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Family-friendly recipes from a frugal gal that likes to eat

Archive for the tag “Chicken”

Crock Pot Thai Peanut Chicken

As I’ve mentioned before, Scott and I are lovers of Asian flavors, so when I saw this recipe on the Cookies and Cups blog, I knew we had to try it. It combines three of the best things in life – the Crock Pot, sriracha and PEANUT BUTTER! Spicy, zippy, creamy chicken simmers all day long and is served over fluffy rice and topped with cilantro for freshness and peanuts for crunch. Love love love!

This recipe calls for a small amount of peanuts (1/4 cup), and since we aren’t typically peanut eaters in our house, I knew I didn’t want to spend a lot of money on a big bag, so I just scooped up the amount I needed from the bulk bins at the grocery store. It was cheap (less that $2!) and nothing went to waste.

As with most Crock Pot meals, this can be made the night before and stored in the refrigerator until you’re ready to go the next morning. I hope your family enjoys this easy, flavor-filled meal as much as we did!


Crock Pot Thai Peanut Chicken
Very slightly adapted from Cookies and Cups
Printable Recipe


2 lb boneless skinless chicken breast
1 cup salsa (any variety/spice level works)
juice of 2 limes
3 tablespoons soy sauce
1 teaspoon ground ginger
3 gloves garlic, minced
2/3 cup creamy peanut butter (I used natural PB, and it worked great)
1/4 cup sriracha
up to 1/2 cup warmed chicken broth, if necessary for thinning (see recipe)
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Serve over rice


  1.  Place the chicken in the crock pot
  2. In a large bowl, combine the salsa, lime juice, soy sauce, ginger, garlic, peanut butter and sriracha. Pour over the chicken.
  3. Cover and cook on low for 7-8 hours.
  4. Remove chicken and shred. Return to Crock Pot.
  5. Check the consistency of the sauce. If it seems too thick, add chicken broth until sauce reaches desired consistency.
  6. Add the peanuts to the mixture and serve hot over rice.
  7. Garnish with cilantro and more sriracha if you like it hot!

Chicken Pesto Wrap

Hey, remember that pesto I mentioned? Well here it is! Snuggled in a tomato basil tortilla with grilled chicken, red peppers and spinach, this made one delicious, light summer supper.

IMG_7125Chicken Pesto Wrap
Recipe for wrap and pesto from Epicurious
(Printable Recipe)

Makes 4 wraps
        1 cup cooked and cubed chicken
        4 tablespoons pesto (recipe below)
        4 large tortillas
        1 cup fresh baby spinach leaves
        1 red bell pepper, sliced into thin sticks
  1. In a small bowl toss chicken with pesto just to coat.
  2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers.
  3. Place 1/4 of the chicken on top of the vegetables.
  4.  Wrap up into a burrito and repeat with remaining tortillas and ingredients.
Basil Pesto
Makes about 1/3 cup

        2 cups fresh basil
        1/4 cup grated parmesan cheese
        1/4 cup pine nuts
        1 garlic clove
        1/4 cup olive oil
        salt to taste
  1. Combine all ingredients except salt in a food processor. Puree until smooth.
  2. Taste and add salt as needed.

Honey Sesame Crock Pot Chicken

The way to my husband’s heart is most certainly through Chinese food. Every time we decide to have take out,  I ask him what he wants, and the answer is always the same… Chinese? Or more recently… Bambu? So, when I saw this recipe, I knew it would be a crowd pleaser! Even better, it’s a crock pot meal, which is mama’s jam.

Honey Sesame Crockpot Chicken

Honey Sesame Crock Pot Chicken

Ever so slightly adapted from Six Sisters Stuff


2 lbs boneless, skinless chicken thighs
salt and pepper
3/4 cup honey
1/2 cup low-sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
4 teaspoons cornstarch dissolved in 6 tablespoons water
sesame seeds


  1. Season both sides of chicken with salt and pepper and set in crock pot.
  2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic.
  3. Cook on low for 3-4 hours, or just until chicken is cooked through*
  4. Remove chicken from crock pot, but leave sauce. In a small bowl, dissolve cornstarch in water and pour into crock pot. Stir to combine sauce. Replace lid and cook on high for 10-15 minutes, or until sauce is slightly thickened.
  5. Shred chicken and return to pot to toss and coat. Sprinkle with sesame seeds.
  6. Serve over rice or noodles.

*You know your crock pot best, so you may need to adjust the cook time. My crock pot cooks fast and furious, so 3 hours was better for me.

We served this over Trader Joe’s veggie fried rice and edamame. A perfect time-saver and great way to add veggies to this meal.


Mexican Chicken Alfredo

Hey-oh, happy Monday! I hope your weekend was lovely. I traveled to Chicago to visit family. My husband’s parents are both from Chicago, so we were able to see both sides. It was wonderful! We also got to eat some delicious, Chicago-famous food!

Sausage deep dish from Gino’s East

Chicago beef from Russell’s Barbecue

Both were so so so so so so SO good! I told my husband that as soon as he’s ready to move back to Chicago, I’m in! I know Mpls has a great food scene, but in my book, Chicago always wins!

Even though the Mexican Chicken Alfredo dish I made last week didn’t hold a candle to Gino’s or Russell’s, it was still quite good! I wanted to make a big ol’ pan of something that we could eat throughout the week, and this did the trick. This is another great Pinterest find.

Note that I cut this recipe in half and only made one casserole. I used a 9×13 pan, and it worked perfectly.

Mexican Chicken Alfredo
From Taste of Home


1 package (16 ounces) gemelli or spiral pasta
2 pounds boneless skinless chicken breasts, cubed
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 jars (15 ounces each) Alfredo sauce
1 cup grated Parmesan cheese plus more for topping
1 cup medium salsa
1/4 cup 2% milk
2 teaspoons taco seasoning


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in the cheese, salsa, milk and taco seasoning.
  3. Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
  4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake an additional 10 minutes.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (4 servings each).

Look at that bubbly cheese! This casserole was great! It was rich, creamy and a bit spicy. Make this!


Lighter Southwest Eggrolls (or wontons!)

Today’s recipe doesn’t come from a blog or a website or even a cookbook. It comes from me. This is the first time I’ve ever “created” a recipe for the blog. Sure, I’ve made plenty of “cook whatever’s in the cupboard” meals, but this is the first time I’ve actually taken notes while I cooked, and I’m so excited with the outcome!

Behold! Lighter Southwest Eggrolls!

Or, if you prefer, wontons!

I preferred the eggrolls because there was more cheesy filling to enjoy, plus they were easier to roll up.

Lighter Southwest Eggrolls


20 wonton wrappers
9 oz of boneless, skinless chicken breast (I used tenders)
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp dried parsley
pinch of cayenne pepper
1/2 cup fat-free shredded cheddar cheese
1/2 cup corn
4 oz can diced green chiles
vegetable oil cooking spray


  • Preheat oven to 375 degrees.
  • Season chicken breast with chili powder, cumin, salt, parsley and cayenne pepper. Saute chicken in a skillet coated with cooking spray over medium high heat until the chicken is done. Dice the chicken.
  • In a medium-sized bowl, combine chicken, cheese, corn and green chiles. Stir until well combined.
  • Spray a large cookie sheet with cooking spray.
  • For eggrolls, take two wonton wrappers and lay then next to each other, overlapping them.
  • Place about a tablespoon of filling across the center of the wonton wrappers. Lightly wet all edges of the wonton wrappers with water (just dip your finger in a small bowl of water). Fold the sides in and roll up like a burrito. Place the eggroll on the cookie sheet and spray the top with cooking spray. Repeat until all wrappers are gone. This will make ten eggrolls
  • If you want to do the wontons instead, just use one wonton wrapper and fill with a teaspoon of filling. Wet the edges. Fold in half and pinch the wonton on all sides. Place on cookie sheet and spray with cooking spray.
  • Bake the eggrolls until crispy, flipping over half way through. For me this took 16 minutes. Just keep an eye on them.
  • The wontons only take about 8-10 minutes.
  • Let eggrolls/wontons cool for a few minutes. Serve with a dollop of sour cream and sliced scallions.


Yields 10 eggrolls or 20 wontons. Serving size is 2 eggrolls or 4 wontons. 5 Points Plus per serving.

Baked Parmesan Chicken Fingers with Grilled Asparagus

When it comes to grocery stores, I definitely do not have brand loyalty. I go where the deals take me, and this week I found an absolute steal. I got one pound of boneless skinless chicken tenders at Aldi for $2.40. TWO DOLLARS AND FORTY CENTS?! I know what you’re probably thinking, “Ew, Angie, there’s a reason those were so cheap”, but honestly there was nothing wrong with this chicken. It was fresh and trimmed perfectly. I couldn’t believe it! I know chicken tenders can be used in a lot of meals, but my brain went straight to chicken fingers. I haven’t had good ol’ fatty fried chicken fingers in god knows how long (and for good reason!), so I decided that I would bake these up and hope they would be just as good as fried.

These did not disappoint!

Baked Parmesan Chicken Fingers
From Canadian Living


1/2 cup flour
2 eggs
1 cup panko bread crumbs
1/2 cup grated parmesan cheese
1 lb chicken tenders
1/4 tsp salt
1/4 tsp pepper


  1. Pour flour into shallow dish. In bowl, beat eggs. In another shallow dish, stir panko with Parmesan.
  2. Sprinkle chicken with salt and pepper. One at a time, dip chicken strips into flour, shaking off excess; dip into eggs. Dredge in panko mixture, pressing to adhere.
  3. Bake in 425ºF oven until light golden and no longer pink inside, about 20 minutes.

These were really fast to make, and I had all of the ingredients in my cupboard. This is also one of those recipes that is easy to remember and will always work in a pinch. So fun to eat chicken fingers again!

Grilled Asparagus
From Scott’s Dad, Bob


One bunch of asparagus
2 Tbs olive oil
Seasoned salt (I didn’t measure this, just use however much you like)


  1. Wash and dry asparagus and break off the tough ends. The asparagus will snap where it’s supposed to, so don’t worry about it if they are not all even.
  2. Lay asparagus on a cookie sheet and toss with olive oil and seasoned salt. You could use any seasonings you like, but this combination from Scott’s dad is perfect for us.
  3. Cook asparagus on a gas grill over medium heat. Be sure to watch the asparagus and turn frequently as these char fast. It takes about 8 minutes.

And that’s it! A perfectly easy and delicious meal. Enjoy!

Quick Chicken Cordon Bleu for Two

What on Earth did I do before Pinterest? This site has made my life in the kitchen so much easier. Before Pinterest, I’d randomly print out recipes (and always lose them!) or save the link as a ‘Favorite’, which seems like a good idea until you have 50 recipes in one crazy column! Pinterest allows me to save my recipe “To-Dos” in one convenient spot until the time comes. Today’s recipe has been sitting in my “Weight Watchers” board for far too long.

This Chicken Cordon Bleu recipe is definitely quick, easy and the perfect main dish for a big manly eater like me my husband.

Quick Chicken Cordon Bleu for Two
Slightly adapted from Eating Well
7 WW Points Plus per chicken breast


2 boneless, skinless chicken breasts (10-12 ounces)
1/4 teaspoon freshly ground pepper, divided
1/8 teaspoon salt
3 tablespoons shredded Swiss cheese
1 wedge Laughing Cow Garlic and Herb cheese
2 tablespoons Panko breadcrumbs
1 teaspoon dried parsley
2 teaspoons extra-virgin olive oil, divided
2 tablespoons chopped ham (about 1/2 ounce)


  1. Preheat oven to 400°F.
  2. Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and Laughing Cow in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley and 1 teaspoon oil in another bowl.
  3. Heat the remaining 1 teaspoon oil in a medium, ovenproof skillet over medium heat. Cook the chicken until browned on both sides, about 3 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F. This took about 10 minutes.

Since this chicken is a bit rich tasting, I served it with some plain steam-in-a-bag vegetables, and it was the perfect combination. I was so excited to try this that I cut into it before I took a pic, so that’s why it looks a little weird. I hope you enjoy!

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