Bruschetta Chicken Skillet

Tonight I found a recipe on Hunts.com that was so easy and fast plus it was delicious! My kids loved it and so did my husband. I will for sure be making this again! Thank you Hunts! The original recipe can be found here

Bruschetta Chicken Skillet
1 can (14.5 oz) diced tomatoes, drained
3/4 cup shredded Italian blend cheese
1/8 cup dried basil
4-5 boneless skinless chicken breasts
1 can (8 oz) tomato sauce
1 - 2 tsp garlic powder
thin spaghetti noodles

Stir together drained tomatoes, cheese and basil in a bowl, set aside. Next pound the chicken to 1/2-inch thickness. This can be done using a meat mallet, or even a rolling pin. Top the chicken evenly with the tomato mixture, pressing onto the chicken. Combine tomato sauce and garlic powder in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Serve over cooked thin spaghetti noodles. Enjoy.

Tangy Grilled Chicken Salad

I have decided I would like to start feeding my family healthier food. We have decided to start by cutting out high fructose corn syrup and food dyes. We also want to add more fresh ingredients to our meals. We thought a fresh salad would be a great place to start. We happened to stumble upon Tangy Ranch Chicken recipe on the back of the mustard container. We decided to turn this into a salad and it was delicious! My mom brought the lettuce straight from her garden- yum!

Tangy Ranch Chicken

2/3 cup Ranch dressing
1/3 cup FRENCH'S® Classic Yellow® Mustard
3 tbsp. brown sugar
4 large boneless skinless chicken breasts

Mix salad dressing, mustard and sugar. Pour sauce over chicken. Marinate chicken in refrigerator for 30 min. Grill chicken 10 to 15 min. until done.


Grilled Tangy Chicken Salad

tangy ranch chicken
romaine lettuce
chopped tomatoes
chopped avocados
craisins
shredded cheese (we used Gouda) 

honey mustard dressing (we used Brianna's homestyle)

Place lettuce on your place, add tomatoes, chicken, avocados, craisins and dressings and enjoy!

Salsa Chicken

Last night we were making Salsa Chicken by Mostly Homemade Mom for dinner when my kids said they wanted noodles for dinner. We had some left over Garden Delight noodles in the pantry that weren't being used, so we decided to cook those up. I had still planned on my husband and I eating the salsa chicken in tortillas. When my husband came home he suggested we eat it over noodles. So we did. It was AMAZING. So amazing that I took a picture of my leftover dinner that I am eating for lunch and decided to make a blog post. Thank you Mostly Homemade Mom!

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream
cheddar cheese

pasta cooked to your liking (we used love garden delite noodles)

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Remove chicken and shred with two forks. Add sour cream and then blend the mixture using a hand blender. Add shredded cheese and chicken, mix and serve over pasta.

Chicken Surprise Casserole

My sweet friend Annamarie brought this meal to us right after we had our son and it was so yummy. We have made it many times since because it is delicious! Our kids love it too. To make it easier on me I cook the chicken in butter and onions in the crockpot in the morning and then combine the ingredients whenever David is napping. Then around 4 I pop it in the oven. Super easy and really delicious! Thank you Annamarie!

Chicken Surprise Casserole
7 or 8 chicken breast halves (I have gotten away with only using 4)
1 box butter crackers crushed (about 2-3 sleeves Townhouse)
1 stick melted butter
1 can cream of chicken
1 can cream of celery
1 can water chestnuts, chopped
1 onion, chopped
16 oz sour cream
3/4 cup chopped celery

Cook chicken and shred. Saute onions in a bit of butter. Combine crushed crackers with melted butter, reserve 1 cup for topping. Pat remaining cracker crumbs into 13x9 baking dish. Combine chicken, soups, water chestnuts, onion, sourcream and celery and spread evenly over crust. Sprinkle reserved crumbs over top. Cover and bake for 30 mins at 350. Uncover and bake 5-10 mins longer. Eat alone, or serve with noodles.

Wingers Sticky Fingers

We recently perfected this recipe while making a plate of sticky fingers to share. We were out of eggs and were surprised when these turned out better than any other we have made before. I have posted the new recipe below. Hope you enjoy it as much as we do!

Wingers Sauce
6 TBSP Franks Red Hot
4 TBSP water
1 1/2 c. brown sugar

Combine in a sauce pan over low heat until smooth.

Chicken Strips
Milk
seasoning salt
salt
pepper
flour
raw chicken tenders (or chicken breasts cut into strips)
vegetable oil

Start heating oil in a large pan/pot. Pour 1 - 2 cups of milk in a container. Put flour in separate container, add seasoning salt, salt and pepper to taste and mix together. Place your chicken in the milk mixture and let sit for a minute or two. Next dip the chicken into the flour mixture until covered. Place the covered pieces back in the milk and then dip in the flour mixture once more. Place coated chicken on a separate plate. Once oil is heated to about 350, place the chicken in the oil. You can place around 6 chicken strips in the pan at a time. Let them cook for about 10 mins, flipping halfway through. Use a meat thermometer to make sure the chicken is done, or cut the thickest one open to check. Place the done chicken on a cooling rack and then dip into the sauce immediately. Dipping the chicken in right way will help the sauce stick to the chicken. It's now time to dig in. Serve with ranch and celery. Enjoy!!

Chicken Enchiladas

2-4 chicken breasts
2 10 oz cans green chile enchilada sauce
1/2 cup sour cream
1 can northern beans
tortillas (about 8)
cheese

Put chicken in crockpot with enchilada sauce. Cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Take chicken out of crockpot and shred it. In crockpot mix sour cream with sauce. I used my little hand blender to make it nice and smooth. Put about 1/4 cup of sauce on the bottom of a casserole dish. Mix drained beans with chicken and about 3/4 cup of sauce. Take tortillas, place spoonful of chicken mixture in the middle of it, add some cheese, roll it up and then place it in the casserole dish. Continue this til you are out of the chicken mixture. Pour sauce over the tortillas. Sprinkle cheese on top. Place in oven at 350 and bake for about an hour.

Sticky Finger Rice Bowl

A few months ago I found an amazing Winger's sticky finger sauce recipe here. We have used it to make sticky finger salad and sticky fingers. It is the best. Well tonight I was craving the sticky finger rice bowl, so we made it :) Here is what I came up with.

Sticky Finger Rice Bowl

chicken cut into strips/pieces

rice

veggies

homemade wingers sticky finger sauce

First start making the chicken sauce. The recipe for the sauce can be found here. Here is the recipe so you don't have to go there to find it:

6 Tbsp Frank's Hot Sauce

4 Tbsp water

1 1/2 c. brown sugar

Heat all in pan until the sugar is dissolved. Instead of regular franks sauce we used their Red Hot Wings Sauce: Sweet Heat BBQ this time and it was sooo good. Regular Franks is amazing too.

Next cook the chicken in a few tablespoons of oil until done. Drain most of the oil. Add the sauce to the chicken and cook for a min or two, mixing well the whole time. Take pan off heat and mix a bit more. Let the chicken sit in the sauce for a bit.

In the meantime cook the rice and veggies. While rice and veggies are cooking- start the sauce to put on top the rice.

Sauce:

1/4 cup soy sauce

1/2 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoons cornstarch
1/4 cup cold water
a spoonful or two of wingers sauce

Add all ingredients into a small sauce pan except 1/4 c water and cornstarch. Mix those together in separate bowl and then add to the rest. Bring to boil, then turn down to low and keep warm til everything is done.

Once rice and veggies are done plate up the food. Place desired amount of rice on plate, top with veggies, chicken and sauce and ENJOY!

Chicken Parmesan

2 raw chicken breasts cut in half
2 eggs
1/4 c milk
1 cup bread crumbs
1/2 cup parmesan cheese
garlic salt
onion salt
italian seasoning
4 slices mozerella cheese
spaghetti sauce
angel hair pasta
olive oil

In a pan mix together milk & eggs. In a seperate pan mix together bread crumbs, parmesan cheese, garlic salt, onion salt and italian seasoning. Add however much garlic salt, onion salt and italian seasoning you prefer. Dip chicken into milk/egg mixture, then into bread crumb mixture. Heat about 2 tsp of olive oil in a frying pan.

Place coated chicken in pan and cook until browned on each side. Place in greased baking pan. Top with a spoonful of sauce and one slice of cheese. Bake for about 30 mins at 350 until chicken is done.

While chicken is cooking boil the pasta and heat or make the sauce. Serve with corn, breadsticks and pasta and enjoy!

(sorry about the horrible pic, I was in a hurry)

Creamy Vegetable Casserole

1 package of frozen vegetable blend (we used Mediterranean blend)
Cooked chicken
2 cans cream of chicken soup
1 can milk (fill one of the empty cream of chicken soup cans with milk)
2 heaping spoonfuls cream cheese
onion salt to taste
cheese

Blend soup, milk, cream cheese and salt together until smooth. Add veggies and chicken, mix. Pour into greased baking dish. Sprinkle cheese over top. Put aluminum foil over dish. Place in oven and bake on 350 for about a half an hour. Take foil off, mix cheese in and then sprinkle more cheese on top. Broil for 5 mins. Serve over cooked rice. 

Penne Florentine

We thought of this recipe while making our Chicken Pizza last week. We hope you enjoy it!

Pasta Mixture:
1 package penne noodles- cooked to al dente
1 chopped tomato
1/2 - 1 cup chopped spinach
chopped cooked chicken (however much you want)

Toss together. Preheat oven to 400 degrees.

Sauce:
2 T butter
1 T - 2 T flour
1 c milk
1/2 c - 1 c Parmesan cheese
1 can cream of chicken soup

Melt butter in sauce pan, add flour to butter. Cook until bubbly. Add 1/2 c milk and cook again until bubbly. Turn stove off and parm cheese. Mix until smooth. Add cream of chicken soup and 1/2 milk. Mix again until smooth.

Combine sauce and pasta mix.

Put in buttered casserole dish, sprinkle cheese over top. Bake until brown and bubbly.

We didn't have extra cheese for on top, so ours isn't very brown on top, but it was really bubbly

We were lazy tonight, but normally we would serve it along side broccoli and bread sticks or garlic bread. Enjoy! It is so delicious and your kids will love it too!

Little Thomas was very happy with dinner tonight

Chicken Pockets

recipe adapted from a recipe from Robyn Stafford

Filling:
1 cooked shredded chicken breast or one can of canned chicken
1-2 cups of chopped broccoli
3 oz. cream cheese
2 tablespoons butter, melted
onion powder to taste
garlic powder to taste
handful of Parmesan cheese

Mix together in a small bowl.

Pockets:
1-2 packages Crescent rolls (depending on how many you are feeding and how full you want your pockets)
1/2 cup butter, melted
1 1/2 cups Italian bread crumbs

Open package of rolls. Lay them out on pan and configure them into desired shape, fill with filling and pinch shut. Here are two different shapes you can make:

Dip each pocket into 1 melter butter butter then bread crumbs. Place on cookie sheet. Bake at 350 degrees for 20 minutes.

Sauce:

1 can cream of chicken soup, diluted with milk, if you want thicker sauce don't add full can of milk.

Heat slowly in small sauce pan over stove or microwave.

After baking serve with sauce.

This recipe came from my fabulous mother in law and I added some of my own things to make it my own. We LOVE this meal, but our kids aren't fans yet, so we usually cut some of the chicken breast off before shredding for them and save them some broccoli and serve it with rice or just cook them up some noodles. I have served this for guests many times and always get a great response. We have put chopped spinach in the pockets instead of broccoli and served broccoli on the side also. Hope you enjoy this meal as much as we do! Feel free to make it your own as well.

Chicken Pizza

Pizza Dough
Cheese
Cooked Chicken
Chopped Tomatoes
Chopped Spinach
Garlic Ranch Sauce (recipe to follow)

Spread pizza dough on pan of choice.(we bought some pre-made mix and just had to add water). Spread garlic ranch sauce over dough,

sprinkle cheese, chicken, tomatoes and spinach and then top with a little more cheese.

Follow instructions for your pizza dough on how long to cook. Enjoy!

It is an easy and delicious meal and to make it a little healthier you can use wheat dough and use less cheese and sauce.

Garlic Ranch Sauce
Ranch
Garlic Powder

Put ranch in a bowl, add garlic powder to taste. Use on pizza :)

White Chili

White Chili by Mandy Bagley
1lb Chicken breast, 1 in. pieces
1 tbs veg. Oil
1 medium onion, chopped
1 garlic clove minced
2 15 oz can great northern beans
1 15 oz can chicken broth
2 4 oz can chopped green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/4 tsp black pepper 1/4 tsp cayenne pepper
4-5 tbs corn starch
1 C. sour cream
1/2 c heavy whipping cream
mozzeralla cheese

Saute chicken with oil, onion, and garlic until chicken is no longer pink. Add beans, chilies, and seasonings. Then you will only add half of the chicken broth. The other half mix corn starch with it until its all blended and not lumpy. Then pour in. Depending on how thick you want it. I like it thicker, you may need to add more corn starch. I only use 4-5 tbs. Then simmer for 30 mins.

Stir in sour cream and heavy whipping cream just prior to serving. You can top with cheese and enjoy!!

We serve ours with tortilla chips or crescent rolls. Also one of the best parts of this recipe is that if you want it to have a little less kick you can add one less can of green chilies or just add more sour cream. It is customizable to every person eating it. You can make it exactly how it says and if it is to hot for someone eating it they can just add more sour cream to theres. Also to make it go farther sometimes I add 2 cans of chicken stock.

Parmesan Chicken

Sorry we haven't posted in a while. I was letting my husband do this post, but he has been so busy that he never got around to it so I am doing it instead. This is an amazing recipe that my friend Janette shared with me. It is simple and goes great with mashed potatoes and stuffing.

First mix about 1 cup of bread crumbs with 1/2 c. Parmesan cheese. Next add salt, pepper and garlic powder to taste. After that melt some butter and dip the chicken in it. Next coat the chicken in the bread mixture.

Put it in a pan (we use a glass 9 x 13) and bake it at 350 until it's done (usually about 50 min).

It is so easy and seriously amazing. We served ours a long side some homemade potatoes, stovetop stuffing and rolls. It is a meal your whole family with love.

Slow Cooker Chicken Bean Burritos

I thought for the first post I would start out with something easy. I came up with this while my husband was deployed. It became a favorite of mine very quickly and we still make it often in our home.

Slow Cooker Chicken Bean Burritos1-2 chicken breasts (frozen or not, doesn't really matter)
1 packet fajitas, taco or chicken taco seasoning
1-2 Tbsp water
1 can black beans, drained
tortilla shells
cheese
guacamole
sour cream

In a measuring cup, mix together the seasoning with the water. It should still be thick, but enough to cover all of the chicken. Place chicken in crock pot, cover the top of the chicken with seasoning water mix. Next flip the chicken over and cover the other side with the seasoning as well. Put the lid on the crock put and cook on low for 3-4 hours. Once the chicken is cooked all the way through, but still fairly moist, take the chicken out of the crock pot and shred it. Place the chicken back in the slow cooker along with the can of beans. Mix the two together, place the lid back on and cook for an additional 30 mins.

Serve on tortillas with cheese, guacamole and sour cream.

My version:

 My daughter's version:

 My husband's version: