Chicken Rollups #2 We both really liked this dish. It is a kicked up version of my usual Chicken Rollup dish that we love. I got 14 rolls out of this recipe. I made the whole recipe so I could eat leftovers while Tadd is out of town. I would cut the recipe in half if I didn't want leftovers. This is a quick weeknight meal. Chicken Crescent Roll Casserole adapted from Recipezaar.com 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Set oven to 350°F. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder.
Chicken Alfredo Roll-ups Gloria (The Little Red House with the White Porch) said... This looks DELICIOUS, Chelsea and Cody! I hope you don't mind my asking: Can you join Pinterest and 'Pin' your delicious recipes???!! January 20, 2012 at 4:12 PM Chelsea and Cody said... This comment has been removed by the author. January 20, 2012 at 6:31 PM Gloria- Thanks for your thoughts! January 20, 2012 at 6:36 PM Kelly at My Colorful Cottage said... I just started following your blog, found out about you via pinterest and can't wait to try some of your delicious looking recipes! January 23, 2012 at 9:59 AM Jennifer said... I made your chicken alfredo roll-ups for Sunday dinner and they were amazing. March 19, 2012 at 10:27 AM Masha said... Just made it and OMG I will never buy a jar of alfredo sauce ever again! April 4, 2012 at 3:45 PM Angee said... These were very, very good. April 23, 2012 at 7:14 PM That should be 'butter,' not 'bitter.' ;-) April 23, 2012 at 7:15 PM Tamika Rybinski said... This looks awesome, such a great idea!
crockpot honey sesame chicken Crockpot honey sesame chicken is easy to make and even more delicious! “Bourbon chicken? Bourbon chicken? Sample?” You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am. Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs. I won’t lie, it’s hard to refuse something like that. However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. crockpot honey sesame chicken Author: Julie Wampler Recipe type: Slow Cooker Prep time: Cook time: Total time: Serves: 4 All images and content are © Table for Two. crockpot honey bourbon chicken, honey sesame chicken
Apple Stuffed Chicken Breasts The components of this meal may seem a bit odd (apples and cheese stuffed inside chicken…come again??) but it is truly delicious. And guess what? Browned and simmered in chicken broth until cooked through, the stuffed chicken stays deliciously moist and is complimented by an extremely wonderful and simple sauce. Talking about chicken for dinner leads me to my next question which I’ve been curious about for a while. One Year Ago: Guacamole SaldTwo Years Ago: Simple Orzo PilafThree Years Ago: Raspberry Lime Rickey Apple Stuffed Chicken Breasts Ingredients Directions If the chicken breasts you are using are on the thicker side, slice a pocket in the center of the thickest part to use for stuffing in the apple mixture (similar to this method). Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted from a recipe a reader, Mickie S., sent me – originally from allrecipes.com
Honey Lime Chicken Enchiladas Recipe This is my husbands ALL-TIME favorite meal! Whenever I have to take a meal to neighbors or people are coming over, he always tells me this is what I should make. I'm sure everyone we know has eaten these by now, but we love 'em! Honey Lime Chicken Enchiladas Recipe: Ingredients: Marinade: 6 tablespoons honey 5 tablespoons lime juice 1 tablespoon chili powder 1/2 teaspoon garlic powder Enchiladas: 1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them) 8-10 flour tortillas 1 pound Monterrey jack cheese, shredded 16 ounces green enchilada sauce 1 cup heavy cream Directions: Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. (Recipe from Dinner on a Dime) Looking for more delicious enchilada recipes? Here are some of our favorites:
Healthy Chicken Nuggets {Baked} Basically, to reiterate the compliments flying around the dinner table the night I served these, I would simply have to state: Mom rules! McDonald’s drools! A light, crunchy, flavorful breading envelopes tender, juicy pieces of chicken, which are baked not fried. From the children who aspire to live beneath the golden arches (despite their mother’s attempts to brainwash them otherwise), these chicken nuggets were so well-received that I nearly got contracts signed in blood that they will never ask to eat at you-know-where again. One Year Ago: Lemon Berry TrifleTwo Years Ago: Slow Cooker Maple Brown Sugar HamThree Years Ago: Honey Mustard Chicken Healthy Chicken Nuggets {Baked} Ingredients Directions Preheat the oven to 425 degrees F. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: inspired by a recipe at Skinny Taste
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine2 jalapenos, seeded and chopped fine1 teaspoon canola oil3 medim cloves garlic, minced3 Tablespoons chili powder2 teaspoons ground cumin3 teaspoons sugar1 15-oz can tomato sauce1 cup water1 large beefsteak tomato, seeded and chopped1 pound boneless, skinless chicken breasts (2 large breasts)1 cup extra sharp white cheddar, shredded1 cup monterey jack cheese, shredded1/2 cup minced fresh cilantro12 (6-inch) soft corn tortillascooking spraysalt and ground black pepperPreheat oven to 425. Nestle the chicken into the sauce. Reduce heat to 400.
Skinny Baked Mozzarella Sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like? Baking them as opposed to frying and using part skim cheese doesn't effect how good these are. Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients: Cut cheese in half to give you 24 pieces.
Cheesy Chicken Lasagna Here is a fun alternative to your normal lasagna. I found this recipe at What’s for Dinner? It is so delicious and not that complicated to make. I love the chicken and ranch flavor to it. You can increase the cheese too it you like it extra cheesy. The only problem I had with the recipe is there were too many noodles for the amount of chicken sauce mixture. 2 (12 oz) cans evaporated milk (not fat-free) 1 (1 oz) pkg. dry Ranch dressing mix 3 C. cubed, cooked, chicken 1/8 tsp pepper 1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz) 1 1/2 to 2 C cheddar cheese, grated 1 1/2 to 2 C mozzarella cheese, grated Cook the chicken and noodles first at the same time. Be Sociable, Share!
no-bake energy bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.