Friday July 8th is Cow Appreciation Day!

Friday, July 8th is Cow Appreciation day at participating Chick-fil-A locations. Dress up like a cow and you'll score a FREE Chick-fil-A meal!

Don't worry -- Chick-fil-A makes it easy for you by providing this cute downloadable costume kit, or you can always come up with your own creation. Bon appetit!

Cheesy Chicken Rolls

I made these for supper last night.

They are absolutely wonderful.

Doubled the recipe.

All gone.

No leftovers for lunch. :(

Cheesy Chicken Rollups

• 1 pkg (8ct) Crescent Rolls
• 1 can cream of chicken soup
• 2-3 chicken breasts (cooked & cubed)
• 1/2 cup milk
• 1 cup shredded cheddar cheese

1. Cook chicken till tender and cube.
2. Heat soup, milk, & cheese in saucepan, stir till smooth.
3. Pour soup mixture into 9x13 casserole dish.
4. Unroll Crescent Rolls in to 8 triangles.
5. Put 1 spoonful of chicken on each roll.
6. Roll from large end and seal.
7. Place rolls filled with chicken on top of mixture.
8. Bake at 350 for 20-30 min till brown.

Best served Hot!

Serves 4

HG's Top-of-the-Chops BBQ Chicken Salad

Finally! We're making over California Pizza Kitchen's world-famous BBQ chicken chopped salad, with our own special dressing. YAY!!!

Ingredients:

• 3 oz. cooked boneless skinless lean chicken breast, chopped
• 2 tbsp. BBQ sauce (with about 45 calories per 2-tbsp. serving), divided
• 4 cups chopped romaine lettuce
• 1 plum tomato, chopped
• 1/4 cup peeled and chopped jicama
• 3 tbsp. canned black beans, drained and rinsed
• 3 tbsp. canned sweet corn kernels, drained
• 2 tbsp. chopped scallions
• 1 tbsp. chopped cilantro
• 1 tbsp. chopped basil
• 2 tbsp. shredded fat-free cheddar cheese
• 5 baked tortilla chips, broken into bite-sized pieces
• 2 tbsp. fat-free ranch dressing

Directions:

Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside.

Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.

Add the saucy chicken and top with cheese and tortilla chips.

To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!

MAKES 1 SERVING

Serving Size: 1 large salad (entire recipe)

Calories: 367

Fat: 3.5g

Sodium: 1,046mg

Carbs: 51.5g

Fiber: 9.5g

Sugars: 17g

Protein: 36.5g

POINTS. value 7*

Slow-Cookin' Pulled Chicken (Guess what we're having for supper?)

Here's my submission for Tasty Thursday! Enjoy!

Slow-Cookin' Pulled Chicken

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g>POINTS. value 3*

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

from Hungry Girl 6/11/09

Tempt my Tummy Tuesday: Cheesy Crock-Pot Chicken

Ingredients:

• 6 chicken breasts (boneless; skinless or tenders)
• 2 cans cream of chicken soup
• 1 can cheddar cheese soup
• Garlic powder to taste

Instructions:

1. Rinse chicken and sprinkle with salt, pepper and garlic powder.
2. Mix undiluted soup and pour over chicken in a crock pot.
3. Cook on low all day.
4. Serve over rice or noodles.

Head on over to Tempt my Tummy Tuesday at Blessed with Grace, to see all the wonderful recipes posted today!

Super Easy Chicken Soft Taco

I got this over at Carrie's Cooking. Check out her site. She shares lots of great recipes.

Ingredients:

1 pound boneless skinless chicken breasts, cut into strips
1 cup salsa
1 package Taco Seasoning Mix
2 cups quick rice, uncooked
8 to 12 flour tortillas (6 to 8 inch)
1 cup shredded cheddar cheese

Directions:

1. Heat 1 tablespoon oil in skillet.
2. Add chicken; cook until lightly browned.
3. Add 2 cups water, salsa and seasoning mix; stir.
4. Bring to a boil.
5. Stir in rice; cover.
6. Cook on low heat 5 minutes or until chicken is cooked through.
7. Spoon chicken mixture onto tortillas; top with cheese, if desired.
8. Fold up sides to enclose filling.

Crockpot Chicken and Dumplings

Check out this Challenge from Life as Mom.
It's a recipe swap "What's in Your Crock Pot?"

She wants us to post our favorite crock pot recipes.

Here's ours:

Crock Pot Chicken and Dumplings

• 2-3 chicken breasts, more if you like it really "chicken-y" (frozen or fresh)
• 2 cans cream of chicken soup
• 2 cans milk
• 2 cans water
• garlic powder to taste
• 1 can canned biscuits cut into quarters (wait until the end to do this)

Throw everything (except the biscuits) into the crock pot and cook on low for 6-8 hours. If your chicken is frozen, make sure you cook it until it's DONE!

About 30-45 minutes before you are going to serve it, cut up the biscuits and drop them into the "gravy." If you do not have a lot of gravy in the pot at this point, add warmed chicken broth to give some more liquid. Put the lid back on and let the dumplings cook.

Serve hot!

A :)

Grilled Chicken Ratatouille

From EatingWell Magazine July/August 2008

Chicken Fettuccine With Broccoli

Cooking the broccoli with the pasta saves time -- and cleanup.

INGREDIENTS:
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper, cored, seeded, and cut lengthwise into thin strips
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried thyme, crumbled
8 ounces fettuccine or linguine
1 1/2 cups frozen broccoli florets, unthawed
12 ounces skinless, boneless chicken breasts, cut crosswise into 1/2-inch-wide strips
1/4 cup water
2 teaspoons instant chicken bouillon granules
1/2 teaspoon freshly ground pepper
1/2 cup half-and-half
1/4 cup freshly grated Parmesan cheese

DIRECTIONS:
1. Heat oil in a 12-inch skillet over medium heat 1 minute. Add onion, bell pepper, rosemary, and thyme; cover and cook, stirring occasionally, until softened, 8 minutes.

2. Meanwhile, cook fettuccine according to package directions, adding broccoli during the last 4 minutes of cooking time.

3. Drain fettuccine and broccoli well and place in a large serving bowl. Cover with foil and keep warm.

4. Increase heat to medium-high and add chicken, water, bouillon granules, and ground pepper to onion-bell pepper mixture; stir to combine. Cook, uncovered, stirring often, until chicken is no longer pink on the inside, about 5 minutes.

5. Add half-and-half, reduce heat to medium, and cook, stirring, just until heated through, 1 to 2 minutes more. Ladle over fettuccine and broccoli and sprinkle with Parmesan.

BBQ Cresent Pockets

• 2-3 boneless, skinless chicken breast-cooked and shredded
• 1/2 bottle of your favorite BBQ Sauce
• 2 cans crescent rolls
• Shredded Cheddar Cheese (Optional)

1. Place 1 can of the cresent rolls on an ungreased 9x13 pan.
2. Mix about 1/2 of a bottle (use as much as you desire) of your favorite BBQ sauce with the shredded chicken.
3. Spread the BBQ chicken over the cresents .
4. Then take the other can of cresents and spread over the top of the BBQ chicken mixture.
5. Pinch down the edges all around.
6. Bake on 350 degrees for about 10 - 15 minutes (until cresents are golden).

OPTIONAL: You can also add shredded cheese to the bbq chicken mixture, if desired.

Cheesy Chicken Rolls

All I can say is YUMMY-O!

• 1 pkg (8ct) Crescent Rolls
• 1 can cream of chicken soup
• 2-3 chicken breasts ( cooked & cubed)
• 1/2 cup milk
• 1 cup shredded cheddar cheese

1. Cook chicken till tender and cube.
2. Heat soup, milk, & cheese in saucepan, stir till smooth.
3. Unroll Crescent Rolls in to 8 triangles.
4. Put 1 spoonful of chicken on each roll;.
5. Roll from large end and seal.
6. Pour soup mixture into 9x13 casserole dish.
7. Place rolls filled with chicken on top of mixture.
8. Bake at 350 for 20-30 min till brown.

Best served Hot! Serves 4.

Have you checked out Menu Planning Central yet? (with Bonus Chicken Nugget Recipe)

http://www.menuplanningcentral.com/articles/family-dinner.html

Baked Chicken Nuggets

1. 2 egg whites
2. 1 tablespoon water
3. 1 cup plain dry bread crumbs
4. 1 teaspoon dry mustard
5. 1 teaspoon paprika
6. 1 teaspoon tarragon or basil
7. 1/2 teaspoon black pepper
8. 1 teaspoon onions flakes
9. 1 pound skinless, boneless chicken, cut into 2-inch squares

Dipping Sauce:

1. 1/2 cup plain low-fat yogurt
2. 1 tablespoon honey
3. 1 tablespoon Dijon style mustard

1. Stir ingredients together.
2. Spray large baking sheet with nonstick vegetable cooking spray or use nonstick pan.
3. Combine egg whites and water.
4. Combine crumbs, mustard, paprika, tarragon, pepper, and onion in plastic bowl with secure cover.
5. Coat each piece of chicken with egg white and then place in crumb bowl. Do a few at a time, place cover on bowl and shake to coat with crumbs.
6. Place nuggets on baking sheet, Bake at 375 for 25 minutes.

Take Care,
Christine Steendahl
"The Menu Mom"

Grab your ultimate menu pack
www.MenuPlanningCentral.com/main.html

Thanks for reading!

If you know someone who could benefit from this, feel free to forward it to them!

Not a subscriber yet? Like what you’ve read? Sign up to get future issues delivered straight to you and to grab your free menu planning basics report.

http://www.MenuPlanningCentral.com
Until next time!
Christine Steendahl

www.MenuPlanningCentral.com
PO Box 37161, Rock Hill, SC 29732, USA

Grilled Chicken with Chipotle-Peach Glaze

Click here for a scrumptious sounding recipe called
Grilled Chicken with Chipotle-Peach Glaze

Chicken Tacos

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground chicken
1 tablespoon flour
1 can (4 ounces) chopped green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
8 taco shells
2 ounces reduced-fat Monterery Jack cheese, coarsely grated (1/2 cup)
1 to 1 1/2 cups shredded iceberg lettuce
2/3 cup prepared tomato salsa

DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Add onion and sauté 5 minutes, until softened. Increase heat to medium-high and add ground chicken. Cook chicken about 3 minutes, until lightly browned, breaking up with the back of a wooden spoon and stirring frequently.

2. Sprinkle flour over chicken mixture and stir until blended. Stir in undrained chopped green chilies, chili powder, oregano, and salt; continue cooking, stirring occasionally, 5 minutes. Remove from heat.

3. Spoon chicken mixture into taco shells. Sprinkle each with grated cheese and top with shredded lettuce. Spoon salsa over lettuce and serve immediately.

Need a New Chicken Recipe. . .Look no further!

Check out all of these chicken ideas!

ach

Hearty Chicken & Noodle Casserole

• 1 can (10 3/4 ounces) Condensed Cream of Chicken or Mushroom Soup
• 1/2 cup milk
• 1/4 tsp. ground black pepper
• 1 cup frozen mixed vegetables
• 2 cups cubed cooked chicken
• 2 cups medium egg noodles, cooked and drained
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded Cheddar cheese (about 2 ounces)

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

1. Bake at 400°F. for 25 minutes or until the vegetables are tender.

Stir the chicken mixture.

Top with the Cheddar cheese.

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed french fried onions for the Cheddar cheese.

Twisty Hearty Chicken Casserole: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

QUICK & EASY BREEZY--Crunchy Onion Chicken & Green Beans

Stay with me here. . .I know what you're thinking--"Onion Chicken????"

1-1/3 cups French Fried Onions (Find these in the canned veggie aisle)
1 lb boneless, skinless chicken (about 4 pieces)
1 beaten egg

Crush Onions in plastic bag. (Depending on your day, you may need this as therapy!)
Dip chicken in the egtg, then coat in onion crumbs.
Bake 20 minutes at 400 degrees until cooked through.

I would probably also do some buttered noodles or rice with this.

Make green beans how ever your family enjoys them.

The Green Beans a la Andrea version goes something like this:

• Pour the entire can (liquid and all) int0 a small sauce pan (make sure you have a snug-fitting lid).
• Splash a little canola oil into the beans.
• Shake a bit of pepper.
• Throw in a spoonful of bacon (bits, chunks, chopped up, etc.) or a wee-bit of ham.
• Put the lid on.
• Cook on medium heat for about the same amount of time it takes to cook the chicken.
• Walah....greenie beenies.

Basic Grilled Chicken (a la Andrea)

• 6 Boneless, Skinless Chicken Breasts
• ¾ cup Barbecue Sauce

1. Place chicken breasts on a well-oiled grill.
2. Cover and grill for 6-8 minutes per side or until cooked through.
3. Brush with barbecue sauce during last 5 minutes of grilling.

Makes 4-6 servings

Chicken Alfredo (a la Andrea)

• 1 stick butter (the real thing, please)
• 1 8 oz. block of cream cheese
• Garlic pepper to taste

Melt these together on medium heat. Whisk or use a mixer until smooth. Add garlic pepper.

• 2 cups liquid--I use 1-1/2 cup heavy cream and 1/2 cup water (Whole or skim milk work fine too!)

Whisk in the liquid, stirring constantly. It will be thin.

• 6-8 ounces of Parmesan cheese

I use the cheapest grated kind. (I have also grated fresh cheese myself for this recipe and couldn't really tell a difference.) Add cheese slowly to the liquid until blended. Turn heat to low and let cheese melt slowly. It will thicken upon standing off the heat.

I like to make this and refrigerate it until the next day. It reheats well, but you have to add some water to get it to thin up some. It is VERY thick. A word of warning, don't freeze it. I made that mistake and had to throw it away. I don't know if it is the cream or the cream cheese, but it doesn't freeze well.

Serve with grilled chicken strips and linguine pasta.

Serves approx. 6 people (more or less depending on how hungry you are!)