Cilantro Lime Chicken with black beans and corn

Cilantro Lime Chicken with black beans and corn

6 chicken breasts

3 Tbs olive oil

2 limes, juiced

2 cups cilantro

1 small bag of frozen corn 

4 minced garlic cloves

1 finely chopped red onion

1 can of black beans, rinsed

2 tsp cumin 

salt/pepper to taste

Put everything into gallon sized freezer bags. Seal, label and put in the freezer.

Cook in Crockpot on low 8 hours or high 4 hours, serve with hot tortillas.  Dress with sour cream, guacamole, and cheese

Alfredo Sauce

Alfredo Sauce:

1 tbsp butter
2 C half and half(or you can use heavy cream, or half of each)
1 C fresh grated parmesan cheese
1-2 chicken breasts, cubed
1/4 C Sundried tomatoes
1 C mushrooms, chopped
1 tsp minced garlic
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper

Saute mushrooms, chicken and garlic in a pan with a tbsp of oil and set aside. In another pan, melt Butter over medium heat. Add in cream, cheese, tomatoes, salt and pepper, and parsley; cook to boiling for one minute, stirring constantly. Reduce heat and allow the sauce to sit for a minute. If using half and half(not heavy cream), cook for a little longer until sauce thickens. Add cooked pasta, stir to coat. FROM FROZEN: Place frozen alfredo in a saucepan and heat on low, stirring occasionally, until sauce is warm. Serve over noodles

Serves 6

Teriyaki Chicken & Veggie Stir Fry

Teriyaki Chicken & Veggie Stir fry

                                                                                                                            x10

4 boneless chicken breasts                                                                         40 breasts

2 C broccoli, sliced                                                                                       20 Cups

1 med onion, sliced or diced                                                                      5-6 large

1 C mushrooms, sliced                                                                               10 Cups

1 C carrots, sliced                                                                                         10 Cups

1 C red bell pepper, chopped(optional)                                                     10 Cups

1 can water chestnuts(optional)                                                               10 cans

½ C bean sprouts(optional)                                                                      5 Cups

 

Sauce:                                                                                                                 x10

1 C soy sauce                                                                                                 10 Cups

1 C sugar                                                                                                        10 Cups

½ C Mirin(rice cooking wine)                                                                  5 Cups

1 tsp fresh ginger, grated                                                                       3 Tb + 1tsp

1 tsp. garlic, minced                                                                                3 Tb +1 tsp

Directions:

Sauce: mix all ingredients in a medium saucepan and cook over medium heat, stirring constantly until sugar is dissolved. Set aside to cool.

Chicken and vegetables: In a large skillet, heat 1-2 Tbsp of oil over medium heat. Stir-fry vegetables-starting with the carrots alone for 5 minutes and then add in the rest and cook for another 3-4 minutes, until softened. Remove from heat and set aside to cool. Add ½ C sauce to coat vegetables. In a separate pan, heat 2-3 tbsp of oil over medium high heat and add the chicken, cooking until chicken is cooked almost through. Add ½ c. sauce and cook until chicken is done. Allow to cool. Freeze in Ziplocs, and put extra sauce in airtight containers. The sauce will stay good up to a week in the fridge and 6 months in the freezer.

Serving day: Thaw everything completely. To reheat, place 1-2 tbsp of oil in pan and stir fry chicken and veggies until heated through. Add more sauce as needed. Serve over rice or noodles(not included).

***The chicken and vegetables are plain, as they were not prepared with the sauce, so I’ve included extra for you to use when reheating.

Cajun Chicken Pasta (on the lighter side)

Cajun Chicken Pasta on the Lighter SideSkinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)


Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy

Yields 7 1/2 cups

Cowboy Bake

Cowboy Bake

1 medium onion, chopped

1 clove garlic, chopped

2 Tbsp. olive oil

2 chicken breasts, cubed or shredded

1 (10 oz.) can diced tomatoes, with juice

1 c. fozen corn (or 1 can of corn)

1 can black beans, rinsed and drained

1 tsp. chili powder

1/2 tsp. salt

1/2 -  1 c. grated cheddar cheese

1 (8.5 oz) package corn-muffin mix

Preheat oven to 350.  Coat a 9 in. pie pan with cooking spray.  In a large skillet, saute onion and garlic in oil for 2 minutes.

Add cubed chicken to the skillet and cook until brown.  Add diced tomatoes, corn, black beans, chili powder, salt, and pepper.  Cook for 10 minutes, stirring occasionally.  Pour into the pie pan.

In a mixing bowl, prepare muffin mix according to package directions.  Spread evenly over chicken mixture, top with cheese, and bake for 30 minutes or until corn-muffin topping is brown and filling is bubbling.

Crockpot Sour Cream Chicken

I was desperate today for a quick dinner that included frozen chicken (thus the crockpot) and sour cream because it was going bad.  I Googled "crockpot sour cream chicken" and I found this.  I was pleasantly surprised with the result.  Bonus was that three of the four kids loved it too!  Win, win!

Ingredients:

4 chicken breasts
1 package dry Italian dressing mix
1 Tbsp minced garlic
1 cup chicken broth
pepper
1 cup sour cream
1 jar mushrooms *
1 can cream of chicken soup
1 Tbsp lemon juice
2 Tbsp milk
1 tsp dill

Directions:
Spray crockpot with cooking spray.  Add chicken to the crockpot.  Add Italian dressing mix, minced garlic pepper.  Spread evenly over chicken.  Add 1 cup broth.  Cook on low (6-8 hours) or High (3-4 hours).
 Halfway through cooking, add mushrooms (*My family hates mushrooms, so I didn't add them).  One hour before cooking is complete, mix sour cream, lemon juice, dill weed, and cream of chicken.  Add milk to thin.  Pour over chicken and cook on high for the remaining hour.  Shred chicken and serve over rice, potatoes, or pasta.

Recipe courtesy of Group Recipes

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
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 is great for dipping bread sticks, or over noodles of choice.  Add grilled chicken or shrimp for variety.


Recipe and photo courtesy of Our Best Bites

Chicken Tortilla Soup

This is ALWAYS a crowd pleaser!!!

INGREDIENTS:

2-4 Chicken breasts, cooked and shredded

1/2 tsp olive oil

1/2 tsp minced garlic

1/4 tsp ground cumin

2 cups (or cans) chicken broth

1/2 tsp chili powder

1 TBL lemon juice

1 cup HOMEMADE EASY SALSA...recipe should be on this site

(I have tried it with store bought and it is NOT the same)

DIRECTIONS:

Place/mix all in the crockpot and warm until ready to serve.

Serve with tortilla chips, cheese, green onions, and extra cilantro for garnish.

*Easily be doubled...recommended! Leftovers taste even better the next day.

Cajun Chicken Pasta

Ingredients:

4-6 boneless skinless chicken breasts cubed
2 tsp butter
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, chopped
4-6 large mushrooms sliced
1-2 cups heavy whipping cream (I used regular whipping cream and it worked just fine)
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini pasta cooked and drained
grated parmesan cheese

Directions:

Mix chicken with Cajun seasoning and saute over medium heat with butter until chicken is browned and cooked through. Add peppers, onion, and mushrooms and cook for an additional 2-3 minutes. Reduce heat. Add cream* and seasonings (add more cajun seasoning if you prefer spicier). Heat thoroughly. During this time (while sauce is heating), I cook the pasta in another pan. When cooked to my liking, I add the pasta to the chicken sauce pan and mix it all together. Top with parmesan cheese!

*for a healthier option, add 1 cup of apple juice and 1 cup cream instead of the 1-2 cups cream called for in the original ingredients
Recipe courtesy of The Cooking Chicks

Chicken Enchiladas

1 pound Monterey Jack cheese, grated

2 yellow onions, finely chopped

1 bunch green onions, finely chopped

2 tablespoons butter

3 - 4 cups cooked chicken, cubed 

2 cans cream of chicken soup

1 small can green chiles, drained

1 container (16 oz) sour cream

flour tortillas

In large bowl mix together soup, half of green onions, and green chiles.  Set aside.  

In a large skillet, saute one of the chopped yellow onions in butter over medium heat.  Add soup mixture and stir until heated through.  

Cover the bottom of a 9x13 baking dish with a thin layer of sauce.  Fill each tortilla with chicken, remaining green and yellow onions, and some cheese.  Roll up tortillas and place on top of sauce in baking dish.  

Mix remaining sauce with sour cream and pour over tortillas.  Top with remaining cheese.  

Bake at 350 degrees for 20 - 30 minutes, or until cheese begins to bubble. 

Chicken Curry Casserole

 

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

 

Recipe courtesy of The Cooking Chicks

Creamy Italian Chicken

Ingredients:

4 boneless, skinless chicken breast halves (I usually use 2)

1 envelope dry Italian salad dressing mix

1/4 C water

8 oz cream cheese, softened

1 can cream of chicken or cream of mushroom soup

sliced fresh mushrooms 

or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand) 

Directions:

Place chicken in slow cooker.

Combine salad dressing mix and water.  Pour over chicken and cover.

Cook on low 3 to 3 1/2 hours.

Combine cream cheese and soup until well blended.  Stir in mushrooms.

Pour over chicken and cover.

Cook on low 1 hour, or until chicken is tender.

Serve over noodles or rice.

Recipe courtesy of The Cooking Chicks

Chicken and Wild Rice Casserole

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Recipe courtesy of The Cooking Chicks

Chicken-Broccoli-Stuffing Bake

 

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

 

Courtesy of The Cooking Chicks

Honey Glazed Chicken and Bacon Bites

These went over really well at my house the kids and hubby loved them. They be a main dish or used as an appetizer.

 Ingredients:
1 pound boneless chicken breasts
20 thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice
Optional: pinch of salt
Pre heat oven 425F

Directions: Cut the chicken breasts in thin strips. In a bowl combine the honey, mustard and some lemon juice. Depending on how salty your bacon is you may or may not want to add salt the marinade. Wrap bacon around the chicken strips place on cookie sheet or roasting pan. Brush the chicken and bacon with half the marinade. Bake for 10-13 minutes until the bacon is crispy. Take them out of the oven flip them and brush with remaining marinade. Put back in the oven until the other side is crispy as well about 10-13 minutes. Keep an eye on them. Enjoy

Recipe courtesy of www.kayotic.nl/blog

Chicken Pasta Parmesan

Ingredients:

2 Tbls vegetable oil

1/4 cup chopped onion

1 can cream of broccoli OR cream of chicken soup

3 Tbls milk

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup sliced fresh mushrooms (optional)

1 cup cooked broccoli flowerets

1/2 cup grated parmesan cheese

Hot cooked spaghetti

Directions:

In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.

*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

Recipe courtesy of The Cooking Chicks

Chicken Bundles

Bundles

Ingredients:

2 C cooked, shredded chicken

1 (8oz) pkg cream cheese, softened

1/2 C butter, softened

1/4 t salt

1/8 t pepper

2 T green onion, chopped

2 cans crescent rolls

1/2 C crushed corn flakes

3 T butter, melted

Directions:

Preheat oven to 325 degrees.

Mix cream cheese, 1/2 C butter, salt, pepper and green onions in a bowl.

Add chicken and mix well.

Roll out each individual crescent roll.

Place 2 T of chicken mixture on each crescent.

Roll up and seal.

Dip individual bundles in melted butter then in corn flakes.

Place on cookie sheet and bake for 25 minutes.

Can serve with gravy (optional).

Makes 16 bundles.

Gravy

Ingredients:

2 cans cream of chicken soup

1/2 C sour cream

chicken seasoning mix* 

Directions:

Heat soup, sour cream and seasoning mix.

*If you don't have chicken seasoning mix, or even know what it is, just use some of your favorite seasonings to taste.  I often use a little garlic salt along with some pepper.

 

Recipe courtesy of The Cooking Chicks

Honey Lime Enchiladas

Original Recipe from The Sister's Cafe

Ingredients:
1 lb cooked, shredded chicken
Sauce:
1/3 cup honey
1/4 cup lime juice (fresh if possible)
1 Tb chili powder
1/2 tsp garlic powder (or 2 cloves minced garlic)
20 oz can green enchilada sauce
shredded cheese (half and half of mozzarella/cheddar, or Monterrey jack, whatever you have on hand)
flour tortillas (I used 16 and it made two pans)
fresh cilantro (optional)
Directions:
Mix sauce ingredients in bowl and add the chicken. Toss chicken in sauce and cover with plastic wrap and place in refrigerator to marinate for 30 minutes.
Lightly spray a large baking dish (or 9 by 13 and 8 by 8, like I did) and pour some green enchilada sauce to just cover the bottoms. Fill tortillas with desired amount of meat mixture and cheese. Roll up and place seam down in dish.
Pour remainder of sauce over all the enchiladas and sprinkle with more cheese.
Baked UNCOVERED at 350 degrees for 30 minutes until bubbly and cheese is melted. If desired, broil a couple minutes longer to make cheese crisp and brown. Top with cilantro if wanted. Enjoy!

Recipe Courtesy of The Cooking Chicks

Chicken Tetrazzini

This recipe is one of my Mother-in-laws that our family loves!  We don't usually add mushrooms because my husband and kids don't like them.  It's great both ways.

8 OUNCES SPAGHETTI

8 OUNCES SLICED FRESH MUSHROOMS

4-6 SKINLESS CHICKEN BREASTS (CUT IN BITE-SIZE PIECES)

1 TABLESPOON BUTTER

1 ½ TABLESPOONS LEMON JUICE

3-4 TABLESPOONS BUTTER

6 TABLESPOONS FLOUR

½ TEASPOON PAPRIKA

1/8 TEASPOON NUTMEG

¾ TEASPOON SALT**

½ TEASPOON PEPPER

1 CAN CHICKEN BROTH (14 ½ OUNCES)

1 CUP SKIM MILK

¾ CUP PARMESAN CHEESE

SPRINKLE PAPRIKA

Cook and drain spaghetti. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. Melt the 3-4 tablespoons of butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti. Mix. Place mixture into a 9x13-inch pan. Sprinkle with parmesan cheese and paprika and bake at 400 degrees for 20-25 minutes or until browned and bubbly.
**I sometimes substitute salt for Tony Chachere's (creole seasoning) for a little spicy kick.  I usually use half salt and half Tony's when making it for my kids.  It's too spicy for them otherwise.
Courtesy of :

Kimmy's Kitchen

Thai Peanut Chicken Noodles

1 lb. whole wheat or regular spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

Set water to boil and cook noodles according to package. Add sesame oil to cooked noodles and toss. Meanwhile, prepare the sauce in the food processor.

Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.