Appetizers · Chicken · Dinner · Dressings & Marinades · Low Carb Dish

Crispy baked wings

You’ll need:

4 lbs chicken wings and drummies

1 bottle franks red hot

1 stick salted butter

Celery stalks

Carrots

Ranch dressing

For crispy baked chicken this is the way to go! Make sure chicken is thawed. In a stock pot bring 8 cups water to a boil. Drop in chicken and boil for 8 minutes drain and then pay dry each chicken wing. It’s important to remove as much water as possible to get nice crispy chicken. Heat oven to 450 degrees and on a non stick pan stay well with cooking spray. Place chicken in single row into pan and then bake for 15-2″ minutes in middle rack. Make sure the chicken is looking nice and golden brown then remove from oven flip each piece and cook another 5-7 minutes until both sides are a nice golden brown. Remove and place into bowl. In a measuring cup pour 1 1-/2 cups hot sauce and add stick of butter place into microwave and heat, stir until butter is melted and smooth with hot sauce. Pour over top of chicken wings and coat each one. Slice celery and carrot sticks and put ranch into serving bowl. Pour chicken into serving tray and arrange celery and carrots and place ranch. Enjoy!

Chicken · Dinner · InstaPot · Low Carb Dish · Lunch

Quick shredded chicken (Mexican chicken)

You’ll need:

4 medium chicken breast (4 cups shredded)

1 yellow onion diced (1 cup)

1 packet taco seasoning

1 tbsp garlic salt

6 tbsp butter or bacon grease

Salt and pepper

1/2 cup fresh Cilantro

I like to buy bulk packs of chicken and cook in bulk. So when I buy a big pack of chicken for the week I will pre cook the chicken, leave some whole and shred some. I freeze them and take them out when needed for fast cooked chicken. You can also place chicken in pressure cooker and set to 8-10 minutes and cook chicken, remove and shred.

Once you have shredded chicken your almost done. In a sauté pan add butter or bacon grease to pan and sauté onions until translucent. Add the chicken to pan and 1/2 cup chicken broth. (When I freeze pre made chicken I freeze broth with it 😉) or just use boxed broth. Add in taco season packet, garlic salt and chopped cilantro. (Keep some for garnish) let simmer for 4-6 minutes for seasoning to meld with chicken. Salt and pepper to taste. To keep warm for serving(tacos, use for nachos, or burritos) place into crock pot on low! Enjoy

I like to have a taco bar for easy parties. Serve with shredded lettuce, grated cheese, diced tomatoes, sliced jalapeños, sliced back olives, salsa, sour cream and cilantro. Can also serve a side of beans and rice! 😉

Chicken · Dinner · Lunch

Drop biscuit Chicken pot pie

You’ll need:

For biscuits: 2 cups flour, 1 heaping tbsp baking powder, 1 tsp garlic salt, 1 tbsp parsley flakes, 1 stick butter melted (8 tbsp), 1 1/2 cup milk, 1 1/2 cup cheese (orange cheese your choice) I used Colby jack. (Mix all dry ingredients then add wet ingredients until form dough, lastly stir in cheese) then set aside until ready to top mixture.

For chicken mix you’ll need:

3 cups cooked diced chicken

1 26oz can cream of chicken

1/3 cup flour

4 tbsp butter

1 onion diced

2 garlic cloves minced

Olive oil for drizzling (2 tbsp)

2 cups chicken stock

12oz frozen mixed veggies

1 cup milk

In cast iron skillet sauté onions and garlic with olive oil. (About 3-4 minutes) Then add in 4 tbsp butter and melt sprinkle 1/3 cup flour into pan and mix well. Then slowly pour in 2 cups of broth and bring to a boil. Add canned soup and let simmer for a few minutes and let thicken. If sauce doesn’t look like it is thickening enough at this time add a little more flour a tbsp at a time with a little milk then add in so it doesn’t clump in the sauce. Add the cup of milk and veggies and bring to boil. In a 9 by 13 pan place cooked diced chicken in bottom and then pour bubbling mixture over top. Then drop the biscuit dough on top in 1 inch balls and cover top of mix. Place into oven preheated to 375 degrees. Bake for 12-15 minutes or until biscuits are a nice golden brown and sauce is bubbling! Serve with a side salad and enjoy!!!

Chicken · Dinner

Lemon and thyme Seared & baked chicken

You’ll need:

Fresh green beans (2 pounds)

5 chicken leg & thigh portions

1 cup couscous

Fresh thyme 4 tbsp off spring or a good bunch in stem.

2 lemons

1/2 onion chopped into small wedges

6 garlic cloves

Olive oil for drizzling

2 cups chicken stock

First in cast iron skillet place chicken pieces and salt and pepper both sides generously. Drizzle bottom of pan with olive oil and then drizzle chicken pieces. Turn pan on high and place chicken dat side down and sear for about 4-6 minutes applying pressure to chicken so it gets a nice crispy sear. Once a golden brown flip chicken over and remove from heat. Add in 1 lemon cut into wedges (squeeze lemon over top of chicken then drop in lemon wedges) sprinkle 2 tbsp dried oregano, minced garlic and chopped onion into pan with chicken slowing some to fall into pan drippings. Cover with foil and bake @375 for 25 minutes. Then remove foil and spoon some of the drippings over chicken replace into oven and cook another 5 minutes or so until chicken is cooked clear through and reaches 165 degrees.

In a pot bring chicken stock to a boil and add 6 slices of thinly sliced lemon and 2 tbsp thyme. Let boil 10 minutes to let flavors meld. Remove lemon pieces the. Add your cup of uncooked couscous. Add salt and pepper to taste. Cover and let couscous soak up liquid about 5 minutes. Remove from pot and place into serving dish. Rinse pot and then leave about 1 inch of water in bottom of pan, bring to a boil and drop in green beans. (Make sure to cut off ends of green beans) I like mine nice and crunchy so I pretty much blanch mine. Which is only steaming in the water for about a minute and a half. Remove from water add a tbsp butter and sprinkle with garlic salt and serve. If you want softer beans leave in 4-6 minutes.

To plate spoon about 3 tbsp of couscous add a piece Of chicken and place green beans on plate top with fresh thyme and serve with Lemon wedge! Enjoy!

makes 5-8 servings depending on if you split chicken in half. Fed my family of 6 with 1 leftover chicken, serving of beans and couscous for lunch! 🤗

Appetizers · Breakfast · Chicken · Dinner

Drop Biscuits

You’ll need:

2 Cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt (good 2 pinches)

1 tbsp white sugar

1/2 cup cold (chilled butter) diced

1 1/4 cup whole milk

Mix flour dry ingredients together. then cut in cold butter with knife or cutter until dough resembles crumbs. Then add milk a little at a time, stirring in between. (Don’t stir to much or overwork dough or it will be dense) Once mixed then drop dough by the spoonful onto baking sheet. Bake at 450 degrees for 12-15 minutes or until tops are nice and golden.



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Appetizers · Chicken · Dinner · Lunch

Healthy chicken parm sandwich

You’ll need:

(This makes 4 sandwiches)

3 cooked chicken breast sliced

2 cups mozzarella cheese grated

Sliced roasted red peppers

1 jar marinara sauce

Sour dough bread (sun dried tomato is the best)

Olive oil

1 tsp basil

1 tsp oregano

Mayo

A sprinkle of garlic salt

First slice cooked chicken breast. Then in sauté pan heat olive oil season chicken slices with oregano, basil and garlic salt. Place into pan and sauté until slightly brown. Remove from pan and place chicken slices into rows of 4 for each sandwich onto cookie sheet lined with tin foil. Then pour about two tbsp of marinara onto each row of chicken and top with mozzarella cheese. Place into oven on broil setting and leave until cheese is melted and turning crispy. Remove foil and chicken from pan. Line pan with foil again and place sliced sour dough down on foil. Then drizzle with olive oil and broil just to get bread crispy. Remove and turn over sour dough. Put mayo on inside of bread then Place chicken on top. Later with sliced roasted red peppers and top with arugula. Place other side of sour dough on top and slice in half. You can serve with a balsamic dressing or marinara for dipping! Enjoy!

Chicken · Dinner · Lunch · PASTA

Basil & Tomato chicken pasta

You’ll need:

4 chicken breast cooled & sliced

2 cups cherry tomatoes

4 garlic cloves minced

Fresh basil for topping and serving

1 tbsp dried basil

1 tbsp oregano

1 cup shredded mozzarella cheese

2 cups chicken stalk

1 cup heavy cream

1 tbsp flour

Salt/ pepper to taste

1 1/2 lbs cooked spaghetti

(If you have roasted red peppers chop and add these, these add extra flavor of yummy but aren’t needed)

In a pan brim water to boil and cook noodles. If you haven’t cooked chicken cook through and then slice.

In a sauté pan add minced garlic and olive oil and sauté. Add in cherry tomatoes and heat until they began to burst (make sure on medium heat so you don’t burn your garlic and tomatoes) when they began to split add in 1 tbsp flour and make a rue. Then pour in 2 cups chicken stock and bring to a boil. Add in seasoning basil & oregano. Then add in heavy cream and bring to a boil. Drop in slices chicken and let boil a few minutes in sauce to pick up flavors of sauce. Add 1 cup mozzarella cheese and Walt & pepper to taste. Pour over cooked pasta and top with fresh basil, red peppers and Parmesan cheese! Serve with side salad & crusty bread! Enjoy!

Chicken · Dinner

Red sauce chicken enchilada

You’ll need:

4 chicken breasts cooked and shredded

1 -10oz can mild Rotel diced tomatoes and green chili’s (drained)

12 flour tortillas

2 lbs fiesta blend shredded cheese (you can use cheddar cheese or Mexican mozzarella also)

1 -28oz can Red enchilada sauce

1/2 cup sour cream

First cook chicken and add tomatoes. Then mix red sauce and sour cream together in bowl and set aside.

Once chicken is shredded and tomatoes added add 1/3 cup of sauce to chicken mixture.

To assemble pour some sauce in bottom of a 9 ” by 13″ pan and spread around so tortilla doesn’t stick to pan. Then fill tortilla with 2 tbsp chicken mixture, 2 tbsp red sauce and a hand full of cheese roll tortilla and place into pan. Repeat until all tortillas are filled. I normally fit 10 roll ups in a pan. You will have leftover chicken and sauce so top enchiladas down middle with the remaining sauce, chicken and cheese. Place into oven at 400 until top is crispy and they are warmed through about 15-20 minutes.

Then serve with a side salad and Mexican rice! You can top with fresh cilantro, jalapeños, salad & sour cream! Enjoy!!!

Chicken · Lunch · Soups

Chicken Enchilada Soup

You’ll need:

4 chicken breast

1 15oz can black beans (rinses & drained)

1 15oz can corn (drained)

1 8oz can green chili’s

1 15oz diced tomatoes

1 15oz can Red enchilada sauce

2 cups chicken stock

2 cups water

1 tbsp chili powder

1 tbsp garlic powder

1 tsp cumin

Salt/pepper to taste

Optional: to make creamy add in 1/2 cup heavy cream.

Toppings:

Chopped cilantro

Sliced jalapeños

Shredded cheddar cheese

Sour cream

In crock pot place chicken in bottom of pan then add in canned items, liquids (except heavy cream) and seasonings. Cook on high for 4 hours. Remove lid and shred chicken. If you want to add a creamy element to soup add in heavy cream at this time and place lid back on. Reduce heat and let cook another hour. Top with toppings & Enjoy!

If using Instapot to cook and shred chicken (8 minutes in pot with 1/4 cup water)

If baking bake in oven bake at 350 degrees covered with foil with 1/4 cup water for 35 minutes or until chicken is cooked through and easy to shred.

Once chicken is cooked add all ingredients to pot and bring to a boil. Let boil 12-15 minutes then simmer another 10-15 minutes and your ready to serve.