Advertisements

Tag Archives: Poultry

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

Advertisements

Two ingredients. Cook. Eat. Enjoy.

Crispy Oven Baked Barbecue Chicken

INGREDIENTS

8-10 chicken thighs and/or drumsticks (bone-in, skin on)

2 C. of your favorite barbecue sauce

2 Tbsp olive oil salt, and pepper

Directions

Preheat oven to 400 degrees F.

1. Coat the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin side down on a rimmed baking sheet. Bake for twenty minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

2. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for seven minutes.

3. Remove from the oven, baste top with barbecue sauce, and place back in oven for another seven more minutes.

4. Remove from the oven again and baste again, and place back in oven for seven more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Source Bowl of Delicious

New to cooking? Try this.

4- ingredient Chicken and Rice Casserole

INGREDIENTS

4 chicken breasts

1 cup long grain white rice uncooked

1 1/2 cups water

1 package onion soup mix or use homemade

10 oz can cream of mushroom soup

Directions

Preheat your oven to 325 degrees F.

1. Grease a 9×13 baking dish with cooking spray. Add chicken breasts and season with salt & pepper.Pour the uncooked rice over the chicken.

2. Then sprinkle with the onion soup mix. Next combine the mushrooms soup and one and half cups of water. Pour over the chicken. Then cover and bake for 1 hour 15 minutes or until the chicken is cooked through and the rice is tender.

Source Spend with pennies

Chicken Spinach Roll-ups with Ricotta

If you’re searching for a recipe to make for your family that’s easy, delicious and quick then you are going to love Chicken Stuffed with Ricotta Cheese and Spinach. I honestly had a lot of fun preparing this dish. But l really had no clue what I was doing. I had to read the recipe at least ten times before I could finally figure out to certain degree what I had to do.

To tell you the truth even after reading it several times I still didn’t really had no idea what I was doing and how this recipe was going to turn out. But I didn’t let those thoughts bother me and was determined to follow through with this recipe!

I still enjoyed myself and found humor out of it this experience. I was laughing at myself the whole entire time. The next thing I knew after I had taken it out of the oven it turned out to be delicious!

Chicken Stuffed With Spinach and Ricotta Cheese

Ingredients

5 chicken cutlets pounded thin

1/2 C. Progresso Italian Seasoned breadcrumbs

1/4 C. Parmesan cheese divided

2 eggs

1 10 oz. package frozen spinach, squeezed dry

1/2 C. ricotta cheese

5 slices Mozzarella cheese

1 8 oz. Goya Tomato Sauce

1/4 tsp. salt

1/2 tsp. pepper

Directions

Lightly grease a 9×13 baking dish with cooking spray. Set aside. Preheat your oven to 425 degrees F.

1. In one shallow bowl combine the breadcrumbs together with half of the Parmesan cheese, set aside. In another bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. **Make sure your spinach is squeezed completely dry.** In a third bowl beat the eggs. Set aside

2. Lay the chicken cutlets out on a cutting board and spread about two tablespoons of the cheese and spinach mixture on top of each cutlet. Roll each chicken cutlet up and secure with toothpicks. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

3. Place the seam side down in the baking dish that has been sprayed and bake in your preheated oven for about thirty minutes or until the chicken is cooked through. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another five minutes or until the cheese is bubbly.

Source Walking on Sunshine

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

Workout. Cook. Eat. Sleep. Repeat.

I don’t know if you have read on My About Page that when I was at a young age, I was diagnosed with a mild case of Cerebral Palsy. It controls my muscle movement on the right side of my body which makes it difficult for when I am cooking. In the fall of last year, I began to notice that the muscles in my right arm/hand was making it extra challenging to lift a 9×13 baking dish. I realized that I needed to get some professional help for my right arm. This was a huge eye opener for me.

So in October, I took it upon myself to join a gym called Koko FitClub that is in walking distance from my home. I have been going every single day. I love it! I can now easily lift a heavy baking dish out of the oven and cut veggies with ease. The muscles in my arms are much stronger than they were a few months ago. I am happy with my progress and so grateful.

Anyway enough about me… let’s get to some cooking…you are going to love this recipe!

I love the classic Mexican food fajitas. There are a variety of toppings and different ways to make them delicious. But, they are not the healthiest meal. No need to worry though because I have a solution to making this favorite a little healthier without sacrificing flavor and the fear of eating a bland dinner. I recently came across this quick, easy and mostly healthy baked chicken fajitas. This recipe is full of yummy flavors. The sweet bell peppers make the difference.

I guarantee you that this recipe will become a new favorite in your family.

BAKED CHICKEN FAJITAS

3-4 chicken breasts

1 packet taco or fajita seasoning

1 1/2 sweet bell peppers, thinly sliced (any combination or green, red, orange, yellow)

1 medium sweet yellow onion, thinly sliced

8 oz sharp cheddar cheese, shredded

1 Tbsp chopped cilantro, for garnish

Directions

Preheat the oven to 375˚F.

1. Lightly grease a 9×13 baking dish with cooking spray. Place the chicken breasts flat in the dish big enough where they aren’t quite touching, then sprinkle the fajita seasoning evenly over them. You want to make sure that you aren’t making everything too packed in here or it will take a long time to cook. Use a dish big enough so that the chicken breasts don’t quite touch.

2. Mix the bell peppers and onions and spread them evenly over the top and spread the cheese over the top of the peppers and onions.  Again, just make sure you aren’t packing it in too tightly.  Go up a dish size if you need to!

3. Bake on the middle rack of the oven for thirty to forty-five minutes or until the chicken is cooked through (min of 165˚F in throughout the chicken)

Source Easy Family Recipes

A better picture is coming soon.

Court’s Cooking Notes: Every oven will cook differently and the cook time will also be effected by altitude, climate, and oven size, so please check to make sure your chicken is done through.  Try not to over cook since that will lead to tough and rubbery chicken.

Enjoy! If you have leftovers, you can chop or shred the leftover chicken and use it in tacos, enchiladas, nachos, salads, or tostadas to name a few.

Insanely Delicious Chicken Bake

Ohhhh I am SO ecstatic to share this recipe with you. Why you ask?? Because it’s crazy delicious and once your family take a bite they will want it all the time.

Melt in your mouth chicken bake

Ingredients:

1 lb boneless, skinless chicken breasts, diced

3/4 C. mayonnaise or Greek yogurt

1 C. FRESH Parmesan cheese, shredded

1/2 tsp. seasoned salt

1/2 tsp. ground black pepper

4 garlic cloves, minced

1/8 tsp. red pepper flakes

1/2 C. Progresso Italian bread crumbs

Directions:

Preheat your oven to 375 degrees

1. Grease a 9 x 13 baking pan with cooking spray and place chicken evenly on bottom.

2. In a small bowl, combine the mayonnaise (or yogurt), cheese, salt, pepper, garlic cloves, and red pepper flakes. Evenly spread mixture on top of chicken, coating entirely. Sprinkle bread crumbs on top of mixture.

3. Place pan in preheated oven,and bake for thirty-thirty five minutes, or until chicken is cooked through. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!

4. Yum!!

Source The Cookin Chicks

Slowly Cooked Chicken in Beer

I like cooking with beer. It gives the food a lot more flavor such as meat. The other evening I prepared this Slow Cooker Beer Can Chicken recipe. It called for a whole chicken. But I didn’t have one on hand so I decided to use four chicken breasts instead.

The recipe has both a mild one and super hot marinade option. I’ll add a note on how you can make spicy or non-spicy towards the end of this post. I, of course, went for the mild one because I’m a pansy.

I immediately went to work and started by gathering the ingredients for the marinade, stirring them together. Here’s the fun and messy part. Rubbing it into the chicken. After I marinaded my chicken and cleaned up my big mess, I tossed them into the slow cooker and poured in the beer. I used Miller Lite.

The choice of beer, of course, is up to you.

The original recipe called for dark beer occasionally this is only available during the fall, but in bigger cities, it should be for sale year round. Dark beer is not Guiness, although Guiness would probably produce an interesting flavor. If you’re willing to spend extra on a craft beer, then dark beer wouldn’t be difficult to find.

The Recipe

Slow Cooker Beer Can Chicken

INGREDIENTS

1 5-6lb. chicken (I used four chicken breats)

2 Tbsp. smoked paprika

1 tsp. salt

2 tsp. pepper

1 tsp. oregano

2 tsp. thyme

1 tsp. tarragon

2 tsp. garlic powder

1/4-1 tsp. cayenne pepper

½ tsp. onion powder

2 Tbsp butter, melted

1 can (12 ounces) dark beer -OR-lager

Directions

1. Make 4 balls of aluminum foil (about 2-inches in diameter) Place bunched of rolls of foil in bottom of 6-quart slow cooker and pour in the beer.

2. Pat chicken dry with paper towels. Pull skin gently way from bird. Combine all dry seasonings together.

Mix ½ teaspoon of seasoning blend into butter. Spread butter mixture under skin of chicken. Next with clean, dry hands, rub remaining spice blend onto chicken.

3. Place chicken on top of foil balls in slow cooker. Cover and cook on high for four-six hours, or low on seven-eight hours. Check the temperature – chicken is done when the temperature is 165-170 in the thickest part of the thigh. Continue to cook if needed.

Court’s Cooking Notes:

The spice rub can be made anywhere from mild to very hot depending on the amounts of two ingredients. The primary heat-generating ingredient is cayenne pepper. If you know that everyone you’re serving is into 5-alarm heat, go with the lesser amount of this ingredient when you prepare the rub.

The seasoning next is paprika. Yes! You can use the generic variety found on most grocery store shelves, but this chicken will taste better if you use a smoked variety paprika. Smoked paprika comes either mild or hot. If you use the hot, you are going to add more heat on top of the cayenne, so choose carefully. I used the mild smoked variety here and as I mentioned before, I’d advise you to do so as well, unless, of course, you’re into some serious heat. If you can’t find the more gourmet paprikas in your store, then the generic variety will do, but make sure it’s fresh otherwise it will have zero flavor.

Source Bake at midnight

Three ingredients. A Crockpot. Yum!

I love recipes that require five ingredients or less. I especially like them when they are cooked in the crockpot. I mean come on who doesn’t? They need little or no prep, clean up is a breeze, and they still taste delicious!

This Chicken Broccoli Alfredo Crock Pot recipe needs three ingredients. And a crock pot. I love it!

Chicken Broccoli Alfredo Crock Pot

Ingredients

4 Boneless Skinless Chicken Breasts, fresh or thawedl

1½ jars Prego Creamy Alfredo Sauce (2-15 oz. jars)

10 oz. Frozen Broccoli Florets

Directions

1. Place the chicken into a six qt Crock Pot insert, and Cook on HIGH for two and a half hours or LOW for five hours. After two and a half hours on HIGH or five hours on LOW, drain juices from Crock Pot.

2. Evenly spread the Alfredo Sauce over chicken, then top with Broccoli Florets. Cook on HIGH for one more hour {covered}, or until done. Optional: Serve with a side of Pasta. ENJOY!

Source The Frugal Girls

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

1 2 4