Chicken Alfredo Flatbread

                                                  

This can be so super easy or you can make everything from scratch. To make it easy use pillsbury pizza dough, a rotisserie or leftover chicken and canned Alfredo sauce. I personally love homemade though. The recipe for that is below. 

Ingredients:

Your favorite pizza dough 

Alfredo sauce

Green onions

Cooked chicken 

Mozzarella cheese

Salt to taste 

Directions:

Preheat oven. Chop cooked chicken into small pieces and slice green onions. Roll out your favorite pizza dough. Spread a thin layer of Alfredo sauce and top with chicken pieces and green onions. Sprinkle salt on and top with a thin layer of mozzarella. Bake for 10-15 min or until crust is golden brown. 

Alfredo Sauce: 

1 cube butter

1 garlic clove

2 cups heavy cream

1/2 cup fresh Parmesan cheese 

3/4 cup mozzarella 

Salt and pepper to taste 

Melt butter in medium saucepan over medium/low heat. Add garlic and cream bringing mixture to a simmer. Stir often. Add the Parmesan and simmer for 8-10 min or until it has thickened and is smooth. Add mozzarella and stir until smooth. Add salt and pepper to taste. 

Cranberry Chicken

The picture I have of this doesn't look great so I will get a new one.  But it is super yummy! When I had the twins, I had two different people bring this to me.

2-3 Chicken Breasts
1 packet of Onion Soup Mix
8 oz Russian Salad Dressing
1 can of Cranberry Jelly or you can make your own using fresh cranberries

Place chicken, cut up or whole in baking dish.  In a bowl, mix together the onion soup mix, Russian dressing, and cranberry jelly.  Mix well and pour over chicken.  Bake at 350 for 35-40 minutes or until completely cooked.  Serve over rice. 

If using fresh cranberries make that before you do anything else.

Asian Chicken Noodles

 I have been going through my recipes and making lists of what my kids will eat for when I have the babies in a few weeks so that whoever is here helping will know what/how to feed my kids.  They are very picky.  This is one of their favorites so I will post a pic next time I make it.

Ingredients:

3 Tbsp. Olive Oil

3 Chicken Breasts, cubed

2 cloves garlic, minced

1 tsp. Ginger

1 small onion, diced or dehydrated which is my preferred method

3 heads of Broccoli

4 large Carrots, sliced

3 Cups Water

3 packages Ramen

3 packages of Ramen seasoning

In a large skillet, saute chicken, garlic, and ginger in olive oil until chicken is cooked.  Add cut up and washed broccoli, carrots, and onion.  Fry until fork tender.  Or you can steam the broccoli and carrots separately and then add. Add water, noodles, and seasoning.  Cover and simmer 3-5 minutes until noodles are cooked.  You can also cook the noodles in a different pan and then add. Stir occasionally while cooking.  DO NOT overcook the Ramen or it becomes mushy and gross.  I learned the hard way and no one wanted to eat it.  And it makes a lot.  

Sweet & Sour Chicken

I apologize for my lack of new recipes.  I am 4 weeks away from having twin boys!  Finding or coming up with new recipes hasn't exactly been my top priority the last few months.  But this one is awesome.

 

 

Ingredients:
2-3 Boneless Skinless Chicken Breasts
1/2 cup Flour
1/2 tsp Salt
1/2 cube butter

1 Green Pepper
A bunch of Baby Carrots
1 large can of Pineapple, save the juice
2 cups Sticky Rice or Minute Rice

Sweet & Sour Sauce:
1 cup Pineapple Juice
1/2 cup Vinegar
1/2 cup Brown Sugar
1/4 cup Ketchup
4 Tbsp. Soy Sauce

Taste the sauce and adjust to your liking.

Cut up your chicken into bite size pieces.  Mix the flour and salt in a bag.  Add chicken and shake until completely coated.  Melt butter and place on tin foil in pan.  Put the chicken on the melted butter and mix around until all of the chicken is covered.  Cook for 20 min at 350 degree.

Cut up washed green pepper into large chunks.  Cut up baby carrots into half or fourths.  When chicken is finished put those and the drained pineapple on. 

Sauce: Combine all ingrediencts and pour over chicken mixture.  Stir to make sure everything is covered in the sauce.  Cook for another 20 minutes.  While this is cooking, make the rice.

Homemade Chicken Noodle Soup

This is a super easy recipe.  I don't do mine in the crock pot but you easily could.

Ingredients:
About 40 ounces of Chicken Stock
2 Chicken Breasts
1/2 Tbsp of Salt
1/2 Tbsp of Pepper
A few shakes of Oregano and Basil
4 large carrots, peeled and sliced
3 celery sticks, chopped
1/3 of a bag of Egg Noodles


In my cast iron pot, I add about 40 ounces of Chicken Stock and 2 Chicken Breasts and seasonings.  I put the lid on and cook in the oven at 350 for about 30 minutes.  I take it out and shred the chicken into large chunks.  I then add the vegetables and cook for 20 minutes.  I take that out and add the noodles and cook for another 10 minutes.

If you wanted to do it in the crock pot, you basically just follow the same directions but obviously cook each interval for longer.  Don't add the veggies in the beginning of you will end up with pure mush.  And let's be real, no one likes mushy veggies.  Or hard ones so don't put them in too late, either.

Chicken Tortilla Soup

One of my friends, Stephanie, brought me some of her Chicken Tortilla Soup.  I loved it!  One night, I was desperate to make it but didn't have her recipe.  So I googled it and the first one I came to was The Pioneer Woman's recipe.  Of course it would be awesome, so I did it.  Kind of.  Since it was so last minute, I didn't have all of the ingredients so I made it my own.  And I loved it.  Plus she cooks hers for a really long time and I am not that patient.
Now, there are a lot of ingredients but it's not that hard.  Don't be deterred, just do it.  You'll thank me later.

Ingredients:
2 Boneless Skinless Chicken Breasts
1 T. Olive Oil
1 1/2 tsp Cumin
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Salt

1 T. Olive Oil
1/2 Onion, diced
1/2 Green Bell Pepper, diced
1/2 Red Bell Pepper, diced
1 clove of Garlic, minced
1 can Rotel Tomatoes & Green Chilis
32 oz Chicken Stock
1 can Black Beans, drained
1 can Pinto Beans, drained
4 Tortillas, cut into strips
1/4 cup Cilantro, finely chopped

Garnishes (optional):
Sour Cream
Avocado
Red Onion
Pico de Gallo
Cheese

Preheat oven to 375.  Mix cumin, chili pepper, garlic powder, and salt.  Drizzle 1 T of Olive Oil on chicken breasts, then sprinkle a small amount of your spice mix onto both sides.  Use about half of it.  Set aside the rest of the spice mix for later.  Wrap the chicken in foil to make sure it is perfectly moist.  Place wrapped chicken breasts onto baking sheet.  Bake for 20-25 minutes or until cooked through.  Use 2 forks to shred then set the chicken aside.
Heat 1 T of Olive Oil in a pan over medium high heat.  Add onion, peppers and garlic.  Stir and then mix in the rest of the spice mix.  Then add the shredded chicken and stir.
Pour in the tomatoes, chicken stock, and beans.  Bring to a boil, then reduce heat to a simmer for about 30 minutes.  Add more spices if needed.  At the very end is when you will want to add your tortilla strips and cilantro.  Stir in and serve.  Top with any garnishes you might like.  I only added cheese to mine but that was mostly because of lack of ingredients.

Chicken Pot Pie

I used frozen veggies for this which made it really simple but if you're going for taste, you should really use fresh veggies.  It was still good, though.  It depends on what you're going for, quick and easy or tasty...er.  If you decide to use fresh veggies, I would definitely cook them first to soften them up.

Ingredients:

1 package of thawed Frozen Stew Vegetables (potatoes, carrots, celery, onions)

1 cup of Frozen Peas

1 can Cream of Chicken Soup

1 cup Chicken Stock

2 cooked, cubed Chicken Breasts

Salt and Pepper

1 cup Bisquick

1/2 cup Milk

1 Egg

Directions:

Bake chicken in oven at 350 degrees for 30 minutes or until cooked. Then cube.

Preheat oven to 400 degrees.

Combine first six ingredients well. Pour in baking dish.

Combine the last 3 ingredients together and spread over chicken mixture. Bake at 400 for 30 minutes or until golden brown.

BBQ Chicken Pizza

Ingredients:
Pizza Crust - homemade or store bought. Mine was store bought
1 or 2 Roasted Chicken Breasts, shredded
Mozzarella Cheese
BBQ Sauce


Directions:
After I roasted the chicken breasts in some olive oil, I shredded it and mixed the mozzarella in with the chicken. Then I added a little BBQ Sauce. Before adding the toppings, I baked the pizza crust as directed for about 6 minutes or until lightly browned. Then I brushed BBQ Sauce on and added the chicken and cheese mixture and spread evenly. I dotted the top with a little more cheese. Then baked for another 6 minutes or until golden brown.

Hawaiian Haystacks

Usually when people make these, they have tons of different toppings to choose from. Which is fine.  I however, like mine very simple. Mainly because I'm really picky.

Ingredients:
2-4 Boneless, Skinless Chicken Breasts
2 Cans of Cream of Chicken Soup
1 Cup of Chicken Broth
1/2 Cup Sour Cream (optional)
3 Cups of Minute Rice
Salt & Pepper to taste

Toppings:
Chow Mein Noodles
Green Onions
Pineapple
Coconut
Celery
Bell Peppers
Cheddar Cheese
Tomatoes
Lettuce

Directions for Crock Pot:
There are several ways this can be done. If I've planned ahead, my choice way of cooking would be in the crock pot.
Put Chicken, Cream of Chicken Soup, Chicken Broth, and Sour Cream in crock pot and cook on low for 4-6 hours. Shred chicken.

Directions for Oven:
Place chicken and chicken broth in baking dish. Bake at 350 until cooked. Cube or shred and add cream of chicken soup and sour cream. Bake for an additional 10 minutes or until hot.

Directions for Stove:
Place chicken and chicken broth in pan and boil until fully cooked. Add cream of chicken soup and sour cream and cook until hot.

Prepare and serve over Minute Rice.

Chicken & Stuffing Casserole

I know this is a very basic and common recipe which you may already have, but I'm posting it anyway, even if it is just for my own use.

1-2 Boxes of Stove Top - depends on how much you like

2 Chicken Breasts

1 can Cream of Chicken Soup

1/3 Cup Mayo

Cook and cube chicken.  

Make Stove Top Stuffing.

Mix together the Cream of Chicken Soup and Mayo.  Add the cubed chicken.  

Layer in baking dish half of the stuffing, then the chicken mixture, then top with the rest of the stuffing.

 Cook at 350 for a half hour or until warmed through.

Chicken Cordon Bleu Pasta

For those who have been to Firehouse (either in Logan, Smithfield, or Bountiful, UT) you know this dish. Mine is a little different, I'll explain. I used Angel Hair pasta but I definitely would have used Penne if I had had any. I thought for sure I had some and when I found that I didn't, it was too late.

Ingredients:
2 Chicken Breasts
Olive Oil
Salt & Pepper
Bacon
Penne Pasta
Green Onions
Alfredo Sauce (see below)

Directions:
Place chicken in baking dish. Drizzle with olive oil and salt and pepper. Roast at 350 for 25-35 minutes or until thoroughly cooked. Slice. You could also grill the chicken to get a nice crisp outside but this way it comes out so tender I prefer this. Or you could grill it just enough to crisp it and then throw it in the oven, I'll have to try that next time.
Pan fry bacon. Pat dry and dice.
Make alfredo sauce.
Boil water for pasta and cook according to box directions.
Mix it all together and serve.

Alfredo Sauce:
1/2 Cup Sweet Butter (1 cube)
1 Garlic clove - minced
2 Cups Heavy Cream
1/2 tsp. Pepper
1/2 Cup Fresh Parmesan - no canned stuff
3/4 cup. Mozzarella

Directions:
Melt butter in medium saucepan over medium/low heat. Add garlic, cream, and pepper. Bring mixture to a simmer. Stir often. Add the parmesan and simmer for 8 - 10 minutes or until it has thickened and is smooth. Add mozzarella and stir until smooth.

BLC Spinach Wraps

I guess they could be BLT Chicken Spinach Wraps. But I don't like tomatoes so I left them out. You could also add avocados if you're into that sort of thing. I'm not. These are similar to the other wrap that I posted but this is a much better recipe.

Ingredients:
Spinach Wraps
2 Chicken Breasts
1 pkg. Bacon
Romaine Lettuce
Ranch Dressing

Ingredients for chicken marinade:
1/4 Cup Olive Oil
1 Clove Garlic
1 tsp. Italian Seasoning

Directions:
Mix marinade ingredients together in a bowl.

Cover chicken in marinade and roast at 350 until fully cooked. Then cube or shred.
Prepare bacon and pat dry with paper towel to remove any excess grease.
Cover spinach wrap in thin layer of ranch dressing, leaving outer edges plain. Place lettuce, bacon, and chicken on the wrap. Roll up and serve.

Chicken Enchiladas

Not a great picture. Sorry.
Steve's lactaid pills didn't really work with this recipe. Oops!

2 Chicken Breasts cubed
1 Cup Sour Cream
1 Can Cream of Chicken Soup
About 8 oz of Shredded Cheddar Cheese
1 Green Onion
Tortillas

Cube the chicken and cook in a frying pan in water almost covering the chicken. When fully cooked remove from water.
Chop up the green onion really fine.
Mix sour cream, cream of chicken soup, chicken, green onion, and about 5 oz of the cheddar cheese together.
Put that mixture in the tortillas and roll up. Don't use all of the sauce and top the tortillas in the pan with the sauce. Use the rest of the cheese to top that. Bake at 350 until the cheese is melted and they're warmed through.

Chicken Wraps

HAPPY ST. PATRICK'S DAY!

My friend, Tristy, brought this to our recipe club last week and I thought it was perfect for St. Patty's Day. I had never had the Garden Spinach wraps before and I loved them!


1 lb chicken - cubed
Spinach Tortillas
Italian Seasoning
Ranch dressing
Shredded lettuce
Olive Oil

Cut up about 1 lb of chicken into cubes, sprinkle with Italian Seasoning until desired amount (I covered them). Cook in any type of oil (I used Extra Virgin Olive Oil) until white all the way through. Dry with paper towel then put ranch, shredded lettuce and chicken in wrap and roll like a burrito.

Chicken Sausage, Shrimp, & Rice

I'm not really sure what to call this. I guess it's kind of like Jambalaya.
The Chicken Sausage is one of my best finds ever. I get it at Sam's Club and it's called Chicken Sausage with Spinach and Asiago Cheese. Not only does it taste great, but each sausage only has 110 calories!

1 box of Long Grain & Wild Rice
5 Chicken Sausage Links cut up
1 lb Shrimp
Olive Oil
Tabasco Sauce (Optional)


Make rice according to directions on the box.
Cut up sausage links.
Take the tail off of the shrimp.
Put sausage and shrimp in frying pan with a little olive oil. Fry until lightly browned. Cooking it together helps the shrimp absorb some of the sausage flavor.
When rice is finished, mix it all together.

I asked Steve if he had any suggestions and he said the only thing he could think of is maybe adding a little Tobasco sauce to it. I told him next time he can just add it to his since I'm a huge wuss when it comes to stuff like that.

Stir Fry

I've been trying to eat a little better lately which is why I've been having such a hard time coming up with new ideas for food. And then I thought, "Stir Fry. That has lots of vegetables!" But it also has a lot of sodium. Which is why I marinate my chicken first in Lawry's Teriyaki Marinade. It has half of the sodium that Soy Sauce does but still has great flavor.

2 Chicken Breasts
2 heads of Broccoli
1 bag of Baby Carrots
1 Red Bell Pepper
1 Green Bell Pepper
2 Green Onions
Lawry's Teriyaki Marinade - enough to cover chicken
3 - 4 Tbsp of Soy Sauce
Rice

Marinate chicken in Lawry's Teriyaki Merinade.
Cut up all veggies and set aside.
Cut chicken up in little strips. You could also do this before you marinate it. Cook it in a pan or wok over medium heat with all of the marinade you used. You may need to add a little water. When the chicken turns white, add the veggies, and soy sauce. Toss really well and cover. Stir every 5 minutes or so until veggies are tender. Serve over rice.

Chicken Curry

This recipe is from my awesome brother, Scott. Thanks!

1 Jar Pataks Coconut Curry (find at Asian stores or Asian aisles at Supermarket)
1 Can 13.5 oz Coconut Milk
1.5 lbs diced Chicken
4 or 5 Red Potatoes
1 Sweet Potato (optional)
Handful of baby carrots
Peas (optional)

Mix Curry and Coconut milk in a wok, let simmer for 5 minutes, add chicken and cook for 15 minutes or so. Add potatos, carrots, peas and let simmer on low for 45 minutes. Serve over rice! Can be served with Naan bread (or Pitas if you can't find Naan.)

Mozzarella Chicken

The Finished Product

I got this recipe from my sister, Suzie. Except she calls it Swiss Chicken because she uses swiss cheese. I use mozzarella because my hubby is lactose intolerant and mozzarella has lower levels of lactose.
Anyway... it is SUPER easy and delicious!

2 Chicken Breasts
8 oz Swiss or Mozzarella Cheese
1 Can Cream of Chicken Soup
1-2 Cups of Pepperidge Farm Herb Seasoned Stuffing (Pictured Below)

You can put the chicken breasts in the baking dish whole or cube them. My husband likes it cubed because each bite is then covered in the yummy gooeyness of it all.
Layer chicken, cheese, cream of chicken soup, then sprinkle uncooked stuffing on the top until completely covered, in that order.
Cook at 350 for 45 minutes or until chicken is thoroughly cooked.

You can get this in any store. There is another package that is red, but buy the blue. The red has bigger chunks.

Chicken Parmesan

FYI for my recipes. My hubby is lactose intolerant so usually when I call for some diary product, I either substitute it for his milk or a product that has lesser levels of lactose, like mozzarella cheese. So this isn't really Chicken Parmesan, it's more like Chicken Mozzarella. I also used linguine here instead of spaghetti. I think I like it better with spaghetti.

2 Chicken Breasts
1 Cup Flour
2 Eggs
2 Tbsp Milk
1 1/2 C. Seasoned Bread Crumbs
3 Tbsp Vegetable Oil
8 oz Mozzarella Cheese
Spaghetti
Spaghetti Sauce

Place the chicken inbetween 2 sheets of plastic wrap or place in a large ziploc bag. Using a meat mallot, pound it until nearly flat. Cut each piece of chicken into serving size pieces.
Mix the eggs and milk together. Cover the chicken in the flour, then the egg and milk mixture, then the seasoned bread crumbs. Place oil in frying pan and get warm. Brown the chicken in the oil on both sides and place in baking dish. Cook at 350 for about 45 minutes or until chicken is done. Start boiling the water for the spaghetti about 15 minutes before the chicken is done. When chicken is cooked, top the chicken with spaghetti sauce and mozzarella cheese. Place back in oven until cheese has melted.
Place chicken and spaghetti sauce on top of spaghetti.

Mexican Chicken

4 Chicken Breasts - cubed or whole
3 Cups Salsa
1 Cup Water
2 Cups Minute Rice
8 oz Shredded Cheddar Cheese

Put chicken, salsa, and water in frying pan and cook until chicken is thoroughly cooked. Turn chicken often and make sure salsa doesn't stick to the pan. If it does, add more water. When chicken's cooked, add rice. You can add more salsa or water if you need to. Remove from heat, cover, and let sit for 5 minutes. Add cheddar cheese and let melt.