Lemon-Garlic Chicken

1/4 cup lemon juice
2 Tablespoons molasses
2 teaspoons Worchestershire sauce
4 garlic cloves, chopped
2 pounds bonless, skinless chicken thighs or breasts
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine first 4 ingredients in a dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 425 degrees
Remove chicken from dish reserving marinade, and arrange in a shallow roating pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for another 20 minutes or until chicken is done.

Poppy Seed Chicken and Rice

4 Large Chicken Breasts or
1 Whole Chicken,
boiled and cut into chunks
2 cans cream of chicken soup
16 oz sour cream
2 tablespoons poppy seeds

1 column Ritz crackers or crushed corn flakes
3/4 stick margarine, melted

Cut cooked chicken into chunks. In a large bowl, mix soup, sour cream, and poppy seeds. Add chicken and stir well. Put into 9x13 baking dish.
Melt margarine and mix with crackers or corn flakes. Sprinkle over top.
Bake at 350 degrees for 30 minutes.
Serve over cooked rice.
Serves 8

Weldon's Favorite Honey-Lemon Chicken and Rice

Cook 2 large or 4 small Chicken Breasts and cut into chunks

Heat oven to 350 degrees
Melt 1/4 cup butter in cake pan

In a zip lock bag mix:
1/2 cup flour
1 tsp salt
1/2 tsp cayenne pepper

Put chicken chunks in bag and shake to coat

Place chicken in pan with the melted butter and stir to coat floured chicken with butter
Bake for 20 to 30 minutes

In a bowl mix:
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tsp soy sauce
1 1/2 tsp curry powder
(you may need to heat in microwave a little to melt the honey)

Take chicken out of the oven and pour glaze over the top.
Stir if desired.
Bake for another 15 minutes.
Serve over Rice.

Makes 3-4 servings

Quesadillas

4 flour tortillas
1 cup refried beans
2 cups monterey jack cheese
2 tablespoons chopped onion
1 cup chopped cilantro (optional)
1 cup shredded chicken or beef

garnish:
sour cream
salsa
guacamole

Place 2 tortillas on work surface. Spread equally with toppings. Top with remaining 2 tortillas. Spray griddle or fry pan and toast on each side. Cut into wedges and top with garnishes.
Makes 4 servings

Hawaiian Barbecue Chicken

4 to 6 boneless skinless chicken breasts
1 cup barbecue sauce
1 can (20 oz) crushed pineapple
1 teaspoon ground ginger
1 tablespoon cornstarch (dissolved in a little water)

Heat oven to 350 degrees.
In a greased baking dish, place chicken breasts. Combine everything else in a bowl and pour over chicken. Cover with foil and bake for 1 to 1 1/2 hours.
Serves 4 to 6

Chicken Enchiladas

Makes 4 servings

2 chicken breasts, cooked and shredded
1 can cream of chicken soup
1 can diced green chilies
1 cup fat free sour cream
1/2 cup low fat milk
1 tsp onion salt (or regular salt), more to taste
pepper as desired
1/2 pound grated mozzarella cheese
4 flour tortillas

In a bowl combine cream of chicken soup, sour cream, green chilies, milk, salt and pepper.
In a separate bowl, add cooked chicken and a little of the sauce to moisten as desired.
Take each tortilla and put 1/4 of the meat and some cheese; roll up and place in 8x8 baking pan.
Pour remaining sauce over the top and top with grated cheese. Cover with foil.
Bake at 350 degrees for 30 minutes.

Sweet and Sour Chicken and Rice

Makes 4 servings

1 1/2 pound cooked and cubed chicken
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup vinegar
1 tablespoon soy sauce
1/2 tsp salt
1 diced green bell pepper
1/2 onion, diced
1 can pineapple chunks

Cooked Rice (1 cup dry & 2 cups water)

Drain pineapple; reserving syrup. Combine brown sugar and cornstarch; add pineapple juice, vinegar, soy sauce and salt. Cook in a skillet over low heat until thick, stirring constantly. Add cooked chicken and simmer on low for 20 minutes. Add pineapple, onions, and green pepper. Cook 2 to 3 minutes more.
Serve over rice.

Ranch Chicken

2/3 cup crushed corn flakes
2/3 cup grated parmesean cheese
1 envelope ranch dressing mix
6 to 8 boneless, skinless chicken breasts
1/2 cup butter, melted

Heat oven to 350 degrees

Mix cornflakes, cheese and dressing mix in a shallow bowl. Dip chicken breasts in butter, then roll in ranch dressing mixture. Place chicken in a 9x13 pan. Bake, uncovered, for 45 minutes.

Serves 6 to 8 (can be halved)

Easy Chicken Bake

2 chicken breasts
1 can cream of mushroom soup
1/2 envelope onion soup mix

Heat oven to 375 degrees. Arrange chicken in baking dish sprayed with cooking spray.
Mix mushroom soup and dry onion soup mix in a bowl. Pour over chicken.
Cover with foil and bake for 30 minutes. Uncover and bake about 45 minutes more or until done.
Serves 2

Chicken Crescent Wraps

1 whole chicken (boiled and shredded)
1 8oz cream cheese
1/2 large onion, chopped
salt
pepper
garlic powder
1/2 cube butter, melted
2 packages refrigerated crescent rolls
dry stove top stuffing

In a bowl mix together the shredded chicken, 1/2 of the melted butter, cream cheese, onion, salt, pepper, and garlic powder.
Separate the crescent rolls and flatten them with a rolling pin or your hand. Spoon some of the chicken mixture onto each unrolled crescent. Wrap them up and roll each one in the melted butter and then the dry stove top. Place in a casserole dish or on a baking sheet. Cover with foil and bake at 350 degrees for 20-25 minutes until the rolls are baked through. Take the foil off half way through baking.

This serves about 8 and can be halved

Fajitas

You can make these with steak or chicken.

Cut meat into strips and cook in skillet with about 1 tablespoon oil.
Meanwhile, cut 1 onion, 1 red bell pepper and 1 green bell pepper into strips.
When meat is cooked, add the vegetables and 1 packet of fajita seasoning mix and water as directed on the package.
Cook untill vegetables are crisp tender.

Serve with warm corn or flour tortillas and salsa & sour cream

Taco Salad

Brown 1 pound of ground beef with some chopped onion. Drain fat.
Add 1 packet of taco seasoning mix and water as directed on the package.

Pile these things on a plate as you like:
Tortilla Chips
Meat
Shredded Cheese
Chopped Lettuce
Diced Tomatoes
Olives

Sour Cream
Salsa
Ranch Dressing
Ketchup

Could also be made with Shredded Chicken