Hummus Crusted Chicken

Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper
1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

This recipe comes from Gimme Some Oven!

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Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper
1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

This recipe comes from Gimme Some Oven!

Cheesy Chicken and Wild Rice Casserole

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  

Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

This recipe comes from Picky Palate - great website for recipes!


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Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

Mushroom Chicken

Mushroom Chicken

1 lb. boneless skinless chicken breasts

cornstarch (for dusting)

1 T. vegetable oil

1 T. sesame oil

2 T. soy sauce

1 T. balsamic vinegar

2 cloves garlic, minced

1 tsp. ground ginger

1 package fresh mushrooms

4 small zucchini

1 large onion

Cut chicken into 1 inch chunks and lightly dust with cornstarch (You can use a Ziploc and shake the chicken until fully coated). 

Halve zucchini, onion and mushrooms and set aside. 

In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. 

Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. 

Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.

This recipe comes from RasaMalaysia.

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Mushroom Chicken

1 lb. boneless skinless chicken breasts

cornstarch (for dusting)

1 T. vegetable oil

1 T. sesame oil

2 T. soy sauce

1 T. balsamic vinegar

2 cloves garlic, minced

1 tsp. ground ginger

1 package fresh mushrooms

4 small zucchini

1 large onion

Cut chicken into 1 inch chunks and lightly dust with cornstarch (I used a Ziploc and shook the chicken until fully coated). 

Halve zucchini, onion and mushrooms and set aside. 

In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. 

Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. 

Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.

This recipe comes from RasaMalaysia.

Filipino Pancit

Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and vermicelli. Simmer over low heat until the noodles soak up all the broth.

This recipe comes from Pinch of Yum - she's got tons of great things on her website!

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Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

This recipe comes from Pinch of Yum - she's got tons of great things on her website!

Tex-Mex Cowboy Skillet

Tex-Mex Cowboy Skillet

1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)

Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.

Add beans and corn, thoroughly mix to combine.

When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.

Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.

This recipe comes from Scattered Thoughts of a Crafty Mom - she's got great ideas!

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Tex-Mex Cowboy Skillet

1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)

Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.

Add beans and corn, thoroughly mix to combine.

When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.

Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.