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Original recipe makes 4 servings

4 (4 ounce) boneless, skinless chicken breasts

2 tablespoons chicken seasoning

1/4 cup Mazola® Corn Oil

3 tablespoons fresh lemon or lime juice

Mango Pepper Salsa:

2 cups diced fresh mango

1 cup diced red bell pepper

3 tablespoons minced red onion

1 tablespoon fresh lemon or lime juice

2 tablespoons minced fresh cilantro

Salt and pepper to taste


Preheat grill to medium heat, or between 350 degrees to 450 degrees F.

Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.

Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.

Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)

Top grilled chicken with mango salsa and serve immediately.



This one works out to about $2.50 a serving depending on what your product prices run


Original recipe makes 6 servings

2 (10 ounce) cans chunk chicken, drained and flaked

1/4 cup chopped onion

1/4 cup mayonnaise

4 tablespoons fresh salsa

salt and pepper to taste

6 (10 inch) flour tortillas

12 lettuce leaves


In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.

Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or ‘wrap’.


apple chicken


Original recipe makes 2 servings

2 boneless, skinless chicken breast halves, cut into bite-sized pieces

1 1/2 cups apple juice

1/4 teaspoon ground cloves

1/3 teaspoon curry powder

1 teaspoon ground cinnamon

1 pinch garlic powder

1/2 cup golden raisins


Place the chicken in a medium skillet over medium high heat. Pour in the apple juice. Blend in cloves, curry powder, cinnamon, and garlic powder. Mix in the raisins.

Cook, stirring occasionally, until chicken is no longer pink and juices run clear. The juice will form a glaze over the chicken. Drizzle with the remaining apple juice mixture to serve.




1/2 cup uncooked Sushi rice
1 ounce Chicken breast
1-2 tbsp. Teriyaki sauce per roll
3 strips Avocado
1 sheet of Sushi Nori


Sushi Rice: wash the rice and drain repeatedly with cold water until the water is clearish. Then add 1 1/2 cup of water per cup of uncooked rice. Cooking time 15 mins. Add rice vinegar and sugar.
Also cook the chicken in a pan with sauce.

With bamboo mat: Cover bamboo mat with glad wrap/cling film. Place nori sheet on the glad wrap. Once the rice has cooled wet hands and roll a ball of rice about the size of a large tangerine. Spread over nori sheet to the edges but leaving a 2 cm gap at on end. Place chicken strips and avocado in a line horizontally down the middle. use the bamboo mat to roll the side with rice right to the edge while holding chicken in place with finger tips. Keep rolling .

Cut into pieces as desired. Approx 10 pieces per roll.

Serving Size: Makes 10




Original recipe makes 4 servings

4 skinless, boneless chicken breast halves

1 cup extra virgin olive oil

1 lemon, juiced

2 teaspoons crushed garlic

1 teaspoon salt

1 1/2 teaspoons black pepper

1/3 teaspoon paprika


Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.

Preheat grill for medium heat, and lightly oil grate.

Cook chicken on grill until meat is no longer pink and juices run clear.



Original recipe makes 6

6 skinless, boneless chicken breast halves skinless, boneless chicken breast halves

salt and pepper to taste

1 teaspoon garlic powder

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 (11 ounce) can condensed cream of Cheddar cheese soup

1 (8 ounce) container sour cream


Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.

In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.

Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.




Original recipe makes 8 servings

1/2 cup finely chopped pecans

1/2 cup dry bread crumbs

8 skinless, boneless chicken breast halves

1/4 cup clarified butter, melted

1/4 cup Dijon mustard

1/4 cup dark brown sugar

2 2/3 tablespoons bourbon whiskey

2 tablespoons soy sauce

1 teaspoon Worcestershire sauce

3/4 cup unsalted butter, chilled and cut into small cubes

1/2 cup sliced green onions


Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.

In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.

Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.


(recipe found on


My family loves Chicken! Any kind of chicken cooked just about any way. While on my search for healthier casseroles and suppers for my gran and myself I came across this Easy Chicken Casserole on and tried it. It was a winner and is now in my recipe folder for good foods. Even my husband enjoyed it and he’s not quite a fan of lemon in any form. My gran and I both have kidney issues and our Kidney specialist encourages us to eat more citrus and drink more citrus. So here it is Easy Chicken Casserole!

Easy Lemon Chicken Potato Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: About 6-8 servings

2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
1/2 cup milk
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)(I use my mandolin and get uniform slices perfect for casseroles)
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, skinless chicken breasts
salt and freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)(I use my mandolin here also make the coins then cut them in half)
(optional garnish: chopped fresh parsley or fresh thyme)
Variation: Add 1-2 cans greenbeans drained

Preheat oven to 425 degrees F.

Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.

Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high “broil” setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

Remove pan from oven and serve warm.



Here is another $3 per serving tasty meal for you.


1 tablespoon(s) toasted sesame oil
1 1/2 pound(s) fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound(s) chicken tenders, (see Ingredient Note), cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoon(s) minced fresh ginger
1 tablespoon(s) oyster-flavored sauce
1 teaspoon(s) chile-garlic sauce, (see Ingredient Note)
1/4 cup(s) shelled salted pistachios, coarsely chopped


Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.


The Recipe today is delicious low calorie Chicken Salad



This is something I just throw together once in a while and the whole family loves it!

What you need:

4 chicken breasts baked or boiled and then shredded

2 cups red grapes Cut in halves

2 cups green grapes Cut in halves.

2 green apples cored and cubed

2 red apples cored and cubed

1 container plain yogurt

1. wait for chicken to cool then mix all ingredients until yogurt is well mixed in and refrigerate until cold, serve on bread, in lettuce.

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