YUMMYFOODY04

Ingredients 1 cup dry pasta cooked according to package directions 6 slices thick cut bacon; cooked crisp and crumbled 1 tbsp bacon grease* 1 cup cooked rotisserie chicken roughly chopped 1/4 cup red onion thinly sliced 1/2 cup shredded Parmesan cheese 2 cups chopped romaine or green leaf, lettuce salt & pepper to taste 1/2 cup Caesar dressing or more to taste 1 cup croutons optional Instructions Cook pasta according to package directions. Drain, run under cold water to stop cooking, and set aside. Cook bacon, reserving 1 tbsp of the grease/drippings. Transfer cooled pasta to a bowl and toss with the bacon drippings* until evenly combined. Add in all other ingredients and stir thoroughly until evenly combined. Add in more dressing if necessary, to taste, and again toss everything to evenly coat. Serve immediately.** This article and recipe adapted from this site

Ingredients 3 Chicken Breasts 15 Ounce Jar Tostitos Salsa Con Queso 1 Can Cream of Potato Soup 1 Cup Sour Cream 1 3/4 Cups Chicken Broth or 1 14.5 ounce can *see note 1/2 Can Fire Roasted Diced Green Chiles * see note 2 Cups Frozen Corn *see note 1 Packet Taco Seasoning *see note 1/4 Cup Chopped Cilantro fresh *see note, plus more for garnish Tostitos Scoops Chips Instructions Preheat the oven to 350 degrees. Sprinkle salt and pepper on each side of the chicken and place in a baking dish. Cover with foil and bake for 30 minutes. Remove from the oven, and using two forks, shred the meat and set aside. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken. Bring to a simmer and serve or keep on low for an hour or two. Serve with Tostitos Scoops chips. Store in a plastic

Ingredients   1 tablespoon extra-virgin olive oil   2 pounds boneless skinless chicken breasts — or thighs   1/2 teaspoon kosher salt   1/4 teaspoon ground black pepper   1 jar roasted red peppers — (12 ounces), drained and chopped   1 cup kalamata olives   1 medium red onion — cut into 1/2-inch chunks   3 tablespoons red wine vinegar   1 tablespoon minced garlic — from about 3 large cloves   1 teaspoon honey   1 teaspoon dried oregano   1 teaspoon dried thyme leaves   1/2 cup feta cheese — optional for serving   Chopped fresh herbs: any mix of basil — parsley, or thyme, optional for serving (I used fresh thyme) Instructions Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side

Ingredients FOR THE CHICKEN AND VEGGIES   4 medium free-range organic chicken breasts   3 tablespoons extra virgin olive oil — divided   1 tablespoon dried thyme   1 teaspoon paprika   1 teaspoon onion powder   ¼ teaspoon ground coriander   ⅛ teaspoon crushed red pepper   salt and pepper   2 cups broccoli — chopped   3 cups green beans — chopped FOR THE MASHED CAULIFLOWER   1 medium cauliflower — cut into florets   ½ clove garlic   1 teaspoon   clarified butter or ghee — use more for a large cauliflower head   1 teaspoon   Whole30 Homemade Mayo — use more for a large cauliflower head   salt and black pepper to taste Instructions FOR THE CHICKEN AND VEGGIES Preheat oven to 450ºF.  In a medium bowl, place the chicken with 1 tablespoon olive oil, thyme, paprika, onion powder, coriander, crushed red pepper, salt, and pepper. Toss everything together, and set aside.  On a baking sheet lined with aluminum foil or

Ingredients 3 tablespoons vegetable oil or canola oil, divided 4 (1 pound total) boneless, skinless chicken breasts cooking spray salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried basil 1/2 teaspoon smoked or sweet paprika 2 tablespoons unsalted butter, divided  Instructions Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.  Pat dry the chicken breasts with paper towels. Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over. In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.  Season both sides of each chicken breast with the prepared seasoning; rub it all around.  Add 2 chicken breasts to the hot skillet.  Cook chicken breasts for 5 to 7 minutes without moving them around. Flip both chicken breasts over, add 1 tablespoon of but

Ingredients  ROMANO CHICKEN: 1/2 lb chicken breasts, butterflied or thinly cut into cutlets salt and pepper 1/2 cup finely grated Parmesan cheese or Romano cheese 1 egg dry parsley 1/2 cup panko bread crumbs, homemade or store-bought oil for frying – I used combination of olive oil and sunflower oil LEMON GARLIC PASTA: 1/2 lb linguine or spaghetti or other pasta juice from 1 lemon, or to taste 3 cloves garlic, minced zest from 1/4 lemon 2 Tbsp butter, cold 2-3 Tbsp whipping cream, or to taste salt, pepper Instructions CHICKEN ROMANO: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.  Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess. Heat olive oil in a pan; add chicken cutlets and cook on low heat until gold

Ingredients 3 tablespoons butter 3 tablespoons all purpose flour 2 cups chicken broth 1/2 teaspoon kosher salt 1/8 teaspoon chipotle chili powder optional 1/4 teaspoon oregano 4 ounces chopped green chiles 4 ounces chopped black olives 3 whole boneless skinless chicken breast halves 1 cup sour cream 12 whole corn tortillas cut into bite-sized pieces 2 cups colby-jack cheese grated Instructions In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces. Stir sour cr

Ingredients 1 whole chicken (about 4 lbs.)- neck and giblets removed 1 teaspoon chili powder 3 teaspoons smoked paprika 1 teaspoon garlic powder 2 teaspoons dried parsley 1 teaspoon dried thyme ½ teaspoon freshly ground black pepper 1 teaspoon salt (more or less-to taste) Instructions Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken). Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F. Carefully remove the chicken from the slow

Ingredients 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken 10 flour tortillas (taco size) 2 cups shredded Monterey Jack cheese (or mozzarella) 3 tbsp butter 3 tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chiles salt & pepper & Adobo seasoning, to taste Instructions Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor. Once chicken is cooked, you'll want to shred it using tw

Ingredients 1 (12 oz) package egg noodles, cooked and drained 2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken) 2 (10 oz) cans cream of chicken soup 1 cup mayonnaise 1 cup milk (or water) 1/2 onion, finely diced 2 cups shredded cheddar cheese 1 1/2 cups frozen peas and carrots 1 cup panko bread crumbs 1 stick salted butter (1/2 cup), melted  Instructions Preheat oven to 350F degrees. Spray 9 x 13 baking dish with non-stick cooking spray. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots. Stir until combined. Gently stir in cooked egg noodles. Pour in baking dish. Sprinkle top with Panko bread crumbs. Pour melted butter evenly over top of bread crumbs. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown. This article and recipe adapted from this site

Ingredients Cajun Seasoning 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon salt Chicken 2 bell peppers , small, thinly sliced (or use mini sweet peppers) 4 chicken breasts , small 4 cloves garlic , minced 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices 1/2 cup cheddar cheese , shredded Instructions How to make Cajun chicken seasoning Combine all seasoning ingredients in a small bowl. Mix to combine. Cajun chicken Preheat oven to 375 F. Place thinly sliced bell peppers on the bottom of the casserole dish. Place chicken breasts on top (so that the peppers will cook underneath the chicken). Generously sprinkle Cajun seasoning all over the chicken breasts. You don't have to use all the seasoning.    Top with minced garlic.  Top each chicken breast with 2 slices of cream cheese. Top with shredded cheddar cheese. Bake the chicken uncovered at 375 F in the preheat

Ingredients 1 lb chicken breast, boneless and skinless (about 3) 1/2 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 tbsp paprika 2 tbsp olive oil 1 cup asparagus, chopped 1 large onion, chopped 4 cloves garlic, minced 2 cups orzo, uncooked 2 cups half and half 3 cups chicken broth, low sodium, or water 1 1/2 cups Parmesan cheese, grated 2 tbsp parsley, chopped, for garnish Instructions Season the chicken breasts with salt, pepper and paprika on both sides. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside. In the same skillet add the onion and

Ingredients 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa) 1 cup water 2 tablespoons tomato paste ½ teaspoon coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat) 6 tablespoons vegetable oil 12 white or yellow 6” corn tortillas 8 ounces pepper jack cheese, shredded 4 cups shredded iceberg lettuce 8 ounces Monterey jack cheese, shredded Toppings Sliced black olives Sliced pickled jalapenos Thinly sliced red onion Avocado wedges Sour cream Lime juice Fresh cilantro Instructions Preheat the oven to 450 degrees F. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine. Add the coriander, chili powder and cumin and stir again. Shred the cooked chicken pieces

Ingredients 5-6 skinless boneless chicken breasts - about 3 pounds 3 tablespoons cornstarch divided 1/2 teaspoon salt 1/4 teaspoon black pepper 4 tablespoons canola oil 2 cloves garlic minced 1 cup water 1/2 cup apple juice 1/4 cup bourbon 1/2 cup chicken broth 2/3 cup lite soy sauce lower sodium 1/3 cup ketchup 2 tablespoons apple cider vinegar 1 cup packed light brown sugar 1/2 teaspoon onion powder 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles. Add half the chicken pieces and cook for 3 minutes without stirring. Turn the chicken pieces and c

Ingredients 2/3 cup brown sugar packed 3 tablespoons garlic minced 3/4 teaspoon Kosher salt 1/2 teaspoon black pepper 6 chicken breasts boneless and skinless (4-5 ounces each) 12 slices bacon Instructions Note: click on times in the instructions to start a kitchen timer while cooking. In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined. Coat the chicken in the brown sugar mixture. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking). Place into your baking pan (with at least 2 inch high sides). Top with the remaining brown sugar mixture. Cook at 375 degrees for 25-30 minutes or until cooked through and browned. Careful to not let the brown sugar burn and blacken. Base Recipe adapted from this SITE

INGREDIENTS 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 (14.5-ounce) can diced tomatoes 1 cup low-sodium chicken broth, plus more as needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed 1 cup uncooked brown rice 1 cup frozen corn kernels Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce INSTRUCTIONS Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once

INGREDIENTS 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts) 2 cloves garlic a pinch of salt and pepper 2 oz fresh baby spinach 14 oz can artichoke hearts drained and chopped 8.5 oz jar sun dried tomatoes drained with 1 tbsp oil reserved, and chopped 1 cup mozzarella cheese grated INSTRUCTIONS Preheat the oven to 375˚F. Lay the chicken flat in the bottom of a large casserole dish.  Season with salt and pepper then press garlic and spread it evenly over the chicken breast.  Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese. Bake for 45-50 minutes total.  Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature). Serve with your choice of sides and ENJOY! RECIPE NOTES: You can cut the ch

Ingredients 2  pounds boneless skinless chicken breasts 1 packet (1 ounce) of your favorite taco seasoning or use homemade 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies) 4 ounce can mild diced green chiles 1/2  cup chicken broth 3/4 cup salsa con queso  – use your favorite brand or use homemade  taco shells, hard or soft favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso Directions Lightly spray slow-cooker with non-stick cooking spray.  Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken.  Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.  When ready, drain exce

  RECIPE 1 medium onion, chopped 2 large carrots, peeled and grated 4 stalks celery, chopped 6 cloves garlic, peeled and chopped 2-3 T olive oil 1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container  7 C water 8 chicken bullion cubes 1 (16 ounce) package Potato Gnocchi  4 C half and half 1 1/2 C spinach, chopped 1 t thyme 1/8 t nutmeg 1 T sugar 1/4 C cold water 5 T cornstarch salt and pepper  2 T butter 1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.   2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.   3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.   4. Take the lovely rotisserie chicken out of the package and set it on a plate.   5. Pour the broth that is left i

Ingredients 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces 1 cup (125g) all-purpose flour 5 cups (140g) corn flakes cereal, crushed lightly ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ¼ teaspoon smoked paprika 2 large eggs ¼ cup (60ml) milk Easy Honey BBQ Sauce 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original) 1/4 cup (80g) honey 1/4 cup (68g) ketchup Instructions Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl. This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the eg

INGREDIENTS Chocolate Cookie Cups: 2 cups all-purpose flour 1/4 cup Dutch-processed cocoa powder sifted 1/4 cup black cocoa powder sifted* 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter room temperature 1/2 cup granulated sugar 1 cup light brown sugar packed 2 large eggs room temperature 1 tsp vanilla Oreo Cheesecake Filling: 1 cup heavy whipping cream chilled 8 oz cream cheese full fat, softened 1/2 cup granulated sugar 3/4 cup Oreo cookie crumbs ** INSTRUCTIONS Chocolate Cookie Cups: Preheat oven to 350°. Spray two regular sized muffin tins with cooking spray. Whisk together flour, cocoa powders, baking soda, and salt. Set aside. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to