"Fried" Chicken

When I saw this recipe in my Taste of Home magazine I knew I needed to try it for the sake of my waistline. It was excellent!  Crispy on the outside and tender and juicy inside.  Make this!

Ingredients:

1 c. fat-free plain Greek yogurt
1 tbsp. Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks, skin removed
1/2 c. whole wheat flour
1 1/2 tsp paprika
1 tsp. baking powder
1 tsp. salt
1 tsp. pepper
Olive oil-flavored cooking spray

Directions:

-  In a large Ziploc bag, combine yogurt, mustard and garlic.
-  Add the chicken, seal the bag and turn to coat.
-  Refrigerate for 8 hours or overnight.
-  Preheat oven to 425 degrees.
-  In another Ziploc bag combine flour, paprika, baking powder, salt and pepper.
-  Remove chicken from yogurt mixture and add one piece at a time to the flour mixture.
-  Seal bag and shake to coat.
-  Place chicken on a wire rack over a baking sheet and spritz with cooking spray.
-  Bake for 40-50 minutes.

Chicken Caesar Sandwiches

I love me a crock-pot recipe!  This one could not be easier or taste more amazing!  I love Caesar salad and so does my husband so when I saw this recipe on pinterest it was a no-brainer.  The original recipe is from here.  This is so easy you could double or triple the recipe and serve it at your next gathering!

Ingredients:

1 pound boneless skinless chicken thighs or breasts (I used Chicken Breasts)
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns (I used Hawaiian Rolls)

Directions:

-  Place chicken in slow cooker with 2 cups of water, cover and cook on low heat for 4-6 hours.
-  Remove chicken from cooker and drain the water from the slow cooker.
-  Shred chicken, discarding any fat.
-  Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. -  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
-  Spoon 1/4 cup mixture onto each roll.
-  Top with extra shredded Parmesan cheese and lettuce to serve.

Crispy Chicken Tacos

This is another great recipe from Skinny Taste!  It was a huge hit with my family {my husband ate 3}!  It could not be any easier to make.  This will definitely be a dinner we eat often at our house.

Ingredients:
12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed
10 oz can tomatoes with mild green chile's (I used Rotel)
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

Directions:

-  In a crock-pot  mix together the black beans, Rotel and seasonings.
-  Place chicken on top of the bean mixture.  Salt and pepper (I also added more of each seasoning to the chicken)
-  Cook on high for 2 hours.
-  Before serving shred the chicken and mix into the bean mixture.
-  Fill each taco shell (I broil mine in the oven to get them extra crispy) with your desired amount of chicken mixture.
-  Top with low-fat cheese, light sour cream, scallion, cilantro, avocado slices and tomatoes.

Chicken Taco Chili

I love chili but chili can have a lot of fat.  I was so happy when I found this recipe on Skinny Taste!  It was so flavorful and hearty.  I topped it with low-fat shredded cheese, light sour cream and 5 Frito's for some crunch.  I made this a month ago when it was still cold out. Nnow that Spring is upon us you might want to save this in your arsenal for Fall!  Whenever you decide to make it, I think you are going to love it!

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro

Directions:
-  Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
-  Place chicken on top and cover.
-  Cook on low for 10 hours or on high for 6 hours.
-  Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
-  Top with fresh cilantro. Also try it with low-fat cheese and light sour cream

Chicken and Mushroom Pasta

My mom found this recipe in the newspaper and I am so glad she did.  It is like all my favorite things in one dish!  Yumm-O!  The best part is you put it in the crock-pot!

Ingredients:

1 carton of sliced mushrooms
3-4 boneless, skinless chicken breasts
1 stick of butter
1 packet of Zesty Italian dressing mix
4 oz. onion and chive cream cheese
1 can cream of mushroom soup
7 oz. (1/2 of a can) chicken broth
1 jar of capers, drained
angel hair pasta

Directions:

-  Pour mushrooms in the bottom of the crock-pot.
-  Place chicken breasts on top of the mushrooms.
-  In a sauce pan melt butter, dressing, soups and cream cheese together.
-  Pour combined mixture over chicken.
-  Top with capers.
-  Cook on low for 5 hours.
-  20 minutes before it is finished, cook pasta according to directions on the package.
-  Serve chicken and sauce over pasta.

Chicken Pillows

Shut the front door!  This is THE BEST dish!  I found it on pinterest and I am so glad I did.  My husband LOVED it and so did my daughter!  The recipe is from here. It is easy to make so it is a good go-to dish but it looks fancy so you could serve it at a dinner party too!  Try this...Please!  You won't regret it!!!

{Photo courtesy of Chef In Training....my camera battery was dead, Gasp!, so I couldn't take a picture of the one I made}

Ingredients:

1 (8 oz) can crescent rolls

8 oz cream cheese

1/4 c. butter

2-3 c. cooked and shredded chicken

1 egg

1 sleeve saltine crackers, crushed

1 can cream of chicken soup

1/4 cup milk

2 spoonfuls sour cream 

1/2 c. shredded cheddar cheese

Directions:

-  Preheat oven to 400 degrees
-  Soften 1/4 cup butter and 8oz. block of cream cheese and stir to a smooth consistency.

-  Stir in cooked shredded chicken to the butetr and cream cheese mixture.
-  Lay out the 8 crescents on a cookie sheet. Stretch the crescent out a little bit.
-  Place a couple spoon fulls of the chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing making a "pillow".
-  In a separate bowl, beat the egg and a couple Tablespoons of water together.

-  Dip the "pillow" into the blended egg and then dip it in the crushed crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
-  Cook the pillows at 400 degrees for 20 minutes. Keep an eye on them your oven might cook them quicker.

-  For the sauce topping: Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Chicken and Avocado Lettuce Boats with Buttermilk Dijon Dressing

This salad was SO good!  Perfect for summer!!!  The recipe comes from The perfect Pantry!

Ingredients:

For the dressing:1/2 cup plain nonfat yogurt
1/4 cup buttermilk
1 Tbsp fresh lemon juice
1 tsp capers, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
1/2 tsp Dijon mustard
1 Tbsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper, or to taste

For the salad:2 cups diced cooked chicken breast (I use rotisserie chicken from the grocery store)
1 avocado, peeled and diced
1/2 cup diced cucumber
3/4 cup of cherry tomatoes
Handful of black olives, cut in half
Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
1/2 cup crumbled feta cheese
Romaine lettuce leaves

Directions:

-  In a mason jar, shake together all of the dressing ingredients, and set aside.
-  Add the chicken, avocado, cucumber, green pepper, cucumber, tomatoes and olives to a mixing bowl.
-  Toss in a few tablespoons of chopped dill, and as much of the dressing as you like.
-  Stir everything well, then fold in the feta cheese.
-  Pile salad into the lettuce leaves.

Pesto Chicken and Asparagus

This recipe is from my Taste of Home magazine and it is so good!  Even my one year old could not get enough!

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into cubes
1 lb. fresh asparagus, cut into 1 inch pieces
1 c. heavy whipping cream
1/2 c. prepared pesto
salt
pepper
olive oil
couscous, prepared according to the directions on the package

Directions:

-  In a large skillet cook the cubed chicken in olive oil until not longer pink.  Salt and pepper to taste.
-  Remove chicken from the pan and set aside.
-  In the same pan cook asparagus in olive oil until crisp-tender.
-  Stir in whipping cream and pesto.
-  Return chicken to the asparagus and cream mixture and heat through.
-  Serve over couscous and enjoy!

Cheddar Bacon Chicken

This was SO GOOD! The recipe is from my Taste of Home magazine.  It is obviously not something to make all the time because it is high on fat but it was a really yummy treat! I always use turkey bacon but used real bacon for this and it was awesome! 

Ingredients:

4 boneless, skinless chicken breasts
1/4 c. teriyaki sauce
1/4 c. barbecue sauce
4 slices of cooked bacon
4 slices of cheddar cheese

Directions:

-  Dip each chicken breast in the teriyaki sauce and place in a greased baking dish.
-  Bake at 425 degrees for 18 minutes.
-  Spread each chicken breast with barbecue sauce and top with a slice of bacon and a slice of cheese.
-  Return to the oven for 5 minutes.
-  Enjoy!

Ranch Chicken

I found this little gem on Pinterest, of course, and will be adding it to my go-to meal rotation.  It was super easy and very flavorful.  The whole family loved it!  The original recipe is from here.



Ingredients:

4 boneless, skinless chicken breasts
3/4 c. crushed corn flakes
3/4 c. Parmesan cheese
1 packet Ranch Dressing Mix
1 stick butter

Directions:

-  In a shallow dish combine corn flakes, Parmesan cheese and dressing mix.  Stir to combine.
-  In another shallow dish melt butter in the microwave.
-  Take a chicken breast and coat both sides in butter then roll in the corn flake mixture until all sides are coated.
-  Place in a greased baking dish and repeat with the remaining chicken breasts.
-  Bake in the oven for 45 minutes at 350 degrees.

Chicken Bacon Pasta

 I found this recipe from here via Pintrest.  It was super yummy.  I mean how can you go wrong with pasta, chicken and bacon??

Ingredients:

1/2 lb. bacon, cooked and roughly chopped

1/2 tsp crushed red pepper flakes

1 tsp. garlic powder

1/2 lb penne pasta

1/2 c. heavy cream

1/4 c. grated Parmesan cheese

1/4 c. cream cheese

2 eggs

1/4 tsp. black pepper

2 chicken breasts, grilled and sliced

Directions:

-  Grill chicken, slice and set aside

-  Cook pasta according to the directions on the package, drain and return to pan.

-  In a small sauce pan pour in heavy cream and cream cheese.  Cook on low until cream cheese melts.

-  Remove sauce from heat and stir in red pepper flakes, garlic powder, Parmesan cheese, eggs and pepper.

-  Stir in bacon and pour over pasta.  Stir to combine.

-  Plate the pasta and top with chicken.

Chicken Enchilada Pasta

This dish is AMAZING! I got it from Pearls, Handcuffs and Happy Hour and it combines 2 of my favorite things, Mexican food and pasta. How could it possibly be bad with a combination like that! Did I mention that it is TO.Die.For?! Thank you Cara for sharing this recipe with everyone!

Ingredients:

2-3 chicken breasts, cooked and shredded {we all know I used a rotisserie chicken}

2 tbls. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 (4 oz.) can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans green chili enchilada sauce

2/3 c. red enchilada sauce

2 c. shredded cheese

1 c. sour cream

Penne pasta

Directions:

- Cook pasta according to directions on the box.

- In a large skillet, saute onions in oil for about 3 minutes.

- Add garlic and red pepper and saute for another 3-5 minutes.

- Add chicken, green chilies, cumin, chili powder, salt and enchilada sauces.

- Simmer for about 10 minutes.

- Add cheese and stir until cheese is melted.

- Add sour cream and reduce heat to low. Stir until sour cream is well mixed and heated through.

- Drain pasta and return to pot.

- Pour chicken mixture over pasta and mix well.

- Serve and garnish with avocado, olives and a dollop of sour cream or any topping of your choice!

Swiss Chicken

This is an amazing recipe that is so easy you won't believe it! I got this recipe from my sister who got it from her sister-in-law! Yumm-O!!! This is definitely going to become one of my go-to recipes!

Ingredients:

4 boneless, skinless chicken breasts

8 slices of Swiss cheese

1 can cream of mushroom soup

1/4 c. dry white cooking wine {I just used white wine I had in the fridge}

1 c. herb stuffing mix

1/2 c. melted butter

Directions:

- Place chicken breasts in a greased 9x13 baking dish.

- Top each breast with 2 pieces of cheese.

- In a small bowl stir together soup and wine and pour over chicken.

- In a small bowl melt you butter and stir in stuffing mix. Pour over soup mixture.

- Bake at 350 degrees for 1 hour.

Homemade Chicken Noodle Soup

This is my dad's recipe. He is the king at making this soup! It is the best and we always look forward to fall and winter because we eat this a lot and can never seem to get enough! It's pretty easy and makes your house smell amazing! This recipe makes a ton of soup (enough for 6 people and plenty of leftovers) so plan accordingly. Also, my dad just sort of dumps things in so there aren't measurements...he just does everything to taste.Ingredients:

2 whole chickens (make sure you remove all the guts before you boil them)
3 large onions, cut in large chunks
1 bag carrots, peeled and sliced
2 cartons of sliced mushrooms
1 bag celery, sliced
2 bags of rice
8 oz. bag of no yolk noodles
salt, a lot
pepper, a lot
dill weed, a lot
onion powder, some
herbs de provance, a little

Directions:

- Put each chicken in its own pot covering it with water. Add 1/2 of an onion, a little dill, lots of salt and pepper and bring to a boil. Once the water is boiling, boil for 45 minutes to an hour.
- Remove chickens from water and de-bone.
- Return chicken to water and add all your veggies.
- Add more of all the seasonings, cover it and let it simmer for 1 hour (the longer you let it simmer the better it tastes)
- If some of your liquid has evaporated add a little chicken stock.
- 10 minutes before you are ready to eat add the noodles and the rice and bring back up to a boil. - Check the seasonings and adjust before serving.

Chicken Tetrazzini

Food.com is one of my new favorite places to get recipes. The website is east to navigate and the recipes are posted by people who just like to cook. Not everyone is a professional chef and the food looks amazing!

I was searching for chicken recipes and came across this one and it just looked good to me and it was! I think you will like it too! It screams fall and colder temperatures to me and I will make this recipe again and again!

Ingredients:

1 1/2 - 2 c. cooked chicken, diced

6 oz. spaghetti, cooked al dente

10 oz. can cream of mushroom soup

1 1/2 c. shredded cheddar cheese, divided

1/2 c. grated Parmesan cheese

1/2 c. milk

1/2 c. onions, chopped

1/4 c. bell pepper, chopped

2 oz. canned mushroom pieces, drained

2-3 tbls. bacon, cooked and crumbled
1/4 tsp. garlic powder

salt and pepper to taste

Directions:

- Preheat oven to 350 degrees and grease a 2 quart baking dish.

- In a large pan saute onion and bell pepper. Add chicken and cook until no longer pink in the middle.

- Add all other ingredients to the pan except for 1/4 cup cheddar cheese.

- Combine together and pour into the prepared baking dish.

- Top with remaining cheese and bake for about 30 minutes or until bubbly around the edges.

Mexican Chicken Casserole

Yet another great recipe from Kraft. I loved this one because everything is combined in one pan before baking it so it made clean up really easy. I would much rather be spending time with the boys in my life than cleaning dishes! I love cumin and onions in my Mexican food so I added extra and it really made it flavorful! I hope you like it!

Ingredients:

3/4-1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

1 tsp. ground cumin

1 green bell pepper, chopped

1 1/2 c. salsa

2 oz. cream cheese

1 (15 oz.) can black beans, drained and rinsed

1 tomato, chopped

2 large tortillas, torn into pieces

1/2-1 c. shredded cheese

I added about 1/4 of a purple onion chopped and extra cumin

Directions:

- Preheat oven to 375 degrees.

- In a large skillet saute onion and add chicken and cumin.

- Once chicken is cooked add pepper and salsa and cook for 4 minutes.

- Add cream cheese, beans and tomatoes.

- Spoon 1/3 of the chicken mixture into a 8x8 baking dish.

- Top with one tortilla.

- Add 1/2 of the remaining chicken mixture and 1/2 of the cheese.

- Top with a tortilla.

- Add remaining chicken mixture and cover with foil.

- Bake for 20 minutes or until heated through.

- Uncover and sprinkle with remaining cheese.

- Bake uncovered for 5 minutes or until cheese is melted.

Slow-Cooker Tex-Mex Chicken

So easy, so flavorful.
Put in in a tortilla or over rice.
Clean up?? No problem!
Kraftrecipes.com
Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1 inch wide strips
2 tbsp. taco seasoning mix
2 tbsp. flour
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 c. frozen corn
1 1/2 c. salsa
1 c. shredded cheese

Directions:

- Toss chicken with taco seasoning and flour in the slow cooker.
- Stir in vegetables and salsa.
- Cover with lid
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir before serving and top with shredded cheese.

Foil Pack Chicken and Artichoke Dinner

Super Yum! I found this on the Kraft website and HAD to make it because it included many of my favorite things, artichokes, tomatoes, pesto and rice! It was way easy and the clean up was a cinch!Ingredients:

3 c. instant white rice, uncooked
3 c. warm water
6 small boneless, skinless chicken breasts
1 (13.75 oz.) can artichoke hearts, drained, quartered
2 large tomatoes, chopped (I halved cherry tomatoes)
1/2 c. Kraft zesty Italian dressing
1/4 c. pesto

Directions:

- Preheat oven to 400 degrees.
- Mix rice and water in a bowl.
- Spoon rice into the center of 6 large sheets of heavy-duty foil.
- Top with chicken, artichokes and tomatoes.
- In a small bowl mix the dressing and pesto and drizzle over chicken.
- Double fold the top and sides of the foil to create a packet, leaving room for heat to circulate inside.
- Place in a baking dish.
- Bake for 30-35 minutes or until chicken is done.
- Remove packets from oven and cut slits in foil to release steam before opening.
- NOTE: This recipe serves 6 so a halved it and made 3 packets for our family of three!

Three Cheese Chicken Penne Pasta Bake

I found this recipe at Kraftrecipes.com. I was craving Italian food and man did this hit the spot. I served it with a Caesar salad and devoured a huge portion!!Ingredients:

1-1/2 c. penne pasta, uncooked
1 (9 oz.) pkg. fresh spinach leaves
1 lb. chicken, cut into bite size pieces (Rotisserie)
1 tsp. dried basil leaves
1 (14.5 oz) jar spaghetti sauce
1 (14.5 oz.) can diced Italian style tomatoes, drained
2 oz. cream cheese, cubed
1 c. shredded mozzarella cheese, divided
2 tbsp. grated parmesan cheese

Directions:

- Preheat oven to 375 degrees.
- Cook pasta as directed on package and add spinach to the boiling water with 1 minute left to cook.
- Meanwhile, cook and stir chicken and basil in a skillet.
- When chicken is fully cooked stir in spaghetti sauce and tomatoes; bring to a boil.
- Simmer on low heat for 3 minutes and stir in cream cheese.
- Drain spinach and pasta and return to the pan.
- Add chicken mixture to the pasta and stir in 1/2 c. mozzarella.
- Pour into an 8x8 baking dish.
- Bake for 20 minutes.
- Top with parmesan and remaining mozzarella and return to the oven until mozzarella is melted.

Mexican Chicken

After looking at this recipe I think I have seen it called King Ranch Chicken but Paula Deen calls it Mexican Chicken and either way it is easy and good!Ingredients:

1 (10.75 oz.) can cream of chicken soup
1 (10.75 oz.) can cheddar cheese soup
1 (10.75 oz.) can cream of mushroom soup
1 (10 oz.) can tomatoes (I used Rotel)
1 whole chicken, cooked, boned and chopped (Guess what I used)
Package of flour tortillas
2 c. shredded cheddar cheese

Directions:

- Preheat oven to 350 degrees.
- In a large bowl, stir together all the soup and tomatoes.
- Add chicken and mix together.
- In a greased 9x13 baking dish, layer the tortillas and the chicken mixture, beginning and ending with the tortillas.
- Top with cheese.
- Bake for 30 minutes