Chicken Enchiladas

8 flour tortillas

½ c. chopped onion

2 minced garlic cloves

¼ tsp. pepper

2 T butter

3 T flour

8 oz. sour cream

2 c. chicken broth

4 oz. diced chilies

1 c. Monterey jack cheese

2 c. diced chicken

1 small can sliced olives

In a medium saucepan cook butter, onion, garlic and ½ can of olives until onion turns clear. Stir in flour, add sour cream, chicken broth and chilies. Continue to cook and stir until thickens slightly. Remove from heat and add ½ of cheese. Fill tortillas with a large spoon full of chicken and white sauce. Place in a 9x13 pan. Pour remaining sauce on top. Bake @ 350 for 20 minutes. Sprinkle with rest of cheese and olives over the top and bake another 15 minutes.

*Cover with foil for entire baking time or they will be dry.

Chicken Lettuce Wraps-

3-4 chicken breasts

1 can of water chestnuts, diced small
3-4 Tablespoons of Kikkoman's teriyaki marinade and sauce

Cook the chicken and shred with a fork when cooked through.
1. Add water chestnuts and onions, vegetables, or whatever else you might like. (We've done broccoli or carrots and it was good.)
2. Add enough teriyaki sauce to cover the chicken and leave a little extra juice. You can also season your chicken as it cooks.
3. Feel free to experiment with different spices and flavors. If you want it to be sweeter try putting in a little bit of honey.
4. Serve over rice on a lettuce leaf. Enjoy!

submitted by Kristy Southwick

Garden Vegetable Soup with Grilled Chicken

-2-3 cups of vegetable or multicolored rotini pasta

-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil

1. Prepare pasta per package directions.
2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic,
and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.
3. Add broth, and bring mixture to a boil.
4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Makes 4 servings.

submitted by Misty Shawcroft

Grilled Chicken Bruschetta

From Becky Higgins Website

Sundried tomato salad dressing
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped

2 c. shredded mozzarella cheese

1 small pkg. fresh basil (about 1/2 cup from your garden), chopped

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

Herbed Chicken

2 T Butter
2 T Olive Oil
1/4 c. finely chopped onion
2 T Worchestershire sauce
1/4 c. lemon juice
1 1/2 tsp. fresh or 1/2 tsp. dried basil leaves
3/4 tsp. fresh or 1/4 tsp. dried marjoram leaves (parsley works fine if you don't have marjoram)
3/4 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
2-4 large garlic cloves, minced
Chicken-cut in bite sized pieces (I use 3-4 breasts)
Handful of fresh mushrooms and/or sliced squash (optional)

Heat oven to 375. Heat butter and oil in 13x9 pan until butter is melted. Put in chicken and vegetables, coat with mixture of remaining ingredients. Bake uncovered 15-20 minutes. Turn chicken and bake 15-20 minutes until juices run clear.

Chicken Curry

Becky Higgins Website

1 lb. boneless, skinless chicken breasts (2-3 pieces)

2 Tbsp. curry powder (look among the spices)

1/4 tsp. ground cinnamon

2 Tbsp. olive oil

1 medium yellow onion, thinly sliced

2 medium zucchini, thinly sliced

1 1/2 c. (14 oz. can) low-sodium chicken broth

1 1/2 c. heavy cream

1 1/2 tsp. salt

1/4 tsp. black pepper

Cooked white rice

1/2 c. fresh basil leaves, torn (optional)

1/4 c. (1 oz.) almonds, roughly chopped (optional)

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture.

Divide the rice among individual bowls (f you're Becky Higgins), top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.

Grilled Chicken Tostadas

These were so delicious and even healthy! I served them with lettuce, tomatoes, guacamole and Susan's homemade salsa. It has a lot of directions, but it really isn't complicated! Recipe and Picture courtesy of FamilyFun.com.

MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder

TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce

Optional toppings: salsa, guacamole, sour cream, cilantro, green onions


Step 1
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.

Step 2
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

Step 3
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.

Step 4
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.

Step 5
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

Garlic Parmesan Chicken with Roasted Vegetables

4 garlic cloves, minced
1/2 cup of grated Parmesan Cheese
4 tsp. olive oil
3-4 Chicken breast
4 cups chopped vegetables( 1 cup broccoli, 1 cup sweet potato, 1 cup red or yellow bell pepper, 1 cup squash)

Preheat oven to 400 degrees.Mix together 2 of the minced garlic cloves with the cheese and 1 tsp of the olive oil. Pat the garlic-cheese mixture onto chicken and place in baking dish. Toss cut up veggies with 3 tsp. of olive oil and the other 2 garlic gloves and salt and pepper. Put the veggies around the chicken in the baking dish. Cook for 20 -30 minutes until your chicken and veggies are done.

Greek spaghetti with chicken

We just tried this one tonight and it was really yummy! I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:

2 Tbsp olive oil
1 diced onion
2 garlic cloves diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake)
artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs fresh thyme (or 1 tsp dried)
salt and pepper
5 oz of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)

*Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy!
*Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!

Exquisite Chicken Enchiladas

One of my favorite meals...

• package of flour tortillas
• 2-3 chicken breasts
• 2 cans cream of chicken soup
• 1 to 1 1/2 c. sour cream
• grated cheese
• 1 - 1 1/2 c. salsa

Cook chicken until well cooked and shred-able. (Sorry, I know that's not a word!)  Shred the chicken.  Mix the soup, sour cream and salsa in a bowl.  Set aside 1 cup of this mixture for the top.  Stir shredded chicken into remaining mixture.  In each tortilla place some of the chicken mixture and some grated cheese.  Roll up each tortilla.  Top with the extra sauce, spread evenly.  Sprinkle grated cheese on top.  Makes 8 - 12 enchiladas - about one 13 x 9 pan.  Bake at 350 degrees for 30 - 45 minutes.  

Two of our favorite soups:

Baked Potato Soup (Fat free - ha ha ha)
2/3 C butter
2/3 C flour
7 C milk
4 Large baking potaotes, baked, cooled, peeled and cubed (Sometimes I use 6 med or 8 small)
4 green onions sliced
12 bacon strips, cooked and crumbled (I use Costco Real bacon bits)
1 1/4 C shredded Cheddar cheese
1 C Sour cream
3/4 Salt
1/2 tsp Pepper

In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. (Makes 2 1/2 quarts)

Homestyle Chicken Noodle (Kimber Crosland's w/o the bouillon (3 tsp) I don't like x-tra salt)
2 cans chicken broth
2 cans cream of chicken soup
1/4 milk or evap. milk
2-3 chicken Breasts (cooked, cooled and cubed) I just use 1-2 cans of Costco canned chicken
1 small onion (diced)
2-3 carrots (diced)
2-3 celery stalks (diced)
Grandma's brand frozen egg noodles

Put veggies and broth in a large saucepan and bring to a boil. Then add soup, milk, chicken and frozen noodles. Simmer for 30-45 minutes. (You can also put all the ingredients in a crock pot and simmer on low all day)

Chicken and Wild Rice Soup

This is a total comfort food. Not super healthy (not extremely bad either), but sooo yummy and even better in a bread-bowl. My mom and I came up with it after having some at einstien's years ago and not being able to find a recipe to match it. I hope the recipe makes sense, I just wrote it from my head.

4 chicken breast halves or equivalent amount of tenders

1 box Long Grain and Wild Rice mix (Near East Brand is best but Uncle Ben's is easier to find)

1 quart chicken stock or broth

1 quart evaporated milk

1/2 cup butter

1/2 cup flour

1.5 Tbs cornstarch

1/2 tsp poultry seasoning

2 carrots, chopped

2 celery stalks, chopped

salt and pepper

cook the chicken in a tiny bit of olive oil over medium heat with 1/2 of the poultry seasoning and some salt sprinkled on it. Cover while cooking to avoid drying out. At the same time cook the rice according to the directions on the box. In a large pot melt butter. Add carrots and celery and pepper to taste and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning and whisk together quickly (it will clump together and stick to the veggies). Add stock and milk whisking quickly as you pour. Cook over medium-low heat stirring often, until chicken and rice are finished. Cut chicken into bite-size pieces and add to soup. Stir in cooked rice and serve!

p.s. this could easily be converted to a food storage recipe by using oil instead of butter and canned chicken as well as dehydrated or canned veggies

Coconut Chicken Curry

Coconut Chicken Curry
Oh wow, I'm in coconut curry heaven! This meal was so good. I'm definitely going to put it in our regular rotation.

Chicken Curry
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into small chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper.

Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired. .

Chicken or Turkey Pot Pie

½ cup fresh, chopped onion or 1 -2 tablespoons dried (reconstitute using boiling water, then drain)
½ cup celery or chopped fresh mushrooms or ¼ cup of each
(I heat the broth and milk listed below in a glass dish in the microwave at this point for about 5 minutes).
Melt ¼ cup butter in a medium sauce pan then add the above ingredients (celery, onions, mushrooms) cook just until tender. Remove pan from heat then add:
1/3 cup flour
½ teaspoon salt
1/8 teaspoon freshly ground pepper (or non-fresh, previously ground pepper, whichever you have)
½ teaspoon ground sage or substitute one of the following: marjoram, thyme
Stir until smooth then add all at once:
2 cups chicken broth
¾ cup milk
Cook over medium-high heat, stirring constantly with a flat-bottomed wooden spatula until bubbly and thick.
Add and stir:
About 1 cup frozen peas (I rinse and drain these first to avoid extra moisture from the ice).
1 potato, peeled, diced and cooked (either boil for about 15 minutes or cook with water in microwave for about 5 - 6 minutes or until tender).
1 cup carrots, peeled, sliced and cooked (same as potatoes) or use a 10 oz. bag frozen peas & carrots
3 cups cooked, cubed (or canned) turkey or chicken.
Cooking spray casserole dish(es) or 9x9 pan and dump in filling.


Crust for Pot Pie (or use frozen crust)
I only use the pie crust to top the pot pie. Bottom crust tends to be soggy and is too much extra work.
This recipe is enough to top one large casserole dish.
Mix together in a medium size bowl:
1 ½ cups flour
¾ teaspoon salt
1/2 teaspoon celery seed or celery salt
1/4 teaspoon paprika

Cut into flour with a pastry tool:
¾ cup butter flavored Crisco or regular vegetable shortening
Then sprinkle around ¼ cup cold water and fluff lightly with a fork.

Use hand to gather pieces together and form into a ball. Place on a floured surface or rolling mat. Smash ball flat and use rolling pin to smooth to desired thickness. Carefully fold in half, then in half again to pick up. Place on top of pot pie and unfold. Cut off excess with butter knife. Pinch edges to make them pretty. Poke fork through crust in several places to avoid large bubbles and to vent.

Place dish on foil lined baking sheet to cook (it sometimes drips while cooking).
Preheat oven to 400º and bake for about 50 minutes.

Captain Crunch Chicken

Crush Captain Crunch cereal and place in a bowl (approx. 2 cups).
Crush Corn Flakes cereal and place in a separate bowl (approx. 2 cups).
Cut up your chicken or use breasts or tenders (tenders are perfect for the kids).
Dreg chicken in flour then in an egg/milk wash.
Press chicken into cereals until coated and flat.
Fry chicken in deep fryer or in oil on the stove

Sauce:
Mustard and Mayo....like fry sauce
Measurements will vary depending on amount of chicken you are making

Thanks to Jill S. for demonstrating this great recipe at super Saturday!

Cream Tacos

Here is one more crockpot recipe:
I got this recipe from Good Things Utah

12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated

Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.

In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6

*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.

Crock-Pot Chicken and Pasta

4 chicken breasts, cut into bite-sized pieces

1 package dry Italian dressing mix

3 T. butter, melted

1-2 cans cream of chicken soup

1/2 tsp. onion powder

8 oz. cream cheese, cubed

1/2 tsp. season all

1/2 c. milk

pasta

Put the chicken in the crock-pot.  (Mine is usually still frozen at this point.)  Sprinkle Italian dressing mix over the chicken.  Pour melted butter on top.  Beat together the rest of the ingredients in a mixing bowl and pour over the chicken.  Cook in the crock-pot on low for 8 hours.  Just before serving, mix in prepared pasta noodles of  your choice.

Sticky Chicken

We tried this recently for dinner and it was yummy.

1 1/2 c. sugar

8 T. ketchup

1/2 c. vinegar

2 T. soy sauce

bowl of cornstarch

2 T. flour

3 eggs beaten

1 1/2 pounds chicken cut into bite size pieces

Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil.  Set aside.  Beat eggs and flour together.  Dip chicken pieces into cornstarch and then in egg mixture.  Brown the chicken in a skillet with oil.  Then place in a 9 x 13 baking dish.  Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees.  Serve over rice, if desired.

Hawaiian Chicken

5 lbs. chicken (I usually use 2-3 breasts-not anywhere close to 5 lb.)
1/2 cup shoyu (Hawaiian Soy sauce sold in the Asian dept. at the store)
1/2 cup brown sugar
2 Tbs. honey
1 1/2 cup water
2 -3 garlic cloves
2 inches ginger
2 - 3 green onions
Red or green pepper
Small can pineapple tidbits
Simmer chicken with above ingredients (except last two) for 30 minutes. Then remove chicken and thicken gravy by mixing 2 Tbs. of cornstarch with water. Place chicken back in sauce, add pepper and pineapple. Serve over rice.

Easy Chicken Fettucine Alfredo

Ingredients for Alfredo Sauce:
1/2 cup butter
1/2 cup cream cheese
2/3 cup Parmesan cheese
milk
parsley
salt and pepper
Pasta noodles

Chicken Ingredients:
4 boneless/skinless chicken breasts
1 cup lemon juice
lemon pepper seasoning
onion salt
minced garlic
pepper

Melt butter and cream cheese together on low heat, stirring constantly until butter and cream cheese are melted (they will separate). Then add in the Parmesan cheese, while stirring on low heat. Finally add the milk a little at time, until it reaches desired consistency. Add parsley, salt and pepper to taste.


Place defrosted chicken breast in frying pan. Pour in lemon juice. Top with a dash of onion salt, a small amount of garlic, pepper and lemon pepper. Cook on medium to low heat until chicken is white all the way through, turning occasionally. Pour Alfredo sauce on pasta noodles. Top with sliced chicken breast.

Sometimes if I am in a hurry I will use canned chicken. Or serve the chicken on the side and eat the Alfredo sauce over the noodles.