Chicken Enchiladas

Ingredients:

2 Chicken breasts

1 packet taco seasoning (I only used half the packet)

4 oz. can chopped green chilies (I only used about half the can)

6 medium sized flour tortillas

3 Tbsp. chopped cilantro

10 oz. can Enchilada Sauce

About 1 cup shredded cheese

1/2 cup chopped green onions

1/2 cup diced tomatoes

Directions:

Bake the chicken breasts at 350 degrees for about 25-30 minutes until cooked through. While chicken is cooking chop up cilantro and stir into enchilada sauce. Shred the chicken and place in skillet on med. high heat. Add taco seasoning and water. Add chopped green chilies. Heat for about 3-5 minutes. Remove chicken from heat. Place shredded chicken in tortilla and roll up. Place in oven safe dish seam side down. Pour 3/4 of the sauce over enchiladas, top with shredded cheese. Bake at 350 degrees for about 5 minutes until cheese is mostly melted. Take the leftover sauce and pour the rest over enchiladas. Place back in oven for about another 10 min. Once done baking top enchiladas with green onions and diced tomatoes.

Chicken Roll-Ups

(I add more gravy to the rolls.. This just looks prettier)

1 Lbs chicken cubed

3 individual green onions

Small carton of Mushrooms ( about six mushrooms)

8 oz cream cheese, softened

2 pkg. crescent rolls

Saltine Crackers

Salt, pepper

Gravy:

1 can cream of chicken soup

3/4 cup of milk

Saute mushrooms, chicken and onion in oil (salt and pepper.) When chicken is cooked, add to large bowl with cream cheese. Stir until mixed. Unroll the dough on a slightly flowered surface and flatten center slightly (leaving the edges alone.) Fill the dough with cream cheese mixture. Grab top corners and fold over mixture, and then roll up, sealing the edges. Brush each roll with butter and then roll top into crushed Saltines.
Bake the Roll-ups for 15- 20 minutes at 350

Serve with soup gravy.

Don't over cook chicken. It will make it really dry.

Place the mixture near the top and have the top corners fold over.

Cook till lightly golden brown

Teriyaki Chicken & Pineapple shish kabobs

Yay for warm weather! Husband wanted to grill up some BBQ Chicken, but that didn't sound very appetizing to me so while he grilled up a chicken breast I threw together these yummy skewers with pretty much the only thing we had left in our fridge..pineapple. If we would of had teriyaki sauce on hand I would of just used that for the marinade BUT we didn't so I mixed together soy sauce, Panda Express Orange Sauce, some minced garlic and some pineapple juice in a zip lock bag, tossed in cut up chicken breast pieces and let marinade for about 30 min. Then just stuck the pineapple and chicken on the skewer and put them on the grill. Super yummy and easy!

*Sorry for no measurements of the ingredients, but that's because I just mixed up a marinade, didn't measure anything and hoped it would taste good :)*

Chicken Wild Rice Soup

3 chicken breasts - cubed (uncooked)

1 can of chicken broth

1 can of cream of chicken

1 box of wild rice (original with seasoning)

3 cups of water

1 chicken bullion cube

garlic Powder

Any additional seasonings

Mix all ingredients in crock pot and let cook for 5 hours on high. I served mine with home made biscuits. Super simple, and great when you don't have much food left in your kitchen! (picture doesn't give the soup justice.

Chicken Tortilla Soup

Ingredients:

2 Tbsp. olive oil

1 medium onion-diced

4 cloves garlic-minced

1/2 tsp. cumin

1/2 tsp. chili powder

4 Cups Chicken Broth

1 can stewed tomatoes-Mexican recipe (blend in food processor for ONLY 1 to 2 seconds until slightly chopped)

1 bag (16 oz.) frozen corn

1 can Cuban recipe black beans (you could use regular black beans, but the Cuban recipe black beans have onions, peppers, and cumin mixed in)

2 1/2 Cups shredded chicken-seasoned (I used taco seasoning)

1 tsp. lime juice

3 flour tortillas

Toppings-green onion, cilantro, shredded cheese, avocado, etc!

Directions:

Heat 2 Tbsp. olive oil in large pot over medium heat. Add onion and garlic. Cook 2-3 minutes until slightly softened. Stir in cumin and chili powder and cook one more minute. Pour in Chicken broth and stewed tomatoes. Bring to a boil and reduce to medium heat to a simmer. Add in corn, black beans, shredded chicken and lime juice. Let simmer for 10-15 minutes. While soup is simmering preheat oven to 375 degrees. Cut flour tortillas into strips and bake for 4 to 6 minutes or until crispy. Ladle soup into bowls and top with your favorite toppings.

Italian Mozzarella Chicken

Ingredients:

3 Large boneless, skinless chicken breasts (Mine were super large so I cut each breast into two strips)

McCormick Italian Herb Seasoning Grinder (seasoning is made up of rosemary, black pepper, red pepper, garlic, onion, sea salt, tomato, and parsley)

1/4 Cup Italian salad dressing

3/4 Cup Marinara Sauce

1 large tomato cut into slices

8 0z. ball fresh Mozzarella Cheese cut into cubes

Fresh Italian Parsley Chopped

Directions:

Preheat oven to 350 degrees. Place chicken in baking dish. Generously season both sides of Chicken with Italian Herb seasoning. Then Drizzle the Italian Dressing over Chicken. Spoon the marinara sauce over top of chicken breasts. Put chicken in oven for 5-7 minutes. Take chicken out and top with sliced tomatoes and Mozzarella cheese. Bake for an additional 20 minutes or until chicken is cooked through. Remove from oven, and top with fresh parsley.

EASY CHICKEN

EASY CHICKEN

This recipe is from our grandma in park city! She cooked it for us on a weekend get a way!

• 4 chicken breasts (split into 8 pieces) (you can cut into strips, they will taste better)
• 8 slices of Swiss cheese (Kraft cheese slices really adds flavor)
• 1 can (10 3/4 oz) cream of chicken soup
• 1/4 cup water
• 2 cups bread crumbs or seasoned stuffing mix
• 1/3 cup margarine or butter

Arrange chicken in 9 X 13 baking dish. Top each piece of chicken with a slice of cheese. Mix soup and water and spoon evenly over chicken. Sprinkle bread crumbs or stuffing over chicken. Drizzle evenly with melted margarine/butter. Bake uncovered at 350 degrees for 55- 60 minutes.

BAKED CARROTS

• Bag of long carrots, make sure they are washed and peeled.
• Olive oil
• Salt and pepper
• Thyme and Rosemary optional

Put carrots on a baking pan. Rub olive oil all over them. Sprinkle spices on them. Cook in oven at 350-400 degrees till they are soft.