First slice the chicken breast thin and seasons with fajita season. Add to a oven safe skillet. Drizzle with a little olive oil and began to brown. Slide peppers and onions lengthwise and thin. Add to skillet and sauté with chicken until chicken is cooked through. Then add in the chicken soup and milk and stir. Bring to a bubble and let simmer a few minutes while stirring. Turn off heat. Drain corn and beans and rinse beans and the. Sprinkle over the top of the mixture. The. Top with cheese. Cut corn tortillas into strips and drizzle with a little olive oil and sprinkle with garlic salt and too to coat evenly. Then lay the tortilla on top of mix. Place into oven and bake for 10-15 minutes until bubbling and tortillas are crispy. To serve top with your choice of hot sauce, sour cream and cilantro! Enjoy!
You’ll need: 4 boneless chicken breast 4 slices bacon crumbled or bought real bacon pieces 1 pack dry ranch dressing packet 1 8 oz pack cream cheese 1/2 cup Colby jack cheese shredded (To do this as a separate meal you can check crack pot chicken sandwiches)
Add to leftover chicken: 3 corn on the cob ears (grilled) 1 lb grated cheese your choice 16 corn tortillas 1- 28 oz can green enchilada sauce
Okay so you can make the shredded chicken with the cream cheese, cheese, ranch and bacon with half the cheese within the week prior. Just cook chicken and shred. Then add in the cream cheese, ranch packet, the chicken stock from cooking the chicken, and bacon bites and mix. Heat until all melted together and serve in buns for a yummy sandwich. We had corn on the cob this week also so had left overs we had made on the grill and charred. So I just shaved off the kernels and added to the left over chicken mix. To assemble chicken enchiladas just take your leftover crack chicken and shaved corn and throw together. Heat in microwave so it is soft. Heat oven to 350. In a 9 by 13 inch pan pour a small amount of the green enchilada sauce then place 5-6 tortillas on the bottom of the pan, add a layer of the chicken and corn mix and then a little more of the green sauce, with a thin layer of shredded cheese. Repeat this until you have 3 layers leaving the meat, sauce and cheese layer on top. Place in oven and bake for 30 minutes until top of cheese is golden brown and the sauce is bubbling On sides. Top with cilantro, avocado, sour cream and salsa if you would like!
You’ll need: 1 lb spaghetti noodles cooked 1 cup shredded red cabbage 1/2 cup shredded carrots 1/4 cup diced celery 1 tbsp sesame seeds 2 tbsp olive oil 1/4 cup soy sauce 3 tbsp toasted sesame oil 1/4 cup rice vinegar Green onions for garnish
2 chicken breast 1 head broccoli 2 tbsp honey 1/3 cup soy sauce 1 tbsp toasted sesame oil 4-6 tbsp rice vinegar
Driections: Cooked chicken and slice. Cook spaghetti noodles, drain and set aside. Chop cabbage into thin slices, shred carrots and slice celery. In a sauté pan add olive oil and then add chopped veggies. Sauté for 3 minutes then remove from skillet. In skillet add soy sauce, sesame oil and rice vinegar. Bring to a low boil and then add in noodles mix well and taste add salt and pepper if necessary or more sesame oil. Add veggies back into noodles along with sesame seeds. Mix well. Cut broccoli florets and rinse. In sauté pan add in sliced chicken with a little oil and brown. Add in honey, soy sauce, vinegar and sesame oil. Add in broccoli florets and bring to a low boil. Let simmer for 5 minutes and remove. Plate and serve. Enjoy!
2 10 oz cans mild green enchilada sauce
1- 10.5 oz can cream of chicken soup
1-8oz container sour cream
4 cups shredded chicken (you can cheat and buy rotisserie chicken, sssshhh I won’t tell)
1 -4 oz can diced green chilies
1- 14oz bag grated mozzarella
1/2 cup cheddar cheese
10- flour tortillas
2 roma tomatoes diced
I bunch cilantro chopped
First cook chicken and shredded add in the green chillies and mix well. Then preheat oven to 350 degrees. In a large bowl add in the enchilada sauce, chicken soup, sour cream. In a 9 by 13 inch pan spread a thin layer of the sauce on bottom of pan. To assemble take a gorilla and add in about 3 tbsp chicken, 2 tbsp sauce and a good amount of cheese, roll up and place into baking dish. Repeat for all tortillas. With any remaining sauce pour over top of all tortillas. Then place into oven and bake for 20 minutes. Then remove and add the remaining cheese and cheddar cheese, return to oven for another 15 minutes until sauce is bubbling and cheese is oozing. Remove and Top with diced Roma tomatoes and cilantro for freshness.Serve with side salad. Enjoy!
You’ll need: 3 cups diced turkey 1 medium onion diced 1 cup green beans cut in thirds 1 cup diced celery 1 cup diced carrots 1 tsp onion powder 1 tsp garlic powder Salt and pepper 1/4 cup flour 3 cup chicken stock 2 cups milk For drop biscuits: 2 cups flour 2 tbsp baking powder 1/2 tsp garlic salt 1 tsp parsley flakes 1/2 cup chilled butter 1 1/4 cup milk 1 cup shredded cheddar cheese
First in a Dutch oven heat pan then drizzle pan with olive oil. Chop all veggies then add in the onions, carrots and celery and sauté until onions are tender and other veggies began to soften. (About 5 minutes) Then Add the flour and stir into veggies, slowly add in the chicken stock and stir. Bring to a boil. Then add in the green beans, turkey and milk bring back to a boil and let boil until sauce has thickened. While sauce is thickening mix the dry ingredients first in a bowl to make biscuits. Then add in chilled butter and cut into dry ingredients until form a crumbling dough, then add in milk and stir. Then add in 1 cup shredded cheddar cheese. Once the dough is formed and sauce is thick remove from heat and drop biscuits on top of sauce. Heat oven to 375 and bake for 30 minutes with lid on. Then remove lid and bake until biscuits are browned on top. Serve hot and enjoy!
2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper
Toppings:
2 diced roma tomatoes
diced green onions
sour cream
salsa
Directions:
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste.
Chop veggies for topping options and serve with sour cream and salsa.
Enjoy!
Ingredients:
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette
Chicken-
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through.
For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese.
When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.
Enjoy!
Honey Garlic Chicken drumsticks 8-10 chicken drumsticks 1 cup chopped onions 1/3 c. Honey 3 garlic cloves minced 2 tsp dried oregano 1 tsp red pepper flakes 2 tbsp olive oil In a gallon freezer bag place chicken and drizzle with olive oil. Mix all seasoning in a bowl and pour over chicken. Seal bag and smoosh around until the seasoning is well distributed over each chicken. Remove all air from bag and seal well. Place into a baking sheet and freeze.
When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!
Sesame Chicken drumsticks–
8-10 chicken drumsticks
2 inch piece ginger peeled and grated
4 green onions chopped
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup rice wine vinegar
1 tsp toasted sesame oil
1/2 tsp chili flakes
1/2 tsp sesame seeds
In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.
To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.
For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!
Cilantro lime chicken thighs
6-8 chicken thighs
4 garlic cloves minced
1/4 c. Chopped cilantro
3 tbsp lime juice
1 tsp cumin
1 tsp chili flakes
Pinch of salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.
To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.
In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.
Herb chicken thighs
6-8 chicken thighs
1 tbsp oregano
1 tbsp basil
1 tbsp thyme
1 tsp garlic salt
6-8 garlic cloves
Olive oil
Salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.
To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.
Sticky Orange Chicken
8-10 drumsticks
1/4 c. Balsamic vinegar
1/2 tsp grated ginger
2 tbsp brown sugar
1/2 cup orange marmalade
1 tsp salt and pepper
1 tsp sesame seeds
To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.
In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.
Ingredients:
4 Chicken breast
1 tsp oregano
1 tsp basil
8 strawberries
2 roma tomatoes
Fresh cilantro 4 tbsp
1 avocado
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing
1 box couscous
Chicken:
Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.
Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.
For balsamic dressing place into a pan and bring to a boil reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl.
Make 1 box cous cous
To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM!
and couscous
