Recipe - Chicken Chilaquiles

This recipe is great and extremely versatile for families. When I say that, I don't mean that there are 100 different ways to serve it. I simply mean that the recipe is great, and for kids (or adults) who don't like spicy stuff, you can tone down the chile mixture, or omit the chiles completely. For my family, I usually add a little extra, or some hot sauce. Olé!

Layer in the flavor with this recipe for Chicken Chilaquiles.

Ingredients

2 cups Shredded skinless, boneless rotisserie chicken breast
1/2 cup Chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided (if you can't find this, just sub regular old Pepper Jack)
2 tablespoons Grated Parmesan cheese
1 teaspoon Chili powder
1/4 teaspoon Salt
1/4 teaspoon Black pepper
3/4 cup 1% low-fat milk
1/4 cup Chopped fresh cilantro
1 (11-ounce) can Tomatillos, drained
1 (4.5-ounce) can Chopped green chiles, drained
12 (6-inch) corn tortillas
Cooking spray


Directions

Preheat oven to 375.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake for 20 minutes or until bubbly.

Recipe - Almond Chicken Dijon

This recipe is a very unusual twist. A savory dipped chicken topped with crunchy almonds. This is one of those recipes where you just have to try. Don't be scared or skeptical, but let go of your worries and EAT SOME CHICKEN!!! You'll either love it and be glad you tried it, or you'll hate it and...well, sorry, but at least you only wasted one dinner time. Hey, it's an excuse to make the hubby go pick up some pizza.

I hope you enjoy this recipe for Almond Chicken Dijon

Ingredients

4 Small boneless skinless chicken breast halves (about 1 lb)
3 tbsp. Light mayo
1 tbsp. Dijon mustard
1/4 cup Slivered almonds, coarsely chopped (lightly toasted)


Directions

Preheat oven to 375. Place chicken in a lightly greased 9x13 dish.

Mix mayo and mustard until well blended. Spread top side of each chicken with mixture. Sprinkle evenly with almonds.

Bake for 20-25 minutes or until cooked through.

Recipe - Chicken Enchiladas

Another Mexican dish...go figure, haha. Well my last enchilada dish was beef, and while we do eat it occasionally, I've gotten my family away from red meat for health purposes. So here, for your dining pleasure, is my favorite recipe for a healthier version of enchiladas.

Don't chicken out, make sure to try this recipe for Chicken Enchiladas.

Ingredients

2 T. Extra-virgin olive oil
3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
salt & pepper, to taste
1/2 onion, diced
2 T. flour
1 c. chicken stock
1/2 c. sour cream
1 small can diced green chilies
2 t. cumin
1/2 t. salt
1/8 t. cayenne pepper
10 flour tortillas (homemade or packaged)
1 c. shredded cheese (I prefer Cheddar or Jack)


Directions

Preheat oven to 350. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.

Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.

Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.

Bake for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

Recipe - Swiss Chicken

You can always count on chicken. It's a food that can take just about any abuse you give it, and sucks in even the strangest of flavor combination without complaining about it. Chicken recipes that are cooked with a sauce or gravy around it are even better, because it's nearly impossible to dry them out (I say nearly, no need for icky comments below, haha). This recipe is one of my go-to's on a busy night because of how easy it really is.

Enjoy this tasty recipe of Swiss Chicken.

Ingredients

4 pieces Boneless, skinless chicken breast
4 slices Swiss cheese
1 can Cream of mushroom soup
1/4 cup Water
1 cup Herbed stuffing mix
1/2 stick Butter or marg.
Salt and pepper to taste


Directions

Preheat oven to 350. Salt and pepper chicken breasts and place them in square baking dish. Cover each one with slice of Swiss cheese.

Mix soup with water and stir well; pour over chicken and cheese. Sprinkle stuffing mix evenly over all.

Melt butter, and pour evenly on top. Bake for 50 minutes or until done.


***TIPS***
This recipe is a basic one, so spice it up with some garlic, onion powder or oregano. Or add in anything to your preference. For my family, I mix hot sauce into the soup mix.

Recipe - Chicken Hash

Being a down home, country girl, I absolutely love recipes that include potatoes. And a big plate of mixed up food always makes me smile. So when I put a lot of thought into it...who could resist a mix of chicken, and potatoes?! Psh...not me! This is another one of those one-pot wonders, and to make it even easier, I have shredded chicken vacuum sealed in the freezer, and frozen containers of diced onions and diced peppers. So this meal really is a quick fix.

Mix it up with this recipe for Chicken Hash.

Ingredients

3 T. olive oil
3 T. butter or margarine
6 potatoes, cut into small cubes
1 large onion, diced
1 green pepper, diced
4 carrots, shredded
2 c. cooked and shredded chicken
2 t. salt
2 t. black pepper
1 t. paprika


Directions

Heat olive oil and butter or margarine in a large skillet over medium heat. Add the potatoes and cook for about 5 minutes, until they just start to brown on one side.

Add the onion and green pepper. Continue cooking until onion is translucent, about another 5 minutes.

Stir in the carrots, chicken and seasonings. Cook, stirring often, until potatoes are tender and browned all over, about 10-15 more minutes.

Serve with pepper gravy, chicken gravy or ketchup!

***TIPS***
This recipe is pretty versatile. I like to top mine with cheese sometimes. Or mix in some broth and cream of chicken soup for something creamier that goes great with rice. Sometimes when it's too late for breakfast and too early for lunch, I'll top this plate with some eggs and bacon and serve with biscuits.

Recipe - Chicken Cacciatore

I always enjoy cooking something that pretty much makes its own side. If it cooks in a sauce and I can pour it over rice or pasta, it always gets put in my favorites spot. Include the fact that it simmers on its own for an easy cook, and the one-pot convenience and I have a top 10 recipe.

Make sure you try this recipe for Chicken Cacciatore.

Ingredients

3 T. Extra-virgin olive oil
1/2 small onion, diced
1 green pepper, diced
3 carrots, diced
2 cloves garlic, diced
1/2 t. crushed red pepper flakes
2 t. Italian seasoning
1 t. salt
1 lb. boneless, skinless chicken pieces (breasts or thighs)
2 cans crushed tomatoes
1/2 c. chicken stock


Directions

Heat olive oil in a large skillet over medium heat. Add onion, green pepper, carrots and garlic. Cook for about 5 minutes, until veggies are cooked but still a little crispy. Stir in seasonings.

Add chicken to the skillet. Cover with tomatoes and chicken stock. Bring to a slow boil, cover and simmer at least 30 minutes. The chicken should be fully cooked by this point, but a longer simmer time will result in more flavor. Before serving, you can cut the chicken into bite-sized pieces if desired. Serve over spaghetti or rice.

***LEFTOVER ALERT***
Put leftovers in freeze bag and lay flat on cookie sheet to freeze. Store frozen leftovers flat. When ready for dinner, all that is needed is to cook some spaghetti or rice and reheat frozen cacciatore.

Recipe - Beef and Rice Enchiladas

I am an avid Mexican food eater. There is absolutely nothing I love more, and in fact, if I could find a good-looking Latino who knew how to cook, I would consider leaving DH, lol. (: So after many failed attempts, I managed to find a great recipe for enchiladas. And while they don't compare to the quaint little restaurant here in town, they're pretty good for being cooked my a white girl, haha.

Tempt a trip to south of the border with this recipe for Beef and Rice Enchiladas.

Ingredients

1/2 lb. ground beef
1/4 onion, diced
2 c. fully cooked brown or white rice
2 T. chili powder
1 T. cumin
2 t. salt
2 t. garlic powder
1/2 t. cayenne pepper
1/3 – 1/2 c. water
10 tortillas
2 T. butter or margarine
2 T. flour
1 c. milk
1 1/2 c. Pepper-Jack cheese, shredded or cubed
1/2 c. sour cream


Directions

Combine ground beef and onion in a large skillet. Cook completely and drain. Add rice and seasonings to the skillet. Stir in water. Bring water just to a boil and simmer just until absorbed, about 5 minutes.

Fill each tortilla with beef and rice mixture. Roll up and place in a 13×9 casserole dish.

In a small saucepan, melt butter or margarine over medium heat. Whisk in flour and cook for 2-3 minutes, stirring frequently. Whisk in milk, bring to a boil and cook until thickened. Remove from heat and stir in cheese. Continue stirring until cheese is completely melted. Stir in sour cream.

Pour sauce over tortillas and either cover and refrigerate or bake right away. Cook at 350 degrees for 20 minutes, until heat through and sauce is bubbly.

Recipe - Beer-Braised Pork Chops

This is a tender version of pork chops that provides a sweet and savory flavor. To cut the budget a little, I buy the pork loins in bulk when they're on sale and slice them into chops. Then I vacuum seal and freeze them. A $14.00 loin turns into 10-15 chops easily, and more for us because we like them sliced extra thin.

Make sure you try this recipe for Beer-Braised Pork Chops.

Ingredients

2 teaspoon(s) olive oil
4 center-cut, bone-in pork chops
Salt and pepper to taste
2 Anjou pears, peeled, cored, and cut into 3/4-inch-thick wedges
1 bottle(s) (12-ounce) lager beer
3/4 teaspoon(s) dried sage


Directions

Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.

Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.

Add beer and sage into pan. With a wooden spoon, scrape up caramelized bits from bottom. Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes.

Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes. Serve pork chops topped with pears and sauce.

Recipe - Deviled Chicken

I'm always looking for recipes that are simple, with very few ingredients...but I sometimes feel that I'm replacing flavor with easy. I spend time trying to turn quick but bland recipes into something extraordinary with my spice rack. This is NOT one of those recipes. This recipe is easy on the wallet and the pantry, BUT packs a flavorful punch. Make the pieces finger friendly size and serve with dipping sauces for a great party food.

Simple meets tasty with this recipe for Deviled Chicken.

Ingredients

1 – 1 1/2 lb. boneless, skinless chicken breasts, cut into desired size
1/2 c. mayonnaise
3 T. mustard
2 c. breadcrumbs
2 t. paprika
1/2 c. butter or margarine


Directions

Season chicken with salt and pepper on both sides.

In a shallow bowl, mix together mayonnaise and mustard. In a second shallow bowl, combine breadcrumbs and paprika. Coat the chicken with the mayo/mustard combo, then cover with breadcrumb mixture.

Place butter or margarine in a baking pan. Put in a preheated 375 degree oven until melted. Immediately place chicken in hot pan. Bake for 25-30 minutes, until fully cooked. (If you’re cutting the chicken into fingers, baking time will be a little less.)

***TIPS***
Make ahead, cover and refrigerate for up to 4 hours. Uncover and bake at 375 for 30-35 minutes.

Recipe - Chicken Parmesan Bundles

I am a big advocate of anything with cheese, and chicken parmesan is one of my favorite meals that isn't Mexican food. As with most recipes, there are many ways to add your own special twist to recipes, but this is one where I'm really proud of my twist. I'll go ahead and post the normal recipe first, though.

Enjoy this great recipe for Chicken Parmesan Bundles.

Ingredients

4 ounces PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tablespoons KRAFT Grated Parmesan Cheese, divided
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed
1 1/2 cups spaghetti sauce, heated


Directions

Heat oven to 375 degrees F. 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. Set aside.

Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles 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 (165 degrees F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.


***TIPS***
Make ahead, put in baking dish, cover and store in fridge up to 4 hours. Uncover and bake at 375 for 35 minutes.

My favorite tasty twist: Replace spaghetti sauce with alfredo and top with a little extra parmesan.

Recipe - Tomato Soup

After posting the recipe for BBQ Grilled Cheese, I knew the follow up had to be tomato soup. Who can resist a little tomato soup and grilled cheese? Not I!

Enjoy this recipe for Tomato Soup.

Ingredients

4 cups chopped seeded peeled tomato (about 4 large)
4 cups tomato juice
1/3 cup fresh basil leaves
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) cream cheese, softened



Directions

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).

Refrigerate remaining soup in an airtight container for up to 1 week.

Recipe - BBQ Chicken Grilled Cheese

We've always been fans of a basic grilled cheese. And I always find myself trying to spice it up. Using pepper jack, or sprinkling the sandwich with spices before toasting. Anything I can do to make our grilled cheese extra special. When I found this recipe, I was insanely excited. So much so, that when DH asked me why I had bread, bbq, ranch and cheese out while I was cooking chicken, I told him to "Shutup and trust me!" lol.

Change up the basics with this recipe for BBQ Grilled Cheese.

Ingredients

2 slices wheat bread
3 oz chicken breast, grilled and thinly sliced or shredded
1 tbsp barbecue sauce
1 slice cheddar cheese (I will sometimes use American, Swiss or Muenster, too)
1 tsp Ranch salad dressing
1 tbsp butter, margarine or spread


Directions

Toss the grilled chicken with barbecue sauce (can warm in microwave if needed before adding to sandwich).

Butter outsides of both pieces of bread. Spread Ranch dressing on the inside of one piece. Lay the Ranch piece in warm skillet, quickly top with chicken and spread evenly. Place cheese on chicken and top with other piece of bread. Toast and serve hot.

Recipe - Crockpot Cheesy Chicken

This is one of my fail-safe recipes. It's quick and easy and requires no attention whatsoever. It's extremely versatile, so you can add whatever spices you want. Toss in some broccoli or cauliflower. Serve with pasta, rice, or couscous. Throw in a little pepper or sprinkle with hot sauce. It's a starter recipe that can be tailored to any family. Make it your own.

Here's a basic recipe for Crockpot Cheesy Chicken

Ingredients

2 lbs chicken breast, thawed
2 cans cream of chicken soup (I sub cream of mushroom if I'm out of cream of chicken)
1 can cheddar cheese soup
1/4 tsp garlic powder
Salt and pepper to taste


Directions

Cut chicken into bit sizes pieces or strips and put into crock pot. Sprinkle with garlic, salt and pepper.

Pour soups over chicken. Cook on low for 6-8 hours. Chicken will begin to shred. Serve over something to absorb the sauce.


***LEFTOVER ALERT***
I like to take the leftovers, put them back into the crock the next day with a package (or two, depending on how much leftovers you have) of taco seasoning. It becomes a cheesy, taco flavored, finely shredded chicken. And serve it on taco shells with lettuce and sour cream (and a little extra shredded cheese for cheese lovers like myself!).

Recipe - Turkey Burgers with Spicy Marinara

Believe me, I know how stressful turkey burgers can be. Being poultry, it's extremely dangerous for these to be undercooked...but in a matter of seconds, this thing can become as dry as you great uncle's Thanksgiving jokes. The blend of dairy with bread crumbs in the burger will keep it juicy and the marinara sauce will ensure lots of flavor for you and your diners. This is especially great as sliders for get-togethers.

Please enjoy this recipe for Turkey Burgers with Spicy Marinara (you can exclude some of the spicier stuff if your children don't like it...my son is a hot and spicy fanatic).

Ingredients

2 c marinara sauce
1 package (1 1/4-ounce) chili seasoning (such as McCormick)
3 chipotle peppers in adobo sauce, seeded and finely chopped
1 1/2 lbs ground white-meat turkey
4 oz cream cheese, softened
1/2 c bread crumbs, packaged
2 T olive oil
8 hamburger-style rolls


Directions

Make the marinara sauce: Combine 1 1/2 cups marinara sauce, 3 tablespoons chili seasoning, and chipotles in a small saucepan over medium-low heat. Simmer for 10 minutes and keep warm.

Make the burgers: Heat oven to 400 degrees F. Combine the turkey, 2 ounces cream cheese, bread crumbs, and remaining chili seasoning and marinara sauce in a large bowl. Shape into 8 patties.

Heat olive oil in a large skillet over medium heat. Brown the burgers, 4 at a time, for 3 minutes on a side. Transfer to a baking pan. Place in the oven and cook for 8 more minutes. Serve each burger on a roll with 1 tablespoon cream cheese and marinara sauce.

Recipe - Tuna Stuffed Shells

I wanted my first recipe to be one of my favorites. And it's not my favorite because it's the best tasting one, ever. Lord knows I prefer some Mexican cuisine before anything else. But it's my favorite because it surprised me when I ate it. Never being a lover of tuna, or any other seafood for that matter, I was shocked to find out that I could enjoy the simplest (and cheapest) of all the fish.

Please enjoy this recipe for Tuna Stuffed Shells:

Ingredients

12 Uncooked jumbo shell macaroni
1 can (6-1/2 oz) tuna, drained, flaked
2/3 cup Ricotta cheese
1 Egg, well beaten
1/2 cup Seafood cocktail sauce
1/3 cup Chopped red bell pepper
1/4 cup Sliced green onions
1/4 cup Finely chopped celery
2 tbsp Dry bread crumbs
2 tbsp Grated Parmesan cheese
1/8 tsp Hot pepper sauce (or more to taste)
2 tbsp Water
1/2 cup (2 oz) shredded mozzarella cheese(reduced-fat cheese)


Directions

Preheat oven to 375. Cook shells according to package directions; drain.

Combine tuna, ricotta cheese, egg, 1/2 cup cocktail sauce, vegetables, bread crumbs, Parmesan and hot pepper sauce; stuff into shells. Arrange shells in 1-1/2-qt baking dish. Add water to dish; cover tightly with foil. Bake for 35 minutes. Top with mozzarella cheese. Bake, uncovered, 2 minutes or until cheese is melted.

Let stand 5 minutes. Serve with additional cocktail sauce.