TUSCAN GARLIC CHICKEN & PASTA

FOR THE CHICKEN:
4 boneless/skinless chicken breast, filleted in half {or 6 boneless/skinless chicken tenders}
1/2 bottle Fat Free Italian Dressing
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
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Put chicken into a gallon sized ziploc bag.
In a small bowl, mix dressing and seasonings and pour over chicken.
Massage dressing mixture into chicken and put in fridge for 1-4 hours.
Grill until chicken is no longer pink, about 7 minutes on each side.

FOR THE PASTA:
3 Tbsp olive oil
1 lrg red bell pepper, washed, de-seeded and diced small
3-4 Tbsp BELLA SUN LUCI SUN DRIED TOMATO HALVES WITH EXTRA VIRGIN OLIVE OIL AND ITALIAN HERBS, chopped small
3-4 garlic cloves, minced
4 stalks of green onion, washed and diced
2 cups fresh spinach, washed, de-stemmed and roughly chopped
4 lrg fresh basil leaves, washed & chopped
4 Tbsp all purpose flour
1.5 cups low sodium chicken broth
1/2 cup plain non-fat Greek yogurt
1 cup low fat milk
1/2 cup Parmesan cheese
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 lb Fettuccine, cooked according to directions on package
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In a large saute pan, saute diced peppers, BELLA SUN LUCI SUN DRIED TOMATO HALVES, garlic and green onion 5 minutes on Medium heat., or until red pepper is tender.

Add chopped spinach and basil leaves and cook 1-2 minutes longer.
Turn heat down to Medium-Low and stir in flour.
Slowly stir in chicken broth.
Whisk in yogurt and then milk
Bring heat back up to Medium and stir in Parmesan cheese, garlic salt, dried basil, dried oregano, and salt & pepper.
Simmer 3-4 minutes.

Add cooked noodles and stir to coat. {You might not add the whole pound of noodles}
To serve, top with sliced grilled chicken.

Baked Greek Chicken

1 cup plain non fat Greek yogurt

2 tbsp olive oil

4 garlic cloves, minced

2 tsp Greek rub {I use Pampered Chef's Greek Rub, but if you don't have it, **RECIPE BELOW**}

1/2 tsp salt

1/4 tsp black pepper

Zest from 1 medium lemon

Juice from 1 medium lemon

1/4 bunch fresh parsley, de-stemmed and chopped fine

8-10 chicken pieces {thighs or drumsticks}

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In a small bowl, mix yogurt, oil, garlic, oregano, Greek rub, salt, and pepper, lemon zest and juice and chopped parsley until well combined.

Add chicken to a gallon size Ziploc, pour marinate onto chicken, close bag and massage marinade into chicken.

let rest flat in fridge for 1 hour, massage chicken again, flip to other side and let rest for 1 hour longer.

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Preheat oven to 400 degrees F.

Put chicken into a 9X13 baking dish and cover with tin foil.

Bake for 45 minutes.

Take tinfoil off and bake uncovered for 15 minutes longer.

Turn broiler on to high and broil for 5 minutes or until skin is browned and crispy. 

{This recipe is also great GRILLED!!!}

GREEK RUB

4 tsp dried oregano

2 tsp salt

2 tsp dried thyme

2 tsp ground cinnamon

1 tsp black pepper

1/2 tsp ground nutmeg

1/4 tsp crushed red pepper flakes

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Add all ingredients to a food processor and blend well.

Skinny Chicken Mozzarella W/ "Hidden-Veggie" Marinara

6 chicken breasts, marinated and grilled {I love to marinate chicken in fat free Italian dressing for 1-2 hours before grilling. It gives chicken the best flavor.}

1-2 tbsp olive oil 

2 cloves of garlic, peeled and minced

1 zucchini, washed and diced

1 yellow squash washed and diced

1/2 purple onion, sliced

1 carrot, peeled and grated

1/2 cup mushrooms, washed {optional}

1 handful fresh spinach leaves, de-stemmed, washed and chopped

2-3 fresh basil leaves, washed and chopped {optional}

1 small jar of your favorite marinara sauce

Fresh mozzarella, sliced thin 

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While chicken is grilling, saute all veggies in oil for 4-5 minutes.
Add salt and pepper. 

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Put marinara sauce in a blender and add veggie mixture to it. 

Purée till well blended. 

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When chicken is grilled, place on a cookie sheet lined with tinfoil. Pour desired amount of veggie marinara sauce onto each piece of chicken. Top with sliced mozzarella. Broil on high, second raxk from top, for 4 minutes, then on low till cheese is nice and browned, about 3-4 minutes.

Chicken Chop Salad

Romaine lettuce, rinsed and cut in to bit sized pieces
1 lb boneless, skinless chicken, seasoned and grilled {i marinate my chicken in fat free Italian dressing for 2 hours prior to grilling}
1 bunch of cilantro, washed and chopped
3-4 green onion stalks, washed and diced
1 green pepper, washed, de-seeded and diced
1 can black beans, drained and rinsed
3-4 roma tomatoes, washed and diced
1 cup frozen corn {rinse in hot water to defrost}
Shredded cheese
Ranch
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You can either let everyone put what they like on their own salad, or mix it all together in a large bowl!

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Hawaiian Haystacks With Homemade Sauce

6 cups cooked brown rice

1 1b cooked chicken, boneless skinless

Toppings:

Tomatoes, mandarin oranges, pineapple, olives, green pepper, green onion, shredded cheese, crunchy chow mein noodles, and anything else you want on it!! 

Sauce:

1/2 c butter {or coconut oil}

1/2 c flour, any kind you like {or corn starch}

1 tsp salt

1/2 c sour cream

4 cups chicken broth 

2 tsp ranch dressing mix

1/4 tsp garlic salt

Black pepper to taste

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Melt butter in a sauce pan and whisk in sour cream and salt. Add flour and whisk really well till clumps are gone. Then add chicken broth and seasonings. {Add more flour to thicken if needed.}

Baked Chicken Fajitas

1 1/2 lbs boneless skinless chicken, cut in to strips

1 LRG onion, sliced

1 LRG green bell pepper, sliced

1 LRG red bell pepper, sliced

1- 8 oz can tomatoe sauce

1- 4 oz can diced green chiles

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put chicken strips, peppers and onions in the bottom of a 9x13 pan. Mix all other ingredients and pour over chicken. Mix well. Bake uncovered @ 400 degrees F for 30-35 mins. 

Serve on warm tortillas {I used whole wheat} with sour cream {I used Greek yogurt}, guacamole, fresh pico, and shredded cheese.
fresh pico recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html

Chicken Philly Sandwiches

1/4 cup of butter

Non stick cooking spray

1 LRG yellow onion, sliced into strips

2 bell peppers, sliced into strips {any color}

1.5 LBS frozen boneless skinless chicken breast {need to be frozen so it makes its own liquid}

2-4 TBSP of KRAFT sweet & spicy chipotle BBQ sauce

1 TSP salt

Hoagie buns 

Sliced cheese

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Spray the bottom of your crockpot with non cook spray. 

Add butter in sliced. 

Then layer: 

Onion, Green pepper and Chicken. 

Top with BBQ sauce and salt. 

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Cook on high for 5-6 hours.  

Serve on hoagie buns with sliced cheese. 

Cajun Chicken Pasta

This was SO SO good and feeds A LOT of people! 

I will definitely cook this one again and again!

16 ounces penne pasta

2 lbs. boneless skinless chicken tenders
4 tsp. cajun seasoning

1/4 c. oil
6 tbsp. butter
4 c. half and half
1 tsp. lemon pepper seasoning
1 tsp. salt
1 tSP. black pepper
2 garlic cloves
2 tomatoes, diced
1 cup shredded parmesan cheese

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Place chicken breasts, oil and Cajun seasoning in a resealable plastic bag.  

Reseal bag and massage thoroughly until chicken is evenly coated. 

Let sit in fridge for at least an hour. {the longer the better}

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Cook pasta in salted water 7-8 minutes or until done. 

Drain and set aside. 

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In a large skillet, saute chicken breasts in 2 Tablespoons of butter, turning occasionally until cooked through.  

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In a separate skillet, combine half and half, 4 Tablespoons butter, lemon pepper, salt, pepper, garlic, and cheese over medium heat, stirring occasionally until cheese is melted.  

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While cheese is melting, dice chicken in pan, then add cheese sauce and diced tomatoes. 

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Add in pasta and cover pot with lid.

Cook on low heat until noodles are finished cooking. 

If desired, sprinkle with remaining cheese before serving.

Salsa Chicken Enchiladas

This recipe happened by accident but turned out to be REALLY good! LOVE recipes like that!
I was riffling through my fridge and cupboards trying to decide what to make for dinner the only meat I had was chicken, I REALLY need to go to the store, and I had tortillas so I though, chicken enchiladas. Except I didn't have green chilies or green enchilada sauce so I improvised! As long as the Mr. likes them, I will definitely make them again. :)
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1 lb. chicken
2 cans cream chicken soup
1 cup salsa
1/2 cup rice {I used 1/2 a box of rice pilaf that needed to be used.}
1 cup sour cream
2 cups cheese
1 cup milk
Flour tortillas
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Place chicken, 1 can cream of chicken soup and salsa in a crockpot.
Cook on high 4-5 hours or until chicken shreds easily, then add another 1/2 can cream of chicken, 1/2 cup of sour cream, 1 cup of cheese and 1/2 cup of milk.
Stir well and continue to cook on low till cheese is melted.
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Meanwhile, mix remaining 1/2 can cream of chicken soup, 1/2 cup sour cream and 1/2 cup of milk together.
Spray the bottom and edges of a 9x13 baking dish with non stick cooking spray.
Fill tortilla shells with chicken mixture and roll.
Place in baking dish.
Continue till chicken mixture is gone.
Spoon sauce mixture over the top of filled tortillas.
Sprinkle on remaining 1 cup of cheese.
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Cook at 350 degrees for 30 minutes.

Chicken Casserole Soup

1 lb boneless skinless chicken
6 cups water
1/2 tsp. salt
1/4 tsp. pepper
Chicken bullion to taste
- boil chicken in water and bullion.
Add:
1 onion, diced
4 potatoes, peeled and diced
4 stalks of celery, cleaned and diced
2 garlic cloves, minced
1 tsp. basil
- simmer 15-20 minutes or until potatoes are almost done, but not quite.
Remove chicken and shred with a fork.
Add back to pot.
Add:
8 oz bag of frozen peas and carrots
1 can cream of chicken soup
1 cup cheddar cheese
1/2 cup sour cream
Enough water for desired thickness
- simmer until peas and carrots are tender.
Serve in bowls with shredded cheese and rolls.

Chicken Quesadilla's

12 Tortilla's any size
1/2 lb cooked chicken, shredded or cut up into bit size pieces {I like to use rotisserie chickens, they are so easy!}
1 small can green enchilada sauce
Hot sauce or salsa
Shredded cheese
Sour cream
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Spray a large pan with cooking spray and heat on medium - medium high heat.
Place tortilla on hot pan and sprinkle with desired amount of cheese.
Place a single portion of chicken in a small bowl and add enough enchilada sauce to moisten, and a few dashes of hot sauce or a bit of salsa.
Mix together and spread over cheese.
Top with another tortilla and flip and cook until tortilla starts to brown.
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Serve with sour cream for dipping.
{If you like spice, you can also add nacho jalapenos to the chicken mixture.}

Chicken 'N Dumplings

3 cans Campbell's Select chicken noodle soup
1/2 cup sour cream
1 can cream of chicken soup
2 Tbsp. Mrs. Dash Garlic and Herb Seasoning, divided {Or any other seasoning that you like, and think would go good with chicken}
3 Tbsp. flour
Salt and pepper to taste
12 Bisquick biscuits {unbaked}
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Preheat oven to 350.
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Pour out chicken noodle soup into a 9X13 baking dish or any other large casserole dish.
Add sour cream, cream of chicken soup, 1 Tbsp. Seasoning, flour and salt and pepper.
Mix well until all sour cream and soup and evenly mixed in.
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Prepare biscuits according to directions on Bisquick packaging, mixing in the other Tbsp. of seasoning before the milk.
Cut biscuits out and lay on top of prepared soup mixture.
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Bake in preheated oven for 30 minutes.
Flip biscuits over with a fork and bake for 30 minutes longer.
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Top with cheese and serve in bowls.

Grilled Chicken Soft Tacos

I got this recipe from the Family Circle mag and it is so fresh and good!

Since I have been craving Mexican food like you wouldn't believe with this pregnancy, I thought I would share the yumminess.

1 1/2 pounds boneless, skinless chicken breast cutlets

1 tsp. adobo seasoning salt (such as Goya)

1 pkg. small flour tortillas (8 per pkg.)

Fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole, for serving.

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Sprinkle adobo seasoning onto both sides of chicken.

Heat grill or grill pan to medium-high heat.

Lightly coat grill rack with oil.

Grill chicken until cooked through, 5-6 minutes per side.

Transfer to cutting board.

Cut chicken cross ways into thin strips.

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To serve, spoon about 1/4 cup chicken strips onto a tortilla.

Add fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole.

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Fresh Salsa

In a medium bowl combine:

1 lb. tomatoes, cored and chopped

3-4 green onions, finely chopped (just the white end)

1/4 cup fresh cilantro, chopped

3 garlic cloves, finely chopped

1 jalapeno, seeded and finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

2 limes, juiced

1 Tbsp. olive oil

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Guacamole

Peel, pit and mash 2 avocados in a small serving bowl.

Stir in 1/2 cup fresh salsa and 1/8 tsp. salt.

Southwest Chicken Sandwich

Boneless, chicken breast {1 for each person eating}

2 small cans green chili's

1 tsp. salt

Cream cheese

Pepper Jack Cheese, sliced

Buns, buttered and toasted

tomatoes, sliced

lettuce

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Mix salt and green chili's in a small dish.

Spoon into a gallon size Ziploc bag.

Place chicken inside and zip shut.

Massage green chili's into the chicken and marinade in fridge for at least 3 hours. {massage chicken in bag 3-4 different times.}

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Grill until almost done then place pepper jack cheese on top of chicken and cook the rest of the way, allowing cheese to melt.

Spread cream cheese on toasted bun.

Place chicken on bottom bun, then tomato and lettuce.

BBQ Root Beer Chicken

2 cans root beer, divided

1/2 cup smoky BBQ sauce

1/2 cup Dijon mustard + 1/4 cup more for marinade

2-3 Tbsp. brown sugar

1 lb. boneless, skinless chicken

1 tsp. salt

1 tsp. pepper

1 Tbsp. paprika

1 Tbsp. garlic powder

2 Tbsp. olive oil

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In a small saucepan, boil one can root beer until thick and syrupy. {about 30 min.}

Stir in 1/2 cup BBQ sauce and 1/2 cup mustard.

Taste and add enough brown sugar for desired sweetness. {If you want you should be able to reserve half of the sauce for dipping. There should be plenty to marinade chicken.}

Rub chicken with the rest of the mustard.

Sprinkle with salt, pepper, paprika and garlic powder.

Drizzle with olive oil.

Place in a zip loc bag.

Pour root beer mixture over chicken in bag, zip shut and marinade in fridge for 4-24 hours.

Grill chicken to cooked through.

Chicken Lime Taco's

1 1/2 lbs. boneless, skinless chicken, cubed

1/8 cup red wine vinegar

1 lime, juiced

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

2 green onions, chopped

2 cloves garlic, minced

1 tsp. dried oregano

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Saute chicken in medium sauce pan over medium high heat until cooked through.

Add vinegar, lime juice, sugar, salt pepper, green onion, garlic, and oregano.

Simmer for 10 minutes on medium-low heat.

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Place chicken mixture in tortillas, top with lettuce, tomato, cheese and salsa. {I really like this recipe with homemade pico. You can find that recipe under dips.}

Squeeze lime juice on top.

Chicken Pot Pie

{Crust}
2 cups of flour
1 tsp salt
2/3 cup of shortening
5-7 tbsp ice cold water

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Place one cup of flour in a bowl; next add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water.

Cut in the shortening with a pastry blender until mixture resembles coarse meal.

Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.

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{Filling}
Meat from one small roasted chicken, shredded
1 tbsp butter
8 oz of button mushrooms, sliced
1/2 sweet yellow onion, diced
1 clove of garlic, minced
4-5 red potatoes, diced
2 carrots, sliced
1/2 cup of frozen peas, thawed
4 cups of Chicken Broth
4-5 tbsp corn starch
Sea salt and freshly cracked pepper, to taste
Thyme, to taste

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Add the potatoes and carrots to 3 cups of broth and boil for 10 minutes.

Heat butter in a large skillet over medium heat, add onions and saute for 3 minutes then add sliced mushrooms.

Cook for an additional 4-5 minutes or until softened then add minced garlic, stirring constantly for 60 seconds.

Remove from heat and set aside.

Add the chicken to the skillet along with the carrots, potatoes, broth and peas; bring to a boil.

Mix the cornstarch with the remaining cup of broth and mix thoroughly.

Once the filling is boiling, add the cornstarch mixture along with sea salt, pepper and thyme.

Stir well.

Taste and re-season if needed.

Remove from heat.

Pour filling into a large baking dish that has been coated with cooking spray.
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Preheat the oven to 400 degrees.

Remove the dough from the refrigerator and roll out.

Place dough on top of the filling, pressing to the edge of the dish.

Cut 4-5 slits in top of crust to allow steam to escape.

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Cover the edges of the crust with tin foil to prevent burning.

Bake for 45 minutes or until crust is golden brown.

Let stand for 10 minutes before serving.

Chicken Egg Rolls

1 LB ground chicken {you can ask the meat department to grind it for you or you can cook it at home and then put it in the blender.}
2 cups Cole slaw mix
2 tsp grated ginger {1 tsp ground ginger}
1 tsp sesame oil
1 tsp soy sauce
1 tsp minced garlic
1/4 tsp pepper
1 egg white
1 package round wanton wrappers
4 tsp soy sauce

{you can also add celery, bean sprouts, mushrooms, or onion. dice very small}

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Mix all ingredients except wanton skins, broth and soy sauce.
Brush each wanton wrapper with water.

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Place desired amount of chicken mixture down the center of the wanton wrapper.

Fold the tops in.

Fold one side over and then roll shut.

Repeat with remaining skins and chicken mixture.
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Gently fry filled wantons 3 or 4 at a time for about 3-4 minutes or until golden brown.

Remove with a large slotted spoon and place on a plate with paper towels.

Chicken and Rice Bake

{This is really good, so if you've never had it, you need to try it.

Perfect to throw in the oven while at church.}

1 c. regular rice
Chicken pieces {breasts, thighs, etc.}
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
2 chicken bullion cubes
2 ½ c. boiling water
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Put uncooked rice into 9x13 pan which has been sprayed with Pam.

Place chicken pieces over rice.
Mix cream soup and onion soup mix, bullion cubes and boiling water.
Stir to dissolve and mix.
Pour mixture over chicken and rice.
Bake at 350 degrees uncovered for 1 hour.
Cover with foil and bake 1 hour more.
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{if putting in over while at church, or else where, cook covered with tin foil for 3 hours at 350.increase water to 3 cups.}