African Chicken-Peanut Soup - Britta
BBQ Pork Ribs - Cheryl
Parmesan Chicken - Elsje
Taco Chicken Bowls - Kim Rogers
Chicken Enchilada Pasta - Kim Roylance
Creamy Crock Pot Chicken - Kimberly
Honey Sesame Chicken - Stacey
Friday, April 13, 2012
Chicken Enchilada Pasta
2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced (or .5 t garlic powder)
1 medium onion, diced
1 red or green pepper, diced
1 can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
1 large can green chili enchilada sauce
1 can red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Penne pasta
Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Cook chicken, drain, and shred or cube. Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & pepper and cook for another 3-5 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. Toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.
2 tbsp. olive oil
2 garlic cloves, minced (or .5 t garlic powder)
1 medium onion, diced
1 red or green pepper, diced
1 can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
1 large can green chili enchilada sauce
1 can red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Penne pasta
Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Cook chicken, drain, and shred or cube. Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & pepper and cook for another 3-5 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. Toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.
Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Taco Chicken Bowls
1.5 lb chicken breast
16 oz salsa
15 oz can blakc beans, drained
1 cup frozen corn
1 Tbs chili powder
1/2 Tbs cumin
1/2 Tbs minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
cracked pepper to taste (optional)
2 cup dried rice
1 cup cheddar cheese, shredded
cilantro (optional)
STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.
STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
16 oz salsa
15 oz can blakc beans, drained
1 cup frozen corn
1 Tbs chili powder
1/2 Tbs cumin
1/2 Tbs minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
cracked pepper to taste (optional)
2 cup dried rice
1 cup cheddar cheese, shredded
cilantro (optional)
STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.
STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
African Chicken-Peanut Soup
1 ½ c. cubed peeled sweet potato
½ c. chopped onion
½ c. diced red bell pepper
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 c. chopped cooked chicken
1 c. salsa
½ t. cumin
2 16 oz. cans chicken broth
2 15 oz. cans chicken & rice soup
1 15 oz. can black beans, drained
1/3 c. creamy peanut butter
1. Sauté sweet potato, onion, bell pepper, garlic and jalapeno for 5 minutes in small amount of oil.
2. Stir in chicken and next 5 ingredients; bring to a boil. Simmer on low 10 minutes. Add peanut butter and cook 2 minutes.
½ c. chopped onion
½ c. diced red bell pepper
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 c. chopped cooked chicken
1 c. salsa
½ t. cumin
2 16 oz. cans chicken broth
2 15 oz. cans chicken & rice soup
1 15 oz. can black beans, drained
1/3 c. creamy peanut butter
1. Sauté sweet potato, onion, bell pepper, garlic and jalapeno for 5 minutes in small amount of oil.
2. Stir in chicken and next 5 ingredients; bring to a boil. Simmer on low 10 minutes. Add peanut butter and cook 2 minutes.
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