Sweet and Sour Pork/Chicken

Sauce from Made It. Ate It. Loved It.

Meat:

2 lbs pork loin or chicken breast, chopped into approximately 1-inch cubes

1/4 cup coconut oil

Sauce:
3/4 cups white sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Heat coconut oil in skillet over medium/medium-high heat. Sear cubes of meat until browned on the outside, then transfer into an oven-safe casserole dish.

Whisk together sauce ingredients and pour over meat. Bake at 350 for approximately 30 minutes.

Serve with rice.

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Honey Mustard Chicken

(thanks to our friend Cyndy for this recipe!)

2-4 chicken breasts (I used skin-on and bone-in the first time, but I plan on using our regular boneless/skinless next time)

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

3 tablespoons honey

1/4 cup oil

1 tablespoon Italian seasoning (I probably used a little less, I eyeballed it)

2 teaspoons garlic (I used more, I like garlic!)

 

Combine everything but the chicken in a small bowl. Pour over chicken breasts in a large Ziploc bag and marinate for about 30 minutes.

Pour chicken and marinade into a greased 9×13 pan and bake at 350 for 45 minutes or until cooked through.

 

I served this with roasted broccoli and carrots and white rice.

Cheddar Bacon Ranch Chicken Pasta

Planning this for dinner tonight, but I predict it will be meatatarian-boyfriend-approved.

Modified from http://cassiecraves.blogspot.ca/2012/04/cheddar-bacon-ranch-chicken-pasta.html

 

1 pound mostaccioli or other short pasta (using the elbow macaroni that we have in the cabinet)
6 strips of bacon, diced (will likely use way more than 6)
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces (planning to use 3, since we’re feeding another couple as well as ourselves)
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste
1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

Crispy Cheddar Chicken

Modified from http://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/

 

3 large chicken breasts
1/2 sleeve Ritz crackers

1/2 t Italian seasoning

1/2 t garlic salt

1/2 C milk
3 C cheddar cheese, grated
 
1. Cut each chicken breast into 3 large chunks. 
2. Crush the Ritz crackers
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the Italian seasoning and garlic salt into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Top with any remaining cracker crumbs and cheese.
6. Bake at 400 for 25-30 minutes or until cooked through and browned on top
 
I served with mashed potatoes and green peas.

Buffalo Chicken Dip

modified from http://www.food.com/recipe/crock-pot-buffalo-chicken-dip-266810?layout=desktop

8 oz block of cream cheese

8-10 oz sour cream

1 packet ranch dressing mix

1 rotisserie chicken, pulled off the bone and chopped/shredded

1/4 cup hot sauce

2 cups shredded cheddar cheese

Combine ingredients in Crock Pot and cook on low until everything is melted together and yummy. Serve with Ritz crackers and tortilla chips

Notes: You can also combine everything in a baking dish and bake it at 350 for about 20 minutes

Sour Cream Chicken Casserole

from the 2007 Mallard Creek Presbyterian Church “Taste of Tradition” cookbook

3-4 chicken breasts (cut into strips)

1 can cream of chicken soup

8 oz sour cream

1/2 stick butter

1 sleeve Ritz crackers, crushed

 

Preheat oven to 325. Bake chicken, covered, at 325 for one hour (I cut this down to 30 minutes, uncovered). Allow to cool, then dice.

Mix sour cream, cream of chicken soup, and diced chicken. Place in baking dish.

Melt butter and combine with crushed Ritz crackers. Sprinkle cracker/butter mixture on top of the soup/sour cream/chicken. Bake at 325-350 for 30 minutes or until heated through.