Chubby Chicken/ Cream Cheese Taquitos

This is a Pinterest Love!! We loved this! Super " Not healthy" for you in anyway, but a winner!

Ingredients

3 cups cooked shredded chicken (I used left over BBQ chicken we had in the fridge and loved it and will do it the same way again next time).

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded sharp cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

your choice for serving:

sour cream/quacamole/salsa/taco sauce/ranch dressing

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
4. Serve with your choice of dunking sauce.

Dijon Chicken Club Sandwiches

4 slices whole wheat bread ( I used sourdough)
2 slices smoked mozzarella cheese
4 slices bacon(I didn't even have bacon and used grilled onions instead)
2 pieces of Dijon chicken (See below)
2 tsp Dijon mustard

Preheat a large skillet over medium high heat. Add bacon and cook until crispy. Drain on a paper towel. Remove bacon grease and wipe out pan with a paper towel, return pan to stove and reduce heat to medium. Thinly slice chicken breasts against the grain. Lightly butter one side of bread slices, spread mustard on non-buttered side of one piece of bread. Add one slice of cheese, 2 slices of bacon, cut in half, and half the chicken to each. Top with remaining slice of bread and place buttered side down in the skillet. Cook 3-4 minutes until golden brown and flip. Cook about another 3 minutes until cheese is melted and sandwich is golden brown.


Dijon Chicken Marinade

1/3 cup Dijon mustard
2 T apple cider vinegar
2 T honey
1T lemon juice
1 tsp dried thyme
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp salt

Combine mustard, vinegar, and honey in a small bowl and whisk until smooth. Add spices and stir. Prepare chicken breasts and place in a large plastic storage bag. Pour marinade over the chicken, close bag and shake bag gently and squeeze to evenly coat chicken. Refrigerate one hour. Preheat grill, oil lightly and add chicken over medium heat. Cook 5-6 minutes and turn (if chicken sticks, give it another minute or so), cook about 5 minutes more until cooked through. Transfer to a plate and cover with foil for about 10 minutes to allow juices to redistribute.

This was another Pinterest recipe I tried and we loved it. Like really loved it!!

" Go To" Chicken, green beans, and potato Meal

Found this on Pinterest and my family loved it. This is a great one to give to a friend who just had a baby or someone who just needs help. We have a lot of those around here with so many students and single Mamas. Here is what the pinned said:

Pinner said: A friend of mine brought me this when I had surgery. Now it is my "go to" dish for taking to people who have had babies, surgery, etc. 4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!

I honestly threw everything in the pan and left to run a couple hours and came home and took it out of the oven and served it up. The chicken was super moist too! Now I want it for lunch:)

BBQ pulled Chicken Sandwhiches

Ingredients:

4-5 Chicken breasts( or 8-9) chicken tenders

salt

pepper

onion powder

1 bottle of your favorite BBQ sauce ( tangy if you can)

Hawaiian sweet rolls

Directions:

I placed the chicken in the crockpot on high and poured water on the chicken until it was about half covered. I sprinkled salt, pepper, and onion powder on top. Let this cook for a few hours and then drain the water. I always wipe out the yucky white chicken stuff left in the crockpot. Pour the bottle of BBQ sauce over the chicken and cook until nice and tender and until the chicken can shred really easily. Serve on top of Hawaiian sweet rolls. They have sub sized rolls that I just discovered. so yummy!

I just made this the other night and made it with my regular brown sugar bbq sauce and everything was a bit too sweet ( with the sweet rolls and all). Next time I would for sure just use a tangy or smoky BBQ sauce.

Crock Pot Chicken Taco Chilli

This yummy recipe is actually healthy for you. I love weight watchers stuff and have always thought its the best diet out there( if you are on a diet). I am not, but still love it. I have also realized that my family doesn't eat much red meat. I do love a burger here and there,but we really eat mostly chicken and turkey. I like this chilli recipe better than any red meat chilli out there.

Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Crock Pot Thai Peanut Chicken

This was a yummy one! I found it off of Pinterest and we loved it. I felt like it needed maybe some potatoes and a bit more sauce. I will make sure to do that next time. Tasty though!I

You can click here for the true recipe.

Buffalo Chicken Tacos

Here is another Pinterest recipe I tried and we loved it. I had a coupon for the Buffalo sauce so I thought I would give it a try. You gotta love the Buffalo wings taste to appreciate this yummy recipe.

Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Preparation:

Heat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Yield: 5 servings, 2 tacos each.

White Chicken Chilli

Found this recipe off of Pinterest and had to give it a try. We loved it! So creamy, warm, and fattening. Loved it! I totally loved the cilantro on top too. It's a must in my opinion.

*Serves 6

1 pound boneless, skinless chicken breasts, coarsely shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Chicken Pasta with White Wine and Mushrooms

• 24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
• 2 Tablespoons Olive Oil
• Kosher Salt
• Black Pepper
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Large Onion, Peeled And Sliced
• 1 cup Dry White Wine
• 1/2 cup Chicken Broth
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 12 ounces, weight Mostaciolli, Cooked Al Dente

Preparation Instructions

Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. Pour in wine and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.

Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

-Thanks Pioneer Woman for this yummy one!

Posted by Ree on August 7 2011

Creamy Artichoke Chicken

My mouth is watering while I post this. We loved this recipe. I love artichokes and mushrooms so it was a total winner in my eyes. SO filling and so creamy and scrumptious. It's lunch time and that half of a peanut butter and honey sandwhich just didn't cut it. enjoy!

Creamy Artichoke Chicken

Submitted by Mindy/ www.thesisterscafe.com

4 boneless chicken breasts

1 can chicken broth (I used chicken base paste)

1/2lb fresh mushrooms, sliced

2 T butter

1/8 tsp pepper

1/4 tsp salt

1/4 c flour

1/4 c butter

1/2 tsp ground rosemary

2 T cooking sherry (the recipe says you can substitue apple juice)( I did use apple juice)

1 (14oz) can marinated artichoke hearts

1/2 c parmesan cheese

3/4 c half and half

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 20 minutes. Remove from broth, reserving 3/4 cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushroom; set aside. melt 1/4 cup butter and stir in flour, salt, pepper, broth and half and half. Cook until thick. blend in cheese, cooking sherry and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

Asian BBQ Chicken

Asian BBQ Chicken
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

* I wish I would have made more sauce to pour on top of the finished BBQ chicken. I also didn't have thighs and used breasts, but next time gonna try the thighs for sure.

Coconut Milk Rice Recipe:( from here).

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we’re using the whole animal here…)
Black pepper to taste

Ceaser chicken wraps

I got this recipe from www.thesisterscafe.com and just copied and pasted right here on my blog. These were a killer and a total hit at our house. You must use the yummy non-cooked tortillas with these.

Caesar Chicken Wraps

1/2 c. creamy Caesar dressing (Lite works fine)

1/2 c. Parmesan cheese

1 tsp lemon juice

1 clove garlic

1/4 tsp pepper

4 oz cream cheese, softened

3 c. Romaine lettuce, chopped

1/2 c. red peppers, sliced

Handful of olives, sliced (or one small can of sliced olives)

5 flour tortillas (I use Costco’s uncooked tortillas and bake them fresh)

2 chicken breasts, cooked and sliced

Combine Caesar dressing, Parmesan cheese, lemon juice, garlic and pepper. In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well. In a large bowl, combine lettuce, red pepper and olives. Add remaining salad dressing to lettuce and toss to coat. Spread a layer of cream cheese mixture on each warm tortilla. Top with lettuce mix, wrap up and serve.

Sun-dried Tomato Pasta

I felt like I was sitting at the Macoroni Grill while I was shoveling this yummy pasta dish down my mouth. It is so so so yummy. I think about it alot, but it is just so dang not healthy for you in anyway. My friend Joanna gave me the recipe awhile back and I just haven't posted it. Im going to try and remember the recipe by heart. Here it is:

Ingredients:
2-3 pieces chicken cooked and cut into cubes
1 box penne pasta
3/4 C. Cream
1 jar sundried tomatoes oil packed
Parm. cheese
1 T. butter
3 shallots chopped up fine
Basil

Directions:
Chop up your shallots and throw them into a pan with the 1 T. of butter. Saute until they are soft. Cook your pasta separately in a pot on the side. Drain when finished cooking. Add the sun-dried tomatoes to the shallots and saute for 2 minutes. Pour in the cream and saute for another 2 minutes. Add your cooked chicken to the sauce and then add the pasta. I then just eyeball the parm. cheese and cover all of the pasta. I then sprinkle fresh or dried basil to the top and then serve. Pretty easy!

Thai Chicken Dinner

I think I just wanted to remember this yummy jar of Thai for some night when I don't know what to make. I got this yummy stuff at Trader Joes and we thoroughly enjoyed it. I just made a batch of rice and then cooked up the veggies ( broccolli, red peppers, cauliflower, and yellow peppers, and onions) in a stir fry pan with some olive oil and then drenched it all in this yummy sauce. SO YUMMY!

Chinese Chicken Salad

Ingredients:
2 chicken breasts chopped up and cooked
1 pkg shredded coleslaw
2 pkgs Ramen noodles ( oriental) broken up and not cooked
3 bunches green onions( chopped including some of the green stems)
1/2 C. sunflower seed kernals
1/2 C. slivered almonds

Dressing: Make 12 hours before if you can( I usually don't think that far in advance about dinner)
1/2 C. canola oil
1/2 C. Cidar vinager
1/2 C. Sugar
2 pkg. oriental seasoning from the roman noodles

Mix all the salad ingredients in a big bowl and drizzle the dressing all on top. I had some left over crunchy won tons from the Chinese Chicken salad from Costco that I used for the top of this dinner. I love this yummy recipe. I got it from Sister Brady who served it to me on my mission.

Lettuce Wrappers with Shrimp ( or Chicken)

My man is allergic to Shrimp so I switched the shrimp for Chicken and loved it. We got this recipe from the Southbeach diet cookbook. We loved it. You will want to make alot. Trust me!

Ingredients:
1 T. peanut oil
1 pound large shrimp, peeled, deveined, and coarsley chopped ( or two pieces of chicken breasts cooked and chopped)
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce ( didnt use it, didn't want to buy it)
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top

Direcetions:
Heat the oil in a wok or large non stick skillet over medium high heat. Add the chicken or shrimp and stir fry until they are opaque. Remove the chicken to a bowl and set aside

Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.

Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.

Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts. YUM YUM!

French's Fried Onion Chicken

I made this yummy chicken the other night along with my Pasta Salad. I followed the recipe on the back of the yummy French's Fried Onions.

Ingredients:
1 egg
2-3 pieces boneless, skinless chicken breasts
French's Fried onions crushed up in a ziplock bag
oil for frying

I whisked the egg in a seperate bowl and set aside. I cut off any extra fat on the chicken and cleaned it up. I crushed 2-3 Cups of the fried onions in a ziplock bag. I dipped the chicken into the egg and then threw in the zip lock baggie for shaking. I heated up my oil on a skillet and fried away until the chicken was cooked through and golden brown. The recipe says to bake it, but I was short on time so I just fried it up. It was yummy! We dipped our cut up pieces in Ranch dressing. So fattening and do scrumptious!

Chicken Bowtie Pasta

This was so delicious! I just kind of made it up as I went along. We loved it!

Ingredients:
1 box Bowtie pasta
2-3 pieces boneless chicken breast cooked and cut up. ( S&Pepper them)
1 box cherry tomatoes
1 8 oz box sliced mushrooms
Parmesan shredded cheese
olive oil

Directions:
I cooked the pasta in a big pot. On a separate skillet I put about 2 T. olive oil and put in the cut in half cherry tomatoes and mushrooms. I sauteed them all up together and sprinkled a hefty amount of par. cheese all over. I then drizzled more olive oil over the top to help the cheese soak in. I added the chicken with the tomatoes and mushrooms. Drain the pasta after it is cooked and then put the pasta in with the tomatoes and mushrooms. The heat should be on low. Mix everything together and sprinkle more par. cheese throughout. All done and delicious!

Saucy, Creamy Mexican Chicken Wraps

Ingredients:
3 pieces of frozen, boneless chicken breasts ( for my family)
Drizzle of olive oil
2 1/2 C. Thick, chunky Salsa
1 C. sour cream ( I use light)
warm flour tortillas
shredded lettuce
shredded chedder cheese

Directions:
I thaw the chicken and then throw it in the crockpot. I drizzle the olive oil all over the chicken and then pour in the salsa and sour cream on top. I put it on high for a few hours. After the chicken is cooked through I shred the chicken with two forks while it is still in the crockpot and turn it to keep warm. I warm up my tortillas and then wrap them up with this yummy, creamy, saucy chicken and top them off with lettuce and cheese. It is one of my favorite, most easiest dishes. Enjoy!

Chicken, Tomato Cheese Bread

Ingredients:
Ragu sauce ( or your favorite tomato sauce)
2-3 pieces of Chicken cooked and cut up
Mozz. shredded cheese
4 pieces sourdough bread sliced up

Directions:
Cook your Chicken pieces on the stove top. Pour in the the tomato sauce with the chicken. Place your sliced bread on a cookie sheet and then pour the chicken and tomato sauce on top and sprinkle the cheese on top. Place into the oven on Broil for a few minutes and let it get golden brown. Easy and so fast for those crazy nights!