Chicken Teriyaki with Vegetables

I saw a baked chicken/pineapple teriyaki recipe and wanted to try it.  But, I didn't have any canned pineapple and didn't want to bake.  However, I did have chicken plus some vegetables I wanted to get rid of.  I do not like garlic (and so garlic is not in the recipe).  And, I like molasses better than the brown sugar (which was called for in the baked teriyaki recipe).  It has much more taste than brown sugar. Here's the recipe:

In a large skillet, place 

1 c “baby” carrots 

½ c chopped broccoli 

1 c asparagus, cut into approximately 3” lengths

 Spray with 

cooking oil 

Saute. Then add 

1 diced chicken breast (about 2/3 lb) 

salt and pepper to taste 

Cook until chicken is browned and vegetables are soft. Sprinkle 

2 T flour 

over chicken mixture and let brown.  Add 

¼ c juice (I used Sunny-D.) 

2 T wine (I used what was open.) 

¼ t ground ginger 

1 T soy sauce 

1 T molasses 

½ c water, or more 

Cook until sauce is thickened and chicken is at 165F or above. Serve over cooked rice.

Chicken stuffed with Cottage Cheese and Vegetables 

3/19/2026 

 I often pull something out of the freezer without looking and try to figure out what to make with it. This time I pulled a chicken breast out of the freezer. I’m sharing this recipe since the chicken turned out so moist and tender and delicious. 

Preheat oven to 350F. 

Cut 1 chicken breast in half, separating top of breast from bottom of breast. To make cutting easier, place breast on a small plate and use the raised edge of the plate to cut the breast evenly. 

Combine: 

¼ c cottage cheese 

2 T chopped vegetables, for example: chopped raw carrots and broccoli 

½ t Italian seasoning 

½ t salt and a dash of pepper 

and place on top of lower part of breast. Place upper part of breast on top and secure with toothpicks. 

Cover with 

3 T French salad dressing 

2 T bread crumbs 

Place on parchment-lined sheet. Bake 30 min at 350F or until internal temperature reaches 165F.

Mediterranean chicken

Mediterranean chicken as adopted from a local newscast
Chop onion and place in casserole along w 1 T butter. Microwave on high for 1 minute.
Add 1 can chopped tomatoes, 1/2 t salt, 1/2 t Italian seasoning, 6 olives (cut up). Stir and then add chicken pieces. Bake.

Alternatively, after microwaving the onion, add about 2 c chopped apples and 1/2 c raisins. Then add a whole chicken (cut in half and spread out, skin side up) seasoned with barbecue seasoning.
Bake.

It just dawned on me. ..... Both recipes are akin to "stuffed chicken" recipes. The "stuffing" is placed on the bottom of a casserole. Then the chicken is placed on top.

Chicken Soup

I'd forgotten how good homemade soup is and how easy it is to fix. Here's an easy way to fix it:

Put the bones, skin, and leftover chicken into a pot filled with water. Let it cook without boiling for a couple of hours. There's no need to season it because it probably already was when it was cooked before, but it wouldn't hurt to add a bit of celery.
Drain and save the broth. Take the chicken off the bone and add to the broth. Throw away the rest. (This can be refrigerated for a short time or frozen until needed.)
Add water to make 2 pints of broth and chicken. Add 1-2 cups of vegetables -- (frozen) carrots, peas, etc, or leftover vegetables -- and 1/4 - 1/2 cup of uncooked rice or uncooked thin egg noodles. Cook for 5-10 minutes and then serve.