Almond Butter Chicken Salad

I saw a version of this on pinterest but tweaked it to suit my purposes. This is SO good - I gave Sam a taste of my leftovers last night and he drove to the store at 9:30 at night to get more almond butter so he could have it for lunch today. I have always been kind of anti chicken salad because I hate mayo, so this was appealing to me. I also have always been afraid of the canned chicken in my cupboard, so feel free to use fresh chicken if you aren't super lazy.

Ingredients:
12 oz can of chicken (I use the ones from Costco) or about 1 1/4 c shredded chicken
1/2 cup chopped apples (or just whatever looks good)
1/2 cup chopped red grapes
7 T almond butter
1 1/2 T honey
Sliced almonds

Serves 4-5 (about 1/2 cup per serving)

Just mix it all up. It is yummy on bread, croissants, pita, or even just in a bowl with a bunch of lettuce. My only negative is that almond butter is expensive. Don't ask me if you can use peanut butter - not wanting to die, I haven't tried it. But you are welcome to. :)

Green Chili Cream Cheese Enchiladads

When I had a baby this spring my Aunt Jackie brought us these enchiladas.  I have many an enchilada recipe that I enjoy, but once I took one bit of these I knew they needed to be added into my recipe rotation.  I like it because they are yummy and creamy, but they are a little bit different because they do not use any cream soups, and they are topped with green enchilada sauce, which I love.

Green Chili Cream Cheese Enchiladas

6+ soft tortillas
8 oz. cream cheese
2 small cans diced green chiles
2 cups cooked, cubed or shredded chicken
28 oz can green enchilada sauce
2 cups shredded cheddar cheese

Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined.  Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top.  Roll up tortillas and place in a 9x13 baking dish sprayed with PAM.  Pour enchilada sauce on top and sprinkle with the remaining cheese.  Bake for 40 minutes at 375 degrees.

Ginger-Lime Chicken

This is a Weight Watchers recipe.  I tried it the other day and it was a huge hit with the whole fam.  Very flavorful!  We had it with grilled pineapple.  They say it serves 4 and is 5 points per serving, but we used bigger chicken breasts than 4 oz breasts, which is what they always use, so it was a bit more for us.

Ginger-Lime Chicken

Marinade:

**(WE DOUBLED THIS AMOUNT SINCE WE WERE USING 5 BIG CHICKEN BREASTS.)**

1/4 cup soy sauce
2 tsp. finely minced lime zest
3 Tbsp. fresh lime juice
2 Tbsp. finely minced or grated ginger root
2 medium garlic cloves, minced
1 Tbsp. honey
1/2 cup fresh, chopped cilantro
1 Tbsp. chili oil (We didn't have any so we used normal vegetable oil with some hot sauce dashed into the marinade.)

1 lb. boneless skinless chicken breasts (four 4 oz. pieces)
2 Tbsp. finely minced, uncooked scallions

Mix marinade ingredients in a large bowl.  Remove and reserve 2 Tbsp. of the marinade.  Add raw chicken to the bowl, tossing to make sure each piece is coated.  Refrigerate for 2 - 4 hours.  Grill or broil the chicken, brushing on the extra marinade toward the end of the cooking process.  Spring chicken with scallions and enjoy!

Crockpot BBQ Chicken

Rachel found this great recipe here and Pinned it.  We've been loving it ever since!  I usually double it.  I make one batch in my crockpot and put everything for the second batch into a freezer bag.  Then I dump it into the crockpot and just cook it for a bit longer on another lazy day.  YUM!!!!


Crockpot BBQ Chicken


4-6 pieces boneless skinless chicken breasts (She throws them in frozen... even easier!)

1 bottle BBQ sauce (Sweet Baby Ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it.  Place chicken in crockpot.  Pour sauce over it and cook on LOW for 4-6 hours. Toward the end you can shred it up if you would like.  Then let it cook a bit longer and use it on rolls for yummy sandwiches!  You pretty much don't even have to stir it... how easy is that!?

Cranberry Chicken

Rachel keeps telling me over and over that she's the only person ever to post on this blog anymore, so I decided to contribute something new.  If you think about it, our lack of posts should just serve to reassure you that we truly ARE lazy chefs!  We are never going to be like Rachel Ray, whose recipes in her "30 Minute Meal" cookbook take me hours to make!  Sheesh!  No experimenting in the kitchen around here!

This recipe was my favorite of the loads of freezer meals that my awesome mother-in-law made for us when my son was born.  I love my meat a little sweet.  I haven't really made it a ton since then, but last month Rachel and I did a big cooking day when we made several freezer meals in one day---once again, so we could avoid cooking for a while---and we made this meal.  It reminded me of how crazy-easy it is.  You can throw all of the ingredients in a ziploc bag or a small foil pan in the freezer, or you could make it fresh.  Either way, it's yummy and great served over rice.

Cranberry Chicken

Chicken Breasts (4 - 6 or more....depends on how much sauce you want)

1 can whole cranberry sauce
1 package dry onion soup mix
8 ounces catalina dressing

Mix ingredients together.  Pour over chicken.  Bake for 1 - 1 1/2 hours at 350 degrees.  (Depending on whether or not it's totally thawed.  I usually bake it for an hour.)  Serve over rice.

Sally Nielson Chicken

We got this recipe from Rachel's mother-in-law, Sally, so we just call it Sally Nielson chicken.  I'll never know what it's truly called.  But it is YUMMY!  I have served it to company and they always ask for the recipe, especially once I mention how easy it is!  Enjoy!

Sally Nielson Chicken

4 boneless, skinless chicken breasts  (cut in 1/2)
Swiss cheese
1 can cream of chicken soup, mixed with 1/4 cup water
1 cup herb-seasoned stuffing, crushed
1/4 cup melted butter or margarine

Rice

Place chicken breasts in greased baking dish.  Place one big slice of swiss cheese over each piece of chicken.  Mix the cream of chicken soup with 1/4 cup water and pour over the top of the chicken.  Crush the croutons and spread over the top.  Melt butter or margarine and drizzle over the top.

Bake at 350 degrees for 1 hour and serve over rice.

Mom's Healthy Chicken

This recipe was contributed by Rachel Nielson

This is a staple in the Westover home!  It's a favorite for summer BBQs and parties.

1.  Combine:

1/2 c. packed brown sugar
6 T. olive oil
4 T. apple cider vinegar
3 medium garlic cloves
3 T. grainy mustard (like Guldens)
4 T. lemon juice
1 1/2 t. salt

2.  Marinate chicken overnight or all day.  (This is enough marinade for A LOT of chicken.  My recipe says 16 pieces/breasts!  I usually half this.  I am wondering if I could make the marinade, only use some of it, and then store the rest in my fridge.  I wonder how long it would last?)

3.  Grill chicken on the BBQ.  (I've also cooked the chicken on a skillet on the stove.  I'm sure it would work to bake it as well.)

Serve with rice pilaf.  Delicious!

Chicken Rice-a-Roni Salad

This recipe was contributed by Tori Cox via Sarah McKenna.  This is Tori's go-to recipe that she always serves at showers and playgroups.  I always take an embarrassing amount of it and leave hardly any for anyone else.  :)

Chicken Rice-a-Roni Salad

1 box chicken rice-a-roni

2 cups cubed chicken (or one 12.5 can of chicken, cubed/crumbled)

1 cup mayo (or to consistency and taste preference)

1 cup fresh diced tomatoes

1 cup diced celery

1/2 cup diced green pepper

Prepare rice-a-roni as per package directions.  Chill in fridge for a couple of hours.  Then add remaining ingredients, chill, and serve!

Ranch Crock-Pot Chicken

This recipe was contributed by Marie Newman.  When I had it at their house I was convinced that it was another one of Marie's amazing, time consuming concoctions.  Looks like another McKenna family staple!  :)

Ranch Crock-Pot Chicken

4 chicken breasts
1 cup ranch dressing
2 cups mozzarella cheese

Cook 4-5 hours in a crock-pot on low heat.  Serve over rice.

Teriyaki Chicken Alfredo

This recipe was contributed by Janelle Dobson.  She says that this is her #1 company dinner that she pulls out when she wants to impress her guests, and it's still super easy!  Score!  It's heavy and rich, but oh-so-delicious.  Enjoy!  

Teriyaki Chicken Alfredo

 
2 large Chicken breasts
1/2 cup Soy Vay Veri Veri Teriyaki Sauce  
1 packet Alfredo sauce 
1/8- 1/4 cup dried parsley
2 teaspoons dried basil
1/4 teaspoon salt
1 cup whipping cream
 
Cooked fettuccini
 
Directions:
Thinly slice chicken and onions.  Lightly season chicken with salt and pepper and saute chicken and onions in large skillet with a little olive oil.  When chicken is cooked through, dump the rest of the ingredients in the skillet, stir to mix.  Let bubble to thicken, serve over pasta.
 
Notes from the chef:


I sometimes add sliced zucchini and mushrooms or some other veggies that I saute with the chicken.  I know a friend that adds asparagus and loves it.  


I have substituted the whipping cream for my son's whole milk or half and half and it is okay, but not ideal.  I guess you could try using plain milk if you want to ease up on the calories, but you'll lose a lot of richness.  


Though I am usually the queen of substituting brand ingredients to save a buck, I wouldn't dream of doing it with this dish- this specific teriyaki sauce makes this dish- it is really strong and vibrant, but the good news is since you only use 1/2 a cup, a jar of it will go for many meals.  Be sure to shake the bottle really good to break up the minced garlic that floats up the top of the container.

BBQ Chicken and Pineapple Quesadillas

This is one of those fabulous "recipes" that isn't really a recipe.  It is a big hit in our house!  Cutting up the pineapple is a bit of the pain, but one pineapple makes A LOT of these, so we just eat it several days in a row.  Yummy leftovers!

Ingredients
Flour tortillas--I highly recommend buying the uncooked kind from costco.  Makes a big difference.
Cheese--I like using pepper jack for a little zip.  Mixing in some cheddar is good too.
Fresh pineapple
Chicken--When I am feeling really lazy, I buy the foster farms pre-cooked, grilled chicken strips in the refrigerated section.
BBQ sauce--My favorite is Sweet Baby Ray's Original, but anything will work.

Spread a little BBQ sauce on a tortilla (cook it first if you are following my advice--YUM).  Cover with cheese.  Sprinkle small chunks of chicken and pineapple on top of the cheese.  Top with another tortilla.  Grill it up!  Cut it into wedges and enjoy!

Note: I have made it without the chicken before too, and it is still really yummy.  That is why I included a vegetarian label.

Apricot Chicken

 

This recipe was contributed by Sarah McKenna, who got the recipe from Emily Southerland.

I love my meat sweet, so this is a perfect recipe for me!  I always keep the ingredients on hand so I can whip this meal out if I don't plan something else ahead of time.  It is SO easy, and tasty, too!

Apricot Chicken

4-6 chicken breasts, either whole, or cut into strips
8 oz. bottle of Catalina, Russian, or French dressing  (I use Russian.)
1 cup apricot jam
1 packet dry onion soup mix

Mix the goop together first, then pour over chicken in a glass dish (no greasing necessary).
Bake at 350 degrees for 45 minutes or until chicken is done.  Serve over rice.

Variations on a Theme: Chicken Tacos with Fruit Salsa

These recipes were contributed by Rachel Nielson.

I love to make fruit salsas in the summer, and I've found that they are delicious with simple, chicken tacos served on corn or flour tortillas.

Here is the recipe I use for the chicken.  Soooo easy:

• 4 chicken breasts
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp ground red pepper
• 1/4 tsp salt

Combine and rub over chicken.  Add oil to a pan, add chicken, cook 4 minutes on each side or until done.  Cut into chunks for strips.

Here are some options for fruit salsas:

Pineapple Salsa  (from For the Love of Cooking blog)

• 1 small pineapple, cored and diced
• 1/2 cup cilantro, chopped finely
• 1 tbsp red onion, diced finely
• 1 small jalapeño, seeded and diced finely (This can be left out if you don't like spice)
• 1 green onion, chopped finely (I leave this out if I don't have it)
• Zest and juice of 1/2 lime
• Dash of sugar
• Sea salt and freshly cracked pepper, to taste  (I've never added this, but maybe should)

Strawberry Avocado Salsa (from Cooking Light magazine)

• 1 cup finely chopped strawberries
• 1/4 cup finely chopped avocado
• 2 T. finely chopped red onion
• 2 T. chopped fresh cilantro
• 1/2 t. grated lime rind
• 2 T. fresh lime juice
• 2 t. finely chopped jalapeno pepper (if you like it hot)
• 1/2 t. sugar

Mango Avocado Salsa  (from Natalie Dayton, a friend)

• One diced avocado
• 1-2 diced Roma tomatoes
• One diced mango
• 1/3 cup chopped cilantro
• 1/4 c. onion, diced
• Juice of one lime (or lemon juice if that's what you have)
• Several dashes Frank's Red Hot sauce (if you like it hot)
• Salt and garlic salt to taste  (I've never added this, but maybe should)

Peach Salsa (from Cooking Light website)

• 2  cups  finely chopped peeled peach (about 2 medium)
• 1/2  cup  finely chopped red onion
• 2  tablespoons  chopped cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  kosher salt
• 1/8  teaspoon  ground red pepper
• 1  jalapeño pepper, seeded and finely chopped
• 1  garlic clove, minced

Jessica Haslam's Honey Lime Enchiladas

This recipe was contributed by Jessica Haslam via Sarah McKenna.  It is super yummy!  It is a great mix of sweet and spicy.  The original recipe calls for flour tortillas, but Jess uses corn because she thinks they're more fun.  :)

Jessica Haslam's Honey Lime Enchiladas

1 1/2 pounds chicken, cooked and shredded

Sauce:

1/3 cup honey

1/4 cup lime juice

1 1/2 Tablespoons chili powder

1 teaspoon garlic powder

2 (10 ounce) cans green enchilada sauce

1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated

18 taco sized corn (or flour) tortillas

Mix together sauce ingredients then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 baking dish with PAM.  Pour enough green enchilada sauce to cover the bottom of the dish.  Lay six corn tortillas over the surface of the dish.  (The will be overlapping.)  Top with half of the meat mixture, then cover with cheese.  Layer another six tortillas and cover with some enchilada sauce and the rest of the meat.  Sprinkle cheese on top.  Layer last six tortillas on top and cover with the remaining sauce and cheese.  Be generous with the cheese.

Bake at 350 degrees for 45 minutes to an hour.

"Cheater" Chicken Parmesan

I got this recipe from my sister-in-law, Amy, who is not a lazy chef at all.  So I am always very skeptical when she says things are "easy."  But this one really is!  Enjoy.

Ingredients:     

• 3 chicken breasts – cut into 6 cutlets
• 1 can Hunt’s spaghetti sauce (I used traditional)
• Provolone cheese slices (About 5)
• Bread crumbs
• Romano cheese –  about  ¾ -1 cup

Directions:
Preheat oven to 350.

Season cutlets with salt and pepper.  Sautee chicken in skillet just to get crusty.  Place browned chicken in 9X13 casserole dish.  Deglaze skillet with a little chicken broth and sauce.  Cut provolone cheese in half and lay over cutlets.  Pour sauce from pan and remainder from the can over chicken.  Sprinkle the top with breadcrumbs and romano cheese.

Bake for 25 minutes, uncovered.  Serve with angel hair pasta. Yum!

Handy tip: To reheat leftovers, warm chicken and sauce in covered skillet on med/med-low heat.

Creamy Black Bean Salsa Chicken

This recipe was contributed by Tia Sherwood.

Three reasons this recipe is great: 1)it goes in the crock pot, 2)it can be served a variety of ways, 3)it is DELICIOUS.

Combine all of the following in a slow cooker:

2-4 chicken breasts (I usually do 3 and have tons of left overs, but have added up to 6 when we were having guests over)

1 cup chicken broth (I don't always do this)

1 cup salsa

1 15 oz can of corn, drained

1 15 oz can of black beans, drained

1 pkg taco seasoning

I usually just put the chicken in the bottom then mix everything else up in a mixing bowl before pouring over. The chicken can be frozen or fresh, whatever you have.

Cook for 3-4 hours.

After this you can "Choose your own adventure". You can scoop out the chicken and pour the salsa mixture over it on the plate. Top with sour cream and shredded cheddar cheese. I've never done this variation but it is the way it was originally written.

OR shred the chicken about 30 min before you are ready to serve. It will be so tender at this point you can easy just reach into your slow cooker with 2 forks and break up the chicken breasts. Leaving for another 30 minutes will allow the chicken to then soak up all the juices that are in there, otherwise it will be kinda watery.

After shredding it you can add 1/2 cup of sour cream and 1 cup grated cheese, or for a healthier version just use the sour cream and cheese as toppings. I do both!

I love to buy the corn tortillas and fry them up to serve this in. Regular flour tortillas or hard shells would be great too.

You could use it to make taco salads or we have even used it to fill enchiladas before. It is likely you'll have enough leftovers to try 2 or 3 variations if you want.

Mom's Fajitas

This recipe was contributed by Sarah McKenna.

I was putting these together tonight and remembering how yummy and easy they are, so I thought I'd better post the recipe. It is a little bit annoying to chop everything up, but they are super yum.  All of the ingredients for the marinade can be totally "eyed" / added to taste.  These are the measurements that I start with.  I usually end up at least doubling it.  I marinade both the chicken and the vegetables.  Growing up I used to love these enough to request them for my birthday dinners!  Additionally, my sister Rachel has calculated lots of Mom's recipes using the Weight Watchers points system, and this is one recipe that is actually very healthy and acceptable on that system.  Enjoy!

Chicken Fajitas

approximately 2 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces (This is easier to do if the chicken is partially frozen.)

chopped/sliced peppers and/or onions as desired

Marinade

1/2 tsp. garlic powder

1/2 tsp. salt

pepper to taste

1 tsp. chili powder

3 Tbsp. salsa

  

Sautee in SUPER hot oil.  Halfway through the cooking splash tabasco sauce and lemon or lime juice over the chicken (and veggies).  Enjoy with traditional toppings such as sour cream, shredded cheddar cheese, lettuce, and tomatoes. 

Chicken Tamale Casserole

I just tried this out tonight and couldn't believe how easy it was. My husband and I both thought it was a good staple meal.

Chicken Tamale Casserole

INGREDIENTS

• 1 cup preshredded 4-cheese Mexican blend cheese (next time I will use a little more)
• 1/3 cup milk
• 1 egg
• 1 teaspoon cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded, cooked chicken breast
• sour cream to serve with

DIRECTIONS

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.

Hope you like it!

White Chicken Lasagna

This recipe was contributed by Ann Brown via Sarah McKenna.  I (Sarah) tried it last week, and my husband and I both really enjoyed it.  It is very unique and tasty.  It does not require any cooking skill, but it does take a bit of time to assemble.

 

White Chicken Lasagna

 

approx. 10 no-boil, uncooked lasagna noodles

1 1/2 - 2 jars (16) oz. white Alfredo sauce (thinned with a splash of milk if desired)

1 1/2 tsp dried oregano

3 cups chopped or shredded chicken

1 can (14 oz) artichoke hearts

1/2 cup chopped red bell pepper

1/4 cup finely chopped onion

1 garlic clove, pressed (or 2 tsp minced garlic)

3 cups (12 oz) shredded mozzarella cheese (keep 2 handfulls for the top)

1 package (4 oz) crumbled feta cheese

2+ cups packed fresh baby spinach 

 

Mix:

1.  In a small bowl: Alfredo sauce, milk and oregano.

2.  In a separate, larger bowl: All remaining items. 

Prepare:

1.  Pour 2/3 cup of sauce mixture on the bottom of the pan.

2.  Lay a few noodles.

3.  Spread a handful of spinach over the noodles.

4.  Spread approximately half of the chicken mixture over the spinach.

5.  Pour approximately half of the sauce mixture over the chicken mixture.

6.  REPEAT!

7.  Finish the dish by topping it with a thin layer of shredded mozzeralla.

Cook:

Cover with aluminum foil and cook at 375 degrees for 45 minutes.  Uncover and continue cooking for 10-15 minutes or until the sauce bubbles.

(Ann usually just covers it and lets it cook for approximately one full hour.)

Mushroom-Stuffed Chicken Breasts

This recipe was contributed by Chelsea Fisher via Sarah McKenna. 

It is hard to know whether a recipe really belongs on this blog when I have never made it, so I am just trusting the judgement of others here.  The original form of this recipe doesn't look super easy to me, but at the bottom Chelsea made a note on how she usually makes it...which I think makes it qualify.  If you make it please leave a comment so we know if you liked it!

Mushroom-Stuffed Chicken Breasts 

(serves 4-6)

5 Tablespoons butter
½ pound mushrooms, chopped fine
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cup freshly-made bread crumbs
½ teaspoon nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ cup heavy cream
½ cup chicken broth

Preheat oven to 350°.
Melt 4 T butter in a skillet. 
Add mushrooms, salt, pepper. Cook, stirring often, until mushrooms turn dark and absorb all the butter. 
Remove heat & stir in ¾ c. of bread crumbs & nutmeg. 
Divide mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. 
Fold the chicken around the stuffing and place seam side down in a buttered shallow casserole or baking dish. 
Melt the remaining T of butter and brush over the chicken. 
Sprinkle w/ remaining ¾ c bread crumbs. 
Pour on cream and broth. 
Bake for 30+ minutes until lightly brown.

(Fanny Farmer Cookbook)

Or just throw the mushroom stuffing in the bottom of the pan, cover it with the chicken, and then pour the stuff on top of it.  More like a casserole, but still tastes great.
—Chelsea