Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (I used flour tortillas and they were really good.)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole.

Parmesan Baked Chicken

FINALLY - something that everyone liked! Make plenty cuz this is good!!

1/2 C Mayonnaise type salad dressing
1/3 C grated parmesan cheese
3/4 teaspoon garlic powder
4 chicken breasts
3/4 C Italian bread crumbs

Combine salad dressing, cheese & garlic powder. Coat chicken with mixture then cover with bread crumbs. Place chicken on ungreased baking sheet. Bake 425 for 15-20 min.

Thai Lettuce Cups

Easy and Yummy!

1 T Extra Virgin Olive Oil
2 boneless skinless chicken breasts, cut into strips
Salt and Pepper
1 red bell pepper cut into strips, or chopped
1/4 C. Sweet Chili Sauce (found in oriental section)
1/4 C. Honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make cups. (one head is enough if you are making it into a salad.
1/2 C honey roasted peanuts, chopped
1 handful basil, chopped (fresh is good but not necessary)
Juice of one lime

Place a large skillet over medium-high heat with olive oil. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil. Or you can chop up the lettuce and serve it over a bed of lettuce to make a salad.

I double this recipe for my family and it filled us up without any side dishes.

I got this recipe off of a blog called sisterscafe.blogspot.com.

Creamy Chicken with Vegetables

3-4 boneless, skinless chicken breasts, cut into 8 pieces
2 lbs. baby red potatoes, cut in half
1/2 lb. small baby carrots
1 small onion, diced
1 can (14 oz.) chicken broth (can use low sodium)
1 cup sour cream (can use light sour cream)
3 Tablespoons flour

In crock pot stir together all ingredients EXCEPT sour cream and flour. Cook on low for 10 to 12 hours (high 4 to 6 hours) or until chicken is tende.r In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Salt & Pepper to taste. Serves 6-8

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves
1 (10.75 oz.) cans condensed Cream of Chicken soup
1 onion, finely diced
2 (10 oz.) rolls of refrigerated biscuit dough
1 to 2 cans chicken broth

Place the chicken, soup and onion in a slow cooker and cofer with broth.
Cook for 5 to 6 hours on High. One hour before serving shred checken. Open biscuits and flatten on counter. Slice each biscuit into 3 strips and place in cooker. Check to see if there is enough liquid and add more broth if needed. Cook until the dough is no longer raw in the center. Serves 8

Crock Pot Sweet and Sour Chicken

4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce

Place chicken brfeasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

Grilled Chicken Wraps

1 lb. boneless skinless chicken breasts
2 tps. oil
1 cup mexican style shredded four cheese
1 tomato, chopped
3 Tbsp. Kraft Zesty Italian Dressing
2 tsp. chili powder
flour tortillas

Preheat grill to medium heat. Brush chicken with oil. Grill 6 to 8 min. on each side or until cooked through. Remove from grill; let stand 5 min. before cutting into strips. Place in medium bowl.

Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon evenly down centers of tortillas. Fold in opposite sides of tortillas; roll up burrito-style.

Grill wraps, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

Oven Fried Chicken

May I recommend bone-in thighs (and drumsticks for the kids) it cooks and tastes best but pull the skin off first.

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound)
2 chicken thighs, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 tablespoons canola oil
Cooking spray

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

CALORIES 450 (28% from fat); FAT 13.8g (sat 2.5g,mono 6.1g,poly 3.6g); IRON 3.2mg; CHOLESTEROL 109mg; CALCIUM 88mg; CARBOHYDRATE 35.3g; SODIUM 803mg; PROTEIN 43.5g; FIBER 1.7g

Easy and Yummy Mexican Dinner in a Crock Pot

Layer in Crockpot:
1. 1 bag of frozen corn
2. 3-4 boneless skinless chicken breasts
3. 1 can black beans
4. 1 jar salsa

Cook for at least three hours on low. Break up the chicken as it gets tender. In the end, it should shred up pretty easily. Mix it all together. Before serving mix in about 1 cup of cheddar cheese. We like to eat it with tortilla chips, sour cream, and avocados. You can also serve it over rice, or in a tortilla.

Cajun Chicken Pasta

1 lb Farfalle (bowties)
3 skinless, boneless chicken breasts, cut into bite size pieces
4 tsp Cajun seasoning
4 T. olive oil
2 red bell peppers, sliced
16-20 mushrooms, sliced
3 green onions, chopped

2 C. heavy cream
1/2 t. dried basil
1/2 t. lemon pepper
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/4 t. Cajun seasoning

Place the chicekn and the Cajun seasoning in a plastic bag. Shake to coat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

While the pasta is cooking, saute the chicken and olive oil in large skillet over medium heat until no longer pink (7 to 10 minutes). Add the red bell pepper, mushrooms, and green onions. Saute and stir for 4 to 5 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder, black pepper, and Cajun seasoning. Simmer on low heat for about 3 to 5 minutes until heated through. Add the cooked pasta and toss it to coat thoroughly. Sprinkle with grated Parmesan cheese and serve. Serves 6-8

Yummy and Easy Fat Free and Calorie Free Alfredo

This is Sam's new favorite meal. He even brings the leftovers for lunch.

1/2 c. butter
1 (8 oz.) pkg. cream cheese
2 tsp. garlic powder
2 c. milk
6 oz. parmesan cheese (canned, not fresh)
1/8 tsp. ground pepper

Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Remove from heat when sauce reaches desired consistancy. Sauce will thicken fast, thin with milk if cooked too long.

I just served it over fettucine and grilled chicken. YUMMY!!

White Chili with Chicken

1 lb boneless chicken
1 medium chopped onion
1 1/2 teaspoons garlic powder (or one fresh clove)
1 tablespoon vegetable oil
31 oz great northern beans -- rinsed and drained
14 1/2 oz chicken broth
8 oz chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon oregeno
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken, onion, garlic in oil until chicken is no longer pink. Add beans, broth, chilies, & seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream.

Kick *@# Chicken Tacos (I didn't name it)

1 c. fresh squeezed lime juice
1 c. white vinegar
1 c. corn oil
1 c. soy sauce
1 TBSP seasoned salt
1 TBSP salt
1 TBSP black pepper
2 tsp. garlic powder
1/2 c. Worcestershire sauce
red/white/green ground peppercorns (comes together in spice section)
1/2 c. sesame seeds
1 chicken breast per person (adult)

Mix all ingredients together to make marinade. Reserve 1/4 c. of marinade before adding chicken and set aside. Trim fat off chicken breasts and marinate in mixture for 2-3 hrs. Grill chicken on barbeque. Pour reserved marinade in shallow dish and dip soft flour tortillas in mixture then grill until warm and bubbly. Slice chicken and serve with warm tortillas to make tacos. Garnish with diced green onions, Monterey jack cheese, tomatoes, sour cream, lettuce, fresh salsa, and fresh guacamole.

(This recipe is perfect for around 10 chicken breasts, I half the recipe for my fam and use 4 chicken breasts....SOOOO GOOD!)

Southwest Egg Rolls & Cool Avacado Dip

2 1/2 C shredded cooked chicken
1 1/2 C (6 oz) shredded Mexican cheese blend
2/3 C frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 C minced fresh cilantro
1 t salt
1 t ground cumin
1 t grated lime peel
1/4 t cayenne pepper
1 pkg (16 oz) egg roll wrappers
Oil for deep-fat frying

Dip:
1 C ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 T minced fresh cilantro
1 t grated lime peel

In a large bowl, combine the first 10 ingredients. Place 1/4 C of chicken mixture in the center of one egg roll wrapper. (Keep remaning wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls.

Makes 20 egg rolls (1 1/2 cups sauce)

Stuffed Chicken

½ cup uncooked brown rice
1 cup low sodium chicken broth
1 pound chicken breast halves
½ teaspoon pepper divided
¼ teaspoon salt
¼ cup finely chopped tomatoes
¼ cup finely shredded part skim mozzarella cheese
1 teaspoon basil

Cook rice according to package directions, substituting chicken broth for water. Pound chicken breasts to ¼ inch thickness. Sprinkle with ¼ teaspoon pepper and salt. Combine cooked rice, tomatoes, cheese, basil and remaining ¼ teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with wooden toothpicks. Wipe off outsides of chicken breasts with paper towel.

Spray a large frying pan with nonstick cooking spray. Add stuffed chicken breasts and cook over medium high heat one minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake 350 degrees for 8 to 10 minutes.

PASTA FRESCA (Noodles & Co)

2 Tablespoons olive oil
4 boneless chicken breasts, diced
1 Pound penne pasta, pre-cooked
1 large red onion, diced
Salt, to taste
Pepper, to taste
Bag Baby Fresh Spinach Leaves
4 cups roma tomatoes, cubed

Fresca Sauce:
1/4 cup fresh garlic
2 Teaspoons salt
¼ Cup balsamic vinegar
1/4 Cup sweet white wine
1 Cup olive oil

In a very hot sauté pan sauté:
olive oil & diced chicken breasts
pre-cooked penne pasta
red onions
salt
pepper

Remove from heat & Add:
baby fresh spinach
fresca sauce
roma tomatoes

Toss to combine. Serve with feta and freshly shaved parmesan cheese.

(You can add more or less of the chicken, tomatoes & spinach as you would like. Keep in mind when you add the spinach it will wilt when warm, so you may add more than you think.)

Avocado Chicken Pitas

4 Whole Pita bread
2 Tablespoons Olive Oil
1 medium avocado -- peeled and pitted
1 Tablespoon Lemon juice
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Hot pepper sauce
3/4 pound cooked rotisserie chicken, skin removed, cut into strips (or just cooked or grilled chicken)
1 medium tomato -- Chopped
2 cups monterey jack cheese -- shredded

1. Brush one side of each pita bread with oil. Place on an ungreasedbaking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.

2. Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce.

3. After Pitas are crisp remove from oven and Spread avocado spread overpitas, layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted. If you prefer, you can omit pepper sauce

Chicken & Rice Soup

I've had this recipe forever and have probably given it to some of you. I just made it tonight and forgot how yummy it is.

Boil 3 chicken breasts, cool and dice. (Tonight I used some of my canned chicken from my food storage and it was really good. You couldn't tell. This is the only thing so far I've liked with canned chicken.)

Keep broth and add enough water to make 2 quarts (Tonight I used 1 can of chicken broth and then added enough water to make 2 quarts.)

2/3 c. diced celery
2 diced carrots
3/4 c. instant rice
1 tbsp. onion flakes
Simmer above ingredients (except chicken) until tender in broth.

In a bowl, mix 1 tbsp of flour and 2 tbsp cornstarch together.
In saucepan:
melt 1/4 c. butter
add flour mixture
add 1 can evaporated milk
stir until smooth and thick
pour in pot with broth and veggies

Add 1/4 c. chicken granules or soup base
1 tbsp. sugar
1 tbsp. parsley
pepper to taste
chicken
frozen peas

simmer 10 min.

Speedy Chicken Stir-Fry


Prep Time:10 min
Total Time:25 min
Makes:4 servings, 2 cups each
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

Chicken Chili with Beans

3-4 chicken breasts
1 large green pepper, diced
1 tsp. garlic
1 can pinto beans
1/4 C water
1/2 C green salsa

Salt and generously pepper chicken and fry in a little olive oil. Remove from pan and cut up. Add garlic and green pepper to pan and stir fry until peppers are tender. Stir in pinto beans, water, chicken and salsa and heat through. Serve over rice and top with sour cream and diced avocado (our favorite part). Easy and yummy. Steve's favorite.