Kung Pao Chicken is mine and Clark's favorite dish. Ever. When we started dating he introduced me to it, and I haven't been able to get away from it. Since we're trying to continue our "eating better" goals, I was worried it was going to be impossible to make a version of this dish at home successfully.

I'm so happy that I was wrong.

This recipe is easy and, if I may say so, up to delivery-par (in our opinions, that is). If Clark approves of something like this, I feel like a total winner, which is the case with this recipe.


Ingredients:

- 1lb chicken breasts, cut into cubes or strips.
- 2 tbsp canola oil
- 1 habenero pepper, sliced
Note: I used this because I couldn't find dried chilis ANYWHERE. If you can find them, slice up 1-2 dried red chilies for a more authentic taste.
- 2 cloves garlic, peeled and sliced.
- 3/4 tsp dried ginger
- 1 tbs rice cooking wine
- 1 tsp sesame oil (must)
- 2 scallions, cut into small rounds.
- 1/4 C roasted peanuts.

For the Marinade:

- 1/2 tsp salt
- 2 tsp light soy sauce
- 2 tsp rice wine
- 1 tsp cornstarch
- 1 tbs egg white, beaten

For The Sauce:

- 1 tbs soy sauce
- 2 tbs sweet chili sauce
- 2 tsp white wine vinegar
- 1 1/2 tsp cornstarch
- 6 tbs water
- 1 tsp chicken bouillon
Note: You can use 6 tbsp of chicken or vegetable broth instead of the water/bouillon combo; I just typically don't have broth in my house!

Directions:

- Prepare the Marinade. Whisk together the salt, soy sauce, rice wine,cornstarch and egg white. Place into sealed container or ziploc bag with cut up chicken and let sit for 30 minutes in the fridge.

- Next, make the Sauce. Mix together the soy sauce, sweet chili sauce, vinegar sugar, cornstarch, water, and bouillon. Set aside.

- Heat a Wok or large pan over high heat util smoke rises. Add the oil and swirl it around. Add the habenero pepper, garlic, and ginger. Push around until garlic is golden.

- Add your chicken.Turn and toss it for 1 - 2 minutes before next step.

- Add in the rice wine and sesame oil (from first list of ingredients), stirring continuously.

- Add the scallions and continue to stir for a minute or so; the chicken should be almost cooked by now.

- Add the Sauce to the Wok. Continue to stir while it thickens.

- Add the peanuts, stir the mix a few more times, then transfer to a warm serving plate.


I served mine with homemade fried rice. Hope you enjoy!

Recipe adapted from My Kitchen Magazine

This is my new favorite recipe. I get so tired of beef tacos, and for some reason had never really made just plain chicken tacos at home. Well, consider me converted. Nowadays Clark is lucky if he gets beef, because these are awesome and so easy.

The great thing about this chicken, too, is you can use it for so many different things. In tacos, over black beans and rice, as fajita meat. When my dad was here we made fajitas at home (as well as when my friend Linden visited) and it was a huge success. So healthy, easy, and delicious.

Are you sold yet?


Ingredients:
Serves 2-6 people.

- 1-2 lbs of chicken
Note: Spices/taste will be stronger if you only use 1lb of chicken. I made it with 2.
- 1/2 C salsa
- 2 tsp hot sauce
- 3 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- juice from one lime

Directions:

- Spray your crockpot with cooking spray and put your chicken in it.
- Pour your salsa, hot sauce, garlic, and spices over your chicken.
- Cook on low for 6-8 hours or high for 2-3 in your crock pot. Shred your chicken before serving.

Yep. It's that easy.


Recipe adapted from designed by dawn nicole.

I'm ALIVE! We've had a roller-coaster of days and I can't wait to share pictures with you from my family's visit. It just sparked a flame. Being within driving distance of my older sister now is definitely something to be thankful for. The South West is growing on me day by day... as long as it's not 90 outside. But I guess I have plenty of that to look forward to.

I digress.

I wanted an easy meal to make for the hubs before he hit the road after a few complicated recipes when my sister and family were here. I found this on Just a Taste and knew I had to give it a try.


These chicken tenders are easy and delicious. Plus, if you have a toddler who loves cheese, these are perfect! What's better than chicken tenders coated in cheese crackers?

Ingredients:

- Cooking spray or olive oil
- 2 C cheddar crackers (I used reduced fat Cheez-Its)
- 1/2 tsp paprika
- 1 to 2 lbs uncooked chicken tenders (tenderloins)
- 3 large eggs
- 2 tsp Dijon mustard
- 1 C whole wheat (or all-purpose) flour

Directions:

- Preheat your oven to 475. Line a baking sheet with foil and coat it with your cooking spray or brush it with olive oil.
- You have two options for your crackers.

1) Pulse them in a food processor until finely ground.
2) Place the crackers in a plastic bag, seal it, and use a rolling pin to crush the crackers.

I chose the latter because I didn't want to use more dishes. Once crushed, transfer to a shallow bowl and stir in paprika.

- Whisk eggs with Dijon mustard in a separate shallow bowl. Put your flour in a third bowl. Set up your station in this order: Flour, Eggs, Crackers.


- Coat each tender in flour first, shaking off any excess. Next, dip it in the eggs. Lastly, press the tenders into the crackers, making sure to coat them well and as evenly as possible. Place the tender on your prepared baking sheet, spacing them so they don't stick together.


Note: I used 1lb of chicken, which was 8 tenders.

- Bake for around 15 minutes. Turn them in the middle (about 7-8 minutes along) to help them cook evenly.

Serve with more Dijon and expect them to be gobbled up. We didn't have any leftovers.

I pretty much let Clark dictate what's for dinner when he's home. By that I mean I give him certain choices of new and old, and he selects.

I was so glad when he picked this one.


Ingredients:

- 1.5 C salsa of your choice
- juice from one lime
- 1/8 C fresh cilantro, chopped
- homemade taco seasoning or half a package of prepared taco seasoning
*Note: I used the homemade recipe linked above, but did have about 1/3 of the seasoning left over.*

- 1 jalepeno pepper, chopped
- 1 lb chicken breasts


Directions:

- Spray your crockpot and place your chicken inside. Sprinkle your taco seasoning over the chicken breasts (turning them over to fully coat); store leftover seasoning if desired.
- Add all your other ingredients to the crock pot with the chicken. Cook on low for six hours or high for about 3.5.
- Serve with desired sides (we chose rice and beans and salad (not pictured)... yummy!).


So easy and SO good.

Recipe adapted from KeyIngredient.com.

Picture taken on Saturday by one of my dear friends who watched Michael while Clark and I had an outing.

Saturday our noses started running. Sunday we were sneezing. By yesterday it was a full-out cold: runny nose, a few scattered sneezes, coughing... everything except fevers.

I think the common-cold is tied with the stomach-flu in my book. There's isn't anything you can really do except wait it out, and it doesn't make for easy days. Never mind that my house has clean piles of laundry everywhere (which will have to be rewashed) or that the sink is almost close to full of dirty dishes, I have no energy. Michael and I are content cozied up watching movies, having picnics in the living room which consist of goldfish and homemade chicken stew, and trying to get rid of this nasty bug.

Does anyone else suddenly realize everything that has to be done when they're sick? I'm that way. As soon as I feel like I have no energy to do anything, I discover that I haven't done anything when I did and get overwhelmed feeling like I need to do everything. The list above is just a taste of the disastrous state our house is in. If I could, I'd hire a maid right now. I'm certain she'd do a better job than me, and I wouldn't have to worry about doing it myself when I'm weighed down with this annoying cold. Still, the dog hair had to be vacuumed and things needed to be dusted. After all, that could be contributing to our sickness... right?

Last time Clark left we got sick, too. I'm thinking this is a sign that he needs to be home more, what do you think?

If nothing else, this gave me an excuse to make my mom's chicken stew recipe, which is definitely my comfort food and, in my opinion, the personal-cure-all-sickness-recipe. Have to admit, I still miss my mommy the most when I'm sick.

I like to keep it simple when Clark's on the road. Let's face it: who wants to spend hours cooking a complicated meal, and then eat it alone? Not this girl. Of course I eat with Michael, but 90% of the time he won't eat what's on the menu. I'm hoping this changes in years to come. It will... right?


This is easy, delicious, and I felt like I was spoiling myself, so a total win. Michael tried a bite and didn't exactly approve, but he's not a meat person right now.

Ingredients:

- 6 chicken thighs without the bones (about 1.5 pounds)
- 1/3 cup brown sugar
- 1/3 cup soy sauce (preferably low salt)
- 3 tbsp cider vinegar
- 1/2 tsp grated ginger
- 3 garlic cloves, minced
- 1/4 tsp black pepper
- 2 1/4 tsps cornstarch
- 2 1/4 tsps water
cooked rice

Directions:

- Place chicken in crockpot.
- Mix sugar, soy sauce, cider vinegar, ginger, garlic and pepper in a bowl.
- Pour sauce over chicken into the crockpot.
- Cook on low for 2-4 hours (chicken should be soft, easy to separate).
- Take out chicken and place on serving dish (place dish in your microwave to keep warm, or at least cover it).
- Degrease fat from sauce with a flat spoon.
- Place sauce in another pot on your stove and bring to a boil.
- Mix cornstarch and water into the sauce. Stir until combined and sauce is thick.
- Place chicken on top of rice and pour sauce over.

Serve and enjoy!

This recipe was molded from Day Dream Kitchen.

God Bless those who have and continue to serve our country as well as their families whose jobs are just as tough. Don't forget to thank those you know for their service!

I. Love. This. Recipe.

When Clark was gone for round one of his new job, I lived off of it for a good week. Seriously. Serving it over rice, or in a wrap, or just the bean mixture without the chicken (note the vegetarian label)... it's just delicious. And SO easy!

Have I mentioned how much I love my crock pot lately?

Well, I do. I LOVE MY CROCK POT.

OK... on to the recipe.

Ingredients:

- 1 lb chicken breasts
- 14 oz (I think) can diced tomatoes with chiles
- 15 oz can black beans
- 1/2 to a whole 15 oz can of corn
- 1/3 C fresh cilantro, chopped
- 2 C chicken broth/ water with chicken bouillon (or vegetable if you're making this a vegetarian/vegan meal... without the chicken, of course)
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp cumin (minimize if you don't want so much spice)
- 1/4 to 3/4 tsp cayenne pepper (you can leave this out if you wish)
- salt to taste
- 3 scallions, chopped

Directions:

- Combine your tomatoes, beans, corn, cilantro, chicken broth, garlic, and spices in the crock pot. Mix it up nicely.

- Lightly salt your chicken and lay it on top.
- Cook on high for 4 to 6 hours. Somewhere in there, turn the chicken over so it cooks more evenly.
Can you see the chicken?

- 30 minutes or so before serving, shred the chicken. Stir it into the mix so it's well combined.
- Top with scallions (not pictured) and serve however you wish! Shredded cheese goes great with this as well.





Want some other crock pot recipes? Check these out!!

Spicy-Sweet Crock Pot Barbecue

Beef Tips

Kansas-Style BBQ




Adapted from the fabulous SkinnyTaste.com.

I premiered this recipe on Post Graduation Studies, a high school friend's blog. Make sure to check it out!

This recipe is easy, tasty, and budget friendly. It's fit for a meal for anyone, ranging from the starving college student to the family of four!

Ingredients:

- 1 tbsp sesame oil
- 1 lb thinly sliced chicken breasts
- 1 clove of garlic, minced (or 1/2 tsp garlic powder or salt)
- 2 tbsp soy sauce (low sodium)
- 1 tsp ginger powder
- 3oz package of chicken flavored ramen
- 1/4 C water
- 1lb package of Asian Medley frozen veggies


Directions:

- Heat oil in a skillet over medium heat. Add the garlic and ginger, then the chicken. Sautee until cooked through (no longer pink).
- Add the vegetables and cover the skillet. Cook for about five minutes, until the veggies are cooked through.
- While the vegetables are cooking, cook the ramen noodles as directed (without the flavoring). Drain the noodles.
- Add soy sauce and ramen seasoning to the chicken/veggie mix. Toss in the noodles.

*Note: If you get the seasoned veggies as I did, you probably don't want to add the ramen seasoning. It makes it REALLY salty, even with low sodium soy sauce!*

This recipe is delicious and easy! If you're feeding more than two people, I would double up on the ramen noodles.



Inspiration for this recipe came from: DisneyFamily.Com.

Clark and I sort of have an obsession with oriental food. Whenever one of us isn't feeling well, it's SO tempting just to order Chinese food and relax together. To help break that habit, I thought I needed to learn to actually make some of our favorites.

This was a bit time consuming, and didn't QUITE turn out as I had hoped (AKA it didn't look as pretty as I wanted it to), but Clark ate all of it. We had NO leftovers. So, I'd say it was a success.

Ingredients (for the chicken):

- 1 lb chicken, cut into 1 to 2 inch pieces
- salt and pepper
- 1 C cornstarch
- 2 eggs, beaten

For the sauce:
- 3/4 C sugar
- 4 tbsp ketchup
- 1/2 C distilled white vinegar
- 1 tbsp soy sauce
- 1 tsp garlic salt

Directions:

-Preheat your oven to 350.
- Dip your chicken into the cornstarch, then the egg, then sprinkle with salt and pepper. Put the chicken in a 9 x 13 baking dish.

- Pour your sauce over the chicken.
-Cover the chicken with aluminum foil and put in the oven. Cook for an hour. Every 15 minutes, turn the chicken. Use your judgement if the chicken needs to cook a shorter or longer amount of time.

While your chicken is cooking...

Ingredients (Fried Rice):

- 1 packet of instant rice (I used brown, but you can use white if you wish. I probably should have made two packets, since Clark LOVES fried rice. So, if you need a lot- make sure to double up!)
- 2 tbsp sesame oil
- 1/2 C frozen peas & carrots mix
- 1/2 small onion
- 2 cloves of garlic, minced
- 1 egg, slightly beaten
- 4 tbsp soy sauce

Directions:

- Heat the sesame oil in a skillet/wok to medium/ medium-high heat. Add the onion, garlic, and veggie mix. Sautee until tender/ the frozen veggies are cooked.
- Lower your heat to medium-low/medium heat and push your veggies to one side of the pan. On the other side, add your egg and scramble/cook it. If some of your veggies get mixed in, it's really ok.


- Add the rice and soy sauce once the egg is cooked, and mix it all together. Cook until completely warmed/mixed together.



Serve your final products together and enjoy fabulous homemade comfort food!

This recipe came from the fabulous workings of: Life as a Lofthouse!

My photography skills (or, specifically, food photography skills) have been slacking lately. Perhaps it's because we've been eating so late ate night. Either way, please forgive me. But, I promise, this meal is delicious whether or not the pictures make it appear so!

I didn't used to understand the quick and easy dinners. I mean, yes, they came in handy when I had class all day, but even then I didn't mind taking my time to make a fabulous meal. Food is so worth it, right?

Well, now when I have Michael walking around all over the place, wanting to be read Llama Llama Red Pajama upteen times in a row, and plenty of other things on my plate-- I'd say quick and easy meals that come out delicious are SO worth it.

Therefore, I have a new love for my crockpot/slow-cooker. If you're someone like me, this recipe is for you!

Ingredients:

- 1 lb chicken
- 1 tsp to 1 tbsp rosemary (fresh or dried)
- 1 C low sodium chicken broth (or 1 C water with 1 tsp chicken bouillon)
- baby carrots (1/2 to 1 C)
- 1/3 to 1/2 C corn kernels
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1/2 white onion

For the dumplings:
- 1/4 C all purpose, unbleached flour
- 1/4 C corn meal
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tbsp milk
- 1 egg white
- 1 tbsp canola oil

Directions:

- Put your chicken and veggies in the crockpot/ slow-cooker. Pour your chicken broth over it all and sprinkle your rosemary on top. Cover and cook on high for four to five hours, or low for at least five hours.
- Once the time is up, cut your chicken into pieces (whether in the pot or in a separate bowl).
*I basically shredded mine, but you can easily leave it in bigger pieces.

- To make the dumplings, mix everything together in a small bowl. Using a fork is easiest, because it helps the mixture really clump together.

- Use a medium cookie scoop (or about 1/4 cup) to make the dumplings (mixture will make four of this size). Put them on top of the chicken mix and cook, on high, for 20 to 25 minutes.


Serve warm and enjoy! I topped mine off with fresh cracked black pepper and it definitely added a nice touch. Perfect for cool autumn nights!



This recipe came from: Diabeticlivingonline.com.

For Clark's last first day of school he requested a special dinner. Never mind that it was a busy day, I gave in. He even requested a specific dinner- something with feta, he said. He remembered seeing a pin on Pinterest about chicken wraps with feta and spinach. "But light on the spinach, please," he said.

Yes, I do have a demanding husband... every now and then, at least.

So, here it is! After some research, there really is nothing to this recipe.

Ingredients:

- 1 lb of chicken breasts, pounded and halved (through the middle... not like strips, but thin breasts... does that make sense? Look at the pictures!)
- bread crumbs
- Spinach (as much as you would like), preferably fresh
- Around 1/2 C Feta Cheese (crumbled)
- Salt & Pepper
- 1 tbsp olive oil
- 2 cloves of garlic, minced

Directions:

- Preheat your oven to 350.
- In a sauce pan, heat your olive oil and garlic over medium heat until the garlic has browned.
- Add the spinach (as much as you desire, I used about a half of a 9 oz bag) and mix until wilted. Next add your Feta, salt & pepper (go easy on the salt-- the Feta definitely makes it salty).

- Line a pan with tin foil. Lay out your prepared chicken breasts and fill them with your spinach mix. Use toothpicks to "pin" then so they are rolled, like the picture below.
- Sprinkle the chicken with bread crumbs. Make sure to roll it onto its side to get the bottom as well!

*You can roll the chicken breasts in bread crumbs but then I think it's a bit trickier than just sprinkling the breadcrumbs on top, because you may get breadcrumbs in the middle that will mess up your spinach and feta.*
- Put in the oven and bake for 20 to 25 minutes. If you have a meat thermometer, use that to make sure the chicken is cooked! (I don't own one, nor have ever used one, but I'm assuming you know how to work it if you have one!)

Eat and enjoy!

This recipe was adapted from: Food.com.

These are incredibly delicious and super easy. Clark has told me that this is his new (easy) way for me to prepare chicken. So, if you're a fan of spicy and a fan of coconut, these should be right up your ally!

Ingredients:

- 1 lb chicken tenderloins
- 1 egg, beaten
- 1/2 C flour
- 1/2 - 1 C coconut flakes
- 1/2 - 1 C Panko bread crumbs
- 1 1/4 tsp garlic powder
- 1/2 tsp sea salt (or regular salt)
- 1 tsp curry powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
*If you don't want them with a "super" kick, then cut down on the curry and don't add the cayenne!*
- olive oil
Directions:

-Preheat your oven to 450. Line a baking sheet with aluminum foil and spray it with cooking oil.
- In one shallow bowl/dish, mix together the panko crumbs, coconut, and spices.
*Pictured is using 1 C of coconut and 1 C of bread crumbs, but I had A LOT left over, so I feel like 1/2 C may have been sufficient, in which case you may want to cut your spices down as well.*

- In another bowl, whisk your egg. In another, put your flour. Set up your "station".

- Dip a chicken tenderloin in the flour, then your egg, then roll it in your coconut mix. Place on your prepared baking sheet. Repeat with however many tenderloins you have/desire!

- Drizzle the top of the chicken tenders with olive oil if you want them a tad bit crispier.

- Bake for 12 to 20 minutes. I know, that's a rather big difference. My chicken tenders were small, so they were done I think around 13 minutes, but if yours are thicker/larger, they may need more time. They may even need 25 minutes! Just keep checking on them and you'll know when they're ready.

I was told these don't need any sort of sauce, but I think they'd go great with a sweet & sour sauce!

Inspiration for this recipe came from: Our Best Bites.