One-Pot Creamy Mushroom Chicken Pasta

INGREDIENTS

Serves 6

3 tablespoons olive oil
1 ½ pounds boneless skinless chicken breast, cut in chunks
2 cups sliced white or button mushrooms
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup Marsala wine*
3 cups uncooked penne pasta
1 cup shredded parmesan cheese
Salt and pepper (to taste)
Fresh parsley (optional garnish)



PREPARATION

1. Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste. Cook until chicken is no longer pink. Remove and set aside. 

2. Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.

3. Return the chicken to the pot. Add the stock, cream, wine, and pasta and bring up to a simmer. Add the pasta and cover. 

4. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally. 

5. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.

6. Garnish with fresh parsley.

7. Enjoy!
*Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine plus 1 ½ tablespoons of brandy.

Grilled Fajita Skewers

INGREDIENTS

Serves 12-14
1 to 2 onions, quartered
6 bell peppers, cut in 1.5” squares
1 pound cubed steak
1 pound cubed chicken breast
1 pound shrimp, deveined and peeled with the tail on
3 teaspoons salt (1 teaspoon per protein)
3 teaspoons pepper (1 teaspoon per protein)
3 tablespoons garlic powder (1 tablespoon per protein)
3 tablespoons chili powder (1 tablespoon per protein)
3 teaspoons cumin (1 teaspoon per protein)


PREPARATION
1. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
2. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
3. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows:
For Steak: 155ºF/70ºC
For Chicken: 165ºF/75ºC
For Shrimp: 145ºF/65ºC
4. Enjoy!

Honey Garlic Chicken Wings

INGREDIENTS

Serves 6
½ cup flour
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
2 pounds chicken winglets and drumlets
Oil for frying, enough to fill the pan with ¼ inch of oil
Honey Garlic Sauce
1 tablespoon butter
1 tablespoon garlic
1 tablespoon ginger
½ cup soy sauce
5 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame seeds
Scallions



PREPARATION

1.Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture.
2.Pour ¼ inch of oil into a shallow pan, and bring it to a medium high heat.
3.In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel.
4.Over medium-high heat, melt the butter and add the garlic and ginger.
5.Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally.
6.Add the fried wings directly into the sauce pan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds.
7.Serve with scallions on top & enjoy!

Brazilian Chicken Croquettes (Coxinha)

INGREDIENTS

Serves 9 - 12
For the filling:
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
2 cups cooked shredded chicken
½ teaspoon paprika
Salt to taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped
For the dough:
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
Additional ingredients:
Eggs
2 cups panko bread crumbs
Oil for frying



PREPARATION

1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!

Creamy Chipotle Chicken Lettuce Cups (Under 300 Calories)

INGREDIENTS

Serves 3
12 ounces shredded chicken breast
1 tablespoon coconut oil
1 cup whole milk
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 canned chipotle pepper, minced
½ teaspoon salt
6 butter lettuce leaves
Pico de gallo salsa



PREPARATION

1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
2. Sprinkle in the ground cumin and dried oregano.
3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
4. Pour in the milk and stir the mixture to combine.
5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo salsa and serve.
7. Enjoy!
*Note: You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk! (The lower the fat content, the less stable the milk - therefore, it will curdle much quicker.)

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Sweet & Sour Chicken

INGREDIENTS

Servings: 2 - 3
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper
½ cup cornstarch
2 eggs, beaten
Oil to fry
For the sauce:
1 tablespoon oil
½ tablespoon minced garlic
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
For the garnish:
Chopped scallions
Sesame seeds


PREPARATION

Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg and fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.

In a large pan, heat oil and fry garlic until fragrant.

Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.

When the sauce has thickened, add the fried chicken. Toss to coat.

Garnish with chopped scallions and sesame seeds. Serve with rice.

Enjoy!

Zesty Chicken Cobb Salad

INGREDIENTS

Servings: 2
8 strips bacon
2 (5 ounce) chicken breasts
Salt
Pepper
1 shallot, diced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
1-2 heads romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 ounces blue cheese


PREPARATION

1.Slice strips of bacon into 1-inch pieces. 

2.Aggressively season chicken breast on both sides with salt and pepper.

3.Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .

4.Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.

5.In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.

6.Chop romaine into bite size pieces and dice chicken into cubes.

7.In a serving bowl, add a bed of romaine lettuce. 

8.In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes. 

9.Drizzle the dressing over the top.

10.Serve & enjoy!

Chicken Soup In A Tortilla Bowl

INGREDIENTS

Servings: 8
1 onion, diced
1 jalapeno, diced
3 garlic cloves, chopped
3 chicken breasts
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes
1 can red enchilada sauce
4 cups chicken stock
1/2 teaspoon oregano
1/2 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
Vegetable oil for frying
Toppings (optional):
Cilantro
Monterey jack cheese
Lime wedges
Avocado slices


PREPARATION

1. Place onion, jalapeno, and garlic in the bottom of a slow cooker.
2. Place the chicken breasts on top of the diced veggies.
3. Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
4. Set slow cooker to high and cook for 3 hours.
5. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
6. Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F.
7. Carefully place the tortilla on top of oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack for minutes.
8. Place fried tortilla bowl in a soup bowl and fill it with the soup.
9. Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
10. Enjoy!

Chicken Bake Four Ways

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
4–6 Tbsp. basil pesto
1–2 Roma tomatoes, sliced
1–2 cups mozzarella cheese
PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with cheese.
6. Bake for 40 minutes.
BBQ Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. BBQ sauce
½ onion, sliced

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.
Bacon Ranch Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. ranch dressing
6–8 slices bacon
4 oz cheddar cheese



PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread 1–2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.
Alfredo Chicken Bake

INGREDIENTS

24 oz–48 oz Alfredo sauce
3–4 chicken breasts
Salt and pepper to taste
1 lb broccoli heads
1 cup Parmesan cheese

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Spread a layer of Alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper to taste.
3. Spread broccoli over pan.
4. Pour remaining Alfredo over chicken and broccoli.
5. Top with cheese.
6. Bake for 40 minutes.

One-Pot Teriyaki Chicken And Rice

INGREDIENTS

Servings: 4
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Scallions for garnish (optional)


PREPARATION

1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
9. Garnish with scallions (optional) and serve immediately. Enjoy!

Baked Garlic Parmesan Chicken Wings

INGREDIENTS

Serving Size: about 20 wings
2 pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/3 cup grated parmesan cheese
4 garlic cloves, finely minced
1/4 cup tablespoons olive oil
1/4 cup fresh chopped parsley


PREPARATION

1. Preheat oven to 300ºF
2. In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
3. Transfer wings on to a baking sheet, bake for 20 minutes. Then increase the oven temperature to 425ºF, bake for 15 more minutes.
4. While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
5. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil mixture.
6. Serve immediately. Enjoy!

Ham & Cheese Chicken Rollups

INGREDIENTS

2 boneless skinless chicken breasts
1 teaspoon salt (for chicken)
¼ teaspoon pepper (for chicken)
1 teaspoon garlic powder
4-6 slices ham
4 slices provolone cheese
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
3 cups broccoli florets
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoons pepper


INSTRUCTIONS

1. Preheat oven to 400°F.
2. Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat. Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap. Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 2 slices of provolone cheese. Carefully roll the chicken up.
3. Transfer the flour, eggs, and breadcrumbs into 3 separate bowls. Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet.
4. Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
5. Bake for 20 minutes, slice, then serve!

Chicken & Broccoli Alfredo–Stuffed Shells

INGREDIENTS

Servings: 24
2 cups rotisserie chicken, diced
2 cups cooked broccoli, cut into small florets
15 oz alfredo sauce, 1/4 cup set aside
1 cup shredded mozzarella cheese, divided
24 jumbo shells, cooked al dente


PREPARATION

1.Preheat oven to 350°F/180°C
2.In a bowl, mix chicken, broccoli, alfredo sauce, and 1/2 cup mozzarella.
3.Stuff mixture into the jumbo shells, and place in rows in a greased 9×13 glass baking dish.
4.Spread on 1/4 cup alfredo sauce and sprinkle on remaining 1/2 cup mozzarella
5.Cover with foil and bake for 30 minutes.
6.Garnish with fresh parsley.
7.Enjoy!

Sticky Garlic Chicken Bites

Servings: 2

INGREDIENTS:
2 chicken breasts
1 egg, beaten
100g panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)


PREPARATION:
1. Preheat oven to 200°C/400°F
2. Cut the chicken breasts into small bite-size pieces and season with salt and pepper
3. Dip chicken pieces into egg mixture then coat with panko
4. Bake 20 minutes until golden brown and cooked through
5. Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat
6. Toss chicken bites in sauce until thoroughly coated
7. Serve immediately with chopped spring onion and sesame seeds
8. ENJOY!

Slow Cooker Lemon And Garlic Chicken

Servings: 4

INGREDIENTS
1 whole chicken (based on the size of your slow cooker - a 1.3kg chicken should just about fit into a 3.5L slow cooker - while a 6.5L would probably fit a 2kg chicken)
4 lemons
10 garlic cloves divided (8 whole and 2 halved)
4 sprigs rosemary
Salt
Pepper



INSTRUCTIONS
1. Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
2. Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
3. Season all sides of the chicken with salt and pepper.
4. Remove both ends of a lemon, cut in half to create very thick slices.
5. Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
6. Put the chicken in the slow cooker.
7 Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
8. Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
9. Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
10. Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
11. Enjoy!

One-Pot Chicken Alfredo

RECIPE:
(serves 2-4)
1 Tbsp. olive oil
2 chicken breasts, cubed
3 garlic cloves, minced
14 oz chicken broth
1 cup heavy cream
1/2 lb uncooked penne pasta
1.5 cups grated parmesan
parsley for garnish (optional)



In a pot, heat the oil and brown the chicken. Add garlic, and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min. Turn off heat and stir in parmesan cheese. Top with parsley if desired. Enjoy!

Taco Egg Rolls

Ingredients: 
2 tsp oil
1 lb chicken breast
1 tsp salt
1 tsp pepper
2 Tbsp. of taco seasoning, may be more or less depending on what kind you are using
1/2 cup of water
Egg roll wrappers
Diced tomatoes
Diced onions
Shredded/crumbled cheese
Egg wash
Vegetable oil for frying
Salsa for dipping



Directions:
Heat oil, add chicken and salt & pepper. Cook until 60% done. Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.

Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like. Fry until golden brown.

Serve with salsa. Enjoy!

Easy Jambalaya Perfect For Family Dinners

RECIPE

Serving Size: 4 Servings

- 2 Tbsp. olive oil
- 2 chicken breasts
- 1lb Andouille sausage
- 4 cloves garlic
- 1 jalapeno pepper
- 1 white onion
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 ribs celery
- 3 cups chicken stock
- 14oz crushed tomatoes
- 1 1/2 cups of rice
- 2 Tbsp. cajun seasoning
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1lb shrimp
- salt to taste
- pepper to taste



Heat olive oil in a large pot over medium high heat. Dice chicken breasts and andouille sausage. Cook thoroughly. Add salt and pepper to taste. Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).

Stir in diced onion, peppers, celery until they’re soft. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir. Simmer stew for 30 minutes. Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan.

Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through. Enjoy!

Easy Jambalaya Perfect For Family Dinners
Easy Jambalaya Perfect For Family DinnersFull recipe: http://tastyfood2015.blogspot.com/2016/03/easy-jambalaya-perfect-for-family.html
Posted by Tasty Food on Saturday, March 12, 2016

Mozzarella Stuffed Chicken Parm Meatballs

Serves: As many as you desire
Combine 1 lb ground chicken. 1/4 cup finely chopped white onion, 1/2 cup parmesan, 1/2 cup panko bread crumbs, 1/2 cup chopped parsley, 1 tsp black pepper, 1 tsp salt, 1/2 TBSP fennel seed, 1 clove garlic minced, 1/2 TBSP lemon zest, and 1 egg in a large bowl.




Form meatballs somewhere between the size of a golf and tennis ball. Press a 1/2 inch cube of mozzarella into each ball and re shape until smooth. Dredge in flour, wash in whisked egg, and roll in panko bread crumbs.

Fry in 1/4 inch of vegetable oil until golden on all sides. Bake 15 minutes at 400F / 204C. Enjoy

Mozzarella Stuffed Chicken Parm Meatballs
Mozzarella Stuffed Chicken Parm MeatballsFull recipe: http://tastyfood2015.blogspot.com/2016/03/mozzarella-stuffed-chicken-parm.html
Posted by Tasty Food on Monday, March 7, 2016