Sheet Pan Poblano Chicken Fajitas

I got this recipe from Half Baked Harvest. Her recipes are so good! Sometimes I just make the chicken to have on hand to slip into quesadillas or whatever. This is a family favorite for taco night and because it only uses one pan, it's easy!

Ingredients:
1 1/2 lbs boneless chicken breasts, cut into strips
1 T. chili powder
1 t. cumin
1 t. smoked paprika
1 t. garlic powder
1 t. kosher salt and pepper
3 T. olive oil
1 orange and 1 red bell pepper, sliced
1 poblano pepper, sliced
1 sweet onion, thinly sliced
juice of 1 lime, plus more for serving
1/4 cup fresh cilantro, chopped, plus more for serving
flour tortillas, warmed
2 cups steamed rice, for serving (I like to use this cilantro lime rice recipe)
shredded cheese, sliced avocado and salsa, for serving

Instructions:
1. Preheat oven to 425 degrees F.
2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic powder, salt and pepper and 2 T. of the olive oil. Move the chicken to one side of the pan, arranging in an even layer.
3. On the other side of the pan, add the peppers and onions and remaining 1 T. of olive oil. Season with salt and pepper and toss to combine. Put in oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
4. Remove from oven and toss everything together with the lime juice and cilantro.
5. Eat with rice, cheese, avocado and salsa, if you like! Everyone can make their own to their liking.

Chicken Burrito Bowl

Recipe from Womans Day, May 2019


Veggies:
Heat 2 t. oil in large skillet. Add 1/2 small red onion (sliced) and 1/2 red pepper, 1/2 t groun cumin, 1/4 t. salt and pinch of cayenne pepper and saute, stirring until tender.

Rice:
Cook rice you are desire. Healthier with brown rice.

Chicken:
4 oz shredded chicken breast

Cilantro Lime Dressing:
1/4 cup 2% plain Greek yogurt
2 T. finely chopped cilantro
2 t. fresh lime juice
pinch salt and pepper

Combine all. Top with dressing and serve.

General Tso's Chicken (Lightened Up)

original recipe at Our Best Bites (love that site!)

Ingredients:

• vegetable oil spray
• 1/4 cup all purpose flour
• 3 large egg whites
• 5 cups (5 ounces) Kellog’s Corn Flakes, finely crushed
• 1 1/2 lbs boneless, skinless chicken breasts but into 1-inch pieces
• 1 2/3 cup water
• 1/3 cup low sodium soy sauce
• 1/4 cup apricot jam
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch
• 1 tablespoon balsamic vinegar
• 2 teaspoons canola oil, or Chili Olive Oil
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes

Instructions:

Adjust oven rack to upper-middle position and heat oven to 475 degrees.  Line rimmed baking sheet with foil, top with wire rack, and spray rack with oil spray.  Spread flour into shallow dish.  Whisk egg whites until foamy in second shallow dish.  Spread corn flakes crumbs into third shallow dish.  Pat chicken dry with paper towels.  Working in batches, dredge chicken in flour, dip in egg whites, then coat with corn flakes, pressing gently to adhere; lay on prepared wire rack.

Spray chicken with oil spray.  Bake until chicken registers 160 degrees and coating is brown and crisp, 12-15 minutes.

Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl.  Heat oil in 12 inch skillet over medium heat until shimmering.  Add garlic, finer, and pepper flakes and cook until fragrant, about 1 minute.  Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes.  remove from heat, cover, and keep warm.

When chicken is cooked, return sauce to simmer over medium-low heat.  Add cooked chicken and toss to coat.  Serve immediately, as the crispy coating won’t last long-term in that yummy sauce.

I served over white rice and made broccoli and snap peas for the sides. It was a big hit.

Slow Cooker Creamy Black Bean Chicken Chili

This recipe was actually called a soup but after cooking it seemed more like a chili. Ryan and Kinsey both liked it. Em didn't want to try it.

Ingredients:
2 chicken breasts (uncooked)
1 cup chicken broth
1 can black beans, drained and rinsed
1 can corn, drained
1 cup salsa
1 package taco seasoning
1/2 cup sour cream (optional)
1/2 cup cheddar cheese (optional)
Tortilla chips

Instructions:
Place chicken in crock pot. Pour broth, corn, salsa, and taco seasoning over chicken. Mix.
Cook on low for 6 hours or high for 3.
Remove chicken and shred. Re-add chicken.
If desired, add sour cream and cheese to crock pot (or add desired amount to individual servings). Stir until smooth.
Serve with tortilla chips.

Notes: This would actually be good on top of tortilla chips, like nachos.

Crockpot Chicken Noodle Soup

recipe from Creatively Comestic.com
Kinsey said, "Mom, this is the best thing you've ever made!" She loved it!

Ingredients:
5 cups of chicken broth
One 10.75 can cream of chicken soup
1/2 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can whole kernal corn, drained
Salt and Pepper to taste
1 1/2 cup Egg Noodles
2 cups cooked chicken or 2 cans canned cooked chicken

Instructions:
Add everything but the noodles and cooked chicken to the crock pot. Cook on low for 5-6 hours. The last hour turn on high and add noodles and chicken.

Pistachio Chicken

(from Womens Day Magazine)

Ingredients:
1/2 cup pistachios (I prefer the roasted and salted), finely chopped
1/2 cup panko bread crumbs
1 T. olive oil
1 6-oz boneless, skinless chicken breasts
kosher salt and pepper
1/4 cup fat-free greek yogurt


Instructions:
1. Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil. In a shallow bowl or pie plate, combine the pistachios, panko and 1 T olive oil.
2. Season chicken with the 1/2 t. salt and 1/4 t. pepper. Brush the chicken with the yogurt and coat with the pistachio mixture, pressing gently to help it adhere. Place the chicken on the prepared baking sheet and bake until golden brown and cooked through, 20-25 minutes.

Serve with couscous and veggies.

Green Chicken Chili

(from Women's Day August 2010)

Ingredients:
1 jar (16 oz.) salsa verde
2 lb. chicken, cut into 1 1/2 inch pieces
1 can (15 oz) corn, drained
1 can (15.5 oz) cannellini beans, rinsed
2 cubanelle peppers, chopped
1 medium onion, finely chopped
1 T. minced garlic
2 t. ground cumin
1/2 t. salt
1/2 cup chopped cilantro
Serve with lime wedges and sour cream

Instructions:
1. Mix all ingredients except cilantro in a 3.5 qt slow cooker
2. Cover and cook on high for 5-6 hours or on low 8-9 hours until chicken is cooked through.
3. Stir in cilantro; serve with lime and sour cream

Recipe twists:
1.Serve with shredded meat in warm tortillas
2. Instead of canned corn, add a 15 or 16 oz can black beans, rinsed and well drained, or a 15-16 oz cn hominy (which will thicken and bulk up the chili)

I think this would be yummy with my cilantro rice.

Hawaiian Chicken

(From Janet Miller)
This is a great no frills recipe for fast and easy chicken Ryan will actually eat.

Ingredients:
1 lb. chicken
1 cup ketchup
1/3 cup brown sugar
1 6 oz can crushed pineapple, including juice

Instructions:
Place chicken in greased 9x13 pan. Mix other ingredients and pour over chicken. Bake at 350 degrees for 1 hour and 15 minutes minutes. (Less if you're using thin chicken)

Cheddar Chicken

(from May 2010 Real Simple)

This was my third new recipe this week and so far it's the only one worth putting with my recipes. I cut my chicken into chicken strips so they would be more nugget-like for Kinsey. Both her and Emerson liked this meal. It's simple and it's a keeper.

Serves 4

Hands-On Time: 15m

Total Time: 45m

Ingredients:
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Instructions:
Heat oven to 350° F.

In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.

Serve with rice and green beans.

Mexijita Chicken

(from Amy D.)

Ingredients:
4 chicken breasts
2 cans of pinto beans, undrained
2 cans mexican diced tomatoes
2 T. fajita seasoning (recipe HERE just in case)

Instructions:
Brown Chicken in pan
Put beans in crock pot, then add chicken.
Cover with tomatoes. Sprinkle fajita seasoning on top. Cook on low for 3-4 hours.
Serve it on rice with cheese and sour cream on top. YUMMY!

Slow Cooker Wild Rice Soup

(from Land O'Lakes)

Indredients:
1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 (14-ounce) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
1 rib (1/2 cup) celery, chopped
1 medium (1/2 cup) onion, chopped
1 cupsour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, if desired

Instructions:
Stir together all ingredients except sour cream, flour and almonds in slow cooker.

Cover; cook on Low heat setting for 6 to 8 hours or until chicken and rice are tender.

Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat setting to High. Slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 minutes).

To serve, spoon into individual serving bowls. Garnish with sliced almonds, if desired.

White Chicken Chili

I made this tonight and Ryan actually tried it AND liked it. Whoa. You could probably do this in the crock pot if you wanted for a couple hours.

Ingredients:
1 lb. Chicken
2 teaspoon cumin
1 small onion
1 jar salsa
1 bag shredded cheese
3 15 oz. jars of northern beans
1 can chicken broth

Instructions:
1. Bring beans (do not drain), chicken broth and cumin to boil in large pot
2. Cut chicken into cubes and cook until done (salt and pepper if desired)
3. Sautee onions in with the chicken
4. Add chicken and onions to the beans and broth pot
5. Add salsa and cheese and bring to a boil
6. Simmer until done

I like to serve with bread for dipping. Yummy on a cold winter day!

(recipe from Jenna Slate)

Crunchy Buttermilk-Coconut Chicken Fingers

(from Cooking Light Magazine)

These crispy chicken fingers appeal to kids, so serve them with ketchup for dipping. Grown-ups will enjoy them atop a salad.

Yield: 4 servings (serving size: 5 chicken fingers)

Ingredients:
1 pound skinless, boneless chicken breasts
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes
3/4 cup flaked sweetened coconut, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
Cooking spray

Preparation:
1. Cut chicken into 20 (1/4-inch-thick) strips. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
2. Preheat oven to 475°. Place baking sheet in oven.
3. Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
4. Working with 1 chicken strip at a time, dip into egg mixture; dredge in cornflake mixture. Repeat procedure with remaining chicken, egg mixture, and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 475° for 6 minutes or until done. Serve immediately.

Works well with Apricot Dipping Sauce.

Chicken Pot Pie

Recipe From Our Best Bites

Ingredients:

2 unbaked pie crusts

1 lb leftover chicken, chopped into smaller pieces

1 12-16 oz bag of peas and carrots, thawed

1 onion, minced

2-3 cloves garlic

butter

5 medium-small red potatoes, diced

2 cans cream of chicken soup

salt and pepper

Instructions:

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add potatoes and boil until soft. Meanwhile, heat 1 T. butter in a medium skillet. Sauté the onion (and optional garlic) til it's translucent and fragrant. Set aside.

in a mixing bowl, combine 2 cans of soup, chicken, veggies, onion and potatoes. Season to taste.

Place one pie crust on bottom of pie plate (may have to roll it a bit). Add filling. Top with other pie crust. Crimp the edges and cut a few vent holes in top.

Bake for 40-45 minutes or until the crust is golden brown. Remove from oven and let stand for a few minutes before serving.

Cheesy Chicken Enchiladas

(from Cooking Light Magazine)

Preheat Oven to 350.
You will need:
13x9 baking dish
canola oil cooking spray
8 tortillas
1/2 cup finely shredded reduced fat sharp chedder cheese
1/4 cup chopped green onions

Combine the below 9 ingredients in large bowl and set aside 1 cup of mixture.

2 1/2 cups chopped cooked chicken
2 cups (8 oz) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter (melted)---I accidentally left this out, oops
1/4 cup chopped onion
1 t. minced garlic
1/4 t. freshly ground black pepper
1 (10 3/4 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5 oz) can chopped green chiles, drained

Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of the tortilla. add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly roll style; place filled tortilla, seam side down, in a 13x19 inch baking dish coated with cooking spray. Repeat with remaining tortillas. Spread the last 1 cup chicken mixture you set aside evenly over top of enchiladas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with chedder cheese and green onions; bake an additional 5 minutes or until cheese melts.

I added a little dab of sour cream and salsa on the top when I went to eat it. I don't think Cooking Light would have liked that addition, but it sure was good! Enjoy!