Wednesday, November 18, 2009

Chicken Kisses

by Melissa Corry


2 lbs chicken breast cubed
1 onion, chopped
2 red potatoes cubed
desired vegetables – i.e. green pepper, carrots, mushrooms
desired sauce – i.e. bbq sauce, alfredo sauce, ranch dressing


Preheat outdoor grill from med-high to high heat and lightly oil grill

Take 2 pieces of tinfoil and lay in criss-cross pattern. Place all ingredients in center and top with desired sauce. Bring corners together and twist like a Kiss.

Grill for 30 minutes.

Chicken Puffs

from Melissa Corry


2 cups chicken cubed
1 can mushrooms
1 small onion chopped
2 tsp butter
Chicken seasoning
1 package cream cheese
½ cup butter
½ tsp garlic salt
Dash of pepper
1 tube Jumbo Crescent Rolls

Melt 2 tsp butter in frypan. Cook together chicken, mushrooms, onion and chicken seasoning.
Meanwhile, in a bowl, mix cream cheese, butter, garlic salt, and pepper. Add chicken mixture to creamed mixture.
Lay crescent roll dough out on cookie sheet. Put a spoonful of mixture on top of each dough triangle. Roll the edges up and fold top over to enclose mixture.

Bake at 350@ for 20 minutes.

Roasted Vegetables

Roasted Vegetables
from Emilee Wells

1 16-oz bag frozen veggies (any kind)
1 tbsp. olive oil
garlic powder

Preheat oven to 425.  Tear top off veggie bag.  Pour in oil.  Shake veggies in bag until evenly coated with oil.  Pour out onto cookie sheet.  Sprinkle with salt, pepper, and garlic powder (or any other desired seasonings).  Roast for 20 minutes, until edges are browned and crispy.

Lemon Chicken

Lemon Chicken
from Emilee Wells
2 boneless skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp. coarse salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 cup canola or olive oil
1 lemon

Toss flour, salt, pepper, and garlic powder in a plastic bag.  Add chicken cubes.  Heat oil over medium heat in a large skillet and add chicken to oil.  Cook until browned.  Cut lemon in half and squeeze juice over chicken.  Serve with brown rice and roasted vegetables.