Buffalo Chicken Soup

Serves: 4
1 sm. onion - chopped2 ribs celery - chopped1/4 cup butter OR margarine1/4 cup all-purpose flour3/4 cup milk3/4 cup chicken broth2 cups diced, cooked chicken1/4 - 1/2 cup buffalo wing sauce - to taste4 oz. process cheese food (Velveeta®) - cubed, low-fat okay1/2 tsp. cayenne pepper1/2 tsp. celery salt1/2 tsp. garlic salt


-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.-Stir flour into pan; slowly whisk in milk and broth.-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Notes: We serve this with celery sticks and Ranch or Bleu Cheese Salad Dressing on the side.

To cut down on spice you can omit the cayenne pepper and dilute with more chicken broth to taste.

Chicken Enchiladas

1 can Old El Paso Enchilada Sauce
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
1 cup shredded mozzarella cheese
6 flour totillas
Heat oven to 350 Spray 11 x 7 in glass baking dish with cooking spray
In blender or food processor place the sauce, cilantro, parsley, lime juice and garlic. Cover blend on high till smooth
in small bowl, mix chicken and 3/4 cup of cheese. Roll in Torillas, place seam sides down and pour sauce mixture over enchiladas.
Cover bake 15 minutes. Sprincle with remaining 1/4 cup chees. Bake uncovered 5 to 10 min.

Angel Chicken

1 lb boneless, skinless chicken
4 oz cream cheese
1 package Italian dressing mix
1/2 c white wine
1 can golden mushroom soup

Combine all in crock pot. Cook on low 4-5 hours or high 2-3 hours, stirring occasionally.
Serve over prepared angel hair pasta.

Yogurt Marinated Chicken

1/2 large white onion, chopped
3 garlic cloves, smashed
5 tblsp fresh lemon juice
3 tblsp fresh ginger, peeled and chopped
1 cup greek yogurt
1 tsp garam masala
salt and pepper
8 skinless chicken drumsticks

In a blender or food processor combine onion, garlic lemon juice and ginger. Puree until smooth. Transfer to large bowl, add yogurt and garam masala. Add chicken and toss to coat. Cover and refrigerate at least 8 hours up to one day. Grill 12-14 minutes until cooked through, turning occasionally. Serve with salad and pita or naan bread.

Bacon bit burgers with smoked gouda and steak house smothered onions

6 slices smoked bacon, cut into 1/2 inch pieces
3 tblsp olive oil
2 yellow onions, 1/4 finely chopped the rest thinly sliced
1 1/2 lbs. ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce
1 tblsp grill seasoning, such as McCormicks
4 slices smoked gouda
1/4 cup steak sauce, such as A1

Cook bacon until crisp, 4-5 minutes. Transfer to paper towel lined plate to drain, reserving 1 tsp bacon fat if you want. Otherwise you'll need 1 tsp of olive oil. Place chopped onions in pan, cook 2-3 minutes. Place in bowl, let cool. In large skillet, heat 2 tblsp olive oil and add thinly sliced onions. Cook until browned, about 10 minutes, stirring occasionally. Stir in steak sauce.
Place sirloin in a large bowl. Add Worcestershire, hot sauce, grill seasoning, bacon and chopped onions. Combine and divide into patties. Cook in pan 4 minutes per side for medium rare, 6 per side for medium well. Top with cheese, allow to melt slightly. Top with smothered onions.

Quick chicken Cacciatore

1 package (10.5 ounces) frozen breaded chicken breast patties, partially thawed.
1 med. green bell pepper
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, chopped (about 3/4 cup)
8 ounces uncooked linguine
2 cans Italian-seasoned diced tomatoes, undrained
1 garlic clove, pressed
Fresh grated Parm. cheese (optional)
Microvave on High 1 minute only. Cut chicken patties into strips and bell pepper into strips.
Cook linguine according to instructions on the package. Drain and keep warm.
Heat skillet with olive oil. Add chicken strips, cook 5 minutes. Add tomatoes, pepper, mushrooms, onion and garlic. Bring to boil, cover, reduce heat, simmer 8-10 min. or until veg are tender. Serve over hot linguine. Sprinkle with Parm cheese.

Tequila Lime Chicken

Marinade for 2 lbs of chicken:

1/4 c soy sauce
1/4 c margarita mix
1 Tbs tequila
1 Tbs lime juice
1/3 Tbs dry mustard
1 tsp minced garlic

Chicken In A Pot

Makes 6 servings

2 carrots, sliced
2 onions, sliced (I used one)
2 celery ribs, cut in 1-inch pieces
3 lb chicken, whole or cut up
2 tsp salt
½ tsp dried course black pepper
1 tsp dried basil
½ cup water, chicken broth or white cooking wine
Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and liquid.

Cover. Cook on Low 8-10 hours, or High 3 ½ -5 hours (use 1 cup of liquid if cooking on High).

**To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking.

Fruited Barbecue Chicken

29 oz can tomato sauce
20 oz can unsweetened crushed pineapple, undrained
2 Tbs brown sugar
3 Tbs vinegar
1 Tbs instant minced onion
1 tsp paprika
2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/8 tsp pepper
3 lbs chicken, skinned and cubed
11 oz can mandarin oranges, drained


1. Combine all ingredients except chicken and oranges in crock pot. Add chicken pieces
2. Cover. Cook on High 4 hours.
3. Just before serving, stir in oranges. Serve over hot rice.

Baked Penne with Chicken, Sun-dried Tomatoes and Mushrooms

each dish serves four. cook one and freeze one or freeze it all!
6 tblsp butter
salt and pepper
1 lb penne pasta
olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tblsp flour
4 garlic cloves, minced
6 cups milk
10 oz white mushrooms, trimmed and sliced
1/2 cup sun-dried tomatoes, thinly sliced
1 1/2 cups shredded provolone (6 oz)
1 cup grated parmesan (4 oz)

preheat oven to 400. Butter two shallow baking dishes. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
In large skillet, heat oil and cook chicken, seasoning with salt and pepper. Halve each piece and thinly slice. Set aside.
In heavy pot, melt butter over medium heat. Add flour and garlic, whisking one minute. Gradually add milk, still whisking. Bring to simmer. Add tomatoes and mushrooms, cook 1 minute. Take off heat, stir in cheeses. Add chicken and pasta to pot. Mix and divide into two dishes. (can sprinkle top with additional parmesan).
Bake, uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes. Serve

TO FREEZE: Prepare though step 4, let cool, cover tightly and freeze.
TO BAKE FROM FROZEN: preheat oven to 400. bake, covered on rimmed baking sheet until center is hot, about 1 hour. remove foil, bake until golden, about 15 minutes more.

Italian Chicken & Rice

/chicken Tender 4 lb bag
Italian dressing about 2 cups
Club crackers 1 box
butter 1/2 cup - 3/4 cup
rice
Rinse chicken and put in large bowls or ziplocs, pour Italian dressing over chicken and cover and frig to thaw overnight
Chicken: crush crackers finely about 2 sleeves melt butter put about 1/4 cup melted butter in the bottom of the pan. Add marinated chicken. Sprinkle cracker crumbs over the top and drizzle with remaining butter. bake at 350 degrees for about 30 to 40 min.
rice follow directions on package

Moroccan Chicken

6 boneless chicken breasts
Marinade:
1 Tbs ground cumin
2 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground turmeric
5 cloves garlic crushed
1/3 cup fresh cilantro chopped
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
Ingredients to surround chicken when baking:
1, 28 oz can of diced tomatoes well drained,
1 lemon thinly sliced,
1/2 cup assorted deli olives
1 can chicken broth.

Directions

In a resealable plastic bag place the chicken breasts and all marinade ingredients.
Chill for 4 to 6 hours. A
dd 1/4 cup flour into bag and mix by kneading bag.
Place chicken breasts and marinade in a large rimmed baking dish.
Tuck the recipe ingredients to surrond the chicken.
Bake uncovered for 1 hour at 400F or cooked and done.
Check occasionally to make sure there is enough liquid in bottom of pan to prevent burning.
Serve with brown or white rice

Honey Walnut Chicken

2 lb. boneless chicken breasts
1 c honey
1 c bread crumbs
1 c Ground walnuts
salt to taste
pepper to taste

Roll chicken breasts in honey and then into mixture of bread crumbs and walnuts. Season with salt and pepper. Place in refriderator for 1 hour. Bake at 350 for 45-50 min.

Cajun Kabobs

1 T olive oil
1/2 med. large onion
1/2 celery stalk
1/2 red bell pepper
1 can black eyed peas
1 T red wine vinegar
.75 pounds chicken diced
1/2 t oregano
1 lb. kielbasa
course salt and pepper to taste

1. Heat 1 T oil in skillet over med. heat. Add small bag of onion, celery, and peppers. Cook until soft- about 5-6 min. Remove from heat and add 1/2 can black eyed peas.
Skewer chicken and sausage. Grill. Serve on black eyed pea salad.

Rosemary chicken and Zucchini

8 4-6 ounce boneless, skinless chicken breasts
2 pounds red bliss potatoes, quarted
3 zucchini, sliced into 2 inch sticks
2 bags of carrot sticks
Salt and pepper
Fresh Rosemary, stem removed
Olive oil
French Dijon Mustard
4 1 quart plastic freezer bags
Mix together 3 tablespoons olive oil, 3 tablespoons mustard, 2 tablespoon rosemary salt and pepper to taste. Add potatoes vegetables, toss to coat. Season the chicken with salt and pepper. Divide everything among the "dated" freezer bags, freeze until needed, for up to 2-3 months.

Cook frozen at 400 degrees. Empty bag into a oven safe baking dish, cook for 30 minutes, toss vegetables turn chicken cook another 20-30 minutes or until done.

Chicken, Pasta and Chickpea Stew

cooking spray
1 Cup thinly sliced celery
3/4 Cup diced carrot
1/2 Cup chopped onion
2 garlic cloves, minced
4 Cups fat-free, less sodium chicken broth
3 Cups marinara sauce
1 Cup canned chickpeas, drained and rinsed
3/4 Cup uncooked ditalini (short tube-shaped pasta)
1/2 Teaspoon black pepper
8 Ounces skinless, boneless chicken thighs, cut into 1/2 inch pieces
6 Tablespoons Parmesan, for serving

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot and onion to pan and cook about 12 minutes or until tender, stirring occasionally. Add garlic, cook a minute and stir constantly. Add broth, marinara, chickpeas, pasta and pepper and bring to boil. Reduce heat and simmer 12 minutes, until pasta is tender. Add chicken to pan and cook 3 minutes or until chicken is cooked through. Sprinkle with cheese to serve. Yield - 6 servings.
NOTE: if making soup ahead, omit the pasta and refrigerate or freeze soup. Thaw soup, take to boil and then add pasta.

Honey Pecan Chicken

6 boneless, skinless chicken breasts
Marinade:
1/2 cup olive oil
2 t fresh thyme, minced
3 cloves garlic, minced
1/2 t salt
1/4 t pepper

Honey cream sauce:
2 T butter
1 T shallots, minced
1 cup orange juice
1/4 cup whiskey
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8t pepper

Serving Day:
1/2 cup pecans, chopped
1/4 cup flour
Olive oil

For the chicken: Mix marinade ingred. Place chicken in freezer bags and pour marinade over. Freeze.
For the sauce: Melt butter over low. Saute shallots until tender. Add oj and whiskey until reduced by 1/2. Add cream and cook til thickened. Add remaining sauce ingred. Cool. Freeze in seperate zip lock baggie.

Serving Day instructions: Thaw chicken and cream sauce. Mix chopped pecans and flour together (you might pulse in processor for better coating). Dredge chicken in flour mixture. Heat olive oil in skillet and pan fry chicken breasts until golden brown and cooked through. Heat sauce ove rlow heat until warm. Do not boil.
To serve: place chicken on individual serving dishes and pour cream sauce over.

Mexican Chicken Bake

Click here.

Spiced-Yogurt Marinade

Spiced-Yogurt Marinade from Martha Stewart
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.
Ingredients
Makes enough for 5 to 6 pounds chicken
1 cup plain yogurt
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small onion, chopped (1/2 cup)
1/4 cup packed fresh mint
4 garlic cloves, chopped
2 strips lemon zest (each 2 inches long)
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Directions
Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.

Curried Chicken Salad

This is a recipe from Pampered Chef.

1/2 cup light mayo

1/2 cup low fat plain yogurt

3/4 tsp curry powder

1/4 tsp salt

3 cups diced cooked chicken

1 1/2 cups red seedless grapes, cut in half

3/4 cup celery, sliced

1/3 cup green onions with tops thinly sliced
2 Granny smith apples, chopped
1/3 cup pecans (I used almond slivers)

In a small bowl blend mayo, yogurt, curry powder and salt.
Combine chicken, grapes, celery, green onions, apples, and nuts in a large bowl. Add mayo mixture, mix lightly.

Serving suggestion: serve on a bed of lettuce with canteloupe on the side.

Brandied Bacony Chicken

1 whole chicken
1/4 package bacon sliced into 1/2 pieces
1/4 cup brandy
1 cup heavy cream
1/2 cup chicken broth
1tsp pepper
5 cloves garlic chopped
1 tsp garlic powder
cornstarch
oil
salt and pepper


Baste Whole Chickens with oil and sprinkle with salt and pepper. Bake chicken 20 minutes per pound (chickens I bought averaged 4 lbs). While chicken cooks, cook bacon and break into 1/2 inch pieces. On stovetop, make gravy by bringing cream, cooked bacon, broth, pepper, garlic brandy and garlic powder to a boil then simmer for a few minutes adding cornstarch to make desired thickness. When chicken is done, use gravy as a dipping sauce or make extra gravy and have mashed potatoes as well.