{Slow Cooker Honey Barbecue Chicken Sandwich}

This is a great weeknight meal when you are too busy to prepare much. These turned out wonderful and if you want it extra fancy and yummy make some coleslaw to go on top of your sandwich meat :)

3-4 boneless skinless chicken breasts (thawed or frozen)
1 (18oz) bottle of honey bbq sauce (I used Sweet Baby Ray's)
1/2 cup italian salad dressing
1/4 cup brown sugar
2 Tbs worcestershire sauce

Place chicken in the crock pot. In a bowl combine all the other and ingredients and mix well, pour over the chicken and cover with a lid. Cook on high for 3-4 hours or on low for 6-8 hours. Once the chicken is done, shred with 2 forks and mix into the sauce to serve on your rolls.


Recipe Source: Uncommon Designs via Pinterest

{Pretzel Chicken with Honey Mustard Sauce}

This was way better than I anticipated it would be. The honey mustard sauce was really good served over this. My husband was loving this new way to make chicken.

4 cups pretzels, crushed
1/2 cup olive oil
1/2 cup dijon mustard
1/3 cup honey
1/4 cup water
3 Tbs red wine vinegar
1 1/2 lbs chicken breasts
salt and pepper to taste

Preheat oven to 400 degrees. In a food processor pulse the pretzels until coarsely ground, then add them to a large shallow bowl.
Add the oil, honey, mustard and vinegar to the food process after the pretzel crumbs are wiped out and pulse until smooth. Season with salt and pepper.
pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs. Place the on a baking sheet and bake for 25-30 minutes, until cooked through. Serve with the remaining honey mustard sauce.

{Creamy Pesto Pasta and Chicken}

I love any excuse to cook with pesto. This was a pretty quick meal, and the sauce was amazing.

Chicken:
4-5 chicken breasts
1/2 C flour
1/8 tsp salt
dash pepper
3 Tbs olive oil

Sauce: 
1 (6.25 ounce) jar pesto 
1 (8 ounce) package cream cheese, softened
1 C milk
1 C chicken broth
1/2 tsp sugar
1 Tbs butter

Pasta:
1 box bowtie, penne or corkscrew pasta


Cut the chicken breasts into large chunks and set them aside. Toss together the flour, salt and some pepper into a shallow dish. 
Heat a large skillet up over medium high heat. Add 3 Tbs olive oil to the pan and let it get hot. 
Dredge each piece of chicken in the flour mixture and then place them in the hot pan. Turn the heat down to medium low. Let the chicken get golden brown on the bottom. Then turn them over and let them get brown on the other side. When the chicken is all cooked through, remove from the pan onto a clean plate. Cover with foil and set aside. 
While your chicken is cooking, boil some water and cook the pasta according to the directions of the package.
Pour one cup of chicken broth into the hot pan that the chicken was cooking in. Add 1 cup of milk, using a whisk to break up any crispy chicken leftovers on the bottom of the pan. Add just a little less than a cup of pesto and one block of softened cream cheese. Give it a stir. The cream cheese will start to melt down into the sauce. It may be chunky at first, but don't worry. 
Bring the mixture to a boil, whisking it occasionally. Let simmer for about 5 minutes or until it thickens up a bit. 
Remove the pan from the heat and add 1/2 tsp sugar and 1 Tbs butter. If your sauce is too thick, add a little milk to thin it out. 
Serve over hot pasta with the chicken. 


Recipe Source: Jamie Cooks it Up 

{Quinoa Chicken Chili} Slow cooker

I have a lot of quinoa at my house, and I needed to find more recipes to use it up. I really liked this one. It turned out really yummy, and we had plenty of left overs the next day and made wraps.

1 cup of quinoa
1 (14oz) can rotel
1 (28oz) can diced tomatoes
2 (16oz) cans black beans, drained and rinsed
1 cup frozen corn
3 cups chicken stock
2 -3 chicken breasts (frozen or thawed)
1 tsp garlic powder
2 tsp cumin
1/2 tsp crushed red pepper
2 tsp chili powder

Put everything in slow cooker and cook for 6-8 hours on low or 4-5 hours on high. As soon as the chicken is cooked through, its done.
Top with cheese, sour cream, avocados, whatever you like.


Recipe Source: Pinterest 

{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don't feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast

1 Tbs canola oil

1 Tbs sesame oil

4 small zucchini, cut into 1 inch chunks

1 green bell pepper, sliced

4 Tbs soy sauce

2 Tbs balsamic vinegar

4 garlic cloves minced

1 tsp ground ginger

garlic salt to taste (I used about 1/2 tsp)

DIRECTIONS:
Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.

Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.

Adapted from: Mel's Kitchen Cafe

{Chicken Enchilada Pasta}

This meal was really simple to throw together and it was a good mix up from regular pasta dishes. The mexican flavors were really creamy and delicious.

2-3 chicken breasts, cooked & shredded 

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3 mintures. Add garlic and red pepper and cook another 3 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the 1 cup of sour cream, DO NOT bring to a boil otherwise it will curdle. Stir until the sour cream is well mixed and heated through. Drain the pasta and return to pot. Pour sauce and mix well. Serve and garnish with option toppings. 

Recipe Source: Pinterest

{Chicken Lime Tacos}

These got rave reviews from my family. They were very fresh with lots of yummy flavors. Make sure and top them with lots of additional toppings.

• 1 1/2 Lbs. chicken, cubed
• 1/4 c. red wine vinegar
• juice of 1 lime
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. black pepper
• 4-5 green onions, chopped
• 4 cloves garlic, minced
• 4 Tbsp fresh cilantro
• Flour or corn tortillas
• 
  
• OPTIONAL TOPPINGS:
• Pico de gallo
• cheese
• onions
• tomatoes
• jalapeno
• guacamole
• cilantro
• sour cream
• 
  
• Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you prefer.

Recipe Source: Favorite Family Recipes

{Cilantro Lime Grilled Chicken}

Summer is just the best. I love finding new grilling recipes. This one is so yummy. Cilantro and Lime is a match made in heaven.

3 Tbs soy sauce
2 Tbs honey
1 Tbs vegetable oil
Juice of 1 lime (about 3 Tbs)
2 medium cloves of garlic minced (1 tsp)
1  jalapeno, seeded and finely chopped
cilantro, chopped
4 skinless, boneless chicken breasts 

Combine soy sauce, honey, vegetable oil, lime juice, garlic and jalapeno in a small bowl.  Whisk to combine.  Marinade chicken 4 hours or longer.  Grill.  Top with chopped cilantro and serve.

Recipe Source: The Sisters Cafe

{Chicken and Black Bean Casserole}

My family loved this healthy meal. It was really easy to throw together. This could also be turned into a vegetarian meal by omitting the chicken. :)

2/3 cups brown rice

1 cup vegetable or chicken broth

1 Tbs olive oil

1/3 cup chopped onion

2 medium zucchini, diced

2 cooked chicken breasts, cut into bite sized pieces 

1/2 tsp cumin

salt to taste

a pinch of cayenne pepper to taste

1 (15oz) can black beans, drained and rinsed

1 (4oz) can diced green chili peppers, drained

1-2 cups shredded cheddar cheese

Mix rice and broth together in a pot and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until the rice is tender. 

preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish.

Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken. Season with cumin salt and cayenne pepper. Cook and stir until the zucchini is lightly browned and chicken is heated through.

In a large bowl, mix the cooked rice, onion, zucchini, chicken, beans, chilis and 1/2 the cheese. Transfer to the prepared casserole dish, sprinkle with remaining cheese. 

Cover the dish loosely with foil, and bake for 30 minutes. Uncover, and continue baking 10 more minutes until bubbly and lightly browned. 

Recipe Source: Six Sisters Stuff

{Honey Sesame Chicken} Slow Cooker

This was a big hit at my house. Everyone loved it! I loved it because it literally took me five minutes to prepare and 4-5 hours later I had a delicious meal to feed my family.

4 boneless, skinless chicken breasts 
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 
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds


Season both sides of chicken with lightly with salt and pepper, put into crock pot. (I just add mine in frozen) 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.






Recipe Source: Six Sisters Stuff

{Chinese Chicken Salad with Sesame Dressing}

This salad is packed with so many yummy flavors, and as long as you watch the portion control it leaves you feeling pretty guiltless. If you are craving an asian salad, make this one. You will love it!

12  wonton skins, sliced into 1/4″ strips
1/4 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli or spiral pasta noodles, cooled

dressing
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt

Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.

In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.

Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Recipe Source: Foodie Crush

{Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions}

I am such a pasta lover, if I see a good recipe I just have to try it. I found this on Pinterest and it was so yummy. The caramelized onions and gorgonzola added so much great flavor. I will be making this through out the summer for sure.

2 cups penne pasta, uncooked

2 tsp. olive oil

1/2 cup thin onion sliced, separated into rings

1 tsp. sugar

1 1/2 cups chopped cherry tomatoes

2 cups cut up chicken breasts

1 1/3 cups chicken broth

1 bunch asparagus cut into 1 inch pieces

1/4 cup whipping cream

4 tsp. minced fresh garlic

1 4oz package crumbled gorgonzola cheese

1/2 cup chopped fresh basil leaves

Cook pasta as directed on package, omitting salt.

Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.

Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; cook 2 min. or until heated through, stirring occasionally.

Recipe Source: Pinterest. Kraft Foods

{Roasted Chicken with Lemon-Garlic Green Beans & Potatoes}

This is a perfect meal for those nights when you really don't feel like making dinner. It was really fast to throw it all in a pan and stick in the oven. My whole family loved the flavor of it all. Very yummy.

Ingredients

• 6 tablespoons olive oil
• 2 lemons, very thinly sliced, 1 juiced
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 boneless, skinless chicken breasts
• 1/2 tsp lemon pepper

Directions 

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Sprinkle on the lemon pepper.

Roast for 40 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Recipe Source: Real Simple

{Chicken Tortilla Soup}

This soup was seriously incredible. Hands down one of the best soups I have ever had!! I made this the other night for dinner and even my kids gobbled not one but two bowls...so wonderful! I just had to put this one on here so that when I am searching for something to make for dinner I will come upon this one and remember how much I adored it and make it again and again!

2-3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes: (You HAVE to add these, it would not be the same experience without em)
Sour Cream
Diced Avocado
Juice of fresh lime
Salsa Or Pico De Gallo
Grated Monterey Jack or cheddar Cheese
Cilantro


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with all the yummy garnishes!


Recipe Source: The Pioneer Woman

{Spiced Rubbed Chicken Fingers with Cilantro Dipping Sauce}

This sauce was phenomenal. It has a little kick to it but the flavors are so good, and go perfectly with the grilled chicken. You could even serve this meal up on tortillas and it would be awesome.

1 tsp chili powder
1 tsp cumin
1/4 tsp salt
5-6 chicken breasts sliced into strips
1/2 cup cilantro sprigs
1/4 cup fresh parsley sprigs
1/4 cup slivered almonds
1 clove garlic
1 serrano chile pepper, seeded
1/8 tsp salt
2 Tbs lime juice
2 Tbs olive oil
2 Tbs water

In a shallow dish mix together the chili powder, cumin and salt. Cut up the chicken into strips and dip each one in the spice mix. Let sit for about 30 minutes.  Grill the chicken on an outdoor or indoor grill until cooked through.
While the chicken is grilling. In a food processor combine the cilantro, parsley, almonds, garlic, chile pepper and salt. Process until chopped. While the processor is running, add the lime juice and oil . Stop the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover and chill until ready to serve.
Serve the chicken with the sauce.


Recipe Source: South Beach Diet Cookbook

{Chicken Tikka Masala}

I am doing a repost on this one. It is seriously my favorite meal, I have a hard time not going back for thirds. The flavor combo is just amazing, and its great because my husband and 3 small kids scarf this down everytime. Success! Even if you are not a fan of different ethnic foods, please try this. It will change your world. Also, my husband has a few friends from India in his graduate class and one of the girls was so sweet to make me some homemade Garam Masala which you can also find in most stores now but how awesome is she for doing that?

3 whole Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
½ cups Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 1-2 inch Chunk Fresh Ginger
3 Tbs Garam Masala
1 can (28 Ounce) Diced Tomatoes
1 Tbs Sugar
1-½ cup Heavy Cream (I have also used half and half and it worked great)
2-3 Tbs fresh Cilantro

FOR THE RICE:

2 cups Basmati or Jasmine Rice
3 cups water
2 Tbs butter
1 Tbs Turmeric
Frozen Peas (Optional)


Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker or in a pan on the stove add 2 cups Basmati or Jasmine rice, 2 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 3 cups water. Cover, turn on your rice cooker and walk away.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Recipe Source: The Pioneer Woman

{Chicken Tortellini Bake}

I had a hard time getting a pretty picture of this because let's face it, it doesn't look that pretty. But don't you worry it is delicious. My husband is not a big tortellini fan and he loved this, as did my kids. It was really simple, I just used a package of fresh Tortellini from Costco. You can also mix this up a little by adding different vegetables if you prefer.

16 ounces fresh cheese tortellini 
1 tablespoon olive oil 
2 boneless, skinless chicken breasts, cubed
3 green onions, finely chopped
2 tablespoons flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream 
8 oz (2 cups) shredded cheese

Directions
Preheat oven to 350 degrees.  Spray a 9X13 pan with cooking spray.In a  large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in uncooked tortellini. Pour chicken and tortellini mixture into the prepared pan.  Sprinkle with cheese.  Bake covered with foil  for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.




Recipe Source: Let's Dish

{Creamy Chicken Marsala Pasta}

This is the second time I have cooked with Marsala, I love the flavor it gives to any pasta dish. I love all types of pasta and this has just become one of my favorites!

3 large boneless, skinless chicken breast, cut into bite sized pieces
1-10oz package mushrooms, sliced
1 small onion, chopped
4 Tbs olive oil
4 cloves garlic, minced
3/4 cup marsala wine
1/2 cup chicken broth
1/4 cup half and half (or heavy cream)
1 pound penne pasta
1/2 cup grated parmesan plus more for serving
salt and pepper to taste
fresh basil, finely chopped

Season the chicken with salt and pepper. cook the chicken in a large skillet with 2 Tbs olive oil. Transfer to plate when done.

Boil the water and cook pasta until al dente.

While the water is boiling add another 2 Tbs olive oil to the pan, add the garlic, mushrooms and onions. Cook for 10-15 minutes. Put the cooked chicken back in the skillet. Add the Marsala, chicken broth, and half and half. Bring to a boil then lower to a simmer. Cook until the sauce has thickened. About 5 minutes.

Drain pasta and reserve 1/2 cup of the pasta water. Add the pasta to the skillet and add in 1/2 cup parmesan and chopped basil. Cook until the pasta has absorbed some of the sauce. Add in reserved cooking water if needed.

Season with salt and pepper and garnish with more cheese and chopped basil.



Recipe Source: The Cutting Edge of Ordinary

{Basil Chicken with Coconut Curry Sauce}

This meal was wonderful! All three of my kids and husband loved it. If you like it more on the spicy side leave some of the Jalapeno seeds, I completely seeded mine and didn't taste any heat. Yummy.

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon dried basil
1/4 teaspoon ground ginger
1 (14 oz.) can coconut milk (regular or light)
1/2 cup cream
1 tablespoon cornstarch
3-4 cups hot cooked rice


Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. In a stock pot, heat oil over medium-high heat.  Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.  Combine coconut milk, cream and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.


Recipe Source: Lets Dish

{Chicken Enchilada Soup} Crockpot

This soup was amazing! Lots and lots of flavor. Heres to another easy and yummy crockpot meal :)

3 cups chicken stock
4 chicken breasts
2 cloves garlic, minced
1 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) cans diced tomatoes with green chilis
1 (4 oz.) can diced green chilis
1 (15 oz.) can black beans, rinsed and drained
1 (6 oz.) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 cup shredded pepperjack or Monterry jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro


In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.  Cover and cook on low for about 4 hours.  Stir in tortilla strips.  Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.  Just before serving, top with cheese, sour cream and cilantro.  


Adapted from: Lets Dish