Thursday, March 27, 2014

Stove-Top Chicken and Dumplings



'Stove-Top Chicken and Dumplings'
Source: Adapted from One She Two She

Ingredients

1 shredded rotisserie Chicken
32 oz. Chicken Broth
1 can Cream of Chicken Soup (10 oz)
1 can layer biscuits
1 cup flour
Salt
Pepper

Directions

1. In a large pot or dutch oven, bring the chicken broth to a boil.

2. Add the cream of chicken soup and the shredded chicken; mix well. Add salt and pepper, to taste.

3. Take the biscuits and split them in half so you have two thinner biscuits. Dip them in a plate of flour and cut them into quarters.

4. Drop each biscuit piece into the soup. Gently poke the dumplings down, randomly, while cooking for about 10 minutes. Stir carefully so as not to break up the dumplings.

5. Once dumplings are cooked through, serve.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, March 24, 2014

Crunchy Onion Chicken



'Crunchy Onion Chicken'
Source: Adapted from French's

Ingredients

2 cups French's fried onions (regular or cheddar)
2 tablespoons all-purpose flour
4 boneless, skinless chicken breasts
1 egg, beaten

Directions

1. Heat oven to 400. Place fried onions and flour into a large plastic bag. Lightly crush with hands or with rolling pin.

2. Dip chicken into the egg then drop into the bag. Shake until chicken is coated, pressing down if need be. Place chicken on a greased baking sheet.

3. Bake for 20 minutes or until chicken is cooked through.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Friday, March 21, 2014

Chicken and Avocado Taquitos



'Chicken and Avocado Taquitos'
Source: Adapted from Recipe Sweet

Ingredients

4 cups shredded cooked chicken
1 cup salsa, plus extra for serving
1 package mini flour tortillas
1 avocado, diced
2 cups shredded Pepperjack cheese
1/2 cup fresh parsley or cilantro, roughly chopped
1 lime

Directions

1. Heat oven to 350. Line a baking sheet with aluminum foil, then mist with cooking spray.

2. In a small bowl, mix together shredded chicken and salsa until combined. Set aside.

3. Lay tortillas on a flat work surface. Place about 1/2 cup shredded chicken down the center of each tortilla. Top with a few pieces of diced avocado and sprinkle with desired amount of cheese and fresh parsley (or cilantro) and a sprinkle of lime juice.

4. Roll the tortillas up tightly, and place seam-side down on the baking sheet. Mist the tortillas with cooking spray or olive oil.

5. Bake for 20 minutes or until the cheese is melted and tortillas are lightly toasted. Serve immediately with salsa for dipping.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Wednesday, March 19, 2014

Baked Panko Zucchini Fries



'Baked Panko Zucchini Fries'
Source: Adapted from Eat Good 4 Life

Ingredients

4 Large green zucchinis, cut lengthwise
2 eggs, beaten
1 tablespoon milk
1-2 cups panko bread crumbs

Directions

1. Heat oven to 375. Lightly grease two baking sheets and set aside.

2. In a shallow bowl beat together the eggs and milk. Place the panko bread crumbs in another shallow dish.

3. Dip zucchini pieces in the eggs the roll in the panko until covered completely. Place on the prepared baking sheets.

4. Bake for 10-15 minutes, then turn each piece over and continue baking for another 10-15 minutes or until golden brown.

5. Serve immediately with your favorite sauce.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, March 17, 2014

Enchilada Pasta



'Enchilada Pasta'
Source: Adapted from Amuse Your Bouche

Ingredients

1 package of spaghetti
1 small can enchilada sauce
1 can sweet corn (drained)
1 can black beans (drained)
2 tablespoons coriander, chopped
1 onion, chopped
Salt and pepper to taste
1 cup shredded cheddar cheese

Directions

1. Boil the pasta according to package directions; drain and return to the pot.

2. Add the sauce, corn, black beans, coriander and onion to the pot and return to a low heat. Cook, stirring constantly, for a couple of minutes until everything is warm.

3. Season with salt and pepper and serve topped with grated cheese.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, March 13, 2014

Apple Pecan Brie Crescents



'Apple Pecan Brie Crescents'
Source: Adapted from You Need An App For That

Ingredients

8 oz brie wedge, sliced into thin slices
1 apple peeled, cored and sliced
3/4 cup chopped pecans
2 package crescent rolls
honey

Directions

1. Heat oven to 375.

2. Unroll crescent rolls. At the wide end of each crescent, place a brie slice, apple slice and a pecan.

3. Roll up each crescent, starting at the wide end, and place on a greased baking sheet.

4. Bake for 13-15 minutes or until golden brown. Serve with honey drizzled over top if desired.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

Monday, March 10, 2014

Crunchy Lemonade Chicken Tenders



'Crunchy Lemonade Chicken Tenders'
Source: Adapted from Lady Behind The Curtain

Ingredients

1-2 pounds chicken strips
2 tablespoons lemon zest, divided
1/2 cup fresh lemon juice
3 tablespoons packed brown sugar
1/3 cup of milk
salt and pepper to taste
2 cups panko breadcrumbs
1 tablespoon fresh thyme, chopped
cooking spray

Directions

1. In a large bowl, mix together 1 tablespoon of lemon zest, the lemon juice, 1 cup water, sugar and milk.  Whisk until sugar is dissolved.

2. Season chicken tenders with salt and pepper. Place chicken in the lemon marinade bowl, cover and refrigerate for 1-2 hours (do not marinade any longer than 2 hours or the lemon juice will begin to break down the chicken).

3. Heat oven to 400. Remove chicken from fridge and bring to room temperature.

4. Put the panko, thyme, the remaining 1 tablespoon of lemon zest 1 teaspoon salt and pepper in a large resealable plastic bag. Drop the tenders into the bag and shake to coat them completely (you may need to do this in batches).

5. Place tenders on a foil lined baking sheet and spray each one with cooking spray. Bake for 20-25 minutes.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

Friday, March 7, 2014

Hearty Beef Stew



'Hearty Beef Stew'
Source: Adapted from Paleo Diet Lifestyle

Ingredients

1 lb stewing beef
4 cups beef stock
1 tablespoon butter
1 cup onion, chopped
1 cup celery, chopped
3 carrots, peeled and chopped
2 potatoes, peeled and cubed
1 28 oz can diced tomatoes
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon fresh thyme, finely chopped
salt and black pepper to taste

Directions

1. In a large saucepan over a medium-high heat, combine the butter, onions, celery, carrots and potatoes. Cook for 3 to 5 minutes, stirring constantly.

2. Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary and thyme. Season to taste with salt and pepper.

3. Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.

4. Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Wednesday, March 5, 2014

Million Dollar Spaghetti



'Million Dollar Spaghetti'
Source: Adapted from Made From Pinterest

Ingredient

1 lb of ground beef
1 jar of spaghetti sauce
8 oz of cream cheese
1/4 cup sour cream
1/2 lb cottage cheese
1 stick of butter
1 box spaghetti (16 oz)
shredded cheddar cheese

Directions

1. Heat oven to 350°. Cook spaghetti according to package directions. Drain and set aside.

2. Combine the cream cheese, sour cream and cottage cheese until well blended.

3. Brown the hamburger and drain well. Return to the pan and mix in the spaghetti sauce.

4. Spread a few slices of butter around a 9×13 dish, then pour half of the spaghetti noodles on top.

5. Pour the cream cheese mixture on top of the noodles...spread well over noodles.

6. Pour the rest of the noodles on top of the cream cheese mixture. Spread a few more slices of butter on top of the noodles, then top with the meat sauce.

7. Bake (uncovered) for 30 minutes. Sprinkle the desired amount of shredded cheese on top and return to the oven for 15 minutes to allow cheese to melt.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

Monday, March 3, 2014

Southwest Chicken Wraps



'Southwest Chicken Wraps'
Source: Adapted from Mostly Homemade Mom

Ingredients

2 packages grilled chicken shortcuts, chopped
(or 2 cups shredded rotisserie chicken)
1 1/2 cups bagged coleslaw
1 teaspoon chili powder
1 1/2 tablespoons lime juice
1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/2 cup grape tomatoes, quartered
6 tortillas

Directions

1. Place the chicken in a large mixing bowl.

2. Toss in the grape tomatoes, coleslaw, chili powder, lime juice, ranch dressing, and cheddar cheese. Gently mix until all ingredients are well incorporated.

3. Cover the bowl and refrigerate 2 hours. Serve on warmed tortillas.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife
All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife