Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through.
Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve on a bed of mixed greens, topped by sliced grilled chicken breasts.
Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag.Preheat grill.Grill chicken for 4-5 minutes per side until done.Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls. Divide Pico de Gallo and pour into two even portions over the greens.Divide the pineapple, sprinkle on salads.Break tortilla chips into large chunks and spread half on each salad.Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad.Pour the Honey Lime Dressing into two small bowls and serve with the salads.
1 whole wheat tortilla 4 oz cooked diced chicken 1 Tbs Buffalo Wing Sauce 1 Tbs Reduced Fat Blue Cheese Dressing 1 cup shredded lettuce
Mix the chicken with the Buffalo sauce and Blue Cheese dressings, toss in the lettuce. Warm the tortilla for 20 seconds in microwave. Place the chicken mixture down the middle of the tortilla and roll up.
Mix all ingredients well. Store in airtight container.
When ready to use, place 1/4 cup coating mix in a plastic bag and add chicken or pork chops one piece at a time, shaking to coat. Bake 1 hour at 400*F. A two pound fryer will use about 1/4 cup coating.
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