Crunchy Ranch Chicken Tenders

I have made a lot of chicken tenders, trying to find a good recipe that has a lot of flavor and the breading doesn't come off. My little was a allergic to eggs, and (finally!) has grown out of it! So we are now able to give her anything made with eggs! These chicken tenders seemed like a great kid friendly meal that I could feed to her! We had our niece spend the night, and whipped these up, they are so easy to make and every one loved them! This is a must try recipe! 

Ingredients:

2/3 cup corn flake crumbs OR panko bread crumbs

1/2 cup all-purpose flour

2 eggs, slightly beaten

1 (1-ounce) package dry ranch-flavored dressing mix

1 lb. boneless, skinless chicken tenders

3 Land O Lakes Garlic and Herb Saute Express Squares

Directions:

1. Place corn flake crumbs (or panko bread crumbs), flour and eggs into 3 separate shallow bowls. Add ranch dressing mix to the bowl with flour and stir to combine.

2. Coat each chicken tender with flour (shaking off the excess). Then, dip into the beaten egg and press into the corn flake crumbs (or panko bread crumbs).

3. Melt each Saute Express Square in a skillet over medium-low heat. Place the chicken tenders into the skillet, turning occasionally for about 10-12 minutes. 

Enjoy!

Source: landolakes.com

Pioneer Woman's Chicken Pot Pie

I have tried a lot of chicken pot pies, and I had yet to find the perfect one.. until now. Some were made with biscuits, others lacked flavor and that creamy gravy. But this.. this is THE chicken pot pie recipe. It has delicious soft vegetables, a creamy flavorful broth, and a buttery flaky crust! I will never make another one. It is seriously that good! Now, I have heard a lot about preparing and then freezing meals, but I have never took the dive and tried it, until now. This recipe is actually recommended to make ahead of time and freeze. The first time I made it, I had cream, celery and pie dough left over. Of course, it felt like a waste of money. We loved it so much, that I made it again the next week, using enough ingredients for 2! It was so much easier, the portions are just right for 2 batches and I love that I have nice, delicious chicken pot pie in my freezer waiting for me to feel like having a lazy dinner and not wanting to cook!

Ingredients (for 1 pie):

3 celery stalks

3 medium carrots, peeled

1 large yellow onion

4 tablespoons (1/2 stick) of butter

2 cups cooked shredded chicken breast

1/4 cup all-purpose flour

2 cups low sodium chicken broth or stock

1 chicken bouillon cube

1/2 cup frozen peas

1 cup heavy cream

2 sprigs fresh thyme

1 teaspoon salt

black pepper, for seasoning

pie dough, store bought or homemade (homemade recipe below)

Directions:

1. Begin preheating the oven to 400 degrees and by dicing the celery, carrots, and onion into small, fine dice. 

2. Melt the butter in a dutch oven or large pot over medium heat. Add the celery, carrots, and onion. Saute the vegetables for a few minutes, until translucent. 

3. Add the chicken and stir to combine. Sprinkle the flour evenly over the top and stir to combine. Cook for a few minutes, gently stirring. 

4. Pour in the chicken broth and stir. Add the chicken bouillon cube and stir. The mixture should start to look like a creamy gravy, but still runny. Next, stir the frozen peas in.

5. Pour in the cream and stir. Allow the mixture to cook over low heat, for about 4 minutes, stirring occasionally, so the mixture can thicken. Season with thyme, salt and pepper. Be sure to taste it and make sure it is seasoned good!

6. Pour the mixture into a deep pie pan, or small casserole dish. (If you are freezing one, the foil pie pans work great!

7. Place the crust onto the top of the pan, pressing the edges down (it doesn't need to be prefect) and place a few slits in the crust to make sure the mixture can let out steam. 

8. Bake for about 30 minutes, until the mixture is bubbly and the crust is golden brown. Let the pie cool for 10 minutes before eating (this will help the mixture to thicken some as well). 

Thyme Pastry Dough

Ingredients:
1 1/2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup cold butter (1 1/2 sticks)

1 egg

2 1/2 tablespoons cold water

1/2 tablespoon distilled white vinegar 

1 spring of fresh thyme leaves, thinly diced

Directions:

1. Combine the flour and salt in large bowl. Use a pastry cutter or 2 forks to gradually work the cold butter into the flour until it resembles small pebbles, this should take about 3-4 minutes.

2. Lightly beat the egg with the fork and add it to the mixture. Next, and the old water and vinegar and stir until combined. (This can be made ahead of time and refrigerated at this point)

3. When ready to use the dough, cover a clean surface with a small amount of flour, and in the thyme and knead the dough to mix it in. Then, begin to roll out the dough1 inch larger than the pie pan. 

Comment if you made this and loved it! 

Photo Source: lydias cozy corner
Recipe Source: foodnetwork.com 

Chicken Rollatini with Spinach alla Parmigiana

Baked chicken breasts, rolled up with cheeses and spinach, covered in bread crumbs and topped with cheese.. perfect! This recipe is a huge hit at my house. It gives the kids there veggies, tastes amazing, and baked chicken is always healthier than fried! This is a great recipe from SkinnyTaste, that has LESS THAN 200 calories a serving! It goes great with a salad!

Ingredients

olive oil non-stick spray

8 thin chicken cutlets, 3 oz each

salt and pepper to taste

1/2 cup whole wheat Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese, divided

6 tablespoons egg whites

6 oz part skim mozzarella

5 oz frozen spinach, squeezed dry of any liquid

6 tbsp part skim ricotta cheese

1 cup marinara sauce

Directions

1. Preheat oven to 450° and spay an 8x12 casserole pan with non-stick cooking spray

2. Wash each of the chicken cutlets and season with salt and pepper

3. Combine the breadcrumbs and 2 tbsp of parmesan cheese into a bowl

4. In another bowl, whites 1/4 cup of egg whites (only using egg whites makes it healthier)

5. In another bowl, combine 1.5 oz of mozzarella cheese, the rest of the parmesan cheese, spinach, ricotta cheese, and 2 tbsp of egg whites

6. Lay the chicken cutlets out flat, and spread 2 tbsp of the spinach mixture onto each cutlet, making sure to cover the whole surface. Roll the cutlets up and keep the seam side down to keep them intact.

7. Dip each rolled up chicken cutlet into the egg whites, and then into the breadcrumbs, making sure to cover all surfaces. Once they are covered place the chicken roll ups into your baking dish

8. Lightly spray all of the chicken cutlets with an olive oil cooking spray (this helps them get crispy)

9. Bake for 25 minutes. Then cover the chicken with the marinara sauce and remaining mozzarella cheese and bake for another 3 minutes, or until the cheese is melted and is bubbly.

Enjoy! :)

Source: Skinny Taste

Creamy Chicken and Stuffing Casserole

This recipe has been a family favorite of mine since I was a little girl. My whole family loves this recipe, even my 1 year old! It’s a very easy and delicious casserole, perfect for a weeknight dinner. Since I’m a stay-at-home Mom, I boil my chicken early in the morning, and then store the chicken and the broth in the fridge, until I’m ready to use it. You never know what will happen! So I’m prepared to make dinner within minutes! I love this dish with a nice salad, and a side of broccoli or green beans! 

Ingredients:
3 large boneless skinless chicken breasts
1 stick butter, melted
8 oz. package of Pepperidge Farm Herb Stuffing Mix
1 can of cream of chicken soup
8 oz. of sour cream
1 ½ cups of chicken broth (from boiling chicken)
1 tsp of salt
1/2 tsp of pepper

Directions:

1. Preheat oven to 350 degrees.

2. In a large pot, boil the chicken in water on medium-high heat for 15-20 mins. Make sure they a thoroughly cooked through.
3. Keep 1 ½ cups of the water that the chicken is boiled in, with no pieces of fat or chicken it (you may want to strain it).

4. Dice the chicken into pieces

5. In a medium sized mixing bowl, whisk the sour cream, cream of chicken soup, chicken broth, salt and pepper togther.
6. Mix the stuffing mix and the butter together. Keep ½ cup of the stuffing mix for topping. Press the stuffing onto the bottom of a 13 x 9 pan. 

7. Lay the diced chicken on top of the stuffing mix.

8. Pour the soup and cream cheese mixture on top of the chicken, make sure it spreads out evenly.

9. Sprinkle the top with the set aside ½ cup of stuffing mix.

10. Bake in the oven for 25-30 minutes. 

Enjoy! :) 





Photo: coffeeandcannolis.com

Spinach and Chicken Stuffed Shells

Spinach and Chicken Stuffed Shells

 

These are amazing. They take a while to make, but it is so worth it. In my house we will try any recipe with spinach, and we loved these! 

Ingredients: 

1 box of Jumbo Pasta Shells

2 cups of chopped, cooked Chicken Breast

1 box of frozen, chopped Spinach, thawed

2 cloves of minced Garlic 

15 oz container of Ricotta Cheese

8 oz package of Cream Cheese, softened

1 2/3 cup of shredded Parmesan Cheese

1 egg, beaten 

1 tbs of Dried Parsley Flakes

1 tsp of Italian Seasoning 

1/2 tsp of Salt

1/2 tsp of Pepper

2 cups of Shredded Mozzarella Cheese

1 Jar of Spaghetti Sauce

Directions:

1. Preheat oven to 350°

2. Boil shells according to the package directions. Drain them and rinse them with cool water to prevent them from sticking to each other.

3. In a large bowl, combine the chicken, spinach, garlic, ricotta cheese, cream cheese, parmesan cheese, egg, parsley, Italian seasoning, salt, and pepper. Add 1 cup of mozzarella cheese to the mixture.

4. Grease 2 9 x 13 baking dishes, spread 1/2 of the sauce into both pans

5. Spoon the mixture into the shells, be generous! [or use a ziplock bag with the tip cut off and pipe the filling into the shells. 

6. Lay the stuffed shells on top of the sauce

7. Very lightly top the shells with the remaining sauce

8. Cover with foil, and bake for 40 mins

9. Uncover, Sprinkle the remaining 1 cup of mozzarella cheese on top and bake for 5-10 mins [until cheese has melted]

Enjoy :)

Source: the-girl-who-ate-everything.com

Crock Pot Fajitas

These are super easy and super delicious! It makes the perfect meal for the Mexican dinner night. I usually serve these with a variety of toppings and a side of Mexican rice and refried beans. Its a great way to get the kids to eat there vegetables! 

Ingredients:

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, diced

1 large squash, sliced

1 large tomato, diced

1/2 cup mushrooms, sliced

1/2 cup of water

2-3 large bonless, skinless chicken breasts

1 package of fajita seasoning (or use homemade, recipe below)

Serving Suggestions:

Tortilla Shells

Shredded Lettuce

Sour Cream

Diced Tomatoes 

Mozzerella Cheese

Mexican Rice

Avocado

Refried Beans

Directions:

1. Cut up all your vegetables. [I like to slice most of them and have bigger pieces, but cut them however you like]

2. Put all of the vegetables into a crock pot

3. Pour the water in the crock pot [this will prevent the veggies from burning onto the bottom]

4. Put the chicken breasts on top [you can even put them in frozen!]

5. Sprinkle the seasoning mix on top of the chicken breasts

6. Cook on low for 6-8 hours or high for 3-4 hours

7. Take the chicken breasts out, and shred them with 2 forks

8. Most of the water should have evaporated, but you can use a strainer and get the rest of the water out, if there is any left over

9. Mix the chicken back in with the veggies

10. Assemble and Enjoy :)

Homemade Fajita Seasoning:

4 tsp chili powder 2 tsp paprika 1 tsp salt 1 tsp cumin 2 tsp sugar 2 tsp onion powder 1 tsp garlic powder 1/2 tsp ground cayenne pepper Mix all of the ingredients together and store in a lidded container. Use 2 heaping tablespoons for the recipe above.            Photo: chellascommoncents.com

Chicken Tortilla Soup for the Crock Pot

Chicken Tortilla Soup

This is one of our favorite meals to eat. Its super easy to make, and it goes in the crock pot. The toppings are just suggestions, you can use whatever you like. This recipe makes enough for 3-4 (depending on how much your family eats), so you may want to double it for more people. 

Ingredients: 

2 large boneless skinless Chicken Breasts

1 can of Diced Tomatoes

1 can of Diced Tomatoes with chilies

1 can of black beans, rinsed and drained

1 can of corn, drained

1 small can of tomato paste

1 envelope of taco seasoning

Topping Suggestions:

Sour Cream

Cheddar Cheese

Tortilla Chips

Directions:

1. Combine the diced tomatoes, diced tomatoes with chilies, black beans, corn tomato past and taco seasoning in the crock pot. 

2. Put the chicken breasts on the top (don't stir)

3. Cook the soup on Low for 6-8 hours or High for 3-4 hours

4. About 30 mins before you are ready to eat, take the chicken breasts out and shred the meat, using two forks. 

5. Put the chicken back into the soup and stir

6. Let the soup cook for 30 more minutes

7. Top the soup with sour cream and cheddar cheese and serve with tortilla chips

Enjoy!

Recipe Adapted and Photo Source: theredbirdlife.com

Spinach and Chicken Alfredo Lasgana Roll-Ups

Ingredients:
8 Lasagna Noodles
1 Tbs Olive Oil
1 10 oz package of frozen, chopped spinach [thawed] 
1 Pint of Part-skim Ricotta Cheese
1/4 cup grated Parmesan Cheese
1/2 Tsp of Salt
1 Egg
1 Container of Garlic Alfredo Sauce [or homemade recipe below]
2 cups of cooked, shredded chicken
1 cup of shredded mozzarella

Directions:

1. Preheat oven to 375°

2. Spread 3/4 of the Alfredo Sauce onto the bottom of a 8X12 baking dish

3. Cook the noodles according to package directions, drain the noodles and then put them in cold water after they are done, to keep them from sticking to each other and to cool them off. [I usually cook 1 or 2 extra noodles, because some will break]

4. In a large sauce pan on medium-high heat, heat the oil, and cook the spinach until tender

5. Remove pan from heat and stir in the shredded chicken, ricotta cheese, parmesan cheese, salt and egg

6. Lay the noodles flat on the counter [use wax paper to clean up easier]

7. Put a small layer of the chicken and spinach mixture on each of the noodles

8. Once they are all in the pan, pour the remaining Alfredo Sauce on top of the roll-ups and top with the mozzarella cheese

9. Cover the pan with foil

10. Bake for 30 minutes, so that the cheese is melted and bubbly

Enjoy! :)

Homemade Garlic Alfredo Sauce [recommended]:

1/2 cup of butter

3 oz of cream cheese

2 tsp of minced garlic

1 cup of milk

salt and pepper 

2/3 cup of shredded parmesan cheese

Directions: 

1. Melt the butter in a saucepan over medium heat.

2. Add the cream cheese and whisk until melted and smooth

3. Add the minced garlic and cook for 2 mins, stirring often

4. Add the milk and the salt and pepper to taste, let cook for 10-15 mins until the sauce starts to get thick

5.  Take off the heat and whisk in the parmesan cheese until smooth 

Recipe Adapted and Photo From: fabfatale.com