Category: Chicken

Chicken · Dinner · PASTA · Side Dishes · Veggies

Garlic Brussels & tomatoes over pasta

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You need:

Angle hair pasta

Brussel sprouts

Cherry tomatoes

5 garlic cloves

Salt/pepper

Half and half

Flour

Parmesan cheese

First cook pasta as directed. In pan add 3 mined garlic cloves, Brussel sprouts, salt and pepper to taste and coat with olive oil s out 2 tbsp. Heat until sprouts start to char and then add halved cherry tomatoes for another few minutes. Put into bowl and set aside in same pan add the remaining garlic cloves and a little more olive oil sauté and then add 1/3 cup flour and a little cream make into a paste and then slowly add in 3 cups of half and half. Bring to a boil and add half a cup Parmesan cheese. Salt and pepper to taste let boil until sauce has thickened the. Add pasta and mix. Add veggies last and top with red pepper flakes and Parmesan cheese.

Appetizers · Chicken · Dinner · Low Carb Dish · Lunch · Meat · PASTA

Turkey zucchini meatloaf

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You’ll need:

1.5 pounds ground turkey

1 medium yellow squash

1 medium zucchini

1 egg

1 cup bread crumbs Italian style

1 cup cheese

1/3 cup Fresh flat parsley chopped (or the top of a medium sized bunch, try not to get to much of the stems)

1 tsp oregano

1 tsp basil

1 clove garlic chopped

1 small can tomato sauce

For sauce:

Two cans crushed tomatoes

1 can diced tomatoes

6 cloves garlic chopped

Olive oil

1tsp Basil

1tsp Oregano

1/2 tsp Garlic powderSalt/pepper to taste

First put turkey into bowl. Add 1 egg, 1 cup bread crumbs, basil, oregano, minced garlic and 1/3 cup chopped fresh parsley & cheese. Grate zucchini and squash add to bowl. Mix with hands until all mixed together. Put into a none stick loaf pan and bake @400 degrees for 30 minutes with foil covering top. Remove from oven and remove tin foil. If there is any extra liquid in pan drain, then take can of tomato sauce and pour over top of loaf. Put back into oven @450 for another 10 minutes until tomato sauce starts to thicken and bakes onto top. Remove from oven and let cool for 10 minutes before removing from pan with a spatula. Sprinkle fresh parsley and cheese serve on top of pasta with sauce. Can also serve on zucchini noodles!

For sauce chop garlic and put into pan with olive oil and let garlic brown then pour in 2 cans of crushed tomatoes, 1 can chopped tomatoes and season with basil, oregano and garlic powder. Bring to a boil then let simmer for 20 minutes. (To add a little sweetness you can add sugar if you choose, I do not)

Appetizers · Chicken · Dinner · Lunch · Side Dishes

Mini tortilla pizzas

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You’ll need:

Mini tortillas

Marinara sauce

Your choice of cheese and toppings

Olive oil

Oregano

Basil

Garlic salt

First place tortillas on baking sheet lined with tin foil. Next brush on olive oil and sprinkle herbs over top. Place into oven heated to 400 degrees for a few minutes until they begin to brown and puff up. Take out and add toppings and cheese, place back into oven until cheese is melting and toppings cooked! Take out let cool a few minutes & Enjoy! My kids just love how quick they are done and that they can choose their own toppings. 😉

Chicken · Dinner · Side Dishes · Veggies

Pot pie

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You’ll need:

1 bag Schwanz frozen kale veggie mix

2 cans cream of chicken

2-3 chicken breast cooked and diced

1 cup cheese your choice

1 box red lobster biscuit

1/2 cup frozen corn

First cook chicken and rice if you don’t have any left over from a previous meal. Defrost veggies and pour into a 9 by 13 inch pan, add chicken and 2 cans cream of chicken. Mix all together and add a splash of milk and salt and pepper. Put into oven at 400 degrees for 20 minutes until bubbling. Mix biscuit mixture in bowl. Take pan out when bubbling and add biscuit mix to top in tbsp drops to top of bubbling mixture place bake in oven and bake until biscuits are golden brown add butter and herb mixture to top and serve hot! So yummy and easy! Enjoy 😉

Appetizers · Chicken · Dinner · Grilling · Lunch · Meat

Chicken Parmesan with eggplant sandwich

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This is an amazing sandwich you can make your own. Put your favorite veggies and cheese on it for your twist on this chicken Parmesan!

You’ll need:

Chicken breast (slice thin usually can slice 3 times per one chicken breast)

Baguette 🥖

Peppers, onions, asparagus & eggplant

Eggs

Bread crumbs

Oil for frying

Mozzarella cheese

Marinara sauce

First you will need to take and slice your chicken breast thinly. I can usually get 2-3 slices per breast depending on how think to begin with. In a bowl whisk together eggs and dump bread crumbs onto a plate. Then dip the chicken into the eggs and then into the bread crumbs. Heat oil and make sure it’s hit so chicken doesn’t get soggy. Fry chicken. On each side for about 2-3 minutes until golden brown. Repeat the same steps with eggplant. Slice, dip in egg and bread crumbs and fry. Then place the baking sheet into over at 400 degrees with chicken and eggplant for about 10-12 minutes until chicken is cooked clear through. Remove from pan and place on plate with paper towels and soak up any extra oil on chicken and eggplant. Slice onions and peppers and cut tops of asparagus off place into skillet and sauté in a little butter for a few minutes. I like my veggies crunchy so I only allow to start to turn brown and remove from pan. Next slice baguette or whatever bread you choose and butter then place into oven and brown for a few minutes. Take out and place chicken on bread add a little sauce and cheese then layer veggies and eggplant then a little more sauce and cheese. Place in oven until top layer of cheese is golden brown don’t bake with top of bread on. When cheese is golden brown put the top pice of bread on and serve with a side of marinara! Enjoy!!

For side of cucumber slice, squeeze lemon juice over top and sprinkle with garlic salt! 😉

Chicken · Dinner · Dressings & Marinades · Grilling · Low Carb Dish · Lunch · Meat · Side Dishes · Veggies

Brown mustard pork chops

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This pork chop is super easy a little salt and pepper on both sides of chop, add olive oil to pan and heat. Sear both sides and remove from pan take brown mustard and rub onto both sides of chop and return to pan medium heat add minced garlic to olive oil pan and brown for a few minutes.

For Rosemary potatoes dice potatoes into small chunks and boil in a little water until medium/hard. Remove and pay dry put onto oiled baking sheet and drizzle olive oil over potatoes. Add a tablespoon of dried rosemary, basil and oregano. Salt and pepper to taste. Put into over @425 until golden brown.

Appetizers · Chicken · Dinner · Lunch · Side Dishes · Uncategorized

Healthy baked chicken tenders

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Chicken tenders 10-12

Total cereal 4 cups

5 eggs

Salt/pepper

Dry ranch packet

First you will need to crack eggs into bowl and beat until whisked together. In a plate crush the total cereal. Salt & pepper each side of tenders then dip into egg batter and the. Place in total. Pack total around all sides of chicken tender. Repeat with all tenders and place on a baking sheet lined with tin foil. Sprinkle each tender with ranch packet mix evenly. Bake in oven @400 for 7 minutes turn tenders over and bake another 7-10 minutes. Remove from oven and serve with your choice of dipping sauce!

Chicken · Dinner · Low Carb Dish · PASTA

My take on Chicken cacciatore

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3 chicken breast cooked and sliced

14.5 oz can Pettit diced tomatoes

6 oz can tomato paste

1 yellow onion

2 garlic cloves

2 tblsp olive oil

1 tbsp dried parsley

Salt/pepper

1 cup heavy cream

1/2 cup chicken stock

1 cup white melting cheese

I have an insta pot that I absolutely am in love with because I can cook chicken breast clear through in 10 mins. So that is how I cook my chicken breast. I then slice and set aside. Dice onion and garlic put into frying pan with 2 tbsp oil sauté until translucent. Add chicken, salt and pepper sauté for a few minutes until chicken browns a tad. Then Add can of tomatoes and heavy cream, mix together and add tomato paste. Heat to boiling and then add 1 tbsp dried parsley. Serve over with pasta or rice and a veggie!

Chicken · Dinner · PASTA

Cheesy tri colored noodles & chicken with a kick

mamasheenas1 Comment

You will need

Two boxes tri colored noodles

4 Chicken breast

Salt/pepper

Cayenne pepper

Cherry tomatoes

Spinach fresh

Broccoli

1 cup Mozzarella cheese

1/2 block Cream cheese

1 cup Heavy whipping cream

1 cup Chicken stalk

First boil noodles and then set aside. Then salt and pepper the chicken. Cook chicken in pan with olive oil. Once chicken is close to being done add 3 cloves minced garlic and one tap cayenne pepper sauté for another 3-4 minutes until chicken is almost done. Remove from pan and slice. Add veggies to same pan and sauté until veggies are tender. Remove and set aside. Then add one cup chicken stalk and one cup heavy cream to pan with half block cream cheese and bring to a boil. Once boiling add cayenne pepper, (to taste) I love it really spicy so I added two tblsp. Salt and pepper to taste and then add one cup mozzarella cheese once melted pour over bowl full of noodles, then add veggies and top with chicken! Mix and enjoy!