Taco Chicken Bowls

Taco Chicken Bowls:
Serves 9

1 1/2 lbs of chicken breast
16oz jar salsa
15oz can black beans (drained and rinsed)
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/2 cup shredded cheese per serving
salt and pepper to taste
Brown rice

Place chicken breast (whole) in bottom of crock-pot with 1/4 cup water. Then place all ingredients on top of chicken. Stir to mix everything while keeping mixture on top of chicken. Cook on low for 8 hours. After 8 hours take a fork and shred chicken while in crock-pot (it should shred very easy).

Place 1 to 1/2 a cup of brown rice in a bowl and top with 1 cup of chicken mixture--then top with cheese (i use weight watchers cheese). TA-DA. So delish and your house will smell yummy too!

Garlic and Lemon Chicken w/Green Beans and Red Potatoes

~GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES~

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- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 tsp. Sea salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. trimmed green beans
- 8 small red potatoes, quartered
- 4 Large skinless chicken breasts

DIRECTIONS:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm , Enjoy !!

Jalepeno Popper Chicken Chili

Jalapeno Popper Chicken Chili

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small onion, diced
• 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
• 3 cloves garlic, minced
• salt and fresh ground black pepper
• 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
• 2 teaspoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• pinch of crushed red pepper
• 1 (10 oz) can dice tomatoes with green chiles
• 1 + 1/2 cups chicken broth
• 1 (14 oz) can cannelloni or navy beans, drained
• 1 (14 oz) can corn, drained
• 8 ounces cream cheese
• 1 pound bacon, cooked crispy and crumbled, divided

Instructions

• 1
  In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.
• 2
  Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
• 3
  Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.
• 4
  Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.
• 5
  Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

sweet treats & more http://sweettreatsmore.com/

Baked Chicken Chimichangas

Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Chicken and Dumplings

gailv83 · Pass a Note! 
Posted 2 minutes ago

This was really delicious and easy to make.  I followed the recipe exactly.  Recipe courtesy Martha Stewart

Chicken and Dumplings 
Halfway between a soup and a stew, this one-pot wonder makes a belly-filling family dinner thanks to plump, herb-flecked dumplings. 

Prep time: 30 minutes 
Total time: 1 hour 
Serves 4 

Ingredients 
3 tablespoons butter 
1 medium onion, cut into 1-inch pieces 
5 medium carrots, cut crosswise into 1 1/2-inch pieces 
1/2 teaspoon dried thyme 
1 cup (spooned and leveled) all-purpose flour 
1 can (14.5 ounces) reduced-sodium chicken broth 
Coarse salt and freshly ground pepper 
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed 
1 3/4 teaspoons baking powder 
1/2 cup plus 2 tablespoons milk 
1 package (10 ounces) frozen peas 

Directions 
1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes. 

2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside. 

3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serv

Gnocchi with Chicken and Tomatoes

Very flexible, could add zucchini or other veggies:

Gnocchi with chicken and tomatoes
G8R_mom2B

1 lb fresh or frozen gnocchi
1 pint grape tomatoes
2 chicken breasts cut into bite-sized pieces
2 1/2 Tbsp butter
1/2 cup parmesan cheese
1/2 cup frozen peas
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
salt and pepper

Directions:
Boil gnocchi until cooked according to package directions (mine took 3 minutes) and drain.
In the meantime, melt 1 - 1 1/2 tbsp of butter over medium heat. Add chicken and season with garlic powder, onion powder, Italian seasoning, and salt/pepper. Brown chicken on all sides. Once almost cooked through, add 1 tbsp butter and once melted, add tomatoes to pan. Cook until tomatoes are about to burst (about 3 minutes), then add gnocchi, frozen peas, parmesan cheese and toss to combine and serve.

Chicken Tinga Tostadas

Chicken Tinga Tostadas

(Serves at least 6)

• 3 boneless/skinless chicken breasts
• 3-4 tomatoes
• ½  cup water*
• ⅛  piece small onion (just a small wedge)
• 1 garlic clove
• chipotle peppers (1-2 from a can – freeze the leftovers)
• 1 teaspoon chicken bouillon
• Salt to taste (at least a teaspoon)

Instructions

• In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water*. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.) *You do not need the water if you use pre- frozen chicken breasts.
• Add all the ingredients to the freezer bag.

Write the following instructions on the bag:

1. Cook on high 5-6 hours or low for 7-8 hours.
2. When the meat is cooked it should be very easy to shred. You want to shred it as much as possible because it’s easier to eat on the tostada shells.
3. Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then Mexican cream. We also like to crumble Panela cheese to put on top.

Tips:

• Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add some lettuce or cheddar cheese.
• This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also eat this with tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.
• Serve it with a side of rice for a tasty Mexican meal.

Read more at http://www.savingyoudinero.com/2012/08/18/part-2-1-hour-1-mess-5-crock-pot-meals/#ZYlBykTFaKG15eER.99 

Crockpot Cashew Chicken

Crockpot Cashew Chicken.. Oh so good

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Chicken Noodle Soup

Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. low sodium chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper and salt to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft.  Add carrots and potato if desired and satue a couple minutes.  Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil.   Add peas, poultry seasoning and pepper.   If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the label will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles.    Just before soup is done, add canned chicken, and stir well.   (total simmer time about 20-25  minutes)

Better Than Takeout Orange Chicken

This is amazing! Takes a bit of extra time but so worth it.

Better Than Takeout Orange Chicken
thenoshery.com (adapted from Blogchef.net) serves 6
JDTMamma

Chicken

* 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
* 1 ½ cups corn starch
* 1 cup panko bread crumbs
* 2 eggs, beaten
* ¼ teaspoon salt
* ¼ teaspoon pepper
* Oil (for frying)

Orange Sauce

* 1 ½ cups water
* 1/4 cup orange juice
* 1/3 cup rice vinegar
* 2 ½ tablespoons soy sauce
* 1 tablespoon orange zest, grated
* 1 cup packed brown sugar
* ½ teaspoon ginger root, minced
* ½ teaspoon garlic, minced
* 2 tablespoons green onion, chopped
* ¼ teaspoon red pepper flakes
* 3 tablespoons cornstarch
* 2 tablespoons water

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Baked Chicken Dijon

Baked Chicken Dijon
Servings: 4

 

Ingredients:
4 tablespoons Dijon mustard
2 tablespoons oil
1 teaspoon garlic powder
1/2 teaspoon italian seasoning
4 boneless chicken breast halves

Directions:
1 Mix first 4 ingredients in large bowl.
2 Add chicken and toss to coat well.
3 Bake at 375* for 20 minutes, or until done

Salsa Chicken

Salsa Chicken - slow cooker recipe (Tekoa Garrett)

I sliced 3 boneless, skinless Chicken Breasts into 3 or 4 pieces, spread them out in the slow cooker, added a splash low sodium Chicken Broth and covered it with 4 oz low sodium, all natural Chipotle Salsa, then cooked it on LOW for about 3 hours, until the chicken was cooked and tender.

I shredded the chicken and added 1 can of no-sodium Black Beans (drained and rinsed) plus 1 tsp Smoked Paprika and 1 tsp Fiesta Lime Mrs Dash.

This Salsa Chicken is great to serve with Quinoa and Steamed Veggies, in a low-carb whole grain Tortilla with Baby Spinach, or cold on a large Spinach Salad.

Easy Crockpot White Bean Chicken Chili

48 oz jar Randall great northern beans

16 oz jar salsa (I use medium when I use all pepper jack cheese or hot with pepper/Monterey jack combo) can substitue can of tomatoes with basil and oregano

8 oz pepper jack cheese, shredded

4 oz Monterey jack cheese, shredded (or *more* pepper jack instead if you want it hotter)

1 rotisserie chicken, shredded or 3-4 cups cooked chicken, shredded 

Just to clarify -  I use about 12 oz cheese total.

Put everything in a crock pot, mix and cook for 3-4 hours on high or 6-8 hours on low.

Eat quickly while keeping everyone else away from it because it is so damn good.

Orange Chicken

Yummy!!! We served w/ rice & garlic green beans. I made some wraps w/ the leftovers using the chicken, rice, shredded lettuce, & chow mien noodles. They were really good too. Will make again. Thanks OP!


Orange Chicken
Cindy J from Mom's Recipe Collection/ Susan Harder

2 lbs chicken,cut in cubes
1/2 c flour
1 tsp garlic powder
1/2 tsp pepper
2 tbsp butter

1 1/2 c water
1/4 c + 2 tbsp fresh orange juice
1/3 c rice vinegar
2 1/2 tbsp soy sauce
1 tbsp orange zest
3/4 c br sugar
1/2 tsp finely minced ginger
1 tsp minced garlic
3 tbsp cornstarch
1/4 c water

Heat oven to *350. Melt butter and put into baking pan. Put chicken,flour,garlic powder and pepper in a plastic bag and shake. Put chicken in a single layer in pan and bake for 30 min. In a saucepan combine water,vinegar,soy sauce,juice and rind. Stir over med heat,add sugar,ginger and garlic. Bring to a boil,then add cornstarch mixed with water. Boil to thicken. Pour over chicken and bake another 1/2 hr basting every now and then. Serve over rice and sprinkle with green onion.

Obi-Wan Kebabs

OBI-WAN KEBABS
Amy (amylz)
Star Wars Cookbook

2 chicken breasts
4 small red potatoes
3 zucchinis
3 ears of corn
olive oil

Soak 8 wooden skewers in water for 30 min. Pre heat oven to 375 Cut chicken breasts into cubes (about 1 inch) Cut potatoes in halves, the zucchinis and corn into 1 inch rounds Place ingredients onto skewers in the following order: corn, potato, chicken, zucchini. Brush kebabs with oil. Sprinkle with salt and pepper. Bake till veggies are tender and chicken is done. About 20 min.

Slow Cooker Chicken-Barley Stew

From BabyCenter:

I made this chicken barley stew yesterday. It was a little heavy for summer but I've been sick for almost a week now and it hit the spot!  I will make this again, but I will tweak it a little.  I used boneless skinless breasts and would again. I thought it needed a little more flavor, so I would use 3-4 cups of broth next time. I would also add more seasonings - fresh dill, parsley (I didn't have any in the house this time), and basil maybe (I like all those things in chicken soup so imagine that's what I'd like here too). 

Slow Cooker Chicken-Barley Stew
G8R_mom2B via Betty Crocker 

3 large carrots, sliced (2 cups)

2 medium stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 bone-in chicken breasts (about 1 1/4 lb), skin removed

3 cups water

2 cups Progresso® chicken broth (from 32-oz carton)

¾ cup uncooked medium pearled barley

¼ teaspoon pepper

1 can (14.5 oz) diced tomatoes, undrained

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme leaves

·         In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

·          

·         Cover; cook on Low heat setting 8 to 9 hours.

·          

·         Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

·          

·         Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

kbrockwell via Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tight.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Lime Chicken Tacos

LIME CHICKEN TACOS

Taste of Home Comfort Food Diet Cookbook

1-1/2 pounds boneless skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 fat-free flour tortillas (6 inches), warmed

sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is done and tender.

Remove the chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Gluten Free BBQ Chicken and White Bean Enchiladas

Rachel (Shelsi)


The Ingredients: (makes 2 9x13" baking pan, about 12 enchiladas)

• cooked & shredded BBQ chicken (you could prob just use reg chicken too)
• 1 can drained northern beans
• 3 cups chicken broth
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup white sugar
• 1 tbsp molasses
• 1 tbsp dijon mustard
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cocoa powder
• dash cinnamon
• 3 tbsp rice flour
• soft corn tortillas
• 1-2 cups mexican style shredded cheese

The Directions:

1. Preheat oven to 400 degrees.  
2. In 2 quart saucepan over medium high heat combine broth, ketchup, apple cider vinegar, sugar, molasses, dijon mustard, chili powder, salt, garlic powder, cumin, cocoa powder, and cinnamon.  Bring to a boil, stirring occasionally, then simmer 10 minutes.  Stir frequently to help all the ingredients combine.
3. In small bowl whisk together rice flour and 1/3 cup water.  Slowly pour into chicken broth mixture, whisking constantly to prevent lumps.  Bring back to a boil, stirring constantly, until sauce thickens.  Set aside.
4. Pour a small amount of sauce in a 9x13 baking pan, just enough to cover the bottom.  This will keep your enchiladas from sticking. 
5. To assemble:  soften corn tortillas by heating them in a skillet.  I use 2 tortillas on top of each other for each enchilada as I find this keeps them from falling apart.  Once tortillas are soft, remove from skillet, pour a bit of sauce on top, add chicken and beans, then roll up and lay them seam side down in your baking pan.  
6. Once you've got your pan filled with enchiladas, pour remaining sauce over the tops, sprinkle with cheese, and bake for 15-20 minutes until cheese is melted and sauce is bubbling around the edges.  Allow to cool 5 minutes.  Serve with sour cream and guacamole.

http://glutenfree100.blogspot.com/2012/05/gluten-free-bbq-chicken-white-bean.html

Spicy Cream Cheese Chicken Nachos

Spicy Cream Cheese Chicken Nachos

Bridget1120

Ingredients

3-4 chicken breasts

1 can black beans

1 can Rotel

1 ranch dressing mix packet

1 teaspoon cumin

1 tsp chili powder

1 tsp onion powder

5 oz cream cheese

1 cup finely shredded cheese ( I used a 5 cheese mexican blend)

3/4 bag of Tortilla Chips ( we used El Rancho brand)

Directions:

Place chicken breasts in slow cooker. Add in all other ingredients and seasonings (except cream cheese), and stir gently to combine. Cook on low for 4-6 hours. Stir in cream cheese. Arrange tortilla chips on baking sheet. Top with chicken mixture and 1 cup of finely shredded cheese. Broil for 5 minutes. Add toppings of your choice.