recipe exchange

today I am linking up with The Wiegands, (I love this blog) for a

recipe exchange.

this recipe is one of my new favourites, found in a Kraft magazine

it's super good for a rainy day when you want something warm and tasty.

Enjoy, sweet peas!

**slow cooker chunky chicken chili**

2 cans mixed beans, drained and rinsed

2 cups salsa

1 can tomato sauce (14 oz)

2 Tbsp. chili powder

1 1/2 lbs. boneless skinless chicken thighs (I use breasts) cut into bite sized pieces

1 onion chopped

1 cup frozen corn, thawed, drained (or use 1 can)

1 cup Kraft Tex Mex shredded cheese (or whatever your fave cheese is)

*****

combine first 4 ingredients in slow cooker.

top with chicken, onions and corn (do not stir)

cover with lid.

cook on low 6-8 hrs or high 4-5 hours

stir just before serving

serve topped with cheese

**photo and recipe from kraftrecipes.com

Chicken and Gravy with Puff Pastry

This recipe is from one of my favourite food blogs, Picky Palate.  She has some great recipes and ideas!!  Check it out.

This dish is super easy to make.  Tonight I made it with rice because I was out of puff pastry.  It is SO DELICIOUS!  A link to Picky Palate is in my sidebar as well.

Click on 'Picky Palate' above to get the recipe.

Enjoy!

Sticky Chicken - The Original

Well, summer is almost over and we are getting back to our normal routine. How come summer goes by so fast? **sigh** I would like it to be longer. I hope everyone had a great summer!

Tonight I am making sticky chicken. My mom used to make this when I was a kid and I loved it. Now my girls love it too. What's not to love, honey and sugar...can't go wrong. Not the healthiest version but they eat it. Score!

~ chicken breasts, thighs, wings, whatever you like to use (I used breasts)

~ 1 c. honey (or 1/2 br. sugar, 1/2 honey)

~ 1/4 c. soy sauce

~ 2 Tbsp. Ketchup

~ 1 clove of mashed garlic

Layer chicken in a 9x13 pan, single layer. Mix rest of ingredients and pour sauce over chicken. Bake at 325F for 2 hours. Turn chicken 2-3 times and baste while cooking.

Enjoy, it's yummy!

Sweet and Sour Chicken aka Sticky Chicken

This is a quick easy recipe that I am trying today. It is similar to one I have for sticky chicken. It should be good and I'm hoping the kids like it. Will let you know!

~ 2 Tbsp. Ketchup
~ 1 cup Water
~ 1/2 cup white vinegar
~ 1 Tbsp. soy sauce
~ 1 cup Brown sugar, packed
~ 1 1/2 lbs. boneless skinless chicken breasts or thighs cut bite sized.
~ 2 Tbsp. Cornstarch
~ 2 Tbsp. water

Combine first 5 ingredients in slow cooker. Stir.
Add chicken. Stir. Cover. Cook on Low for 6 - 8 hours or on High for 3 - 4 hours.

Combine cornstarch and second amount of water in small bowl. Stir into
slow cooker. Cook on High, stirring often for 15 to 20 minutes until thickened.

~ Contributed by Linda

What we're having for supper tonight...Grilled Bruschetta Chicken

We're having this dish for supper tonight as well as this (click 'this')

~ 1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided

~ 4 small boneless skinless chicken breasts (1 lb./450 g)

~ 1 tomato, finely chopped

~ 1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese

~ 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of barbecue grate; preheat barbecue to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of barbecue 6 min. Meanwhile, combine tomatoes, cheese, basil remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on barbecue. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF). Yum!!!!

~ Courtesy of Kraft Canada

Broccoli Chicken Casserole

1 can of Cream of Mushroom Soup
1/2 cup milk
1/4 tsp. ground black pepper
1 cup broccoli chopped fine (or 1 cup of frozen mixed vegetables)
2 cups cubed cooked chicken
2 cups egg noodles or spiral pasta noodles

1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Bake at 400°F. for 20 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese and a couple more pinches of parmesan cheese. Put back in oven for a couple more minutes til cheese is melted.

~ Campbell's Soup recipe