Chicken & Vegetables with Creamy Mustard-Herb Sauce

INGREDIENTS
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups sliced scallions
4 whole chicken legs (about 2 1/2 lb), skin removed (I used breasts)
4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
8 oz baby carrots (1 1/4 cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion (I used dried dill)

PREPARATION
1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.

2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.

3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables

Taken from Woman's Day Magazine
For more recipes, please visit Gayle

Food Friday

This week I made Broccoli and Cheese Chicken and served it with mashed potatoes. It was delicious and would be great for a fall night. The little one looked at my best friend over dinner and said, "I love broccoli". Well this was news to me but if this recipe will get him to eat it then I will make it.

Broccoli & Cheese Chicken Breasts

1 lb. boneless, skinless chicken breasts cut into smaller pieces
Salt & pepper, to taste
2 T. butter or margarine
2 T. flour
1 1/4 c. milk
1 1/2 c. cheddar cheese, cubed or shredded
2 c. frozen broccoli
1/2 t. thyme
2 T. butter or margarine
1 c. breadcrumbs
1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

This recipe was totally stolen from Cooking During Stolen Moments. Her website is great and right now there are pull apart rolls on the main page which I am going to make.

This recipe is posted to Gayle's website.

Bacon Cheeseburger Chicken

This is one of my favorite ways to eat chicken. However, I try to take out as many unneeded calories as possible. The original recipe can be found here along with lots of pretty pictures of the cooking process.

This is how I make it.

Bacon Cheeseburger Chicken

2 skinless, boneless chicken breasts, cut in half lengthwise
2 tbs teriyaki sauce (this is your salt so use what you like. I don't like salt)
1/2 cup light ranch dressing (I used about 1tbs per piece of breast)
1/4 cup 2% shredded Cheddar cheese (I just sprinkled it over the chicken a pinch at a time)
2 tbs bacon bits

Preheat oven to 350 degrees F (175 degrees C). Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 8×8 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

I serve this with garlic mashed potatoes (also made skinny) and a salad.

Food Friday-Crispy Yogurt Chicken

I love Pioneer Woman's website. She has some of the best recipes and none of them have disappointed. This recipe is for Crispy Yogurt Chicken. I did not use parsley because I did not have any so I adapted it to my own liking. I also cooked enough for only 3 people instead of 1,000,000 (she has a big family).

Here's what I did:

3 chicken breasts
1 cup plain, nonfat yogurt
Juice from half of a lemon
butter
garlic salt (though I think fresh garlic would have been better)*
Italian seasoning to taste
1 cup Panko bread crumbs

I mixed together the yogurt, lemon, garlic salt, & Italian seasoning. After washing the chicken and patting it dry, I rolled it in the yogurt and then the bread crumbs. Place in a greased casserole dish and top each chicken with a pat of butter. The butter is important b/c it helps the breadcrumbs to crisp. If you use drumsticks, just place the butter on the "meatiest" part of the chicken.
Cover with foil and bake at 350 degrees for about 45 minutes and then uncover for another 15 minutes.

My little one was yumming his way through the meal.
*If you use fresh garlic, be sure to use salt on the chicken.

To see more recipes visit the Grocery Cart Challenge.

Food Friday-Oven Fried Chicken

I got this recipe from the Taste of Home website. I thought it was a great alternative to the fried chicken that we Southerners love so much. I used chicken breasts instead of drumsticks and thighs though and it was still great. I also used a real egg instead of egg substitute.

Ingredients:
2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
4 chicken drumsticks (4 ounces each), skin removed
4 bone-in chicken thighs (6 ounces), skin removed
3/4 cup egg substitute

Directions:
Drizzle butter in a 13x9x2 baking dish
In a shallow bowl, combine the cornflakes, flour and seasoned salt
Place egg substitute in another shallow bowl
Dip chicken in egg substitute, then roll in cornflake mixture
Repeat
Arrange chicken in prepared dish, meatier side down
Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until a meat thermometer reads 180°

Food Friday: Bacon Cheese Chicken

I borrowed this idea from here. It was a great way to use left over bacon because we never finish it all and was really yummy with mashed potatoes.

They have pretty pictures on their website if you want to bookmark the link. However you choose to read the recipe, I reccommend that you cook this now. As in today, not tomorrow.

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.