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Crockpot Italian Chicken

Crockpot Italian Chicken

I know…I haven’t posted in a while.  We’ve eaten out a few nights and some of the meals I have made, I haven’t been all that impressed with.

But the other night, I fixed a very tasty meal!  I made Crockpot Italian Chicken and it was so yummy and everyone ate it up, even Cheyenne!

So without further ado, here is Crockpot Italian Chicken…

Crockpot Italian Chicken

Recipe from: Chef in Training

2-4 boneless skinless chicken breasts (thawed or frozen will work too.  I used frozen chicken cutlets & they turned out perfect!)

1 pkg. (8 oz) cream cheese, softened

1 can cream of chicken soup

1 pkg. Italian dressing mix

rice or pasta

Place the chicken in the crockpot.

Mix softened cream cheese, cream of chicken soup, and Italian dressing mix together and pour evenly over the chicken.

Cook on high 4-6 hours or until chicken is fully cooked and tender.  I had to turn mine down to low after about 3 1/2 hours because it started bubbling and boiling.

Serve over rice or pasta!

I served peas and Maple Glazed Baby Carrots with this and it was delicious!!

This was so good and the flavor is amazing.  I was so preoccupied with the Maple Glazed Carrots I was making that I forgot to make the rice. This was so delicious, I bet it would taste even better with the rice, but it was still delicious!!  Even Cheyenne loved it and said “This is good chicken, Mommy!”  It just warms my heart when she likes what I fix, eats it and especially when she tells me how good it is!

Let me know if you get a chance to make this and let me know how you like it!

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Posted by on March 12, 2012 in Chicken, Crockpot Meals

 

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Oma’s Sour Cream Chicken

Oma’s Sour Cream Chicken

I haven’t posted the last couple of days’ recipes due to a sever sinus headache/migraine yesterday.  Needless to say, I didn’t cook anything last night.  I was able to get a little quiet time to myself last night, because my parents went out to dinner and took Cheyenne with them.  So I was able to lay down in a quiet room for about an hour and just rest.  They brought me some dinner back and I managed to eat it slowly but surely between waves of nausea.

So today, I am feeling better and can finally post what I’ve fixed the last few nights.

I made a yummy meal the other night that everyone loved!  Even Cheyenne ate quite a bit and loved it!  I love hearing “Mommy you make good chicken!”  or whatever we’re eating when she eats the meals I fix.

So here it is….this recipe is from Making Life Delicious

Oma’s Sour Cream Chicken

  • 2 pounds chicken breasts or tenders (Oma prefers breasts)
  • 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (Oma accepts no substitutes)
  • 1 cup (approximately) of full fat sour cream
  • kosher salt
  • freshly ground pepper
  • garlic powder
  • 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F.  This is classic Oma in that it is less about the recipe and more about the process.  Lay the chicken close together on a foil lined baking sheet.  Sprinkle with salt, pepper and garlic powder.

Coat with a thick layer of sour cream.

Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.

Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts.

Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

I used tenderloins because I didn’t have any breasts when I went to take some chicken out to thaw.  It was really good and I think I’ll use breasts next time and see how that turns out.

I made baked potatoes and okra to go along with this delicious chicken and I will definitely be making this again!

 

 

 

 

 

 

Let me know if you get a chance to make this and how your family likes it!

Happy Cooking,

Lori

 
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Posted by on February 23, 2012 in Chicken, Quick & Easy

 

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Baked Chicken, Broccoli and Rice

Baked Chicken, Broccoli and Rice

I made another good dinner tonight that everyone seemed to like.  Again, I found it on Pinterest, and it came from Recipe.com.

I love chicken and rice and have made several different recipes over the years and thought I’d try this one.  It was so quick and easy to make and only took about 5 minutes or less to put together.  It was pretty yummy and the rice really had good flavor due to the cream of broccoli soup.

Baked Chicken, Broccoli, and Rice

1 can (10 3/4 oz.) Cream of Broccoli soup

1 cup water

3/4 cup uncooked regular long-grain white rice

1/8 tsp. ground black pepper

4 boneless, skinless chicken breast halves (about 1 pound)

Paprika

Stir the soup, water, rice and black pepper in a 2 quart shallow baking dish.  Top with the chicken.  Sprinkle chicken with paprika.  Cover the dish.

Bake at 375* for 45 minutes or until chicken is cooked through and the rice is tender.

Here is my yummy dinner!!

Let me know if you get a chance to make this and how you like it!!

Happy Cooking,

Lori

 
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Posted by on February 12, 2012 in Chicken, Quick & Easy

 

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Crockpot BBQ Chicken

Crockpot BBQ Chicken

I tried another new recipe tonight that was a huge hit!!  I found this recipe for Crockpot BBQ Chicken on Pinterest.  It is super easy and is made in the crockpot…need I say more?

 

 

Crockpot BBQ Chicken

4-6 pieces boneless skinless chicken breasts (i threw them in frozen… even easier!)
1 bottle BBQ sauce (I used Sweet Baby Ray’s!)
1/4 c vinegar
1/4 c brown sugar
1/2 – 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in the crockpot. Pour the sauce over the chicken and cook on LOW for 4-6 hours.  That’s it…you don’t really even have to stir it, but I do because I like to mix it up and I love how you can smell it all over the house. 

 

 

 

 

 

 

 

 

 

This was definitely a huge hit and will be made often around here.  Even my 2 1/2 year old daughter, Cheyenne, loved it!  She can be kind of picky when it comes to trying new things and things that are fixed differently than she is used to. She ate it all up and asked for more. 

I made Easy Oven Roasted Potatoes and Cheddar Biscuits just like Red Lobster’s.  This dinner was amazing and I hope you get to try it soon!! 

Come back and let me know what you think if you try it!  I love to hear what you think!! 

Happy cooking,

Lori

 
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Posted by on February 3, 2012 in Chicken, Crockpot Meals

 

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Parmesan Romano Panko Herb Crusted Chicken Breasts

Parmesan Romano Panko Herb Crusted Chicken Breasts

I tried another new recipe tonight and it was pretty good, but I was so rushed because I had a mom’s night with our playgroup and so I was rushing to get dinner done because as usual, it takes longer than the recipe says. 

Once I got dinner done, I had to rush to make my dessert to take to mom’s night, which is posted here, and I didn’t even feel like eating, but I did take a few bites and this chicken was amazing!! 

Parmigiano Panko Herb Encrusted Chicken Breasts

4-6 chicken breasts (enough for your family)
olive oil
panko flakes – enough for breading
1 1/2 cupsParmesan Romano– grated
2 tablespoons dried basil
salt/pepper

1. Trim your chicken breasts of any excess fat. Take a piece of plastic wrap and cover your chicken breasts. Pound them out with a mallet until they’re about 1/4″ thick.

2. In a large deep sided pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.

3. WHILE your oil is heating, place panko flakes into a pie dish (or another dish large enough to bread your chicken). Add Parmigiano, basil and season with salt and pepper. Mix together with a fork. Press chicken breasts into Panko mixture, breading chicken on both sides. Continue until all chicken is breaded.

4. Place breaded chicken breasts into hot oil and fry until golden brown on both sides. Turning as necessary. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of chicken. Allow chicken breasts to rest before serving. 

It took a little more than 3 minutes for me, but then I had the stove on medium heat.  When I turned it up to medium high, or a little above, they browned really quickly and didn’t get done in the middle, so I had to cook a little longer and the breading got a little more browned. 

They really were good and I plan on making them again when I’m not so rushed.  I made Cheesy Zucchini Rice with this and it was really good too!! 

As always, let me know if you make this and how you like it!  I love comments!!

Happy Cooking,

Lori

 
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Posted by on January 27, 2012 in Chicken

 

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Sweet & Sour Chicken and Fried Rice

Sweet & Sour Chicken and Fried Rice

I actually faced one of my fears tonight and made Chinese food for dinner.  I’ve always been afraid to fix Chinese food because I figured I couldn’t possibly make it as good as the restaurants because they use some secret ingredient that nobody knows about, don’t they?  Apparently they don’t….because mine tasted as good if not better than what I get at the restaurants.  Plus, I love that it is baked instead of deep fried in all of that grease and it tastes awesome!!  This was extremely yummy and everyone, even my 2 1/2 year old who loves rice, peas and carrots, ate it all up! 

Baked Sweet and Sour Chicken
 
For the chicken coating:
 
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
 
For the sweet and sour sauce:
 
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
 
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. 
 

After cooking in the oven...mmmmmmm

 
 
Fried  Rice                                                                                             
 
3 cups cooked white rice                                            
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
 
 On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!  YUMMO!!
 
 
This rice was amazing as well and my daughter especially loved it!  She had two helpings!!
 
You too can cook Chinese food at home that tastes better than the restaurants!  I hope you get to sit down to a plate like this very soon!!
 
 
 
Enjoy,
 
Lori
 
 
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Posted by on January 4, 2012 in Chinese

 

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Welcome to Mommy I’m Hungy!!

Welcome to Mommy I’m Hungy.  No, I didn’t misspell hungry…that’s how my 2 1/2 year old daughter, Cheyenne, says it.  I’m starting this blog as a way to keep track of things we eat and to share the yummy recipes with all of you!!

I am just getting started here, so bare with me and hopefully in time, my pictures will get better.

For our first cooked meal of the year, I decided to make something in my crockpot.  I love crockpot meals because you can start them and leave them.  Or in my case, start them and spend time with my little munchkin.  It is so much easier than trying to fix dinner, distract her, hope I don’t burn something, and try to keep her entertained all at the same time. 

I got this recipe from Miller Musings and it looked so good, so I tried it and it was wonderful!  I took a couple of her suggestions and made it a little different.  Everyone loved it, except for my 2 1/2 year old, but then again, she’s never had soup.  My parents absolutely loved it and I even heated some up for lunch a couple of days later and it was just as good. 

 

Crockpot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Lime & Cilantro Ro-Tel  (you can use the regular if you prefer)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water  (I like my soup a little thicker, so I only used 1 cup of water)
1 packet of Taco seasoning

tortilla chips
sour cream
shredded Monterey Jack or Mexican blend cheese

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and taco seasoning in your Crock Pot and stir to mix. Put chicken breasts on top of mixture and push them down into the liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed.  Mine just literally fell apart and needed very little help to shred.  Return the chicken to your Crock Pot and stir to mix it all in.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheese, and a dollop of sour cream, serve with more chips if you like.

I hope you like it as much as I did!! 

Comments are always welcome!!

 

 
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Posted by on January 4, 2012 in Uncategorized

 

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