Ritz Chicken Casserole

This casserole is the best fall comfort food!  It's just a few ingredients and it's so delicious!

What you need:

a package of egg noodles

3 cups cooked shredded chicken

8 oz sour cream

can of cream of chicken soup

a package of shredded cheese

1 stick butter

1 sleeve ritz crackers

- Preheat oven to 350 degrees. Spray a 9x13 glass pan with nonstick spray.

- Cook the egg noodles and place them on the bottom of the pan.

- In a bowl, mix together chicken, sour cream, cream of chicken soup, and cheese.

- Layer chicken mixture over egg noodles.

- In a ziploc bag smash the ritz crackers into crumbs.  Melt butter and add into bag and shake around.

- Sprinkle over the casserole.

- Bake for 25-30 minutes.

Summer Kabobs

It is grilling season people! Hamburgers are great and all, but there's more to summer than just grilling up hamburgers.  Shish Kabobs are my new favorite thing to cook!  It's so easy to throw together a marinade for any meat you want.  This chicken marinade is bomb.  It's got a chili lime taste that everyone will love.  The steak marinade was delicious and I'm already craving it and might have to make it again really soon.

Steak Marinade:

1 lb steak- cut into cubes

1 cup soy sauce

1/2 cup vinegar

1/8 cup brown sugar

2 Tbs olive oil

1 tsp finely chopped garlic

1 tsp ground ginger

some salt & pepper

- Mix all the ingredients except the steak together.  Put steak in a large ziploc bag and pour sauce over.  Shake really well covering all the pieces of steak.  Let it sit in the fridge for at least 2 hours.  Add each piece of steak onto a bamboo skewer and grill for at least 10 minutes.

Chili Lime Chicken Marinade:

1 lb boneless chicken breast- cubed

1 tsp finely chopped garlic

3 Tbs freshly squeezed lime juice

1 tsp red pepper chili flakes

3 Tbs fresh cilantro- chopped

2 Tbs olive oil

salt

- Add all ingredients except chicken.  Put chicken in a large ziploc bag and pour sauce over.  Shake it well and refrigerate for at least 2 hours.  Put onto bamboo skewers and grill for at least 10 minutes.

**TIPS**

- If you pierce each piece of meat, the juices from the marinade will soak into it making it more flavorful.

- Soak the bamboo skewers in cold water for 30 minutes so that they won't burn on the grill.

Cheese & Chicken Stuffed Manicotti

It's amazing that I'm even posting during March Madness, but since it's spring break I thought I need to at least throw one post out this week.  This was the first time I've made manicotti and it turned out really good.  Adding chicken to the cheese mix made it even better.  I'm also a sucker for fresh basil!

What you need:

approximately 10 Manicotti- cooked according to package

1 8 oz pkg part skim ricotta cheese

3/4 cup shredded parmesan cheese

1 1/2-2 cup cooked shredded chicken

1 egg

2 tsp oregano

1 large can of crushed tomatoes or a jar of spaghetti sauce

1/4 cup shredded parmesan cheese

1 Tbs chopped fresh basil leaves

more parmesan cheese for top

4-6 fresh basil leaves

- Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick spray.

- In a bowl, combine the chicken, ricotta cheese, 3/4 cup parmesan cheese, egg, oregano, salt and pepper and stir until mixed well.

- Carefully (as to not tear) stuff each manicotti with mixture and place each one into the pan.

- In a saucepan, add the tomato sauce/spaghetti sauce, a 1/4 cup of parmesan cheese and basil.  Stir on high until it bubbles then turn it down and simmer for a couple minutes.

- Pour sauce over stuffed manicotti.  Sprinkle more parmesan cheese and top with basil leaves.

- Bake for 25-30 minutes.

Sweet & Sour Chicken

I'm really loving this new recipe I found and tweaked from http://momsdish.com.  It's sweet, sour, sticky and full of flavor.  Any time we go to a Chinese restaurant, I always order sweet & sour chicken, and I must say that cooking it at home is just as yummy!

What you need:

Chicken:

3-4 chicken breast- thawed and cut into bite size pieces

1/2 cup corn starch

salt & pepper to taste

1 clove of garlic- chopped finely

1/2 cup oil for frying (more if you need)

Sauce:

1 egg

1 cup sugar

1 Tbs soy sauce

1/3 cup ketchup

1/2 cup apple cider vinegar

1/2 tsp garlic powder

1/2 tsp salt

- Preheat oven to 350 degrees.

- Heat up oil in a large skillet on medium high heat.  In a bowl, mix together corn starch, salt & pepper, and garlic.  In another bowl, whisk an egg.  Take each piece of chicken and roll it in the corn starch mixture covering it all.  Then dip it in the egg and transfer to the oil.

- Fry the chicken until all the sides are brown and crispy and transfer to a large baking sheet.

- Spread the chicken out evenly without touching.

- In a bowl, whisk together the sugar, soy sauce, ketchup, vinegar, garlic powder and salt.  Pour the sauce over all the chicken.

- Bake for 30 minutes turning over chicken every 10 minutes.

- Serve with rice and enjoy!

    

Cheesy Bean & Chicken Casserole

Well our little life over here is changing and is changing fast!  We're moving from our cute town home in a week, moving in with Parker's parents and building a house that won't be done until summer.  I'm finishing school and will graduate in May.  My stats class is a beast and has consumed my life.  I haven't cooked/baked as much as I would like lately and I don't think I'll be doing as much I use to until we get settled into our new home.  My poor blog might feel a bit neglected, but I'll do my best to keep up in these crazy next few months!

On another note, this casserole is delicious.  My little boy eats this up!  He'll go through three bowls in one sitting.  It's the perfect lazy day kind of meal and is so easy to make.
I made this in an 8x8 inch pan so if you have a bigger family, double the recipe to fit a 9x13 glass pan.

What you need:

2 cups shredded chicken (I like to cook my chicken in a crock pot with taco seasoning)

1 cup dry basmati rice

1 can red enchilada sauce

1/2 can refried beans

1 cup Monterey cheese (divided)

1/2 can corn

salt & pepper to taste

dried cilantro for garnish 

- Preheat oven to 350 degrees.
- In a bowl, mix together chicken, bean, half the cheese and enchilada sauce.
- Follow directions on package to cook rice.
- When rice is cooked, add it to the mixture.  Add salt & pepper to taste.
- Pour into an 8x8 casserole dish. Top with cheese then the corn and cilantro.
- Cook for 25-30 minutes.

Chicken Fried Rice

This fried rice is one of my new favorite dinners.  It doesn't have that greasy take-out taste that most Chinese places have.  This is a definite must try!

What you need:

3 Tbs butter- divided

1 cup chicken/ham

2 cups rice

1/2 cup chopped carrots

1/2 cup chopped onion

1/2 cup frozen peas

1/2 cup chopped green onion

1 clove chopped garlic

1 egg

4-5 tbs soy sauce

1 tsp seasme seeds

- Cook rice and let it chill in the fridge for a couple of hours. (you don't have to chill the rice, but it taste better and doesn't stick as much)

- Cook chicken or ham and set aside.

- Once rice is ready, melt a Tbs of butter in a large skillet.  Add carrots, onions, peas, garlic, salt and pepper.  Sauté for 5 minutes over high heat.  

- Turn heat to medium/high.  Push the vegetables to one side of the skillet and add a Tbs of butter and egg on the other side.  Scramble the egg and mix it in with the rest of the vegetables.

- Add last Tbs of butter and the rice, soy sauce and sesame seeds.  Stir for 3 minutes.

- Serve and enjoy!

Copy-Cat Wingers Sticky Chicken Fingers

One last Super Bowl food inspiration for you all before the big day tomorrow.  Who doesn't love Wingers?  And for those of you who have never been there, you're missing out so you need this recipe!  The sauce is gooey and sticky and amazing.

What you need:

chicken-

6-10 thawed chicken tenderloins (1/2 inch thick)

1 cup flour

2 eggs mixed with 2 Tbs of water

1 cup planko bread crumbs

sauce-

1 1/2 cup brown sugar

1/3 cup Franks Hot Sauce- original or buffalo

1/2 tsp garlic powder

2 Tbs water

- Preheat oven to 425 degrees.  Spray a large cooking sheet with non stick spray.

- Beat eggs and water in a bowl and set aside.  Pour bread crumbs into another bowl and set aside.

- Place flour into a large plastic bag and add the chicken.  Shake around until each chicken is covered completely with flour.

- Dip the flour covered chicken into the eggs, then in the bread crumbs, covering each chicken tender.

- Place on the cooking sheet and cook for 25 minutes.

- For the sauce- in a sauce pan, add brown sugar and hot sauce.  Stir and bring to a boil.  Once boiling, remove sauce pan from heat and add garlic powder and water.  Stir until well combined.

- Dip chicken into the sauce and serve with ranch (optional).

Enjoy!

Inspired from http://lecremedelacrumb.com

Honey Garlic Chicken

This Honey Garlic Chicken is delicious.  So many flavors and is perfect shredded and served over rice!

What you need:

2-4 boneless chicken breasts

1/2 cup light brown sugar

1/3 cup white distilled vinegar

1/4 cup sprite

1 Tbs garlic- minced

2 Tbs soy sauce

black pepper

1 Tbs corn starch

- Place chicken in the crock pot.  Combine all ingredients except the corn starch in a bowl.  Pour over chicken and cook on low for 6-7 hours.

- Shred chicken and return to crock pot.  Stir in corn starch to thicken sauce.

Bajio Chicken Salad

Do I dare say this is just as good as a Cafe Rio Salad?  I love this Bajio Chicken Salad.  It's sweet, juicy and delicious!  I found this recipe a couple of years ago at Two Peas & a Pot and my family loves to use this for big get togethers.  I just made this for our friends at our annual New Years Eve party and everyone seemed to like it, or they were just being nice..  Either way, this is such an easy fun dinner to throw together and you'll keep going back for more.

What you need:

4-6 chicken breast

1/2 cup salsa

1 Tbs cumin

1/2 cup brown sugar (more to taste)

1 4oz can diced green chilies

3/4 cup sprite

Place chicken in the crock pot.  In a bowl mix remaining ingredients together and pour over chicken.  Cook on low for 6 hours.  Shred.  Serve with the following below:

warm flour tortillas

lettuce

cheese

black beans

spanish rice

cilantro lime dressing

(I get the Litehouse cilantro dressing found by the bagged salads at Harmons)

tortilla strips

any other desired toppings

Crock Pot BBQ Pork Chops

This one is for all my friends who "don't know" how to cook or hate to cook.  I'm sorry but you guys just don't have an excuse anymore.  I really don't think there is an easier recipe out there and the prep time is under a minute.

What you need:

2-4 pork chops

BBQ sauce

1/2 cup water

Put a layer of BBQ sauce on the bottom of the crock pot.  Add the pork chops.  Put a layer of BBQ sauce over the pork chops.  Pour a 1/2 cup water over it all.  Cook on high for 3 hours.

Creamy Chicken with Asparagus & Mushrooms

Let us start the new year with this high calorie, delicious chicken shall we?  This creamy chicken with asparagus & mushrooms is a great chilly night, comfort dinner.  It's just one of those meals that hits the spot after a long day.

What you need:

Chicken:

2-4 boneless chicken breast

1/2 tsp garlic powder

1/2 tsp onion powder

1 can cream of chicken soup

1 cup sour cream

1/2 shredded parmesan cheese

salt & pepper to taste

Asparagus:

1 bunch of asparagus

1 cup of sliced mushrooms

parmesan cheese (grated or shredded or both)

lemon juice (optional)

- Preheat oven to 375 degrees.

- Place chicken in a glass baking dish and sprinkle with salt, pepper, garlic powder, and onion powder.  In a bowl, combine cream of chicken and sour cream.  Pour evenly over chicken.

- Bake uncovered for 45 minutes.

- Fill a large skillet with enough water to cover just the bottom of the pan.  Place the asparagus evenly in the pan without overlapping.  Add mushrooms.  Cover and cook on high for 5-8 minutes or until tender.  Drain remaining water.  Return to stove and add parmesan cheese.  You can also had a little lemon juice for extra taste if you'd like.  Simmer until ready to eat.

Recipe inspired by www.sixsistersstuff.com

BBQ Lemon Pepper Chicken

I don't know about you guys, but I'm done with cooking, baking, eating out, pigging out, and I'm just feeling gross now that Christmas is over.  The past couple of weeks I've just been feeling so blah, but I can't stop eating!  I'm ready to relax for the next couple of weeks and I'm not going to spend my days waking up at 7 to start baking all day.  This BBQ Lemon Pepper Chicken is light and a nice change from all that ham, turkey and potatoes we've all been eating.  It also has only 3 ingredients and takes about 2 minutes to prepare.  I think we all need a fast, easy recipe after the holidays.

What you need:

chicken breast

BBQ sauce (I use Famous Dave's Rich and Sassy but any works great)

lemon pepper spice (the best spice!)

- Place chicken in the crock pot.  Pour over just enough BBQ sauce to cover the chicken and sprinkle the lemon pepper over top.  

- Cook on low for 6-8 hours.  Meat will be tender and falls apart to the touch.

- I also have made this over the stove.  Just brown your chicken adding lemon pepper as you go and then cover with BBQ sauce at the end.

Could this recipe BE any easier!? (In a Chandler Bing voice).

Lemon Chicken & Asparagus Stir Fry

I'm really loving asparagus these days and I'm always down for some Chinese food.  This stir fry is so yummy and the hint of lemon really makes the meal!  This is defiantly a lazy day kind of dinner.

What you need:

1 large chicken breast- cut into bite size pieces

1/2 cup chicken broth

2 Tbs soy sauce

2 tsp cornstarch

2 Tbs water

2 Tbs canola/vegetable oil divided

1 bunch of asparagus

1 clove garlic- finely chopped

1-2 tsp nutmeg

2 Tbs lemon juice

- Season chicken with salt.

- In a frying pan, add a Tbs of oil and cook the chicken until done- set aside.

- In a large frying pan, heat the pan.  Add a Tbs of oil and then the asparagus.  Cook on high for 3-4 minutes until asparagus turns golden brown (should be more crispy than soft).  Add garlic and nutmeg.  Heat for another minute then add the chicken.  Turn heat to low.

- In a small bowl, whisk together soy sauce, cornstarch, water, broth and lemon juice.  Add mixture to the chicken and asparagus.  Bring to a boil for 2 minutes.  Cover and simmer for about 3-4 minutes.

Serve over rice, add some pepper and enjoy!  

Apple-Stuffed Pork Chops

One last post for the week and then we're headed off to Kansas City in the morning!  Can't wait for the KU vs Utah basketball game Saturday.  And so excited that I finally get to go on a work trip with my husband, and get to take Kayden on his first trip to KC!
These Apple-Stuffed Pork Chops are so yummy!  I love the apple, stuffing and cranberry mix.  It looks like you spent a lot of time on these pork chops when they actually take only a few minutes to prepare.  Such a fast and easy dinner!

What you need:

4 (1 1/4 inch thick) boneless center-cut pork chops

1 (8 oz) pkg chicken stuffing mix

1/2 cup chopped peeled red apple

1/4 cup dried cranberries

salt & pepper

- Preheat oven to 425 degrees.

- Prepare stuffing mix according to package.

- Stir apples and cranberries into stuffing.

- Cut a pocket into the side of each pork chop.

- Place pork chops onto a foil lined baking sheet.

- Stuff each pork chop with stuffing mix (about a 1/2 cup into each).

- Sprinkle with salt and pepper and arrange left over stuffing around pork chops.

- Bake for 20 minutes.

- Once they're done, broil for 2-3 minutes until the pork chops are golden brown on top.

Veleeta Chicken, Rice & Broccoli

It's winter, so here's another comfort food recipe for you all.  Also, your kids will eat this up, cause who doesn't love some cheesy goodness?!  This meal is so easy to throw together when you've had a busy day and look at the time and it's already 5 and wonder what should be for dinner.

What you need:

1 large chicken breast- thawed and cut into pieces

1 can (14.5 oz) of chicken broth

2 cups of instant (minute) white rice- uncooked

1 pkg (10-12oz) frozen broccoli

8 oz Velveeta Cheese (cut into many cubes)

- Cook chicken in a large skillet until done/brown (I like to add to vegetable oil to cook the chicken in)

- Add the can of broth and bring to a boil.

- Add rice, broccoli, and velveeta cheese.  Stir and cover and remove from heat.

- After 10 minutes- stir until the cheese is completely melted.

Enjoy!

Inspired by: http://www.kraftrecipes.com

Creamy Chicken Roll-ups

I think it's obvious by now that I love to put chicken in Pillsbury crescent rolls.  These roll-ups are amazing and have a the perfect kick to them.  They are a great dinner for a cold December night!

What you need:

rolls:

1 large can (12.5 oz) of canned chicken (or shredded chicken)

1  8oz pkg of cream cheese- softened

2 Tbs milk

salt and pepper

1 can of Big and Flakey Pillsbury Crescent Rolls

4 Tbs butter- melted

1 cup garlic croutons- crushed

1 cup of stuffing mix- crushed

for the sauce:

1 can of cream of chicken

1/2 cup of milk

dried parsley

- Preheat oven to 350 degrees

- In a bowl mix together chicken, cream cheese, milk, salt and pepper.

- Open the rolls and spread each one out.  Spoon chicken mixture evenly into each triangle and roll up making sure all sides are closed up.

- Take each roll and dip it around into the melted butter and then the crushed stuffing and crouton mixture and place on a large cookie sheet.

- Bake for 20 minutes.

- In a small saucepan, heat the cream of chicken, milk and parsley and stir until hot.

- Pour sauce over cooked roll-ups.

Enjoy!

3 Ingredient Orange Chicken

I really don't think there is an easier dinner out there to make than this Orange Chicken.  Throw chicken in the crockpot with 3 ingredients and bam dinner a few hours later without doing a thing!

What you need:

2-4 boneless chicken breast

3/4 cup Smuckers Sweet Orange Marmalade 

3/4 cup Sweet Baby Ray's BBQ

2 TBS Soy Sauce

- Put chicken in a crockpot (I put it in frozen).

- In a bowl, combine marmalade, BBQ and soy sauce.  Pour over chicken.

- Cook on low for 6-8 hours or high for 4 hours.

- Shred chicken and serve over rice.

Really, could it get any easier?! Enjoy!

White Chicken Chili

Fall and Chili.  I don't think there's a better combination!  This soup took about 5 minutes to prepare and 10 minutes to cook on the stove.  There's no one out there that could mess this recipe up.

What you need:

5 cups chicken broth

4 cups cooked shredded chicken

4 cups (2 15 oz cans) seasoned southern style Great Northern Beans- drained

2 cups salsa verde

2 tsp ground cumin

optional garnishes:

avocado

sour cream

cilantro

shredded cheese

tortilla chips

- Add chicken broth, chicken, beans, salsa verde and cumin into a large pot.  Stir and cook on high heat until it boils.  Once it's boiling, turn the heat to low, cover and simmer for 5 minutes.  Serve warm with desired toppings. 

Enjoy!

- Note - The seasoned southern style great northern beans make this chili spicy.  If you'd like a more mild taste, use the regular great northern beans without any seasoning.

Chicken Enchilada Pillows

Today I'm sharing my favorite dinner on the blog and I'm excited for all of you to try it!  This recipe comes from the lovely http://www.chef-in-training.com.  I think I've mentioned this before, but I will again, this is my favorite blog!  I sometimes find myself looking through her blog for hours, it is so addicting!  I make these pillows all the time, and I don't think we could ever get sick of it here at my house.  If there is one recipe to try it would be this one!

What you need:

2 chicken breast- cooked and shredded

 (I like to cook mine in the crock pot with a packet of taco seasoning, on low for 6 hrs)

1/2 cup black beans- drained and rinsed

1/2 cup frozen corn

1/2 cup red enchilada sauce

1 tsp cumin

1 Tbs Taco seasoning (if you don't use my method of cooking chicken)

1/2 cup shredded cheese (I like to use a Mexican blend)

1 can Pillsbury Big & Flaky crescent rolls

1 egg

3-5 Tbs water

crushed tortilla chips

Topping:

1/2 cup sour cream

1/2 cup cream of chicken

extra cheese optional

- Preheat oven to 350 degrees F.

- In a large bowl, combine chicken, beans, corn, cumin, taco seasoning, cheese and enchilada sauce.

- Lay out the 8 crescent rolls.  Stretch them out as far as you can without tearing or making holes.

- Spoon about 3 spoonfuls of the mixture onto the middle of the crescent roll.  Fold the sides around the mixture making sure that none of the filling is showing.  This will make a "pillow" shape.  Place on a large cookie sheet.  Repeat with each crescent roll.

- In a small bowl, mix together the egg and water.  Brush the egg mixture over the pillows.  Top with crushed tortillas.

- Cook pillows for 20-25 minutes- until golden brown.

- Combine sour cream and cream of chicken into a saucepan and stir over medium heat.

- Top pillows with sauce and cheese.

Enjoy!

Crock Pot French Dip Sandwiches

Who needs a good recipe to warm up their rainy weekend?  These roast beef onion french dip sandwiches are so yummy and only take a few ingredients.  You just throw everything in a crock pot and let it cook all day.  I love having the crock pot on on rainy fall days!

What you need:

 3-5 pound beef roast

1 envelope au jus gravy mix

1 envelope lipton onion soup mix

4 cups (2- 10.5 oz cans) low sodium beef broth

6-8 crusty sub buns

provolone cheese slices

- place the roast in the crock pot and sprinkle with salt and pepper

- in a bowl, mix together the au jus mix, onion soup mix, and beef broth

- pour mixture over roast

- cook on low for 8-10 hours or high for 5-7 hours

- when the roast is done, take it out and shred it

- preheat broiler

- cut the buns lengthwise and place on a cookie sheet

- fill the buns with cheese and beef

- cook for 2-3 minutes until cheese melts

- ladle the juice through a strainer into individual bowls and use for dipping the sandwiches