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!
Zesty Baked Chicken Cordon Bleu Pasta » Super Glue Mom™ I don’t cook like this every day… but a girl has got to satisfy her Southern Man’s appetite for comfort food. While I don’t do buttered, smothered, twice baked or fried; now and then I surprise him with a baked dish that blows him away. While perusing Pinterest, I came across a recipe for Chicken Cordon Bleu Pasta that looked delicious but I knew would be too bland for my Southern Man. I mean, people down here suck crawfish heads with all those spicy juices and call it delicious. Anyways, back to the pasta. I am grateful for the inspiration because it got my creative juices flowing and the pot of pasta water boil’n. It’s immensely gratifying to pull out a 9″ x 13″ pan of baked goodness and know that your man will love it. Doesn’t it look delicious? The best part is that this is one of those busy mom’s 30 minute meals that are staples in my household. Of course you want to know what’s in it, right? Zesty Baked Chicken Cordon Bleu Pasta Author: Laura @ SuperGlueMom.com Serves: 8 Ingredients
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
Layered Mexican Casserole Recipe with Chicken, Green Chiles, Pinto Beans, and Cheese (This Layered Mexican Casserole Recipe with Chicken, Green Chiles, Pinto Beans, and Cheese is a perfect family-friendly choice for our month of Daily Phase One Recipes. To see all the other recipes from the month, just click on that link, and check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.) I grew up eating casseroles, which in those days usually had white rice, noodles, pastry, tortillas, or potatoes, and some kind of canned cream soup. Then I changed my eating habits and didn't want to use those ingredients any more, but I still craved the comfort-food appeal of a casserole, as well as the way they make such great leftovers. To fill that casserole craving I've been experimenting for several years with updated casserole combinations, using low-glycemic ingredients for a healthier result. Put the can of Green Chile Enchilada Sauce into a small pan and simmer on the stove until the sauce is slightly thickened and reduced to one cup. Instructions:
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
Black Pepper-Garlic Chicken Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece! Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!
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.