Kathy's Barbequed Chicken

Chicken for family
3 Tbs ketchup
2 Tbs vinegar
1 Tbs lemon juice
1 Tbs worchestershire sauce
1/4 cup water
1 tsp salt
2 tsp chili powder
1 tsp paprika
1/4 tsp pepper
1 tsp dry mustard
- Mix all together except chicken. Line a large baking dish with tin foil. Have tin foil large enough to cover chicken too. Dip each piece of chicken in sauce and place in pan. Pour remaining sauce over and cover with foil. Seal tightly to keep juices in. Bake at 450 high heat for 15 min. Reduce to 375 and bake for 1 1/2 hours. Uncover and cook 15 minutes more. Delicious hot or cold.

Chicken and Broccoli Alfredo

1/2 pd linguine
1 cup fresh or frozen broccoli
2 TBS butter
1 pd chicken cut into 1 1/2 inch pieces
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper

-Prepare linguine according to pkg directions. Add broccoli during the last 4 minutes. Drain. Heat butter in skillet. Add cut chicken. Stir in soup, milk, cheese, pepper, and linguine. Cook until hot and bubbly.

Baked Penne with Camambert

There is suppose to be red bell peppers in the mixture, I cut them up, but I ate it all before I put them in! My excuse? I'm pregnant! I thought this was going to be amazing, but it's just another pasta dish that's pretty good and different.

16 oz pene pasta

3 tbs vegetable oil

3tbs green onions chopped into rings

1/2 cup zucchini, sliced (I put in a lot more, the zucchini turns out really good!)

1/2 cup red bell peppers, seeds removed and sliced

1 cup cooked ham, cubed

1 tbs choppped parsley

Pinch of Hungarian sweet paprika

10 oz Camembert (this is by the fresh cheeses, some are bri, just ask the deli worker!)

3 egss

1/2 cup heavy cream

1/2 cup milk

Several basil leaves for garnish

Kosher salt

Freshly ground pepper

- Cooke penne in boiling, salted water according to package directions until al dente. Drain.

- In a large pan, heat oil and saute onions, zucchini, and bell peppers for 2-3 minutes. Add ham and saute briefly. Toss with penne and parsley,and season with paprika, salt and pepper. Remove rind from Camembert and cut into 1/4 inch cubes.

- Preheat oven to 375. Transfer half the pasta to a lightly oiled casserole dish. Sprinkle half the Camembert over teh top. Cover with remaining pasta and a second layer of Camembert.

- in a bowl, whisk together eggs, cream and milk. Season to taste with salt and pepper and pour over casserole. Bake for 35-40 minutes. Garnish with basil leaves and serve.

BBQ chicken Salad

I got this recipe from basket411.blogspot.com. They have some good ideas if you get Bountiful Baskets.

BBQ chicken Salad

3 Boneless skinless chicken breasts, cubed
BBQ Sauce
Lettuce
1 cucumber, chopped
1 tomato, chopped
1 Avocado, chopped
1 red pepper, chopped
2-4 green onions chopped
A handful cilantro, chopped
Tortillas
shredded cheddar cheese
Dressing: I like Lite House Buttermilk Ranch or Creamy Cilantro, they used the Honey Mustard

Cook chicken in a pan on the stove. When it is cooked through add about 2 T BBQ sauce and a little water. Cook until it caramelizes on the chicken. Heat Tortilla and top with a little cheese until it melts. Add lettuce, veggies, chicken and dressing. Soooo yummy! Makes 3-4 salads.

The left over chicken can be used for yummy cheese, chicken, and grilled pineapple quesadillas!

Creamy Chicken Noodle Soup

1 rotisserie chicken, cooked and shredded
1 can Chicken Broth
1 medium onion, chopped
3 stalks celery, chopped
1 C chopped carrots
2 envelopes Lipton's Chicken Noodle Soup
1 12 oz can evaporated milk
1 can cream of chicken soup
1 C sour cream
salt (to taste)
pepper (to taste)

Bring chicken broth to a boil.
Add onion, celery, and carrots. Boil until tender, about 10 minutes
Add the Soup packets, evaporated milk, and cream of chicken soup.
Simmer 5 minutes.
Add chicken and sour cream and heat until warmed through. Add salt and pepper to taste.

Protein Bars (from my good friend Heather)

3 1/4 C regular oats (blended to make into a powder)
2 1/4 C protein powder (I used Syntha 6 chocolate)
1/4-1/2 C bran cereal (can crush if you want)
2 C agave nectar
2 1/2 C Adams chunky peanut butter
1/4 C ground flax seed (I used the cranberry flavor and it was yummy too)

Mix all together in a bowl. Spread into a greased cookie sheet. Refrigerate for 30 min. Serve Cold. (I cut mine into bars and store it in a Tupperware in the fridge)

Very Yummy. Even my little Abby (1) loves them!

Shalee's Crockpot Chicken

Again, this recipe is so easy and got it from my sister Karlie. I think it tastes like the yummy teriyaki chicken from Tepanyaki but without the price and is more moist since it's cooked in a crockpot!
2-3 Chicken breasts, thawed
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup butter
1/4 cup water (I double the water to 1/2 cup)

-In a small saucepan, combine the soy sauce, brown sugar, butter and water. Bring to a boil. Put chicken in a SMALL crockpot and pour sauce over top. cover and cook in crockpot on low 3-4 hours. Serve with ham fried rice.
If you put chicken in a big crockpot it will burn! You must use a small crockpot, and I double the water to add a little more liquid and only cook for 3 hours,3.5 hours max. It's so tender with the best flavor!