Crock Pot Rotisserie-Style Chicken

Here is another awesome recipe to add to the rotation.  I found this recipe here. My husband loved this recipe, which is a huge plus.  And it was SO easy.  Seriously prep time less than 10 minutes. 

Crock Pot Rotisserie-Style Chicken

Ingredients

• 1 (3.5-4.5lb) chicken
• 2 stalks celery, cut into 2″ pieces
• 1 onion, cut into 1-2″ pieces
• 2½ tsp salt
• 2 tsp paprika
• 1 tsp pepper
• 1 tsp dried thyme
• ½ tsp garlic powder

Instructions

1. Place onion and celery on the bottom of your slow cooker. Remove and discard any giblets or neck from your chicken. In a small bowl, combine salt, paprika, pepper, thyme, and garlic powder. Rub spice mixture over chicken. Place chicken on top of the onion and celery.
2. Cover and cook chicken on high 5-6 hours or until very tender.

Notes

*You can prepare the chicken the night before and store it in the refrigerator. Then, all you need to do is turn on the slow-cooker the next day.

Honey Lime Chicken

It's only been like a year and a half since I've updated this blog.  But, we recently moved to a different state, so when doing this I quit my job and am now a stay at home mom.  Because of this, I'm trying really hard to cook more dinners and finally get to some of the recipes I've pinned on pinterest.  This is a recipe that I found through pinterest.  The name intrigued me, so I made it with a few changes.  The recipe came from here. (I marked my changes in RED).

Honey Lime Tilapia (Chicken)

Serves: 4

Ingredients

For the fish (chicken) and marinade:

• 4 (4-5oz) tilapia fillets (thawed if frozen) (chicken obviously)
• Juice and zest of 1 lime
• 1 Tbsp olive oil
• 1½ Tbsp honey
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder

For dredging and cooking: (I didn't dredge, we grilled on the bbq)

• ½c flour (I tried both white flour and whole wheat pastry flour with good results)
• ¼ tsp salt
• ¼ tsp pepper
• 1-2 Tbsp olive oil

Instructions

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish (chicken) and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
2. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).
4. Serve with lime wedges or peach salsa.

Notes

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws! 

Sweet and Sour Chicken

I made this the other day. It was .R.E.A.L.L.Y. good! I will definitely be making it again.

Chicken Ingredients
3-4 boneless, skinless chicken breasts
Salt and Pepper
1 c cornstarch
2 eggs, beaten
1/4 c canola oil

Sauce Ingredients
3/4 c sugar
4 T ketchup
1/2 c vinegar
1 T soy sauce
1 t garlic salt

Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Six Can Chicken Tortilla Soup

I found this recipe on allrecipes.com. It looked really good on this COLD April day (yes, I said April) and it seemed EASY! And it was...

1 (15 oz) can whole kernel corn, drained
2 (14.5 oz) can chicken broth (*I did 1 can chicken broth and 1 can cream of chicken soup - made it creamier)
1 (10 oz) can chunk chicken
1 (15 oz) can black beans
1 (10 oz) can diced tomatoes with green chili peppers, drained (I only had stewed tomatoes, that I threw in the food processor and added a little can of diced green chilies.)

Pour everything into a large saucepan. Simmer over medium heat until chicken is heated through. Ready in 20 minutes!!! Serve over tortilla chips or just in a bowl with corn bread. Don't forget to add cheese or sour cream also.

*I also added some chili powder, garlic powder, pepper, salt, and a little taco seasoning. Just add whatever spices you want. It is SUPER good...and probably would be fine, if you freezed it.

Simply BadAss Chicken Enchiladas

I found this recipe here. Looks like a good "addition" to my usual enchiladas. Hoping they turn out good!

Simply BadAss Chicken Enchiladas

What you'll need:

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Pineapple Pepper Chicken (Freezer Meal)

FOR ONE FAMILY
2 c unsweetened pineapple juice
1 c sugar
1 c vinegar
3/4 c water
1/2 c packed brown sugar
1/3 c cornstarch
1/4 c ketchup
3 T soy sauce
1 t chicken bouillon granules
1/2 t ground ginger
4 chicken breasts
1 c (8 oz) pineapple chunks, drained
1 medium green pepper, julienned (optional)

FOR 6 FAMILIES
12 c unsweetened pineapple juice
6 c sugar
6 c vinegar
4 1/2 c water
3 c packed brown sugar
2 c cornstarch
1 1/2 c ketchup
18 T soy sauce
6 t chicken bouillon granules
3 t ground ginger
24 chicken breasts
6 cans (8 oz) pineapple chunks, drained
6 medium green pepper, julienned (optional)

TO PREPARE FOR FREEZING:
In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING:
Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minutes before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.

Chicken with Lemon and Capers

This is another recipe I found in AllYou magazine. Another quick, easy one with SOME normal ingredients I usually have around.

4 boneless, skinless chicken breast halves (about 5 oz. each)
Salt and pepper
1/3 c flour
3 T unsalted butter
3 T vegetable oil
1/4 c lemon juice
1/2 c white wine
1/4 c capers, rinsed

1. Preheat oven to 200F. Sprinkle chicken with salt and pepper and dredge in flour. Warm 1 T butter and 2 T oil in a large skillet over medium-high heat. Add 2 chicken breast halves; cook until browned, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes longer. Transfer to a platter and tent with foil. Add 1 T oil to skillet; repeat with remaining chicken.
2. Add lemon juice and wine to skillet and bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until thickened, about 5minutes. Remove from heat; stir in capers and remaining 1 T butter. Cook, stirring, until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.
(387 cal, 18g fat (7g sat fat), 122mg chol, 1g fiber, 41g protein, 10g carb, 1,010mg sodium)

Crock Pot Lemon Garlic Chicken

I found this here. I love me some crockpot meals, and this looks excellent.

Crock Pot Lemon Garlic Chicken
1 tsp oregano
1/2 tsp seasoning salt
1/4 tsp pepper
4 chicken breasts
2 Tbsp butter

1/4 cup water
1/4 cup lemon juice

2 cloves garlic, minced

1 tsp chicken bouillon
Combine oregano, salt, and pepper. Rub onto chicken. Brown chicken in butter
on both sides. Place in crock pot. Combine remaining ingredients and pour over.
Cool on LOW for about 4 hours. (Mine was done in 3 hours.)

Chicken Noodle Casserole

I found this recipe here a long time ago and had bookmarked it to cook another time. I came across it today and realized I had all the ingredients for it, so I threw it together for dinner. My 1 year old LOVED it and ate two servings. And Glen said he really liked it. Definitely easy and tasty (and makes enough for leftovers!)

12 oz. wide egg noodles, cooked according to pkg directions (I used farfalle)
3 T butter
3 T flour
1 1/2 c milk
1 1/2 c chicken broth
2 breast of chicken, chopped and cooked (I used the canned chicken (like tuna) from Costco and just chopped it a little)
1/2 of a small onion, chopped
1 T garlic, minced
1/2 t salt
1/4 t pepper
fresh parsley, chopped (didn't use)

For the topping:
2 T melted butter
1/3 c italian seasoned breadcrumbs

Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.

Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375* oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley. ENJOY!

Corn Flake Baked Chicken

This was okay, but we decided that it needed some sort of sauce/gravy with it. So next time we make it, we will make some sort of sauce with it, because the chicken was pretty dry.

1 c. milk
1 c. mayonnaise
2 c. crushed corn flakes
pinch chopped garlic
1 t. italian seasoning
boneless chicken breasts

Preheat oven to 350 degrees. Mix milk & mayonnaise together. Then mix crushed corn flakes, garlic, and italian seasoning all on a plate. Dip 6 boneless in milk mixture, then roll in corn flake mixture. Bake in a greased or buttered pan until chicken is tender but thoroughly cooked, about 30-45 minutes. Serves 6.

Parmesan Chicken

This is a recipe I made a long time ago, and should definitely make again. Only problem is I never just have plain yogurt laying around and I'm trying to get better at not shopping everyday for dinner that same night.

8 Boneless, Skinless Chicken Breasts
1 c. Plain Yogurt
2 c. Ritz crackers
1 T. Parmesan Cheese
1 T. Garlic Salt
1 t. salt

Roll chicken breasts in yogurt. Crush crackers and mix with remaining ingredients. Roll chicken in cracker mixture and bake at 350 degrees for 45 minutes.

Easy Chicken Pot Pie

I did so good at cooking this week. On Monday I made this chicken pot pie, because I had everything already at home (that doesn't happen very often) and I had a couple leftover refrigerator biscuits I needed to use. I used some different veggies than I was used to in pot pie, but it was still good.

1 lb pkg frozen mixed veggies
1 c cooked cut-up chicken
1 can cream of chicken

Mix above items altogether in ungreased 2 quart casserole dish.

1 c Bisquick
1/2 c milk
1 egg

Stir above items with a fork until blended. Pour into casserole. Bake uncovered at 400 degrees for 30 minutes or until golden brown. (Serves 6)

Creamy Black Bean Salsa Chicken

This week I have been trying to be better at cooking dinner. This was a recipe that my friend had in a cookbook she gave me. It was SO good, Glen loved it.

4 boneless, skinless chicken breasts

1 c. chicken broth

1 c. salsa

10 oz. corn, drained

15 oz. black beans, drained

1 pkg taco seasoning

1/2 sour cream

1 c. grated cheddar cheese

Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning

over chicken. Cover and cook on low 6-8 hours. Remove chicken. Stir sour cream and

cheese into sauce in slow cooker, then pour over chicken. Serves 4. Serve with

warm flour tortillas and spanish rice.

...not exactly the most appetizing picture, but it tastes good...

These really were SO easy and so good. We ate the leftovers tonight for dinner. I just shredded

the chicken and we threw them on top of chips for nachos! AMAZING!!!

Chicken Enchiladas

One thing I have mastered and love to make is my mom's chicken enchiladas. They are really easy to double the recipe also, and you can freeze the other one. Just make sure that your freezer works before you stick it in there though (long story). This is REALLY easy (obviously, because I can make it) and can be made as spicy or not spicy as you'd like.

Chicken - I only use like 2-3 chicken breasts
2 cans Cream of Chicken soup
1 c. Sour Cream
1 can chopped Green Chilis (opt)
1 doz. Tortillas

Boil chicken in a pan of water with salt, pepper, and an onion (I usually just boil the chicken...I don't worry about the other stuff). Cook til done. Remove from heat and shred. Mix sour cream, soup, chilis, and small amout of cheese. Remove about 2/3 cup for the top. Spread a small amount of sauce on bottom of greasted 9x13 pan. Add chicken to the rest of the sauce. Layer tortillas, sauce, and more cheese in pan. End with tortillas. Or you can roll the tortillas with the sauce inside. Spread reserved sauce on top, then end with more cheese. Bake in 350* for about 45 minutes, until bubbly. Let sit 10 minutes before serving.