Chicken Bacon Ranch Casserole

INGREDIENTS:

• 4 slices bacon, diced
• 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 8 ounces rotini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Print a Coupon for CranRx® Bioactive 

FOR THE ALFREDO SAUCE

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
7. Serve immediately, garnished with parsley, if desired.

Chicken Pesto Bake

This recipe is pretty self explanatory right? Easy weekday meal!

Ingredients
Chicken Breast
Pesto
Tomatoes
Mozzarella

Go for it!

One Pan Garlic Ranch Chicken

One Pan Garlic Ranch Chicken and Veggies

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 4 servings

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes - all cooked in a single pan!

Ingredients

• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby peeled carrots
• 2 tablespoons olive oil
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
• Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
• Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
• Serve immediately, garnished with parsley, if desired.

Wild Zucchini Pasta

Okay I LOVE this meal! It's a dish that they make at the Wild Zucchini but since I'm a poor student and can't afford it twice a week, I learned how to make it! This is not an actual picture of the dish, just the closest thing I could find online :)

Ingredients

2 Chicken Breasts - Cooked and shredded
1 Bottle of Marinara Sauce - I use classic italian flavors
1 Spoonful of Pesto -Make sure your pesto is GF!
4-6 Zucchini's - These don't go very far when making noodles, you'd be surprised
Bacon Crumbles - I love the Oscar Myer brand of these.
Green onions
Tomatoes
A Block of Mozzarella  Cheese - or even String Cheese works for this!


Directions
1- Cook and shred chicken breasts and set aside
2- with a Zoodle Maker, make a big pile of zucchini noodles (again, use more than you think)
3- Put the noodles in a pan with olive oil and cook until soft
4- while your noodles are cooking get a large pot and warm together the bottle of Marinaria Sauce and the Pesto.
5- dice up the green onions, tomatoes and mozzarella (bite size chunks) and set aside.
6- Add it all together! Put the Zucchini Noodles into the large pot and mix, add the chicken, mix then add all your toppings (Bacon, Green Onions, Tomatoes and Mozzarella) and mix!
7- Heat for a few minutes in the pot and then enjoy!!

Chicken Bacon and Asparagus Alfredo

Chicken Bacon and Asparagus Alfredo

Pretty self explanatory as far as instructions go and super easy! 

Boil your GF noodles, 

Add a few chopped up chicken breasts 

Throw in some bacon crumbles and chopped (precooked) asparagus

Top with your favorite GF Alfredo Sauce (this is mine)

You could also add some diced up tomatoes and spinach to the mix!

ENJOY!  

Chicken and Asparagus Skillet

Chicken and Asparagus Skillet Supper

Ingredients

• 8 
  skinless, boneless chicken thighs
• 3 
  slices bacon, coarsely chopped
• 1/2
  cup chicken broth
• 1 
  pound asparagus spears, trimmed
• 1 
  small yellow summer squash, halved crosswise and cut in 1/2-inch strips
• 4 
  green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings

Teriyaki Grilled Chicken

For 2 Chicken Breasts
(Approximately)

- Ingredients -
1 cup of water
1 cup of GF Soy Sauce
1 TB of Garlic
Half a package of Green Onions diced up
2 big spoonfuls of Brown Sugar

- Instructions -
1- In a bowl or ziplock bag combine the water and GF Soy Sauce
2- Add the rest of the ingredients to this mix.
3- Let the chicken marinade for a few hours

 (Tip* Add less water to the mix if you only have an hour or so to marinade, if you have all day to marinade, add more water)

We cook this meal with White Rice and lots of grilled veggies! Onions, Red and Green Peppers, Zucchini and Squash! One of our favorites!!