Teriyaki Chicken

3-4 boneless, skinless chicken breasts
1/2 c soy sauce
2 tbsp brown sugar
2 tbsp grated fresh ginger (or the fake stuff- it works fine!)
2 garlic cloves, minced

Place chicken in slow cooker. Combine remaining ingredients, and pour over chicken. Cook on low 6-8 hours or until chicken is cooked through.

I serve this with rice and mixed veggies. Not all mixed together of course. That would make my hubby crazy to have his food all mixed together. So, he eats his as 3 seperate piles of chicken, rice, and veggies. I mix mine all together and pour some extra sauce over the top. :)

Catalina Cranberry Chicken

4 boneless skinless chicken breasts
1/2 bottle Catalina dressing
1 can whole berry cranberry sauce
1 envelope onion soup mix

Heat oven to 350 degrees. Place chicken in baking dish. Mix remaining ingredients; pour over chicken. Bake 50 minutes.

Or, my favorite way: Dump it all in the crockpot. :) Cook on high 4-5 hours. (I do mix everything but the chicken together first.)

Tonight, we're having this with a rice pilaf and a veggie. Yeah for easy dinners! :)

Italian Crockpot Chicken

This is SOOOO easy! And, good too! I love saying at noon that dinner is ready! :)

2-3 boneless, skinless chicken breasts
1/2 bottle of Italian salad dressing (Watch out: Some varieties contain milk!!! Read the label!)
3-4 potatoes, scrubbed and cut into chunks
1 can green beans, drained

Place chicken and potatoes in crockpot. Pour salad dressing over top. Cook on low 4-5 hours. Add green beans. Cook another 1-2 hours on low.

You can adjust this to meet your needs by adding more/less chicken and potaotes or changing up the veggies. I add the green beans later in cooking because they get kind of mushy if you add them with the chicken and potatoes.

Chicken and Noodles

Nothing like a good homecooked meal on a cold January night!

Place 2 bone-in chicken breasts in a large pot. Add water just to cover, and simmer until chicken is cooked through. Remove skin and bones, shred chicken, and return to pot. Add 2-3 chicken bouillon cubes and 1 bag noodles (I love the thicker Amish style noodles). Cook until noodles are tender.

Serve with:

Mashed potatoes (I just add soy milk, margarine, and pepper to mine).
Green beans
Rolls (Rhodes frozen rolls are milk-free!)

Chicken Noodle Soup

Disclaimer: Shawn would much prefer to simply eat Campbell's Condensed Chicken Noodle Soup (which is milk free), but since we were having his family over to celebrate Christmas, I thought I'd step it up a notch and make some homemade soup.

Chicken Noodle Soup (Makes approximately 6 servings)

2 cups cooked, shredded chicken
1/2 cup celery, diced
1/2 cup carrots, diced
1/8 cup onion, diced
1/8 cup butter or margarine
4 oz egg noodles
6 c water or broth
3 chicken bouillon cubes
1/4 teaspooon pepper
1 bay leaf

In a large stock pot, saute the celery and onion in the butter. When soft, add all other ingredients (except the noodles) and simmer for 30 minutes. Add noodles and simmer for 10 minutes. Remove bay leaf and serve.

Tips:
-If you use broth, you won't need the bouillon cubes. I saved the water from cooking the chicken and used that. I was short a few cups, so I added some additional water and a couple of bouillon cubes.