Apricot Chicken Wraps

I usually have a sandwich for lunch, but sometimes it's fun to switch it up and have wrap!

 I like to make these when I have some leftover chicken. The apricot jam really adds some great flavor. Sometimes I will throw on some chopped pecans too.

Here's the recipe:

Apricot Chicken Wraps

1/3 c. reduced fat Cream Cheese,softened

3 Tbsp. Apricot preserves

4 tortillas

1 c. chicken

2 c. spinach

Mix the cream cheese and apricot preserves. Spread on tortillas and add spinach and chicken. Roll and serve.

Have a great day!

Stovetop Chicken Casserole

Every once in awhile I get hungry for some chicken and stuffing. Usually I make home made stuffing  just for the holidays when we have company..... as Brent is not a fan of stuffing of any kind. But who wants to wait that long? So I usually make this when he won't be home for supper, and it hits the spot!

Stovetop Chicken Casserole

1 2/3 c. water

1 pkg. Stovetop dressing

1 1/2 lb. chicken breasts, cut in small bite size pieces

1/3 c. sour cream

1 can cream of chicken soup

(you can add some shredded cheddar on top before serving if desired)

Place chicken in a 9 x 13 greased pan. Combine the soup and sour cream and spoon on top of chicken. Mix the stuffing with the water and pour on top of all. Bake at 400 for 30 minutes or until chicken is done.

Cheesy Chicken Noodle Hotdish

This is a great recipe for when you feel like some comfort food. It's perfect for using up leftover chicken or turkey,too. 

I love to dish up a bowl of this cheesy goodness to enjoy on a cold winter day!


Like today...it's cold and SO windy......

Cheesy Chicken Noodle Hot dish

1 can cream of chicken soup

1/2 c. mayo

2 Tbsp. lemon juice

2 c. cubed cooked chicken

1/4 c. chopped red pepper

1/4 c. chopped onion ( if desired)

1 c. shredded Monterrey Jack cheese

1 c. shredded cheddar cheese, divided

12 oz. egg noddles, cooked and drained

Mix the soup,mayo and lemon juice. Stir in the chicken, noodles, red pepper,onion, Monterrey Jack cheese, and 1/2 c. shredded cheddar cheese. Bake at 350 for 30 minutes, top with remaining cheese, and return to oven for another 5 minutes until melted.

Baked Artichoke Chicken

I LOVE any type of artichoke dip...spinach artichoke is really a favorite. A few weeks ago I ate an  artichoke chicken sandwich at a local restaurant. It was SO good... Brent even kept sneaking some  off my plate.

I was hungry for it again, and decided to make it at home. I found several recipes on line, and combined a few ideas for this one. I decided not to serve it on a bun, but it would taste good as a sandwich too. 

It was delicious!

Baked Artichoke Chicken

4 chicken breasts

1 (15 oz.) can artichoke hearts,drained and chopped

3/4 c. Parmesan cheese

3/4 mayonnaise

1/4 tsp. garlic salt ( I used garlic, minced to taste)

Mix the artichoke hearts,Parmesan cheese,mayo, and garlic salt. Spread on top of chicken and bake 45 -60 minutes at 350 until chicken juices are clear.

Santa fe Chicken Bowls....pinned it and tried it

Pinned it, tried it, and LOVED it! Another winner!

What would I ever do without Pinterest? I can't even remember what it was like without it! I have gotten so many great ideas and recipes from there.

One of my favorite ways to cook is with my crock pot. I use it almost once a week, and this recipe will be cooking in it quite often! 

You can put on whatever toppings you like ....it was especially good with crushed tortilla chips on top!

Sant fe Chicken Bowls

 adapted from Skinnytaste

4 boneless chicken breasts

1 can Rotel tomatoes and green chilies

1 can black beans, rinsed

1/2 package frozen corn

1 can fat free chicken broth

1/2 c. chopped cilantro

2 green onions, chopped

1 tsp. garlic powder

1 tsp. cumin

1 tsp. cayenne pepper

Combine in slow cooker and cook on low for 8 hours. Serve on top of rice. Toppings: cheese, green onions, cilantro, crushed tortilla chips, black olives, sour cream etc.

Cilantro Lime Chicken

This is one of our favorite go to meals...we love this spicy combo!

It's so easy to throw into the crock pot...only 5 ingredients. It's a fun meal too, there are so many toppings one can use...I usually go with lettuce, tomato, shredded cheese,onions and sour cream. I served it this time with flour tortilla's, but its great with hard shell taco's too.

I found this in a Taste of Home magazine several years ago,and I bet I make some version of it at least once a month. It's fun with different kinds of salsa,too!

 Cilantro Lime Chicken

1 (16 oz.) jar salsa

1/2 envelope taco seasoning ( can use more)

juice of one lime

6 Tbsp. cilantro, chopped

4-6 boneless chicken breasts

Place chicken in crock pot. Combine the rest of the ingredients and pour on top. Cook on low for 6-8 hours. Shred.  Serve with tortillas and favorite toppings.

Skinny Fettuccine Alfredo...pinned it and tried it

Pinned, tried and loved!

I couldn't believe this dish had less calories, as it tasted so rich and delicious for an Alfredo without cream! One serving is 450 calories, not bad! Nothing can beat real cream,I know, but this recipe is a good substitute when you are watching your calories. Make sure you get a good quality Parmesan cheese,and grate it yourself, as that makes such a difference in taste.

This dish satisfied that comfort food craving I've been having now that the weather is so cold. (they are saying possible snow today) I also added some rotisserie chicken, so that would change the calories some.

Speaking of cold, last night I went to bed, and fell into a deep restful sleep......only to wake up in the middle of the night to the cold wind howling outside the window. I started to worry about my pumpkin and mums on my front steps freezing. So off I went in my nightie and dragged them inside. I hope no neighbors were up watching...I must have looked a sight!

Skinny Fettuccine Alfredo

gimme some oven

12 oz. fettuccine

1 Tbsp. olive oil

4 cloves garlic, minced ( I used 2)

3 Tbsp. flour

1 c. chicken broth

1 c.low fat milk

3/4 c. freshly grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

Cook pasta. Meanwhile in a saucepan, saute the garlic in the olive oil.  Add flour and stir, cooking for 1 minute. Slowly add the broth, stirring constantly with a whisk. Whisk in milk, and bring to a simmer. Cook 1 minute until thickened, and add cheese, salt and pepper. Stir until cheese is melted.

( I also added chicken.) Drain the pasta and add to sauce and toss to coat. Serves 4

Sweet Baby Ray's Crock pot Chicken..pinned it and tried it

Pinned it, tried it, and LOVED it!

I have to say there aren't very many things I pin that I don't like. There are a million good recipes on Pinterest!

This is one of them..quick and tasty..perfect for an easy week night meal!

Sweet Baby Ray's Crock pot BBQ Chicken

just get off your butt and bake

4 to 6 chicken breasts

1 (18 oz.) Sweet baby Ray's BBQ sauce

2 Tbsp. vinegar

1/2 c. brown sugar

1 tsp. red pepper flakes

1/2 tsp. garlic powder

Mix all the ingredients together and pour over chicken in crock pot. Cook on low for 4 to 6 hours until pull apart tender.

Next Day Chicken Noodle Hotdish

This is one of my favorite hot dishes to make. I usually use rotisserie chicken, which makes it even easier to make.   (If you are watching salt, cook your own chicken and use low sodium soup...as it is a salty dish.) It literally takes 5 minutes to stir together and throw in the frig....then another hour to bake the next day.

I found this recipe in a church cookbook years ago, and since then I have seen may variations.....different types of cheese, adding veggies....they all sound good. But for some reason, I always make it the same way. I guess it's because we love it the way it is!

Next Day Chicken Noodle Hot Dish

2 c. chopped chicken, cooked

2 c. dry elbow macaroni

2 c. milk

2 cans of cream of chicken soup

1 tsp. onion flakes

8 oz. shredded cheddar cheese

Mix well and put in a greased 9x13 pan. Cover and refrigerate. The next day bake at 350 for 1 hour.

EZ crock pot chicken enchiladas

This EZ recipe is one I have been using for years to make freezer meals for my son when he was in college. I think I found it in a Fix it and Forget it cookbook.

 Anyway, I would put the chicken mixture into small plastic containers to freeze. Then he could just heat it up and pour into some flour tortillas. Sprinkle some cheese on top...pop it in the microwave to melt...add your toppings.... and its ready to go in minutes!

I haven't made this in awhile, for Brent and I, as I love to try new recipes. I kind of forget about the old ones.

But lately I've been reading and reorganizing all  my recipes. Which is quite a project, as I have so many.

I found quite a few I'm HUNGRY for. This was one of them!



EZ  Crock pot Chicken Enchiladas

4 chicken breasts

1 can cream of chicken soup

1 can of chopped green chilies

Put in slow cooker...... 7-8 hours low or 3-4 hours high.

Shred, put on tortillas, add some shredded cheddar, roll and put on toppings of your choice.

Corn flake chicken

I was hungry for fried chicken, but didn't want all that fat, so I found this recipe at allrecipes.  I'm probably the last person to make it. I see many similar recipes floating around the net.

While it did not taste exactly like fried chicken, it was a great replacement. Crunchy on the outside and tender and moist on the inside.

It was so easy, and so delicious, I know I will be making this often!

Corn flake chicken

allrecipes

3 boneless chicken breasts

1 c. lite sour cream

Lawry's season salt

1/3 c. Parmesan cheese

1 c. crushed corn flakes

Mix the sour cream and Parmesan cheese. Mix some Lawry's with the crushed corn flakes. Spread the sour cream mixture onto the chicken, dip into the corn flakes. Place on a greased foil lined cookie sheet. Bake at 350 for an hour or until juices run clear.

Chicken enchilada soup...pinned it and tried it

Pinned it..... tried it...... and loved it!

We thought this was a perfectly spiced soup, full of veggies and chunks of shredded chicken in every bite. Like most soups, it tasted even better the next day. Instead of crackers, we crushed tortilla chips on top and threw on some cilantro. And more cheese, can't forget more cheese on top! The original recipe called for avocado on top, and that would be good,too.

I didn't make this soup in a crock pot, I just simmered it slowly on the stove. I didn't have to worry about cooking the chicken, as I already had some leftover cooked chicken I threw in instead.

It will definitely be on my list of soups to make over the winter months!

Chicken Enchilada Soup

cinnamon and spice

2 tablespoons olive oil

1/2 c. diced onion

1 small green or red bell pepper, diced

jalapeno pepper, diced...optional

2 cloves garlic, minced

 salt and  pepper to taste

1 can diced tomatoes & green chile's

4 cups  chicken broth

1 + 1/4 pounds boneless chicken breasts

2 cups corn

1 can black beans, drained

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon oregano 

1 + 1/2 cups shredded sharp cheddar cheese 

1 cup sour cream

Saute the onion, pepper and garlic until tender. Put in the crock pot. Add everything but the cheese and sour cream and cook on high 3-4 hours. Remove chicken and shred, add back to crock pot. Stir in the sour cream and cheese, stir and heat until melted. Serve with sour cream, cheese, tortilla chips, and cilantro.

White Chicken Chili

I've been in the soup makin' mood.  I guess it's this chilly weather. We've already had some light snow with more predicted later this week.

Whatever the weather, this is a great tasting soup. It's not too spicy, yet has a pleasant little kick to it. I love to dip tortilla chips in it. This soup also freezes well, so it's perfect for a quick lunch, or a hearty supper!

White Chicken Chili

1 1/2 lb. chicken breasts

2 cans great northern beans, drained, and rinsed

2 cans chicken broth

1 can mild green chilies

2 tsp. cumin

1 tsp. oregano

1/2 c. chopped green pepper

1/2 c. chopped red pepper

1/2 c. chopped onion

2 cloves garlic, minced

Put in crock pot and cook on low 6-8 hours. Take out chicken and shred, return to crock pot. Serve with crushed tortilla chips and shredded cheese on top.

Crock pot orange chicken...pinned it and tried it

Winner, winner chicken dinner!

I pinned it and tried it and LOVED it!

We did feel the orange was just a tad too prominent, so next time I will cut back to half a cup and see if that is the right amount for us.

It was slightly tangy and not too sweet, just perfect served over rice!

Plus...I didn't have to turn on the oven in this HOT weather.....

Crock pot Orange Chicken

thefrugalgirls

3/4 c. BBQ sauce

3/4 c. orange marmelade

2 Tbs. soy sauce

4-5 boneless chicken breasts

Cook chicken on high 3 hours.Drain juices. Mix marmalade, BBQ sauce, and soy sauce. Pour over chicken and cook 30 min.longer.

Chicken Melt

Here's a tasty way to use up leftover chicken.  I added a salad and it was a perfect summer lunch!


Chicken Melt
T of H

1 cup chicken ,chopped
1 c. cheddar cheese, divided
1/4 c. onion, chopped
1/2 c. red and green peppers, chopped
1/4 c. mayo
3/4 tsp. Cajun seasoning
1/2 tsp. minced garlic
10 slices bread
tomatoes, sliced

Combine the chicken,1/2 c. cheese, onion, peppers, mayo, Cajun seasoning, and garlic. Spread on bread slices. Top with tomato slices and cheese. Bake at 350 for 10 minutes until cheese is melted. Serves 5.

Simply Baked Chicken

Baked chicken sounds pretty healthy, but for this, you pour butter over it before you bake it. I use just a 1/4 cup, but you are supposed to use a lot more. Then I sprinkle it with seasoned salt, my fave is Lawry's.

The butter of course, makes the chicken brown nicely in the oven, stay juicy, and of course more importantly, taste great!

Sometimes I just pour olive oil over the top, and that is delicious,too, and better for you!

Simple Baked Chicken

4 chicken breasts

1/4 c. butter

1 1/2 tsp. seasoning salt

Rinse chicken, pat dry and put in a greased baking dish. Pour melted butter on top, and sprinkle with seasoning. Bake at 350 or 400 for about an hour until done, and juices run clear.

Crockpot chicken enchilada soup....pinned it and tried it

I pinned it and tried it and loved it!

This was an awesome soup...so rich, thick and flavorful...not too spicy either, just right. It tasted even better the next day. 

I am so glad I made this soup, it will be a great addition to my soup recipes!

Crock pot Chicken Enchilada soup

so tasty and so yummy

3 tablespoons flour
3 tablespoon butter
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and chilies( mild)
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 chicken breasts
1 cup shredded Monterrey Jack cheese

Melt butter in a saucepan over medium heat. Stir in the  flour, stir until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup of the milk, a little at a time.  Return to heat. Bring to a boil,stirring constantly, until  thickened. 

In a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. Put 2 chicken breasts on top. 

Whisk the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Pour  mixture over ingredients in crock pot. Cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 

Remove chicken and cut into bite-sized pieces, add back to the soup. Top with cheese.

Crispy Onion Chicken..... A taste of Home Classic

I read the title of this recipe and thought if Taste of Home lists this as one of their classics.... then I better make it.

They didn't lie.

 It deserves to be called one of their classic recipes! It has 5 star ratings on their website with great reviews.

We like french fried onion rings, and the famous green bean casserole is always a favorite of ours, but I just wasn't sure about it on chicken. I thought it might be a bit too much onion flavor. 

 Well, it was awesome! Tender, moist, and so flavorful you wanted to lick the plate clean! It had a nice slight crunch to the coating, and a buttery onion flavor. 

I'll make this one again and again!

Crispy Onion Chicken

1/2 c. butter, melted ( I used less)

1 Tbsp. Worcestershire sauce

1 tsp. ground mustard

1/2 tsp. garlic salt

1/4 tsp. pepper

1 can (6 oz.) french fried onions, crushed

4 boneless chicken breasts.

Melt the butter and add the Worcestershire sauce, ground mustard, garlic salt and pepper. Dip the chicken into the butter mixture, then in the crumbs. Place in a greased 9" baking dish. Pour any remaining butter and crushed onions on top. Bake at 350 for 30-35 minutes, uncovered,  until chicken juices run clear.

Mexican Chicken...Pinned it and tried it

I couldn't wait to post about this dish. It was that good. And simple....but tasted incredible.  We actually had to force ourselves to stop eating it all. I served it with some Mexican rice and beans. I tried to save enough for us for lunch the next day, (it was hard)  as I am always looking for recipes that reheat well. This one did, it even tasted better,we thought. I would label this as one of the better finds I have pinned on Pinterest!

MEXICAN CHICKEN 

linda's low carb menus


1 pound boneless chicken breasts
1 teaspoon taco seasoning
3/4  cup enchilada sauce ( I used more)
1 cup cheddar cheese
3 green onions 

Sprinkle the chicken on both sides with taco seasoning; grill or cook on stove top. Cut the chicken into cubes and put in a greased baking dish.  Add the enchilada sauce and mix to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 15 minutes,until hot and bubbly. Sprinkle the green onions over the top.

Parmesan Chicken

This was an awesome chicken dish!

So simple, but so much flavor.

And......the chicken was SO moist. We both gave it a two thumbs up.

As usual I am wondering why I didn't try this before now. I 've seen the recipe in magazines, on Pinterest and even a TV commercial over the past several years. Some of the recipes have used mayo in place of the sour cream. (Some have more ingredients than this recipe,too,  like minced garlic.)

But I decided to try this recipe with lite sour cream and it was perfect. I wouldn't change a thing.

Really...it was perfect!

 Parmesan  Chicken

4 boneless chicken breasts (I used 2)
1/2 c. sour cream ( I used 1/3 c.)
1/2 c. Parmesan cheese ( I used 1/3 c.)
Italian seasoned bread crumbs ( I used alot)
salt and pepper

Mix the sour cream and Parmesan cheese. Spread on chicken breasts. Sprinkle liberally with bread crumbs. Salt and pepper. Bake in a greased pan until juices run clear....375 for 30-35  minutes.