Ricotta and Spinach Stuffed Chicken

Ingredients 

2 Boneless, Skinless Chicken Breast Halves

1/2 c fresh spinach

1/4 c ricotta cheese

2 mushrooms finely chopped

Salt to taste

Pepper to taste

Paprika to taste

1/8 c Cheddar cheese

Directions 

Preheat oven to 400 degrees, make 5-6 slices in each half breast of each chicken cutting about three-quarters of the way down.

Sautée the spinach, once the spinach is sautéed, add in the mushrooms and sauté. Finally add in ricotta cheese and heat until well mixed together.

Fan open the chicken breasts and spoon in spinach mixture.

Top off with cheese (I will often substitute Parmesan for cheddar instead). Sprinkle with salt, pepper and paprika.

Put in oven for 25-30 minutes. This is an awesome and easy meal!! Happy Eating!!

**You can substitute bell peppers for the mushrooms, add them in addition to, or just have the spinach, all taste great!**

Chicken Fajitas

As the year is going into full swing with school, piano lessons, and sports I have needed too figure out a way to still balance keeping up with the house and making dinners.  My goal is to prepare at least 15 items a month before making any repeats.  For my family this works out really well because we inevitably end up going to family's/friends' homes for dinner at least once on the weekend, we go out to dinner on Friday nights, and often have enough food from one of the previous meals that I prepared for left overs at least once a week--so realistically I will only be preparing something new four times a week!  I can do that!! Here is what we had for dinner last night:

Ingredients
1.5 lbs boneless, skinless chicken breast
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 sweet yellow onion
1 lime
1 lemon
a pinch of garlic salt
tortillas

Directions

1. Cut the chicken into strips or cubes about 1 inch thick and 3 inches long.  
2. Place chicken inside of 1 gallon Ziplock bag.
3. Cut all of the bell peppers and onion into strips.  Add to Ziplock bag.
4. Cut the lemon and the lime into thirds, squeeze 1/3 of the lemon  and the lime into the bag (I also zest the skin of the citrus for added flavor)
5. Add garlic salt to bag, close bag and shake everything up. Let sit in fridge for at least one hour.
6. Once ready you can prepare your fajitas in the oven at 350 for 40 minutes, on the skillet on low-medium heat, or on the grill.  I personally prepare mine on the grill anytime the weather permits, I also use a Grill Mat!  It has been one of my favorite purchases.
7. Once done, heat up the tortillas and serve.  Garnish with the remaining citrus, and black beans if preferred.

***I will usually cut up some lettuce, tomato, and avocado and serve with the meal.****

This is such an easy meal and is a great change up to typical baked chicken (at least in my house!)

Sweet and Sour Chicken

Ingredients
For Sesame Ginger Sauce
4 tbsp soy sauce
2 tbsp dijon mustard
1/2 tsp sesame oil
1/2 tsp freshly grated ginger
5 tsp water
For Sweet and Sour Sauce
3/4 c white sugar
1/3 c white vinegar
2/3 c water
1/4 c soy sauce
1 tbsp ketchup
2 tbsp cornstarch
For Remainder of Meal
1 1/2 lbs boneless, skinless chicken breast
1 small red onion, coarsely chopped
1 small red bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1 small green bell pepper, coarsely chopped
1 can chopped pineapple, drained
1 c rice, prepared per instructions

Directions

• Prepare Sesame Ginger Sauce by adding all of the above ingredients into a small bowl and whisk until well-blended together.  Set aside
• Prepare Sweet and Sour Sauce by combining all ingredients in a small sauce pan, bring to boil and stir continuously until sauce has thickened.  Set aside.
• Cook rice, as directed by package or rice cooker (I use a rice cooker and do 1 cup of rice to 2 cups of water).
• Stir-fry chicken in half of the Sesame Ginger Sauce until the chicken is cooked throughout.
• Add vegetables and remaining Sesame Ginger Sauce and cook for about 4 minutes or until the vegetables are crisp-tender.
• Stir in Sweet and Sour Sauce and pineapple and simmer until heated throughout.
• Serve over rice

Hubby Rating-10!  I know that this meal sounds like it has a lot of steps to it, but from start to finish, I spent about 20 minutes getting the meal prepared and plated and it was wonderful!  This is such an easy dish and is great for those hot summer days when you don't want to use your oven, and will  be just as delicious on a cold fall or winter evening.  The best part is that it didn't take very long to do at all!  Happy eating!

Chicken Pot Pie

Ingredients

1 lb boneless, skinless chicken breast
1 1/2 c frozen peas, green beans, corn, broccoli, carrots mixed together
1 tsp garlic pepper
1 can cream of chicken soup
3/4 c milk
biscuit mix/Pillsbury biscuits
**optional frozen pie shell**



Directions

• In a skillet, thoroughly cook chicken.
• Once chicken has been cooked completely, add frozen vegetables, garlic pepper, soup and milk.  Bring to boil for one minute; and allow to simmer for five minutes.
• Pour contents into casserole dish, or frozen pie shell.
• Prepare biscuit mix as directed and pour on top of chicken mixture, or use Pillsbury biscuits and layer over the entire casserole.
• Bake at 425 degrees for 30 minutes or until biscuits are prepared and golden brown.

Hubby Rating-10!  This was wonderful, such a great one dish meal, everyone devoured it!  This will definitely be a staple come the fall and winter months.  This was such an easy meal for me to prepare, and an even easier one to clean up.

Crock Pot Chicken Pot Pie

Ingredients
1 1/2 lbs chicken
1/4 c broccoli
1/4 c peas
1/4 c carrots, sliced
1/4 c celery, sliced
1 yellow gold potato cut into eighths
1 red rosset potato cut into eighths
1/4 c green beans
1/2 c reduced-fat buttermilk
1/4 c water
2 oz reduced fat Velveeta Cheese
Package of Pillsbury Buttermilk Biscuits

Directions

• Place chicken in Crock Pot.  Add all vegetables into Crock Pot, add buttermilk and water.
• Place Crock Pot on Low for 6 to 8 hours or on High for 4 hours.
• Just before serving, prepare biscuits per instructions on package, and add cheese to Crock Pot and stir.
• Cut the biscuits in half, and sandwich Crock Pot mixture between Crock Pot pieces.

**This is a perfect meal to make if you don't have time to cook the day of, or if you are in the mood for a perfect fall meal!  Happy Eating!**

Rosemary and Roasted Garlic Chicken

Ingredients
1 c bread crumbs
1/8 c parmesan cheese, shredded
1/8 c mozzarella cheese, shredded
1/8 c provolone, shredded
1/8 c romano cheese, shredded
2 cloves garlic or roasted garlic, minced
1 tsp rosemary
1/2 tsp basil
1/2 tsp oregano
1 egg, beaten
1 lb boneless, skinless chicken breast halves

Directions

• Preheat oven to 350 degrees F.  Mix bread crumbs, cheeses, garlic and herbs together.
• Coat each half breast of chicken with egg and then thoroughly coat each breast half with the bread crumb mixture.
• Place chicken on wire rack in preheated oven for 40 minutes. 

* Serve with mushroom rice and creamed spinach.  
* I usually end up so much of the bread crumb mixture that I will split it in half and only use half of the mixture for the chicken and use the other half for another recipe-for example I used it tonight in my meatloaf, and it made for a great twist!
*I also will use low fat cheeses and whole wheat bread crumbs for a healthier alternative.  It still tastes wonderful, in fact, my hubby's picky taste buds are never the wiser!

Crockpot BBQ Chicken Sandwiches

Ingredients

2 c ketchup
1 c water
1/2 c apple cider vinegar
5 tbsp light brown sugar
1/2 tbsp fresh ground black pepper
1/2 tbsp onion powder
1/2 tbsp ground mustard
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 lb boneless, skinless chicken breast
Potato buns

Directions

• Mix first nine ingredients in a medium saucepan, bring to boil.  Reduce to simmer stirring frequently for 1 hr and 15 minutes.
• Place chicken in Crockpot, pour BBQ sauce over chicken, saving at least 1/2 to 2/3 of sauce for later.  Put Crockpot on low for 6 to 8 hours or high for 4 hours.
• During the last 15 minutes that the chicken is in the Crockpot, use a fork to shred the chicken.  Add a little more BBQ sauce into the chicken and stir.
• Place shredded chicken on top of potato bun, serve with additional BBQ sauce.

***Serve with homemade macaroni and cheese, and green beans.  I also usually serve this with sun tea or homemade lemonade.***

Hubby Rating: 10, this is a great summer dinner.  It's always a crowd pleaser, very easy to make and tastes delicious!

Chicken Alfredo Lasagna

Ingredients
      2 jars Alfredo sauce
      1/2 c milk
      3 c fresh, chopped spinach, divided
      2 c fresh, chopped broccoli, divided
      2 lbs grilled, skinless, boneless chicken breast, divided
      2 c freshly grated mozzarella cheese, divided
      1 c freshly grated parmesan cheese, divided
      1 pkg boil-free lasagna noodles


Directions

• Pour both jars and the 1/2 cup of milk in a saucepan and heat on low until warmed.  Meanwhile, line the bottom of a 9 x 13 baking dish with lasagna noodles.
• Spoon the Alfredo sauce onto the noodles until just covered.  Cover the sauce with chopped spinach, and add broccoli and chicken.  Once everything has been layered evenly add the mozzarella and then the parmesan.
• Once the first layer is complete, repeat again.  Place baking dish in a preheated 350 degree oven for 45 minutes.

***Serve with garlic bread and Cesar salad***


Hubby Rating: 10!  This is such an easy dish to make, and it is a nice twist on the traditional lasagna.  It will be a sure hit, and it tastes even better as left overs!

Chicken Eleanora

Ingredients
8 boneless, skinless chicken  breasts
2 c plain bread crumbs
1/2 tsp garlic powder
1/2 tsp rosemary
1/4 tsp oregano
1/4 tsp basil
1/2 c buttermilk
1/4-1/2 c freshly grated parmesan  
cheese


For Sauce:
1 bunch of green onions
1/3 c Chablis or other white wine
1/3 c melted butter
1/3 c dehydrated parsley


Directions

• Season bread crumbs with spices, garlic powder, and parmesan cheese.
• Dip chicken in buttermilk, thoroughly coating the chicken, once the chicken is coated with the buttermilk, coat the chicken in the bread crumb mixture and place on a baking sheet.
• Bake in a preheated 350 degree oven for 40 to 50 minutes.  While the chicken is baking, prepare the sauce.
• For Sauce: Melt the butter in a saucepan.  Once butter is melted, add the wine, chopped green onion, and parsley.
• Once chicken is out of the oven, pour the sauce over the chicken and serve.

***Serve with rice pilaf and balsamic asparagus***
***I have also used this recipe for pork and salmon and it tastes amazing!***

Hubby Rating: 10!  This is my husband's FAVORITE dish!  The original recipe came from his mom, who got it from the mother of a childhood friend, I have since changed it up a little bit to put my own spin on it, and it is a hit every time.  It is aesthetically pleasing, so it is the perfect dish to serve company, and tastes unbelievable.  This is the perfect dish to serve, especially during the holidays!

Apricot Chicken

Ingredients
      12 oz Russian dressing
      1 pkg onion soup mix (dry)
      4 oz canned apricot halves
      8 oz apricot preserves
      3 lbs boneless, skinless chicken breast


Directions

• Pour the Russian dressing, dry onion soup mix package, apricot preserves, and 2 tablespoons of apricot juice from the canned apricots into a small mixing bowl.
• Mix all of the ingredients together, until well combined.
• Pierce chicken with a fork about four times on each side of breast.  Place chicken in a 9 x 13 baking dish and pour mixture over the chicken.
• Place one or two apricot halves in the center of each chicken breast, depending on the size of the breast.
• Place chicken in refrigerator for 30 minutes to allow the chicken to marinate. Meanwhile, preheat the oven to 350 degrees.  When ready, place chicken in oven for 40 minutes.

***Serve with rice pilaf and cheesy green beans***
***I have also used this recipe for pork, halibut, and tilapia, and it tastes great on all of the above!***


Hubby Rating: 9.  This is one of my husband's favorite chicken dishes, and the only reason why it didn't get a 10 is because he says that he LOVES chicken Elenora and that's a true 10, so this is a close second.

Crock Pot Chicken

Ingredients
2 lbs boneless, skinless chicken breast
1/2 red onion, coarsely chopped
1 red potato, diced
1 golden potato, diced
1 russet potato, diced
1 c finely chopped celery
2 cloves minced garlic
1 c coarsely chopped carrots
1 tsp freshly ground pepper
1/4 c Italian dressing
1 c white wine


Directions
Prepare all of the above items, place them in the Crock Pot, and set Crock Pot on low for 6 hours.  Serve with rice pilaf and crescent rolls.


Hubby Rating:  10!  This is a great meal!  It is so easy to prepare, especially the evening before, and just let it cook all day.  This is especially wonderful to eat on a cold, rainy day!  Hope you enjoy!!

Enchilada Casserole

Ingredients
      1 pkg corn tortillas
      1 lb ground turkey
      1 can La Victoria Enchilada Sauce
      1 can Rotel Tomatoes and Chiles
      1 can corn
      1 can black beans
      1 can olives
      6 c freshly shredded cheese of choice


Directions

• Pre-heat oven to 350 degrees F.  While waiting for oven to warm, cook ground turkey/ground beef until fully cooked.  Once fully cooked, put ground meat into a strainer, and run hot water over meat to rinse off excess fat.
• In a large bowl, combine the rest of the ingredients, with the exception of the corn tortillas, and cheese.  Add the meat and stir all of the ingredients until well mixed.
• In a 9 x 13 casserole pan, line the bottom of the pan with tortillas until bottom is covered.  Spoon the enchilada mixture onto the tortillas until there is an even layer over the tortillas.  Lightly sprinkle the mixture with a thin layer of shredded cheese.  Add corn tortillas on top of the cheese layer, spoon more of the enchilada mixture onto the new layer of tortillas, and sprinkle with cheese.  Repeat until there is no more enchilada mixture.
• Place in oven for 40 minutes, and top with a dollop of sour cream.  Serve with Mexican rice and corn bread.

Hubby Rating: 10, this is just as delicious as enchiladas, but much less work and is easier to serve!  I hope you enjoy!

Chicken Cacciatorre

Ingredients
      1/2 tsp freshly ground pepper
      1 tsp minced garlic
      1 tsp marjoram
      1/2 tsp oregano
      1 tsp basil
      1/4 c flour
      3 tbsp oilive oil, divided
      1 lb boneless, skinless chicken breast
      8 oz mushrooms
      1 c chopped onion
      1 c bell pepper cut into strips
      1 c diced tomatoes, undrained
      1 c tomato sauce


Directions

• Mix flour and pepper in a shallow dish.  Coat chicken evenly with flour mixture.
• Heat 2 tbsp of olive oil in large skillet on medium-high heat.  Add chicken; cook and stir 5 minutes or until lightly browned.  Remove chicken from skillet.  Heat remaining 1 tbsp oil in skillet.  Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.
• Stir in remaining ingredients and spices.  Bring to boil, stirring frequently.  Return chicken to skillet.  Reduce heat to low; cover and simmer for 5 minutes or until chicken is heated throughout. 
• Serve over whole wheat pasta or risotto, with brucetta, or garlic bread and Cesar salad.

Hubby Rating: 9, this is an excellent dish, aside from the fact that it is made with red sauce!  I LOVE this dish!!!

Blue Moon Citrus-Glazed Chicken

Ingredients
      1 large roasting chicken, whole
      2 tsp kosher salt
      2 tsp pepper
      1 tsp ground cardamom
      1 tsp coriander
      2 medium oranges, zested and juiced
      1 medium lemon, zested and juiced
      3 c Blue Moon Belgian White Ale
      1/2 c brown sugar
      4 tbsp honey
      2 cloves garlic, chopped


Directions

• Wash chicken and remove innards.  Refrigerate until dry and ready for spice rub
• Combine salt, pepper, cardamom, and coriander and one half of the zest to make a dry rub. Rub inside the chicken cavity and the outside of the chicken with the spice rub. Place on a rack in a roasting pan and pour two cups of Blue Moon in the roasting pan.
• Roast in preheated 355 degree oven for 1 1/2 - 2 hours, until the chicken's thigh reaches an internal temperature of 165 degrees. Turn the chicken over at least once during roasting. Remove the chicken from the oven; drain any excess fat from pan drippings. Collect drippings from the pan and pour them in the remaining 1 cup of Blue Moon.
• To make the glaze, combine the remaining zest, brown sugar, honey, pan drippings, juices from the lemon and oranges, and chopped garlic. Heat over medium heat until the volume reduces by one half.
• To glaze the chicken, raise the temperature of the oven to 450 degrees. Allow to roast 10 minutes on each side and bast with a light coat of glaze each time you turn the chicken over.
• Remove the chicken from the oven when it reaches an internal temperature of 165 degrees. Continue to baste all sides of the chicken while it is resting.
• Carve and serve with remaining glaze, serve with salad, and baked yams.

Hubby Rating:  10!  This is an amazing meal!  It seems a little labor intensive, but is actually quite simple and makes the whole house smell amazing!

Parmesan Crusted Chicken

Ingredients
      1/2 c ground mustard
      1/4 c apple juice
      2 cloves minced garlic
      2 tbsp melted butter
      2 c bread crumbes
      3/4 c grated parmesean cheese
      1/4 c ground almonds, walnuts, or cashews
      1/8 tsp pepper
      1 tsp basil
      4 slices provolone cheese
      4 boneless, skinless chicken breasts


Directions

• Preheat oven to 375 degrees F.  Line a 13 x 9 pan with foil and add  wire rack-this allows the chicken to cook and crisp evenly.
• In a bowl, mix the mustard, apple juice, garlic and melted butter.  In another bowl mix the bread crumbs, parmesan cheese, almonds, pepper, and dried basil.
• Coat chicken in the mustard mixture, then roll in the parmesan cheese mixture until thoroughly coated.
• Place the chicken on the wire rack.  Bake for 25 minutes. 
• Place provolone cheese on chicken and bake for another 5 to 10 minutes, or until cheese is melted, and chicken is cooked thoroughly and golden brown.
• Serve with spaghetti and marinara, cesar salad, and garlic bread. 

Pairs well with Pinot Noir or Chianti


***Use marinara to garnish the parmesan chicken.***


Hubby Rating: 9.0!  This is a delicious meal, but my hubby is not a fan of red sauce, which is why this got a less than perfect rating.  If you ask me, this is a fantastic meal!  I am Italian and love Italian food!!!!  I must thank my buddy Jessica Cantelletta for the original recipe!  I have changed it a little over the years, but overall, this delicious meal came straight from her kitchen!

Apple Sage Chicken

Ingredients
      1 1/2 tsp Sage
      1 tsp Minced Garlic
      1 tsp Thyme
      1 tsp Allspice
      1/2 tsp Paprika
      1 tbsp Flour
      1 tsp Salt
      2 tbsp Olive Oil
      1/2 c Apple Juice
      1 tbsp Brown Sugar
      2 Red Apples, thinly sliced
      1 Medium Onion, thinly sliced
      4 Boneless, Skinless Chicken Breasts

Directions

• Mix flour, all of the spices, and salt in a small bowl, sprinkle both sides of the pork chops with 1 tbsp of seasoned flour.
• Cook chicken in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion, cook and stir for 3 minutes or until tender. Add apples, cook and stir for 2 minutes.
• Stir in juice, sugar, and remaining seasoned flour until well mixed. Return chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes or until desired doneness.
• Serve with spaghetti squash and rice pilaf

***This recipe also works really well with pork***

Hubby Rating: 10, it didn't even need ketchup!!!