Orange Chicken Marinade

Orange Chicken Marinade, Optional: Serve with White or Brown Rice and Green beans or Corn on the Cob.
2-3 Chicken Breasts
1/3 Cup Freshly Squeezed Orange Juice
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Honey
2 Teaspoons Garlic Powder
1/8 Teaspoon Pepper

1. In mixing bowl, mix Orange Juice, Soy Sauce, Honey, Garlic Powder, and Pepper. Stir until combined, then set aside.
2. Cut 2-3 Chicken Breasts into bite size pieces and place in a 1-Gallon Ziploc Bag (You could also leave the Chicken Breast whole if your going to grill them)
3. Reserve 1/4 Cup of the marinade for serving, and pour the rest over Chicken in the Ziploc bag. Close the bag and refrigerate at least 2 hours.
4. If not grilling, cook the chicken in a frying pan on medium-high heat until Chicken is cooked through. Toss marinade left in the ziploc.
5. Pour sauce that you had set aside earlier over cooked chicken before serving.
(Marinade has 225 Calories, 0 grams of fat)



Got this recipe off of freebies2deals.com. Coby and Tucker love Orange Chicken, so I'm excited to try this recipe. :o)

Cream Cheese Chicken

Ingredients:
Boneless skinless chicken breasts
Cream cheese
Melted butter
Italian bread crumbs

1. Butterfly your chicken, and then take a good sized chunk of cream cheese and stuff your chicken.
2. Dip in melted butter, coat completely.
3. Dip in bread crumbs, coat completely.

Bake at 350' for about an hour (depends on how thick your chicken is and if it's frozen or not), time may vary.

This is a favorite in our family.

Chicken Divan

1. Broccoli, cooked (want it to have some firmness). Put in the bottom of 9 X 13 pan.
2. 4 Chicken Breasts, cooked. Take meat off bones and cut into bite-size pieces. Put chicken on top of the broccoli.
3. Sauce (I doubled this):
1 Can cream of chicken soup (undiluted)
1 Lemon zest
Salt to taste (I used about 1/2 tsp)
Pepper to taste
1 T. Lemon Juice
1/2 C. Mayonnaise
Curry Powder, to taste (I used about 2 TBSP)
1 C. Cheese
4. Pour sauce over chicken and broccoli. Sprinkle cheese on top. Bake 30 minutes at 325 F. I put it on broil after the 30 mins until the top got a little crispy.

My family gobbled this up!

Smothered Grilled Chicken

Found this recipe at Camille's Casa and loved it! Of course, I need to re-post it so I can remember to make it over and over again! So simple and healthy!

Smothered Grilled Chicken

Defrosted chicken breasts (however many you need), Salt&Peppered

Fresh spinach

Sliced tomato (1-2 slices per chicken breast)

Shredded cheese (any kind you prefer, I used colby)

• Using a grill pan, grill the chicken in olive oil on both sides until cooked through and golden.
• Turn the heat to low or off even
• Top with spinach first and then tomato
• Cover the pan and let steam until the spinach is just wilted and then top with shredded cheese.
• Cover again for just a minute or two until the cheese is melted.

** This is sooooooo good! No joke, I could eat this almost every night! Next time I make it I'll post a picture. Can't believe I forgot to take one!

Russian Chicken

This is Tori. I haven't figured out how to post under my own name, so I'm using Kati's until I can do it myself. I'm a dork, I know! :) I make this Russian Chicken about once every two weeks.

Russian Chicken:

*16 oz of Russian, French or Catalina (I've tried all three and I prefer the Catalina) salad dressing
*2-3 lbs of Chicken pieces (I bet you could use pork instead and it's be yummy)
*1/2-1 tsp of Pepper (to taste)
*1 pkg of Onion soup mix
*10 oz of Apricot preserves (I've also used orange marmalade and it was really yummy)
*1/2-1 tsp Salt

**For immediate Cooking:
Pre-heat oven to 350 degrees, and place all ingredients into a large baking dish. Turn chicken to coat. Bake until chicken juices run clear, 45-60 minutes (just depends). You'd want to use THAWED chicken for this method.

***Crock pot Cooking: (This is how I always do it!)
I put the FROZEN (or you can use thawed but I've always used frozen this way) chicken in the crock pot and then in a separate bowl I mix the other ingredients together and pour over the chicken. Set the crock pot to low and let it cook away for 6-8 hours.

****For Freezing:
Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. You'd want to start off with THAWED chicken.

--Serve over rice. Crock pot method is the way to go! :) Enjoy!