Chicken Quesadillas

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This came together quite easily and quickly on a weeknight.  I was surprised at how yummy they turned out!  It's a nice variation on regular cheese quesadillas.  James loved it, too, so I think it'll be a hit with your kiddos.

{What you need}

1 pound chicken, baked and shredded

1 Tbsp taco seasoning 

1 can Rotel

1 can black beans

1 Tbsp dried onion

1 cup shredded cheddar cheese

1/2 cup sour cream

12 tortillas

cooking spray

In a large saucepan, combine everything except the cheese, sour cream, and tortillas.  Stir until heated through over medium heat.  Start heating a separate frying pan with cooking spray on it.  As it heats, incorporate the cheese and sour cream into the chicken mixture and stir until cheese is melted throughout.  Take two tortillas and sandwich 1/6th of the chicken mixture in between them.  Fry one side on medium heat until crispy, about 4 minutes.  Flip and do the same to the other side.  Repeat with remaining ingredients.

Saturday's Chicken

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A darling friend from our neighborhood brought us dinner the other night since I'm on bed rest and am supposed to limit how much time I'm up and about.  The meal was delicious and she even included the recipe!  I am totally going to start doing that from now on when I take dinners to people.  She explained that it came from a ward cook book from years and years ago and that another neighbor had brought her this very same meal when she had given birth to her last child, some 20 years before.  So this is a tried and true/stand the tests of time sort of recipe and I'm so excited to have it now!

{What you need}

4-6 boneless, skinless chicken breasts

1 can condensed cream of mushroom soup

1 cup real cream (reeeeeaaaaal cream)

salt, pepper, and garlic salt

paprika

dried/chopped parsley

Shake salt, pepper, and garlic salt on chicken breasts.  Shake paprika on to cover generously.  Layer chicken in a shallow baking dish.  Mix soup and cream together and pour over chicken.  Sprinkle parsley on top.  Bake, uncovered, at 350 for 1 1/2 hours.  Serves great with rice or mashed potatoes.

Compliments of Connie Early

Chicken Corn Chowder

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My new favorite healthy soup recipe!  This stuff hit the spot big time this past week as we had our first snow here in the valley.  And at only 7 WW points plus per cup, it kept me full for a few days after, too, with the leftovers.  Love this stuff!!  John even loved it, too, and said it didn't taste "healthy" at all:).

{What you need}

1 TB butter

1 small chopped onion

1 cup chopped carrots

1 can diced green chilies

2 TB flour

3 cups milk

2 cups cooked chicken, cubed

1 can corn

1 can creamed corn

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1/2 tsp salt

Melt butter in a large pot over medium heat.  Add onions and carrots.  Cook until carrots are tender-crisp, about 10 minutes.  Add flour, cook while continually stirring for one minute.  Slowly add milk and stir until slightly thickened.  Incorporate the remaining ingredients, and stir until heated through.  Top with sour cream or mozzarella cheese (will add to the points value, though).

inspired by this recipe

Baked Garlic Brown Sugar Chicken

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We loved this dish.  So super easy, and John went gaga for it.  It is a great dish to fix on a night where you don't have much time.  Serves up great with rice!

{What you need}

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

Preheat oven to 500 degrees and lightly grease a casserole dish.  In a small saute pan, saute garlic with oil until tender and fragrant.  Remove from heat and stir in brown sugar.  Place chicken breasts in a prepared baking dish and cover with sugar mixture.  Add salt and pepper as you like it.  Bake uncovered for 15-30 minutes.

Original recipe found here.

Chicken Apple Salad

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I have been hunting down this recipe for literally over 2 years now and finally got a copy of it from my mother-in-law the other day!!  So happy!!!! I've already made it for a baby shower and it was a major hit!  So refreshing for summer and doubles great for entertaining.

{What you need}

2 pounds cooked chicken tenders, cubed

2 tart apples, cored and cubed

8 oz. of Gouda cheese

8 oz. package bow tie pasta, cooked and cooled

1/2 cup celery, diced

1 cup pineapple tidbits

1 cup seedless grapes, halved

2/3 cup sliced almonds (I left these out)

{dressing}

1 cup mayo

1/4 cup sour cream

3 tbsp. lime juice

3 tbsp. honey

1 tbsp. poppy seeds

Combine all salad ingredients in a large bowl and toss.  Combine all of the dressing ingredients in a blender and mix well.  Chill salad and dressing separately.  Dress salad right before serving for best results.

From The Gathering of Friends cookbook

Easy Gourmet Chicken

Found this winner on Pinterest the other day and assembled it in literally three minutes.  It melted in our mouths and will definitely be added to our rotation.  Perfect for busy nights where the time gets away from you and dinner sneaks up!

{What you need}

4 boneless skinless chicken breasts

1/2 cup parmesan cheese

1 cup mayo

1 teaspoon garlic powder

1 1/2 teaspoon seasoning salt

1/2 teaspoon pepper

Spray a casserole dish with non-stick spray and place chicken breasts in dish.  Combine all topping ingredients and spread over the chicken breasts.  Bake at 400 for 35-40 minutes.

Yep, that's really it.

Jambalaya

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Happy Mardi Gras, y'all!!  My John William was born in New Orleans while his dad was in school at Tulane University, so Cajun food has a special place in his heart.  And I love this time of year because I do Lent, even though I'm Mormon.  So we thought we'd celebrate each of our little traditions with this traditional Cajun dish!  Hope you enjoy it!

{What you need}

1 Tablespoon olive oil

2 large onions, chopped

2 {14.5 oz} cans stewed tomatoes, do not drain

3-4 boneless, skinless chicken breasts, cooked and shredded

1 pound turkey sausage links, without casings, cooked and chopped

1/4 teaspoon garlic powder

1 Tablespoon hot sauce

3 cups chicken broth

1 1/2 cups uncooked rice

salt and pepper to taste

{John hates seafood, but I LOVE it, so I suggest adding 1

 pound large shrimp, peeled and deveined} 

2 green onions for garnishing, chopped

In a large skillet, heat oil over medium heat.  Add onion and stir until onion is translucent.  Stir in tomatoes, chicken, and sausage.  Season with garlic powder, hot sauce, and salt and pepper.  Stir in rice, add the broth, and add the shrimp if you want.  Bring to a boil.  Cover skillet and turn to low.  Cook covered for about 20-25 minutes, or until rice is tender.

{Inspired by this recipe at allrecipes.com}

Chicken Cordon Bleu Casserole

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This was delicious, even thought it has the word "casserole" in the title!  And super easy.  However, if you don't like chicken, "contaminated" rice, and casserole {Dad...} it may not be for you.  We're not typically casserole people but this really hit the spot.  And it was easy to throw together with stuff I already had on hand.  It was inspired by this recipe I found on Pinterest.

{What you need}

2 cups cooked rice

2 cups cooked chicken, chopped

1 cup cooked bacon, chopped

1 cup shredded Swiss or Havarti cheese

1 cup mushrooms, sliced

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

10 saltine crackers, crushed

1/2 teaspoon paprika

1/4 teaspoon garlic salt

1/4 teaspoon parsley

1/4 cup bread crumbs

Grease a 9x13 casserole dish and layer ingredients in the following order: Rice, chicken, bacon, cheese.  Mix the soups, milk, sour cream and mushrooms together and pour over the cheese.  Mix the seasonings, crackers, and bread crumbs together and sprinkle on top of the casserole.  Bake at 375 for 30 minutes, or until heated through.

Dijon Chicken

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This has been sitting in my allrecipes.com recipe box for probably over a year now and I finally got around to trying it tonight.  It was incredible, much to my surprise!  It has a nice little zip to it from the mustard and has a great flavor combo with the parmesan cheese in the bread crumbs.  And I loved how incredibly easy this dish was, too, and I already had all the ingredients on hand.  Great for a busy night and will please the whole fam!

{What you need}

1/4 cup Dijon mustard

1/4 cup evaporated milk

1/3 cup bread crumbs

1/3 cup grated parmesan cheese, plus extra to sprinkle on top

4, 4 oz boneless chicken breasts

Preheat the oven to 475 degrees.  Grease a 9x13 casserole dish.  In a shallow dish, whisk together mustard and milk.  In a separate shallow dish, mix together cheese and bread crumbs.  Take each chicken breast and coat it in the mustard mixture, then coating it in the bread crumb mixture.  Place in prepared dish.  Sprinkle extra parmesan cheese on top now, if desired.  Bake at 475 for 15-20 minutes

Ranch House Pork Chops {or chicken} with Parmesan Mashed Potatoes

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Nothing is better than a good meat 'n potatoes dish... Except one made in a crock pot!!  This is a delicious recipe that is just about the easiest thing ever.  I love three-ingredient-gourmet-slow-cooker-ness.  It's totally my style.  The original recipe calls for pork, but I think I would have liked it better with chicken.  We had it for family dinner with the missionaries and everyone loved the pork, so it's just up to you.  I served this with broiled asparagus tips mixed with green beans, a green salad, and fresh fruit.  {Yeilds 8}

{What you need}

8 pork chops {or chicken breasts}

3, 10 oz cans cream of chicken soup

3 packets ranch dressing mix

{for potatoes}

8 pounds potatoes, peeled and cubed

1 stick of butter {8 tablespoons}

2.5 cups grated parmesan cheese

10 cloves roasted garlic {see instructions below}

1.5 cups milk

1 tablespoon salt

1 teaspoon pepper {or to taste}

Combine soups and dressing mix in a bowl.  Place meat in a crock pot and pour soup mixture over it.  Cook on low for 6 hours or on high for 4 hours.

Meanwhile, boil the potatoes for 10-12 minutes or until fork-tender.  Mash together with remaining potato ingredients and serve topped with the soup gravy from the crock pot.

{roasted garlic}
Preheat oven to 350.  Wrap a bulb of garlic in tinfoil--skin and all--and bake for one hour.  Let cool for 15 minutes before handling.  Peel desired amount of cloves and mash together in a small bowl with a fork.  One bulb will have 10-12 cloves.

Ritzy Chicken

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This was so delicious!  And so easy, but deceivingly classy.  I served it with these potatoes and made a quick cream of mushroom gravy to serve over the whole thing.  This one is a sure hit with the whole family.  Inspired by a recipe from the "Favorites" cookbook:

{What you need}

4 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers {about 2 sleeves}

1/2 cup shredded Parmesan cheese

2 teaspoons garlic salt

1 teaspoon seasoned salt

1 cup plain yogurt

Combine crackers, Parmesan cheese, garlic salt and seasoned salt in a shallow dish.  Pat chicken dry and coat with yogurt.  Dip each piece in crumb mixture {the more on each piece of chicken, the better!} and arrange in 9x13 baking dish.  Bake at 350 for 45 minutes.

Lemonade Chicken

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This is super easy for those days when you won't have a ton of time to make dinner.  It's got a fun little kick to it from the lemonade.  It's best when you thicken the liquid and serve as a sauce over rice.

{What you need}

4 boneless, skinless chicken breasts

1 can {6 oz} frozen lemonade, thawed

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

2 tablespoons cornstarch

2 tablespoons water

Place chicken in greased slow cooker.  Stir lemonade, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high 3-4 hours or on low 6-8 hours.  Combine cornstarch and water and pour into cooking juices to thicken the sauce.  Heat juices over stove on medium heat until desired thickness.  Serves up great with green beans or asparagus!

Italian Chicken with Mushrooms

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I love a good crock pot recipe!!  This one is delicious and just about the easiest thing you can imagine.  I literally quadrupled the amount of mushrooms it calls for, because you all know that I adore me mushrooms.  It totally hit the spot.

{What you need}

4 boneless, skinless chicken breasts

1 envelope Italian salad dressing mix

1/4 cup water

8 oz cream cheese, softened

1 can {10 3/4 oz} cream of chicken soup, condensed

1 package {8 oz} whole mushrooms, washed

Place the chicken breasts in the bottom of a greased crock pot.  Combine the water and Italian dressing mix and pour over chicken breasts.  Mix together the cream cheese, soup, and mushrooms and pour on top of chicken.  Cook on high for 4-6 hours, or on low for 7-8 hours.  Serve with either rice or noodles. Makes 4 servings.

{From the recipe book 

101 Things to Do with a Slow Cooker 

by Stephanie Ashcraft and Janet Eyering}

Maryland Chicken

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Another family favorite growing up.  In fact, I've turned "maryland" into a verb.... you can "maryland" chicken, you can "maryland" veggies, you can "maryland" anything, really.  All you need is Krusteaz pancake batter and some oil for frying.

{What you need}

4 chicken breasts, cut in half hamburger style

1 cup prepared Krusteaz pancake batter

2 cups white sauce for gravy

                   4 Tb butter

                    1/2 cup flour

                  2 cups milk

                        salt and pepper

oil for frying

these mashed potatoes

Make sure the chicken breasts are dry and dip them in the pancake batter to coat the entire breast.  Brown the battered chicken breast in 1/2 inch oil on both sides just until it is evenly browned.  Place on a baking sheet and bake for 15 minutes and 350.

For the gravy, melt the butter in a small sauce pan over medium heat.  Add the flour and stir.  Add the milk and keep stirring until the sauce begins to thicken.  Do not boil!!  Salt and pepper to taste, and serve over the chicken and potatoes.

(Compliments of Jackie Durrant)

Katsudon

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A family favorite since I can remember.  My dad served his mission in Japan and this was one of his favorites there, so my mom figured out how to make it for him and we had it at least once a month growing up.  Then my mom made it for my hub one day and he fell in love with it, too.  So we'll be having this one often around our house for years to come.

{What you need}

Four lean pork loins or chicken breasts- boneless

        I sometimes buy a pork roast

        and slice it into half inch pieces

        and freeze for next time

6 eggs  (dad likes 8)

        two will be used in

        breading the pork loin

1 Yellow or white onion sliced into thin rings

bread crumbs - non seasoned

oil for frying

{sauce}

 1/3 c. soy sauce

 1/3 c plus a little of sugar

 2 cups water

     Cut extra fat away from pork loin.  Mix two eggs in a bowl.  Coat pork in eggs and then breadcrumbs.  Fry in a one inch depth of oil til very brown.  Set pork aside on a paper towel-lined plate.  Pork doesn't need to completely cook through yet.

     Mix sauce ingredients thoroughly in a fry pan.  Place onion rings around pan.   Boil onions for about 5-7 minutes (7 was perfect for me), or until tender.  When pork loins are cooled a little, cut them into slices and place on top of onions.  Bring to a boil.  Whip the remaining 4 eggs and add to leftover egg mixture.  Pour over boiling mixture. Put lid on and let eggs cook for about two minutes.  Serve over rice immediately.  The longer eggs cook they will turn a gray color from mixing with the soy.  Serve when eggs are still yellow, with rice and pot stickers.  Itadakimasu!!

(Compliments of Jackie Durrant)

Chicken Noodle Soup

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It's cold and flu season in the Beehive State right now and this soup is just the ticket to feeling some relief.  I gave some of this to a co-worker who was under the weather last week and she loved it!  It's not bursting with chickeny flavor, just has a clean, wholesome taste and weight to it.  I absolutely love this recipe.

{What you need}

4 chicken breasts

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes (or 4 teaspoons granules)

1 (10 3/4 oz) can cream of chicken soup

1 teaspoon basil

pepper to taste

1 cup frozen peas (optional)

noodles of choice, cooked, as much as you want (I load it with them)

Boil chicken in water for 20 minutes and cut into small pieces.  Boil veggies, bouillon and water together for 15-20 minutes.  Add chicken.  Add cream of chicken soup, basil, and pepper and bring to a boil again before adding noodles and peas.  cook for 5 more minutes. Enjoy!

(Compliments of Favorites)

Baked Pesto Chicken

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Delicious and elegant and oh, so EASY!  I made this for John for our romantic Valentine's dinner.  It was incredible.  I prepared it in the morning and then stuck it in the oven about 20 minutes before we were ready to eat.  Easily doubles.  (Yours will look a little different than the photo above.  That one doesn't have breadcrumbs.)

{What you need}

4 boneless skinless chicken breasts, thawed

1/3 cup prepared pesto

1 1/2 t. sour cream

1 1/2 t. mayonnaise

2 T. shredded Parmesan cheese, plus a little extra

2 T. pine nuts or walnuts, crushed

about 3 cups bread crumbs

In a medium dish, combine pesto, sour cream, mayo, 2 T parm, and nuts.  In a separate medium dish put the breadcrumbs.  Spray a medium dish with Pam.  Take your chicken breasts and spread the pesto mixture all over each one, coating each breast as much as possible.  Dip the pesto-covered chicken in the bread crumbs and coat as much as possible.  Place each breast in prepared dish.  Sprinkle extra parmesan cheese on top.  Bake at 450 for 15-25 minutes, or until chicken is done.  I served it with this and this.  So yum!

(inspired by this recipe from The Sister's Cafe)

Creamy White Chili

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Happy Halloween!! My mom would make this delicious chili for us on Halloween when we were kids.  We've also made it for baby blessings, showers, and big family get togethers.  It's go a great clean taste and doesn't leave you feeling heavy like some chilies do.  Perfect for the colder months!

{What you need}

2 lb. boneless chicken breast, cut into small cubes

2 medium onion, minced

3 tsp. garlic powder

2 tbs. vegetable oil

4 cans Great Northern beans, rinsed and drained

2 cans (14.5 oz ea.) chicken broth

2 cans (4 oz ea) chopped green chilies

2 tsp. salt

2 tsp. cumin

2 tsp. oregano

1 tsp. pepper

1/2 tsp. cayenne pepper

2 cup sour cream

1 cup whipping cream

Monterey jack cheese for topping

In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasons and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.  Serve immediately, topped with cheese.

Compliments of Jackie Durrant

Chicken Corrn Chowder with Sweet Potatoes

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This one comes from my sister Andee.  Perfect for the colder months.  The Jiffy mix really adds something special!  Who'da thought??  A very delicious soup! 

 

{What you need}

3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts chicken broth

2 small chicken breasts, cut into 1/2 " cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tb dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.



Chicken Cordon Bleu

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My gorgeous and talented sister Andee  is quite the little chef.  She made these the other night for a big family dinner and everyone raved about them.  And she was kind enough to share the recipe with me so I could share it with you!  This is one you will make a lot....

{What you need}

12 unthawed chicken tenderloins 

Swiss cheese,  6 slices
ham, 6 slices deli cut style
bread crumbs, about one to two cups
paprika, about 3 tablespoons
1 egg, beaten
salt and pepper

{Dipping sauces}
Creamy Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 tbsp lemon juice

Honey mustard:
1/4 cup mustard

1/4 cup honey
1/8 cup light corn syrup
1/8 cup mayo
1 tsp dry onion flakes


Pound the chicken a little to make it flatter (and more tender). Sift  paprika in about a cup of bread crumbs, spread on a plate. Sprinkle salt and pepper on chicken. Dip chicken in egg, then in bread crumbs on both sides.  Spray baking dish with nonstick cooking spray and spread half the breaded chicken strips in the the baking dish. Top with a slice of swiss and a slice of ham on each one. Top those with another breaded (on one side, breaded side up) chicken strip on each. 

Bake at 400 for about 25 minutes or until chicken is no longer pink. Remove from oven and place another cheese slice on each one. Return to oven for a few minutes. Baking it hotter and faster kept the chicken juicy.


{Sauces}
Creamy sauce:
Mix all ingredients together and heat.

Honey mustard dipping sauce:
Mix all ingredients.  Serve hot or cold.

Serve over rice or these mashed potatoes.