Chicken with Bacon Pasta with Spinach

 Ingredients 

2 Tablespoon vegetable oil

1 boneless skinless chicken breast

1 teaspoon Italian seasoning 

Salt and pepper

4 bacon strips

Penne Pasta

Alfredo

2 teaspoon garlic, minced

2 Tablespoon flour

2 cups half and half

1 1/3 cups Parmesan cheese, shredded

1 cup cherry tomatoes, halved

2 cups spinach 

Shred the Parmesan cheese and set it aside to allow it to get to room temperature. 

In large skillet, heat 2 tablespoons of vegetable oil on medium heat.

Cut chicken into thin slices. Season each side generously with Italian seasoning and salt and pepper.

Sear the chicken in hot skillet on each side. 

Cook Bacon

Prepare Pasta

Toss together 

Baked Honey Garlic Chicken Tenders

 Ingredients 

1 pound chicken tenders

2 teaspoon soy sauce

1 teaspoon garlic, minced

1 teaspoon ginger, grated

2 large eggs, beaten

1 cup breadcrumbs

Sesame seeds

Sauce

1/3 honey

2 tablespoons soy sauce

Minced garlic

1 tablespoon water

1 tablespoon cornstarch

Preheat oven to 400. Line baking sheet with parchment paper.

Marinate chicken with soy sauce, garlic, and ginger for 15 minutes

Dip chicken into beaten eggs, then breadcrumbs

Place on baking sheet, bake for 15 minutes.

Pour sauce over chicken

Serve with green beans and toasted sesame seeds

Bring sauce to simmer and toss chicken

Chicken Fajitas

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Ingredients

• 1 lb. chicken breast tenders, cut into bite size pieces
• 1 red onion, thinly sliced
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt
• fresh cracked pepper

1. Preheat oven to 400 degrees. Place chicken, onion, and peppers in a single layer on a large baking sheet. 
2. Drizzle with olive oil.
3. Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, onion powder and a large pinch of Kosher salt and fresh cracked pepper. Toss to coat evenly. 
4. Bake for 10 minutes. Then stir meat and veggies on the pan and bake for 5 more minutes.
5. Broil on high 2-3 minutes just to get the edges of everything crispy and a little charred. 
6. Serve on flour tortillas with all your favorite fajita toppings!

Melt in your mouth Chicken Bake

Ingredients:
1 lb chicken breast, boneless/diced
3/4 cup mayonnaise
1 cup Parmesan cheese, shredded
1/2 tsp seasoned salt
1/2 tsp ground black pepper
3 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup Italian Bread Crumbs

Instructions:
1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayo, Parmesan cheese, salt, pepper, garlic, and red pepper flakes.
3. Spread mixture evenly on top of chicken
4. Sprinkle bread crumbs on top of mayo mixture
5. Place pan in preheated oven at 375 degrees, bake for 30 minutes
6. Remove and put on noodles ( add 2 tablespoons butter and Parmesan cheese to cooked noodles).

Southwestern Chicken Pizza Rolls

Ingredients:
2 cups cooked, shredded chicken
1 envelope taco seasoning
1 tablespoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1 cup corn
2-3 cloves garlic, minced
1 can refrigerate classic pizza crust
1/2 cup black beans, drained and rinsed
1 ten ounce can ro-tel diced tomatoes and green Chile’s, drained
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions

Directions:
1. Preheat to 425.  Coat a 9x13 baking dish with spray
2. Season chicken with 1/2 packet taco seasoning. Add olive oil to a large skillet over high heat. When the oil is hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook stirring occasionally, until veggies are slightly charred. Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.
3. Roll out pizza dough to approximately a 12x15 inch rectangular. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. Press down to flatten. Roll the dough up very tightly, pulling the dough towards you as you roll. Cut into twelve 1-inch  rolls and place into prepared pan.
4. Bake at 425 for 15-20 minutes until dough is golden around the edges.

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice

2 tsp. chili powder

2 large garlic cloves, minced, or 1/2 tsp. garlic powder

2 large chicken breasts, cooked and shredded

12 corn tortillas

2 cups shredded cheese (I used sharp cheddar and colby/jack)

1 14 oz. can green enchilada sauce

1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).

*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

Chicken Enchilada Casserole

1

boneless skinless chicken breast, cut into thin bite-size strips

1/2

medium red bell pepper, finely chopped

1/4

teaspoon ground cumin

1

can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

1/4

cup uncooked instant brown rice

1

oz fat-free cream cheese, cut into cubes

3

tablespoons Old El Paso® fat-free refried beans (from 16-oz can)

4

corn tortillas (6 inch)

1/3

cup shredded reduced-fat mild Cheddar cheese 

 

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
3. Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Makes 3 servings 

 

I found this recipe here

 

Corn Chowder

Ingredients

• 1 cup (2 sticks) butter
• 1 small onion, diced
• 1 small carrot, finely diced
• 1 small celery stalk, diced
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 3 cups white corn kernels, fresh or frozen
• 3 cups chicken stock
• 2 cups half-and-half
• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

Directions

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Citrus-Ginger Chicken

We have been trying to eat healthier so I found this recipe here and I was impressed with how food it was.

Ingredients

1/2 cup orange juice

1/4 cup lime juice

2 tablespoons honey

1 teaspoon finely chopped gingerroot

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon black and red pepper blend

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

1 tablespoon margarine or butter

1 medium seedless orange, peeled and cut into slices

Additional fresh thyme leaves, if desired

• Step 1 Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
• Step 2 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
• Step 3 Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.

Chicken Cordon Bleu Casserole

I found this recipe here and it is already a favorite.

Coat 9 x 13 inch baking dish with cooking spray.

Spread 2 cups cooked rice in bottom of baking dish.

Arrange 3 cups cooked chicken pieces over top of rice.

Layer 6 slices of Swiss cheese on top of chicken.

Then layer 10 slices of cut-up ham on top of the Swiss cheese.

Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together.

Spread on top of ham.

Crush 10 saltine crackers then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together.

Sprinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes. Enjoy!

Thai Peanut Chicken

3 boneless, skinless, chicken breasts
3/4 cup medium or hot salsa
1/4 cup creamy peanut butter
2 Tbs. lime juice
1 Tbs. soy sauce
1 Tbs. brown sugar
½ tsp. minced garlic
1 tsp. grated fresh ginger root (or 1 tsp.
ground ginger)
1/3 cup coconut milk
cilantro
chopped peanuts

 
Place chicken breasts in a slow cooker. In a
small bowl, mix salsa, peanut butter, lim juice, soy sauce, brown sugar,

garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5
hours. remove chicken from cooker and shred into large pieces. Return to

crock pot. Add coconut milk and turn to warm setting for 15-20 minutes
prior to serving. 

 
Serve over rice or noodles.
Top with cilantro and peanuts. 

 
Serves 4-6

Sherry’s Aussie Chicken

I got this recipe here, tried it last night and it was amazing.

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
• seasoning salt
• 6 slices bacon, cut in half
• ¼ cup regular mustard
• ¼ to 1/3 cup honey
• 2 tablespoons mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.

In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish. Ask me how I know…)

Serve with honey mustard sauce.

Chicken Baked Stuffed Pizza Rolls

This is another recipe from Our Best Bites and it is SUPER good.

1 roll refrigerated pizza dough
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.

I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.

Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

Note:
These can also be baked individually in a mini-muffin tin. This might work better for serving depending on the situation. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.

Creamy Chicken and Bacon Pastry Pockets

I got this from the wonderful food blog, Best Bites. I like it because it taste great and I can turn it into a meal or leave as appetizers.

1 box puff pastry (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
3 Tbs finely chopped sun-dried tomatoes
1 egg
1 Tbs water

Preheat oven to 400 degrees.

Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.

Defrost puff pastry sheets according to package directions. Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each.

Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.

After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. Can also be served at room temperature.

Freezer instructions: Follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.

Pulled Pork/Chicken

We just recently had a family reunion and I was looking for something delicious and easy to make. My friend Natalie made this for me when I had the boys and it was AMAZING. Natalie's sister also blogged about it here. My sister, Angela does not like pork so I made it with chicken so you can choose whatever meat you like best.

Put pork in crockpot then add some water. Cook on low all day. Shred then add sauce:

1 cup brown sugar
1 cup melted butter
2 Tb. ketchup
2 Tb. mustard
2 Tb. worchestershire sauce

Pour over pork and mix well. Let sit for a few minutes to let flavors blend together. Serve on rolls. Makes a lot!

Oriental Chicken Salad

If I ever have to make a salad to bring somewhere, this is the salad that I make...I just love it, I crave it. I first tasted this when living in South Carolina about thirteen years ago. A women named Julie Day made it and I will forever be grateful to her for sharing the recipe with me. Here you go:

Dressing:

4 TB sugar

4 TB white or apple vinegar

1/2 cup salad oil

2/4 t. salt

black pepper

Chicken cut up

4 slices of fresh gingeroot

1 head of lettuce (shredded)

1 pk rice sticks or noodles

1/2 cup of almonds

1/2 cup sesame seeds

For dressing combine all ingredients in small saucepan, bring to a boil stirring. Boil one minute then chill. Pour over salad

Boil Chicken with peeled and sliced gingeroot until done. Cut chicken into cubes. Mix chicken, lettuce, noodles, almonds, and seeds

Pineapple Jerk Chicken

My husband Doug and I were taking about this Jamaican Restaurant that we loved so much in NYC so it made me start to crave Jamaican Jerk Seasoning and Pineapples. I found this recipe on Becoming Betty and tried it out. I have to admit that it was just OK but super easy to make. I put it over brown rice and next time will add some more pineapple chunks.

1/4 cup olive oil

1 onion, chopped

2-3 chicken breasts, cut into bite-size pieces

salt/pepper

1/2 of a pineapple, cut into bite-size pieces

1/2 cup jerk marinade (I used Lawry's)

1 can black beans, rinsed

1/2 cup chopped cilantro

*In a skillet, heat 2 Tbs. olive oil over medium heat. Add onion and cook until browned. Add the remaining olive oil and increase heat a little. Season chicken with salt/pepper and add to skillet. Cook until done. Add the pineapple and jerk marinade and simmer for 2-3 minutes. Stir in black beans and cilantro. Cook until beans are heated through.

Hawiian Haystacks

Ingredients:	2 to 3 chickens cooked and cut up can of cream of chicken soup milk or 8 oz cream cheese
Directions:	Heat up sauce in pan until melted. Add any toppings; cheese, tomatoe, almonds, crushed pineapple or chinese noodles. Put over rice.

Cream Cheese Crockpot

Ingredients:	3 to 5 chicken breasts can cream of chicken soup 8 oz cream cheese Package of Italian Seasoning
Directions:	Mix together soup and cream cheese. Add to crockpot with chicken and seasoning. Cook high for 4 to 6 hours. Pour over rice.

Chicken Satay w/ coconut milk-peanutbutter sauce

Ingredients:	1/2 cup creamy peanut butter 1 cup coconut milk (can use light) 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 ½ tablespoons dark brown sugar 1 teaspoon ground ginger 2 cloves garlic, chopped ½ teaspoon red pepper flakes(I take that out, but I'm kind of a hot wimp) 2 lbs chicken cutlets 30 Wooden skewers, soaked for 30 mins
Directions:	Mix first 8 ingredients, remove 3/4 and refrigerate. Cut chicken into strips and marinate in remaining sauce for 1 hour. Heat broiler, thread strips onto skewers and broil about 6 minutes. Bring refrigerated sauce to room temp and use as a dip for the chicken. Can also grill if desired. I serve this with steamed rice or Asian noodles and broccoli or sugar snap peas.