Wednesday, March 10, 2010

Thai Chicken Stir-Fry

This was OMG so yummy. I'm am going to be making this one again. It is also out of the taste of home March/April 2010 mag. I did make it with steak though, but thats only because the last time I made stir-fry i used chicken and that was just last weeks.
you can find the recipe here:

Meat Loaf Wellington

I have to admit, this was good, but it had to much of a mushroom taste for me. I'm not a fan of mushrooms. I'm still glad i tried it. It is also out of the taste of magazine as the last recipe, same book. My husband liked it, but he also likes mushrooms.
The recipe can be found here:

Mexican Chicken Chili

I got this recipe out of the new taste of homes mag. the March/April 2010 issue. The chicken came out so tender. I made on the night we went out to the drive in. I served it with corn bread. My son ate most of his, but my daughter is getting picky these days and didn't eat it. My husband had 2 bowls.

1lbs boneless skinless chicken breast, cubed
1 tbsp. canola oil
2 cans (14.5 oz) diced tomatoes, undrained
2 cups frozen corn
1 can (14.5 oz) black beans, rinsed and drained
1 can (14.5 oz) reduced sodium chicken broth
1 can (4oz) chopped green chili's
2 tbsp chili powder
1 tbsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper

In a small skillet, brown chicken in oil. Transfer to a 5-qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until the chicken is no longer pink.