The Hungry Housewife » Chicken

Chicken and Zucchini Roll-Ups ($10 Meal)

The Hungry Housewife — Tue, 13 Mar 2012 12:52:41 +0000

We are a chicken house. We eat it A LOT. So you have to have a huge chicken recipe arsenal. I love this cheesy chicken and so did everyone else in the house..even the kids..shocking, I know.
For my $10 meals, I served it with green beans and pre-packaged rice and vermicelli mix. Its a nice balanced, quick and easy meal!

Chicken and Zucchini Roll-Ups ($10 Meal)

5.0 from 2 reviews

Recipe type: Main,chicken

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 60 mins

Total time: 1 hour 5 mins

Serves: 4

Chicken stuffed with zucchini and cheese makes a delicious $10 meal.

Ingredients

1 zucchini, finely chopped
2 cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, 3 breasts
2 1/2 tablespoons oil, divided
1 cup My Essentials 4 Cheese Italian Blend Shredded Cheese
1/2 cup Bread Crumbs
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1 Egg
1 box Hannaford Rice & Vermicelli Mix Chicken Flavored, cooked to package directions
1 bag (16 oz.) My Essentials Frozen Green Beans, cooked to package directions

Instructions

Preheat oven to 350.
In a medium skillet over medium heat, add 1/2 tablespoon oil.
Add the zucchini, salt and pepper and cook for 5 minutes.
Stir in the garlic and cook for an additional minute.
Remove the zucchini mixture and allow to cool while you prep the chicken.
Place the chicken in-between 2 pieces of plastic and pound the chicken to 1/4” thickness.
Mix together the bread crumbs, onion powder and garlic powder in a shallow plate.
In another shallow plate whisk the egg.
Add the cheese to the cooled zucchini, mix and evenly divide over the chicken breasts.
Roll the chicken breast up into a roll and secure with toothpicks.
Roll the chicken into the egg and allow excess to drip off.
Roll in the bread crumbs.
In a medium oven proof skillet, heat 2 tablespoons oil over medium heat.
Add the chicken and cook for 4 minutes per side.
Place the chicken in the oven and cook for 35 minutes.
Slice the chicken into coin shaped and serve with the rice and green beans.

Notes

*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.*
Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife.
Photo by Leslie Green – The Hungry Housewife

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Party! and a Giveaway

The Hungry Housewife — Fri, 02 Mar 2012 13:14:11 +0000

This post brought to you by I Can’t Believe It’s Not Butter!. All opinions are 100% mine.

Did you watch the Academy Awards?

I did, and to be honest I didn’t really see many movies this year, so I just watched for the fashion.

I was lucky enough to have a little Oscars Party at my house hosted by I Can’t Believe It’s Not Butter. We all ate delicious food and watched the Toast To The Red Carpet -LIVE even on the I Can’t Believe It’s Not Butters Facebook page Toast to the Red Carpet – LIVE, presented by I Can’t Believe It’s Not Butter!.

I didn’t have a fancy party, I am more of a casual laid back kind of party thrower. Plus, we had a bunch of kids running around and who wants to get all fancied up just to have a little ones orange Cheeto hands smack a big hand print on your nice dress??? Not me.

Yes, this is my Mom, the True Blue Butter Lover licking the I Can’t Believe It’s Not Butter Tub.

The Summer Chicken and Basil Pasta was scrumptious!! Here is the recipe.

You can’t have pasta without a nice crusty warm bread with I Can’t Believe It’s Not Butter

The Buffalo Chicken Sliders were a HUGE hit. Click here for the recipe

What’s a party without cupcakes? I made Chocolate Cupcakes with Whipped Vanilla Frosting. The frosting was soooooooo good! Recipe is here

The Anytime Sugar Cookies we delish. No one could believe that they we not made with real butter! Click here for the recipe

Oh look, my best friend Bobbi is stealing a cookie before she even eats dinner. Shame on her.

We had a “Pose with the I Can’t Believe It’s Not Butter Station”!

We have another giveaway too.

Its a bit hard to make out what everything is.

One winner will win the following.

Set of 4 Champagne Glasses
Set of 4 Champagne Charms
A beautiful Bread Baguette Board with Dipping Bowl
A coupon for a free product of I Can’t Believe It’s Not Butter
Six I Can’t Believe It’s Not Butter Recipes

The photo does not do this bread board justice…it’s beautiful!

~~GIVEAWAY RULES~~ Contest Closed

~~Contest ends Thursday March 8th 2012 at 8 am EST.~~

Winner will be chosen by Random Org.com

Contest open to US residents only.

Main Entry

(Required)

1.) Do you use a butter replacement such as I Can’t Believe It’s Not Butter or do you use butter?

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook

3.) Follow THE HUNGRY HOUSEWIFE on Twitter

4.) Post about this giveaway on your Facebook Page

5.) Subscribe to THE HUNGRY HOUSEWIFE via email.

6.) Like I Can’t Believe It’s Not Butter on Facebook

7.)Like I Can’t Believe It’s Not Butter on Twitter

And there you have it, a total of 7 entries for you.

Lemon Pepper Chicken Skillet ($10 meal)

The Hungry Housewife — Tue, 07 Feb 2012 12:10:04 +0000

This is such a pretty dish, kinda hard to believe it only cost $10 to make. But it did. I created this recipe for Sweetbay Supermarket and it had to come in under $10. Feeding a family of four can be easy with Sweetbay Supermarkets fresh ingredients and top-quality meats at low prices.

Another thing I love about this dinner is that it is a one dish meal. That means less for me husband to clean

I love it when grocery stores have coupons right on their web site. That means I don’t have to run out to the newsstand on Sunday morning in my pajamas to get the newspaper to get the coupons. If you are a Sweetbay Supermarket shopper, did you know they have a great website. Click here to go directly to their coupon page.

Lemon Pepper Chicken Skillet ($10 meal)

5.0 from 4 reviews

Recipe type: main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

Serves: 4

A delicious one pot meal, lemon pepper chicken skillet.

Ingredients

2 lbs. Skin-On Chicken Thighs, about 5 thighs
1 1/2 tablespoon Vegetable Oil, divided
1 tablespoon Lemon Pepper Seasoning
1 28 oz. package of multi colored potatoes, cut in half (Tasteful Selections Sunrise
Melody)
1 Red Onion, chopped
1 small Zucchini, roughly chopped
1 Lemon, cut in 8th’s
1/2 teaspoon Salt
1/2 teaspoon Pepper

Instructions

Preheat the oven to 425.
Toss the chicken thighs in 1 tablespoon oil and season lemon pepper
seasoning.
Preheat a large oven safe skillet over medium high heat for 1 minute.
Add the chicken to the skillet, fat side down and cook for 4 minutes.
Remove from heat and set aside.
Toss the potatoes, onion and zucchini in 1/2 tablespoon oil and season with salt and
pepper.
Cook the vegetables over medium heat for 5 minutes stirring occasionally.
Place the chicken over the vegetables and squeeze the lemon over the chicken, add the lemon to the pan.
Roast for 40 minutes or until the juices run clear or the internal temperature of the chicken reaches 180.

Notes

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Slow Cooker Pulled BBQ Chicken Sandwiches

The Hungry Housewife — Mon, 23 Jan 2012 06:10:27 +0000

**Actual Title**
**Slow Cooker Pulled BBQ Chicken Sandwiches with Caramelized Onions**

The full title wouldn’t fit in the space I have allotted for my Titles.

Nothing genius here folks.

Chicken in a a slow cooker covered in BBQ sauce. The caramelized onions are what put this simple sandwich over the top.

I had every intention in making my own BBQ sauce for this dinner. But laziness got the best of me.

But then I got to thinking….does my reader, my loyal Hungry Housewife reader have time to make their own BBQ sauce? For the majority of you, probably not. So I am keeping it real for you, no fancy homemade BBQ sauce this time. BBQ sauce is actually really easy to make, but you usually have to make it ahead of time and that requires planning.

I urge you to make this SIMPLE SIMPLE dinner. As you can see there is NOTHING to it.
And it tastes just like your favorite BBQ restaurant.

Slow cooker Pulled BBQ Chicken Sandwiches with Caramelized Onions

5.0 from 1 reviews

Recipe type: main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 4

No need to go to a BBQ restaurant . Just toss some chicken in a slow cooker, cover in BBQ sauce and you are ready to go!

Ingredients

1 1/2 lbs. boneless skinless chicken breasts
1 18 oz jar BBQ sauce
2 large onions,thinly sliced
1 tablespoon butter
4 hamburger rolls, buttered and toasted
butter for hamburger rolls

Instructions

Place the chicken in slow cooker.
Cover with BBQ sauce
Cook on high for about 5 1/2 to 6 hours.
Remove the chicken and shred on cutting board.
Return to the crock pot and incorporate the shredded chicken with BBQ sauce
Distribute onto toasted buns and top with cooked onions

ONIONS

Place the 1 tablespoon butter in a large pot with a lid.
When the butter is melted, add the onions and cover.
Cook on medium low for about 45 minutes, covered stirring occasionally.

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Chicken and Dumplings

The Hungry Housewife — Wed, 04 Jan 2012 13:01:53 +0000

What?…were you expecting a salad or something? Pfftttt.

I think Chicken and Dumplings has to be one of my all time favorite comfort foods. It’s really not all that bad for you either. I mean there is no butter or oil in there.

Sure the flour and the Bisquick turn right into sugars, but seriously, cut me a break here people. I live in my own delusional world. Let me be.
It’s an easy dinner to make, there are just a few easy steps. And let me tell you, my chicken and dumplings remind me of Cracker Barrels, only better. Yeah better, try them for yourself!

They are they best you will ever have…pinky promise.

Yum

Chicken and Dumplings

5.0 from 4 reviews

Recipe type: Main,Dinner

Author: Leslie Green – The Hungry Housewife

Prep time: 30 mins

Cook time: 90 mins

Total time: 2 hours

Serves: 10-12

The ultimate comfort food, chicken and dumplings

Ingredients

1 5-6 lb whole chicken, reserve the bag of giblets
16 cups water
1 tablespoon whole peppercorns
2 bay leaves
2 garlic cloves, whole
1/2 of a large onion, very rough chop
3 tablespoons instant chicken bouillon
1 26oz box chicken STOCK
DUMPLINGS
2 cups Bisquick
2 cups flour
2 tablespoons dried parsley
1/4 teaspoon course Kosher salt
1/2 teaspoon pepper
1 1/2 cups water
Flour for dusting

Instructions

In a large stockpot, add the chicken, contents of bag in the chicken(heart,neck,liver,etc.) water, peppercorns, bay leaves, garlic cloves, onion, chicken bouillon and chicken stock.
Bring to a boil, reduce heat to a simmer and cook for 1 to 1/2 hours or until the chicken is no longer pink.
Remove chicken and allow to cool until cool enough to handle.
Remove the giblets, peppercorns, bay leaves, garlic cloves onion(optional) and discard.
Bring the stock back to a boil.

Dumplings

In a large bowl, mix together the Bisquick, flour, parsley, salt and pepper until combined.
Add 1 cup of water and mix. Add the additional water in 1/4 cup increments until a wet dough can be formed. You might not have to use the entire 1 1/2 cups or it might take you a tad bit more.
Turn dough out onto a nicely floured surface.
Kneed the dough for about 15 seconds.
Re-flour the surface and roll the dough out to an 1/8″ thickness. (The dough will puff up when added to the stock, so it needs to be pretty thin)
Flour the top of the rolled out dough and with a pizza cutter or knife, cut the dough into dumpling strips, about 1/2″ x 1/2″..this does not have to be perfect.
In small batches, carefully add the dumpling into the boiling stock.
Once all of the dumplings are added, boil for 10 minutes.
Thinly shred the chicken and add back into the dumpling and broth mixture.
Cook for an additional 10-15 minutes or until the sauce thickens.

Notes

The chicken and dumpling will thicken upon standing.

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Honey Mustard Chicken Pasta and $100 Giveaway

The Hungry Housewife — Wed, 09 Nov 2011 16:09:16 +0000

This is a QUICK dinner. Now when I say quick, I mean super fast and easy.
I used the Ronzoni Quick Cook 3 minute pasta. Saved me about 10-15 minutes for waiting for the pasta to cook. Watch my video and see how FAST!!!!

Honey Mustard Chicken Pasta

4.2 from 5 reviews

Recipe type: Main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6-8

A super quick chicken and pasta dinner with a delicious honey mustard sauce

Ingredients

1 1/2 pounds boneless/skinless chicken breast, cubed
2 tablespoons Olive Oil, divided
1 pint portobello mushrooms, sliced thin
4 cloves garlic, minced
1 16oz. Honey Mustard Salad Dressing
1 14.5 oz can of chicken gravy
3/4 cup Half and half or whole milk
Salt and pepper
1/4 cup chives, minced
1 16 oz box of your favorite pasta, cooked….I used Ronzoni Quick Cook 3 minute pasta

Instructions

Season cubed chicken breast liberally with salt and pepper.
Over medium high heat, preheat a large skillet.
Add 1 tablespoon olive oil.
Add the chicken and sauté until no longer pink in the middle, about 6-8 minutes.
Remove the chicken and place it in a bowl and cover to keep warm.
Add the other tablespoon of olive oil to the same skillet, heated to medium high.
Add the mushrooms and sauté for about 5 minutes.
Add the garlic and sauté for another one minute.
Mix in the honey mustard dressing, chicken gravy and half and half.
Stir to incorporate and cook for a few minutes until the sauce thickens.
Stir in the chives, chicken and pasta.
Season with salt and pepper to your liking.
Serve

Notes

You can add fresh veggies to this dish if you would like. Broccoli, asparagus..etc.
Recipe inspired by Publix

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On to the GIVEAWAY….

One winner will win

ONE BOX RONZONI QUICK COOK 3 MINUTE PASTA
ONE $100 WALMART GIFTCARD
ONE KITCHEN TIMER

GIVEAWAY RULES CONTEST CLOSED

One of my readers will win the above prize pack.
Main Entry
(Required)

1.) Tell me what you cook for your family when you are in a time crunch.

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..Go visit @HungryHousewife for a @Ronzonipasta GIVEAWAY/$100 Gift card http://tinyurl.com/clqpdzd
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/clqpdzd
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Ronzoni on Facebook
8.) Like Ronzoni on Twitter

And there you have it, a total of 9 entries for you.
Contest ends Wednesday November 16th at 9 pm est CONTEST CLOSED
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)
Contest open to US resident only.

Giveaway sponsored by Ronzoni

General Tso’s Chicken (Sun-Bird)

The Hungry Housewife — Fri, 23 Sep 2011 11:25:32 +0000

Do you get in a cooking rut? Ohhh, I totally do sometimes. Being a lover of all food, I would love to cook exotic food and try new things every night. However, if I tried to pull that, my family would starve and possibly disown me. But I do try to “Break the Routine” every once in a while.
For instance, Asian food. I make it every so often, but when I do, something is always missing. That special magic, that spark.

So here is where Sun-Bird Asian Seasonings comes to the rescue. They offer easy and convenient authentic Asian sauce mixes. I am not one on pre-packaged mixes but I will take all the help I can get in the Asian department. I am sooooo very glad I was given the opportunity to try Sun-Birds products. Talk about easy…my dinner was ready in about 15 minutes.
And the taste…well lets just say after dinner was done, my 8 year old son was eating the General Tso’s chicken from the pan on the stove. It tasted just like a meal I would get at an authentic Asian restaurant. Oh and it had a nice kick to it!

You cant get much easier than this….

So if you get in a rut like me, pick up some Sun-Bird seasoning next time you are at the store. You will be surprised on how deliciously authentic and easy these seasoning mixes are.
Not sure where to find them…click HERE to locate a store near you.

*This is a sponsored post, however the opinions are mine.

Grilled Rosemary Chicken Wings

The Hungry Housewife — Mon, 06 Jun 2011 10:01:58 +0000

ZERO food styling here guys. I snapped this photo of these delectable chicken wings as they were popping hot grease all over me while they were cooking on the grill. The photo does not do these bad boys justice!

The chicken wings in their 24 hour cozy marinade.

Will you just look at that crispy skin? I have no words.

We have a restaurant here in Tampa called Anthony’s Cole Fire Pizza and they serve the most amazing wings bursting with rosemary and garlic. I searched all over the web for their recipe, but came up with nothing. So I had to wing it..get it? “Wing it”. Oh what ever, my husband laughs at with me.

So you know by the title, these are not you average “Buffalo Style” chicken wings. They are better. Seriously, my mouth waters when I think of them. I could probably eat 20 of them.

FYI..these do require a 24 hour marinade..DO NOT SKIP THIS STEP.

Rosemary Chicken Wings

5.0 from 1 reviews

Recipe type: Appetizer

Author: Leslie Green – The Hungry Housewife

Prep time: 24 hours

Cook time: 20 mins

Total time: 24 hours 20 mins

Serves: 4

Chicken wings with rosemary, garlic and lemon!

Ingredients

4 pounds chicken drumettes or wings or both
1/2 cup lemon juice (the juice of 3 large lemons)
3/4 cup regular olive oil
4 cloves of garlic, peeled and smashed
1 tablespoon dried oregano
4 springs fresh rosemary, stripped and roughly chopped
3/4 tablespoon coarse Kosher salt
1/2 teaspoon pepper

Instructions

Place the chicken drumettes in a gallon freezer zip lock bag.
In a large measuring cup, mix together the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper.
Pour the olive oil mixture over the chicken wings.
Push as much air out of the zip lock bag and seal.
Place the bag flat in a 13 x 9 pan (as a precaution incase it leaks)
Place in the refrigerator and marinate for 24 hours turning the bag every so often.
The next day, remove the chicken from the refrigerator and allow to sit out for 30 minutes.
Meanwhile, place a grill pan on the grill and preheat your grill to as hot as it gets. Mine got to about 450-500.
Drain the excess marinade from the chicken.
Place the chicken on the grill and cook for about 8 minutes per side or until the skin is crispy.

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I am linked up over at Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

Roasted Vegetable and Chicken Pasta

The Hungry Housewife — Wed, 18 May 2011 06:00:38 +0000

This recipe was born after looking into my crisper drawer and realizing I had a whole bunch a veggies that had only a few more days to live, 2 days max. I had to use them up quick.

I love love love roasting vegetables. Roasting concentrates the flavors and just makes everything better.

There is no sauce in the dish. I tried to keep it as simple and healthy as I could. Don’t get me wrong..I love my sauces, and my butter and my cookie dough and my…oh, I could go on and on. My kids love plain pasta with extra virgin olive oil and lots of salt and pepper, so that is the flavor I was looking for. Did my kids eat the veggies? Yeah, right. They picked through this dinner..God forbid they eat a pepper or a tiny tiny piece of squash. Oh well.

Assorted vegetables ready to be roasted

Roasted Vegetable and Chicken Pasta

5.0 from 2 reviews

Recipe type: Entree

Author: Leslie Green-The Hungry Housewife

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 8

A delicious roasted vegetable and chicken pasta.

Ingredients

VEGETABLES
1 zucchini, chopped
1 yellow squash, chopped
1/2 purple onion, sliced
1/2 bunch asparagus
1 pint cherry tomatoes
1 small head broccoli, cut into bite size pieces
1 red pepper, chopped
1 pint mushrooms, sliced
1/4 cup extra virgin olive oil
1 teaspoon coarse kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dill
PASTA
1 13.25 oz box of pasta, cooked to package directions
1/4 cup extra virgin olive oil
2/3 cup parmigiano-reggiano cheese, shredded
Salt and pepper to taste
CHICKEN
1 1/2 pounds boneless skinless chicken breasts
1 tablespoons extra virgin olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon pepper
1 large handfull spinach
Shaved parmigiano-reggiano cheese for garnish(optional)

Instructions

VEGETABLES

Preheat then oven to 350.
On a large baking sheet combine combine the zucchini, squash, onion, asparagus, tomatoes, broccoli, red pepper, mushrooms, olive oil, salt, pepper, garlic powder, onion powder and dill together.
Roast for 30 minutes, stirring every 10 minutes.

CHICKEN

Cut the chicken into bite size pieces.
In a large sautee pan, over medium heat, add the extra virgin olive oil.
Add the chicken to the pan and season it with salt and pepper.
Cook the chicken for about 6 minutes or until it is no longer pink in the middle.
Add the spinach to the pan with the chicken and cook for an additional 20 seconds, or until the spinach is wilted.

PASTA

While the pasta is still hot toss it with the extra virgin olive oil and parmigiano-reggiano cheese. Add salt and pepper to taste.

ASSEMBLE

In a very large serving bowl, toss the roasted vegetables, chicken and pasta together. Make sure to add any juices from the roasted vegetable pan and the chicken pan.
Again, salt and pepper to taste
Also, feel free to add more olive oil if needed to the finished dish.

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Sour Cream Chicken

The Hungry Housewife — Mon, 02 May 2011 23:36:52 +0000

I can sure make some ugly food. But just casue it is ugly ,does not mean it was not delicious. If you look around on my blog, you will not see much food styling going on. I take the photos as they appear on my plate, little no NO EDITING, because are you really going to style your food before you eat it? no, I don’t think so. Sure, it makes for pretty pictures. But I am all about being real here. I wouldn’t want to you make something and it didn’t look as pretty as you saw it on my site. Unfair..unfair to you.
I hope you don’t mind seeing some unattractive food here..do you?

The chicken getting all nice and toasty.

Doing my anti-curdling trick with the sour cream.

Sour Cream Chicken

Recipe type: Main

Author: Leslie Green-The Hungry Housewife

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

A delicious but unattractive chicken dish made with the ingredients you have on hand.

Ingredients

1/2 cup flour
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dried parsley
1 1/2 pounds bloneless skinless chicken breasts
1 stick of butter
1 cup chicken stock
1/4 cup white wine
1 cup sour cream

Instructions

Place the flour, salt, pepper, paprika, garlic powder, onion powder and parsley in a large gallon zip bag.
Cut the chicken into strips or 1″ cubes.
Place the chicken in the bag with the flour and toss to coat.
Melt the butter in a large sauté pan over medium heat.
Once the butter is melted add the chicken and brown on both sides (the butter will begin to brown..this is perfect).
Stir in the chicken stock and wine. The sauce will begin to thicken.
Simmer on low for about 5 minutes or until the chicken is done.
Place the sour cream in a large measuring cup or bowl.
To prevent the sour cream from curdling, add some of the hot sauce into the sour cream and mix. Add enough sauce so that the sour cream is no longer cold.
Add the sour cream into the sauce and stir until combined.
Salt and pepper to your liking.
Serve over rice if you desire.

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