Easy Frozen Chicken Breast

Easy Frozen Chicken Breast

Recipe from www.food.com

Pic from www.myrecipes.com

This is when you FORGET to leave out the chicken the night before.

Ingredients:

Servings:

2 2

2-6

Units: US | Metric

• 2 -6 frozen chicken breasts, 1 per person
• 1 1/2 cups barbecue sauce or 1 1/2 cups pasta sauce

Optional

• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1/2 cup carrots (any veggies) or 1/2 cup potato (any veggies)
• 2 -6 slices cheese, 1 per chicken breast

Directions:

1. 1
   Preheat oven to 375.
2. 2
   Spray baking dish with non-stick spray.
3. 3
   Place frozen chicken breast in dish.
4. 4
   Top with sauce.
5. 5
   Bake for 45 minutes or until done.
6. 6
   Options: Add veggies for a one dish meal.
7. 7
   If using cheese, put it on the last 2 minutes of cook time.
   This gives it time to melt and brown if you like it that way.

Beaver Mountain Chili

Beaver Mountain Chili
Recipe from Anna Thomas

Ingredients:

• 2-3 pounds ground beef
• 1 large onion
• 1 each red, green, yellow & orange pepper
• 1 jalapeño (no seeds or vein)
• 2 Large cans crushed tomatoes
• 1 small cans of Italian diced tomatoes
• 2 cans black beans
• 2 cans great northern white beans
• 2 cans dark red kidney beans
• 1 can pinto beans
• 1 can baked beans
• 2-3 packages chili seasoning
• ¼ cup ketchup or more to taste
• ¼ cup brown sugar (optional)
• Mrs. Dash
• Garlic powder
• Salt
• Pepper
  
  

Directions

Add ground beef, chopped onions, all peppers and jalapeño to large Dutch oven or pot. Cook until beef is no longer pink. Drain all beans except black beans, and baked beans. Drain diced tomatoes. Add the ingredients to beef, pepper and onion mixture. Cook until all ingredients are cooked and tender. Season to taste with Mrs. Dash, garlic powder, salt and pepper.

Lasagna Soup

Lasagna Soup
by: Rachel Leavitt
Featured on GTU
Picture from Food Network

Brown; Stir In:
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
Add; Stir In:
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t thinly sliced fresh basil
Serve Soup Over; Garnish With:
1 cup fresh mozzarella cheese, diced

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted.
To serve place cubes of cheese in each serving bowl, then ladle over to melt. Garnish with parmesan and basil.
Makes about 8 cups

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

Adapted from Rachael Ray
Picture from www.tasteofhomecooking.blogspot.com

1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Quick & Easy Chicken

Quick & Easy Chicken
Recipe from www.allrecipes.com

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 skinless, boneless chicken breast halves
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 3 tablespoons white sugar
• 2 tablespoons lemon juice
• 1 teaspoon ground black pepper

Directions

1. Saute onion in oil until translucent.
2. Add chicken, and brown lightly.
3. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.

Italian Chicken

Italian Chicken

Recipe from www.sistersstuff.blogspot.com

This is such a quick easy recipe because I just do it in the crockpot! Who doesn't love a quick recipe?

Place 8 chicken tenders in the crockpot (I just put it in frozen)

Combine in a separate bowl:
8 oz. cream cheese
1 can cream of chicken soup
1/2 c. Italian salad dressing

Pour mixture over chicken in crockpot. Cook on low for 5-6 hours.

Serve over rice

* I usually only use about 6 oz. of cream cheese

Open Faced Meatball Sandwiches

Open-Faced Meatball Sandwiches

From www.tasteofhome.com

Ingredients

• 1/4 cup egg substitute
• 1/2 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash salt
• 1-1/4 pounds lean ground turkey
• 2 cups garden-style pasta sauce
• 4 hoagie buns, split
• 2 tablespoons shredded part-skim mozzarella cheese
• Shredded Parmesan cheese, optional

Directions

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each. In a large skillet coated with cooking spray, brown meatballs in batches; drain.
• Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan if desired. Yield: 8 servings.

KId Fav: Chili Cheese Hotdog Crescent Casserole

Chili Cheese Hotdog Crescent Casserole
From: www.pillsbury.com

INGREDIENTS

2 cans (15 oz each) chili with beans

8 hot dogs, sliced

1 1/2cups shredded American cheese (6 oz)

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1tablespoon sesame seed

DIRECTIONS

• 1In 2-quart saucepan, mix chili and hot dogs. Heat to boiling over medium-high heat, stirring occasionally. Spoon chili mixture into ungreased 13x9-inch (3-quart) glass baking dish; sprinkle with cheese.
• 2Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place on top of chili mixture. Sprinkle with sesame seed.
• 3Bake at 375°F 15 to 20 minutes.

Slow cooker Chicken Tacos Verde

Slow Cooker Chicken Tacos Verde
Recipe and Picture from www.realmomkitchen.com

• 2 pounds of boneless skinless chicken thighs
• 1 onion, diced
• 1 (16 oz.) jar of salsa verde
• 1 (4 oz.) can diced green chilies
• 1 tsp ground cumin
• 2 cloves of garlic, minced
• shredded cheese
• guacamole
• pico de gallo or fresh salsa
• tortilla shells

1. Place chicken in the bowl of a slow cooker. Top chicken with the diced green chiles, cumin, onion and garlic. The pour the slasa over the chicken.
2. Cover and cook on low for 8 hours.
3. Remove chicken from pot and shredded. Mix in enough of the juice leftover in the slow cooker to make the meat moist.
4. Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.

Stuffed Bell Peppers

Stuffed Bell Peppers
Recipe from Food Network
Pic from www.family.com

Ingredients

• 6 green bell peppers, tops cut away and seeds removed
• 2 tablespoons vegetable oil
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 2 cups cooked long or medium-grain white rice
• 8 ounces tomato sauce
• Water

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Chicken And Black Bean Green Enchilada Rice Bake

Chicken and Black Bean Green Enchilada Rice Bake
Recipe from www.picky-palate.com

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Bacon And Cheese Egg McMuffin Cups

Bacon and Cheese Egg McMuffin Cups

Recipe from www.picky-palate.com

3 whole english muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Easy Chicken Pot Pie

Chicken Pot Pie

(Makes 3 pies)
Recipe from www.oneshetwoshe,com

4 boneless, skinless chicken breasts (boiled/shredded) or 2 shredded rotisserie chickens

2 cups frozen peas

2 cups frozen corn

3 potatoes, cubed

(Add or subtract any veggies you want in your pie!)

1 1/2 sticks butter

2/3 cups flour + 3 TBS flour

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic salt

1/2 tsp. celery salt

4 cups chicken broth

1 2/3 cup milk

6 deep dish pie shells (3 packages)

Directions: Preheat oven to 375 degrees. Boil & shred chicken (or shred 2 rotisserie chickens). In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside. In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken borth and milk. Boil then simmer over med-low heat until thick. Add the chicken and veggies to the gravy. Place bottom pie shells on sheet pans. Pour gravy to fill up shell. Place extra shells on top of bottom shells (upside-down). Make slits in the top of each pie shell to allow steam to escape. Bake at 375 degrees for 45 minutes or until crust is slightly golden.

Southwestern Chicken Layered Salad

Southwestern Chicken Layered Salad
Recipe and picture from www.bettercrocker.com

6	cups torn romaine lettuce
2	cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1	can (11 oz) Green Giant® Southwestern style corn, drained, liquid reserved
2	tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2	cup shredded Mexican cheese blend (2 oz)
1/2	cup ranch or French dressing
1	cup corn chips (1 1/2 oz)
	Old El Paso® salsa, if desired

	Print these coupons...
	About Concordance™

1. Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
2. Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Beef Taquitos

Beef Taquitos
Picture from Family Fun

Recipe from Families on The Go Cookbook

Ingredients:

• 4-5 cups cooked, chopped roast beef
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 cups of cheddar or Mexican blend cheese
• 1 1/5 cups salsa
• 30 tortillas
• Oil for frying

Method:

Slow cook roast 6-8 hours until it shreds and then chop finely. In a large bowl, mix beef, beans, corn, cheese and salsa. In a frying pan, heat oil to medioum heat. One at a time, using tongs,dip tortillas into hot oil for 5-10 seconds just until it begins to bubble slightly. (You may need to use a spatula to get it out of the oil so it doesn't tear.) Set aside on paper towels. (Do only about 12 at a time; fill, roll, repeat). Fill each tortilla with about 1/4 cup of the mixture. Roll tightly and place seam side down on a cookie sheet. Bake 400 degrees for 10-15 minutes. If freezing, fill a cookie sheet and flash freeze. When firm, place several in a gallon size freezer bags. To reheat, bake at 400 degrees for 20 minutes (from frozen) until heated through.

Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole
Recipe from Taste of Home

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups frozen mixed vegetables
• 4 skinless, boneless chicken breast half (about 1 pound)
• 1/2 cup shredded cheddar cheese

Directions

• Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
• Top with the chicken. Cover the baking dish.
• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Yield: 4 servings.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or dressing.

Alredo Chicken 'n' Biscuits

Alfredo Chicken 'n' Biscuits
Recipe from Taste of Home

Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups sliced fresh carrots
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 cups cubed cooked chicken
• 1 carton (10 ounces) refrigerated Alfredo sauce
• 1 cup biscuit/baking mix
• 1/3 cup milk
• 1/4 teaspoon dill weed

Directions

• In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.
• In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
• Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.

Crock-Pot Lasagna

Crock-Pot Lasagna
Recipe from www.oprah.com
Created by Jessica Seinfeld

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Biggest Loser Chili

2 1/4 2

Servings Size

• quarts

"Biggest Loser" Chili
Recipe from www.food.com

• 3 cups yellow onions, chopped
• 1 1/4 lbs 99% lean ground turkey or ground beef or 1 1/4 lbs turkey sausage
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup chicken broth (low sodium, fat free)
• 2 tablespoons chopped garlic
• 2 tablespoons chili powder
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1/2 cup black olives, sliced
• 1/2 cup scallion, sliced green tops

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1. Coat large saucepan with a few sprays of olive oil cooking spray. Add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the ground turkey and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes or until no longer pink. Add tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin and mustard powder. Bring to boil over high heat, then reduce the heat to low. Cover and simmer for 20-30 minutes. Garnish with olives and scallions.

** I left out the mustard powder, black olives and scallions.