Ingredients:
4 zucchini, cut in 1/2 lengthwise
2 chicken breasts
1 Tbsp Italian seasoning
1 pkg frozen, cheese tortellini
1 pkg (7oz) pesto (can omit if you are allergic to pine nuts like yours truly), just add creamy italian dressing
2 large tomatoes, seeded and chopped
Top with grated parm cheese
1. Preheat grill to 300-350. Sprinkle chicken and zucchini with italian seasoning. Grill chicken and zucchini.
2. Cook tortellini according to package instructions
3. Coarsely chop chicken and zucchini. Toss with tomatoes. tortellini, pesto (or dressing). Serve immediately.
A place to capture the sweet memories with the people I love doing what we love the most...so could you pass the taters please...
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, October 31, 2011
Stacy's White Chicken Chili
A dear friend that I used to babysit for gave this recipe to my mom years and years ago. This is a family favorite and is more than perfect for this time of year. You can also make it thicker and serve over rice. W=Very hearty and delicious! :)
Ingredients:
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese
1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.
*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)
Ingredients:
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese
1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.
*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)
Sunday, September 18, 2011
Chicken and Sausage Creole
I love the one dish wonder thing--we eat this a lot and it is so YUMMY! :)
Ingredients:
1 cup uncooked long grain rice
2 14 oz chicken broth
1/2 lb sausage links cut into 1/2 inch rounds
1 med onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 14oz can diced tomatoes
2 tsp parsley
1 tsp salt
1/8 tsp ground red pepper
2 bay leaves
1. Cook rice according to package instructions, but substitute the water for chicken broth.
2. Saute sausage and the next 4 ingredients in a lightly greased large pot over med heat for 5 minutes or until veggies are tender. Stir in the remaining broth, chicken and the next 5 ingredients. Bring to a boil over medium heat . Reduce heat to low, stirring occasionally for about 20 minutes.
3. Remove the bay leaf and serve the mixture over rice. :)
Ingredients:
1 cup uncooked long grain rice
2 14 oz chicken broth
1/2 lb sausage links cut into 1/2 inch rounds
1 med onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 14oz can diced tomatoes
2 tsp parsley
1 tsp salt
1/8 tsp ground red pepper
2 bay leaves
1. Cook rice according to package instructions, but substitute the water for chicken broth.
2. Saute sausage and the next 4 ingredients in a lightly greased large pot over med heat for 5 minutes or until veggies are tender. Stir in the remaining broth, chicken and the next 5 ingredients. Bring to a boil over medium heat . Reduce heat to low, stirring occasionally for about 20 minutes.
3. Remove the bay leaf and serve the mixture over rice. :)
Chicken and Noodles
Ingredients:
1 envelope of italian dressing mix
1 pkg wide egg noodles
2 tbsp butter, softened
3 cup chopped cooked chicken
1 cup whipping cream
1/4 cup parm cheese
2 tbsp chopped parsley
1. Remove 1 tbsp italian dressing mix from the envelope, and save the rest.
2. Cook noodles according to package directions, drain and return to pan.
3. Stir in butter and toss to coat. Stir in chicken and the next 3 ingredients and 1 tbsp dressing mix. Cook mixture on medium heat for about 5 minutes. Serve immediately.
1 envelope of italian dressing mix
1 pkg wide egg noodles
2 tbsp butter, softened
3 cup chopped cooked chicken
1 cup whipping cream
1/4 cup parm cheese
2 tbsp chopped parsley
1. Remove 1 tbsp italian dressing mix from the envelope, and save the rest.
2. Cook noodles according to package directions, drain and return to pan.
3. Stir in butter and toss to coat. Stir in chicken and the next 3 ingredients and 1 tbsp dressing mix. Cook mixture on medium heat for about 5 minutes. Serve immediately.
Wednesday, August 24, 2011
Chicken Burritos
I originally made this recipe for my dad's birthday bash a few years ago and it has been a hit in our circle of friends ever since. Not only is it relatively easy but it is great frozen or left over. I usually make 6 pans at a time and stock the freezer.
Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas
This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.
*This recipe is excellent frozen as well.
Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas
This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.
*This recipe is excellent frozen as well.
Thursday, August 11, 2011
Mexican Chicken Casserole
Our family has a loves this easy throw it together dish that is a palate pleaser. I found this recipe in the February 2011 All You magazine.
Ingredients:
3 chicken breasts cut into bite size pieces
1 tsp taco seasoning
1 red or green pepper, seeded and chopped
1 1/2 cups salsa
2 oz cream cheese
1 can black beans, drained and rinsed
1 chopped tomato
2 tortillas
1/2 cup mexican blend cheese
1.In a skillet over medium heat, spray non stick cooking spray. Add chicken and taco seasoning. Stir and cook for about 2 minutes. Add salsa and stir occasionally for about 2 minutes.Add cream cheese, stir constantly for 2 minutes. Then add beans and tomatoes.
2. Spoon 1/3 chicken mixture into an 8x8 pyrex dish. Cover with a tortilla, then spoon the 1/2 remaining mixture into the pan. Top with 1/2 cheese. Top with a tortilla and remaining chicken mixture.
3. Cover and bake at 375 for about 2o minutes, uncovered until cheese is melted.
Ingredients:
3 chicken breasts cut into bite size pieces
1 tsp taco seasoning
1 red or green pepper, seeded and chopped
1 1/2 cups salsa
2 oz cream cheese
1 can black beans, drained and rinsed
1 chopped tomato
2 tortillas
1/2 cup mexican blend cheese
1.In a skillet over medium heat, spray non stick cooking spray. Add chicken and taco seasoning. Stir and cook for about 2 minutes. Add salsa and stir occasionally for about 2 minutes.Add cream cheese, stir constantly for 2 minutes. Then add beans and tomatoes.
2. Spoon 1/3 chicken mixture into an 8x8 pyrex dish. Cover with a tortilla, then spoon the 1/2 remaining mixture into the pan. Top with 1/2 cheese. Top with a tortilla and remaining chicken mixture.
3. Cover and bake at 375 for about 2o minutes, uncovered until cheese is melted.
Friday, August 5, 2011
Cream Cheese Chicken
Have you noticed the trend of high sodium recipes? Sorry about that. Rarely do people get the green light to go hog wild with sodium from the doctor, but I am one of those extremely lucky people. :)No really, I have extremely low blood pressure so I am told to get quite a bit of sodium and I have to say I think I like that!
This recipe is from a MOPS cookbook that I purchased a few years ago. Simple, delicious and its a crockpotter! :)
ingredients:
2 lbs chicken
1/2 cup butter
1 envelope italian dressing mix
1 can cream of chix soup
1 block cream cheese
1. Turn crockpot on high and melt butter. When melted add the season mix.
2. Cut chicken in to 1 inch strips, add to crockpot and stir.
3. Cook on high for 2 hours. Remove and cool. Add creamy sauce from the crock pot.
****This can be served immediately or frozen.
This recipe is from a MOPS cookbook that I purchased a few years ago. Simple, delicious and its a crockpotter! :)
ingredients:
2 lbs chicken
1/2 cup butter
1 envelope italian dressing mix
1 can cream of chix soup
1 block cream cheese
1. Turn crockpot on high and melt butter. When melted add the season mix.
2. Cut chicken in to 1 inch strips, add to crockpot and stir.
3. Cook on high for 2 hours. Remove and cool. Add creamy sauce from the crock pot.
****This can be served immediately or frozen.
Potluck Chicken Tetrazzini
Just a little trivia, well because Tom and I love useless knowledge. :) Do yu know where the name chicken tetrazzini originated from? In 1908 it was created in honor of an opera star named Luisa Tetrazzini in San Fran. :) just in case you didn't know.:)
I believe i cut this recipe out of a Southern Living magazine years ago. LOVE IT! This is delish-delish!
ingredients:
1 rotisserie chicken, already prepared
1 pkg linguine
1 pkg fresh asparagus, trimmed and cut into 1 inch pieces
1 8 ounce pkg whole mushrooms
3 yellow and/or red peppers cut into 1 inch pieces and seeded
2 tbsp butter
1/4 cup flour
1/8 tsp pepper
1 can chicken broth
3/4 cup milk
1/2 cup shredded swiss cheese (Kroger sells this)
2 slices sourdough bread, cut in cubes
1 tbsp olive oil
1. Remove meat from chicken (white and dark meat) cutting into chunks equaling about 3 cups.
2. Cook linguine according to pkg instructions, add asparagus in the last minute of cooking, drain and return to pan.
3. In a large skillet cook peppers and mushrooms over medium heat, about 10 minutes or until tender. Stir in flour and black pepper until combined. Add milk and broth all at once. Cook and stir until thick and bubbly.
4. Add veggie mixture to the chicken and swiss. Toss and coat. Pour mixture into a 3 quart baking dish.
5. In a medium bowl, toss together bread cubes and olive oil. Spread mixture over the pasta mixture.
6. Bake uncovered for 15 minutes at 350 degrees. Let stand for about 5 minutes before serving.
I believe i cut this recipe out of a Southern Living magazine years ago. LOVE IT! This is delish-delish!
ingredients:
1 rotisserie chicken, already prepared
1 pkg linguine
1 pkg fresh asparagus, trimmed and cut into 1 inch pieces
1 8 ounce pkg whole mushrooms
3 yellow and/or red peppers cut into 1 inch pieces and seeded
2 tbsp butter
1/4 cup flour
1/8 tsp pepper
1 can chicken broth
3/4 cup milk
1/2 cup shredded swiss cheese (Kroger sells this)
2 slices sourdough bread, cut in cubes
1 tbsp olive oil
1. Remove meat from chicken (white and dark meat) cutting into chunks equaling about 3 cups.
2. Cook linguine according to pkg instructions, add asparagus in the last minute of cooking, drain and return to pan.
3. In a large skillet cook peppers and mushrooms over medium heat, about 10 minutes or until tender. Stir in flour and black pepper until combined. Add milk and broth all at once. Cook and stir until thick and bubbly.
4. Add veggie mixture to the chicken and swiss. Toss and coat. Pour mixture into a 3 quart baking dish.
5. In a medium bowl, toss together bread cubes and olive oil. Spread mixture over the pasta mixture.
6. Bake uncovered for 15 minutes at 350 degrees. Let stand for about 5 minutes before serving.
Monday, August 1, 2011
Crockpot Rotisserie Chicken
I found this recipe by chance roaming through the blogosphere and it flat out ROCKS! It is easy-peasey and super delicious!
Ingredients:
1 whole roaster chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups baby carrots, sliced lengthwise
1/2 cup chopped onions
6-8 potatoes, peeled and cubed
1. Combine spices in a small bowl.
2. Remove all of the inner gross parts of the chicken... ie giblet, etc. rinse the inside and outside of the chicken and pat dry with paper towels.
3. Rub the spice mixture all over the outside of the chicken, top and bottom.
4. Place all veggies in the botton of the crockpot, then place your chicken on top.
5. Add about 1 cup of chicken broth.
6. Cover and cook on low for 4-6 hours or until chicken is fully cooked. For us, it took about 5 hours.
Happy Eating!
Ingredients:
1 whole roaster chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups baby carrots, sliced lengthwise
1/2 cup chopped onions
6-8 potatoes, peeled and cubed
1. Combine spices in a small bowl.
2. Remove all of the inner gross parts of the chicken... ie giblet, etc. rinse the inside and outside of the chicken and pat dry with paper towels.
3. Rub the spice mixture all over the outside of the chicken, top and bottom.
4. Place all veggies in the botton of the crockpot, then place your chicken on top.
5. Add about 1 cup of chicken broth.
6. Cover and cook on low for 4-6 hours or until chicken is fully cooked. For us, it took about 5 hours.
Happy Eating!
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