Ghost Chili

A creamy chili that’s good on the taste buds and the budget.

• Prep Time 5 Minutes
• Cook Time 45 Minutes

Ingredients

• 1 pound Chicken Breast, Cubed
• 1 whole Medium Onion, Chopped
• 1-½ teaspoon Garlic Powder
• 1 Tablespoon Vegetable Oil
• 2 cans (15.5 Oz) Great Northern Beans, Rinsed And Drained
• 1 can (14.5 Oz) Chicken Broth
• 2 cans (4 Oz.) Chopped Green Chilies
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano
• ½ teaspoons Black Pepper
• ¼ teaspoons Cayenne Pepper
• 1 cup Sour Cream
• ½ cups Whipping Cream

Preparation Instructions

Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream.

If you like your chili very mild, reduce the amount of chilies to 1 can, or rinse and drain the chilies well.

To make a less rich, healthier version, use 2 cups sour cream and 1/4 cup milk.

Chicken-Parmesan Bundle

I found this recipe on kraftrecipes.com. I really enjoyed it, Blake (my 7 year old) loved it, Terry (the hubs) said it was "ok", Damon (my 1 year old) ate it all up, and Ashlyn (my 4 year old) wouldn't even try it. So you and your family may or may not like it, but I thought I would share it anyway...

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened (make sure you soften well, my wasn't very soft and it was a pain in the you know what to mix.)

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained (I just used baby spinach leaves and chopped them up, cause thats what I already had.)

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp.  KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated

Make It

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Nick’s Chicken Strips

Basic fried chicken strips only better than you’ve ever had them before!

Ingredients

• Prep Time 5 Minutes
• Cook Time 10 Minutes

• 1 pound Chicken Breasts
• 1 cup Flour
• 1 pinch Salt And Pepper
• 1 pinch Season-All
• ½ cans Lemon Lime Soda, Such As Sprite (from A 12 Ounce Can)
• 2 whole Eggs
• ½ cups Vegetable Oil

Preparation Instructions

Cut chicken breasts into strips. Mix flour with salt, pepper, and season all to taste. In a separate bowl, mix Sprite and beaten eggs.

Heat part of vegetable oil on medium heat- use just enough to cover the bottom of your pan.

Once oil is heated, dip chicken strips into egg mixture first, then flour mixture and then fry until each side is golden brown and the internal temperature is 165 degrees or more.

Let strips drain on paper towels.

Chicken and Leeks

Ridiculously easy and tasty.

• Prep Time 5 Minutes
• Cook Time 20 Minutes
• Difficulty Easy

Ingredients

• 2-½ cups Chicken Broth, Divided
• 1 Tablespoon Butter
• 1-½ cup Couscous
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Chicken Tenders
• 2 stalks Leeks

Preparation Instructions

Heat 1 1/2 cups broth and butter to boiling in a sauce pan. Add couscous and remove from heat. Stir well then cover and allow to set for 15-20 minutes. Heat extra virgin olive oil in skillet. Salt and pepper chicken tenders then brown in skillet for 5 minutes each side. In the meantime, cut the tender parts (white and light green) of the leeks lengthwise, then into slices. Rinse well. Add to the chicken and allow to wilt for 5 minutes. Add last 1 cup of chicken broth and let the liquid cook down at least 5 minutes. Fluff couscous with a fork and serve with chicken and leaks.

Creamy Chicken Burritoes

I always like when Stevie includes a picture of her recipe, so here you go.

3-4 chicken breasts (not completely sure how much, got this recipe by word of mouth from my sis-in-law)
1 c. slasa
1 pkg cream cheese

Put chicken and salsa in crock pot on low for 3 hours. (I actually use tenderloins so you may have to go longer if you use full breasts. Just cook til it's done!) Shred chicken. Cut cream cheese into small chunks and add. Wait about a half hour and stir. Cream cheese should melt right in to make a creamy sauce. Serve on tortilla shells with cheese, lettuce, tomatoes... whatever you like. YUM YUM YUM!!! We always double it so we can have LOTS of left overs! 

Italian Chickini

You may be saying, “I’ve never heard of Chickini before!” Well, good, because I made that word up tonight to describe this delicious recipe passed down from my mother that uses up all those garden zucchini and tomatoes. Chicken + Zucchini = Chickini. Ah, it’s love!

• Prep Time 15 Minutes
• Cook Time 20 Minutes
• Difficulty Easy

Ingredients

• 1 pound Chicken Tenders
• 1 whole Egg
• 1 cup Italian Bread Crumbs
• 1 cup Panko Or Crushed Corn Flakes
• ⅓ cups Grated Parmesan
• 2 cups Zucchini, Cubed
• 2 cups Tomatoes, Chopped
• 2 Tablespoons Italian Seasoning
• 2 teaspoons Cumin
• 1 Tablespoon Parsley
• 3 Tablespoons Extra Virgin Olive Oil, Divided

Preparation Instructions

Heat 2 tablespoons of oil over medium-high heat. Whip egg in a small bowl. Combine bread crumbs, panko, and parmesan in a separate bowl. Dip chicken in the egg, then the bread crumb mixture, and cook in the pan.

While chicken is cooking, heat remaining 1 tablespoon of oil over medium heat in a separate pan. Add zucchini, tomatoes, and remaining spices. Cook until zucchini is fork-tender. Add salt and pepper. The amount of spices is a good approximation, but seasoning to taste is best for this recipe.

Serve zucchini mix on top of chicken or on the side.