Salsa Chicken Via The Crockpot!

Crock Pot Salsa Chicken
 
4 boneless chicken chicken breasts, I put them in frozen but you can thaw them or use fresh
 1 jar (16 oz) of your favorite salsa
Water
Salt & Pepper
Place your chicken in the crock pot, season with salt and pepper.
Add one cup or so of water, enough so the chicken doesn't stick to the crockpot and so it doesn't dry out.
Dump the entire jar of salsa on top of the chicken.

Let it cook on low for 6 hours or so.

Shred the chicken and eat it as chicken enchiladas, chicken tacos (hard or soft), with rice, on a salad, the options are endless!

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Bacon Cheeseburger Mini Meatloaf Cups

Bacon Cheeseburger Mini Meatloaf Cups

You can use any standard meatloaf recipe and put it in a muffin tin sprayed with pam using an ice cream scoop and it cooks faster and is a lot more fun to have little individual portions!

1 pound ground sirloin
6 slices bacon, cooked and crumbled
1/2 package Cheddar cheese, shredded
2 large eggs, lightly beaten
1/2 cup club crackers, smashed (I put them in a ziplock bag and hit with a measuring cup)
1/4 cup mayonnaise
2 tablespoon Worcestershire sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 cup ketchup
1/3 cup stubbs bbq sauce


Preheat oven to 400 degrees F.

In a large bowl, combine all ingredients.

Spray muffin tin with pam, generously.

Using an ice cream scoop place one scoop per muffin cup. Put in oven and bake for 25 minutes. A little longer if you like the hard crusty part like we do :)

Crispy Baked Lemon Pepper Chicken

Crispy Baked Lemon Pepper Chicken

• 3 tablespoons butter, melted
• 3 small lemons, juiced
• 1 garlic clove, minced
• 1 tsp mrs dash salt free lemon pepper seasoning
• Sprinkle in some seasoned salt
• 1 cup panko bread crumbs
• 4 (4 ounce) boneless, skinless chicken breast halves

Directions

1. In a shallow dish, combine the butter, lemon juice, garlic, seasonings. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Repeat. 
2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.

Chicken Enchilada Soup

Chicken N Dunkllins

Chicken Enchilada Soup

Almost like chilli's!

Copy Cat Chicken Enchilada Soup
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt

Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Add onions, garlic and remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Taco Chicken Cheesy Enchiladas

Super easy and wonderful. Can easily be doubled.



2 large chicken breasts, cooked, shredded
1 jar mild taco sauce
8 corn tortillas
1 bag shredded cheddar cheese

While your chicken is cooking, pour a little bit of oil in the bottom of a skillet and heat until hot. Take each tortilla and cook on both sides about a minute total. This is just to soften them up.

After chicken is cooked, shred and add about 2/3 of the taco sauce with 1/4 cup of the chicken stock left from boiling your chicken. If you didn't boil it then just add water to thin it out. Season with salt and pepper.

Spray 8x8 pan with Pam. Preheat oven to 400

Take a corn tortilla and fill with chicken,

add cheese and roll up. This makes about 8 or so enchiladas.

When finished, pour taco sauce over the top of your enchiladas. I started to worry I wouldnt' have enough sauce so I just added a little bit of water to the bottle and poured over. Sprinkle with cheese and add any leftover chicken you have on top.

Bake until bubbly and cheese is melted.

Sliced Lemon Chicken

Jacey's Lemon Chicken
4 boneless/skinless chicken breasts
1 lemon, juiced, zested
1 lemon, sliced
lemon pepper
1/2 cup chicken stock

Spray 9x13 with pam. Preheat oven to 400 degrees.

Season both sides of chicken breasts with lemon pepper. Add stock, lemon juice and zest. Mix with spoon until combined. Add in lemon slices. Place Chicken breasts in juice and bake for 25 minutes or until cooked thru. Slice and serve with spooned sauce over top. You can also make a corn starch slurry and make a gravy with the sauce if you want.

Grilled BBQ Chicken using homemade sauce

3 cups Ketchup
¾ cups Brown Sugar
2 Tablespoons Garlic Powder
2 Tablespoons Paprika
2 Tablespoons Liquid Smoke
2 Tablespoons Worcestershire Sauce
1 Tablespoon Honey
1 teaspoon Cayenne


Combine all the ingredients in a sauce pan and heat it for just a few minutes on LOW. Cook for 10 minutes.

Brush on chicken and grill or bake.

Crunchy Ranch Chicken Tenders

I realize there are 2 back to back ranch recipes and yes I'm serving them together. It's close to grocery day and I'm out of everything. These chicken tenders are using ranch on purpose, the potato casserole was not suppose to have ranch dip but its all I had and the kids were napping so I couldn't make it to the store. So we might be all ranched out tonight but thats ok because my kids eat Ranch with everything!

I didn't notice any ranch flavor so I reccomend marinating it for about 30 mins in the ranch ( i added that to the recipe )


Crunchy Ranch Chicken Tenders
2 large boneless/skinless chicken breasts
3/4 cup ranch dressing
1 tbs water
1 1/2 cups mashed potato flakes
pinch of salt and pepper

Mix ranch and water together (the water is only to thin out the ranch), add salt and pepper. Let set in the refrigerator for 30 mins or so to let the ranch soak in.

Dip chicken in ranch then roll in potato flakes.

Spray 9x13 with pam. This made 14 chicken strips for me.

Bake at 400 for 25 minutes until golden brown and cooked thru.

Cheesy Chicken & Broccoli Mac

This is on the menu for 9/2

Modified Rachael Ray Version


2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper, cumin, garlic powder
1 small onion, chopped
1 pound macaroni elbows
2 1/2 cups frozen broccoli florets, (thawed)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
3 cups shredded Cheddar

Directions
Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook until pasta is done according to package directions.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, salt and pepper and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Pour sauce over chicken and broccoli and cooked pasta and stir to combine.

Serve

Chicken ~N~ Dunklins

Thats what my Teegan calls them!



Jacey's Chicken N Dunklins

3-4 chicken breasts, skinless/boneless
1 box or 2 cans chicken stock
water
salt, pepper, dried parsley, oregano

Place chicken breasts in stock and add water enough to cover the chicken breasts, the pot will be about 1/2 to 3/4 full. Add seasonings.

Cook on medium/high heat until chicken is cooked thru. Maybe 20 mins?

While chicken is cooking make your dunklins (teegan calls them that), follow recipe below and set aside.


Remove chicken and cut into bite sized pieces.


Add back to boiling broth and pinch off little bite sized pieces of the dunlkins and drop them in.

Cook until bubbly and the whole pot is thick and not runny and all of the dunklins float to the top.

In my family we like extra dunklins so I make a double batch of them.


Dunklins
1 1/2 c. all purpose flour
2 tsps. baking powder
3/4 tsp. salt
3 tbsps canola oil
3/4 c. milk

Mix in bowl until soft dough forms. Then drop by spoonfulls into boiling broth.

Chicken & Stuffing Casserole

Chicken & Stuffing Casserole
INGREDIENTS
3 to 4 skinless boneless chicken breasts (boiled in chicken broth)
6 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed fat free cream of mushroom soup ( i find the cream of chicken too salty)
1 3/4 cups chicken broth (from boiling the chicken)
3/4 cup milk
1 small can of green chilis

Preheat oven to 375 degrees F
Layer the chicken in a 8x8 casserole pan sprayed with pam. Sprinkle stuffing mix over the chicken layer.
In a large bowl mix together the soup, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Spicy Chicken Enchiladas

I will post a pic tonight..

This is a very fast very easy super yummy dish. Perfect for a meal in 20 mins!
Since the chicken is cooked in the crockpot, all you have to do is shred, stuff tortillas, pour sauce and add cheese. Done!


Spicy Chicken Enchiladas
2 chicken breasts
Half of a medium sized jar of your favorite salsa, we use Pace Medium. I would say a cup or cup and a half
1 cup of chicken stock or water
salt, pepper, garlic
10 corn tortillas
canola oil
shredded cheddar, not sure on the exact amount, just buy a bag and use what you need 1 can of red enchilada sauce, or you can make your own like I do, I just dont have anything measured, its a throw in the pot kind of sauce so it would be hard to explain. The homemade version is just garlic, chilli powder, salt, pepper and tomato sauce and sometimes rotel just depending on my mood.


Place chicken in crock pot, season with seasonings of choice. Pour salsa over chicken and stock or water over that. Cook on low for 8 hours or so. Or on high for 4-6 hours.

Shred with chicken with two forks and spoon a little bit of the sauce on top to moisten.

Meanwhile heat up just enough canola oil to cover the bottom of a small skillet. Heat on low. Dip your corn tortillas one at a time in the hot oil and flip to coat both sides. Place on a paper towel lined plate and stack on top of each other. You just want to soften them not cook them.

Drizzle just a bit of the enchilada sauce on the bottom of your casserole dish. Just enough so that the enchiladas don't stick. Or you can use pam.

Take a tablespoon or a little more of the chicken mixture and place in your tortilla, sprinkle with a little bit of cheese. Roll up and place seam down in casserole one at a time.

After they are completed, pour about half of the can of enchilada sauce on top. Or more, depending on how you like it. Sprinkle with cheese and bake on 375 for 20 minutes until the cheese is bubbly. If you have extra chicken left like I do, then you can sprinkle it on top as well.

Cheesy Chicken & Rice Bake

This is a great dish served with a side of broccoli and it is a complete meal! You could easily toss your brocolli into the bowl with the casserole ingredients.

Cheesy Chicken & Rice Bake

1 pkg boil in a bag rice ( or one cup of cooked rice )
2 cups cubed cooked chicken, I took 2 chicken breasts and seasoned with salt, pepper, garlic and chilli powder and sauteed in oil until cooked.
1 can cheddar cheese soup
1 cup milk
Salt & Pepper to taste
1 sleeve of crushed ritz crackers

Boil your rice and while that is boiling, in a bowl combine the soup, milk, salt and pepper until smooth. Toss in chicken and cooked rice.

Sprinkle with cracker crumbs.

Bake for 30 mins at 350.

Sour Cream Green Chili Chicken Enchiladas

Aye Yaye Yaye, makes me want to run for the border!!!!

As you can tell in the picture, mine always fall apart. No clue why! But they sho do taste good. That's all that matters!!



Sour Cream Green Chili Chicken Enchiladas
2 chicken breasts cooked and shredded ( sauteed mine seasoned with salt, pepper, garlic powder and chilli powder)
1/2 cup Pace picante sauce
1 small can diced green chilis
1 can fat free cream of mushroom soup
1 small container of light sour cream
10 corn tortillas
oil to soften your tortillas in
1/4 cup milk
1 cup shredded mexican blend cheese, or shredded cheddar would be fine too

After your chicken is cooked. Toss in Pace Picante (medium is what we like)

Heat up oil in small skillet on low. Place corn tortillas one at a time in the oil to soften. You don't want to cook them, just coat them and soften till they bubble up a bit. Layer on top of each other on paper towels to drain.

In another bowl stir your soup, green chilis, milk and sour cream. Salt and pepper to taste.

Divide this mixture in half.

Toss half in with your chicken to coat and reserve the other half for the top of the enchiladas.

Put a tablespoon or two of your chicken/pace/creamy mixture in a corn tortilla and sprinkle with a little bit of cheese. Roll up and place in your casserole dish sprayed with pam. Repeat until all are made.

Pour the rest of your cream mixture over the enchiladas and sprinkle cheese on top.

Bake at 350 until cheese is melted and everything is bubbly.

We usually eat this with beans and rice and sometimes corn instead of beans.

Chicken & Broccolli Fettucini Alfredo

This was pretty good even tho my husband calls it "Good enough to give you worms" ha! Because he hates alfredo but my kids and I love it therefore we had it! So there husband..Eat it or else!

Chicken & Broccoli Fettucini Alfredo



1/2 of a 16 oz package of fettucini, cooked and drained
1 package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 cooked skinless boneless chicken breasts( I cut mine into chunks and sauteed in a teensy bit of oil seasoned with salt and pepper )
1/2 cup parmesan cheese, for sauce
1/2 cup shredded mozzerla cheese for top

Cook pasta 13 minutes: drain and set aside.

While that is cooking take your frozen broccoli and put in a bowl with a little bit of water and microwave to steam until tender. I usually add a litle it of salt and pepper. Seasoning each layer as you cook. Also can be done on the stovetop.

For Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Cook about a minute to get the flour taste cooked out. Slowly wisk in your milk. Cook and stir until thick and bubbly. Remove from heat.

Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Sprinkle mozzerella cheese on top and viola! Italiano baby!

Cheesy Chicken & Noodles

My McKenna loves anything with chicken and noodles. So I make several dishes like this just for her. Teegan is starting to love them too. This one has the mixed veggies so served with garlic bread and a salad and your good to go. A cheesy gooey mess! But oh so yummy!
Cheesy Chicken & Noodles

1 can Fat Free Cream of Mushroom Soup
1/2 cup milk
1 can mixed vegetables
1 small can diced green chilis
2 cups cubed, cooked chicken (down below I tell how I seasoned mine while cooking it)
2 cups medium egg noodles (uh ya if you are like me, the "mathmatically challenged" then you might not know that this is actually one cup of uncooked pasta which when cooks equals 2 cups. I went ahead and made th entire 6 oz package so I could use the leftover noodles for mac & cheese, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/2 or so cups of shredded cheddar for the top

I sauteed my chicken seasoned with salt, pepper, garlic and chilli powder. When cooked set aside.

Then stir soup, milk, vegetables, chicken, noodles parmesan cheese and 1/2 cup of shredded cheddar.

Put in a 9x13 casserole sprayed with pam.

Top with the other 1/2 cup of cheese.

Bake at 400 degrees for 20 minutes until cheese is bubbly.

Chicken Spaghetti AKA Chicken Bagebi (in the words of my McKenna)

Chicken Bagebi is a cheesy dish that my kids eat until they can't eat anymore! Creamy, cheesy and warm this chunky spaghetti will soothe all of your comfort food desires.

I forgot to take a pic once the cheese was sprinkled on and baked. Go figure its my momnesia...





Jacey's Chicken Spaghetti
2 big skinless boneless chicken breasts or a package of 4 smaller ones
1/2 of a package of angel hair
1 can of petite diced tomatoes
1 small can chopped green chilis
1 small can sliced black olives
1 can of fat free cream of mushroom soup
4 oz of chopped 2% milk velveeta
1/4 of a green bell pepper, chopped
1/4 of a yellow onion, chopped
Half of a bag which is 8 oz I think of mexican blend cheese which is montery jack, cheddar, queso quesadilla and asadero cheese. If you can't find this I often use just plain cheddar.

Boil your chicken until cooked. Remove and chop into bite sized pieces.

Boil your angel hair for 4 mins in the chicken broth.

Meanwhile in a seperate bowl add all of the other ingredients and place in the microwave utnil the velveeta melts.

Then add your chopped chicken to your sauce and toss with the cooked angel hair.

Place in greased 9x13 casserole dish and sprinkle with cheese.

Bake at 400 until brown and bubbly. About 20 minutes.

Served with garlic bread and a side of broccoli.