cheesy buffalo chicken dip

I saw this recipe over at "Our Story" and thought it looked super yummy. Maybe a good one for the super bowl! I love boneless buffalo chicken with blue cheese dressing! This reminds me of that!
Cheesy Buffalo Chicken Dip
INGREDIENTS:
1. 1 (8 ounce) package cream cheese
2. 1/2 cup blue cheese salad dressing
3. 1/2 cup Frank's® REDHOT® Buffalo Wing Sauce or Frank's® REDHOT® Cayenne Pepper Sauce
4. 1/2 cup crumbled blue cheese or shredded mozzarella cheese
5. 2 cups shredded cooked chicken
DIRECTIONS:
1. Heat oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken. 2. Bake 20 minutes or until mixture is heated through. Stir well. Garnish as desired. Serve with crackers or cut up vegetables.
Microwave Directions: Prepare as above. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking.
Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Enjoy!!

quiche taco chicken

I love when a recipe is just really really good. Everyone (except Bailey who wouldn't touch anything quichish with a ten foot pole) loved it. I told Matt there was another to be frozen for another day and he said, "Don't freeze it, lets eat it tomorrow." You know it has to be a tasty quiche for a man to say that right? I made a quick batch of guacolmole to serve with it too. I think it went well with it. Here's the recipe.

2 pie crusts (I used frozen)
2 cups cubed chicken
2 packets of taco seasoning
2/3 c. salsa
2 c. cheddar cheese (I forgot to buy this but had a block of sharp cheddar I grated)
8 eggs
2 c. half and half
2 T butter
1/2 c. sliced olives
4 oz. can chopped green chilis

I sauted my chicken breasts in the butter, covered with the first packet of taco seasoning and added just a little water so it wasn't dry. I let it cook and cut it into small pieces with my spatula. Mix the eggs with the cream and then stir in the chilis and olives.
Bake the pie crusts 8 minutes and then pat them to flatten them back out.
Put the chicken in the bottom of each pie crust, followed by the cheese, and then 1/3 c. salsa in each and pour the egg mixture over the top.
Bake at 400 for 35 minutes. (I turned it down to 375 and then cooked it for another 10 minutes. Be sure and get the deep shell pie crusts because they are really full.

chicken pockets

I love this recipe. These little pockets are so delicious and even delicious reheated. They aren't exactly ww friendly, but they are worth a few extra points for a reward.


2 cups chopped chicken breast
2 cans crescent rolls
8 oz. cream cheese
1 T. milk or cream
3-4 chopped green onions
1 T. bacon bits (I use real)
2 T. chopped sun dried tomatoes

I boil chicken tenders in water that has salt & pepper, chop with my pampered chef chopper, add other ingredients, stir well.

Take out rolls, take one rectangle (two crescents) and pinch seam shut, cut in half to make two small squares. I use one pampered chef scoop in the middle of each square and pull up the corners to make a pocket.

This recipe makes 16 small squares.

Bake at 375 until golden brown (about 20 minutes).

grilled BBQ chicken

I had grilled chicken for lunch yesterday, it was delicious and only 3 ww points! Can't beat that! What's your favorite grilled chicken recipes ?

Here's one of mine...

2 Tbsp. brown sugar
1 tsp. dry mustard
1 cup ketchup
1/4 cup water
2 Tbsp. apple cider vinegar
1/2 tsp. onion powder
1/8 pepper
2 lbs. boneless, skinless chicken breasts

Directions

Combine all ingredients except chicken in a small saucepan and cook over medium heat until boiling. Reduce heat and simmer for 5 minutes. Cool for 30 minutes. Brush on chicken breasts; cover meat and remaining marinade and refrigerate for 1-2 hours.
Bring remaining marinade to a boil again and cook for 2-3 minutes. Meanwhile, remove chicken from marinade and cook on George Foreman two sided grill for 4-6 minutes until thoroughly cooked. Serve with hot marinade.

slow cooker thursday ~ creamy chicken & potatoes

Using your slow cooker, or crock pot is just the most efficient way to feed your family! It is something you can do while you are away and dinner is just waiting. It's so nice to come home to a wonderful smelling home and dinner ready to eat!

2 cups baby carrots
1 lb. quartered red potatoes
1 sm chopped onion
1 clove garlic pressed
2 lbs chicken (i use skinless boneless frozen breasts)
1/2 c. chicken broth
2 T cornstarch
1/2 t thyme
salt & pepper
1 - 10 oz. pkg. frozen peas, thawed
1/2 cup heavy cream

Put veggies in crockpot, lay chicken over veggies.
mix broth, cornstarch, thyme, salt & pepper and pour over.
cook on low for 8 hours or high 5-6 hours.
remove veggies and chicken
pour in cream and peas to heat through
pour over chicken & veggies

Visit Sandra for more slow cooker recipes!

Cheesy spicy chicken penne pasta...

This is my version of my bloggy buddy Jenna's chicken spaghetti. It is so good and everyone loves it when I make it. It is wonderful for leftovers too. You should give this a try!

Chicken Spaghetti

7-8 servings of penne pasta, boiled in chicken broth leftover from chicken

3 cups chopped cooked chicken

4-5 tablespoon butter

1 (8oz) pk sliced mushrooms (can use canned)

1 lg onion, chopped

1 lg green bell pepper, chopped

1/2 cup chopped celery ( I leave this out)

1 (16oz) loaf Velveeta, cubed ( you could use a little more for more creaminess)

1 (10) oz can Ro-tel ( I use mild)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Parmesan cheese

1. Prepare pasta according to package directions. Drain and set aside.

2. chop boiled chicken.

3. Melt butter in a large Dutch oven over medium heat. Add mushrooms and next 3 ingredients; saute' 5 minutes or so or until vegetables are tender.

4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13x9-inch baking dish. Sprinkle with Parmesan cheese.

5. cover and cook on low for 10-15 minutes.

adapted from JennaG's chicken spaghetti recipe (thanks Jenna)!

cheesy chicken empanadas

I made this recipe last night and have made a few changes to the original because, well, it didn't work out :o)... but once they were arranged to suit me, boy were they good. Give them a try!










Cheesy Chicken Empanadas

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cans small biscuits
canola oil
Water

I sauteed the chicken until done and tender in a small amount of olive oil and seasoned with salt & pepper, remove and chop. Add peppers to pan to saute. Mix all ingredients together and roll out each biscuit into a thin circle. (you will need flour :o) I used the cheap inexpensive biscuits that are in the brown cans, they usually come in a four pack and you might need more than 2 cans to use all the chicken mixture. Place a tsp. of chicken mixture in center of circle, moisten the edge to seal into a half circle crimping the edges with your fingers. Have hot canola oil in pan ready to drop them in. They cook pretty fast. Watch them closely turning when golden brown and remove when both sides are done.

These are really good!

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crockpot artichoke, chicken & olives ~ slow cooker thursday!

This recipe has some of my favorite things, artichokes, olives and chicken. . . it makes such a nice meal. You can use fresh artichokes too if you want to and if they are available. I didn't really find the need to use the cooking tapioca. You should give this one a try!

1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked rice

Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice. Serves 6.

Visit Sandra (sahm) for more recipes.

chicken fried rice

This makes plenty! It's a one-pot meal, is great to use up leftovers, and it tastes like you fussed. I got this from Kim and have made it many times. It's great to buy frozen egg rolls and serve as a side item. Everyone loves this and it is so easy to make. Give it a try!

4 cups cooled, cooked rice
1 onion, chopped fine
4 chopped green onions
2 tbl minced garlic
1 to 2 cups frozen vegetables (anything works as long as it's in small pieces)
2 cups chicken (cooked and cut into small pieces)
Soy sauce to taste
Olive oil for the pan
A little sesame oil to finish

Saute the onion in olive oil in a large skillet. Add green onions, garlic, chicken and vegetables. Add rice when veggies are cooked. Stir in soy sauce. Drizzle a little sesame oil over the top, stir in, and serve.

**made this for dinner last night, served with egg rolls & it was delicious!**

***original recipe from Barb (mom's fridge). thanks Barb!***

Chicken Cream Cheese Enchiladas

This is such a delicious recipe! If you can't find the green enchilada sauce, you can always just use the red. I found the green to be a bit less tangy. My family loved this recipe, you should give it a try!

chicken breasts, cooked and chopped (2-3 cups)
can cream of chicken soup
8 oz. cream cheese
28 oz. green enchilada sauce
8 oz. cheddar cheese
15 flour tortillas

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
3. Mix all ingredients well. Make sure the cream cheese is not clumpy.
4. In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
5. In each tortilla put approximatley 3-4 large tablespoons of the mixture.
6. Roll each tortilla and place into the pan.
7. Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
8. Sprinkle remianing cheese on top.
9. Bake for between 25 and 30 minutes.
10. Allow to cool 10 minutes before serving.
11. Garnish with sour cream, lettuce, olives, etc .

KFC Twister and KFC Twister Sauce

These are wonderful! I think the special sauce you make with may really makes them taste like something you bought rather than made. I was really impressed with these and recommend using thin strips of chicken. My first batch were a little too big. You should try them! They are delish!

3 tablespoons plain flour
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon onion powder
12 boneless, skinless chicken breast tenders
Olive oil spray
1 egg white
1/4 cup fat-free milk
1 1/2 cup bread crumbs
6 burrito-size (10-inch) low-fat flour tortilla
1 tablespoon KFC Twister Sauce (recipe below)
Shredded iceberg lettuce
2 Diced tomatoes

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 250 degrees
Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs in a shallow dish.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the crumbs to coat completely. Repeat dipping a second time into the egg white mixture and the crumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.


KFC TWISTER SAUCE

(Makes 1/4 cup, enough for 4-6 servings)

1/4 cup plus 1/4 teaspoon light mayonnaise
1 teaspoon sugar
1/2 teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.