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Chicken

Slow Cooker Chicken Cacciatore

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This easy slow cooker Chicken Cacciatore is a crowd pleaser!  I created it on a Sunday morning.  It cooked while we were at church and was ready to eat when we got home.

I fully intended to show you a photo of the finished deal.  I took several, but they didn’t turn out at all.  I guess we were so hungry that I snapped too quickly.

This dish is full of chicken, bell peppers and onions in homemade tomato sauce.  Red wine brings more flavor to the sauce, but you can leave this out if you need to.  Serve the chicken and sauce over hot pasta.  I used bow tie pasta, but you can use any shape you like.

Here’s what you’ll need to make Chicken Cacciatore:   [Read more…] about Slow Cooker Chicken Cacciatore

Easy Chicken Barley Soup

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This Chicken Barley Soup is pure comfort soup in a bowl. Made with ingredients you most likely have on hand, it comes together quickly on a cold winter’s night.

Since this quick and healthy recipe makes about 8 servings, I love to make it at the beginning of the week so I can have leftovers to put in thermoses for lunches.

Why barley instead of noodles? Barley is much higher in fiber, which means your family will stay fuller longer. I’m pretty sure there is nothing worse than preparing a meal for my family, only to have them hit me up for a snack an hour later. If I’ve gone through the effort of preparing a meal – I want it to satisfy!

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Chicken Barley Soup

Ingredients

  • 4 cups chicken broth
  • 1 14 oz can chopped tomatoes
  • 1 pound boneless skinless chicken breasts chopped into bite-size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 16 oz package frozen vegetables
  • 3/4 cup barley

Instructions

  • Combine first 7 ingredients in a large Dutch oven. Cover and bring to a boil. Once boiling, stir in barley. Cover, reduce heat to a low simmer and cook an additional 45 minutes, or until barley is cooked. Serve immediately.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Healthier Skillet Chicken Parmesan

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This is our favorite meal that I’ve created recently.  It’s easy.  It’s delicious.  It’s pasta!

And it uses Campbell’s Heart Smart Prego sauce.  Yum!

I’m not always the best at checking sodium levels and other nutrition facts to guard our heart health, so I like products that make it easy.  The Prego Heart Smart Roasted Red Pepper and Garlic sauce is a winner.

This dish tastes fantastic.  Paired with a big, fresh salad, it makes a great heart healthy dinner.

Here’s what you’ll need for the recipe, but keep reading past the recipe to find out how you can enter to win a $50,000 kitchen makeover! [Read more…] about Healthier Skillet Chicken Parmesan

Thai Chili Chicken Egg Rolls

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Is anyone else excited about the Super Bowl? Even though my beloved Giants didn’t even make the playoffs, I’m looking forward to the big game. It’s so fun to get caught up in the hype, watch the commercials and spend the night eating finger foods in front of the TV!

Egg rolls are always one of my go-to dishes for football game watching. People are always impressed, but they’re actually really easy to make yourself. (And, who doesn’t love dipping things?!) These are also baked, not fried, so I feel better about indulging in them.

I’m not going lie – my first few rolls always come out a little lumpy or ripped. That’s part of the reason double-wrapping them is great – it also helps make them crunchy without the frying. They do get easier as you go, though, I promise!

These are also super freezer-friendly. After you have them assembled, put them on a baking sheet and pop them into the freezer for 2-3 hours, until firm, and then transfer them to a zipper-lock freezer bag. When you’re ready to cook them, use the same baking instructions and just add a few minutes to the cook time.

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Thai Chili Chicken Egg Rolls

Ingredients

  • 1 T. olive oil
  • 4 1/2 c. cole slaw mix or, shredded cabbage and carrots
  • 3 c. cooked shredded chicken breast
  • 1 1/2 c. bean sprouts
  • 2/3 c. Thai Sweet Chili Sauce plus more for serving
  • 24 Egg roll wrappers
  • Cooking spray

Instructions

  • In a large skillet, heat 1 T. olive oil until shimmering. Add cabbage and cover. Cook until wilted, for about 5 minutes. Stir in the shredded chicken and cook until heated through, about two minutes. Stir in bean sprouts and sweet chili sauce and toss to coat. Set aside until cooled enough to handle.
  • Preheat oven to 425F degrees.
  • Add 2-3 T. of the mixture onto the center of an egg roll wrapper. Fold in two opposite corners, then a third corner over. Roll towards the fourth corner, sealing it off. Place the roll onto another wrapper and wrap again. Repeat with remaining mixture and wrappers.
  • Spray a baking sheet with cooking spray. Place the egg rolls, seem-side down, on the baking sheet. Spray tops with cooking spray.
  • Bake for 15 minutes, until golden brown, turning halfway through.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

 

Skillet Angel Chicken

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As much as I love my slow cooker, sometimes I just forget to load it until it’s too late.  On days like that, a skillet can come in handy.  Skillets cook things quicker than baking them and much quicker than a crockpot, of course.

The other night I decided to make a skillet version of Angel Chicken.  This is altered a bit from the original Angel Chicken recipe.  Instead of the Italian Seasoning mix, I used Herbs de Provence.  You could use a favorite of herbs and spices in this dish, depending on what you have available and what you’re in the mood for.

Here’s what you’ll need:   [Read more…] about Skillet Angel Chicken