Black Bean Chicken Salsa

Black Bean Chicken Salsa

So good, and so easy.

Ingredients:
Boneless chicken breasts 4 small or 2 large (frozen)
1 can black beans (drained and rinsed)
1 can corn (drained and rinsed)
1 Cup salsa
1 tsp cumin
Salt and pepper to taste

Directions:
Put all ingredients in crock pot and cook on low for 5-6 hours. (Put chicken in frozen, if thawed it will have a shorter cooking time.)


Serve over rice top with Cheese. I prefer to eat mine by scooping it with tortilla chips, my husband puts his on a tortilla and eats like a taco. For the rice recipe  I used click here.

Notes: I also like to make a little extra and freeze for a easy meal down the road.

Cafe Rio Chicken

Cafe Rio Chicken

(The recipe for the rice I used on this can be found here.)

As you can tell I made tacos with this. It is so good. We have had it multiple times. It is a nice change from beef tacos.

Ingredients:
2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Directions:
Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours.
Shred with fork and serve as desired.

Notes: You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal. To make Gluten Free, make sure to check the lables. All brands are made different. And if making it a taco, be sure to use corn tortillas. NOT flour.

Recipe: make ahead meals for busy moms

Sweet and Sour Chicken

What we need:
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts
Directions:
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Place in baking dish.
Sauce: Mix sugar, vinegar, chicken stock, katchup, 3 TBSP corn starch, and soy sauce in medium bowl.
Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

Notes: I did mine in the crock-pot on low for 5-6 hours. I also served it over white rice. YUMMY!
If you use cornstarch it becomes gluten-free.
Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe & Picture: Get off your butt and bake

Crock Pot Hawaiian BBQ Chicken

What we need:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Notes: next time I will put the pineapple juice in the crockpot and keep the chunks out till time to serve. I didn't care for the pineapple soaking in the BBQ sauce.

Recipe: Six Sisters Stuff

Herbed Pasta with Chicken

What we need:
Bow Tie Pasta
1 lb chicken breasts (cut into 1 inch cubes)
2 Tbs olive oil (divided)
3 ripe tomatoes (seeded and chopped)
2 garlic cloves (minced)
2 Tbs fresh parsley (chopped)
2 Tbs fresh basil (chopped)
2 Tbs lemon juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup shredded Parmesan cheese.

Directions:
Cook pasta according to pkg directions. Meanwhile, season the chicken with salt and pepper. Saute the chicken in 1 Tbs of olive oil over med-high heat until no longer pink in the middle;l set aside. Turn skillet to low and add remaining oil. Add tomatoes garlic, parsley, basil, lemon juice, sugar, salt and pepper. Cook, stirring constantly, until heated. Add cooked chicken. Spoon mixture over hot pasta and sprinkle with cheese. Serves 6 to 8.


This was pretty good and my 4 year old ate all of her food! Can't argue with that...

Recipe: Smith's Food and Drug

CrockPot Rotisserie-Style Chicken Recipe

CrockPot Rotisserie-Style Chicken Recipe

What we need: 1 whole chicken, skinned (4-5 pounds), 2 tsp kosher salt, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp Italian seasoning, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 4 whole garlic cloves (optional), and 1 yellow onion, quartered (optional)

Directions: Skin the chicken and get rid of the neck and other stuff from the cavity. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Notes: Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe: A Year of Slow Cooking

Picture: A Year of Slow Cooking

Chicken Parmigiana

CHICKEN PARMIGIANA

I like more sauce, and Husbands likes more cheese.

What we need: 1 egg (beaten), 2 ounces dry bread crumbs, 2 skinless, boneless chicken breast halves, 3/4 (16 ounce) jar spaghetti sauce, 2 ounces shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Recipe: allrecipes.com

RAMAN NOODLE CASSEROLE

RAMAN NOODLE CASSEROLE

what we need: 1 can cream of chicken soup, 1-2 chicken breasts (cooked, drained, and cut up), 2 pkg chicken top raman noodles, 1-1 1/2 soup cans of milk or water, shredded cheese.

Optional: french fried onions.

directions: crush noodles and put in large pan with soup and milk (or water), cook on medium heat until noodles are soft. Add cooked chicken, and seasoning, mix together and put in sprayed 8x8 pan. Bake at 350* for 20-30 minutes. Top with cheese and french fried onions.

note: when adding the seasoning to noodles, do one at a time to make sure it isn't to salty.

Recipe: Diana Munz

HAWAIIAN HAYSTACKS

HAWAIIAN HAYSTACKS

what we need: 1 pkg. Cream cheese (cubed), 1 can cream of chicken, half can of water, 3 good sized chicken breasts, 1 pkg. Italian dressing mix, rice.

directions: Put all (except rice) in crock pot on low for 5 hrs or high for 3 hrs. Fork up the chicken 30 minutes before done. Pour over rice and top with desired toppings. (I like brown sugar and pineapple)

 

Recipe: Sireena Doty

CHICKEN MACARONI CASSEROLE

CHICKEN MACARONI CASSEROLE

What we need: 1 1/2 cups cooked chicken (diced), 1 1/2 cups uncooked elbow macaroni, 1 cup shredded cheese (cheddar/mozzarella), 1 can cream of chicken soup, 1 1/4 cup milk, 1/2 tsp salt. Optional: 1 (4oz) can mushrooms, stems and pieces, drained.

Directions: preheat oven to 350*. Stir all ingredients together. Pour into an un-greased casserole dish. Cover. Bake 1 hour or until noodles are cooked.

Alternative Directions: preheat oven to 350*. Stir all ingredients, except the chicken, together. Pour into an un-greased casserole dish. Cover. Bake 45 minutes, add the chicken, and cook for 15 more minutes, or until noodles are cooked.

Chicken and Grass

CHICKEN AND GRASS

I love the way my house smells after cooking this chicken. It is just sooo good! And yes, that is left over Garlic bread from last night's spaghetti. With it only being me and 2 toddlers at home this time of year, you may see a lot of left overs. Like tomorrow, you'll see more of these mashed potatoes. This chicken is quite tasty and super easy to make. But, I agree, the name is a little weird.

Ingredients:

4-6 boneless, skinless chicken breasts

1/2 Cup butter or margarine, melted

1 roll of Ritz crackers, crushed;

dried Rosemary.

Directions:

Preheat oven to 350*. Roll chicken in butter, then in cracker crumbs. top with dried Rosemary. Bake 45-50 minutes, or until cooked through.

 

Recipe from: World Wide Ward Cookbook