Mississippi Chicken

Ingredients:
8 chicken thighs (can use 4 chicken breast, but will not be as moist)

12 pepperoncini peppers + 1/4 cup juice from the jar 

1 (1 ounce) packet ranch seasoning mix (could use 3 TBS from a jar instead)

1 (1 ounce) packet au jus seasoning

1/2 cup butter (1 stick) cut into pieces

Directions:

• Add chicken to your slow cooker or pressure cooker set to "slow cooker" (preferred method as chicken holds more moisture)
• Pour pepperoncini juice and add peppers on/around chicken.
• Sprinkle chicken with ranch and au jus seasonings
• Place butter on top
• Cook 6-8 hours on low (could do 3-4 hours on high, but won't be as moist)

Note: Serve over rice or cooked veggies (zucchini is a great choice)

Jalepano Chicken

Ingredients:
2 TBS oil (olive or sesame)

1 pound chicken, cut into 1 inch cubes
1 tsp garlic powder
1 tsp ginger powder
1 tsp soy sauce
1 TBS Sriracha sauce
1 tsp lemon juice
1 jalapeno, finely chopped
pepper to taste
¼ cup cream cheese*
¼ cup heavy cream or milk

Garnish:
1 jalapeno, thinly sliced
green onion  

Directions: 
Heat oil in a wide pan over medium heat.

Add the chicken, garlic, ginger, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, and pepper. Mix everything together.

Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked.

Remove the lid and let it cook for a few more minutes. When the water has almost evaporated, lower the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute.

Garnish with jalapenos and green onions.

Serve immediately with a side of rice or cauliflower. Enjoy!

*lighter version - swap cream cheese for cottage cheese that has been blended in a food processor, can also use food processor to blend jalepenos for sauce 

Chicken Broccoli Bacon Cheese Casserole

Ingredients:

2 pounds chicken, cooked (rotisserie is a great option)

3 cups broccoli florets (can use frozen, thawed)

2 TBS butter

2 tsp. garlic minced

1 cup heavy whipping cream

2 cups cheddar cheese, grated and divided

1/4 cup parmesan cheese

1/3 cup bacon pieces

Directions:

Preheat oven to 350 degrees

Prep chicken: if using raw chicken- cut into bite size pieces and cook with seasoning, if using rotisserie- shred/cut into bite size pieces

Prep broccoli: If using fresh broccoli- blanch broccoli in boiling water until it is just starting to become tender, if using frozen broccoli- run under warm water to start to thaw. 

In a saucepan over medium heat, melt butter, then add minced garlic sauté for 30 seconds.

Pour the heavy whipping cream into the pan along with 1 cup of cheddar cheese and parmesan cheese. 

Once cheese is melted, add bacon pieces.

In a large mixing bowl mix broccoli, cooked chicken and cheese sauce with bacon. Pour into a 9x13 baking dish. 

Sprinkle remaining one cup of cheese on top and bake for 20 minutes

Add additional bacon pieces of garnish if desired and serve. 

Rotini Pasta Salad

Ingredients:

1- 1 1/2 packages of multi- colored rotini noodles

pre-cooked chicken

1 sm can of olives* optional

2-3 sliced carrots

1 lb. cubed mozzarella

Directions: 

Cook noodles. Mix everything together. Serve with salad dressings.

Green Goddess Cob Salad

Green Goddess Cob Salad

Ingredients:
cooked chicken
tomatoes, quartered
hard boiled eggs, halved
avocado, cubed
Monterrey jack cheese, grated
picked onions (in a jar)
iceberg lettuce, chopped
green onions, chopped
bacon, cooked and crumbled

homemade pesto ranch dressing:
1 cup milk
1 cup mayonnaise
3 Tbs ranch powder
1 tsp pesto

Directions:
Prep salad makings. For pesto ranch (prepare ranch according to packet directions adding pesto): mix milk, mayonnaise, ranch powder, and pesto. Chill in fridge.
Assemble and enjoy!

Sheet Pan Fajitas

Seasonings

2 tsp. chili powder

½ tsp. cumin

1 tsp. paprika

½ tsp. coriander

1 tsp. garlic powder

3 tsp. salt

1 tsp. pepper

Fajita Filling

1 ½ lbs chicken, cut into chunks

3 bell peppers, sliced into ½ inch strips then cut in half

1 medium onion, chopped into semi large slices

3 Tbs. olive oil

For Serving

Tortillas

Lime juice

Cilantro, chopped

Sour cream

Avocado

Diced tomatoes

Mexican Cheese

Black Beans
Hot Sauce

Directions:

1.       Preheat oven to 400 °

2.       Mix seasonings in a small bowl

3.       Chop peppers, onion and chicken

4.       In a large bowl mix peppers, onion, chicken, oil and seasonings. Toss to coat.

5.       Spread on a foil lined baking sheet

6.       Bake for 18-25 min. until veggies are tender and chicken is cooked through.

7.       Serve fajita fillings in a warmed tortilla with desired toppings

Chicken Parmesan

Ingredients:
Breaded Chicken Tenders
noodles
spaghetti sauce
Parmesan cheese

Directions:
Bake chicken according to package. Meanwhile, cook noodles and sauce. When chicken is done, top with Parmesan cheese. Serve with a side of veggies.

chicken spread vitamix

Ingredients:
cooked chicken (rotisserie chicken was delicious)
basil - fresh (if available)
3 Tbs. mayo
ranch powder
celery - 2 medium stalks
1 carrot
1 Tbs. onion
1 Tbs milk (approx.)


Directions:
Throw ingredients in vitamix, blend until mixed thoroughly. Was a little hard to mix, but the milk helped.

next time try adding spinach and maybe tomato (to help it mix/not be as thick)

great for a cracker dip, or could put on bread, pita or tortilla

Strawberry Chicken Salad

Ingredients:
strawberries, sliced
spinach and/or lettuce
dressing (poppy seed is delicious)
chicken (rotisserie is delicious)
almonds or walnuts (optional)

Winger's copy-cat Chicken

Ingredients:
chicken
8 chicken thighs (not frozen)
garlic salt
1 cup Tempura Batter Mix (bought in a box at the store)
1/2 cup vegetable oil
3/4-1 cup water (ice cold)... add more water as needed until batter is thin

sauce
1/3 cup Frank's Hot Sauce (Buffalo Flavor)
1/2 cup brown sugar
1 cup karo syrup

Directions: 
chicken
Mix tempura batter, vegetable oil and cold water -- adding more water if needed until batter is thin. Cut chicken into bite size chunks, sprinkle with garlic salt. Mix chicken together with batter. Pull out one piece at a time and place into baking dish. (We used a 9 by 13 and a square pan) Place coated chicken pieces next to each other (a little bit touching is ok). Bake at 400 degrees for 40 min.
For a quicker (less work) version - buy a frozen breaded chicken of your liking and bake according to the package directions.

sauce
Mix hot sauce, brown sugar, karo syrup and water in a sauce pan. Bring to a boil, then set aside.

Once chicken is done, put in a bowl and pour sauce over chicken stirring until evenly coated.

Goes great with noodles and gorgonzola sauce or rice and a side of veggies.

Bacon Mushroom Honey Dijon Chicken

Ingredients:

1/2 cup Dijon mustard

1/2 cup honey

1 1/2 tsp. oil
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves

1 Tbs. oil

1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika

8 bacon strips, cut into pieces

2 cups sliced fresh mushrooms

2 green onions, sliced 

1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Directions:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside. 

In the same skillet, add bacon pieces, once slightly cooked, add mushrooms and onion. Cook until bacon is slightly crunchy and mushrooms and onions are tender. Remove and set aside. Add chicken breasts to skillet, top with mushroom and bacon, green onions and cheeses. Cook over low heat, covered for 15-20 minutes until juices run clear.

Serve with veggies and rice. 

Creamy Lemon Chicken Pasta

Ingredients:

Chicken Marinade:

Juice of one lemon, approximately 3 Tbsp.

3 Tbsp. olive oil

1 teaspoon minced garlic

1 teaspoon salt

1/4 tsp. pepper

1 pound chicken breasts

Pasta:

4 cups chicken broth

1/4 cup fresh lemon juice (approx 1-2 lemons)

1 (16 oz.) package rigatoni pasta

1 1/2 cups heavy cream

2 tsp. grated lemon zest

1/2 cup Parmesan cheese, grated

Directions:

Chicken Marinade: combine all ingredients in a large Ziploc bag and marinate for 5-6 hours or overnight. If short on time, dice chicken and throw all ingredients into a large skillet. Cook chicken in lemon garlic sauce until cooked through. (Alternation: BBQ the chicken)

Pasta: In a large saucepan, bring the chicken broth to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Stir chicken into cooked pasta, along with the cream, lemon zest, and Parmesan cheese. Cook, stirring over low heat, for 5 minutes until cheese is melted and pasta is heated through.

Crock Pot Salsa Chicken

Ingredients:

1 pound boneless skinless chicken breasts or thighs
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 Tbs. taco seasoning
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

**I like this crock pot chicken better than crock pot fiesta chicken--the one with cream cheese**

Chicken Roll-ups

Ingredients:
2-3 chicken breasts, cooked and diced
2 pkg. crescent rolls (8 in a package)
1 box Stove Top Stuffing
1 8 oz. box cream cheese, softened
6 Tbs. melted butter

Directions:
Cut up chicken breasts into small pieces. Cook in frying pan with a little water and seasonings (garlic powder, ranch, pepper, etc.). Stir cooked chicken and softened cream cheese together. Separate crescent dough into triangles and fill each with a spoonful of the chicken mix. Roll up and tuck in ends. Dip in melted butter, then stuffing. Place on a tinfoil lined cookie sheet. (You can freeze until 2 hours before baking at this point.) Can also place in the fridge for up to 24 hours.
Bake 15-20 min. at 350 or until golden brown.

Grilled Chicken Drumsticks

Curry

serve over rice or with naan bread

Cottage Cheese Chicken Enchiladas

**Note: makes a lot – 7 or 8 enchiladas**

Ingredients:
2 boneless, skinless chicken breasts - cooked and shredded

1/2 cup sour cream
1 1/2 cups cottage cheese
1 can cream of mushroom

1 can refried beans, warmed in microwave

3 cups Monterey Jack cheese, grated

7-8 flour tortillas

1 (10 oz can) green enchilada sauce


Directions:

Fry up chicken in some water. Season with minced garlic, pepper and ranch seasoning. Shred chicken.

In a large mixing bowl stir together sour cream, cottage cheese and cream of mushroom. Add shredded chicken, warmed beans and 2 cups of shredded cheese (leave 1 cup to melt on top). Stir together gently.

Moisten each tortilla with the enchilada sauce. (Pour some sauce on a plate and wipe the tortilla on both sides.) This will help keep the enchilada moist and tasty.

In each tortilla spread filling and roll tightly, place in a lightly greased baking dish (To fit all 7 or 8 you may need to use a 9 by13 and a square or small rectangle baking dish). Top with any remaining enchilada sauce. 

Bake 350 degrees for 30 min. Add extra cheese on top and bake an additional few minutes until melted. 

**Extra yummy using uncooked tortillas and cooking before assembling. 

7up chicken marinade

Ingredients:
8 thighs (if using frozen - make sure to thaw and drain before marinating)
1 cup soy sauce
1 1/2 Tbs. garlic powder
1/2 Tbs. onion powder
2 cups 7up
3/4 cup canola oil

Directions:
Marinade chicken thighs in soy sauce, garlic powder, onion powder, 7up, oil. Grill on BBQ.

Crock pot Fiesta Chicken

Ingredients:

4 chicken breasts or 6 thighs, frozen or thawed

1 can black beans, drained

1/2 bag frozen sweet white corn
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese 

Directions:
Put chicken into crock pot. Add black beans (drained),  salsa, and corn.  Cook on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

30 min. before eating, add 1 package of cream cheese of cream cheese on top. Stir just before serving. 

Serve over rice, in warm flour tortillas or as a chip dip. 

Grilled Chicken Marinade

Ingredients:
2 Tbs. ranch powder
1 tsp. pepper
1/2 tsp. cayenne pepper
1 tsp. ginger
1 Tbs. garlic powder
1/8 cup. soy sauce
2 Tbs. Worcestershire sauce
1/2 cup. canola oil

Directions:
Mix all ingredients and marinate chicken breasts. BBQ