I knew I had you at “two ingredients”…Thanks, Aunt Karen, for this amazing recipe…the chicken was falling apart…and I LOVED the flavor!…
Sun Dried Tomato Basil Chicken
5-6 boneless skinless chicken breasts
1 bottle of Kraft Sun Dried Tomato Basil Vinaigrette
Place chicken in crock pot and cover with vinaigrette. Cook on low for 5-6 hours until chicken is done. Serve over rice.
You’re going to think it’s crazy when I tell you that I’ve never made quesadillas! It’s just not something I have added to my list of quick and easy meals! …But, that has now changed…especially because of this recipe! I can’t wait to try all kinds of yummy concoctions! 
Cooked, shredded chicken
Black Beans (drained and rinsed)
Cilantro
Green Onion
Shredded Monterrey Jack Cheese
Lime Juice
Tortillas
In a bowl, combine cooked chicken, beans, cheese, cilantro, lime juice and onion. (use as much of each as you would like/need) Set aside. Place tortilla in heated non stick skillet sprayed with non stick spray. Spoon mixture evenly over tortilla and place another tortilla on top. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted. Cut into wedges and serve quesadillas with salsa, sour cream and guacamole.
During my week of the Fast Food Strike, I found another awesome recipe on Pinterest. I have a feeling that the Crock Pot is going to be my only way to survive during this busy time of my life.
Thankfully, this recipe got rave reviews ALL around! And, once again, it was really good left over!
Creamy Mexican Crock Pot Chicken
4 frozen, boneless, skinless chicken breasts
8 oz. block of cream cheese (NOT fat free)
1 can of black beans, drained
1 can of corn, drained
1 can of rotel
Put frozen chicken breasts in crock pot. Dump in the black beans, corn, rotel and cream cheese. Cook on low for 6-8 hours.
If you’re available, stir every 2-3 hours.
Before serving, shred the remaining chicken (mine was already pretty shredded) and serve over rice. 
I made guacamole and served with these amazing lime chips! They’re our fave…
This yummy little Mexican treat made a GREAT dish when we had friends over last week! And, I had the option of making tostadas or soft tacos. They were YUM!!…and got rave reviews all around! 
CHICKEN ENCHILADA TOSTADA
1 rotisserie chicken
1 pkg taco seasoning
1 tbsp. brown sugar, packed
1 can chopped green chilies
1 can (10 oz.) red enchilada sauce
1 cup frozen corn
1 can refried beans tostada shells OR tortillas
Toppings of your choice
Shred rotisserie chicken. Place in skillet & coat with taco seasoning & brown sugar. Add green chilies & 1/2 cup of enchilada sauce. Cook on medium until heated through and add corn. Cook for another 5-10 minutes.
Mix refried beans with the remaining 1/2 of the enchilada sauce and heat.
Place on top of tortilla or tostada in any desired order.
I must admit that when I started this Bible Study with my friends, the last thing I expected to find inside was recipes. But, there are some for each week. And, so far, they ones we’ve tried have been YUMMY!!! And, the Bible Study has been super great too! If you have a group of girlfriends that wants to start a Bible Study, this would be a great one!…And, you can’t beat it when it comes with FOOD!
Chicken Enchiladas
6 chicken breasts (boiled 20 minutes; keep 2 cups broth)
2 cups canned chicken broth
8 burrito sized tortillas
8 tablespoons picante sauce
1/2 cup tightly packed cilantro
1/2 cup sour cream
1 teaspoon cumin
1 tablespoon flour (I used LOTS more)
1/2 stick of butter
4 oz. grated Mexican cheese
1 can black beans
Directions:
In blender, combine cumin, cilantro, sour cream, 1 cup canned chicken broth and 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 remaining cups of chicken broth until smooth and creamy. Add more flour if needed to thicken. Add to sauce in blender to make the sauce.
To make enchiladas: Take each tortilla and fill with 1/2 cup of shredded chicken and 1-2 tablespoons of picante sauce. Add black beans. Roll tortillas and place in 9x13 pan, seam side down. Fill pan with sauce, completely covering the enchiladas. Sprinkle cheese on top. Bake at 350 degrees uncovered for 30 minutes.
Starting tonight, I’m going to be asking Matt to rate our meals.
Here are the rules I gave him…
1. Think of your favorite meal and give it a 10!
2. Don’t worry about hurting my feelings and rate the meal, 1-10!
Now I’ll know if something I cook is “make again worthy!” And, after partaking in this yummy recipe from my friend Shannon, Matt gave it 8 stars! Not bad! I served it with egg noodles and I thought it was YUM! And EASY!!! It’ll be made again, for sure! 
4 boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can cream of mushroom soup
1/4 c. white wine
1 c. herb stuffing mix
1/2 c. melted butter
Place chicken breasts in a greased 9x13 baking dish. Top each chicken breast with 2 slices of cheese. In a small bowl stir together soup and wine. Pour over chicken. In a separate bowl, melt butter and stir in stuffing mix. Pour over soup mixture. Bake at 350 degrees for 1 hour.
Before Christmas, Slickpaw got busy making things to bring to our house for Christmas. And, on top of the sausage, peanut brittle and pecan brittle, he made and froze this yummy Chicken Caliente. It used to be something my mom made, but I guess now my Dad is the chef of this family favorite. We all enjoyed it on Christmas Eve and I plan on making it again very soon!
Mammer’s Slickpaw’s Chicken Caliente
1 large chicken or chicken breasts cooked
1 t. chili powder
1/2 t. garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, drained
1 pkg tortillas (12 corn, cut into 4 strips)
1 large onion
1 bell pepper
1 cup sharp shredded cheese
1 cup chicken broth
Cut tortillas. Chop onion and bell pepper. Mix cream of mushroom and cream of chicken in a bowl. Mix broth, chili powder and salt in separate bowl. In Large baking dish layer 1/2 chicken, 1/2 soup mixture, 1/2 of Rotel, 1/2 of broth mixture, 1/2 of onion, 1/2 of bell pepper, 1/2 cheese, and 1/2 of Tortillas.
Repeat and end with cheese.
Bake covered at 325 degrees for 30 minutes. Then, uncover and bake for an additional 15 minutes.
{Slickpaw enjoying his creation!}
Lately, my big boy has LOVED helping me with dinner. When he sees me busy at work, he drags a chair into the kitchen so that he can reach the counter…and he’s always eager to help measure, pour and stir. It’s sweet. And, in those moments I talk up how GOOOODDD it’s going to taste and how HE cooked it! :) …So, yesterday, when he asked what the “green stuff” was, instead of responding with “spinach,” I told him that it was “Incredible Hulk Leaves!” Crazy enough, he bought it! And, when it came time to eat, he LOVED his Incredible Hulk Leaf Pasta! …But, even more ridiculous than the name was my Hulk voice as I encouraged him to eat it. Matt looked at me like I was crazy…and we all determined that I sounded more like a mad robot than Hulk! Oh well…it worked! And, he even asked for more! :) 
Chicken & Spinach Pasta Bake
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
When I found this recipe, I really think that my mouth started watering. This was MY kinda recipe! …Pasta, grilled chicken, avocado pesto!… It just sounded too good for words! And, when I made it the other night, Matt said it was one of the best things I’d ever made! … WOOO HOOO! That’ll make a wife happy! {Especially after the Swedish Meatball disaster!}
After Matt went back for seconds, Quinn asked him if it made his throat happy! Love it.
And, I can guarantee that it’ll make your throat happy too! Just try it!
Avocado Penne Pesto with Grilled Chicken
1 medium ripe avocado
3/4 c. firmly packed basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp. minced garlic
3 Tbsp. pine nuts
1/3 c. extra virgin olive oil
1/2 c. freshly grated Parmesan cheese
12 oz. penne pasta
1 1/2 lbs. chicken breasts
Salt & Pepper, to taste (for chicken)
Cook and drain pasta according to package directions. While pasta is cooking, season chicken with salt and pepper and place on a grill (or grill pan) over medium-high heat for 6 minutes on each side, until center is no longer pink. {You can add other spices if you want, but don't over-season your chicken.}
Peel avocado and remove pit. Put avocado, basil, salt, pepper, garlic and pine nuts in a blender or food processor. (I used my Magic Bullet!) Turn blender on and add olive oil in a slow, steady stream. Process until mixture becomes a smooth paste. Gently fold in parmesan cheese.
Toss with cooked pasta. Slice grilled chicken breasts and lay across top of pasta. Sprinkle with parmesan cheese.
The workers at Wal-Mart have never heard of prosciutto…have NO idea if they carry it…and, obviously, have NO chance of leading me to it. So I opted for Canadian Bacon instead! And even though I've never had this recipe with prosciutto, it was SUPER delicious with the Canadian bacon! And, if you happen to be grocery shopping at Wally World, good luck!
3 ounces finely chopped prosciutto (I used Canadian bacon instead)
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained (I left this out)
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds
1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.
2. Preheat oven to 350°. Prepare pasta according to package directions.
3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
4. Bake at 350° for 35 minutes or until bubbly
And, when you look at the recipe, know that we added WAY more cheese than they told us to! :) 
1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup ranch dressing
2 tablespoons freshly grated Parmesan cheese
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 1/2 cups shredded Asiago cheese (about 4 1/2 oz) {comes in the container like Parmesan cheese}
3 plum (Roma) tomatoes, sliced
Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.
Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.
Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken and spinach. Sprinkle with Asiago cheese. Top with tomatoes.
Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges.
I recently used this recipe and made little chicken nuggets instead of strips! I took it to our church’s Mom’s group, served with BBQ sauce, and EVERY SINGLE ONE of them was gone by the end! I must admit that I think I liked them better as little nuggets! … Thanks again, Meredith, for this great recipe!
Fiesta Chicken Casserole 
When I saw this recipe in my Kraft magazine, I have to admit that my preggo self was pretty excited! It looked so yummy to me! So, when we had friends coming over, I felt ambitious enough to make it. But, the recipe was a LITTLE misleading. It said that it was 30 minutes prep time...BUT...that included cooked chicken and cooked manicotti shells. (which added an extra 30 minutes, at least!) Even though the whole process took longer than expected, it was SO yum, and was even yummier the next day as lunch AND dinner!!! MMMMM MMMMMM!
...til you've tried it! Seriously, I love the bowls from KFC! You know, the weird ones where they pile up the potatoes, corn, chicken and cheese! It's YUM to me! And, when we made them ourselves, my littlest critic loved it as well! I'm not guaranteeing gourmet, but it's quick and good!!!...
Almond Chicken & Rice
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided
1-1/4 cups fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 cup Sliced Almonds, toasted, divided
COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned. STIR in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.
ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
Coca Cola Chicken
