So there are are two foods in my house that are considered staples, bacon and chicken. If I let her, my daughter will easily eat 8 pieces of bacon for breakfast (she’s 3 and only 26 pounds). This recipe has both bacon and chicken in it. I just came up with this recipe by myself and I liked it so much that I wanted to post it for all of you. Enjoy everyone. This makes 3 to 4 servings and costs about $3.50 to make.
- One and a half pounds of Boneless Skinless Chicken.
- BBQ sauce (your favorite brand or homemade).
- 3 strips Bacon, cooked crispy
- 1 1/4 cup Bread Crumbs.
- Take your chicken and slice it in half length wise (so that it’s just as big, just half as thin). Cover the chicken with a layer of plastic wrap and pound it to make it as flat as you can.
- Chop bacon into tiny pieces.
- In a bowl mix bread crumbs, 3 Tablespoons of bbq sauce and bacon pieces.
- Put a thin layer of the bread crumb mixture onto each piece of chicken, then roll the chicken up tightly and wrap it in plastic wrap so it keeps it shape. Put the rolls in the refrigerator for at least 2 hours.
- Preheat oven to 350 degrees.
- Take an oven safe pan and line it with aluminum foil. Put a little bit of bbq sauce on it and then put the chicken rolls on top. Place a little bbq sauce on top of the chicken.
- Bake for about 30 minutes.
- Serve and Enjoy!
This meal is one of my go-to meals that we eat in the house pretty much once a week. It’s very easy and simple, quick to make, and everyone in the house loves it. It’s one of those recipes that’s almost not a recipe because I don’t make the teriyaki sauce myself but I figure I would share it with you anyway because maybe you’ve never thought to make it before. There are a few substitutions you can make to the recipe. You can make your own teriyaki sauce, you can use brown rice, and you can use different type of frozen veggies or even fresh ones. This meal makes about 4 to 5 servings and costs about $4.00 to make.
- Two boneless skinless chicken breasts, with fat trimmed off.
- 6 ounces bottled teriyaki sauce.
- 2 tbsp vegetable oil.
- One 16 ounce package of frozen stir-fry veggies of your choosing.
- Four to five servings of white rice.
- Take your frozen veggies out of the freezer and put them in the refrigerator.
- Cut your chicken into 1/2 inch cubes. In an airtight container, put the chicken and 4 ounces of the teriyaki sauce. Cover, shake, and put in the refrigerator to marinate for at least 30 minutes (I like to let mine sit for at least 4 hours so the flavor really gets to set into the chicken).
- Start cooking your rice, however you prefer.
- Put the 2 tablespoons of vegetable oil in a non stick frying pan and turn the heat on high. Once the oil is hot, add the marinated chicken and all the extra marinade left over in the container.
- Cook until the chicken is done and then let it simmer for another 5 minutes.
- Add your previously frozen veggies and the remaining 2 ounces of teriyaki sauce to your pan and cook until the veggies are hot and a consistency you desire.
- Put your stir-fry onto of your rice and you’re ready to eat. Enjoy!
So before you decide not to try this because you read ‘Curry’ and are thinking spicy and hot, think again. There is only a little Curry powder used which gives the soup a slightly different flavor and adds to the soup’s ‘yellow’ color. Also, I find the easiest and tastiest way to cook the chicken is by using the slow cooker to start and then I finish on the stove.
This soup is one of my family’s favorites. My daughter sometimes will down two or three bowls worth and she’s only three years old. The best thing about this soup is you can make a really large batch and keep it in the fridge for leftovers or you can freeze it and when you defrost it you just add a little chicken broth. This costs about $6.50 to make and makes 6 to 8 servings. So from my kitchen to yours, enjoy!
- Two Boneless Skinless Chicken Breasts.
- 1 tsp Curry Powder.
- One Clove of Pressed Garlic
- Two 32 ounce containers of Low Sodium Chicken Broth
- 8 ounces of uncooked Wide Egg Noodles
- Carrots (I use about 4 to 5 ounces of petite baby carrots)
- Salt & Pepper to taste.
- Put your chicken (keep any fat on it because it adds to the flavor), curry, and garlic in the slow cooker. Then put enough chicken broth in to cover your chicken breasts completely and then maybe a little extra (keep the rest of the broth in the fridge until needed). Either turn on high for at least 4 hours or turn on low for at least 6 hours.
- Once the chicken is done cooking, turn the slow cooker off, take the chicken out of the broth, and let if cool off (make sure you save the broth from the slow cooker for later).
- Shred the chicken into the size you want it to be in the soup.
- Slice up your carrots into the size you want. My daughter will only eat ‘small carrots’ so I buy Petite baby carrots, plus they’re really easy to cut. You can put in as many or as little carrots as you like.
- Now put in a large pot on the stove the chicken broth from the slow cooker, the rest of your chicken broth from the containers, carrots, and egg noodles. Turn on high and bring to a boil.
- Once boiling, turn down heat to low and simmer for 10 to 20 minutes, making sure the carrots are soft and the noodles are cooked. Add salt and pepper if you wish.
- Now enjoy your yummy bowl of soup!
I first fell in love with a similar soup at the restaurant Chili’s. They have a lot less substance and a TON more broth. So I had my husband find me a copy cat recipe and I took that recipe and messed around with a little bit and came up with this. They just recently took it off their menu after having it on there for several years.
This soup is very easy to make and you can adjust it to your liking by adding more rice or using less tomatoes. The best thing about this is you can keep it in your fridge and have a super easy meal to heat up in the microwave for later in the week. The soup cost about $5.50 to make and makes 6 to 8 servings.
- One boneless skinless chicken chicken breast.
- One 28oz can diced tomatoes, drained.
- 1/2 cup uncooked rice.
- One 32oz container of chicken broth (I use the low sodium kind).
- 1/4 cup fresh squeezed lime juice (about 2 limes worth).
- One 7oz can of mild green chilies, undrained.
- 1.5 teaspoons Cumin.
- One pressed garlic clove.
- Salt & Pepper to taste.
- Put chicken, garlic, 1 teaspoon Cumen, and 16oz chicken broth (save the rest for later) in a crock pot on high for about 3 to 4 hours. Then taken chicken out and let it cool.
- Once chicken has cooled, shred up into whatever size you want it to be in your soup. I like it to be the size you see below.
- Cook the 1/2 cup uncooked rice however you like and put it aside (I usually cook mine in the microwave because it’s easy and doesn’t spill all over my stove).
- On the stove in a large soup pot bring to a boil the shredded chicken, chicken broth from the crock pot, unused chicken broth from the container, green chilies and cooked rice. Once it boils, turn the heat down to low.
- Now add in everything else; 1/4 cup lime juice, 1 can drained diced tomatoes, 1/2 teaspoon cumin, and salt and pepper. Let it simmer for 10 minutes and then it’s ready to be enjoyed!