Sweet & Spicy Bacon Chicken

I came across this recipe by a friend and wanted to try it out for some time now. I finally got around to making it the other day and it was so good. The whole house smelled delicious as it was baking. I served it with rice and a veggie, but it would go nicely with mashed potatoes too. My friend likes to serve hers on ciabatta rolls for a lighter meal.

Sweet & Spicy Bacon Chicken by Full Bellies

Ingredients

• 4 boneless skinless chicken breasts, cut into thirds (12 pieces)
• 1 pkg of bacon
• Salt & Pepper to taste
• Garlic Powder
• Chili Powder
• Brown Sugar

Directions

1. Mix together garlic powder, chili powder, salt & pepper to desired consistency
2. Cut each breast into 3 pieces, and season with season mixture
3. Wrap each piece of chicken in bacon then roll in brown sugar. Place chicken in a 13x9 baking dish.
4. Bake at 400 degrees for 30- 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. 

Chicken Bruschetta Pasta

A few weeks ago while I was couponing I came across Kraft Philadelphia Cooking Creme on sale. I was able to pick up 15 of these but had no idea what to actually make with them. I found this recipe on the Kraft website and it's really good! Normally I am not a big fan of Kraft recipes, it seems like 95% of them call for Italian dressing (I'm not even kidding!), but this was nice and creamy and light. Definitely will be making it again!

Chicken Bruschetta Pasta

Ingredients

• 1lb boneless skinless chicken breasts, cut into strips
• 1/3 cup fat-free reduced-sodium chicken broth
• 1/4 tsp garlic powder
• 1 tub (10oz) Philadelphia Original Cooking Creme
• 2 cups grape tomatoes
• 2 cups farfalle (bow-tie pasta), cooked
• 12 fresh basil leaves, torn

Directions

1. Cook chicken in a large nonstick skillet on medium heat for 5 to 6 minutes, or until done. 
2. Stir in broth and garlic powder; cook 3 minutes.
3. Add cooking creme and tomatoes; cook and stir 3 minutes.
4. Stir in pasta
5. Top with basil, and serve

Ranch Chicken

I've had this recipe for a while now and really wanted to try it but never got around to it. The other day I took chicken out of the freezer to defrost and planned on putting it in the crockpot the following morning. Well I ended up being busy and not getting around to putting it in the crockpot so I looked at my recipes on hand to see what I could make and already had ingredients for. We ended up making this and it was really good. Both of the kids goobled it right up too. It takes even better with a little hot sauce on the side to dip it into.

Ranch Chicken by Betty Crocker

Ingredients

• 4 boneless chicken breasts
• 1/4 cup ranch dressing
• 1/3 cup bread crumbs
• 2 tbsp olive oil

Directions

1. Dip chicken into dressing, then coat with bread crumbs.
2. In a skillet, heat oil over medium-high heat. 
3. Cook chicken in oil for 12-15 minutes, turning once, until outside is a golden brown color and juice is no longer pink when cut in the thickest part.

Oriental Glazed Chicken

I was in the mood for something different and kind of Asian but not the traditional type stirfry. We all ended up enjoying this and my daughter who is the pickiest eater ever, actually ate quite a bit of it.

Oriental Glazed Chicken 

Ingredients

• 1lb boneless chicken breasts, cut into 1" peices
• 1/4 cup light soy sauce
• 1/4 cup honey
• 3 tbsp vegetable oil
• 2 tbsp chili sauce (dont worry, you dont even taste it)
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cups coleslaw mix
• 3 cups of rice (I used brown).

Directions

1. Place chicken in a baking dish. (Make sure you pound the chicken before cutting it up so that it absorbs the marinade).
2. In a small bowl combine soy sauce, honey, 2 tbsp veg oil, chili sauce, ground ginger and garlic power. Pour over chicken and toss to coat. Cover and refrigerate for an hour.
3. Mix together the broth and cornstarch until smooth. Set aside.
4. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes. Remove chicken; set aside.
5. Add reamining oil to skillet and add coleslaw mix. Cook, stirring until tender, about 4 minutes. Stir in broth mixture, bring to a boil. Reduce heat, simmer 1 minute, until suace thickens. Add in chicken and any accumulated liquid and heat through.
6. Serve over rice.

Pantry Pasta for Two

Another one of Pioneer Woman's delicious pasta recipes! This past week I was in the mood for pasta so on the menu for this week is 3 pasta dishes (technically 4 if you count the tortellini soup). This cold weather we have been having has made me crave comfort food and what better comfort food than pasta? I decided to give this a whirl and we enjoyed it last night at dinner. My favorite part was the olives, next time I am adding a bunch more because I am an olive lover. We ended up cubing the chicken after it was cooked to make it easier for the kids to eat (we used more than 2 pieces). I think I prefer it this way, though I have nothing to compare it to so what do I know!

Pantry Pasta for  Two by The Pioneer Woman

Ingredients

• 2 Tablespoons Olive Oil
• ½ whole Red Onion, Diced
• 3 cloves Garlic, Minced
• 1 can (14.5 Ounce) Diced Tomatoes With Juice
• ⅓ cups Assorted Olives, Pitted And Roughly Chopped
• ⅓ cups White Wine
• 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• Grated Parmesan Cheese
• ½ pounds Linguine, Cooked Al Dente And Drained
• 1 teaspoon Olive Oil

Directions

1. Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two. 
2. Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
3. While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside. 
4.  Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.

Buffalo Chicken Wraps

One of my most favorite things to eat at college were the buffalo chicken wraps. The actual cafeteria food was less than desirable but in the student center there was this place to order food that we called the crack shack. You could buy all types of snack food and drinks but they also made food, mostly teenager food (hamburgers, french friends, chicken tenders, philly cheese steaks, ect). Their buffalo chicken wraps were a favorite and I am pretty sure I ate one almost every day. I would rotate between the buffalo chicken wraps and the chicken cesear wraps, so yummy! 


It's been a while since I was out of college so I was looking for an old time favorite to make at home. I came across this recipe on eating well and decided to try it out. Holy goodness! Beware though, it's incredibly spicy! My mouth was on fire after eating this delicacy.


Buffalo Chicken Wraps by EatingWell.com
Ingredients

• 2 tablespoons hot pepper sauce, such as Frank's RedHot
• 3 tablespoons white vinegar, divided
• 1/4 teaspoon cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 pound chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• Freshly ground pepper, to taste
• 1/4 cup crumbled blue cheese
• 4 8-inch whole-wheat tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced celery
• 1 large tomato, diced

Directions

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Chicken Cordon Bleu Casserole

I've had this recipe for a few years but cant recall where exactly I got it from. Its really delicious and easy to make! I love chicken cordon bleu but sometimes I dont have enough time on a weeknight to put it together. This casserole taste just like it but is a lot quicker and easy to do after working all day. 

Chicken Cordon Bleu Casserole

Ingredients

•  2 lbs skinless, boneless chicken breasts cut into chunks
• Bread crumbs
• 1 egg
• 1 1/2 cup milk
• 8oz swiss chesse, cubed
• 8oz ham, diced
• 1 can cream of chicken soup

Directions

1. Whisk together the egg and 1/2 cup of milk. Dip chunks of chicken into egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden.
2. Place chunks in baking dish, add cubes of swiss cheese and diced ham.
3. Mix cream of chicken soup with 1 cup of milk; mix well and pour over. Bake about 30 minutes at 350 F or until tender and bubbly.

Grilled Chicken with Lemon Basil Pasta

Omg this is so good! Its like the three cheese chicken penne from applebees. Yum! I even had the leftovers for lunch, that's how good it is!

Grilled Chicken with Lemon Basil Pasta by Pioneer Woman

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Directions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Tequila Lime Chicken

There is only one way to describe this chicken, "omg". If you love Mexican themed food, you'll LOVE this! It is absolutely heavenly. Is it ok to use the word heavenly to describe it when it contains tequila? Either way, it is delicious!

Tequila-Lime Chicken by Pioneer Woman

Ingredients
* 3 whole Limes, Juiced
* 5 cloves Garlic, Peeled
* 1 whole Jalapeno, Sliced
* 1 teaspoon Kosher Salt
* ½ cups Cilantro
* ½ cups Tequila
* 5 Tablespoons Olive Oil
* 4 whole Boneless, Skinless Chicken Breasts
* 1 cup Monterey Jack Cheese, Grated
* Pico De Gallo

Optional Sides
* Refried Pinto Or Black Beans
* Mexican Rice
* Sour Cream
* Avocado Slices
* Homemade Flour Tortillas

Directions-
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt.

Serve topped with pico de gallo or salsa.

Slow Cooker Chinese Chicken Curry

If you like curry chicken, and you love using the slow-cooker then this recipe is perfect. When I was mixing the ingredients together my eyes were watering so I was worried it was going to be hot (even though we love spice to our food) but surprisingly it wasnt. It had a tiny bite to it but was definitely not over-powered.

Slow Cooker Chinese Chicken Curry

Ingredients:

• 2 Onions, chopped
• 2 Garlic Cloves, chopped
• 1 TBSP Curry Powder
• 2 TSP Light Brown Sugar
• 200ml Chicken Stock
• 2 TBSP Soy Sauce
• 4 Skinless Chicken Breasts, cut into chunks
• 3 TBSP Cornflour

Directions:

1. Heat some oil in a skillet (or wok), add onions and garlic and fry for 2 minutes.
2. Stir in curry powder and fry for further 30 seconds.
   
3. Add sugar, stock and soy sauce and bring to the boil
4. Toss the chicken pieces in the cornflour and lay in bottom of slow cooker, pour sauce over chicken and cook on low for 4-6 hours
5. Season and serve with rice.

Chicken Angelo

This is soooo yummy! Maybe because I love cheese & mushrooms and it puts them together on top of some juicy chicken? It's so easy to make too and perfect for a weeknight after work.

Chicken Angelo

• 8oz fresh sliced mushrooms
• 4 large skinless, boneless, chicken breasts
• 2 eggs beaten
• 1 c flour
• 6oz sliced mozzarella cheese
• 3/4 cup chicken broth
• extra virgin olive oil

Directions:

• Please half the mushrooms in a baking dish
• Dip chicken into beaten eggs then roll in flour
• Drizzle olive oil in a frying pan then lightly brown both sides of chicken
• Place chicken on top of mushrooms and arrange the remaining mushrooms on chicken, then top with slices of cheese.
• Add chicken broth to the baking dish
• Bake at 350 degrees covered for 30 minutes, uncover for the last 5-10 minutes.
• Serve over hot rice.

Japanese Mum's Chicken

This recipe is quite yummy! I got it off a friends cooking blog, Busy Mom's Cookbook. It was really quite tasty! I made extra so that there would be leftovers but we were pigs and ate it all! It is definitely worth the try and not too spicy, it just has a little bite to it but of course you could leave our the red pepper flakes and some of the garlic if you arent a garlic person.

Ingredients:
- 8 chicken drumsticks, skin on. (I actually used 4 boneless, skinless breasts and it turned out just fine!)
- 1 cup of water
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce
- 2 1/2 tablespoons sugar
- 1 garlic clove, peeled and smashed (I used 3 cloves smashed and 1 clove minced)
- 1 small hot chili pepper, slit open, seeds removed

* I also added 1 teaspoon of red pepper flakes and 2 teaspoons of cornstarch (dissolved in water during the reducing process) *

Directions:

- Place all the ingredients in a saucepan over high heat.
- Bring to a boil, then reduce to a simmer for about 20 minutes.
- Increase the heat, turning the drumsticks frequently in the sauce and cook until the liquid has reduced to a sticky glaze.



- Arrange chicken on a serving platter, remove the garlic cloves & chili pepper from the liquid and spoon the glaze over.

I made this and topped it over brown rice. Very good!

buffalo chicken pizza

My favorite recipe ever! Fred is actually the one that makes this and it tastes so good and my mouth waters as I smell it cooking! YUM!

I've searched online to find a buffalo chicken pizza and there are tons of them. So we mixed them all together and came up with our favorite way to make it. So yummy!

Ingredients:

- chicken breasts
- pizza dough (frozen, homemade or store bought)
- mozzarella cheese
- blue cheese dressing
- scallions
- a bottle of hot sauce/wing sauce
- blue cheese crumbles

- Preheat oven to 400 degrees F
- Spread pizza dough on pizza sheet (we use the dough already made in the deli section(it comes in a ball), but frozen works good or you can make your own).
- bake the dough (there is no set time, just watch it, you want to cook is so that it isnt all gooey), if you use the dough that's already made, you can skip this step.
- cube chicken and cook in a pan over medium heat with a little bit of olive oil.
- Once chicken is cooked add in hot sauce (wing sauce works better because it sticks to the chicken).
- spread a thin-medium layer of blue cheese dressing on pizza crust
- cover with mozzarella cheese, blue cheese crumbles, chopped scallions and buffalo chicken pieces
-bake in the oven for about 20 minutes (watch it so it doesnt burn)
- let it sit for about 5 minutes so its not a gooey mess when you cut it)
- Enjoy!

It's so good!

Broccoli & Cheese stuffed Chicken with Garlic Roasted Red Potatoes

This dish was so good, I could have had 2nds and 3rds but decided not to blow my new healthy eating on a stuffed potato. *sigh* It was delish and hard to resist though!

Broccoli & Cheese Stuffed Chicken
by Gina's Weight Watchers Recipes

Makes- 6 pieces :: Time- 40 minutes

• 3 chicken breast halves
• 1 egg
• 2 tsp water
• 3/4 cup seasoned breadcrumbs
• 2 cups broccoli floret, cooked, chopped small
  
• 5 slices reduced fat Swiss cheese (I used Lacy Suiss)
  
• salt
• spray oil
• toothpicks

- Preheat oven to 350°.

- In a small bowl, combine egg, water and a little salt.

- Beat with a fork to make an egg wash. Set aside.

- Fill a second bowl with breadcrumbs.

- Slice chicken breast halves into thin cutlets. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

- Cut each slice of cheese in half.

- Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli.

- Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.

- Dip chicken into egg wash, then breadcrumbs.

- Spray cookie sheet with oil and place chicken on cookie sheet.

- Bake about 25 minutes, until cooked



Stuffed Red Bliss Potatoes
by Gina's Weight Watcher Recipes

Servings- 4 :: Time- 1 hour

• 8 small red bliss potatoes, about 2" diameter
• 3 tbsp Light Mayonnaise
• 4 tbsp olive oil
  
• 6 cloves garlic
• 2 tbsp fresh thyme
  
• 4 tbsp grated parmesan or asagio cheese
• salt and pepper to taste
• paprika
  

- In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes).

- Drain and run under cool water. Set aside.

- While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft.

- Remove garlic and discard oil. Mash garlic.

- In a medium bowl combine garlic, thyme, cheese, mayonnaise, salt and pepper. Mix well.

- Preheat oven to 350°.

- Using a teaspoon, scoop out potato leaving 1/4 inch shell.

- Mix the potato with the other ingredients and fill potato shells.

- Sprinkle with paprika.

- Bake in the oven for 20 minutes

nice & slow chicken cacciatore

I've never made chicken cacciatore before and I was also looking for something I could just toss in the crockpot. I came across this recipe and decided to try it out. It wasnt okay, seemed a little bland. It needs something else, but I am not quite sure what. My husband liked it but also thought it was missing something.

1/4 c. Italian dressing
3 lb. chicken thighs & drumsticks
1/2 lb. fresh mushrooms
1.5 c. chopped onion
1/2 c. red pepper strips
1/2 c. green pepper strips
1 clove garlic
1 can (14.5oz) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 c. instant white rice, uncooked.

• Heat dressing in large skillet on medium-high heat.
• Add chicken, in batches; cook 2 to 3 minutes on each side or until browned on both sides.
• Place mushrooms, onions, peppers, and garlic in slow cooker.
• Top with chicken.
• Combine tomatoes, salt & thyme; pour over ingredients in slow cooker.
• Cover with lid.
• Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
• Cook rice as directed on package.
  
• Serve chicken mixture over the rice.
  

I already scooped all the chicken out before I realized I didnt take a picture lol