Crock Pot Asian Chicken Lettus Wraps

Ingredients

• 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
2. Break apart chicken and serve.

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.

Honey Balsamic Sheet Pan Chicken

• ¼ cup balsamic vinegar
• 6 tablespoons honey
• 2 to 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon dried rosemary
• ½ teaspoon red chili flakes
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 pounds chicken breasts (4 each), trimmed
• 1­½ pounds baby red potatoes, quartered
• 1 pint cherry tomatoes
• 1 pound green beans, trimmed

1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
8. Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

Grilled Chicken Marinade

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar (or other vinegar)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ⅛ cup lemon juice
• ¾ cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Instructions

1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bagand pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.

To grill

1. Preheat grill to medium high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting the excess drip off.
3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
4. Baste the chicken occasionally with the reserved marinade.
5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional.

1. If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Lemon Spinach Chicken Spaghetti Squash

1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

1. Preheat oven to 375˚F
2. Poke several holes into the spaghetti squash.
Microwave on high for 5 minutes.
3. Cut squash in half along the holes.
Remove seeds with a spoon.
Drizzle squash with olive oil, and
season with salt and pepper.
4. Place squash upside down on baking
tray and bake for 40 minutes until soft.
Let cool.
5. Using a skillet, cook the chicken breast
on medium-high heat with a little olive oil
for 6-8 minutes until the chicken is golden
brown and cooked through. Remove chicken
from the pan and set aside.
6. Sauté onion for a few minutes. Add garlic
and cook for a minute. Add tomatoes and
cook for a couple minutes. Cook until onions
are translucent.
7. Add lemon juice and chicken broth, and
cook until the liquid partially reduces, about
20 minutes. Add chicken and cook for
2 minutes. Add spinach and cook for
2 minutes.
8. Using a fork, shred the inside of the squash.
9. Pour sauce over the squash. Serve immediately.

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Author: Alyssa

Serves: 4

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Salsa Chicken Casserole

Salsa Chicken Casserole
Serves 6

Prep Time: 5 minutes
Cook Time: 1 Hour
Total Time: 1 hour 5 minutes

Ingredients
1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
1-15-ounce can black beans, drained and rinsed
1-16-ounce jar salsa
1 cup chicken broth
1-½ teaspoons ground cayenne pepper
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
2 large chicken breasts (about 1-1/2 pounds), thawed
1 cup shredded cheese blend
2 green onions, sliced

Directions

Preheat the oven to 375 degrees Fahrenheit.

In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.

Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.

Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.

Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.

Top with green onions and serve.

So simple! We love that this recipe uses common ingredients you probably already have or can easily get on a budget. What do you think of it? Have you tried similar casseroles before?

Creamy Broccoli, Chicken & Bacon Pasta

• 1 tablespoon olive oil
• 1 lb chicken breast, boneless and skinless
• salt and pepper
• 3 cloves garlic, minced
• 2/3 cups heavy cream
• 2/3 cups milk
• 1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
• 8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
• 2 cups cooked broccoli florets
• 7 strips cooked bacon
• salt and pepper

1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
3. Cook pasta according to instructions. Drain.
4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

1 medium spaghetti squash
2 large garlic cloves
1Tbsp extra virgin olive oil
3/4 c chicken stock, low sodium
2 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1/2 c parmesan cheese, grated
3/4 c plain Greek yogurt, low-fat
2 c (6 oz) cooked chicken breast, shredded
1/4 c low-fat Mozzarella cheese, shredded

*Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise & scoop the seeds out. Brush with olive oil & place cut side down on baking sheet & bake for 45-60 minutes.
*Meanwhile, in a skillet over medium heat add olive oil. Add garlic & salute for a minute or two. Add chicken stock, cornstarch, salt pepper & whisk until smooth. Bring to a boil, reduce heat to low & simmer for a few min until sauce has thickened a bit.
*Remove from heat, add parmesan cheese & stir until smooth & cheese has melted. Add Greek yogurt and stir until smooth. Add chicken & stir to combine. Set aside.
*Reduce oven temp to 375. Using a fork separate spaghetti squash into strands leaving them in shells. Scoop chicken stock on top & gently move around to settle sauce. Top each with 2 Tbsp mozarell. Bake 10-12 min. Then broil on high for 5 more min. Serve.

Hawaiian Haystacks

Sharp cheddar cheese, grated
celery, chopped
bottled cherries
crushed pineapple
coconut
cream of chicken soup
cream of mushroom soup
chicken stock
sliced tomatoes
onion, chopped
slivered almonds
rice
noodles
chicken

*Mix chicken with cream of chicken & cream of mushroom & chicken stock & cook in crock pot.

*Serve over rice with toppings.

Grilled Chicken and Key Lime Salsa

1/4 c. Worcestershire sauce
3 Tbsp fresh key lime juice
1 lb chicken breast (four 4 oz pieces)
3 medium oranges, sectioned, white pith and seeds removed
2 Tbsp fresh key lime juice
2 Tbsp green onions, chopped
1 Tbsp cilantro, chopped
1 tsp chopped green chili (to taste)

*Combine Worcestershire sauce, 3 Tbsp of lime juice and chicken in ziptop plastic bag and refrigerate up to 4 hours.
* Combine remaining ingredients in a medium bowl to make salsa.  Refrigerate for a minimum of 1 hour.
*Grill or roil chicken until cooked through, about 4 to 5 min per side.  Serve chicken with salsa.

Candied Chicken

1 1/2 - 2 lbs boneless, skinless chicken breasts
1 1/2 c. brown sugar
1/4 c. mustard
1/2 c. ketchup
1 tsp. Worcestershire sauce
1/4 c. chopped onion
1/2 tsp. salt
3/4 c. water

*Sauce is good doubled.
*Cut chicken into 1" pieces. Flour and brown chicken on outsides. Pour chicken & sauce in baking dish & bake at 350 degrees for 1 hour.
*Good served over rice.

Chicken & Rice

1 1/2 lbs boneless, skinless chicken breasts
1 green pepper
1 red pepper
1 onion
rice (brown or white)
salt & pepper
seasoned salt
oregano
garlic salt

*Cut chicken into 1/2" - 1" pieces & brown on stove with 1/2 tsp. oil Spice to taste. Add 1/2 c. water & peppers & onion until most of water is evaporated & vegetables are soft.
*Cook rice separately.
*Add chicken and vegetables to rice an top with soy sauce or teryaki sauce.

Mushroom Rice & Chicken

1 tsp. of each: paprika, garlic salt & lemon pepper seasoning
4 boneless, skinless chicken breast halves (abt. 1 lb)
2 Tbsp. butter, divided
1 package Rice-A-Roni Chicken & Mushroom flavor
1 red or green bell pepper, chopped

*Sprinkle paprika, garlic salt & lemon pepper over chicken. In large skillet over medium-high heat, melt 1 Tbsp butter. Add chicken, cook 2 min. on each side. Remove from skillet & set aside.
*In same skillet over med. heat, saute rice mix with remaining Tbsp. butter until rice is golden brown.
*Slowly stir in 1 2/3 c. water & special seasoning; bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 15 min.
*Stir in bell pepper. Cover cook 5 more min. or until rice is tender & chicken is no longer pink inside. Take chicken out. Add 1/4 c. milk to rice, stir, heat through. Serve.

Danielson Chicken Broccoli Casserole

2 (10 oz) packages frozen broccoli spears
2 c. cubed chicken, cooked
2 (10 oz) cans cream of chicken soup
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. grated cheese

2 c. soft bread cubes
1/2 c. melted butter

*Arrange broccoli then chicken in 9x13" pan. Combine soup, mayonnaise & lemon juice. Pour over top. Sprinkle with cheese. Mix bread with melted butter. Arrange over top of all. Bake at 350 degrees for 35 min., uncovered.

Aunt Joan's Chicken Casserole

rice
chicken
red, yellow, orange & green peppers
red onion
cream of mushroom soup

*Cook rice separately. Chop & cook chicken separately. Chop peppers & onion & add to rice (mix together). Lay rice mixture on bottom of pan to bake. Put cream of mushroom on top with chicken. Bake at 350 degrees for 30 min.

Cheesy Chicken & Rice Casserole

1 can (26 oz) cream of chicken soup
2 c. water
1 1/2 c. uncooked long-grain white rice
3 c. fresh or frozen vegetables
1 tsp. onion powder
6 skinless, boneless chicken breast halves
1/2 c. shredded cheddar cheese

*Stir soup, water, rice, vegetables & onion powder in 13x9" baking dish.
*Top with chicken. Season chicken as desired. Cover.
*Bake at 375 degrees for 1 hour or until done. Top with cheese.

Stovetop Chicken

1 package (6 oz) stove top stuffing
1 c. hot water
1 1/2 lbs chicken breasts, cut into 1" pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 c. sour cream
1 bag (16 oz) frozen vegetables

*Preheat oven to 400 degrees. Sprinkle 1/2 c. of dry stuffing mix evenly on bottom of 13x9" dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
*Place chicken over dry stuffing mix in dish. Mix soup, sour cream & vegetables; spoon over chicken. Top with prepared stuffing.
*Bake 30 min. or until chicken is cooked through.

Sweet & Sour Chicken

3 lbs boneless, skinless chicken breasts
3/4 c. sugar
1/2 c. vinegar
4 Tbsp. ketchup
1 Tbsp soy sauce
1/4 c. (or more) chicken stock
*sauce is good doubled*

*Sprinkle chicken with garlic salt. Dip each piece in cornstarch & then beaten egg. Fry until brown. Place in 9x13" pan.
*Mix all other ingredients together in large saucepan. Heat until sugar is dissolved and pour over chicken. Bake at 350 degrees for 1 hour.

Chicken Cordon Bleu

4 boneless, skinless chicken breast halves (about 1 pound)
4 tsp. honey mustard
4 thin slices turkey ham
4 slices low fat Swiss cheese
1/3 c. Egg Beaters (or 2 eggs)
1/2 c. seasoned dry bread crumbs

*Pound each chicken to flatten slightly. Spread each chicken with 1 tsp. mustard, top with slice of turkey ham and Swiss cheese. Roll up each chicken to encase filling. Secure with toothpicks.
*Dip chicken rolls in egg, roll in bread crumbs to coat. Place in lightly greased baking pan. Bake at 350 degrees for 25 min. Cover loosely with foil and bake 15-20 min. more until chicken is done. Good dipped in mustard mixed with mayonnaise.