Cauliflower Cream Chicken and Broccoli Casserole

*3 c. Broccoli Florets

*2 c. Cauliflower florets

* 1 1/2 c. Chicken, cooked and chopped

*2 T. Nutritional Yeast

*1/4 t. Salt

*1/8 t. Pepper

*1/4 t. Garlic Powder

*1/4 t. Onion Powder

*1/2 c. Shredded cheese

In a pot, cook cauliflower in water that almost covers it until you can easily pierce it with a fork. Microwave broccoli for 5 minutes. Add broccoli and chicken to a large bowl.

When the cauliflower is done, strain but save the water to use in sauce.

Add the cauliflower, olive oil, nutritional yeast and spices to a blender until smooth. Add cooking water to make mixture until it reaches a sauce consistency.

Mix the cauliflower cream sauce with the chicken and broccoli and spoon into a 9x9 baking dish. Top with shredded cheese and bake at 400 degrees for 20 minutes.

Cheesy Chicken Stuffed Peppers

*4 Large Red pepper, cut in half length wise and seeded

*2 c. Prepared Couscous

*2 T. Parmesan Cheese

*1 1/2 c. Chicken, cooked and shredded

*1/2 c. Salsa

*1/2 c. Plain Greek Yogurt

*1 t.  Onion powder

*2 t. Taco Seasoning

*2 1/2 c. Shredded Fiesta Blend cheese (divided)

*1 t. Hot Sauce (optional)

Place peppers on baking sheet, cut side up.

In a large mixing bowl combine couscous, shredded chicken, salsa, greek yogurt, onion powder, taco seasoning, parmesan, 2 cups of cheese and hot sauce if you so choose.

Fill each pepper with mixture. Top with remaining cheese. Bake at 350 degrees for 20 minute

Orange Chicken

This recipe is SO simple and SO good! Its one of those meals that makes everyone speechless. You know...when its so good nobody says a word because all they can think about it eating more!

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• 1 c. Barbecue sauce (Sweet Baby Rays)
• 1 c. Sweet Orange Marmalade
• 2 1/2 T. Soy Sauce
• 1/4 t. Ginger
• 1/2 t. Garlic Salt
• Popcorn Chicken

To keep this recipe reaaallllyyy simple buy frozen popcorn chicken. Cook chicken according to directions. While chicken is cooking, combine BBQ sauce, marmalade, soy sauce, ginger, and garlic salt in a small sauce pan. Stir and simmer for 15-20 minutes. Pour sauce over chicken and toss until chicken is evenly coated. Serve atop rice.

Buffalo Chicken Sandwiches

• 4-6 boneless, skinless Chicken Breasts
• 1 (12 oz) Bottle Buffalo Wing Sauce
• 2 T. Ranch mix seasoning
• 2 T. Butter

Place chicken breasts in a lightly greased crock pot. In a medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken and cook on low for 6-8 hours.

Once cooked, shred chicken breasts in the crock pot. Stir in butter until melted.

Melt cheese on top of each sandwich and top with Ranch dressing as desired.

Baked Chicken Alfredo Ziti

• 12 oz. Ziti noodles
• 2 c. shredded, cooked chicken
• 1 batch Alfredo sauce (recipe is below)
• 11/2 c. shredded Mozzarella cheese

Alfredo Sauce:

• 1 T. Olive oil
• 4 Garlic cloves, minced
• 3 T. Flour
• 1c.Chicken Broth
• 1 c. Low fat milk
• 3/4 c. Grated Parmesan Cheese
• 1/2 t. Salt
• 1/4 t. Black Pepper

Cook the pasta until al dente in a large pot. Drain pasta and return to pot and add chicken and alfredo sauce. Gently toss until noodles are evenly coated. 

Pour half the pasta into a  greased 9x13 baking dish. Sprinkle top evenly with 1 c. cheese. Layer remaining pasta on top of cheese and sprinkle with remaining 1/2 c. cheese. 

Bake for 20-25 minutes or until it starts to turn golden. 

 

To make Sauce:

Heat oil in large saute pan over medium high. Add garlic and saute for 1 minute until fragrant. Sprinkle with flour and stir to combine. Saute for and additional minute stirring occasionally.

Slowly add chicken broth, whisking until smooth. Whisk in milk and bring sauce to a simmer. Let cook for an additional minute until thickened, add Parmesan cheese, salt and pepper. Stir until melted.  Remove from heat and set aside.

Savory Chicken and Spinach Crepe FIlling

I can always tell when my husband REALLY likes something that I make. He eats in about 4 bites, doesn't say a word, and there a constant "mmmmm" coming from him. This was one of those meals. 

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•  1 T. Canola Oil
• 1/2 c. Diced Sweet Onion
• 2 c. Fresh Spinach
• 1/2 c. Grated Parmesan
• 1/4 c. Mayonnaise
• 1 8 oz. pkg Cream Cheese, room temperature
• 2 c. Diced cooked Chicken
• 1/2 t. Salt
• 1/4 t. Pepper
• 1 c. Colby Jack Cheese

 Preheat oven to 350 degrees. In a medium bowl stir together cream cheese, parmesan cheese, salt and pepper, and mayo until smooth.

In a medium skillet, saute onions in oil over medium heat until onions are soft and slightly carmelized. Add garlic and cook for an additional minute.  Add spinach and saute for 2 minutes.  Add chicken and cheese-may mixture to pan and stir until combined. Removed from heat.

Add crepe filling to center of crepe and roll it up. Repeat with remaining crepes and place side by side in a greased 9 x13 baking dish.  Sprinkle colby jack cheese over the top of each crepe. Bake for 20 minutes or until cheese is melted.

Grilled Chicken Cordon Bleu Sandwich

Summer is the season for grilling. This sammy is delicious, easy, and can be made without turning your oven on! I love pretty much everything made on a  grill and I especially love chicken cordon bleu. This is a match made in heaven.

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• Bread
• Deli sliced ham
• Swiss cheese
• Grilled Chicken breast, sliced
• Mustard sauce

Mustard Sauce:

• 1 T. Yellow Mustard
• 1 T. Hot Dijon Mustard
• 1/4 c. Honey
• 1/2 T. Lemon Juice
• 1/8 t. Onion Powder
• 1/3 Mayonnaise

Start by grilling chicken breasts.  While chicken is grilling mix sauce ingredients together until smooth. Then build sandwich: spread mustard sauce on bread, then place deli ham, sliced chicken breast, swiss cheese.   Butter outer sides of sandwich and place on grill. Grill on each side for a few minutes until cheese is melted and bread is golden brown.

Chicken Avocado Burritos

Fast, easy, AND healthy burritos! A new family favorite!

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• 2 c. Shredded Cooked Chicken
• 1 c. Shredded Mexican Blend Cheese
• 1 Avocado, diced
• 2 T. Chopped Fresh Cilantro
• 4 Large Tortillas

Mix chicken, cheese, avocado, and cilantro in a medium sized bowl. 

Add 1/4 c. mix to center of tortilla and form into a roll. Place on an oiled pan or griddle and let cook 2 minutes on each side,or until golden brown. 

Serve with sour cream or plain greek yogurt and some yummy pico!

Chicken And Rice Soup

• 1 T. Extra Virgin Olive Oil
• 1 med. Onion, chopped
• 2 Garlic cloves, minced
• 2 med. Carrots, cut diagonally into 1/2 in. thick slices
• 2 Celery Ribs, halved lengthwise, and cut into 1/2 in thick slices
• 4 Fresh Thyme Sprigs
• 1 Bay leaf
• 2 qts. Chicken Stock or Broth
• 1 c. of Water
• 1/2 c. White Rice
• 1 1/2 c. Shredded Cooked Chicken Breasts
• Salt and Pepper

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low heat until the rice is tender (about 30 minutes). Serve hot.

Chicken Bacon Alfredo Pizza

Every Friday is pizza  night and this was a little creation I came up with last week. Good stuff right there!

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• 1 (16 oz.) tube Refrigerated Pizza Dough (we used Artisan multigrain pizza dough)
• 1/2 Jar Alfredo Sauce
• Shredded Mozzarella Cheese
• Garlic powder
• Onion Powder
• 2 T. Chopped Green Onion
• 1 1/2 c. cooked and cubed Chicken
• 4 slices Bacon, cooked and chopped

Lightly grease a baking sheet and press dough to desired size. Spread Alfredo sauce over dough staying within 1 inch of the edge. Sprinkle a little onion and garlic powder over the sauce. Sprinkle desired amount of cheese (we like things cheesey). Top with chicken, bacon and green onion. Bake in the oven according to crust directions

Black Bean Taco Soup- Freezer Meal

Yes, another taco soup recipe. But this one is a freezer meal! It's a goodie too!

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• 1 lb. Ground Beef
• 1 medium Onion, chopped
• 1 pkg. Mild Taco Seasoning Mix
• 1 (16 oz) bag frozen Corn
• 1 (16oz) can Black beans drained and rinsed
• 2 (14 oz) cans Stewed Tomatoes
• 1 (4 oz) can diced Green Chilis

Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.

Dump the remaining ingredients into the bag, mix together, and zip bag close and freeze.

When ready to eat, remove from freezer and thaw in refrigerator for 24 hours. Cook on high for 1-2 hours or low for 2-3 1/2 hours.

Serve with tortilla chips, cheese, sour cream and guacamole.

Chicken Taco Chili

This chili was so darn tasty and can I add that 1 serving is only 200 calories for all you calorie counters! With calories like that you won't feel bad when you go back for seconds because I guarantee you will go back for round two. The recipe is so simple but the only kicker is you start to smell the goodness way before it is done. It's torture I tell you!

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• 1 can Black beans, drained and rinsed
• 1 can Kidney Beans, drained
• 1 can Corn, drained
• 1 16 oz. can Tomato Sauce
• 1 28 oz can Diced Tomatoes
• 1 packet Taco Seasoning
• 1 T. Chili Powder
• 3 thawed boneless chicken breasts
• 1/4 c. Water

Combine everything in a crockpot, stir and cook on low for 10 hours or high for 6 hours (check on it about an hour before time is up. Mine cooked a little faster.) Shred chicken and stir together. It is good plain or with a little shredded cheese and/or sour cream on top.

Maple Dijon Glazed Chicken- Freezer Meal

Another freezer meal for you! As usual, this recipe was delish! There is something about how simple this was to make that made it taste even better. I'm in love with crockpot/freezer meals!!

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• 1 1/2 lbs Chicken Breasts
• 1 c. Dijon Mustard
• 1/2 c. Maple Syrup
• 2 T. Red Wine Vinegar
• Salt and Pepper to taste

Place all ingredients in a resealable Ziploc bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw for at least 24 hours. Cook on low for 8 hours or on high for 4 hours in a crockpot.

I served mine with steamed broccoli and couscous.

Cheesy Broccoli Quinoa Casserole

I recently started working in the Young Women organization for my church and I have had the privilege to meet some amazing women. Two of the women I work with are extreme health nuts; they introduced me to quinoa. I had heard of it and had seen it but was never interested in trying it. Long story short, I tried it and I love it! Here is a tasty {of course it is tasty or I wouldn't be posting it}quinoa casserole!

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• 1 1/2 c. Quinoa
• 1 head Broccoli, cut into small florets
• 3 T. Unsalted Butter
• 3 T. Flour
• 2 Shallots, diced
• 2 c. Milk (I always go low fat)
• 1/4 t. Garlic Powder
• 1/4 t. Dry Mustard
• 1/4 t. Cayenne Pepper
• Salt and Pepper to taste
• 8 oz sharp Cheddar Cheese, shredded
• 2 c. shredded cooked Chicken

Cook the quinoa according to the package directions. Meanwhile, place the broccoli in a saucepan and add a couple inches of water. Cover and bring to a boil over high heat.  Let boil just 1-2 minutes more until the broccoli is crisp-tender. Drain immediately and rinse with cold water to stop cooking. Set aside.

Preheat oven to 400 degrees. To make the cheese sauce, melt the butter in a medium saucepan over medium heat.  Whisk in the flour, shallots, garlic powder, dry mustard and cayenne. Continue whisking the mixture until it is light golden in color, about 1-2 minutes.  Slowly whisk in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes.  Remove from the heat and whisk in the cheddar cheese until melted and smooth. Season with salt and pepper to taste. In a large bowl, combine the cooked quinoa, broccoli florets, shredded cooked chicken and the cheese sauce. Fold together gently until evenly combined.
Transfer the mixture to a lightly greased casserole dish.  Bake until the top is lightly browned, about 20-25 minutes.  Serve warm.

Chicken and Black Bean Quesadillas with Fiesta Rice

This dinner was so yummy and so quick! I had a main course and a side dish whipped up in just a matter of minutes. My kind of busy night dinner!
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• 2 cans chunk Chicken Breast
• 1 can Cheddar Cheese soup
• 1 c. canned Black Beans, rinsed and drained
• 1/2 c. Chunky Salsa
• Tortillas

Stir the soup, beans and chicken in a 1 1/2 qt saucepan.  Cook over medium heat until hot.

Put the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c.  of the soup mixture, spreading to within 1/2 inch of the edge.  Moisten the edge of each tortilla with water. Fold over and press the edges together to seal.  Bake at 425 degrees for 5 minutes or until the filling is hot. Serve with fiesta rice.

Fiesta Rice

• 1 can Chicken Stock
• 1/2 c. Water
• 1/2 c. Chunky Salsa
• 2 c. uncooked instant Brown Rice 

 Heat chicken stock, water, and salsa in a 1 1/2 qt sauce pan to a boil.  Stir in instant rice.  Cover and remove from the heat.  Let stand for 5 minutes and then fluff with a fork. 

Chicken Cacciatore- Freezer Meal

• 1 lb. Chicken Breasts
• 1 (26oz) jar of Chunky Vegetable-Style Spaghetti Sauce
• 1 Zucchini, chopped
• 1 Green Pepper, chopped
• 1 Sweet Onion, chopped

Place all ingredients into a resealable gallon sized freezer bag and mix together.

When ready to eat remove from freezer for at least 24 hours. Cook on LOW in a crock pot for 6-8 hours.

Serve on top of cooked spaghetti noodles and garnish with cheese and olives {guess who didn't have any olives}.

Chicken Noodle Soup

• 1/2 medium Onion, chopped
• 2 cans cooked chunck chicken breast, strained
• 1 bag egg noodles
• 1 1/2 c. sliced carrots
• Water
• 3-4 Chicken Bullion cubes
• Parsley Flakes

Saute onions in a large soup pot with a little Olive Oil until the onions are translucent.

Fill soup pot 2/3 full of hot water and add bullion cubes.

Bring to a rolling boil and add noodles. Cook for the time on the package (mine was about 7 minutes).

Add carrots, and chicken and reduce heat to low and let simmer for about 10 minutes.

This is a great time to taste check to see if you need to add a little salt and pepper.

Sprinkle parsley flakes on top and serve.

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This soup is so yummy! And its even better the next day for leftover night! I loved this recipe because it is so simple and really quick to make. Perfect for those sick days or on chilly fall evenings.

Cilantro Lime Chicken with Black Beans and Corn-Freezer Meal

This is another freezer meal and it is SO good! I can't make that so big enough to explain how yummy this really was! Healthy can be tasty! Did ya know?! My picky 2 year old even scarfed this down...and asked for seconds.

• 1 1/2 lbs. Chicken breast
• Juice from 2 limes
• 1 bunch fresh Cilantro, chopped
• 1 (16 oz.) bag frozen Corn
• 2 cloves Garlic, minced
• 1/2 red Onion, chopped
• 1 can Black Beans, drained and rinsed
• 1/2 t. Cumin
• Salt and Pepper to taste

Place all ingredients into a resealable ziplock bag. Mix together then zip closed and freeze.  When ready to eat, remove from freezer and thaw for at lease 24 hours. Cook in a crockpot on Low  for 8 hours or High for 4 hours. Shred chicken and mix before serving.

Serve in a tortilla or on tortilla chips with sour cream, guacamole, salsa, and cheese.

Not kidding guys. So. Good!

Chicken And Broccoli Alfredo-Freezer Meal

This is recipe 1 in a series of 7 freezer meals that I have put together. It was so great to just pull this out and toss it in the crock pot and have a fabulous dinner 4 hours later! Easy preparation all around.

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• 1 1/2 lbs. chicken breasts
• 1 (16 oz) bag frozen Broccoli florets
• 2 (16 oz.) jars Alfredo sauce
• 1 large Green pepper, chopped
• 1 (4oz) can slice mushrooms, drained

Place all ingredients in a resealable gallon sized freezer bag and mix together.  When ready to eat, remove from the freezer and thaw in fridge for 24 hours. Cook on Low for 4-6 hours. Cut chicken into cubes. Serve over cooked fettuccine noodles.

Chicken and Wild Rice Casserole

• 1 6 oz pkg. Long Grain and Wild Rice Mix
• 1 medium Onion, chopped (1/2 c.)
• 2 T. Butter
• 1 10 1/2 oz. can condensed Chicken with White and Wild Rice soup or Cream of Chicken Soup
• 1/2 c. Low Fat Sour Cream
• 1/3 c. Low Sodium Chicken Broth
•  1/2 t. dried Basil, crushed
• 2 c. shredded cooked chicken or turkey
• 1/3 c. shredded Parmesan Cheese

Prepare rice mix according to package directions.

Meanwhile, preheat oven to 350 degrees. In a large skillet, cook onion in hot butter over medium heat until tender.  Stir in soup, sour cream, chicken broth, and basil.  Stir in cooked rice and chicken. 

Transfer mixture to an ungreased 2 qt. baking dish. Sprinkle with cheese.  Bake uncovered about 35 minutes of until heated through.