CHIK FIL A NUGGETS

{recipe & pic from} My name is snickerdoodle

Sweet Chicky Nuggets

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 TBSP powdered sugar

2 tsp salt

1 tsp pepper

peanut oil (is best) or canola oil

In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked. Serve with your favorite sauce! I will let you in on a secret that only my bestest friends know...I ALWAYS eat my nuggets with honey! Always.

One-Pot Soutwest Chicken and Rice

{recipe & pic from} Melskitchencafe.com


One-Pot Soutwest Chicken and Rice


4 boneless skinless chicken breasts (about 2 pounds)
Salt and pepper

2 tablespoons canola oil
1 yello onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (used a combination of Monterey Jack and sharp cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

Creamy Chicken and Noodles

Recipe from {Real Mom Kitchen}

Creamy Chicken and Noodles

• 8 cups of chicken broth ( or equal amount of water with bouillon)
• ½ teaspoon poultry seasoning
• 1 teaspoon onion salt
• 1 (12 oz) pkg extra wide egg noodles
• 4 cups of cooked and shredded chicken
• 2 (10 3/4 oz) cans of condensed cream of chicken soup
• 1 cup reduced fat sour cream

1. Bring chicken both to a boil and add noodles, poultry seasoning, and onion salt.  Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles.  Then mix in condensed soup.  Stir until smooth and creamy.
3. Just before serving mix in the sour cream.  Serves 6-8

Mmmm....Soup!

This recipe is seriously SO EASY!  And yummy!  I added some diced ham....and it was DELICIOUS!

{Recipe from} The Mother Huddle

Broccoli Soup 

1 1/2 – 2 lbs broccoli, Fresh or frozen, chopped finely

1 small to medium onion, finely diced

3 regular size carrots, extra finely diced

6-8 cups water

4-6 tsp or chicken bullion

1/4 tsp pepper

dash of salt

1 cup cream or evaporated milk

1-1 1/2 cups instant potatoes

1-2 cups shredded cheese

Put chopped, onion, carrot and broccoli in a large pot. Add water until water is about 1/2 inch above veggies. Add about 1/2 tsp bullion per cup of water you used to cover the veggies. Add dash of regular salt and 1/4 tsp ground black pepper. Boil until veggies are tender. Once veggies are tender add cream or evaporated milk, and instant potatoes. Stir until flakes are all dissolved. Add more potatoes until soup is desired thickness. Remove from heat and add cheese. When the cheese is melted  soup is ready to serve. So easy.

Southwest Chicken Lettuce Wraps

{recipe& pic from} the mother huddle

Southwest Chicken Salad Lettuce Wraps With an Avocado Lime Dressing

head of iceberg lettuce, with the full leafs pulled off, or tortillas

meat from 1 rotisserie chicken, or four chicken breasts, cubed and chilled

1 red bell pepper, finely chopped

a bunch of cilantro, chopped

6 green onions, or 1 white onion, finely chopped

1 can black beans, rinsed

1 teaspoon of cumin

salt and pepper

optional: 1-3 jalapenos finally chopped (if you like heat)

Combine all ingredients in a large bowl, except for the lettuce.

Dressing:

1 cup green chili sauce (I used canned)

2 avocados

4 ounces of fresh lime juice, or the juice of 4 limes

1/2 cup of sour cream

Blend in a blender until smooth.

Pour the dressing over the chicken mixture, you may not need the whole amount, just add until it is the consistency you like.

Then scoop up into a lettuce cup and enjoy!  I think this would also be so good with some of that green Tabasco sauce, I just haven’t tried it yet.

Let me know if you make them and what you would do different!

Crockpot salsa chicken

{recipe from}frosted bake shop

Chicken

1 jar Medium salsa

frozen corn

1 can of black beans

Put the frozen chicken in the bottom of the crock pot. Don't worry about it being frozen.

Pour the salsa on top of it. Make sure you use Medium salsa or else it may be a little bland. Cover the chicken with the corn (as much as you like) and the beans. Cook for 4-5 hours on high or 8 hours on low

Chop up some good toppings...fritos, cheese, onions, tomatoes, etc... and then put them on top of your chicken. I shredded the chicken real quick with a fork before putting in the bowl. And I always put the chips on top so they aren't soggy. One more good meal for the busy, crazy days! Enjoy!

Buttermilk Chicken

Buttermilk Chicken {from frosted bake shop}

Frozen chicken tenders (you can also use breasts, I just always prefer the tenders)

2 cans cream of chicken or mushroom - whatever you have on hand

Buttermilk to fill 2 cans

All you do is throw the chicken into the crock pot like this. Don't worry about it being frozen.

Pour the cream of whatever you choose over the chicken. Tonight I chose cream of chicken and cream of mushroom! Fill both of the empty cans with buttermilk and then pour over the chicken. That's it! Cover and cook on low for 6-8 hours or on high for 4-5 hours.

Eat with mashed potatoes or over egg noodles.

Bajio Chicken Chile Salad

Bajio Chicken Chile Salad {recipe from} your homebased mom

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Simple Perfect Enchiladas

SP Enchiladas {Recipe from} Your Homebased Mom
Ingredients

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt

FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil

TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Enchilada Casserole

Enchilada Casserole {Recipe From} Your Homebased Mom

2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese

Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.

better-than-ever-cheesy Meat Lasagna

{recipe from} Kraftrecipes.com

What You Need!

3/4 lb. extra-lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

1 egg

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4 cup KRAFT Grated Parmesan Cheese

9 lasagna noodles, cooked, drained

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Make It!

HEAT oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.

MIX egg, cottage cheese and Parmesan. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 5 min. before serving.

QUESADILLAS!

{Recipe from} My Favorite Recipes

Bean and Corn Quesadillas
1 cup (more or less to taste) cheddar cheese, grated
2 burrito size flour tortillas
1/2-3/4 cup bean and corn salsa (or subst. with black beans, corn, tomato, etc.)
butter
--Spread butter on one side of each tortilla. Put butter side of one tortilla down on a flat skillet. Sprinkle cheese evenly on top. Sprinkle bean and corn salsa evenly over cheese. Place second tortilla on top of spread (butter side away from beans and cheese). Heat until golden. Flip quesadilla over and brown the other side. Serve warm, with BBQ-Ranch Dip.

BBQ Ranch Dip/Dressing
--Follow the link for directions on making the dip. Or, just mix 1 part BBQ sauce with 2-3 parts ranch dressing.

Noodle, Cheese and Broccoli Soup

mmm....mmm...good...I am ready to try this one!

{Recipe from} My Favorite Recipes

Noodle, Cheese, and Broccoli Soup
6 cups milk (don't use whole milk--it curdles)
1 1/2 head of fresh broccoli
1 lb. Velveeta cheese (don't use the imitation stuff, it doesn't melt right)
6 chicken bouillon cubes
8 oz. EXTRA FINE egg noodles (or subst. Cellentani pasta or any other pasta)
dash of garlic salt (or more)
6 cups water
dash of pepper
--Pour 6 cups of water in a big pot. Bring to a boil. Add bouillon cubes and dissolve them in boiling water. Add fine egg noodles, cook 2 minutes. Add broccoli (already chopped) and cook until barely tender. Add dash of garlic salt and pepper. Stir in 6 cups of milk. (I like to take 1/2 cup of the milk and add it to flour to make a thicker soup). Turn heat to medium. Cut up Velveeta cheese into small cubes. Add cubes of cheese to milk. Stir until melted. DON'T BOIL (it will curdle and look like little pieces of floating butter).

Chicken Pot Pie

Are you ready for Fall?

I am and these recipes will warm us right up...don't they look yummy! {Recipe & Pic from} Picky Palate

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie
4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.
8 servings

Pizza Bubble Ring

{Recipe & Pic from} My Favorite Recipes

Pizza Bubble Ring
6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Chicken Ranch Pizza

Another Yummy one I can't wait to try!
{Recipe from} My Favorite Recipes...

Chicken Ranch Pizza
1 recipe for pizza crust (to follow)
2-3 chicken breasts
1/2-3/4 cup Ranch dressing
2 cups mozzarella cheese
1 1/2 cups chopped Roma tomatoes
1/4-1/3 cup green onions
1-2 cups cheddar cheese
6-8 slices bacon, cooked and crumbled (0ptional)
2-3 tsp. minced garlic (optional)
pineapple tidbits (optional)
--Cook and shred chicken. Divide crust in half and roll crust out on greased cookie sheets that have been sprinkled with cornmeal. (I rolled mine out first, then transferred them to the pan covered in corn meal...be generous with the cornmeal so the dough doesn't stick). Poke holes all over the crust with a fork. Bake at 425 degrees for 5-7 minutes. Spread dressing over the crust (I mixed the chicken with the dressing, and then spread that on the crust...you could also add the garlic at this time). Sprinkle mozzarella, then tomato, green onions, chicken (if you didn't mix the chicken with the dressing), and pineapple tidbits (or you can add the tidbits after it's all cooked). Top with cheddar cheese. Bake 15-20 more minutes, or until crust is lightly browned and cheese is melted.

Kara's Pizza Crust
2 tsp. SAF instant yeast (I used rapid rise for bread machines--any will do)
1/2 tsp. sugar
1 1/2 cups warm water
1 tsp. salt
2 Tbsp. olive oil
3 1/3 cups flour (approximately--I added more as I rolled it out)
--Mix yeast, sugar, and water and let sit 1-2 minutes. Add remaining ingredients, using enough flour to make a soft dough. Knead a few times. Rollout on a large greased cookie sheet that has been sprinkled with cornmeal. Poke dough all over with a fork. Bake at 475 degrees for about 5 minutes. Remove from oven and spread with sauce. Add cheese and your favorite toppings and bake for 10-12 more minutes or till crust is golden and cheese is melted.

Smothered Burritos

OOh---these sound so yummy...I can't wait to try them!

{RECIPE from} My Favorite Recipes...

Smothered Burritos
2-4 boneless, skinless chicken breasts
1 (28 oz.) can green enchilada sauce
1 cup red salsa
1/2 cup sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
--Mix all the ingredients in a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spooful of sauce, rice, beans, and shredded chicken. Fold over "burrito style". Place burrito in a pan to brown both sides. Place on a plate, spoon more sauce onto the top, and sprinkle with cheese. Broil for a few minutes until cheese in melted and bubbly. Enjoy with lettuce and salsa on the side.

My fave at Panda Express...

{recipe & pic from} Real Mom Kitchen

Mandarin Chicken
2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch
Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly. I served it over cooked rice.

This would be awesome with Nicea's Fried Rice!

BBQ Chicken Salad

{recipe & pic from} Picky Palate

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**

mmmm....here's another...

{recipe & pic from ACCORDING TO KELLY}

chicken tortellini soup

9 oz. frozen broccoli

8 cups water

4 tsp. of chicken bouillon (i used 8 cubes)

3 cans chicken broth

1 can cream of chicken soup

2 cups cubed chicken (i added more, but i like a lot of chicken)

1 cup chopped onion

2 cups sliced carrots

2 cloves or tsp. garlic powder

1 tsp. basil1 tsp. oregano

1 package frozen cheese tortellini

mix everything together, except the cream of chicken soup, & bring to a boil. add the cream of chicken soup, heat and then serve.

delicious with some crusty italian bread!