Cranberry Pecan Poppy Seed Chicken Salad

Ingredients:

3/4 C Mayonnaise (great with avocado oil mayo!)
1/4 t Ground Mustard Powder
1 T Poppy Seeds
4 C Cooked Chicken Breast, cubed or shredded (cold)
1 C Chopped Pecans
1/2 C Dried Cranberries
4 Green Onions, sliced
Salt, to taste

Directions:

In a small bowl, combine mayonnaise, mustard powder and poppy seeds. Set aside.

In a large bowl, combine chicken, pecans, cranberries and green onions. Stir mayonnaise mixture into chicken mixture until everything is well distributed. Add more mayonnaise if dry.

Add salt, to taste. Can be served right away but best when refrigerated overnight and served cold the next day.

Wonderful in lettuce wraps!

* Adapted from https://juliasalbum.com/cranberry-pecan-chicken-salad

Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe

Chicken Tikka Masala

Ingredients:

3 lbs Boneless, Skinless Chicken Thighs
1 T Light Flavored Olive Oil
2 t Kosher Salt
1 t Ground Turmeric
2 t Garam Masala
2 t Ground Cumin
1 t Ground Coriander
1/8 t Ground Cardamom
1/2 t Ground Black Pepper
1 t Smoked Paprika
5/8 t Ground Ginger
1/4 t Crushed Red Pepper Flakes
3 T Clarified Butter (Ghee)
1 Large Onion (or 1 1/2 Medium Onions)
1/4 C Tomato Paste
4 Garlic Cloves, crushed
1 C Crushed Tomatoes
1 13.5 oz Can Coconut Milk (or 1 2/3 C Heavy Cream)
1/2 - 1 C Chicken Broth
2 t Dried Cilantro
Salt, to taste

Directions:

In a small bowl, mix together kosher salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, smoked paprika, ginger and red pepper flakes.

In a large bowl, toss chicken thighs with light olive oil and spice mixture until evenly coated.

In a very large skillet, melt clarified butter over medium heat. Sear chicken thighs for several minutes on each side until nicely browned. Remove chicken from skillet and reserve.

Add chopped onions to the skillet. Cook, stirring frequently, until onions become tender and translucent. Stir in tomato paste. Cook and stir for 1 minute. Stir in garlic. Cook and stir for an additional minute. Stir in crushed tomatoes and 1/2 C of chicken broth. Cook for several minutes and then stir in coconut milk.

Cut each chicken thigh into three pieces and return chicken to skillet and reduce heat to a simmer. Cook an additional 15 minutes or until chicken is tender. Add additional chicken broth during this time if sauce is too thick.

Salt to taste. Serve over white rice.

Yield: 4-6 Servings

* Adapted from https://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html

Baked Italian Chicken Thighs

Ingredients:

8 Boneless, Skinless Chicken Thighs
2 T Olive Oil
1 t Italian Seasoning
1 t Granulated Garlic
1 t Sea Salt
1 t Black Pepper
1 C Marinara Sauce
1 C Shredded Parmesan Cheese

Directions:

Season both sides of each chicken thigh with italian seasoning, garlic, salt and pepper.

In a large skillet over medium heat, sear chicken thighs in olive oil on each side until nicely browned.

Spray a 9x13-inch casserole dish with non-stick spray or more olive oil.

Place chicken thighs in dish and bake at 375 degrees F for 20 minutes.

Remove from oven.

Spoon marinara sauce on top of each chicken thigh and top with parmesan cheese.

Place back in oven and bake for about another 20 minutes or until done.

Slow-Cooker Chicken and Navy Bean Soup

Ingredients:

1 lb Navy Beans, rinsed (and soaked overnight, if desired)

8 C Homemade or Quality Chicken Broth

2 C Pre-Cooked Chicken, diced or shredded

2 T Olive Oil

1/2 t Granulated Garlic

3 T Dried Minced Onion

1/2 lb Carrots, peeled and sliced

6 Celery Stalks, sliced

1 Bay Leaf

1 T Fresh Rosemary (or 1 t Dried Rosemary)

1/2 T Fresh Thyme (or 1/2 t Dried Thyme)

1/2 t Smoked Paprika

1/2 t Ground Black Pepper

2 t Sea Salt (plus more to taste)

Directions:

Combine all ingredients in slow-cooker and cook on low for 8 hours. 

Taste for salt and add more if needed. 

Serve with fresh rolls or cornbread!

* Adapted from https://www.happy-mothering.com/02/recipes/slow-cooker-navy-bean-soup/

Creamy Bacon Mushroom Chicken

Ingredients:

4-5 Boneless, Skinless Chicken Thighs

1 T Olive Oil

2 t Italian Seasoning

Salt and Pepper

8 oz White Mushrooms, sliced

8 oz Baby Portabello Mushrooms, quartered

1 lb Bacon

1 C Heavy Cream

1/2 t Salt

1/4 t Pepper

1 t Garlic Powder

1 T Fresh Thyme Leaves (or 1 t Dried Thyme)

Directions:

Preheat oven to 350 degrees. 

Pour olive oil in a large skillet and heat to medium-high. Place chicken thighs in skillet and coat each side with salt, pepper and Italian seasoning. Sear both sides of chicken for 1-2 minutes or until brown. 

Remove chicken from skillet and place in greased baking dish. Bake for 20 minutes in preheated oven or until cooked through. 

While chicken is baking, cook and crumble bacon in skillet that the chicken was in. Remove bacon and set aside. Add mushrooms to skillet and sauté in bacon grease until soft. Drain excess bacon grease, as desired. 

When chicken is done cooking, remove from oven and set aside. 

Add bacon back into skillet with mushrooms. Stir in cream, salt, pepper, garlic powder and thyme. 

Bring to a simmer until sauce begins to thicken. Add chicken back into skillet and heat through. 

Serve immediately on quinoa cooked in chicken broth. 

Yield: 4-5 Servings

*Adapted from 

https://therecipecritic.com/2016/08/creamy-bacon-mushroom-thyme-chicken/

Slow-Cooker Ranch Pesto Chicken

Ingredients:

6 Small chicken breasts or thighs, raw (frozen is ok)

2 T Ranch mix (or 1 packet Hidden Valley Ranch seasoning)
1 C Nut-Free Basil Pesto or 8 oz jar Basil Pesto
1/2 C Chicken broth

3 T Corn starch

Directions:

Place chicken in bottom of slow-cooker. Sprinkle ranch mix and pour pesto over chicken.

In a small bowl, whisk together chicken brother and corn starch. Pour into slow-cooker. 

Cook on high 4 hours or low 6 hours. 

Serve over noodles or rice. 

Tip: Mix leftover sauce with extra rice for a yummy side dish for your next meal!

Note: Using store-bought ranch seasoning or basil pesto may introduce gluten or nightshades!

* Adapted from http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

Chicken Noodle Casserole

Ingredients:

2 C Egg noodles, uncooked

2 C Cubed Chicken, cooked

16 oz Frozen Mixed vegetables (peas, carrots, green beans, corn)

1 C Milk

1 10 oz Can Cream of Chicken soup

1 10 oz Can Cream of Mushroom soup

3/4 t Salt 

1/2 t Black pepper

2 1/2 T Dried minced onion (or 1/2 C Chopped fresh onion)

2 T Butter, melted

1/2 t Italian seasoning

Directions:

Preheat oven to 350 degrees. Grease an 8x8-inch casserole dish. 

Cook egg noodles according to package directions. 

In a large bowl, thoroughly combine all other ingredients. 

When noodles are done and drained, fold into chicken mixture. 

Scoop mixture into casserole dish and bake, covered, for 30 minutes. 

Remove cover and bake an additional 10-15 minutes or until heated through. 

* Adapted from http://www.thetaylor-house.com/chicken-noodle-casserole-perfect-comfort-food/

Slow-Cooker Honey Garlic Chicken

Ingredients:

3-4 Chicken breasts or thighs (frozen or thawed)

3 T Soy sauce

1/3 C Ketchup

1/3 C Honey

3/4 t Garlic powder

3/4 t Basil

Directions:

Place chicken in bottom of slow-cooker. 

In a small bowl, whisk together remaining ingredients. Pour over chicken. 

Cook on low about 6 hours. 

* Adapted from http://allrecipes.com/Recipe/Honey-Garlic-Slow-Cooker-Chicken-Thighs/Detail.aspx

Spring Chicken Quinoa Soup

Ingredients:

1 T Butter

1 T Olive oil

1 Medium onion, diced

1/4 C Chopped green onion

2 Carrots, peeled and diced

2 Cloves garlic, minced

Salt and pepper, to taste

1 t Herbs de Provence

4 C Chicken broth, hot

1 C Frozen peas

1 C Zucchini, diced

2 Chicken breasts, cooked and chopped or shredded

1/2 t Lemon peel

2 T Lemon juice

2 C Quinoa, rinsed and cooked

1/4 C Fresh Basil leaves, chopped

Directions:

In a large pot, melt butter and olive oil together. Add onions, carrots, and garlic. Cook at medium heat until onions are translucent.

Add salt, pepper, Herbs de provence, and chicken broth. Bring to a boil.

Reduce heat and add peas, zucchini, chicken, lemon peel, lemon juice, quinoa, and basil leaves. Cook until zucchini and peas are done.

Yield: 4-5 Servings

* Adapted from http://thecozyapron.com/simple-lemony-chicken-spring-veggie-soup-a-little-sunshine-in-my-spoon/

Thai Peanut Noodle Soup

Ingredients:

1 (14 ounce) Can coconut milk (lite is ok)

2 T Red curry paste

4 C Chicken broth

1 Pound Chicken, cut into bite-size pieces

1 C Sweet potato, peeled and diced

1/3 C Peanut butter

1/4 C Lime juice

2 T Fish sauce

2 T Brown sugar

8 oz mushrooms, sliced

1 Red bell pepper, thinly sliced

6 oz Vermicelli rice noodles

1/4 C Cilantro, chopped

1/3 C Peanuts

2 Green onions, sliced

Directions:

In a large saucepan, heat the thick part from the top of the can of coconut milk over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.

Add the rest of the coconut milk, chicken broth, chicken, sweet potato, peanut butter, lime juice, fish sauce, and sugar, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.

Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender.

Serve with cilantro, peanuts and green onions.

* Adapted from http://www.closetcooking.com/2014/01/thai-peanut-chicken-noodle-soup.html

Slow-Cooker Bacon-Wrapped Chicken in Apple Barbecue Sauce

Ingredients:

4 Chicken breasts

4 Medium apples

1 C Barbecue Sauce

1/4 C Lemon Juice

12 Pieces Bacon

Directions:

Wrap each chicken breast in three pieces of bacon. Place in bottom of slow-cooker. 

Peel, core, and dice apples. 

In a medium bowl, mix apples, barbecue sauce, and lemon juice. Pour over chicken. 

Cook on low for 8 hours. 

Yield: 4 Servings

* Adapted from http://www.closetcooking.com/2012/10/slow-cooker-bacon-wrapped-apple-bbq.html

Tom Kha Gai (Thai Lemongrass Coconut Milk Soup)

Ingredients:

2 14 oz Cans Chicken broth

1 Lemongrass stalk, cut into 1-inch pieces

1-inch Piece Fresh Ginger, peeled

1/4 C Fresh lime juice (about 2 limes) plus one additional lime for serving, cut into wedges

1 T Fresh Lime zest

1 lb Chicken breasts, cut into bite-size pieces

8 oz Can Straw mushrooms, peeled and cut in half lengthwise

2 C Full fat coconut milk, canned (shake thoroughly before opening)

1 T Brown sugar

1/4 C Fish sauce

1/2 C Fresh Thai (sweet) basil leaves

1/2 C Fresh Cilantro

Directions:

Lightly smash lemongrass and ginger. 

Bring lemongrass, ginger, lime juice, lime zest, and broth to a boil. 

Reduce heat and simmer 8-10 minutes. 

Strain broth, discard solids. 

Add chicken. Return to boil. Reduce heat to simmer. 

Add mushrooms and simmer, stirring occasionally until chicken is cooked through. 

Mix in coconut milk, brown sugar, and fish sauce. Simmer until well-combined and heated through. 

Serve immediately topped with basil, cilantro, and lime wedges.  

Yield: 4-5 Servings

* My recipe with half the credit going to my good friend Sarah

Cheesy Bacon Chicken Casserole

Ingredients:

4-5 Boneless, skinless chicken breasts, cooked and chopped

1/2 lb Bacon, cooked and crumbled

2-10 oz Cans Condensed cream of chicken soup

2 C Shredded Monterey Jack cheese, divided

16 oz Dried Rotini pasta

2 t Garlic powder

Salt and pepper to taste

Directions:

Cook pasta according to package directions. 

In a large bowl, combine chicken, soup, 1 C cheese, pasta, garlic powder, salt and pepper. 

Coat a 9x13 casserole dish with non-spray. Pour pasta mixture into dish. Sprinkle bacon on top of pasta and cover with remaining cheese. 

Bake at 400 degrees for about 20 minutes until cheese is melted. 

* Adapted from http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/

Chicken Cordon Bleu Casserole

Ingredients:

16 oz Chicken or herb flavored stuffing mix, prepared as directed on package

2 C Ham, cooked and chopped

3 C Chicken, cooked and chopped

10 oz Can Cream of chicken condensed soup

1 T Dijon mustard

3 C Mixed vegetables

12 Pieces Thin sliced Swiss cheese

1/8-1/4 C Milk or cream

Directions:

Coat a 9x13 casserole dish with non-stick spray. 

In a large bowl, combine soup and mustard. 

Add ham, chicken, vegetables, and enough milk that mixture is just a little creamy. 

Pour into prepared casserole dish. Top with cheese and stuffing. (May refrigerate overnight at this point)

Cover with aluminum foil and bake at 375 degrees 40-45 minutes or until heated through. Remove aluminum foil for last few minutes and allow to brown slightly. 

* Adapted from http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html

Chicken Enchiladas

Ingredients:

3 C Chicken, cooked and cubed or shredded

2 t Cumin

4 Garlic cloves, minced

1 t Mexican Seasoning

1 Red onion, chopped and cooked until translucent

15 oz Can Corn kernels, drained

4 oz Can Fire-roasted green chilies

28 oz Can Diced tomatoes

1 t All-purpose flour

34-36 Corn tortillas

28 oz Can Red Enchilada Sauce

3 C Shredded cheese, Mexican blend

Directions:

In a large bowl, combine chicken, cumin, garlic, seasoning, onion, corn, chilies, tomatoes, and flour. Cover and refrigerate for one hour. 

Ladle one scoop of enchilada sauce into the bottom of two 9x13 casserole dishes. 

Microwave half of the corn tortillas for 30 seconds on high. Dip corn tortilla in enchilada sauce and then fill with chicken mixture. Repeat with all tortillas until both casseroles are full. 

Pour remaining sauce evenly over all of the enchiladas. Top with shredded cheese. 

Cover with aluminum foil. 

Bake at 350 degrees until mixture begins to bubble. Uncover and continue to cook until cheese is melted. 

Serve topped with sour cream and green onions.

* Adapted from http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe.html

Creamy Chicken Enchiladas

Ingredients:

4 C Chicken, cooked and chopped

2-8 oz Pkgs Cream cheese, softened

1/2 C Chicken broth

16 oz Sour cream

1 1/2 lb Cheddar cheese, shredded

4 oz Canned green chilies

5 Green onions, sliced (including chives)

24 Corn tortillas, softened

Directions:

Mix chicken, cream cheese, broth, sour cream, chilies, and green onions together in a large bowl. 

Fill each tortilla with 2-3 T of the mixture and lay side-by-side in two greased 9x13 casserole pan. Reserve about 1/3 of mixture for topping. 

Top with remaining mixture. 

Sprinkle more cheese on top if desired. 

Bake uncovered for about 25 minutes at 350 degrees or until bubbly and nicely browned. 

Serves 8-10. 

* My recipe

Roast Chicken

Ingredients:

1 Whole chicken, completely thawed

1/2 C Butter, cut into 1 tablespoon pieces

1 T Fresh rosemary or thyme

1/2 t Garlic powder

1/2 t Onion powder

1 t Salt

1/2 t Pepper

Directions:

Cut several slits in the skin over the chicken's breasts and insert most of the butter pieces. Rub about 2/3 of the spice mixture onto the meat under the skin. Rub remaining butter and spices on outside of skin. 

Place breast-side-up in a roasting pan and cook, uncovered, at 350 degrees for about 20 minutes per pound or until the chicken reaches an internal temperature of 180 degrees. 

Remove from oven and cover with lid letting the chicken rest for 10-15 minutes. 

 

* Adapted from http://penniesandpancakes.blogspot.com/2013/01/a-lazy-girls-roast-chicken-358-each.html

Chicken Broccoli and Quinoa Casserole

Ingredients:

3 C Rinsed and cooked quinoa

12 oz Brocolli florets

2-10 oz Cans Cream of mushroom soup (or cream of chicken, broccoli, or cheddar)

1 T Dried minced onion

1 C Chicken broth (or milk)

1/8 t Cayenne pepper

Salt and pepper, to taste

2 C Chicken, cooked and cut into bite-size pieces

French fried onion rings, for topping

Directions:

In a saucepan, steam broccoli until Brocolli is almost tender. Drain and rinse in cold water to prevent further cooking. Set aside. 

In a large bowl, combine soup, chicken broth, salt, pepper, minced onion, and cayenne. 

Stir in quinoa, broccoli, and chicken. 

Pour mixture into a greased casserole dish. 

Bake at 400 degrees until bubbly, 20-25 minutes. 

Top with onion rings and bake for an additional five minutes. 

* My recipe