Crunchy Chicken Strips

Modified from an All You recipe.
Fast- easy and DELICIOUS. Our whole family eats these up. They are so much better than fast food chicken strips!

1 cup crushed saltines
1/4 cup chopped peanuts
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup flour
1 egg
2 chicken breast halves, cut into strips

1. Preheat oven to 425. Spray a wire rack with cooking spray and place on top of a foil-lined broiler pan.

2. Combine saltines, peanuts, salt and pepper in bowl of a food processor and pulse to finely grind and mix. Transfer to a shallow bowl.

3. Place flour in a second shallow bowl. Lightly beat together egg and 1 Tbsp. water in a third shallow bowl.

4. Coat each chicken strip in flour, dip in egg and dredge in cracker mixture. Arrange chicken on rack and bake until golden brown, 18 to 20 minutes

Chicken Skillet

Delicious- LOADED with veggies that even my 2 year old ate!

Cook over medium heat in skillet until chicken is white on both sides:
2 tbls olive oil
2 Chicken breasts chopped
1 tbls minced garlic
1/4 tsp italian seasoning

Add in and cover for 8-10 minutes until veggies are tender:
1 can chopped tomatoes (with juice)
1/2 tsp oregano
2 tsp basil
1 1/2 tsp sugar
1/4 cup mushroom soup mix or canned mushrooms
2 cups chopped carrots
1 cup chopped celery or broccoli
1/2 cup onion
1/2 cup sliced bell pepper

Let simmer uncovered for 3-5 more minutes until liquids are reduced.

Serve over noodles or with bread.

Chicken, Broccoli & Rice Soup

The usual fall and winter bugs have arrived and I was in need of some chicken soup so I threw this together sans recipe and it turned out great! I decided to share it with you all. Hope you enjoy!

6 cups water
3 tablespoons chicken broth powder
1/4 cup mushroom soup mix (if you don't have these powders you could do 3 cans chicken broth and 1 can cream of mushroom)
1 tbls garlic salt
1 tbls pepper
1/2 cup diced onion
12 oz. of frozen chopped broccoli
1 cup fresh or frozen diced carrots
1 raw chicken breast chopped
4 cups cooked rice

Cook in crock pot on high for 4 hours or low for 6-8 hours. Super easy and delcious! Enjoy!
PS- This makes A LOT. You could halve the recipe or freeze leftovers.

Ramen Chicken Salad

Great for potlucks, BBQ's or just home eatin'! A great tasty blend of ingredients you normally have at home.



3 cups chopped cooked chicken

1 cup finely diced apple

2 cups almonds (sunflower seeds or peanuts work too)

2 cups finely diced celery

1/2 cup chopped onion

1 cup chopped grapes

2 cups mayo

2 tbls lemon juice

3 pkg. crushed ramen noodles



Mix all together except ramen noodles. Add noodles right before serving to keep crisp.

Broccoli & Chicken Salad

This is delicious alone (for a potluck) or in a sandwich! It's very healthy too and a good way to sneek in veggies for the little ones.

2 cups shredded roasted chicken (I use leftovers when we have a roasted chicken! It's delicious and a great way to use leftovers to make another amazing meal!)

2 cups finely chopped raw broccoli

1 cup finely chopped apples
1/2 cup sunflower seeds

1/2 cup raisins

1 cup mayo

Mix!

Cheddar Baked Chicken

Our favorite baked chicken...

Thaw 2 chicken breasts

On a plate mix:

1/4 cup whole wheat flour
3/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

In a bowl beat 1 egg

In another bowl mix:

1/3 cup bread crumbs

1/2 cup crushed whole wheat crackers (or other cracker)

1/2 cup shredded cheddar cheese

Dip chicken pieces in flour mixture, egg and then bread crumbs. Place in greased 9x9 pan and bake at 350 for 35 minutes or until juices run clear.

Spicy Crockpot Chicken Soup

This is a like a chicken taco soup. Based off of the recipe Catherine's Spicy Chicken Soup on allrecipes.com The nice thing about this easy chicken soup is one ingredient doesn't make or break it. If you are out of tomato soup- replace with more diced tomatoes. If you're out of bell pepper, just add a little more onion. You get the idea. It's easy- it's good.

4 cups water
2 chicken breasts halved
1 tsp pepper
2 tbls chicken broth powder or chicken seasoning
1 tsp minced garlic
1 tsp onion powder
1 tbls chili powder
1/4 cup onion
1/4 cup chopped bell pepper
1 cup salsa
2 cups diced tomato
1 can tomato soup
1 can chili or can of black beans drained
2 cups corn

Suggested toppings: Crush tortilla chips, shredded cheese or shredded cabbage!

Heat for 4 hours on high or 6-8 hours on low.

Creole Chicken Soup

Spicy and delicious. A spin off of jumbalaya.

Add to crock pot in this order...
2 chicken breasts chopped in pieces
1 tbls minced garlic
1 cup salsa
1/2 tsp allspice
1 tsp oregano
1 tsp thyme
1 tsp black pepper
2 tsp red pepper flakes OR 1/2 tsp cayenne pepper
1 cup chopped bell pepper
1/2 cup chopped onion
1 can chopped tomatoes
2 cans black beans

1 cup instant rice
2 cups chopped potatoes
2 cups chicken broth

2 cups raw shrimp (optional: add in the last 10 minutes)

Place in slow cooker on high for 4 hours or low for 6-8 hours.

Crepes! Breakfast, Lunch and Dinner!

There is a local restuarant that my husband and I enjoy that serve all sorts of crepes! They have breakfast and lunch/dinner crepes. On a whim I made some crepes from a recipe I got from my cousin Megan and grilled up some chicken for a fiesta style crepe. It was GREAT! I will definitely get more creative with the fillings, but for now here is the crepe recipe. Let me know if you tried something of your own.

Crepes
Mix:
1 1/2 cup flour
1 tbls sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
2 tbls melted butter

Fiesta Crepe:
1 grilled chicken breast
1 tbls salsa seasoning
1 cup salsa
1 cup cheddar cheese
1/4 cup chopped onion
chives and sour cream for toppings

Apple Crepe:
Melt in pan..
1 tbls butter
Add and cooke for 3 mins...
3 apples cubed
Sprinkle with and cook for 5 mins...
3 tbls sugar
1/4 tsp cinnamon
Add and cook for 2 minutes...
1/4 cup apple juice

Chicken & Rice Casserole

This is one of my favorite chicken and rice dishes. It makes a very moist chicken breast and nummy rice. Will feed 4 easy!

1/2 cup uncooked brown rice

1 can cream of mushroom soup

1 tsp cumin

2 tsp onion powder

1 tsp pepper

1/2 tsp chili powder or hot sauce

1/2 cup milk

2 cups frozen peas (you can do any frozen veggie of choice)

2 chicken breasts

Preheat oven to 350. In 9x9 pan mix rice, soup, milk, veggies and seasonings. Place chicken breasts in pan and cover with rice. Cover and bake for 45 minutes. Uncover and bake for 15 more.

Baked Parmesan Chicken Spaghetti

My husband isn't a huge fan of spaghetti so I've been experimenting with some spaghetti dishes. I know there are recipes out there for this dish, but I just winged it based on what I remember from eating this at a restuarant. I thought it turned out great with lots of leftovers!

Serves 4

Grease 9x9 pan. Preheat oven to 350.

Mix on plate and set aside:

2 cups bread crumbs

1 tbls italian seasoning

1/2 cup parmesan cheese

2 tsp minced garlic

Coat 2 chicken breasts in olive oil. Coat each side of chicken breasts in bread crumbs. Put remaining mixture on top.

Bake for 40 minutes in oven.

Meanwhile cook 1/2 package spaghetti noodles (for 4).

Heat jar of spaghetti sauce.

When chicken is done cut breasts in half. To serve place noodles on plate, a 1/2 chicken breast on top, pour some sauce over and top with some parmesan cheese and grated mozerella.

Creamy Chicken Pesto

Serves 4
Leftovers: Yes /reheat okay
Cook/Prep time: 30 minutes

1/2 package spaghetti

2 chicken breasts chopped
1 tbls butter
1/2 tsp minced garlic
1/2 tsp italian seasoning

2 tbls olive oil
1/2 cup chopped onion (onion powder works too)
2 tbls butter
4 tsp minced garlic
1 tbls flour
1 cup milk
1/2 tsp pepper
1/2 cup mozerella
1/2 cup parmesan cheese
4 tbls pesto (or 2 pesto icecubes)

Cook spaghetti according to package. Meanwhile...
Cook chicken in large pan with butter, garlic and italian seasoning. Set aside.

In same pan over medium heat, heat olive oil, butter, garlic and onion until onion is translucent. Add flour, pepper and milk. Reduce head to medium low. Make sure to stir well so there are no flour lumps. Let simmer for 5 minutes until slightly thickened.

Add cheeses, stiring constantly. Add pesto and chicken. Let cook 5 minutes.

Toss with spaghetti. Serve immediately.

White Sauce Chicken Enchiladas

Makes 9x9 pan
Freezes: okay
Leftovers: yes and they reheat great!
Prep/Cook time: 1 hour

Cook 2 chopped chicken breasts. Set aside.

Saute 1/2 cup chopped onion in 1/4 cup butter

Add:
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp pepper
1/4 cup bell pepper OR for spice 1 tbls diced green chilis

Add & mix:
1 can cream of mushroom soup
1/2 cup milk OR sour cream
1 cup grated cheese (cheddar, monterey jack or mozerella work great!)

Set aside.

Grate 2 more cups of cheese. Set aside.

In 9x9 pan fill flour tortillas with chicken and sauce. Roll up like a burrito and push to the side of the pan. Continue filling tortillas until pan in crammed full. Top with any remaining sauce and then with the additional 2 cups cheese.

Bake at 350 for 25 minutes.

Fiesta Chicken Melts

As submitted to Allrecipes- still under "Review".

Makes:12 Chicken Melts
Prep Time:20
Cook Time:15
Ready In:35
Servings:12

Ingredients
1 Loaf French Bread (sliced) OR for healthier version prepare chicken mixture and bake in 4 bell peppers
4 Chicken Breasts (finely cubed and boiled)
1 cup diced celery
2 cups shredded cheddar cheese
1 cup diced onion
1 Red Pepper diced
1 large tomato diced
1 cup Mayo
1 tsp cumin
1/2 tbls chili powder
2 tsp black pepper
1 tsp minced garlic

Directions
Preheat oven to 375.
Slice loaf of french bread. Lay each piece on ungreased baking sheet. Toast in oven for 3-5 minutes until lightly crisp.
Meanwhile mix in large bowl; cooked chicken, celery, cheese, onion, red pepper, tomato, mayo, cumin, chili powder, pepper and garlic. Mix well.
Add heaping spoonfuls of chicken mix to toasted bread. Place back in oven for 12 more minutes.

Chicken Pot Pie

Serves 4
Leftovers: Always! Reheat great!
Freeze: Yes
Prep/Cook time: 1 hour

Make Biscuit dough Set aside

In large pot add:
4 cups water
2 chicken breasts chopped
4 cups mixed veggies (can be fresh or frozen... peas, carrots, celery, corn)
Boil for 8-10 minutes until chicken is no longer pink in middle
1 tsp poultry seasoning or 3 tsp powdered chicken broth

Drain water into bowl- set aside for later.

In another pan cook over low heat:
2/3 cup chopped onion
2/3 cup butter
Cook until onion is transparent

Stir in
2/3 cup flour
1 tsp salt
1 tsp pepper

Slowly add over medium-low heat 2 cups of the drained chicken/veggie water and 1 cup milk until slightly thickened.

In deep casserole dish add the chicken/veggies and sauce. Top with biscuit dough.

Bake 25 minutes or until the biscuits are lightly browned on top.