Spaghetti Squash and Chicken Bake

We love the flavors of this hearty dish.  It is easy to throw together.  Adjust the seasonings to your preference.  -Kristin

1 spaghetti squash, cooked
2 T. butter
salt and pepper

3 cups cooked chicken
1/2 pound bacon cooked
1 cup coconut milk
2 1/2 cups mozzarella cheese, separated
1 (16 oz.) frozen cauliflower, cooked
1/3 cup diced mild jalepenos
1 t. chili powder
1/8 t. onion powder
1/4 t. garlic powder
1/4 t. season salt
1/4 t. black pepper

• Mix butter into cooked spaghetti squash and season with salt and pepper.
• Add remaining ingredients, but reserve 1 1/2 cup of mozzarella cheese for topping.
• Place all in a greased 9x13 baking dish.
• Sprinkle with remaining cheese.
• Bake at 350 for 30 minutes.

My Favorite Way to Bake Chicken

I have been following this method for years to make really great, moist and flavorful chicken breasts. The secret is the high temperature!  -Kristin

Chicken breasts (that will fit in one pan with room in between them)
Olive oil
Kosher salt
Black Pepper
Garlic Powder
Onion Powder
Dried Oregano
Paprika

• Preheat oven to 450.
• Drizzle olive oil on the pan.
• Place chicken on the oil and flip once to get oil on both sides.
• Sprinkle with the seasonings as desired.  Flip and do both sides.
• Bake uncovered for 10 minutes, flip and drizzle with a bit more olive oil if needed.
• Bake for 10 minutes more and check the thickest part by piercing the thickest part with a fork (or a slit with a knife) and see if the juices run clear.  If they are not clear continue to bake until they are.  ***Baking time will need adjust depending on the size of the chicken breasts.  
• When finished cooking remove from oven and cover tightly with foil for 5-8 minutes.

Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes

Olive oil 

1 # chicken thighs or breasts diced into bite size pieces 

salt and pepper to taste

1 medium onion, diced

1-2 large carrots, diced

1 large celery stalk, diced

5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 

3 garlic cloves minced

2 teaspoons chili powder

1 teaspoon oregano

1 teaspoon cumin

pinch of cayenne or red pepper flakes

1 can diced tomatoes with green chilies

2 cups chicken broth

8 ounce cream cheese

1/2 cup heavy cream

8 ounce bacon, cooked and crumbled

Optional:  tortilla chips and diced green onions

• Heat oil in large pot.
• Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
• Heat more oil and cook veggies until tender.
• Put chicken back into the pan and add the spices.  Cook for 30 seconds.
• Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
• Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
• Turn off heat and stir in 1/2 of the bacon if using.
• Garnish bowls with green onions and bacon if desired.
• Serve with tortilla chips.

Cashew Chicken

My family loves this recipe! Found the original recipe here:  The Idea Room.  It is posted there as a crock pot recipe.  I made it the following way, but am sure it would be great made in slow cooker as well.  -Kristin

SAUCE INGREDIENTS:
1/2 cup soy sauce
4 T. rice vinegar
4 T. ketchup
2 T. brown sugar
2 minced garlic cloves
1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes4-5 large boneless, skinless chicken breasts, cut into bite size pieces
1/3 cup flour
1/2 teaspoon black pepper
Coconut oil (or oil of choice)

Veggies of choice:  chopped broccoli, snap peas, water chestnuts, ect..
1/2-1 cup Chopped unsalted cashews

• In a bowl mix together Sauce ingredients and set aside.
• Place cut up chicken in a ziplock bag along with the flour and pepper.  Shake well to coat. 
• Heat oil in a large skillet and place chicken in.
• Cook, turning chicken ever so often until almost done.
• When chicken is almost done, pour sauce over and cook and stir until chicken is done.
• Stir in veggies and coat well.  ***For veggies, I steamed mine a bit in the microwave first and then sautéed a bit longer in some coconut oil before stirring them in.
• Stir in cashews and serve over rice.

Slow Cooker Chicken and Vegetable Soup

This is a recipe I adapted from a blog called Multiply Delicious.  I love when I find good slow cooker recipes! -Kristin

4 boneless, skinless chicken breasts (about 1 to 1.5 pounds)
1/2 teaspoons sea salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
2 cups chopped vegetables, combo of carrots, zucchini and or bell peppers
1 1/2 cups butternut squash, cut into small cubes (or sweet potato)
1/2 yellow onion, diced
1 – 15 ounce can diced tomatoes
1 – 15 ounce can crushed tomatoes
1 1/2 cups chicken broth
6 tablespoons tomato paste
4 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon rosemary
1/4 teaspoon thyme
1 teaspoon basil

• Put all in slow cooker and cook on low for 6-8 hours until veggies are tender and chicken is cooked.

Oven Baked Sweet and Sour Chicken

This sweet and sour chicken recipe is from my mom.  We loved it!  The chicken turns out perfect browned a bit first in the oil and baked in the sauce till done.  Serve over cooked rice. Easy and so delicious!  -Kristin

4 large chicken breast, cut up in bite size pieces
salt and pepper
1 cup of cornstarch
3 eggs, beaten
Vegetable oil

• Sprinkle salt and pepper on the cut up chicken.
• Mix the chicken pieces with the cornstarch.
• Pour over the beaten eggs and mix well.
• Heat the vegetable oil in a large skillet.  Once the oil is hot, pour the chicken in carefully and brown on both side.
• Place the chicken in a greased lasagna pan.

SWEET AND SOUR SAUCE
2 cups sugar
8 Tablespoons ketchup
1/2 cup vinegar
1/2 cup apple cider vinegar
2 Tablespoons soy sauce
2 teaspoons garlic salt

• Make the sauce ingredients by mixing them all together.
• Pour over the chicken.
• Bake for 1 hour or until chicken is done at 325.
• Serve over cooked rice.

Slow Cooker Quinoa Chicken Chili

This has been one of our families favorite chicken chili recipes this year.  Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog!  This is a must try recipe that I am sure will be a hit!  We always serve this soup with all the optional toppings. -Kristin 

 

1 cup of quinoa, rinsed

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes with green chilies

2 (16 ounce) cans black beans, rinsed, drained

1 (15 ounce) can of corn, drained

3 cups chicken broth

2 large chicken breasts, or chicken thighs

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoon cumin

1 teaspoon crushed red pepper (or reduce to your spiciness preference)

2 teaspoon chili powder

 

Optional toppings:  shredded cheese, sour cream and crushed tortilla chips.

• Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
• Remove chicken and shred and then return it to slow cooker.
• Top individual bowls with optional toppings and ENJOY!

Whole Chicken Crock Pot Recipe

This is the best and easy way to make up a delicious and tender whole chicken.  This recipe is from my mom and has been passed around a lot with great compliments by all who have tried it, ENJOY!  The leftover cooking liquid makes the most delicious gravy too!  -Kristin

3 teaspoons salt (regular or Kosher)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon poultry seasoning (or 1/2 teaspoon thyme)
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Sliced onions
1 whole chicken

• Combine all the seasonings.
• Place sliced onions on bottom of slow cooker.
• Place the whole chicken on top of onions and rub the seasoning mixture all over.
• Cook on low for 8 hours.

Delectable Marinated Chicken Thighs

This is a super yummy marinade for chicken thighs!  It is quick and easy to throw together.  Sarah found this recipe from the All Recipes website and we both have made it several times! -Kristin

2 Tablespoons Worcestershire sauces
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
1 Tablespoon molasses
1 Tablespoon brown sugar
1 teaspoon liquid smoke flavoring, optional
1 Tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
2 teaspoons minced garlic
1/4 cup canola oil
8 skinless, boneless chicken thighs

• Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved.
• Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well.
• Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
• Preheat an outdoor grill for medium heat.
• Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken is done.  Discard any remaining marinade.

 

Cheesy Chicken and Wild Rice Casserole

This is a meal I have made several times.  It is awesome!  I have used all brown rice for the rice before and it was still awesome!  

3 Tablespoons olive oil
1 small onion, diced
2 stalks celery, diced
3 carrots, diced
1/2 Tablespoons garlic, minced
2 cups cooked chicken, diced
2 cups steamed white rice
2 cups wild rice
3 tablespoons butter
1/4 cup flour
1 cup broth
3-4 cups cheddar cheese, shredded

1/2 teaspoon garlic salt

1 teaspoon salt

1/4 teaspoon pepper

• Preheat oven and lightly grease a lasagna pan or a 9x13 casserole dish.
• Cook your rices.
• Heat oil in large pan and add onion, celery and carrots.  Saute for about 8 minutes.  Cover the pan and cook for awhile longer until desired tenderness of the carrots. 
• Uncover the pan and add the garlic.  Saute a minute or two more.
• In a separate pan melt the butter.
• Add the flour to the butter.
• Slowly whisk in the broth and cook until smooth on low heat.
• Sprinkle with garlic salt, salt and pepper.  Stir in 2 cups of the cheese.
• In a large bowl or pot stir the rices, chicken, veggies and cheese sauce together and then place into your baking dish.
• Sprinkle with remaining cheese.
• Bake for 30-35 minutes.

Tomato Cream Sauce Pasta Bake

I found a similar recipe on a blog and had to make my own version. There are so many ways this could be changed, as long as the base stays the same. You must try the pasta with this delicious sauce! We loved it and I can't wait to make it again soon. -Sarah

creamy Alfredo sauce:
1/2 cup butter
8 oz. cream cheese, softened
2 t. garlic powder
2 cups half and half
6 oz shredded Parmesan (or grated works too)

Melt butter in saucepan, whisk in cream cheese and garlic powder until smooth. Slowly add remaining ingredients and cook over low heat until combined and heated through.

1 recipe creamy Alfredo sauce
1 24 oz. jar spaghetti sauce
2 cups shredded mozzarella
3 cups cooked, cubed chicken
16 oz. penne pasta, cooked
1 cup Parmesan cheese

• After making the Alfredo sauce add the spaghetti sauce and stir well to combine.
• Stir in mozzarella, chicken and pasta. Pour into a greased 9x13 pan and sprinkle with Parmesan cheese. 
• Bake, uncovered, at 350 degrees about 30 minutes until heated through. 

Crock Pot Shredded Mexican Chicken

I adapted this recipe from Good Life Eats.  The results of this recipe were so fantastic!  This was awesome on tortillas and served on rice (especially with this recipe for  Black Bean and Corn Salsa served with it).  -Kristin

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander (optional)
1/4 teaspoon paprika
1 1/4 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 Tablespoons lime juice
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

• Heat the oil in pan. Add the onion and saute for 5 minutes. 
• Add the cumin, chili powder, coriander, paprika and garlic and saute two more minutes. 
• Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
• Put the chicken in the slow cooker and sprinkle with salt and pepper.  
• Pour the lime juice on top of the chicken and add the cilantro and the diced jalapenos.
• Pour the onion and garlic mixture over top.
• Cook on low for 5-7 hours, or until cooked through and tender. (different crock-pots cook at varying heats so go off of the time that is normal for yours)  
• Remove chicken breasts from the slow cooker and shred.
• Stir the chicken back into the cooking liquid.

Italian Lemon Chicken

Simple and delicious.  I got this recipe from a blog called Money Saving Mom.  Follow the link for this recipe to see how she recommends freezing the chicken and marinade.  The only think I did differently was use less chicken than the recipe calls for.  I used 2 1/2 pounds chicken for the same amount of marinade listed below. This turned out amazing on the grill.  -Kristin

4-6 pounds of chicken (use whatever chicken you want, I used chicken breasts)
1/3 cup lemon juice
1/4 cup water
1/2 cup oil
1/2 teaspoon of each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper and paprika.

• Mix together all the ingredients except for the chicken.
• Add chicken to the marinade and marinate for at least 2 hours.
• Grill or bake the chicken.   (You can bake the chicken in at 325 degrees for about 1 hour, then turn up to 375 degrees for about 20-30 minutes to complete.)

Pineapple Chicken Stir-Fry

Here is another great recipe I saved from a Taste of Home magazine. It comes together really quickly with the frozen vegetables and it had a lot of flavor. My family really enjoyed the slightly sweet sauce from the pineapple juice.-sarah

1/4 cup soy sauce
2 T. sugar
1 T. ketchup
1/2 t. ground ginger
1 t. garlic powder
1# chicken breasts, cut in strips
2 T. oil
16 oz. frozen stir-fry vegetables
8 oz. pineapple chunks, drained
rice

• Combine the first 6 ingredients in a small bowl.
• Heat skillet and cook the chicken in oil, add the vegetables and continue cooking until crisp-tender. 
• Add the pineapple and sauce, heat through and serve over rice.

Three Cheese Chicken Pasta

I changed a recipe a bit and turned out with this combination.  This makes a large amount and would be great to serve to company.  -Kristin
 
16 ounce package fusili pasta (or something similar), uncooked
2 (10 oz.) packages frozen chopped spinach, thawed
5 cups diced, cooked chicken
2 teaspoons dried basil leaves
2 (28 oz.) jars spaghetti sauce
1/2 teaspoon garlic powder
1 1/2 teaspoons garlic salt
1 teaspoon salt
2 cans (14-1/2 oz.) diced tomatoes, drained
6 ounces of cream cheese, cubed
3 cups shredded mozzarella cheese, divided
Parmesan cheese

• Cook noodles according to directions then drain.
• Simmer together the cooked chicken, basil, spaghetti sauce, garlic powder, garlic salt, salt and diced tomatoes.
• Stir in the the cubed cream cheese and spinach and heat until the cream cheese is melted through.
• Mix together the noodles with the sauce and 1 1/2 cups of the mozzarella cheese.
• Pour mixture into a lightly greased lasagna pan.
• Top with remaining mozzarella cheese and sprinkle with Parmesan cheese.
• Bake at 375 for 25-30 minutes.

Joyce's Chicken Enchiladas

This a recipe from a lady at our church.  They were served for our Ladies Candle Light service one year and I just had to get her recipe.  This is a must try recipe!  -Kristin

FILLING:
2 Tablespoons butter
1/2-1 cup chopped onion
1/2 green pepper, chopped
2-3 cups cooked chicken, chopped
4 oz. can diced green chillies

• Saute the onion and green pepper in butter until tender.  Combine with remaining ingredients and set aside.

SAUCE:
3 Tablespoons butter
1 teaspoon ground coriander or cumin
3/4 teaspoon salt
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 cups shredded Monterey Jack cheese

• Melt the butter in a large skillet pan.  
• Blend in the coriander or cumin, salt and flour.
• Whisk in the broth and stir until thickish.
• Then stir in the sour cream and 1/2 cup of the cheese.
• Stir 1/2 cup of this sauce to the filling mixture.
• Divide the filling among 10 flour tortillas.  Roll them up and place in a lightly greased 9x13 pan.
• Cover with remaining sauce.
• Sprinkle on remaining 1 1/2 cups of Monterey Jack cheese.
• Bake at 350 for 30 minutes.

Santa Fe Chicken Salad Wraps

OH YUM!  This chicken mixture is fantastic!  This is a great recipe for chicken salad to have just on a bed of greens or wrapped in a tortilla...or just eaten by the spoonful!  For this recipe I used our Lebanese chicken (on blog) and also used the sweet corn salsa in place of the corn (recipe also on blog).  I got this recipe from Good Life Eats -Kristin

2/3 cup sour cream
3 T. lime juice
1/2 t. salt
1/4 – 1/2 t. black pepper
1/4 t. paprika
1/4 t. cumin
1 - 2 T. minced cilantro
2  green onions, diced
1 stalk celery, diced
3 cups cooked, diced or shredded chicken
1 cup black beans
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Flour Tortillas
Salad Greens or Baby Spinach (Opt.)
Avocado Slices (Opt.)

• In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
• Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
• Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
• Use flour tortillas and layer some greens, then some of the chicken mixture and top with avocado slices if desired.

Herbed Chicken Pot Pie

I love that this casserole is classic with a twist. The herbs really add a new flavor to the standard pot pie recipe. I also love that there isn't a double crust to fuss with so it goes together quickly. This recipe is a keeper for sure!-Sarah

3 cups diced, peeled potatoes

2 cups carrot slices

2 cups diced chicken

1 cup frozen peas

1 med. onion, diced

2 T. butter

1/3 cup flour

2 cups chicken broth

1/2 t. oregano

1/2 t. basil

1/2 t. garlic powder

1/4 t. pepper

1/2 t. salt

Crust

1 1/4 cup flour

1/3 cup Crisco

2 T. butter (cold)

1/2 t. oregano

1/2 t. basil

1/2 t. salt

1/4 t. pepper

2-4 T. ice water

• To make crust: Mix seasonings into flour, cut in Crisco and butter with a pastry cutter. With a fork toss in water until dough sticks together. On a lightly floured surface roll dough out to size of baking dish.
• Simmer potato and carrot in salted water until tender. Drain and set aside.
• Melt butter in a saucepan. Cook onion until tender, whisk in flour, broth and seasonings until well combined.
• Cook and stir until thickened. Stir in potatoes, carrots and chicken.
• Spread in greased 11x7 baking dish. Top with crust and bake at 400 degrees for about 40 minutes.

Sante Fa Chicken Casserole in Slow Cooker

I get really excited when I find a good slow cooker recipe and here is one. High reviews from my family on this one! Super easy, super delicious...Enjoy! -Kristin

1 1/2 pounds boneless chicken breasts
1 package taco seasoning
1 can cream of chicken
1 c. salsa
1 1/2 c. frozen corn

2 c. cooked rice

Optional toppings: shredded cheddar, Ortega or other hot sauce, green onions, black olives and sour cream

• Place chicken in the bottom of slow cooker.
• Sprinkle the taco seasoning over top.
• In a bowl mix together the cream of chicken, salsa and corn. Pour that over top.
• Cook on low about 9-10 hours or on high for about 6 hours until chicken is done.
• Remove chicken and dice it up. Put it back in the slow cooker and stir rice in.
• Serve in bowls with desired toppings.

Chicken Tetrazinni

This is another wonderful recipe from my friend Juli. I have had hers a couple times and finally made it for myself. My family really likes this. This turns out creamy and so delicious. I really like how the Parmesan cheese crisps a bit on top! I like that this makes a hearty 9x13 dish. -Kristin

3/4 pound uncooked spaghetti noodles broken into 1 inch pieces

4-5 c. cooked, diced chicken breasts

2 cans cream of chicken

2 c. sour cream

fresh mushrooms sauteed in butter, optional

grated Parmesan cheese

• Grease a 9x13 pan.
• Cook broken spaghetti noodles according to directions. Drain and place 1/2 of them in the bottom of the 9x13.
• Place cooked chicken over top of the noodle layer.
• In a bowl combine the cream of chicken and sour cream. Stir in the sauteed mushrooms if using.
• Spread 1/2 of the sour cream mixture over the chicken.
• Then place the rest of the noodles over that.
• Then put the remaining sour cream mixture over the noodles.
• Sprinkle generously with grated Parmesan cheese.
• Bake 350 for 40 minutes until the top is lightly browned.