BASIC CHICKEN DINNERS

Chicken with Snap Peas

Cut CHICKEN CUTLETS into strips. Put chicken in a bag with ¹⁄₂ CUP FLOUR and shake. Make a sauce out of ¹⁄₄ CUP SOY SAUCE, ¹⁄₄ CUP OIL, 1 TSP SALT, ¹⁄₂ TSP BLACK PEPPER, 3 MINCED CLOVES GARLIC, and ³⁄₄ CUP BROWN SUGAR. Pour sauce over chicken in a pan. Bake 1 hour covered. Add SCALLIONS and SNAP PEAS and bake another 15 minutes uncovered.

Oven-Baked Schnitzel

Mix OIL with CORNFLAKE CRUMBS and SPICES of your choice until the crumbs are very wet. Coat CUTLETS in the mixture. Bake at 400°F (200°C) for 15 minutes. Serve with COUSCOUS.

Crock-Pot Chicken

Sauté diced ONION and MUSHROOMS, put in a Crock-Pot, lay CHICKEN ON THE BONE on top. Cover chicken in TOMATO SAUCE, some WATER, a little TOMATO PASTE, and ITALIAN SEASONING. Cook until done. Serve with MASHED POTATOES.

Mexican Chicken Strips

Sauté ONIONS and PEPPERS. Add CHICKEN STRIPS and cook. Add 1 PACKET OF FAJITA SPICE. Serve in TORTILLAS, WRAPS, PITAS, or LAFFA.

Pulled Crock-Pot Chicken

Place CHICKEN CUTLETS in your Crock-Pot with BARBECUE SAUCE, KETCHU, BROWN SUGAR, a little APPLE CIDER VINEGAR, and BASIC SPICES. Cook on high for 3–4 hours or on low for 6–7 hours. Pull chicken. Serve with COLESLAW in BUNS.

Chicken Fettuccine

Stir-fry CHICKEN CUTLETS in OIL with 2 MINCED CLOVES GARLIC. Mix together 1¹⁄₄ CUPS HOT WATER with 1 TBSP ONION SOUP MIX, 1¹⁄₂ TBSP LEMON JUICE, ¹⁄₂ TSP SALT, ¹⁄₄ TSP BLACK PEPPER, and 2 TBSP FLOUR. Pour over cooked chicken in pan. Bring to a boil and let simmer for a few minutes. Mix chicken and sauce with cooked FETTUCCINE NOODLES.

Chicken and Veggie Stir-Fry

Coat CHICKEN CUTLETS in FLOUR, STIR-FRY, and set aside. Fry ONIONS, BROCCOLI, and MUSHROOMS. Mix together a FEW TABLESPOONS FLOUR, 1 CUP CHICKEN STOCK, ¹⁄₄ CUP HONEY, ¹⁄₄ CUP SOY SAUCE, and 2 MINCED CLOVES GARLIC. Add to vegetables in pan. Boil until thickened. Add chicken. Serve over RICE or ORZO.

Stir-Fried Chicken with Bow-Tie Noodles

Sauté 1 MINCED CLOVE GARLIC in ¹⁄₄ CU P OLIVE OIL. Add ¹⁄₂–1 LB BONELESS, SKINLESS CHICKEN, cut in chunks. Make a well in the center of the chicken pieces. Add 2 CUPS BROCCOLI FLORETS, 1 CUP CHOPPED SCALLIONS, and 1 CUP SLICED MUSHROOMS. Sprinkle veggies with ¹⁄₂ TSP DRIED BASIL, ¹⁄₄ TSP SALT, and ¹⁄₄ TSP PEPPER. Add 1 CUP CHICKEN BROTH. Stir to combine. Cover and simmer 5–10 minutes, until veggies are tender. Meanwhile cook 1 BOX BOW-TIE NOODLES, drain, and add to mixture in skillet; toss gently. Serve immediately.

MEAT IN MINUTES

Semi-Homemade Meatballs

Use 1 EGG and 1 slice BREAD per 1 lb (450 g) ground beef. Soak the BREAD in WATER for a few seconds, then chop very finely. Mix with EGG, MEAT, and SALT and PEPPER. Form into balls. Make a sauce of 2 PARTS BONE-SUCKIN’ SAUCE, 2 PARTS MIKEE’S TERIYAKI SAUCE, and 1 PART WATER. Bring sauce to a boil and drop in meatballs. Cover and cook for 30 minutes until cooked through.

Hot Dogs and Baked Beans

Combine 1 LARGE CAN BAKED BEANS with 1 PKG HOT DOGS, cut into rounds, and 3 TBSP BROWN SUGAR. Bake at 350°F (175°C) for 40 minutes. Serve in HOT DOG BUNS.

Meat and Macaroni Casserole

Cook 2 CUPS MACARONI. Mix macaroni together with 1 LB (450 G) BROWNED GROUND MEAT, TOMATO SAUCE, SALT, and PEPPER. Bake for 45 minutes at 350°F (175°C).

Sloppy Joes

Brown 1 LB (450 G) GROUND MEAT. Add ¹⁄₄ CUP KETCHUP, 1 TBSP BROWN SUGAR, 1 TSP MUSTARD, 1 8-OZ (225G) CAN TOMATO SAUCE, and sliced MUSHROOMS and GREEN PEPPERS. Serve in HAMBURGER BUNS.

FISH FAVES

Mustard-Maple Salmon

Mix together 2 TBSP DIJON MUSTARD, 2 TBSP MAPLE SYRUP, 1 TBSP MISO (OPTIONAL), 1 TSP OIL, 1 TSP KOSHER SALT, ¹⁄₂ T S P PAPRIKA, and ¹⁄₂ TSP BLACK PEPPER. Spread over 2 LBS (1 KG) SALMON. Bake at 400°F (200°C), covered, for about 25 minutes, then uncovered for about 10 minutes, or until the edges are crispy looking and fish flakes easily with a fork.

Salmon Tacos

Season SALMON well with FISH SEASONING BLEND of your choice. Drizzle with HONEY and a SQUEEZE OF LIME or LEMON. Bake at 350°F (175°C) for 12 minutes until medium rare. Serve in TACOS with diced and salted CUCUMBERS, RED CABBAGE, and CREAMY DRESSING of your choice.

Tuna Pot

Melt ¹⁄₃ CUP MARGARINE in a pot. Stir in ¹⁄₃ CUP FLOUR, ¹⁄₂ TSP ONION POWDER, ¹⁄₂ TSP SALT, and ¹⁄₄ TSP PEPPER. Remove from heat and slowly (so it doesn’t get lumpy) stir in 1³⁄₄ CUPS PAREVE CHICKEN CONSOMMÉ and ²⁄₃ CUP MILK. Return to the fire and heat to boiling, stirring constantly. Mix in 2 CANS TUNA and 10 OZ (280 G) FROZEN VEGGIES. Serve over RICE or MACARONI.

Jiffy Salmon Patties

Drain 1 15-OZ (425-G) CAN SALMON, reserving ¹⁄₃ of the liquid. Combine salmon with 1 CUP FLAVORED BREAD CRUMBS. Add 2 BEATEN EGGS, 2 TBSP LEMON JUICE, 2 TBSP MAYONNAISE, 1 TSP MUSTARD POWDER, and SALMON LIQUID. Shape into patties and fry in OIL until lightly brown on both sides.

(Originally featured in Family Table, Issue 713)