Dish 46 - Chicken Ranch Tacos

Chicken Ranch Tacos

Prep Time: 25min; Total Time: 25min; Serves: 5 (2 tacos each)

Ingredients:
1 box Stand & Stuff taco shells (10 shells)
3 cups cut up deli rotisserie chicken
1 packet taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped
1 cup shredded Mozzarella cheese
1/4 cup sliced green onions
Chunky salsa
Avocado
Sour Cream

Method:

1. Heat oven to 325oF. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on high 2-3 minutes or until hot. Stir in ranch dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with remaining ingredients to desired taste.
   

Recipe Source: Betty Crocker

Dish 45 - Grandma Ellie's Sweet & Sour Chicken

Grandma Ellie's Sweet & Sour Pork

Serves: 6

Ingredients:

2 lb pork (I used chicken as Big Spring doesn't like pork and sometimes I don't either!)
1 cup pineapple chunks
2/3 cup sugar
1/2 cup vinegar
2 Tbsp soya sauce
1/2 tsp salt
3 Tbsp flour
1/2 cup warm water
1/2 cup pineapple juice
1 tsp chopped/grated ginger root
Cooked rice, for serving

Method:

1. Brown meat in large saucepan.
2. Add pineapple chunks, sugar, vinegar, soya sauce and salt.
3. Mix together flour and water, getting rid of any lumps. Add to saucepan.
4. Add pineapple juice and ginger root. Simmer until chicken is cooked through and sauce thickens slightly.
5. Serve with the cooked rice.
   

Recipe Source: Based on Grandma Ellie's recipe tin

Dish 41 - Orange Zested Chicken Breasts

Orange Zested Chicken Breasts

Prep Time: 20min; Total Time: 20min; Serves: 4

Ingredients:

1/2 tsp seasoned salt
1/4 tsp garlic powder
2 Tbsp butter or margarine
1 tsp grated orange peel
4 chicken breast fillets

Method:

1. In a small bowl, mix seasoned salt and garlic powder.
2. In fry pan, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut.
3. Serve with steamed green beans and potatoes.
   

Recipe Source: From Betty Crocker

Dish 36 - Chicken & Rice Casserole

Chicken & Rice Casserole with Roasted Red Peppers

Prep Time: 30min; Total Time: 30min; Serves: 6

Ingredients:

2 pkts quick rice (250gm each)
500ml chicken stock
370gms cooked chicken, shredded
200gm roasted bell peppers, chopped
1/3 cup Italian salad dressing
1/4 cup Mozzarella cheese
2 Tbsp chopped fresh parsley

Method:

1. Add rice and stock to large fry pan and heat rice.
2. Add chicken, roasted peppers and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thorough heated, stirring occasionally. Pour mixture into ungreased casserole dish. Sprinkle with cheese.
3. Grill under heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.
   

Recipe Source: Adapted from Betty Crocker

Dish 30 - Southwest Chicken Skillet

Southwest Chicken Skillet

Prep Time: 30min; Total Time: 30min; Serves: 4

Ingredients:
1 Tbsp olive oil
1 1/4 pounds chicken breast fillets, cut into 1in pieces
500gm mixed frozen vegetables
1 can red kidney beans
1 cup salsa
2 flour tortillas, cut into 2x1in strips
1 cup shredded mozzarella cheese

Method:

1. In 10in fry pan, heat oil over medium-high heat. Cook chicken in oil 3-4 minutes, stirring occasionally, until no longer pink in centre.
2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crsip-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
   

Note: Next time I make this, I would put the fry pan under a grill after step 3, to help the cheese melt and make a more appealing golden colour, which would also crisp up some of the tortilla strips.

Recipe Source: Based on Betty Crocker's Recipe

Dish 29 - Easy Chicken & Rice

Easy Chicken & Rice

Prep Time: 30min; Total Time: 30min; Serves: 6

Ingredients:
1 cup uncooked rice
2 1/4 cups water
2 Tbsp olive oil
2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup chicken stock
2 cups shredded cooked chicken
1 cup shredded Parmesan cheese
3 Tbsp chopped fresh parsley

Method:

1. Cook rice in water as directed on packet.
2. Meanwhile, in deep 12in skillet, heat oil over medium-high heat. Cook bell peppers, onions and garlic in oil 2-3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
3. Stir rice, pasta sauce, stock, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 - 5 miutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
   

Recipe Source: Based on Betty Crocker's Recipe

Dish 27 - Indian Butter Chicken

Indian Butter Chicken

Serves 4; Prep Time: 7min; Cooking Time: 20min

Ingredients:
1 Tbsp olive oil
500-600g chicken breast fillet
1 jar of 420g butter chicken simmer sauce
2 ripe tomatoes
1 tsp fresh coriander chopped to garnish
Steamed rice, to serve
Pappadums, to serve

Method:

1. Dice the chicken breasts and chop the tomatoes to desired size.
2. Heat oil in a large pan, add chicken and cook for 3 minutes.
3. Stir in simmer sauce; bring to the boil, then cover and simmer for 10 minutes.
4. Add tomatoes and continue to simmer for a further 5 minutes.
5. Serve with rice, coriander and pappadums.
   

Recipe Source: Woolworths Local Supermarket Catalogue

Dish 26 - Thai Chicken Patties

Thai Chicken Patties

Serves 4-6; Prep Time: 20min; Cooking Time: 15min

Ingredients:
400g chicken mince
1/4 cup slice water chestnuts
2 Tbsp red curry paste
1 Tbsp fish sauce
1 egg white
1 tsp sugar
1/4 cup beans, thinly sliced
1 Tbsp kaffir lime leaves
1 Tbsp oil for pan frying
Jasmine rice, to serve
Sweet chilli sauce, to serve

Method:

1. Combine all ingredients in a non-metallic bowl until well mixed.
   
2. Form the mixture into golf ball-sized pieces, then flatten slightly.
   
3. Shallow fry in hot oil until golden brown on both sides.
4. Serve with rice and sweet chill sauce on side.
   

Notes: I couldn't find the lime leaves, so these weren't added and I think the patties were fine without. Big Spring ABSOLUTELY loved this dish and couldn't get enough! I thought they were pretty good as well! By themselves, I found the patties were a little fishy, but combined with the rice and sweet chilli sauce, the flavours were well balanced.

Recipe Source: Woolworths Local Supermarket Catalogue

Dish 18 - Asian Noodles with Ginger, Garlic and Avocado

Asian Noodles with Ginger, Garlic & Avocado

Prep Time: 10min; Cook Time: 5min; Serves: 4

Ingredients:

560g Asian noodles, pre-soaked per packet instructions
2 tsp sesame oil
2 Tbsp olive oil
2 Tbsp ginger, peeled and cut into thin strips
4 garlic cloves, sliced
2 chicken breast fillets, sliced
2 Tbsp soy sauce
2 Tbsp oyster sauce
2 spring onions, sliced
2 avocado
1/2 sprig coriander leaves

Method:

1. Heat oils in a large wok or fry pan.
2. Add ginger and garlic, fry gently.
   
3. Add chicken and cook through.
4. Add noodles and stir fry.
5. Cut avocados in half, remove seed and skin, cut flesh into chunks
6. Add onion, avocado, soy and oyster sauce and stirfry for a further minute or until all ingredients are combined and hot.
7. Serve, and garnish with coriander leaves.
   

Recipe Source: A promotional/complimentary avocado recipe book from the supermarket

Dish 16 - Chicken & Vegetable Soup

Chicken & Vegetable Soup

Prep Time: 15 Minutes; Cooking Time: 15 Minutes; Serves: 4

Ingredients:

2 tsp sunflower oil
250g sliced skinless chicken breast fillet
1 onion, thinly sliced
3 cups (750m.) hot water
1 Continental Chicken Stockpot
2 small carrots, peeled and julienne
1 stick celery, sliced
1 bunch broccolini, stems trimmed
1/2 cup frozen peas
2 Tbsp chopped parsley
1 cup sugar snap peas, trimmed

Method:

1. Heat oil in a large saucepan and lightly brown the chicken and onion.
2. Mix water with stockpot and add to the saucepan along with carrot, celery, broccolini, peas and sugar snap peas.
3. Bring to the boil stirring and simmer gently for 5 minutes.
4. Sprinkle with parsley and serve with crusty bread.
   

Recipe Source: Woolworths Supermarket Catologue

Dish 13 - Little Spring's 2nd Birthday Cake/Cupcakes

Little Spring's 2nd Birthday Cake/Cupcakes

Ingredients - Cake/Cupcakes - make 2 lots (1 for cake, 1 for cupcakes - makes 24 cupcakes (more than needed)):

Cake
125gm butter, softened
2 tsp vanilla essence
3/4 cup castor sugar
2 x 60g eggs
1 1/2 cups self-raising flour, sifted
2/3 cup milk
Icing
90gm butter, softened
1 tsp vanilla essence
1 1/2 cups icing sugar mixture, sifted
2 Tbsp milk, approximately

Method - Cakes/Cupcakes:
Cake:

1. Combine butter, vanilla, sugar, eggs, flour and milk together in a large bowl. Beat on low speed until ingredients are just combined, then increase speed to medium and beat for a further 2 minutes until mixture is pale and creamy.
2. Grease a 9-in square pan (I couldn't find one, so I used a 25cm) for the cake (1 batch of cake mix). Bake at 180oC for about 10-15 minutes or until cake is just firm in centre and light golden brown. Allow to cool for 10 minutes, then turn onto wire rack. For cupcakes, line 2 x 12 hole patty pans with paper patty cases. Bake at 180oC for about 15 minutes or until cakes are just firm in centre and light golden brown. Stand cakes in pan for 5 minutes then transfer to a wire rack to complete cooling.

Icing:

1. Beat butter and vanilla in bowl with electric mixer until creamy. Beat in half the icing sugar and half the milk, then beat in the remaining icing sugar and enough milk for a light, fluffy consistency.

Decorations:
Follow the directions from the Betty Crocker Website with the following substitutions for Australians without access to all products listed:

1. Graham Cracker Squares (used in barn decorating) - ice cream wafers cut to size (found in ice cream cone/topping section of supermarket).
2. Orange gumdrops (used in chick decorating) - I used orange snakes.
3. Red miniature candy-coated chocolate baking bits (used in sheep & pig decorating) - red mini M&Ms (bonus - the rest of the M&Ms you can eat as they aren't needed!)
4. White gumdrops (used in sheep decorating - ears) - found in the Allen's mixed bag of lollies, "coke bottles". By cutting the bottoms off (where the reddish colouring is), you end up with perfect shaped ears!
5. Betty Crocker Fruit Roll-Ups (used in pig decorating) - any brand roll up is fine - just don't buy the ones with prints!
   

Notes: Really, really easy to make and the website even comes with a handy instructional video, showing you techniques/hints etc. I didn't end up using this cow design that I also found, but you would have plenty of cupcakes left over to add a few cows to the mix. Obviously you'll need to find your own substitutes for decoration products.

Recipe Source: Betty Crocker for the decoration and an old issue of Woman's Weekly for the Vanilla Cupcake recipe

Dish 12 - Mediterranean-Style Chicken & Pasta

Mediterranean-Style Chicken & Pasta

Prep Time: 25min; Total: 25min; Serves: 6

Ingredients:

2 cups uncooked penne pasta
2 tsp olive or canola oil
1 small onion, chopped
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/43-inch pieces cooked chicken breast
1 can (14.5oz)diced tomatoes, undrained
1 can (8oz) tomato juice
1/2 tsp dried oregano leaves
1 tsp dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled feta cheese

Method:

1. Cook and drain pasta as directed on package.
2. Meanwhile, in fry pan, heat oil over medium heat. Add onion; cook 3-4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5-7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in loves.
3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.
   

Recipe Source: Betty Crocker

Dish 10 - Chow Mein Vegetables with Chicken Tenders

Chow Mein Vegetables with Chicken Tenders

Ingredients:

Olive oil
400g packet frozen breast tenders
500g packet frozen stir fry vegetables
Chow mein recipe base packet
250g packet fresh noodles

Method:

1. Cook chicken tenders following packet directions.
2. Meanwhile, heat the oil in a fry pan and cook the stir fry vegetables for 3 minutes.
3. Add recipe base (there should sufficient liquid from the moisture of the frozen vegetables, but you may need to add additional water, to ensure the vegetables don't dry out). Cook for a further 3 or so minutes.
   
4. Meanwhile cook the noodles following packet directions.
5. Once noodles are cooked, stir through the vegetables and plate up.
6. Top with cooked chicken tenders, cut into halves diagonally.
   

Recipe Source: Originated from a Woolworths recipe, but changed significantly due to items no longer being available at the same supermarket, go figure!

Dish 6 - Cashew Chicken & Broccoli

Cashew Chicken & Broccoli

Serves: 4; Prep Time: 30min; Total Time: 30min

Ingredients:

2 tsp canola oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tsp finely chopped gingerroot
2 cups fresh broccoli florets
1 cup chicken stock
1/8 tsp crushed red pepper flakes
2 cups snap peas
3 Tbsp soy sauce
2 tsp vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium spring onions, sliced
3 cups hot cooked rice
1/4 cup salted cashew nuts

Method:

1. In nonstick fry pan, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4-5 miutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of stock and pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2-4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
   

Notes: This was quick and easy, but I found it lacking a little taste. Admittedly, I omitted the pepper flakes as I didn't have any in the pantry, so maybe that would have given it the kick it needed. Big Spring said that he enjoyed the meal... the cook is always most critical of their dish, so maybe it was better than I gave it credit for... I'll attempt it again and perhaps it will be better next time, with the pepper flakes!

Recipe Source: Based on Betty Crocker's recipe

Dish 5 - Chicken Burritos

Chicken Burritos

Makes: 14; Prep Time: 20min; Cook Time: 40min

Ingredients:

1 Tbsp vegetable oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 1/2 cups water
2 tsp lime juice
1 cup salsa
1 pkt Continental Oriental Fried Rice
1 425gm can Old El Paso Mexe Beans
200gm frozen corn, thawed
2 x 125gm cans diced capsicum, drained
14 flour tortillas
Sour cream

Method:

1. In fry pan, heat oil over medium heat. Add chicken; cook 8-10 minutes, stirring occasionally, until chicken is no longer pink in centre.
2. Stir in water, lime juice, salsa and contents of fried rice mix, until blended. Stir in beans, corn and capsicum; heat to boiling. Reduce heat; cover and simmer 20-25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down centre of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
   

Recipe Source: Based on Betty Crocker's recipe, but modified for Australian products available

Dish 2 - Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Serves: 4; Prep Time: 30 min; Total Time: 1hr 10min

Ingredients:
1 Tbsp olive oil
1/2 large onion
2 cloves garlic, finely chopped
2 cups chicken stock
3 Tbsp plain flour
1/2 tsp ground cumin
Pinch pepper
1/2 cup sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup mozzarella
1 cup green capsicum, finely chopped
1/4 cup chopped fresh coriander
8 flour tortillas
1 medium tomato, chopped
4 spring onions, sliced

Method:

1. Preheat oven to 180oC. Spray 13x9in glass baking dish with cooking spray.
2. In fry pan, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir stock, flour, cumin and pepper with whisk until blended. Slowly add to hot mixture in fry pan, stirring constantly. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, capsicum, coriander and 1/2 the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 30 seconds, until softened. Spoon 1/3 chicken mixture down centre of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30-35 minutes or until sauce is bubbly. Remove from oven and uncover. Sprinkle with remaining cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and spring onions.
5. The original recipe suggested serving it with salsa, but Big Spring and I agreed that the dish didn't really need the salsa.
   

Recipe Sources: Betty Crocker, with some slight ingredient changes by me.