Balsamic Chicken Salad with Tortellini

We had this for dinner tonight and it was super yummy-licious.  I did some swapping out.  I did not add the yellow peppers and instead added cut up mozzarella string cheese.  It made it more of a bruschetta dish.  It was really good!

Balsamic Chicken Salad with Tortellini

Recipe from fastsaladrecipes.com

Ingredients:2 – 8.8 oz pkgs Cheese Tortellini
1 lb chicken cutlets, cooked and diced
1 1/2 cups Balsamic Vinaigrette
1 tsp Dijon mustard
Freshly ground pepper, to taste
2 cups firmly packed fresh spinach,
chopped
1/4 cup fresh basil, chiffonade
1 1/2 cups cherry tomatoes, halved
1/2 cup yellow pepper, sliced

Place chicken in a zip-lock bag and pour 1 cup
balsamic vinaigrette in bag with chicken. Marinate
for at least two hours, but best if marinated over night.
In a grill pan, grill chicken breasts about 5-6 min
utes per side until cooked through. Place yellow
pepper slices in grill pan and grill about 2 minutes
on each side.

Whisk together 1/2 cup balsamic vinaigrette and
Dijon mustard in a small bowl.

Cook tortellini according to package directions;
drain. Spread pasta in a single layer on a baking
sheet. Drizzle with 1/2 tbsp olive oil. Let cool for
10 minutes.

Toss together tortellini, chicken pieces,
balsamic/mustard mixture, spinach and remaining
ingredients in a large bowl.

Serve immediately, or if desired, cover and chill for
1 hour before serving.

Healthy Sesame Chicken Skillet

Pic courtesy How Sweet Eats

This was SOOOOO yummy and SOOOO easy. And, I'd be willing to bet that you have all the ingredients already in you pantry! Everyone in my family loves this meal- from baby Eloise up to Christian. So, if you don't know what you want to make for dinner tonight...

Healthy Sesame Chicken Skillet
from How Sweet Eats 

Ingredients:

2 pounds boneless, skinless chicken breasts, cut into pieces
1/2 teaspoon salt
1/2 teaspoons pepper
3 tablespoons flour
2 tablespoons toasted sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low-sodium chicken stock
2-3 tablespoons toasted sesame seeds
brown rice and vegetables for serving

Directions:

Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and cover with sesame seeds. Serve with veggie of your choice and brown rice.

 

Chicken Burrito Bowls (Copycat Chipotle)

I'm making this for the second time tonight, its that good! And may I add healthy! It's another Pinterest find! Enjoy!

Chicken Burrito Bowls

babycenter blog

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.

Italian Chicken Hoagies with Roasted Red Pepper Sauce

 Pic courtesy Our Best Bites

My mouth is watering just remembering how good these were! I bought fresh basil to put on them but by the time I made them my basil had all pretty much wilted, so I only had a few bites with basil on them and they were still so scrumptious.



Italian Chicken Hoagies with Roasted Red Pepper Sauce
from Our Best Bites

Ingredients
7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
1 clove garlic, chopped
1/2 cup mayo
1/2 teaspoon fresh lemon juice
kosher salt and black pepper
1 large french baguette (about 24″ long) or 4 large hoagie buns
2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
1 cup shredded mozzarella cheese, or several slices
a handful of fresh basil leaves
Instructions
Place roasted red peppers, garlic, mayo, and lemon juice (if you don’t have a lemon, sub red or white wine vinegar, or just leave it out!)  in a food processor.  Add a pinch of salt and a few cracks of fresh ground pepper.  Process until smooth and then store in the fridge until ready to use.  You can make the sauce ahead of time.
Slice bread in half to open it up.  Lightly brush with olive oil or butter and place under a broiler until golden brown and toasted.  Remove from oven and spread red pepper sauce on the bottom half of the bread.  Layer chicken on top of it and top with cheese.  Place back in the broiler just until cheese is melted.  Top with basil leaves.  Spread red pepper sauce on other side of bread and put sandwich together.  Slice in to 4 large hoagies, or 8 smaller sandwiches.

Grilled Lime Coconut Chicken with Coconut Rice

This was dee-licious. Seriously one of the best meals I've had in a while. And the flavors were just so original and different. Definitely a guest-worthy meal:).

Grilled Lime Coconut Chicken with Coconut Rice
from Mel's Kitchen Cafe 

Ingredients

Chicken and 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
• 
  

Directions

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.
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.

Grilled Honey Mustard Chicken

 Pic courtesy of Six Sisters Stuff

We had this for dinner a couple nights ago and it was a real winner. I love grilling b/c it can be done pretty last minute and this was a little different twist on BBQ chicken.


Grilled Honey Mustard Chicken Recipe
from Six Sisters Stuff
Serves 4

 Ingredients:
1/2 cup of any whole grain mustard (I just used regular old French's mustard)
1/2 cup of honey
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
 1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts

Preparation: Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

Grilled Honey Chicken Kebabs

 


We're on a major kebab kick lately. We have them at least weekly here. I love them b/c the chicken pieces are small, so they cook quickly and they're really flavorful. Anyway, I made these last night and here I am posting them already, so they are THAT good.
I got the recipe from Mel's Kitchen Cafe and she grilled them up with veggie skewers as well and I'll include her instructions on those. I didn't make them b/c my family doesn't eat cooked veggies:(. Just FYI: I halved the marinade amount b/c I didn't make the veggies skewers.

Grilled Honey Chicken Kebabs
from Mel's Kitchen Cafe

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/2 cup honey
• 1/2 teaspoon black pepper
• 2 cloves garlic, finely minced
• 1/3 cup vegetable or canola oil
• 2 1/2 pounds chicken breasts, cubed
• 2 red bell peppers, cored, seeded and cut into large pieces
• 1 large red onion, cut into large pieces
• 8 ounces white button mushrooms, stemmed
• 2-3 cups fresh pineapple chunks

Directions

1. In a large bowl, whisk together the soy sauce, honey, pepper, garlic and oil. Measure out 1/4 cup marinade and place in a covered container in the refrigerator to use for grilling. Place the cubed chicken in a large ziploc bag and the vegetables in another ziploc bag. Pour half of the remaining marinade over the chicken and the other half over the vegetables. Seal the bags and refrigerate for at least 2 hours (can be refrigerated up to 24 hours).
2. If using wooden skewers, soak them in water 30 minutes prior to cooking. Thread the chicken pieces onto skewers and alternate the veggies/fruit on separate skewers.
3. Preheat a grill to medium heat and grill the skewers, flipping every couple of minutes, until the chicken is cooked through (about 7-10 minutes total, depending on the heat of your grill and size of the chicken pieces). The vegetable skewers only need a few minutes per side. Use the reserved marinade to brush over the chicken and veggies during the final minutes of cooking. Serve immediately.

Huli Huli Chicken

Huli Huli Chicken

by cinnamonspice&everythingnice.com

Huli huli chicken is finger-licking good Hawaiian barbecue. Another great pinterest find! I didn't have rice vinegar so I substituted apple cider vinegar and it still tasted delicious! We ate it with sticky white rice and it made for a delicious meal! Enjoy!

Ingredients

Sauce:

2 cups unsweetened pineapple juice

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup brown sugar

1/4 cup honey

1-inch piece of ginger, minced

2 tablespoons rice wine vinegar

1 tablespoon sesame or vegetable oil

3 cloves garlic, smashed and minced

1 tablespoon Worcestershire sauce

a pinch of red pepper flakes

a squeeze of fresh lemon juice

1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)

Skewers:

cubed pineapple

red onion, cut into thick slices

Instructions

At least 2 hours before cooking:
1. In a large mixing bowl whisk all the sauce ingredients together until well combined.
2. Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
3. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
4. Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.
When ready to cook:
5. Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
6. Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
7. Grill the chicken (and kebabs) on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.
8. Remove the chicken and kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.
9. Serve with the leftover glaze for dipping.

Chipotle Chicken Kabobs with Avocado Cream Sauce

These were delicious! My husband said while eating these I should be on Master Chef. If you know my husband that is saying something. Then as we were going to bed he said that was the best dinner! These really were amazing and easy! I had all ingredients on hand too... We just ate them plain because we are trying to cut carbs at dinner and it was plenty!

Adapted from Annies Eats
chipotle chicken kabobs with avocado cream sauce

Yield: about 4 servings

INGREDIENTS

For the chicken: 
Juice of 2 limes
½ cup of vegetable or canola oil
1 tsp. kosher salt
¾ tsp. chili powder
¾ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves garlic, minced
1 tbsp. brown sugar
1 chipotle in adobo, seeded and minced
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces
Minced fresh cilantro, for serving

For the avocado cream sauce: 
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

DIRECTIONS

• In a medium bowl or a baking dish/pie plate, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle.  Whisk together to combine.  Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged.  Cover, refrigerate, and let marinate for 30-60 minutes.
• Meanwhile, heat a grill to medium-high and oil the grates.  When the chicken is done marinating, thread the pieces onto skewers for grilling.  (If using wooden skewers, be sure to soak them first to prevent charring/burning.)  Dispose of the excess marinade.  Place the kabobs on the grill and let cook, turning once or twice, until all sides are slightly browned and the internal temperature registers 160˚ F on an instant-read thermometer.  Remove to a plate and let rest 5-10 minutes.  Sprinkle with minced fresh cilantro, if desired.
• To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.  Serve alongside the kabobs for dipping.

Bourbon Street Chicken

I'm making this for the second time! Its delicious!!! And easy! We add green beans at the end to get our vegetables in!

2 poundsboneless chicken breasts; cut into bite-size pieces

1 tablespoonolive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoonginger

3/4 teaspooncrushed red pepper flakes

1/4 cupapple juice

1/3 cuplight brown sugar

2 tablespoonsketchup

1 tablespooncider vinegar

1/2 cupwater

1/3 cupsoy sauce

1 tablespooncornstarch; (if thick sauce desired)

Bourbon Chicken Preparation

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.

Notes

I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!

Slow-Cooker Coconut Ginger Chicken and Vegetables

Pic courtesy Simple Bites

I made this for dinner on Sunday. It was risky b/c we had the sister missionaries to dinner, but man oh man, it was worth it. It was SO yummy. Christian even loved it! It'll definitely be a repeat.

Slow-Cooker Coconut Ginger Chicken and Vegetables
adapted from Simple Bites 

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2.5 lbs boneless, skinless chicken breasts, cut into four
• 2 cans coconut milk, not shaken
• 2 Tablespoons cornstarch
• 1 cup fresh or frozen vegetables of your choice (I used red pepper and carrots)

For the spice blend

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (I subbed caraway seed)
• 1 1/2 teaspoons curry powder (I added a little more than this.)
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3. In a saute pan, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pan. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and spices to slow cooker.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Cook on low for 4 hours.
7. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen or fresh vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
8. Serve over hot rice.

Curried Chicken

I am not a curry fan at all, but there have been a couple of curry recipes I've tried that I love.  This is one of them.  Ignore the lentils in the picture above.  I forgot to take a picture of my finished product, and although it looks a lot like the above picture, it does not have lentils.  Grab some Naan bread from the store to go with it or eat it with rice.  Or try both like we did.  Either way, it's delicious!

Curried Chicken

2 lb chicken cubed

15 roma  tomatoes sliced,thin then halved

4 cloves of garlic, minced

3  t. curry powder *

2 t.  chili powder

¼ t. cumin

2 t. salt

1/3 c. vegetable oil

chopped fresh cilantro to taste

Heat oil in wok or very large saucepan over medium.

Add tomatoes, cook for 5 minutes, stirring

Add chili powder, curry, cumin salt and garlic.  Cook 3 minutes.

Raise heat  to Med-high and add chicken .  Stir fry for 5 minutes.

Turn heat down to medium or medium-low and simmer for 30 minutes.

Serve with fresh cilantro, rice  and/or Naan bread.

*I use regular McCormick curry powder, but if I want a bit more heat, I subsitute half of the curry powder with red curry powder.

BBQ Chicken Pizza

I LOVE this pizza, and you can be creative with it.  This is what I used:

Your favorite pizza crust (I copied the homemade one from Our Best Bites)
Your favorite BBQ sauce
Cilantro
Grilled Red onion slices (saute in butter on the stove)
Gouda cheese
Mozzarella cheese
Cooked, diced chicken marinated in BBQ sauce

Spread BBQ sauce on the pizza dough.  (I usually cook my dough slightly before this step so it isn't doughy.)  Add chicken, onion, cilantro, and cheese.  Feel free to layer as you like, the more you get on there, the better.  Bake according to pizza dough directions and savor the deliciousness!

Chipotle Chicken Tacos

Pic courtesy Mels Kitchen Cafe

These were SOOOOO good. Christian could not stop "mmmmmm"-ing the whole dinner. Like, I am craving these again right now. They were easy and kid-friendly, but still totally impressive.

Chipotle Chicken Tacos
from Mels Kitchen Cafe 

Note: Reduce the chipotle chiles to one teaspoon if you want to eliminate some of the spiciness. In a pinch, you could sub 1-2 teaspoons chili powder for the chipotle chiles but the flavor won’t be quite the same.

Ingredients

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas

Directions

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Notes

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.

 

Pesto Ranch Crock Pot Chicken

Pic courtesy Picky Palate

Crock pot meals are a lot more common in our house these days as we are busy, busy with house stuff. We love pesto so I thought I'd give this one a try. The flavor was good, but it was a tad bit dry, so next time, I'd cook it for a little less time. Also, I made it with brown rice, not mashed potatoes and I used chicken breasts- not thighs. I changed the recipe up quite a bit from the recipe on Picky Palate since I didn't want to add a package of preservative-filled Ranch dressing mix. Found a substitute ranch packet recipe on allrecipes that I used. This is a great weeknight meal to throw in the rotation and mix things up a bit.

Pesto Ranch Crock Pot Chicken
adapted from Picky Palate 

3 chicken breasts (frozen is fine)
3 oz jar of pesto
1/2 tsp dried parsley
1/3 tsp black pepper (or to taste)
1/2 tsp salt
1/4 tsp garlic powder
pinch of onion powder
pinch of dried thmye
1/2 cup chicken broth

Place chicken breasts in crockpot. Combine all remaining ingredients except broth. Spread pesto mixture over chicken breasts. Pour broth over and cook for 4 hours on low.

Italian Crock Pot Chicken

Mom made this at Emily's house while I was visiting in Albuquerque to see the triplets! It was delicious! I came home and wanted to make it but its nowhere to be found on the blog. It's in our cookbook so I thought I would post it. Jennefer submitted the recipe but doesn't know how to post on the blog so I'll do it for her!


Italian Chicken
8 oz cream cheese
1 can cream of chicken soup
1 can mushrooms (optional)
4 chicken breast
Italian dressing packet

Cook chicken and dressing packet with 1/4c. of water for 3 hours on high in crock pot (chicken can still be frozen). Mix cream of chicken soup, mushrooms, and cream cheese and blend into crock pot. Cook for one more hour. Serve over rice or noodles.

Fiesta Chicken Salad

Fiesta Chicken Salad

3 cups red leaf lettuce
3 cups napa cabbage
1 cup cooked, diced chicken
2 plum tomatoes, chopped
1/2 red bell pepper
1/2 yellow bell pepper
1/3 cup tortilla chips, crushed
1/4 cup corn (fresh)
pumpin seeds, toasted (or pepitas)
1/2 red onion, thinly sliced
1/2 cup Cojita cheese, crumbled

Mix together and add dressing (below).

Cilantro Lime Dressing:
1/2 cup chopped scallions
1/4 cup fresh lime juice (2 limes)
1/4 cup fresh cilantro
1 Tbs minced garlic
1/2 cup oil

Blend.

Chicken Enchiladas by Campbell's Kitchen
I made these last night and they were delicious! They have more of that cream of chicken soup flavor. I would add more sour cream next time because the soup flavor was a little strong, just my personal opinion. But I loved them and they were easy to make! 

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4

"Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish."

INGREDIENTS:

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 tablespoon butter or margarine 1 medium onion, chopped 1 teaspoon chili powder

2 cups chopped cooked chicken or turkey 1 (4 ounce) can chopped green chilies 8 (8 inch) flour tortillas, warmed 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS:

1.	Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
2.	Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

Simple Shredded Chicken

Pic courtesy of Mels Kitchen Cafe

I have used this method of cooking chicken twice now and it's now going to be the only way I cook chicken because it is THAT good. Chicken just pulls apart (almost crockpot-like) and it's yummy and so easy.

Simple Shredded Chicken
from Mel's Kitchen Cafe 

*Makes 3-4 cups of cooked, shredded chicken
INGREDIENTS:
1 tablespoon olive oil
4 (about 2 pounds) boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
DIRECTIONS:
In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months. 

Crockpot Barbecue Chicken

Pic courtesy Stick a Fork In It

In food, just as in life, there's the sweet and the savory. Barbecue, for me, is one of those foods that kinda lingers between the two. It's so sweet but savory at the same time (at least the way I like it)! There's really not much better- whether it's a nice steak or a yummy ice cream sundae. I could literally eat it for a week straight. That being said, here's another BBQ crockpot recipe that I made a couple days ago that we loved. I made mashed potatoes with it and then sprinkled it with cheese. Mmmmm.


Barbecue Crockpot Chicken
from Stick a Fork in It 

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce
1/4 c vinegar
1/2 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. Shred if desired.