Honey Lime Chicken Enchiladas

Ingredients:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 t. garlic powder

1 lb. chicken, cooked and shredded

8-10 flour tortillas

1 lb. Monterrey jack cheese, shredded

2 c. green enchilada sauce *

1/2 c. heavy cream **

* I didn't have green enchilada sauce, so I used green salsa.

** Didn't have any heavy cream on hand, so I combined milk and melted butter

Recipe:

1. Preheat oven to 350 degrees.

2. Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

3. Spray a 9x13 pan with cooking spray. Pour enough enchilada sauce on the bottom of pan to create a thing layer on the bottom.

4. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Mix the remaining enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of the enchiladas and top with reserved cheese.

6. Bake at 350 degrees for 30 minutes until brown and crispy on top. 

Rating: 4 of 5

These were pretty good. LaDon said they were the best enchiladas he's had to date....of course, that could be because he has a love affair with cheese and there is a LOT of cheese in this dish. I thought the taste was different, but good. The honey and lime weren't super strong, but there were there and made a nice combination with the chili powder. I'd make them again.

Source: The Girl Who Ate Everything, Honey Lime Chicken Enchiladas

Chipotle-Mango BBQ Chicken Salad

Salad sans dressing

Ingredients:

Chipotle-Mango BBQ Sauce:

1 mango, peeled and chopped

1 chipotle pepper in adobo sauce, plus 2 t. adobo sauce

1/2 c. ketchup

1/2 c. apple juice

1/4 onion, chopped

4 cloves garlic, smashed and peeled

juice from 1/2 lemon

2 T. unseasoned rice vinegar

2 T. brown sugar

1 T. canola oil

2 t. paprika *

2 t. salt

1 t. black pepper

*I only had 1 t. paprika, so I substituted the rest with just a 1/2 t. cayenne pepper.

Dressing:

2 T. prepared Chipotle-Mango BBQ sauce

2 T. plain Greek yogurt

1-2 t. lime juice, give or take a little

salt and pepper

Salad:

2 chicken breasts

2 ears sweet corn, shucked

1 vine-ripe tomato, cut into wedges

1/4 c. chopped cilantro

1 bag Dole Romaine Salad mix *

*I used just a head of Romaine

Recipe:

Chipotle-Mango BBQ Sauce:

1. Combine all ingredients for BBQ sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.

Dressing:

1. Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and pepper if necessary.

Salad:

1. Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ sauce for at least 15 minutes, or up to 3 hours.

2. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing.

3. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.

4. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing.

Rating: 4 of 5

I really liked this salad. My only complaint is the heat of the dressing, but that is easily remedied by taking out the chipotle pepper before blending. I thought the chicken marinade was perfect and just the right flavor to go with the salad and cilantro. For the corn, I brushed it with olive oil and then grilled it. Loved the flavor in the salad. Super easy salad to make although it does require a little bit of prep time. I'd definitely make this again.

Source: Iowa Girl Eats, Chipotle-Mango BBQ Chicken Salad

Slow Cooker Cream Cheese Chicken Chili

Ingredients:

1 can black beans, rinsed and drained

1 can corn, undrained

1 can Rotel, undrained (aka: green chilies and tomatoes)

1 pkg. ranch dressing mix

1 t. cumin

1 T. chili powder *

1 t. onion powder

1 8-oz pkg. light cream cheese

2 chicken breasts

* I thought the whole T. was a little too much heat for me, so next time I will only use 1/2 T.

Recipe:

1. Drain and rinse black beans. Place chicken at bottom of slow cooker pot. Pour on can of corn, Rotel, and black beans.

2. Top with seasonings and ranch mix. Stir together.

3. Place cream cheese on top. Cover with lid and cook on low 6-8 hours.

4. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Rating: 4.5 of 5

A bit spicy for my taste with the whole tablespoon of chili powder, but that's easily fixed. We really liked this chili. I don't really have much to say about it other than it was a creamy version of the Chicken Tortilla Soup, which is one of our all time favorite soups. And, I do think this soup would be good topped with some chopped cilantro.

Source: Plain Chicken, Slow Cooker Cream Cheese Chicken Chili

Coconut Chicken with Sweet Chili Dipping Sauce

Ingredients:

2 lbs. boneless, skinless chicken breasts

2 large eggs

1/4 c. coconut milk, optional

1/2 c. all-purpose flour

1 c. panko bread crumbs

1 c. shredded coconut

1/2 t. salt

1/2 c. vegetable oil, divided

1 c. sweet chili sauce

Recipe:

1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.

2. Prepare your breading station by gathering three bowls. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

3. Place 1/4 c. of vegetable oil in a large heavy duty skillet and heat over medium heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour with sizzle and create a lot of bubbles.

4. While the oil is heating, dredge chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko shredded coconut.

5. Place about 6 strips in the pan at once. There should be only one layer of chicken and about 1-inch distance between each piece. Fry for 2-3 minutes on each side of until they are golden brown and crispy. Place them on a plate with paper towel. Continue frying remaining chicken. Oil might become low, in which case, add the second 1/4 c. of oil.

6. Serve with chili dipping sauce.

Rating: 4 of 5

LaDon wanted to rate these higher, like 4.5, but I didn't like them that much. The chicken was good, but in all honesty, I couldn't taste the coconut at all. It was just a crunchy chicken strip (which are good). I was hoping for a much more flavorful chicken considering all the frying that went on. However, with that said, I did serve these up with some honey-mustard and it greatly improved everything (which means that we didn't use the sweet chili sauce). For the sake of crispy chicken strips for LaDon, I would make these again.

Source: Budget Bytes, Coconut Chicken with Sweet Chili Dipping Sauce

Sweet and Sour Chicken

Ingredients:

1 t. garlic salt

1/2 t. black pepper

2-3 T cornstarch *

3/4 c. sugar

1/2 c. vinegar

1/2 c. chicken broth

3-4 T. ketchup

1 T soy sauce

2-3 boneless, skinless chicken breasts

* I used minute tapioca instead. 

Recipe:

1. In a slow cooker, mix together all ingredients except the cornstarch and chicken. Stir until you have a smooth consistency.

2. Add chicken to slow cooker. Cook on low for 4-6 hours.

3. About 30 minutes before removing chicken and sauce from pot, remove chicken, shred, add tapioca and stir a few times, and replace chicken.

4. Serve over rice or in a tortilla with traditional toppings such as lettuce, tomatoes, cheese, etc. *

* I actually ate mine over quinoa.

Rating: 3.5 of 5

So, even though this recipe isn't what the source has it down as, I thought it was pretty good. I wanted something easy, like a crock pot, and I think I got it. Daniel really liked. I'd make this one again.

Source: adapted from (I really wanted to make this, but use a crock pot) Get Off Your Butt and Bake, Sweet and Sour Chicken

Bell Pepper Chicken

Ingredients: they're all approximate as I was just throwing things in as I went along

2 chicken breasts, thawed

1 can cream of chicken soup

1-2 t. chicken bouillon

3-4 cloves garlic, minced

5-6 shakes of hot sauce

up to 1/4 c. sour cream

1/2 to 1 c. water

1/2 each red, orange, yellow, and green bell peppers, sliced

rice

Recipe: 

1. Mix soup, sour cream, garlic, water, bouillon, hot sauce and garlic together. Add chicken and bring to a boil.

2. Boil for a 5-10 minutes. Simmer chicken until cooked through. The mixture should be somewhat runny, so add more water if needed.

3. With 5-10 minutes left, add pepper slices to chicken mixture until tender.

4. Serve over hot rice.

Rating: 4 of 5

So, for a throw-in dinner, this turned out really well. It reminded me a little bit of jambalaya. It has great flavor, but very little heat. It's great over rice, but I think it'd be good over quinoa, too. I'd definitely make this one again.

Source: my own

Chinese Chicken Salad

Ingredients:

Salad:

12 3-inch wonton skins, sliced into 1/4" strips *

1/4 c. canola or corn oil for frying

4 c. chopped romaine lettuce

1 chicken breasts, shredded **

2 green onions, chopped

1/4 c. sliced almonds, toasted lightly

1 T. sesame seeds

2 c. cooked fusilli pasta noodles, cooled

* I cut mine into 1-inch strips and then broke it into pieces as I topped the salad.
**I doubled the chicken.

Dressing: 

1 1/2 T vegetable or grapeseed oil

6 T. seasoned rice vinegar

1 t. sesame oil (add more to taste if you prefer a strong sesame taste) *

1 1/2 t. sugar

2 t. light soy sauce

2 T. sesame seeds

1/2 t. fresh ground pepper

1/8 t. salt

*I probably did about 1 1/2-2 t. 

Recipe:

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

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

3. 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.

Rating: 4.5 of 5

I loved this salad. Even LaDon, who doesn't like Chinese food a lot, really liked it. The dressing is light and not too overbearing. I loved the evrey aspect of this salad. The pasta surprised me, but it went great with the shredded chicken and almond slices. I'll definitely be making this again.

Source: Foodie Crush, Chinese Chicken Salad

Southern Fried Chicken

Ingredients:

3 c. all-purpose flour

1 T. seasoned salt

1 T. garlic powder

1 T. onion powder

1 T. coarse ground black pepper

Milk mixture: ** I halved this part**

2 eggs

4 c. buttermilk

1 c. barbecue sauce

2 T. Worcestershire sauce

1 T. steak sauce

3 lbs. chicken, cut into pieces

2 c. oil, for frying

Recipe:

1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper.

2. In a separate bowl, beat eggs, then whisk in buttermilk, barbecue sauce, Worcestershire sauce, and steak sauce.

3. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice.* Heat oil in a large, deep-sided skillet to 375 degrees F.

4. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

5. Drain on a wire rack over paper towels. Place in 200 degree preheated oven to keep warm while remaining chicken is cooked.

*Forgot to do that at least twice!

Rating: 4.5 of 5

I love fried chicken, but the one thing that I don't like about fried chicken is that it usually is bone meat. But, with this recipe I just used boneless, skinless chicken breasts and it was great! You can actually taste the Worcestershire and steak sauce just a little tiny bit. We liked this recipe and the kids ate it as well. Not that I'd make this one a ton since it is fried, but it was worth it!

Source: Allrecipes.com, A Southern Fried Chicken

Slow Cooker Buffalo Chicken

Ingredients:

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce *

1 packet Ranch Dip mix **

2 T. butter
**my own additions**
hamburger buns
lettuce
tomato, sliced
Ranch dressing
mozzarella, sliced
cilantro

*I made my own buffalo sauce using THIS recipe

** I made my own Ranch dressing mix using THIS recipe

Recipe:

1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.

2. Cook on low heat at least 6-7 hours.

3. Using two forks, shred chicken and return to crock pot.

4. Add butter.

5. Cook on low for an additional hour.

6. Serve in bread as a sandwich or on rice. Enjoy!

Rating: 4 of 5
K, this was good. My buffalo sauce had a pretty good kick to it, so in an attempt to take it down a notch I added 1-2 c. of shredded cheese. Not that the cheese did anything but add calories. We ate it as a buffalo chicken burger. Complete with lettuce (which you don't need), tomato slices, Ranch dressing, slices of mozzarella, and sprigs of cilantro. The cilantro is definitely the best on this chicken.

Source: My Kitchen Apron, Slow Cooker Buffalo Chicken

Parmesan and Basil Stuffed Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts

1 c. Parmesan cheese, grated

1/4 c. cream cheese, softened

1/4 fresh basil leaves, minced

1 small clove garlic

1/8 t. salt

1/8 t. pepper

2 T. extra virgin olive oil

Recipe:

1. Pat the chicken breasts dry. Using a parking knife and starting at the center edge of one of the breasts, cut a slit into the breast making sure to lave a 1-inch border around all sides. You'll be stuffing the filling into this slit.

2. Mix the cheeses, basil, garlic, salt, and pepper together until uniform. Reserve about 1 T. per breasts and set aside.

3. Divide the remaining filling and stuff into chicken breasts. Use toothpicks to cinch each of the slits closed. *

4. Heat a 12-inch skillet over medium heat. Add olive oil and heat until shimmering.

5. Place the chicken breasts in the pan without crowding. Cook without disturbing until browned on the bottoms, about 3-5 minutes.

6. Flip the chicken breasts and cook, covered, until a thermometer registers 160-165 in the middle of the meat, about 5-10 minutes.

7. Just before removing the chicken from the pan, remove the pan from the heat and spoon 1 T. of filling over each breast. Cover and let rest for 1-2 minutes, or until filling is melted over the chicken breasts.

8. Let chicken rest for 5 minutes before serving.

*If you're going to use colored toothpicks, then you might want to go with yellow. The blue ones bleed terribly! Haha.)

Rating: 4.5 of 5

This was so good! I recommend slitting the chicken closer to the edges (rather than 1-inch) so that there is more room to stuff. As long as the chicken had the cheese filling with it, it was fantastic. Eating it without any filling was just eating a plain piece of chicken....not so great. Super, super easy recipe. Stuffing chicken is not as hard as I always thought it was. I definitely don't like the part where you have to handle the raw meat.....gag. After this meal, I've been convinced that I need to grow some basil in our garden now.

Source: Dishing the Divine, Easy Stuffed Chicken Breasts with Parmesan and Basil Filling

Slow Cooker Chicken Tikka Masala

Ingredients:

5 boneless, skinless chicken breast halves, cut into 1 inch pieces

1/2 large yellow onion, finely diced

4 cloves garlic, minced

2 T. freshly, finely grated ginger *

1 jalapeno, stemmed, sliced in half and seeds removed

1 29-oz can tomato puree

1 1/2 c. plain yogurt **

2 T. extra virgin olive oil

2 T. lemon juice

2 T. Garam Masala

1 T. cumin

1/2 T. paprika

2 t. salt, or to taste

3/4 t. cinnamon

3/4 t. freshly ground black pepper

1-3 t. cayenne pepper***

2 bay leaves

1 c. heavy cream****

1/2 T cornstarch

prepared long grain white rice or Basmati rice

chopped cilantro, for serving

*I just used my ground ginger

** I had vanilla flavored on hand

*** This depends on how much kick you want in your food. I went for 2ish t.

**** Um....COMPLETELY forgot to put the cream in! Just now realizing this two days after making.

Recipe:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne pepper. Stir until combined.

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken. Cover chicken with the remaining sauce.

3. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours OR high heat for 4.

4. In a mixing bowl, whisk together heavy cream and cornstarch. Pour mixture into slow cooker and gently stir.

5. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Rating: 4 of 5

Based on taste. If it were on just ease, then it would be a 5. I mean, seriously, how does it get better than a crock pot?? Okay, so considering I completely spaced the cream, I thought this dish was super delicious. I've gotta think that the cream might tone down the amount of "kick" this dish has. It taste just like authentic Tikka Masala (well, at least the one time I've had it. There are a lot of Indians in our neck of the woods). Just from past eating experiences, everything Indian always tastes better with pita bread, which I didn't have time to make, so this dish would have been even better! If you're new to Indian food, then this is a good starter dish. Also, I loved how it made our apartment smell! So many good spices in this one. Um....delicious.

Source: Cooking Classy, Slow Cooker Chicken Tikka Masala

Barbecue Chicken Salad with Cilantro Ranch Dressing

Ingredients:

Salad:

2 hearts of Romaine, chopped *

1 can corn

1 can black beans, rinsed

15 grape tomatoes, halved **

3-4 cooked chicken breasts, cubed or shredded

1/2-1 c. favorite barbecue sauce

mozzarella cheese, shredded

*Went with our favorite lettuce: green leaf

**I used 3 hearty Roma tomatoes

Dressing:

1 envelope Ranch dressing mix

1 c. mayonnaise *

1 c. milk

1/2 bunch cilantro

1 clove garlic **

1 lime juiced OR 2 T. lime juice

* I actually did 1/2 c. mayo and 1/2 c. sour cream. Next time I'll sub out the mayo completely.

** I used about 1 t. minced garlic

Recipe:

Dressing:

1. Place dressing ingredients into blender or food processor and combine well. Let sit for a few hours to increase flavor of dressing. *

* My blender is not very good at blending. I should put a new blender or food processor on my gift list for Mother's Day......yes. Anyways.....I just whisked everything, but the cilantro, together. Then I chopped up the cilantro into ity bity pieces and stirred it into the mix.

Salad:

1. Place lettuce in a serving bowl. Layer with corn, beans, and tomatoes.

2. Mix cooked chicken with barbecue sauce and top over salad.

3. Sprinkle top with mozzarella cheese.

4. Drizzle with dressing.

Rating: 5 of 5

Yes, it's that good. The cilantro dressing and BBQ go really, really well together. Plus, it's got all of those good veggies in it! Very similar to Katie's Mexican Salad. I will definitely be making this one again. Oh, but it does make a rather large batch, so half it and plan on making taco with the leftovers the next night.

Source: Recipe Shoebox, BBQ Chicken Salad with Cilantro Ranch Dressing

Tomato Basil Parmesan Soup

Ingredients:

Yields: 2 quarts or 8 servings

2 14-oz can diced tomatoes, with juice*

1 c. finely diced celery

1 c. finely diced carrots**

1 c. finely diced onions

1 t. dried oregano OR 1 T. fresh oregano***

1 T. dried basil OR 1/4 c. fresh basil****

4 c. chicken broth*****

1/2 bay leaf******

1/2 c. flour

1 c. Parmesan cheese

1/2 c. butter

2 c. half and half, warmed OR milk, warmed

1 t. salt

1/4 t. black pepper

* I only had Italian diced tomatoes

** We have an allergy to carrots, so I didn't include carrots

*** Because of the Italian tomatoes I didn't add any oregano

**** With the Italian tomatoes I only added 1/2 T. of dried basil

*****I only put in 3 c. of chicken broth

******I 1 small bay leaf instead of a half.

Recipe:

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker. Cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

2. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.

3. Slowly stir in 1 c. hot soup(from the slow cooker). Add another 3 c. and stir until smooth.

4. Add all in skillet back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper.

5. Add additional basil and oregano if needed. Continue to cook on low for another 30 minutes or so until ready to serve.

***Can also be made on the stove top. See "Source" link for the whole recipe.***

Rating: 3.5 of 5

LaDon actually really liked this one. Surprise! I thought it was good. Best the day-of. Not so good the next day to me, but that could be because I forgot to take out the bay leaf and the soup was being overpowered by bay leaf flavor. Not my favorite. I definitely thought the canned Italian tomatoes were fine. Super good with some buttered bread dipped in.

Source: Today's Mama.com, Tomato Basil Parmesan Soup

Oven Baked Chicken

Ingredients:

4 split chicken breasts *

5 T. milk

1 c. unseasoned bread crumbs**

1/2 t. onion powder

1/2 t. garlic salt

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

2 T. butter ***

*To speed up the process of thawing out my frozen chicken, I've been boiling it in water with chicken bouillon for a few minutes. I think it just enhances the chicken flavor and makes everything that much better.

**I only had Italian Style bread crumbs on hand.

*** Completely forgot about the butter until after the chicken had started cooking, so I just sprayed the tops with some cooking spray.

Recipe:

1. Preheat oven to 325 degrees F. Line a cookie sheet with foil.*

2. Add milk to a shallow bowl. In a large bowl combine bread crumbs, onion powder, garlic salt, paprika, salt and pepper.

3. Dip chicken in milk and roll in bread crumbs. Place chicken on cookie sheet.

4. Place pats of butter on chicken and bake for 1 1/2 hours until juiced run clear and internal temperature reaches 170 degrees. **

*Skipped the foil and sprayed a dish.

** A few changes here. I forgot the butter as mentioned above. Worked out fine. In fact, it gave the chicken a very crunchy coating which was so tasty. Secondly, I thaw my chicken out by quickly boiling it, but I kind of forgot and almost cooked the breasts through completely. So, instead of cooking the chicken in the oven for 1 1/2 hours, they were only in there for 25 minutes. Much faster and still so tasty!

Rating: 4 of 5

So, even though I used Italian style crumbs, I thought the coating was so good! Plus, I loved the crunch of it all. I don't really know what else to say about it other than I liked it. Oh, how about, I could taste the paprika and it was the perfect amount.

Source: Mother Thyme, Oven Baked Chicken

Chicken Enchiladas with Red Chile Sauce

Ingredients:

1 medium onion, chopped fine

2 jalapenos, seeded and chopped fine

1 t. canola oil

3 medium cloves garlic, minced

3 T. chili powder

2 t. ground cumin

3 t. sugar

1 15-oz can tomato sauce

1 c. water

1 large beefsteak tomato, seeded and chopped

1 lb. boneless, skinless chicken breasts (2 large breasts)

2 c. shredded cheese

1/2 c. minced fresh cilantro

12 6-inch soft corn tortillas

cooking spray

salt and ground black pepper

Recipe:

1. Preheat oven to 425.

2. Combine the onion, jalapeno, 1/2 t. salt, and oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.

3. Stir in the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds.

4. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

5. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

6. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

7. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 c. of the enchilada sauce, 1 c. cheese, and the cilantro. Toss to combine.

8. Stack the tortillas on a plate and cove with plastic wrap; microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 c. of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

10. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly.

11. Reduce heat to 400 degrees F. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

12. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

13. Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Rating: 3.5 of 5

These enchiladas were good, but they weren't out of this world, or even on par with restaurant enchiladas at all. But, then again, I have pretty high standards for enchiladas. Have you been to Mama Chu's in Provo (their chimichangas are to.die.for. delicious)? I liked the browning process of the tortillas at the very beginning to give it the crunch factor. I thought the spicy factor for this dish was just right. I was expecting it to be a little bit more kick-y with 2 jalapenos AND 3 T. of chili powder. But, it was fine. At this point, I'm not sure if I would make these again. Not because they weren't good, but just because I think there is a better enchiladas recipe out there.

Source: Pink Parsley, Chicken Enchiladas with Red Chile Sauce

Orange Strawberry Salad with Orange Dressing

Ingredients:

Salad:

1 pkg. spring mix greens *

1 pint strawberries, sliced

1 large orange, peeled, cut into small pieces **

3 green onions, sliced

1 c. sliced almonds ***

4 T. butter

4 T. sugar

* I just used a head of green leaf lettuce. It's our favorite

** OR 3-4 clementines, cut in half

*** I thought 1 c. of almonds was WAY too much. So, I recommend 1/2 c. almonds and 2 T. butter and sugar.

Dressing:

1/2 t. grated orange peel, or orange zest

1/3. c. fresh orange juice (1-2 oranges) *

2 T. red wine vinegar

2 T. sugar

1/2 c. vegetable oil

1 T. dry Italian dressing mix

* OR 3-6 clementines, depending on how juicy they are

Recipe:

1. Put all salad ingredients together in a large bowl.

2. To make the candied almonds, mix almonds, butter and sugar in a saucepan over medium heat until the butter and sugar turn to a toffee color, stir constantly. Spread on waxed paper to cool.

3. Combine all dressing ingredients in a jar or Ziploc bag and shake well.

4. Serve dressing on top of salad. Enjoy!

Rating: 4.5 of 5

Seriously, so good! I loved the dressing. I never would have thought of mixing orange juice with Italian dressing mix. But, it is delicious!!! Sweet and tangy all at the same time. Add it with the salad and BOOM! explosion of flavor! The salad itself is a salad. I mean, we've all had oranges or strawberries on lettuce. But, the oranges and strawberries combined are pretty delicious. I really liked this one. Definitely a keeper. I do think you could add chicken to this one and make a main dish out of it. It'd be pretty good....

Source: See Jane Cook, Orange Dressing with Orange Strawberry Salad

Chicken Ranch Tacos

Ingredients:*

3 c. cooked chicken, cut up

1 pkt. taco seasoning (chicken or beef)

1/2 c. Ranch dressing

taco shells **

To Garnish:

lettuce, finely shredded

cheese

Ranch dressing

tomatoes, chopped

avocado, chopped

cilantro, chopped

sour cream

salsa

* I went the crockpot way for this recipe. Here's what I did as mentioned by those who commented on this gal's blog. I used a pkg. of taco seasoning, a pkt. of dry ranch dressing mix, and about 3/4 c. chicken broth, 4 chicken breasts(defrosted).

** I went with corn tortillas and soft fried them (aka: fried them in oil but didn't let them get crispy and kept them pliable.)

Recipe:*

1. Heat a skillet over med-high heat. Add chicken and warm it for a few minutes.

2. Sprinkle on the dry taco seasoning. Do NOT add any water.

3. Heat for 5-7 minutes until all heated through and powder is stuck to the chicken.

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

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

*Crockpot version: put the chicken breasts in the pot. Sprinkle taco seasoning and ranch mix on top. Pour chicken breasts on top of that. The water is just barely enough to cover the chicken breasts so I rolled mine in the mixture a few times. I turned mine on high(I was in a bit of a time crunch), for 2 hours. At 2 hours I took the chicken out and shredded it. I then put the chicken back in for another hour. When it came time to serve the chicken I drained it of all the juices that collected at the bottom and served it in a new bowl. That amount of chicken fed LaDon, two missionaries, and myself about 16 tacos.

Rating: 4.5 of 5

In all honesty, I couldn't separate the chicken taste from the whole taco. So.....the chicken, plus the shells and everything I put on it was so delicious. I didn't put any ranch on my taco, though. Too much Ranch reminds me of my morning sickness with Ally and then all those sick-y feelings come rushing back. Anyways....I think the boys each averaged about 5 tacos, so it made a pretty good amount. The only thing I would have added is a lime wedge for a few squirts of lime juice. Yum! There is something absolutely delicious about cilantro and lime together. Oh, I'm sure that the way this recipe is supposed to be prepared is great, but it sure is nice being able to do everything in the crockpot. Especially when company is coming over.

Source: Do You Smell That!!?, Chicken Ranch Tacos

Copycat: Chick-Fil-A Nuggets and Sauce

Ingredients:

For the Honey-Mustard sauce:

1/2 c. mayo

2 T. mustard (regular prepared yellow mustard)

1/2 t. garlic powder

1 T. vinegar

2 T. honey

Salt and pepper, to taste

For the nuggets:

8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces

2 1/2 c. flour

1/4 c. powdered sugar

4 t. salt

3 t. pepper

1 t. paprika

peanut oil or canola oil for frying

Recipe:

For the sauce:

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.

For the nuggets:

1. In a large dutch oven or stockpot, heat up the oil over medium-high heat to 375 degrees. (Note: If you don't have a thermometer for the oil, you can test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.)

2. While the oil is heating, in a gallon Ziploc bag, combine flour, powdered sugar, salt, pepper, and paprika. Seal it and shake to combine well.

3. Throw the chicken bites into the Ziploc bag, close it, and shake until all are coated well.

4. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

5. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.

6. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets.)

7. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked. *

8. Serve hot with dipping sauce, ketchup, ranch, or your favorite dip.

* Once they were fried, I let them drain for a minute or two and them threw them into the oven, about 200 degrees F, so they would stay warm while I cooked the rest of the nuggets.

Rating: 4.75 of 5

I debated whether I should rate these separately or together, but really, they would get about the same score anyways! I love honey-mustard dips, and this one was really good. It's not the best, but it really is soooo good. It's not super thick, you can taste the mustard and honey equally, and it goes perfectly with these chicken nuggets! The nuggets are really good too. That might have something to do with the fact that they are fried though.....but I'm sure there is a good way to bake them too. I'll have to figure that out, because, let's face it, frying is so messy, takes a long time, and isn't so pretty on my hips. I was surprised that the recipe called for powdered sugar, but it's a perfect amount. You can taste the sweetness, but it's not too much. Same with the paprika. One thing I love about these nuggets is that they are incredibly moist! The chicken cooks really well.

Source: Table for Two, Chick-Fuh-Lay Nuggets and Sauce

Crockin' Fettucini

Ingredients:

2-3 chicken breasts, cut into pieces

1 pkg. dry Italian salad dressing mix

2 T. olive oil

1 can cream of chicken soup

8 oz. cream cheese

1 c. chicken broth

Fettucini noodles

Recipe:

1. Place chicken in slow cooker and sprinkle Italian dressing over chicken. Drizzle with olive oil.

2. Cook on low for 4-6 hours.

3. Mix soup, cream cheese, and broth until smooth.

4. Add soup mixture to slow cooker and cook on low for 1 more hour.

5. Serve over hot, cooked noodles.

Rating: 3.75 of 5

I'm relying on LaDon's judgment tonight. I've got a cold and can't taste a thing. But, I do know that Daniel really liked his with Parmesan cheese sprinkled on top. From what I can tell, it is very similar to zesty chicken, just a lot more runny instead of thick. Although I couldn't taste it, you can't go wrong with a crock pot and small children eating it up!

Source: Crockingirls.com, Crockin' Fettucini

Rosemary and Lemon Chicken

Ingredients:

2 chicken breasts, in bone without skin *

14 asparagus spears **

1 lemon, cut into 5 rinds

2 4-inch Rosemary springs

2 T. olive oil

3 T. butter

1/2 c. chicken or vegetable stock

salt and pepper

* I never had chicken in bone, so I just used 3 medium sized boneless, skinless chicken breasts

** I didn't have any asparagus on hand, so we just went without (SO sad. I love asparagus!)

Recipe: (it's kind of unclear so I added what I think should be done)

1. In a small pan, melt the butter in the boil with the rosemary and lemon. *

2. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. **

3. Turn a few times, to cook well on both sides.

4. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in. ***

5. After the chicken is cooked, remove from the pan onto a plate and cover with foil. Let it rest.

6. Cook the asparagus in the leftover sauce.

7. Serve.

* I poured the olive oil into a pie plate and added salt and pepper to it. I then rolled the chicken in it until it was completely covered in the oil, salt, and pepper.

** I added the chicken stock to the rosemary and lemons and stirred that all together. Then I added the chicken. I brought the whole things to a boil and then turned it down and let it simmer until the chicken was cooked through, about 25-30 minutes.

*** I took the chicken, rosemary, and lemons out, and then added about a 1/2 c. milk and 1 T. flour to the stock left in the pan until it boiled for a few minutes to make a thicker and slightly more creamy sauce to put on the chicken. If I had the asparagus, I would have done this after I had cooked the asparagus.

Rating: 3 of 5

This one is okay. Not great. I think it would be a lot better if you just juiced the lemon instead of slicing it into rinds. The rind-y taste was too strong for my liking. The sauce turned out great and was really good over rice. Easy recipe, short ingredients list, and almost so delicious. Next time.

Source: shopcookmake.blogspot.com, Rosemary and Lemon Chicken