the rest of October

October 16, 2011 Sunday
dinner with Buda Malotts and Non Malotts at Marlo's

October 17, 2011 Monday
Chicken with Awesome Sauce
This was delish from HEB!!
Ingredients
1 lb. chicken

¼ c. Roberts Reserve pineapple coconut mango tequila sauce

2 Tbsp. Ottavio grapeseed oil

• salt and pepper, to taste

3 pieces bacon, chopped

1 hatch green chili peppers, sliced thin
Instructions

Preheat grill to medium heat.

Toss chicken in oil and season with salt and pepper.

Grill chicken for 5 - 6 minutes on each side or until cooked through.

While the chicken is cooking sauté bacon for 5 minutes in a skillet over medium high heat.

When bacon is almost cooked through add peppers and let cook for two minutes.

Add pineapple sauce to the pan and heat for 30 seconds.

Pour sauce over chicken and serve.

October 18, 2011 Tuesday
Cornbread Chicken tenders
Ingredients

1/4 cup corn bread/muffin mix
3 tablespoons prepared ranch salad dressing
6 chicken tenderloins
2 teaspoons canola oil

Directions

Place corn bread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn bread mix.
In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Yield: 2 servings.


Nutrition Facts: 1 serving (3 each) equals 321 calories, 19 g fat (3 g saturated fat), 61 mg cholesterol, 394 mg sodium, 16 g carbohydrate, trace fiber, 22 g protein.


October 19, 2011 Wednesday
Chicken Artichoke and Rice in the Crock Pot
Cook Time: 6 hours
Total Time: 6 hours
Ingredients:

1 to 1 1/2 pounds chicken breasts halves
1/4 cup flour
3 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon paprika
2 tablespoons olive oil
1 1/2 cups converted rice
1/4 cup chopped red bell pepper or pimiento
4 green onions, chopped
4 ounces mushrooms, sliced
1 1/2 cups chicken broth (use bouillon, canned, or base)
1 can cream of celery soup, low fat
1 can artichokes, quartered and drained

Preparation:
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.
Serves 6.

October 20, 2011 Thursday Chicken pasta recipe from Campbells
Not very good

October 21, 2011 Friday
out to eat

October 22, 2011 Saturday
Chicken and Dumplings basically from my Mother in Law, Peggy

4 chicken breasts
cooked in salted water with poultry seasoning in the water

In another pot
cut up 5 celery ribs
1/2 large package of baby carrots
1 stick of oleo
cook these on Medium while the the chicken cooks.

When chicken is done, take chicken out and strain the water. Put broth back into pan.
Cut up chicken and put back into broth. Dump the celery, carrot pot into broth.

Bring to boil. Turn down to med high.
Using the recipe on the back of the Pioneer Biscuit mix for dumplings, make dumplings. Spoon teaspoon sized globs of dumpling mix into boiling broth. Mix the spoon around to break little pieces of dumplings in the broth. Continue until all dumplings are in broth. COVER. Let boil until dumplings are done according to back of Pioneer.

When dumpling are done, look at "liquid" in the pot. If too thin, thicken with flour and water mixed in a container.
We serve this over noodles.


October 23, 2011 Sunday Tortilla soup for Bruce's birthday with Four Layer Dessert
TORTILLA SOUP

1 whole onion cut into 1 1/2 strips
garlic to tast
Saute these two in a small amount of oil.
Add 2 cans of chicken broth
2 bullion cubes
1 tsp Chili powder
1/2 tsp cumin
2 tsp Worcestershire sauce
salt and pepper to taste.
jalapeno to taste (optional) I do not put it in
1-2 tsp Cilantro, chopped
1 cup diced chicken (I have used a original flavor rotesserie chicken (cut up) before)
1 quart of water
1 can stewed chopped tomatoes

Combine all and simmer for 1/2 hour

Tortilla chips in the bottom of the bowl
Pour soup on top of chips
top with sour cream and cheese


October 24, 2011 Monday
Creamy Italian Chicken in the Crock Pot
1 8 Oz cream cheese cut into cubes
1 can cream of chicken soup
1/2 cup pesto
4 chicken breasts.
2 cups of water
Salt and Pepper
put salted and peppered chicken in Crock Pot. Top with rest. Cook 4 hours on low in Cock Pot.

Serve over Angel Hair Pasta

October 25, 2011 Tuesday
Chicken and Stuffing

Not very good... Very salty

October 26, 2011 Wednesday
BUNCO!

October 27, 2011 Thursday
Honey Lemon Thighs Recipe from HEB
1 bottle Cookwell Lemon Honey Vinaigrette
2 cups Texmati White rice cooked
2 cups shredded cheddar
2-3 lbs Chicken, all cuts work.
Marinate chicken in lemon honey vinaigrette for a minimum of 30 minutes. Remove chicken from marinate and grill to desired doneness.
Pour marinade into a sauce pan and simmer for 8 minutes.
Serve cooked chicken on a bed of rice and over with cheese and reduced marinade.

October 28, 2011 Friday out to eat

October 29, 2011 Saturday
party for Bruce

October 30, 2011 Sunday
Mom's enchiladas

October 31, 2011 Monday
Chicken n Dumplings with JD and Buda Malotts/Non-Malotts for Halloween