“Chinese Take-Out” Lemon Chicken

I’ve made Lemon Chicken before and I’ve certainly had it for take-out dinners as well.  When I saw the ingredients for this I had to give it a try.  It was the lemon flavored Jello that pulled me in.  I wonder if this was to make it more kid friendly?  Either way, I was definitely intrigued as to how this one would go.  Brooklyn was gone for the night so my only broccoli eating buddy was gone.  However, I knew I’d be safer with broccoli over sugar snap peas that this called for.  I seem to have to moderate most of the recipes I find (excluding the sweets of course), so I did leave the peppers out as well.

I love making chinese food at home because you can really control what goes into your meal.  I’ve said this before as well,  the chinese take out is known for the sodium content being sky high.  By making it at home you’ve got the control over what you want and don’t want to put in the dish.

I happen to love broccoli so I thought this was a pretty good substitute for the peas.  I would have eaten the peas and the peppers though too!  I can say that I am not a huge rice fan, but I did chose to eat it tonight to see how the chicken and rice combo tasted. I added just a touch of low sodium soy sauce to mine to give the rice a bit of flavor on top of the lemon.  This was a good dinner tonight.  I only got one complaint from Caleb, but I barely gave him the green stuff!  He only asked for more rice!

Pickiness aside, if you’re a chinese fan and love to cook at home, give this one a try.  I bet you’ll never guess where I got this recipe from!!!  Go ahead, give it a try!

What you need:

4 boneless, skinless chicken breasts

1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1 Tbsp. cornstarch

1/2 cup chicken broth

2 Tbsp. KRAFT Zesty Italian Dressing

2 cloves garlic, minced

Make it:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

2. Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

3. Serve over hot cooked rice, if desired.

I’ve got to say this had great flavor.  The chicken was moist and definitely carried the lemon flavor with the Jello (surprising to me).  So before you dial that phone and order your take out…give this a try.  I’ll think you’ll be pleasantly surprised and glad you did.

Patricia – Two Girls Cooking  😉


Big Fork Little Fork

Foil-Pack Chicken & Broccoli Dinner

It’s mid March.  We’ve hardly had any snow this winter.  It’s March.  It was in the 60s today.  In Minnesota.  In March.  So what do we do here in Minnesota when it’s near 60 degrees?  We put away our winter clothes, we grab our spring jackets, (and according to the news – this past weekend a woman was laying on the beach in a bikini)!.  And if you’re Brooklyn, you come home from school, put on your tank top, shorts and dress shoes and go ride your bike!!

If you’re Nana, you fire up the grill and cook your dinner on that instead heating up the house with the oven!!

It’s not the first time that we’ve grilled, but today was a perfect day to try a new recipe and see how it turns out!  And this was pretty good!

what you need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups water

6 (I used 4) small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick

4 cups broccoli florets

1-1/2 cups KRAFT Shredded Cheddar Cheese (I used fat free)

1/4 cup OSCAR MAYER Real Bacon Bits

1/2 cup KRAFT Ranch Dressing

make it

FIRE and bring it to 400 degrees (if you don’t have a thermostat on your grill – just get it hot!!)

COMBINE stuffing mix and water; spoon onto centers of 4 large sheets heavy-duty foil. Top with remaining ingredients.  I sprayed mine with Olive Oil Cooking spray so the stuffing wouldn’t stick.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

Grill 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.

kraft kitchens tips


Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT Light Ranch Dressing.


To prevent stuffing from sticking to foil, spray foil with cooking spray or use nonstick foil.


If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (165°F).

When I took the chicken out today my intent was to make the Pulled Chicken Sandwiches, but because it was so nice again, I couldn’t pass this up.  Glad I did.  This was a “will do” again.  I thought about slicing potatoes and putting that on the bottom of the foil pack with some cauliflower or fresh green beans!


Kraft Foods

Chicken Cashew Chow Mein


The other day I read an article about Whoopi Goldberg’s favorite foods.  I looked up The View online and saw that it was her birthday that episode where they made a Chicken Chow Mein for her.

Whoopi  says she doesn’t eat vegetables at all.  She grew up eating all she needed to have so she doesn’t eat them now.  Ming Tsai is her favorite chef that prepared this meal for her.  He made it with chicken and scallions with the sauce.  Check out their site to view this episode.

I decided to add some broccoli and the scallions with some cashews to it.  My family may be picky, but they will eat broccoli (at times shall I say).  And they were told that what they didn’t like they could pick out (excluding the broccoli!).

Here’s what you need to make this.

1/2 pound fresh or dried chow mein or Shanghai noodles (I couldn’t find these noodles so  I used Rice Noodles)
Kosher salt
6 tablespoons grape seed or canola oil, plus more for coating the noodles
11/2 pounds boneless, brined* skinless chicken breasts, cut across the width into (I used chicken breasts and cut into chunks)
1/3-inch strips
3 tablespoons minced garlic
2 tablespoons minced ginger (I have a new found love of fresh ginger)
1 bunch scallions, white and green parts, cut into 1-inch lengths (I left these nice and big for those that picked them out)
1/4 cup Wan Ja Shan® naturally brewed soy sauce (I used the soy sauce I had on hand)
1/4 cup honey
Juice of 2 limes
3 small bell peppers, red, green, and yellow, cut into 1-inch dice (I left out the peppers)
1 tablespoon toasted sesame oil, for drizzling (I did not do this step)


Here’s how you prepare it.

1. Fill a large bowl with water and add ice cubes. In a wok, cook the noodles in abundant boiling salted water until al dente, 3 minutes if fresh, 8 to 10 minutes if dried. Drain and transfer the noodles to the ice water. When cold, drain, transfer to a plate, coat lightly with oil, and set aside.

2. Drain the wok, dry it, and heat over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until the chicken is cooked through, about 6 minutes. Transfer the chicken to a plate.

3. Add the remaining 2 tablespoons oil to the wok, swirl, and when hot, add the garlic, ginger and scallions and broccoli. Stir-fry until soft, about 1 minute. Add the soy sauce, deglaze the wok, and add the honey and lime juice. Simmer until the liquid is reduced by one quarter, about 30 seconds. Return the chicken with any juice in the plate to the wok and add the peppers (I left out the peppers and added the cashews). Toss, add the noodles, and heat through, about 2 minutes.

4. Transfer to a platter, drizzle with the sesame oil, and serve. (Remember, I skipped this part)

I added a couple of handfuls of broccoli and a handful of the cashews.

*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.

I included the brine method for those that choose to make the chicken this way.
I hope you enjoy this meal.
Have a great week!
Patricia – Two Girls Cooking



Chicken, Broccoli & Potato Divan

I took some chicken today and wasn’t really sure how I was going to make it for dinner.  Chicken fingers, stuffed chicken, a pot pie?  Then I remembered I had seen the new Philadelphia cooking cream online.  I did a search, found the site and got a good recipe.  Which brings me to tonight’s dinner.  Chicken, Broccoli and Potato Divan.

Ok, so the cooking cream may not be the healthiest, but the broccoli is in there and I have a hard time getting the kids to eat anything outside of green beans or corn.  So here’s to hoping the sauce hides that flavor and they will just love it!  (One can hope right!!).

Here’s what you need:

1/2 cupKRAFT Tuscan House Italian Dressing and Marinade

4 smallboneless skinless chicken breasts

1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme

1/2 cupmilk

1 pkg.(20 oz.)refrigerated sliced potatoes

2 cupsfrozen broccoli florets

1 cupKRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA,divided

1/8 tsp.ground black pepper

And this is what you do:

Heat oven to 375ºF.

Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly.  Spoon into 13×9-inch baking dish sprayed with cooking spray.

Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper.

Cover. Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

Here’s to a happy Wednesday and a new recipe for the week!  I have a feeling I’m going to like this new cooking cream!

Have a great rest of the week.

Two Girls Cooking – Patricia

Here’s a link to the site I found this recipe:


Broccoli, Cheddar and Ham Bake

So how do you get kids to eat their broccoli?  You cover it in melted cheese, ham and pasta!  This works for those picky eaters you have in your house too.

I have an Rachael Ray’s “Tastyapp”  on my phone.  When I was going through my weekly routine, struggling to find  meals, I decided to try something from here.   It was actually the first meal I found under the budget friendly area.

We had a ham in the freezer so that covered two meals!  Monday night I put the ham in the slow cooker, poured some 7up and brown sugar over the top and cooked for about 3-4 hours on low.  I saved the rest for tonights meal.  Simple, tasty and covered the veggie area for the kids!  It worked!

Here’s what you need:

1lb bowtie pasta

1/4 cup slivered almonds, toasted

2tbs butter

2tbs flour

1tbsp spicy brown mustard

2 cups milk

1/4 tsp salt and pepper – I used more pepper!

1 cup shredded cheddar cheese

1 box (I used small bag of frozen) brocolli

1/2 pound thickly sliced ham

Here’s how:

Pre-heat oven to 350 degrees

In a pot of boiling water, cook the noodles to al dente.

While the pasta is cooking, spread the nuts in a single layer baking sheet.  Bake them until lightly toasted and aromatic, about 5 minutes (don’t forget about them).

Place the pot the pasta was cooked in over medium heat with the butter.  Sprinkle the flour over the butter and cook for about a minute.  Whisk the mustard and milk into the butter-flour mixture and bring to a bubble.  Season with salt and pepper, simmer until thickened for 2-3 minutes.  Turn the flame (heat) off and add the cheese, stirring until melted and combined.

Add the cooked pasta, broccoli and ham to the pan and stir everything to combine.  Transfer the mixture to a casserole dish and sprinkle the almonds over the top.  Bake until heated through and bubbly, 12-15 minutes, and serve.  We had some garlic, cheese bread with ours.

The best part of this, to me, was the flavor the toasted almonds added to it.  Happy the kids liked it…but happier I have leftovers for lunch tomorrow.

Happy cooking.


Two Girls Cooking.