Green Chili Chicken Enchilada Soup (Slow Cooker)

(Photo coming soon)

This tortilla soup version is super light and tasty. Enjoy! Serves 6.

Green Chili Chicken Enchilada Soup (slow cooker)

4 chicken breasts
4 c chicken broth
2-15 oz cans mild green green enchilada sauce
2-4 oz cans diced green chilies
1-15 oz can great northern beans, or other white beans
2/3 c water
2 Tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 c froze corn
8 oz cream cheese
salt and pepper, to taste
tortilla chips

1. Place chicken breasts, broth, enchilada sauce, green chilies, water, cumin, onion powder and garlic powder in slow cooker. Cook on HIGH 3 hours.
2. Shred chicken. Add corn and cream cheese; cook 1/2 hour more. Add salt and pepper to taste.
3. Crush tortilla chips on bottom of each bowl. Pour soup on top. Serve warm.

Peach Glazed Chicken with Lime Rice

My husband found this and I was skeptical. I don't usually like fruit with my meat, but this was so good! I used nectarines becuase we had a bag of ripe ones and it was amazing. I'll make extra salsa next time because it went too fast. Serves 4.

Peach Glazed Chicken with Lime Rice

Jalapeno Peach Salsa

2 peaches or nectarines, peeled and diced

2 jalapeno peppers, seeded and diced

2 garlic cloves, minced

1 shallot, diced

1/3 c chopped fresh cilantro

1-2 limes, freshly squeezed

salt and pepper

1. Add ingredients to a bowl. Add salt and pepper to taste; stir to combine. Cover and refrigerate until ready to use.

Cilantro Lime Rice *

2 c jasmine rice

3 c water or chicken stock

1 Tbsp butter

salt and pepper

2 limes, zest freshly grated

3 Tbsp fresh lime juice

3/4 c chopped cilantro

1. Heat water or chicken stock in a suacepan over medium heat until boiling. Add rice, butter, and a big pinch of salt and pepper. 

2. Bring to a boil then reduce to a simmer and cover. Cook 12-15 minutes, or until liquid is absorbed. 

Instant Pot Instructions: Place ingredients in pot, twist lid in place, and press 'rice". Natural or slow release once done.

Chicken

2 lbs boneless, skinless chicken breasts

salt and pepper

1 tsp smoked paprika

1 tsp garlic powder

2 peaches or nectarines

1/4 c peach preserves

2 Tbsp apple cider vinegar

1. Preheat grill to high.

2. Season the chicken all over liberally with salt, pepper, smoked paprika, and garlic powder. Slice the 2 peaches or nectarines in half and sprinkle with salt and pepper.

3. Place the chicken on the grill and cover. Grill for 5-6 minutes, the flip and grill for another 5-6 minutes. Brush one side with peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times.

4. Place the 2 peaches or nectarines on the grill, 1-2 minutes on each side.

5. Remove the chicken (and peaches or nectarines) from the grill and let them rest for 5-10 minutes. Slice the chieken and peaches or nectarines and serve with salsal adn rice.

* I also have a cilantro lime rice recipe.

 

Tamara's Chicken Caesar Wraps

I had a delicious Caesar wrap from Chili's years ago, which is where I got the inspiration. My kids LOVE this and so do I. And it's easy to make! My youngest likes the salad on the side, but he still eats all of it. You can use leftover grilled chicken or make it just for this meal. You don't even need to add anything because you have all four food groups, but it is good with a green smoothie. Half of a head of lettuce seems extreme for each one, but trust me...it's necessary and delicous. Serves 4.

Tamara's Chicken Caesar Wraps

2 large chicken breasts

2 Tbsp avocado or olive oil

1 Tbsp smoked paprika

1 1/2 tsp garlic salt 

1/2 tsp dried parsley flakes

1/2 tsp pepper, to taste (or more if you like spice)

4 burrito-sized flour tortillas

1 c shredded or sliced cheese

2 heads romaine lettuce

1/4 c creamy Caesar dressing*

Optional toppings: sliced avocado, sliced tomato, sliced cucumber, sauteed mushrooms

1. Preheat the grill to 375 degrees, or medium to medium-high. 

2. Cut chicken breasts in half length-wise (two long skinny pieces, each wrap will get a long skinny piece) and place in medium bowl. Drizzle oil over top. Sprinkle garlic salt and pepper over top. Toss to coat thoroughly with oil and spices (I use my hands but you can use tongs or a large spoon). This is where you can be creative and use any other spices you love. Place on preheated grill and cook 6-8 minutes on each side, or until center is no longer pink. Set aside about 10 minutes. Slice breasts into 1/2" strips, keeping each breast piece separate.

3. Meanwhile, wash and chop both heads of lettuce. Place in a large bowl and drizzle with dressing. (*my favorite is Ken's Steak House brand; add more or less to liking). Toss to coat then set aside.

4. Set oven to broil. Place one tortilla on a 1 1/2 foot long sheet of aluminum foil (or baking sheet). Spread sliced chicken breast (1/2 of a breast) along the center of the tortilla. Sprinkle with 1/4 cup cheese. Set under broiler; check after 1 minute. Once cheese is melted, remove from oven and set on plate; repeat until all tortillas have 1/2 of a chicken breast and melted cheese down the center. (You could microwave them, but  no more than 30 seconds per tortilla.)

5. Place the dressing-coated lettuce in the center of the tortilla, diving equally between the four plates. Add sliced avocado, tomato, and/or cucumber if using. Fold in half like a taco (my preference) or a burrito (my kids's preference). Serve immediately and enjoy!

* I use Ken's Steak House creamy caesar and we all love it.

Creamy Slow Cooker White Chicken Chili

My friends made this at our church's chili cook off and she won 3rd place. The fact that she placed at all among the "real" red chili dishes is a miracle. This is SO delicious. I'll make White Chili when I'm watching calories, but this when I want an amazing chili. My kids get so excited when they see it on the table. Serves 6.

Creamy Slow Cooker OR Instant Pot White Chicken Chili

1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
24 oz chicken broth, or 3 c water w/3 tsp chicken bouillon
*1-2 15 oz cans great Northern beans, drained and rinsed
1-15 oz navy beans, drained and rinsed
2-4 oz cans diced green chilies
1-15 oz can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
3/4 tsp oregano
*1/4-1/2 tsp chili powder
1/4 tsp cayenne powder
small handful of fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 c half and half, or whole milk

Optional Toppings:
sliced jalapenos
sliced avocados
sour cream
minced fresh cilantro
tortilla chips
shredded cheese

SLOW COOKER:
1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. To with diced onion, minced garlic, beans, green chilies, corn, chicken broth or water with bouillon, and cilantro, Stir.
3. CROCK POT: Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
INSTANT POT: turn Instant Pot to Chili/Beans setting and place lid on pot. Cook for 20 minutes. Quick release or natural release, depending on time you have.
4. Shred chicken. Add cream cheese, half and half or milk, and stir.
5. SLOW COOKER: Cover and cook in HIGH another 15 minutes, or until broth is creamy and thickens slightly.
INSTANT POT: push Saute button, cook 20 minutes, or until broth is creamy and thickens slightly
6. Stir well and serve with desired toppings.

* I'm careful with the spices as my younger children don't like them. It's best to add less and add more later to avoid too much spiciness for sensitive stomachs.

Easy Thai Khao Soi

When we visited Thailand, my husband and I fell in love with kao soi. It is a delicious spicy coconut soup with crispy chips or crispy wonton strips. This recipe I found online and tweaked is heavenly. You can find red curry paste in the Asian section of most grocery stores. Serves 6.

Easy Thai Khao Soi

6 c chicken broth
3 14-oz cans coconut milk
3 Tbsp fish sauce
4 large chicken breasts
6 garlic cloves, minced
2” piece ginger root, peeled and sliced thin
2 Tbsp brown sugar
2-6 Tbsp red chili paste*
24 oz egg or ramen noodles

Toppings: lime wedges, 2 sliced shallots or green onion, chopped fresh cilantro, tortilla chips or crispy wonton strips

1. Add chicken broth, coconut milk, fish sauce, chicken breasts, garlic, ginger, brown sugar, and chili paste in instant pot. Cool on high pressure 5 minutes. Once finished, use the quick release option. Shred chicken and return to broth.
2. Meanwhile, cook noodles according to package directions. Chop desired toppings.
3. Taste the broth and adjust fish sauce, brown sugar and curry paste according to desired taste. Serve with toppings. Enjoy!

No instant pit? No problem. 1. Add ingredients to large pot and bring to a boil. Simmer until chicken is cooked through, 10-15 minutes, depending on  size of chicken breasts. Continue with recipe as stated.

* If you’re feeding children, less is better. It makes it pretty spicy.

Country Style Chicken and Biscuits

So I have an easy crock pot chicken and biscuits but this is for those times you want to make it fancy-like. It takes time, but if you have a whole chicken lying around and want to make a super hearty comfort meal, this is a winner! My kids love it, especially the biscuits. Bake an extra sheet of them, if necessary for dipping! Serves 8.

Country Style Chicken and Biscuits

1 4-lb whole chicken
8 c water
1 large bay leaf
1 whole clove
4 cloves garlic, peeled

1/2 c butter
3 carrots, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
8-12 mushrooms, quartered
2 tsp salt
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 c flour
1/2 c milk
3  Tbsp fresh tarragon, or 2 tsp dried
2 Tbsp fresh rosemary, or 1 1/2 tsp dried
1 10-oz can refrigerated biscuits

1. Place chicken in large 9-qt stock pot. Pour in water and add bay leaf and clove. Bring to simmer over medium-low heat. As foam rises,skim and discard with ladle. Ad peeled garlic cloves and simmer on low for 1 hour.
2. Remove chicken from pot and let cool a few minutes. When cool enough to handle, remove all meat from bones; set chicken meat aside. Pour stock into a bowl and set aside.
3. In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and mushrooms until start to become tender, 5 to 10 minutes. Season with salt, white pepper, cayenne pepper, ground black pepper and paprika. Mix in flour, stirring to coat vegetables, about 5 minutes. Stir in half the reserved stock to form a thick sauce. Stir in the remaining stock until sauce is smooth. Reduce heat to a simmer and cook uncovered 45 minutes.
4. Preheat oven to 400 degrees.
5. Stir milk into sauce. Gently mix in reserved chicken, tarragon and rosemary. Bring stew back to a simmer for 10 minutes. Open can of biscuits and cut each biscuit into quarters; place pieces on top of stew. Cover Dutch oven and cook until biscuits are cooked through, about 15 minutes.

Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

Grilled Hawaiian Chicken Teriyaki Bowls

6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional

Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice

Teriyaki Sauce

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange juice

1 tsp garlic powder

3/4 tsp ground ginger

For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.

For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).

GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.

To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!

Delicious Roasted Chicken Rub

This rub is divine! I want to eat the whole bird with this recipe. Good thing I didn't because the leftovers made delicious enchiladas the next day! It was a success with EVERYONE. Makes one whole chicken or about three large breasts . Enjoy!

Delicious Roasted Chicken Rub

1 whole chicken*
2 Tbsp olive oil
1/2 tsp salt
1 Tbsp celery salt
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp dried thyme
2 tsp dried parsley
2 tsp dried rosemary
2 tsp dried sage, or 1 tsp ground sage
1 tsp ground black pepper
1/4 tsp cayenne pepper or a dash of red chili sauce

1. Stir oil and seasonings in small bowl. Let sit 5 minutes for seasonings to re-hydrate a bit. Meanwhile, preheat oven to 475 degrees.
2. Remove giblets from bird, cut off excess skin and rinse in cold water. Pat dry with a paper towel. Place chicken in roasting pan. Rub the...well...RUB all over the chicken, getting under the skin where you can and coating the skin. Add any large chunks of veggies around the bird (quartered potatoes, carrots, onions, celery, etc), if desired.
3. Place chicken in preheated oven.
*2 1/2 to 3 lb chicken cook an hour to an hour 15 minutes
 3 lb to 3 1/2 lb chicken cook an hour 15 minutes to an hour and a half
 3 1/2 lb to 4 lb chicken cook an hour and a half to an hour 45 minutes
 4 1/2 lb to 5 lb chicken cook an hour 45 minutes to 2 hours
If you have a larger chicken, you just might've bought a turkey. :)
4. It's done once internal temperature reaches 180 degrees, juices run clear, drumstick meat falls easily off the bone and there is no pink meat. Let rest 10 minutes before carving.

Super Tasty Roast Rub

I've used pork and beef sirloin and they're always so delicious and moist! I LOVE the leftovers, the little there is. My husband and kids (especially the 1 and 3 year old AND my super picky 6 year old) LOVE it. No joke it's da bomb. I like to throw potatoes (scrubbed, stabbed and wrapped in foil) in the oven with it and steam a veggie. So good! I'm excited to try it on my next chicken. I tweaked a recipe I found on allrecipes. Makes a 3 lb roast.

Super Tasty Roast Rub

2 tsp paprika
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried sage
2 Tbsp olive oil
3 lb pork sirloin roast, beef sirloin or whole chicken

1. Preheat oven at 350 degrees. Mix paprika, salt, garlic powder, pepper, oregano, thyme, sage and olive oil in small bowl. Let sit 5 minutes so spices can soak up oil (it spreads better this way). Place roast or chicken in baking dish; rub spice mixture over entire surface area, getting under the skin for a whole chicken.
2. Bake in preheated oven. Check for doneness at one hour. Serve warm.

* For beef, once thermometer reads between 145 and 160, depending on desired doneness, take out and place foil over it like a tent and let rest 10 minutes.

* For pork, remove once meat   thermometer inserted in center reads 155 (takes about 1 hour 20            minutes in my oven, but may vary); remove and place foil over top like a tent. Let sit 10                      minutes, until thermometer in center reads at least 160.

* For chicken thermometer should read 165. Let rest, also, 5 to 10 minutes before cutting.

Homemade Baked Chicken Nuggets

We love chicken nuggets! I found a delicious recipe my whole family loves, and they're somewhat healthy! You can prep the pieces and place on pan, cover in foil and refrigerate; uncover and bake later, adding 5 to 10 minutes to bake time. I found this beauty on allrecipes. Makes 4 to 6 servings.

Homemade Baked Chicken Nuggets

3 boneless, skinless chicken breasts (1 1/2 lbs)
1 c Italian seasoned bread crumbs
1/2 c grated Parmesan cheese
1 tsp salt
1 tsp dried thyme
1 Tbsp dried basil
1/2 c butter

1. Preheat oven to 400 degrees. Line jelly roll pan and lightly grease with cooking spray; set aside.
2. Cut breasts into 1 1/2 inch pieces. In medium bowl or large zip-lock back, mix bread crumbs, Parmesan cheese, salt, thyme and basil. Melt butter in microwave in microwave safe bowl.
3. Dip breast pieces in melted butter and coat in bread crumb mixture. Place in single layer on prepared jelly roll pan. Bake in preheated oven 20 minutes, or until pieces start to brown and center of largest piece is no longer pink in middle.

Garlic and Basil Chicken Thighs

This is super easy, light, tasty and healthy. I served it with rice (poured the yummy juices over it..mmmm) and I loved everything about it. My kids loved it, too! I'm sure it'd be just as great with chicken breasts. Tweaked a recipe from allrecipes. Serves 6 to 8.

Garlic and Basil Chicken Thighs

8 chicken thighs

salt and pepper, to taste

1/2 large onion, diced

1/4 c fresh basil, chopped

3 cloves garlic, minced

2 tsp fresh rosemary, chopped

1 1/2 c chicken broth

3 c carrots, diced

1 c mushrooms, quartered

1. Preheat oven to 375 degrees.

2. Place chicken in 9x13 baking dish. Sprinkle both sides of each thigh generously with salt and pepper. Top with onion, basil, garlic, rosemary, chicken broth, carrots and mushrooms. Cover with aluminum foil.

3. Bake in preheated oven until chicken is no longer pink, about 1 hour. Remove foil and bake until tops of chicken are browned, about 15 minutes more.

Grilled Chicken Thighs Tandoori

Even if you don't love Indian food you will probably like these. My kids LOVED this chicken. It is super yummy and flavorful! Serve with rice and a steamed veggie. Note that this must MARINATE awhile. Makes 8 thighs.

Grilled Chicken Thighs Tandoori

1 c sour cream or plain yogurt
1 tsp salt
1 tsp black pepper
1/4 tsp ground cloves
1 Tbsp freshly grated ginger
2 cloves garlic, minced
2 tsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cardamom
8 boneless, skinless chicken thighs

1. In small bowl, stir sour cream, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon, coriander and cardamom until well mixed.
2. Place chicken in gallon size zip-lock bag. Spoon mixture over chicken and seal bag. Press mixture over chicken, flipping to coat. Set in bowl in refrigerator 8 hours or overnight to marinate.
3. Preheat grill to medium heat. Remove chicken from bag, wiping off and discarding excess marinade.
4. Place on preheated grill and cook until inside is no longer pink.

Chicken Broccoli Alfredo Stuffed Shells

These are so delicious! I used leftover rotisserie chicken, fresh steamed broccoli and roasted garlic alfredo sauce. mmmmm...my kids love-hated it for some reason, but they rarely like pasta. It was so good! Makes 4 servings.

Chicken Broccoli Alfredo Stuffed Shells

Ingredients

2 c marinara sauce
1 16-oz jar alfredo sauce
2 c chicken, cooked and shredded or chopped
2 c broccoli, cooked and chopped small
1 c shredded cheese
1/4 c shredded Parmesan cheese
1/2 tsp ground black pepper
16-20 jumbo shells, cooked

Directions

1. Preheat oven to 350 degrees. Pour marinara in bottom of 9x13 baking dish; set aside.
2. In large bowl, mix alfredo sauce, chicken, broccoli, shredded cheese, Parmesan and pepper. Spoon mixture into shells and place in baking dish, chicken mixture side up. Cover and bake 35 minutes, or until heated through.

Chipotle Chicken

This is a Betty Crocker recipe intended as an appetizer but I used full size drumsticks (with the dip) and served it for dinner. My husband LOVED it. The sauce goes perfectly with the flavors on the chicken. Keep in mind that you need to marinade it 30 minutes. Serves 4 to 6.


Chipotle Chicken

1/4 c chili sauce
2 Tbsp soy sauce
2 chipotle chiles in adobo sauce (from 7 oz can), chopped
2 tsp adobo sauce from can
1/4 tsp garlic powder
1/8 tsp coarsely ground pepper
2 lbs chicken drumettes or drumsticks

1. Mix all ingredients except chicken in shallow dish. Add drumettes or drumsticks; turn to coat. Cover and refrigerate 30 min to marinate.
2. Heat oven to 375 degrees. Line jelly roll pan (15.5x10.5x1") with aluminum foil. Spray foil with cooking spray. Remove chicken from marinade and place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest parts are cut.
SERVE with avocado mayonnaise (below).

Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted
2 Tbsp mayonnaise
1/4 c chopped fresh cilantro
1 tsp lime juice
dash of salt

1. Mash avocado in a small bowl. Stir in remaining ingredients until well blended. Refrigerate until ready to serve.

Baked Teriyaki Chicken

I loooove chicken teriyaki and this recipe is delicious without being too overpowering like some I've tried. Found online (allrecipes?). Perfect with rice and a steamed veggie. Makes 8-12 thighs.

Baked Teriyaki Chicken

8-12 chicken thighs
1 Tbsp cornstarch
1 Tbsp cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c apple cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper

1. Lightly grease 9x13 baking pan; set aside.Rinse chicken thighs, making sure to remove any skin, and pat dry; place inside greased pan.  Preheat oven to 425 degrees.
2. In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens an bubbles.
3. Brush chicken with sauce. Turn pieces over and brush again.
4. Bake in preheated oven for 30 minutes, brushing with sauce halfway through. Turn chicken over, brush with sauce and bake another 30 minutes, brushing halfway through, or until no longer pink and juices run clear.

One-Pan Chicken Flatbreads

This reminds me of a chicken gyro, quite a bit easier than the lamb gyro (though I LOVE the lamb, too!). I used leftover naan for the bread and lemon juice and pepper in place of the lemon pepper. It was super good! The crisper the bread the better (but not burnt!). I ate two. So good. Found this in my Better Homes and Gardens Jan 2014 issue! Makes 4 flatbread sandwiches.

One-Pan Chicken Flatbreads

2 boneless skinless chicken breasts
4 tsp lemon-pepper seasoning
1 Tbsp olive oil
4 7-inch flat rounds
1/2 c roasted garlic hummus
1/2 c plain Greek yogurt, or sour cream
1/2 c tomatoes, sliced
1/2 c cucumber, chopped
1/4 c onion, sliced
1/4 c feta cheese, crumbled
fresh parsley, chopped, optional

1. Place chicken between plastic wrap and pound flat with mallet, to 1/4" thickness. Sprinkle with lemon pepper.
2. In a very large skillet heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes per side until no longer pink in center (I just cut it right through the middle to check). Transfer to cutting board and let sit 2 to 3 minutes. Cut into strips. Carefully wipe skillet dry.
3. Add flatbreads to skillet; toast over medium-high heat 1 to 2 minutes each side.
4. In a small bowl combine hummus and yogurt or sour cream. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion and feta. Sprinkle with chopped parsley, if desired.

Corn Cob and Zucchini Soup

I love to find new, healthy and delicious ways to use the zucchini in my garden. This recipe was in one of my BHandG magazines and boy am I glad I found it. It is served with biscuits that I found disgusting, but would be perfect with Bisquick garlic cheese biscuits (or any bread of your choice). Serves 6.

Corn Cob and Zucchini Soup

8 c chicken broth
4 ears sweet corn, husks and silks removed
1 bunch green onions, sliced
1 medium zucchini, sliced
2 c chopped cooked chicken
garlic salt and red pepper sauce, optional

1. Pour broth into large saucepan. Cut kernels from corn cobs. Add kernels and cobs to broth. Add onions, zucchini and chicken. Bring to a boil; reduce heat.
2. Simmer, covered, 10 minutes or until vegetables are tender. Discard corn cobs. Season with garlic salt, if desired, and a few dashes of red pepper sauce.

Slow Cooked Chicken and Dumplings

So yummy, so easy. I CRAVE and make this all the time! Especially on cold days. It fills in all the cracks and crevices. My boys love the dumplings. Serves 4-6.

Slow Cooked Chicken and Dumplings

Ingredients:

3 boneless, skinless chicken breasts*
2 10.75-oz cans cream of chicken soup, plus 2 cans water
1/2 tsp ground black pepper
1 onion, finely chopped
2 celery sticks, diced
1/2 c mushrooms, diced
2 Tbsp butter
2 10-oz refrigerator biscuits

1. Add ingredients to slow cooker except refrigerator biscuits. Cover and cook on Low 6 to 8 hours or on High 4 to 6 hours.
2. Last hour of cooking, shred chicken breasts. Remove biscuits from canister and cut each one into quarters. Drop on top of soup. Cover and cook last hour. Serve warm.

* You could cut the chicken into bite size pieces before adding to slow cooker to avoid shredding later.

White Lasagna with Chicken

This was so good and rich and creamy! Barbecue the chicken for a rustic flavor or omit it to make it vegetarian. Makes 8 servings.

White Lasagna with Chicken

Ingredients

9 lasagna noodles
1/2 c butter
1 small onion, chopped
1 clove garlic, minced
4 oz mushrooms, sliced
1 small zucchini, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
1 lb fresh spinach
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 c ricotta cheese
2 c cubed, cooked chicken
1 Tbsp fresh parsley, chopped
1/4 c grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees. Boil noodles on large pot of slightly salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Cook onion, garlic, mushrooms, zucchini, carrot and celery for 4 minutes. Stir in the spinach and cook another 2 to 4 minutes, until spinach is tender. Stir in flour and salt; simmer until bubbly. Mix in broth and milk; boil, stirring constantly, for 1 minute. Stir in 2 c mozzarella cheese and 1/4 c Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat; set aside.
3. Spread 1/3 of sauce in bottom of 9x13 baking dish. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over chicken, then later with 1/3 of sauce mixture, 2 c mozzarella cheese and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese; spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.
4. Bake 40 to 45 minutes in preheated oven.

Bacon Wrapped Poultry and Pan Gravy

I used a whole chicken, adjusting the ingredients a bit. It was very tasty! The whole chicken tasted like smoked bacon. Yum! Such a fun variety on normal chicken or turkey. I love that you rub such deliciousness under the bird's skin; it really makes a flavor difference. I found this in my Better Homes and Gardens magazine, though I tweaked it a bit. Serves 8 plus leftovers.

Bacon Wrapped Poultry

10 slices bacon flavor of your choice
1/2 c onion, finely chopped'
2 tsp dried sage, finely crushed or 2 Tbsp fresh snipped sage
1 tsp dried parsley flakes
1 tsp salt, plus more for sprinkling
1/2 tsp pepper, plus more for sprinkling
1 12- to 14- lb turkey, thawed
2 to 3 fresh sprigs sage
1 medium sweet onion, cut in wedges

1. Preheat oven to 325 degrees. Finely chop 2 slices of the bacon; add to medium bowl and mix in chopped onion, crushed or snipped sage, parsley, salt and pepper. Set aside.
2. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Starting at neck end of turkey, loosen skin by sliding fingers underneath, separating skin from meat. Rub onion mixture under skin, over breast and toward thighs.
3. Sprinkle salt and pepper inside body cavity. Insert sage sprigs and sweet onion wedges. Pull neck skin to back; fasten with a small skewer (I broke one to make it smaller). Tuck wings under breast. Loop kitchen string (I used dental floss) around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a shallow roasting pan. Wrap remaining 8 strips of bacon in a lattice pattern over breast. Tuck additional fresh sage leaves into lattice. Cover loosely with foil.
4. Roast 2 hours 45 minutes. Remove foil. Roast 15 to 45 minutes more, or until meat thermometer reaches 175 degrees F. Remove turkey from oven.
5. Cover turkey with foil; let stand 15 minutes. Remove and discard vegetables from body cavity.

Pan Gravy

2 1/2 c pan drippings
1/4 c flour
salt and pepper, to taste

1. Let pan drippings sit a few minutes, until it separates. Use a ladle to skim fat off the top (the oil-colored liquid on top); discard (not down drain unless you want your pipes to clog!).
2. Place remaining liquid in saucepan over medium heat. Whisk in flour and bring to a boil; let boil one minute. Remove from heat. Season with salt and pepper according to taste.