Ingredients:
10 soft taco shells
2 cups of cooked shredded chicken
2 cups of shredded Monterey Jack cheese
3 TBSP butter
3 TBSP flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can of diced green chilies
Directions:
1. Preheat oven to 350 degrees, Grease a 9×13 pan.
2. Mix chicken and 1 cup of cheese, roll up in tortillas and place in pan.
3. In sauce pan, melt butter, stir in flour, and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat till thick and bubbly.
4. Stir in sour cream and chilies.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then broil on high for 3 min to brown the cheese.
Ref: Pinterest
This was easy and delicious. And I state that from sitting on a bar stool with my glass of wine, watching Amy make it. 
She used the pre roasted chicken because she also agrees this is the best idea ever when a recipe calls for shredded chicken. Everything else was as simple as the recipes reads. Creamy and delicious, I’m sad there were no leftovers!
- Kosher Salt
- 1 pound Dried Rigatoni
- 1 quart (4 cup) Heavy Cream
- 2 tablespoon Chopped Fresh Rosemary
- 8 ounce Fresh Goat Cheese (1 cup)
- 2 cup Shredded Roasted Chicken
- Black Pepper
Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned.
While the water is coming to a boil, put the cream, rosemary, and a pinch salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and and simmer to reduce the mixture by half.
Add the chicken to the cream and bring the mixture back to a simmer. Continue cooking until it coats the back of a spoon, about 30 minutes.
Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes. Drain the pasta from the water and add to the sauce.
Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer. Adjust seasoning to taste.
Wine: Fifty Barrels #10
(the #10 is no longer available. It was a barrel they found without a label. oops. I’m just rubbing it in that I got to have a few bottles being a wine club member and it was delicious. :D)
Ref: The Chew on ABC via Pinterest
I’ve always known I’ve had a minor mac and cheese problem. And by “problem” I mean I crave it and generally eat the orange Kraft stuff, then I feel guilty. Then Pinterest comes along and I’m realizing just how BIG my mac and cheese problem is. The amount of different mac and cheese recipes I’ve pinned is ridiculous. This is one of the recipes I found…. and it’s AMAZING. And I still feel guilty… but with a smile. 😀 I did cheat and get the pre done roasted chicken and shred that, but that chicken is delicious and easy. Made this dinner super fast to make. Oh and I paired it with my grilled asparagus marinated in olive oil and a dash of salt and pepper. Because eating asparagus with mac and cheese makes it healthy…. no? Ok i tried at least. hahahahaha
ingredients
2/3 cup of chopped green pepper
2 tsp canola oil
1 garlic clove minced
1 cup of shredded cooked chicken
1 cup canned black beans rinsed and drained
1/3 cup of thinly sliced green onion
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
sour cream and shredded lettuce (optional)
directions:
In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 min longer or under pepper is tender. Stir in the chicken, beans and onions, heat through. Transfer to a bowl and keep warm.
In the same skillet combine the enchilada sauce and picante sauce. Coat both sides of the tortillas and place them in a greased 9 inch pie plate. Top with 1/3 of the chicken mixture and 1/4 cup of cheese. Repeat layers, top with sauce and cheese.
Cover and bake at 350 degrees for 18-22 minutes or until heated through. Cut into wedges and serve with sour cream and lettuce.
Ingredients:
12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste
Directions:
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Ref: Joelens Blogspot via Pinterest
Ingredients
2 pound chicken tenders or skinless boneless breasts, sliced into 3-inch long tenders
1/2 teaspoon of salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 cups cooked red or white quinoa
1/2 cup whole wheat or seasoned breadcrumbs
2 egg whites
2 tablespoons olive oil
Directions
Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.
Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Place onto a plate. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent. Transfer fingers to a plate and serve immediately.
Ref: Skinny Chef
First BFF dinner of the year and I so failed at this recipe. LOL The idea was good. I totally dig quinoa, but I could not get that stuff to stick to the chicken if my life depended on it. So mine didn’t turn out nearly as pretty as the Skinny Chef’s picture did so I’ll show you hers. I made my quinoa in a rice cooker. I find if I don’t, I always undercook it. :/ It might be just me being special. Anyways, the taste was yummy it just was more in crumbles next to the chicken. haha
1 1/4 pounds skinless, boneless chicken breast halves
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (4.5 ounces) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
- Season the chicken with the Creole seasoning.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
- Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
- Stir in the sour cream and cook until the mixture is hot and bubbling.
Ref: Campbells Kitchen
Amy’s dinner night for our weekly BBF dinner date! She made this tasty little dish and reports it was super easy to make and I will report it was super delicious and tangy to eat!
INGREDIENTS
2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese
Salt
Pepper
DIRECTIONS
Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.
Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.
Ref: www.sugarlaws.com
Spread:
creamy peanut butter
hoisen sauce
warm water
Dipping sauce:
soy sauce
lime juice
sriracha sauce
ginger
garlic
honey
serano pepper grated
rice wine vinegar
rice wrapper
Stuffing Extras:
udon noodle
cucumber
radishes
lettuce
cabbage
pea sprouts
avocado
mung bean
mint
basil
lime slices
prawns
chicken
All the sauces are suggested ingredients and to measure them out to your own personal taste. Layout your spring roll stuffing on the table, pass around the sauces, roll and enjoy!
Ref: Marion!
Marion came to visit and hosted an awesome spring roll party! She covered the table with Freezer Paper (so the spring roll wrappers won’t stick) and created a beautiful display of options to make your own spring rolls. Such a fun party idea! Beautiful evening with friends, spring rolls and mojitos!
Ingredients
- 1 cup orange juice
- 1/2 cup dry white wine
- 1/2 cup maple flavored syrup
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned.
Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Ref: www.allrecipes.com
Ingredients
- 3 cups whole wheat farfalle (bow-tie pasta), uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 3 slices Bacon, cooked, crumbled
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
- 1/2 cup water
- 1/4 tsp. pepper
- 3 Tbsp. KRAFT Grated Parmesan Cheese
Added:
- Roasted Red Bell Peppers
- Spinach
COOK pasta as directed on package.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
VARIATION:
I substituted tomatoes for roasted red bell peppers because someone doesn’t like tomatoes… not naming any names or anything… hahaha
I also added spinach to this recipe. I like my greens.
Ref: www.KraftFoods.com
For the domestically challenged…
