Spiced Chicken Burgers with Peanut Sauce

I found this recipe in a Parenting magazine at the Pediatrician's office today. I was there because the kids are sick and this meal looks quick easy and yummy. Hopefully H2 will like it as she's the most delicate palate in the house - but she special requests peanut butter and peanut butter sandwiches everyday, so hopefully the sauce wins her over!

Ingredients

• 1 lb. ground chicken
• 2 tsp. red curry powder
• 1 tbsp. fresh ginger, peeled and grated
• 1 tsp. salt
• 1/3 cup natural peanut butter
• 1 tbsp. honey
• 1 tsp. lime juice
• 1 tbsp. soy sauce
• 1 dozen mini-pita rounds
• 1 cucumber

Directions

1. Preheat broiler. Combine ground chicken, red curry powder, fresh ginger, and salt, mixing well. Form into 12 balls and flatten to 1/3-inch-thick patties. Broil 3 to 4 minutes per side, or until cooked through and lightly browned.
2. Combine peanut butter, honey, lime juice, soy sauce, and 2 tablespoons water in a glass bowl; microwave on high for 30 seconds, then whisk until smooth. Split a dozen mini-pita rounds. Place chicken patties inside pita rounds, and top with a dollop of peanut sauce and 2 cucumber slices.

King Ranch Casserole

This was another recipe given to me at my bridal shower. What I like about it's name is the fact that the folks who gave it to me used to live in a castle - literally! It turns out that this is a pretty well known recipe. The only difference, is that my recipe says to double the cheese on top.

Ingredients
1 medium onion, chopped
2 stalks celery, chopped
1 Tablespoon butter
4 chicken breasts, skinned and boned and cut into cubes
corn tortillas, cut into thirds
1 10.5 ounce can cream of chicken soup
1 14.5 ounce can stewed tomatoes
2 cans chopped green chilies (or to taste)
1 cup shredded cheddar
sour cream dollops

Process

1. Melt butter in skillet and saute onion and celery until soft.
2. Add the prepared chicken breasts and cook until chicken is done. (note you can boil or saute chicken in advance)
3. Line a 9x6x2 inch casserole dish with tortilla strips.
4. Add the mixture from skillet on top.
5. Now spread undiluted cream of chicken soup on top.
6. You may add a couple of dollops of sour cream if you wish.
7. Cover with another layer of tortilla strips
8. Combine green chilies and stewed tomatoes in bowl and spread on top of tortilla layer.
9. Cover thoroughly with shredded cheddar cheese.
10. Make at 350 for an hour or until bubbles appear.
11. If you choose double the cheese on top.
12. Serves 6, with dollop of sour cream on top.

Barby's Lemon Broccoli Chicken

My mother in law is awesome, incredibly helpful, amazing with the kids, a retired nurse and a lactation consultant all wrapped up into one amazing Mom. She originally gave me this recipe during my bridal shower, but the best story I have of it came a couple of years later, after the birth of our daughter, the Pickle in the Middle. Barby made this dish one of the first nights I was home and it is probably the reason I quickly discovered that dear daughter had colic! Yummy in the tummy, but not necessarily tummy friendly for a nursing infant! :)

Ingredients
1 Tablespoon vegetable oil
2 whole chicken breasts; split, skinned and boned
1 can cream of broccoli soup
1/4 cup milk
2 Teaspoons lemon juice
1/8 teaspoon pepper
4 thin lemon slices
1 package frozen broccoli, cooked according to directions.

Process

1. In a skillet, heat the oil.
2. Cook the chicken in oil until browned on both sides.
3. Spoon off fat.
4. Combine soup and milk, stir in lemon juice and pepper.
5. Pour over chicken.
6. Top each chicken piece with lemon slice.
7. Reduce heat to low.
8. Cover and simmer 5 minutes, or until chicken is fork tender, stirring occasionally.
9. Serve with broccoli on top.