumin
1½ tsp paprika
1 tsp chili powder
1 clove garlic, minced
1 jalapeno, deseeded and minced (optional)
½ cup diced bell pepper
½ cup diced chopped onion
2 cups diced cooked chicken (optional)
1 cup shredded cheddar cheese
2 tbsp olive oil (divided)

Cut squash in half. With a spoon scrape out seeds and stringy membrane. Lightly drizzle cut sides with 1 tbsp olive oil. Place cut side down on baking pan. (I lined mine with non stick foil.) Bake @ 450 degrees for 30 minutes or until done. Let squash cool until it can be handled. Turn squash over and use a fork to shred it into "spaghetti" strands. (Mine yielded 2 1/4 cups.)

Heat large skillet over medium heat. Saute onion, peppers, and garlic in remaining oil until vegetables are softened. Add squash and all remaining ingredients except cheese. Bring to simmer. Simmer, stirring occasionally, until liquid is reduced to desired consistency. Sprinkle with cheese. Simmer covered until cheese is melted.

Serves 6

Salsa Chicken

1 lb boneless chicken breast or tenders
8 oz jar of salsa
1 cup cheddar, shredded

Preheat oven to 400°. Place chicken in 9x9 glass baking dish; pour salsa over chicken. Cover with foil and bake at 400° for 35 minutes or until chicken is done (165° inner temperature.) Remove from oven, uncover chicken and sprinkle with cheese; return chicken to oven until cheese is melted and bubbly.

Serve over cooked rice.

4 servings

Chicken Salad

3 cups cooked chicken breast, cut into small cubes
3/4 cup mayonnaise
3 tablespoons minced celery (I never have celery so I just use a little celery seed-about 1/8tsp)
3 tablespoons minced onion
1 tablespoon brown sugar (measured loosely-don't pack it)
1/8 teaspoon garlic powder (more or less to taste-I used a smidgen)
salt & pepper to taste (I used a smidgen of each)

Place all ingredients in large mixing bowl; stir well. Can be served immediately or, for best flavor, refrigerate for several hours to allow flavors to blend. Serve on bread or sandwich rolls, or on bed of lettuce.

Original recipe from afamilyfeast.com

Chicken Stew

This is my "poultry" version of beef stew. Hope you enjoy!

2 1/2 lbs boneless chicken breast
2 cans sliced carrots
2 medium potatoes, peeled and cubed
1 can chicken broth
4 tsp Wyler's Chicken Crystals (bullion)
4 cups water
salt & pepper to taste
1/2 cup cornstarch
1/2 cup water
olive oil

In a dutch oven over medium-high heat, heat olive oil; add chicken and saute until meat is no longer pink; remove chicken from pan and cut into bite-size pieces; return chicken to pan and add the carrots, potatoes, broth, bullion, 4 cups water, and salt and pepper; bring to a boil; reduce heat, cover and simmer for 30 minutes.

Combine cornstarch and 1/2 cup water in small bowl; mix well until cornstarch is dissolved; immediately add cornstarch mixture to stew; stir well until sauce is thickened.

Serve over biscuits or mashed potatoes.

8 Servings

Catalina Chicken

This recipe may sound weird but it's surprisingly yummy. I usually serve it with mashed potatoes but it would be just as good with rice. The dressing makes a very tasty sauce; almost like a sweet & sour sauce.

2 lbs boneless chicken breast tenders
1 (8 oz) bottle Catalina salad dressing

Preheat oven to 350°F. Arrange chicken in a single layer in 9 X 13 inch baking pan. Cover with entire bottle of dressing. Cover and bake at 350°F for approximately 30 - 40 minutes or until chicken is no longer pink and juices run clear.

VARIATION: Although I've never tried it, I hear people use the same method with Italian salad dressing.

Quick Chicken Cordon Bleu

Quick Chicken Cordon Bleu

4 boneless skinless chicken breast halves (6 ounces each)
4 thin slices deli ham
2 slices Swiss cheese, halved

1/3 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon pepper

1/2 teaspoon paprika

1/4 teaspoon poultry seasoning

1 egg, lightly beaten

1/4 cup 2% milk

Flatten chicken to 1/4-in. thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick.

Combine the dry ingredients. In a shallow bowl, beat the egg and milk. Dredge chicken in flour mixture, dip into egg mixture, then return to flour mixture, let stand for 5 minutes. Saute' in oil until done.

SERVINGS: 4

Chicken & Broccoli Fettuccine Alfredo

Chicken & Broccoli Fettuccine Alfredo

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1/4 cup onion, chopped (or use 1 T dried onion or onion powder)
1/2 t garlic powder
1/2 t salt
1/2 t coarse ground black pepper
1 T butter
4-1/2 t all-purpose flour
1-1/2 cups half-and-half (fat free is fine)
12 oz pkg frozen broccoli, thawed
1/4 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic, salt and pepper in butter until chicken is no longer pink. Stir in flour until blended. Gradually add the half-and-half, broccoli and cheese. Bring to a boil; simmer and stir for 1-2 minutes or until thickened (sauce will thicken further as it cools). Drain fettuccine; toss with chicken mixture. Yield: 4 servings.

Grammy's Fried Chicken

Grammy's Fried Chicken

1 - 3 lb. broiler-fryer, cut up
1 cup buttermilk
1 cup all-purpose flour
1 t salt
½ t black pepper
½ t paprika
vegetable oil for frying

Place chicken in a shallow baking dish, pour buttermilk over chicken. Cover and refrigerate 2 hours or overnight. Turn once in buttermilk while refrigerated. Mix flour, salt, pepper, and paprika in a large shallow dish. Remove chicken from buttermilk and dredge in flour mixture one piece at a time. Heat oil to 350º in an electric frying pan (or large cast iron skillet as Grammy used). Fry chicken until browned on all sides and juices run clear. Drain on paper towels. Serves 4

Diane's Herbed Chicken Seasoning

Diane's Herbed Chicken Seasoning

2 T Season All
1 t garlic powder
1 T onion powder
1 t dried parsely

Combine all ingredients and store as you would any spice.

To use: Sprinkle generously on chicken, saute' in olive oil until chicken is no longer pink and juices run clear.