Crock Pot Tacos

  • 4-6 chicken breasts (boneless and skinless)
  • 2 cans organic corn
  • 2 cans mild chili beans
  • 2 cans black beans
  • 1 jar salsa
  • 2 packages taco seasoning mix

Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.

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Spicy Garlic Lime Chicken

  • 1 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t dried thyme
  • 1/2 t dried parsley
  • 1/2 t cayenne pepper
  • 1/4 t onion powder
  • 1/8 t cayenne pepper
  • 1/8 t paprika
  • 2 T butter
  • 2 T olive oil
  • 2 3/4 pounds chicken breasts
  • 1 T garlic powder
  • juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

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Blackened Chicken

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2 1/2 lb boneless skinless chicken breasts, cut in chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a bowl, combine all the seasonings, and coat the chicken pieces on both sides. In a large skillet heat a couple tablespoons of olive oil over medium-high heat. Add half the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add a little more olive oil. Add the remaining chicken and cook for 5 minutes per side (add more oil if needed). Serve & enjoy! 🙂

Note from Amy Grace: I simply sprinkle 1/4 of the seasoning mix onto the oil in the skillet, place the chicken in, then sprinkle another 1/4 of the seasoning on top (that way the chicken is coated and an extra bowl isn’t used). I do the same for the next batch of chicken.

recipe from Andie Mitchell

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Quinoa Chicken Parmesan Casserole (One Dish!)

Quinoa Casserole

1 can (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1 tsp dried oregano
1 1/2 lbs boneless, skinless chicken breasts
1 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

Generously grease a 9″ x 13″ baking dish. Add the spaghetti sauce, quinoa, water, garlic, and oregano, and stir slightly to combine. Slice the chicken into tenderloins, and place in the sauce. Bake at 400 for 30 minutes. Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked for 30 minutes, take out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture. Bake for another 20-25 minutes, or until the quinoa is absorbed in the liquid and the chicken is completely cooked through. Serve & garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

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Chicken Squash Bake

  • 4 boneless skinless chicken breast (about 1 1/4 to 1 1/2 lbs)
  • garlic salt (or garlic and salt)
  • lemon pepper seasoning
  • 10 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
  • 3 Tbs butter
  • 6 oz fresh spinach
  • 4 oz shredded cheddar cheese

Place chicken in a 9″ x 13″ pan lined with parchment paper. Sprinkle the chicken with garlic salt and lemon pepper (as much as desired). Flip the chicken over and sprinkle the the other side. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat the 2 Tbs of butter in a large skillet. Saute the squash (or zucchini) until tender. Add the remaining tablespoon of butter and the spinach. Cook just until the spinach is wilted. Remove from heat and toss with just a little salt.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Note: This is a great dinner to make in the summer when there’s plenty of squash from the garden. This also serves great with lemon roasted potatoes.

recipe from Tammy’s Recipes

 

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Teriyaki Chicken

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This is a family favorite!

Teriyaki Chicken

  • 2 lbs chicken breasts, chopped
  • 1 lb frozen crinkle cut carrots
  • 1 lb frozen peas
  • 2 cups teriyaki sauce (recipe below)
  • 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

  • 1/4 c + 2 Tbs soy sauce
  • 1 1/2 cups water
  • 1/2 tsp ground ginger
  • heaping 1/4 tsp garlic powder
  • 1/2 cup sucanat (or brown sugar)
  • 3 Tbs honey
  • 3 Tbs corn starch or arrowroot flour
  • 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com

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Bruschetta Chicken

  • 3/4 C flour
  • 3 eggs
  • 2 1/2 pounds chicken tenders
  • 2/3 C grated Parmesan cheese
  • 2/3 C bread crumbs
  • 2 1/2 T butter, melted
  • 2 tomatoes, seeded and chopped
  • 1 1/2 T dried basil
  • 5 garlic cloves
  • 2 T olive oil
  • 1 t salt
  • 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes. Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

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Slow Cooker Chicken Noodle Soup

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Warm, soothing, and delicious–this Chicken Noodle Soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 2 (32 oz) containers of chicken broth (or vegetable broth)
  • 1 (32 oz) container of vegetable broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • salt and pepper to taste (I did 1 tsp of each)
  • a heaping 1/4 cup of chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

From Blog of Joy

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Tortilla Soup

This was a big hit!

Ingredients:

  • 1 1/2 lbs cooked diced chicken (about 4 cups)
  • 1 (10 oz) can Ro-tel diced tomatoes and green chilies
  • 1 large onion, chopped
  • 2 (16 oz) cans diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

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Cajun Chicken

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This spicy chicken is delicious and easy to make with only 5 ingredients!

Ingredients:

  • 1.5 lbs chicken breasts
  • 3/4 cup breadcrumbs
  • 1 Tbs Cajun Seasoning
  • pinch of salt
  • 3 Tbs melted butter

Directions:

In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.

From Blog of Joy

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