The “no can of anything” Hawaiian Haystacks

  • 2 cups raw,chicken breasts cut into bite size pieces
  • 3 Tbsp. butter
  • 1/2 tsp onion powder
  • 3 cloves garlic, minced
  • 1/3 cup flour
  • 1.5 cups milk
  • 1 cup chicken broth
  • 3/4 tsp. salt
  • 1/4-1/2 tsp. pepper


  • 3 cups cooked rice
  • Toppings: rice, olives, tomatoes, pineapple, coconut, chow mein noodles, and green onions
  1. In a large skillet, melt the butter over medium high heat. Add the chicken and the onion powder. Cook until chicken is cooked through (about 7-8 minutes).
  2. Add the garlic and stir.
  3. Sprinkle the flour over the chicken mixture and stir to coat. Keep stirring the chicken for about 2 minutes.
  4. Slowly whisk in the chicken broth and the milk. Continue whisking until smooth (except for the chicken!)
  5. Add salt and pepper and bring sauce to a boil.
  6. Reduce heat and allow to simmer, stirring frequently, for about 10-15 minutes, depending on how thick you want it.
  7. Remove from heat and serve the chicken sauce over rice and top with desired toppings.
This recipe is from a friend from college started up this awesome blog called “Dish Up Delish“. Her food is heavenly. You should follow her blog!

Chicken Nuggets

Do your kids love chicken nuggets? My son is a chicken nugget fiend. EVERY single time we go to my mother-in-law’s house, he asks her for some. He’s only 3 but he can down 8 nuggets like it’s nobody’s business. I’m not really a fan of the processed stuff you buy in the store or get at a restaurant but homemade nuggets are great!

Easy Chicken Nuggets  (about 24 Nuggets)

  • Prep Time: 15 mins
  • Cook Time: 15 mins


  • 1 lb chicken breasts cut into chunks
  • 1 egg
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3/4 cup panko bread crumbs
  • 1 tablespoon parmesan cheese, grated
  • Optional healthy idea: Add 1/3 of a head of cauliflour to the food processor


1. Preheat oven to 375° F.
2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
5. Gently press nuggets into bread crumbs to evenly coat them.*
6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
7. Lightly spray nuggets with cooking spray.
8. Bake for 15 minutes and serve.**
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6

** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking

Who’s a fan of Weelicious? I am!!




One-Dish Italian Chicken with Potatoes

Serves 4-6


  • 2-3 boneless chicken breasts, sliced into tenders
  • 2 Cans of Green Beans – (Note: NEVER purchase unsalted, canned green beans. They are nasty!)
  • 5 -6 Small Red Potatoes – Diced up into quarters
  • 1 Package of Italian Dressing Mix
  • 1/4 – 1/2 cup of Butter



  • Preheat Oven to 350 degrees
  • All of the ingredients go in the a 9×13 dish. You’re going to make 3 rows: 1 row of potatoes, 1 row of chicken in the center, and 1 row of green beans.
  • Sprinkle your packet of Italian Dressing mix over the entire dish.
  • Then melt your butter in the microwave and pour it over everything.
  • Cover with aluminum foil and cook for 1 hour.

I found several versions of this recipe but this one mainly came from this blog here!


Pizza Stuffed Chicken

  • 4 chicken breasts
  • 8+ pepperoni slices,depending on how much you like pepperoni. If you’re like me, every little part of it has to be covered in pepperoni and that takes alot more 😉
  • 4 slices of mozzarella (if all you have is grated mozzarella, great! Use that instead)
  • 1 egg white, beaten
  • 3/4 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon Italian seasoning
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • pinch of salt and sugar
  • 1/2 teaspoon oregano seasoning
  • pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Cut each chicken breast so you can open it up flat. Make sure you don’t cut it all of the way through.
  3. Cover the raw chicken with  wax paper and pound each chicken to a flat, thin piece. Make it as flat as you can without making it too thin. (I usually use my rolling pin to pound the chicken.) And note to people who live in 2nd floor apartments, try to be as quiet as possible or your neighbors might come up and chew you out for your racket…ya I learned that one the hard way)
  4. Put pepperoni and mozzarella on top of flattened chicken pieces.
  5. Beat the egg white with a fork for about 30 seconds in a medium size bowl. Set aside.
  6. Mix the panko bread crumbs, Parmesan, and 1 tablespoon Italian seasoning in a medium size bowl.
  7. Begin to roll and tuck the chicken and dip the outer part of the chicken into the egg wash, then the panko Parmesan mixture.
  8. Place on a non stick sprayed baking sheet and cook for 20-30 minutes.
  1. Simmer the tomato sauce, seasonings, lemon juice, sugar, salt, and pepper together until warm.
  2. Serve the sauce over or under the cooked crispy chicken. Enjoy!
I originally found this delicious recipe is by Simply Gloria

Southwestern Chicken Foil Dinner

Makes 4 Servings


  • 1 can black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 can Rotel
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 boneless skinless chicken breasts (Small chicken breasts OR 2 large ones cut in half)
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup chopped green onions


  1. Heat oven to 425 degrees or heat the grill to medium/high heat.
  2. Place four large pieces of foil on the counter and spray them lightly with non-stick cooking spray.
  3. Top each foil piece with a chicken breast. Sprinkle with salt and pepper to taste.
  4. In a medium bowl, combine black beans, corn, Rotel and cumin.
  5. Divide mixture among the four foil packages, evenly topping each piece of chicken.
  6. Pull up the long sides of foil and crimp together, then fold up the short sides of foil and crimp. Leave extra room in each packet for steam.
  7. Place sealed packets seam side up a baking sheet.
  8. Bake packets for 20 minutes or grill for 15-20 minutes, until chicken is cooked through.
  9. Remove from oven and open each packet carefully. Sprinkle each packet with 1/4 cup cheese and close each packet.
  10. Let sit for 2 minutes for cheese to melt before serving. Top with green onions and serve. (Tip from the blogger: poke a small hole in the bottom of the packets and drain the juices over a sink so the chicken isn’t watery.)

Find this and other yummy recipes here.

Garlic Chicken and Broccoli Pasta


  • 16 oz Whole Wheat Angel hair pasta
  • 2 chicken breasts, pre-cooked and sliced into strips
  • 3 garlic cloves, minced
  • 4 TSB Olive oil
  • Garlic salt
  • 10 – 12 oz Frozen Broccoli florets (thawed) or 10-12 oz fresh broccoli chopped
  • 1/2 cup grated parmesan cheese


  1. Cook the pasta per instructions on package.
  2. In a pan, heat up the olive oil  and add minced garlic.
  3. Add chicken to pan and saute until warm. Add the broccoli.
  4. Cover the pan and let broccoli cook until tender.
  5. Sprinkle the veggies and chicken with garlic salt and parmesan cheese and mix together.
  6. Add the drained pasta to the pan. Drizzle the pasta with olive oil, garlic salt and parmesan cheese.
  7. Mix everything together and let heat up for about 3 minutes.

This recipe is adapted from this recipe here!


Chicken and Wild Rice Casserole

Serves: 4


  • 1 tablespoon plus 1 tsp olive oil
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 chicken breasts, cut into 1/2 inch cubes
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese (Divided 3/4 c and 1/4 cup)
  • 3 cups cooked wild rice (Prep this  by cooking 1 cup uncooked wild rice in 4 cups water for 50 minutes)


  1. Preheat oven to 350 F.
  2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
  3. Season with 1/2 tsp of salt and cook another 4 minutes or until the onions are translucent.
  4. Remove the onions and place in a bowl.
  5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
  6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
  7. Bake for 20 minutes.
  8. Serve.
Have you ever heard of Weelicious? They have a lot of family friendly recipes including this one!