Baked Chicken Flautas

I borrowed this amazing picture from Six Sisters Stuff - the source of this recipe.  This is an easy and delicious dinner idea that we've had a few times since I discovered it a few months back.  

Baked Chicken Flautas

• 4 cups cooked and shredded chicken (rotisserie chicken works great!)
• 1 cup salsa verde (the green salsa)
• 1 (8 oz) cream cheese, softened
• 1 (14 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 1/2 cups colby jack shredded cheese, divided
• 12-14 flour tortillas (soft taco size)

1. Preheat oven to 350 degrees F.
2. Line a large baking sheet (15x10x1") with aluminum foil and spray with non-stick cooking spray; set aside.
3. In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
4. Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up. 
5. Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
6. Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).

Chicken Tikka Masala

I love the chicken tikka masala at Bombay House so when I came across this recipe on Mel's Kitchen Cafe I had to give it a try.  Paired with fresh cilantro (and a little sour cream) it was delicious.  The recipe made so much sauce that we used the leftover to make pizzas a few days later - also good and unique!

Chicken Tikka Masala
  
Masala Marinade:

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• Salt and freshly ground pepper 

Chicken:

• 2 pounds chicken breasts (about 3-4 chicken breasts)
• Salt and freshly ground pepper
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1/4 cup blanched whole almonds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 1/2 tablespoons garam masala
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 28-ounce can crushed tomatoes
• 16-ounce can tomato sauce
• Pinch of sugar
• 1 cup heavy cream

1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper (about 1/4 teaspoon each). Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate covered overnight.
2. In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
3. In a large enameled cast-iron dutch oven or a large pot, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the garam masala, chili powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices, the tomato sauce and the sugar. Season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, for about 5-10 minutes. While the mixture begins to simmer, remove the chicken from the marinade and cut into bite-sized pieces. Throw the chicken into the pot of simmering tomato sauce. Continue simmering/cooking the chicken, partially covered, for an additional 10-20 minutes until the chicken is cooked through and the sauce has reduced and thickened just slightly. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Serve with lots of fresh cilantro over hot, steamed rice. *And if you're weird like us, or need to tone down the heat, add a dollop of sour cream!

Crispy Southwest Chicken Wraps

We love these wraps from Mel's Kitchen Cafe and somehow they've slipped my postings.  These wraps can also be frozen and re-heated for a quick meal.  We love to dip them in sour cream and/or salsa and guacamole.

Crispy Southwest Chicken Wraps

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Grilled Lime Coconut Chicken with Coconut Rice

I've been wanting to try this recipe for some time and finally got around to it this past weekend.  The chicken turned out super moist and flavorful and it pairs so nicely with the coconut rice.  I only have brown rice on hand these days but it was worth Ben's late night trip to the store for Jasmine rice to make this.  This recipe was one of the most popular recipes on Mel's food blog during 2013.

Grilled Lime Coconut Chicken with Coconut Rice 

Chicken Marinade/Sauce:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.  (I actually marinaded over night and it was delicious.)
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.  
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce. 

**Since my husband said it was too cold to grill and my broiler pan wasn't large enough for all the chicken, I cooked the chicken with the sauce in my electric skillet.  It worked great.

Chipotle Chicken Skewers with Creamy Dipping Sauce

Since I had leftover chipotle chiles from our chipotle chicken tacos, I decided to try this recipe.  I love chicken skewers and my kids think it's the greatest thing on earth to eat anything off of a stick.  These were tasty, especially dipped in the sauce.  However, I think homemade ranch dressing would have been just as good... in fact, I may like that even better and it will try it that way next time.  This recipe comes from Mel's Kitchen Cafe.

Chipotle Chicken Skewers with Creamy Dipping Sauce 

Chicken Skewers:

• 2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
• 1/4 cup packed light brown sugar
• 2 tablespoons fresh cilantro, minced
• 1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
• 2 teaspoons adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 12 bamboo or metal skewers   

Creamy Dipping Sauce:

• 3/4 cup lowfat sour cream
• 1/4 cup lowfat mayonnaise or Greek yogurt
• 1/4 cup lime juice, from 2-3 limes
• 1/8 teaspoon garlic powder
• 2 tablespoons cilantro leaves, minced
• 2 green onions, finely chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 20 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. In a Ziploc bag, toss the chicken with the brown sugar mixture coating all the pieces evenly. Refrigerate for at least 30 minutes and up to 24 hours.
2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

Baked Chicken Taquitos

These were so good!  I'm not sure why I've never made taquitos before but I will definitely be making these again.  Like most kids, my kids love anything they can dip in something else so these were a hit with the kids.  We tried them dipped in guacamole, salsa and ranch dressing.  I didn't have corn tortillas so I used the uncooked flour tortillas from Costco.  I cooked them lightly on each side before wrapping them up with the chicken filling to bake in the oven.  I also did not spray the taquitos with cooking spray or sprinkle them with Kosher salt.  This recipe came from Mel's Kitchen Cafe. 

Baked Chicken Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa  (I used Herdez salsa verde.)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro  (I used about 1 teaspoon dried.)
1 green onion, sliced finely, white and green parts to equal about 2 Tablespoons
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (I used sharp cheddar.)

small yellow or white corn tortillas (or regular-size flour tortillas)
kosher salt
cooking spray

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

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare this step ahead of time and keep the mixture in the fridge.)

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly 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. Serve immediately.

Basil Chicken in Coconut Curry Sauce

This really hit the spot with me tonight.  I don't cook with curry very often but after making this dish, I may have to change that.  All four of the adults who consumed this tonight had seconds.  Always a good sign.

Basil Chicken in Coconut Curry Sauce

2-3 boneless, skinless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (By seeding the jalapeno you lose most of the heat but retain great flavor.)
1 Tablespoon olive oil
1 14-ounce can coconut milk
1 Tablespoon cornstarch
1 Tablespoon dried basil
1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Rosemary Ranch Chicken Kabobs

I borrowed this picture from The Sisters Cafe because mine didn't turn out. :(  I love this recipe!  We have cooked this chicken both on the grill in kabobs (pictured) and cut into strips and broiled in the oven - both have come out delicious!  And a big plus - you can marinate the chicken for as little as half an hour!

Rosemary Ranch Chicken Kabobs

3 boneless, skinless chicken breasts cut into pieces (or strips if cooking in the oven)
1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste

Stir together marinade ingredients.  Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated.  Cover and refrigerate for at least 30 minutes.

Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Peanut Ginger Chicken with Mango Salsa & Coconut Rice

I made this the other night because I had some mangoes in my fridge that were really ripe.  The dish blends all kinds of great flavors together and I thought it was delicious.  It's really rather simple to make too if you break it up into three parts: marinate the chicken overnight, prepare the salsa in the afternoon, and then prepare the rice and cook the chicken just before dinner time.

Peanut Ginger Chicken with Mango Salsa & Coconut Rice

Peanut Ginger Chicken Marinade
3-6 boneless, skinless chicken breasts or you can use tenders
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce (I found this with the Asian food in a small bottle...there were various kinds and I opted for a sweet one...but there are definitely ones with kick too.)
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger

In a medium mixing bowl, gradually stir water into peanut butter.  Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger.  Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.


Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped


In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk (I used the stuff in a can, also found with the Asian food.)
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt 

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve:
At dinner time, grill the chicken.  You can also broil the chicken in a broiler safe pan lined with tin foil.  Just make sure if you do it this way that your chicken isn't too thick or it will burn before it's cooked through.  Spoon extra marinade on chicken and stick under broiler (about 10-12" from broiler) and bake until slightly blacked on one side and then flip over, spoon more marinade on and broil on that side until cooked through.  Serve chicken with the mango salsa over the hot coconut rice. 

Creamy Green Chile Chicken Enchiladas

 

These would have looked so much prettier had I remembered to sprinkle the fresh chopped cilantro on top!  Oh well, they were still very tasty and I will definitely be making them again...a great option when you crave a white sauce enchilada.  

Filling:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Cheesy Skillet Chicken and Rice

I did not plan ahead at all for Sunday's dinner and had to come up with something quick.  This meal came together in no time and tasted great.  We haven't eaten rice in a really long time and both Ben and I enjoyed our long lost friend.  (We ate rice a ton in the early years of our marriage!)  The recipe calls for green beans but I added broccoli instead.  You could use whatever vegetable sounds good to you.

Cheesy Skillet Chicken and Rice

3-4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced (I omitted.)
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice (I used calrose - sticky rice.)
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans (Can substitute broccoli or other vegetable(s).)
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese


Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

Lemon and Garlic Grilled Chicken

The sun is out and it's warm outside and that means it's grilling time at our house.  This grilled chicken marinade is delicious.  The combination of lemon and garlic flavoring is just right...Not to mention, it's super easy to whip up and if you cut the chicken into strips you can get away with marinating for only 5-6 hours in the fridge....instead of overnight.  This recipe comes from Mel's Kitchen Cafe.

 

Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (Cut really thick chicken breasts down into smaller strips so they absorb the marinade better.)


Combine all marinade ingredients. Place chicken in a ziploc bag (or glass bowl with lid) and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe.

Sweet and Spicy Slow Cooker Chicken

I am a fan of anything that can be cooked in a crock pot...so much less of a headache for me when dinner time rolls around.  This is a great slow cooker chicken recipe that comes out flavorful and moist.  It could be used in so many ways but we usually put the chicken mixture in tortillas with beans, sour cream and cheese.  (Or whatever we have on hand.)  This recipe comes from Mels Kitchen Cafe.  I always double this recipe and freeze half of it for another day.  The mixture will come out quite soupy so you can drain the tomatoes from the start if you want, or just drain some of the liquid before serving.

Sweet and Spicy Slow Cooker Chicken

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)


Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

Chicken Pot Pie

This is one of Ben's all-time favorite meals.  I have to admit, I like it, but it's not my favorite.  I basically make it for him and as far as I'm concerned, if it's one of his favorite's it's blog-worthy.  I first tried this when my good friend and neighbor Kristen made this back when we lived in Provo as newlyweds.  I've been making it here and there ever since.

Chicken Pot Pie

Boil 3 eggs.
Boil 2-3 chicken breasts in salted water.
Remove chicken, chop, and place in bottom of 13X9 casserole dish.
Top with 1 can mixed vegetables, drained and then boiled eggs, sliced.

Mix 1 can cream of chicken soup, 1 can cream of celery, 2 cups chicken broth (can use broth from boiled chicken above.)
Pour over chicken, vegetables and eggs.

Crust:
1 cup self-rising flour
1 stick melted butter
1 cup milk

Mix together and drop by spoonfuls on top of everything else in baking dish.

Bake at 375 about 45 minutes, or until lightly browned on top.  Allow to sit for five minutes or so after removing from oven.

Pineapple Salsa Chicken

I love crock pot meals - just throw everything in and let the crock pot do the work! I made this with mild salsa but I think I'd like it even more with medium - just needed a little extra kick, in my opinion. I also used two cans of black beans because I was out of white beans. You can really use whatever you have on hand. This recipes comes from the Sisters Cafe.

Pineapple Salsa Chicken

6 fresh or frozen chicken breasts
1 (20 oz.) can crushed pineapple, drained
1 (15 oz.) can black beans
1 (15 oz.) can white beans
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes: sour cream, avocado, tomatoes, lettuce, cheese, etc.

Place chicken in crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Using tongs, remove chicken to a cutting board and shred with two forks. Mix chicken back in with rest of ingredients. The mixture will be quite soupy so you may want to drain off the excess liquid before serving, especially if eating in tortillas. The leftovers can be frozen in a freezer-safe ziploc bag and reheated in a crock pot another day.

Chicken Alfredo Casserole

This recipe is similar to another one I have for Chicken Alfredo Bake but I love the addition of tomatoes and grilled onions in this one. I saw this posted on my cousin Lisa's blog and it hit the spot for dinner the other night. It was pretty easy to whip up last minute too. I used my recipe for Guiltless Alfredo for the sauce and then leftover sauteed chicken from dinner the other night. This casserole calls for fettucine - which I used and it was great - but most pastas would probably work just as well.

Chicken Alfredo Casserole

16 oz. fettuccine noodles

16 oz. alfredo sauce - or guiltless alfredo recipe (see link above)

6-8 chicken tenderloins - or about 1-2 breasts

1/2 cup cubed ham - I used regular thin slice deli ham.

2 roma tomatoes

1/2 an onion

1/4 cup butter - I used about 1-2 Tbsp.

salt and pepper to taste

Preheat oven to 350 degrees. Cook fettuccine noodles as directed, drain, and pour into 9x13 Pyrex dish. Stir butter into noodles until completely melted and mixed in. Fry chicken tenderloins and slice into strips. Place chicken and cubed ham on top of noodles. Pour alfredo sauce over everything evenly, but do not mix in. Cut tomatoes into circles, and place on top of casserole. Add salt and pepper. Cut onion into rings, and fry. Place fried onions on top of casserole. Bake for 30 minutes, or until heated through.

Chicken a La King

In my rush to get my children fed before hurrying out the door to the Mormon Tabernacle Choir Christmas concert (which we didn't even get in to!), I didn't get a picture of this meal all put together. But you'll get the idea. This is a Christmas dish as it refers to a meal for THE kings - the three Wisemen. I loved the idea of making these bread crowns - and they couldn't have been easier to make! You just pour the sauce over a couple of bread crowns and enjoy! Oh - I got this recipe from Sisters Cafe.

Chicken a La King

1/2 cup butter
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Saute just until soft.

1/2 cup flour

Add to butter mixture and mix well to make a roux. Let it bubble.

2 small cans mushrooms and juice (I am not a fan of mushrooms so I left these out....I just used less flour and a little more chicken broth to make up for omitting these.)
3 cups chicken broth

Add and bring to a boil to thicken.

1 cup cream
5 cups cooked chicken, shredded (Rotisserie chicken would work well too.)
salt and pepper

Add to above mixture but don't boil any longer after adding cream. (You can also add 1/4 cup milk to thin the sauce if needed.)

To make the crowns, buy wheat bread - just the cheapo kind. (Or you can use white if you prefer.) Get out a muffin tin. Place a slice of bread over a muffin hole. Push in on the four sides and push down into muffin hole. Don't squash the bread, but use enough force so that it stays down in the hole. The four corners should be sticking up. Bake at about 250 until toasted and dry. It took me about 15 minutes. When you lift the crowns out of the muffin tin they should hole their shape.

Maggie's Slow Cooker Taco Soup

It's that time of year for soups and chilis. Our friend Kelly made this soup while we were staying at a cabin in Yellowstone a few years ago. It was delicious so I asked her for the recipe. It's super easy because you just throw everything in a crock pot in the morning and let it cook all day.

Maggie's Slow Cooker Taco Soup

1 chopped onion
1 can chili beans
1 can black beans
1 can kidney beans
1 can corn
12 oz. water
1 can tomato sauce
2 cans diced tomatoes (1 w/ green chilis)
1 package taco seasoning
1 pound boneless, skinless chicken breast (can use frozen)

Add everything to slow cooker and cook on low for 7-8 hours. Just before serving, remove chicken and shred. Serve with sour cream, shredded cheese and tortilla chips.

Chicken Lasagna

This is a great recipe when you're feeling like pasta with a white sauce. It's very flavorful and pretty easy to make.

Chicken Lasagna

6 Tbsp butter, divided
1 1/2 lbs. boneless chicken breast, cut into 1" cubes
3/4 tsp dried thyme (Next time I'm going to try basil or oregano - or a combination of the two.)
1-2 cloves garlic, minced
1/3 c flour
1/2 tsp salt
1 1/2 c chicken broth
1 c whipping cream
8 oz. lasagna noodles, cooked and drained (I usually use more.)
2 cups (8 oz.) shredded Swiss cheese (I always use Mozarella.)
Minced fresh parsley, optional

In large skillet over medium heat, melt 2 T butter. Add chicken, garlic and thyme. Cook until chicken is done, about 10 minutes. Remove and set aside. Add remaining butter to skillet. Stir in flour and salt until smooth. Cook and stir until golden brown. Gradually add broth and cream. Bring to boil. Cook and stir every 2 minutes until thickened.

In a greased 9X13 baking dish, layer half of the noodles, chicken, white sauce and cheese. Repeat layers. (I like to do 3 layers.) Cover and bake at 350 for 20 minutes. Uncover and bake an additional 20 minutes longer or until cheese is bubbly. Let stand 5-10 minutes before serving. Sprinkle with parsley if desired.

Chinese Chicken Salad

This is another great salad recipe - something different. I love the dressing and the way it soaks into the chicken. I got this recipe from a cookbook my mother-in-law's Relief Society put together.

Chinese Chicken Salad

1 head cabbage, chopped
2 bunches green onions, finely diced
2 chicken breasts, cooked and diced
2 pkgs. Top Ramen noodles (chicken flavor), broken into small pieces
1/2 cup toasted, slivered almonds

Dressing:

1/4 cup oil (I used canola.)
1/4 cup white vinegar
1 tsp black pepper
3 Tbsp sugar
1 Tbsp soy sauce
2 chicken seasoning packets from the Top Ramen noodles

Mix the dressing well and add to salad mixture not more than 1 hour before serving. **This makes a lot so I only used about 1/2 a head of cabbage and one package of Ramen noodles. I also halved all the dressing ingredients. I omitted the almonds due to a nut allergy in our family.