Tuscan Chicken

2 Chicken Breasts, cooked and shredded
1 - 2 jars Alfredo Sauce (Bertolli)
Sun-dried Tomatoes, chopped
Artichoke Hearts, quartered

Mix together over medium heat. Serve hot over pasta of choice. I use angel hair pasta.

Enjoy! 🥰

Bacon & Feta Stuffed Chicken Breast

Serves 3-4; Keto-friendly

Sauce:
    1 tsp lemon juice
    2 cloves garlic (minced)
    1 1/2 tsp oregano
    1/4 tsp salt

    1/4 tsp pepper

Stuffed Chicken:
    3-4 small (8 oz) boneless chicken breasts
    3/4 cup (3 oz) crumbled feta (garlic & herb), divided
    4 slices cooked bacon, crumbled or chopped

Instructions:

    Preheat oven to 400 degrees
    Lightly grease a baking dish
    Butterfly the chicken breasts & place in baking dish
    fill each with feta & bacon
    close breasts
    Sprinkle remaining feta & bacon over top
    Cover with sauce and bake for 25 - 35 minutes

Serve with Parmesan Orzo and steamed vegetables if desired.

Chicken Enchiladas

 From the kitchen of Jean McGee

4 chicken breasts, cooked and shredded or cubed
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1/2 cup (1 4-oz can) chopped green chile
2 cups Monterey Jack cheese, grated
2 cups Longhorn or Cheddar cheese, grated
1 dozen flour tortillas

Combine the sour cream, soup, onion, chile, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in a 9x13 dish/pan. Spread remaining sour cream mixture on top of rolled tortillas and top with Longhorn or Cheddar cheese. Cover with tinfoil and bake at 350 degrees for 45 - 60 minutes.

Hint: Spray bottom of dish with oil and spread a small amount of sour cream mixture before adding rolled enchiladas. This will help prevent the bottom from overcooking. It also helps to place the dish on a cookie sheet while baking.

Cafe Rio Chicken

1 T. Chili Powder
1 T. Garlic Powder
1 C. Zesty Italian Dressing
1 T. Cumin

6-8 Chicken Breasts

Add all ingredients into a crock pot or instant pot.
Shred chicken.
Serve on tacos, burritos, or salads!

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.

Creamy Chicken Soup

4 Chicken breasts
4 c. chicken broth + 1 tsp chicken base
1/2 med yellow onion - diced
5 carrots peeled and cut into thick slices
3 celery stalks cut into slices
4 med potatoes peeled and cut in bite size pieces
1/4 c butter (eliminate for Whole 30 or use Ghee)
1/4 c. non-grain based flour (coconut, cassava, tapioca)
1 can coconut milk
salt and pepper

Pressure cook the chicken with 1 1/2 c of water on Poultry setting and shred into bite sized pieces.  Set aside.  Clean InstantPot - Saute onion in a small amount of avocado oil.  Add remaining ingredients except for flour and milk.  Add chicken and simmer until potatoes, carrots and celery are tender.  30 minutes before serving add coconut milk mixed with flour to soup.  Salt and pepper to taste.

Coconut Green Chile Chicken Soup

2 pounds organic chicken breasts or thighs
6 carrots, chopped into bite sized pieces
1 medium white onion, diced
1 cup diced mild green chiles
1 qt. chicken stock + 1 tsp. chicken base
1 tsp. granulated garlic
1 tsp. sea salt
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/4 tsp. fresh ground black paper
2 to 3 tbsp. coconut flour
1 cup coconut milk or coconut cream
cilantro, for serving
lime, for serving

Instructions:

1.  Cook chicken in InstantPot with 1 1/2 cups water - Poultry setting; slow release.  Remove from pot and cut and gently shred in bit size pieces. Set aside.  Clean InstantPot.
2.  Saute onion and carrots with a small amount of avocado or coconut oil until carrots are slightly tender.
3.  Add the chicken, diced green chiles, chicken stock, garlic, salt, cumin and black pepper to the pot.
4.  Simmer for about 30 minutes or more and about 10 minutes before serving - stir in the coconut milk or cream and the coconut flour (mix the flour with the milk first).  The coconut flour will help thicken the soup just a little.
5.  Salt to taste and adjust as needed.
6.  Garnish with fresh cilantro and a splash of lime juice.

Recipe adapted from: Jessica Espinoza @ Delicious Obsessions

Chicken with Apples & Rosemary

Ingredients:

Chicken thighs to cover roaster pan
3 Apples (or more if you like), peeled and sliced thin
2 White Onions sliced in wedges
Fresh Rosemary (de-stemmed) enough to generously sprinkle over chicken
Sea salt and pepper

Cover the bottom of the roaster pan or casserole dish with Avocado Oil and place chicken thighs close to each other on the bottom.  Distribute sliced apples, onion wedges evenly and rosemary evenly over chicken.  Salt and pepper.

Bake uncovered 350 degrees until chicken is done and apples and onions are soft.

Thai Chicken Coconut Soup

1 1/2 pounds (5 or 6 thin sliced chicken breasts)
1 large Vidalia onion (Sweet)
5 large carrots, chopped
3 cups shredded chard or other greens (I used chard)
1 1/2 bunch green onions, chopped
1 1/2 lemon or lime, juiced
3/4 cup cilantro, chopped
1 1/2 tbsp chopped garlic
1 1/2 tbsp chopped ginger
3/4 tbsp red pepper flakes (more or less depending on your heat tolerance)
1 1/2 cans coconut milk or coconut cream
1 1/2 quarts chicken stock
1 tsp chicken base (mixed with chicken stock)
sea salt to taste

Instructions:
1.  Place chicken in InstantPot with 1 1/2 cups of water and pressure on poultry setting. Let pressure release on own.  Remove chicken and lightly cut and shred into large bite sized pieces.  Clean out InstantPot.
2.  Add to InstantPot: chopped Vidalia onion, carrots and garlic - saute for about 5 minutes.
3.  Add ginger, chicken stock, chicken base and the shredded chicken and simmer for simmer until carrots are tender - about 20 minutes.
4.  Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
5.  Simmer for another 10 minutes.
6.  Add sea salt to taste.
Serve

Note: Adjust ginger and red pepper flakes to taste - I tried 2 tbsp ginger and 1 tbsp red pepper and it was too spicy for my kids - but I liked it!

Adapted from: Jessica Espinoza @ Delicious Obsessions

Cashew Chicken Curry

Ingredients:
For the Sauce:
1 tsp. fresh ginger grated
1/2 of an onion, minced
2 tbsp. cashew butter
2 tbsp. coconut aminos
2 tsp. red Thai curry paste
1 (14 oz.) can full-fat coconut milk
1 tsp. honey (eliminate for Whole 30)
1 tsp. fish sauce
1 tsp. curry powder
1/4 tsp red pepper flakes (I used 1/2 tsp)

For the curry:
1 1/2 lbs. chicken breasts or thighs, boneless and skinless
2 carrots, thinly sliced
1 cup cabbage, thinly sliced
1 lime, juiced
1 tbsp. fresh Thai basil (or 1/2 tbsp. dried)
1/2 of a red bell pepper, thinly sliced
1/4 cup cilantro, chopped

Optional for serving: Vegetables, lime juice, Basmati rice or use cauliflower rice for Whole 30.

Directions:
1.  Combine all sauce ingredients and mix well.  Please the chicken in the slow cooker, then pour sauce over it.  Add the remaining ingredients except for the cabbage.  Cook on Low for about 5 1/2 to 6 hours and add the cabbage during the last 30 minutes.

From: Slow Cooker Meals Made Simple by Katie Bramlett

Farmhouse Chicken Chowder - NM Style

America's Test Kitchen

Ingredients:
4 slices bacon, chopped
1 med onion, chopped
1 pablano chile, stemmed, seeded and chopped
3 med cloves garlic, minced or pressed (about 1 Tblsp)
1/2 cup green chile, chopped
1 tsp fresh thyme, minced (or 1/4 tsp dried)
1/3 cup flour
8 cups chicken broth
4 med potatoes peeled and cut into 1/2" pieces
2 carrots, peeled and sliced 1/4" thick
1 sm bag frozen corn (or 2 ears, husk and silk removed, kernels cut off)
1 cup heavy cream
2 lg chicken breast pieces, cooked and shredded
2 Tblsp fresh cilantro, if desired, minced
salt and pepper to taste

Instructions:
Cook bacon in stock pot or Dutch oven over medium heat until crisp, 5 - 7 minutes;
Add the onion and cook until softened, 5 - 7 minutes;
Add the garlic, pablano chile and thyme and cook until fragrant, about 1 minute;
Stir in the green chile;
Stir in the flour and cook for 1 minute;
Gradually whisk in the broth, scraping up any browned bits and smoothing out any lumps;
Stir in the carrots, then the potatoes and bring to a boil;
Reduce to a simmer and cook until the vegetables are nearly tender, about 10 minutes;
Stir in the corn and continue to simmer until the vegetables are tender, 10 - 15 minutes;
Stir in the cream and bring to a simmer;
Add the shredded chicken and let it heat through, about 2 minutes;
Off the heat, add the cilantro if desired;
Salt and pepper to taste.

Chicken and Biscuits

Ingredients:
1 can condensed cream of chicken soup
1/2 cup sour cream
2 cups chopped, cooked chicken
1 pkg. frozen mixed veggies, thawed
{Or boil some carrots, and use canned green beans and/or corn.}
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough

Directions:
Preheat oven to 350°

1. Mix soup and sour cream in 8" square baking dish {can be adapted}.

2. Stir in chicken, veggies, and cheese.

3. Place desired amount of biscuits in soupy-chicken-veggie mixture.

4. Bake uncovered at 350° for 35 minutes. Pay close attention though, it's really easy to overbake the biscuits. Just take it out when they're golden brown.

5. Enjoy with your lovely family, and tell me how it turned out!

Faster Method:
Mix and place everything minus the chicken, pop it in the oven, and run to the grocery store to pick up a rotisserie chicken to have on the side before it's done. Or maybe the biscuits and veggies are the side. Whichever you prefer. It's still good eatin'.

Easy Chicken Cordon Bleu

Another favorite from, "The Food Nanny Rescues Dinner"

4 servings

2 slices white or wheat bread
4 small boneless, skinless chicken breasts
Salt
4 slices deli ham
6 this slices Swiss Cheese
8 tablespoons cold butter (1 stick)

1. Pulse bread in a blender to make crumbs. Set aside.

2. Pound chicken breasts to flatten. Lay the flattened breasts side by side on a platter, sheet pan, or a sheet of wax paper.

3. Preheat the oven to 350 degrees and grease a baking dish.

4. Sprinkle each breast with salt. Add 1 slice ham, 1 slice of cheese, 1 tablespoon butter, and a sprinkling of bread crumbs. Roll up the breasts tightly and tuck in the ends. Place them seam side down in the prepared baking dish. When you have all of the breasts in the baking dish, top each with 1 tablespoon of the remaining butter and 1/2 slice of the remaining cheese. Sprinkle with bread crumbs.

5. Bake 40-50 minutes. Basting occasionally. Cover the dish with foil when the chicken browns, to prevent it from drying out. The chicken is done when it is tender and not longer pink.

Enjoy!

Santa Fe Chicken Soup

From: Eating for Life, Body for Life cookbook

Servings:4
Prep: 55 minutes

1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
salsa
sour cream
shredded cheese

1. Cook brown rice according to package. Place chicken in shallow dish, cover with lime juice, and lightly coat with taco seasoning. Then place chicken on a hot grill and cook for approx. 6 min. on each side. Let the chicken cool slightly, then cut into strips and set a side.
note: I like to cook my chicken in the crock pot all day, I added the lime juice and seasoning after I shredded it about 30 min. before serving it. It makes it so tender and juicy!

2. Preheat oven to 350, cut corn tortillas into strips, then place them on a baking sheet. Bake for 15 min. or until crispy.
note: I am not a super healthy cooker so, I just use regular tortilla chips!

3. Heat olive oil in a lage pot over medium heat. Add garlic and onion, saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to pot and saute for 3 minutes. Add green chilies and saute for 2 minutes. Then pour in chicken broth into mixtures and bring to a boil. Add chicken and reduce heat to low. Simmer for about 25 min.

5. Serve in bowls and load up with shredded cheese, tortilla chips, sour cream, and salsa.

Serve and enjoy!!
I obviously don't make this as healthy as it should be! But I like it my way!!

Slow-cooked Chicken Noodle Soup

From The Food Nanny Rescues Dinner

2 1/2 to 3 pounds chicken parts (you may use a whole chicken, cut up, or all breasts or legs if desired)

1 medium onion, chopped

4 carrots, sliced

2 celery ribs, sliced

2 tablespoons dried parsley flakes

1 tablespoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme leaves

2 cups uncooked wide egg noodles

2 cups frozen peas (optional)

1. Wipe the chicken pieces with damp paper towels and discard the towels. (I use frozen chicken breasts)

2. Put the onion, carrots, celery, parsley flakes, salt, basil, pepper, and thyme in a large slow cooker. Place chicken on top. Add water to cover. Place the lid on the slow cooker and cook on low heat 8 to 10 hours or on high heat 4 to 6 hours.

3. 30 to 60 minutes before serving, remove the chicken and shred it. Return the meet to the pot. Add the noodles and cover and cook on high heat for 30 to 45 minutes.

Season with salt and pepper to taste and enjoy!

Mandarin Chicken Salad

2 - 3 Chicken Breasts (Boneless & Skinless)
1/2 cup Asian Sesame Dressing
6 cups Salad Greens of your choice
2 cans Mandarin Oranges
1/3 cup Sliced Almonds
1/4 cup Green Onion (thinly sliced) (optional)
1 can Water Chestnuts (optional)
3 cups Chinese Noodles

1. Cook chicken breasts and cut into bite-sized chunks. Place the chicken chunks in a bowl and cover with enough dressing to coat, stirring gently. Set aside in the refrigerator to chill.
2. In a large bowl, gently combine the salad greens, mandarin oranges, sliced almonds green onion and water chestnuts. Stir in the remaining dressing as you gently toss.
3. Add the chicken pieces and toss gently.
4. Top each serving with chinese noodles.

Adjust all amounts to taste.

(Don't know why it turned my picture sideways!)

Cabo Lime Chicken Sandwiches

Ingredients:

6 Chicken breast portions (about 8 oz. each)

Marinade:

½ tsp. Salt
¼ tsp. Pepper
4 Limes, or 4 Tbl. Bottled Lime Juice
4 tsp. White wine vinegar
9 Tbl. Olive Oil
2 tsp. Basil

Cami's Guacamole Dip

Cheedar Cheese

Romaine Lettuce

Ciabatta Rolls

Directions: Prepare Guacamole dip according to recipe intructions; chill in the fridge while chicken marinates. Squeeze Limes into medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Marinate chicken in the fridge for at least an hour or more. Grill chicken 7 minutes on each side. During the last 3-4 minutes of cooking place ciabatta rolls on grill to toast. Slice or grate some cheedar cheese for each sandwhich. Place chicken, guacamole dip, cheese and lettuce on top of toasted ciabatta roll and enjoy.

Sweet and Sour Chicken

Ingredients:
1 Onion, chopped
1 Tbl. Vegetable oil
3 Tbl. Sugar
1 ½ Tbl. Cornstarch
1 Tbl. Cider vinegar
1 Tbl. Soy sauce
½ tsp. Salt
2 ½ Tbl. Ketchup
½ cup Pineapple juice reserved from can
8 oz. Can Pineapple chunks (I use a 20 oz., remember to reserve the juice, if you don’t have quite ½ cup add some water)
Veggies
Of choice chopped into bite size chunks. I usually use carrots, celery, and a variety of green, red, yellow, and/or orange bell peppers

Directions:
Stir-fry the onion and chicken in 1 tablespoon of the oil (or I prefer a nonstick spray like Pam) until done. Add desired vegetables and stir until tender crisp.

In another pan mix sugar and cornstarch together. Add the vinegar, soy, salt, ketchup and pineapple juice. Cook over medium heat until thickened. Add pineapple chunks. Thicken a bit more. Pour over chicken mixture.

* I double the sauce recipe and add 1 whole green and red pepper and about 3 or 4 carrots. This makes enough for my family of four and then some. I add even less sugar and you can add more cider vinegar to your liking. I usually measure out 2 cups of dried rice and then cook it. You’ll have a little extra rice, but we eat it up. It's a delicious and nutritious meal!!

Chicken Fajitas for Gas Grill

America’s Test Kitchen

Ingredients:
1/3 cup Lime juice, from 2 to 3 limes
6 Tbl. Vegetable oil
3 med. Garlic cloves, minced
1 Tbl. Worcestershire sauce
1 ½ tsp. Brown sugar
1 Jalapeno chile, seeds and ribs removed, minced
1 ½ Tbl. Minced fresh cilantro leaves
Some Salt and pepper
3 Boneless chicken breasts
1 large Red onion
1 large Red bell pepper
1 large Green pepper
8-12 Flour tortillas

Directions:
In medium bowl, whisk together lime juice. 4 Tbl. Oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp. salt, and ¾ tsp. pepper. Reserve ¼ cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 Tbl. Oil and season with salt and pepper. Cook chicken and vegetables on the grill. Warm tortillas in foil on the grill. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into ¼ inch strips and place in bowl with onions. Add 2 Tbl. Reserved unused marinade to vegetables and toss well to combine. Slice chicken into ¼ inch strips and toss with remaining 2 Tbl. Reserved marinade in another bowl. Serves 4 to 6.

This is one of my favorites!! I always get lots of compliments on it.

Healthy version: Chicken Parmesan

Sauce ingredients:
2 Tbls Olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbls sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper

Mozzarella cheese, shredded
Parmesan cheese, shredded

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
Place chicken in dish and sprinkle mozzarella and parmesan then top with sauce.
Bake for 40 minutes at 350.

note: I didn't even measure the cheeses! Just put as much as you want!

I love love love this recipe. My friend made it for us once and I just died over it! I love the sauce! Plus I love that the chicken isn't breaded like a normal chicken parmesan recipe. You must try this!