Caesar Chicken Salad

Large Caesar Salad Kit

Rotisserie Chicken

Tortellini

Cherry Tomato’s

Directions:

1. Cut the chicken into bite size pieces.  Boil the noodles and drain.  Cut tomatoes in half. 

2. Combine everything into a large bowl and drizzle the contents of the salad kit over everything. Toss together and serve. 

From: Katie Delahunty

Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

BBQ Ranch Grilled Bounty Bowl

Ingredients:

1 cup cooked White Jasmine Rice 

Dash cumin 

Dash Turmeric 

Dash sea salt 

1 Chicken Tender per person/serving (10 oz cooked (13.5 oz raw) for 4 ppl) 

Small Zucchini, sliced into wedges (7 oz)

Bell Peppers, seeded cut into strips (7 oz)

2 ears of Corn (1 cup) 

Black pepper 

1-2 avocados, chopped (120 g)

Bolthouse Farms Ranch dressing (4 Tbsp)

Stubb’s BBQ Sauce, any variety (2 Tbsp)

Shelled Sunflower Seeds (2 Tbsp)

1 Juice of a Lime

Directions:

1. Cook rice according to the directions on the package. Season with a dash of cumin, turmeric and sea salt once cooked.

2. Heat grill to medium. Place chicken, zucchini, bell peppers and corn on the grill. Spray corn liberally with cooking spray and make sure to rotate it frequently. Spray tops of other veggies with cooking spray and sprinkle sea salt, pepper and cumin over everything. Cook chicken and veggies for about 5 minutes per side or until chicken is fully cooked through and veggies are tender.

3. Cut all the corn off the cob and set aside.

4. To each bowl add grilled chicken,  zucchini, peppers, cup of corn, cup cooked rice, chopped avocado, ranch dressing, BBQ sauce, sunflower seeds and a squirt of lime juice. Enjoy warm.

Makes 4 servings

Macros:  350 calories / 12F / 34C / 27P / per serving – Clean Simple Eats

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

Tikka Masala

Chicken marinated:

• 1 lb chicken breast chopped into bite sized pieces
• 1 cup plain 2% fat Greek yogurt (7 oz)
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/4 tsp ground ginger

Sauce:

• 15 oz canned tomato sauce or puree
• 5 cloves garlic (minced)
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 cup heavy whipping cream (added last)

For Serving:

• Basmati Rice or Naan
• Cilantro (chopped)

Directions:

1. Combine all marinade ingredients except chicken and mix well.  Add chicken chunks and coat with marinade.  
2. Let sit in the refrigerator for at least 1 hour.
3. Select the sauté mode on the instant pot for medium heat.  When it reaches temp add chicken chunks along with any marinade sticking to them).  Sauté until the chicken is cooked on all sides (about 5 min).  Stir occasionally.  Turn off sauté mode.
4. Add all of the sauce ingredients except the cream to the instant pot, over the chicken and stir.  Secure the lid and select manual mode to cook for 10 minutes at high pressure.  Use the quick release handle to release pressure.
5. Select sauté mode on the pressure cooker for low heat. When it has reached temp add cream to the pot, stirring with the other ingredients.  Simmer until the sauce thickens to your liking (a few minutes).
6. Serve with basmati rice or naan Garnish with cilantro

Prep time: 20 min

Cook time: 20 min

Serves: 4

Pull-Apart BBQ Chicken Sliders

Ingredients:

• 2 tbps olive oil
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 2 1/2 cups shredded roast chicken
• 1/2 tsp paprika
• 1 tsp Worcestershire sauce
• 1 cup BBQ sauce
• salt to taste
• pepper to taste
• 12 dinner Hawaiian rolls
• 12 slices American cheese or cheddar cheese

Directions:

1. Preheat oven to 350.  Coat a 9x13 baking dish with cooking spray
2. Add butter, garlic and parsley in a medium bowl and microwave till melted. Set aside.
3. Heat oil in a large skillet over medium heat.  Cook onions until soft (about 2 minutes).  Add garlic and cook until fragrant (about 30 seconds).  Add the chicken, paprika, Worcestershire sauce and BBQ sauce.  Season to taste with salt and pepper.  Stir to combine and cook until everything is heated through (about 2-3 minutes).
4. Cut the slider buns in half. Place the bottom halves of the slider buns in the baking dish.  Layer half of the cheese on the bottom buns. Top with bbq chicken mixture, then layer with the remainder of the cheese.  Place the top halves of the buns on top.
5. Brush the tops of the buns with the melted garlic parsley butter.  Bake until the cheese melts and everything is warmed through, 10-15 minutes. Serve warm.

Easy Chicken Cordon Bleu

For the Cordon Bleu:

• 3 boneless skinless chicken breast cut in half length wise (to form two thinner chicken breast)
• Salt & Pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6-8 oz)
• 1 cup bread crumbs
• 2 tbsp butter (melted)

For the Parmesan-Dijon Cream Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1 tsp chicken bouillon granules (1 cube, crushed)
• 1 tbsp dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 cup freshly grated parmesan cheese

Directions for Cordon Bleu:

1. Preheat oven to 350 degrees.  Grease a 9x13 baking dish.
2. Lightly sprinkle both sides of the chicken with salt and pepper. Lay the cut chicken breast in a single layer in the dish. 
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese.  Make sure the chicken breast is covered with the ham and cheese.  Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake for 30-35 minutes until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs golden.

Directions for Parmesan-Dijon Cream Sauce:

1. While chicken bakes melt the butter in a medium saucepan.  Stir in the flour and cook for 1-2 minutes.  Slowly poor in the milk while whisking to avoid lumps.
2. Stir in the bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
3. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm until the chicken is finished baking.  Season to taste with salt and pepper if needed.
4. Serve each chicken cordon bleu portion with warm sauce.

Grilled Lime Coconut Chicken

Ingredients:

• 3 Tbls oil
• Zest and juice of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 Tbls soy sauce
• 1 1/2 tsp salt
• 2 Tbls sugar
• 2 tsp curry powder
• 1/2 cup canned coconut milk
• pinch cayenne pepper
• 2 lbs chicken breast (can cut them in half to soak up all the yumminess)
• 1/4 cup cilantro (chopped)
• Limes (cut into wedges)

Directions:

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk and cayenne pepper.  Place the chicken in a large ziplock bag and pour the marinade over the chicken.  Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. Preheat gas grill to medium-high heat.  Grill the chicken for 6-7 minutes per side (depending on thickness).  
3. While the chicken is cooking pour the marinade into a saucepan.  Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate.  Drizzle with the sauce and sprinkle fresh cilantro over the top.  Serve with lime wedges and additional sauce.

Coconut Lime Chicken Soup

Note: next time double the recipe. Try making the rice and having it on the side instead of putting it in the soup.

Ingredients:

• 3 Tbls butter
• 1 Carrot (shredded)
• Thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 oz can unsweetened coconut milk
• 1 2-2 1/2 lb deli-roasted chicken (shredded)
• 1 cup previously cooked long grain rice
• Juice from 1 lime
• 1 Tbsp soy sauce
• Cilantro for garnish (optional)
• Lime Wedges (optional)

Thai Seasoning:

• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ginger

Instructions:

1. Place a large pot on the stove over medium-high heat.  Add butter, carrots and thai seasoning and cook until carrots become soft.
2. In a blender add chicken broth and cilantro and pulse a few times, then pour into the pot.
3. Add coconut milk, shredded deli roasted chicken, rice, lime juice and soy sauce.  Bring to a low boil then remove from heat.
4. Serve topped with extra cilantro and lime wedges.

Chicken Ranch Wraps

Ingredients:

• 2 Cups cooked grilled chicken breast chopped (seasoned with your favorite spices or fajita seasoning)
• 1/4 Cup Hidden Valley Ranch dressing
• 1/2 Cup Mozzarella Cheese
• 1/4 Cup Cilantro (minced)
• Tortillas

Directions:

1. Lay tortillas on a clean flat surface.  Place about 1/2 cup of chicken, 1 Tbls ranch, 2 Tbls of cheese and 1 Tbls of minced cilantro on each tortilla.  Fold tightly to form a burrito shape.
2. Heat a heavy duty pan or grill to medium heat.  Coat with a light layer of oil or cooking spray and cook wraps for 1/2 minutes on each side or until the tortilla is crispy and golden.  Remove from heat, slice in half and serve immediately.

Note: If seasoning your chicken you can grill it in a hot pan for 5-6 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 min
Serves: 4

Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Turkey/Chicken and Brown Rice Soup

Ingredients:                                     (Makes a lot of soup!)        

• 1 tablespoon olive oil
• 1/2 cup (about 4 ounces) chopped onion or shallot
• 1 cup (about 6-8 ounces) diced carrots (about 2-3 large carrots)
• 1/2 – 3/4 cup (about 4 ounces) diced celery (about 3 stalks)
• 6 cups chicken broth (I use low-sodium)
• 28-ounce can crushed tomatoes
• 1/2 – 3/4 cup (about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice
• 2 teaspoons herbs de Provence (see note for a substitution)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 cups chopped kale (about 3-4 ounces)
• 3 cups cooked, chopped turkey or chicken (about 12 ounces)
• Freshly grated Parmesan cheese, for serving

Directions:

1. For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
2. When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it’s magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
3. For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
4. Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

Notes:

You can also use ground turkey in place of the cooked turkey or chicken. Brown it in the first step with the onions and vegetables; drain any grease, and then proceed with the recipe (or you can brown it before starting the soup and reserve it until the end to stir in with the kale and turkey). Herbs de Provence is a fragrant mixture of herbs usually made up of oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary (sometimes bay leaves, too). If you don’t have it – and you don’t have all of the above spices on hand – I would simplify and use an Italian seasoning blend or just a mix of oregano, basil, thyme and a pinch of sage if you have it. The flavor will be a bit different, but still delicious.

From: Katie

Orange Chicken

Sauce Ingredients:
1 Cup BBQ Sauce (Sweet Baby Ray's)
1 Cup Sweet Orange Marmalade (Smucker's)
2 Tbsp Soy Sauce

Chicken Ingredients:
3-4 Chicken Breast
1 Cup Flour/1 Cup Cornstarch (use both or either/or)
2 Eggs
Oil

Instructions:
1. In a sauce pan, add the BBQ sauce, Marmalade, and soy sauce.  Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
2. Meanwhile, cut up your chicken breast into cubes.  In one bowl beat 2 eggs, while the other bowl should be the mixture of flour & cornstarch.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch.  Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn your store on medium/high heat.  Once it sizzles, add chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. Add the chicken to the sauce and toss!
7.  Eat it on top of white rice and enjoy!

Sweet Chili Chicken with Pineapple Salsa

Chicken:

Juice from 1 large lime (2-3 Tbls)

1 1/2 Tbls Curry Powder

2 tsp veg or Olive Oil

1 lb chicken tenders (about 8)

Salt 

Black pepper

Lime wedges (opt)

Salsa:

1 1/2 Cups diced pineapple

1/4 Cup  or less of thinly sliced red onion

1 avocado, diced

1 Tbls fresh lime juice

3 Tbls cilantro, chopped

Pinch of salt

Sauce:

3 Tbls Sweet Chili Sauce

1 Tbls honey

1 1/2 tsp Soy Sauce

1 Tbls warm water

Chicken directions:

Place lime juice, curry powder and oil in a large zip top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill to medium high heat and oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side or until internal temp registers 165 degrees F.

Salsa direction:

Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

Sauce directions:

Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.

To Serve:

Plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)

Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips 

Lemon Artichoke Chicken Pasta

Ingredients:

2 lbs of Chicken

McCormick Grill Mates, Mojito Lime Marinade - optional

Lemons

1 Cup of Chicken Broth

2 Tbsp. Lemon Juice

2 Cups Whipping Cream

2 Tbsp Butter

Green Onions Chopped

3-4 Cut up Mushrooms (about 2 oz)

1 Can of Artichoke Hearts Cut up

1/4 tsp Pepper

3/4 tsp Salt

Linguine Noodles

Grated Parmesan Cheese

Directions:

1.    Defrost Chicken and marinade in your favorite lemon or lime marinade. I prefer McCormick Grill Mates, Mojito Lime Marinade.

2.    Cut lemon in half and cut off the ends to make two flat surfaces for grilling.  

3.    Bring chicken broth to a boil then add lemon juice and whipping cream.  Bring to a boil again and then add butter one Tbsp at a time.  

4.    After the butter has melted lower the temperature to medium low.  Add green onions, mushrooms, artichoke hearts, salt and pepper and simmer until sauce becomes creamier and mushrooms are cooked. (About 15 mins)

5.    Grill the chicken and lemons and boil the noodles.

6.    Serve sauce over noodles and squeeze the grilled lemon on top.  You can top with grated parmesan cheese. Enjoy!

Note: You can mix the noodles and sauce together before you serve. 

Chicken Tostados

4 Chicken Breast (can use 5-6 chicken breast)

8 oz. Salsa 

8 oz. Cream Cheese (softened) 

8 oz. Sour Cream 

8 oz. Mixed Mexican cheese 

1 package Tortilla Shells 

1 can Cream of Chicken Soup 

6 oz. Salsa 

 

Cook chicken. Cut into bite sized pieces 

Mix with salsa, sour cream, and cream cheese. 

Fill each of the 10 shells. Roll and arrange in a 9x13 glass dish. 

Mix 6 oz. of salsa with 1 can Cream of Chicken soup 

Pour over shells. Top with cheese. 

Bake at 350 degrees for 45 mins.