Mexican Chicken

1 pound boneless chicken breasts
1 teaspoon taco seasoning
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

MONTEREY CHICKEN

4 boneless, skinless chicken breasts
1 bottle of your favorite bar-b-que sauce
1/4 c. real bacon bits
1 c. Colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten.
Season with pepper.  Place in a baking pan. Top each chicken
breast with bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes,
green onions and one tablespoon of bacon bits.
Place in oven and bake for 30 minutes or until
chicken is done. 

Quick Chicken Cacciatore

Recipe from What's for dinner

1 pkg breaded precooked chicken breast (6-8 patties)

1 small white or yellow onion
16 oz. box linguine
2 cans (14.5 oz) Italian-seasoned diced tomatoes
1 medium green bell pepper (optional)

Cut chicken patties and bell peppers into strips. Chop onion.

Cook linguine according to package directions. Drain and

keep warm.  Meanwhile, heat skillet over medium heat.

Lightly spray with olive oil. Add chicken and cook for 2-3 minutes

(stirring frequently). Add tomatoes, bell pepper, and onion.

 Bring to a boil; cover. Reduce heat to simmer for 8-10 minutes

or until vegetables are tender. Serve over hot linguine.

Sprinkle with Parmesan cheese, if desired.

Slow Cooker Cream Cheese Chili

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix (I only used 1/2 package)
1 tsp. cumin
1 tbsp. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen


Place chicken in bottom of slow cooker. Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.


Jenn's Notes: This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible) and I even used 1/2 as much ranch seasoning! I added some water at the end to reach my desired consistency.
 
Recipe & photo via Eat Cake For Dinner

Crock Pot Chicken Taco Chili

1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5 oz cans diced tomatoes w/chilies
1 packet taco seasoning
3 boneless skinless chicken breasts  
chili peppers, chopped (optional)

Combine beans, corn, tomato sauce, tomatoes, and
taco seasoning in a slow cooker. Place chicken on top
and cover.  Cook on low for 10 hours or on high for 6 hours.
Half hour before serving,  remove chicken and shred.
Return chicken  to slow cooker and stir in.  You can
also try it with sour cream and cheese. 

Chicken Lime Tacos

Recipe from Favorite Family Recipes

1 1/2 Lbs. chicken, cubed (I shredded my chicken)
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Cook chicken in a medium skillet in a little oil until no longer pink.

You can cube or shred your chicken. Combine vinegar, lime juice,

sugar, salt, pepper, green onion, garlic and cilantro. Add to chicken.

Simmer for an extra 5-10 minutes. Add chicken to tortillas and

top with lettuce, tomato, cheese, avocado, cilantro, salsa,

sour cream, or any other taco topping you like!

Grilled Chicken and Veggie Tortellini

2 zucchini, cut in half lengthwise
2 chicken breasts
1 Tbsp. Italian herb seasoning
1 (19 oz.) package cheese filled tortellini
1 (7oz.) container reduced fat pesto
2 tomatoes, chopped
Garnish with parmesan cheese

Preheat grill. Sprinkle chicken and zucchini with
Italian seasoning. Grill zucchini and chicken. Grill
zucchini 6 to 8 minutes on each side or until tender.
Grill chicken until no longer pink. Meanwhile prepare
tortellini according to package. Chop chicken and zucchini.
Toss tortellini with pesto and add chicken, zucchini, and
tomatoes.

Simple Rotisserie chicken recipes

Here are some simple Rotisserie Chicken recipes I found from
24/7 Moms. I just love 24/7 moms site they have some great
tips and ideas. Go check them out!

1. Chicken Wraps - Shred the chicken onto tortillas, add hoisin sauce and coleslaw, then roll it up for a simple yummy meal

2. Chicken Pizza - Create a pizza using refrigerated pizza dough, salad dressing for the sauce and rotisserie chicken, pizza cheese mixture. Add additional toppings of your choosing. Bake 425 for 20-25 minutes.

3. BBQ Chicken Sandwich - Shred chicken, add desired amount of BBQ sauce. Place in slow cooker on warm. Serve on hamburger buns or Kaiser rolls.

4. Chicken Tacos- Shred chicken place in frying pan with taco seasoning ( follow package instructions). Use as meat filler for your tacos. Serve corn and /or flour tortillas with shredded lettuce, grated cheese, diced tomatoes, and other things your family enjoys in their tacos.

5. Chicken Pot pie - Shred chicken combine with condensed cream of chicken soup and frozen mixed veggies. Pour into a prepared 10" pie shell, cover with a 2nd pie crust and bake at 365 degree's for 45 minutes.

6. Chicken pasta salad - Make rotinni pasta and cool; toss shredded rotisserie chicken with pasta, and salad dressing. Add in toasted almonds or walnuts, diced celery , apples or other veggies..

7. Chicken and Cheese quesadilla- Shred chicken place in frying pan with taco seasoning ( follow package instructions). Place a flour tortilla in an empty frying pan then scoop on the chicken mixture along with shredded cheese place a 2nd flour tortilla on top and heat over medium heat flipping from time to time until cheese is melted and tortilla shell is a little crispy.

8. Chicken Hobo Pack - Use one sheet of aluminum foil for each serving ( person) about 12"x 8". In the center place bite-sized red-potato chunks, shredded chicken, and veggies ( onions, zucchini, carrots, peppers etc) Top with three tablespoons BBQ sauce, then close the hobo packets by sealing sides and tops together, folding to close tightly. Place packets over medium heat on a grill and cook until potatoes are cooked.

Mambo Chicken with Mango Salsa

Recipe from my friend Laurel

4 boneless, skinless, chicken breasts
3 garlic cloves, minced
2 T freshly grated ginger
1/4 C soy sauce
1/4 C lime juice

Rinse chicken. Pat dry with paper towel. In baking baking

dish combine remaining ingredients. Add chicken, turning

to mix. Cover with foil and marinate for 2-4 hrs. in fridge.

Combine ingredients for salsa (below) in a bowl and reserve.

Preheat oven to 375. Transfer covered baking dish to oven

and bake for appx. 20 min. or til chicken is cooked thoroughly.

You could also grill you chicken which I did.

To serve, spoon a generous serving of salsa on top of chicken.

Mango Salsa:

2 mango's, peeled, pitted, and cut into 1/4" cubes
3 T lime juice
1-2 jalapeno chilies, seeds and membranes removed, minced
3 green onions, finely sliced
2/3 C lightly packed fresh cilantro leaves, stems discarded, coarsely chopped.

Balsamic Chicken with Tomato and Mozzarella Topping

Recipe from Favorite Family Recipes

Grilled Balsamic Chicken:
1 pkg Good Seasons Italian dressing
1/4 c. olive oil
1/2 c. balsamic vinegar
Marinate for at least an hour then grill over medium heat.

Tomato and Mozzarella Topping:
6 large tomatoes, diced
8 sticks of mozzerella string cheese, cut into rounds
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
¼ cup olive oil
salt and pepper to taste
Mix together and marinade for at least an hour before serving.

Serve hot chicken over a bed of arugula then top with

chilled tomato and mozzarella mix.

(Printable Recipe)

Broccoli Orange Stir-Fry

Recipe and picture from Uncle Ben's

Check out their site for more yummy and

healthy recipes.

Ingredients
1 package UNCLE BEN’S Whole Grain White Long Grain
1/2 lb. chicken breast cut into bite-size pieces
2 heads broccoli florets cut
1 can mandarin oranges (6.1 oz.), reserve half the syrup
1/4 cup soy sauce
2 Tbsp. oil

1. Prepare rice according to package directions.
2. Add oil to large saute pan and heat over medium high heat.
3. Add chicken, broccoli and soy sauce to pan and stir-fry until chicken is cooked.
4. Add mandarin oranges with half the syrup. Cook another 2 minutes or until sauce thickens.
5. Serve stir-fry mixture over rice

Teriyaki Pita Pockets

4 boneless chicken breasts
Kikkoman Teriyaki marinade

1/4 cup mayonnaise
1 large can pineapple slices, drained

1 pkg. pita pockets

Lettuce leaves

Marinate chicken in 2/3 cup marinade in a large plastic

bag for 20 minutes, turning bag over once. Stir together

mayonnaise and 1 teaspoon marinade; set aside.
Grill chicken. Add pineapple slices to grill; brush pineapple

and chicken with 1-1/2 tablespoons marinade. Cook

4-5 minutes or until chicken is no longer pink in the

center and pineapple is golden brown, turning pineapple

over once and brushing with 1/2 tablespoon marinade.

Cut each pineapple slice and chicken into bite size pieces.

Spread inside of each pita half with mayonnaise mixture.

Arrange lettuce, chicken and pineapple in each pita half.

Rotisserie Chicken Spaghetti

This is SO good. Thanks Tiffany for this awesome recipe. My whole family loved it!

1 Rotisserie Chicken
1 1/2 lb. spaghetti
1-2 Tablespoons butter
1/2 small onion
1 green bell pepper
1 cup mushrooms
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3/4 block of Velveeta cheese

-Boil your pasta as directed on the package

-In the mean time, de-bone your chicken into bite sized pieces and dice or roughly chop, your vegetables, and cube your Velveeta.

-Drain your pasta and rinse with cold water to ensure it does not stick together. Return to stock pot and set aside.

-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!

-Add in your soups, and cubed Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.

-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.

-Serve with some fresh french bread and enjoy!

Curried Coconut Chicken

This is a fabulous recipe I tried from allrecipes.com last week. Enjoy!

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken Santa Fe

One 15 ounce can black beans, rinsed and drained
One small bag frozen sweet corn
1 cup bottled chunky salsa
4 skinless chicken breasts
1 8 ounce package cream cheese, cut into chunks
1 cup shredded cheddar

In a crock pot mix beans, corn and 1/2 cup salsa. Top with chicken
and pour remaining salsa over the chicken. Cover and cook on
HIGH for 3 hours, or until chicken is cooked throughout.
Remove chicken to a cutting board and cut into bite-sized pieces.
Return chicken to crock pot along with cream cheese. Stir and let
cream cheese melt into the mixture to create a creamy sauce.

When ready to serve top with cheese. You can serve the

chicken & sauce over rice or make tacos with it.

Indonesian Ginger Chicken

This is a simple five ingredient recipe that is easy and delicious. Thanks Janet Mollat for the recipe!

1 c. honey
3/4 c. soy sauce
1/4 c. minced garlic(8 to 12 cloves or 2 to 3 tsp. dehydrated)
1/2 c. peeled and grated fresh ginger root(or 1 tsp dry ginger)
2 chickens(3 1/2 lbs each), quartered, with backs removed

Cook honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in refrigerator.

Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 365 degrees. Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

Sweet and Sour Chicken

1 small package of petite baby carrots
1 onion, chopped
2-3lbs. of boneless skinless chicken breasts (cut in small pieces)
¾ cup brown Sugar
½ cup white vinegar
¼ cup ketchup
1 Tbsp. Soy Sauce
½ tsp. salt
¼ cup pineapple juice
1 large green pepper, sliced

Place carrots and onions in bottom of slow cooker. Lightly brown
chicken in oil in a skillet, then transfer to slow cooker. Mix the
remaining ingredients (except green pepper) in a bowl and then pour
over the chicken, carrots and onions. Cover. Cook on high for 4
hours or low for 8 hours. Stir in the green peppers during the last
hour so they don’t get mushy. Serve over rice.

Easy Thai Lettuce Wraps

Recipe from Somewhat simple

Lettuce
3 0r 4 Chicken breasts
Teriyaki sauce
1 Cucumber and 1 Carrot julienned
2 pkgs. of top ramen noodles- cooked, without
seasoning packet, drained and cooled.
Peanut sauce (sold as a condiment in the Asian food aisle)
I found mine at Target.

Directions:
Take frozen chicken breasts and add to a crock pot. Coat chicken
with Teriyaki sauce and cook on high for 3 to 4 hours or until
chicken is done. Shred chicken. Take some lettuce,
top it will all the ingredients you want, roll up
or fold in sides and eat!

Cheesy Chicken and Rice

Picture from Chef Holly

1 can cream of chicken soup
3/4 cup rice, long grain, uncooked
1/2 teaspoon Onion Powder
1/4 teaspoon pepper
2 cup mixed vegetables, frozen
4 boneless, skinless chicken breasts, halved
1 cup cheddar cheese, shredded

Combine soup, rice, onion powder, black pepper, and 1 and
1/3 cups water. Add vegetables. Stir. Pour into an 11"x8"
casserole sprayed with non-stick spray. Top with chicken.
Bake at 375 for 50 minutes, covered. Top with cheese, and
bake additional 2 minutes, until cheese melts.

Barbecue Bacon Chicken

Picture by Holly
4 chicken breasts
1 cup favorite BBQ sauce
Cooked bacon- 2 pieces per chicken breast
1 cup shredded Colby cheese
tomato, diced
avocado, sliced
sour cream

Place chicken in a 9x13 inch baking pan and cover with BBQ
sauce. Bake at 350 degrees for 30 minutes or until chicken is
done. Remove from oven and top each chicken with 2 slices
of bacon and shredded cheese. Return to oven just until cheese
is melted. Serve topped with the tomatoes, avocados, and
sour cream.