Chicken Spaghetti

Ingredients 

 2 small boneless skinless chicken breasts 

2 teaspoons Italian Seasoning Salt/Pepper

 2 Tablespoons olive oil 

4 Tablespoons butter

 1 small yellow onion, diced

 3 cloves garlic, minced 

4 Tablespoons flour 

1 ½ cups chicken broth

 ¾ cup milk 

4 oz. cream cheese, softened 

1 cup cheddar cheese, shredded

 10 oz. diced tomatoes & green chilies

 8 oz. Thin Spaghetti

 1 cup mozzarella cheese, shredded 

red pepper flakes & chopped parsley, to garnish 

Instructions 

1. Preheat oven to 400 degrees. 

Cook the Chicken (Optional. You may also use cooked chicken.) 

1.Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning. 

2.Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle. 

Make the Sauce

1.Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor. Add the onions and cook until softened, about 4 minutes.

2. Add the garlic and cook for 1 minute. 

3.Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour. 

4.Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.

5. (Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.) 

6.Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold. 7.Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.

8. If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine. 

9.Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9x13 casserole dish. 

Bake 

1.Top with mozzarella cheese and bake uncovered for 15 minutes. If desired, broil it for a few minutes at 475 degrees at the end, watch it closely. 

2.Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.

https://thecozycook.com/chicken-spaghetti/

Chicken Bacon Ranch Lettuce Wraps

I made this dinner the other night. It was so yummy. we even added diced up tomatoes and mmmmmm, so good!

Chicken Bacon Ranch Lettuce Wraps

 Prep Time15 minutes

 Total Time15 minutes

Ingredients

• 1 lb. boneless skinless chicken breasts, cut in 1-inch pieces
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 4 slices cooked bacon chopped
• 4 Romaine lettuce leaves
• Ranch dressing

Instructions

• Heat a large non-stick skillet over medium heat. Add oil. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

  Cook and stir chicken for about 10 minutes, or until chicken is thoroughly cooked.
• Divide the cooked chicken and bacon between the four pieces of Romaine lettuce leaves. Drizzle desired amount of Ranch dressing on each lettuce wrap. Enjoy!

Orange -Ginger Chicken

Ingredients

1. 2 lbs boneless, skinless chicken breasts (frozen OR thawed)
2. 1/3 cup orange marmalade
3. 3 tablespoons soy sauce
4. 3 tablespoons rice vinegar
5. 1/2 tablespoon honey
6. 3 tablespoons water, broth, or orange juice
7. 2 tablespoons chopped fresh ginger
8. 6 cloves garlic, minced
9. 3 teaspoons cornstartch

I tried this recipe on Sunday. It was really good. Absolutely no left overs. and the kids all wanted more. Could have been because it was fast sunday and they were really hungry, or It was just really yummy. i will be making this one again.

Original recipe comes from Our Best Bites.

 http://ourbestbites.com/2016/04/28172/

Instructions

1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.
5. Yields about 4 cups shredded chicken

Notes

1. Tip: If your chicken breasts are extra thick (more than about an inch or so) they might require a longer cooking time, or if they are thawed, simply cut them in half before putting them in pan.
2. Slowcooker instructions: place thawed chicken breasts in slow cooker and top with sauce. Cook on low until internal temperature reaches 165. Don't overcook. While you are shredding chicken, turn slowcooker to high to bring to a simmer and finish thickening sauce.
3. 

chicken manicotti

• Chicken Manicotti with White Sauce 6oz cream cheese, softened

  1 cup (8 ounces) sour cream

  1 tsp garlic powder

  1/2 teaspoon salt

  1/4 teaspoon pepper

  4 cups cubed cooked chicken

  1 medium onion, finely chopped

  14 manicotti shells, cooked and drained In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, garlic, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells.

  SAUCE:

  6 tablespoons butter

  6 tablespoons all-purpose flour

  1/4 teaspoon salt

  3-1/2 cups 2% milk

  3 cups (12 ounces) shredded Monterey Jack

  8 tablespoons shredded Parmesan cheese

• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 1/2 the Parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Bake at 350° for 25 minutes. Uncover; sprinkle 4 table spoons of Parmesan cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings. 

Original recipe from taste of home magazine January 2007. I left veggies out because we would rather have them on the side and I added garlic powder. I also add a little extra cheese on top. This is also good with the large shell noodles that can be stuffed.

Baked Parmesan Chicken Wings

Doesn't this look good?!?!

I found this recipe and thought we just have to try this.
I'm so glad we did. Rob and I loved it. the kids all had one piece and where done. Good, more for me.

Ingredients:

1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon ground cumin1 teaspoon kosher or sea salt (1/2 tsp table salt)2 1/2 pounds chicken wings2 tablespoons extra-virgin olive oil (or melted butter)2 tablespoons minced fresh basil2 garlic cloves, finely minced1/4 cup grated parmesan cheese1/2 teaspoon seasoning salt (like Lawry's)1 cup blue cheese dressing1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

the original site: http://www.steamykitchen.com/7055-baked-parmesan-garlic-chicken-wings.html

Souper Chicken Enchilada Casserole

We eat this at least twice a month. It is one of our favorites. 

1 can Cream of Chicken Soup

½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips for lasagna style casserole)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken. Then roll into tortillas OR I like to layer it  lasagna style , layer mixture, tortilla strips and cheese (repeat) making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).

One of the Families Favorites!!

I came across this one and we just can't get enough of it.

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour…

then dip in egg…

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Soy Sauce Chicken

This recipe is one that Mom makes that I love to make for my family.

4-6	Chicken Breasts
1 cup	Soy sauce
1 cup	Sugar

Directions:
1. Cut chicken into strips. (or you can use the little drumsticks)
2. Mix soy sauce and sugar in a small bowl.
3. Take chicken and soak in the soy sauce mixture for at least 5 minutes.
4. Cover baking sheet with foil.
5. Remove chicken from sauce and place on baking sheet and bake at 350 for 25-30 minutes.

Stuffed Shells (with alfredo sauce)

I tried something new for dinner tonight and it was so yummy that I am excited to share it...

Stuffed Shells

20 Jumbo Shells (cooked for about 15 minutes and cooled)
4 chicken breasts cubed
1 T olive oil
1 small onion
1/2 C cheddar cheese

Fry chicken with 1 T of olive oil and 1 small onion. Mix chicken with Alfredo sauce (recipe below). Spoon mixture into shells and place in a 9x13 baking dish. Poor extra sauce over shells and top with shredded cheese and bake for 20 minutes at 350.

Alfredo Sauce

2 C milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves (or use 2 tsp garlic powder)
1 C grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

(sauce recipe from Our Best Bites)

Zesty Chicken Bowls

This is a recipe Rob and I made up after trying it at Taco Bell. And even though we loved it we were poor starving students at the time and couldn't afford to go out. so why not make your own version, Here is ours.

We layer in the bowl

Rice

Refired beans

small handful of lettuce

chicken ( cut to bite size)

tomatoes

peppers

olives

salsa

guacamole/or sliced avocado

tortilla strips/chips

Serve with ranch dressing.

anything else that you feel needs to go on there-Great let me know, I probalbly just forgot it.

--
Rob and Suzie

Hawaiian Grilled Chicken and Pineapple Rice MMMM!

These are two of our new favorite recipes! I got them from http://realmomkitchen.com I cooked about six chicken tenderloins in half the sauce. I could have put more chicken in that amount of sauce, but it was nice because I put it in a baking dish to marinate and the chicken was completely covered so i didn't have to flip it. I tenderized them with the back of my knife, then let them marinate all day. I cooked them in a preheated broiler for three minutes, flipped, five minutes, flipped, then the broiler turned off and wouldn't turn on so I let it sit in the heat until the rice was done, about 7 min. It was perfect.

My husband is not a huge fan of pineapple but he enjoyed this rice with the chicken. It isn't as pineapplee as you would expect. I only put in half the tidbits. Next time I will use a little more green onion. mmmm! I have been wishing for leftovers all weekend, but there just weren't any. haha

Hawaiian Grilled Chicken

· 1 cup of soy sauce

· 1 cup water

· 3/4 cup brown sugar

· 5 diced green onion (reserve some for garnish)

· 1/4 cup chopped onion

· 1/4 tsp minced garlic

· 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)

· 1 cup coconut milk

· 5-8 boneless skinless chicken thighs

1. Combine every thing except the chicken into a gallon sized resealable freezer bag. Mix well.

2. Add the chicken to the bag and seal. Place in the fridge to marinate for at least 4 hours but overnight is even better. Rotate the bag half way through the process to get both sides of the meat soaking good.

3. Remove chicken from marinade and grill over medium to low heat. There is a lot of sugar in this marinade so you don’t want it to burn. Grill for around 5-7 minutes per side. (if you use breasts it will take longer)

Adapted from The Girl Who Ate Everything.

Pineapple Rice

· 1 (20 oz) can of pineapple tidbits, drained and juice reserved

· 3/4 cups uncooked long grain rice

· 1/2 tsp salt

· 3 diced green onions

1. Take your reserved pineapple juice and add enough water to get 1 3/4 cups of liquid.

2. In a medium sauce pan, combine the liquid, rice, and salt.

3. Bring to a boil and then reduce heat to a simmer and cover. Simmer for 18 minutes until rice is tender and the liquid is absorbed. It is ok to have a very small amount of liquid in the rice.

4. Add the pineapple to the rice. Fluff the rice with a fork, mixing in the pineapple at the same time. Cover and let sit for a few minutes to warm up the pineapple.

5. Add the green onion to the rice and fluff again with a fork while mixing in the green onion. Serve. Makes 6 servings.

Adapted from Better Homes and Gardens.

Chicken Puffs

This is one of my favorite meals that I can whip up quickly for my family.

preheat oven 350°
makes 8 puffs

2 chicken breasts, cooked and cubed

8 oz. Cream Cheese
1 can Cream of Chicken Soup
1/2 cup Chopped Celery (optional)
Chopped cashews (optional)
Parmesan cheese
Crescent rolls (1 package)
1/2 milk

Directions:
In a large bowl mix together cream cheese, chicken and 1/2 the can of cream of chicken soup (also add the chopped celery and cashews if desired). I also add some pepper, salt and onion powder at this point for flavor. Then set aside.
On a baking sheet place triangles from the roll package out. Put a scoop of the chicken mixture on each triangle. Pull corners together sprinkle Parmesan cheese on top and bake 16-20 minutes or until golden.
Meanwhile, for gravy take remaining soup and mix with 1/2 cup milk, simmer.
To serve place a spoonful of gravy on each puff.