Bacon, Pineapple, Chicken Kabobs

INGREDIENTS

• 2 large boneless, skinless chicken breasts (about 2 pounds)
• 1 large pineapple, cut into 1½ inch chunks
• 2 large red bell peppers, cut into 1½ inch pieces
• 1 large onion, cut into 1½ inch pieces
• 12 strips of thick cut bacon
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• FOR THE HAWAIIAN SAUCE:
• 1½ cups pineapple juice
• 1½ tablespoons cornstarch
• ½ cup brown sugar
• 2 tablespoons soy sauce
• ½ teaspoon salt
• 6 long skewers
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• InsTRUCTIONS

1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
4. Slather with hot Hawaiian sauce and serve immediately.

Smokehouse Chicken Dutch Oven

Ingredients

• Bone in skin on chicken, however much will fit in a single layer of a baking dish or Dutch oven
• 1 tablespoon kosher salt
• 1 teaspoon smoked black pepper (can use regular)
• 1 teaspoon smoked paprika
• 3 tablespoons brown sugar (dark or light)
• 1 tablespoon hot sauce (the red kind in the glass bottle)
• 1 teaspoon crushed red pepper flakes
• 1+1/2 cups cider vinegar

Instructions

1. Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved.
2. Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
3. Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it does not burn (this may take significantly less time in your
4. Spoon additional pan juices over to serve.

Chicken Broccoli Rice Casserole (Gluten Free)

This hearty meal freezes beautifully! Tip: Use masking tape or a freezer label to label these, and put the baking instructions (350° for 30 minutes) right on the label so you won't have to go find the recipe again.

INGREDIENTS

• 6 Tbsp. salted butter
• 6 cups cooked long grain brown rice or basmati rice
• 2 cups sliced fresh mushrooms
• 2 tsp. minced garlic
• 1 1/2 cups milk
• 16 oz. (4 cups) cheddar cheese, shredded, divided
• 3 heads fresh broccoli
• 5 cups shredded chicken
• 1 tsp. salt
• 1 tsp. garlic powder

INSTRUCTIONS

1. Precook your rice to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
2. Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) with non-stick cooking spray. Set aside.
3. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.
4. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
5. Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
6. Seal the containers, label and put in the freezer, or bake immediately.
7. When ready to bake, thaw completely, remove any lids, and preheat oven to 350°. Bake until casserole is heated throughout and broccoli is tender, about 30 minutes.

Slow Cooker Chicken Burrito Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts about 2 large breasts

• 2 tablespoons of olive oil

• 3 teaspoons of onion powder

• 2 teaspoons of garlic powder

• 3 teaspoons of chili powder

• 2 teaspoons of cumin

• 1 teaspoon of kosher salt and freshly ground pepper to taste

• 3 cups of low-sodium chicken broth

• 1 15 oz can of diced tomatoes, drained

• 1 14 oz can of black beans, drained and rinsed

• 2 3/4 cups of instant whole grain brown rice

• 1 1/2 cups of shredded colby jack cheese
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1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.  You can also add a can of corn when you add the black beans.

Ritz Cracker Chicken

FOR THE CHICKEN:4 chicken breasts
1 sleeve Ritz crackers, crushed (I used Roasted Vegetable flavor)
¼ cup milk
1 large egg
2 cups shredded cheddar cheese
Salt
Garlic pepper

FOR THE SAUCE:10 ounce can cream of chicken soup
¼ cup milk
2 tablespoons sour cream
2 tablespoons butter

Preheat oven to 400º.
Spray a baking pan with nonstick cooking spray.
Whisk together egg and ¼ cup milk.
Place crushed crumbs in a shallow dish and cheddar cheese in another.
Salt and pepper the chicken breasts, to taste.
Dip breasts into egg and milk mixture.
Cover breasts with shredded cheese using fingers to press cheese onto chicken.
Place breasts into crumbs; cover entirely.
Position chicken onto baking sheet; bake for 30 minutes or until breasts are fully cooked and centers no longer pink.
While chicken bakes, in a small saucepan, melt butter; add chicken soup, sour cream and milk. Whisk together until well-combined and warmed through. Serve sauce over chicken.

Incredible Chicken Casserole

Ingredients

3	cups chopped cooked chicken
2	cups finely chopped celery
1	cup (4 ounces) shredded Cheddar cheese
1	cup sour cream
1	cup mayonnaise
1	(4-ounce) can water chestnuts, drained and chopped
1	(10-¾-ounce) can cream of chicken soup (Use Gluten Free Cream of Chicken for GF)
½	cup slivered almonds

Directions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish. Bake, uncovered, for 30 minutes. Sprinkle 1/2 chopped onion evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Mexican Chicken Casserole

3 chicken breasts, diced, about 2 cups

1 cup salsa

1/2 cup cream cheese

1/2 4 oz. can diced green chilies

1/2 15 oz. can black beans

1 cup sour cream

1 tomato, diced

2 green onions, sliced

2 cups shredded cheddar/jack cheese

1 cup crushed tortilla chips

 

1. Preheat your oven to 350 degrees and prepare an 8" square or round dish.

 

2. Place cooked chicken in a sauté pan, add salsa and cream cheese and heat through until cream cheese is melted.

3. Add black beans and green chilies and heat through.

 

4. Layer ingredients in your prepared dish as follows:

Crushed tortilla chips

Chicken mixture

Sour cream

Tomatoes

Green Onions

Cheese

5. Bake for 30 minutes or until hot and bubbly.

Chicken and Bacon Lasagna Roll-ups

Ingredients:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 chicken breasts, cooked and shredded
• 2 cups of Alfredo cream sauce
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated parmesan (to sprinkle on top)

 

Filling:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper (to taste)

 

Instructions

1. Add 8 pieces of lasagna pasta to a large pot of boiling water.
2. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
3. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
4. Shred chicken breasts. Set aside.
5. Cut and fry bacon.
6. Add diced onions and crushed garlic 3 minutes prior to baking being finished.
7. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
8. In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
9. Divide and spread the filling onto the cooked pasta evenly.
10. Add the shredded chicken onto each pasta.
11. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
12. Sprinkle some parmesan on top of the bacon and chicken.
13. Spread ½ cup of cream sauce on the bottom of a medium baking dish.
14. Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
15. Cover the roll ups with the rest of the cream sauce.
16. Top with pieces of bacon.
17. Sprinkle mozzarella and parmesan on top.
18. Bake in a preheated oven at 350 degrees for 25 to 35 minutes.

Chicken Enchiladas

Ingredients:

1 rotisserie chicken

1 package of corn tortillas

2 cups of Mexican mix cheese

1 12-ounce jar of enchilada sauce

 

Directions:

1. Preheat the oven to 350 degrees.
2. Remove and discard the chicken skin.
3. Tear the chicken into bite-sized strips. Set aside.
4. Lay one corn tortilla on a cutting board and spread 1/4 cup of chicken into the tortilla.
5. Spread 1/8 cup of cheese mix over the chicken. Roll the tortilla into a cigar shape, and place the rolled tortilla in a casserole dish.
6. Repeat for remaining tortillas.
7. Pour enchilada sauce on top of tortillas, spread the remaining cheese over the dish, and cover with aluminum foil.
8. Bake until cheese melts, about 25 minutes.

Don’t worry about the edges of the enchiladas coming undone. They’ll cook together in the oven, sealing the chicken inside.

Chicken Broccoli Bake

10 oz chopped cooked broccoli
4 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
4 oz chopped mushrooms
1/4 tsp curry powder
3/4 cup grated parmesan cheese

Stir together all the ingredients and place in greased pan.  Label and freeze.  When thawed bake covered 350' degrees for 40 minutes.  Uncover and bake another 20 minutes.

Chicken Noodle Soup

1 Tbs minced onion
1 Tbs chicken bouillon granules
1 Tsp celery flakes
1/2 tsp pepper
2 cups noodles
5 cups water
1-5 oz cans chicken

Put all ingredients in baggie except water and chicken.  When ready to cook place water in pan, bring to a boil.  Add chicken (breaking it up well with fork) and add rest of ingredients, bring to a boil, lower heat and simmer uncovered for 12-15 minutes or until noodles are tender.  (For Gluten Free utilize Gluten Free Noodles).

Sour Cream Enchiladas

4 cups cooked cubed chicken
1 can cream of chicken soup
1 1/2 cups sour cream
1 4 oz can chopped green enchiladas
 3 cups grated mexican blend cheese
10 flour tortillas

Mix the chicken soup, sour cream, green enchiladas, and cheese together.  Spoon enough mixture to cover 1/2 of the tortilla.  Place seam side down in greased pan, sprinkle cheese on top.  Label and freeze.  Bake 375 degrees for 20-25 minutes.  If frozen thaw 1 hour before baking.

Honey BBQ Chicken and Bacon Dippers (Gluten Free Option)

Nonstick Cooking Spray
3/4 cup plain greek yogurt
1/4 cup honey bbq sauce
Shredded Chicken (cooked)
3 oz. bacon bits
1 cup frozen sweet corn
1/2 red pepper, seeded and finely diced
10 ct. package tortillas, fajita size (instead of flour tortillas we use corn tortillas)
8 oz monterey jack cheese (cut into strips)
Ranch dressing (for dipping)
Sour cream (for dipping)

Preheat oven to 425'

Spray cookie sheet with cooking spray

Combine the yogurt and honey bbq sauce in a large bowl.  Stir in chicken, bacon bits, corn and red pepper.
Spread 1/3 cup of chicken mixture across the center of each tortilla.  Place 1 strip monterey Jack cheese on top and roll tightly.  Place on greased cookie sheet with seam-side down.  Spray top of each rolled tortilla with cooking spray.

Bake on center oven rack for 8 minutes.  Using a spatula, carefully turn over and bake an additional 8 minutes. 

Serve bbq sauce, ranch dressing, and sour cream alongside for dipping if desired.

Chicken Enchilada Casserole

3-4 chicken breasts cooked and shredded
Large can of cream of chicken soup
Medium sized container of sour cream

Mix together in a pot, season with seasoning salt, pepper, and chili powder to taste. Simmer for 10-15 min.

Heat oven to 350*

In casserole dish, rip up tortillas and layer tortillas, chicken mixture, cheese, tortillas, chicken, cheese, bake until bubbly and cheese is melted.

Marinated Chicken Kebab's

2 Tbsp. each sodium reduced soya sauce and brown sugar
1 Tbsp. each olive oil and grated lemon zest
2 gloves garlic, minced
1 large shallot, minced ( I used red onion)
1-1/2 tsp. grated ginger
1 tsp. each cumin and ground coriander
4 chicken breast halves.

Combine all marinade ingredients in a small bowl.  Cut chicken into kebab size pieces.  Place chicken pieces in a ziploc bag.  Pour marinade over chicken pieces.  Smush the marinade all over the chicken.  Place in freezer.  Now your meal is ready for your camping trip.

Crock Pot Teriyaki Chicken

6 boneless skinless chicken thighs (about 1.5 pounds)
1/4 cup sugar
1/4 cup soy sauce
3 tablespoons cider vinegar
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
1/8 teaspoon pepper
2 1/2 teaspoons cornstarch
2 1/2 teaspoons cold water
Cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Teriyaki Ginger Wings

16 chicken wings, separated at joint (discard wing tips)

½ cup honey

½ cup San J gluten free soy sauce

½ cup rice vinegar

1 inch piece ginger, grated

Zest of ½ orange

2 scallions, sliced, green part only

Kosher salt

Freshly ground black pepper

Place top rack in oven about 4 inches away from flame.  Turn on broiler.  Line baking sheet with aluminum foil.  Spray with nonstick cooking spray.  Season chicken wings with kosher salt and pepper and place on baking sheet.  Broil chicken wings for 10 minutes.  Flip to the other side and cook for an additional 10 minutes.  While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, soy sauce, rice vinegar, ginger, and orange zest.  Whisk until all honey has dissolved in the mixture.  Set aside half of mixture in refrigerator to use for dipping sauce.  Remove wings from oven after second set of 10 minutes under broiler has completed.  Brush wings with sauce and place in broiler for 2 minutes.  Flip; brush other side with sauce, and broil for an additional 2 minutes to glaze.  Remove from oven and brush all sides with sauce.  Transfer to serving plate.  Garnish with sliced scallions and dipping sauce in small bowl on side.

Lemon Chicken, Chinese Style

2/3 cup chicken stock

Zest and juice of 2 lemons

4 Tbs gluten free soy sauce

1 Tbs brown sugar

2 extra-large eggs

½ cup cornstarch

1 lb. boneless, skinless chicken breast cut into small pieces (or strips)

½ cup canola oil

3-4 cloves garlic, minced

2 teas ginger (optional)

In a medium bowl, whisk together the chicken stock, lemon zest, lemon juice, soy sauce, and br4own sugar.  Set aside.

In a large bowl, beat the eggs with a couple of tablespoons of water.  Place cornstarch in a shallow dish.  Dredge the chicken through the egg wash, allowing any excess to drop off; then place in the cornstarch to coat lightly, shaking off any excess.

In a wok (or extra large saute pan with more oil, to shallow fry), heat the oil over medium high heat.  Add the chicken and fry until crisp, 2-3 minutes total, turning once.  Remove the chicken and drain on paper towels.  Repeat in batches if necessary, adding more oil as needed.

Add the soy sauce mixture to the pan with the garlic (and the optional ginger) and bring to a boil.  Return the chicken to the pan and stir fry to warm, turning over to coat with the sauce.  Serve over rice.

Honey Sauced Chicken

3/4 pound chicken
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes


Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Tangy Ranch Chicken

2/3 C ranch dressing
1/3 C mustard
3 Tbs brown sugar
6 oz boneless skinless chicken breasts

Mix salad dressing, mustard, and sugar. Pour 1/2 cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 350' for 25 minutes until cooked. Serve with reserved sauce.