Chicken
Well, I will admit this is really not much of a recipe but we really liked it the first night for dinner but LOVED it the second day for lunch. I diced the leftover chicken, coated all the chicken pieces in the BBQ sauce, and made a cheese quesadilla with it!
INGREDIENTS
4 boneless skinless chicken breasts
Your favorite BBQ sauce
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees. Coat your chicken with the BBQ sauce (don’t be shy!). Bake for 35 minutes. During the last ten minutes of cooking, add your desired amount of cheese on top of the chicken and continue to bake until cheese is melted and chicken is cooked through.
NEXT DAY
Warm a non-stick skillet over medium heat. To make a cheese quesadilla, slice the chicken and mix to coat the pieces of chicken in sauce. Lightly butter the “down” side of a tortilla and place down on skillet. Add your chicken and more shredded cheese. Top with another lightly buttered tortilla, this time placing the butter side of the tortilla up. Brown tortilla on the bottom and flip. Continue to brown the second side, remove from skillet, slice and serve with low fat sour cream if you like!
Enjoy!
This is a delicious crock pot dinner but one that is NOT cooked all day, only for three hours. I made this one Sunday afternoon and we just loved it I served it with rice and it was terrific for dinner. The next day I sliced it and put into a wrap for lunch! I love it when that happens!!
INGREDIENTS
1/4 cup all purpose flour
4 boneless skinless chicken breasts cut into thirds
1/4 cup butter
1 dry packet of good seasonings italian dressing mix
1/4 cup fresh lemon juice
1/2 cup chicken broth
salt
pepper
DIRECTIONS
Set your crock pot on low. Lightly coat the chicken in flour. (I do this in a large Ziploc bag) set aside. Heat 2 tablespoons of butter in a large non-stick skillet over medium high heat. When the butter is melted, add a portion of your chicken (don’t crowd the pan as it brings the heat down). Season your chicken with salt and pepper. Cook your chicken for three to four minutes on each side, just enough to get golden brown on each side. When your first batch is done remove from pan and put in the crock pot and continue with your second batch of chicken. When your chicken is complete and it is all in the crock pot, add the lemon juice, chicken broth and dry seasoning to the crock pot. Mix slightly and cook for three hours.
Enjoy!
Slightly adapted from life in the lofthouse
This was so simple and delicious! Best of all I assembled the casserole earlier in the day and put it in the oven when we were ready to eat. I love being able to do that as it always seems like everyone needs something when I am trying to get dinner going. Like phone is ringing, animals voicing their need to be fed, teenagers in and out..it never ends. This made my evening a little easier. We will be having this again for sure!
INGREDIENTS
1 Tablespoon olive oil
1 garlic clove, minced
Hot red pepper flakes to taste
3 boneless, skinless chicken breasts
1 cup Marinara sauce
1/4 cup chopped fresh basil
1/2 cup Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 (5 ounce) package garlic flavored croutons (crushed)
DIRECTIONS
Preheat your oven to 350 degrees.
In an 8×8 pan add the olive oil, minced garlic and red pepper flakes spreading it around covering the bottom of the dish. Dice your chicken breasts and add them to the dish. (I use my kitchen shears and this is done in very little time, you could keep the breasts whole as well). Pour the sauce on top of the chicken. Sprinkle with basil and half of the cheeses. Top with as much of the croutons as you like, (we like the crunch so I added most of the bag!), then sprinkle with the remaining cheese.
Bake for 40 -45 minutes or until chicken is cooked through, check at about 30 minutes as my casserole got a little more brown than I would have liked so you may want to cover with tin foil for the last 15 minutes or so.
Enjoy!
Slightly adapted from food.com
This is hands down delicious and is a new family favorite! I made this the simple way with pre-made seasoning, and our favorite jar of Alfredo sauce. You could certainly make this with your own seasoning blend and your own Alfredo but I wanted an easy dinner and not only was it easy it was oohhhh soooo gooood!!! TRY IT . I know you will love it!
INGREDIENTS
2/3 cup of olive oil
1/4 cup of blackening seasoning (found in your spice aisle)
1 (15 ounce) of your favorite Alfredo sauce
1 (12 ounce) package of dried fettuccine
4 boneless, skinless chicken breast
DIRECTIONS
First thing in the morning combine the olive oil and the seasoning, mixing well. Pour into a ziploc bag and add the chicken. Let marinade in the fridge all day. When you are ready to cook, take the chicken out of the bag and discard marinade. Cook chicken in skillet over medium high heat for about 5 minutes per side depending on the size of the chicken. When the chicken is cooked through take off of the heat, let rest and slice diagonally. Heat Alfredo sauce over low heat until warmed through. Cook Fettuccine until al dante. Mix pasta and sauce and add the chicken on top!
Enjoy,
This recipe is slightly adapted from a Rachael Ray recipe. I made this in part because I had all the ingredients on hand I have really been liking the Asian flavors lately! This is quick and easy to throw together! The flavor was very good!
INGREDIENTS
1/2 cup Hoisin sauce
1/4 cup packed brown sugar
2 Tablespoons soy sauce
1 Tablespoon of flour
4 boneless, skinless chicken breasts
DIRECTIONS
Preheat your grill to medium heat. Mix Hoisin sauce, brown sugar, soy sauce and flour. Add the Chicken breasts coating them well. Grill until chicken is cooked through.
Enjoy,
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