Grilled Stuffed Chicken Italiano

Ingredients per serving

• chicken breast
• red bell pepper cut into strips
• baby spinach leaves
• String Cheese
• Zesty Italian dressing for basting

There are three ways to prepare this meal! hard medium and easy!

-- Hardest --

1. Preheat indoor or outdoor grill to med-high.
2. Butterfly the chicken breasts*
3. Place about 5 baby spinach leaves in middle, slightly to one side.
4. Put roasted red pepper, and Weight Watchers String Cheese on top of spinach.
5. Roll like a cigar, and put 1-2 toothpicks on ends to hold together well.
6. Grill for 5 minutes, turn and grill 5 more minutes. Check for doneness and turn again if needed, until cooked through (10-15 minutes depending on you grill and thickness of chicken).
7. Serve as is or slice to ensure chicken is fully cooked Through.

--Medium--
1. Butterfly your chicken breast open
2. Cook it about 80% of the way through in a pan covered in zesty Italian dressing.
3. Lay some spinach leaves on top of the chicken breast
4. then peel string cheese (about 10 pieces) and lay it over top of the spinach.
5. Lay red peppers down on top of the cheese
6. cover with a lid and turn heat to low
7. Let The vegetables steam, cheese melt and the Chicken cook through for about 5 minutes.
8. Enjoy!

Tip: I'll lay a few more cheese strips over the red peppers in the opposite direction so when it melts it kind of holds the bell peppers on top of the chicken.

-- Easy --
1. Cut your chicken breast into small bite-size chunks
2. Cook in a skillet with zesty Italian dressing
3. Add chopped up spinach, chopped up red peppers, and chopped up string cheese.
4. Cover with a lid and let the cheese melts and the veggies steam up for about five minutes
5. Enjoy!  

Hawaiian Haystacks

I'll apologize ahead of time… this recipe is for a large group so whenever I make it for my family I estimate servings. Also, there are a few ingredients that have a ridiculous measurements ha ha ha. I got this recipe from my brother Ryan and thats literally the way he told me to make it but it works every time!


3 Cans of Cream of Chicken Soup (I use a GF Recipe found here)
Milk
4 Cooked chicken breasts
Ketchup
Mustard
2 big tbs of Brown Sugar
Rice

1- Start rice
2- chop chicken into small chunks, cook and set aside.
3- in a sauce pan mix milk with 1/2 can of milk per can of soup and heat through.
4- add ketchup ("squirt, squirt, squuuuuuuUUUIRT!")
5- add mustard ("squirt!")
6- add brown sugar
7- heat through
8- add chicken to mix

pour soup mix over rice and cover in toppings

Toppings
-------------------------------------------
Cheese
Tomatoes
Bell Peppers
Choi Noodles
Pineapple
Peas
Green Onions

Chicken Enchiladas

1 Can of Cream of Chicken soup
(to make this GF I use the mix from Moms Place or you can use this recipe)
1 Can of Diced Green Chilies
8 oz tub of Sour Cream
2-3 Chicken Breasts
Corn / GF Flour Tortillas (I use the GF flour tortillas from Moms Place)
Shredded Fiesta Blend Cheese (this amount is total preference)

Defrost chicken and chop into tiny pieces (I put my chicken into a bowl, grab my kitchen scissors and go to town!) Preheat oven to 350.  In a mixing bowl, combine the Cream of Chicken, Sour Cream, Chilies and Chicken. Spray a 9x13 dish, lay out a tortillas and scoop about 2 spoon fulls of the mix into the tortilla. Sprinkle some cheese on top and roll up.  Do this until your about 3/4th's of the way through the mix. Spread the remaining mix over the top (make sure you cover all of it or else it'll burn the tortillas) sprinkle with cheese and cook for 30 minutes! Let sit for a few minutes before you serve because it is KILLER hot!

Serve with Salsa!

Alfredo Sauce

The Most Addictive Alfredo Sauce EVER!

1/4th Cup Butter

1/2 Cup Cream Cheese (1/2 Brick) *don't use low fat

1/2 Cup Milk

1/2 Cup Grated Parmesan Cheese
Melt butter and Cream Cheese. Add Milk. Bring to a a low simmer. Add Parmesan Chesse and allow to thicken. Add some seasoning to taste, my favorite is garlic powder with parsley.

Asparagus, Chicken & Quinoa

 

PRINT

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

1 hour

 

Light Asparagus, Chicken & Quinoa Bake is filled with leeks, bacon, asparagus and extra sharp white cheddar for a flavor packed dinner that is so good, you won't believe it is lightened up!

Author: Danielle | Krafted Koch

Recipe type: Casserole

Serves: 4-6

INGREDIENTS

• 1 c. chicken broth
• 2 c. milk
• ½ c. Masa corn flour (you can substitute all-purpose flour)
• 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
• ¾ c. uncooked quinoa
• ½ lb. chicken, cut in small strips
• ½ c. cooked bacon, crumbled
• ½ c. leeks, chopped
• 1½ c. asparagus, cut in 2" pieces
• ⅔ c. extra sharp white cheddar, shredded

INSTRUCTIONS

1. Preheat your oven to 375°.
2. In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
3. In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10"x10" sprayed baking dish. Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink. Serve immediately.