Grilled cheese sandwiches show up on the lunch menu, not frequently but regularly, at our house. Barbecue chicken grilled sandwiches – a whole new level of lunch goodness! It is also a very versatile recipe, easily customized to your family’s taste. Make your own delicious barbecue pulled chicken by following the steps above. The sauce will cook into the chicken so your sandwich will have all the chicken and enough sauce to give flavor, but not drip. You can make the chicken ahead of time and refrigerate until time to warm and add to the sandwich. (See note below.) I recently found out you can also buy packaged garlic butter. If you can’t find it, make your own by stirring about half a teaspoon of garlic powder into softened butter (15 seconds in the microwave) until it is ... [Read More]
chicken
Grilled Chicken with Lime Marinade
A simple lime marinade makes this a quick and versatile grilled chicken recipe that consistently delivers. To save time, you can double or triple this marinade recipe and keep it in a tightly closed jar in the refrigerator. Use it for quick lunches or dinners throughout the week. Do NOT reuse marinade, however. Once it has had meat in it, discard it. Do not use it again. The lime and seasoning flavors go with just about anything else you want to serve, Try grilled garden vegetables, light and leafy salads, a coleslaw, or more substantial sides, such as brown rice, or a potato or pasta salad. Grilled Chicken with Lime Marinade Print Prep time 10 mins Cook time 15 mins Total time 25 mins Quick and easy marinade to lift grilled chicken out of the ... [Read More]
Tuscan Chicken Rice Bowl
A delicious meal, ready to eat in about 30 minutes. You can assemble from scratch which may take a just a few minutes longer at cooking time or freeze ahead of time, thaw overnight and have it ready in a flash for a healthy work night meal. Add a quick salad of spring greens, feta cheese, a few walnuts and blueberries. Look for chicken breast fillets as they are about half an inch thick and will cook quickly and evenly. Most stores will carry them, but if you don't find them make your own fillets. With a sharp knife slice a chicken breast lengthwise into half inch pieces. Look for chopped mushrooms if you have a "fungus-phobe" like Bytes at your house. He'll eat chopped mushrooms with little comment, but objects to the bigger pieces. (We're making progress with that -- lol!) ... [Read More]
Baked Tacos — Chicken or Beef!
Baked Tacos are so easy, so quick and so delicious, it almost seems like cheating to have them on the menu. Use precooked shredded or chunked chicken. Or prebrowned ground beef. I nearly always have 2 cup bags (1 pound) of both in my freezer because that saves so much time on a busy day. Either one will make these wonderful tacos a snap to stir together. Use frozen diced onions to save time instead of chopping a fresh onion. If you want green chilis, add a small can or buy diced tomatoes with green chilis added. You already know me – I skipped the additional zip. Same with the taco seasoning. I only used half a package. Prebaking taco shells turns them into a whispery crunch that is s-o-o-o good. They are also only 6 carbs each. Compare that to the 22-28 grams of carbs in ... [Read More]
Chicken Tikka-Masala Tacos
Tortillas filled with chicken in a tikka-masala sauce. I was confused. Is it from India? Mexico? Chapitas from India are similar to a Mexican tortilla, but are made from whole wheat flour with water, oil and salt. The Mexican tortilla is made from refined flours (or corn) with milk, oil and salt. Tortillas are more readily available in US groceries. So Chicken Tikka-Masala Tacos are an American adaptation of an Indian dish?? Sort of -- but there is that matter of the filling. In India, Chicken Tikka is usually a kebab, small pieces of chicken skewered and then roasted. In the UK, cooks skip the skewering part and cooks smaller bits of chicken in a savory sauce and call it tikka. A British adaptation of India cuisine. Only the masala part was left alone. And, what is masala? ... [Read More]
Beer Barbecue Chicken Sliders in the Slow Cooker
Slow Cooker Barbecue Beer Chicken Sliders are so quick and easy! The hard part is when you start smelling that heavenly odor and know you still have to wait for it to finish cooking. Make it the night before and let the chicken breasts marinate in the sauce overnight, before popping into the crockpot early the next morning. It’s what’s for lunch! I served this on Hawaiian Slider Rolls, which are perfectly kid sized. Or Charlene sized. Though I did split one in half to share with Wheels so as not to leave any good thing behind. For extra flavor, butter the buns and toast them in a large skillet just before adding the filling. This is also a good recipe to make ahead and freeze so you have one waiting in the freezer for those evenings you need a quick dinner. Pop it in the ... [Read More]
