At a tiny 290 Calories these easy and simple grill packs add a delicious Italian Twist to chicken
Click the link to view the entire recipe
Thursday, January 14, 2010
Monday, August 10, 2009
Ajiaco Bogotano
2 Clucks
From the mean streets of Bogata comes this tasty, garlicy little dish for Ajiaco . Best of all you can learn Spanish potato slang over a steaming bowl of south American soup. Gracias to Perdu for this recipe and be sure to check out their website for some occasional chicken coupons to save even more on this inexpensive dish. P.S. Fingerling and Idaho Gold Potatos are a good substitute for the more expensive varieties in the recipe.
PERDUE® - Ajiaco Bogotano:
INGREDIENTS
1 package PERDUE® Fresh Split Chicken Breasts, Jumbo Pack
2 pounds 'Papa Paramuna' (potatoes used for frying)
1 1/2 pounds 'Papa Sabanera' (potatoes used for mashing)
1 pound 'Papa Criolla' (small yellow potatoes)
8 cups water
4 cups milk
1/2 cup Cilantro leaves
4 cloves garlic, finely crushed or ground"
Salt and pepper to taste
3 long green onions
4 ears corn cut in to thick 2-3 inch slices
1/2 cup Guasca leaves
4 whole avocados (garnish)
1/2 cups table cream (garnish)
1 cup whole capers (garnish
COOKING INSTRUCTIONS
Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.
In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.
Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.
Remove chicken and pull apart or cut into medium-sized pieces. Set aside.
Strain and leave only the clear broth in the pot.
Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.
Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.
Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.
Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.
From the mean streets of Bogata comes this tasty, garlicy little dish for Ajiaco . Best of all you can learn Spanish potato slang over a steaming bowl of south American soup. Gracias to Perdu for this recipe and be sure to check out their website for some occasional chicken coupons to save even more on this inexpensive dish. P.S. Fingerling and Idaho Gold Potatos are a good substitute for the more expensive varieties in the recipe.
PERDUE® - Ajiaco Bogotano:
INGREDIENTS
1 package PERDUE® Fresh Split Chicken Breasts, Jumbo Pack
2 pounds 'Papa Paramuna' (potatoes used for frying)
1 1/2 pounds 'Papa Sabanera' (potatoes used for mashing)
1 pound 'Papa Criolla' (small yellow potatoes)
8 cups water
4 cups milk
1/2 cup Cilantro leaves
4 cloves garlic, finely crushed or ground"
Salt and pepper to taste
3 long green onions
4 ears corn cut in to thick 2-3 inch slices
1/2 cup Guasca leaves
4 whole avocados (garnish)
1/2 cups table cream (garnish)
1 cup whole capers (garnish
COOKING INSTRUCTIONS
Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.
In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.
Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.
Remove chicken and pull apart or cut into medium-sized pieces. Set aside.
Strain and leave only the clear broth in the pot.
Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.
Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.
Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.
Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.
CHANA'S CHICKEN and DUMPLINGS
1 CluckYou don't have to be Jewish , or eat Kosher to enjoy Rabbi Silver's yummy chicken dish. Anything with dumplings can't be bad.
CHANA'S CHICKEN and DUMPLINGS (MEAT) WWW.KOSHERDELIGHT.COM: "
1 medium onion, sliced fine
Canola oil
4 lbs. chicken, cut up
4 cups water
Salt and pepper to taste
Paprika to taste
3 Tbs. flour ½ cup water
2 cups flour
3 eggs
Salt and pepper to taste
Paprika to taste
Boiling water
1 teaspoon salt
INSTRUCTIONS:
In a pot, sauté onion in canola oil.
Add chicken and 4 cups water.
Add salt, pepper and paprika and cook slowly over medium heat until chicken is tender, about 30 - 40 minutes.
Meantime, in a bowl, make a paste of the 3 tablespoons flour and ½ cup water.
Pour over chicken and let come to a boil for 1 minute.
Remove from heat.
FOR DUMPLINGS:
1. In a bowl, mix 2 cups flour and eggs.
2. Add salt, pepper and paprika and enough water to make a soft batter.
3. Beat well.
4. Heat soup pot of water with 1 teaspoon salt.
5. Dip a teaspoon into the boiling water to prevent sticking of batter.
6. Drop the batter, ½ teaspoon at a time into boiling water.
7. Cook until tender.
8. Remove to a colander and rinse with warm water.
9. Place dumplings on top of the chicken.
YIELDS: 6 to 8 servings.
Source: Rabbi Alan Ira Silver"
CHANA'S CHICKEN and DUMPLINGS (MEAT) WWW.KOSHERDELIGHT.COM: "
1 medium onion, sliced fine
Canola oil
4 lbs. chicken, cut up
4 cups water
Salt and pepper to taste
Paprika to taste
3 Tbs. flour ½ cup water
2 cups flour
3 eggs
Salt and pepper to taste
Paprika to taste
Boiling water
1 teaspoon salt
INSTRUCTIONS:
In a pot, sauté onion in canola oil.
Add chicken and 4 cups water.
Add salt, pepper and paprika and cook slowly over medium heat until chicken is tender, about 30 - 40 minutes.
Meantime, in a bowl, make a paste of the 3 tablespoons flour and ½ cup water.
Pour over chicken and let come to a boil for 1 minute.
Remove from heat.
FOR DUMPLINGS:
1. In a bowl, mix 2 cups flour and eggs.
2. Add salt, pepper and paprika and enough water to make a soft batter.
3. Beat well.
4. Heat soup pot of water with 1 teaspoon salt.
5. Dip a teaspoon into the boiling water to prevent sticking of batter.
6. Drop the batter, ½ teaspoon at a time into boiling water.
7. Cook until tender.
8. Remove to a colander and rinse with warm water.
9. Place dumplings on top of the chicken.
YIELDS: 6 to 8 servings.
Source: Rabbi Alan Ira Silver"
Hawaiian Hula Chicken
3 Clucks
You can almost smell the salty sea air and Hibiscus. Enjoy this Hawaiian Hula Chicken any time for a mini Hawaiian Vacation.
You can almost smell the salty sea air and Hibiscus. Enjoy this Hawaiian Hula Chicken any time for a mini Hawaiian Vacation.
Ingredients:
4 Chicken Breasts, skin on
1/3 cup Soy Sauce
1 1/3 cup Tomato Ketchup
1/3 cup Brown Sugar
1 cup Pineapple Juice
1/8cup Sherry
2 tblcup Ginger, fresh, grated0
Cup Scallions, minced
2 teaspoon Garlic, minced
Fresh ground black pepper to taste
Directions:
Place garlic, brown sugar, ginger, soy sauce and pineapple juice in a saucepan and bring to a simmer over medium heat. Reduce heat. Add the tomato ketchup, scallions and sherry continue to cook over low heat for 20-30 minutes, stirring constantly to avoid scorching. Season with black pepper and remove from heat to avoid scorching. Rinse chicken breasts thoroughly and pat dry with paper towels. When sauce is cool take 1/2 and reserve. Use the remaining sauce to pour over chicken breasts and marinate under refrigeration for at least 8 hours (preferably overnight) to allow flavors to develop. Pre-heat grill or barbeque. Cook marinated chicken breasts while basting with reserved sauce until done. Transfer to warm serving plates or a platter and garnish with scallion flowers. Serve with additional sauce. .
4 Chicken Breasts, skin on
1/3 cup Soy Sauce
1 1/3 cup Tomato Ketchup
1/3 cup Brown Sugar
1 cup Pineapple Juice
1/8cup Sherry
2 tblcup Ginger, fresh, grated0
Cup Scallions, minced
2 teaspoon Garlic, minced
Fresh ground black pepper to taste
Directions:
Place garlic, brown sugar, ginger, soy sauce and pineapple juice in a saucepan and bring to a simmer over medium heat. Reduce heat. Add the tomato ketchup, scallions and sherry continue to cook over low heat for 20-30 minutes, stirring constantly to avoid scorching. Season with black pepper and remove from heat to avoid scorching. Rinse chicken breasts thoroughly and pat dry with paper towels. When sauce is cool take 1/2 and reserve. Use the remaining sauce to pour over chicken breasts and marinate under refrigeration for at least 8 hours (preferably overnight) to allow flavors to develop. Pre-heat grill or barbeque. Cook marinated chicken breasts while basting with reserved sauce until done. Transfer to warm serving plates or a platter and garnish with scallion flowers. Serve with additional sauce. .
Thursday, August 6, 2009
Weight Watchers General Tso's Chicken
2 Clucks
Quick , easy, delicious and Diet Friendly recipe for general Tso's Chicken . Calculate the points for weight watchers here. Serve with brown rice for more nutritional value . Get a Minute Rice Coupon here. You can substitute 1/2 lb of Chicken with filling veggies like broccoli, carrots or a bag of Asian Blend Vegetables, which will lower calories and cost.
Ingredients
3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes, minced or 1 dried chili, minced
1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
2 cups cooked white rice, kept hot
Directions
1In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
3Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes, minced or 1 dried chili, minced
1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
2 cups cooked white rice, kept hot
Directions
1In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
3Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Mexican Stuffed Chicken Breast
2 ClucksCarramba , this is a tasty Mexican Style Stuffed Chicken Breast . Just adjust the spice of the Taco Sesoning to your liking. Try a Delicious Knorr Side like Taco Rice . Print a Coupon for Knorr Sides Here and a Coupon for Land o Lakes Cheese to Stuff your Chicken Breast.
viva la raza !
MEXICAN STUFFED CHICKEN BREASTS
Ingredients
4-6 large boneless/skinless chicken breasts1 package of taco seasoning1 package (a roll) of Ritz crackers, crushed1/2 package of cooked bacon (or any meat desired)4-6 slices of white cheese (Jack, Swiss, etc)1 eggoil or olive oil spray to grease muffin tins1/2 cup of milk
Directions
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast
Chicken Matzo Ball Soup
Who Says you have to eat the same old Chicken Soup ? Sure it's delicious and soothing when you're sick , but try this delicious twist on a old favorite with exotic Saffron and Matzo Balls.Chicken Matzo Ball Soup with Saffron
Recipe courtesy Jeff Nathan
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 43 min
Level:
Intermediate
Serves:
10 to 12 servings
Ingredients
Saffron matzo balls:
8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder
Soup:
1 (3 1/2 to 4-pound) chicken
4 quarts chicken stock
Sofrito:
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
1/2 cup quartered cherry or grape tomatoes
1/2 cup diced (1/4-inch) red bell pepper
1/2 cup diced (1/4-inch) green bell pepper
2 tablespoons freshly chopped cilantro leaves
4 garlic cloves, minced
Small pinch saffron
1 teaspoon hot red pepper sauce, optional
Directions
To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).
Caribbean Lime Chicken
Caribbean Chicken
Recipe courtesy Guy Fieri, 2008
Prep Time:
10 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
20 min
Level:
Serves:
4 servings
Ingredients
1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges
Prep Time:
10 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
20 min
Level:
Serves:
4 servings
Ingredients
1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges
Directions
Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
Preheat oven to 350 degrees F.
Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
Squeeze a lime wedge over each piece of chicken and serve.
Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
Preheat oven to 350 degrees F.
Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
Squeeze a lime wedge over each piece of chicken and serve.
Submit a Recipe Contest
Submit a recipe for a chicken dinner and be eligeable for a weekly prize if you're my favorite.
Leave your recipe in the comments section of this post .
Leave your recipe in the comments section of this post .
Saturday, April 11, 2009
Contest
This weeks contest is for your favorite family recipe with chicken ( or Eggs) . All entries should be in by 4/15/09 and a Winner announced next Saturday .
The Winner of this contest will receive a
Poultry Seasoning from WildtreeHerbs
Just post your family favorite recipe below for Chicken , my faves will be added to the recipe box and the winner will be featured on the blog !
The Winner of this contest will receive a
Poultry Seasoning from WildtreeHerbs
Just post your family favorite recipe below for Chicken , my faves will be added to the recipe box and the winner will be featured on the blog !
Tuesday, April 7, 2009
Mediterranean Mozza-Chicken
If you like Middle Eastern or Mediterranean food than you'll really like this Chicken Recipe . I have tried it before and I love it. I usually serve it with Pita and Hummus or Babaganoge . If you're having a party it's great made with thin chicken strips and other mediterranean dippers ..it's a deffinite crowd pleaser.
Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
4 small boneless skinless chicken breast halves (1 lb.)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Directions
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF), adding onions and zucchini after 5 min.
ADD dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through.
STIR mixture. Top with cheese; cover. Cook 2 min. or until cheese is melted.
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF), adding onions and zucchini after 5 min.
ADD dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through.
STIR mixture. Top with cheese; cover. Cook 2 min. or until cheese is melted.
Serve with Pita or White Rice to soak up the pan Juices
Greek Chicken -Greek Style Garlic Chicken Breast
Dinner #1 Greek Style Garlic Chicken Breast
INGREDIENTS
4 Foster Farms Bonless Skinless Chicken Breasts - Halved
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
4 Foster Farms Bonless Skinless Chicken Breasts - Halved
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
DIRECTIONS1. Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight. 2. Preheat grill for medium heat, and lightly oil grate. 3. Cook chicken on grill until meat is no longer pink and juices run clear.
Welcome
Welcome to 1 Million Chicken Dinners !
Why 1 Million you ask ? Well simply put , everyone eats chicken and it's Cheep ( View my other blog to see why I love Cheap ) . Chicken can get boring and frankly noone wants to have fried chicken nite once a wek , every week, for the rest of their lives , at least I don't.
So I'll find recipes , invent recipes and hopefully YOU all will send me some Recipes and together we can make a recipe box of 1 million Chicken dinners !
The Rules for Recipes :
Must contain Chicken OR Eggs ( not quail eggs but Chicken eggs )
Can be fattening, light and fit , American, Thai , I don't care ..just make sure it's good !
If you found the recipe somewhere , give credit , so I can give credit .. K
Contests :
I like Contests, So I'll have one once a week . There will be a Recipe of the Week Post . I'll review all the entries, find 2 that look interesteing , make 'em and the winner will get a fabulous prize ! My Criteria , Simple , nutritious , delicious ( crock pots get bonus points !)
Once again Welcome !
Why 1 Million you ask ? Well simply put , everyone eats chicken and it's Cheep ( View my other blog to see why I love Cheap ) . Chicken can get boring and frankly noone wants to have fried chicken nite once a wek , every week, for the rest of their lives , at least I don't.
So I'll find recipes , invent recipes and hopefully YOU all will send me some Recipes and together we can make a recipe box of 1 million Chicken dinners !
The Rules for Recipes :
Must contain Chicken OR Eggs ( not quail eggs but Chicken eggs )
Can be fattening, light and fit , American, Thai , I don't care ..just make sure it's good !
If you found the recipe somewhere , give credit , so I can give credit .. K
Contests :
I like Contests, So I'll have one once a week . There will be a Recipe of the Week Post . I'll review all the entries, find 2 that look interesteing , make 'em and the winner will get a fabulous prize ! My Criteria , Simple , nutritious , delicious ( crock pots get bonus points !)
Once again Welcome !
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