Chicken Nuggets

This recipe brings a flood of memories from my childhood.
My whole family loves these chicken nuggets. I remember how my Mom had to guard them while they cooked so there would be enough for the meal itself.  We all liked to sample while they cooked.

They’re not difficult to make, but you need to prep the night before so the chicken can marinate.
The other thing I’ve learned about dishes like this is that people tend to eat more meat, so I have to use more chicken than I do in most recipes.  We were having a couple of guests, as well, so I used 4 pounds of chicken breasts.

Start by cutting the chicken into bite sized pieces, and place in a large bowl.

For the marinade, simply pour equal parts soy sauce and lemon juice over the chicken.
For 4 pounds, I used a little over 1 cup of each ingredient.

Mix gently and make certain that there’s enough marinade for all the chicken to absorb flavor.

Cover and refrigerate overnight.

To cook the chicken, combine 1-2 cups flour with salt and pepper in a bowl.
Heat a large frying pan with a little bit of oil.

Coat chicken with flour mixture.

And place in pan to cook.

When brown on one side, turn chicken.

When chicken is cooked thoroughly, remove from pan.
Continue cooking nuggets in batches until they are all cooked.

Serve and enjoy!


These nuggets have a strong, tangy flavor.  They’re yummy as a leftover, as well.
We even like them cold.  Family favorites are the best!

Beef Tips and Rice

This is the simplest, fastest, most delicious crockpot dinner that I know of.  Bless my Mom’s heart for sharing it with me years ago.  My husband and children love it as it is always tender and filling.  I love it because it takes me about 3 minutes to assemble.  Then all I have to do is cook the rice later and dinner is done!

It contains 4 ingredients:  Beef stew meat, cream of mushroom soup, onion soup mix, and cooked rice.  Sound easy enough?

First, put at least 1 pound of stew meat into your crockpot.
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Then add a can of cream of mushroom soup IMG_5306 (Large) Mix well.
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Pour 1 envelope of Lipton’s onion soup mix over the top.
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Cover and cook on low for 5-6 hours, or longer if you’re cooking a lot of meat.
Cook some rice, and serve!
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This isn’t a fancy meal, but it is always tender and delicious.  I’ve served it many times for company, and they always love it.

Beef Tips and Rice 1 pound beef stew meat 1 can cream of mushroom soup 1 envelope onion soup mix cooked rice Note: for my family I usually cook about 2 1/2 pounds of meat and add 3 cans of soup.  But I still just use one envelope of soup mix.  Just one seems to do the trick just fine.

Sweet Pepper Chicken and Rice

I saw this recipe in a little cookbook a while ago and wanted to try it.  But when I actually tried it, for some reason I didn’t really follow the recipe.  (I’m good at doing that.)  We ended up with a delicious meal, and the smell was heavenly.  This is a crockpot dinner, which means less last minute work for the cook.  I’m a fan of those!

This is my crockpot.   It’s very old, and I love it.  But on to the recipe.
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Begin by browning some chicken in a skillet.  (I cooked about 2 1/2 pounds, but I was feeding a crowd)  Sprinkle some salt and pepper on it while you’re at it.
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Place the chicken in the crockpot when both sides are browned.
Julienne 1 red bell pepper and 1 green bell pepper.
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Place on top of chicken in crockpot.
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Thinly slice 6-8 ounces fresh mushrooms and add to crockpot.
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Now slice 2 medium onions and add to crockpot, as well.
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In a separate bowl, empty two cans cream of mushroom soup.
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Add 2 cans cream of chicken soup IMG_6287 (Large) and 1 cup half and half.
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Add 1 tsp. garlic powder and stir.
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Pour over food in crockpot.
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Stir ingredients a little.
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Cover and cook on low for 4-5 hours or on high for 3 hours.
You won’t believe how good it smells after a little while.
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Wow.  So colorful, pretty, and heavenly smelling!
Cook some rice to serve with it and you’re set!
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I served this to a fairly large group and it got rave reviews from everyone.
I hope you enjoy it, too.

Sweet Pepper Chicken and Rice  (can easily be cut in half) 2 pounds chicken tenders 1 red bell pepper 1 green bell pepper 2 medium onions 6-8 ounces fresh mushrooms 2 cans cream of mushroom soup 2 cans cream of chicken soup 1 cup half and half 1 tsp. garlic powder cooked rice In skillet, brown chicken on both sides, sprinkling with salt and pepper.  Place chicken in crockpot.  Julienne red and green peppers and add to chicken.  Thinly slice mushrooms and add to crockpot.  Slice onions and add to crockpot.  In mixing bowl, combine cream of mushroom soup, cream of chicken soup, half and half, and garlic powder.  Pour over ingredients in crockpot.  Stir gently.  Cover and cook on low for 4-5 hours or on high for 3 hours.  Serve over cooked rice.

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