Italian Chicken Pasta

1/2c olive oil
3T red wine vinegar
2tsp Italian seasoning
1/2t salt
1clove garlic
1/4t pepper
1large pepper (any color)
1 container crumbled Feta cheese
1box bowtie pasta, cooked (any pasta will work)
3c cooked and cup-up boneless chicken cooked with Italian seasoning

Combine frist 6 ingrediens in a large bowl. Add pepper, cheese, pasta and chicken. Stir well. Serve hot or cold.

Notes: Leave out the feta cheese for dairy free option.

Slow cookier Italian Chicken Alfredo

• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup water
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 clove garlic, pressed
• 1 (8 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4.5 ounce) can chopped canned mushrooms (optional)
• 1 (8 ounce) package spaghetti (or noodle of your choice)
• 1 tablespoon chopped fresh parsley

Directions

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley. 

 

From Allrecipes.com

Chicken Gyros

4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt (I use Greek yogurt)
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (boneless or split chicken breasts)


To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, skillet, broiler, grill or I prefer slow cooker (4-5 hours).

Serve on pitas with your favorite toppings:  banana peppers, tomatoes, lettuces, onions, tzatziti cucumber sauce etc.

Adapted from Annie Eats.

Baked Chicken Nuggets

Ingredients

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Recipe is from Allrecipes.com

Artichoke and Goat Cheese Strata

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Total: 1 hour, 39 minutes
Yield: 6 servings

Ingredients

• 1  teaspoon  olive oil
• 1/2  cup  finely chopped shallots (about 1 large)
• 1  (10-ounce) package frozen artichoke hearts, thawed
• 2  garlic cloves, minced
• 1/2  teaspoon  dried herbes de Provence
• 1 3/4  cups  1% low-fat milk
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 4  large eggs
• 1/3  cup  (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2  (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4  cup  (3 ounces) crumbled goat cheese, divided

Preparation

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

Recipe is from Cooking Light Magazine.

Notes: This is quickly becoming one of our favorite comfort foods this winter. There's lots of possibilities for substitutions and additions (ie chicken), but I think it is best the way it's written, but feel free to substitute with what you have on hand.

Stromboli

1 loaf frozen bread dough, thawed and slightly risen,
4c shredded mozzarella cheese
1/2t dried oregano
1/2t dried basil
1/2t garlic powder
1 egg, beaten slightly

Pizza topping of your choice such as:
sausage, cooked, spinach, chicken, pepperoni, onions, peppers etc...

Roll bread dough into 14x12 inch rectangle. Add any pizza toppings. Sprinkle cheese over toppings,then oregano, basil, and garlic powder. Roll dough into a log and seal all edges. Place seam-side down on a greased cookie sheet. Brush with beaten egg. Bake at 350 for ~40-45min.
Slice and serve with marinara sauce.

Recipe is from Don't Panic more Dinner's in the Freezer.

Peppermint Bark

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Recipe is from Paula Dean.

Notes: I made this with my almost 3 y/o and we put the candy canes in ziplocs so he could pound them with his play hammer. He had so much fun!

Shoyu Chicken

1 cup soy sauce

1 cup brown sugar

1 cup water

4 cloves garlic, minced

1 onion, chopped

1 tablespoon grated fresh ginger root

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes (optional)

1 teaspoon ground cayenne pepper (optional)

1 teaspoon ground paprika (optional)

5 pounds skinless chicken thighs

1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Recipe is from Allrecipes.

Chicken Bruschetta

Ingredients

• 3 clove(s) garlic
• 3 teaspoon(s) extra-virgin olive oil
• 1/3 teaspoon(s) salt, divided
• 1/3 teaspoon(s) pepper, divided
• 4 (6 ounces each) skinless, boneless chicken-breast halves
• 1 3/4 pound(s) tomatoes, chopped
• 1 small shallot, finely chopped
• 1/4 cup(s) packed fresh basil leaves, finely chopped (or dried)
• 2 tablespoon(s) red wine vinegar
• 1 loaf(s) (8 ounces) round crusty whole wheat bread, sliced

Directions

• Preheat outdoor grill on medium.
• Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken.
• In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand.
• Grill chicken, covered, 10 to 13 minutes or until juices run clear when thickest part of chicken is pierced, turning once. Transfer to cutting board. Let rest 10 minutes; slice.
• Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread and chicken among serving plates; top with tomato mixture.

Recipe is from Good Housekeeping.

Notes: Leftover chicken is good to use in quesadillas.

Leftover Quesadillas

Shredded Cheese
Meat
Beans
Any other leftovers: avacodoes, tomatoes, onions, etc...
Soft tortillas shells.

Spray a pan with oil. Place tortilla in pan. Cover tortilla with cheese. Add beans, meat and other ingredients. Add cheese again and cover with tortilla. Flip. Once tortilla is browned and cheese has melted, remove from pan. Serve with sour cream, salsa etc. Eat and Enjoy.....

Recipe is adapted from Deceptively Delicious cookbook. You can add pureed butternut squash to the shredded cheese and then spread it on the tortilla.

Notes: We decided to call this leftover quesadillas because we were bad about eating pork, steak, chicken reheated. However just dicing the meat up and we found we typically have beans and other ingredients around so it is like the Mexican verison of a grilled cheese.

Broccoli Packets

2 chicken breasts, cooked and chopped
1/2c carrots, chopped and soft (either cook them or use canned)
1c broccoli, chopped
1 medium onion, chopped
2 cans of fat crescent rolls
1 can broccoli cheese soup
1c shredded cheddar cheese

Mix everything except the cheddar cheese. Unroll crescent rolls and arrange flat on a cooking stone, points toward center. Spoon mixture into crescents and sprinkle with the cheese. Pull points of crescent over the mxiture. Cook according to the driections on crescent  package.

Notes: One of my husband's favorites.

Parmesan Chicken

Place 4 chicken breasts in a greased pan.

Mix 1/2c miracle whip
       1/4c Parmesan cheese
       1t oregano

Spoon mixture over the chicken.

Bake 45min at 375.

Recipe is from my mom.

Chipotle-Barbecue Chicken

6T butter/oil
6 garlic cloves, finely minced
1 onion chopped
1/4c chipotle chiles in adobo sauce, chopped
3/4c ketchup
3T cider vinegar
2T brown sugar
1T worcestershire sauce
~2lbs chicken thighs, breasts

1. Preheat oven to 425F. Line a rimmed baking sheet with foil. In a deep skillet, heat 3T butter/oil over medium heat. Add garlic and cook, stirring frequently - about 3 min. Remove garlic. Add onion and cook with stirring (~8min) until golden.
2. Add the chiles in adobo sauce to the skillet, ketchup, vinegar, brown sugar, worcestershire, and garli and cook until thickened (~5min)
3. Coat the chicken in the sauce and place in baking sheet. Bake until chicken is cooked (~30min).

Tips: I used ~4 chicken breasts and just halved everything. It is a bit spicy, but that is what we like. This is a good one to fix the same week as ATK's chili because you can use half a can of the chipotle chiles in adobo sauce for both. And make this pork taco recipe.

Recipe is from Rachel Ray.

Bell Pepper Slow Cooker Pasta

1 red pepper
1 yellow pepper
1 green pepper
1 medium onion
2 cans diced tomatoes, undrained
2 cans tomato paste
2T garlic, minced
1/4c olive oil
2t basil
2t oregano
1/2t red pepper flakes
1lb pasta, cooked
6T shredded Parmesan Cheese (opt)

Chop peppers into 1inch pieces.
Dice onions.
Add ingredients except pasta and cheese to the crockpot. Cook on low for about 7 hours. Mix in pasta. Add cheese when serving.

Optional: 1lb sausage, brown add when you add the pasta for non-vegetarian dish.

Chicken Fajitas

2 green peppers, sliced in strips
1 red pepper, sliced
1 onion, sliced
4 skinless, boneless chicken breasts; thinly sliced
4T soy sauce
3-4T lime juice
1T chili powder
1/2t ginger
1-2t crushed red peppers

1) Combine chicken and everything below in a ziploc bag to marinate overnight or at least 2 hours.
2) Saute peppers and onions with evoo and salt. Set aside in foil to keep warm.
3) Chicken and marinate to the pan and cook until done
4) Serve on tortilla shells with all the normal fixings: cilantro, salsa, sour cream, shredded cheese, diced tomatoes, fresh lime juice, lettuce, avocado...

Notes: One of my husband's favorite Mexican dishes.

Recipe is from my friend, Colleen.

Chicken Packet

4 pieces boneless, skinless chicken breasts
1c marinara suace
1/4c parmesan cheese
1c mozzarella cheese
4 squares aluminum foil
zucchini - sliced or broccoli.

Place 1 chicken on each piece of foil. Cover with 1/4c marinara sauce, sprinkle parmesan cheese and place some zucchini on top. Make packets with foil, allowing room for air to circulate inside.

Cook on grill for about 20min. Open packet and sprinkle mozzarella on top.

Recipe is from my Aunt Peg.

Chicken Cassorole

2c chicken, cut up (can use chicken from the Chicken Mix recipe)
2 cans cream soup (I prefer cream of chicken)
1pkg cheddar (2c)
2c uncooked macaroni
1small onion sliced, diced (opt)
2c milk

Grease a 9x13 pan. Mix ingredients. Pour into pan. Store in fridge overnight.
Cook at 350F for 50-60min.

Notes: This is super easy and nice to fix when you have visitors b/c you make it the night before - that's why you don't have to cook the macaroni. This is a favorite and rarely any leftovers when we are all together.

Recipe is from my mom.

Unbelievable Chicken

Ingredients

1/4 cup cider vinegar

3 tablespoons prepared coarse-ground mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1 1/2 teaspoons salt

ground black pepper to taste

6 tablespoons olive oil

6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Notes: This recipe can be frozen and then thawed for later.

Recipe is from Allrecipes.

Chicken Nuggets

1c breadcrumbs
1/2c flaxseed meal
1T grated Parmesan
1/2t paprika
1/2t garlic powder
1/2t onion powder
1c broccoli, spinach or sweet potato puree (I prefer s. potatoes)
1 egg, lightly beaten
1lb boneless, skinless chicken breast (tenders) cut into chunks
Nonstick cooking spray
1T olive oil

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder and mix.
2. In a shallow bowl, mix the vegetable puree and egg with a fork.
3. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
4. Coat a large nonstick skill with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and and cook until the chicken is cooked through - 4-5 min longer. Check to make sure it's cooked through. Serve warm.

Recipe is from Deceptively Delicious Cookbook.

Bourbon Chicken

2lbs chicken (cut into bite size pieces)

1-2T olive oil
1 garlic clove, crushed
1/4-1/2t ginger
3/4-1t crushed red pepper flakes
1/4c apple juice
1/3c brown sugar
2T ketchup
1T cider vinegar
1/2c water
1/3c soy sauce

Mix all ingredients below olive oil and pour into ziploc and throw chicken in. Freeze.

Thaw. Cut chicken up. Heat oil in pan; brown chicken. Remove chicken. Add liquid and cook until all is mixed and sugar dissolved. Add chicken back. Bring to a hard boil. Reduce heat and simmer about 20 min. Serve over rice.

Tips: Can use the chicken mix recipe if just making it without freezing.

Recipe is from my friend, Maleah.