Chicken Piccata

Hello all, it has been a crazy while. I am here to show you a rather simple light chicken dish that is great for after work, school, or a weekend dinner. Here in Wisconsin, the weather is starting to get a little warmer and the snow is gone. So with that being said, I wanted something in between comfort food and something light and this dinner really hit the spot. A lightly fried chicken with a hint of lemon this chicken is a great dinner. 

Serving: 6

Ingredients: 

4 Boneless Skinless Chicken Breasts (Pounded thin and cut in halves)

2 Eggs

2 Tablespoons Dry White Wine or Chicken Broth

5 Tablespoons Lemon Juice 

3 Garlic Cloves, minced 

1/8 Teaspoon Siracha

1 Cup Flour

1 Cup Parmesan Cheese

1/4 Cup Parsley Flakes 

1 Teaspoon Salt

Vegetable Oil 

Directions:

Preheat oven to 250*

Pound out the chicken and flatten out breasts into 1/4 inch thickness. 

In a shallow dish combine egg, wine or chicken broth, lemon juice, garlic, and siracha. In another shallow dish combine flour, cheese, parsley, and salt. Coat chicken with flour mixture, dip in egg mixture, then coat again with the flour mixture. 

In a large non-stick skillet, heat up vegetable oil and brown chicken halves for 3-5 minutes on each side or until the juices run clear. Remove from pan and place on a baking sheet with a cooling rack in the oven to keep warm. 

When all chicken is done, take out of the oven and serve with mashed potatoes, noodles, or rice. 

Recipe Adapted by: https://www.tasteofhome.com

Macaroni and Cheese with Broccoli and Cheese (21 day fix)

A 21 day fix approved meal right from Autumn! 

This cream macaroni and cheese meal will make you forget how healthy you are actually eating and even your family will not know the difference. 

Ingredients:

 3 Cups Whole Wheat Macaroni

4 Tablespoons Organic Grass Fed Butter

2 Tablespoons Whole Wheat Flour

1 1/2 Cups Almond Milk (unsweetened) 

1 1/4 Cup Grated Extra Sharp Cheddar Cheese

1 lbs Chicken Breast, cut into cubes

6 Cups chopped broccoli, steamed

1 Tsp Salt

1 Tsp Garlic Powder

1/2 Teaspoon Pepper

Directions:

Cook macaroni according to package directions. (set aside)

Melt butter in large sauce pan over medium heat.

Add flour; cook whiling whisking constantly for 1-minute or until brown. 

Slowly whisk in almond milk; cook while whisking constantly for 1-2 minutes until mixture thickens and there are no lumps.

Whisk in salt, pepper, and garlic powder

Reduce on low. Add cheese; cook, whisking constantly for 2-3 minutes or until cheese is melted. 

Add chicken and broccoli and stir together. 

Mix pasta and cheese mixture together and serve immediately.

Adapted by: Autumn Calabrese FIXATE

1 Green, 1 Yellow, 1/2 Red, 1/3 Blue

Sheet Pan Ranch Chicken

I am loving this whole sheet pan dinner phase! I am been testing out a few here and there and this so far is my favorite. If you like ranch this will be your favorite too! With a slight crunch to the chicken it still melts in your mouth and also your ranch potatoes and carrots are to die for. This makes enough for your family of 5 and guests! So eat up right for a dinner tonight. 

That totally rhymed haha

Ingredients:

1 lb Chicken Breasts

2 Cups Baby Carrots

2 Cups Baby Reds in chunks

1 Dry Ranch Packet (seperated) 

2 Teaspoon Salt

1 Teaspoon Pepper

1/2 Cup Miracle Whip

2 Cups Panko Crumbs (Plain)

1 Tablespoon Parsley 

Olive Oil

Directions: 

Pre-heat oven to 400*

Pound out your chicken breast to 1-1 1/2 inches thick and cut into halves. 

Take out 2 Tablespoons of Dry Ranch and set aside.

Place the rest of dry ranch and miracle whip into a bowl and mix well. Place chicken in mixture and stir around until chicken is covered. 

Place Panko Crumbs in the bowl and cover chicken with panko crumbs.

Place a tablespoon or two of olive oil at the bottom of the pan. Place potatoes and carrots around the side of the pan, sprinkle a few more tablespoon of olive oil on top of the veggies. Place chicken in the middle of the pan. Place salt, pepper, and the rest of the dry ranch on top of the veggies. Spray the chicken with PAM if want to add color. Sprinkle Parsley on top of chicken.

Place in oven for 25 minutes or until chicken reach 165*

Chicken Verde Guacamole Burrito

One of my new all-time favorite burrito combinations, I don't think I could go back to any other way. Light, creamy, and a tad bit of spice, you will enjoy this burrito heaven. So I wish I were posting more recipes but as you know if you have read my blog in the past I hate bulb lighting like this but it is slowly getting lighter past 5 a.m. outside which means I will be back to sharing tons of wonderful lighted photos.  The winter months are slow for me and my Christmas break for school is almost over, back to being busy. 

Ingredients: 

Makes 6 Burritos

1 Cup Verde Salsa

1 lb of chicken 

Extra Sharp Cheddar Cheese (White)

Sour Cream

Guacamole

Tortilla Shells (burrito size)

Instructions:

Place Chicken and Salsa Verde into a pan, cover, turn on medium and cook for 20 minutes or until done. Take chicken out and shred or cut up into long pieces. Place guacamole and sour cream in the middle of tortilla ( I added 1 Tablespoon each) Place your chicken in the middle, add a tablespoon or more of the salsa verde in the pan onto the chicken, cheese. ( add in some avocado or tomatoes if you would like!)

Roll up and place seam side down on griddle and cook until side in brown, flip over and do the same.

Serve with extra guacamole, sour cream, brown rice, and salsa.

Slow Cooker Chicken Wild Rice Soup

Something comforting about soup, isn't there? Instead of having your original chicken noodle soup, have something a little different and try this chicken wild rice soup. You will probably never want to make noodle soup again, there is something so great about wild rice. The taste is delightful and is perfect for a fall or winter day. 

Ingredients:

1 1/2 Cups Uncooked Wild Rice

1 LB Boneless Chicken Breasts or thighs (cut into bite sized)

1 Small Onion

1 Cup chopped carrots

3 Bay Leaves

2 Teaspoons Parsley

1 Teaspoon Thyme

1 Teaspoon Garlic Powder 

1/2 teaspoon Salt and Pepper

4 Cups Chicken Stock

3 Cups of water

1/2 Cup Heavy Cream (Separate) 

Directions:

Place all ingredients into slow cooker except heavy cream.

Cook on low for 6-8 hours, remove bay leaves, place 1 cup of hot soup in a bowl and stir in heavy cream and pour back into slow cooker and stir again.

Add more salt and pepper to your taste and add more water if it is too thick.

Crockpot Chicken Gnocchi Soup

For this week's crockpot Saturday I made this gem. You all know that soup is my favorite so I am super excited to share this recipe with you all. This is one of our favorites, it is so flavorful, aromatic, creamy, and full of bacon. Yes, I said bacon so right there you know you will love this soup. Try it out the next time you need to throw something into your crockpot.

Ingredients:

1 pound Chicken Breast, cut into bite sized chunks

2 Carrots, chopped

1 small onion, chopped

2 Teaspoons Dried Basil

2 Teaspoons Italian Seasoning

1 Teaspoon Salt

1 Teaspoon Pepper

4 Cups Chicken Broth

2 Tablespoons Corn Starch

2 Tablespoons Water

2-12 ounce cans of Evaporated Milk

1 pound package of Gnocchi

6 slices of bacon, chopped

2 garlic, minced

3 handfuls of Fresh Spinach

Instructions: 

Place chicken, carrots, onion, basil, Italian seasoning, salt, pepper, and broth into crockpot and place on low for 5-6 hours or high for 3-4 hours.

Mix together the cornstarch and water

Place cornstarch mixture, milk, and gnocchi into crockpot (after cooking) place lid back on crockpot.

Cut bacon into bite-sized pieces and cook in pan, when done take out. Add garlic and cook for 2 minutes and add in spinach until it wilts. 

Add bacon, garlic, and spinach into crock pot and mix. Place lid on for 15 minutes on high cooking level. 

Add salt and pepper to taste

Stir and Serve

Recipe adapted from:

http://pinchofyum.com/

Chicken, Mushroom, Spinach Gnocchi Casserole

A simple healthish dish that surprised me and my family.  Everything about this dish I knew I would love but would everyone else I have little girls and a fiance that hates Alfredo so I was so up in the air to make this and let me tell you I am so glad I did.

The gnocchi is something that everyone loves and it is so soft and tender, the mushrooms give it that amazing taste the the spinach melts right in and that sauce is just like an Alfredo sauce so you will not want to miss out on this dish.  It just might surprise you

Ingredients:

2 Cups Mushrooms

1 Tablespoon Olive Oil

2 Tablespoons Butter

2 Tablespoons Flour

3/4 Cup Heavy Cream

3/4 Cup Milk

1 Cup Chicken Stock

2 Cups Chicken *diced*

1 Garlic Clove *minced*

16oz Gnocchi *frozen,fresh, or in pasta aisle*

1 Cup spinach

1/4 Cup Parmesan Cheese

*salt and pepper to taste*

Instructions:

Preheat oven 425*

Cook chicken in pan, drain out liquid and place aside in bowl.  Place olive oil, garlic and mushrooms into pan and cook down for 15 minutes or until mushrooms are soft, place into bowl with chicken.

Melt butter in a skillet, add flour and whisk until mixture boils. Whisk in cream, milk and stock on medium heat until thickened, season with salt and pepper.

Add Gnocchi,spinach and Parmesan cheese to your mushroom and chicken bowl and add in cream.  Mix and place into casserole dish.

Bake for 30 minutes 

Adapted by:

http://www.realhomecook.com/

Chicken Wonton Taco Cups

Wontons are one of my favorite things but so are tacos so why not put two together?

The crunch of the wonton with a Chinese chicken and topped with coleslaw?  You do not want to say no to this one and the entire family and company loved it.  It is said to go onto the main list to make for dinner.  That list is actually getting pretty large.

So makes this amazing dish and you will not have to go get take out.

Ingredients:

1 Tablespoon Olive Oil

1 LB Chicken breast *chopped*

1 Garlic Glove *minced*

1/4 Cup Soy Sauce

3 Tablespoons Hoisin Sauce

1/4 Cup Teriyaki Sauce

1 Tablespoon Corn Starch 

2 Tablespoons Water

24 Wonton wrappers

Coleslaw**

Lime Juice**

Instructions:

Preheat oven 350*

Place Olive oil,garlic, soy sauce, hoisin, teriyaki and chicken into pan and cook on medium for 15 minutes or until chicken is done. Place water and cornstarch together in separate bowl, mix and pour into chicken mixture.  Boil and stir until thickened.  If it is to thick for you add in a tablespoon of water to the mixture until you are happy with the results.

Spray your cupcake pan (12 count) with PAM and place 1 wonton wrapper in each of the bottoms of the pan.  Fill with 1-2 Tablespoons of chicken filling, top with 2nd layer of wonton wrapper and fill again with chicken filling.

Spray tops with PAM and bake in the oven for 20 minutes or until wonton edges are brown.

Let cool for 10 minutes 

Optional** Top with coleslaw and a squeeze of lime juice

Serve right away

Inside Out Chicken Pot Pie

Can you smell it? Leaves changing, the cold air, pumpkins growing...fall.  Ok ok maybe not for all of you but here in Wisconsin we just had a 63* day but it is now high of 84 today so it isn't really fall yet but let me tell you I took advantage of that 63 day.  Opened my windows , cleaned, baked and make a fall dinner.

So instead of making my big chicken pot pie I made it more kid friendly and it went over great.

This creamy delicious filling goes great over some fresh biscuits and if you don't have those make some toast, that is how I do my left overs.

Ingredients

Follow my recipe for the filling in this link

http://chickwhocooks.blogspot.com/2013/07/chicken-pot-pie.html

Pair with biscuits or mashed potatoes.

Chicken Parmesan Sliders

One of of favorite meals on a slider! As you can see my recipe is made a tiny bit healthier and that just meaning there is no breading on the chicken but trust me with it having so much flavor you won't even miss it.  Sometimes my daughters will go on my Pinterest board and blog and look through it and yell at me because "mom you haven't made this since taking this photo!"  The life of a food blogger there are so many recipes I forget about haha so when they pointed out a Parmesan recipe I thought about making it a new way.  So here we have it.

Ingredients 

2 lbs of Boneless Skinless Chicken Thighs

1 Cup Pizza Sauce

6 slices Motzerella Cheese *In halfs*

1 Packet of Rolls *12 count*

3 Tablespoons Parmesan Cheese *divided*

1 Tablespoon Thyme

1 Teaspoon Garlic Powder

1 Teaspoon Salt and Pepper

Instructions 

Preheat oven 350*

Place 1 Tablespoon of Parmesan Cheese,thyme,garlic, salt and pepper all over chicken and cook in pan until done.  

Place bottom of buns into a 9x13 pan

Place chicken onto sliced opened rolls add a spoonful of pizza sauce and a half a square of mozzarella cheese. 

Place all tops on and sprinkle the last two Tablespoons of Parmesan cheese on tops of buns.  Place into oven for 20 minutes.

Serve right away

Roasted Chicken and Vegetables

It has been about 95* the last few days in Wisconsin and we have been enjoying it from the inside with our new Air Conditioner.  So I tested it by cooking something in the oven and when I say it didn't get hotter in here that made me so excited so now I can bake more. Now that my kitchen is cleaned and bellies are full we are off to go night swimming at the beach. 

This is such a great meal easy, fast meal that you can just throw together.  Something so simple is so amazing, flavorful and will make you, your husband, kids and great aunt want it again and again.  This also makes a great freezer meal, just cut up, bag it and freeze.  So enjoy the simple sweet pleasures of the earth.

**Ingredients**

1 Tablespoon Olive Oil

1 Zucchini 

1/2 Cup Sweet Peppers 

1/2 onion

1/2 Cup baby tomatoes 

3 Chicken Breasts

1 Tablespoon + 1 Teaspoon Italian Seasoning

1 Teaspoon Garlic Powder

1 Teaspoon Paprika

1 Teaspoon Salt and Pepper

**Instructions** 

Preheat oven 400*

Chop up chicken and veggies into chunks and place onto sheet pan.

Put olive oil onto mixture and mix well.  Spread all seasonings over chicken and veggies and mix well again.  

Bake for 30 minutes

Serve alone or with rice.

Smothered Burritos

Happy Taco Tuesday!  I hope everyone had an amazing and safe fourth of July, now onto the good stuff.  This was possibly the best burrito and rice I have ever had it is now a staple in our home to put on rotation for Taco Tuesdays.  It is sweet and spicy and cheesy you cannot pass something like this up.  So try, love it and make it again.  This is also a slow cooker recipe so relax while you cook.

*Ingredients*

Shredded Chicken

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa 
• 4 tablespoons brown sugar
• 1 4 oz. can mild green chilies
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dry oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Cheesy Green Chili Sour Cream Sauce

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons flour
• 2 cups low sodium chicken broth, warmed
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/2 of a 4 oz. can mild chopped green chilies or more to taste
• 1/2 cup cheddar cheese

*Directions*

Shredded Chicken

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding 

**There will be juices left over in the crock pot keep this for your rice**

Cheesy Green Chili Sour Cream Sauce

Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.

Rice

Drain your liquid from the slow cooker in a strainer (make sure a bowl in under to catch the liquid) There should be just about 2 cups.  Cook 2 cups of rice in this liquid and nothing else.

Burritos

Stuff your burritos with the chicken and cook on a griddle until brown, Cover with your cheese sauce and place rice on the side.

Recipe Adapted By http://www.carlsbadcravings.com/

Pita Teriyaki Chicken

You will love this  simple grilled chicken with a tangy,sweet teriyaki sauce and the sweet warm pineapple that brings that it all together.  This is the perfect summer meal to grill out and eat outside and not heat up the house.  This is a have to make for your family.

Ingredients

1 Cup Teriyaki sauce

1/4 cup honey

1 Pound of chicken 

Pita bread

Lettuce *optional*

Instructions

Mix sauce and honey in a bowl together.

Place chicken in pan and pour sauce mixture over and cook for 15-20 mins until chicken is done

Or

Grill chicken and brush on sauce for 20 mins or until chicken is done

Grill or warm pineapple on pan.

Place lettuce,chicken,pineapple and some extra sauce mixture into the pita bread.

serve right away