Slow Cooker Chicken Burrito Bowls

 From Joyous Apron

Ingredients:

• 2 lbs skinless boneless chicken breast
• 16-oz chunky salsa
• 1/3 cup Brianna's Cilantro Lime Dressing
• 1/2 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 16-oz can corn
• 16-oz can black beans
• 3 Small Avocados
• Chopped cilantro
• 1 lime
• 4 cups cooked rice

Instructions:

1. Add chicken, salsa, dressing, broth, chili powder, cumin, and paprika to slow cooker. Set on high for 4 hours.
2. (I added the corn and black beans to the crockpot for the last 30 minutes or so.)
3. Prepare rice.
4. Shred chicken and let it cook/sit for additional 10 minutes. Add salt to taste, if needed.
5. Assemble rice bowls by adding rice, crockpot ingredients, and avocados. Drizzle with Cilantro Lime Dressing and garnish with cilantro and a lime wedge.

Chicken Parmesan

 From Salt & Lavender (Follow link for all the tips and tricks)

Ingredients:

• 2 large chicken breasts, cut in half lengthwise
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup flour
• 2 eggs, beaten
• 2/3 cup panko breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• 1/2 heaping tsp Italian seasoning
• 1 1/2 cups marinara sauce
• Olive Oil
• 3/4 cup shredded mozzarella cheese
• 8 ounces spaghetti
• Fresh basil, optional

Instructions:

1. Preheat oven to 400F. Boil a large pot of water for pasta and cook according to directions on package.
2. Cut the chicken in half lengthwise. Pat it dry with paper towels. Sprinkle both sides with garlic powder, salt, and pepper.
3. Prepare 3 bowls- one with flour, one with 2 eggs, beaten with a fork, and the third with panko, Italian seasoning, and parmesan cheese (stirred together).
4. Add the marinara sauce to a saucepan and warm it over low heat.
5. Add 2 tbsp of olive oil to an oven-proof skillet over medium heat. Let the pan heat up while you're doing the next step. 
6. Coat chicken breasts in flour, then egg, then panko mixture. (Shake off any excess after each step.) 
7. Add two pieces of chicken to skillet and allow them to cook 2-3 minutes per side. Transfer the chicken to a plate; add 1 tbsp of oil and cook the remaining two pieces. Once all four pieces are golden brown, return them all to skillet. Transfer the skillet to oven and bake for 5 minutes.
8. Take the skillet out of the oven and turn oven to broil. Spoon a bit of hot marinara sauce onto each piece of chicken. Top the chicken with mozzarella cheese. Return skillet to broil in oven until the cheese is bubbly and melted. Watch closely so it doesn't burn.
9. Toss drained pasta with remaining marinara sauce.
10. Serve immediately with pasta on the side and fresh basil on chicken.

Janice's Thai Chicken

(Note: This recipe needs to marinate for several hours.)

Ingredients:

• 8 chicken breasts
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 3-5 cloves fresh garlic (or garlic powder)
• black pepper

Instructions:

• Wash and tenderize chicken. If too thick, cut in half.
• Prepare marinade by mixing ingredients. 
• Pour over chicken and put in fridge for at least a few hours. (The longer the chicken is marinated, the better it is.)
• Cook on grill 

Grams' Soy Sauce Chicken

Ingredients:

• 4 Chicken breasts
• 2 tbsp oil
• 2 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/2 tsp basil
• 1/8 tsp ground cloves
• 2 tbsp flour
• 4 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp thyme
• dash of pepper

Instructions:

• Preheat oven to 325 degrees.
• Mix all ingredients but chicken together in a bowl and combine.
• Pour over chicken and bake for 45-60 minutes.

Grams' Parmesan Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fine bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup butter
• salt and pepper to taste
• milk and flour

Directions:

• Combine bread crumbs and parmesan cheese.
• Dip chicken breasts in flour, then milk, then coat with bread and parmesan cheese mixture.
• Melt butter in a frying pan; add breasts and sprinkle with salt and pepper.
• Brown until golden on each side.
• Reduce heat; cover and cook for 20-30 minutes or until done.

Salsa Verde Chicken Pasta

From Kevin and Amanda

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 cup salsa Verde
• 1 cup heavy whipping cream
• 3 cups uncooked penne pasta
• Salt and pepper to taste (about 1/2 teaspoon each)
• 1 1/2 cups pepper jack cheese, shredded (I used mostly a Mexican cheese blend and only a little bit of pepper jack since it's a strong flavor.)

Instructions:

1. -Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. -Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes. (It took a lot longer than this for my pasta to cook.)
3. -Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! 

Homemade Chicken Noodle Soup

From The Girl Who Ate Everything

Egg Noodle Ingredients:

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 1 egg, beaten
• 1/4 cup milk
• 1/2 tablespoon butter, softened

Soup Ingredients:

• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 9 cups reduced-sodium chicken broth (see note)
• 2 cups uncooked egg noodles (store-bought or homemade recipe above)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• (optional) dash of poultry seasoning
• salt and pepper to taste
• 2 cups cooked and shredded chicken breasts

Instructions:

1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through. Serve.

Pesto Chicken Pillows

From The Girl Who Ate Everything

Ingredients:

• 8-oz cream cheese, softened
• 1/4 cup basil pesto
• 2 tbsp sliced green onions
• 2 cups shredded chicken
• 2 (8-oz) packages Pillsbury crescent rolls
• 1/4 cup butter, melted
• 1 1/2 cup seasoned panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees; line a baking sheet with parchment paper.
2. In a medium bowl, add the cream cheese, green onions, pesto, and chicken. Stir until combined and salt and pepper to taste.
3. Unroll the crescent roll dough. Take two triangles and press them together to make a rectangle.
4. Spoon about 1/3 cup of the chicken mixture into the center of the rectangle and bring the corners together, pinching to seal.
5. Place the panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

Parmesan Chicken Sliders

From Six Sisters Stuff

Chicken Parmesan Sliders

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Serves: 12 sliders

Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!

Ingredients

• 2 lbs. ground chicken
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup Italian-style bread crumbs
• 12 slices fresh mozzarella cheese
• 1 (26 oz) jar marinara sauce (or use homemade recipe below)
• 12 slider rolls

Homemade Marinara Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
3. Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
4. When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
5. To make homemade marinara, heat saucepan over medium heat. Heat oil, add garlic, and cook for 1 minute. Stir in pepper flakes and dried basil. Heat an additional minute. Reduce heat and stir in crushed tomatoes and tomato paste. Add salt, then continue to heat on low until warm.

Marinated Grilled Chicken Sandwich

From Six Sisters Stuff

Ingredients:

• 6 boneless skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1/2 teaspoon chile powder
• 1/4 teaspoon cumin
• 6 hamburger buns
• your favorite sandwich toppings (lettuce, tomato, pickles, mayo, avocado, cheese, etc)

Directions:

• Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
• Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
• If you want, you can melt your cheese on the chicken while it cooks and even toast your buns on the grill.

I served these with Baked Sweet Potato Fries.

20 Minute Tuscan Pasta (Freezer Meal Too)

From Six Sisters Stuff

Ingredients:

• 1 (16-oz) box of bowtie pasta
• 4 tbsp butter
• 4 cloves garlic, finely minced
• 1/2 tbsp dried basil
• 8-oz cream cheese, softened and cut into 8 pieces
• 8-oz jar of sun-dried tomatoes, rinsed, dried, and chopped
• 2 cups milk
• 6-oz parmesan cheese, grated (about two cups)
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 cup chicken, cooked and cubed

Directions:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for  to ­3 minutes, it will become a smooth creamy paste. Stir in the sun­-dried tomatoes. 

• Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5­-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don't even need chicken if  you don't want it! 

• When making them into freezer meals ­ put the noodles and sauce into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. 

• To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through.

• To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through. 

Cafe Rio Chicken

Ingredients:

• 1 small bottle Kraft Zesty Italian Dressing
• 1 tbsp chili powder
• 1 tbsp cumin
• 3 cloves garlic, minced
• 5 lbs chicken breast

Directions:

• Cook all together in crockpot for 4 hours.
• Shred meat and cook 1 additional hour.

Serve with Cafe Rio rice and dressing.

Honey Lime Enchiladas

Ingredients:

• 5 tbsp honey 
• 6 or 7 tbsp lime juice
• 1 tbsp chili powder
• 1/2 tsp garlic powder
• 1 lb chicken, cooked and shredded
• 8-10 flour tortillas
• 1 lb monterey jack cheese, shredded (cheddar is fine as well)
• 1 cup sour cream
• 16-oz green enchilada sauce

Instructions:

• Mix the first four ingredients and toss with shredded chicken. 
• Let it marinate for at least 30 minutes. 
• Pour about a half a cup of enchilada sauce on the bottom of the 9x13 pan. 
• Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. 
• Mix the remaining enchilada sauce with the sour cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
• Bake at 350 degrees for 30 minutes or until brown and crispy on top.

Serve with Cafe Rio rice.

Crispy Southwest Chicken Wraps

From melskitchencafe.com

Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Instructions

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

8 servings- 350 Calories/burrito (with 120 calorie tortilla)

Chicken Alfredo Pizza

From Six Sisters Stuff

Ingredients:

2 Tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 Tablespoon flour, plus more for dusting
1/2 cup + 2 Tablespoons heavy cream (could be substituted for half and half)
1/2 cup + 2 Tablespoons milk
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste
Nonstick cooking spray
1 (16 ounce) tube refrigerated pizza dough
1 cup shredded Mozzarella cheese
1 1/2 cups cooked chicken, cubed
8 slices bacon, cooked and chopped
2 Tablespoons chopped green onions

(I also like to sautee up some mushrooms to add to it)

Instructions:
Preheat oven to 425 degrees.  In a sauce pan over medium heat, melt butter and mix in garlic powder and onion powder.  Whisk in flour and stir constantly for one minute.  Slowly whisk in cream and milk.  Bring mixture to a gentle bubble and allow to gently boil for 20 seconds, stirring constantly.  Remove from heat, add Parmesan, season with salt and pepper then return to warm heat, stirring occasionally until ready to use.
On a lightly floured surface, roll out pizza dough into a 13-14 inch round crust.  Place dough on a greased (using nonstick cooking spray) pizza pan or baking dish.  Spread Alfredo sauce over dough coming within about 1 inch of the edge.  Sprinkle on Mozzarella and top with chicken, bacon and green onion.  Bake for 14-16 minutes or until crust is golden brown.  Cut into slices and serve.

Shelly Salad

From a friend of a friend named Shelly :)

Green leaf lettuce and Romaine lettuce

Rotisserie Chicken or Herb Roasted Turkey (from Costco)
Craisins
Feta Cheese
Chopped Avocados
Chopped Green Apples

Chopped Strawberries
Chopped Cucumbers
Candied Pecans 

Dressing
1/2 cup sugar (Need to try less sugar so this actually qualifies for my "Healthy" labeling ;))
1 tsp salt
1/3 cup apple cider vinegar
1 cup olive oil
1 tblsp dry mustard
1 small onion chopped
1 1/2 tsp poppy seeds

• Combine dressing ingredients in blender and process until smooth

15 minute Avocado Caprese Salad with Balsamic Vinaigrette

From Joyful Healthy Eats

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

 

Print

Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

Author: Krista

Recipe type: Salad, Chicken,

Serves: 2 salads

Ingredients

• 1 boneless skinless chicken breast
• salt & pepper to season chicken
• ½ cup of halved fresh mozzarella balls
• 1 avocado, diced
• 6 oz. of fresh spring mix salad (about 3-4 cups)
• ½ cup of halved cherry tomatoes
• ¼ cup of fresh diced basil

Balsamic Vinaigrette:

• 1 garlic clove, minced
• 1 teaspoon of dry basil
• 1 tablespoon of dijon mustard
• 1 tablespoon of lemon juice
• ¼ cup of balsamic vinegar
• ⅓ cup of olive oil
• salt & pepper to taste

Instructions

1. In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
2. Heat grill to medium high heat. add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
3. In two small salad bowls, divide the spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
4. Serve with balsamic vinaigrette

Chicken Ranch Burgers

From Six Sisters Stuff

Chicken Ranch Burgers Recipe:
(Makes 4 servings)

Ingredients:
1 pound ground chicken
1/2 cup panko bread crumbs
1/4 cup Italian bread crumbs
1 Tablespoon dried onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
2 Tablespoons BBQ sauce
4 Tablespoons ranch dressing
2 Tablespoons butter
4 hamburger buns

Directions:
Preheat your broiler or grill.  In a large bowl, combine all ingredients except butter and hambuger buns.  Form chicken mixture into 4 patties and place on greased broiler pan or grill.  Broil or grill burgers for 4-6 minutes on each side or until the internal temperature reaches 160 degrees.  Spread butter on the insides of the hamburger buns.  Place on broiler pan and broil for a few minutes until golden brown.  Serve burgers on toasted buns and top with additional ranch dressing.

Pesto Tortellini Bake

From Six Sisters Stuff

Author: Six Sisters Stuff
Prep time:  30 mins Cook time:  30 mins Total time:  1 hour
Serves: 8 to 10

Ingredients:

• 1 cup milk
• 5 Tablespoons of butter
• ½ tsp of mined garlic
• ¼ cup of pesto
• ¼ cup of grated Parmesan
• 20 ounces of cooked tortellini
• 1 cup of cherry tomatoes, chopped
• 1 cup of shredded cooked shredded chicken
• 1 can of artichoke hearts, chopped
• 1 zucchini, chopped into small pieces
• 1 cup of Shredded Mozzarella
• salt and pepper to taste

Instructions:

• Preheat your oven to 350 degrees
• Simmer 1 cup of milk, butter, the ¼ cup pesto and the garlic in a skillet on medium heat. Remove from skillet and stir in ¼ cup grated Parmesan.
• In a 9 by 13 pan dump in your tortellini, tomatoes, chicken, artichoke hearts, zucchini, and mozzarella. Mix until combined.
• Pour your pesto butter sauce over the top of your tortellini and mix until everything is covered. Add salt and pepper if desired.
• Cook in the oven uncovered for 30 minutes

Chicken Caesar Pasta Casserole

From The Girl Who Ate Everything Cookbook

Ingredients:

• 2 cups rotini pasta, uncooked
• 2 cups cooked and shredded chicken
• 1 cup creamy caesar dressing
• 1/2 cup chicken broth (just realized I did 1 cup and it still tasted great)
• 1/3 cup diced green onions
• 1 1/2 cups garlic flavored croutons, crushed
• 1/4 cup parmesan cheese

Directions:

• Preheat oven to 350 degrees and grease 2-qt baking dish
• Prepare the pasta according to package directions
• In a large bowl, combine the chicken, Caesar dressing, chicken broth, green onions, and cooked pasta.
• Pour the mixture into the prepared baking dish and top it with the crushed croutons. Sprinkle parmesan cheese on top and bake, uncovered, for 20-25 minutes or until the croutons are golden brown. Serve with a green salad.

Makes 6 servings.

500 calories per serving