Crockpot Salsa Chicken

THURSDAY
Crockpot Salsa Chicken
Serves 4
2 chicken breasts
1 cup of salsa
1/4 cup of white wine
1/2 diced onion
2 minced garlic cloves
1 teaspoon of cumin
salt, pepper, hot sauce to taste

Add chicken breasts, salsa, white wine, diced onion, garlic cloves, and cumin to crockpot. Cook on low for 6-8 hours. Shred chicken and add salt, pepper, and hot sauce to taste. Serve!

We're going to actually use this for quesadillas. Once we get home and the chicken is done, we'll chop up some extra onions, some bell pepper, and grate some cheese and voila. Quickie dinner!

Chai Cherry Chicken Crockpot Recipe

Sandra Lee's Chai Cherry Chicken (crockpot) Recipe
Ingredients
2 1/2 lb Chicken Thigh,raw
1 cup Frozen Dark Cherries
1/2 cup Cherry Preserves
1 cup Chopped Onions Fresh Frozen
1/2 cup Port wine
350 ml Chai (tea Bag)
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Directions
Brown chicken under broiler for 6 minutes. Mix wine and preserves in a separate bowl. Put all ingredients into crockpot. Cook on low 4-6 hours.
Categories
Course: Main Dish


We're going to serve this with fresh sauteed swiss chard, onions and a bit of kale from the back yard along with rice.

Mango Chicken Kabobs with Rice

SUNDAY
This one is all our own.  We're using a marinade from Tropical Pepper Company.  Kabobs, in my opinion are super easy to make.  Simply marinate your meat, cut up some veggies and then skewer the meat and veggies and toss them on the grill, cook until done.

Escalloped Chicken & Noodles with green beans

SUNDAY
Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

Crockpot Chicken Cordon Bleu

THURSDAY
Crockpot chicken cordon bleu
Crockpot stuffed chicken recipe with Swiss cheese and ham.
Ingredients:

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Preparation:

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

CrockPot Chicken and Shrimp

SUNDAY

Crock Pot Chicken and Shrimp

Recipe can be found at CrockPot Chicken & Shrimp
2 pounds chicken, white or dark, skin removed, cut in chunks
non-stick cooking spray or a teaspoon or 2 of vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1/4 cup parsley, minced
1/2 cup white wine
12 ounces tomato sauce (1 1/2 cups)
1 tsp. dried leaf basil
1 pound uncooked shrimp, peeled and deveined
Cut chicken into cubes or strips. Lightly brown in frying pan with 2 tsp of oil. Place chicken in crockpot. Sautee onion, garlic and parsley in pan for about 1 minute. Stir remaining ingredients, except shrimp, into frying pan then pour over chicken. Cook on LOW 4-5 hours. Add shrimp and cook an additional 1.5 hours on LOW. Be sure shrimp is cooked through before turning off crock pot. Serve with pasta, rice or cous cous.

Serve with green beans

Slow Cooker Escalloped Chicken

FRIDAY
Slow Cooker Escalloped Chicken

We were supposed to make this a while ago however we never got to it...so here we go again.

INGREDIENTS:
4 skinless, boneless chicken breast
halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until
slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

Toasted Turkey Cranberry Arugula Sandwichs

MONDAY

Toasted Turkey Cranberry Arugula Sandwich Recipes

Recipe can be found at Simply Recipes

INGREDIENTS

2 slices French or Italian loaf bread, lightly toasted
1 1/2 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
Several slices of cooked turkey breast
2 Tbsp prepared cranberry sauce or cranberry relish
1 handful of baby arugula leaves or watercress

METHOD

Toast 2 slices of bread. Spread mustard on one slice, mayo on the other. To the slice with mustard, add the turkey breast, then the cranberry sauce, then the arugula leaves. Top with the other slice of bread. Cut in half.

Serve with french fries

Turkey Tetrazzini

SATURDAY

Turkey Tetrazzini II

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 8
"This easy pasta dish is a great way to use the turkey leftovers - and a Parmesan lover's dream!"
INGREDIENTS:
1 (16 ounce) package uncooked
spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Slow Cooker Escalloped Chicken

MONDAY

Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast
halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until
slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from
chicken
1 (10.75 ounce) can condensed cream
of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 11/11/2010

Slow Cooker Provencal Chicken and beans

Chef Meg's Slow Cooker Provencal Chicken and Beans
Ingredients

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme
Directions

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.

Number of Servings: 6

Serve with baked acorn squash and pasta

Crock Pot Chicken Fricassee & Chive Dumplings

THURSDAY
Crock Pot Chicken Fricassee
1 can cream of chicken soup
1/2 C. of water
1/2 C. onions chopped
1 t. paprika
1 t. lemon juice
1 t. rosemary
1 t. thyme
1 t. salt
1/4 t. black pepper
4 skinless, boneless chicken breasts
non stick cooking spray

Spray the crock pot with the non stick spray. Place chicken in the crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 6 - 8 hours.

1 hour before serving prepare chive dumplings.
3 T. shortening
1 1/2 C. flour
2 t. baking powder
3/4 t. salt
3 T. chives fresh chopped or 2 1/2 T. dried
3/4 C. milk

Mix dry ingredients and cut in shortening. Add chives and milk and mix to combine well. Drop by teaspoons onto hot chicken and gravy. Cover and cook on high for 45 - 60 minutes.

Serve with corn on the cob

Traditional roast chicken, mashed sweet potato and corn on the cob.

SUNDAY
Since we didn't have this last week we're having it this week.
Roast chicken, with mashed potatoes and gravy with fresh corn on the cob.

This is all my own as its all so very simple. We love having "traditional Sunday meals....well on Sundays!

I simply take a whole fryer, make sure to remove all the parts inside and clean it out well. (many times I'll simmer those parts early in the day for snacking later when the house is smelling all lovely with roast chicken!)
Then fill cavity with a sprig or two of thyme, rosemary and a clove of garlic.
I make a few slices in the breast meat from inside and stuff some herb butter in there. Then rub the entire chicken with olive oil. Dust with salt (sparingly), pepper, garlic salt, paprika, dried thyme, sage, and parsley.
Bake covered according to directions on chicken to ensure that chicken is done completely. At the last 15 minutes or so I uncover the chicken so the skin can get crispy. Not exactly the healthies in the world but OH SO TASTY!
ENJOY!

Mashed sweet potatoes
I like to steam these skin on till fork tender. Once their soft enough I mash them with a bit of salted butter, nutmeg and milk. Serve.

Corn, just as easy. I now a days follow the directions of our CSA share producer, Brads Produce. Simply heat water till boiling. Throw ears of corn in for 3 minutes. Pull out, slather with butter and whatever else you prefer. Enjoy.


Now, here's a little after thought. One reason I really love making a whole chicken rather than just a chicken breast is because there is so much left behind that I can use!
I make broth out of the roasted leftover bones along with any discarded undesirable parts. I also make salads, wraps and sandwiches out of the leftover meat. Really, one single whole fryer chicken can produce about a total of 4 or 5 meals! That's always awesome for your checkbook!

Chicken Kiev with sauteed green beans and rice

SUNDAY
Chicken Kiev
Prep Time: 50 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 2 Minutes
Servings: 4

Ingredients:
3 tablespoons and 1-3/4 teaspoons
butter
1/4 teaspoon ground black pepper
3/4 teaspoon garlic powder
1-1/4 pounds skinless, boneless chicken
breast halves
2 eggs
2 tablespoons water
1/8 teaspoon ground black pepper 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1-1/3 cups vegetable oil for frying
1 lemon, sliced
2 tablespoons and 2 teaspoons chopped
fresh parsley

Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2. Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3. When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4. In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5. In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley

Serve with sauteed green beans (I saute them in the fresh herb butter I make) and rice.

Rotisserie chicken; mashed potatoes and gravy; sauteed swiss chard

SATURDAY
Rotisserie Chicken with mashed potatoes and gravy. Swiss Chard picked from the garden.

This one will be all my own creation.
I make my own herb butters so after cleaning the chicken I plan to make small slices in the breast meat from inside the chicken and place some herb butter in the meat. I'll take a sprig or two of thyme and a sprig of rosemary and fill the cavity with that.
Then I'll rub the exterior with a bit of olive oil, thyme; salt; pepper; paprika and then set it on the rotisserie. Usually takes about an hour with my rotisserie.

Mashed potatoes and gravy.
Duh. Well gravy sometimes can be tricky but I start taking the drippings from the chicken on the rotisserie and collect it in a small sauce pan. Once I've gotten a good amount I add a bit of flour to make a rue. Then slowly add some water/chicken broth or wine and allow to thicken.
It's funny I write about this because it takes a lot of thought for me to actually think of all the steps to make this! I've made this for the past 15 years so it's almost instinctual.
It's like one of those recipes that you know right off the top of your head.
So anyways, cook over medium heat till bubbly. At this point you can add whatever spices taste good to you. I usually use garlic salt, salt, pepper or some thyme. Just depends.

Swiss Chard
Another super easy one. We have to use up our swiss chard in the yard.
Between the rabbits and the bugs eating it, if we don't harvest the meager amount we have out there we'll lose it all. I noticed this morning that one leaf had a large chunk bitten out of it.

1 clove garlic
about a tbsp of olive oil
Swiss chard.
Finely mince garlic. Wash swiss chard, then chop coarsely. Saute garlic in olive oil until translucent. About 2 -3 minutes over medium heat. Add swiss chard and allow swiss chard to cook until wilted.
Serve!

Crock Pot Holy Mole Chicken Posole

TUESDAY
Crock Pot Holy Molé Chicken Posolé

2 tblsp extra virgin olive oil
1½ lbs boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
2 14.5 oz. cans hominy, white or gold, drained and rinsed
1 14.5 oz. can diced tomatoes [do not drain]
1 15.5 oz. can kidney beans, [do not drain]
½ of 4 oz can diced green chilies [add more or less, to suit taste]
2 tblsp tomato paste
4 tblsp smooth peanut butter
½ of 8.25 oz jarred prepared mole [I prefer Rogelio Bueno, but any brand may be used – this can be found in the Latin section of the grocery store]
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cinnamon
3 14.5 oz cans chicken broth
Sour cream, garnish [optional]
Fresh chopped cilantro, garnish [optional]
Warmed corn or flour tortillas, garnish [optional]

1. In a large skillet, heat olive oil over medium high heat.

Add chicken, onion, garlic, and carrots.

Cook, stirring occasionally, for about five to ten minutes, or until chicken is almost opaque.

Remove from heat and cool for about ten minutes.

2. Spray 5-quart crockpot with nonstick cooking spray.

Place chicken-vegetable mixture into crockpot.

Add next five ingredients; stir to combine.

3. In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and one can chicken broth.

Whisk until mixed thoroughly.

If mixture is too thick, add about ½ cup of water.

Pour mixture, along with other two cans of chicken broth over crockpot contents.

4. Place cover on crockpot and cook over low heat for five to six hours, or over high for two to three hours.

If soup gets too thick, add water by ½-cup increments.

This soup should be consistency of a stew.

If you get it too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.

5. Ladle into bowls and garnish with sour cream and cilantro.

Serve warmed tortillas alongside soup.

Serves 8-10.

Prep Time: approx. 20 minutes.

Oven Roast Turkey breast, mashed potatoes and gravy with fresh corn on the cob.

SUNDAY
Oven Roasted Turkey breast with mashed potatoes, gravy and corn on the cob.
*going easy!

Baked chicken with Peaches with steamed green beans and rice

TUESDAY
Baked Chicken with Peaches
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 3


"The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the flavor of these baked chicken breasts."
Ingredients:
3 skinless, boneless chicken breast
halves
1/4 cup and 2 tablespoons brown sugar
2 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2-1/4 teaspoons fresh lemon juice

Directions:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear

Serve with steamed green beans (with a dash of nutmeg) and steamed rice.

Grilled Yogurt Chicken with Mint with Salad and Rice

THURSDAY
Grilled Yogurt Chicken with Mint
4 chicken breast halves, boneless and skinless*
1 cup plain yogurt
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Zest (rind) of one lemon, minced
1/4 cup chopped fresh mint leaves
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse salt
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
In a shallow dish (non-aluminum container) just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinade in the refrigerator at least 8 hours, preferably 24 hours.
Preheat barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.

Serve with salad and steamed rice.

Tuscan Chicken with Fettucine

SATURDAY
Tuscan Chicken
1/2 c. mayonnaise
4 T. fresh lemon juice, divided
5 T. olive oil, divided
1/3 c.chopped shallots
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 c. dry white wine
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
1/2 c. all-purpose flour
Pinch of Cayenne pepper
3 large eggs
1 c. grated Romano or Parmesan Cheese, divided
2 T. thinly sliced fresh basil leaves
3 T. butter
4 large skinless, boneless chicken breast halves, cut horizontally in half
2 (4-inch) pieces baguette, halved horizontally
4 c. fresh spinach (about 2 ounces)
Extra Virgin Olive Oil (for drizzling)
How to make it
--------------------------------------------------------------------------------

Directions:
Whisk mayonnaise and 3 T. lemon juice in small bowl.
Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.
DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.
Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.
Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.

Serve with fettucine