CHICKEN VEGGIE STIR-FRY

3 skinless, boneless chicken breasts
1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of water sizzles when dropped onto pan. Add the oil. Place chicken in skillet and stir-fry about 5 minutes. Add the green onions and garlic; cook while stirring for 2 minutes. Stir in the salt and ginger. Add the mixed veggies and the chicken broth. Bring to a boil and cook until vegetables are heated through. This will take about 3 to 4 minutes.

Blend the cornstarch and water together until smooth. Add to the skillet and bring to a boil. Boil until the sauce is thickened. Remove from the heat and serve while hot. Serve over white rice.

file photo for reference only 

CHICKEN PICCATA MEATBALLS

1 cup seasoned fine dried breadcrumbs

3 shallots, minced

1 egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 cup half-and-half cream

1 tbsp capers, coarsely chopped, + 2 tbsp whole capers

3 tbsp minced fresh parsley + more for garnish

3/4 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 lb ground chicken

3 tbsp olive oil

1/2 cup dry white wine (or more chicken broth)

2 1/4 cups low-sodium chicken broth (see note above)

3 tbsp fresh lemon juice 

6 tbsp cold butter, cubed

Angel hair pasta for serving 4

In a large bowl stir together 1/3 cup of the breadcrumbs, 1/4 cup of the shallots, egg, Parmesan, half-and-half, chopped capers, 1 tbsp of the parsley, salt, pepper, and garlic powder. Add chicken and stir gently until combined.

Put remaining breadcrumbs in a shallow dish. Shape chicken mixture into 12 meatballs. Roll meatballs in the breadcrumbs to lightly coat.

Heat oil in a very large, deep skillet over medium heat. Cook meatballs in hot oil, turning occasionally, until browned on all sides, about 5 minutes. Remove meatballs from skillet.

Add the whole capers and remaining shallots to skillet. Cook, stirring constantly 1 minute. Add wine, then use a wooden spoon or spatula to scrape up any browned bits from bottom of skillet. Add broth and bring to a boil. Return meatballs to skillet. Reduce heat to medium and simmer, stirring occasionally, 6 to 7 minutes or until liquid is reduced by half and an instant-read thermometer inserted into center of meatballs registers 165-degrees.

Push meatballs to one side of the pan and reduce heat to low. Whisk in lemon juice and butter, one piece at a time, stirring constantly, until butter is melted and sauce is slightly thickened. Stir in remaining 2 tablespoons parsley. Remove from heat. Stir gently to coat meatballs in sauce. Serve immediately over pasta. Garnish with additional parsley.

Yield: 4 servings

recipe and photo allrecipes 2025

MEXICAN-STYLE CHICKEN SPAGHETTI

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

the file photo

LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

I am reposting this very popular post from 2014 for any who may not have seen it.

No rhyme, no reason, and barely a recipe, but it sure is yummy.

10.5 oz canned chicken drained
1/2 cup cream cheese softened
1/2 cup mayonnaise (Duke's is my favorite)
1/2 cup grapes, cut in half
1 Granny Smith apple, cut in small bites with skin left on
1/2 wedge of freshly squeezed lemon juice
1/2 cup of sliced almonds, toasted
salt and pepper to taste.

1. Mix ingredients together
2. Chill overnight (or at least 4 hours)

It's also delicious with your favorite crackers!
Serves 4

file photo

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026

GRILLED BLACK BEAN-TURKEY BURGERS

1 lb ground turkey

1 can (15-oz) black beans, drained, rinsed and lightly mashed

3/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1 pkg (1-oz) dry onion soup mix

8 hamburger buns, toasted

Desired toppers

Preheat outdoor grill to medium-high heat.

Gently stir together turkey, beans, cheese, breadcrumbs, egg and soup mix in a large bowl. Shape mixture into 8 patties.

Oil grill grates. Cook patties, turning halfway through cooking, 8 to 10 minutes or until an instant-read thermometer inserted into centers, reads 165-degrees. Serve on the hamburger buns with your choice of toppings.

photo JoyBauer.com

PAULA DEEN'S QUICK AND EASY CHICKEN POT PIE

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups Bisquick baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.

In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

recipe and photo from an old Cooking with Paula

Deen Magazine.

fd \

CAMPBELL'S CHICKEN-AND-CHEESE FETTUCCINE

An old recipe from Campbell's Soup.  Good way to use up leftover chicken.

1 tbsp margarine* or butter
1 clove garlic, minced
1 1/2 cups cooked chicken, cut in strips
1 can (10 3/4-oz) Campbell's condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz dry)
Chopped fresh parsley and kale leaves for garnish, if desired

Cook fettuccine according to package directions.

In a 10-inch skillet, over medium heat, in hot margarine* or butter, cook garlic 2 minutes, stirring occasionally.

Stir in the chicken, soup, milk, and cheese.  Heat to boiling.  Reduce heat to low.  Cook 5 minutes, stirring occasionally.

To serve, pour over the fettuccine; toss to coat.  Sprinkle with parsley and garnish with kale leaves, if desired.

Yield: 4 main dish servings or about 5 cups.

*I suggest butter. It is healthier than margarine.

file photo of this recipe

CHIMICHURRI CHICKEN BREASTS

Note: The recipe calls for chilling at least one hour before grilling. Plan accordingly.

3/4 cup extra-virgin olive oil

1 bunch cilantro

1 tbsp chopped fresh oregano

1/4 cup red wine vinegar

1 1/2 lbs boneless, skinless chicken breasts

In a food processor, blend olive oil, cilantro, oregano and vinegar. Season to taste with salt and pepper. In a bowl, combine half the sauce and chicken. Cover and chill at least an hour.

Prepare grill for direct medium-high heat cooking. Place chicken breasts over direct heat and cook, flipping once, until cooked through 7-8 minutes per side. Serve grilled chicken with remaining chimichurri.

Yield: 6 servings

file photo for reference

 

ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes. Remove from skillet to a plate and cover with foil; set aside. 

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken. Garnish with fresh orange slices, if desired. Serving suggestions: Serve with potatoes or rice and steamed broccoli.

Yield: 4 servings

the file photo

CAJUN CHICKEN BOWLS

2 tbsp olive oil

1 small red pepper, chopped

1 cup corn

1/2 cup chopped red onion

3 tsp Cajun seasoning

1 cup tricolor quinoa

1 tsp grated lime zest

12-oz boneless, skinless chicken breasts, cut into 12 pieces

8 cups thinly sliced lettuce

In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pepper, corn, onion and 1 1/2 teaspoon seasoning, cook stirring, until softened, 5 minutes. Add quinoa and 1 1/2 cups water, bring to a boil. Reduce heat to medium-low and cover. Cook until water is absorbed, 14 minutes. Add lime zest.

Sprinkle the remaining seasoning on the chicken. In a skillet, heat the remaining oil over medium-high heat, add chicken and cook 2 to 3 minutes. Turn chicken and reduce heat to medium-low. Cover and cook until no longer pink, around 5 minutes.

Divide lettuce, quinoa mixture and chicken among 4 plates. Serve with cilantro, lime wedges, chips and sour cream, if desired.

Yield: 4 servings

First for women 2024

CHICKEN FRIED RICE

3 tsp vegetable oil

3 eggs, beaten

1 pkg (14.4-oz) frozen stir-fry vegetables

1/2 cup frozen corn kernels

4 cups cooked rice, chilled

2 cups shredded cooked chicken

1/4 cup soy sauce

2 tbsp Asian sweet chili sauce

1 scallion, thinly sliced

In a large nonstick skillet, heat 1 1/2 teaspoon oil over medium-high heat; add eggs, swirling to coat bottom in a thin layer. Cook until set, 1-2 minutes. Transfer to a cutting board and allow to cool slightly. Roll up, cut into strips, coarsely chop and reserve.

Coat same skillet with cooking spray. Add remaining 1 1/2 teaspoon oil, heat over medium-high heat. Add stir-fry vegetables and corn; cook, stirring, until softened, 4-5 minutes. Add rice, chicken, soy sauce and chili sauce. Cook, stirring, until heated through, 4-5 minutes. Top with scallion and reserved eggs.

Yield: 4 servings

First for women 2025

HOMEMADE TURKEY SAUSAGE PATTIES

Not only is this recipe quick and easy, but it is also healthy, too!

1 lb lean ground turkey (read labels to be sure it doesn't contain skin)
3/4 tsp salt
1/2 tsp sage
1/2 tsp thyme
1/2 tsp ground nutmeg
dash of cayenne pepper
2 tsp canola oil

In a large bowl combine the turkey, salt, sage, thyme, nutmeg, and cayenne.  Using hands combine well.  Shape mixture into 8 equal sized patties.
Heat the oil in a large nonstick skillet and cook patties over medium heat for about 5 minutes per side until the juices run clear.  Drain on paper towels before serving. 

file photo

EASY CHICKEN MILANO

6 (1 1/2 lb total) skinless boneless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian breadcrumbs
1/2 cup butter
1 cup marinara sauce
1 cup cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Roll each piece of chicken in the flour then dip in the beaten eggs.  Roll in the bread crumbs until coated well.

Heat the butter in a large nonstick skillet over medium-high heat and add the chicken.  Cook until chicken is browned on all sides, about 10 minutes. 

Mix the marinara sauce and cream in a small bowl; reserve 2 tablespoons.  Pour remaining sauce mixture into a baking dish that will hold the chicken in a single layer.  Arrange the chicken pieces in the sauce.

Mix the mozzarella, Swiss, and Parmesan cheeses together in a small bowl.  Sprinkle the cheese mixture over the chicken.  Top with the reserved 2 tablespoons of sauce.  Bake, loosely covered with foil, about 30 minutes or until cooked through.

file photo

EASY BREADED CHICKEN CACCIATORE

4 skinless boneless chicken breast halves

1/3 cup sour cream
1/2 cup Italian seasoned breadcrumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta

Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the breadcrumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.

While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.

Place hot pasta on serving platter; top with the chicken pouring the sauce overall.

file photo for reference

LIME-CHILE CHICKEN BREASTS

4 boneless, skinless chicken breasts

1/4 cup lime juice
2 tbsp Thai red chili paste
1 tbsp olive oil
4 thin lime slices for garnish, optional

Combine the lime juice, chili paste, and olive oil; pour into a zip-top plastic bag.  Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.

Remove chicken from the marinade and discard marinade.  Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.

Garnish with thinly sliced lime wedges, if desired.

file photo

ORANGE-CHICKEN QUINOA

2 tsp canola oil

1 lb thin-sliced boneless skinless chicken, cut into strips
1 cup water
1/2 cup uncooked quinoa
1 tbsp cornstarch
1 cup fresh orange juice
1 tbsp reduced-sodium soy sauce
1 tbsp grated fresh ginger
1/2 cup sliced green onion
1 cup sliced carrots
6-oz snow peas, ends cut off
1/4 tsp red pepper flakes

Heat the canola oil in a large skillet or wok over medium-high heat. 

Add the chicken to the hot oil and cook, stirring, about 6 minutes until no longer pink.  Remove from the skillet and keep warm.

Meanwhile, put the water and quinoa in a medium saucepan and bring to a boil.  Reduce to simmer, cover, and simmer until all water is absorbed.  This will take about 12 to 15 minutes.

Whisk the cornstarch, orange juice, and soy sauce together; add to the skillet.  Bring back to a simmer, stirring often.  Add the ginger and onion; cook a couple of minutes while stirring.  Add the carrots and snow peas; simmer 3 to 4 minutes just until crisp tender.  Add the chicken back to the skillet and heat through.  Turn off heat and let stand about 3 to 5 minutes before serving.

To serve, place the quinoa on serving plate and top with the chicken mixture.  Sprinkle with the red pepper flakes.

Yield: 4 servings.
File photo

CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915

10 MINUTE CHICKEN WALDORF SALAD

1 pkg (9-oz) fully cooked grilled chicken

1 large apple, cored, diced
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup mayo-type salad dressing
2 tbsp milk
2 tbsp lemon juice

Cut the chicken into bite-size pieces into a large bowl.  Add the apple, raisins, and walnuts; stir together.

Combine the salad dressing, milk, and lemon juice.  Add the dressing to the chicken mixture and toss to coat well.

This eatingwell photo is used for reference only.

LEMON-BROCCOLI CHICKEN

1 lemon

1 tbsp canola oil
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup (I suggest using low-fat soup)
1/4 cup milk
dash of freshly ground black pepper

Cut 4 thin slices from the lemon; set aside.  Squeeze 2 teaspoons of juice from the remaining lemon; set aside.

In a large skillet over medium-high heat, heat the oil to hot.  Add chicken and cook 10 minutes or until browned on both sides.  Skim off any fat.

In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper.  Pour soup mixture over the chicken.  Top chicken with the lemon slices.

Reduce the heat to low and cover; cook 5 minutes or until the chicken is completely cooked through; stir occasionally.

This is a Campbell's recipe and photo.

To serve, garnish with some carrots curls, fresh herbs, etc as desired.