Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Thanks phemomenon.blogspot.com

Asian BBQ Chicken

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 chicken breasts

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Thanks Our Best Bites

Asian BBQ Chicken Pizza

Pizza dough
Asian BBQ Chicken
Mozzarella cheese
Red onion
Fresh cilantro
Alfredo sauce

1. Make a batch of Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you're making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)

2. Whip up a batch of pizza dough (we like to use our recipe for focaccia bread). Follow directions for baking or grilling.

3. When it's time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 2-3 breasts for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.

4. When it's done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!

Thanks Our Best Bites

Chicken Pot Pie w/Cornbread Crust

I got this recipe from an episode of Oprah. It is so delicious, and super easy.

Filling:

• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 medium Onion , chopped
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups chopped Roasted Chicken
• 1/2 cup frozen sweet petite peas
• 1 potato , diced and boiled
• 1 1/2 cup chopped, cooked carrots
• 1/2 tsp. salt
• Cracked pepper
• Dash of Tabasco® sauce

Crust:

• 3/4 cup white or yellow cornmeal
• 3/4 cup flour
• 1 Tbsp. baking powder
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 cup milk
• 1 large egg
• 2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Crockpot Mango Chicken

Mango Crockpot Chicken
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir

Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.

Weight Watchers Garlic Chicken

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Lion House Savory Baked Chicken Breasts

8 boneless, skinless chicken breast halves
2 tbl lemon juice
1 tsp seasoned salt
1 1/2 tsp sage
1/2 tsp black pepper
1/2 cup butter or margarine, melted
1 cup sour cream
1 tsp salt
1 1/2 tsp paprika
1 1/2 tsp garlic salt
3 cus fine bread crumbs

1. Combine sour cream and lemon juice. Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours. Prehat oven to 325 degrees. Combine all seasonings, then mix with bread crumbs.

2. Grease 9x13 baking pan. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown.

Pat Nelson's Stuffed Chicken Breasts

8 boneless chicken breasts
stove top stuffing, prepared
1 cup water
2 cans cream of chicken soup
bacon
2 tsp chicken base

1. Pound chicken breast to flatten. Add 1 tbl stuffing to chicken breast; roll up and secure with a toothpick. Wrap with a piece of bacon. Mix chicken soup, water, and base together. Pour over bacon and chicken. Bake at 375 degrees for 4 hours.

Chicken Noodle soup

6 cups chicken broth ( OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1/2 t. poultry seasoning or to taste(this is the secret ingredient to great chicken noodle soup)
1 14-oz. can evaporated milk (fat free is fine) or (1 can cream of chicken soup with 1/2 c. milk.)
1 small package of dry noodles (Kluski noodles) or 1 pkg. of frozen grandma noodles
In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles. Cook until noodles are tender. or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).

** you can also make this chicken and dumplings by using bisquik dumplings in place of the noodles, recipe is on side of bisquik box. Add prepared Bisquik by small spoonfuls. You can also use refrigerator biscuits cut into 1/4 pieces. Put the bisquik or biscuits on the soup and continue cooking for 10- 20 minutes longer until they are no longer doughy.

Chinese Cabbage Chicken Salad

1 head cabbage
4 C. cooked chicken
2-4 green onions
1 package ramen noodles(uncooked)
1/2 C. slivered almonds
1/2 C. vegetable oil
3 T. vinegar
2 T. sugar
1 t. salt
1 t. accent
1/8 t. pepper

Chop cabbage and green onions and toss with cut-up chicken. Add noodles and almonds. Mix remaining ingredients in blender and pour over tossed portion.

Crockpot Chicken and Dumplings

This is so good, my family loves it. Truly "comfort food"
4 skinless, boneless chicken breast halves
2 stalks celery chopped
1 1/2 C. sliced carrots
2-4 C. chicken broth
1 onion finely diced
1 bay leaf
2 cans cream of chicken soup
2(10 oz.) packages refrigerator biscuits(Grands) torn into 4 pieces.
1 t. poultry seasoning
1 C. frozen peas and carrots
dash of sage & thyme

mix all ingredients together in a crockpot except the biscuits. cover and cook for 5 to 6 hours on high, remove chicken and shred. Return to the crockpot, now add the biscuits and cook for 30 more minutes until the dough is no longer raw in the center. A few minutes before serving add the frozen peas and carrots.

Japanese Curry

1 potato
1 onion
3-4 carrots
1/4 to 1/2 pound of meat (beef, pork, chicken)
pineapple chunks (optional)

Peel potato. Cut into 1/2 inch dices. Peels and cut carrot. Cut onion into half and then into 1/4. Slice 1/8 inch thick.

Cut meat 1/2 inch cube. Saute in skillet. Add onion and continue to stir until slightly brown. Stir in potato and carrot for 1 minute. Pour 2 C. water and put lid on. Cook about 10 minutes or until tender. Break curry sauce mix ( I use S&B Golden Curry, found in the asian section of the grocery store) into thin slices. Stir in until melted. Add pineapple if desired and then Simmer the curry for 5 minutes on low heat. Serve over cooked rice

Chicken Stuffed Crescent Rolls

Filling:
4 Oz. Cream Cheese
2 C. Chicken - cooked and shredded or cubed (or 12 oz can from Costco)
1/4 tsp. Salt (or to your liking)
1/8 tsp. Pepper (or to your liking)
1 Tbsp. Milk
1 Tbsp. Green Onions
1/2 cup of peas
2 (8 oz) Can of Crescent Rolls or Roll Dough

Sauce:
1 Can Cream of Chicken Soup
1 C. Sour Cream

Combine filling ingredients in a bowl and mix well. Then place a spoonful of mixture inside the uncooked roll dough, and then mold the dough around the mixture and seal the dough making a ball. Bake at 350 for 20-25 minutes or until golden brown.
Combine Cream of Chicken soup mix and sour cream on stove top until warm while rolls are cooking. Serve over warm chicken pillows.

Cafe Rio Steak or Chicken Marinade

• 1/4 cup honey
• 1/4 cup soy sauce
• 1/8 cup lemon juice
• 1/8 cup water
• 1/2 teaspoon ground ginger
• 1 clove, crushed
• fresh garlic

1. Marinade meat for at least an hour. It works best with 1/2-inch strips

Sour Cream Enchiladas

• 2 1/2 lbs boneless skinless chicken breast, cooked, chopped
• 3 cans cream of chicken soup
• 3 1/2 cups sour cream
• 1 7 oz can green chilies, diced
• 3 garlic cloves, minced
• 1 tsp cayenne pepper
• 1/2 tsp cumin
• 1 dash thyme
• 1 dash curry powder
• 6 green onions, chopped
• 1/2 Tbl onion, chopped
• 1 lb Cheddar cheese, shredded
• 2 packages flour tortillas

1. Preheat oven to 350 degrees. In medium bowl, mix together soup, sour cream and spices.

2. In large bowl, mix chicken, onions and 3/4 cheese. Add in a small amount of the soup mixture, just enough to make the mixture slightly wet.

3. Grease a 9x13 pan and a 9x9 pan. Spread a small amount of sauce in the bottom of each dish. Fill each tortilla and place in dish. Pour remaining amount of sauce over enchiladas, and then top with remaining 1/4 cheese.

4. Bake for 45 minutes. 12-16 Servings

**Wendi's Tips:

1. Add refried beans to each enchilada (Gub prefers it without the beans so maybe do 1/2 and 1/2)
2. 1/2 a tsp of cayenne pepper is plenty... maybe even only 1/4 tsp.
3. Leave out the 2 tbls chopped onion and stick to just the green onions (they are more mild and don't crunch).

Bow Tie Pasta Salad

• 1 box Barrilla bow tie pasta
• 1 bunch of green onions ( about 1/2 c.), finely chopped
  
• 1 bunch celery (about 1 c. or whatever you desire), finely chopped
  
• 1 lg. can pineapple tidbits (drained)
• 2 small cans mandarin oranges, optional
  
• 1-2 C. chicken, cubbed
  
• 1 bottle kraft coleslaw

1. Cook pasta as directed on box. In large bowl mix all ingredients. Refrigerate.

White Chicken Chili

White Chicken Chili I call this a chili, but it's really a soup consistency. If you want it thicker, just reduce the amount of broth.

• 1 T Extra virgin Olive Oil
• 1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 2 cans Great Northern Beans
• 1 3.5 oz can green chilies
• 1/2 t cumin
• 1/4 t oregano
• 1/2 t coriander
• 1/2 t salt fresh cracked pepper
• 1 lime
• 1/2 C chopped cilantro
• 1 32oz box chicken broth
  

Condiments (in addition to the ones above):

• Sour cream
• Chopped cilantro
• Pepperjack or Jack cheese,
• shredded Avocado
• Tortilla Chips

1. In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.

2. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and with your spoon smash some of the beans up so it will thicken the broth. Then add chicken broth.

3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream. Serve with condiments. Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

This recipe is from www.ourbestbites.com

One-Dish, Stuffing & Chicken Bake

• 1 pkg. (6oz.) stove top stuffing mix for chicken
• 4 boneless skinless chicken breast halves
• 1 can cream of mushroom soup
• 1/3 sour cream or milk

1. Stir together stuffing crumbs, contents of vegetable/seasoning packet, 1 1/2 C. hot water and 1/4 C. margarine (cut up), just until moistened; set aside.

2. Place chicken in a greased 9 x 12 baking dish. Mix soup and sour cream; pour over chicken (we like to mix one chicken bullion cube with the soup to make it more flavorful). Top with stuffing.

3. Bake at 375 degrees for 35 minutes or until chicken is cooked through.

Cashew Casserole

This is a recipe from my mother, Lillian Seedall.

• 2- 3 oz. cans of Chinese noodles
• 2 cans cream mushroom soup
• 1 C. water
• 2 C. finely chopped celery
• 1/2 C. chopped onion
• 2 C. cooked chicken or 1 can of tuna
• 1 C. chopped cashew nuts
• salt and pepper to taste

1. Mix all ingredients together (save 1 cup noodles for the top). Season with salt and pepper. Pour into a 9 x 13 greased pan. Bake at 350 degrees for 30 min.

Chicken & Broccoli Casserole

This was a recipe my mom, Lillian Seedall, made every holiday (Thanksgiving & Christmas). I now make it for my family, but it is such a favorite, we eat it all the time.
- Judith

• 4 boneless chicken Breast Halves
• 2 lbs. fresh broccoli, well trimmed and cooked until tender crisp.
• 2 cans cream of chicken soup
• ½ cup milk, or more for desired consistency
• 1/4 - 1/2 cup mayonnaise
• 1/4 - 1/2 cup salad dressing (Miracle Whip)
• 1 squirt of mustard
• 1 cup grated Cheddar cheese
• 2 teaspoons lemon juice
• 3 cups rice, optional

1. Preheat oven to 350 degrees. Simmer chicken breasts in water for about 30 minutes, or until tender (you may add a bay leaf, ½ medium onion, sliced, and a sliced stalk of celery or two to season the stock for another use). Remove chicken from broth and cool enough to handle. Cut or shred into pieces.

2. In a 9x9x2-inch pan, layer the bottom with cooked broccoli and chicken. Make a sauce by combining soup, milk, mayonnaise, and salad dressing, and mustard. Stir until smooth. Add cheese. Add more milk if necessary to thin the sauce a little. Add lemon juice. Taste to correct seasonings.

3. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake for about one hour. May be served over rice. Makes 5-6 servings.