Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2 cans Grands biscuits (I used butter flavored) 16 oz. alfredo sauce 2 c. Swiss cheese 1/2 tsp. garlic powder 1/2 tsp. garlic salt 1/2 lb. chicken, cooked and shredded (I used rotisserie chicken) 1/2 lb. cubed ham Directions: Preheat oven to 375 degrees. Cut each biscuit into 6 pieces and place in a bowl. Toss biscuits with alfredo sauce, garlic powder and garlic salt. Add chicken, ham and 1 c. Swiss cheese. Toss until well-mixed. Spray a 9x13 baking dish with non-stick cooking spray. Pour biscuit mixture into the pan and top with remaining cheese. Bake at 375 degrees for 30-35 minutes or until the biscuits are done.
Ingredients: 1 1/2-2 lbs. uncooked chicken breast, cut into bite-size pieces 1 bag (24 oz.) tater tots 1/4 c. hot sauce 1 c. ranch dressing 1 c. Mexican blend cheese 6 green onions, thinly sliced 2-4 stalks celery, thinly sliced (optional)
Directions: Preheat oven to 350 degrees.
Combine the hot sauce and ranch dressing in a small bowl.
Place the chicken pieces and celery slices in a 9x12 baking dish.
Coat the chicken in half of the buffalo ranch sauce.
Sprinkle most of the green onions over the chicken. Save some of the onion slices for the topping.
Place the tator tots in rows on top of the chicken pieces.
Pour the remaining buffalo ranch sauce over the tator tots. Sprinkle with cheese over the top. Top with the remaining green onions. Bake at 350 for 45 minutes.
Ingredients: 3 c. cooked chicken (can use rotisserie chicken) 6 oz. egg noodles 1 Tbsp. chives 1 tsp. garlic salt 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel mild tomatoes 1 can corn, drained 2-2 1/2 c. Mexican shredded cheese, divided 1 bag nacho cheese Doritos, crushed Directions: Cook the egg noodles according to package directions; drain. In a large mixing bowl combine the noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, tomatoes and corn. Stir well until everything is combined. Place 1/2 of the chicken mixture in a 9x13 casserole dish. Sprinkle with 1/2 of the cheese. Place the rest of the chicken mixture on top of the cheese and spread out evenly. Sprinkle with remaining cheese and cover with foil. Bake at 400 degrees for 20 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and sprinkle with crushed Doritos.
Ingredients: 1 lb. chicken breasts 1 Tbsp. avocado oil mayo 3 Tbsp. shredded Parmesan cheese 3 slices bacon, cooked and crumbled (reserve the fat) 1/2 c. heavy whipping cream 1 Tbsp. cream cheese 1 Tbsp. shredded Parmesan cheese 1/2 tsp. garlic powder Salt and pepper, to taste
Directions: Preheat oven to 400 degrees. Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).
Using a silicone basting brush, evenly distribute the mayo on top of each breast.
Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish. Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.
When the chicken has approximately 10 minutes left in the oven, begin making the sauce.
Using a skillet, warm up the reserved bacon fat over medium-low heat. Do not let it start sizzling or bubbling. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
Add the cream cheese and whisk until smooth. Add Parmesan and garlic powder and whisk until smooth. Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.
Plate the meal by doing the following: place 1 breast on each plate. Drizzle 2-3 Tbsp.sauce over the chicken. Top with bacon crumbles. Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.
Ingredients: 8 oz. chicken breast tenderloins 1 c. almond flour 1 tsp. salt 1 tsp. pepper 1/4 c. heavy cream 1 large egg Directions: Prepare fryer per manufacturer instructions (suggested using peanut oil at 375 degrees- if you have concerns about using peanut oil- check out myketokitchen as a resource on frying oils). For the coating, whisk egg and cream in a large bowl. Season with salt and pepper. Add chicken and let sit for about 10 minutes. Add almond flour to a shallow dish or pan, season with salt and pepper. Coat both sides of chicken with flour. Fry in small batches until golden brown and internal temperature reaches 160 degrees- about 6 minutes but the times vary based on the temperature and the size of the chicken tenders. Can dip chicken in a keto-friendly sauce of your choice.
(Courtesy of Ladies Home Journal) Ingredients: 1 1/4 lbs. chicken tenders 1/2 c. seasoned rice vinegar 1/4 c. peeled fresh ginger slices plus 1 Tbsp. finely grated ginger 2 Tbsp. plus 1 tsp. soy sauce 2 Tbsp. dark sesame oil 2 Tbsp. vegetable oil 1/3 c. coarsely chopped scallion 1 small (1 1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices 1 yellow bell pepper, stemmed, seeded and cut into thin strips 1 large carrot, cut into thin matchsticks 2 Tbsp. toasted sesame seeds Directions: Rinse and pat chicken dry. Bring 4 c. water, 1/4 c. vinegar, the ginger slices and 2 Tbsp. soy sauce to a boil in a large saucepan. Add chicken and simmer for 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin strips. Whisk remaining 1/4 c. vinegar, 1 Tbsp. grated ginger, 1 tsp. soy sauce, the sesame oil, vegetable oil, 2 Tbsp. water and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, 3/4 of the chicken slices and 1 Tbsp. sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds.
Ingredients: 1 loaf (1 lb.) frozen bread dough, thawed 2 Tbsp. butter or margarine, softened 8 oz. thinly sliced deli ham 1/2 c. shredded Swiss cheese 5 oz. thinly sliced deli chicken Directions: On a lightly floured surface, roll dough into a 10x8 inch rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Refrigerate leftovers.
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp. olive oil 6 green onions, thinly sliced 1 garlic clove, minced 2 Tbsp. cornstarch 1 1/2 c. chicken stock 3/4 c. light coconut milk 1 Tbsp. lime juice 1 tsp. red curry paste 1 tsp. reduced-sodium soy sauce 2 c. cooked brown rice 1/4 c. finely shredded unsweetened coconut Directions: Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until the outside surface of the chicken is no longer pink. Add green onions and garlic; cook 1 minute longer. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered 5-6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.
Ingredients: 2 medium carrots, cut into 1 inch pieces 1 medium onion, cut into 1 inch pieces 2 garlic cloves, minced 2 tsp. olive oil 1 tsp. dried parsley flakes 1 tsp. pepper 3/4 tsp. salt 1/2 tsp. dried oregano 1/2 tsp. rubbed sage 1/2 tsp. chili powder 1 broiler/fryer chicken (4-5 lbs.) Directions: Place carrots and onion in a 6 quart slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken in slow cooker over vegetables, breast side up; sprinkle with seasoning mixture. Cook, covered, on low for 4-5 hours (a thermometer inserted in the thigh should read at least 170 degrees). Remove chicken from slow cooker; tent with foil. Let chicken stand 15 minutes before carving.
Ingredients: 1 1/2 lb. ground chicken 1 Tbsp. olive oil 1 bottle (12 oz.) Buffalo wing sauce 1 1/2 c. meatless spaghetti sauce 1 carton (15 oz.) ricotta cheese 2 c. shredded part-skim mozzarella cheese 9 no-cook lasagna noodles 2 medium sweet red peppers, chopped 1/2 c. crumbled blue cheese or feta cheese Chopped celery and additional blue cheese, optional Directions: In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses. Spread 1 c. sauce onto the bottom of a 6 quart slow cooker. Layer with 3 noodles (breaking noodles to fit), 1 c. sauce, 1/3 of the peppers and 1/3 of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese. Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1/8 tsp. salt 1/8 tsp. pepper 2 Tbsp. olive oil, divided 1 c. uncooked long grain rice 1 can (15 oz.) black beans, rinsed and drained 1 can (14 1/2 oz.) diced tomatoes,drained 1 tsp. ground cumin 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. chili powder 2 1/2 c. reduced-sodium chicken broth 1 c. shredded Mexican cheese blend 1 medium tomato, chopped 3 green onions, chopped Directions: Toss chicken with salt and pepper. In a large skillet, heat 1 Tbsp. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
Ingredients: 1 large egg, beaten 1 lb. chicken tenderloins, chopped 1 small onion, chopped 1 Tbsp. olive oil 2 garlic cloves, minced 2 c. cooked jasmine or long grain rice 1 can (15 oz.) black beans, rinsed and drained 1 can (11 oz.) Mexicorn, drained 1 jar (7 oz.) roasted sweet red peppers, drained and sliced 1 jar (8 oz.) taco sauce 2 green onions, chopped 1/4 c. minced fresh cilantro
Directions: In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.
Ingredients: 1/3 c. all-purpose flour 1 tsp. garlic powder 1 lb. boneless skinless chicken breasts 3/4 tsp. salt, divided 1/2 tsp. pepper 2 Tbsp. olive oil 1 can (14 1/2 oz.) reduced-sodium chicken broth 1 1/4 c. uncooked whole wheat orzo pasta 2 c. chopped fresh spinach 1 c. grape tomatoes 3 Tbsp. lemon juice 2 Tbsp. minced fresh basil Lemon wedges, optional
Directions: In a shallow bowl, mix flour and garlic powder. Cut chicken into 1 1/2 inch pieces; pound each with a meat mallet to 1/4 inch thickness. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
In the same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Ingredients: 1 tube (13.8 oz.) refrigerated pizza crust 1 lb. boneless skinless chicken breasts, cubed 3 tsp. canola oil, divided 1 tsp. fajita seasoning mix 1 medium sweet red pepper, julienned 1 medium green pepper, julienned 1 medium onion, halved and sliced 1 garlic clove, minced 1/2 c. salsa 1/4 tsp. pepper 1 1/2 c. (6 oz.) shredded reduced-fat Mexican cheese blend 2 Tbsp. minced fresh cilantro Directions: Unroll crust into a 15x10 baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425 degrees for 7-10 minutes or until golden brown. Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp. oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm. In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken. Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6- 10 minutes or until cheese is melted. Sprinkle with cilantro.
Ingredients: 1/4 c. orange juice 3 Tbsp. olive oil 2 Tbsp. lemon juice 1 Tbsp. white wine vinegar 1 tsp. orange zest 1 tsp. salt 1/2 tsp. sugar 1/4 tsp. black pepper 2 scallions, finely chopped 1 lb. boneless, skinless chicken breasts 3 c. cooked brown rice 1 c. baby argula 1 c. carrot matchsticks 1/2 c. cucumber matchsticks 2 Tbsp. chopped mint Directions: In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp. salt, sugar, pepper and scallions. Place chicken in a ziptop bag and add 3 Tbsp. citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in the refrigerator for 2-4 hours. Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade. Grill chicken 7-8 minutes per side or until internal temperature reaches 160 degrees. Slice chicken thinly on the bias. In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 Tbsp. of the citrus dressing and season with the remaining 1/4 tsp. salt. Serve rice salad with sliced chicken and drizzle with remaining dressing.
Ingredients: 1/3 c. Miracle Whip or mayonnaise 2 Tbsp. fresh lemon juice 2 tsp. honey 1 tsp. dried basil leaves 1 broiler-fryer chicken (3 1/2 lb.), cut up Directions: Heat oven to 375 degrees. Mix dressing, juice, honey and basil until blended. Place chicken in a 9x13 baking dish; spread with Miracle Whip dressing mixture. Bake for 45 minutes or until the chicken is done (165 degrees).
Ingredients: 1 lb. dry spaghetti, broken into quarters 2 c. pre-cooked chicken breast, roughly chopped 1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1/4 c. green pepper, finely diced 1/4 c. yellow onion, finely diced 16 oz. chicken broth 2 c. shredded cheddar cheese, reserving 1/2 c. for later use 1 tsp. season salt Salt and pepper, to taste Directions: Cook spaghetti according to package directions until al dente. Drain. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans soup, green pepper, onion, chicken broth, cheddar cheese and season salt. Mix well. Add cooked spaghetti to chicken mixture and stir to combine. Pour mixture into a greased 9x13 baking dish and top with 1/2 c. reserved cheddar cheese. Bake at 350 degrees until bubbly, about 35 minutes. Note~ This can be prepared the night before and refrigerated until ready to use.
Ingredients: 4 boneless skinless chicken breasts Salt and pepper 4 Tbsp. butter 1/2 c. Italian bread crumbs 1/2 c. grated parmesan cheese 1/2 tsp. garlic powder 2 Tbsp. olive oil 1 medium zucchini, sliced 1 medium yellow squash, sliced 1/2 lb. baby red potatoes, cut into fourths Directions: Preheat oven to 350 degrees and lightly spray cooking spray into a 9x13 baking dish. In a shallow dish melt butter. In another shallow dish add bread crumbs, parmesan cheese and garlic powder. Salt and pepper the chicken. Dip into the butter and then coat in the parmesan garlic crumbs. Lay in the baking dish. In a medium-sized bowl add zucchini, yellow squash and potatoes. Toss in the olive oil. Add salt and pepper and remaining parmesan garlic bread coating. Lay on the sides of the chicken in the pan. Bake for 30-40 minutes or until chicken is cooked throughout and the vegetables are tender. Note~ When I made this I put the vegetables on a second pan because I made extra vegetables and an extra chicken breast.
Ingredients: 1 large boneless skinless chicken breast (12 oz.) 4 slices turkey bacon 1 lb. tomato and spinach farfalle (bowtie pasta) 2 Tbsp. all-purpose flour 2 c. fat-free milk 1 can (10 3/4 oz.) 98% fat-free condensed cream of chicken soup 1/2 tsp. garlic salt 1 1/4 c. shredded reduced-fat Mexican cheese blend Directions: Heat broiler. Coat a 2 quart broiler-proof baking dish with nonstick cooking spray. Place chicken breast on a greased broiler pan and broil 4 inches from the flame for 6-7 minutes per side until internal temperature registers 160 degrees. Remove to plate and cut into 1/2 inch pieces. Keep warm. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve. Cook pasta following package directions, about 12 minutes. Drain. Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan. Simmer for 2 minutes until thickened; stir in 3/4 c. of cheese. Return pasta to pot and stir in chicken and soup mixture. Spoon into prepared baking dish and top with bacon and remaining 1/2 c. cheese. Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top. Serve immediately.
Ingredients: 1 Tbsp. oil 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2 inch thickness 1 Tbsp. finely chopped red onions 1 c. orange juice 2 tsp. cornstarch 1 Tbsp. brown sugar 1/4 c. mango chipotle vinaigrette dressing 4 thin naval orange slices 1 Tbsp. chopped Italian parsley Directions: Heat oil in a large skillet on medium-high heat. Add chicken; cook 3 1/2-4 minutes on each side or until done. Transfer chicken to plate; cover to keep warm. Add onions and orange juice to skillet; bring to a boil. Simmer on medium heat for 2 minutes; stirring occasionally to scrape browned bits from bottom of skillet. Whisk cornstarch, sugar and dressing until blended. Add to skillet; cook and stir 30 seconds or until thickened. Add chicken (with juices) and orange slices; cook 1 minute or until chicken is heated through. Place chicken on platter; top with orange slices and sauce. Sprinkle with parsley.
