Baked Chicken and Rice

6-8 desired style of chicken

Mix:
3/4 cup Parmesan cheese w/Romano
2 can cream mushroom soup
1 can cream chicken soup
1 TBSP garlic
1 TBSP onion flake or 1 onion
1/2 tsp Parsley

1/2 Cooked Rice

Place half cooked rice on bottom of baking dish for desired thickness. Place uncooked chicken on top. Pour over sauce.

Bake 350 for 1 hour.

Parmesan Chicken

4 chicken breast
2 eggs
1 C. almond meal
1 C. Parmesan cheese
1 TBSP fresh garlic
2 TBSP coconut oil/olive oil - butter combo
1 can marinara sauce
2 tsp Italian seasoning

Mix:

Place oil in pan and heat. Scramble eggs and add garlic in a dipping dish. Mix almond meal, Italian seasoning and Parmesan cheese together in a separate dish. Dip chicken into egg then into almond meal mix. Place in pan. Cover and cook on medium low heat until dark golden in color (about 5-8 min each side) and flip.

Preheat oven to 375

Prepare baking dish by placing about 1/2 cup marinara sauce on the bottom. Place cooked chicken on top. Add more marinara sauce on the top of the chicken and sprinkle more Parmesan cheese on top.

Bake about 10 min.

Serves 4

Chicken Stew - Crock Pot

6 chicken breast/12 tenders cut into bite size pieces
2 TBSP butter
1 onion diced
8 red potatoes diced
2 C baby carrots cut in half
2 C fresh green beans cut/2 cans green beans
1 C celery diced
2 cans cream of chicken soup
1 C milk
1 C sour cream
2 packets dry ranch dressing mix
2 tsp Parsley
Salt/Pepper

Melt butter on the bottom of crock pot. Add all veggies on top and stir. Add chicken. Sprinkle with salt and pepper.

Mix together soup, milk, sour cream and ranch dressing mix. Pour on top of chicken.

Cook on high 3-4 hours. Low 4-6 hours.

Sprinkle with Parsley and serve.

Serves 8-10

White Enchiladas

12 Whole Wheat tortillas
4-6 Chicken Breast cooked and shredded
4 cups Monterey Jack cheese
6 Tbsp butter
6 Tbsp flour
4 cups chicken broth
2 cups sour cream
2 cans diced chili

Boil chicken and shred.  Mix in 1 can chili and 2 cups cheese.  Roll into tortilla and place in dish. 

Melt butter and add flour.  Stir in broth and thicken.  Remove from heat and stir in sour cream and 1 can of chili.  Pour over enchiladas.  Top with cheese. 

Bake 350  20-30 min. 
Broil 1-2 min till top is golden

Chicken and Dumplings

Feeds 14+  

 

Tall big pot:

1 box (about 4 cups) chicken broth (organic from Trader Joes)

4 cups water

6 chicken breast (boil in broth/water until almost done and then cut up and put back in)

 

Add:

1 bag organic baby carrots cut in half

2 1/2 cups peas

1 large yellow onion

 

boil until carrots are tender

 

Add:

2-3 cups pasta

1 bottle heavy cream (Trader Joes is good)

2 1/2 tsp salt

2 tsp pepper

 

Mix about 3 1/2 cups multigrain baking mix (trader joes) with milk to make the biscuit mix and drop on top.  (mix should be formable but gooey) I used the large pampered chef scooper it was PERFECT! They double in size.

 

cook 10 min uncovered

cook 10 min covered

 

 

 

 

 

Chicken Lettuce Wrap/Baked Chimmy Changa

1 bag chicken tenderloins (from trader joes, about 1-2 lbs)

1 1/2 TBSP trader joes taco seasoning mix

(put in crock pot and cook, shred chicken when done)

Mix in chicken:

8 oz cream cheese (optional)

3/4 block pepperjack cheese grated (12oz)

Wrap in thin flour tortilla (or lettuce)

If using tortilla:

Put on cookie sheet and spray with olive oil.

Bake 350 for 15 min. Flip and spray other side with oil and bake another 15 min.

Top with:

sour cream

salsa

cheddar cheese

green onions

White Chili

Cook:
2 lb ground turkey/chicken diced
2 yellow onions
5 garlic cloves
1 tsp salt

Add:
6 cans of white beans (2 great northern, 2 white kidney, 2 navy)
2 cups chicken broth
3 small cans green chilies
3 tsp cumin and oregano
1 tsp pepper.

Heat everything through.

Add:
2 cups heavy cream 
2 cups sour cream

Mix it all up and serve. 

Can be cooked in crock pot on low.  Add cooked turkey and everything but the cream and sour cream. Add that when ready to serve.

Coconut Chicken

Serves 8

12+ chicken tenderloins (or chicken of your choice, cook accordingly)
2 eggs beaten

Mix:
1 cup Almond flour
1 cup unsweetened coconut flakes
1/4 tsp sea salt

3 TBSP coconut oil

Heat coconut oil in large non-stick skillet.  Dip chicken in egg then flour mixture.  Fry 4-5 min each side, for thicker chicken cook longer.

Chicken Saltimbocca and Garlic Lemon Butter Sauce

8-10 boneless, skinless chicken breast halves THIN cut
4 tablespoons butter
4 garlic gloves minced

Heat up butter and garlic on stove till garlic is soft.  Place chicken in butter/garlic and cook just to seal in the juice.  Your chicken should be white all over.  About 3 min each side.  Place on a cookie sheet with parchment paper or sprayed.  I added SOME of the butter/garlic that was left in the pan to the top of each chicken. 

Start Sauce while chicken is cooking IF you are making pasta to go with it.

2 garlic cloves, minced
4 tbsp. butter
2 c. heavy cream/milk
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
1 TBSP lemon juice

In a saucepan over medium heat melt butter and cook garlic 4 min. Add cream or milk, salt, pepper and nutmeg. Cook to heat through. Add thickener if needed.  Add to cooked and drained pasta.
Set aside until pasta and chicken is cooked. Before serving add Parmesan cheese and the lemon juice. Adjust seasonings as desired. Cover and set aside keeping warm.

Finish CHICKEN (this only takes a few minutes to prepare)

Pre-heat oven 300

Salt
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Sprinkle a little salt on top of chicken.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella. Bake for 15 minutes or until chicken is fully cooked.

Kimono Chicken - crock pot

8+ Organic, boneless/skinless chicken thighs  (or bone and skin on, up to you)
1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice

Directions:  Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper.  Toss the chicken pieces around a little bit so that they are coated with the liquid.  Cover and allow the chicken to cook for about 45 minutes or until they are done.  As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan.  If you notice that the liquid is cooking much faster than the chicken just lower your heat setting.  Do not cook this any higher than a medium temperature.  It should caramelize and not burn.  When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice. 

Mix and Match Squash with Rice

1 onion chopped
1/4 c. butter
1 cup chicken broth
1 cup rice
2 tsp salt
2 yellow squash sliced
2 zucchini sliced
2 TBSP Lemon juice
1 green bell pepper chopped
1 TBSP chopped parsley
1 1/2 cups water


You can add chicken as well!!!

In a large high edge skillet cook onion in 2 TBSP butter.  Add the water and chicken broth to skillet then rice and 1 tsp salt.  Bring to boil.  Cover and cook over low heat until liquid is absorbed.  About 25 min.  Add squash and zucchini, bell peppers and remaining 1 tsp salt.  Cook until squash is tender.  About 5 min.  Add remaining butter and lemon juice.  Stir.  Sprinkle with parsley.  Serves 4-6.   

Side note.  The lemon really changes the flavor of this meal.  So be prepared.  The first bite is different but then you'll go... Mmmmmm that was so good! Have NOT tried this with brown rice.  I would use white rice until I have tried it with brown.  I KNOW it's good with white. :D

Cheesy Chicken and Broccoli - Crock Pot

8 boneless skinless chicken thigh
1 can cream of mushroom soup (**optional)
1 can cream of celery soup (optional)
**(if not using soup add 1 cup heavy cream and 2 cups chicken broth with mushrooms and 3 celery stocks cut into pieces)
2+ cups cheddar cheese
3 cloves garlic
2 tsp Parsley
3 cups cut broccoli (2 big heads of broccoli)
1 red onion chopped
1-2 pkg crimini mushrooms (or regular)
2 tsp salt
1 tsp pepper
2 cups brown rice (cooked and set aside)

Crock Pot on LOW (high for bigger pieces of chicken)

~add onion, mushrooms, soups, garlic, parsley and chicken. Salt and pepper top of chicken.

~ Cook for about 4 hours then ADD BROCCOLI. Cook until broccoli is tender.
~Add shredded cheddar cheese 15 min before serving.

~Cook rice and put the chicken cheddar broccoli on top.

Latin Chicken - crock pot

Ingredients

3 pound(s) bone-in skin on chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (yams are good too, or mix them up)
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart crock pot, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Check it periodically as sometimes it finishes a bit quicker.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Wow! The flavor all those spices give to this dish! I used boneless/skinless thighs and added more red bell peppers. 

Chicken Pot Pie

Pre-heat oven to 350

*  2 cups organic baby carrots cut in half
*  3 small potatoes from the Trader Joe's Potato Medley (I like to mix up the colors of potatoes, purple,  red and yellow)
*  1 small onion
*  6 hard boiled eggs
*  1 large can cream of chicken soup or cream of mushroom is ok (optional, add heavy cream substitute)
*  2-3 chicken breast boiled and chopped
*  1 cup chicken broth (or use the broth from boiling the chicken)
*  4 cups Bisquick (Trader Joes, multi-grain baking mix)
*  2 cups milk
*  1 stick of butter
*  1 cup peas
*  3 garlic cloves (optional)

Start with boiling your eggs.

In a separate pot boil your chicken until cooked thoroughly.

While chicken is boiling chop carrots, potatoes and onions.

Remove chicken and leave about 1 cup of broth in pot.  Add carrots and onions and boil for about 5 min.

While boiling; in a separate bowl mix Bisquick and milk.  This is your topping.  It should be thick but easy to spread.

Chop chicken and add chicken, cream of chicken soup and potatoes to carrots and onion mixture.

Turn down heat to low.  Stir occasionally.

Melt butter.

Add mixture to a large deep baking dish.  Spread evenly.

Cover the top with peas. 

Peal eggs and use an egg slicer to slice, placing them on top of the peas covering the entire dish.

Spread the topping CAREFULLY over the eggs so the edges touch the side of the dish (so the butter doesn't go into the mixture and stays on top of the topping).

Drizzle the butter over the top of the topping.   

Bake 30-45 min UNCOVERED until the top is golden brown and cooked through.  Not doughy in the middle.  Check with a fork or knife, should be like a biscuit.


FILLING:

LAYERING EGGS OVER PEAS:

TOPPING AND BUTTER:

FINAL:

Rolled Sour Cream Chicken Enchaladas

2 chicken breast cooked and chopped/shredded
2 doz corn tortillas
16 oz. sour cream
3 cans cream of chicken soup or 2 large cans
1 sm. can green diced chilies
1 onion chopped
2 cloves garlic
3 cups grated cheddar cheese

Heat tortillas in hot oil quickly and drain.  In a tall pot heat (not boil) sour cream, soup, chicken, chilies, garlic and onion.  Spread a thin layer of sauce on bottom of large baking dish.  9x13 or bigger.  Put 1 TBSP of sauce and a sprinkle of cheese in tortilla.  Roll and place in rows on top of sauce.  Spread remaining sauce mixture on top and sprinkle with cheese. 

Bake 350 for 20 min. covered.  Uncover and bake additional 5-10 min.   Serve with Lettuce and Tomato salad over top.

Cold Chicken Pasta Salad

2 pkgs. rainbow noodles - cook
3 chicken breast cooked, diced and cooled (I like to boil my chicken)
2-3 cups broccoli chopped and then steamed for only 1 min! Will turn bright green but NOT soft!
1 cup mayonnaise
1 pkg. Italian dressing mix
1 can black olives(slice)
1/4 cup sour or dill pickle juice
2 cups diced chedder cheese

Mix in LARGE BOWL w/ LID: pasta, chicken, broccoli, cheese and olives
Mix: mayo, dressing and pickle juice in separate small bowl
MIX ALL TOGETHER in the large bowl- CHILL

Chicken Broccoli Rice Cassarole

2 cups of uncooked brown rice (cook in rice cooker/stove)
2 cups heavy cream/half in half or whole milk
2 cups shredded cheddar cheese
3 cups cooked chopped broccoli
2 cloves garlic (optional)
1-2 cups chopped/shredded COOKED chicken (or 6 uncooked chicken breast/thigh if using the crock pot)
2-3 green onions chopped

Stir all ingredients together in large baking dish.  Cover with foil or lid.  Bake 300 for 20 min.

This is also great in the crock pot, however, do not add the broccoli and cheese until 30 min before serving, make sure chicken is fully cooked first. 

Chicken Cream Cheese Enchiladas

3 cooked and chopped chicken breast (boil is best, use broth)
1/2 green AND 1/2 red bell pepper chopped
1/2 cup chicken broth
1 small onion chopped
1 cup salsa
3 fresh tomatoes diced
2-3 garlic cloves (optional)
1 - 8oz package Philadelphia cream cheese
10-15 - 6" tortillas
3 cups Cheddar cheese

In a medium pot boil chicken till cooked all the way (about 20 min boiling), remove chicken from pot and set aside. Drain broth from pot (or put in freezer safe container and freeze broth).  Chop or shred chicken.  In the same pot add cream of chicken soup/broth, chopped onion, peppers, garlic and the chicken.  Heat through, not boil.  Add salsa.  Stir. Turn off heat and remove from burner.  Dice up your cream cheese add to mixture and stir softly.  Add generous amount of mixture to center of tortilla and roll.  Place in a large baking dish that has a LID or you can use foil to cover.

Once you have your tortillas filled, there will be left over sauce, that is OK you want to leave some left over, about 1/2 or 1 cup worth, chicken and all!! Add cheddar cheese to the left over sauce and stir until melted.  Poor over the center of the enchiladas in baking dish then cover with lid or foil.

BAKE 350 for 20 min. uncover and bake additional 10 min to make cheese on top slightly golden. 

Serve with salad on side.

Pot of Gold ~ Chicken and Sweet Potato

4 to 6 free range organic chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced Munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks... they are SO good!!!)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Pre- heat oven to 350 degrees

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil.  Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish.  Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

You can add Brussels sprouts, mushrooms, asparagus