Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

We made these tonight. Delicious!!! We will be making them again. They were not terribly greasy. We actually halfed the recipe. It takes a little bit of preparation, but it is well worth it. They are super filling! I ate one and was filled!

4 cup(s) of chicken, cooked and shredded

12 soft taco, flour tortillas

2 cup(s) of mozzarella cheese, grated

4 ounce(s) of Philadelphia cream cheese

1/3 cup(s) of Frank’s hot sauce

1/3 cup(s) of milk

2 tbsp. of butter 

1 tsp. of Mrs. Dash (We used Seasoning Salt because we don't have Mrs. Dash)

1 tsp. of garlic powder

2 tbsp. of vegetable oil

*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.

Steps

1. Preheat oven to 425 degrees.

2. In a small sauce pot over medium low heat, melt butter.

3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.

4. Add cream cheese and stir until melted and completely combined with butter and spices.

5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.

6. Combine chicken and sauce.

7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.

8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.

9. Brush taquitos with vegetable oil on all sides.Dinner Idea: Buf f alo

10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

11. Serve with Kraft Blue Cheese Dressing and celery sticks.

Chicken Taco Soup

I love the crock pot! I especially love the crock pot in the winter months when it produces the most delicious simple soups!

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in the crock pot.

Add taco seasoning, and stir to blend.

Lay chicken breasts on top of the mixture, and press it down until it is slightly covered.

Cook for 5 hours on low.

Remove chicken breasts from the soup, and shred.

Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve with shredded Cheddar cheese, sour cream, or crushed tortilla chips.

Chicken and Dumplings in the Crock Pot

With Oley and I's schedules we rarely if ever eat dinner anymore, but it's Thanksgiving Break!!! That means I will be able to pull something together for dinner, and take him some at work.

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup (you can also alternate 1 can of cream of mushroom here if you would like)
1 can chicken broth
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into small pieces (otherwise will take awhile to cook)
2 cans of mixed veggies, drained
1 tsp cumin
1 tsp parsley
1 tsp poultry seasoning
1 tsp seasoned salt and pepper

Instructions

Place all ingredients except biscuits in the crock pot.

Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. If there is still to much liquid in the pot, add some flour and it will thicken the sauce.

Basic Home Made Chicken Noodle Soup

Well Oley complained becuase I didn't make home made noodles to go along with this, but other than that extremely delicious! Especially becuase it's starting to get colder outside. Warning this recipe makes enough for 10. So we have LOTS of leftovers. But it was good so I'll take it!

Ingredients
3 pounds of chicken
4 carrots, halved
4 celery sticks, halved
1 large onion, halved
2 potatoes, halved
water to cover
salt and pepper
1 tsp chicken bouillon
Noodles

Directions
Place the potatoes, carrots, celery and chicken in a large pot and and cover with water. Heat and simmer, uncovered until chicken is cooked.
Take everything out of the pot, and strain the broth. Cut meat, celery, carrots, onion, and potatoes into bite size pieces. Season the broth with salt, pepper, and bouillon to taste. Return everything into the same pot. Stir together, and serve.

Pineapple chicken in the Crock Pot

I can't give you a terrible or delicious rating cause we still haven't tried this, but we totally are going too!

Ingredients.

• 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
• 2/3 cup pineapple preserves
• 1 tablespoon plus 1 teaspoon terriyaki sauce
• 2 cloves garlic sliced thinly
• 1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground ginger
• dash cayenne, to taste
• 1 package (10 oz) sugar snap peas, thawed

Directions

• Put chicken in the crock pot
• Set sugar snap peas to the side. 
• Combine all other ingredients and spoon onto the chicken.  
• Cover and cook on low for 6-7 hours
• Add the peas the last 30 minutes. 

Recipes to try.....Asparagus Bowtie Pasta with Paprika Chicken

I tried this the other day and loved it.  I added some red pepper with the garlic in the sauce for extra flavor.  You can serve it with paprika chicken listed below

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.


Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese, breadcrumbs and paprika. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated.  Bake uncovered for 35-40 minutes @ 350

Oriental Chicken and Rice

This was delicious.  I keep thinking I need to take some pictures so you get the full blown idea of how good things are.  Maybe I will be better about that this week!

Ingredients
-1 6.9 oz package of chicken flavor rice a roni
- 2 Tablespoons margarine or butter
- 1 pound chicken breast, cut into 1 inch pieces
- 1/4 cup teriyaki sauce
- 1/2 teaspoon ground ginger (we had this the same week we have the Garden Chicken Stir Fry, so used the ginger root)
- 1 16 oz package of frozen oriental style mixed vegetable (we used fresh carrots, water chestnuts, broccoli, and snap peas)


Directions
- In a large skillet saute the rice with the margarine until the rice is brown.
- Stir in 2 cups water, chicken, teriyaki sauce, ginger, bring to a boil. Reduce heat to low cover and simmer 10 minutes.
- Stir in vegetables. Cover and simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.  Let stand 3 minutes. 

You can also substitute 1/4 cup of orange juice for 1/4 cup of water. 

Chicken Alfredo in the Crock Pot

I love Pasta, and this is definitely a must have!

Ingredients
- 5-6 chicken breasts
-1 10 3/4 oz can cream of chicken soup
- 1 10/3/4 oz can cream of celery soup
- 1 8 oz. package of cream cheese, cubed
- 1 envelope of Italian Seasoning
- Noodles cooked


Directions
- Place Chicken, soups, cheese, and seasoning in slow cooker.  (I like to cut my chicken into one inch pieces)
- Cover and cook on low for 4 hours
- Serve over buttered noodles.

Garden Chicken Stir Fry

Looking for something low in fat and super good this is it, 165 calories per serving = delicious!


Ingredients
- 1 pound chicken cut into 1 inch pieces
- 2 cloves of garlic, finely chopped
- 2 teaspoons finely chopped ginger root
- 1 medium onion, cut into thin wedges
- 1 cup baby carrots, cut lengthwise in half
- 1 cup chicken broth
- 3 tablespoons of soy sauce
- 2 to 3 teaspoons of sugar
- 2 cups broccoli flowerettes
- 1 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 2 teaspoons of cornstarch
- Hot cooked rice (if deseried)


Directions
- In a greased non stick skillet combine chicken, garlic, and ginger root on medium heat for 2-3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup broth, soy sauce, and sugar.  Cover and cook for 5 minutes, stirring occasionally.
- Add broccoli, mushrooms, and bell pepper, Cover and cook 5 more minutes until chicken is no longer pink in the middle, and vegetables are crisp tender. 
- Mix cornstarch and remaining 1/4 cup broth.  Stir into the chicken mixture.
- Cook until sauce is thickened.
- Serve over warm rice

Creamy Macaroni and Cheese With Chicken

We love macaroni and cheese at our house. We were excited to find another homemade recipe that makes me feel like my family is getting a little more nutrition than Kraft provides. I halfed the recipe and cooked it in an 8"x8" baking pan and it was perfect for the 3 of us.

1 lb cooked and seasoned chicken (how I did mine below)

2 10 3/4 oz cans Cheddar Cheese Soup

1 c. sour cream

16 oz pkg. elbow macaroni (this is about 2 cups of uncooked pasta. I always do overflowing cups)

2 c. shredded Cheddar cheese

12 round buttery crackers, crushed (we used Club crackers. . .worked awesome!)

2 T. butter, melted

Mix soup and sour cream together until well blended. Toss cooked macaroni and chicken in soup mixture then spread in a buttered 13"x9" baking pan. Cover with cheese. Mix crushed crackers with melted butter and sprinkle on top. Bake, uncovered, at 375 degrees for 20 minutes, until bubbly and golden. Serves 8.

Chicken - cut the chicken into bite sized pieces and cook in a skillet. Season to taste with seasoning salt, garlic powder, onion powder, pepper.

Japanese Grilled Chicken

This was really good.  I kept forgetting to marinate it the night before though so it took us forever just to get to indulge in the goodness!

Ingredients
1/2 cup Italian Dressing
1/2 cup Teriyaki Sauce
4 to 6 chicken breasts

Directions
- Combine Dressing and Sauce
- Marinate Chicken in mixture over night
- Grill over hot coals for 20 minutes turning chicken 1/2 way through
- Cook until no longer pink and juices run clear

This was super good.  Although make sure that your grill has propane otherwise you may be having to George Foreman it up like we did!  Next time we will definitely grill up apple slices to go with it! 

Easy Chicken Pot Pie

This takes like 5 minutes to prepare and is super tasty!


Ingredients
2 cups cut up chicken
1 - 10 oz frozen mixed vegetables package (thaw)
1 1/4 cup milk
1 envelop of Lipton Golden Onion Soup Mix
1 Pie crust (Since they are in the freezer section sold in packs of two I used two)

Directions
- Preheat oven to 400
- In a 9 inch pie plate combine chicken and veggies and set aside (If you are using 2 pie crusts put the pie crust down in the pie plate and then combine chicken and veggies in crust)
- In Saucepan bring milk and soup mix to boil, cook 1 minute
- Stir into chicken mixture
-Top with the pie crust
- Press Pastry around edges to seal
- With a knife make small slits on top of crust
- Back uncovered 35 minutes or until golden (I put my pie pan on a cookie sheet just in case it spilled over while cooked I wouldn't have a mess in my oven)

Savory Chicken with Biscuits

If you like chicken and biscuits this is the recipe for you!  Heavenly!

Ingredients
2 T. Olive oil
1 lb. Chicken Breast cut into 1 inch pieces
1 medium onion chopped (we used a white onion)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 envelope Lipton Golden Onion Soup Mix
1 cup of milk
1 pkg. buttermilk biscuits


Directions
- Preheat the oven to 400
- In 12 inch skillet heat the olive oil and cook the chicken
- Stir in onion, carrots, and celery
- Stir in Soup Mix, blended with milk
- Bring to a boil, and cook 1 minute
- Put in 2 qt casserole dish
- Arrange the biscuits on top
- Bake 10 minutes or until the biscuits are golden

This was really good, and I will definitely be making it and freezing it once we get closer to school starting!

Easy Chicken Bake

As you already know I love Easy, so when the title of this was Easy I was all over it!

Ingredients
1 - 6 oz pkg. chicken stuffing mix (we use stove top)
1 1/2 lbs boneless skinless chicken breast cut into 1 inch pieces
1 - 10 3/4 oz can of cream of chicken soup
1/3 cup Sour Cream
1 - 16 oz pkg. frozen mixed vegetables, thawed and drained (or if they are in season fresh veggies work well)


Directions
-Preheat oven to 400
- Prepare stuffing as directed on the pkg. and set aside
- In 9x13 baking dish mix chicken, soup, sour cream, and vegetables
- Top with stuffing
- Bake 30 minutes or until chicken is cooked

This turned out freaking delicious!  Next time I will add some 1 inch cubes of mozzarella cheese in there as well to give it a little cheese taste. 

Teriyaki Chicken

I know I know, we use our crock pot A LOT!  But hey it's summer time don't wanna heat the house up right!


Ingredients
3 large chicken breasts
1- 16 oz can pineapple chucks, partially drained
4-6 oz. teriyaki sauce (we used 6+ only becuase we love our stuff saucy)
Assorted vegetables (we used fresh broccoli cut up, & carrots, & then canned baby corn & water chestnuts)
Rice

Directions
- Place chicken in slow cooker
- Add Pineapple, Teriyaki, and vegetables
- Cover and cook on low for 6-8 hour (This will be less if the chicken was thaw)
- Serve over cooked rice

BBQ Chicken Wraps

We love simple in this house, and that is exactly what this was!

Ingredients
1 cup of shredded chicken (this will make 4 servings, but extremely simple to double)
1 cup of BBQ sauce
4 slices precooked bacon, cut into pieces (I just cooked my bacon while boiling my chicken)
4 Flour tortillas
1 cup shredded cheese (we used cheddar but mozzarella would probably be delicious as well)
1 cup creamy coleslaw (I forgot to get the coleslaw, but I am sure it's just as tasty with it)

Directions
- In one quart sauce pan cook chicken, BBQ sauce and bacon over low heat, stirring occasionally 5-10 minutes
- Meanwhile heat tortillas as directed on package
- Spoon 1/2 cup chicken in center warm tortilla
- Spoon Coleslaw down sides
- Fold into Burritos

Honey Mustard Chicken

Ingredients
1 - 3-4lb. chicken
1/2 cup orange juice
1/4 cup honey
1/4 cup sweet and tangy mustard
1 tsp. garlic salt
1 tsp. curry powder

Directions
- Rinse and pat dry chicken
- Place in slow cooker
- Mix remaining ingredients & pour over chicken
- Cover and cook on low for 10 hours