Creamy Chicken Pasta

Recipe Found HERE

2-3 large boneless skinless chicken breasts

Salt/pepper 

2 teaspoons Italian seasoning 

¼ cup flour 

1-2 Tablespoons olive oil 

½ cup dry white wine (can substitute chicken broth)

3 Tablespoons butter 

3 cloves garlic, minced 

3 Tablespoons flour 

1 ¼ cups half and half 

¾ cups chicken broth 

½-1 chicken bouillon cube 

2/3 cup Parmigiano Reggiano, grated (or Parmesan, Parmesan Romano cheese combo)

½ lb pasta any kind (shells preferred)  

1 cup pasta water, optional 

1 lemon, optional 

½ teaspoon onion powder

½ teaspoon garlic salt

½ teaspoon oregano 

½ teaspoon basil

½ teaspoon mustard powder 

½ teaspoon parsley 

1/8 teaspoon smoked paprika 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. 

Slice the chicken breast in half, lengthwise, to create thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick. Pat each side dry. Season with salt, pepper, and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. 

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. 

Start boiling water for the pasta. 

Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. 

Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. 

Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. 

Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Boil the Pasta 

Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Finish the Dish 

Gradually sprinkle the cheese into the sauce, stirring continuously. 

Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. 

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) 

Optional: Squeeze fresh lemon over the pasta prior to serving. Garnish with parsley and serve 

_________________________________________________

Notes 

Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. 

Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. 

Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano. Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. 

Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. 

Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use Frank's hot sauce.) 

Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. 

For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end! 

Storage Store in an airtight container and refrigerate for up to 3 days or FREEZE for up to 3 months. 

Reheat leftovers in a makeshift double boiler to restore it back to its original consistency. Add reserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water. Frozen sauce should be thawed overnight in the fridge before reheating.

Shredded Chicken for Recipes

Recipe Found HERE

3-4 pounds chicken, about 4-6 large breasts

1 cup chicken broth

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder 

Place chicken breasts in bottom of crockpot. Pour chicken broth and seasonings over chicken. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken from crockpot and shred with two forks or in KitchenAid mixer with the paddle attachment. Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months.

Greek Lemon Chicken Soup

Recipe Found HERE

I like to add 5-6 carrots and double the chicken.

3 Tablespoons extra-virgin olive oil, plus more for brushing 

2 carrots, chopped 

1 onion, chopped 

1/2 teaspoon Kosher salt

Freshly ground pepper 

1 cup farro 

4 cups low-sodium chicken broth

3 cups water

1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons 

1 cup shredded rotisserie chicken breast, skin removed 

3 large eggs 

Optional Pita Bread with Feta:

1/2 cup crumbled feta cheese (about 2 ounces) 

1 tablespoon chopped fresh dill, plus more for topping 

2 pitas, halved 

Preheat the oven to 350 degrees F (for the pita bread). 

Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken. 

Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt. 

Pita Bread with Feta:

Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

Creamy Herbed Chicken Noodle Soup

Recipe Found HERE

Egg noodles, frozen Reams noodles, or homemade noodles 

2 Tablespoons butter (divided) 

2 Tablespoons olive oil (divided) 

2-3 chicken breasts, seasoned 

Season chicken with: 

salt 

pepper 

Italian seasoning 

smoked paprika 

garlic powder 

onion powder 

1/2 large yellow onion, diced 

4 stalks celery, diced 

3-4 large carrots, diced 

1 Tablespoon Italian seasoning 

1 teaspoon red pepper flakes, to taste


8-10 cloves garlic, minced
 

1/2 cup dry white wine, optional 

6 cups chicken broth 

2-3 cups diced potatoes (optional) 

1 teaspoon chicken bullion 

1 Parmesan rind 

1 bay leaf 

1/2 - 1 cup heavy cream, to taste 

Juice of 1/2 lemon 

1/4 cup fresh parsley, to taste 

2 Tablespoons fresh dill, to taste 

1 Tablespoons fresh rosemary, to taste 

1 Tablespoons fresh thyme, to taste


1 lb egg noodles, cooked separately 

Cook egg noodles in salted water, drain, and set aside. 

In a large pot, heat 1 T butter and 1 T olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside. 

Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes. 

Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes. 

Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. 

Remove chicken, shred it, and set aside. 

Remove Parmesan rind and bay leaf. 

Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme. Add the shredded chicken back to the pot, taste and adjust seasonings. Serve over the cooked noodles.

Juicy Oven Baked Chicken Breasts

Recipe Found Here

1 Tablespoon brown sugar, packed

1 1/2 teaspoons paprika 

1 teaspoon dried oregano, (or thyme, parsley, rosemary) 

1 teaspoon salt 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/4 teaspoon cracked black pepper, to taste 

1 teaspoon chili powder

1 tablespoon olive oil 

3 Tablespoons butter 

2 cloves garlic, minced or finely chopped 

2 teaspoons fresh chopped parsley 

Preheat oven to 425°F (standard ovens) or 390°F (fan forced or convection ovens). 

Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking. 

Combine sugar, paprika, oregano, salt, powders, pepper and chili. 

Line a baking pan with aluminum foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 

Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F using a meat thermometer. It should be golden with crisp edges.* 

While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavors together. 

Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp. 

Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving. 

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Grilled BBQ Chicken

PREP IN ADVANCE TO MARINATE

Recipe Found Here

1¾ pounds chicken tenderloins or boneless skinless chicken breasts 

¼ cup vegetable oil 

3 cloves garlic, minced 

1¼ teaspoon salt 

1 tablespoon packed light brown sugar 

2 teaspoons smoked paprika 

1 teaspoon ground cumin 

1 teaspoon chili powder 

⅛ teaspoon cayenne pepper 

About 1 cup store-bought barbecue sauce 

If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins).

In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours. 

Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts),

Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

Buttermilk Chicken Tenders

PREP IN ADVANCE TO MARINATE

Recipe Found Here

My kids love these! When you have some extra calories for fried food and don't mind making a mess to cook! I double the breading. 

PREP TIME TO MARINATE 

FOR THE MARINADE 

2 pounds chicken tenderloins 

1 cup buttermilk 

1½ teaspoons salt 

¼ teaspoon cayenne pepper 

¼ teaspoon garlic powder 

¼ teaspoon paprika 

FOR THE BREADING 

1½ cups all purpose flour 

1½ teaspoons baking powder 

1 heaping teaspoon salt 

¾ teaspoon black pepper 

 ¾ teaspoon garlic powder 

¾ teaspoon paprika 

3 tablespoons buttermilk 

FOR COOKING 

3-4 cups vegetable oil, for cooking 

To marinate the chicken: 

In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. 

To make the breading: 

In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. 

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet. 

To fry the chicken: 

Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot. 

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. 

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Indian Butter Chicken (Murgh Makhani)

This was a serious winner, the whole family, kids included, loved it! If you're short on time, substituting rotisserie chicken (skip broiling in the oven) would work well. 

I always double the sauce for our family of six. You could even quadruple the sauce to freeze for later!

Recipe found here

4 Tablespoons unsalted butter, cut into 4 pieces and chilled, divided
1 onion, chopped fine
5 garlic cloves, minced
4 teaspoons grated fresh ginger
1 serrano chili pepper, stemmed, seeded, and minced (for more spice reserve, mince, and add ribs/seeds)
1 Tablespoon garam masala 
1 teaspoon ground coriander
1/2 teaspoon ground cumin 
1/2 teaspoon ground pepper 
1 1/2 cups water
1/2 cup tomato paste
1 Tablespoon sugar

1 teaspoon salt 
1 cup heavy cream
2 pound boneless, skinless chicken thighs, trimmed (Can substitute chicken breasts, sliced in strips)
1/2 cup plain Greek yoghurt
3 Tablespoons chopped fresh cilantro, divided (optional) 

Serve with Basmati Rice and/or Naan bread 

Melt 2 Tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened, and onion begins to brown, 8 to 10 minutes. 

Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 Tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding chicken.) 

Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil - lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. 

Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into 3/4 inch chunks (or strips if you prefer) and stir into sauce. Stir in 2 Tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 Tablespoon cilantro, and serve. 

Chipotle Chicken Quesadillas

The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.

Recipe Found HERE

3 Tablespoons olive oil
1 large red onion, chopped (about 1-1/2 cups)
4 garlic cloves, minced
1/3 cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
4 vine-ripened tomatoes (about 1-1/4 pounds), seeded and diced
3 scallions, thinly sliced
2 Tablespoons honey
2-1/2 cups cooked shredded chicken (white and/or dark rotisserie meat)
1 teaspoon salt
1/2 cup chopped cilantro
6 10-inch diameter flour tortillas
4 cups shredded sharp cheddar cheese
Sour cream, for serving (optional)
Lime wedges, for serving (optional)

INSTRUCTIONS
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes.

Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.

Heat a sauté pan/griddle over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle 2/3 cup of the cheese evenly overtop, being careful to keep it off the pan.

Spread a generous 1/2 cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas.

Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.

Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh.

Chicken Nachos

Recipe Found HERE

You can easily prepare the chicken the day before or in the morning, to throw together later. One pan is enough for about 4-5 people. 

FOR THE CHICKEN
2 Tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 large cloves garlic, roughly chopped
1 (8-oz) can tomato sauce
2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can
1/4 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 cups shredded cooked chicken, from 1 rotisserie chicken
1/4 cup fresh chopped cilantro (optional)

FOR THE NACHOS
1 (13-oz) bag tortilla chips
7 cups (28 oz) shredded Mexican blend cheese
2/3 cup grated Pecorino Romano cheese (optional)
1/4 cup finely sliced scallions, from 2 to 3 scallions
1/4 cup fresh chopped cilantro

FOR SERVING (OPTIONAL)
Guacamole
Sour cream
Limes wedges

INSTRUCTIONS FOR THE CHICKEN
Heat the oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 4-5 minutes. Add garlic and saute, stirring constantly for 1 min (garlic can burn fast). Do not brown; reduce the heat if necessary.

Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

FOR THE NACHOS
Preheat the oven to 425°F and set two racks in the center of the oven. Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses. Bake until the cheese is melted, 5 to 8 minutes.

Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.

Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.

Chili Lime Chicken Tacos with Mango Salsa

PREP IN ADVANCE TO MARINATE

For an even easier meal, buy fresh mango salsa already made at the grocery store.

Recipe found HERE 

CHILI LIME CHICKEN

2-3 pounds boneless, skinless chicken breasts
1 Tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 Tablespoons fresh lime juice (from about 2-3 limes)

MANGO SALSA

1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
1/2 cup small diced red pepper
1/2 cup finely chopped red onion
1 jalapeno, seeds and membranes removed, finely diced
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
Pinch of salt and pepper

AVOCADO CREAM SAUCE

2 avocados (pitted and flesh scooped out)
1/2 cup sour cream
2 Tablespoon fresh lime juice (from about 2 limes)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Handful of fresh cilantro leaves (about 1/4 to 1/2 cup)
Milk for consistency

EXTRAS

Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas

For the chicken, place the chicken in a Ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours).

Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat).

Let the chicken rest for 5 or so minutes before slicing into strips or shredding.

For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.

For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!). To serve, top each tortilla with chicken, mango salsa, and avocado cream.

You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.

Bang Bang Chicken and Shrimp

This makes 3-4 servings, double the recipe to feed more or have leftovers. Two large chicken breasts is enough for the original or doubling. 

Recipe Found HERE

Curry Coconut Sauce
1 teaspoon olive oil
1 teaspoon sesame oil
1/8 teaspoon red pepper flakes
2 cloves garlic minced
1 small onion chopped
1 teaspoon ginger, minced
1/2 cup water
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground
1 teaspoon paprika
1/4 teaspoon salt 
1/4 teaspoon  pepper 
1/4 teaspoon allspice
1/4 teaspoon turmeric
14 fl oz coconut milk (1 can)
1-2 medium carrots julienned
1 zucchini julienned
1/2 cup peas, frozen

Peanut Sauce
1/4 cup peanut butter creamy
2 Tablespoons water
1 Tablespoon sugar
1 Tablespoon soy sauce, reduced sodium
1 teaspoon rice vinegar
1 teaspoon lime juice
1/8 teaspoon red pepper flakes

milk

Chicken and Shrimp
1-2 chicken breasts, cut into bite size pieces
10 medium shrimp shelled

salt

pepper
cornstarch
2 Tablespoons vegetable oil

Coconut Rice (plain rice is also fine) 

Combine in rice cooker

2 cups water 

1 can unsweetened coconut milk (13.5 oz) 

2 teaspoons packed light brown sugar 

1 teaspoon salt 

2 cups white or jasmine rice 

Garnish (optional)

1/2 cup flaked coconut toasted

1/4 cup peanuts, chopped
2 green onions, chopped 
sesame seeds

Chicken and Shrimp
Heat the vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove chicken from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside. May place on a oven proof plate and keep warm in oven until ready to serve. 

Peanut Sauce
To make the peanut sauce add all ingredients in a small sauce pan and heat over low just until the mixture begins to bubble; cover and remove pan from heat. Add milk to thin sauce to desired consistency.

Coconut Curry
In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, cook just until onion is translucent 5-7 minutes. Add garlic and ginger and saute, stirring constantly for 1 minute.

Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Plating: Add about 1 cup of rice to each of the 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the rice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.

Chicken Fajita Soup

The easiest recipe to throw together! Don't forget to prep the toppings, they make the dish.

Recipe adapted Found Here 


1 pound boneless, skinless chicken breasts (3 large pieces)
2 (10.75 ounce) cans condensed cream of chicken soup (Healthy Request Campbell's)
1 cup salsa (fresh refrigerated, I use the whole container)
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin

Toppings:
sour cream
diced tomatoes
green onions
diced avocado
tortilla chips
Mexican cheese

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. I always put my chicken in frozen (if cooking on low).

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, and cumin. Pour over the top of chicken. Cook on low for 6-8 hours.

Remove the chicken and shred. Place back into the slow cooker and stir. Serve with your favorite toppings.

Nacho Skillet Dinner

Recipe Found HERE

Ground beef, ground turkey, or shredded chicken are all excellent for this dish. If you are short on time you can substitute garlic & onion powder for the fresh stuff. You can also buy a bag of shredded Mexican cheese blend, to save time on shredding. Eat with chips or roll in flour tortillas.

Heather E.

1 tablespoon olive oil
1 lb of ground Turkey, or ground beef, or 2 large shredded chicken breasts (we've done all ways and they are all good)
3 cloves garlic, minced
1 onion, diced
1 cup basmati rice (white rice can be substituted)

1 1/2 cups water
1 (10-ounce can) Rotel, Mild
1 cup corn kernels, frozen
1/4 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) jar roasted red peppers, drained and chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup crushed tortilla chips
2 tablespoons chopped fresh cilantro leaves (optional)

Heat olive oil in a large skillet over medium high heat. Add ground turkey, garlic and onion. Cook until turkey has browned, about 5-7 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in rice until toasted, about 2 minutes. Stir in Rotel and 1 1/2 cups water, and bring to a simmer, about 2 minutes. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in red peppers until heated through, about 1 minute. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.

SPICY Chicken Tikka Masala

Recipe found HERE

1 1/2 Lbs chicken breast, chopped into bite size pieces

Marinade
1 cup plain yogurt
2 Tablespoon lemon juice
2 teaspoon cumin
2 teaspoon red pepper
2 teaspoon black pepper
2 teaspoon garam masala
1 teaspoon methi powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger

Sauce
1 Tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 teaspoon ground coriander
2 teaspoon methi powder
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon
 salt
1 can (14.5oz) tomato sauce
1 can tomato paste (8 oz)
2 cups heavy whipping cream
1/4 cup cilantro (optional)

Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.

Cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. I cook it with some butter in the pan.

Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.

 Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine Stir in tomato sauce and paste and simmer for 15 minutes until thickened

Add the cooked chicken to the sauce and stir in the cream. Serve with white rice, naan and mango chutney and garnish with fresh cilantro.

***Easy Pickin' Chicken Pie***

This is a regular in our house. Very easy to throw together and my husband really likes it. An all in one dish with protein, carbs, and veggies. 

(Martha White)

3 cups cubed cooked chicken (about 2-3 chicken breasts boiled, then cut into cubes/chunks)
2 cups frozen mixed vegetables
1 (10 ¾ ounces) can condensed cream of celery soup
1 cup chicken broth
¼ teaspoon pepper
1 cup Self-Rising Flour
1 cup milk
½ cup butter, melted

Heat oven to 400˚. Grease shallow 2-quart casserole. Spread chicken & vegetables evenly in bottom of greased dish. In medium bowl, combine soup, broth, and pepper; mix well. Pour over chicken mixture. In another medium bowl, combine flour, milk, and butter; stir until smooth. Pour over chicken mixture. Bake at 400˚ for 45-50 minutes or until golden brown. Let stand 10 minutes before serving.

Cheesy Chicken, Kale, and Sweet Potato Skillet Meal

Recipe Found Here

1 Tablespoon olive oil
1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
Salt and pepper
1/2 cup finely diced shallot
1 medium red bell pepper, diced
2 cloves garlic, finely minced
2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled, rinsed, and diced
Pinch of red pepper flakes
1/2 cup low-sodium chicken broth
2 cups (about 4 ounces or more if you want lots of veggies) stemmed and chopped kale (Lacinato, Tuscan, Black or Dinosaur kale are all the same variety. I prefer Purple/red kale) 
1/2 to 1 cup shredded Monterey Jack cheese

In a large, 12-inch skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes.

Remove the chicken to a plate and cover with foil. Keep as much liquid in the skillet as possible, and return the skillet to medium heat.

Add a drizzle of olive oil if the skillet is dry. Add the shallots and red pepper. Cook, stirring often, for 4 minutes, until the onions have started to turn translucent and soften. Add the garlic and cook one more minute stirring constantly (don't want the garlic to brown or burn).

Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.

Add the kale to the skillet. Stir and heat through until the kale is bright green and slightly wilted. Cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through.

Season to taste with additional salt and pepper. Sprinkle cheese over the top and cover with the lid until melted. Serve immediately.

Cajun Chicken Pasta

Recipe found here

2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes.

Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

Maple-Glazed Chicken with Sweet Potatoes

Recipe Found Here 

1 pound or 8-ounce package refrigerated mashed sweet potatoes
1 pound chicken breast tenderloins (can use chicken breasts cut into strips)
2 teaspoons Montreal steak grilling seasoning (I shake a ton on)
2 Tablespoons butter
1/4 cup maple syrup
1/2 cup sliced green onion (about 4, optional)

Prepare sweet potatoes in microwave oven according to package directions.

Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm.

Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

I referred to this recipe for preparing my own mashed sweet potatoes. I cut down the amount of butter, milk, and maple syrup for the amount of potatoes I was using for better consistency.

Mashed Sweet Potatoes 

***Oven Baked Cheesy Chicken Tacos***

These are meant to be eaten soon after taking out of the oven. If you have leftovers, remove the filling and use fresh taco shells for reheating. 

Recipe Found Here

1 Tablespoon vegetable or olive oil
1/2 pound cooked chicken, shredded 

1 packet Taco Seasoning
1/2 cup onion, diced (or onion powder)
1 (14.5 ounce) can petite diced tomato, drained 
1 (4.5 ounce) can chopped Green Chilies
10 Old El Paso Stand and Stuff Taco Shells
1 (16 ounce) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Desired toppings: sliced Jalapenos, sour cream, salsa, chopped cilantro and/or shredded lettuce

Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.

Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 5-7 minutes, or until the onion is translucent and fragrant. Or use onion powder instead, maybe 1/2 teaspoon.

Stir in the cooked shredded chicken, taco seasoning, tomatoes, and green chilies. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes, or longer.

Put the refried beans in a small bowl and microwave 1-2 minutes to warm. Stir after heating them, it will be easier to spoon them into taco shells. 

Place the taco shells in the baking dish, standing up. You can fit 10-12 taco shells in the dish. Spoon about 1 Tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.

Bake for 8-12 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.