Lombard Family Recipes

I actually don't use the bacon but I do everything else. It's just as good without some of the calories. Bacon-Wrapped Teriyaki Chicken Skewers: From ourbestbites.com 1 lb. boneless skinless chicken breasts or thighs About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe) 1 large can pineapple chunks (you won't use all of them) Kikkoman Teriyaki Baste and Glaze Kebab skewers or toothpicks The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs. Using kitchen shear...

Hey Friends!! This recipe is super easy and quite good. Beware that it is a little spicy. If you like wings or anything buffalo style then you will like this. Buffalo Chicken Chili Ingredients : 2 chicken breasts (cooked & shredded or raw & whole) I used 3 total. 1/2 bottle Frank's Buffalo Sauce 1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!) I used garbanzo. 1 large sweet onion, chopped 2 (15-oz) can tomato sauce (oops! I think I only used 1 can) 1 can cream-style corn 1 cup salsa 2 jalapenos, seeded and chopped I used sliced jalapenos in a jar. Directions : Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili. Enjoy!

All the credit goes to Body For Life(Or Eating For Life, the recipe book). Servings: 2 2 Portions Chicken Breasts cut into 1/2 inch strips 2 Tbsp. Fat-Free Italian salad Dressing 1 tsp. chili powder 1 onion, sliced 1 green bell pepper, cut into 1/4-inch strips 1 red bell pepper, cut into 1/4-inch strips 4 (6-inch) flour tortillas 1/4 cup salsa -In large ziploc bag combine chicken and italian dressing. Marinade for at least 30 min. -Lightly coat a large skillet w/ cooking spray and place over med-high heat. Add the chicken marinade and chili powder. Saute chicken until no longer pink. About 7 minutes. When done transfer chicken to a plate and cover with foil. -Lightly coat the same skillet with cooking spray; add onions and peppers. Saute. -Add cooked chicken back to the skillet with onions and peppers. -Place 2 tortillas on each plate. Top with Salsa.

Hey! So, my husband and I(along w/most of my family) are on a healthy kick right now. I am going to post some great recipes that are healthy for you and so tasty! I got all of these from the Body For Life "diet". So, they are Body For Life's recipes. This one I don't have correct measurements. It is easy and really good! This serves 2 2 pieces of fish(we used Talapia) or you can use 2 chicken breast 2 lemons 1 tomato 1 Bunch of Broccoli Salt Pepper Foil Put one piece of fish or chicken breast on a piece of foil. Add salt and pepper to the meat. Slice up a lemon and add the slices to the top of the meat(don't squeeze it until after it is cooked). Add one slice of tomato on top. Throw in as much broccoli as you would like in the foil. Wrap up. Put on a pan. Cook on 350 for 25 minutes(the chicken takes longer...so you might want to up the temp. if you choose to do the chicken). This recipe is SO good!

Okay, this is really from my good friends, Kristen and Lauren. But it's so good and they said I could share it with everyone! I hope you enjoy as much as we have over the past few weeks of cold weather. Sometimes I do the celery and carrots and sometimes I don't. Also, on a side note: my middle son is allergic to dairy, so on most recipes that I post that include milk or whipping cream, I use soy milk instead and it works great. I'm always looking for easy ideas for dinner that don't include a block of cream cheese!! Ingredients: 4 c chicken broth 2 c water 2 cooked chicken breasts, shredded 1 package (4.5 oz) of quick cooking Uncle Ben's long grain & wild rice with seasoning packet 1/2 tsp salt 1/2 tsp pepper 3/4 c all-purpose flour 1/2 c butter 2 c heavy cream 1 c chopped celery 1 c chopped carrots 1-In large pot over medium heat, combine broth, water, and chicken . Bring just to a boil, then stir in rice , reservin...

I am a huge Chinese Chicken Salad fan, but they are not always good for you. I found one in the Hungry Girl recipe book that is delicious!! Ingredients: Chopped Romaine Lettuce Shredded Green Cabbage Boneless Skinless Chicken Breast, chopped Mandarin Oranges, drained water chestnuts, drained and chopped (i used my whole) minced scallions Fiber One Bran Cereal (original) Directions: Bake Chicken Breast (I marinated mine in Teriyaki marinade). Or you could boil your chicken, chop it, and saute that with the water chestnuts in lite soy or sweet and sour sauce. Add as much or as little of the other ingredients. Great with Lite Honey Mustard Dressing or an Asian Dressing.

Chicken!! Chicken!! We eat chicken all the time and I get stuck in a rut about how to make it, so I tried this last night. We had friends come over and it was a hit. Love new ways to make chicken breast. Ingredients: chicken breast light garlic and herb laughing cow cheese wedges (1/2 wedge for each chicken breast) cooking spray 1/2 cup bread crumbs dried parsley flakes grated Parmesan cheese toothpicks Directions: Preheat oven to 400 degrees. Lay each chicken breast flat. Spread 1/2 wedge of cheese over one side of the chicken. Roll up and seal with a toothpick. Meanwhile mix together bread crumbs, parsley, and Parmesan cheese. Spray chicken with cooking spray and cover with bread crumb mixture. Place in baking dish. Bake for 15-25 minutes, and then broil until crust is golden brown. Remove toothpicks and serve.

So, I was looking on my friend Claire's blog the other day and made one of her recipes. She's so creative at everything and a really good cook and we've given her some shout outs before for her good recipes! However, first I made too much chicken taco meat (located on our blog) and ended up having 3 meals made easy! FIRST: I made chicken tacos : I used 10 chicken breast, 2 cans of chicken broth and 2 packs of taco seasoning. Cook in the crockpot all day on low. Then shred it while in the crockpot. The leftover chicken, I made into the next two meals after I used it for the tacos: SECOND meal: Mexican Skillet Delicioso (recipe on our blog) THIRD meal: Tortilla Soup Shredded Chicken (2-3 cups) Can of nacho cheese Can of Cheddar Cheese Can of Cream of Chicken Soup Jar of Salsa Jar of water (used Salsa jar) Can of enchilada sauce Served them all with tortilla chips and fixings! So delicious and really only one day of 'real' cooking - only because I usually think t...

This is not a fancy recipe for chicken pot pie. But, you know...we don't do too many fancy recipes on here do we? No...because we have KIDS! This is tasty and maybe a good way to get your kids to eat some veggies. Even if they are coated with cream of chicken soup and cheese. Right? ha! 2-3 boneless chicken breast, cubed 4-8oz. sharp cheddar cheese 1 can veg all(big can), drained 1 can cream of chicken soup 2 pie crust(frozen) Mix all 4 ingredients. Pour in one pie crust. Put the other pie crust upside down on top. Bake at 350 for 30-45 min or until golden brown. *I usually make 2 pot pies instead of 1 because this recipe makes a lot of filling*

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha! 3 sleeves Ritz Crackers 4 or 5 boneless chicken breast 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz sour cream 1 stick butter Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.