Cottage Cheese Taco Dip

 I found this taco dip on TikTok. This dip can be eaten cold or topped with cheese & warmed up and eaten with veggies or pretzel crisps.  It can also be put in a tortilla as a quesadilla or burrito.

Ingredients:

• 2 - 12 oz. cans chicken
• 1/4 cup shredded taco cheese
• 1 cup cottage cheese
• 1/4 cup salsa
• 1/4 cup green chilies
• 2 TBSP taco seasoning

Directions:

1. Blend cottage cheese, salsa, chilies & taco seasoning in blender until smooth & creamy.
2. Rinse chicken and squeeze out liquid.
3. Mix taco cheese with chicken.
4. Mix blended cottage cheese mixture with chicken/cheese mixture.

High Protein Cottage Cheese Buffalo Chicken

This is a great recipe to use as a filling for chicken quesadillas or wraps. I found this recipe on TikTok.

Ingredients:

• 22 oz. cooked chicken breasts, cubed
• 1 cup cottage cheese (already blended to look like sour cream)
• 1/4 cup buffalo wing sauce
• 1 TBSP minced garlic
• 1 TBSP Hidden Valley Ranch seasoning powder
• 1/4 cup shredded cheddar cheese

Directions:

1. Put cottage cheese, buffalo wing sauce, minced garlic and ranch seasoning powder in Ninja blender and blend a few seconds until it is well blended.
2. Mix cheddar cheese with chicken.
3. Pour cottage cheese mixture and chicken mixture together. Stir well.

Chicken Casserole

 Here's another recipe I got from my friend, Evelyn. I think it's going to be a keeper.

Cook and debone 3 pounds of chicken. (I will probably use a rotisserie chicken. ;). Put chicken in the bottom of a 9x13 casserole dish.

Combine the following:

• 1 can cream of chicken soup
• 1 can cream of celery
• 1 small can evaporated milk

Pour over chicken.

Top with 1 small package of Pepperidge Farm dressing. Pour 1 can of chicken broth over dressing.

Bake at 400° for 15-20 minutes

Rosemary Roasted Chicken and Vegetable

 Thanks, Luke, for another great recipe!

Ingredients:

• 2 sweet potatoes, peeled and cut into 1" cubes
• 2 red bell peppers, cut into 1" cubes
• 1 onion cut into 1" cubes, layers separated
• 10 oz. jar artichoke hearts
• salt & pepper to taste
• 2 tsp. chopped fresh rosemary
• 2 chicken breasts, cut in half, crosswise
• 1 tsp. lemon zest
• lemon wedges for serving

Directions:

1. Preheat oven to 425°.
2. Place sweet potatoes in shallow bowl & microwave 2 minutes.
3. Coat 9"x13" pan with cooking spray.
4. Combine potatoes, peppers, onion & artichoke hearts in the pan. Sprinkle with salt & pepper, drizzle with 1/4 tsp. of olive oil, & 1 1/4 tsp. rosemary.
5. Stir to coat.
6. Move the vegetables to the sides, leaving a 4" path down the center of the pan.
7. Place chicken down center of pan. Brush with oil & sprinkle with remaining rosemary (approximately 3/4 tsp.)
8. Bake for 45 minutes or until chicken is 160°. 
9. Stir lemon zest into vegetables & combine.
10. Plate & enjoy!

Cheesy Chicken Peppers

 Ingredients:

• Mini bell peppers (variety of colors)

• 8 oz. block cream  cheese

• 1 Rotisserie chicken

• 1/4 cup salsa

• 2 tbsp. Pimento cheese

Directions:

1. Set oven to 400°.

2. Slice mini bell peppers in half (long ways)

3. Scoop out the insides with a spoon.

4. Add the following in a bowl and mix well:

1. Meat from rotisserie chicken

2. Cream cheese

3. Salsa

4. Pimento cheese

5. Salt & pepper to taste

5. Use medium size cookie scoop to distribute chicken mixture among the peppers.

6. Flatten chicken mixture with a fork.

7. Sprinkle with shredded colby jack cheese.

8. Bake for 10-15 minutes.

9. Drizzle with ranch dressing

10. Top with a slice of banana pepper.

11. There will probably be 1 1/2 -2 cups chicken mixture leftover...maybe make quesadillas with it.

Crack Chicken Casserole

Ingredients:

• 2 1/2 cups cooked & cubed chicken

• 1 cup cooked bacon pieces

• 1/4 -1/2 cup chopped yellow onion

• 1 cup shredded sharp cheddar

• 3 eggs

• 2 tbsp. sour cream

• 1/2 cup heavy cream

• 1/2 cup ranch dressing

Directions:

1. Preheat oven to 350°.

2. Spray 8”x8” baking dish with Pam.

3. Spread chicken on bottom of baking dish.

4. Sprinkle half of bacon on top of chicken.

5. Sprinkle half of cheese on top of bacon.

6. Mix eggs, sour cream, heavy cream & ranch dressing in a bowl.

7. Pour egg mixture over the chicken, bacon & cheese.

8. Top with rest of cheese & bacon.

9. Bake for 25 minutes.

10. Cover with foil and bake for 10 more minutes.

11. Remove from oven and let rest for 5 minutes before serving.

 

Keto Creamy Chicken Enchiladas

 Ingredients:

• 10 oz. can Rotel
• softened 8 oz. cream cheese
• 2 cups cooked & chopped (or shredded) chicken breast
• 8 low carb flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups heavy whipping cream

Directions:

1. Preheat oven to 350º.
2. Spray 9 x 13 baking dish with Pam.
3. Combine cream cheese & Rotel in skillet on medium heat.
4. Once combined, add chicken and mix well.
5. Spread 2-3 tablespoons chicken mixture in middle of each tortilla, and place seam side down in baking dish.
6. After all enchiladas are in baking dish, sprinkle top with cheese.
7. Evenly drizzle whipping cream on top of cheese.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and continue baking until top is golden brown (approximately 15 minutes).

Wanda's Chicken & Dumplings

Bill's sister Wanda has some great recipes that are simple. One of our favorites is her Chicken & Dumplings. This is so easy and so delicious!

Ingredients:

• Chicken (I debone a whole rotisserie chicken.)
• Family size can Cream of Chicken soup
• 4 cans chicken broth
• 4 cans cheap biscuits (I usually get a 4-pack of Walmart's Great Value brand.)
• Mortons Nature Seasoning (1 tsp. or to your tasting)

Directions:

1. Pour soup into pot.
2. Add almost a full soup can of water.
3. Whisk in 4 cans chicken broth.
4. Add Mortons Nature Seasoning.
5. Add chicken.
6. Bring to a boil.
7. Roll each biscuit between two pieces of waxed paper until flat and cut into quarters.
8. Add biscuits to boiling liquid as you flat and cut them. Continue until all biscuits are in pot.
9. Stir constantly until biscuits (dumplings) are done. (Taste to make sure dumplings are done.)
10. Transfer to crock pot with setting on "warm" if waiting to serve.
11. Enjoy!

Buffalo Chicken Wings

Ingredients (for 10-12 wings):

• Flour Mixture ~
• 1 cup all-purpose flour
• Lawry's seasoned salt to taste
• black pepper to taste
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1 tsp. paprika
• Sauce Mixture ~
• equal parts of melted butter & Frank's hot sauce
• vegetable oil for frying

Directions:

1. Rinse wings in cold water and pat dry.
2. Season chicken with flour mixture. (I usually put the flour mixture and wings in a ziplock bag and shake.)
3. Fry in oil heated to 375 degrees until chicken is golden brown. This may be done in a skillet with 1/2"-3/4" oil, or even deeper. If chicken isn't completely immersed in oil, turn chicken until all sides are golden brown.
4. Drain cooked wings on paper towel-lined plate for a very short time.
5. Roll wings in bowl of sauce mixture until completely coated.

White Chicken Chili

Ingredients:

• 1 pound boneless/skinless chicken breast
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 2 TBSP vegetable oil
• 2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
• 1 can (14 1/2 oz.) chicken broth
• 2 cans (4 oz. each) chopped green chilies
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

Directions:

1. Saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Cut chicken into bite size pieces.
3. Combine chicken, beans, broth, chilies and seasonings in dutch oven or stock pot.
4. Bring to boil.
5. Reduce heat and simmer uncovered for 30 minutes.
6. Remove from heat.
7. Stir in sour cream and whipping cream.

Chicken Piccata

This recipe is good delicious and so hard easy to make. Everyone will think you are a gourmet cook...even if you're not.
Ingredients:

• 1 1/2 pounds boneless chicken breasts (I like to use five 5 oz. chicken breasts from Sam's Club because they are the perfect serving size already. They can be found in the freezer section.)
• 2 tablespoons grated parmesan
• 1/3 cup flour
• salt & pepper to taste
• 4 tablespoons olive oil
• 5 tablespoons butter
• 1 teaspoon minced garlic
• 2 cups chicken stock
• 3/4 cup lemon juice
• dash red pepper flakes (optional)
• 1/2 cup brined capers
• 1/4 cup fresh chopped parsley (optional)
• cooked angel hair pasta

Directions:

1. If using the 5 oz. chicken breasts......put them between two pieces of plastic wrap and pound with a meat hammer to 1/4 inch thickness.
2. If using regular size chicken breasts......cut them horizontally, butterflying them open. Cut in half if chicken breast are still too large, and then put them between two pieces of plastic wrap and pound with a meat hammer to 1/4 inch thickness.
3. Mix together grated parmesan, flour, salt & pepper.
4. Rinse chicken pieces in water.
5. Dredge rinsed chicken pieces thoroughly in flour mixture until completely coated.
6. Heat olive oil and 2 tablespoons of butter in large skillet on medium high heat.
7. Add half the chicken pieces. Do not crowd the pan.
8. Brown well, approximately 3 minutes per side.
9. Remove chicken from frying pan and cook the remaining chicken breasts.
10. Place cooked chicken in dish covered with foil in warm oven while preparing the sauce.
11. Add chicken stock, lemon juice and capers to the pan.
12. Use a spatula to scrape up the brown bits.
13. Reduce the sauce by half.
14. Whisk in the remaining 3 tablespoons of butter.
15. Serve chicken atop cooked angel hair pasta.
16. Pour sauce over chicken.
17. Sprinkle with parsley if desired.

Chili's Margarita Grilled Chicken

Ingredients:

• 4 boneless chicken breasts
• 1 cup liquid margarita mix
• fresh ground pepper
• black beans (I like
Allrecipes black bean recipe .)

Directions:

1. Marinate chicken breasts in margarita mix for two hours. (I've been known to put frozen chicken breasts and marinade in a ziplock bag and put it in the refrigerator while at work ~ works fine for me! :o)
2. When ready to grill, pepper each side of chicken breast, and grill or cook in skillet that has been sprayed with Pam.
3. Serve chicken atop black beans. (Mexican rice is good on the side, of course.)

Cranberry Chicken

Last night I made a dinner that was a real success. Bill and Taylor loved both the cranberry chicken and red garlic mashed potatoes...with a tossed salad, we had a complete meal. I mixed a recipe from Katie's husband with some information online to come up with the following recipe. Thanks, Mike!
Ingredients:

• 6 ~ 5 oz. boneless chicken breasts
• all purpose flour
• 2 eggs, well beaten
• seasoned bread crumbs
• vegetable or canola oil
• 1 can whole cranberries
• 8 oz. French dressing
• 1 envelope of onion soup mix

Directions:

1. Preheat oven to 350 degrees.
2. Heat oil in frying pan on medium heat (about 1/2 inch deep)
3. Flatten chicken breasts.
4. Dredge chicken breasts in flour; dip in egg; dredge in bread crumbs.
5. Fry coated chicken breasts on each side until browned.
6. While chicken is in frying pan, blend the cranberries, French dressing and onion soup mix.
7. Spray 9x13 dish with Pam.
8. Place browned chicken breasts in 9x13 dish.
9. Pour cranberries, dressing and onion soup mix over chicken breasts.
10. Lightly cover dish with foil.
11. Bake in 350 degree oven for 1 hour 15 minutes.

Absolutely the most tender chicken you will ever put in your mouth!!! Y-U-M-MY!!!

Paula Deen’s Chicken Salad on Croissants

2 tbsps fresh lemon juice 1/2 cup mayonnaise 1 tsp salt 1 tsp pepper 31/2 cups chicken (finely diced cooked)

1 cup celery (finely diced) 1/3 cup slivered almonds 12 slider rolls or croissants

1.     In a small bowl, combine the lemon juice, mayonnaise and salt.

2.    Toss with the chicken, celery, and almonds in a medium bowl.

3.    Serve on mini slider rolls.

Teriyaki Chicken Salad Sandwich

I had a baby shower for my daughter last Saturday. We enjoyed a variety of salads and salad sandwiches...one of which is this Teriyaki Chicken Salad Sandwich. It was a big hit with many of the women, so I thought I would share it with my readers. This recipe can be made a day ahead, refrigerate, and the next day add the fruit and nuts just before serving. Enjoy!

Ingredients:

• 2 boneless chicken breasts or 5-6 chicken breast tenderloins
• Kikkoman Teriyaki Baste and Glaze
• 2 stalks celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1/4 cup sliced almonds, toasted (I use "Almond Accents ~ Original Oven Roasted" found in produce department.)
• 1 small can pineapple tidbits
• 1 small can mandarin oranges
• 1/3 - 1/2 cup light mayonnaise
• salt & pepper to taste
• croissants

Directions:

1. Marinate chicken for at least 4 hours.
2. Grill chicken. (Sometimes I cheat and sear the chicken in a frying pan on top of the stove. ☺)
3. Combine celery and green onions in mixing bowl while chicken is cooking.
4. When chicken is done, allow it to cool 10 minutes before cutting it into bitesize pieces.
5. Toss chicken with celery & onions.
6. Add mayonnaise to chicken, celery & onions. Start with 1/3 cup and continue adding to your likeness. Mix thoroughly.
7. Add 2-3 tablespoons teriyaki baste and glaze to taste.
8. Refrigerate for several hours.
9. Right before serving on croissants, add almonds, drained pineapple tidbits and drained oranges, as well as salt and pepper to taste.

Baked Fried Chicken

I found this Baked Fried Chicken Recipe and I am so very glad! This recipe is so tasty AND healthy at the same time! Now...that is a rare find!

Ingredients:

• thawed chicken breast tenderloins
• milk
• 1/2 stick butter
• seasoning mix in gallon-size ziplock bag ~
• 1/2 tsp. salt
• 1 TBSP. Season All
• 3/4 tsp. pepper
• 1 cup flour
• 2 tsp. paprika

Directions:

1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
2. Preheat oven to 400 degrees.
3. Cut butter into a few pieces and put in 9x13 baking pan.
4. Melt butter in preheated oven.
5. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
6. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. (I usually shake 3 tenderloins in ziplock bag at a time.)
7. Place each piece of chicken in the pan.
8. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

This is seriously delicious with mashed potatoes, green beans, corn-on-the-cob and coleslaw! YUMMY!

Buffalo Chicken Cupcakes

Buffalo Chicken Cupcakes isn't the most appetizing name for a recipe, but I am so glad I found this healthy recipe! Papa Dukes and I enjoy them with a salad, but they would also be tasty appetizers...especially while watching a good football game.

Ingredients:
2 c cooked boneless, skinless chicken breast, chopped up small
4 Laughing Cow Blue Cheese wedges, chopped
3 T Buffalo wing sauce (I didn't have this sauce, so I used Frank's hot sauce with a little butter)
½ a celery stalk, chopped small
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes”. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per "cupcake" from myfitnesspal.com: 149 calories, 9 g carbs, 5 g fat, 16 g protein, 0 g fiber

Roasted Potatoes, Chicken, Sausage & Peppers

Roasted Potatoes, Chicken, Sausage and Peppers from skinnytaste.com was a nice change for dinner this evening...AND...a healthy dinner to boot. Hmmm....we topped off dinner with a delcious autumn dessert that wasn't healthy, but it was quite tasty!

Mama Sherri's Simple Apple Pecan Chicken Salad

This is a fun salad to serve in the fall...or in our case, anytime!

Ingredients:

chopped Romaine lettuce
diced Fuji apple
diced Granny Smith apple
chopped pecans
dried cranberries
bleu cheese crumbles
diced grilled chicken

Pomegranate Vinaigrette dressing
1 cup pomegranate juice
1/2 tsp. sugar
1/2 tsp. salt
1 tsp.balsamic vinegar
1 tsp. extra virgin olive oil

Directions:

Make dressing:
1. Boil pomegranate juice approximately 9-10 minutes, until it is reduced to 1/3 cup.
2. Remove from heat.
3. Stir in sugar, salt, balsamic vinegar and extra virgin olive oil.
4. Set aside to cool.

Layer salad (use however much you like for each layer):
1. chopped Romaine lettuce
2. diced Fuji apple
3. diced Granny Smith apple
4. chopped pecans
5. dried cranberries
6. bleu cheese crumbles
7. diced grilled chicken

Anniversary Chicken

Everyone raves about this recipe, and it's just too easy! I found Anniversary Chicken, and am I ever so glad! All Recipes has provided our family with many ideas for superb meals. Don't let the name of the recipe fool you. I serve it often......not just for anniversaries. ☺