~Chicken Alfredo Lasagna Rolls~

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, 

or just enough to cover the bottom of the pan. Boil 8-10 cups water in 

a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 

extra just because lasagna noodles always seem to break on me 

when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold 

water to prevent them from sticking to each other. Then, lay out each 

noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too 

much sauce you will have a big mess on your hands!) Sprinkle 

oregano and garlic salt on top of sauce. Take 1/9 of the shredded 

chicken and spread it out evenly over each noodle. Add approx. 3 

Tbs. cheese. To roll up, start at one end and roll the noodle over the 

toppings. You will need to lift the noodle a little to prevent squishing 

out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they 

don't come undone. Once they are all in the pan, pour the remaining 

alfredo sauce over the top. Top with remaining cheese. Bake at 350 

degrees for about 30 minutes, or until the cheese is completely melted 

on top. I sometimes broil mine the last 5 minutes to make the cheese 

toasty on top.

****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU 

CAN ALTERNATE INGREDIENTS AS YOU DESIRE!****

~Italian Chicken Dinner~

What you need:

2 lbs boneless skinless chicken breasts

11/2 c Mozzarella cheese, shredded

1/4 c Parmesan cheese, grated

8 oz can tomato sauce

6 oz can tomato paste

2 garlic cloves, minced

1/3 cup onion, diced

1 t sugar

2 t dried oregano

1/2 t dried basil

2 T olive oil

cooked spaghetti, fettuccine or noodles of choice

salt and pepper to taste

What you do:

Heat oil in a large skillet over medium high heat.  Salt and

pepper chicken, add to skillet and brown on both sides.  Place

chicken on the bottom of a 3.5 quart or larger crock-pot.  

Add all remaining ingredients except for cheese and noodles to

a medium bowl and mix.  Pour mixture over chicken and cook,

covered, for 6 hours on low.  Sprinkle cheese over chicken and

continue cooking, covered, until cheese is melted.  Serve over

hot cooked noodles.

~I would suggest putting some extra tomato sauce in it as I would have liked it better a little thinner and saucier...but it was super easy & delicious~

Chicken Spaghetti

♥Chicken Spaghetti♥

♥Ingredients♥

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

1/4 cup Finely Diced Green Pepper

1/4 cup Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper

 Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

♥Directions♥

1. Cook 1 cut up fryer and pick out the meat to make two cups. 

2. Cook spaghetti in same chicken broth until al dente. Do not overcook. 

3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

4. Place mixture in casserole pan and top with remaining sharp cheddar. 

5. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

~Chicken Crescent Rolls~

Ingerdients:

2 cans of low fat refrigerator crescents

1 can of healthy low sodium cream of chicken soup(26oz)

1 cup fat free cheddar cheese

2 boneless skinless chicken breast

Directions:

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Roast Chicken & Red Potatoes

This is one of those meals that really hits the spot on a lazy day with your family. It reminded me of grandma's house for Sunday dinner, and the kids really loved it too! They even asked for seconds, which is rare. It's so simple my 4 year old could probably make it (if I let her near my oven, LOL) So anyway, I hope you enjoy my simple recipe for roast chicken with red potatoes. 

Ingredients: 

Salt & pepper

5-8 lb. whole chicken

6 red potatoes

parsley

onion, cut into small chunks

minced garlic

1 stick of butter, 1/2 melted, 1/2 cold

Preheat your oven to 400 degrees

Take out your chicken, and be sure it's completely thawed and all the innards (if there are any, mine didn't have them) are out of it. Salt the cavity GENEROUSLY, it will help to flavor the chicken as it cooks. Place in an oven safe deep pot (I used a dutch oven) with a lid. 

Put your onion and garlic in the cavity of the chicken, salt and pepper the outside of the chicken, and pour your melted butter over the top of it. 

Cover with the lid and cook for 20 minutes per pound, and then an additional 20 minutes to be sure it's done all the way through. 

When you have about 45 minutes left in your cooking, add your sliced red potatoes, butter the outside of your chicken, and sprinkle salt, pepper, and parsley over the top of all of it.

Replace lid. 

Cook for remaining time, and then set out to cool for about 10 minutes. 

Remove chicken from pot and let rest on a plate or cutting board for about 10-15 minutes before cutting into serving pieces. 

That's it!!! Easy peasy! 

Monterrey Chicken

1 1/2 lb. boneless, skinless chicken breast

1 tsp. garlic powder

salt 

pepper

1/2 c. honey BBQ sauce

1/2 lb. bacon, crisped and crumbled 

1 1/3 cups shredded Monterrey Jack cheese

Marinate your chicken in 1/2 of the BBQ sauce, garlic powder, salt and pepper, for at least 2 hours. Overnight is best. 

Preheat oven to 250 degrees. 

Heat a skillet to medium high and grill chicken until it's seared on the outside. Cut into strips. 

Pour your remaining BBQ sauce in the bottom of your casserole dish. 

Layer your chicken in a single layer over the top of it, and then layer with cheese, and bacon. 

Bake in the oven for 20 minutes, and then broil for another 2 minutes. 

Buffalo Chicken Salad

Buffalo Chicken Salad

♥Ingredients♥

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

♥Directions♥

1. Preheat the broiler.

2. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.

3.In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated.

4.Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

5. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing.

6.Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Enjoy!♥

Caribbean Jerk Chicken

Get yourself a bottle of Caribbean Jerk 30 min marinade...I just used the Kroger store brand

10 boneless/skinless chicken thighs

veggie or side of choice

Put the chicken in a bowl and poke the crap out of it. Pour the marinade in and coat well. Let sit for about 45 mins to and hour.

Lay each piece out in a 13x9 in baking dish and pour the marinade over the top. Cover with foil.

Bake in a preheated 350 degree oven for about an hour.

Serve with veggie or side and enjoy!!

Pineapple Chicken

1 (14.25 ounce can) sliced pineapple

1 garlic clove, pressed

1 (tablespoon) cornstarch

2 (teaspoon) Worcestershire sauce

2 (teaspoon) Dijon mustard

4 (5-6 ounce) boneless skinless chicken breasts

1 (small) lemon, thinly sliced

1. Preheat oven to 375 degrees. 

2. Drain pineapple, reserving juice.

3. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce.

 4. Arrange chicken in a shallow 9 x 13 inch baking dish. 

5. Stir the sauce and pour over the chicken. 

6. Bake covered at 375 degrees for about 25 minutes, depending on thickness of chicken. 

7. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer uncovered.

Cheesy Chicken & Doritos Casserole

3 cups cooked chicken, chopped 
8 oz sour cream

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel

1 can of corn, drained

2 cups Mexican cheese, shredded

1 bag of nacho cheese Doritos

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray.  

Crush the entire bag of Doritos and cover the bottom of the dish. 

Reserve one cup of cheese.   Mix together remaining ingredients in a large bow.  Pour chicken mixture over the Doritos. 

 Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

White Chicken Enchiladas

I made these the other night, and my husband had 2 helpings! LOL I asked him what he wanted for dinner tonight (3 days later) and he said he wanted those 'enchilada thingies' again. These were a HUGE hit in our household!

10 soft taco shells
2 cups cooked, shredded or chopped chicken 
2 cups shredded mexican style or monterey jack cheese
3 Tbsp. Butter
3 Tbsp. Flour
2 cups prepared chicken bouillon  
8 oz. sour cream
1 4 oz. can of chopped green chilies 


Preheat oven to 350 degrees. grease 9 x13 (I used a 2 qt. dish because we have a 4 person family)


Mix chicken and 1 cup of cheese. Roll up in tortilla shells and place in pan. 


In sauce pan, melt butter. Stir in flour and cook until mixed together well and bubbling. Add broth and whisk in until smooth. Heat over medium high heat until thick and bubbly. Stir in sour cream and chilies.

DO NOT bring to a boil, sour cream will ruin if you boil this sauce.


 Pour sauce over rolled enchiladas and top with the remaining cheese. 


Bake 20 minutes, then broil 3 minutes to brown the cheese. 

~Chicken Pot Pie~

Ingredients

(1) 2 pack of frozen deep dish pie shells

1 lb of boneless skinless chicken breast

1 can of peas and carrots

1 can of diced potatoes

1 can of cream of chicken soup

Preparation

preheat oven to 350

set frozen pie crusts on stove top to thaw

cook chicken thoroughly (boil/bake...up to you)

cool chicken then shred/cut up into bite size pieces

combine chicken, veggies & soup in a large bowl

mix thoroughly (I do this by hand...but its messy...LOL)

pour mixture into one pie crust

place the second pie crust on top

pinch edges with a fork to seal the pie

cut small slices in the top of the pie

Baking

bake at 350 for 45 min to 1 hour (until edges are browning)

let cool

slice and eat!

Chicken or Veggie Quiche

This is a meal I came up with I love to make different things all the time This can be made Veggie Style or with Meat...


Pre heat Oven to 375


Approx 6 Med Potatoes Peeled and shredded ( cook in a pan in until soft and light golden color)  This is your Crust.  Once done place in a Pie Pan and work the tators up the sides.


If you are using Meat You would want to cook that at this time and place on top of the Tator Crust.


Veggies 
I used the following :
1/2 yellow Squash (crookneck)
1/2 Zucchini
1/2 Onion
1/2 green and red pepper julienned


Saute in pan until crisp / soft.  Place on top the Tator crust  add Cup/ cup 1/2 cheese ( any flavor you like)


6 eggs mix and pour over the veggies and tators


Cook for approx 35-40 Minutes until eggs are set.


ENJOY