Crockpot Salsa Chicken

OMG so yummy and beyond easy. I was home sick and didn't pick this for dinner until 3:30, clearly too late to cook for 8 hours and actually eat at a reasonable time so I made it half crock pot half stove. To start I boiled the chicken in salt and pepper, then shredded it right away. Then I tossed it in the crock pot with a big 'ole can of salsa and taco seasoning then let it cook on low for an hour and a half or so. Then I threw everything else in, turned it up to high for about 30 mins until Greg got home. Then I tossed some in a bowl for each of us, we ate some in tortillias, some with chips and some straight from the bowl. Yummy yummy yummy!!



Stolen from sparkpeople.com

4 chicken breasts - put in frozen if you're worried about overcooking
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz jar salsa
1 can corn
1 can rinsed and drained black beans
1 cup reduced fat sour cream

Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Chicken Parm

I wasn't feeling too good tonight so and was craving chicken parm since Clara made it. I <3 chicken parm sooooo much!! Greg offered to make anything I wanted so I gave him the recipe and said go for it. He did a great job! Even Puddles liked it enough to try to steal the scraps



Stolen from Jessi and Clara

Chicken Parm

Ingredients:
Boneless Chicken breasts or chicken strips
1 egg beaten
1/2 cup breadcrumbs
1/4 cup garlic powder
1/2 cup parmisan cheese (this is Greg's best guess)
Italian Seasoning
marinara sauce
shredded mozzarella cheese


Cooking Instructions:
>Preheat oven to 350 degrees.
>Mix bread crumbs, parmesan cheese, garlic powder and Italian seasoning in a bowl
> Rinse chicken breasts and dunk in beaten eggs
> Cover with bread crumb mixture
> Cook for 30 minutes
>Top with sauce and put back in the oven for another 10 minutes
>Add Mozarella and cook for five more minutes

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

12 Whole Wheat Lasagna Noodles, uncooked

1 lb. Skinless Chicken Breast, cubed (I use more)

3 Cups Hunt’s Four Cheese Spaghetti Sauce

1 Cup Very Mild Buffalo Wing Sauce

1 1/2 Cups Water

15 oz. Nonfat Ricotta Cheese

1/2 Cup Egg Substitute

9 Slices 2% Pepperjack Cheese

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Baked Chicken

1 (2 to 3 pound) whole chicken
garlic powder,
salt, pepper, paprika,
and italian seasoning
salt and pepper to taste
Butter

DIRECTIONS
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Rub the chicken with butter the rub with the salt, pepper and paprika, garlic powder and italian seasoning and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to Low for about 8 to 9 hours, or until the chicken is no longer pink and the juices run clear

Sometimes I'll put chopped onions and garlic on the inside too for more flavor.

Chicken Stuffing Casserole

Chicken Stuffing Casserole

Stolen from Domestic Diva in Training

Recipe from Kraft's Food & Family Magazine
Servings: 6

1 package Stove Top Stuffing Mix for Chicken
2 cups chopped cooked chicken
1 can (10.75 oz.) condensed cream of chicken soup
1/2 pound (8 oz.) Velveeta Cheese, cut up

Preheat oven to 350 degrees.

Prepare stuffing mix as directed on package. Stir in remaining ingredients; mix well. Spoon into 2-qt. baking dish. Bake 30 minutes or until heated through.

Chicken with Goat Cheese and Sundried Tomato Sauce

Stolen from Rachel Ray

Chicken with Goat Cheese and Sundried Tomato Sauce

2 chicken breast halves
1 tbsp olive oil
1/4 cup white wine
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese (I had plain goat cheese, added 2 cloves garlic, dried basil, and ground thyme)
salt and pepper


Sprinkle chicken breast halves with salt and pepper.
Heat skillet over medium-high heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 4-6 minutes per side depending on how thin they are. Set aside and keep warm.

In the same skillet, add wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken.

Add chicken broth and reduce that by about half, too.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

Enchilida con Pollo

Stolen from Misty Mexican

In a big pan put one cup of tomato sauce. Drop 2 tbsp of chicken mixed with veggies and sour cream on an open tortilla. Roll up to make a cigar and align inside the pan. Proceed with the rest of the tortillias. Cover with more tomato sauce and finish with a good layer of shredded cheese. Bake for 20 minutes at 350F

Sun-dried Tomato and Basil Risotto

Stolen from the Cooking with Rachel blog

Ingredients:
5 cups reduced-sodium chicken broth

1 tablespoons butter

2 links of Trader Joe’s Sun-dried Tomato Chicken Sausage

¾ cup chopped sun-dried tomatoes (packed in oil)

4 ounces baby Bella mushrooms

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups Arborio rice

3/4 cup dry white wine

3/4 cup Trader Joe's quattro formaggio cheese

2 tablespoons chopped fresh basil

Directions:
In a medium saucepan, bring the broth to a simmer. Keep broth warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add chicken sausage and sauté until golden brown, about 5 minutes. Add the onion, sun-dried tomatoes, and mushrooms and sauté until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the basil and remaining Parmesan and serve immediately.

Chicken Stuffed Shells

Stolen from - Now that's What's Cooking

Chicken Stuffed Shells

15 uncooked jumbo pasta shells
2 teaspoons oil
2-4 cloves garlic, finely chopped
8 ounces cooked chicken
1(15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
1 tsp parsley
Parmesan cheese for topping

1. Heat oven to 400 degrees.

2. Spray large baking dish with nonstick cooking spray.

3. Cook pasta shells according to directions and drain.

4. Boil chicken and shred.

5. Heat oil in a large nonstick skillet over medium heat.

6. Combine chicken and garlic, cook for 3-5 minutes

7. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.

8. Spread 1/2 cup sauce in the bottom of the baking dish.

9. Fill cooked shells with chicken mixture and place filled sides up in baking dish.

10. Pour remaining sauce over shells.

11. Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.

12. Sprinkle with Parmesan cheese and serve.

Cream Cheese Chicken

Cream Cheese Chicken
(Source: MaryEllen - found on Now that's What's Cooking Blog)

3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
2 tsp white wine

Optional: chopped red and green peppers or 1 chopped jalapeno

1. Put chicken in large pan with a little bit of olive oil

2. Add red pepper flakes and pressed garlic

3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them

4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm

5. Mix flour with remaining broth and add to pan; mix

6. Add cream cheese, mix until thick and bubbly

Spicy Garlic Lime Pasta

Stolen from Amber's Delectable Delights

This was really yummy! I marinated the chicken overnight and it tasted great. My one complaint along with Greg and Ry's was that it was a little too peppery, but that was my fault, I accidentally put way too much cayenne pepper into the mix because I forgot how big the holes are ... oopsies. I also didn't have any garlic power so I used a garlic and herb spice that I had and it worked out just fine.

Spicy Garlic Lime Pasta

Ingredients:
1 cup chicken broth
1.5 tbls lime juice
1 tsp corn starch
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried parsley
2 boneless skinless chicken breasts
1 tbls butter
Few drizzles of olive oil
8 oz pasta (I used whole wheat rotini)
1-2 cups broccoli florets
Optional - Parmesan cheese for topping

Directions:
1) Mix all marinade ingredients (chicken broth through parsley) together in bowl or ziplock bag. Cut chicken into bite size pieces and toss into the marinade. Let chicken marinate in fridge a minimum of one hour.
2) Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain.
3) Meanwhile, heat butter and olive oil in saucepan over medium heat. Remove chicken pieces from marinade (setting marinade to the side) and place in heated pan. Cook chicken until no longer pink. Pour the marinade into the pan with the chicken and bring to a simmer. Let simmer until thickened.
4) Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve.

Chili-Lime Chicken Kabobs

Stolen From AllRecipes.com

I absolutely love this recipe! I've made it for Greg a few times and we are in love with it. There are only a few minor changes that I've made. The first is that I used regular old vinegar because I didn't have red wine vinegar. And the second is that I stack the skewers with lots of other yummy stuff. I always have pineapples, and lime slices (the pieces of chicken near the limes taste extra yummy) and last time we added oranges to the mix. The grilled oranges were AMAZING!! I wish I had my own pics of this, because honestly, mine looked way better than the ones in this pic, but you're just going to have to take my word for it

INGREDIENTS

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

DIRECTIONS

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Horseradish Baked Chicken with Roasted Potatoes and Sugar Snap Peas

Stolen from http://mecookingcreations.blogspot.com/


Chicken

- 1 pound boneless chicken breasts (I used boneless tenders)

- 2 tbsp butter

- 1.5 tbsp flour

- 1 cup milk

- 3 tbsp sour cream

- 3 tbsp horseradish

- 1/2 tsp Dijon mustard

- a few dashes each of cayenne pepper (optional), salt, and pepper

Melt butter in a pan over medium heat. Add flour and stir. Whisk in milk, bring to a boil, then simmer about 3 minutes. Stir in the horseradish, sour cream, Dijon, and spices. Stir/simmer for a few minutes. Pour about 1/2 of the sauce over chicken in a baking dish (the rest is good heated up and served over your side - rice, plain potatoes, noodles, etc). Bake on 350 for approx 20-25 min til chicken is done. Turn the broiler on for 4-5 minutes to get the sauce nice and bubbly.

Potatoes

- 1 pound red potatoes, washed and quartered

- olive oil (about 1/4 cup)

- spices; I used salt, pepper, garlic powder, onion powder, parsley

- option: a few tsp Parmesan cheese

Toss potatoes with olive oil and spices (and cheese) and put into a flat baking dish. Bake on 350 for approx 30 minutes, or until tender. Be sure to flip your potatoes every few minutes so they get crispy all around.

Veggie

- sugar snap peas - I used about 1 cup

- 2 cloves garlic

- 1 tbsp olive oil

Bring a small pot of water to a boil, add sugar snap peas. In the meantime, heat oil in a pan, add garlic and saute. After 3 minutes, removed sugar snap peas from the water and add to the pan with the oil and garlic. Saute for 2 minutes.

PARMESAN HONEY MUSTARD CHICKEN

Stolen From Deborah's Culinary Confections

PARMESAN HONEY MUSTARD CHICKEN

INGREDIENTS:

4 boneless skinless chicken breasts, pounded 1/2" thick
1 tablespoon mustard
1 tablespoon honey
1/4 teaspoon lemon juice
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper


DIRECTIONS:

1. Preheat oven to 375 degrees.

2. In a small bowl combine mustard, honey and lemon juice and stir until well combined. Brush both sides of each chicken breasts liberally with mustard sauce.

3. In a medium bowl combine bread crumbs, parmesan cheese, salt, garlic powder and pepper. Dip chicken breasts in bread crumb mixture, thoroughly coating both sides. Place in a shallow baking pan and spray surface of chicken lightly with nonstick cooking spray.

4. Bake in preheated oven for 10 minutes. Turn chicken breasts over and lightly spray with nonstick cooking spray. Bake an additional 10 minutes or until chicken breast is done.

Parmesan Chicken and Rice

Parmesan Chicken and Rice
(Source: Cooking Light)

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan
1/4 cup chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

3. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.

4. Stir in cheese and parsley.