Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps!!!

ALMOST 19,000 HITS and I haven't posted in a loooong time!  I am so very sorry...you convinced me to come back!  And here I go - coming back with a BESTIE!

Oh we were FEASTING tonight!  Now I know there are sooo many of these recipes out there and I was searching to try and find a new one....but I reverted right back to this one my hubby and I created together several years ago.  IT'S EASY!  AND....AMAZING & HEALTHY TOO!

Welcome to my BLOG and THANK YOU for popping by!  I would absolutely LOVE if you became a 'follower' by clicking in the left hand side bar and SUBSCRIBED to email updates too!

Prep Time:  15 minutes

Cook Time: 15 minutes

Servings: 6

4 - Boneless Skinless Chicken Breasts
1 - 6 to 8 oz can of water chestnuts, drained

3/4 - cup of chopped green onions
1 - tablespoon of minced garlic
2 - tablespoons extra virgin olive oil
1/2 - cup peanut sauce
1 - head iceberg lettuce (you could use butter lettuce too)
salt & pepper (to taste)
soy sauce (to taste)

Start by heating your extra virgin olive oil at medium high heat in a large skillet.  Add your minced garlic toasting for just a couple minutes. 

Then I add my diced chicken to the pan to cook through.  Adding salt and pepper to taste of course!

 Meanwhile, chop your water chestnuts about half the size of your chicken pieces. 

After the chicken is cooked through add your chopped green onion & water chestnuts tossing everything together!



OH My goodness...my mouth is watering again....

Add your peanut sauce and stir until everything is evenly coated....and.....TASTE TEST!!!!

Carefully peel off each layer of your ice berg lettuce to make little bowls.

NOW...FILL it and splash with a dash of soy sauce on top! 

TIME TO ENJOY!  I serve mine with rice so the kids have something extra but I tell you what - these are one of my FAVORITE meals...EVER!

AND....DRUM ROLL PLEASE!  TASTY DELIGHTFUL HEALTHY GOODNESS!

Thanks again for stopping by my blog and I would LOVE LOVE LOVE to hear and see your comments!  Come see me again!  


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~Heather

Chicken Chili with Bacon & Pineapple

Chicken Chili with Bacon & Pineapple!!!

I LOVE Everything about FALL!  The crisp air and clear blue skies, the smells of pumpkin and spice, watching God's beauty in the changing of the leaves and landscapes, decorating with scarecrows, pumpkins and corn stalks, wearing vests and scarves and rain boots---and making STEWS & CHILI!!!!!

Welcome to my BLOG and THANK YOU for stopping by!  I would absolutely LOVE if you became a 'follower' by clicking in the left hand side bar and SUBSCRIBED to email updates too!  You can find me on Facebook too!

This is a family favorite around here and I came up with it by trying to make a chili that I tasted at our local CHILI COOK OFF in town!  It's not exactly like THAT one but I think I've got as close as I can without having his recipe in hand :)

MAKES one large pot of Chicken Chili with Bacon & Pineapple!!!

3-4 Large Boneless Skinless Chicken Breasts
4 tablespoons Extra Virgin Olive Oil
1 medium sized sweet onion
1 green pepper
6 - large garlic cloves, minced

1 package of bacon, cooked
3 cans of pinto beans, drained
3 cans of red beans, drained
1 - 36 oz can of Hunt's Traditional Spaghetti Sauce (or your favoite)
1 - 16 oz bottle of Sweet Baby Rays BBQ sauce (or your favorite)
1 package of Chili Seasoning
1 can pineapple chunks, drained
Green Onion, for garnish
Shredded Cheddar Cheese, for garnish

Start by bringing half of a large pot full of water to a rolling boil.  Salt the water and add your chicken breasts.  Once the water has come back up to a rolling boil, cover and kick the heat down to medium high heat boiling chicken for about an hour. Drain the chicken and then dice it up into fairly large bite size chunks.  (You don't want the chunks too small or they will fall apart in the chili)


 

Next, add your 4 tablespoons of Extra Virgin Olive Oil to another large pot (this is the one your chili will be in).  Heat the oil over medium high heat.  

Dice up your onion, green pepper and mince your garlic cloves.

Once your oil is heated -- go ahead and toss in all of the onion.  Saute the onion for about 5 minutes and then add your green pepper and garlic for about 3 more minutes.  
NOTE:  Your just trying to soften and bring out flavors....not cook it down.  This way you still have some texture and lots of flavor in the chili!

Toss in the chicken and turn your heat down to medium mixing everything together. 

Now....it's time to add the BACON!  BACON makes EVERYTHING BETTER!!!! :)  I cook my bacon in the oven at 400 degrees on a cooking rack inserted in a cooking sheet.  this way all the grease drains off the bacon.  When it's done---I blot EVERY piece to dry off as MUCH GREASE as possible before it cools off and 'becomes part of the bacon'!

Chop your bacon into similar bite size pieces to your chicken and toss it in the chili pot!  Trying to keep everything somewhat uniformed in size and edible :)

Add ALL of your drained beans, can of spaghetti sauce, chili seasoning packet and BBQ sauce and stir until mixed thoroughly.  Add your pineapple last and stir.

At this point....everything is cooked.  Heat it up over medium heat for about 15-20 minutes and it should be ready to serve!!!!!

I usually serve my chili with shredded cheese and green onion on the side so people can garnish if they want too!  The perfect topping for an AMAZING chili!

I HOPE you enjoy the chili as much as my FAMILY and I do!  Traditionally -- we make chili and cornbread when carving pumpkins so I can assure you...we will make it again this fall!!!!

Let me know what YOU thought!!  Did YOUR family like it?? LOVE IT??

'Jerk' or Classic Caribbean Rubbed Chicken & Pineapple

'Jerk' or Classic Caribbean Rubbed Chicken & Pineapple!

Somewhereeee...over the rainbowwwwww....waaaayyyyyyyy..up highhhhhh.....

Let me start by saying....WE NEED A VACATION!

You have NO idea how amazing this recipe is and I didn't either until I tried it!  Sweet but spicy and FAMILY friendly too!

I took a couple different recipes and through one together myself here and I created my own spice jar that holds allll the spicy/sweet goods!  Check the spice jar out or make your own here......

Thank you....thank you and Thank YOU AGAIN for stopping by my blog....!  I at first thought I could maintain this everyday...then every other day.  Now....well I've realized that twice a week is a GOOD compromise.  I do ALOT at home...and I'll post my BEST when I post....come back..visit...and ENJOY!

Nutrition Facts:

CALORIES:  225 with 2 pineapple slices

FAT:  1.5 g

SERVINGS:  4

Heather's Classic Caribbean Rub:

2 - Tablespoons of dried onion
1-  Tablespoon of garlic powder
4 - teaspoons of dried thyme leaves

2 - teaspoons of sea salt
2 - teaspoons of ground allspice

1/2 - teaspoon of gr cinnamon

1/2 - teaspoon ground nutmeg 
1  - tablespoon sugar
2 - tablespoons ground pepper

1 - teaspoon cayenne
1 - can sliced pineapple

4 - 6 oz Boneless Skinless Chicken Breasts

Heather's Classic Caribbean Sauce: 

Juice from drained pineapple

2 - tablespoons spicy brown mustard

1- tablespoon honey

1 - tablespoon\ brown sugar

1 - teaspoon of 'Heather Classic Caribbean Jerk Seasoning' (recipe listed above)

Heat your grill to medium high or 350 degrees.  Spray with Pam cooking spray consistently until meat is added to the grill.  (note...all grills heat differently....id it seems to hot..probably to hot...)

So I start with 3 (for my family of 4 but with little ones) boneless skinless chicken breasts.

And I use my JERK seasoning that I have PRE-made and you can make yourself! 

Then start with a can of PINEAPPLE!  Really....so cheap,,,drain the juice into a pot for sauce....:)

Spray the tops of your Chicken & Pineapple with Pam cooking spray and season generously....

 Now add all your ingredients for your Heather's Classic Caribbean Sauce and whisk heating on a medium heat.

 Throw them on the grill!

 

Time to ENJOY!

Thank you again for stopping by my blog!  I'd love to hear from YOU!

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes!

Oh...this was SO good and I completely made this from scratch with just what I had around the house.  NO SPECIAL trip to the grocery store for ANYTHING!  I had already thawed some chicken but only TWO breasts so I had to figure out what to do with them and I have a TON of asparagus that's gonna go bad soon if I don't use it up....so....

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes it is!!!!

(Super duper healthy too....:)

THANK YOU FOR VISITING MY BLOG!  If you are new...Welcome and if you are a returning visitor...welcome back.  If you are NOT YET a follower....be sure to click on follow in the side bar and enter your email in the subscription bar!  Enjoy today's recipe!

My son...ate EVERYTHING on his plate!

NUTRITION FACTS:

Calories: About....175 in each roll up (STUFFED)  And....about 300 calories in a serving of potatoes

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Chicken:

2 - Large 6 oz Boneless Skinless Chicken Breasts

4 - Pieces of Canadian Bacon (fully cooked)

12 - stalks of asparagus

1/4 - cup parmesan cheese, shredded

1/4 - cup fat free feta cheese

1/4 - cup plain non-fat yogurt

1 - tablespoon fresh basil, finely shopped (or 1 teaspoon of dried)

1 - tablespoon fresh flat leaf parsley, finely shopped (or 1 teaspoon of dried)

1 - teaspoon salt

1/2 - teaspoon ground pepper

Pam Cooking Spray

Potatoes:

4 - Medium sized red potatoes, thinly sliced

2-3 - Large garlic cloves, minced

4 - Sliced Canadian Bacon, diced into bits

2 - tablespoons fresh basil, finely shopped (or 1 tablespoon dried)

1/4 - cup parmesan , shredded

Salt

Pepper

Pam Cooking Spray

Preheat Oven to 400 degrees.  Prepare a cooking sheet by lining it with tin foil (you will thank me later) and spraying with Pam cooking spray.

Cut each of your chicken breasts in half length wise.

Mix together your Parmesan, Feta, Yogurt, Basil, Parsley, Salt and Pepper.

Place a slice of Canadian Bacon, a quarter of your cheese mixture and 3 asparagus spears cut to fit on each half of chicken breast.  And roll up.  Place seam side down on your prepared cooking sheet. Cook at 400 degrees for about 25 minutes or until chicken is cooked through. 

NOW...Let's start your Potatoes!  Heat up a large pan on medium high heat and spray with Pam cooking spray.  Add your diced Canadian Bacon slices and cook until crispy like bacon bits (just a couple minutes). 

FRESH, HEALTHY INGREDIENTS....NUMMMMY!

 Add your garlic right about now....and mix evenly with bacon bits.  Then add your sliced potatoes, parmesan, basil and salt / pepper to taste.  Cover and cook about 20 minutes - - should be done when chicken is done or close to it.  STIR and Toss it around every so often.

Woot!  Woot!  You are done!  Finished...WAAALAAA!  Lovely flavors....I'm SO glad this turned out!  I took pictures along the way HOPING it would :)

Be SURE to comment below and let me know how YOURS turned out! 

I linked up this Recipe at....

Sugar Bee Crafts
Debbie Doos Blogging and Babbling
All Thingz Related
Ladybug Blessings
Vintage WannaBee

Homemade Chicken Noodle Soup ~ Slow Cook

Homemade Chicken Noodle Soup ~Slow Cook!

(SUPER easy too!)

THANK YOU SO MUCH FOR VISITING MY BLOG! I want to apologize for NOT posting the last couple of days....blogger was down and then deleted a post of mine, well...I GOT FRUSTRATED!  But I'm BACK and up and running!  Thank you!

Welcome to my blog and welcome back if you are a returning visitor!  I'd LOVE if you would stay awhile and click on 'follow' to become a follower!

 So when I was pregnant with my son (who is now 5) a really really good friend of mine made us a MEAL as people often do when someone has a baby.  But she made us Homemade Chicken Noodle Soup and I'll NEVER forget it!  I asked her how she made it and she didn't really have a specific recipe but I've tried to reproduce it over...and over again through the years.  We finally have one that we LOVE, but it's still not hers.  :)  Thank you my dear friend.

NOTE:  Make this on a day where you are just hanging around the house and have time to start cooking a few hours before dinner.

SUPER LOW-FAT and healthy!

                                                                          

3 - Boneless Skinless Chicken Breasts
4 - 32 oz containers of Chicken Stock
4 - cloves of garlic, shredded in a zester to make a kind of garlic paste (or minced is fine
1/2 - large onion
1 - tablespoon salt
1/2 - teaspoon ground pepper
4 - tablespoons green onions, chopped
3 - Carrots, peeled and chopped
2 - stalk of celery
1 - tablespoon dried basil
1 - tablespoon oregano
1 - 12 oz bag of NoYolk Pasta (don't use more or you wont' have any broth left!)

 Start by adding 1 of your 32 oz containers of chicken stock into a large cooking pot and setting on a medium high heat. Add your zested (or minced) garlic, onion, salt, pepper, green onions and your 3 chicken breasts.  Bring to just a boil and then cover and turn down to medium heat or so to where it is just lightly boiling. 

Gently boil for about an hour or two...then remove your chicken breasts.  Chop them into large chunky but bite size pieces.  It will be SUPER tender!  Then add it back to the broth mixture.

(What you have made at this point is a SUPER CONCENTRATED broth that has infused all your flavors into the chicken)

Now add the other 3 containers of your chicken stock and bring to a boil at medium high heat.  Add your chopped carrots and celery. Cook for about 15 minutes more.

Then, you add your noodles!  And I'm not kidding when I say don't add more than 1 12 oz bag of noodles.   I can't TELL you how many times I've added more thinking it wouldn't be enough and then...it soaks up ALLLLL my broth!  :) 

Simmer for about a half hour or until you are ready to eat and you are DONE!  Remember to add more salt and pepper if you like...we do...but for the purpose of a recipe I stay conservative! We let it simmer for hours and kind of eat on it all day on a lazy Sunday afternoon or a busy week night when everybody has a different schedule!

Thank you again for stopping by and REMEMBER...come back tomorrow!

I linked up this recipe at...

Joy of Desserts

Debbie Doos Blogging & Babblings

Homemaker on a Dime 

Apple Walnut Chicken Salad Sandwich

Apple Walnut Chicken Salad Sandwich!

(Our HEALTHIER version of Subway's new Orchard Chicken Salad Sandwich)

THANK YOU SO MUCH FOR STOPPING BY!  I AM SOOOO EXCITED THAT YOU ARE HERE!

Welcome to my blog and welcome back if you are a returning visitor!  I'd LOVE if you would stay awhile and click on 'follow' to become a follower!

 So my husband and I saw the Orchard Chicken Salad Sandwich at Subway one day.  We decided to try to make something similar at home because it looked REALLY good but we wanted to lower the calorie and fat content a bit....add a few other flavors and textures too!  I THINK WE HIT THE NAIL ON THE HEAD!  IT TURNED OUT SUPER YUMMY!

Nutritional Info Per Serving:  About 350 calories if using a french bread  roll like we did.
Preparation Time: About 10 minutes
Servings: 2
Suggestions:  Try it in a wrap, on whole grain bread, wrap it in lettuce, or even as a salad by itself!                                                                                 
2 - French Bread Hoagie Rolls
1 - 12.5 oz canned Chicken Breast packed in water
1/4 - cup fat free sour cream
2 - tablespoons dried cranberries (Craisins)
3 - Apple slices
2 - Pear slices
1 - celery stalk
1/4 - cup chopped toasted walnuts  (I toast my own in the oven at 350 degrees for 5 minutes or so)
Salt
Pepper

Heat your oven to broil and toast your bread for about 2 minutes or just lightly toasted.

Add the rest of your ingredients (EXCEPT THE SOUR CREAM) and mix thoroughly.

Add your sour cream and toss until everything is lightly coated.  Then salt and pepper to taste.

Load half of it onto each of your toasted rolls that you prepared and ENJOY!   This is a super light and healthy lunch yet TOTALLY filling!

Thank you again for stopping by and REMEMBER...come back tomorrow!  NEW posts daily!

I linked up this recipe at...

Sugar Bee Crafts

Type A

Funky Polkadot Giraffe 

Not Just a Housewife 

It's Sew for You

All Thingz Related 

Vintage Wanna Bee 

Mexi - Chicken Enchiladas

New Post on the Decorating Tab!  Check it out!

Mexi-Chicken Enchiladas!

(Chicken courtesy of Adrienne O.)
Thanks so much for your chicken recipe Adrienne!

Welcome to my blog and welcome back if you are a returning visitor!  I'd LOVE if you would stay awhile and click on 'follow' to become a follower!

Remember:  Recipes Posted Every Week Day....so hopefully we will see you tomorrow!

Tonight....was......ready for it...................Mexi-Chicken Enchiladas.  We went to the O Families for dinner one night and they had a taco party.  She had the most amazing chicken for the tacos I had EVER had except at my favorite Mexican restaraunt.  I've NEVER forgotten that chicken.  Well,  SHE is just awesome enough to give me her SUPER SIMPLE recipe and I am INNNNNNN HEAVEN!

Thank you Thank you again Adrienne...they were totally Awesome!

Nutritional Info Per Serving:  About 300 calories each
Preparation Time: About 10 minutes
Cook Time:  8 hours in the crock pot....20 minutes in the oven
Number of Servings: 5
                                                                                       
3 - Boneless Skinless Chicken Breasts FROZEN
1 - small jar of your favorite salsa
1 - medium sized onion chopped
1 - packet taco seasoning
5 - reduced fat tortillas
1 - 16 oz can of mild enchilada sauce

1/2 - cup shredded cheddar cheese

Start by setting your crock pot on low and adding your FROZEN chicken breasts, chopped onion, salsa and packet of taco seasoning all together in the crock pot IN THE MORNING! Put the lid on and leave it for 8 hours.

After about 8 hours, turn off the crock pot. Take a fork and start shredding the chicken...it will just FALL APART and TASTE divine!  (Super Healthy too!)











Preheat oven to 350 degrees

Build the chicken into each of your tortillas and roll.  Place seam side down in a pan sprayed with Pam Cooking Spray.

(We used Jalapeno tortillas...that's why they look green...:)

Open your can of enchilada sauce and pour evenly over the enchiladas in the pan making sure to cover ALL the edges.

Note:  If you open it like this it will pour out perfectly for you.

Sprinkle your cheese on top....I only use a little to keep it on the healthy side.  And you will notice that my enchilada doesn't have ANY....:)

Place a tented piece of tin foil on top...so it doesn't stick to your cheese but keeps it from drying out.

Then put it in the oven for 20 minutes.

And then, you FINALLY get to eat what has been smelling so good this WHOLE time!
Enjoy!

THANK YOU ONCE AGAIN for stopping by.  I looooove visitors and Truly enjoy hearing HOW your cooking adventures turned out!  Thanks so much!

See you tomorrow!  Be sure to let me know how YOURS turned out!