Tortilla Soup



9 cups chicken broth
6 cloves roasted garlic
1/2 cup chopped tomatoes
1/2 yellow onion, chopped
2 fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
1/2 yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish









1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.

2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.


3. Place toasted tortilla strips in each bowl and pour soup over strips.





Simple Whole Roasted Chicken



2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed









1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

2. Preheat oven to 500 degrees F (260 degrees C).


3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.


4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.






Chicken Enchilada Soup

Yield: 8-10 Servings




3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips









1. In a large Dutch oven or stockpot, add chicken stock and heat over medium heat.


2. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred into bite-size pieces and set aside.



3. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.



4. To cook in a crockpot, add all ingredients (including the chicken stock you used to cook the chicken, but besides the cooked chicken itself and cheese) to the crock pot and cook on low; the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving.



5. If soup isn’t as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.





Teriyaki Marinated Chicken



1 (6 ounce) can pineapple juice
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves












1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the oven broiler.


3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.





Grilled Orange Chicken



1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon rubbed sage
2 tablespoons chopped fresh chives
1 (3 pound) chicken, cut into pieces
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper









1. Preheat a grill for medium heat.



2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.

3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze.


4. Serve with reserved marmalade glaze.





Savory Roasted Chicken



1 (6 pound) roasting chicken
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange peel
1/4 teaspoon pepper
1 teaspoon canola oil









1. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.



2. Bake at 375 degrees F for 1-1/2 to 2 hours or until a meat thermometer reads 180 degrees F. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.





Red-Cooked Chicken with Assorted Vegetables



1/2 cup dry sherry
1/3 cup low-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons peeled and grated fresh ginger
1 teaspoon Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut into 2-inch pieces (white and green parts separated)
3 pounds bone-in skinless chicken thighs
1 bag (16 ounces) assorted fresh veggies for stir-fry (such as snow peas, carrots, broccoli and red pepper)
Special equipment: 5- to 6-quart slow cooker









1. In a 5- to 6-quart slow cooker, combine the sherry, soy sauce, brown sugar, ginger, five-spice powder, garlic and white parts of the green onions. Add the chicken thighs and toss to coat with the sherry mixture. Cover the slow cooker and cook as the manufacturer directs on low for 8 hours or on high for 4 hours.



2. Coarsely chop the remaining green onion parts. Wrap and refrigerate until serving time.



3. Just before serving, place the stir-fry veggies in a microwave-safe medium bowl and cook in the microwave as the package label directs.



4. With tongs, transfer the chicken to a deep platter. Stir the veggies into the slow cooker to coat with the sauce. Spoon the veggie mixture around the chicken. Sprinkle with the reserved green onions.



5. Nutritional information per serving: About 355 calories, 43 g protein, 27 g carbohydrate, 8 g total fat (2 g saturated), 161 mg cholesterol, 881 mg sodium, 4 g fiber.





Quick-Roasted Chicken with Mustard and Garlic

Yield: 4 Servings




One 4-pound chicken
4 large garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco
1 teaspoon herbes de Provence
1/2 teaspoon salt









1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.

2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.

3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

4. MAKE AHEAD The chicken can be prepared through Step 2 and refrigerated overnight. SERVE WITH Mashed potatoes.





5 Minute Brown Butter Chicken and Crispy Sage



2 boneless, skinless chicken breasts (thawed)
salt and pepper
1/2 cup fresh sage leaves
1.5 – 2 tablespoons butter















1. Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.

2. Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.

3. Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time. Serve with your favorite side dish, make quesadillas, or add to pasta. Enjoy!






Creamy Grilled Chicken Piccata



Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts



2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese









1. Combine first 6 ingredients and mix well.


2. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator.


3. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.



1. While chicken is grilling. Cook pasta according to directions (10-12 minutes).


2. Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice.


3. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted.


4. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.



5. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.





Creamy White Chicken and Artichoke Lasagna



2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked









1. HEAT oven to 350°F.

2. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

3. SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

4. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.





Sweet and Spicy Bacon Chicken



4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar











1. Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish….make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.



2. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.




Also great on the grill! No juices to drizzle on anything, but still delicious!



Chicken Noodle Soup



2 Tbsp olive oil
1 medium yellow onion
3 cloves garlic
1/2 lb. carrots
1/2 bunch celery
2 split chicken breast (bone-in)
1 tsp dried basil
1 Tbsp dried parsley
1/2 tsp dried thyme
1 whole bay leaf
10-15 cranks cracked pepper
1 Tbsp salt
6 oz. egg noodles









1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.



2: While the onion and garlic are sauteing, wash and slice the carrots and celery. Add them to the pot and continue to saute.



3: Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.



4: After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.



5: Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didn’t need to). Serve hot!





Bruschetta Chicken



1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste









1. Preheat oven to 375 degrees. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish.


2. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through.


3. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.






Bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender.





Stuffed Under The Skin Roast Chicken

Yield: 2 Servings




For the chicken:

1 free-range chicken (about 3 1/2 lbs)
salt and pepper

For the stuffing:

2 cloves garlic, chopped
2 shallots, chopped
2 ounces wild mushroom, chopped
1/2 cup chestnuts, cooked and chopped
1/4 cup pine nuts, toasted and chopped
1 black truffle, cleaned and chopped (optional)
1/4 cup Cognac
1 1/4 cup panko
1/4 cup herbs, such as parsley, chives and chervil, chopped
8 ounces butter, softened

For the chicken jus (optional):

2 tablespoons flour
2 cups chicken stock









For the chicken:

1. Preheat oven to 375′F.

2. Rinse the chicken in and out, and pat dry with paper towels. With gloves on, gently work your fingers in between the skin and the flesh of the chicken to create a pocket.

3. Place the stuffing (see below) in a piping bag with a 1/2 inch round tip and pipe the mixture evenly under the skin of the chicken making sure to pipe some around the thighs area as well.


4. Press the stuffing down to even it out. Tight the chicken and place it on a roasting pan.


5. Season the chicken with salt and pepper and brush with a little melted butter.

6. Roast the chicken for 1 hour (the internal temperature should reach 165′F), basting with the pan drippings every 20 minutes. Let the chicken rest 10 minutes before carving. Serve with the chicken jus on the side (see below).



For the stuffing:

1. Melt 2 tablespoons of the butter in a pan. Add the chopped mushrooms and saute until tender. Add the chopped chestnuts and saute a few minutes more.


2. Season with salt and pepper. Remove to a bowl. In the same pan, melt 1 more tablespoon of butter and add the shallots and garlic. Saute until tender but not colored.


3. Carefully deglaze with the Cognac (be careful, it will flame up!). Simmer until nearly dry. Add to the mushroom/chestnut mixture and let it cool. Add the black truffle now if using.


4. Add the pine nuts, panko, herbs and remaining softened butter and mix well. Season with salt and pepper.



For the chicken jus:

1. Degrease the roasting pan except for 2 tablespoons of fat and add the flour. Place the roasting pan over a medium fire and cook the roux for a few minutes.


2. Deglaze with chicken stock and bring to a simmer, scraping down the bottom of the roasting pan. Simmer until the chicken jus is reduced and thickened. Strain.


3. Check seasoning and serve with the roasted chicken.





Grill Master Chicken Wings



1/2 cup soy sauce
1/2 cup Italian-style salad dressing
3 pounds chicken wings, cut apart at joints, wing tips discarded

1/4 cup butter
1 teaspoon soy sauce
1/4 cup hot pepper sauce (such as *Frank’s RedHot, or to taste)









1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.

3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.






Click here to buy Frank’s RedHot on Amazon.





Easy Grilled Chicken Teriyaki



4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil














1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.



2. Preheat grill for high heat.



3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.





Marinated Greek Chicken Kabobs



1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces










1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary.


2. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.



3. Preheat an outdoor grill for high heat.

4. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.

5. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.





Chicken Enchilada Puffs



1 package(s) mini crescent rolls
3 ounce(s) cream cheese
1/2 cup(s) mexican blend shredded cheese
3/4 cup(s) Cooked Chicken diced or shredded
1/3 cup(s) enchilada or taco sauce
2 teaspoon(s) taco seasoning mix
1/4 cup(s) Mexican shredded cheese for sprinkling














1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray.



2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.



3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
Unroll crescent rolls on prepared pan.
4. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.


5. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.


6. Sprinkle tops of puffs with additional shredded Mexican cheese.


7. Bake for 15 minutes, or until golden brown.





Roasted Chicken Breast with Cherry Tomatoes and Asparagus




1 chicken breast

8 trimmed sticks of asparagus

6 halved cherry tomatoes

black pepper & salt


olive oil













1. Preheat the oven to 200°C/400°F/gas 6.



2. Put 1 chicken breast, with its skin left on, in a bowl.



3. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well.



4. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.



5. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.





Gourmet Chicken Pizza



2 skinless, boneless chicken breast halves
1 (10 ounce) can refrigerated pizza crust
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions











1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.



2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.



3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.



4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.





Baked Honey Mustard Chicken



6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley












1. Preheat oven to 350 degrees F (175 degrees C).

2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture.


4. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.





Chicken and Pasta



4 (6 ounce) skinless, boneless chicken breast halves – cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta









1. Bring large pot of water to a boil, and stir in penne pasta.



2. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.



3. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.





Crock Pot Santa Fe Chicken

Yield: 8 Servings




24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste









1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.


2. Season chicken breast with salt and lay on top.


3. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.


4. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla (extra pts).





Chicken and Kale Hand Pies with Cheddar Crust


2 tablespoons all-purpose flour, plus more for rolling
1 tablespoon unsalted butter
1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well
1 small bunch black (Tuscan) kale, tough stems removed, coarsely chopped
1 teaspoon fresh thyme, leaves
Coarse salt and ground pepper
1 cup low-sodium chicken broth
1 cup cooked chicken, torn into bite-size pieces (about 5 ounces)
1 large egg, lightly beaten



1. Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round.

2. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.

3. In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine.

4. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.

5. Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border.

6. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie.

7. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.

Orange Chicken Vegetable Stir-Fry

Speaking of chicken breast recipes, a lot of people salivate over this amazing Chinese dish: orange chicken. And because most of the time the Chinese use stir fry to make orange chicken, many people are concerned about orange chicken calories. However, if you are not using too much oil for cooking, it’ll still can be a very delicious and healthy dish. Chicken stir fry has been one of the most well-known traditional dishes in Chinese. One of the popular variations of orange chicken is honey chicken stir fry. You can make this easy orange chicken stir fry at home by using either orange or honey.

Yield: 4-6 Servings


1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger

optional sweetener like sugar, honey, agave, etc.

1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
olive oil
1/2 cup medium yellow onion, chopped


1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.

2. Taste the sauce and add your choice of sweetener to your liking.

3. Blend again for a few more seconds.

4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

5. Rinse the skillet clean.

6. Season the chicken with salt and pepper.

7. Add the corn starch and massage the chicken with your hands.

8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.

9. Transfer the vegetables to a plate lined with a paper towel.

10. Wipe down the skillet until dry.

11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.

12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

13. Add the remaining vegetables and stir-fry them together for 2 minutes.

14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.

15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

Orange Chicken Calories

Serving Size: 1 serving

Calories 500.0
Total Fat 27.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 0.0 mg
Total Carbohydrate 42.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 23.0 g

Tasty Italian Chicken Casserole

Yield: 6-8 Servings




8 chicken thighs or breasts
3 large potatoes, cut in thick slices
1 small onion, thinly sliced
1 cup canned tomatoes, drained and chopped
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
4 teaspoons olive oil
Chopped parsley for garnish









1. Preheat your oven to 350 degrees Fahrenheit.



2. Remove the skin from the chicken. Wash and pat dry. Season the chicken with salt and pepper; dredge in flour.



3. Lay the chicken in a single layer in a casserole dish that has been oiled with cooking spray. Arrange the potatoes in between the chicken so it can soak up the juices. Cover with slices of onion. Spoon the tomatoes over the top of the onions. Season with salt and pepper to taste. Sprinkle with dried basil. Drizzle the whole thing with olive oil.



4. Cover the pan and bake for half an hour.



5. Stir the ingredients, and then return the pan to the oven for another half hour or until the potatoes and chicken are done. Baste frequently during the last half hour of cooking to keep everything moist.



6. Place the finished food on a serving dish and pour the juices over the top. Garnish with parsley and serve.





Turn Leftover Meals into Sandwiches, Wraps or Pockets the Next Day



Whether its steak, chicken, pork, or lamb, any sort of meal you have involving cooked meat can become a yucky leftover if left for too long. However, they can be amazing cold sandwiches the next day. One of the most popular leftover recipes is a turkey, cranberry, gravy and stuffing sandwich after Thanksgiving or Christmas. Depending on how much time you have, you could go with a deluxe sandwich preparation or just shove everything into a wrap or pocket.  Any sort of meat, vegetable, and sauce based plate will work.

Here are some specific leftovers that work well with this:
– traditional Thanksgiving turkey, cranberry sauce, stuffing, and gravy
– steak, mashed potatoes, green beans and worcestershire sauce
– chicken or steak fajitas with peppers and onions
– lambchops, applesauce and carrots
– steak or chicken enchiladas with tomatoes, onions, cheese, sour cream and guacamole

The basic directions for any of these is to simply scrape the turkey (or any other meat) off of the bone and onto your preferred bread, wrap or pocket, and add the vegetables and sauce either from your leftover meal or from another meal or bottle. If you’re dealing with a dry meat and no sauce, many times a simple salad dressing or mayonnaise can do the trick. If you’re stuck without a vegetable, lettuce and tomatoes always work!

Asian Chicken Kebabs


1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1-2 teaspoons Sriracha (or other hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

4 skinless, boneless chicken breast halves, cubed
1 large green bell pepper, cut into 2 inch pieces
1 red onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces


1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours.

3. Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.

Creamy Chicken Vegetable Chowder



1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
3 potatoes, diced
3 carrots, diced
2 quarts chicken broth
1 pound skinless, boneless chicken breast halves – chopped
1 (1 ounce) package ranch dressing mix
1 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
1/2 pound processed cheese food, shredded
1 (16 ounce) package frozen green beans
1/4 cup butter
1/4 cup all-purpose flour









1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.



2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.



3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.