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Recipes for Busy Moms Recipes for Busy Moms

*~ 30 minute Chicken Meals ~*

Posted by on Apr. 14, 2011 at 12:39 AM
  • 40 Replies

     I found this site and thought I would post these recipes.  I haven't tried any but I sure do want to. If anyone tries any of these recipes put what you thought of it in here ~ *~ Recipe Reviews ~*.  


30-minute-meals-coca-cola-chicken

Coca-Cola Chicken

Ingredients:

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness 
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:

1. Place all ingredients in a medium saucepan and bring to a boil.

2. Cover and turn heat to medium.

3. Cook for 20 minutes, stirring occasionally.

4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes 
1/2 teaspoon fresh ground pepper 
1/2 teaspoon oregano 
1/2 teaspoon thyme 
1/2 teaspoon sage 
1/2 teaspoon rosemary 
2 Tablespoons oil 
celery salt, to taste 
garlic salt, to taste

Directions:

1. Preheat oven to 450 degrees F.

2. Cut the unpeeled potatoes into 1/4 inch slices.

3. Place the potato slices on well greased shallow baking pans.

4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.

5. Brush the potato slices with oil and a sprinkle with the herb mixture.

6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.

7. Sprinkle with combined salts and serve. Serves 4.


by on Apr. 14, 2011 at 12:39 AM
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Replies (1-10):
dntbgmeb4cofe
by on Apr. 14, 2011 at 12:42 AM

Skillet Chicken Mac and Cheese

30-minute-skillet-chicken-macaroni-cheese

Ingredients:

1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese

Directions:

1.  In a large skillet, cook chicken in oil over medium-high heat until no longer pink.

2.  Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.

3.  Bring to a boil.  Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.

4.  Stir in tomatoes and cheddar cheese.

5.  Cook and stir for 3 to 4 minutes or until heated through.  Makes 6 servings.


dntbgmeb4cofe
by on Apr. 14, 2011 at 12:44 AM

Easy Sweet and Sour Chicken 
with Rice

30-minute-easy-sweet-n-sour-chicken

Ingredients:

1 10-ounce package frozen breaded chicken nuggets
1½ cups quick cooking rice 
1 8-ounce canned pineapple chunks
1 large green sweet pepper, cut into 1-inch pieces
¼ cup vinegar
3 Tablespoons sugar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
½ teaspoon instant chicken bouillon granules
1 8-ounce can sliced water chestnuts, drained


Directions:

1.  Bake chicken nuggets according to package directions.

2.  Prepare quick cooking rice according to package directions.

3.  Drain pineapple, reserving juice.  Add enough water to reserved juice to make 1 ½ cups liquid.

4.  Pour pineapple juice mixture into a medium saucepan.  Add sweet pepper.  Bring to boiling, reduce heat.

5.  Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.

6.  Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.

7.  Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.

8.  Gently stir in chicken, pineapple chunks, and water chestnuts.  Heat through.

9.  Serve chicken mixture over hot cooked rice.  Makes 4 servings.

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:44 AM

Chicken and Kielbasa Couscous

30-minute-chicken-kielbasa-couscous

Ingredients:

1/4 pound skinless, boneless chicken breasts
6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces
2 stalks celery, sliced
2 medium carrots, thinly sliced
1 1/3 cups chicken broth
1 cup couscous
1 medium green pepper, cut into strips
1 cup chicken broth
1 Tablespoon cornstarch


Directions:

1.  Rinse chicken, pat dry.  Cut into bite-size strips and set aside.

2.  In a 10-inch skillet cook and stir kielbasa, celery, carrots over medium-high heat about 5 minutes or until kielbasa is browned.

3.  Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender.  Drain off fat.

4.  Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling.  Stir in couscous; cover remove from heat.  Let stand while preparing meat and vegetable mixture.

5.  Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.

6.  Combine the 1 cup broth and cornstarch, stir into skillet.

7.  Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.

8.  Fluff couscous with a fork.  Serve chicken mixture over couscous.  Makes 4 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:45 AM
1 mom liked this

Chicken and Peas with Egg Noodles

30-minute-chicken-egg-noodles

Ingredients:

8 ounce package wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes 
6 ounces skinless, boneless chicken breasts
1 small onion, cut into wedges
¼ teaspoon coarsely ground black pepper
1 Tablespoon olive oil
¼ cup chicken broth
¼ cup whipping cream
Shredded Parmesan cheese


Directions:

1.  Cook pasta according to package directions, adding peas to water with the pasta.

2.  Drain pasta and peas, return to saucepan.

3.  Meanwhile, place undrained tomatoes in a food processor bowl or blender container. Cover and process until pureed. Set tomatoes aside.

4.  Rinse chicken, cut into bite-size pieces.

5.  In a large skillet cook chicken, onion, and pepper in hot oil over medium-high heat for 2 to 3 minutes or until chicken is no longer pink.

6.  Reduce heat, stir and blended tomatoes and chicken broth. Simmer about 5 minutes or until liquid is reduced by half.

7.  Stir in cream; simmer for 2 to 3 minutes more until sauce is desired consistency.

8.  Pour sauce over pasta mixture and toss gently to coat. Sprinkle with parmesan cheese.  Makes four servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:45 AM

Monterey Chicken with
Roasted Baby Red Potatoes

30-minute-meals-monterey-chicken-recipe 

Monterey Chicken Recipe

Ingredients:

4 boneless skinless chicken breasts 
2 Tablespoons Bull's Eye barbecue sauce 
4 slices crisp bacon 
1/2 cup monterey jack and cheddar cheese blend
fresh tomato, chopped
chives

Monterey Chicken Directions:

1. Pound chicken breasts until somewhat flattened, season with salt and pepper.

2. Spray cooking spray in a nonstick skillet.

3. Cook chicken breasts for 6-8 minutes on one side. Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.

4. Remove chicken from skillet and place in a casserole dish or baking pan.

5. Top chicken breasts with barbecue sauce, bacon, and cheese.

6. Broil chicken breasts in oven until cheese is melted.

7. Sprinkle with a small amount of fresh chopped tomatoes and chives. Serves 4.

 

Roasted Baby Red Potatoes

Ingredients:

3/4 lb. baby red potatoes, washed and quartered 
1 Tablespoon olive oil 
1/2 teaspoon dried basil 
salt and pepper

Directions:

1. Preheat oven to 450 degrees F.

2. Spray an oven-proof dish with non-stick cooking spray.

3. Add potatoes and drizzle with olive oil, tossing to coat.

4. Sprinkle with freshly ground pepper and salt to taste.

5. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.

6. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving. Serves 4.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:46 AM

Pepperoni Chicken and Spaghetti

30-minute-meals-pepperoni-chicken


Ingredients:

6 boneless, skinless chicken breasts
24 pepperoni slices
6 slices mozzarella cheese


Directions:

1. In a well greased skillet, brown chicken on both sides (about 3 minutes each side).

2. Place chicken in a 13x9 baking pan that has been sprayed with cooking spray.

3. Arrange 4 pepperoni slices over each piece of chicken and bake at 350 degrees F for 20 minutes.

4. Remove pan from oven, top each chicken piece with a slice of mozzarella and bake 5 more minutes until cheese is melted.

5.  Make a simple spaghetti with Italian-Style spaghetti sauce to serve with the chicken.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:46 AM

Chicken Pot Pie

super-easy-chicken-pot-pie

Ingredients:

2 cups chicken, cooked and chopped
15 ounce can mixed vegetables, drained
2 10 ¾ ounce cans cream of chicken soup
1 cup milk
10 ounce tube refrigerated biscuits


Directions:

1.  Combine first four ingredients together, placing an ungreased 3 quart casserole dish.

2.  Bake at 400 degrees F for 20 minutes.

3.  While baking, slice biscuits into quarters and set aside.

4.  Remove casserole dish from oven and stir.

5.  Arrange biscuit pieces on top of the chicken mixture; bake until golden (about 15 minutes).  Makes 6 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:47 AM

Pecan Chicken Baked Sweet Potatoes and Apples

30-minute-pecan-chicken

Baked Sweet Potatoes and Apples

Ingredients:

29 ounce can sweet potatoes
21 ounce can apple pie filling
16 ounce can whole berry cranberry sauce

Directions:

1.  Carefully fold ingredients together, spread into a buttered 2 quart casserole dish.

2.  Bake at 350 degrees F until potatoes are heated, about 30 minutes.  While potatoes are baking, prepare Pecan Chicken.

3.  Halfway through baking time of potatoes, place prepared Pecan Chicken in oven.

Pecan Chicken Recipe

Ingredients:

4 boneless, skinless chicken breasts
2 Tablespoons honey
2 Tablespoons Dijon mustard
2 Tablespoons ground pecans

Directions:

1.  Place chicken between 2 sheets of heavy duty plastic wrap, flatten to ¼ inch thickness using a rolling pin.  Set aside.

2.  Mix honey and mustard together, spread over chicken.

3.  Coat chicken with pecans then arrange in a lightly greased 13x9 baking pan.

4.  Bake at 350 degrees F for 15 to 18 minutes.  Makes 4 servings.

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:47 AM

Garlic Chicken

30-minute-garlic-chicken-meal

Ingredients:

4 cloves garlic, chopped
¼ cup olive oil
½ cup garlic herb Parmesan cheese
½ cup seasoned bread crumbs
4 boneless, skinless chicken breasts


Directions:

1.  Mix garlic with olive oil; place a microwave safe bowl.

2.  Microwave on high for 30 seconds, set aside.

3.  Combine Parmesan cheese and bread crumbs together, place in a shallow dish.  Dip chicken In garlic mixture then coat with bread crumb mixture.

4.  Place in an ungreased 13x9 inch baking pan.  Bake at 425 degrees F for 30 minutes or until juices run clear when chicken is pierced with a fork.

5.  While chicken is baking, prepare steamable broccoli and mashed potatoes.

6.  Serve chicken with mashed potatoes and broccoli.  Serves 4.  

dntbgmeb4cofe
by on Apr. 14, 2011 at 12:48 AM

Lemon Chicken and Noodles

30 Minute Lemon Chicken and Noodles


Ingredients:

4 chicken breast halves, skinned and boned
1/3 cup flour
6 Tablespoons butter, divided 
2 Tablespoons finely chopped onion
1 cup chicken broth
3 Tablespoons fresh lemon juice
1 package egg noodles


Directions:

1. Slice chicken crosswise into narrow strips.  Coat lightly with flour.

2.  Saute chicken and 3 Tablespoons of butter, over medium-high heat, until cooked through, stirring frequently.

3.  Remove and keep warm.  Cook egg noodles according to package directions, drained and lightly butter.

4.  Add onion and cook until soft, about 1 to 2 minutes.

5.  Add chicken broth and bring to a boil.  Add lemon juice and bring to a boil until mixture is reduced to about 1/3 cup (4 to 5 minutes).

6.  Remove from heat and add remaining 3 Tablespoons butter.

7.  Return chicken to pan and heat through.  Serve with egg noodles.  Makes 4 servings.  

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