Need Recipes

Shawnda - posted on 09/11/2010 ( 16 moms have responded )




I would like an original recipe for Guacamole and also a recipe for chicken cordon blue. Other chicken recipes also because grilled chicken breasts gets old and I want to put some flavor back in my food. Some thing new for the husband an I would really be nice. If any ideas about side dishes I would also enjoy those to please. Just give me what you got thank you very much ladies!


[deleted account]

Here are a few more recipes that we like:

This was very very good and easy too. I serve it all over rice. Yum!

Ingredients for Marinade:
* 1/3 cup canola oil or olive oil
* 1/3 cup water
* 1/3 cup lime juice or lemon juice
* 1 (1.25 ounce) package taco seasoning
* 6 boneless, skinless chicken breast halves
* 1 cup salsa
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup canned or frozen corn
Optional Garnish:
* Sour cream
* Shredded Cheddar cheese
* Diced avocado

1. In a medium mixing bowl, whisk together marinade ingredients. Transfer to a self-sealing plastic bag. Add chicken breasts; marinate 30 minutes or longer in refrigerator.
2. While chicken is marinating, combine salsa, black beans and corn in a small saucepan. Cook and stir over medium heat, until corn is tender, about 5 minutes.
3. Remove chicken from marinade; discard marinade. Grill or broil chicken breasts, turning once, about 7 minutes per side or until no longer pink in center.
4. Place each chicken breast on a plate; top with salsa mixture and garnish with sour cream, cheese, and avocado. Serve immediately.

This is sooo rich and yummy! I often use frozen chicken breasts that I just throw in the crock pot and they cook up so nice and tender. Then before adding the cream cheese and soup I shred the chicken.

* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup butter
* 1 (.7 ounce) package dry Italian-style salad dressing mix (it sounds strange but it is very good)
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup

1. Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
3. (Optional) You can add 1/2 of a 16 oz bag of frozen peas in step 2.
4. Serve over whole-wheat wide noodles or any other pasta or rice of your choice.

THE BEST TASTING CHICKEN PARMESAN (Way better than any restaurants we have had)

* 2 eggs, beaten
* 1 cup freshly grated Parmesan cheese (The Kraft stuff just doesn't taste the same)
* Garlic herb seasoned bread crumbs (Progresso), enough to coat chicken
* 6 skinless, boneless chicken breast halves (I cut them in half lengthwise to make cooking time less and they are more tender this way)
* 1 jar of your favorite spaghetti sauce
* 2 cups shredded mozzarella cheese
* Canola, vegetable, or other cooking oil

1. Preheat oven to 375 degrees.
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Place chicken in an oven safe dish. Cover each piece with a few tablespoons of sauce. Evenly coat with cheese. Bake for approx. 5 min. until cheese is melted. Garnish with dried or fresh basil leaves.


View replies by

Amanda - posted on 09/23/2010




2 avacados
½ lime—juice
½-1 jalapeno—finely chopped
2 garlic cloves—pressed and mashed into a paste with salt
½ small red onion—chopped
1 small tomato—seeded and diced
I also use cilantro to taste
Salt and Pepper to taste

Chicken cordon bleu
however many chicken breasts you want to make
About a cup of Italian breadcrumbs
tbsp of garlic salt
tbsp of season all
tbsp onion powder
pepper to taste
2 eggs
3 slices of ham cut into halves
3 slices of swiss or mozarella...they are both delicious! *double if you life cheesier

For chicken cordon blue I dont flatten the chicken...I split a breast into two and stuff it with ham and swiss..Sometimes I used two slices of cheese because everyone loves the cheese in my family. Bake at 350 until nice and golden brown.

A good chicken recipe I have is rice krispie baked chicken
3-4 split breats
about 3-4 cups rice krispies smashed
a cup of breadcrumbs
1/2 cup of parmesan cheese
salt and pepper to taste
olive oil
combine parmesan,breadcrumbs,rice krispies, and salt and pepper in ziploc
coat breast in olive oil..shake off excess and then coat in mix.
remove and put on tin foil lined pan and bake at 350 until done. You can use the dripping to make your own gravy too!!!

Vicki - posted on 09/20/2010




This is a recipe for Guacamole that we got from a friend of ours who is Mexican, it is so easy and yummy too.

2 Avocados mashed, squeeze 1/2 lemon on so it doesn't brown
1/2 red onion chopped
1 brick of cream cheese softened
1/2 jar of chunky salsa

Mix it all together and enjoy. Hope you like it.

Kimberly - posted on 09/16/2010




**Guac hint- if you leave the pits in the bowl, the guac will not turn brown.

Alison - posted on 09/16/2010




Perfect Chicken

It’s easy, tasty and healthy… what more could you want?
4-6 chicken breasts (boneless, skinless)
1 package feta cheese, cubed
1 onion, diced
1 tomato, diced
1 green pepper, diced
salt, pepper, oregano
olive oil
Lay the chicken breasts in a lasagna pan. In a bowl, combine the cheese, onion, tomato and green pepper. Add salt, pepper, oregano and drizzle with olive oil to coat. Toss. Spread the mixture over the chicken breasts. Cook 35 minutes at 375 degrees. Serve with rice and/or salad.

Montana - posted on 09/16/2010




you guys have to try this! my mom made this when i was a kid. big hit!

chicken breasts
package of softened cream cheese
picante sauce
nacho cheese doritos
eggs beaten

tenderize chicken breasts. make sure they are going to be flat enough to stuff with goodness! i like to season them with tonys but they turn out spicey so season how you like. fill with softened cream cheese with a little picante sauce mixed in. roll it up and stick with toothpicks to hold them together. roll the breast in egg then roll in crushed doritos. bake for about 30-45 minutes. (cut one open to make sure it is all done. depends on how big of breasts u are using)

My daughter LOVES this because of the chips and cheese. My husband can't get enough. It is a lot of prep work so I don't do it too often.

Kylie - posted on 09/15/2010




Instead of takeaway food, you could try my
chicken doritos.
use 1 cooked chicken from the supermarket, break into bite size pieces,
add a packet of cheese corn chips ( I use Doritos),
add a small jar of your favorite salsa,
lightly mix together,
& top with plenty of grated tasty cheese,
bake in the oven for 10 - 15min on 180 degrees.
Enjoy! you can serve onto small plates or place in the middle of the table for a shared dish.

CECILIA - posted on 09/14/2010




Guacamole Recipe:
mash the avacados add lime juice, garlic salt, chopped cilantro & very lil milk.
Mozarella, Mushroom & Jalapeno Stuffed Chicken Breasts: Season with whatever u choose, I use regular plain season salt then on either george foreman grill or bake in oven by slicing them on side to stuff them with mushrooms, mozarella cheese & jalapenos as well when almost done add more on top of the breasts! mmm

Chris - posted on 09/14/2010




Hi Shawnda,

This is my family's favorite chicken dish--I love that you can "tweek" it to everyone's likes!

Italian Chicken
Boneless Skinless Chicken Breast
Jarred marinara sauce
Grated Parmesan Cheese
Sliced Provolone Cheese
Italian Seasoning Mix

Preheat oven to 375F. Pound chicken to even thickeness—season with salt and pepper. Place in casserole dish. Spoon sauce over chicken. Top with provolone cheese slice and Italian seasoning. Cover with foil and bake 30-40 minutes or until chicken juices run clear. Top with Parmesan cheese and serve with pasta and additional sauce, if desired

And this is my favorite Guac recipe--definitely spice it up if you'd like!

2 avacados
½ lime—juice
½-1 jalapeno—finely chopped
2 garlic cloves—pressed and mashed into a paste with salt
½ small red onion—chopped
1 small tomato—seeded and diced
Salt and Pepper to taste
In a small bowl, smash avocado with a fork or potato masher—how much depends on your preference—I love some texture to the guacamole; my husband prefers it smooth. Add lime juice, jalapeno, garlic paste, and onion. Mix well—add salt and pepper to taste. Add more of any ingredients that you feel are lacking. Finally, gently mix in tomatoes.

My best advice for keeping your guacamole from turning brown is to put a little more lime juice over the top and to cover with plastic wrap, but make sure the wrap is touching the guacamole. The acidity from the lime juice and lack of air will keep it much fresher looking.

Liz - posted on 09/13/2010




I have a slightly different guacamole recipe
2 avacados
1/4 cup sour cream
1/4 cup fresh pico de gayo (I use canned Rotel too)
mash with a fork until smooth

As for chicken recipes, I am needing some new ones so i will be checking back on others ideas

Tammy - posted on 09/12/2010




Hi Shawnda! I love homemade guac. My husband taught me. We use 2 ripe avacados, a spoon of mayo and season with garlic powder. Of course, mash the avacados, add enough mayo for a creamy texture and it needs to be garlic powder (not garlic salt) to taste. It took me a few tries to get the right amounts but start with small amounts and add. This seems to be a staple at our place! Hope you enjoy!!
As for the chicken, we grill, bake and fry. A super easy dish is to cut the chicken in bite size pieces, saute in a tbsp of butter. When cooked, as some teriyaki sauce to the pan and reduce. I then throw this on a ceasar salad. It can be eaten like this or put on flat bread.

[deleted account]

Here are a few recipes that my family really enjoys:


Easy, looks gourmet, and tates great! Great served with rice.

* 4 skinless, boneless chicken breast halves

* Salt and pepper

* 6 slices Swiss cheese

* 4 slices cooked ham

* 1 egg, beaten

* 1/2 cup seasoned bread crumbs

* Butter


1. Preheat oven to 350 degrees. Coat a baking dish with nonstick cooking spray.

2. Pound chicken breasts to 1/4 inch thickness.

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Brush with egg and sprinkle chicken evenly with bread crumbs. Place in baking dish. Top each breast with a small pat of butter. (You can omit the egg and bread crumbs, if you like)

4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Optional sauce:

In a small sauce pan, combine 1 can of cream of chicken soup, 1/2 cup sour cream, and 1 tbsp. lemon juice. Heat through and serve over chicken and rice.


This might seem like a strange combo of ingredients but it is very good.


* 2 tablespoons vegetable oil

* 6 skinless, boneless chicken breast halves

* 1/2 cup teriyaki sauce/marinade (I use less because I think it makes the dish too salty.

* 1/2 cup Ranch salad dressing

* 1 cup shredded Cheddar cheese

* 3 green onions, chopped (optional)

* 6 slices bacon, cooked and crumbled

* 1 tablespoon chopped fresh parsley for garnish (I just sprinkle some dried parsley on top for color)


1. Cook bacon, crumble and set aside.

2. Preheat oven to 350 degrees.

3. In a large skillet, heat oil (or use bacon fat) over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon.

5. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.



* 1 (15 ounce) can artichoke hearts, well-drained and chopped (You can use marinated or regular)

* 1-2 cloves garlic, minced (optional if using marinated artichoke hearts)

* 3/4 cup grated Parmesan cheese

* 1/3 cup mayonnaise

* 1/3 cup sour cream

* salt & pepper, to taste

* 4 skinless, boneless chicken breast halves


1. Preheat oven to 375 degrees.

2. In a medium bowl, mix together the artichoke hearts, garlic, Parmesan cheese, mayonnaise, sour cream and salt & pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

*I have also cooked the chicken breasts in butter on the stove top until no longer pink. Then I put in an oven safe dish and cover with artichoke mixture, sprinkle with some bread crumbs and broil for a few minutes until browned on top. Yummmm!*

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