Lettuce wraps (cheesecake factory)

 Chicken: (1 package of tenderloins)  marinate for 30

1-14 oz can unsweetened coconut milk 

1/3 c fresh lime juice  (2-4 small limes) 

1 T olive oil

1 T dried cilantro 

1 tsp garlic powder 

1 tsp kosher salt 

1/2 tsp crushed red flakes 

Peanut sauce:

1/4 c peanut butter 

1 T and 1 tsp of sesame oil 

1/4 c soy sauce 

1/4 c lime juice (2-4 squeezed) 

1.5 tsp garlic powder 

1 T sriracha

1 T and 1 tsp Honey 

1/2 tsp kosher salt 

Lettuce wraps toppings: 

1 head butter lettuce 

Shredded carrots 

Fresh cilantro 

Sesame seeds 

Asian cucumber salad 

Asian cucumber salad 

3.5 c cucumbers (peeled and seeded and sliced thin) 

1 c red onion. Diced 

3/4 tsp salt 

1 tsp crushed red pepper 

1 tsp sesame oil 

1/4 c rice vinegar 

2 tsp sugar 

Sesame seeds 

Chicken Tortilla Soup slow cooker

 1 cup Pace picante sauce

2 (10.5 oz) cans of cream of chicken soup

1 can Rotel tomatoes and green chiles 

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

1 (15oz)  can corn, drained 

1 tsp cumin 

1/4 tsp cayenne pepper 

4 c water 

Add a little chicken bouillon  

2 boneless skinless chicken breast or 4-5 tenders

Put in crock pot cover on low for 4 hours 

Use fork to shred chicken. 

Serve toppings: cilantro, avacado, cheese, sour cream, tortilla strips and olives 

Mango Cilantro Chicken Rice Bowls

 Chicken:  Marinate for 30 min to 1 hour 

Handful of cilantro 

2 limes (squeeze in)

1 T minced garlic 

1/3 c olive oil 

1/2 tsp cumin 

1 tsp salt 

1/4 tsp red pepper flakes  

Mango Salsa: 

2 mango’s chopped ( I used frozen) 

1 red pepper chopped  

1/2 red onion chopped 

Handful of cilantro 

1 lime squeeze 

2 avacados chopped 

Salt and Pepper to taste ( I used garlic salt, onion powder, and slap your momma instead  

*Serve over rice for bowls   

*also we added a little soy sauce  

Chicken and Broccoli Casserole

• 2 bunches fresh broccoli (can also use frozen)
• 6 boneless skinless chicken breasts (cooked and cut into pieces if desired)
• 2 (10.5 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1 cup shredded sharp cheddar cheese
• 1 1/2 slices bread
• 1 Tablespoon butter (melted)

1. Preheat oven to 350 degrees.
2. Cook broccoli in boiling salted water until tender and drain.
3. Arrange stalks in the bottom of a greased 9 x 13 inch pan.
4. Place cooked chicken breasts on top of broccoli.
5. In a medium bowl, combine soup, mayonnaise, lemon juice, and curry powder; pour over chicken.
6. Sprinkle with grated cheese.
7. Break bread into small pieces and mix with melted butter. Sprinkle over shredded cheese.
8. Bake for 25-30 minutes until cheese is melted and bubbly.

Hawaiian Haystacks GRAVY

GRAVY

8 T butter

1/2 c flour

1 tsp salt and  1/3 tsp pepper 

MAKE A RUE, add 

6 c chicken broth 

on cool, add 

1/2 c sour cream and 2 tsp RANCH

2 c chicken shredded

4 c cooked rice

toppings to include: Chinese Noodles, green onions, olives, pineapple, almonds, tomatoes, shredded cheese, celery, 

Chicken enchiladas (home-made white sauce)

Found this on fb of all places.


10 flour taco shells
2 c cooked Shredded chicken (I always cook in chicken broth)
2 c Monterey jack shredded cheese
3 T butter
3 T flour
2 c chicken broth
1 c sour cream
1 (4 oz) can diced green chiles


Pre heat oven to 350....Use 9 x 13
mix  shredded chicken and 1 cup of the cheese then roll up in tortillas
Make roux.....add green chiles and pour sauce on top tortillas, add remaining 1 c cheese
and bake for 23-25 min

Chicken Wraps

Got this recipe from my friends Ainsle

Breaded Chicken (Costco) Bake in Oven according to package
Tortillas (Warm in microwave so they will mold into wrap shape)
2 Tomatoes sliced
Lettuce chopped
homemade buttermilk ranch (buttermilk packet only with buttermilk)

optional:
I think it would be great with
Avocados
Bacon
Cucumbers

Chicken Pot Pie

My hubby loves chicken pot pie.....Got this recipe from my Visiting Teacher Kristin Ordyna and it was delicious!!!


1/2 pkg frozen peas and carrot mix
2 small raw potatoes. Peeled and sliced thinly
1/3 c butter
1/3 c onion, chopped
1 3/4 c chicken broth
2/3 c milk
2 pie crust (Pillsbury's refrigerated pie dough works best)
2 1/2-3 C chicken, cooked and cut-up
1/3 C flour
1/2 tsp salt
1/3 tsp pepper

Melt butter in sauce pan over medium heat. Stir in onion and sauté.  When slightly browned stir in flour, salt and pepper. Cook, Stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Add potatoes to start to soften them. Turn in low. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for steam. Foil wrap edges to keep from over-cooking. Bake at 425 for approx. 35 minuntes or until golden brown.

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)
1/4 c water (dont make it too runny)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Lisa's Asian Salad

**ok this salad makes me SMILE from ear to ear....this recipe is from my friend Lisa Stanley

SALAD:
1 bag of spinach
1 box bow tie (about 2 cups or a little more, boiled and cooled off)
1 c craisins
1 c slivered almonds
1 can mandarin oranges
1 c green grapes
3 chicken breasts (baked in yoshida sauce on 350 for 45-60 min)
1 can pears (optional)

DRESSING:
**whisk olive oil, sugar and vinegar, add sesame oil, then place all in a blender and blend really well. (You will most likely NOT use all of this dressing...so add a little at a time....you dont want the salad drenched in oil)
2/3 c olive oil
1/2 c sesame oil
1/2 c sugar
2 tsp lime juice
2 tsp salt
4 T balsamic vinegar

In a large bowl combine oranges, grapes, almonds, craisins. Then toss in spinach. Add in pasta, and drizzle dressing on top.. Mix with your hands to get the dressing really mixed up.

Mom's Chicken Enchiladas

**got this from my friend Jeannette...from the Body for life recipe book

1 lb chicken (boiled and shredded)
4 green onions
2 T cilantro (chopped)
1 jalepeno (seeded and minced)
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 c reduced-fat cheddar cheese, shredded

Toppings:
1 tomato (chopped-used for topping after cooked)
1 2 oz can of olives (also used for after cooking on top)
salsa
sour cream

Pre-heat oven to 350. Coat a 9 x 13 with cooking spray. Saute green onions, jalepeno and cilantro in a pan with cooking spray for 2 min. Add the shredded chicken and 1 can of green chile sauce...cook for about 5 min.

In another bowl, pour in the other 2 remaining green chile sauces and heat up in microwave. then take tortillas and dip them in the green chile sauce. Fill with chicken mixture and roll into pan. pour remaining sauce on top and add cheese. Bake for 15 min..

Top with salsa, light sour cream, 1 diced tomatoe and 1 (2oz) can ripe olives

Ranch Chicken Salad

** I got this recipe from my friend Jeannette..she got it from Body for life recipe
1/4 c fat free mayo
1/4 c low fat sour cream
1/4 c cilantro chopped
1 tsp grated lime zest (peel)
1 limes halfed
1/2 tsp groud cumin
1/4 tsp ground red pepper
****combine all these ingredients in a bowl to make the dressing

**In another large bowl add these ingredients:
1 lb boiled than cubed chicken (about 3 pieces of chicken)
1 15oz can black beans (drained and rinsed)
1 15oz whole corn (drained)
1 red bell pepper (diced)
1/2 red onion (chopped)

**MIX IN dressing and add to 2 heads of bibbed lettuce
and ENJOY...you wont even know this is healthy its so good!

Creamy Chicken Enchiladas......Verde style

**These are my new favorite enchiladas...they were yummy...you gotta try them

1 lb. cooked chicken (boiled and shredded) or you could use rotissire chicken
1 cup chopped onion (cooked in 1 T olive oil)
1 jar tomatillo salsa divided (my jar was 16 oz.)
1 small can diced green chilies
8 oz. cream cheese
1 doz. small flour tortillas
1 cup half and half or heavy cream ( I used heavy cream)
2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add cooked chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Opulent Chicken

**got this recipe from my friend Heidi Andersen...it is AMAZING!
Opulent Chicken

8 Chicken Breasts (I used a bunch of chicken tenders)
8 slices Swiss cheese

Sauce (combine):
3 cans (or 1 large) cream of chicken
½ cup sour cream
1 Tbsp. lemon juice

Topping (combine):
2 cups dry cornbread stuffing
½ cup melted butter

Hot cooked rice or mashed potatoes

1. Spread ½ of sauce mixture in bottom of 9 X 13“ baking dish. Place chicken on sauce. Place Swiss cheese slices in a single layer over chicken. Pour remaining sauce on top of chicken and cheese. Sprinkle topping mixture on top.
2. Bake @ 275 degrees for 2-1/2 hours. (I also bake it at 350-375 for about 1 hour)
3. Serve over hot rice or mashed potatoes. (I really love it with mashed potatoes.)

Honey Lime Chicken Enchiladas

** Got this recipe from Mel's Kitchen...I freakin LOVED these...Eric was a little pickier because it was a little too sweet and tangy, so next time I will use less honey and more lime....my friend Rachelle was bragging about these enchiladas the other day and I just had to try them....She got them off of one of our friends' blogs (which is the same recipe as Sister's Cafe recipe) (so thanks Steph)the only difference really is the added heavy cream (or you can use sour cream)

1/4 c honey (I would use just a little less than a 1/4 cup)
(original recipe calls for 1/3 c...but that was too sweet)
5 tablespoons lime juice (I would use 2 limes or 1 really large lime)
1 tablespoons chili powder (I would only use 1/2 tsp to 3/4 tsp next time)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Hawaiian Haystacks (no cream of chicken kind)

** got this from Mel's kitchen....I get so tired of cream of chicken...so my friend Allie told me to try this new recipe and I finally did and loved it and cant go back to cream of chicken gravy...this recipe is easy so you need to try it!

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste.(but careful not to let it burn...tricky part i know) Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, celery, tomatoes, shredded sharp cheddar cheese, green onions, pineapple and chow mein noodles. maybe a splash of soy sauce

California Pizza Kitchen BBQ Chicken Salad

BBQ Chicken Salad....ok so it is a knock off the resteraunts...but still just as good!
** Got this recipe from my cousin Lisa

1 head iceberg lettuce
1/2 jicama peeled and chopped into matchstick pieces ( I left these out)
1 can corn rinsed and drained
1 can black beans rinsed and drained
3-4 green onions sliced thin
2 honking huge chicken bossoms grilled and sliced (or any leftover shredded chicken you have. A rotisserie chicken would work really well here.)I marinated my chicken in BBQ sauce and grilled it...delish!
fresh salsa
avocado

Place all the ingredients in a large bowl except for the salsa and avocado. Add those to your liking on each individual plate. Pour the dressing over the salad. Top with the salsa, avocado, shredded cheddar cheese, a drizzle of your favorite BBQ sauce, and Tostitos Lime chips. Delish!! A squeeze of fresh lime is lovely too.

Cilantro Lime Dressing
1 c. mayo
1/2- 2/3 c. buttermilk
1 T. minced dried onion
1 bunch cilantro
1/2 jalepeno (or more if your brave)
1/4 c. lime juice
zest of 1 lime
1 T. sugar
1 t. salt
pepper

Place all the ingredients in a blender and whiz the heck out of it. It turns a lovely green and is dang good. This will make more than just one salad needs, but it keeps in the refrigerator well.

Herbed Chicken Fettuccine

I love this fettucine...It is a such a yummy pasta....it looks like alot of ingredients...but once you make it you have all the ingredients on hand and basically it comes together really fast! I got this from my SIL Nicole and it reminds me of the good ole days in Pocatello.

Start boiling water:

1 tsp poultry seasoning

2 T olive oil or vegie oil

2/3 c water

2 T onion soup mix

1 T worchestershire

8 oz uncooked fettuccine

1 tsp salt-free seasoning blend

1 lb. boneless chicken

4 T butter

2 T teriyaki sauce

1 T grated parmesean

1 envelope savory herb & garlic soup mix

Combine seasoning blend and poultry seasoning, sprinkle over chicken. In skillet saute chicken in oil and 2 T butter for 5 min.

Add water, teriyaki sauce, onion soup mix, and bring to a boil.

Reduce heat, cover and simmer for 15 min.

Meanwhile cook the fettucini according to package directions.

Drain and add chicken mixture, add cheese, and worchestershire sauce, and remaining butter herb garlic soup.

Nicole's Chicken enchilada's

I have just decided that this is my ALL time favorite enchiladas...thanks to my SIL Nicole, who gave me this recipe almost 10 yrs ago. I still have not found one that I like better!

3 chicken breasts cooked and shredded

8 oz cream cheese

1 c salsa (can be homemade or store bought)

1 can enchilada sauce

8 oz can tomato sauce

1 1/2 c cheese

1 sm can olives pre-sliced

10 to 12 flour tortillas

combine the chicken, cream cheese and salsa...spread on tortillas, in another bowl combine enchilada sauce and tomatoe sauce, cover over rolled enchiladas and add cheese and olives...

Bake @ 350 for 20 min

Meat Marinade....really good for Fajitas or Kabobs

** Got this recipe from my friend Allie and it was DELISH!

1 can 7 Up, Sprite, Sierra Mist, or Ginger Ale

1/2 C. Soy Sauce

1/4 C. Canola Oil (didnt even use...trying to keep it low fat)

1 Tbsp. Horseradish ( I dont even like this CRAP..but try it anyways you cant taste it!)

1 tsp. minced Garlic

Mix all ingredients together and add raw chicken (can use with Beef or pork) Let marinate over night or at least 6 hours, in your fridge. Cook on grill.