Minggu

Ingredients 1 lb. chicken breast about 4 slices (1/2 inch thick) 2 tbsp. avocado oil or olive oil 1/4 cup vegetable broth 1/2 medium onion 2 garlic cloves, minced 12 oz. jar of roasted peppers, divided 1/2 cup full-fat coconut milk or cream 1/2 cup shredded Parmesan 1 handful spinach 1/4 tsp. red pepper flakes optional 1 tsp. paprika or to taste 1/2 tsp. salt or to taste Psst! Scroll up the post for detailed step-by-step photos! Instructions Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.  Season the chicken with salt and paprika. Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet. To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking ...

Ingredients 1/2 pound boneless skinless chicken breasts (about 1 breast), cut into chunks salt and freshly ground black pepper 1 package Hidden Valley Original Ranch dressing mix 4 slices bacon , cooked and chopped 8 ounces cream cheese 1 pound penne pasta 3 cups low-sodium chicken broth 2 cups milk 2 cups shredded cheddar cheese Instructions Season chicken with salt and pepper and place in instant pot. Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid. Secure the lid, and set the valve to sealing. Cook on manual or pressure cook, high pressure, for 4 minutes. Turn valve to quick release, and open pot. Stir in cream cheese, cheddar cheese and cooked bacon; Allow to cool for 5-10 minutes. The sauce will thicken as it cools. This article and recipe adapted from this site

INGREDIENTS 1/4 cup good honey 1/2 cup packed light brown sugar 1/2 cup ketchup 2 tablespoons soy sauce 2–3 tablespoons chili pepper paste, to taste 1 teaspoon kosher salt 2 cloves garlic, minced 3 pounds fresh chicken wing drumettes* INSTRUCTIONS In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through. Remove the wings from the slow cooker and place on a baking sheet lined with foil.  Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings. Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the ...

INGREDIENTS Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish INSTRUCTIONS Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ing...

Ingredients: 3-4 cups of cooked chicken I use a rotisserie chicken 2 cups chicken broth ¼ cup unsalted butter 1 cup flour 1¼ tsp baking powder ¼ tsp salt 1 cup milk 1 (10.75-oz) can cream of chicken soup Instructions: Preheat oven to 400ºF. Melt butter in the microwave and pour into bottom of a 9×13 pan. Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don’t stir. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don’t stir. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown. This article and recipe adapted from this site

INGREDIENTS 1 package (8.5 oz) corn muffin mix (such as Jiffy) 1 can (14.5 oz) cream-style corn 2 eggs, lightly beaten 1/2 cup milk 1 tsp chili powder 1/2 tsp cumin 2 cups shredded taco cheese blend, divided 1 1/2 cups enchilada sauce 3 cups shredded cooked chicken, from rotisserie chicken Optional Toppings: diced tomato sour cream shredded lettuce sliced black olives chopped green onions finely chopped cilantro salsa INSTRUCTIONS Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20...

Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1   10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions 1. Cut each chicken breast into 3 large chunks. 2. In a small food processor grind up the ritz crackers. 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. 4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will...

Ingredients 4 chicken breasts, about 6 ounces each 2 teaspoons avocado oil 1 teaspoon garlic powder ½ teaspoon Italian seasoning ½ teaspoon salt 2 cups grated mozzarella, divided ¼ cup Parmesan cheese 32 slices pepperoni 1 cup pizza sauce 1 teaspoon minced parsley Instructions Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray. Place the chicken breasts on a cutting board. Use a sharp knife to cut a pocket into the side of each chicken breast. Drizzle both sides of the chicken with oil and season with the garlic powder, Italian seasoning and salt. Place 1/4 cup of mozzarella in the pocket of each chicken breast. Add 4 slices of pepperoni over the cheese. Place the chicken in the prepared baking dish and drizzle with the pizza sauce. Spread the sauce out to cover the tops of the chicken. Sprinkle with the remaining mozzarella. Top with the Parmesan and remaining pepperoni slices. Bake, uncovered, for 30-35 minutes or until the chicken i...

Ingredients 2 - 3 boneless chicken breasts cooked and shredded ½ onion chopped 1 can of rotel 1 tablespoon of taco seasoning or half packet 1 can of cream of chicken soup 1 8 oz container of sour cream 1 cup of milk handful of shredded cheese any kind will do! 8-10 to tortillas Instructions Preheat oven to 350 degrees. In a skillet, brown the onions until soft. Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup. Cook over low heat until mixed thoroughly. Spoon the mixture evenly into the tortillas. Roll and place in a 9x13 pan with the seam side down. Continue to do this until your pan is full. Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined. Pour mixture over your rolled tortillas. Sprinkle with cheese Bake for 20 minutes until heated through. This article and recipe adapted from this site

Ingredients US CUSTOMARY - METRIC 2 Tablespoons unsalted butter 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken 1 teaspoon Italian Seasoning Salt/Pepper, to taste 2 1/4 cups chicken broth, low sodium 1 1/4 cups white long grain rice, uncooked 2 cups fresh broccoli florets, uncooked 10.75 oz. Condensed Cream of Chicken Soup ½ cup milk ½ cup sour cream 2 cups shredded cheddar cheese, separated Casserole Topping 1 cup Ritz crackers, crushed 2 Tablespoons melted butter Instructions Preheat the oven to 350 degrees. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper. Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken. Add the chicken broth and rice to the pot and bring to a boil. Reduce heat to a simmer...