Slow Cooker Chicken & Black Bean Soup

Original Recipe HERE

This was a huge hit, which surprised me because I've made many variations on Mexican/chicken/bean soups before.  Before it was even served, *J* told me that it looked delicious.  I served it with everyone's favorite cornbread, and the only complaint I heard was when I cut them off from more helpings.

The seasonings can be adjusted for heat.  I kept it mild so the kids would eat it.  To make it easier, I could've just done some generous shakes of McCormick Southwest seasoning.

I gave the soup a few zaps with the immersion blender to make it thicker.  We ate it straight from our bowls with spoons, but it could be served over rice or scooped with tortilla chips if thickened enough.

Ingredients

3 or 4 boneless, skinless chicken breasts [I cut each in half]

2 cans (15 oz each) black beans, drained & rinsed

2 cans (15 oz each) corn, drained & rinsed

2 cans (10 oz each) diced tomatoes & chilis [I used mild Rotel]

1 can (8 oz) tomato sauce

2 cups water

2 Tablespoons chili powder

1/2 Tablespoon cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon cayenne

4 large garlic cloves, minced [I did not use]

4 to 8 ounces cream cheese

garnishes: shredded cheese, sour cream, avocado, green onions, etc.

Directions

(1) Place all ingredients except for cream cheese into slow cooker.

(2) Cook on low 6-8 hours or high 3-4 hours, or until chicken is cooked.

(3) Remove chicken; shred.

(4) If desired, blend soup to desired consistency.  Return chicken to slow cooker.

(4) Add cream cheese; stir.  Heat until cream cheese is melted.

(6) Serve with garnishes.

Kid Participation: None.

Coconut Garlic Chicken

Original Recipe HERE

I was really skeptical about this recipe - how could coconut, garlic, and vinegar come together and yield anything but nastiness?  But the original poster promised it was good, so I was game to try.

The taste was interesting but better than expected.  Everyone in the family liked the sauce; kids asked for several helpings of it over the rice.  I should've cooked and shredded the chicken ahead of time and just added it to the sauce as it thickened up; leaving it in pieces meant the kids could easily pick them out.

I will cut the vinegar amount by half next time (original amounts of everything are listed below).  Also, I'd probably add some sliced green onions for garnish and taste.  My sauce never thickened, so expect it to look watery.  Precooking and shredding the chicken would make throwing this dish together super quick and give the sauce a bit more substance.

 

Ingredients
1 pound skinless, boneless chicken breasts, diced small
1 Tablespoon coconut oil
1 can (14-15oz) light coconut milk
6 cloves garlic, minced
1/4 cup apple cider vinegar
1/4 cup fresh cilantro [optional; I did not use]
salt & pepper to taste
rice or other grain for serving

 

Directions
(1) Heat coconut oil over medium heat in a non-stick skillet.
(2) Season chicken pieces with salt and pepper.  Add to skillet; saute about 2 minutes.
(3) Add vinegar and garlic to pan.  Cook until most liquid has cooked off.
(4) Add coconut milk.
(5) Turn heat ot medium.  Cook, stirring occasionally, 8-10 minutes or until liquid thickens and chicken is cooked through.
(6) Season with additional salt and pepper.  Top with cilantro and serve over rice or grains.

Kid Participation: None.

White Chicken Chili

Original Recipe HERE

 

I simplified the original recipe a lot, both for convenience (I didn't feel like hunting down a variety of peppers) and the sake of hoping my kids would eat it (because they don't like super spicy things).  So it's really just a basic white chicken chili recipe now.  But that's OK, because everyone loved it.  Even my picky *J* said he, "LOVED it!"

 

My kids aren't big meat eaters, and they turn their noses up to chicken most of the time.  I knew I'd have better luck getting them to eat it if I incorporated it into the dish better than cubing it would.  So I cooked the chicken that afternoon and shredded it with the KitchenAid paddle.  No one complained at mealtime.

 

I ran out of cumin and couldn't find my chili powder, so I added a few shakes of Cuban seasoning to make up for it.  It was still pretty mild, but I could taste a hint of the jalapenos so it wasn't too bland.  Spices and seasonings and heat factor can be easily tweaked.  As expected, the kids added plenty of sour cream and cheese on top. 

 

Ingredients

2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 Tablespoon ground cumin
1½ teaspoons chili powder
¾ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
4 large garlic cloves, minced
2 tablespoons all-purpose flour
4 cups broth
3 cans (15 oz) cannelini beans, rinsed and drained
3 cups chopped cooked chicken [I used shredded]
1 tablespoon lime juice
½ cup heavy cream [optional; I forgot it]

garnishes: lime wedges, shredded cheese, cilantro, sour cream

rice [optional]

 

Ingredients

(1) Heat olive oil in a large pot over medium heat.

(2) Add onions, jalapeno, cumin, chili powder, paprika, cayenne, and salt.  Cook until vegetables have softened, about 7 minutes.

(3) Meanwhile, drain and rinse one can of beans.  Mash thoroughly.

(3) Add garlic.  Cook an additional minute (do not allow garlic to brown).

(4) Add flour; stir in thoroughly.  Cook for about 1 minute.

(5) Add mashed beans.

(6) Stir in remaining 2 cans of beans, chicken, and lime juice.  Bring to a simmer.  Reduce heat to low; cook about 20 minutes.

(7) Add heavy cream.  Serve with garnishes and by itself or over rice.

 

Kid Participation: None, other than require me to grate several rounds of cheese for toppings.  Kids like them some cheese.

Chicken, Black Bean, & Green Chile Skillet

Original Recipe HERE

 

I thought this was just going to be a run-of-the-mill, easy one-pot meal that we'd all eat and then forget about (unless I put it on here and filed it away for a weeknight clean-out-the-pantry type meal).  But my kids LOVED it.  Yes, worthy of capital letters.  *N* and *P* each asked for three helpings, and *J* asked for two (which is big, considering he's going through a picky phase right now).  The four of us polished off almost the entire thing, so I thought the leftovers would be a hearty lunch for me.  No luck, since at breakfast *N* asked if we were having the same thing for dinner again.  This sort of question is rare, and usually I'd assume it would be followed by a, "...because I don't want it!" (they are usually very leftover-averse).  But she actually asked to eat it again!  Well, knock me over with a can of black beans! (actually, don't, because that would hurt).  I felt especially vindicated because *J* said several times how gross it looked before actually tasting it.

I was going to poach the chicken but realized I had a better chance of getting the kids to eat it if I made it more interesting (because they are also meat-averse lately).  So I followed the basic steps for the lime chicken that is linked to in the original recipe.  I sliced up the chicken breasts into "tenders"-sized pieces, marinated them for about 15 minutes (all I had time for), and then browned them until cooked through in a separate skillet.  I do think it helped the flavor of the dish.

 

I eyeballed most of the ingredients, so the amounts I used aren't exact...it's an easy recipe to play with to suit personal tastes. Also, since I had no hot sauce in the house, I bought the Cholula brand used in the original recipe (sorry, Tabasco...I'm just not that into you). I assume it was good, though I used it sparingly since my kids aren't fans of hot-and-spicy things.

 

I served it with sour cream and salsa mix-ins, and green onions would've been a nice touch.  In the future, I may use this as a taco, burrito, or enchilada filling.

 

The only thing I didn't like was that the cheese congealed on top once it cooled, so maybe mixing it into the main dish before putting it in the oven - or just waiting until serving and sprinkling it on then - would work better.

 

(sidenote: I think I set a personal record for number of parentheses and hyphens in one post)

 

Ingredients

2 to 3 cups cooked brown rice

2 Tablespoons extra virgin olive oil

1 cup white onion, finely chopped

3 garlic cloves, minced or pressed

2 cans (4 oz each) chopped green chiles

1 can (15 oz) black beans, drained and rinsed

1 teaspoon ground cumin

additional seasonings of choice [I used about 2 teaspoons Cajun seasoning mix]

1 to 2 Tablespoons lime juice

2 cups cooked, chopped chicken

1 teaspoon hot sauce

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

 

Directions

(1) Preheat oven to 350 degrees F.

(2) Heat oil in cast iron skillet over medium heat.  When hot, add onion.  Saute several minutes, stirring occasionally.

(3) Add garlic to skillet.  Cook another two minutes.

(4) Add rice, chiles, beans, cumin, seasonings, lime juice, chicken, and hot sauce.  Stir until thoroughly combined.

(5) Sprinkle cheeses on top.  Bake skillet about 15 minutes, or until cheese is melted.

 

Kid Participation: None, other than eating multiple portions.

Mini Chicken Pot Pies

Original Recipe HERE

 

I love food that comes in its own complete little "package."  These are perfectly sized for kids, and the presentation means they might be more apt to try it, too.  I normally stay away from any of those condensed/"cream of" soups, but I needed something easy that night.  I'm sure some substitution involving broth, corn starch, sour cream, etc. is available online.

 

I thought these were great.  *N* and *J* both said they liked them, but they didn't ask for more than the two I originally gave them.  But since it would be easy to tweak the flavors to suit different tastes, I'll definitely make these again.  Bonuses: I made the filling ahead of time and quickly assembled them when it was time to bake, they didn't make a mess at mealtime, and they were easy to reheat.

 

I doubled parts of the recipe since 10 pies wasn't going to be nearly enough to feed us; new amounts reflected below.  Time for some math: I used 3 cans of biscuits (7.5 oz each can, 10 biscuits to a can) and got 18 pies by using 1.5 biscuits per pie.

 

Ingredients

2 medium boneless, skinless chicken breasts - cooked and shredded

1 can (14.5 oz) condensed cream of ____ soup [your choice; I used mushroom with roasted garlic]

1.5 to 2 cups finely chopped vegetables, frozen or fresh [I used carrots, peas, celery, and onion]

1.5 cups shredded cheese of choice

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 to 3 cans (10 oz) *OR* 3 to 4 cans (7.5 oz) Pillsbury biscuits [I used buttermilk

 

Directions

(1) Preheat oven to 400 degrees F.  Spray or grease approximately 18 cups of muffin tins.

(2) In a medium bowl, combine soup, onion powder, garlic powder, and pepper.

(3) Add chicken, vegetables, and cheese.  Mix thoroughly.

(4) Press biscuits into muffin cups, covering bottoms and up the sides.  Check to make sure no air pockets remain.

(5) Scoop chicken mixture into biscuits, filling to top.  Sprinkle with additional shredded cheese if desired.

(6) Bake 12 minutes.  Check pies; bake additional 2 to 3 minutes if biscuit edges are not golden brown yet.

(7) Cool in muffin tins for 3 minutes.  Remove; serve.

 

Kid Participation:

* Mix mixture

* Scoop mixture

Slow Cooker Honey-Sauced Chicken

Original Recipe HERE

This is a pretty standard teriyaki-like chicken dish, but I'll never pass up a throw-everything-in-the-slow cooker-and-voila! recipe.  Everyone happily ate this.

I served it over brown rice with roasted cauliflower on the side, but next time I'll roast broccoli or asparagus instead and toss everything together for serving.

Ingredients

3 to 4 skinless, boneless chicken breasts

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion or 1/16 cup onion flakes)  [I used flakes]

1/8 cup ketchup

1 Tablespoons vegetable oil [I used grape seed]

1 clove garlic, minced or pressed

1/8 to 1/4 teaspoon red pepper flakes

Directions

(1) Put chicken in slow cooker.

(2) Whisk together all other ingredients.  Pour over chicken, flipping chicken once to coat.

(3) Cook on low for 3 hours or high for 1.5 hours.

(4) Cut, shred, or dice chicken.  Return to slow cooker; toss with sauce.

Kid Participation: None.

Cheesy Spaghetti Squash and Chicken Bake

Inspired By THIS

 

My kids don't like spaghetti squash (which isn't stopping me from serving it, repeatedly and in a variety of forms, in the hopes I can convert them).  I even found out, as Husband and I were cleaning up after dinner, that he's "not a huge fan" of spaghetti squash.  Gee, everyone...sorry I served this.  But wait!  They all ate some!  And upon further pressing Husband, he said it was actually good because he didn't notice the squash much.  So...hmm.  Make again?  I think I will, because I liked it, it was easy, and it was filling.  Next time I'll serve more side dishes with it so that family members can enjoy a smaller portion of the main dish without reaching their spaghetti squash saturation point.  I'd think this would be a good make-ahead dish and also work well for sharing.

 

This filled a 9x13" baking dish with two servings left over for the next day's lunch.  Next time I'll add some chopped onion and green pepper to provide another layer of taste and texture.  Which will just ensure that my kids pick out the vegetable-y additions, negating their usage to everyone but me.

 

Ingredients

2 medium ripe spaghetti squash, cooked and cooled

1/2 medium onion, chopped

1 green bell pepper, chopped

olive oil

1 to 2 oz cream cheese, softened [I used reduced-fat]

salt and fresh pepper, to taste

garlic powder, to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3 boneless, skinless chicken breasts, cooked and shredded

2 cups tomato sauce, divided [I used Classico]

1 to 2 cups shredded mozzarella or Italian blend cheese, divided

 

Directions

(1) Preheat oven to 375 degrees F.

(2) Remove all spaghetti squash strands from skin; place in large mixing bowl.  Break it up with forks.

(3) In medium skillet, saute onion and green pepper in a small amount of olive oil until softened.  Toss with squash.

(4) Add cream cheese to squash; mix until well combined.

(5) Add salt, pepper, garlic powder, and oregano to squash mixture; stir thoroughly.

(6) Spread squash mixture evenly in a 9x13" baking dish.  Sprinkle with half of shredded cheese.

(7) Spread one cup of tomato sauce over mixture.

(8) Evenly distribute chicken over sauce.  Top with remaining sauce and cheese.

(9) Cover dish with foil.  Bake approximately 15 minutes or until heated through and cheese is melted.  Remove foil and bake an additional several minutes.

 

Kid Participation: None, though *J* did have fun helping me scoop out the seeds from the raw squashes earlier in the day.  He said it reminded him of carving pumpkins at Halloween.

Cheesy Chicken, Rice, & Bacon Skillet

Original Recipe HERE

This meal.  So easy.  So good.  So horrific for you.  It fits two out of my three requirements for feeding my family a food: is it easy? is it tasty? is it healthy?  So it'll be a comfort dish that we'll only indulge in on occasion.  I didn't bother trying to healthify it in the least, though I guess you could give it a whirl with reduced sodium bacon and broth, low-fat cheese, less butter, brown rice, and mix in some broccoli.  But everyone in attendance ate at least one bowl, so I'm inclined to keep the recipe as-is.

I left out the hot sauce from the original recipe because my kids don't like anything with heat.  And I used a mix of cheddar, monterey jack, and colby in the sauce because I don't always like how cheddar melts - and recongeals.  I also skipped the broiler step and it tasted just fine with my stirring-it-all-together method.

Ingredients

1/2 lb bacon [I used 12 strips]
4 Tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1-1/2 cups shredded cheddar cheese
1/2 onion, diced
2 cups cooked, shredded chicken
4 cups cooked white rice [I used quick-cooking]

Directions

(1) Cook bacon in a large, deep skillet.  Drain; set aside. Reserve 2 tablespoons bacon drippings.
(2) Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour, salt, and pepper until smooth and bubbly.
(3) Whisk in broth. Increase heat to high, whisking sauce until thickened.
(4) Stir in 1 1/2 cups cheese until melted and sauce is smooth.  Remove from heat.
(5) Reduce heat to a simmer.  Add reserved bacon drippings back to large skillet.  Sautee onion until just tender.
(6) Add cooked rice; cook, stirring occasionally, until coated and slightly crispy.
(7) Meanwhile, crumble bacon.
(8) Add chicken, bacon, and cheese sauce; stir until well combined.  Serve immediately.

Kid Participation: None.

Sweet Garlic Chicken

Original Recipe HERE

This is one of those "can it really be that good because it has so few ingredients?" recipes that does, in fact, turn out just that good.  It will likely become one of my go-to recipes because I always have the makings on hand.

It made a bit of juice/gravy/sauce/whatever that I drizzled over brown rice, so the side dish was even super easy.

Ingredients

3 to 4 boneless, skinless chicken breasts

4 to 6 garlic cloves, minced

4 Tablespoons brown sugar

3 teaspoons olive oil

Directions

(1) Preheat oven to 500°F.  Lightly grease a casserole dish.  Line with foil for easier clean-up if desired.

(2) In small pan, saute garlic with oil until tender.  Do not allow to brown.

(3) Remove garlic from heat.  Stir in brown sugar.

(4) Add chicken breasts to pan.  Add additional oil if necessary.  Brown chicken slightly.

(5) Place chicken in casserole dish.  Cover with garlic mixture.

(6) Bake, uncovered, 15-30 minutes or until chicken is cooked through. If garlic appears to be burning, lightly cover dish with foil.

Kid Participation: None.

Apricot Chicken

Original Recipe HERE (and, similarly, HERE)

I first made this recipe several years ago when we were having a party and I needed something that was (1) easy to make, and (2) would "hold" well while I made any other last-minute dishes that had to be served immediately.  It turned out so well that I made it again, in a much larger quantity, for Husband's end-of-tour ceremony and celebration.  Party of 50, catered by a party of one...I still pat myself on the back for that one.  Anyway, there isn't anything "special" about this, but in my experience, it's a solid, crowd-pleasing dish.

Other crunchy-type vegetables can be substituted.  I serve this over brown rice, since there's plenty of sauce to go around.  And speaking of the sauce, I most recently made it with French dressing because that was what I had.  I read that it can also be made with Catalina.

Ingredients

4 skinless, boneless chicken breasts

2/3 cup apricot preserves

1 packet Lipton onion soup mix

3/4 cup Russian salad dressing

1/2 onion, sliced

1 green pepper, sliced

olive oil

Directions

(1) Preheat oven to 375 degrees.

(2) Slice chicken into large strips (tenders).  In large pan, heat about 2 Tablespoons olive oil over medium heat.  Add chicken and brown on all sides.  Put chicken in casserole dish.

(3) Add more olive oil to pan if necessary.  Add onion and pepper in pan; heat over medium to medium-high heat and sear for several minutes, tossing often.  Vegetables should be slightly browned but still crispy.  Layer vegetables over chicken.

(4) In small bowl, whisk soup mix, dressing, and preserves.  Pour over chicken and vegetables.

(5) Cover casserole dish.  Cook 25-30 minutes, or until chicken is cooked through.

Kid Participation: None.

Slow Cooker Pizza Chicken

Original Recipe HERE

As always, I used my 6-quart cooker.  I modified the original recipe a bit because I've learned that adding chopped veggies at the beginning of a slow cooking process usually results in mush.  I prefer mine to maintain a little crunch and their individual flavors so you can actually taste the pepper or onion or whatever if you get some of it in any particular forkful.  Also, cheese can get kind of burn-y and dried out, so I usually put it in with only a little cooking time left (or even wait until the cooker automatically switches to the "warm" setting).

This was a pretty basic recipe and therefore nothing mind-blowing, but it was hearty and easy and good enough to make again.  Thinking I didn't want to just serve bowls of saucy, cheesy chicken gooey-ness (not that there's anything wrong with that), I spontaneously baked a pizza crust.  I served it in wedges for dipping and scooping the main dish.  It worked fine, but next time I'll plan ahead and make breadsticks or tomato muffins or something more interesting.

Ingredients

3 to 4 skinless, boneless chicken breast halves

1 green bell pepper, seeded and chopped

1 small yellow onion, peeled and diced

14 oz pasta or pizza sauce

seasonings like basil, oregano, and garlic powder [optional]
20 pepperoni pieces [optional; I did not use]

1 4-oz can sliced black olives [optional]
3 to 4 cups shredded mozzarella cheese

Directions
(1) Put chicken into cooker.  Top with sauce and seasonings (if using). Put the pepperoni pieces evenly over the top if using.

(2) Cover and cook on low for 4 hours or about 3 on high.

(3) Add vegetables; stir to combine.  Sprinkle cheese on top.  Cook for an additional 30 minutes to 1 hour.

 

Kid Participation:

* Dump sauce over chicken

* Place pepperoni slices

* Sprinkle cheese on top

Buffy's Chicken Marinade

This recipe was given to me at my bridal shower by one of my mom's best friends...hence its name.  I get compliments every time I serve this, though the flavor is hard to describe since it's sort of a mish-mash of flavorsa little asian, a little citrus, and a little herb-y.  I was skeptical when I first read the recipe, but I was a convert after my first bite.  It's extremely easy, and even when Husband manages to blacken the outside of the chicken on the grill, it makes the juiciest grilled chicken I've ever had.  So that's a testament to how well it infuses the meat with flavor and a barrier against temperatures hotter than any food product should probably be exposed to.  It also holds up well on the Foreman or broiled (or baked) in the oven, and it's good when turned into chicken salad the next day or shredded over a green salad.

Ingredients

1/4 cup mayonnaise [I usually use lite]

1/4 cup soy sauce

3 Tablespoons olive oil

1 Tablespoon lemon juice

2 teaspoons dried oregano

3/4 teaspoon black pepper

2 Tablespoons water

Directions

(1) Thoroughly whisk all ingredients together.

(2) Marinate chicken at least two hours and up to all day.
(3) Grill 5-7 minutes on each side or until juices run clear and a meat thermometer indicates meat is done.

Notes: None.

Kid Participation: None.

Easy Marinated Chicken Breasts

This is a good recipe to have in a collection when you don't know what else to make for dinner, but plain chicken breasts sound totally unappetizing.  It's very flexible, so it's pretty much impossible not to have all the ingredients handy.  These turn out flavorful and can then be added to pasta or fried rice or whatever else you may have the time and energy to make.

Ingredients

1 to 2 Tablespoons vinegar (cider, balsamic, or red wine)

2 to 3 teaspoons dried herbs (thyme, oregano, rosemary, crumbled bay leaf, etc.)

1 to 2 Tablespoons mustard (whole grain or Dijon)

1 to 2 teaspoons garlic or onion powder (optional)

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

3-4 boneless skinless chicken breasts

Directions

(1) Put vinegar, herbs, mustard, powders, and oil in large re-sealable plastic bag or plastic storage container. Close and shake to combine.

(2) Add chicken to marinade and cover thoroughly.  Allow to marinate at least half an hour.

(3) Cook chicken on Foreman grill, grill pan, or in oven at 375 degrees 20-30 minutes or until cooked through.

Notes: None.

Kid Participation: Shake chicken and marinade together.

Slow Cooker Cranberry Chicken

Original Recipe HERE

A "seasonal" meal that adds a bit of autumn to your table - and is really easy to make.  I had trouble finding "whole berry cranberry sauce," but apparently half a bag of Craisins and 3/4 cup of water can be subsituted.  I usually add vegetables halfway through the cooking time so they retain a little of their crunch, but they can be added at the beginning with everything else and with no harm done.

I served this with brown rice because I was lazy.  Both kids ate what I gave them and asked for more.

Ingredients
3 skinless boneless chicken breasts
1 can (16 oz) whole berry cranberry sauce
1 cup barbecue sauce
1/2 onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
(1) Put chicken, cranberry sauce, barbecue sauce, salt, and ppper into slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours (until chicken is cooked through).
(2) Halfway through cooking time, add onion and celery.

Notes: I may try it with Craisins and water next time because I always have Craisins in the pantry.

Kid Participation: None.

Gnocchi with Chicken and Spinach

Original Recipe HERE

This is a recipe with a few basic ingredients that come together to make a tasty meal.  The key here is using gnocchi, since it's more filling than regular pasta, as well as a different texture.  This also lends itself easily to adding different spices (more garlic, dried basil or oregano, etc.) and increasing the amount of chicken or spinach, depending on how many people you're feeding.

I found the chicken to be somewhat dried out after browing it in the pan - perhaps I cooked it for too long.  But next time I'll Foreman grill or poach the chicken first and then brown it in the pan just enough to infuse some flavor in it.

Ingredients
2 large boneless skinless chicken breasts, diced
1 (17.5 oz) package shelf-stable gnocchi
2 large cloves garlic, minced
1/2 cup onion, chopped
3 teaspoons olive oil, separated
1 Tablespoon butter
1/4 teaspoon kosher salt [or more to taste]
1/4 teaspoon black pepper
3/4 - 1 cup spinach, chopped

Directions
(1) Cook gnocchi according to package directions.
(2) Meanwhile, heat 1 teaspoon olive oil in large skillet on medium heat. Add diced chicken; sauté until lightly
browned.
(3) Add garlic and onion; cook until softened and fragrant (2-3 minutes).
(4) Add remaining olive oil, butter, drained gnocchi, salt, and pepper. Cook until gnocchi are golden brown on bottoms.
(5) Use spatula to flip the gnocchi. Add spinach and cook, tossing frequently, until wilted (about 3 minutes). Serve hot.

Notes: See above about alternate means for cooking chicken.  I could add a can of diced tomatoes or whisk together some tomato paste with a little water.

Kid Participation: None.

Bistro Chicken

Original Recipe HERE

This is a really flavorful dish with a bit of a kick to it.  Maybe that's due to the French onion soup?  I don't know, since I've only tasted it maybe twice in my life and can't remember if it's got that spicy zing.  It could just be the pepper - in which case, reduce the amount if you want a milder taste.

Since I don't like Swiss cheese, I used smoked gouda and thought it balanced out the zip from the sauce well.

Ingredients
2 Tablespoons butter
1 Tablespoon olive oil
3 skinless, boneless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped shallots
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme leaves
1 can (10.5 oz) condensed french onion soup
1 cup shredded Swiss cheese [or cheese of choice]

Directions
(1) Preheat oven to 375 degrees Fahrenheit.
(2) Sprinkle chicken breast halves with half of the salt and pepper, reserving the rest of the salt and pepper for the sauce.
(3) In medium skillet, melt butter in olive oil over medium-high heat.  Pan-fry chicken until both sides are golden but chicken is not cooked through. Remove chicken from skillet and put in 9x13" baking dish.
(4) Add shallots to skillet; cook and stir until softened (3-4 minutes).
(5) Add thyme and tomatoes with juices.  Cook until sauce has reduced a bit (4-5 minutes).
(6) Add soup and remaining salt and pepper.  Cook for 4 minutes.
(7) Pour sauce over chicken.  Bake, uncovered, 15-18 minutes or until chicken is cooked through.
(8) Sprinkle chicken with cheese. Return to oven and bake another 3-5 minutes until cheese is melted.

Notes: None.

Kid Participation: None...too much heat involved.

Cranberry Chicken Bake

This is a recipe from my mother that I enjoyed as a kid, so I was hoping my kids would like it, too. The copious amount of ketchup made me optimistic they'd fall in love, but the mere presence of onions and the tartnesss of the cranberries were potential dealbreakers. *J* ate most of his bowl but declared himself "none" (done) before his plate was clear. He didn't eat his green beans with mountains of powdered cheese, either, so I guess he just wasn't feeling food in general. *N* had three full servings, so *J* will face it again and we'll see if tonight was a fluke.

I served this over brown rice this time, but I've also done it with garlic mashed potatoes.
 

Ingredients

3 boneless, skinless chicken breasts

salt and pepper

½ cup packed brown sugar

½ - 1 cup chopped onion [to taste]

1 Tablespoon olive oil, divided

1 cup ketchup

1 ½ cups fresh cranberries [can use frozen or craisins]

½ teaspoon freshly grated orange peel or 1 teaspoon orange juice [optional]

Directions

1) Preheat oven to 375 degrees Fahrenheit.  Grease 9x13" baking dish.

1) Sprinkle both sides of each breast with salt and pepper (optional: cut each breast in half to speed up cooking time).

2) In small amount of olive oil, sautee chicken in pan on medium-high heat in until slightly browned.  Remove from pan and put in baking dish.

3) Add remaining olive oil to pan.  Sautee onion until crisp tender.

4) Add ketchup, brown sugar, and orange to onion.  Heat, stirring often, until sugar is dissolved.  Stir in cranberries until coated.

5) Pour sauce over chicken.  Bake for approximately 20 minutes, or until chicken is cooked through and cranberries begin to burst.

Notes: None.

Kid Participation: None...sorry, kiddos.

Green Chili Chicken

Original Recipe HERE

This is one of those recipes for which I always have all the ingredients in the pantry, so it'll be a good "fall-back" recipe.  Like for those nights when I defrost some chicken because I don't know what else to do, then I'm scrambling an hour before dinnertime with what to do with it.

The original recipe called for flattening out regular chicken breasts - something I'm never good at.  I go at it with a mallet until the meat starts to fall apart, yet it's not thin enough to roll or fold.  And it can be tough on the outside but not cooked through to the inside.  So I went Plan B (see below) pretty early in making this, though I did flatten the chicken a bit to make for more even cooking.

Ingredients

3 to 4 chicken breasts

1 Tablespoon olive oil

1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin

1/2 to 1 teaspoon salt
1/2 to 1 teaspoon pepper
2 4-ounce cans green chilis
2 ounces reduced-fat cream cheese [or sour cream]
1/4 cup salsa
1/2 to 1 cup shredded cheese, mexican blend

Directions
1) Preheat oven to 375.
2) Combine garlic powder, cumin, salt, and pepper in a shallow dish.
3) Pound chicken breasts to an even thickness.  Dredge each side in the spice mixture.
4) In medium-size pan, heat olive oil.  Add chicken and brown slightly on each side so spices adhere.  Remove from pan and put in greased baking dish.
5) Combine chilis, cream cheese, salsa, and shredded cheese in bowl.  Mix thoroughly, ensuring that cream cheese is blended.
6) Spoon sauce over chicken.  Cover and bake for approximately 30 minutes or until chicken is cooked through.

Notes: None.

Kid Participation:
* Pound chicken (if you trust them with a mallet)
* Stir spices
* Stir sauce ingredients together

Linguini with Bacon, Spinach, and Chicken

Original Recipe HERE

This is an easy pasta dish that I embellished a bit.  To make it even easier, just follow the original recipe.  But I didn't have the makings for garlic bread, I didn't feel like making biscuits, and my go-to of a spinach salad would be redundant due to already having the leafy green stuff in the main dish.  So I wanted to make this into a heartier one-dish meal.

As always, I salted the pasta water.  However, since you use some of that cooking water in the final product, that was a mistake.  The food tasted great, but it was too salty.  The bacon provides plenty of that flavor, and the grease serves the same purpose as the salt (keeping the pasta from sticking).

Ingredients

3/4 lb of linguini

6 to 12 oz fresh spinach

1/2 cup chopped red onion

8 slices bacon

4 oz sliced mushrooms [I used baby bella], rinsed and patted dry

2 chicken breasts, cooked and chopped into bite-size pieces

Salt and pepper to taste

Directions

1) Boil water for pasta.  Cook pasta while preparing rest of meal.  Reserve 1/2 cup of the cooking liquid before draining.

2) Cook bacon in skillet large enough to hold entire meal.  Set aside to drain on paper towel.  When cool, crumble or thinly slice.

3) Use a paper towl to wipe / absorb some of bacon grease from pan if desired.

4) In same skillet used for bacon, saute red onion and mushrooms in bacon grease until translucent.

5) Add spinach and saute until wilted.

6) Add chicken, drained pasta, bacon, and 1/4 cup of pasta water to skillet.  Add additional pasta water if preferred.  Season with salt and pepper to taste.

Notes: Just to not salt the pasta water.

Kid Participation

* Break linguini noodles in half.

* Eat extra bacon slices.

Garden Chicken Delight

Original Recipe HERE

I tried the recipe word-for-word, and it was a bust.  The chicken was still mostly raw after the allotted cooking time, so I had to improvise to ensure I was feeding my family a salmonella-free meal.  It turned out fine in the end, though I can't say much for its presentation, and it's an easy and pretty healthy meal no matter which way it's made.

The thing that caught my eye and made me want to make it was its use of Jane's Krazy Mixed-Up Salt.  This was a mainstay on the table during my childhood - especially with corn-on-the-cob.  Husband doesn't understand its sentimental value to me, but *N* likes it on her hardboiled egg, so I've got a disciple.

Ingredients

4 chicken breasts [to serve 4 people]

1 summer squash

1 zucchini

1/2 onion [optional]

Jane's Krazy Mixed-Up Salt [or regular salt & pepper]

olive oil

1 cup marinara [or favorite pasta sauce]

1 cup low-fat mozzarella cheese

1/4 cup parmesan cheese

Directions

1) Preheat oven to 350.

2) Season both sides of each breast with Jane's.  Sautee in olive oil for a few minutes on each side until lightly browned and juices stay sealed in.  Place them in lightly greased baking dish.

3) Peel squash and zucchini.  Cut in half length-wise, then slice each piece into 1/4-inch half-circles.  Thinly slice onion, if using.  Arrange vegetables over and around chicken.

4) Pour marinara over contents of baking dish.  Sprinkle with both cheeses.

5) Cover and bake 30-40 minutes, or until chicken is cooked through.

Notes: Next time I'll make it my way from the get-go and see how it goes.

Kid Participation
* Toss vegetables into baking dish
* Pour marinara
* Sprinkle cheeses