Chicken Taco Filling / Baked Creamy Chicken Taquitos

This easy recipe only takes 5 minutes to prepare, and it is so versatile!

4 T taco seasoning
1 cup chicken broth
1 lb boneless skiness chicken breasts

Dissolve taco seasoning into chicken broth.  Place chicken breasts in crockpot and pour broth over.  Cover and cook on low for 6-8 hours.  With two forks, shred the chicken meat into bite-size pieces.  Place shredded meat in freezer bags with the juices, or use immediately in tacos, burritos, nachos, salads, or in the following recipe for Baked Creamy Chicken Taquitos from OurBestBites.com.

3 oz cream cheese
1/4 cup green salsa
1 T lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 T chopped cilantro
2 T sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small tortillas (corn or flour)
kosher salt
cooking spray

Heat oven to 425.  Line a baking sheet with foil and lightly coat with cooking spray.  Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.  Stir to combine and add cilantro and green onions.  Add chicken and cheese and combine well.  You can prepare this step ahead of time.  Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp towels.  Usually 20-30 seconds will do it.  Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Then, roll up as tight as you can.  Place seam side down on the baking sheet.  Lay all taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister and sprinkle salt on top.

Place plan in oven and bake for 15-20 minutes or until crisp and ends start to get golden brown.

Serve with salsa, sour cream, and guacamole.  Makes 12-16.

Chicken and Mushroom Fettucine Alfredo

Ingredients:

3 TBSP olive oil
1 TBSP butter
3 cloves garlic, minced
2 chicken breasts (Too make this quick, I used a rotisserie chicken. However, you can cut the raw chicken into chunks and cook them in the process).
1 carton mushrooms, sliced
1 pint heavy cream
Grated pecorino romano cheese
Grated, sliced, or shaved parmesan cheese
1 box fettucine noodles

Instructions:

For noodles, boil water in a large pot. Add a good amount of salt (like a tablespoon or so) to flavor the water. Cook to al dente (I usually do this at the same time as the sauce mixture.

In a large, deep skillet, add the olive oil and butter. Heat over medium high until butter is melted. Add the garlic and stir while it becomes fragrant. Before the garlic burns, add the mushrooms. Saute until mushrooms are golden and tender. At this point you have two options:

1- Remove the mushrooms and add the uncooked chicken. Stir, cook until chicken is done, and then add the mushrooms back in.

or my favorite option:

2- Add the breast meat that has been shredded/chunked from a rotisserie chicken. Stir to incoporate the garlic flavor.

Then pour in the heavy cream. Stir.

Then you'll start adding your cheese in small amounts so it can melt into the cream. Use only the pecorino romano for the sauce. I usually use about 4 oz of the cheese. You can use more or less, taste as you go. You'll also be able to smell it.

Transfer the noodles into the skillet. Toss until well coated by the alfredo sauce and chicken/mushrooms.

Serve hot with parmesan cheese on top.

Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
4 garlic cloves, minced
1 TBSP fresh ginger, minced
1 lb ground chicken (I'm sure turkey would work great too!)
3 oz mushrooms, chopped
1/2 cup chopped green onions
4 cups sliced cabbage (I used the pre-made sliced coleslaw bag)
4 TBSP soy sauce
1 TBSP sesame oil
1/2 - 1 tsp siracha (hot) sauce
Zest and juice of 1 lemon
Lettuce leaves for the wrap (traditionally calls for iceberg, but I personally like butter lettuce because it is easier to wrap and greener).

Instructions:

Heat a large skillet to medium-high on stovetop. Add oil once the pan is hot. Stir in garlic and ginger for about 30 seconds until fragrant. Add ground chicken, cook for about 3 minutes before adding in the mushrooms. When mushrooms have cooked, stir in green onions and cabbage and stir until cabbage has wilted. Stir in soy sauce, sesame oil, zest and juice of lemon. Add hot sauce to taste.

Serve with lettuce leaves to make wraps.

Dutch Oven 7-Up Chicken

1/2 lb bacon, cut in chunks
6-7 boneless chicken breasts
salt and pepper
garlic powder
1 onion, chopped
2 cups baby carrots
8-10 small red potatoes, cut in half
2 chicken boullion cubes
1 cube butter
1 can cream of chicken soup
1 can sprite, 7-up, or cream soda

Brown bacon in dutch oven. Take out and set aside. Drain most of grease out of oven. Cut chicken breasts into half or thirds. Brown chicken with salt, pepper, and garlic powder to taste. Add chopped onion, bacon, carrots, and potatoes. Then add boullion cubes, butter, soup and soda. I usually don't use quite all of the soda. Put lid on oven. Cook approx 45 minutes. Stir one or twice while cooking to check moisture. Add more liquid if needed. Can either use 14 coals on top and 12 coals on bottom, or use a camp chef burner on low heat with with 14 coals on top or a tent to circulate the heat.

Crispy Coconut Chicken Fingers

YUM! Loved these! I put them on top of some baby greens with an avocado and some Papaya Poppyseed dressing to make it taste like a tropical salad.

12 chicken tenders
1-2 eggs
1/2 cup flour
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces. Combine it with the panko and spices in a shallow dish. Mix well to distribute the spices. Place the flour in another shallow dish, and the egg in another. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour, then dip in egg. Then entirely coat in the coconut panko mixture. Press in with your fingers to make sure the entire thing is well coated. Place chicken tenders on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (I used my silpat and it was perfect!) Drizzle a teeny bit of olive oil over tenders to help them crisp nicely. Bake for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcook really quickly!

Bowtie Chicken Salad

10 oz Bowtie pasta, boiled until tender
3 large chicken breasts, boiled until cooked, cut into bite size pieces
2 cans mandarin oranges, drained
1 can water chestnuts, drained and roughly chopped
1/4 cup parsley, finely chopped
1/2 bunch green onions, chopped
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup honey roasted peanuts
5-10 oz spinach (add just before serving)

Dressing:
1/2 cup oil
1/4 tsp salt
4 T sugar
1/3 cup white wine vinegar
1/2 cup teriyaki sauce
1/2 tsp pepper

Whisk all dressing ingredients together.

Combine all other ingredients (except spinach) and coat with dressing. Place overnight in refrigerator in zip-lock bag. Before serving, toss contents of bag with spinach.

Creamy White Chili

Saute the following ingredients:
1 lb chicken breast cut in cubes
1 med onion chopped
1 1/2 tsp garlic pwd.
1 Tbl oil
1 can diced green chiles
1 14 oz can chicken broth
1 15 oz cans great northern beans, rinsed and drained

Add following ingredients to sauted mixture and simmer for 30 min.
1 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

The first time I tried this recipe I left out the cumin and didn't like chili. It needs the cumin!!

Pecan-crusted Chicken with Sweet Mustard Dressing

This is a great recipe. Easy enough to prepare on week-nights, but elegant enough for the week-end. Makes 4 servings

Chicken:
1 egg white
1 1/2 cups pecans
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb chicken tenders or chicken breasts
1/4 cup vegetable oil

Dressing and greens:
1/4 cup peach preserves
2 T stone-ground mustard
1 tsp cider vinegar
1/4 tsp salt
1/4 tsp blsck pepper
1 garlic clove, pressed
2 T vegetable oil
4 cups mixed baby greens

For chicken, lightly beat egg white in bowl. Finely chop pecans and place in second bowl. Combine salt and cayenne pepper in small bowl. Slice chicken into 10-12 pieces. Sprinkle cayenne pepper mixture over chicken. Dip chicken into egg white, then into pecans, pressing pecans into chicken.

Add oil to skillet. Heat over medium heat 1-3 minutes. Cook chicken 2-3 minutes or until deep golden brown. Turn chicken over. Cook an additional 2-3 minutes or until centers of chicken are no longer pink.

For dressing, whisk together preserves, mustard, vinegar, salt, black pepper, garlic, and oil in small bowl. To serve, toss greens with some of the dressing. Drizzle remaining dressing on cooked chicken strips.