Category Archives: Chicken

Garlic Parmesan Chicken Wings ~

Garlic Parmesan Wings

Quick to prep, easy, and delicious slow-cooked chicken wings.

I had been watching some keto recipes on youtube, not too long ago where a couple of the vloggers talked about this easy recipe for chicken wings and said they were delicious. I’m not much of a wing fan but easy and delicious sounded good to me. So I bought a bag of wings to give it a try.

A four pound bag of chicken wings were about $8.99 at our local Aldi. Since I hadn’t bought wings before, I didn’t think that was a very good price until I checked them at another store or two. I decided it was an okay price after all. ;)

Michael, Tiffany, and I can eat a four pound bag easily. When Sean is eating them with us for a dinner, I make two bags but have some leftover for another time. Of course, if we had anything else with them them, one bag would probably be enough but I didn’t feel like making a salad and the kids don’t generally feel like eating a salad. :D

I like to thaw the wings first but you can just cook them a bit longer if you are cooking from frozen.

Begin by covering a rimmed baking sheet with aluminum foil or I guess parchment paper would work if you are opposed to foil.

Spread the wings out in a single layer on the sheet. Place a thin slice of cold butter on each wing. Then sprinkle with salt, pepper, garlic powder, and onion powder.Garlic Parmesan Wings ~ Lifeofjoy.meThis was a picture from the first time I made them seasoned this way and I used some jarred minced garlic, which got a bit dark having been roasted for so long. So the next time I made them I just sprinkled them with a little garlic powder and onion powder, which tasted just as good.

Put them in the oven on 250º. Yes that is right, 250º. Slow cook them for about 2 hours. Then crank up the heat to 350º-400º depending on how impatient you are to eat. This takes around 20 minutes or so. You want them to be browned and for a lot of the liquid in the pan to be evaporated.

Garlic Parmesan Wings ~ Lifeofjoy.meI used less butter on future pans because there was so much left in the pan when they were finished; so my thin slices of butter got even thinner. ;)

Sprinkle them with Parmesan cheese before eating. I think the next time I make them, I make sprinkle them as soon as I remove them from the oven or even pop it back in for a minute or two to melt that lovely cheese.

Garlic Parmesan Wings ~

Garlic Parmesan Wings


  • 1/2-3/4 stick of butter
  • 4 pound bag of chicken wings (preferably thawed)
  • salt, pepper
  • onion powder (optional)
  • garlic powder or about 1-2 tablespoons of minced garlic


  1. Cover a rimmed baking/cookie sheet with aluminum foil.
  2. Spread wings on pan in a single layer.
  3. Put a small slice of butter on each wing.
  4. Sprinkle with salt, pepper, garlic powder, and onion powder (if desired).
  5. Bake at 250º for about 2 hours.
  6. Increase heat to 350º-400º and bake for another 20 minutes or so, until they are nicely browned, and most of the pan liquids are evaporated (unless you use too much butter like I did the first time, as in the picture)
  7. Sprinkle with shredded Parmesan cheese (or shaker Parmesan, if you prefer).

I hope you enjoy these too. I’ll be sharing another wing recipe in the next few weeks that is even easier. ;)

Until next time, God bless,

Michele ºÜº


Chicken Sausage Casserole ~

Chicken Sausage Mushroom Casserole

The combination of chicken, turkey sausage, mushroom, cauliflower and cheeses is like chicken and dressing without those carbs.

This is yet another wonderful recipe from Linda’s Low Carb Menus and Recipes. I don’t know why I don’t make this more often. We really like it and it is tasty. It tastes almost like chicken and dressing, at least when I make it with turkey sausage; I don’t think I’ve ever made it with pork sausage.

It is another of the recipes that I found when I did the hCg diet and was on phase 3. However when I was watching calories, I tried making it with less cheese and it just wasn’t creamy enough. But when you include all sixteen ounces of cheese and your cauliflower is nicely cooked, it is just delicious! :)

So let’s get to it.

Dice the celery and onion. I do it finely, because we do not like chunky crunchy veggies in our casseroles.

Chicken Sausage Casserole ~ Chicken Sausage Casserole ~ Lifeofjoy.meI start by sautéing them in a little coconut oil; I use refined coconut oil so there is no coconut flavor. Tiffany went a little overboard on the onion this day. ;) It was still delicious.

Add in the diced mushrooms. We don’t use the entire package, only about four ounces worth because Sean does not care for them. This is also why they are diced into small pieces rather than simply sliced. :)

Chicken Sausage Casserole ~ Lifeofjoy.meI like to lightly salt these because salt helps them release water and thus, speeds the cooking process.

When these veggies are well on their way to losing their crunch, I add the sausage to brown.

Chicken Sausage Casserole ~ Lifeofjoy.meWhile that is browning, I steam my cauliflower, unless of course, I have forgotten about it and need it quickly. In which case, I steam it in the microwave. Then give it a course chop. It’s already cooked and has lost it crunch so I don’t have to chop this too finely.

After the sausage is browned, add in the softened cream cheese and blend it in well. Add in the cooked chicken, cheddar, salt, and pepper. Spread into a greased 9×13 baking dish.

Chicken Sausage Casserole ~ Lifeofjoy.meBake at 350º for about 40 minutes, until the top is nicely browned. We accidentally left ours in a little longer this time. (I have no idea why this picture has a green hue.)

Chicken Sausage Casserole ~

Chicken Sausage Casserole ~ Lifeofjoy.meThis is a hearty dish and there will be leftovers, even when I serve it to four hungry adults with no side dishes.

Chicken Sausage Mushroom Casserole


  • 3-4 cups cooked chicken, chopped (1-1½ pounds boneless skinless chicken breast or the meat from a small-3½ pound-rotisserie chicken)
  • 1 pound sausage
  • 1 stalk celery, diced
  • 1 tablespoon onion, diced
  • ¼-½ pound mushrooms, diced
  • 8 ounces cream cheese, softened
  • 16 ounces cauliflower, steamed
  • 8 ounces cheddar cheese, shredded
  • salt
  • pepper


  1. Sauté onions, celery, and mushrooms, lightly salted
  2. Add sausage and brown.
  3. Stir in softened cream cheese, until well blended
  4. Add coarsely chopped cooked cauliflower and the rest of the ingredients.
  5. Spread into a greased 9x13 baking dish.
  6. Bake at 350º about 40 minutes until the cheese is completely melted and top slightly browned.

I hope you enjoy this.

Until next time, God bless,

Michele ºÜº

Chicken and Garlic Cream ~

Chicken and Garlic Cream Sauce

This is a satisfying creamy, easy to make entrée. It is good served over raw spinach or with broccoli.

I got this one from a menu-planning service YEARS ago. I think it was the first one of its kind-actually, I think she invented the whole concept. At any rate, I had been given a small gift from my aunt for Christmas and had been wanting to try out this service. As it turned out, they were having a special that week, so I paid for something like a six-month subscription and got three months free. It was a great help to me since I was on the Atkins diet at the time. Oh! she had two versions: regular and low-carb. As you can probably surmise by now, I got the low-carb one.

The original recipe, and the one we tried first, used pork chops, so feel free to substitute the meat. However, I was going through my recipes for something different to eat and happened upon this one. I realized that I could substitute chicken for the pork, and we could enjoy this recipe once again, since Michael couldn’t eat pork because of a reaction he gets when doing so.

I like to buy chicken breasts on sale and they are usually family packages. Well the breasts in those packages are nearly a pound each, so I try to find packages that have five breasts and weigh as close to five pounds as possible. In this way I can freeze each individual breast in a freezer bag and thaw one for dinner, since about one pound of meat is appropriate for a family of four. Unfortunately my family was extra hungry tonight and I should have had an extra half pound of meat. (It’s okay thought; they ate dessert.)

A one pound breast is rather large. :) So I cut it in half horizontally and vertically, creating four smaller pieces weighing about a quarter pound each. Salt and pepper each piece.

Chicken and Garlic Cream ~ Chicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~

Melt some butter, olive or coconut oil in a skillet and sauté the chicken a few minutes on each side.

Chicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~

Remove from pan and keep warm.

Add the butter to the pan and melt, over medium heat. Add garlic and cook for a minute or so. Be careful not to burn it or you’ll need to start over.

Chicken and Garlic Cream ~

Add the cream cheese and milk, stirring until it is thick, scraping any brown bits from the cooked meat into the creamy sauce.

Chicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~

Serve on a bed of raw spinach. The meat and sauce will perfectly wilt the spinach.

Chicken and Garlic Cream ~ Lifeofjoy.meChicken and Garlic Cream ~

When I serve broccoli with this meal, I double the sauce because we like to add it to the broccoli.

Chicken and Garlic Cream ~ Lifeofjoy.meIn order for the spinach to wilt properly, it has to be under the hot food, chicken and/or sauce.

Chicken and Garlic Cream Sauce


  • 1 pound boneless, skinless meat
  • 1 tablespoon olive or coconut oil
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 3 ounces cream cheese
  • 1/3 cup milk
  • Raw Spinach


  1. In a skillet, heat oil (or substitute butter) over medium high heat.
  2. If using chicken breast, cut it into four cutlets.
  3. Brown the meat on both sides.
  4. Remove from pan and keep warm.
  5. Melt butter over medium heat.
  6. Add garlic and sauté for a minute or so, careful not to let it burn.
  7. Add cream cheese and milk.stirring until thick, incorporating the browned bits from the bottom of the pan, left from cooking the meat.
  8. Serve on raw spinach.

I hope you enjoy this recipe.

Until next time, God bless,

Michele ºÜº





Chicken Lasagna Florentine ~

Chicken Lasagna Florentine

A creamy, cheesy, chicken dish with spinach.  You could serve this over pasta of some kind or zoodles, if you desire but we just eat it the way it is. Good served with broccoli, to share some of that yummy sauce.

Well, Tiffany and I dropped the ball yesterday. I was working on my dad’s final dessert completing his Christmas present from last year, so Tiffany began working on dinner, which was this recipe. Well, since I was dealing with a bad recipe, I didn’t remind her to take pictures. Then when I finished what I was doing and helped prep the ingredients she needed, I was so frustrated with my recipe flop that I didn’t even think about the pictures again.

So, she finished layering the ingredients and put it in the oven and that is when I remembered. Crazy! Consequently I tried to figure out something else I could share but I just couldn’t come up with anything else. Thus I’m sharing this recipe without procedural pictures. Sorry guys!

First you cut up the chicken into bite-size pieces and cook in a skillet with a little bit of oil.

Cook Chicken ~ Lifeofjoy.meNext prepare the alfredo sauce. Melt one tablespoon of butter in a pot and add a clove of garlic, minced, cooking for about 30 seconds or so.

Making the sauce ~

Then add  one and a half cups of heavy cream and simmer for about 5 minutes.

Alfredo Sauce ~

Then add 1/4 cup of shredded Parmesan cheese and 2 ounces of cream cheese.

Alfredo Sauce continued ~

Combine well. Simmer the sauce on low for about 10-15 minutes. This is important because the sauce will thicken during this time.

Meanwhile, prep remaining ingredients (I don’t have all of the spinach pictured here.)

Chicken Lasagna Florentine ~

Preheat the oven to 350º.

Add the chicken to the sauce.

Chicken alfredo ~

Now it’s time to layer it into a 9×9 or similar pan. (Pictures show an 8×11 pan.)

Chicken sauce,

Chicken Lasagna Florentine ~

spinach, which we like to give a rough chop,

Chicken Lasagna Florentine ~ Lifeofjoy.memozzarella

Chicken Lasagna Florentine ~

And repeat chicken sauce, spinach, mozzarella, parmesan.

Chicken Lasagna Florentine ~

Bake for about 20 minutes, uncovered. Can broil for a few minutes to brown the top a bit at the end.

Chicken Lasagna Florentine ~

Let it stand for about 10 minutes, if you can, and the cheese will stiffen up a bit and make it easier to serve and look less like soup. As you can tell in this picture, we didn’t wait. ;)

Chicken Lasagna Florentine ~

Chicken Lasagna Florentine


  • 2 pounds chicken breast
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup Parmesan cheese, grated
  • 2 ounces cream cheese
  • 2 cups mozzarella, shredded
  • 2 cups spinach, I slice mine into ribbons
  • 1/4 cup Parmesan, shredded


  1. Cut the chicken breast into bite-size pieces and brown in olive oil. Season with salt and pepper as desired.
  2. Melt butter in pot and saute garlic for about 30 seconds.
  3. Add heavy whipping cream and simmer 5 minutes.
  4. Add cream cheese and 1/4 cup Parmesan cheese, Whisk to combine.
  5. Simmer 10-15 minutes on low to allow the sauce to thicken up a bit.
  6. Preheat oven to 350º
  7. Add chicken to sauce.
  8. Layer ingredients into 9x9 pan:
  9. chicken sauce, spinach, mozzarella
  10. chicken sauce, spinach, mozzarella, Parmesan
  11. Bake about 20 minutes.
  12. (Can broil for a few minutes at the end to brown the top a bit.)
  13. Let sit for a few minutes when it is finished to allow the cheese to set just a bit and make it easier to serve. 😉

Good served with even more spinach underneath individual servings or with a side of broccoli.

Chicken Lasagna Florentine ~ 1/30/17: Added pictures for each step and changed featured image.)

Until next time, God bless,

Michele ºÜº




Chicken Parmesan ~

Chicken Parmesan

I have always loved Chicken Parmesan but never made it until recently (in the last year or so). I guess I just always thought there was too much work involved in making it but it is sooo worth it.
Chicken Parmesan ~

The first thing you need to do is cut your chicken into thinish slabs or pound it thin. I don’t like to pound my chicken breast. I prefer to use a sharp knife and slice it horizontally and then into single size pieces. The chicken breasts I get are about a pound each! So I cut it into at least 4 pieces: in half horizontally and in half vertically. The thinner you cut them the quicker they cook.

Chicken Parmesan ~ Lifeofjoy.meI took these pictures a while ago, so I don’t remember exactly how much meat there was but this looks like it was about a pound and a half or two pounds.

This next picture is really poor quality but it is the best one I had to show the breading station. Put about 1/2 cup flour in one flat container. One beaten egg and about quarter cup of milk in the second flat container. And then about a cup to a cup and a half of Italian bread crumbs in the last flat container.

Chicken Parmesan ~ Lifeofjoy.mePut a couple of tablespoons of oil in a skillet and turn the burner on to medium-high. We used coconut oil this night.

Chicken Parmesan ~

Also put on a pot of water and bring it to a boil, to cook your noodles.

Now, place your piece of chicken in the flour and coat all sides. Then shake it slightly to let excess flour fall back into bowl. This will act as glue to hold on the breadcrumbs. :)

Chicken Parmesan ~ Lifeofjoy.meThen place in the egg/milk mixture and turn to coat fully. Let excess drip off.

Chicken Parmesan ~ Lifeofjoy.meThen place in the breadcrumbs and coat thoroughly. Pat it on, if you like.

Chicken Parmesan ~ Lifeofjoy.meChicken Parmesan ~ Place into skillet with hot oil.

Chicken Parmesan ~ Lifeofjoy.meSorry that’s so blurry.

Continue this process until you have all your chicken breaded and placed in the skillet. Turn them over when the first side is golden brown. You should start to see the edges getting done and may see some juices forming on the top. Keep an eye on the heat of your burner, turning it down if it is browning too quickly.

Chicken Parmesan ~ Lifeofjoy.meAdd more oil as necessary to continue frying. These should not take very long to cook through if you cut them thin enough. :)

Remove them from the oil to a baking sheet. Spread some of your favorite tomato sauce on top. If I am feeling energetic, I’ll make some of my pizza sauce but otherwise we like Del Monte’s traditional sauce in the tall can.

Chicken Parmesan ~ Lifeofjoy.meYou don’t want a whole lot of sauce, just enough to accent the flavor. The chicken is the star here not the sauce.

Shred some Parmesan cheese and sprinkle it on top of each piece.

Chicken Parmesan ~ Lifeofjoy.meHmmm, I’m not sure that is Parmesan that I used that night. It looks like quite a bit.

This particular night I added some Provolone cheese as well.

Chicken Parmesan ~ Lifeofjoy.mePop it under the broiler to melt the cheese and heat the sauce.

Meanwhile make sure your pasta is about finished and heat up the remainder of the sauce because you will probably want it on your noodles too.

Chicken Parmesan ~ Lifeofjoy.meWhen the cheese is melted it is ready to serve.

Chicken Parmesan ~ Lifeofjoy.meI like butter on my noodles. :)

Chicken Parmesan ~ Lifeofjoy.meMmm mmm! Delicious!

Chicken Parmesan


  • 1 pound chicken breast, cut into flat 4 ounce servings
  • 1 egg, slightly beaten
  • 1/4-1/2 cup milk
  • 1/2-1 cup flour
  • 1-2 cups Italian seasoned breadcrumbs
  • several tablespoons oil of your choice, we used coconut or olive oil
  • tall can Del Monte traditional spaghetti sauce
  • Parmesan cheese, about 1/2 grated finely OR cheese of your choice (but it is called Parmesan chicken. 😉 )
  • Wide Egg Noodles, about 8 ounce package cooked according to package directions


  1. Combine your egg and milk in one flat container. Place flour in another flat container and breadcrumbs in another.
  2. Dredge chicken in flour, then egg, then breadcrumbs and place in skillet with hot oil.
  3. Fry for a few minutes, until golden brown and then flip and cook on the second side.
  4. Remove from oil and place on baking sheet.
  5. Spread a couple tablespoons of sauce on top of each piece.
  6. Sprinkle shredded cheese on top of sauce on each piece.
  7. Place under the broiler until cheese is melted.
  8. Serve on cooked egg noodles, with butter or more sauce, as desired.

I hope you enjoy it!

Until next time, God bless,

Michele ºÜº

San Francisco Chops ~

San Francisco Chops or Chicken


San Francisco Chops ~

I cannot even tell you where I found this recipe. I have had it for years and years . . . well over eighteen years. I stopped making it for a while when we found out Mike was allergic to pork. Then one day, my lightening fast mind realized that I could substitute chicken in for the pork and I was thrilled.

The sauce is a sweet and spicy sauce. There were times that Tiffany mixed the sauce for me while I was browning the meat and we didn’t have any red pepper flakes so I told her to substitute either cayenne or ground red pepper. Of course, that is all she heard. The rest of what I said was just use a dash of it though. I think you can guess that it was way too spicy for my liking that time. I now keep the red pepper flakes on our shelf.

I must also add that this is Lauren’s favorite meal. This is the one she usually requests for her birthday dinner. :) Until a few months ago I had always made it using chicken when she came. She didn’t think she liked pork but when she stayed here while Brian was out of town several months ago, I had some pork chops that needed to be used from our freezer, so she got to try it with pork. Now she doesn’t know which is her favorite. ;) It really is tasty with both meats so use whichever you have on hand or is cheapest.

As you can see by the photo above, we serve this on wide egg noodles. I have learned to make an entire bag of noodles when Brian and Lauren join us for dinner or we run out. :) This particular night I had some pork chops I’d gotten on sale. I cut them off the bone and trimmed of the excess fat. I also got out a chicken breast, which weighed about a pound. I cut that one chicken breast into enough ‘filets’ to fill a 10″ skillet.

Cut Chicken Breast ~

Heat a bit of oil in the skillet so the lean meat won’t stick or use spray oil and a non-stick pan.

Heat Skillet ~

Sprinkle one side of the meat with garlic powder and place seasoned side down in hot pan. Then sprinkle garlic powder over the top of the meat.

Full pan of Chicken ~

Here’s the pork chops in the pan.

Chops in the Pan ~ Lifeofjoy.meAs the meat browns on the first side prepare the sauce or have someone else do it for you. ;)

Flip the pieces when they are browned on one side. I didn’t let the chicken brown quite long enough but I also didn’t want the meat to be tough. Better to have the meat barely browned than tough.
Flip meat ~ Lifeofjoy.meOnce the second side is browned, pour in the sauce. For this much meat we made a double batch of sauce for the pork and a single batch for the chicken.

San Francisco Sauce ~

Flipped Chicken ~

Sauce on Pork ~

If your meat is cooked through, which mine is, bring the sauce to a boil and add the cornstarch and water, whisking it in as you push the meat out of the way. ;) I’m lazy and don’t take the meat out of the pan.

San Fran Chicken ~

San Francisco Chops ~

The sauce cooked down a bit as we waited on Sean to arrive so we could eat dinner, so it was a bit thicker than usual.

Put noodles on your plate and then top with meat and sauce. I frequently serve applesauce with this meal.

San Fran Chops on Noodles ~

San Fran Chicken on Noodles ~

San Francisco Chops or Chicken


  • ~1 lb. boneless skinless chicken breast, thighs, or lean pork chops
  • 1 Tablespoon oil
  • garlic powder
  • Sauce:
  • 4 Tablespoons cooking sherry or chicken broth
  • 4 Tablespoons soy sauce
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon crushed red pepper flakes (or dash cayenne pepper)
  • Thickener:
  • 2 teaspoons cornstarch
  • 2 Tablespoons water


  1. Trim fat from meat and cut into 'filets'. If your pieces are thick it will take longer to cook.
  2. Heat oil in skillet.
  3. Sprinkle garlic powder on pieces of meat and place seasoned side down in skillet and sprinkle second side. Brown on both sides.
  4. Add sauce and bring to a simmer.
  5. Stir together the water and cornstarch and add to the bubbling sauce. Move the meat around so you can incorporate all the sauce into the thickener. As soon as the sauce is thickened, serve over cooked noodles.

I hope you enjoy this recipe as much as we do. :)

Until next time, God bless,

Michele ºÜº

Sweet and Sour Chicken ~

Sweet and Sour Chicken

Sweet and Sour Chicken ~ Lifeofjoy.meWhen I found this recipe on the pinterest it seemed very odd. Normally when you bread a meat for frying you use flour first then egg then flour again or just egg and then flour. This recipe is different. First you use cornstarch and then dip it in egg. It seemed backwards to me and I was skeptical of even trying it but I did and I am very glad because this is one of our favorite meals! We really like it when we pair it with Egg Rolls.

Mix the sauce (sugar, ketchup, vinegar, soy sauce, and salt) in a medium bowl and set it aside.

Sweet and Sour Sauce ~

I take a one pound chicken breast, remove any fat, and cut into bite-size, or smaller, pieces.

Bite size pieces ~ Lifeofjoy.mePlace each piece in cornstarch and coat completely. (I just dump about 1/2 cup into a bowl and then add more if necessary. Better to add more than to have too much and have to throw it away.

In a small bowl, beat one egg. Next coat the cornstarch coated pieces of chicken in the egg mixture. Let the excess drip off.

Dip in Egg ~ Lifeofjoy.meThen place in a hot pan with a couple of tablespoons oil in it.

Into the Pan ~ Lifeofjoy.meBrown on both sides.Brown on each side ~

Preheat oven to 350º. When all chicken is browned, pour sauce over all and place in the oven.

Add Sauce ~ Lifeofjoy.meBake for 15 minutes. Flip the chicken over and bake for another 15 minutes.

Finished ~

(We should have removed this from the oven a few minutes earlier so that the sauce was less evaporated but it was still VERY good.)

Serve over rice. Yummmm!

Sweet & Sour Chicken ~

Sweet and Sour Chicken


  • 1 pound chicken breast
  • salt and pepper to taste
  • 1/2 cup cornstarch
  • 1 egg, beaten
  • oil for frying as needed
  • Sauce:
  • 3/4 cups white sugar
  • 4 tablespoons ketchup
  • 1/2 cup white distilled vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt


  1. Whisk sauce ingredients together in medium bowl and set aside.
  2. Cut chicken breast into bite-size pieces.
  3. Coat in cornstarch
  4. Coat in egg, let excess drip off
  5. Brown both sides in hot pan with oil
  6. Preheat over to 350º
  7. Pour sauce over browned chicken
  8. Bake for 15 minutes
  9. Flip chicken over
  10. Bake another 15 minutes
  11. Serve over rice.

Until next time, God bless,

Michele ºÜº

Chicken Fried Rice

Chicken Fried Rice ~

This recipe is easy and very flexible. You can use whatever meats you have on hand or just go with all veggies. We’ve used just chicken and egg before as well as broccoli and carrots. But our go to is chicken and egg with onions and mushrooms because I love caramelized onions and sauteed mushrooms.

It works best when your rice is cold but I seldom have rice sitting in the refrigerator waiting to be used.

When I first ate chicken fried rice it was at a Cantonese restaurant. It had onions and mung bean sprouts and maybe some carrot cubes. Several years after Mike and I got married, I wanted chicken fried rice for dinner but we couldn’t afford to go out at the time, so I set out to make it at home with many disappointments. At first I did not add in the mung bean sprouts because they were crunchy and I don’t like crunchy cooked vegetables. It didn’t taste right so I tried the same recipe I’d found with the sprouts but it was still missing something.

I tried other recipes and one day came upon a recipe that included sesame oil but said it was optional. Well, sesame oil was not cheap so since I wasn’t sure if we’d like it or ever use it again, I did not purchase any. The recipe did not taste like what I remembered it was supposed to taste like. I tried other recipes and one day decided to get the sesame oil and give it a try. That was it! I was amazed that a few drops of this oil is what the key ingredient was to making this dish taste like its restaurant version.

If you have any leftover meat or veggies, this is a good way to use them up. You can use as much or as little of any ingredient as you desire.

If you don’t have any rice cooked, put about 1½ cups of rice in 3 cups of water. Bring to a boil. Cover and reduce heat to a simmer. Simmer for about 20 minutes or until all the water is gone and rice is tender.

I usually use one large chicken breast that is somewhere between three-fourths of a pound to one pound. Cube and cook just until no longer pink.

Diced Chicken ~

Dice about half an onion and slice about 5 or 6 ounces of mushrooms. veggies ~ LifeofJoy.meSaute in a little butter or oil, with just a few drops of sesame oil. (Sesame oil is very strong, so start out with a little bit; you can always add more later.

Saute Veggies ~ LifeofJoy.meMove veggies to the side and beat 4 eggs slightly. Pour into the pan and scramble them.

Scramble Egg ~

Now add about one teaspoon or so of the sesame oil, the cooked rice, cooked chicken, and about 1/4 – 1/3 cup soy sauce to the eggs and veggies and mix/stir fry. (We use low sodium soy sauce.)

Mix it all together ~ LifeofJoy.meRice and stuff added ~ LifeofJoy.meNearly Done ~ LifeofJoy.meTaste it. If it is too mushy, add a bit more oil. If it is bland, add a few more drops of sesame oil or soy sauce.


Plated ~

I hope you will give this one a try. It really is very versatile and delicious.

Until next time, God bless,

Michele ºÜº

Chicken Pot Pie

Slice of Pot Pie ~ LifeofJoy.meThis recipe is one I created because I like pot pie but seldom ever buy it. One night I was hungry for it and didn’t have any. I knew chicken pot pie was basically chicken, mixed veggies, crust, and a gravy of some kind, all of which I had.

First cook up some chicken. I use one large boneless skinless breast or at least 2 cups pre-cooked chicken chopped. Add can mixed vegetables (drained) and one can of cream of chicken soup (undiluted). Mix together. Look for the combination you like – I added in a can of cut green beans (drained) and another half can cream of chicken soup.

Chicken Pot pie Filling ~

I cheat and use pre-made pie crusts. Place one in the bottom of a 9″ pie pan.

Pie Crust ~

Pour the filling into the crust.

Filling Added ~

Place the other crust on top, tuck the crust hanging over the rim inside the pan and crimp the two crusts together. Cut a few slits in the top crust to allow steam to escape.

Ready for Oven ~

Bake at 350º for about 30 minutes or until crust is slightly golden and the filling bubbly.

Served with Noodles ~

I hope you enjoy this recipe.

Until next time, God bless,

Michele ºÜº

Simple Chicken Enchiladas

Chicken Enchiladas ~ LifeofJoy.meI don’t do many recipes with canned soups in them. However, this is one of those that I do use it in. I know I could make my own condensed “cream of chicken soup” but I choose not to for this recipe. I guess I just like it being an easier recipe to make. Opening up 2-3 cans of soup is easier than making a rue and adding milk and broth to it.

If you have a pound of chicken already cooked, this recipe is even easier. ;)

Chicken Ench Ingredients ~

Shred or chop the cooked chicken.

Chicken for Enchiladas ~

Combine it with one and a half cans of cream of chicken soup.

Chicken and soup ~

Spread a little near the edge of the tortilla with a little bit of cheese.

Fill Tortilla ~ LifeofJoy.meRolling Enchiladas ~

Then I remembered that doing it this way uses more cheese. So I mixed half the cheese with the chicken and soup mixture and continued filling tortillas. Place in a grease pan.

Chicken Enchiladas ~

Spread  the remaining can and a half of cream of chicken soup over the tortillas.

Ready for the Cheese ~

Sprinkle the remaining 4 ounces of cheese on top.

Ready to Bake ~

After getting this all put together I also realized that I usually make these for all of my family, so I usually use 1½ pounds of chicken instead of just one pound. This is why I usually use 3 cans of cream of chicken soup. This night I was only fixing dinner for four and used one pound of chicken and thus I should have only used 2 cans of soup. Thus mine will look creamier than yours. Trust me; three cans is too much – still yummy but too much. Stick with 2 cans for 1 pound of chicken.

I got 9 enchiladas out of this but usually only get 8 per pound.

Time to Eat ~

As you can see, it is a bit difficult to find where each tortilla ends and begins. Just dish it out from the end with a wide spatula and enjoy.

Chicken Enchiladas ~

Chicken Enchiladas ~

Chicken Enchiladas


  • 1 pound chicken
  • 2 cans cream of chicken soup
  • 8 ounces cheese, shredded (I used colby jack.)
  • 8 tortillas (I use whole wheat)


  1. Saute and cut chicken.
  2. Add one can of soup.
  3. Add 1/2 the cheese
  4. Spread 1/8 of the mixture onto each tortilla and roll up.
  5. Place in oil sprayed 9x13 baking dish
  6. Bake in 350º oven until cheese is completely melted and bubbly and enchiladas are heated through.

I hope you enjoy these as much as we do.

Until next time, God bless,

Michele ºÜº