Pesto Ranch Crockpot Chicken

Ingredients

4-6 chicken breasts

1 6 oz jar pesto

1 packet dry ranch dressing mix

1 can chicken broth

Directions

Place chicken in crockpot. Top with pesto. Sprinkle ranch mix over chicken and pesto. Add chicken broth, slightly stirring to mix ranch and pesto together. Cook on high for about 3-4 hours. I like to shred my chicken when it's done. Serve with pasta or rice. Spoon extra sauce on top.

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Skillet Chicken Fajitas

Ingredients

2 chicken breasts

2 or 2 bell peppers (I usually use red and green.)

1 onion

3 tbsp lime juice

1 tsp ground cumin

1 tsp garlic powder

Chili powder, to taste

salt and pepper, to taste

2 tsp olive oil

tortillas

Directions

Marinate chicken with lime juice, chili powder, cumin, garlic powder, and salt and pepper. Cook chicken in skillet or on grill. For skillet, add tablespoon butter to medium high heat, cover, and cook about 5-8 minutes on each side until cooked through. In another skillet, add olive oil and chopped bell peppers and chopped onion. Cook until soft. Cut chicken into strips, add to skillet with vegetables. Serve with tortillas and garnishes.

Adapted from here.

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Crockpot Chicken Tacos

Ingredients:

Chicken ( I used 3 chicken breasts.)

1 jar salsa

1 can diced green chiles

1 tsp ground cumin

1 whole onion, chopped (I used frozen chopped onion, Easy!)

2 cloves garlic

tortillas or taco shells

shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!

Directions:

Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!

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Baked Chicken Nuggets

 Ingredients

16 oz (2 large) skinless boneless chicken breasts, cut into bite sized pieces

salt and pepper

2 tsp olive oil

6 tbsp Italian seasoned breadcrumbs

2 tbsp Panko breadcrumbs

2 tbsp grated Parmesan cheese

Olive oil spray

Directions

Preheat oven to 425 and spray baking sheet with cooking spray.

 Put olive oil in one small bowl. In another bowl, combine both types of breadcrumbs and Parmesan cheese. Season chicken with salt and pepper. Dip chicken in olive oil first, then in breadcrumbs. Place chicken on baking sheet. Lightly spray top of chicken with olive oil spray. Bake for 8-10 minutes. Flip and bake for additional 4-5 minutes or until chicken is cooked through.

Recipe is from Skinny Taste

4 points+ for 1/4 of chicken nuggets

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Italian Chicken and Potatoes

Chicken Breast tenders
Potatoes
Italian Seasoning
Fat Free Italian Dressing
Parmesan Cheese

Spray your Crockpot well.
Then place chicken in the bottom.
Sprinkle with half the Italian dressing, half of the Italian Seasoning, and half of the Parmesan.
Place potatoes on top of that layer.

Then add the remaining Italian Dressing, Italian Seasoning, and Parmesan on top of potatoes.

Turn the Crock-pot on low, then put the lid on it and cook for about for six hours.

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Chicken Artichoke Pasta

Whole Wheat Penne

Chicken Breasts 

Canned Artichokes (reserve some liquid from the can)

Mushrooms

Light Butter

Herb and Garlic Marinade

Light Sour Cream

Parmesan

Salt & Pepper 

Garlic

Cook pasta according to directions.

Add Herb and Garlic marinade to skillet, add chicken and turn to medium heat. Add salt and pepper and garlic to taste. Cook until chicken is done. 

Remove chicken from pan, add mushrooms and artichokes to pan. Also, add some liquid from the artichoke can. Cook until mushrooms and artichokes are tender. Set aside.

When pasta is finished add butter, sour cream, and parmesan to taste. Mix with pasta until melted. 

Add mushroom and artichoke mixture to pasta. Top with chicken and sprinkle with Parmesan cheese.

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Salsa Cilantro Chicken Tostadas

Not the most unique recipe, but a variation on tostadas!

 Ingredients 

Rotisserie Chicken, shredded

4 Thin Corn Tortillas

1/2 cup Black Beans

Frozen Chopped Onions

1/2 shredded cheese (Weight Watchers Mexican 4 blend)

2 tbsp Light Sour Cream

2 tbsp Otria Greek Yogurt Dip Salsa Cilantro

2 tbsp Rotel

Directions

Heat Chicken. Add frozen onions to black beans and heat according to the directions. Bake tortillas at 400 degrees directly on rack for 5 minutes. Top with beans, chicken, cheese, sour cream, salsa cilantro dip, and Rotel. 

Enjoy!

Here's what the Salsa Cilantro dip looks like. I found it in the deli at my grocery store.

These are 15 points for the 4 tortillas!

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Chicken and White Bean Enchiladas w/ Creamy Salsa Verde Sauce

 Ingredients

Filling:

Cooking Spray

1/2 cup minced onion

1 can green chiles

1 can white beans (Cannelini)

8 oz cooked shredded chicken

1 tsp cumin

Sauce:

1 jar salsa verde

1/2 cup light sour cream

1/2 cup water

Low carb whole wheat tortillas

1 cup Weight Watchers shredded Mexican Style blend

2 tbsp light sour cream for garnish

Directions

Preheat oven to 375.

In medium saucepan on medium heat, spray with cooking spray and add onions. When onions are soft, add green chilies, beans, chicken and cumin. Simmer for 5-10 minutes.

In blender, add salsa, 1/2 cup sour cream, and 1/2 cup water. Blend. Pour a small amount of sauce in the bottom of a baking dish.

Scoop filling into tortillas, roll and put seam side down in baking dish. Pour remaining sauce on top of tortillas. Top with cheese. 

Cover with aluminum foil and bake for 20-25 minutes. For the last 5 minutes, remove foil and bake. Garnish with 2 tbsp sour cream if desired.

WW points for 2 tortillas with 2 tbsp sour cream=11 points!

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Chicken Parmigiana

 Ingredients

For Chicken:

	1 large egg
	1 Tbsp water
	1/3 cup dried bread crumbs (I used Italian bread crumbs)
	1/4 cup parsley, flat-leaf, chopped (I used Tuscan Spice mix)
	3 Tbsp Parmesan cheese, freshly grated
	1/8 tsp black pepper, freshly ground, or to taste
	4 uncooked boneless, skinless chicken breasts (I used 2 breasts)

For the Pasta:

3/4 cup dried whole wheat penne pasta per serving

1 cup spaghetti sauce

Directions

Cook pasta according to package.

Preheat the oven to 400ºF. Spray a 1-quart shallow baking dish with nonstick spray.

Beat the egg with the water in a shallow bowl. Combine the bread crumbs, parsley, cheese, and pepper on a sheet of wax paper.

Dip the chicken breasts first in the egg mixture, then coat lightly on both sides with the bread crumb mixture, shaking off the excess, and place them in the baking dish. (Discard any leftover egg or bread crumb mixture.) Bake until cooked through, golden and crisp-edged, about 15 minutes. Yields one breast per serving. 

Serve with pasta and tomato sauce.

Oh, and this is a Weight Watchers recipe, too! But you'll never know, it tastes SO good! The chicken part has 5 WW points, then add your points for pasta and sauce. For me, it was 5 for the pasta and 2 for the sauce. 12 points total!

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White Bean Chicken Chili

 Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

 

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne.

 Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. 

 Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

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Chicken and Rice

 Ingredients

2-3 chicken breasts, cooked & shredded

1/2 medium yellow onion, chopped

2 cans of cream of mushroom soup

3/4 can of milk

Salt & pepper to taste

2 cups uncooked rice

Directions

Cook chicken and shred. Cook rice.

Place chicken in a pot, add soups, milk, onions, and pepper. Simmer. Remove from heat and serve over rice.

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Chicken Spaghetti

 Ingredients

1/2 cup olive oil

1 medium onion

1 can Chicken broth

1 12 oz can Cream of Chicken Soup

1 12 oz can Cream of Mushroom Soup

3 cups diced cooked chicken

1 16 oz can Rotel

1 pound thin spaghetti

1/2 pound velveeta cheese

salt and pepper

Directions

I'm probably weird, but I don't like the chicken that is in Cream of Chicken soup, so I use a strainer to pour the soup through. 

Combine soups and rotel in bowl.

In a large skillet or cooking pot, saute onion in olive oil.

Add can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking.

Cook the spaghetti in boiling water until just slightly cooked. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.

Add soups and Rotel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.

In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.

Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.

Enjoy!

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Semi-Homemade Chicken Pot Pie

This was so yummy!

 Ingredients

1 recipe pastry for a 9 inch double crust pie (I used the pie crust that you unroll.)
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed cream of celery soup
  2 cans condensed cream of potato soup (I ended up using 2 cans!)

Directions

1. Preheat oven to 400 degrees. Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Put aluminum foil around the pie crust edges. Bake at 400 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

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Poppyseed Chicken

I got this delicious recipe from Kelly!

Ingredients

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbs of poppyseeds 

1 sleeve of Ritz crackers
1 stick of butter

First, boil your chicken and then cut in small pieces.

Combine chicken, soups, sour cream and poppyseeds in baking dish.

Top with crushed crackers and melted butter. Bake for 20-30 minutes at 350.

Serve with rice and salads and you have a yummy meal!

This is so good!

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Oven Baked Chicken & Bacon Shish Kebabs

ALL CREDIT for this recipe goes to Annalee.

INGREDIENTS

4 boneless skinless chicken breasts
veggies of your choice (I used bell pepper, squash, tomatoes, red onion, mushrooms, and pineapple)
1 package bacon (I used turkey bacon)
2/3 C brown sugar (I used Splenda brown sugar)
2 Tbs chili powder

DIRECTIONS
preheat oven to 350 degrees.
cut chicken into bite-sized chunks.
cut bacon strips in half.
wrap the bacon around the chicken and put on skewers.
alternate with veggie chunks (tossed lightly with olive oil, pepper and salt).
mix the brown sugar and chili powder.
sprinkle the mixture generously over skewers with the mixture and place in pan.
bake for 30-35 minutes.

I served the shish kebabs with saffron rice and restaurant style margaritas.

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One Dish Chicken

I took this recipe and changed it up a little. It was delish. It's a perfect summer meal.


1/4 cup chopped onions
4 tbs Tequila Lime Marinade
1 teaspoon salt
1/2 teaspoon ground pepper
2 large sweet potatoes, peeled and quartered
3/4 lb green beans (I used 1 can of French style green beans.)
4 chicken breasts (I had chicken tenders, so I used 6.)

Preheat oven to 450 degrees. Place green beans in casserole dish. Place chicken on top of green beans. Drizzle 3 tbs (or desired amount) or Tequila Lime marinade on top of chicken. Place peeled and quartered potatoes around the sides of the casserole dish. Drizzle remaining marinade on top of sweet potatoes. Salt and Pepper to taste. Bake in oven for about 40 minutes or until chicken is cooked through.

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Chicken Fajitas

1. 1 teaspoon pure chile powder
2. 1 teaspoon kosher salt
3. 1/2 teaspoon ground cumin
4. 1/2 teaspoon onion powder
5. 1/4 teaspoon garlic powder
6. 1 tablespoon cornstarch
7. 1/4 cup water
8. 3 tablespoons extra-virgin olive oil
9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
10. 1 green bell pepper—cored, seeded and cut into thin strips
11. 1 medium onion, thinly sliced
12. 2 tablespoons fresh lime juice, plus lime wedges for serving
13. 8 flour tortillas, warmed in the microwave
14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions:

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

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Cheez-It Chicken

Ingredients:

boneless, skinless chicken breast (1 for each person)
melted butter
sour cream
cheez-its (crunched up)
*I usually do each of these in a cereal bowl...

Directions:

1. Dip the chicken in melted butter.
2. Dip in sour cream.
3. Dip in cheez-its.
4. Bake at 375 degrees until done

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