kamis

Ingredients 2 tablespoons olive oil 3 boneless, skinless chicken breasts (cut into small, bite-sized pieces) 1 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked basmati OR long-grain rice 2 1/2 cups chicken broth 1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli) 2 cups shredded Colby Jack cheese Instructions In a 12-inch skillet pan (make sure it has a lid) heat olive oil over medium-high heat. Add in the chunked, bite-sized chicken, and sprinkle with salt & pepper. Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle.  Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low. Simmer for 12-15 minutes or until water is absorbed and rice is cooked.  While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package. Once done, chop up the broccoli into smaller pieces, if wanted.  When rice is done c

Ingredients 1/2 cup sun-dried tomatoes  sun dried with no oil or grape tomatoes, halved 1 tbsp Italian seasoning 1 tbsp garlic minced 2 lbs chicken breast  (about 2 large breasts, diced into 1-inch cubes) 3 cups low sodium chicken broth low sodium (one cup for Crockpot and stovetop method) 3 cups whole wheat pasta I used one 12 oz. box 3/4 cup cottage cheese 2% 3/4 cup plain Greek yogurt 2% 2 cups spinach baby 1/4 cup basil  fresh, or 1 tsp dried basil 2/3 cup cheese parmesan Instructions Instant Pot Directions: Set your Instant Pot to Sauté and lightly spray the pot with cooking spray. Once your pot is hot add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant. Add your cut chicken to the pot, and cook 2-3 minutes stirring often. This will prevent your chicken from clumping together while it’ s under pressure. Once your chicken is browned on all sides add your chicken broth. Add your pasta to the pot and stir

Ingredients 1 tablespoon olive oil 1.5 lb chicken thighs , boneless skinless 1/2 teaspoon salt 1/4 teaspoon pepper 8 oz tomato sauce 2 garlic cloves , minced 1/2 cup heavy cream 4 oz fresh spinach 4 leaves fresh basil (or use 1/4 teaspoon dried basil) For serving: 1/4 cup Parmesan cheese , grated Instructions How to cook boneless skinless chicken thighs in a skillet: In a large skillet heat olive oil on medium heat.  Season boneless skinless chicken thighs with salt and pepper.  Add them top side down to the hot skillet.  Cook for 5 minutes on medium heat, until the top side is nicely seared.   Flip over to the other side and sear for 5 more minutes on medium heat. Remove the chicken from the skillet to a plate. How to make creamy tomato basil sauce: To the same, now empty skillet, add tomato sauce, minced garlic, heavy cream.  Bring to boil and stir.  Reduce heat to low simmer.  Add fresh spinach and fresh basil.  Stir until spinach wilts

Ingredients QUESADILLAS: 1 8-10 inch flour tortillas ¼ c. grilled chicken breast sliced 2-3 slices deli ham 4 slices of Swiss or Provolone cheese 2 T. toasted breadcrumbs 2 T. melted butter PARMESAN DIJON SAUCE 2 T. butter 1 T. flour 1 cup milk 1 chicken bouillon cube 1 tablespoon Dijon mustard Dash hot sauce optional 1/2 cup freshly grated Parmesan cheese Salt and pepper to taste Instructions To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat. To make the quesadilla. Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs Add another layer of cheese. Add a

INGREDIENTS 2 cups rotisserie chicken breast, shredded 1 head romaine lettuce, shredded 1 head iceburg lettuce, shredded 1 rounded cup of red cabbage, shredded 1 cup of carrots (about 2 carrots), julienned or shredded 1/2 bunch of green onions, thinly sliced 2–3 tablespoons cilantro leaves, roughly chopped Asian salad dressing, using this homemade recipe Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips INSTRUCTIONS Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely. After shredding the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe. Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabb

INGREDIENTS 12 oz. fettuccine 4 slices bacon 3 cloves garlic, minced 1/2 lb. boneless skinless chicken breasts, cut into strips Kosher salt Freshly ground black pepper 4 large eggs, beaten 3/4 c. freshly grated Parmesan, plus more for garnish 1/3 c. freshly chopped parsley, plus more for garnish DIRECTIONS In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, an

INGREDIENTS 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces 1 lb potatoes, chopped 1/2 cup grated Parmesan cheese 1 cup shredded Parmesan cheese 2 garlic cloves, minced 1 tbsp garlic powder 1 tbsp Italian seasoning 1 tbsp extra-virgin olive oil Salt & pepper to taste 3/4 cup low-sodium chicken broth (for IP) 2 tsp oil (for IP) INSTRUCTIONS Slow Cooker Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6. Top with shredded Parmesan cheese and cook an additional 10-20 minutes until melted. Instant Pot Turn the Instant Pot to saute. Once the IP is hot, add the oil & chicken and cook a few minutes on each side until slightly browned. Add potatoes and all other ingredients EXCEPT the shredded Parmesan. Be sure to include the chicken broth. Stir to mix well. Close lid and seal valve. Set high pressure and cook for 8 minutes (make sure internal temperature for

Ingredients 2 Cups Cooked Elbow Noodles 1 Cup Cooked, shredded chicken breast this can be bought precooked or you can boil your own chicken 1 tbsp buffalo sauce 1 cup heavy cream 1 cup shredded cheddar cheese from a bag 1/2 tsp minced garlic salt and pepper to taste 1 tbsp butter Instructions Begin by putting a small saucepan on medium low heat. Add butter and melt - careful not to burn. Add minced garlic and cook until fragrant. Add whipping cream and bring to a low simmer. Slowly add cheddar cheese while consistently stirring.  Add buffalo sauce and stir. In a casserole dish, add elbow noodles and chicken. Poor over sauce and stir in. Top with additional cheddar cheese and drizzle with buffalo sauce. Bake in oven at 400 degrees F for 8 minutes. Enjoy! This Recipe adapted from this -->> SITE

Ingredients 2-3 boneless, skinless chicken thighs, cut into bite sized chunks 3 tablespoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 and 1/4 cups marinara sauce, I used Prego 1 cup water, refer notes 8 ounces penne pasta 1/2 teaspoon Italian seasoning 1/2 to 3/4 teaspooon salt, refer notes 1/4 teaspoon ground black pepper 1/2 cup grated mozzarella cheese 3 tablespoons grated parmesan cheese chopped parsley or basil, to garnish (optional) Instructions Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 minute. Add chicken pieces and cook, stirring frequently for 2 minutes.  Press cancel and then add marinara sauce, water, pasta, Italian seasoning, salt and ground pepper. Stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes.  After 7 minutes, let Instant pot in the warm mode for 4 minutes. 

Ingredients 1/2 cup chicken broth 1 Hidden Valley Ranch seasoning packet 2 pounds of defrosted chicken breasts 8 oz package of Philadelphia Cream Cheese cut into chunks 8 slices cooked and crumbled bacon 1/2 cup shredded cheddar cheese Instructions Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts. Cover and cook for 4 hours on high or 8 hours on low. After the cook time has ended, shred the chicken with two forks. Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients. Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted. This Recipe adapted from this -->> SITE