Apricot Chicken Drumsticks

Apricot Chicken Drumsticks

- 12 chicken drumsticks (about 3 lbs)

- 1 tsp salt

- 1/4 tsp pepper 

- 1/4 cup canola oil

- 1/4 cup apricot jam, warmed

- 1/4 cup prepared mustard

- 1 Tbsp brown sugar

Sprinkle chicken with salt and pepper. For sauce, in a bowl, combine the remaining ingredients. 

Lay chicken in an oven safe dish and pour marinade over chicken. Roll each drumstick in marinade to cover it. Bake in oven at 375 degrees, turning drumsticks about halfway through. Bake for 25-30 minutes or until meat thermometer reads 170-175 degrees. Set broiler on and broil chicken for an additional 4 minutes, or until chicken crisps on the edges.  

5-Star Grilled Chicken Teriyaki

I made this chicken for dinner last night. It was a HIT with everyone! While I did grill it, this would be easy to bake in the oven, or even cook on the stove. Whatever you prefer.
The flavors were amazing though.

5-Star Grilled Chicken Teriyaki
submitted by Camille
adapted from "a year with 6 Sisters Stuff" cookbook

1 lb chicken (I used bone-in thighs. They are our favorite)
1 cup Teriyaki sauce
1/4 cup lemon juice
2 cloves minced garlic
2 tsp sesame oil

Mix teriyaki sauce, lemon juice, garlic and oil together. Place teriyaki mixture and chicken in large resealable plastic bag. Close bag and be sure to coat chicken well. Place in fridge to marinade for 1+ hours. Be sure to turn bag once or twice halfway through, so all the chicken marinades evenly.
When ready, grill on medium heat for 15 minutes per side, or until juices run clear when chicken is pierced with a fork.

Crispy Cheddar Chicken

Oh wow! Was this meal good! Not that I thought it wouldn't be, but I was so surprised how much I LOVED the sauce for the chicken. It totally makes this dish.

Crispy Cheddar Chicken
(from Jamie Cooks it Up)
submitted by Michelle


4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

 Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter


Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Rosemary Chicken Pasta

Now that school is in full blown session, I am on the search for new, easy, yummy dinners. This one was all of that, plus I really liked the rosemary flavor in the cream sauce!! So yummy!! This was so easy to prepare... like less then 30 minutes! Love that! I used alot less of the butter then the recipe called for.... I normally do that with recipes. I don't like using too much butter. If there was a difference, we couldn't tell. It still tasted fabulous.

Rosemary Chicken Pasta
submitted by Camille
adapted from Thirty Handmade Days

Ingredients

•  3-4 Tblsp butter
• 3 chicken breasts, cubed
• 1/2 carton of fresh rosemary or 2 Tbsp of dried rosemary
• 2 cloves garlic, minced
• 1 pt. whipping cream
• 1 1/2 tsp. cornstarch
• 1/2 tsp salt
• 1 package bow tie pasta

Instructions

1. Cook bow tie pasta according to directions.
2. While cooking, prepare the chicken and sauce.
3. Saute chicken in butter, garlic and rosemary.
4. When the chicken is cooked, add whipping cream, cornstarch and salt.
5. Simmer on low heat.
6. The sauce will begin to bubble and thicken- stir frequently.
7. After sauce is to desired thickness, decrease temperature until the noodles are ready.
8. Top over bow tie pasta and enjoy.

Chicken Stuffing Bake

I can't believe I have never blogged this dish. We have been making it for years, and it is one of my many "go-to make a dinner in a pinch" recipes. I try to steer away from things that have condensed soup mix, but when you are in a hurry, it is MUCH healthier then eating fast-food!!!! Plus, everyone in this house likes it!!!! It is cheap too, and it is usually all ingredients I have on hand. A win-win all around!

Chicken Stuffing Bake
submitted by Camille

1 pkg. (6oz) Stuffing mix
1-1 1/2 lbs of chicken. Can use either boneless, or bone in. We prefer bone-in thighs.
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk (we have used both and like them both ways. The sour cream just makes it thicker and creamy. The milk makes it spread more easily, and is thinner.)

Toss contents of stuffing mix, and 1 2/3 cups water together. Set aside.
Place chicken in a 9x13 inch pan.  Mix soup and sour cream (or milk) and pour over chicken. Spoon stuffing evenly over top.
Bake at 375 degree's for 35 minutes or until chicken is no longer pink and cooked through.

Cilantro Lime Chicken Rice Bake

Another delicious Pinterest find!!! We all loved this dish! Some of us liked it with the dressing on it, some of us liked it without the dressing. But, either way, we ALL LOVED this dish!!! It wasn't hard, but it is time consuming...just a heads up :) As you know, I adore Cilantro and Lime!!!! So good!!!!!

Cilantro Lime Chicken Rice Bake
submitted by Camille
(from Sugar Baby Boutique)

Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
Put everything (minus the chicken) in blender to chop it up.
Marinate Chicken at least 4 hours, or even overnight. Now is a good time to make the Creamy Tomatillo Dressing since it has to sit in the fridge for a couple of hours.  

  Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalapeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 **To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepper-jack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Mini Chicken Pot Pie Cupcakes

I do not like Pot Pies. They are totally nasty to me. But my Aunt said that these were so yummy, and my Hubs loves Pot Pies, so I decided to give a shot. I am so very glad I did! So yummy! I have made them twice in 2 weeks. Everyone loved them except for my 4 year old. But she has gotten very picky lately so she doesn't count. Even my always-has-been-super-picky 9 year old loved them. This is definitely being added to our regular dinner meals.

Mini Chicken Pot Pie Cupcakes
submitted by Michelle
(from Quick Dish)


1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

 Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to be on the safe side. Let rest for about 3 minutes and then enjoy!

Green Chile-Chicken Casserole

I get so tired of making the same old thing for dinner. Yet, I want something that is fairly easy, and something we ALL will eat. This totally fit that criteria!! No small feat, I tell ya, when you have 5 kids (well, the baby doesn't eat solids yet)!! This makes a good amount, which was perfect for us, since I LOVE having leftovers! That means one less meal I have to make ;) This one will definitely be a 'regular' at our house!

Green Chile-Chicken Casserole
submitted by Camille
(from My Recipes )

1 1/3 cups chicken broth
1-2 cans (4oz size) chopped green chile's, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
24 corn tortilla's
4 cups shredded, cooked chicken
2 cups shredded cheddar cheese

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Cilantro Lime Chicken Enchilada's

Our family loves enchilada's. You may have noticed that we have ALOT of different Enchilada recipes on here!! We have had enchilada's 3 times in the last week and a half...all different recipes!! THAT'S how much we love them!! LOL!! This was a new one I came across on Pinterest. It caught my eye because of 2 ingredients. Cilantro and Lime. Ahhhhh....how those 2 words together sing such sweet words to me! I had to try them! Oh my word, were they delicious!!! And I loved how creamy the avocado made them! Go ahead and give these bad boys a try!

Ingredients
 2 cups shredded chicken
 2 avocados, diced
couple cilantro leaves, chopped
 1/4 cup sour cream
 1/4 cup lime juice
1 tsp ground cumin
Salt and pepper
 flour tortillas
1 10 oz. can green chile enchilada sauce
1 – 1 1/2 cups shredded queso quesadilla or Mexican blend cheese

Preheat oven to 350. Lightly grease a 9×13 glass baking dish with non-stick cooking spray. In a mixing bowl, combine the shredded chicken, diced avocado, cilantro, sour cream, lime juice, cumin, salt and pepper. Spoon the mixture evenly onto the 12 tortillas. Roll, place seam side down, and fit snugly into the baking dish. Pour the enchilada sauce over the top. Sprinkle the shredded cheese over the top. Bake in the preheated oven for 25 minutes, or until cheese has melted and sauce is bubbly. Prepare a side dish. Serve Cilantro Lime Chicken Enchiladas with side dish.

BBQ Chicken Pillows

This tasted JUST like our favorite BBQ chicken pizza from BJ's!! The kids had fun helping me make these. They were easy, different, and yummy!! We will be making these often.

 BBQ Chicken Pillows
submitted by Camille

2 pkgs Crescent roll dough (8 in each pkg)
1 1/2 cups shredded, cooked chicken
3/4 cup BBQ sauce (may need a little more or less depending on your preference)
1/2 bunch fresh cilantro, chopped
1/2 medium red onion finely chopped
1 cup shredded mozzarella cheese

1. Pull crescent rolls apart 2 at a time, keeping the 2 stuck together (if they pull apart, just use your fingers to stick them back together).
2. Spread 3 tablespoons of your favorite BBQ sauce on each of the crescent 'squares', leaving about 1/4 inch border of dough on the outside.
3. Place as much cooked chicken as desired. I was able to get about an 1/8 cup on each 'square'.
4. Place 1 tablespoons of chopped red onion over the tops of the chicken.
5. Sprinkle 1-2 tablespoons of cilantro over the top of the onion.
6. Sprinkled with shredded mozzarella cheese (about 1/8-1/4 cup per pillow square).
7. Make sure none of the filling touches 1/4-1/2 inch dough boarder you left around the outside of your pillows. Pull opposite corners of a pillow and stick them together. Pull the other 2 opposite corners together and stick them to the first corners. Finish with the rest of the pillows
8. Place the 8 pillows on a greased baking sheet. Bake at 350 for 10-12 minutes or until golden in color.

Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.

Cashew Chicken

We eat alot of different Chicken and Rice dishes. Some of them can be quite similar to each other. This one was much different!!! And good!! I found it on Pinterest, and will definitely be making it again!!!!!

  
Cashew Chicken
submitted by Camille
(from http://www.theartofdoingstuff.com/ )

2 large chicken breasts
1 Tbsp. (approximately) of corn starch
6 small or 3 large cloves garlic (minced)
8 green onions
1/4 cup Hoisin Sauce
1/4 cup Rice Vinegar (unseasoned)
1/4 cup water
3/4 cup cashews (toasted over medium/low heat in pan)
1 can of mandarin oranges or 1 Sumo orange (optional)
Salt & Pepper
Vegetable Oil

Clean and separate green onions into white and green parts. Chop both white and green parts into 1″ sections.  If the white part of the green onions is very large around, also slice in half lengthwise. Dice your chicken breasts into even, bite sized pieces. Add cornstarch and salt & pepper to a bowl and mix together. Dip a few pieces of chicken at a time in the cornstarch mix.
Fry your chicken, the WHITE part of the green onions and garlic over medium/high heat in 1 Tbsp. vegetable oil.  You may have to do 2 batches to avoid overcrowding (and therefore steaming) the chicken.  Add another Tbsp. of oil for the second batch and remove the first batch to a plate.  Once all the chicken, onions and garlic are cooked, return it all to the pan.  Add 1/4 cup of rice vinegar and cook until evaporated.  Add 1/4 cup Hoisin Sauce and 1/4 cup of water.  Cook and stir until fully combined.
Remove from heat and stir in the green bits of the green onion, toasted cashews and oranges (optional). Serve on a bed of rice.

Barbecue Shredded Chicken

I am always on the lookout for new and yummy Crockpot recipes. I found this gem on Pinterest!! So yummy!! I just bought some hard rolls to put the chicken in, we put some Honey Mustard on top and we all gobbled them up!!! I have a family of 6, and this was enough for 2 dinners!!! Love it!!!

Barbecue Shredded Chicken 
submitted by Camille
(adapted from the kitchn )

3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika I just used regular paprika, since that is what I had)
2 teaspoons salt
Freshly ground black pepper
12 (1 1/2 cups) ounces barbecue sauce

Cook the onion and garlic for 5 minutes or until quite soft. Add the paprika and stir. Add barbecue sauce and salt and pepper. Stir well. Layer chicken in crockpot. Add the warmed sauce on top. Cook on low in crockpot for 7-8 hours, or on high for 4 hours. Shred chicken when done cooking, and serve on buns, or you could put this in a salad too.

Buffalo Chicken Wings

I am not a fan of Buffalo wings, but my Hubby is. So for a treat one night for him I made these Buffalo Wings, had a few myself and then couldn't stop eating them! So yummy! In fact they are so good I have made them 3 times more since then. I found the recipe online somewhere, but didn't like some of the ingredients so adapted it to our taste.

Buffalo Chicken Wings

submitted by Michelle

4 pound bag of chicken drummettes

1 Tbsp of Veggie oil

1 tsp of salt

1 cup of flour

Sauce

1 1/2 Tbsp white vinegar

1/8 tsp garlic powder

1/4 tsp Worcestershire sauce

1/4 tsp salt

6 Tbsp Franks Hot sauce

6 Tbsp butter 

In a bowl toss the chicken with oil and salt. Place in a large bag and add flour. Shake to coat evenly. Remove chicken from bag, shaking of excess flour, and spread out evenly greased foil-lined baking pans. Do not crowd. Bake at 400 for about 20 minutes, turn chicken over, and bake another 20 minutes, or until chicken is cooked through and browned. 

While the wings are baking mix all the sauce ingredients in a pan over low heat. Bring to a simmer, stirring occasionally, turning off heat once it is simmering. After chicken is cooked, transfer to large mixing bowl. Pour sauce over hot chicken and toss with a spoon or spatula to completely coat. 

Enjoy!

Poppyseed Chicken Bake

Found this on pinterest, and made it tonight for dinner. It was superb!!!! Everyone had 2nds....even my 2 year old!!!!! My hubby and I ate it served over some steamed asparagus...but the kids had it just as is, and their asparagus on the side!!! Definitely one we will be making again soon!!!!! Very easy too!!!


Poppy Seed Chicken Bake
submitted by Camille
(from The Girl Who Ate Everything)

5 cups chicken breasts, cooked and cubed(I used about 3 cups of chicken)

1 cup sour cream

2 cans condensed cream of chicken soup (because I only used 3 cups of chicken, I only used 1 can of soup)

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt (I added garlic salt instead, and omitted the minced garlic)

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. We served it over some steamed Asparagus, and it was really good!!!!

Mexican Chicken Bake

Oh wow...I made this dish for dinner tonight, and BOY was it a HIT!!!! Fairly easy and healthy, and super yummy!!!! My husband kept saying "Babe! This is so good!!!" Ahhh...music to my ears! This is definitely a keeper for us, try it and tell me what you think : )


Mexican Chicken Bake
submitted by Camille
(adapted from My Recipes)

1 cup fat-free, less sodium chicken broth
2 (4oz) cans chopped green chilies, divided
1 1/2-2 lbs chicken
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4oz) Monterey Jack cheese, shredded
1/4 cup (2 oz) cream cheese
1 (10oz) can green enchilada sauce
8 corn tortilla's, torn into about 1-2 inch pieces
1 oz tortilla chips, crushed (about 8 chips) (I made my own chips by tearing up flour tortilla's, laying them on a cookie sheet, spraying them with Olive Oil non-stick cooking spray, and sprinkling them with salt, and baking them in the oven at 350 for about 8-10 minutes)
1/2 cup shredded sharp cheddar cheese

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Spray a pan with non-stick cooking spray. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place half of the torn tortillas in the bottom of a 9x12 casserole dish coated with cooking spray. Spoon half of chicken mixture over tortillas. Repeat layers once more, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Chicken Taco's with Pineapple Salsa

Here are the Taco's I served with the Pineapple Salsa...finally : ) It was such a yummy, and light meal! It easily can be made in the summer time, or in the broiler during the colder months!!! So good!

Chicken Taco's with Pineapple Salsa
submitted by Camille
(adapted from Family Circle Magazine)

Dressing: from previous post here

Salsa: also from previous post here

Chicken Taco's:
1 1/4lb boneless, skinless chicken, sliced into 1/2 inch strips
1/4 tsp salt
About 12 Corn tortilla's

Heat grill or broiler. Combine remaining dressing (you should have about 1/3 cup left from what you added to the salsa) with the chicken into a ziplock bag. Marinate in refrigerator for at least 15 minutes. Grill or broil chicken for about 6 minutes, turning, or until desired doneness. Sprinkle with 1/4 tsp salt. To serve, fill a warm tortilla with some of the chicken strips and some salsa, and fold up.

Chicken Lime Taco's

Yes, I know it's been awhile since either my sister or I have posted on here. The Holidays are so fun....but soooo BUSY!!!!!! But, now that we are on to a New Year, here is a healthy and delicious dinner for you to make for your family!!!! There is just something about lime flavored foods that just draw me to them. I saw this recipe, and knew I had to try it! It was so fresh, so flavorful, and pleased everyone's bellies and tastebuds : ) A winner in my book!!! Happy New Year to you all!!!!


Chicken Lime Taco's
submitted by Camille
(from Favorite Family Recipes)

1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Baked Creamy Chicken Taquitos

Yummy!!! Taquitos are one of my favorite Mexican foods!!! And I liked that these were baked, not fried, so I didn't feel as guilty eating them : ) The recipe may seem like it is kinda long, but these really were quite easy to make! And they were delicious! Crunchy on the outside, creamy and flavorful on the inside!!!! Mmmmmmmm!!!!


Baked Creamy Chicken Taquitos
submitted by Camille
(from My Sisters Cafe)

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil.

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If you have more than 5, place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! Here is a tip from the Sisters Cafe: "When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with."

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.