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

Pepperoni Rigatoni

8 oz. cooked Rigatoni noodles
Pepperoni links (cut up) or pepperoni/turkey pepperoni slices
1/2 cup shredded Parmesan Cheese
1/2 cup diced onion
1/2 cup diced green pepper
2 cloves of garlic (minced)
1 jar of Prego Sauce (Traditional Style)
2 cups shredded mozarella cheese

Heat oven to 375
Lightly grease a 9 by 13 inch baking dish
Layer HALF of each ingredient in the order given above.
REPEAT the same layer process with the remaining half
Bake UNCOVERED for 25-30 minutes or until cheese is nice and bubbly

*Serve with freshly baked rolls, and a crisp green salad

Recipe from The Cooking Chicks 

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

Baked Ziti

 

Ingredients:

1 (16 oz) pkg uncooked ziti

1 lb ground beef (I use ground turkey)

1 onion, chopped

2 (26 oz) jars spaghetti sauce (I like using homemade)

12 oz sliced provolone cheese

12 oz sliced mozzarella cheese (I use shredded)

1 1/2 C sour cream

1/2 C Parmesan cheese

1/4 C chopped fresh basil

Directions:

Preheat oven to 350 degrees and lightly grease (cooking spray) a 9x13 baking dish.

Cook pasta for 8-10 minutes, drain.

While pasta is cooking, brown meat and onion.

When brown, drain fat and add spaghetti sauce and simmer for 15 minutes.

Spread a little of the sauce on the bottom of the dish.

Layer 1/2 of the pasta, 1/2 of the provolone and mozzarella cheeses, 1/2 of the sauce and ALL of the sour cream.

Repeat with the rest of the pasta, provolone and mozzarella cheeses, sauce and top with all of the Parmesan cheese.

Sprinkle fresh basil on top.

Bake, uncovered, for 30-40 minutes.

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

Homemade Pizza Dough

 

Ingredients:

1 1/2 C warm water

1 T brown sugar

4 1/2 t dry yeast

1 t salt

1/4 C vegetable oil (or canola)

4 1/2 C flour

Directions:

Mix the warm water with the brown sugar.

Add the yeast to the water mixture and allow to stand about 5 minutes to allow the yeast to activate.

Add the salt and oil; mix.

Add the flour and mix until dough is firm and tender.  

Place in oiled bowl and allow dough to rise for 1-1 1/2 hours, or until it doubles in size.

Cut dough in half and roll out, using extra flour, into a circle.

Place on pizza pan and allow the dough to rise an extra 30 minutes.

*Preheat oven to 450 degrees.

**Place desired toppings on top and bake until crust is brown on the edges.

 

Recipe courtesy of The Cooking Chicks

BBQ Chicken Pizza on the Grill

Ingredients:

1 recipe for Homemade Pizza Dough

Cooked and shredded/chopped chicken breast (about 1 per pizza) lightly coated in barbeque sauce 

Barbeque sauce (any brand will do.... but the better the sauce the better the pizza.  We LOVE using Sweet Baby Ray's)

1 onion, thinly sliced and lightly sauteed 

1 green pepper, thinly sliced and lightly sauteed

1 (12 oz) pkg sliced Provolone cheese

extra shredded cheese (mozzarella, cheddar... whatever you have on hand)

fresh parsley or cilantro, chopped (optional)

Directions:

Roll out pizza dough to desired size and thickness.

Place on pan and refrigerate until ready to grill.

Heat grill to about 350 degrees or medium heat.*

Place all topping ingredients on tray and bring all ingredients, including the uncooked pizza dough, out to the grill when ready.

Working quickly, first place the rolled out dough on the grill.**  

Then spread desired amount of barbeque sauce directly on the dough. 

Top with shredded chicken, sauteed onions and peppers, cheeses and parsley.

Close grill and turn heat down to between 220-250 degrees (cooking temp may vary depending on your grill).

Allow pizza to cook about 10 minutes before checking to see if you need to turn down or up the heat/gas.***

In order to determine whether pizza is done, check bottom of crust. 

Pizza is usually ready within 15-20 minutes, depending on grill.

* Temperature may vary depending on individual grill.

** Dough may shrink a little once you take it off the pan.  Try to stretch the dough out right before you place on the grill. After placing the dough on the grill use a spatula to try to straighten/stretch out to desired size.  This is the hardest part of the whole process.  Once you have the dough on the grill, everything else is a piece of cake!  

*** Remember temps and times may vary depending on grill.  If you think the heat is up too high, check your pizza sooner. 

Recipe courtesy of The Cooking Chicks    

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

St. Patrick's Day Corned Beef

Throw caution to the wind and try this recipe.  Even if you don't like corned beef.  IT IS SOOOOO GOOD, not to mention easy!!!!!  You're kids will love it.  You'll wish you had bought more because it goes so fast.  You'll want to have this even when it's not St. Patrick's Day.  Trust me. :) 

Ingredients:
1 Corned beef brisket, flat cut (about 3 lbs.)
1/2 cup brown sugar
2-3 Tablespoons mustard
1 head of cabbage
9-10 small red potatoes
1/4 cup butter
parsley

Dipping Sauce:
1 cup sour cream
2 tsp. horse radish
squirt of mustard

Directions:
1.  Cover the brisket with water in a kettle. Pour the spice packet in the water. (The corned beef comes with a spice packet.) Boil the brisket for about 4 hours. You can also use a crock pot instead of the kettle if you desire.  Follow the directions above and cook on high for 4 hours.

2.  After the meat is boiled, preheat the oven to 350.  Prepare a glaze by mixing about 1/2 cup of brown sugar with enough mustard to make a paste. Spread this glaze over the corned beef and bake at 350 degrees for about 30 minutes. The glaze will be bubbly.

3.  While the meat is cooking, wash, quarter and core the cabbage.  Cut the cabbage into smaller pieces.  Put the cabbage in a pot of water to boil.  I like to cook the cabbage in the excess water from the cooked meat because it has all the spices and flavors in it.  You can also boil it in fresh water if desired.  The water should come up at least halfway on the cabbage.  Cook for about 15 minutes or until it reaches your desired texture.  Some people like it crispier, some softer. 

4.  After putting the cabbage on to boil, peel off a little bit of skin from around the center of the baby red potatoes with a potato peeler.  (You don't have to do this.  It just makes it look pretty.)  : )  Boil the baby red potatoes for about 10-15 minutes or until tender when poked with a fork. 

5.  When everything is finished, arrange cabbage, potatoes and meat on a platter. Melt the butter in a small bowl and mix with some parsley.  Drizzle this mixture over the vegetables and potatoes (not the meat).  You can use as much or as little as you want.  Feel free to add more butter and even other spices.  *Leave out the butter to make it dairy free. 

6.  Dipping sauce:  Mix together the sour cream, horse radish sauce, and mustard in a small bowl for dipping.  (My husband liked the sauce for variety.  I preferred it the meat plain.  Yes, it was that good!)

7.  Enjoy, devour, make more!

Recipe Courtesy of  Kimmy's Kitchen

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.