Caesar Chicken Salad Wraps

This is another recipe I got from my lunch recipe exchange group. I changed it to accommodate the tastes and needs of our family. If you're looking for a quick and easy lunch or dinner recipe, this is it. 

 

Ingredients:
Salad Mix
Caesar Dressing
Tortillas- corn or flour
Cooked chicken, I use rotisserie
Corn
Tomatoes
Olives
Croutons
Cheese

Directions:
Heat your tortillas up so it can bend and fold without tearing. Mix your salad and croutons with Caesar dressing. Any amount is good, just do it to your liking. Add the desired add ins to your warm tortilla. Roll up into a wrap.

We make it gluten free by using corn tortillas and omitting the croutons. You can add any other desired things to this to make it good.

Sweet BBQ Chicken in the Crockpot

I got this recipe on pinterest and it turned out to be one of our favorites.
I also love quick crockpot meals too. Original recipe found HERE

Ingredients:
4 -5 chicken breasts, fresh or frozen
18 ounces of Sweet Baby Ray's BBQ sauce
1 20 oz can of pineapple, crushed (drain most of the sauce out)- I didn't have crushed on hand for this time, so I chopped these up using my food chopper.
1 teaspoon crushed red pepper

Directions:
Put chicken breasts on the bottom of the crockpot. pour the BBQ sauce on op of the chicken. Add the pineapple, the little bit of juice, and the crushed red peppers. Cook in crockpot on high for 5 hours. If you use fresh chicken, lower the cooking time.

It turned out really good. Serve it with rice and veggies, over mashed potatoes, or in quesadillas. I usually have enough chicken to make 2-3 meals.

Served over rice:

Served as quesadillas:

Chicken Salad Sandwiches

A few girls got together for lunch every week for a couple months and exchanged recipes. This recipe was one of them. I am not a huge meat fan, but I'm slowly trying more things with meat in it. This is something that I could eat without even thinking there was meat in it. I use this for baby showers, when I'm hosting parties, or even when I just want to have some girls over for lunch.

Here are some of the ingredients that go in it:

Since I use it a lot for parties, I like to prep before hand (usually the night before). I chop my green veggies and shred my chicken. I keep them in their own air tight container and then add them in the next day along with everything else.

Ingredients:
1 cup sour cream
1 cup of mayo
2 Tablespoons sugar (you could also use agave instead)
1-2 Tablespoons vinegar
2 teaspoons curry
1/2 teaspoon salt

Rotisserie chicken, about 1 full breast shredded
purple grapes, just a handful or so, sliced in half
3 green onions chopped
2 stalks of celery chopped
1/2 bag of craisins
1 Fuji apple
1-2 cans mandarin oranges
1/2 cucumber, quartered
1/2 green bell pepper

Directions:
Mix the first 6 ingredients together in a bowl. Taste and add any other ingredients to flavor the way you like it.

 Add the remaining ingredients by mixing them together. It keeps in the fridge for a few days, if it lasts that long. I just serve them on my homemade rolls found HERE

Lemon Greek Chicken

Ingredients:
2 lemons
1/4 cup olive oil
4 garlic cloves, minced or pressed
2-3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon pepper
4 chicken breasts, halved
8 petitie red potatoes
1 medium red bell pepper, cut into strips
1 medium red onion, cut into wedges
8 ounces whole mushrooms, if desired. (I omitted)

Directions:
Use zest from one lemon.
Juice one lemon to get about 2 tablespoons.
Mix zest, juice, oil, garlic, oregano, salt and pepper in mixing bowl.
Place chicken in baking dish, brush with juice mixture.
Cut potatoes in half and slice remaining lemon.
Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining juice mixture.
Arrange vegetables around chicken on pan.
Bake 1 hour on 400 until chicken is cooked through.
Be sure to brush chicken with lemon mixture after 30 minutes.

Fajitas

Ingredients:

Flour tortillas

1 cooked chicken breast

Olive Oil

Sliced green and red peppers

Sliced Onions

Olives

Chopped tomatoes

Cheddar cheese

Ranch Dressing

Hot sauce

Directions:

Heat oil in skillet over medium heat

Add onions and peppers and heat for 5 minutes

Add chicken

Heat flour tortillas in microwave for 30 seconds.

Add cheese, tomatoes, peppers, onions, chicken and olives to tortilla.

Top with ranch dressing, and hot sauce.

Weight Watchers Points= 13 per fajita
 *could be less if whole wheat flour was used, and no chicken, just veggies

Foster'sTortilla Soup

Ingredients:

2 cans chili beans

2 cans black beans, drained

2 cans corn

2 cans Rotel tomatoes

1 tablespoon taco seasoning

1 can coke

3 frozen chicken breasts

Toppings: sour cream, shredded cheese, tortilla chips

Directions:

Mix first seven ingredients in slow cooker. Cook on high for 3 hours.

Take chicken out and shred. Continue cooking for 1 to 2 more hours.

Serve with desired toppings.
Weight Watchers Points = 8 per serving
*Only 5 without the chicken

Chicken Salad Cups

Ingredients:
2 cups cooked chicken
1/3 cup sliced celery

¼ cup mayo or salad dressing
1 tablespoon chopped toasted sliced almonds
1 medium green onion chopped
1/8 teaspoon pepper
4 Pilsbury refrigerated buttermilk biscuits
¼ cup shredded Cheddar cheese



Directions:

Heat oven to 375 degrees. Grease 4 muffin cups. In small bowl, mix chicken, celery, mayo, almonds, onion and black pepper until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Bake 16 to 21 minutes until edged are deep golden brown. Sprinkle with cheese.

Creamy Chicken Enchiladas Verde

Ingredients:

5 cups cooked and shredded chicken (about 4-6 breasts)

2 Tbs taco seasoning mix

1/4 cup chopped green onions or fresh chives

2 1/2 cups shredded cheese (cheddar, Monterey Jack and/or mozzarella), divided

28 oz can green enchilada sauce

8 oz cream cheese, softened

4  oz can chopped green chilies

Flour or corn tortillas (about 8 large)

2-3 green onions, chopped

Directions:

Preheat oven to 375°F.

Combine cooked chicken, taco seasoning, 1/4 cup chopped green onions or chives and 1 1/2 cups shredded cheese. Using a mixer/blender/immersion blender, mix green enchilada sauce and cream cheese until no lumps remain. Stir in canned chilies. Add about 1 1/2 cups of the creamy sauce to the chicken; mix well.

Pour a small amount of sauce into the bottom of a 9×13” baking pan. Roll chicken filling in tortillas. Place enchiladas in pan. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese and chopped green onions. Cover and bake for 35-45 minutes, or until hot and bubbly. Uncover and bake 10 minutes longer.

Stacie’s Spicy Chicken Lasagna Rollups

Ingredients:

1 jar (26 oz.) spaghetti sauce

1 tsp. Italian seasoning

1 tsp. crushed red pepper

3 cups shredded or chopped cooked chicken

2 cups Shredded Mozzarella Cheese, divided

1/2 cup Grated Parmesan Cheese

2 eggs, beaten

12 lasagna noodles, cooked, rinsed and drained

Directions:

Heat oven to 375ºF.

Mix first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

Spread 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.

Bake 25 min. or until heated through

Cheesy Chicken Parmesan

Ingredients:

6 boneless chicken breasts                   

1 3/4 cups all-purpose flour                

3 eggs, beaten                                    

1 1/2 cups bread crumbs                      

1/2 cup grated Parmesan

Kosher salt and freshly ground black pepper

4 tablespoons vegetable oil, for frying

I jar Tomato Sauce

2 cups shredded mozzarella

Directions:

Preheat oven to 375°F

On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.

In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.

In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.

Cheesy Chicken Tortellini

 

Ingredients:

Pasta Mixture:

½ cup chopped onion                              

1 teaspoon olive oil                                              

1 garlic clove, pressed                               

1 jar (16 oz) Alfredo pasta sauce         

2 packages (9 oz each) refrigerated

cheese filled tortellini       

1 ½ cups cubed cooked chicken                   

1 cup milk         

1 cup water                                                        

1 cup chopped green peppers

¼ teaspoon ground black pepper                 

1 teaspoon dried basil leaves

Crumb Topping:                                               

¼ cup grated fresh Parmesan cheese

2 tablespoons butter melted

1 cup fresh bread crumbs

Directions:

Preheat oven to 400°F. Heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peppers and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir in basil into pasta mixture. Mix crumb topping together, set aside. Spoon pasta mixture into baking dish and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.