Monterey BBQ Chicken

2lbs. Chicken Breasts
12oz. BBQ Sauce
2c. Monterey Jack Cheese, shredded
1c. Crumbled Bacon
1c. Finely Chopped Green Onions

Combined chicken and BBQ sauce and let it marinade for at least 30 minutes. Grill chicken and baste with remaining BBQ sauce. Place chicken in a 9x13 pan and add bacon, cheese and green onions. Melt cheese on low broil .

Cafe Rio Chicken

2lbs. Chicken Breasts
1/2 a small bottle of Zesty Italian Dressing
1/2Tbsp. Minced Garlic
1 packet Ranch Dressing Mix (mixed with 1/2c. of water)
1/2Tbsp. Chili Powder
1/2Tbsp. Ground Cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred the chicken.

Breaded Ranch Chicken

6 Chicken breasts
1c. Ranch Dressing
1c. Italian Style Bread Crumbs
3Tbsp. Minced Onions
1lb. Cooked & Crumbled Bacon (or 1c. pre-cooked pieces)

Mix bread crumbs, onions & bacon together. Dip chicken in ranch, then cover with bread crumb miture. Place in a 9x13 pan. Bake at 375 for 1 hour.

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

This is super yummy. I made some spaghetti noodles and put the chicken on top.

Honey Lime Enchiladas

1.5 lbs. pork or chicken, cooked and shredded

Sauce

1/3 c. honey

1/4 c. lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it will vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Cheesy Chicken Chilaquiles

1 1/2 lbs. boneless, skinless chicken breast
1 tbsp Southwestern Seasoning
1 3/4 cups salsa verde
1 cup reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded chituahua cheese (can use mozzarella or Monterey Jack)
1 cup crumbled queso fresco
sour cream (optional)

cut chicken into 1-in. pieces (I shredded mine and it was still really yummy). Combine chicken and seasoning in Deep Covered Baker (from Pampered Chef); mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain the chicken.
Combine salsa and broth in a bowl. Chop cilantro. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup of the cilantro. Repeat layers one time, ending with cheeses.
Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.

Tamale Corn Cakes with Raja Topping

Chipotle Cole Slaw

4 cups cole slaw mix

1/2 cup ranch salad dressing

1 tbsp Chipotle Rub

Raja Topping and Corn Cakes

1 rotisserie chicken

1tbsp vegetable oil

1 medium onion

2 poblano peppers (I used bell peppers, less spicy)

1tbsp Chipotle rub

1/2 cup barbecue sause

1pkg. corn muffin mix

1tbsp Chipotle rub

3/4 cup milk

1 egg

2tbsp butter, melted

Toss cole slaw mix, dressing and rub in bowl; set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.

Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.

To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.

Chicken Ravioli Stew

From Sister's Cafe










3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!

Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.

*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!

Chicken Tortilla Soup

Saute for 5 min:
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil

Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked

Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans

Bring to boil and simmer 1- 1 1/2 hours.

Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips

White Chicken Chili

I love this recipe. Thank you Sarah for sharing it with me.

2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon

Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.

Chicken Noodle Stir-Fry

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.

Chicken Soft Tacos

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.


Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.


Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,


Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy

Chicken Noodle Soup

Noodles
3/4 cup flour
2 eggs

In a large bowl, beat eggs until frothy with an electric mixer. Slowly add flour and mix well with pastry hook. Knead with hands. roll out very thin on a floured cutting board and cut into 1/4 inch strips. Use immediately or dry and store in an airtight container.

Soup
6 cups water
2 Chicken breasts
3 chopped carrots
3 stalks celery chopped
1 small onion chopped
2 tsp. salt
3 tsp. chicken bouillon
Pinch of garlic salt
1 bay leave
Pinch of pepper

combine all soup ingredients in stockpot. Bring to a boil and reduce to a simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken to a cutting board and cool slightly. Cut into bite size pieces. Return chicken and homemade noodles to soup and simmer 10 minutes. Serve with fresh, chopped parley spinkled on top (optional).

Coconut Chicken

6 pc. boneless skinless chicken
1/2 cup butter milk
2 cups Panko bread crumbs
1 cup coconut
1/4 tsp. salt
1/4 tsp pepper


Place Chicken and buttermilk in quart size freezer bag. Combine bread crumbs, coconut, salt and pepper in gallon freezer bag.
Let chicken thaw in buttermilk. Then dip chiken in bread crumb mixture, place in baking dish. Cook at 350 degrees for one hour. After cooking top with sweet and sour sauce as desired, or use for dipping.

You can skip freezing if desired.

Chicken Cream Cheese Crescents

1 block cream cheese
1/2 cube butter
4-6 chicken breasts cook and shredded
White rice
1 can cream of chicken
1c sour cream

Melt butter and cream cheese and then mix in chicken. Put mixture into crescent rolls and cook according to package. In a sauce pan boil sour cream and cream of chicken. When done place crescent on top of rice and pour sauce over it.

Another thing that was really yummy but there is no recipe is I took a chicken breast, butterfly cut it. Then I pounded it out and put mozzarella cheese and some basil, oregano, and salt and pepper. then I wrapped it up and hooked it with tooth picks. I then wrapped it in a slice of bacon and sprinkle garlic and parsley on it. I then baked it in the oven. It is really simple but tastes so good

Chicken Alfredo

3 chicken breasts
1 small onion
1 large garlic clove
1 pkg. Pasta

Sauce
1/2 c of chicken broth
1 tbs cornstarch
2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 c whipping cream
1 c parmesan cheese

Cook chicken, chopped onion (as much as you want), and chopped garlic in a frying pan with a little oil. In a sauce man mix all sauce ingredients and bring to a boil. Pour sauce over pasta and add chicken, mix together.

Oriental Chicken Salad

Romaine lettuce
crispy chow mien noodles
slivered almonds
cut up chicken nuggets

Dressing
1 c light mayo
2 tbs red wine vinegar
1/3 c sugar

Pineapple Salsa Chicken

Salsa
1 Pineapple or 1 can of pineapple tidbits
1 red pepper
3 Green onions
1/2 c lime Juice
1/4 c honey
1-3 cloves garlic

Marinade
1/3 c lime juice
1/3 c olive oil
1 tsp salt 1/4 tsp pepper

6 chicken breasts

Marinade chicken in a Ziploc bag, I like to add more oil and lime juice to completely cover the chicken. Puree the salsa ingredients, I like to leave chunks to give it the texture of salsa. I also like to include some of the juice from the can of pineapple. Then grill the chicken, put it over rice with salsa on top.

Chicken Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast cooked and shredded
1/2 cup diced onion (or dried onions sprinkle around pot)
garlic salt (sprinkle around pot)
4 cups chicken broth
2 cups water
1 cup enchilada sauce or (less spice) 1 cup tomato sauce & 1/3 packet of enchilada powder
16 ounces Velveta cut in to small pieces
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup frozen corn
1 can kidney beans w/ juice
1 can ranch style beans w/ juice

Add all ingredients to the crock pot and cook for a couple of hours

Chicken Spaghetti

1 lb cooked shredded chicken
Velveta cheese (1 small block or half of a large block), cut in cubes
1 can cream of mushroom
1 can cream of chicken
1 can diced tomatoes
1 can chicken broth

Mix it all in a pot and cook over the stove until cheese is all melted
Stir often don't let the cheese burn
Serve over spaghetti noodles
This recipe make a big patch, can feed a lot or freeze extra.