Chicken Azteca

Chicken Azteca

Found here: http://favfamilyrecipes.blogspot.com/

Makes 10-12 servings)2 (15 oz) cans black beans, rinsed and drained4 cups frozen corn2 garlic cloves, minced1 tsp. ground cumin1/2 tsp. onion powder2 cups Pace salsa, divided (we used the black bean and corn salsa)Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)10 skinless, boneless chicken breast halves2 (8 oz) pkgs. cream cheese, cubedcooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)shredded cheddar cheeseCombine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.

Cheesey Ham and Broccoli Crescent Braid

Cheesy Ham and Broccoli Crescent Braid
Found here: http://mykitchencafe.blogspot.com/search?updated-max=2009-06-16T08%3A00%3A00-06%3A00&max-results=3

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees.

In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)

Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Creamy Artichoke Chicken

Creamy Artichoke Chicken
Submitted by Mindy
Found Here: (http://sisterscafe.blogspot.com/2008/09/creamy-artichoke-chicken.html)

4 boneless chicken breasts
1 can chicken broth (I used bouillon)
1/2lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry (the recipe says you can substitue apple juice)
1 (14oz) can marinated artichoke hearts
1/2 c parmesan cheese
3/4 c half and half

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 20 minutes. Remove from broth, reserving 3/4 cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushroom; set aside. melt 1/4 cup butter and stir in flour, salt, pepper, broth and half and half. Cook until thick. blend in cheese, cooking sherry and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

Lemon Garlic Pasta

Lemon Garlic Pasta
Found Here: (http://annemarie-tastebuds.blogspot.com/)
3 Tbsp butter
1-2 cloves garlic, minced
1-2 Tbsp lemon juice
1/4 tsp pepper
1/2 tsp fresh thyme; chopped
1/2 c. grated Parmesan cheese
2 1/2 c cooked pasta (gemeli, linguine, etc)
2-3 grilled chicken breasts

Melt butter in a small pan. Add garlic and saute. Add lemon, pepper, thyme and 1/4 cup Parmesan cheese. Add sauce to hot pasta and toss gently. Top with remaining cheese and grilled chicken and serve immediately.


When life gives you lemons...make and bake a lot of stuff with fresh lemon juice and zest...duh! This was another winner. Go easy on the garlic and lemon juice. Both come through with a very strong flavor when cooked this way. Unless you absolutely know you like a strong garlic flavor, start with one clove. For the lemon, I recommend starting with one Tbsp, taste it, and if you want a stronger lemon flavor then add more.
(1 cup pasta, 2 oz chicken=8pts)

Creamy Italian Chicken

Creamy Italian Chicken
Found Here: (http://realmomkitchen.blogspot.com/2009/01/creamy-italian-chicken.html)


4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened

Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out

Chicken Pillows

Chicken Pillows
Found Here: (http://realmomkitchen.blogspot.com/2008/11/chicken-pillows.html)

3-4 cups chicken, cooked and cubed
6 oz of cream cheese, softened
2 -4 tablespoons green onion, diced
1/3 cup chopped mushrooms (I can't add this cause no one likes mushrooms, except me)
2 tablespoons butter or margarine, softened
¼ teaspoon salt
Dash of pepper
2 cans of crescent rolls (I used the new crescent creations)
Bread crumbs
1 stick melted butter

In large bowl, mix together cream cheese, green onion, mushrooms, 2 Tbsp butter, milk, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.



Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon curry powder
1 tablespoon mayo
Milk


Combine ingredients in sauce pan and cook over medium heat until heated through.

Sausage and Mushroom Calzones

Sausage and Mushroom Calzones
adapted from Cooking Light, May 2007
Found Here: (http://shelbymaelawstories.blogspot.com/)

Dough:
2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
Dash of sugar
1 tablespoon extravirgin olive oil
3/4 teaspoon kosher salt
Cooking spray

Filling:
1 teaspoon olive oil
2 cups sliced mushrooms
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage, cut into 1/4-inch slices (I used Al Fresco)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup no-salt-added tomato sauce
1/4 cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.

Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.

Preheat oven to 450°.

To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.

Calories: 327 (30% from fat), Fat: 10.7g (sat 3.5g,mono 2.4g,poly 0.6g, Protein: 16.3g, Carbohydrate: 42g, Fiber: 4g, Cholesterol: 49mg, Iron: 3.2mg, Sodium: 680mg, Calcium: 124mg

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
Found Here: (http://realmomkitchen.blogspot.com/2008/08/sour-cream-chicken-enchiladas.html)

4 large chicken breasts, cooked and shredded or diced
2 cans cream of chicken soup
1 can diced green chilies
1-2 c monterey jack cheese, shredded
2 c cheddar cheese, shredded
3-4 green onions, sliced
2 cups sour cream
1 doz flour tortillas
1 can sliced olives


Mix all together soup, chilies, onions, sour cream and olives (I don't add the olives and onions at this point). Divide 2 cups mixture into seperate bowl. Add chicken and monterey jack cheese to remaining mixture. Stuff tortillas with mixture and roll, pour 2 cups remaining soup mixture over the top and top with cheddar cheese. (This is where I now add the olives and onions. I just sprinkle on top of the cheddar cheese). Put into baking dish (I usually have to use a 9x13 and a 8 x 8 dish to fit them all in) and bake at 350 for 20 to 30 min until hot and bubbly.

Layered Chicken & Black Bean Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin
Found Here: (http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html)

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream


Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.

Nutritional Info

DETAILED NUTRITION
Serving Size 1/8 of a recipe
Servings Per Recipe 8

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Amount Per Serving
Calories 414
Calories from Fat 215

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% Daily Value *
Total Fat 23.8g 37 %
** Saturated Fat 14.2g 71 %
** Cholesterol 92mg 31 %
Sodium 710mg 28 %
** Potassium 465mg 13 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 5.8g 23 %
Protein 26.2g 52 %
** Sugars 0.8g
Vitamin A 21 %
Vitamin C 26 %
Calcium 38 %
Iron 20 %
** Thiamin 15 %
** Niacin 77 %
** Vitamin B6 24 %
** Magnesium 21 %
** Folate