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Most if not all of these recipes are from
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Lime Chicken Soft Tacos

3/4 pound skinless, boneless chicken breast meat - cubed
1 tablespoon red wine vinegar
1/4 lime, juiced
1/2 teaspoon white sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 green onions, chopped
1 clove garlic, minced
1/2 teaspoon dried oregano
5 (6 inch) flour tortillas
1/2 tomato, diced
2 tablespoons shredded lettuce
2 tablespoons shredded Monterey Jack cheese
2 tablespoons salsa


*This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings. Scaled to 5 servings
1.Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

2.Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

**I will be adding some avacodos to this mix as well. I have been on a lime and avocados kick lately.

 Lime Garlic Chicken
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves - cut into strips
1 cup butter
2 medium heads garlic, diced
1 lime, halved
lemon pepper to taste

1.Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.

2.Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.

3.Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.  

Lemon Cilantro Chicken

6 skinless, boneless chicken breast halves, cut into bite size pieces

3 large potatoes, peeled and sliced
1 bunch fresh cilantro, chopped
1 cup lemon juice
2 teaspoons lemon pepper
2 tablespoons olive oil


1.Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.

2.Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.

3.Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.

4.Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.
**I made this with herb and butter rice with a side salad
Amazing Italian Lemon Butter Chicken

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish


1.To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.

2.Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

3.To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.

4.Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.

5.To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
**This was time consuming, even though it says 30 min.. It was delish tho.. When I make again, I will probably add some more seasoning to my chicken.
Pesto Pizza

1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese


1.Preheat oven to 450 degrees F (230 degrees C).

2.Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.

3.Bake for 8 to 10 minutes, or until cheese is melted and browned.

*Updated- 09/29/10- I made this for Dinner. Absolutly YUMMY!!  It called for a few things I didn;t have. but I made do with what I did. I just bought the premade dough from boboli whole wheat though. I spread the pesto sauce first, I decided to add some tomato sauce instead of sliced tomato's, I also was going to put mozzerella on it, I had none so I used colby and jack cheese (very lightly) I put the feta on top as well as the red onions and black olives, baked for about 12 minutes and it was YUM!!  Crispy crust, delish flavors.  T would not eat though, so I made him a bagel dog.  
Traditional Stuffed Peppers

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 (15 ounce) can tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper


1.Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.

2.In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.

3.Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.

* updated 09/28/10  I made these and these were very good, I probably should of let the peppers boil for about another minute or so, but Daddi T Loved them, and T loved the insides. I added some cheese on top for some flavor. YUM!!! 
Easy Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese


1.Preheat oven to 375 degrees F (190 degrees C).

2.Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.

3.Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.
**This dish was pretty yummy, I have made it twice already.. T loves it, and its got sweet kick to it.. I added some Cayenne to mine and J's for the kick.  I made this with a side salad, and diced red potato's

Black Bean, Corn and Turkey Chili


1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained


1.Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.

2.Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.

3.Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
*This dish is really good, very easy to make and really good for you.
I made this last week and I will be making again.  I did some stuff differently, just because I didn't have some of stuff asked for.  I withheld the broth and salsa and did tomoto sauce, and seasonings galore(just whatver I thought would be good). Highly recommend this.. =)