Breaded ranch chicken

This chicken is very easy to make and it is super delicious !

Ingredients
1/2 cup Panko bread crumbs
1/4 cup grated parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley® Original Ranch® Seasoning Mix
5 tbsp butter, divided
6 boneless chicken breasts
Instructions
Melt 1 tbsp butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.
Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast.
Melt remaining 4 tbsp butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked thoroughly when the center is no longer pink.



Picture and recipe courtesy of lovepomegranatehouse

Baked sweet and sour chicken

We love sweet and sour chicken at our house. I was in a freezer meal group awhile back and we were give this chicken and it was so tasty. The only thing i would do different is double the sweet and sour sauce recipe.

3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
1 cup Cornstarch
2 whole Eggs, Lightly Beaten
1/4 cup Canola Oil
FOR THE SAUCE:
3/4 cup Sugar
4 Tablespoons Ketchup
1/2 cup Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Garlic Salt

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.
Mix sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

Honey lime chicken

Here is another great recipe that can also be used as a freezer meal. This recipe comes from happy money saver blog.

Ingredients:
4 Chicken Breasts, cut into strips
1 1/2 tsp garlic salt
1 Tbsp Oil
1 20 oz can pineapple tidbits, keep the juice!
1/4 cup honey
3 Tbsp Lime juice
2 Tbsp Soy Sauce
2 tsp Corn starch

Directions:
Cut the chicken into strips or bite sized peices and sprinkle with garlic salt. Heat oil in a skillet over med-high and add chicken. Cook chicken until golden brown. Drain the pineapple, keeping the juices. Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes. Remove the chicken from the pan.
Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice to the pan. Bring to a boil stirring constantly. Cook and stir until thick and clear, about one minute. Add chicken and pineapple tidbits last and heat through. Serve over hot rice and its cool to garnish with lime wedges or Chow Mein noodles.To freeze this recipe I will cook it all up as directed above. Then let it cool, and add it to a gallon size freezer bag. Label and freeze. Then all I have to do is warm it up when we have it for dinner with some fresh hot rice.

Cheese and broccoli chicken foil packs

This recipe is great for those nights that you just need to throw something in the oven really quick. The best part is you just cook them in foil so there is not a lot of dishes to do.

1 package Stuffing mix; chicken flavor
1 1/4 cups Water
4 Boneless skinless chicken breast halves
4 cups Broccoli Florets
1 cups Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tbsp Ranch dressing divided
- Oven to 400

Spray 4 large sheets of heavy-duty foil with oil.
- Combine stuffing mix and water.
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
- Top chicken with 1 c. broccoli.
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
- Drizzle with 1 T. ranch dressing
- Bring up foil sides and fold to seal, leaving room for heat circulation inside
- Place packets on a cookie sheet and bake 35-40 mins (depends on the size of your chicken breasts)
- Remove packets and let stand 5 mins
- Cut sits in foil for steam before opening

Recipe courtesy of pinterest.

Crockpot chicken and gravy

This is a quick and easy way to cook chicken in the crockpot. I seen this over on pinterest and it got rave reviews from people who made it.

2 lbs. boneless, skinless chicken breasts; 14 ½ oz can chicken broth; 2 packs chicken gravy mix. Put chicken in crockpot. Pour in broth, cover & cook on high 3–4 hours or until chicken easily pulls apart. Pour 2 cups of chicken broth from crockpot into saucepan. Discard remaining liquid. Add gravy packets to broth and whisk well. Simmer on low to thicken. Remove chicken from crockpot and shred into large pieces. Serve with the gravy over the chicken.

Sweet Hawaiian Crockpot Chicken

This is a simple and tasty budget friendly crockpot meal.


Ingredients:
1 cup pineapple juice or a can of pineapple chunks with the juice.

1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Chicken enchilada soup

With the weather getting yucky out i like to make soups in my crockpot for dinner. I was browsing Kaitlins blog and found this soup recipe.


3-4 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat
32 oz. Chicken Broth (4 Cups)
19 oz. Can Enchilada Sauce
15 oz. Can Black Beans, drained and rinsed
15 oz. Can Corn, drained
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Oregano



Add everything except the chicken to the slow cooker, and mix it all together. Place the chicken in, putting it under the liquid. Cover and cook on low for 8 hours. Remove the chicken and shred it then add it back into the soup and stir it in. Serve and top with your desired garnishes.

cheesy ranch chicken pasta

This is a quick and tasty pasta dish for those busy nights. This recipe comes from life as a lofthouse


8 ounces dried pasta (I used penne)
1 Tablespoon butter
2 boneless, skinless chicken breasts, cut into small pieces
2 Tablespoons flour
1 packet dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup chopped, cooked bacon

Directions: Bring a large pot of water to a boil. Add dried pasta and cook according to package directions. Drain water.

Meanwhile, heat butter over medium-high heat, in a large skillet. Add the chicken pieces, and cook until no longer pink. About 10 minutes.

Once chicken is thoroughly cooked, sprinkle the flour and packet of ranch seasoning over the chicken. Stir. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken. Stir in cheddar cheese and bacon pieces. Stir until cheese melts.

Add the cooked pasta to mixture and stir to combine. Serve immediately!

Cilantro lime chicken w/corn and black beans

This make great tacos or burritos. This recipe comes from over the big moon

6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste

Take ingredients and split everything into two containers.

Mix bag by shaking, seal, label and put in the freezer.

Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Garlic honey chicken

Here is another good recipe from saving your dinero

1 1/2 to 2 pounds boneless, skinless chicken breasts
3 garlic cloves, minced
1/3 cup soy sauce
2/3 cup ketchup
1/4 cup honey
(Feel free to double the sauce if you like extra sauce)

Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low. We like to eat this with mashed potatoes and a veggie.

Crockpot hawaiian chicken

With school being in session again I need meals that i can just throw in the crockpot for a quick and easy dinner on those busy nights. These make great freezer meals to so just make a few extra batches of this recipe and put it in a freezer bag until your ready to eat it. This recipe comes from Saving your dinero

2-3 large boneless, skinless chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
1/2 cup of pineapple juice (use what’s in the can)
1/2 can of large pineapple chunks

Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.

chicken and rice salad with peanut sauce

Another great salad from taste of home.
2 packages (8.8 ounces each) ready-to-serve long grain rice
2/3 cup Thai peanut sauce
2 tablespoons canola oil
2 tablespoons water
1 package (16 ounces) coleslaw mix
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts
Directions
Prepare rice according to package directions; remove to a large bowl. Meanwhile, in a small bowl, whisk the peanut sauce, oil and water until blended; set aside.
Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately. Yield: 6 servings.

Mexican chicken

This is such a quick and easy dinner for busy nights. Serve with rice and tortillas or some beans and you have a meal

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Makes 4 servings
Can be frozen
Recipe source Pinterest

Chicken ranch tacos

I was browsing pinterest and came across this recipe and I cannot wait to try it. They look super yummy.Plus very simple to make.


3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
------------------
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...

Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.

Add Ranch dressing, heat an additional 2-3 minutes to warm through.

Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!

bbq chicken quesedilla

Makes 1 serving


1 tbsp BBQ sauce with 45 calories or less per 2-tbsp serving

1 wedge light creamy Swiss cheese

1 low-carb, high-fiber large tortilla

2 oz cooked and shredded (or finely chopped) skinless chicken breast

1 tbsp canned black beans, drained and rinsed

1 tbsp frozen corn kernels, thawed

2 tbsp shredded reduced-fat Mexican-blend cheese

1 tbsp chopped scallions

Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce

Directions
In a small bowl, mix BBQ sauce with cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half. Top mixture with remaining ingredients.

Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Lay the half-loaded tortilla on the grill/grill pan, and cook for 2 minutes.

Using a spatula, fold the bare half of the tortilla over the filling and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes. Slice into wedges and eat up!

recipe from doctor oz website

Cheesy chicken ranch lasagna

Oh how i love pinterest.This is another great recipe from there that i cannot wait to make.

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

Chicken ranch tacos

I came across this recipe on pinterest and these tacos sound so yummy.Plus it is a quick and easy dinner

3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...

Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.

Add Ranch dressing, heat an additional 2-3 minutes to warm through.

Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!

Cashew chicken

I love cashew chicken. I found this recipe on pinterest and cannot wait to try it out.

2 lbs boneless skinless chicken, chopped
8 cloves garlic
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

DIRECTIONS:
1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

Cashew chicken wrap

I am always looking for new wrap recipes. I came across this one over on all recipes and it stood out to me. I cannot wait to make this soon.

1/2 cup mayonnaise
6 tablespoons honey mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
Dash pepper
3 cups cubed cooked chicken
2 celery ribs, thinly sliced
1/2 cup chopped cashews
1/4 cup chopped red onion
4 (6 inch) flour tortillas, warmed
1/2 cup shredded Cheddar cheese


In a bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion. Spoon about 1 cup down the center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

crockpot bbq chicken

This quick and easy recipe comes from pinterest. It is so easy to make and tasty.

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it