Cream Cheese Chicken (for the Crock Pot)

This is my sister-in-law Deanna's recipe and it is delicious!

3 lbs. Chicken Breast

2 tablespoons melted Butter or Margarine

1 pkg. Dry Italian Dressing

1 can Cream of Chicken Soup

1 eight ounce Cream Cheese

1 tablespoon minced Onion

Brush chicken with butter and place in crock pot. Sprinkle dry Italian Dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before it's done mix soup, and onion in small sauce pan. Cut cream cheese into 1" cubes and add to the mixture and stir until incorporated. Pour over the chicken and cook another 45 minutes. Serve over rice, pasta, or potatoes. Salt and Pepper to taste.

Chicken Enchiladas- Made w/ leftovers!

A great way to use up leftover chicken and rice!

1/2 Rotisserie Chicken-Shredded

1 cup Rice

1 cup Cheese (or more if you like it really cheesy)

1/2 cup Sour Cream

1 (10 oz) can Green Enchilada Sauce

1 (4 oz) can Diced Green Chilies

12 small Corn Tortillas

Combine shredded chicken, rice, sour cream and green chilies in a bowl with 1/4 can of enchilada sauce and 1/2 cup of cheese. Evenly distribute mixture into the 12 tortillas, roll up, and place in a casserole dish. Pour the rest of the enchilada sauce on top, and sprinkle the rest of the cheese over the whole thing. Bake at 350 degrees until the cheese is melty, and the enchiladas are warmed through. About 15-20 minutes.

Serve with Sour Cream, Salsa, Avocado, Olives, and/or Lettuce on top.

Crock-Pot Chicken with Peanut Sauce

6-8 Chicken Breast Tenders
1 can Coconut Milk (14.5-16 oz)
1 cup Chicken Stock
1 cup Peanut Butter
1 Thai Chile or Jalapeno, seeded and finely chopped

Throw it all in a crock pot. Cook on high for 4-6 hours. Whisk sauce together before serving because the oil separates a little while cooking. Add extra chicken sauce to thin out the sauce to desired consistency.

Stir in 1 bunch of fresh spinach
Salt and Pepper to taste

Serve over rice.Not necessarily authentic but quick, easy, and delicious!

Even my 3 year old loves it, served with spring rolls! (Spring rolls: fresh spinach, broccoli slaw, and a little cilantro rolled up in rice wrappers. Wrappers can be found at any Asian Market. They are usually dried. Just soak in warm water for about a minute, until pliable, before using.)

Rice Kripsy Chicken Tenders with Blue Cheese Hot Sauce

This is all I have to show for the yummy chicken tenders I made last night...They got gobbled up so fast!

Instead of bread crumbs or corn flakes, I breaded chicken tenders with crushed up Rice Krispies Cereal and it was delicious!

8 Chicken breast tenders

2 Eggs, beaten

splash of water

4 cups slightly crushed Rice Krispies Cereal

pinch of salt

pinch of pepper

pinch of garlic powder

1-2 tablespoons Frank's Hot Sauce

1/2 cup Blue Cheese Salad Dressing

Put cereal in one bowl with salt, pepper, and garlic powder. Beat 2 eggs with a splash of water and a few squirts of Frank's hot sauce in another bowl. Double coat the chicken by putting it into the egg, then cereal, then back in the egg, and back into the cereal. This gives it a great crispy crust.

Saute in a non-stick pan, on medium heat, for 2-3 minutes on each side or until golden brown. Transfer to baking sheet. Bake in the oven at 350 degrees for 12-15 minutes, or until chicken is cooked through. Serve with celery sticks and blue cheese hot sauce.

Dipping Sauce:

1/2 c. Blue Cheese dressing

1 tablespoon Frank's Hot Sauce (more or less to your desired heat level)

Kabob Pasta Salad

3 Bell Peppers, any color

1 medium Red Onion

1 pound of your favorite Sausage (I like hot Louisiana Style Sausage from Costco) or chicken

1 pound Bow Tie Pasta

2 Lemons- zest and juice

1 tablespoon Extra Virgin Olive Oil

Cook pasta. Reserve half a cup of the cooking liquid before draining. Chop bell peppers, onions, and sausage into like sized pieces. Put on kabob skewers and grill until cooked through. Add kabobs to pasta. Dress with cooking water, lemon juice, zest, and olive oil. Salt and pepper to taste. Serve warm or cold.

*If you don't have a grill, saute the meat and veggies in large skillet, to cook through*

Lemon Pepper Marinade

Lemon pepper is definitely not a new concept for grilling, but try this real marinade instead of just the stuff in the jar:

For 2 servings--approx. 8 ounces

Adapted from Rachel Ray's Lemon Pepper and Herb Chicken

Zest of 1 Lemon

1 tablespoon Pepper

1/2 teaspoon Salt

1/4 cup Extra Virgin Olive Oil

Put all ingredients in a plastic food storage bag with chicken or fish. Marinate for 15 minutes, or up to 3 hours in fridge, turning occasionally to season all sides.

We tried it with Mahi Mahi on the grill today and it was so delicious!

Dijon Poppy Chops

4 pork chops (about 1/2 inch thick)
1 can Cream of Mushroom Soup + half a can of water
2 tablespoons Dijon mustard

1 sleeve Ritz crackers
1-2 tablespoons butter
1 tablespoon poppy seeds

-Brown pork chops in skillet about 3-5 minutes on each side
-Add in mushroom soup, water, and mustard
-Stir all together and let simmer at least 30 minutes to make sure they are cooked all the way through. But, the longer you simmer them the more tender they become!
-Crush the crackers
-Stir crackers, poppy seeds and butter together

Before serving, put cracker mixture on top of pork chops and broil on low until slightly browned and crunchy. Serve over rice.

**This would also be delicious with chicken--thin cutlets or tenderloins!**