BEST CHICKEN EVER

Provençal Herb Marinade

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, roughly chopped
• 1 teaspoon Dijon or stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme

Cook chicken in crockpot

Use extra cooked marinade to pour over Idahoan Baby Reds (Instant Potatoes)

Serve with salad

DINNER - Ancho Chicken Tacos with Cilantro Slaw

Ancho Chicken Tacos with

Cilantro Slaw and Avocado Cream

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Ingredients

• 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• Cooking spray
• 1/8 teaspoon grated lime rind
• 2 tablespoons fresh lime juice, divided
• 1/4 cup light sour cream

• 2 tablespoons 1% low-fat milk
• 1/2 ripe peeled avocado, diced
• 2 cups packaged angel hair slaw
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas

Preparation

1. Heat skillet over high. Sprinkle chicken with chile powder, garlic salt, and cumin. Coat pan with spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. Heat tortillas according to directions. Divide chicken mixture among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

DESSERT - Mom's Caramel Popcorn

1/2 lb margarine
2 c brown sugar
1/2 c light Karo
1 tsp salt (leave out salt if using bagged popcorn)
1/2 tsp baking soda
1 sp vanilla
6 qt popped corn

Melt butter, brown sugar, and Karo in glass mixing bowl (microwave on high for 2 min) until boiling. Stir occasionally. Remobe and stir in baking soda (it should bubble). Add vanilla. Pour popped corn into shallow baking pan and cover with mixture, coating all corn. Bake at 225' for 1 hour.

DINNER - Hawaiin Haystacks

http://www.kristendukephotography.com/hawaiian-haystacks-recipe/ 

Author: Kristen Duke

Recipe type: dinner

Cuisine: Hawaiian, Asian, American

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 4

The name Haystacks comes from the base of rice, but the pineapple and coconut slivers make it Hawaiian and the soy sauce/chow mein noodles are Asian inspired.

Ingredients

• White sauce:
• 3-4 Chicken breasts, cooked and shredded
• ¼ cup butter
• ¾ cup flour
• ½ tsp. salt
• 3 cup milk
• 1 can cream of chicken soup (or substitute homemade version)
• onion powder or minced onion
• Toppings:
• 1 cup shredded cheddar cheese
• 1 cup coconut slivers
• 1 cup almond slivers
• 1 cup celery chopped
• 1 cup chow mein noodles
• 1 cup pineapple chunks (fresh or from can)
• ½ cup soy sauce
• Served over:
• 1 cup cooked rice

Instructions

1. Start rice. Make white sauce with butter, flour, salt, and milk.
2. Add soup and onion and cooked chicken.
3. Chop celery
4. shred cheese
5. Serve rice, then sauce, then toppings as you please.

______________________________--

http://allrecipes.com/recipe/230786/quick-hawaiian-haystacks/print/?recipeType=Recipe&servings=8&isMetric=false

 

Quick Hawaiian Haystacks

• Prep
  20 m
• Cook
  5 m
• Ready In
  25 m

Recipe By:Maria Tedjamulia

"Yummy, easy-to-make meal that can feed the masses. This recipe can be modified in so many fun, different ways. If you have ideas on how to mix it up, please comment below. I'd love to try your add-ins! Add more toppings to suit your taste."

Ingredients

• 2 (10.5 ounce) cans cream of chicken soup
• 3 cooked chicken breasts, cut into bite-sized pieces
• 1/2 cup milk, or more as needed
• 4 cups cooked rice
• 1 (5 ounce) can chow mein noodles
• 1 (8 ounce) can pineapple tidbits, drained
• 1 cup shredded Cheddar cheese

 

• 3 stalks celery, chopped
• 2 green bell peppers, chopped
• 3 green onions, chopped
• 1/2 cup flaked coconut
• 1/2 cup slivered almonds
• 1 teaspoon soy sauce, or to taste

Directions

1. Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
2. Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

DINNER - Fish Tacos, Sweet Potato Fries, Corn on the Cob

Chicken Crescent Wraps, Caesar Salad, Corn

DINNER - Salmon, Rice Pilaf, Asparagus