White Chicken Chili Recipe

White Chicken Chili Recipe

White Chicken Chili Recipe

Ingredients

  • 3 tablespoons olive oil
  • 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

Instructions

  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
  5. Add the cilantro and boil 1 minute.
  6. Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
  7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months

Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

Ingredients

  • 3 tablespoons olive oil
  • about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces
  • about 2 cups broccoli, cut into bite-sized pieces (I use florets and stalks)
  • 1 cup zucchini, diced in 1/4-inch pieces
  • one .74-ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 tablespoons lemon juice
  • about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)

Instructions

  1. To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 70 % cooked through.
  2. Sprinkle half the packet of ranch seasoning mix over the chicken.
  3. Add the broccoli, zucchini, and evenly sprinkle with the remainder of the ranch seasoning mix.
  4. Evenly drizzle the lemon juice. Stir to coat evenly.
  5. Cover skillet and allow vegetables to steam for about 3 minutes, or until crisp-tender.
  6. Add the spinach and cook uncovered until wilted, about 1 minute. Stir intermittently.
  7. Serve immediately. Leftovers will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Skinny Buffalo Chicken Bites Recipe

Skinny Buffalo Chicken Bites Recipe

Skinny Buffalo Chicken Bites Recipe

Ingredients

  • 3 cups shredded cooked chicken
  • 1/3 cup favorite hot sauce
  • 3 1/2 oz. fat-free cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions, chopped
  • 1/2 cup all-purpose flour (you won’t use all of it)
  • 2 eggs, lightly beaten
  • 3 cups Corn Flakes cereal, crushed

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine shredded chicken, hot sauce and cream cheese; mix well. Stir in cheddar cheese and green onions and set aside.
  3. Using 3 separate bowls, set out the flour, eggs and crushed cereal. Scoop out chicken mixture and make 1 1/2-inch balls, first rolling in flour, then dipping in egg and last coating with cereal. Repeat this until you have about 30 balls.
  4. Place balls on sheet and bake for 20 to 25 minutes, until golden.
  5. Serve with blue cheese or ranch dressing and enjoy!

Jalapeno-Honey Glazed Cheesy Chicken Poppers Recipe

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Ingredients
  • 1 lb ground chicken
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons Jalapeno Tabasco, divided, plus more to serve
  • 40 mozzarella pearls, drained and dabbed dry
  • Oil, for pan frying
  • 3 tablespoons honey
Instructions
  1. In a large bowl, combine the ground chicken, salt, pepper, and ½ teaspoon of Jalapeno Tabasco.
  2. Create balls out of the ground chicken that are just slightly larger than the mozzarella pearls. You should wind up with about 40 chicken meatballs.
  3. Press the mozzarella balls into the centers of each chicken meatball. Use your palms to roll the chicken around the mozzarella entirely, making sure they pearls are fully covered to prevent leaks.
  4. Heat oil over medium-high heat. Preheat an oven to 400 degrees F.
  5. Brown the meatballs in batches and remove to a paper towel lined plate to absorb excess oil.
  6. Place the browned meatballs on a parchment paper lined baking sheet. In a small bowl, combine the honey and the remaining Jalapeno Tabasco. Brush the mixture over the meatballs.
  7. Bake until completely cooked through and the glaze begins to darken, about 10 minutes.
  8. Serve warm with additional Jalapeno Tabasco, to dip.

One Pan Autumn Chicken Dinner Recipe

One Pan Autumn Chicken Dinner Recipe

Ingredients

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  2. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  3. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Slow-Cooker Chicken Burrito Bowls Recipe

 

Slow-Cooker Chicken Burrito Bowls Recipe

Ingredients

Serves 6 to 8
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 14.5-ounce can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes
Cooking the rice separately: If you won’t be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock).
Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.

Crispy Garlic Parmesan Chicken Wings

Crispy Garlic Parmesan Chicken Wings

Crispy Garlic Parmesan Chicken Wings Recipe

Ingredients:

T-fal ActiFry Low-Fat Healthy Multi-Cooker
4lbs Drummets
1 package Hidden Valley Ranch Mix
1 teaspoon Garlic Powder
1 teaspoon Cajun Seasoning
1/2 teaspoon Fresh Ground Pepper
1 teaspoon Salt
1/4 cup Kraft Parmesan Cheese
1 tablespoon Vegetable Oil

Directions

Place drummets in a large bowl. Crispy Garlic Parmesan Wings 1
Sprinkle spices on top. Crispy Garlic Parmesan Wings 2
Sprinkle parmesan on top. Crispy Garlic Parmesan Wings 3
Using your hands, mix the drummets in the spices and parmesan cheese until well coated. Crispy Garlic Parmesan Wings 4
Place the drummets in the T-fal ActiFry Low-Fat Healthy Multi-Cooker. Crispy Garlic Parmesan Wings 5
Drizzle the one tablespoon of oil over the top of the chicken.
Close the lid, turn it on, and set the timer to 45 minutes. Drummets will be golden brown and crispy when done.Crispy Garlic Parmesan Wings 6
Remove the golden brown drummets from the T-fal ActiFry and serve with my homemade Blue Cheese Dressing.

Southwestern Chicken Cups

 

Southwestern Chicken Cups

Ingredients
  • 1 tablespoon olive oil
  • 2 cups frozen diced bell pepper and onion mix (or 1 cup each, fresh)
  • 2 cups corn kernals (canned, fresh, or frozen)
  • 1 teaspoon salt
  • 3-4 cloves garlic, minced
  • 1 cup canned black beans, drained
  • 12 oz (2 cups) cooked chicken, chopped or shredded
  • 1 teaspoon pepper
  • 1½ cups shredded cheddar cheese
  • 24 wonton wrappers
Instructions
  • Preheat oven to 375 degrees F. Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Add olive oil to a large skillet over high heat. When the oil is very hot, carefully add the onions, bell peppers, salt. If you’re using frozen corn, add it now. If you’re using canned or fresh corn, add it later with the beans. Cook the veggies, stirring occasionally, until slightly blackened on the edges, about 5 minutes.
  • Reduce heat to medium-low, add the minced garlic, and stir until fragrant and well incorporated, about 30 seconds. Add the beans, chicken, and pepper. Stir to combine. Remove from heat and set aside.
  • Place a wonton wrapper in the bottom of each cup in the prepared muffin tin. Add 1-2 tablespoons of chicken mixture and top with about 1 tablespoon cheese. Layer on one more wonton wrapper, chicken mixture, and cheese.
  • Bake at 375 degrees F for 12 minutes, until heated through and edges are golden.

Slow Cooker Jalapeno Popper Chicken Taquitos

Slow Cooker Jalapeno Popper Chicken Taquitos

Slow Cooker Jalapeno Popper Chicken Taquitos

Ingredients

  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
  • 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite!)
  • optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing

Instructions

  • Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
  • minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
  • Use two forks to shred chicken and stir it in with the other contents of the crockpot.
  • Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
  • Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
  • Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes – watch carefully so they don’t burn!)
  • Serve warm with dipping sauces and toppings if desired.

Chicken Caesar Pasta Casserole

Chicken Caesar Pasta Casserole

Chicken Caesar Pasta Casserole

Ingredients
  • 2 cups rotini pasta, uncooked
  • 2 cups cooked chicken, shredded (rotisserie chicken works well here)
  • 1 cup creamy Caesar dressing (I like Cardinis or Brianna’s)
  • ½ cup chicken broth
  • ⅓ cup green onions
  • 1 ½ cups Caesar flavored croutons, coarsely crushed
  • ¼ cup Parmesan cheese
 Instructions
  • Preheat oven to 350 degrees and grease a 2-quart baking dish. This is smaller than a 9×13 pan which holds 3 quarts.
  • Prepare pasta according to package directions. Drain well.
  • In a large bowl, combine cooked pasta, chicken, Caesar dressing (you can add as much as ¼ cup more if desired), chicken broth, and green onions.
  • Pour mixture into prepared baking dish and top with crushed croutons. Sprinkle with Parmesan cheese on top and bake, uncovered, for 20-25 minutes or until croutons are golden brown. Serve with a green salad.

Roasted Garlic Stuffed Chicken Breasts

Roasted Garlic Stuffed Chicken Breasts

Roasted Garlic Stuffed Chicken Breasts

Ingredients

  • 2 chicken breasts
  • 4 slices asiago cheese
  • 2 teaspoons roasted garlic
  • 2 tablespoons roasted red peppers
  • 1teaspoon dried oregano

Marinade

  • 3 tablespoons olive oil
  • 1 tablespoon oregano
  • 1 tablespoon red wine vinegar
  • 1 tablespoon parsley

Instructions

  • See photos posted to view most of the steps.
  • Butterfly or cut a deep pocket into each chicken breast.
  • Place 2 pieces of Asiago Cheese on each breast pocket.
  • Chop roasted Red Pepper and place in small bowl.
  • Add the roasted Garlic& Oregano to the peppers and mix well.
  • Place this mixture on top of Asiago cheese.
  • Secure with toothpicks.
  • Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
  • Preheat BBQ grill.
  • Grill breasts for approximately 10- 15 minutes or until no longer pink.

Grilled Stuffed Chicken Italiano

Grilled Stuffed Chicken Italiano

Grilled Stuffed Chicken Italiano

Ingredients

  • 4 – 4 oz. chicken breasts
  • 4 roasted red pepper strips
  • approximately 20 baby spinach leaves
  • 4 Weight Watchers String Cheese
  • light Italian dressing for basting

Instructions

  1. Preheat indoor or outdoor grill to med-high.
  2. Butterfly the chicken breasts*
  3. Place about 5 baby spinach leaves in middle, slightly to one side.
  4. Put roasted red pepper, and Weight Watchers String Cheese on top of spinach.
  5. Roll like a cigar, and put 1-2 toothpicks on ends to hold together well.
  6. Grill for 5 minutes, turn and grill 5 more minutes. Check for doneness and turn again if needed, until cooked through (10-15 minutes depending on you grill and thickness of chicken).
  7. Serve as is or slice to ensure chicken is fully cooked.

 

Slow Cooker Chicken Fettuccine Alfredo

Slow Cooker Chicken Fettuccine Alfredo

 Slow Cooker Chicken Fettuccine Alfredo

Ingredients

  • 2 tablespoons minced garlic
  • 1/4 cup olive oil
  • 1 pint cream
  • 2 boneless, skinless chicken breasts (sliced)
  • 2 overflowing cups broccoli florets (one package Cascadian Farm frozen)
  • 9 ounces refrigerated fresh fettuccine (one package)

Instructions

  1. Put the garlic and oil into the slow cooker and turn it on high. Let it sit 40 minutes until the garlic shows evidence that it is beginning to brown.
  2. Add in the chicken and cream and let it go another 40 minutes.
  3. Stir in the broccoli and noodles and 1/4 cup of water. Cook 30 minutes or until it begins to simmer. Serve.