Buffalo Chicken Dip

• 2 cups chicken (finely shredded leftover chicken)
• 16 ozs cream cheese (softened)
• 1 cup dressing (Mix and match Ranch/Bleu Cheese)
• 3/4 cup pepper sauce (such as Frank’s Red Hot®. I have used the Buffalo wing sauce with great results too.)
• 11/2 cups shredded cheese (Your favorite – Cheddar, Bleu, Mozzarella, Mexican blend etc.)
• 8 ozs crackers (pita chips, Frito Scoops, your favorite)
• 1 bunch celery (cleaned and cut into 4 inch pieces, for a light serving option)

From: http://www.yummly.com/recipe/Buffalo-Chicken-Dip-1352253?servings=10&unitType=imperial

Chicken and Asparagus Skillet

Chicken and Asparagus Skillet Supper

Ingredients

• 8
  skinless, boneless chicken thighs
• 3
  slices bacon, coarsely chopped
• 1/2
  cup chicken broth
• 1
  pound asparagus spears, trimmed
• 1
  small yellow summer squash, halved crosswise and cut in 1/2-inch strips
• 4
  green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

From: http://www.bhg.com/recipe/chicken/chicken-and-asparagus-skillet-supper/

Whole Chicken in Crock Pot

Whole Chicken in a Slow Cooker Recipe

Yield: 6 servings

Prep Time: 10 min

Cook Time: 8 hours

Total Time: 8 hours 10 min

It’s incredibly simple and the chicken goes into the crockpot in minutes.

Ingredients:

Rub Ingredients for the Chicken

• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

For the Crockpot

• 1 cup chopped onion, approx 1 medium to large onion
• 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
• 4 celery stalks, cut in thirds
• 2 garlic cloves, peeled and smashed
• 1 whole lemon quartered
• 3 1/2 to 4 1/2 lbs roasting or fryer chicken

Directions:

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1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.
2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
4. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the legis at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
5. Remove chicken and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Read more at http://www.thelittlekitchen.net/whole-chicken-in-a-slow-cooker/#of1r7vVPosDBVdCB.99

Egg-Free Gingerbread Cookies (easy to work with!)

1/2 cup margarine or shortening
1/2 cup brown or white sugar
1/2 cup dark molasses
3 1/2 cup flour
1 tsp baking soda
2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp salt
1/4 - 1/3 cup water

Directions

Cream margarine and sugar. Beat in molasses. Sift together dry ingredients and add alternately with 1/4 cup water (1/3 cup for molding cookies). Roll out dough on lightly floured surface to a thickness of about 1/4". Cut to desired shapes and place about 1" apart on baking sheet. Keep trays of approximately equal sized cookies or some will be done before others. Bake at 350 °F for 8-12 minutes depending on size and thickness. Remove to rack and coll. Decorate with sprinkles or sugar before baking, or with decorative icing after cooled. Notes   This dough can be held for a few days tightly wrapped in the refrigerator. Bring to room temperature before working with it. If decorating with sprinkles before baking, brush lightly with water to get the sprinkles to stick. You can decorate these cookies with Mock Royal Icing or Vanilla Glaze Icing Copyright © 1999 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Pepperoni Stuffed Chicken Breasts

Ingredients:
4 boneless skinless chicken breasts
1 (8 ounce) block mozzarella cheese
1 package sliced pepperoni
2 eggs (I'll use milk or butter as sub.)
½ cup all purpose flour
½ cup Italian breadcrumbs
½ cup vegetable oil
cooking spray

Step 1: Slice the block of mozzarella cheese into even slices. Using a small sharp knife cut a pocket into the front of each chicken breast. Be careful not to cut all the way through the chicken breast or the filling will come out. Stuff each chicken breast with 2 slices of cheese, and 6-8 pepperoni slices.
Step 2: Place flour into a shallow dish or pie plate. In another shallow dish beat eggs, and in another shallow dish add the bread crumbs. Coat each chicken breast first in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture. During the coating process make sure to press down on the pocket to keep the filling from falling out.
Step 3: Pre-heat the oven to 350 degrees and line a large baking sheet with aluminum foil. Spray the aluminum foil lightly with cooking spray. Heat vegetable oil in a large skillet over medium-high heat. Test the oil to make sure it’s hot enough by dropping a small pinch of breadcrumbs into the oil. The bread crumbs should sizzle a lot if it’s hot enough. Once the oil is hot enough, place chicken breasts into the oil and fry until golden brown and crispy on each side (about 2-3 minutes). Remove the chicken from the skillet and place onto the baking sheet.
Step 4: Place chicken into the oven and bake for 25 minutes or until the chicken is fully cooked (has reached and internal temperature of 165 degrees).
(Makes 4 Servings)

From: http://blogchef.net/pepperoni-stuffed-chicken-breast-recipe/

Chicken Tacos (crock pot)

3-Ingredient Crock-Pot Chicken Tacos

Shared By: Two Healthy Kitchens

Yield: About 5 cups

 

Ingredients

• 1½ pounds chicken breasts
• 1 1.25-ounce packet low-sodium taco seasoning (see note)
• 1 16-ounce jar of your favorite salsa
• For serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Preparation

1. Place chicken in the bottom of the crock-pot.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa on top.
4. Cook on low (for 6-8 hours) or high (for 4 hours).
5. Just before serving, use two forks to shred the chicken.
6. Stir to evenly distribute salsa throughout chicken.
7. Serve immediately with desired toppings.

From: http://www.twohealthykitchens.com/2014/01/08/3-ingredient-crock-pot-chicken-tacos/

Tomato Soup (Crock Pot)

Ingredient:

• 4 of 14.5 oz cans of Diced Tomatoes in Juice
• 1 bunch of Celery, ends removed and the rest diced
• 1 Medium Onion, diced
• 4 cups Chicken Broth, Feel free to substitute with vegetable stock
• 1/2 cup Basil, full leafs are fine since we will puree the bisque in the end
• 1/2 cup Freshly Grated Parmesan
• 1 cup Heavy Cream
• 1 teaspoon Fresh Ground Pepper

1. In a large slow cooker add tomatoes, celery, onion, basil, and stock. Cook on low for 8 to 10 hours. 
2. Using a handheld blender puree soup. 
3. Add cream and parmesan and stir. 
4. Serve with extra parmesan on the side. Enjoy! 

Chicken Fajitas

RECIPE:

SERVES 10

Ingredients:
- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional)
Flour Tortillas
Cheese
Sour Cream
Guacamole


Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.
Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Apple Dumplings

Ingredients:

2 (8 oz) cans refrigerated crescent roll dough
2 large Granny Smith apples, cored and peeled
1 stick (4 oz) salted butter
1 ½ cups granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
6 oz lemon-lime soda

Instructions
1. Preheat your oven to 350 F.

2. Spray a 9×13 pan with non-stick spray.

3. Slice the cored and peeled apples into eight wedges.

4. Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.

5. Place one apple slice on the wide end of the triangle, then roll up like a crescent roll (the package has an illustration on the back if you’re not sure what that should look like). Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.

6. Place the butter in a large microwave safe measuring cup and microwave until melted, about a minute.

7. Stir in the sugar, vanilla, and cinnamon, then spread evenly over the dumplings in the pan.

8. Pour the Mountain Dew around the edges of the pan.

9. Bake at 350F for 35-40 minutes, or until the crescent rolls are golden brown on top.