Chicken Spaghetti

Oh my!  It's way too long!  I have since gone back to work full time and to be honest, I don't cook or bake and I miss it!  I have also been mildly obsessed with Pinterest and have pinned 537 recipes.  Ummmm... ok. :)

Below is a recipe that I stumbled on while on there and I fell in LOVE with it.  It's easy, simple and so good.  It doesn't take a lot of time at all.  ENJOY!

CHICKEN SPAGHETTI

(picture is from here. Recipe is from here.)

 

8 ounces angel hair pasta

2 cups chopped, grilled chicken or shredded rotisserie chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 10-ounce can Rotel diced tomatoes and green chiles, undrained

8 ounces sour cream or greek yogurt

Sprinkling of Parmesan or Mexican-blend cheese

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Enjoy with a simple spinach salad and thick, crusty slices of warm French or multi-grain bread. Yum!

Easy Chicken Tostada Salad

This is a very fast and very easy dinner to both prepare and clean up and who doesn't like that?!  ENJOY!

EASY CHICKEN TOSTADA SALAD

6-8 tostada shells

4 cups shredded lettuce

1 can (15 oz) black beans, drained, rinsed

2- 3chicken breasts, cooked, cut into 1/2-inch slices ( I use a Rotisserie chicken)

1 cup of your favorite salsa

1/4 cup sliced ripe olives

1/2 cup shredded taco-seasoned cheese

1/4 cup sour cream

1/4 cup chopped fresh cilantro

Place 2 tostada shells, slightly overlapping.

Top tostada shells with remaining ingredients. Serve with additional salsa or your favorite dressing if desired.

Buffalo Blue Cheese Grilled Chicken Burger

Our family LOVES to use the grill during these summer months.  This burger is a wonderful alternative to just a plain BBQ grilled burger.  ENJOY!

Buffalo- Blue Cheese Grilled Chicken Burgers

1 3/4 lb ground chicken

1/4 cup Buffalo wing sauce

1/2 teaspoon salt

1 to 3 drops red pepper sauce

6 burger buns, split

6 leaves green leaf lettuce

1/4 cup refrigerated chunky blue cheese dressing

1/4 cup crumbled blue cheese

Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.

Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.

Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

Chipotle Chicken and Rice

Oh my goodness.... I haven't had a computer now for about 2 1/2 weeks, thus no posts!  I am dying!  Hopefully it will be back soon.  I tried this recipe last week and really enjoyed it, so I hope you do as well!

CHIPOTLE CHICKEN AND RICE

2 tablespoons vegetable oil

8 boneless, skinless chicken thighs (about 2 pounds total)

Coarse salt and ground pepper

1 medium red onion, thinly sliced lengthwise

3 garlic cloves, coarsely chopped

1/2 teaspoon ground cumin

2 canned chipotle chiles in adobo, minced

2 large tomatoes, diced large

1 cup long-grain white rice

Lime wedges, for serving

Chopped cilantro leaves, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Slow Cooker Chicken Cacciatore

I love using my slow cooker.  It is a wonderful feeling to get up and get dinner in the crockpot in the morning and not have to worry about it the rest of the day!  This recipe is a wonderful, kid friendly recipe.  You can use any spices that you like to make it your own! 

ENJOY!

SLOW COOKER CHICKEN CACCIATORE

(Image from here.)

4-6 skinless, boneless chicken breasts

1 jar of your favorite spaghetti sauce (I would NOT reccommend Ragu.  It makes this too watery.  I use Classico sauces.  If Ragu is all you have, add a small jar of tomato sauce.)

1 green bell pepper

1 cup of fresh mushrooms

2 TBS. chopped fresh garlic

1 teaspoon of oregano

1 teaspoon of dried basil

Place chicken in the bottom of your slow cooker.  In a small bowl mix the rest of the ingredients and pour over chicken covering it completely. 

Cover and cook on low heat for 6-8 hours or on high for 4-5.

Serve over your favorite cooked pasta and sprinkle with Parmesan Cheese.

Slow Cooker Chili Chicken Tacos

One of my favorite types of food is mexican.  I love the taste and the textures, but I don't love the calories!  This recipe is not only low in fat, but a great source of protein.  You can change it up by using pork or beeg as well! Not to mention, the kids will eat it too! Enjoy!
SLOW COOKER CHILI CHICKEN TACOS

4- 6 boneless, skinless chicken breasts

1 garlic clove, thinly sliced

1/2 cup your favorite salsa

1 to 2 tablespoons chopped canned chipotle chiles in adobo

1 tablespoon chili powder

Coarse salt and ground pepper

8 hard corn taco shells

Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Greek Chicken Cutlets

I love a good chicken recipe and I really love Greek Food.  This recipe is so easy and really yummy.  My kids loved it and I will for sure be making it again! 

GREEK CHICKEN CUTLETS

1 pint cherry or grape tomatoes, halved

1/3 cup pitted Kalamata olives

4 ounces feta cheese, coarsely crumbled (1 cup)

1/2 cup fresh mint leaves

2 to 3 tablespoons olive oil

Coarse salt and ground pepper

1 1/2 pounds thin chicken cutlets (about 8)

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Game Day Hot Wings

In my mind, the hotter the better! That's why I love this sauce that I found. The recipe below is as close to Winger's wings that I could do. So, come Sunday, we will have these, nacho's and a TON of junk food! Enjoy!

HOT WINGS

2- 2 1/2 pounds of chicken wing pieces

1 cup brown sugar

1 cup Frank's Red Hot Wing sauce (You can buy this by the BBQ sauce at any grocer.)

Place the chicken wings in rows onto a foil lined cookie sheet. Bake at 450 degress for 25 minutes or until crispy on the outside and cooked through.

While the wings are baking, mix the brown sugar and hot sauce together in a small sauce pan and cook over medium heat until sugar is dissoloved and sauce is warmed through.

When wings are done, throw them into a large bowl and pour the sauce over them. Return them to the cookie sheet and bake them for about 5 minutes or so!

Serve warm.

On the Light side Chicken Pot Pie

Who doesn't like a really good Chicken Pot Pie?!  I know I do, but right now, I'm not crazy about the calories, but oh man the comfort it brings is almost worth it!  I said, almost!  Here is a great recipe that our family really enjoyed.  I did alter it, (sorry Martha!) with a rotisserie chicken, but I'm saving you time and energy!  You are welcome!   ENJOY!

ON THE LIGHT SIDE CHICKEN POT PIE

1 store bought whole rotisserie chicken
Coarse salt and ground pepper

3 tablespoons olive oil

4 carrots, sliced 1/4 inch thick

1 small onion, chopped

1/4 teaspoon dried thyme leaves

1/4 cup all-purpose flour

2 1/2 cups low-fat (1%) milk or you can use almond milk as well

1 package (10 ounces) frozen peas, thawed

2 tablespoons fresh lemon juice

6 phyllo sheets (each 12 by 17 inches), thawed (you can find these at any grocery store)

Preheat oven to 400 degrees. Shred meat off of the rotisserie chicken and set aside.

Heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.  Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.

Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Ham and Swiss Stuffed Chicken

LEFTOVERS EVERYWHERE!!!!  Oh my goodness, there are leftovers, EVERYWHERE!  Don't heat it up in the microwave, use this great dinner recipe to for leftover ham!  ENJOY!

HAM AND SWISS STUFFED CHICKEN

4 boneless skinless chicken breasts

4 slices Swiss cheese

4 slices cooked ham

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

1/2 cup honey mustard dressing

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.

Place cheese slice and ham slice on center of each chicken breast; roll up. Secure by placing seam side down in a 13x9 lightly greased pan.  Sprinkle with seasoned salt and pepper.

Reserve 1/4 cup of the dressing for later.  Brush with 1/4 cup of the dressing and then cover and cook in oven at 350 degrees for 30-35 minutes or until center of chicken is no longer pink.  Serve chicken rolls with warmed reserved dressing.

Slow Cooker Sweet and Sour Chicken

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.

Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice. (recipe and picture from here.)

Slow Cooker Thai Chicken and Rice

4-6 chicken boneless, skinless chicken breasts

2 cups salsa (any variety)
1/2 cup peanut butter
4 tablespoons lime juice
2 tablespoon soy sauce
2 teaspoon grated gingerroot
1/2 cup chopped peanuts
4 tablespoons chopped fresh cilantro

Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Pour sauce over chicken. Sprinkle with peanuts and cilantro. (Recipe and picture from here.)

Easy Chicken Pasta Primavera

4 ounces uncooked fettuccine

1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
2-3 boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.

While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables. (recipe and picture from bettycrocker.com)

Lighter General Tso's Chicken

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice. (recipe and picture from marthastewart.com/everyday)

Chicken Stir Fry Lettuce Wraps

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups. (recipe and Picture from marthastewart.com/everyday)

Grilled Taco BBQ Chicken

2 tablespoons taco seasoning mix
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut.

Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut. (recipe and picture from bettycrocker.com)

Slow Cooker Italian Chicken Sandwiches- SUPER EASY!

3-4 chicken breasts, skinless and boneless
1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 small container of basil pesto

sliced cheese such as provolone, swiss or pepper jack
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips

Place chicken in 3- to 4-quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.

Cut rolls horizontally in half. To serve, spread bottom half of each roll with pesto and cheese; top with 1/3 cup turkey and some of the roasted peppers.

(picture from bettycrocker.com)

Grilled Chicken Sandwich with Chipolte Mayo

1/4 cup grated Parmesan cheese
2 tablespoons Old El Paso® taco seasoning mix
4 boneless skinless chicken breasts
4 slices pepper Jack or Monterey Jack cheese
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
1/4 cup chipotle or regular mayonnaise, if desired
8 leaves leaf lettuce
1/4 cup your favorite salsa

Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.

Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.

Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll. (recipe and picture from bettycrocker.com)

Grilled White Chicken Pizza

2 tablespoons butter or margarine
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2oz cream cheese
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1/3 cup refrigerated Alfredo pasta sauce
1 cup shredded deli rotisserie chicken

In 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.

Heat gas or charcoal grill. Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and onions. Place on grill over medium-low heat. Cover grill; cook 8 to 10 minutes or until hot. (recipe and picture from bettycrocker.com)

Smoky BBQ Chicken Salad- PERFECT FOR MEMORIAL DAY BBQ

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup frozen corn
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups shredded rotisserie chicken
1 cup cherry or grape tomatoes, halved
12 butter lettuce leaves, or your favorite salad
4 medium green onions, chopped (1/4 cup)

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking. Drain pasta and corn; rinse with cold water. Shake to drain well.

In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.