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Chinese Chicken Salad

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It’s warming up outside! And you know what that means, less soup, more salad! And this Chinese Chicken Salad is our first salad of the season!

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Chinese Chicken Salad|This Is Why I’m Full

Chinese Chicken Salad is my second favorite salad (Chicken Caesar Salad is the only one that beats it!) And this super simple recipe will put it into your top 5 also! I prefer the easy way when it comes to the dressing, getting the right proportions of oil and vinegar isn’t easy. Plus the sodium content isn’t that much higher in the pre-made stuff!
When I was planning this salad I discovered Wonton Accents… They are like croutons, but made out of delicious crispy wontons! They aren’t a necessary thing, but they certainly make a nice addition! (I especially like the wasabi ginger flavored ones, I could eat them like chips!)
I marinated the chicken overnight in about 1 cup of the dressing, and cooked it on the stove earlier in the day (hooray for weekends off!) the full head of cabbage was way too much for for 2 people, so unless you’re cooking for a 4-6 member family I would use less. It doesn’t keep very well, the ramen absorbs the liquids and the cabbage gets too soft for my taste!
Let us know what you think of our Chinese Chicken Salad and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chinese Chicken Salad
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Servings Prep Time
6 -8 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 -8 15 minutes
Cook Time
15 minutes
Chinese Chicken Salad
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Servings Prep Time
6 -8 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 -8 15 minutes
Cook Time
15 minutes
Ingredients
Servings: -8
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Instructions
  1. I would highly recommend making the chicken either the night before or earlier in the day, otherwise the chicken will be too hot and will wilt the salad!
  2. In a crock pot or in a pan on the stove put your chicken and add 1 cup of the dressing, 1/2 cup of water and the garlic
  3. Cook on high until chicken is done
  4. Shred chicken and allow it to cool in the liquid
  5. Slice your cabbage into thin strips
  6. Break the Ramen into small pieces, set aside the seasoning packets
  7. Take the shredded Chicken out of the liquid and add to a large bowl along with the Cabbage
  8. Mix the Ramen Seasoning packets into the juices from the Chicken
  9. Add the Remainder of the ingredients to the large bowl and mix thoroughly
  10. Add more dressing as needed
  11. Enjoy!
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Pasta and Meatballs

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Pasta and Meatballs|This Is Why I’m Full

The recipe for the Delicious Pasta Sauce can be found though that link. This recipe for Pasta and Meatballs goes great with it!
Let us know what you think of our  and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

 

Pasta and Meatballs
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Pasta and Meatballs
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Instructions
  1. preheat oven to 350
  2. place ground beef, eggs, breadcrumbs and seasonings into a medium sized bowl
  3. mix until combined
  4. roll into balls at about 2 tbsp at a time, should make roughly 20 balls
  5. place on cookie sheet
  6. bake at 350 until cooked all the way through (I usually cut one open to see if it's brown in the middle!)
  7. while these are baking cook your pasta according to the directions on the bag/box
  8. mix with the
  9. Delicious Pasta Sauce
  10. Enjoy!
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Delicious Pasta Sauce

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Delicious Pasta Sauce|This Is Why I’m Full

Let us know what you think of our Delicious Pasta Sauce and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Delicious Pasta Sauce
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Delicious Pasta Sauce
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  1. This recipe is really easy, you put all of the ingredients into a pot (or crock pot on low!) and simmer it for about an hour! It's amazing!
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Garlic Citrus Sauce

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Garlic Citrus Sauce|This Is Why I’m Full

This recipe was originally a happy by-product of my Garlic Citrus Chicken and the Hubby and I loved the flavor so much that we couldn’t help but make it again! I think it will make a delicious marinade this summer!
Let us know what you think of our Garlic Citrus Sauce and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Garlic Citrus Sauce
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Servings Prep Time
4 -6 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 -6 10 minutes
Cook Time
10 minutes
Garlic Citrus Sauce
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Servings Prep Time
4 -6 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 -6 10 minutes
Cook Time
10 minutes
Ingredients
Servings: -6
Units:
Instructions
  1. Put chopped onion and minced garlic into a medium saucepan with 4 tbsp butter and cook until onion is opaque
  2. Add your Olive Oil
  3. Add Orange zest, Lemon zest and seasonings
  4. Add water, BBQ sauce, Lemon juice and Orange juice
  5. Cook on medium heat until boiling
  6. Turn off eat and whisk in small amounts of flour until the desired consistency is reached
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Chicken-Bacon Jalapeno Popper Dip

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jalapenopopperdip

Chicken-Bacon Jalapeno Popper Dip|This Is Why I’m Full

I don’t know if you’ve noticed yet, but I have recently become addicted to jalapeno cream cheese… I have a problem. I try to find a way to put it in everything I make… But this Chicken-Bacon Jalapeno Popper Dip is a meal that I came up with when I was looking for something to make for Dan’s friend Luke’s Bacon and Beer birthday party. I found a recipe for Bacon Wrapped Cream Cheese Chicken (that I ended up making just for dinner one night, I came up with Poor Man’s Poppers for the party) and I thought that this might be better as a dip, it took me a couple of days to figure out exactly what the best way to make this come out the way I wanted it to. And it was worth the time I spent thinking about it because it came out great. It came out a little spicy so I wouldn’t use both the jalapenos and the jalapeno cream cheese, but other than that it was awesome! We ate it with some Ritz crackers (and by we I mean me, Dan ate his with a really big spoon!) Anyway, it was really good!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken-Bacon Jalapeno Popper Dip
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5
Servings
5
Chicken-Bacon Jalapeno Popper Dip
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Servings
5
Servings
5
Ingredients
Servings:
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Instructions
  1. Preheat oven to 375
  2. Cook chicken breasts (we used the crock pot because it's so much easier with both of us working so much!)
  3. Take cooked chicken and shred
  4. Cook your rice
  5. Boil the 3 cups of water
  6. Mix the Velveeta and Cream Cheese into the boiling water (I had to whisk it, and it took some work to get it all mixed!)
  7. This will make a delicious, if rather thin, sauce
  8. Put chicken, bacon, jalapenos, rice and seasonings into a large bowl and mix
  9. Stir in sauce
  10. Put the whole delicious mix into a baking pan (I used our loaf pan because it's just the two of us, for more people I would use a 13x9 and double the recipe as this only serves 4-5 the way I made it.)
  11. Crush up crackers and sprinkle on top
  12. Sprinkle shredded cheese over top (I didn't want any cheese on my half so I put it all on Dan's side!)
  13. Bake at 375 for 20-25 minutes (mostly to cook the jalapenos)
  14. Enjoy!
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Bacon Meatball Sandwiches

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Bacon Meatball Sandwiches|This Is Why I’m Full

Dan’s birthday was a couple of weeks ago and I made these Bacon Meatball Sandwiches for him and it was awesome. We don’t have a toaster, so I thought that we might be able to toast them in our waffle iron and we could and it worked out very well! The waffle iron squished the bagels down enough so that I could actually eat it! I put mayo and mustard on mine and Dan put bacon mustard and salsa con queso (you know, salsa and cheese in a jar) on his. It was a pretty great birthday dinner if you ask me! You’d have to ask him what he thought for a definitive answer!

Let us know what you think of these Bacon Meatball Sandwiches and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Bacon Meatball Sandwiches
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Bacon Meatball Sandwiches
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Instructions
  1. preheat oven to 350
  2. place ground beef, cooked bacon, eggs, breadcrumbs and seasonings into a medium sized bowl
  3. mix until combined
  4. roll into balls at about 2 tbsp at a time, should make roughly 20 balls
  5. place on cookie sheet
  6. cook for 25-30 minutes or until cooked all the way through (I usually cut one in half to see if it's brown in the middle!)
  7. warm up bagels however you like
  8. place about 4 meatballs on each sandwich with whatever you like on sandwiches (mayo, mustard, etc.)
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Rotel Chicken Soup

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Rotel Chicken Soup|This Is Why I’m Full

So my mom told me about a recipe that she found on Pinterest for Rotel Chicken and I took what she told me about what she made and I came up with this! Her recipe came out thin, like a soup, and I decided that it would be even better as a dip! Dan and I made this and it came out fantastically! (Also this is Taylor stealing Dan’s computer for awhile!) But anyway, it was amazing! I took it to work for lunch every day until there were no more leftovers! We are going to make it again this week, and I’m going to use black beans instead of pinto (we already have them in the apartment, hooray for saving 68 cents!) I also added Cajun seasoning right at the end of the cook time, but I put that in everything! Yum!  The Velveeta melted really well as did the cream cheese, and while it may seem like a lot of work just based on the cook time it really isn’t, I am so thankful for crock pots, they make life so much easier!

Anyway, Dan is making bacon sandwiches and I’m starved so happy cooking!

Let us know what you think of our Rotel Chicken Soup and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Rotel Chicken Soup
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8
Servings
8
Rotel Chicken Soup
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Put chicken, Rotel, seasonings and water into crock pot and cook on high for 4 hours
  2. Once cooked take chicken out of crock pot and shred (Cook rice while doing this)
  3. Cut cream cheese and Velveeta into cubes and then put into crock pot and whisk until it makes a sauce
  4. Add beans and rice
  5. Stir to mix
  6. Add shredded chicken
  7. Cook on low for 1 hour
  8. Serve with tortilla chips (like a dip, because it's thick, or just eat with a spoon!)
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Chicken Piccata with Lemon

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Chicken Piccata with Lemon|This Is Why I’m Full

Don’t forget the Parchment Paper on this one. It makes clean up a great help and nothing seems to stick, I use the cheap stuff from Kirkland if you’ve never used it before its really handy to have around the kitchen. The lemons in this recipe really bring out the subtle flavors of the chicken and wine. Feel free to experiment with other ingredients if you want to add more flavor. Maybe wrap it in bacon and you’ll have Bacon wrapped Chicken Piccata. I want to try this, and I think I’ll leave the lemons out of the recipe when I do it. Lemons and bacon don’t sound right in my mind. Bacon.

Or maybe I’ll sprinkle cheese on the chicken and then wrap it in bacon. Then I’ll have a gooey cheesy bacon-y chicken. mmmm

I made this dinner with mashed potatoes and green beans as sides. My fiancee loved it!

Let us know what you think of our Chicken Piccata with Lemon and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken Piccata with Lemon
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Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Chicken Piccata with Lemon
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Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Ingredients
Servings:
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Instructions
  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.
  4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
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