Sticky Chicken – Sweet as a Cookie

Sticky chicken has been my boyfriends favorite ever since the first time he tried it. If you have ever had Walmart’s deli BBQ boneless chicken it is pretty comparable to that. I must argue that this recipe is much better than Walmart’s… (hehe.) This recipe takes frozen chicken to a whole new level. Ingredients 1 pkg. frozen chicken tenders or popcorn chicken   1/2 cup brown sugar, packed 5 tbs. hot sauce (I used Franks) 3 tbs. BBQ sauce ( I used Sweet Baby Rays) 3 tbs. water Directions (Chicken) Cook chicken according to directions on package. Once chicken has cooked fully put it in a container that has a lid. Directions (Sauce) For the sauce combine all ingredients in a small sauce pan. Bring to a boil on medium heat stirring continuously. Once the sugar has dissolved pour the sauce over the chicken. Put on the containers lid and shake until sauce has evenly covered all chicken. Enjoy! *Note: If you like your chicken spicier try using frozen spicy chicken tenders or popcorn chicken.

Source: Sticky Chicken – Sweet as a Cookie


Hurst’s Bean Soup with Homemade Corn Bread…

Our #1 selling and most popular soup. This easy to follow recipe tastes delicious with some smoked ham or sausage and feeds an army for under $1.00 per serving!

Mix together

1 cup cornmeal
I tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt

stir in two eggs
3/4 cup fat-free greek yogurt
1/4 cup applesauce.
3/4 cup corn
Mix all together, pour into a cast iron skillet sprayed with Pam.

Bake 400 for 18-20 minutes.

 Two W.W. points per slice makes 8 slices.

Italian Skillet Chicken with Tomatoes and Mushrooms | The Mediterranean Dish

This looks and sounds like the beginning of a really great recipe. A few thoughts on this recipe though. One, use the oregano sparingly. Some oregano can be rather strong. I prefer the Mediterranean brands as I find them to be milder in flavor. I would sprinkle the oregano on the chicken and in the remainder of the recipe but again sparingly. No need to measure you won’t be using that much oregano. A little goes a long way. I prefer sauteing my garlic and flour first So instead add the flour and garlic to the mushroom and fat mixture and cook a little (a few minutes or so) to get rid of the raw flour taste. Add a tad more oil if needed to create a roux. Then proceed with recipe as instructed. Sincerely, Online GrannySharon

Easy, flavor-packed skillet chicken dinner w/ an Italian twist! Chicken cutlets cooked in a white wine sauce w/ garlic, tomatoes, mushrooms! 30 mins or less

Source: Italian Skillet Chicken with Tomatoes and Mushrooms | The Mediterranean Dish

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