Tag Archives: chicken

Chicken Enchilada Soup

Standard

It has been well established that I love Mexican food. Even though I love my fajita bowls it is nice to have something a little different. This dish makes an appearance in our meal plan every month. It is hearty and delicious and best of all, is cooked in the crockpot so really easy to pull together. Since I work from a home office I can usually pull this together during one of my breaks in the morning and can enjoy for my dinner break at night. I have used the mild and hot Rotel and both were good, but the hot was just a little too hot for me.

enchilada chicken soup

Chicken Enchilada Soup, from Dainty Chef

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes with green chiles for mild, habeneros for hot
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 red bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 boneless skinless chicken breasts
1 cup shredded Monterrey Jack cheese

Directions:

Heat saucepan over medium-low heat, melt butter. Stir in the flour, keep stirring until smooth and bubbly. Remove pan from heat and gradually stir in chicken broth and 1/2 cup of milk, continue to stir to keep mixture smooth. Return to heat. Bring the sauce to a gentle boil and cook, stirring constantly to thicken.

In a large bowl whisk together the chicken broth mixture and enchilada sauce. Gradually mix in remaining milk until combine and set aside.

Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot combine the beans, rotel tomatoes, corn, onion, and bell pepper. Put the chicken breasts on top of the vegetable mixture and pour enchilada sauce over top. Cook on low for 6-8 hours or high for 3-4 hours. When ready to service, remove chicken and shred. Mix shredded chicken back into the soup, and enjoy! Top each portion with cheese. We also top with crushed tortilla chips, you could also use avocados or sour cream!

Yields: 6 servings

Nutrition per serving (excluding toppings other than cheese): 301.5 calories, 14.8g fat, 8.2g saturated fat, 61mg cholesterol, 450mg sodium, 24.6g carbohydrates, 2.7g fiber, 7g sugar, 19.5g protein

 

Advertisements

Fajita Bowls

Standard

When I was pregnant I anticipated my appetite changing…and I was partly right. I didn’t really have a taste for much of anything, other than frozen pizza in the beginning. Then when I had my appetite back, everything tasted good. The day I told Bernie I made the best piggies-in-a-blanket I had ever tasted in my life, he stopped trusting my judgement. I didn’t really expect my appetite to change after pregnancy. Maybe it is just a fluke, but ever since I carried Alex I could live off Mexican food and chocolate. That being said, this is my favorite dish we eat at home. If I had to pick one thing to eat for a whole week this would be it. It is simple and you can tailor it to your tastes. We based this dish off our order at Qdoba Mexican Grill – Fajita Ranchera Naked Burrito. I always make extra so I can have it again the next day for lunch. So really, this isn’t a new recipe, just a meal idea…but no way I could leave this one out since I love it so much!

20130527-013235.jpg

Fajita Bowls, from Me, inspired by QDoba

What you need:

Batch of chicken (or steak) fajitas
Spanish Rice – this is my favorite until I can find a recipe we love
Mexican corn

Some more ideas for toppings:
salsa
black beans, rinsed and drained
monterey jack cheese
lettuce

Combine and enjoy!!

 

Spicy Chicken Rigatoni

Standard

What did I do before Pinterest? This is another successful find from Pinterest and it is evidently from the menu at Buca Di Beppo. The only times I have been there were for sorority functions in college and honestly, wasn’t impressed BUT I did enjoy this meal. I don’t know if it tastes like what is on the menu at Buca Di Beppo, but I think it can stand on it’s own.

We don’t really eat a lot of pasta anymore so this is a nice treat for me – it tastes good AND is quick and easy. This is a meal I can get ready while I have a toddler running around the kitchen or standing between my legs begging to be held…depending on the day. It does have some heat from the crushed red peppers but you can adjust to your liking. Us, we like it hot so we use the full amount. I eliminated the butter called for and added a lot more vegetables. I typically use frozen because it is quick and just as healthy, but you could add whatever vegetables sound good to you. In the reviews on the original recipe someone tried spinach and while I haven’t tried that yet – I think that could definitely work.

spicy chicken rigatoni

Spicy Chicken Rigatoni, altered slightly from Tastebook

Ingredients:

2 tablespoons olive oil
1/2 tablespoon crushed red pepper + more for garnish
1/8 tsp salt
1/8 tsp ground black pepper
1 tablespoon chopped garlic
2 boneless, skinless chicken breasts, sliced
3/4 cup. Marinara sauce
1/2 cup Alfredo sauce
1 cup frozen peas and carrots
1 lb (16oz) Rigatoni pasta, cooked according to package directions

Directions

Heat oil in saute’ pan over medium heat. Add the crushed pepper, salt, pepper and garlic and saute’ just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add the chicken and coat in spices and garlic.

Add marinara then alfredo sauce and bring to a simmer. Cook until the sauce slightly thickens and the chicken is cooked through. Stir in peas and carrots and cook until the vegetables are done.

Distribute pasta and top with sauce and chicken mixture. If you want more kick, garnish with crushed red pepper. Ready to serve!

Yields 4-6 servings

Nutrition based on 4 servings: 333.5 calories, 15.5g fat, 3.2g saturated fat, 32.5mg cholesterol, 868.4mg sodium, 35.7g carbohydrates, 3.2g fiber, 4.2g sugar, 13.2g protein

 

BBQ Chicken Pizza

Standard

We love pizza in our house. Alex eats cheese pizza and Bernie and I love pizza with whole wheat dough, homemade sauce, pepperonis and lots of peppers – sweet and hot. This has been “our” pizza for years, and I thought it was time to try something new. When we are in a pinch we will usually go for a frozen California Pizza Kitchen BBQ pizza so why not try to recreate that – but fresh? This was really good and tastes very much like California Pizza Kitchen’s BBQ chicken. I used Sweet Baby Ray’s barbecue sauce.

20130512-000522.jpg

 

BBQ Chicken Pizza, altered slightly from CDKitchen

Ingredients:

Dough:

2 tablespoons honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil

Toppings:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons barbecue sauce plus
1/2 cup barbecue sauce
1 cup Gouda cheese
1 cup mozzarella cheese
1/4 small red onion, sliced into rings
2 tablespoons cilantro

Directions:

Preheat oven to 500 degrees when ready to bake dough.

In a medium bowl, dissolve the honey in warm water. Sprinkle the yeast over the water and let stand until foamy, at least 5-10 minutes. After yeast mixture is ready, mix in oil.

In a separate large bowl combine the flour and salt. Make a well in the center of the flour mixture and pour in the yeast mixture. Stir the flour into wet ingredients until all flour is incorporated.

On a lightly floured surface knead the dough for 10 minutes until smooth and elastic. Shape the dough into a ball and place in a well-oiled bowl and turn to coat the surface. Cover with a moist towel and let rise in a warm place until dough has doubled in size, about 1-1.5 hours. (if you use fast rise yeast – which I did- it won’t take as long).

Once dough is ready, punch down and divide into 2 pieces for thin crust, use the whole amount of dough for thick crust. Spread dough on a pan and use a fork to poke holes through the dough to prevent air pockets from forming. Place in the oven for 5 minutes, then remove and set aside, lowering oven temperature to 425 degrees.

While crust is cooking, begin to prepare chicken. In a large frying pan, heat olive oil on medium high heat and add chicken pieces. Saute until cooked completely and remove from heat. Coat chicken with 2 tablespoons of barbeque sauce. Set aside.

Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute half of the cheese over the sauce. Spread chicken over the cheese. Place the onions over the chicken then cover with the remaining cheese.

Place pizza in the oven and bake until cheese is bubbling (about 7-10 minutes). Remove pizza from the over and sprinkle with cilantro.

 

Mustard and Herb Marinated Chicken

Standard

This chicken is extremely easy and very flavorful.  Chicken is the protein we eat most in our household, so I know I am always looking for new, and easy, chicken recipes to add to our rotation!

Mustard and Herd Marinated Chicken, from This Woman Cooks

2 Tablespoons Dijon mustard
2 Tablespoons extra virgin olive oil
1 Tablespoon low sodium soy sauce
1 Tablespoon apple cider vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 dash salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts

Combine first 8 ingredients in large gallon bag.  Add chicken.  Massage chicken and be sure to coat evenly.  Let marinate in refrigerator  at least 2 hours, or overnight.

When ready, grill until chicken is cooked through.  It’s that easy!

Chicken Fajitas

Standard

This fajita recipe is delicious – and really easy.  To keep it healthy, choose light toppings (like lettuce, tomatoes or any other veggies) – go easy on cheeses and sour cream.  Also be careful when choosing tortillas – try to go with some that are whole grain and low carb, it will save you a lot of calories!

Chicken Fajitas, from Food.com

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1 -2 onions, sliced
2 small sweet peppers, sliced (green, red, or yellow)
whole wheat tortillas

Directions
Thinly slice the chicken breasts.  Then, combine 1 tablespoon of oil, limes juice, garlic, chili powder, cumin, red pepper flakes, black pepper and salt in a large bowl.  Add chicken strips to bowl and stir to coat.  Set aside.
Over medium heat, heat remaining oil in a large, non stick pan.  Add onions and peppers and cook until soft, stirring occasionally.  Remove from pan and set aside.
Add chicken to pan and cook until no longer pink.  Return onions and peppers to skillet and cook together for several minutes.
Serve on tortillas and your favorite toppings!

Spicy Chicken Sandwich

Standard

Who doesn’t love Chick-fil-a?  This is no spicy chicken sandwich from Chick-fil-a, but it is not deep fried and has much fewer calories (compared to 480 calories at Chick-fil-a).  I have never thought to use tortilla chips as a breading, and it was different – I think I prefer Corn Flakes, but using tortilla chips makes this gluten-free!  This sandwich is very juicy and delicious but I will warn you, it definitely took me longer than 3 minutes each side to cook it.

Spicy Chicken Sandwich, from Cooking Light

Ingredients
1/4  cup  egg substitute
3  tablespoons  hot sauce (such as Tabasco)
1  teaspoon  dried oregano
1/2  teaspoon  salt
2  (6-ounce) skinless, boneless chicken breast halves
4 1/2  ounces  baked tortilla chips (about 6 cups)
2  tablespoons  olive oil

Preparation
To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Serve on a kaiser roll.

Yields: 4 servings

Nutrition per serving (bun not included): 264 calories, 9 g fat, 1.2 g saturated fat, 49.5mg cholesterol, 772.4mg sodium, 23 g carbohydrates,  1.3g fiber, 0.2g sugar, 23.5g protein