A couple months ago, I saw this recipe on Hon, What’s for Dinner? and vowed to make it. Although I’ve never had the PF Chang’s version, I’d had them at a local restaurant and was crazy about them.
For some reason, though, I put it off until a couple of weeks ago, when ground chicken was on a half price sale, and WOW! We have a new favorite in the house! We’ve had it a couple of times since. They are super quick, easy, frugal, healthy, and oh so very tasty!
I’ve made a few minor changes, so here’s my version:
Asian Lettuce Wraps
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We love chicken! I don’t think there’s a way I ever cook chicken that my kids don’t clamor for more. This is one of the easiest ways to add lots of flavor and make chicken into something a little different from the everyday (not that regular ol’ chicken isn’t wonderful).
I am really looking forward to trying them on the grill, once we get one. Soon!
Sage and Thyme Marinated Chicken Breasts
Sage and Thyme Marinated Chicken Breasts
4 chicken breasts
1 1/2 tablespoons olive oil
1/2 teaspoon thyme
2 tablespoons chives, snipped
1 1/2
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For the most part, when I think of hot soup, I think of the winter and fall. But when I see all the beautiful vegetables in the produce section, I can’t help but think of chicken tortilla soup. And the heat (spicy-heat, not hot-heat) really does make you feel cooler.
In the winter, I frequently use canned tomatoes in soups, but this time of year, the tomatoes start looking better and better at the store. The farmer’s market near me opens in a week, and I’m sure those will be even better. Using fresh in this soup keeps it tasting summery.
Chicken Tortilla
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This week, chicken, avocados, tomatoes, and cheese were all on sale. What else would do, but chicken soft tacos? I’d made some a couple weeks ago, but added (way too much) chipotle to the marinade. They had fantastic flavor, but were way too hot. This time, I forgot to buy a can of chipotle, but the chicken was still wonderful!
These were so delicious that I can’t wait to have them again. They are absolutely going on next week’s menu.
Chicken Soft Tacos
Chicken Soft Tacos
1 lb chicken breasts
1/2 cup cilantro
3 Tbs lime
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Wow. I can’t wait to have this for dinner again. It was sooo good.
I made a balsamic glazed chicken served over creamy parmesan polenta, with steamed broccoli and pan-seared zucchini on the side. So incredibly tasty! It was also super quick to make, and it was only 226 calories per serving of the chicken and sauce. It’s nice enough to serve company, but simple and frugal enough for a regular everyday dinner.
Did I mention it was delicious? 
Balsamic Glazed Chicken
Balsamic Glazed Chicken
1/2 cup fat-free, less-sodium
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Last night’s dinner: tandoori chicken, curried cauliflower, and naan. The dinner was fantastic, and we didn’t even need to pay restaurant prices.
Tonight, I’ll post the chicken, and post the other recipes over the next few days.
Tandoori Chicken Recipe
Tandoori Chicken
4 large chicken breasts
Juice of one lemon
1 teaspoon salt
1½ cups plain yogurt
1/2 onion, finely chopped
1 clove of garlic, minced
1 teaspoon freshly grated ginger
2 teaspoons garam masala
1 teaspoon cayenne
1/2 teaspoon turmeric
2 teaspoons chopped cilantro
Make three deep cuts into the chicken breasts on one side, and turn them over and make three deep cuts on the
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This keeps showing up on my menu plan, and I keep not sharing the recipe. That is because I keep forgetting to take pictures of it. This time, I remembered, but not until I’d already carved the chicken.
Roasting a chicken is super easy and very delicious. And your house will smell incredible!
Roasted Rosemary and Lemon Chicken
Roasted Rosemary and Lemon Chicken
1 chicken, 3½ to 4 pounds
2 small lemons
Salt and pepper
4 cloves garlic
1 medium onion
5 or 6 sprigs of rosemary.
Olive oil
Preheat the oven to 325°.
Remove the giblets, if your chicken
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Apparently, I’m continuing my trend this week of utterly ignoring my menu plan. Wednesday morning, I was surfing the web and found this fun food blog, and then this amazing-looking chicken recipe. I couldn’t get it out of my mind. It haunted me all day. I told myself, “Self, you can make those next week”, but I wouldn’t listen. So I made them Wednesday night.
Of course, there were some changes. I don’t buy pre-seasoned bread crumbs, so I had to adapt that right away. I used some of the crumbs I keep in my freezer, and added a little oregano, basil,
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I’m sorry I haven’t written since Thursday! I meant to post a menu plan yesterday for Menu Plan Monday, but I’ve been under the weather lately, and just wasn’t up to spending much time at my computer yesterday.
I also haven’t felt up to grocery shopping, so yesterday was “make due with whatever is in the fridge and freezer” day. It’s a nice thing to have a decently stocked kitchen, and although I find myself wishing I’d done some batch cooking recently, I was pretty happy with last night’s dinner: Chicken Piccata with creamy polenta.
Chicken Piccata
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Chicken with Shallots and Buttered Noodles
This is one of our favorite dinners around here. The sauce is so silky and rich and decadent. The whole dinner is really quick to make, and affordable, but tastes like something I spent hours on.
Chicken with Shallots
4 chicken breasts
Salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, chopped
2 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup chicken broth
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Pound
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July 27th, 2010 | 
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