Grilled Chicken with Tomato and Cucumbers

Recipe from : family.com
Hands-On Time: 15 minutes
Ready In: 30 minutes
Yield: Serves 4
Ingredients

4 boneless skinless chicken breasts
oil as needed
1 medium tomato, seeded and chopped, about 1/2 cup
1/2 small cucumber, peeled, seeded and chopped, about 1/4 cup
2 tablespoons finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt

Directions

1. Heat grill over medium flame, or coals.
2. While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.
3. Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side. 

Loved this recipe!! I was surprised I liked the cucumber salsa. My husband even added some green peppers and I didn't mind it.  I bet it would be great with some mild fish such as Tilapia or Mahi- Mahi.

Pork Chops Marsala (or chicken)

4 boneless pork loin chops, 1/2" thick (4 oz. each) trimmed of fat
3 tsp olive oil
1 pkg. (10 oz.) sliced cremini or white mushrooms
1/4 cup chopped onion
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme leaves
1 cup chicken broth
1/3 cup Marsala Wine (or cooking wine, but I prefer the wine because it has less salt.)

Evenly season the pork chops, on both sides with salt and pepper. In a skillet, heat 2 tsp oil on medium heat for 1 minute. Add chops and cook 6 minutes or until browned on the outside, turning over once. Transfer chops to a platter and keep warm.

In the same skillet, heat remaining oil for 1 minute. Add mushrooms, onion, and thyme; cook for 5 minutes or until mushrooms are browned and onions are softened. Add broth and wine to mushroom mixture; cook 2 minutes. Place chops back into the skillet and warm until you are ready to serve.

This is also great with chicken and goes wonderful with garlic mashed potatoes. It's one of my husbands favorite and mine too!!! My kids actually enjoy it a lot too. I got this recipe from a magazine that I ripped out and kept and now I am finally writing it down . It came with the nutritional information noted below.

Each serving about
23o calories, 29 g protein, 6 g carbohydrate, 9 g total fat, 2 saturated, 3 g fiber, 67 mg cholesterol, 460 mg sodium.

Ghost Chili

1 lb. boneless skinless chicken breast, cubed
1 medium onion, diced
3-4 cloves of garlic (or 1 tsp garlic powder)
1 tbs. oil
2 cups chicken broth
1 4 oz. can diced green chilies
2 cans great northern beans, drained
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp white pepper (or black)
1/2 cup milk
1 cup sour cream

Heat oil in large pot over medium heat. Saute chicken, onion, and garlic until chicken is no longer pink. Add beans, chilies, spices, and enough chicken broth to just cover the chili. Cook over medium heat for 30 minutes. Then add milk and sour cream. Heat through and serve with a sprinkle of white cheese. If the chili is more like soup, add extra cheese to the pot to desired thickness.

You can also cook in a crock pot for half the day on low. 30 minutes prior to serving add milk and sour cream. My family LOVE this recipe. It's one of our favorites when it's cold outside.

Chicken Pot Pie (or turkey)

1/3 cup butter
1/3 cup flour
1/3 cup onion, diced
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth
2/3 cup milk
1 cup carrots, sliced
1 cup potatoes, cubed
1 cup frozen peas
1 cup cooked chicken, diced
1 9 inch refrigerated pie crust (or use the recipe below for the crust.)

Melt butter in saucepan. Add flour, onion, salt, and pepper. Heat over medium heat until bubbly. Gradually add broth and milk. Heat stirring constantly until boiling. Boil and stir one minute. Set aside. Boil carrots and potatoes until crisp tender. Rinse peas in water until thawed. Combine vegetables and chicken in bottom of 8x8 pan. Top with pie crust. Cut slits in top of crust. Bake at 350 for 30 minutes or until crust is brown.

Optional Crust Recipe
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt (optional)
2 TBS Margarine or butter, melted
2/3 cup milk
1 egg

Stir ingredients in medium bowl, using fork, until mixed. Pour over chicken mixture, and spread evenly.

This pot pie recipe came from a friend and then I found this crust recipe in the Gold Medal flour cookbook for children and the kids loved it. I thought it was an easier crust than making the pie crust from scratch.

Ramen Chicken Salad

1 pkg. chicken ramen noodles
2 Tbs. sesame seeds
1/2 cup sliced almonds
3 chicken breasts
3 cup shredded cabbage

Cook and cube chicken breast and combine ingredients in a salad bowl.

2 Tbs. minced onion
1/4 cup oil
1 pkg. ramen seasoning
2 Tbs. white wine vinegar
2 Tbs. sugar

Combine ingredients and pour over salad.