Mexican Chicken

Wondering what to make for dinner?  No worries - MAKE THIS!!!!  I LOVED this recipe and can see this becoming a weekly staple around here.  Now, my 2 boys are not fans of chicken in general so I can't really please them with anything chicken-related.  Matt really liked it though, but of course, he kept his chicken without the veggies.  The whole combination of the marinade, cheese and veggies just made the meal - but, it's important to use good cheese.  I like Tillamook Monterey Jack cheese, hand grated.  I get a huge chunk at Costco and it lasts FOREVER.  I served this with pinto beans and brown rice.

Mexican Chicken

4 chicken breasts--I like mine pounded thin

MARINATE

1/4 cup soy sauce

1/4 cup lemon juice (I got 1/4 cup from 2 big lemons)

2 cloves garlic, crushed (I just chopped mine)

**Marinate the chicken breasts in above ingredients during the day

Saute with a little bit of Olive Oil, S & P, and I also like Garlic salt:

1 green pepper

1 onion

4 oz fresh mushrooms, sliced

Bake chicken breasts in 350 oven (leave in marinade) for about20-25 minutes.  Put sauteed vegetables and grated Monterey Jack cheese on top.  Bake until melted.

**I did not add the veggies to the pan because Matt wouldn't like them, so I just added mine when I took it out of the oven.  I also left 1 chicken without cheese for the boys.

Love versatile meals where I can adapt to everybody's taste needs!!!!!

Lots O' Meals!

YUM! I'm excited about our meals this week - trying out some new ones that I got from a good friend's blog. So, no pictures of the food, but I'll link to the recipes where there are pictures!

Burritos with Spanish Rice (I like the Old El Paso box rice) and a green salad with lots of veggies (I'll make this at the beginning of the week and we can eat it all week)

Chicken Parmesan served with spaghetti noodles and salad

Tamale Pie with homemade pinto beans and salad

If I just go crazy, I may even make this homemade pound cake with homemade whipped cream (per the reviews on this webpage, I'll use a metal bowl and make sure it and the whisk or beater are chilled, and double the powdered sugar - not sure if I'll whisk by hand or beat), and strawberries.

Can't wait to try everything!!!

Buttermilk Baked Chicken

If you're looking for a delicious, easy, super yummy want-to-bathe-in-the-sauce meal, this is a great recipe. I modified this Southern Living recipe to make ours. It calls for buttermilk, which I don't have on hand, and of course couldn't buy just a cup of it, but I found an extremely decandent chocolate chip bundt cake that uses buttermilk, so bingo! Perfect excuse to make a special occasion dessert and use some more buttermilk. (I'll be posting that dessert recipe later!) Anyway, I served this chicken with rice because I like to spoon the sauce on my rice too, but mashed potatoes would certainly be tasty with it too!

Buttermilk Baked Chicken

1/4 cup butter

4 chicken breasts (it calls for bone-in, but I used boneless)

1 1/2 cups buttermilk, divided

3/4 cup all purpose flour

1 can cream of mushroom soup

sliced baby portobello mushrooms (I used about half of a mushroom package but would have used the whole thing if I weren't the only one eating mushrooms)

fresh, chopped thyme (I used dry thyme seasoning)

seasoning for chicken (salt, pepper, Tony Sacheres)

1. Preheat oven to 425. Melt butter in the oven in a lightly greased 13x9 dish. (about 3 minutes)

2. Meanwhile, dip chicken in 1/2 cup buttermilk, sprinkle with seasonings, and dredge in flour.

3. Remove dish from oven and add mushrooms and thyme. Arrange chicken (breast sides down - I guess if you're doing the bone-in - for boneless, I don't think it matters) in baking dish.

4. Bake at 425 for 25 minutes. Turn chicken and bake for 10 minutes.

5. Stir together soup and remaining 1 cup buttermilk. Pour over chicken and bake for 10 more minutes - put some foil lightly on top to prevent the chicken from browning too much.

6. Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended. Drizzle over chicken, or if you have certain family members who are not as into sauces as you are, leave in the dish so that you can spoon your own sauce onto your meat.

Yum!!!

One Dish Chicken Meal

Matt’s mom got me a cookbook for Christmas that was a compilation of her church’s members’ favorite recipes. Aren’t church cookbooks just the absolute best?!?! I found this recipe in there, and can’t wait to try it!

Chicken Dinner in One

4-6 chicken breasts

2 cans French style Green beans, drained

2-3 lg. potatoes, sliced thinly

1 pdg. Good Seasons herb and garlic dressing

1 stick butter, melted

Parmesan cheese

Season chicken (I’m thinking this is just using your favorite seasonings – I’ll try salt, pepper, and maybe a little Tony Sacheres or poultry seasoning – and place down in center of long glass casserole dish. Put green beans on 1 side of chicken. Put sliced potatoes on the other side. Mix dressing with melted butter. Pour over chicken, beans and potatoes. Sprinkle parm. cheese over all and cover with foil. Bake at 350 for 1 1/2 hours.

Chicken Enchiladas

If you're familiar with our blogs or know us, you know that I have 2 picky eaters on my hand. So, whenever there's a meal that everybody likes, it's a winner. My friend Wendy brought this meal over and it was so yummy! Matt, Reid and I all loved it and I have a feeling it will become a regular on our menu!

Chicken Enchiladas

4 chicken breasts - cooked and diced
10 flour tortillas
2 cans cream of chicken
1 pint sour cream
1 small can green chilis
1 lb. grated monterey jack cheese
1 lb. grated cheddar cheese
1 bunch green onions chopped (I omit this)

Mix soup, sour cream, and chilis in a bowl. Spread small amount of sauce on bottom of 9x13 pan. Spreas small amount of sauch on tortilla, add chicken, onion, and cheese. Roll and place seam side down on pan. Repeat. Sprinkle remaining ingredients on top and bake at 350 for 40 minutes!

Sweet Chicken Bacon Skewers

YUMMY!!!! This can easily be an appetizer or a meal, depending on what you add to it or not. I got it from Brittney, and you'll have to check out her picture of the meal - I didn't even attempt a picture because I knew I couldn't get one that looked as good as hers!!

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Cheesy Chicken and Rice casserole

There are so many variations to this one-pot dinner, but I got this particular recipe from my good high school friend Carrie and her mom (who has TONS of great family meal recipes...need to get more). This is a good classic meal. Oh, and did I mention that it is EASY???

Cheesy Chicken and Rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 can french onion soup

1 1/2 cups uncooked Uncle Ben's rice

4 ckn. breasts either pounded thin or cut in half, seasoned with salt, pepper, poultry seasoning, etc.

Shredded cheddar cheese (optional)

Mix soups and rice in mixing bowl. Add about 1/3 can of water to mixture. Spray 9x13 pan with PAM. Pour mix into pan. Lay breasts on top and spoon some of the sauce mixture on top. Seal with foil and bake at 350 for 55 minutes. Add cheese and bake for another 5 minutes or until cheese is melted. (If not using cheese, just bake casserole for an hour)

Crock Pot Chicken Tacos

A friend gave me this recipe and it is super easy, yummy, and versatile!!! You can do soft tacos, hard shell tacos, taco salad, burrito, etc.! Serve with taco sides - sour cream, cheese, lettuce, tomatoes...

Crock Pot Chicken Tacos

*Chicken breasts - about 4

*Can of Rotel - I don't like spicy so I use mild

*1 can of water (just fill rotel can with water)

*1 package of Taco Seasoning

Put all this in crock pot and cook on low for 6 hours or high for 4 hours!

Hot Chicken Salad

OH MY GOODNESS, this has to be one of my most favorite meals! Ever since eating this at Amy Carroll's baby shower almost 2 years ago, I have been obsessed! Now, since Matt will have no part of this, I don't make it for dinner but will make this at the beginning of the week and eat on it for lunch. Don't let me fool you - this should last probably all week, but I think I eat a couple servings (ok maybe more) at a sitting so it does not last long! Here are exact measurements, but I don't measure out the ingredients for this recipe; I just add however much I like of the item.

Hot Chicken Salad

3 cups chopped cooked chicken (you can use a rotisserie chicken from the store)

2 cups chopped celery

1 cup toasted, sliced almonds

1 1/2 cup mayo

1/2 of lemon, squeezed into mixture

grated sharp cheddar

crushed BBQ flavored Lays

Combine the first 5 ingredients in a 9x9 baking dish (that's what I use because I like a thicker mixture, but you can use a bigger pan). Cover with a layer of cheese, and then add chips on top. Bake at 375 for about 25 minutes. I like to eat this with crackers, but it's also delicious by itself! Also, sometimes I add a dash or so of Worcestershire sauce, and if I use fresh chicken, I add salt and pepper.

Alfredo Bow Tie Pasta, with or without Chicken

Thanks to Lynette for this yummy recipe! Also, Matt doesn't like all the veggies, so I just split the alfredo sauce in half and heat his and he just has pasta, chicken and alfredo sauce while I have the whole she-bang!

Bow Tie Pasta

3/4 package bow tie pasta

4 garlic cloves

1/2 onion

1/2 cup sun dried tomatoes

1 can sliced black olives

1 lb. mushrooms

1 jar of alfredo sauce

(you may also add/delete any other veggies)

1. Boil pasta as directed.

2. Chop up all the veggies and saute them in a tablespoon of olive oil until tender.

3. Add alfredo sauce and simmer until heated through.

4. You can also add some sliced grilled chicken and some parmesan cheese!

Swiss Chicken, aka Hammer Chicken

Swiss Chicken

4 chicken breasts

1/8 tsp. garlic powder

1/8 tsp. pepper

4 slices Swiss Cheese

1/4 cup skim milk (or whatever milk you drink)

1 can cream of chicken soup

Stove top dressing crumbs

Pound chicken breasts with meat mallet until thin and tender. Place chicken in a 9x13 baking pan sprayed with non--stick spray. Sprinkle breasts with garlic powder and pepper. Top each breast with a piece of swiss cheese. Set aside. Combine soup and milk, stirring well until smooth. Pour over chicken. Sprinkle with dressing crumbs and lightly coat with PAM to moisten. Cover and bake at 350 for 50-55 minutes.

Ritz Cracker Chicken

Thanks to Brittney for this recipe, a variation of one I make!

Ritz Cracker Chicken

2 sleeves of Ritz crackers

2 cans chicken (this is my easy way, you can use "real" chicken if you prefer - shredded)

1 can cream of celery

1 can cream of chicken

8 oz. sour cream

1 stick of butter

pepper

Spray 9x13 baking dish. Crumble sleeve of crackers on the bottom of the pan. Mix chicken, soups and sour cream together. Spoon over crackers. Crumble other sleeve of crackers on top. Pour 1 stick of melted butter on top of crackers. Bake at 350 degrees for 30-35 minutes.

Easy Chicken Parmesan

Recipe from the Kraft foods website

Ingredients:

1 jar (26 oz.) spaghetti sauce (although I'm getting 1 and 1/2)
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Mozzarella Cheese

**Also, something different from the recipe, but I'm going to dip my chicken in egg, and then coat with Italian bread crumbs**

Make It
HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover. (They might take longer than this)
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.

Kraft Kitchens Tips
Cooking Know-How
If using larger chicken breasts, cut them lengthwise in half before placing in the baking dish to ensure that they get done in the 35-min. bake time.

Special Extra
Try serving this delicious baked chicken over your favorite hot cooked pasta!

Substitute
Prepare using KRAFT Shredded Low-Moisture Part Skim Mozzarella Cheese.

Baked Chicken Strips

Baked Chicken Strips with baked potatoes and green beans

The chicken strips are great because the ingredients are all pretty much staples; I love dipping mine in honey - yum!

1/4 cup grated parmesan
1/3 cup flour
1/3 cup bread crumbs
1/2 tsp. salt
1/2 tsp. sugar
dash of thyme, paprika, & lemon pepper
6 TBS butter, melted
chicken tenders, or chicken breasts cut into nuggets

*Melt butter in pie dish
*Stir dry ingredients in another pie dish
*Dip chicken into butter, then dry ingredients

*Arrange on a cookie sheet and bake at 425 for 20-25 minutes (I flip halfway through)

Low Fat Chicken Fettuccini Alfredo

This recipe is from the Kraft foods website.

Chicken fettuccini

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Special Extra
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Substitute
Prepare as directed, using whole wheat fettuccine.
Variation
Stir in 2 cups chopped cooked broccoli before serving.

Black Bean Chicken

Ashley Krieg gave me this recipe at a wedding shower for me where all the guests had to bring a recipe. It continues to be a Northcutt favorite! I serve this with the Good Rice and broccoli.

Black Bean chicken

*4 chicken breasts
*2 cans black beans, semi drained
*4 slices pepper jack cheese
*cumin and paprika

Spray baking dish with pam. Put chicken in dish and sprinkle with paprika and cumin. Place cheese slices on top of each breast. Pour black beans on top. Cover and bake at 350 for about 45 mins to an hour, whenever chicken is cooked through.

Saucy Chicken

Saucy Chicken

This is similar to the cream cheese crock pot chicken, so it can be served with rice or noodles - I'll do noodles this week, either an Egg noodle, fettucini, or linguine (whichever I can find in wheat).

4 chicken breasts

salt/pepper

1/2 stick butter

1 can cream of chicken soup

1/2 cup beer

1 tablespoon soy sauce

1 (4 oz) can mushrooms

Season chicken with salt and pepper. Brown in butter and place in glass baking dish. Mix remaining ingredients over burner until smooth. Pour over chicken and bake at 350 for 1 hour.

Cream Cheese Crock Pot Chicken

Cream Cheese Crock Pot Chicken

boneless, skinless chicken breasts
1 can cream of mushroom soup (I use fat free)
block of cream cheese, cubed (I use 1/3 less fat)
1 packet dry Italian seasoning
4.5 oz. can chopped green chiles
1 cup milk (I use 2%)

serve over rice or noodles!

Whenever I use my crock pot, I use these handy liners - I mean, seriously, could cooking with a crock pot BE any easier?? (Friends, anybody??) Put chicken in crock pot. Mix other ingredients - try to get the cream cheese as mixed in as possible (it will still be a little lumpy). Pour over chicken and bake for 5-6 hours on low. Serve with rice or noodles.