Chicken Tenders with Spicy Tomato and Black Beans

Ingredients:

12 (about 1¼ lb.) chicken tenders  
½ t. chili powder 
1 10-oz. can mild diced tomatoes and green chilis
½ 15.5-oz. can no-salt-added black beans, rinsed and drained
2 t. extra virgin olive oil 
½ c. fat-free sour cream

Directions:

1. Sprinkle both sides of the chicken pieces evenly with chili powder.
2. Place a large nonstick skillet over medium-high heat until hot. 
3. Coat skillet with cooking spray, cook chicken 2 minutes or until browned on one side, turn, and top with the tomatoes and beans. 
4. Bring to a boil (over medium-high heat), and cook for 3 minutes or until chicken is no longer pink in the center.
5. Remove from heat and drizzle the oil evenly over all. 
6. Serve in shallow soup bowls, topped with sour cream.

Serves 4

Chicken Marsala

Ingredients:

4 chicken breasts, boneless & skinless
½ c. flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 T. oil
4 T. butter or margarine
2 c. fresh mushrooms, sliced
1 c. Marsala wine

Directions:

1. Pound chicken breasts between sheets of plastic wrap (or in a plastic zipper bag) until about ¼" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat.
4. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
5. Turn breasts over to cook other side, then add mushrooms to skillet.
6. Cook breasts about 2 more minutes, until both sides are lightly browned.
7. Continue to stir mushrooms.
8. Add Marsala wine around chicken pieces.
9. Cover and simmer for about 15 minutes.
10. Transfer to serving plate.

Serves 4
Prep Time:  30 minutes
Cooking Time:  30 minutes

One Pot Pasta

Ingredients:

12 oz. pasta
1 can (15 oz.) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
½ t. red pepper flakes (optional)
2 t. dried oregano leaves
2 large sprigs basil, chopped
4½ c. vegetable broth (regular broth and NOT low sodium)
2 T. extra virgin olive oil
Parmesan cheese for garnish

Directions:

1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. 
2. Pour in vegetable broth. 
3. Sprinkle on top the pepper flakes and oregano.
4. Drizzle top with oil.
5. Cover pot and bring to a boil. 
6. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. 
7. Cook until almost all liquid has evaporated.
8. Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. 
9. Serve garnished with Parmesan cheese.

Chicken and Dumplins

This recipe is very similar to Cracker Barrel's Chicken n' Dumplins.

Ingredients:

2 c. Flour

½ t. Baking Powder

1 pinch Salt

2 T. Butter

1 C. buttermilk, A Bit Less Than A Full Cup (you can use regular milk if needed)

2 qt. Chicken Broth

3 c. Cooked Chicken

Directions:

1. In a bowl, combine the flour, baking powder and salt. 
2. Cut the butter into the dry ingredients with a fork or pastry blender. 
3. Stir in the milk, mixing with a fork until the dough forms a ball.
4. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
5. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 1"x1". They do not have to be uniform or exact.
6. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
7. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they are not doughy tasting. 
8. Add the cooked chicken to the pot, stir and you are done!

Crispy Cheddar Chicken

Ingredients:

2 lbs. chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
¼ t. salt
⅛ t. pepper
½ c. whole milk
3 c. cheddar cheese, grated
1 t. dried parsley

Sauce:

1 - 10 oz. can cream of chicken soup
2 T. sour cream
2 T. butter

Directions:

1. Crush 1½ sleeves of crackers.
2. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans.
4. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
5. Dip each piece of chicken into the milk and then the cheese.
6. Press the cheese into the chicken with your fingers.
7. Then press the cheesy coated chicken into the cracker crumbs and press it in.
8. Spray a 9×13-inch pan with cooking spray and lay the chicken inside the pan.
9. Sprinkle the dried parsley over the chicken.
10. Cover the pan with tin foil and bake at 400°F for 35 minutes.
11. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
12. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
13. Stir it over medium high heat until the sauce is nice and hot.
14. Serve over the chicken.

Cook Time:  45-50 minutes

Crockpot Chicken and Rice

Ingredients:

1 lb. of Boneless Skinless Chicken Breasts (can substitute Boneless Skinless Chicken Thighs)
2 T. Butter
2 cans (10.5 oz.) Condensed Cream of Chicken Soup
14 oz. water
1 medium Onion, diced
Hot Cooked Rice

Directions:

1. Place thawed chicken in crock pot. 
2. Add butter, cream of chicken soup, water and onions.  Stir until soup is mixed well with water. 
3. Cook on high 4-6 hours or on low for 8 hours.
4. Serve over hot cooked rice.

Broccoli and Shrimp Chowder

Ingredients:

1 medium uncooked Yukon gold potatoes, peeled and diced   
2 c. uncooked broccoli, florets   
1 medium uncooked shallot, minced   
2 c. fat free chicken broth   
¼ t. dried thyme   
½ lbs. cooked shrimp, peeled (medium size)   
½ c. fat free sour cream   
½ c. fat free skim milk   
¼ t. table salt   
¼ t. black pepper

Directions:

1. In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
2. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
3. Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.)

Prep Time:  10 Minutes
Cook Time:  18 Minutes
Serves 4 - Yields about 1 cup per serving.

Rick's Salsa

Ingredients:

2 bunches of green onions
1 bunch of fresh cilantro
2 large cans of diced cooked tomatoes (32 oz. cans, be sure not to pick up the stewed tomatoes)
1 large can of diced green chilies (or two small cans)
½ can El Pato hot tomato sauce (yellow can with a duck on it in the international foods aisle)
1 tsp. black pepper
garlic salt (to taste)

Directions:

1. Combine the following ingredients in a large mixing bowl:  diced tomatoes, green chilies, half a can of El Pato hot tomato sauce (add more if you like it hot), black pepper (more or less to taste), garlic salt also to taste.
2. Finely dice the green onion using mostly the light green & white part of the onions (not too much of the dark greens) finely chop two or three tablespoons of cilantro or more to taste).  Try to use only the leafy parts.
3. Combine this with the rest of the ingredients and put it in the fridge for a few hours (or overnight) to let the flavors blend.

Enjoy!

Chicken Quesadillas

Ingredients:

2 boneless skinless boneless chicken breast, diced
1 (1.27 oz.) packet fajita seasoning
1 T. canola oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
8 (10-inch) flour tortillas
1 (8 oz.) package shredded Cheddar cheese
1 (8 oz.) package shredded Monterey Jack cheese
Salsa (optional))
Guacamole (optional)
Sour cream (optional)

Directions:

1. Heat the oil in a large skillet over medium heat. Add chicken and cook until no longer pink.
2. Add fajita seasoning, onion, green bell pepper, and red bell pepper.
3. Cook and stir until the vegetables have softened, about 10 minutes.
4. Preheat oven to 350° F.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, and Monterey Jack.  Use the as little or as much as you like. 
6. Fold the tortillas in half and place onto a baking sheet.
7. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
8. Cut each quesadilla into 3 triangles.
9. Serve with salsa, guacamole and/or sour cream.

Prep Time:  30 minutes
Cook Time:  25 minutes
Serves 5 (1 quesadilla per serving)

Note:  When I make this recipe, I do not end up using all of the tortillas.  I did not use all of the Cheddar or Monterey Jack cheeses either.

Stuffed Chicken Parmesan

Ingredients:

6 boneless skinless chicken breasts (about 5 oz. each)
10 oz. frozen spinach, thawed and drained
2 oz. fat free cream cheese
¼ c. shredded Parmesan cheese
½ t. dried basil leaves
1 clove garlic, finely chopped
¼ c. fat-free egg product
12 stone-ground wheat crackers, crushed (about ½ cup)
1 t. dried basil leaves
½ t. pepper
1 c. pasta sauce
¼ c. shredded mozzarella cheese (1 oz.)

Directions:

1. Heat oven to 375° F.
2. Spray 13x9-inch glass baking dish with cooking spray.
3. Place each chicken breast smooth side down in a zipper bag.
4. Gently pound with flat side of meat mallet or rolling pin until about ¼-inch thick.
5. In medium bowl, mix spinach, cream cheese, Parmesan cheese, ½ teaspoon basil and the garlic until blended. 
6. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. 
7. If necessary, secure with toothpicks.
8. In small shallow bowl, place egg product. 
9. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. 
10. Dip each chicken breast into egg product; coat with crumb mixture. 
11. Place seam side down in baking dish.
12. Bake uncovered 20 minutes. 
13. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. 
14. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. 
15. Remove toothpicks from chicken before serving.

Prep Time:  20 minutes
Total Time:  55 minutes
Serves 6

Vegetable Calzones

Ingredients:

2 T. olive oil
1 medium onion, chopped
1 clove garlic, minced
Pinch of crushed red pepper, optional
1½ c. broccoli florets, cut into small pieces
1 packed cup baby spinach, chopped
1 c. ricotta
1 c. shredded part-skim mozzarella
2 T. grated Parmesan
Salt and pepper
1 lb. store-bought pizza dough, divided into 4 portions
1 large egg

Directions:

1. Place a rack on bottom shelf of oven; preheat to 450° F.
2. Line a large baking sheet with parchment.
3. Warm oil in a large skillet over medium heat.
4. Add onion; saute until softened, about 10 minutes.
5. Add garlic and red pepper, if desired.
6. Saute for 30 seconds.
7. Reduce heat to low.
8. Add broccoli, saute for 2 minutes.
9. Cover and cook until broccoli is crisp-tender, about 3 minutes.
10. Remove skillet from heat and stir in spinach.
11. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper.
12. Stir in broccoli mixture.
13. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds.
14. Divide filling among dough circles (about ¾ cup each).
15. Fold dough over to enclose filling; press to seal edges.
16. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
17. Transfer calzones to baking sheet.
18. Whisk egg and 1 tsp. water.
19. Brush top of each calzone with egg wash.
20. Cut 3 small vents in each calzone.
21. Bake until golden, 13 - 15 minutes.
22. Serve with tomato sauce if desired.

Prep Time:  30 minutes
Cook Time:  13-15 minutes
Serves 4

Lemon Chicken Primavera

Ingredients:

⅓ c. all-purpose flour
¼ t. ground black pepper
1 lb. boneless, skinless chicken breasts, pounded thin
2 eggs, lightly beaten
3 T. butter or margarine
1 large shallot or small onion, finely chopped
1½ c. water
2 T. lemon juice
1 tub Knorr Homestyle Stock - Chicken
6 oz. asparagus, trimmed and cut into ½-inch thick diagonal slices (about 1 cup)

Directions:

1. Combine flour with pepper in shallow dish.
2. Dip chicken in egg, then flour mixture; set aside.
3. Melt 2 tablespoons butter in 12-inch non-stick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
4. Remove chicken from skillet and set aside.
5. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook shallot, stirring occasionally, until tender, about 2 minutes.
6. Stir in water, lemon juice and Knorr Homestyle Stock - Chicken until stock is melted.
7. Bring to a boil over high heat, stirring frequently.
8. Add asparagus and return chicken to skillet.
9. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes.
10. Serve, if desired, with hot cooked rice.

Note:  Try substituting green beans, broccoli florets, green peas or sliced mushrooms for the asparagus

Chicken and Rice Burritos

Ingredients:

8 Mission® 10 inch Large Flour Tortillas, warmed
Mission® Chunky Salsa, Medium
2½ c. cooked Chicken shredded
¾ c. Long Grain White Rice (uncooked)
1 - 1 ounce package Taco Spices and Seasonings or homemade
1¾ cups water
1 - 8 oz. can tomato sauce
1 large tomato chopped
⅓ c. Green Onion chopped
Guacamole
Cheddar Cheese shredded

Directions:

1. In a large skillet, place chicken, rice, seasonings, water and tomato sauce.
2. Bring mixture to boil, cover, and simmer for 20 minutes, or until chicken is fully cooked.
3. Add chopped tomato and green onion to combine evenly.
4. Place ½ cup of filling in each tortilla, roll burrito style and serve with optional garnishes. 

Serves 8
Cooking Time:  20 Minutes