I marinate mine in bottled italian dressing or this:

Rockin' Marinade

1/4 cup soy sauce
3T red wine vinegar
2T lemon juice
2T olive oil
3/4 t dried italian seasoning (I don't use)
1 clove garlic, crushed
1/4 t onion powder
pinch black pepper
1/4 cup italian dressing (I used fat free)

Mix together and marinate meat of choice for at least three hours. Grill as you normally would.


or my fave cp recipes:

Chicken in the Crockpot

chicken breasts or pork chops
dry onion (or other flavor) soup mix OR dry salad dressing mix (I use Good Seasons light italian)
aluminum foil

1.one chicken breast per square of foil
2.sprinkle with the dry mix - as much or little as you like
3.wrap as little foil packets
4.layer in crock pot - do not add any liquids
5.cook on low 8-10 hours
6.comes out moist and juicy and yummy

I usually do 4-6 breasts at a time and save the extra dry mix in a zip bag for next time.

Buffalo Chicken Wing Soup in the crockpot

You can adjust the hot sauce to your liking…

4.5 cups milk
3 cans condensed cream of chicken soup
3 cups shredded cooked chicken
1/4 cup hot sauce
1 cup sour cream

Combine all ingredient in crock pot (do not dilute soup). Cover and cook on low for 4-5 hours.
If you like a thinner soup, add more milk. You can start this and adjust it as you go along.

or baked:
Creamy Chicken Breasts

~6 boneless chicken breasts
~1 cup sour cream
~1 can cream of mushroom soup
~1 sleeve of Ritz crackers, crushed
~1 stick of butter, melted

Place chicken breasts in baking dish. Mix sour cream and soup together until blended and pour over chicken. Mix crushed Ritz crackers with melted butter until moistened. Sprinkle over chicken for topping.

Bake at 350F for one hour.

or:
Cola Chicken
makes 4 servings

4 skinless, boneless chicken breasts
1 cup catsup
12 oz can diet cola

Put chicken in non-stick skillet. Pour catsup and diet cola over the top of chicken. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. Sauce becomes an incredible bbq type sauce.

Buffalo Chicken Chili

With many thanks to Rachel Ray. I do not use the carrot, celery or bay leaf and I subbed onion powder for the onion. I serve it over regular corn chips with some cheddar cheese.

1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
Yields: 4 servings

Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Wow!!! Thank you for all the great ideas, I'm rapidly writing them down I'm ready to play around with cooking both bone in and boneless, so this is so helpful Thank you, thank you, thank you!

They all sound great.Thanks for sharing them.

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 9~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35(under 19.65)
March~400.00~419.65(over 19.65)
April~400.00~395.94(under 4.06)
May~400.00~391.53(under 8.47)
June~375.00~373.13(under 1.87)
July~375.00~365.62(under 9.38)
August~365.00~363.24(under 1.76)
September~355.00~292.74(under 62.26)
October~345.00~345.00(even)
November~350.00~352.81(over 2.81)
December~340.00