Chicken dinner.

I mentioned before that I love seasoning packets.  I peruse the spice aisle almost every time I go to the grocery store to see if there are any flavors that speak to me.  I use them on all kinds of meat but chicken is my favorite.  Today I chose a sweet bbq seasoning packet that is made for roasting a whole chicken in the oven but I buck the system and always do it in the slow cooker.

So, toss in however many chicken breasts your family will eat.  I throw them in frozen so they don't dry out (my dinner is typically going for 10 hours or so by the time we're all home)  Then add 1-2 packets of the seasoning packet of your choice.  Then, pour in some water - about 1" deep is what I do.

Turn it on low and you're done prepping dinner!


When you get home you can steam or roast some veggies, add a salad and dinner is ready.   I mean really, 5 minutes.  And real minutes too, not those 20 minute meals on TV where everything was already prepped ahead of time.  I mean, can't ANYONE make a meal in 20 minutes if everything they need is laid out in tiny little bowls all measured and chopped for them.  

Do you use seasoning packets to your advantage?  What are some of your quick recipes using them?

Slow-cooker BBQ Chicken

Get used to these easy recipes, because as a Mom of two they SAVE me.

You'll need:

Frozen boneless skinless chicken breasts (however many your family will need)

1 jar of sweet baby rays bbq sauce. I like the sweet and spicy one.

1 jar of water.

Put it all in the slow cooker. Turn it on low. Leave. When you come home shred the chicken and serve on buns with a little more sauce. Tada, dinner. Sides I like are corn and salad.

Chicken and Couscous Salad

I made this up on the fly, trying to use up some couscous and chicken that I had on hand and it was wonderful! Let me see if I can list the ingredients correctly :)




First, you need 2 chicken breasts that have been marinated in the lemon and garlic marinade from this post. Then, roast the chicken breasts at 425 for about 1/2 hour. Cut into bite sized pieces.

You also need:

1 medium zuchinni
1 small red onion
1 portabella mushroom
1 cup tri color couscous
1 cup water
1 tomato

While your chicken is roasting: Sprinkle salt and pepper on your mushroom (you don't have to use portabella, but it's what I had) and saute it in a pan of olive oil for about 5-6 minutes per side. Toss in sliced zucchini and diced onion and saute at the same time. When the mushroom is cooked cut it in to bite sized pieces. Add 1 cup of water to the veggie mixture and bring to a boil. Stir in couscous, remove from heat and cover. Let stand 5 minutes and prepare dressing.


Dressing:

• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Combine chicken and veggie mixture in a bowl and toss with dressing. Serve with tomato slices.

Spanish Rice

This is my made up, on the fly Spanish rice. And, I use it to make a lot of different meals, which I will post about.

Ingredients

• 1 cup uncooked rice
• 1 medium onion, chopped (I like onions so I used a large one)
• 1 tablespoon minced garlic
• 1 small green bell pepper, chopped
  
• 2 tablespoons vegetable oil (I used olive oil)
• 2 1/2 cups water
• 1 cup salsa
• 1 teaspoon chili powder
• 1 can black beans
  

Directions

In a large skillet, heat oil over medium heat. Add rice, green pepper, garlic and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally until rice is tender.


So... what can you do with this rice?

Well, you can use it as a side dish obviously and make Fajita's

Or, you can make a really simple and easy casserole. I use the leftovers to make a southwest chicken skillet casserole. I've never written down exactly what I do so I don't think a new entry is in order but basically...

Southwest Chicken Casserole

Take your left over rice and add 1/2 a cup to 1 cup of sour cream. Mix it up in a skillet. This isn't an exact science just mix it up to taste. Then add a can of corn to the mix. Then add some chicken. I usually use leftover chicken from another recipe but you could just grill some up real quick too and season it with taco or fajita seasoning or whatever you want. Then I warm it all up in a skillet and serve. It's pretty darn good.

Stuffed Peppers

Another thing you can do is mix the leftover rice with hamburger meat, a can of tomatoes and a can of corn. Stuff some bell peppers with the mix. Mix up some tomato sauce with a bit of brown sugar and pour that over the top of the peppers. Bake them in the oven at about 350 until tender.

Burritos
Obviously you can also make burritos with the rice. I just mix the rice with refried beans and cheese and heat. Roll mixture into tortillas and top with sour cream and diced tomatoes.

Chicken and Spanish Rice Soup

Any other favorites for using up leftover Spanish rice? Share them in the comments!

Chicken and Spanish Rice Soup

Ingredients:

• 1 lb. cooked chicken, shredded
• 4 cups leftover Spanish rice
• 1 medium onion, diced
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 15.5 oz. cans diced tomatoes, with juices
• 1 15.5 oz. can chickpeas
• 2 cups corn
• 1/2 bunch cilantro, chopped
• 1 tbsp cumin.
• 1 tbsp chili powder
  
• 1 tbsp sweet paprika
• 1 tbsp tomato paste
• Water, to cover
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Method:

In a large stockpot over medium-low heat, cook carrots in olive oil until tender (about 10 minutes). Add onions and cook until translucent. Add garlic and cook until fragrant.

Add tomato paste, tomatoes and rice. Pour enough water or stock over rice to cover (add more if you prefer a thinner soup.) Add remaining ingredients and stir to Simmer 15 minutes.

Serve piping hot with some tortilla chips on the side.

Courtesy of Cooking by the Seat of my Pants

"Klassy" Chicken Pot Pie

I don't usually make casseroles, much less casseroles with tater tots... but I've found myself trying to find things that freeze well so I can fill my freezer in preparation for baby #2. This is the perfect recipe for that or if you have left over chicken to use up. Or, maybe you are just craving craving chicken pot pie with tater tots. Takes about 15 minutes for prep (if your chicken is cooked already) and 40 in the oven. You can make this ahead easily and pop it in the oven when you get home, or even double or triple and freeze for later.

You can arrange the tater tots a little nicer too, and make it pretty. I'm impatient. This is 1/2 of the recipe, since there are only 2 1/2 of us. I froze the rest.

Ingredients

• 1 (2 lb) bag frozen tater tots

• 1 cup chopped onion
• 3 small garlic cloves, chopped
  
• 1 tablespoon butter
• 2 cups diced cooked chicken
• 1/2 cup milk
• 1 (10 ounce) package frozen mixed vegetables
• 2 (10 3/4 ounce) can cream of whatever soup
• 1/2 tsp dried thyme
• 1 tsp black pepper

Directions

1. Preheat oven to 375°.

2. In large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.

3. Add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.

4. Stir ingredients together and cook over medium heat until hot and bubbly. Stirring occasionally.

5. Cover and cook an additional 5 minutes; stirring frequently.

6. Spoon chicken mixture into ungreased 2-quart casserole dish.

7. Arrange frozen tater tots on top.

8. Bake 40 minutes or until bubbly and tater tots are slightly browned.

Chicken Pot Pie

This is a great, hearty, chicken pot pie recipe from Ina Garten on The Food Network.

The only changes I made were to reduce the amount of chicken stock by 1 cup (mainly due to reviews that the sauce was a bit thin) and increase the seasonings a bit to suit my tastes. I'm posting the recipe as is though, because I think it would work with the full cup of liquid, it just depends on your personal preference. She does state that it makes 4 individual pot pies. I think that is way too big of a portion personally, and it would be more accurate if you said 6. The photo I took is actually a teeny tiny portion I made for my toddler, so don't think all of mine were that size :)

Oh, I guess I do have one more confession... I didn't make her crust. I used crescent roll dough and baked accordingly :)

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Fried Rice

This is excellent Fried Rice, courtesy of Sara Moulton from Sara's Secrets for Weeknight Meals. I subbed chicken for the shrimp since my husband doesn't like seafood and I also used fresh ginger and not crystallized ginger since I didn't have any, it turned out fantastic!

It's also a great recipe to use up left over rice, chicken and veggies.

INGREDIENTS

3 tablespoons vegetable oil
2 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 cups frozen shelled and deveined shrimp, halved
One 10-ounce package frozen peas
3 cups leftover cooked long-grain white rice or simple boiled rice
1/4 cup soy sauce
3 tablespoons rice wine or dry sherry
2 tablespoons finely chopped crystallized ginger
4 teaspoons toasted sesame oil

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. Reduce the heat to medium. Combine the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl

2. Add another tablespoon of oil, the onion, and garlic to the pan; cook, stirring 2 minutes. Add the shrimp and peas; cook until the shrimp are cooked through, about 3 minutes. Transfer the mixture to the bowl with the eggs.

3. Heat the remaining tablespoon oil in the same skillet over medium-high heat until hot. Add the rice and cook, stirring occasionally, until slightly crispy.

4. Stir together the soy sauce, rice wine, ginger, and sesame oil; add to the skillet along with the shrimp, peas, and egg. Cook just until the egg is heated through and serve.

Grilled Pizza

This is probably our favorite meal of the summer. BBQ Chicken Grilled Pizza. And it is so incredibly easy to make.

You can either make your own dough or buy pre-made dough at the grocery store. Keep it in the refrigerator until just before you are ready to grill.

Get all your toppings together. I made BBQ Chicken Pizza so my toppings consisted of:

Grilled BBQ Chicken

Chopped Red Onions

Chopped Roasted Red Peppers

Fresh Mozzarella Cheese
Sweet Baby Ray's BBQ sauce

Turn the grill on medium low and let it heat up for about 5 to 10 minutes.

Roll the dough out and cut it into sizes you can flip and move around easily with a spatula. You don't have to flip the dough, but I like mine grilled on both sides. Brush olive oil on both sides of the dough, and on the grill.

If you have never grilled pizza before I suggest testing a small amount of dough first, it cooks VERY fast and I burned my first batch.

Set the dough on the grill and check it often. When you see grill marks and the dough starts to rise a bit, flip it over. Then, put your toppings on as quick as you can. Close the lid and wait about 3-5 minutes. At this point, I usually turn the grill off and shut the lid again if the cheese hasn't melted.

It takes a bit of attention, but it is so so worth it!

Black Bean Quesadilla's

Yet another black bean recipe... :)

7 ounces of mashed black beans (1/2 a can)
2/3 cup salsa
Flour tortillas cut in half
Chicken (optional)
Sour Cream

Place tortillas on un-greased cookie sheet.

Mix beans and salsa. Spread bean mixture on tortilla halves. Top with chicken if desired and Monteray jack cheese. Top with remaining tortilla halves.

Bake at 350 for about 15 minutes.

Serve with salsa and sour cream.

Chicken Noodle Soup

The PERFECT lunch on a cold day. You'll have to bear with me though because I didn't follow a recipe, I just put it together on the fly :)

Last night I put 1 can of chicken broth and 4 - 5 cans of water (enough to cover everything) into the crock pot. I then put 3 large whole chicken pieces (bone in) into that. You could use boneless chicken breasts too, if you prefer.

Then add:

1 large chopped onion
1/2 cup chopped celery
1 cup chopped carrot
1/2 to 1 teaspoon thyme
1 tablespoon parsley
2 teaspoons poultry seasoning (I actually had some rotisserie seasoning I used)
1 teaspoon chicken bouillon
1/4 cup sliced mushrooms
2 bay leaves
1/2 lb wide egg noodles (more or less depending on how many you like in your soup)
salt and pepper

Put everything in the crock pot except the salt, pepper and egg noodles and turn it on low. Cook for about 8-10 hours. I did it overnight so we'd have it for lunch today.

Take the chicken pieces out making sure to get all the bones out too. Remove the bay leaves and toss. Cut the chicken up with a fork and toss the bones. While you are doing this the broth should have settled and you can skim any fat off the top with a spoon. Add the chicken back in. If it doesn't seem like you have enough liquid, you can add a bit more water. Put the egg noodles in and cook another 45 minutes or so on low, until the egg noodles are done. Serve and season to taste with salt and pepper.


This is an easy recipe to alter. Just leave things out you don't like. You can also add things like parsnips, potato, leak, dill...

Slow Cooker Corn and Spinach Enchilada's

This is a recipe adapted from Crockpot365.com

Filling
--1 can (14.5 oz) creamed corn
--1 cup shredded already-cooked chicken
--1 1/2 cups baby spinach leaves
--1/4 cup finely chopped fresh cilantro leaves
--1 4oz can chopped mild green chiles
--1 tsp cumin
--1 chopped red onion
--2 cups shredded cheese (I used a packaged Mexican blend)
--corn tortillas

Topping
--1 can (28 oz) green enchilada sauce
--2/3 cup sour cream
--more shredded cheese

Garnishes
--sliced jalapenos
--more sour cream
--lettuce
--chopped tomatoes
--avacado
-- hot sauce

In a large mixing bowl make the filling, mixing everything but the corn tortillas.

Spray the crockpot with non stick spray and lay a layer of corn tortillas down. Spoon filling mixture in and complete another layer until all filling is used.

Mix the enchilada sauce and sourcream in a mixing bowl and pour over the top of your layers. Sprinkle with another handful or two of shredded cheese.

Cook on high for 2-4 hours or on low for 5-7. Let stand 20 minutes or so before serving. Serve with optional garnishes.

You can make this vegetarian by omitting the chicken and adding beans if you'd prefer.

Chicken Marsala

I believe this is yet another cooking light recipe. It's a little more work than a lot of my recipes, but still pretty easy and I LOVE it.

• 4 tablespoons butter, divided
• Cooking spray
• 1 (8-ounce) package pre sliced mushrooms
• 2 tablespoons finely chopped shallots
• 1 tablespoon minced fresh garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup dry Marsala wine
• 1/2 cup frozen green peas
• 2 tablespoons half-and-half
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Preparation

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Chicken Parmigana Hero

1/2 tsp dried oregano
1 cup marinara sauce
1 long Italian bread halved lengthwise
12 oz Italian style fully cooked breaded boneless chicken breasts (although you can use regular un-breaded boneless to cut fat)
4 oz mozzarella cheese



Preheat oven to 375. Stir oregano in sauce. Place bottom of bread on baking sheed and spread with half of sauce. Arrange chicken over sauce and top with the rest of sauce. Place bread top cut side down next to sandwich. Bake until chicken is heated through (about 10 min). Remove and heat broiler. Arrange cheese over sauce and chicken. Broil 1-3 minutes (don't broil the other piece of bread). Enjoy!

Crack over rice, part II

OMG. I think this recipe is BETTER than crack over rice. Deon thought so too. By the way, if you haven't tried crack over rice, you really should. It is yum. Speaking of yum...


Japanese Mum's Chicken

Read all the directions before you start. The original recipe is below, my changes are below that.

Sorry guys, taking a picture was a total afterthought. But doesn't it look good anyway?!

Ingredients

• 8 chicken drumsticks, skin on (the skin is important for flavor, and is so tasty to eat!) You can however, use boneless skinless chicken breasts, or even tofu if you prefer. I posted about both of those options at the very bottom.
• 1 cup water
• 1/2 cup balsamic vinegar
• 1/3 cup soy sauce
• 2 1/2 tablespoons sugar
• 1 garlic clove, peeled and smashed a bit
• 1 small hot chili pepper, slit open, seeds removed

Directions

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

4. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

5. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

___________________________________________________________________

Here is what I did different:

Added 1 teaspoon red pepper flakes

Added 2 more cloves of garlic smashed and 1 minced (that I obviously didn't remove later)

Added 2 teaspoons cornstarch (dissolved in water) during the reducing process. It was just taking too long and we were hungry!

____________________________________________________________________
Here is what I'm going to try next time:

Boneless skinless chicken breasts. There is enough liquid during the cooking process that I don't think they will dry out. As long as you add the cornstarch step you won't have to cook it all for as long either.

Sprinkle with toasted sesame seeds

___________________________________________________________________

And another idea

Tofu! OMG, this is the perfect perfect recipe for tofu.

So for tofu here is what I would do...

Bring everything but the tofu to a boil and then simmer about 10 minutes (so you meld all the flavors)

Then add cubed tofu after the cornstarch, during the reducing process. I suggest using extra firm tofu that you have previously frozen because it gives it more texture.

Speedy Chicken Stir Fry

1 cup uncooked rice
1 package frozen stir fry vegetables.
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 to 1/2 tsp. each: ground ginger, garlic powder, crushed red pepper

COOK rice as directed on package.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper and frozen vegetables; cook until heated through stirring occasionally.

Serve chicken over hot cooked rice and enjoy!

Chicken Caeser Salad

This is one of the very few salads Deon will eat and he LOVES it.

Salad:

1 whole roasted chicken, skinned (I bought a rather large rotisserie chicken and used half of the meat for this recipe and the other half for Chicken Packets)
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips

Vinaigrette:

1 1/2 tablespoon fresh lemon juice
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/2 teaspoon bottled minced garlic
1/3 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup plain croûtons
1/4 cup pregrated fresh Parmesan cheese.

Directions:

1. To prepare salad, remove chicken from bones, shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce and bell pepper in large bowl.

2. To prepare vinaigrette combine juice and next 7 ingredients (through black pepper) in a blown, stirring well with a whisk. Pour over salad, toss gently. Sprinkle with croûtons and cheese.

Bourbon Chicken - It's like crack, served over rice.

I served this over rice, with grated fresh ginger and a side of ginger glazed carrots. I also modified the recipe a bit and added another 1/4 teaspoon ginger and another teaspoon of crushed red pepper flakes because we like it hot! You can modify to suit your tastes.

Ingredients

2 lbs boneless chicken breasts cut into bite-size pieces
~1 tablespoon cornstarch
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


I usually do this step the night before and let it marinade, but the recipe will work if you don't let it sit overnight. Cut the chicken into bite sized pieces and then mix all of the ingredients below the olive oil together and pour into a ziploc bag and add the chicken (you can throw this in the freezer if you want to have it another night or even make a double batch so you have one for later!) .

The next night I'll pull the chicken mixture out, heat the oil in a pan and add the mixture to the hot oil just long enough to brown the chicken and remove the chicken.

Then remove about 1/4 cup of liquid and mix the cornstarch in until it is dissolved. You can also mix the cornstarch with water if you prefer, and add that to the pan. Add the chicken back and bring to a hard boil. Reduce heat and simmer 20min. Serve over hot rice.

BBQ Chicken Pizza

I made this the other night with leftovers and it was waaay yummy and so easy :)

Ingredients:

I didn't measure anything - just make what looks good to you!

4 or 5 corn tortillas (I think pita bread would work better because it's sturdier or you could buy pizza crust, but this is what I had)
1/2 red onion
chicken strips
BBQ Sauce
Corn
Shredded Cheese - I had a little cheddar and a little mozzarella left so that's what I used but Gouda would be wonderful!
Fresh Cilantro

Directions:

Assemble pizza with everything but the cilantro and bake! I put it in a 350 oven until the cheese was nice and bubbly. The chicken was already cooked so I was really just warming stuff up. If you buy pizza crust just follow the directions on the package for the crust. After baking sprinkle with cilantro and serve.

YUM!