Brown Sugar Barbecue Chicken & Cheesy Garlic Pull Aparts

These are 2 of my favorite recipes!  I love this Barbecue sauce recipe!
You can find these both here.

Chicken Taco Pasta

I am not a huge mexican fan but I thought this recipe looked pretty good!  I found it here The Giant Blog of Cooking

Ingredients:


3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilie's
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping

Cook pasta til done. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven. Scrumdiddly!

Coconut Chicken Curry

from the kitchen of Brionna

 1 lb boneless, skinless chicken breast (about 2 large breasts)
 1 ½ tablespoons vegetable oil
 2-3 tablespoons curry powder (depends on how spicy you want it)
 1/2 onion, thinly sliced
 2 cloves garlic, crushed
 1 (14 ounce) can coconut milk (NOT light)
 1 (14.5 ounce) can stewed, diced tomatoes
 3 tablespoons sugar
 1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste

Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.

Chicken Enchiladas

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces.  Mix chicken, salsa and cheese in a bowl.  Cook tortillas on skillet.   Pour whipping cream in a large shallow dish.  Dip each tortilla in whipping cream and fill with chicken mixture.  Place in baking dish, cover with cheese then pour the rest of the whipping cream over top.  Bake at 350 for 30-40 minutes or until cheese is melted and heated through.   SOOO YUMMY!

Pesto Chicken

from the kitchen of Christine
chicken breasts
eggs, beaten
bread crumbs
mozzarella cheese
pesto

Flatten the chicken by pounding it between two pieces of plastic wrap until even thickness throughout. Spread pesto on one side of the chicken breast and put mozzarella cheese on top of pesto (you can use shredded, sliced or a string cheese). Start at one side and roll up the chicken breast. You can put a toothpick in to secure if you want. Dredge in egg wash and then in the bread crumbs. Bake at 350 for 35 - 40 minutes.

Book Club Salad

from the kitchen of Carolyn


6 to 8 chicken breasts, cooked and cubed
1 bag spinach
1 lb bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 can mandarin oranges (optional)
1 head iceberg lettuce
2 bags European blend salad mix
1 cup craisins
sugared almonds*

Dressing:

1/3 cup red onion chopped small
4 teaspoons dry mustard
1 cup red wine vinegar
2 cups sugar
1 teaspoon salt
2 cups vegetable oil

Blend first five ingredients until frothy, then slowly add oil.
Toss all ingredients together.
*Eight ounces slivered almonds and 4 tablespoons sugar. Sprinkle sugar over almonds in skillet; cook slowly until coated, then remove to cool.

Chicken Bowtie Salad

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Spinach Bow Tie Salad

from the kitchen of Sharron
10 oz. Bag Spinach
1 Bag of Craisins
3 cans mandarin oranges
1 bunch of green onions
6 oz. honey roasted peanuts
¼ cup sesame seeds
2 cups cooked shredded chicken
16 oz. bow tie noodles (cooked and cooled)

Dressing
1 cup vegetable oil
2/3 cup Yoshida’s Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
¼ tsp salt
¼ tsp pepper

Chicken Penne Pasta

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese.  Add seasonings.  Mix in pasta, chicken and mushrooms.  Spread in casserole sdish.  top with monterey jack cheese, green onions and tomatoes.  Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Teriyaki Chicken Salad with Poppy Seed Dressing Recipe

from the kitchen of Jackie

6 Servings
Prep: 30 min. + marinating Grill: 10 min.

Ingredients
1 cup honey teriyaki marinade
1 pound boneless skinless chicken breasts
6 cups torn romaine
3 medium kiwifruit, peeled and sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
3 green onions, chopped
1/2 cup salted cashews
1/3 cup reduced-fat poppy seed salad dressing

Directions

Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°.

Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing. Yield: 6 servings.

Nutrition Facts: 1 serving equals 362 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 761 mg sodium, 50 g carbohydrate, 7 g fiber, 20 g protein.

Teriayki Chicken

from the kitchen of Jewal

1 c sugar (can use 1/2 c brown & 1/2 c white or 1 c brown)
1 c ketchup
1/2 c apple cider vinegar
1 clove of garlic (opt)
6 T soy sauce
1 T dry mustard

Line chicken in casserole dish, pour sauce over it.  Bake at 300 degrees for 3-4 hours or bake at 350 degrees for 1 hour.  Serve over rice.  Sauce will thicken as it cools.

Lemon Chicken

from the kitchen of Fern

2 1/2 - 3 lbs, ready to cook chicken, cut up
1-6 oz can frozen lemonade
3 T brown sugar
3T catsup
1T vinegar

Put a thin layer of sauce in bottom of crock pot.  Layer chicken, then sauce, then chicken, then sauce, one layer at a time, ending up with sauce.  Cook on low, if it is all day.  Cook on high for 3-4 hours.  When done, strain sauce, then thicken with corn starch (2 T) and serve over hot rice.

variation:
Can dredge chicken in flour and brown in fry pan before layering.

Grilled Chicken with Avocado Salsa

from the kitchen of Laurie

salsa
1/4 C fresh lime juice
2 T olive oil
2 t sugar
1/2 t salt
1 ripe avocado, peeled, seeded and diced
1 large ripe tomato, diced
1 C corn
1/4 C chopped cilantro
4 skinless, boneless chicken-breast halves (about 5 oz each)
1t dried oregano
1/4 t salt
1/4 t pepper
4 C shredded lettuce

Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat
Heat grill (or George Foreman)
Season chicen with oregano salt and pepper. Grill 3 or 4 minutes per side until cooked through
Divide lettuce among 4 plates; top each with chicken, then salsa

Chicken Bow Tie Salad

from the kitchen of Marlayne & Sandi
1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Chicken Taco Salad

from the kitchen of Alisha


3 c. cooked chicken
chopped carrots
hopped cucumbers
chopped lettuce
shredded cheese
tomatoes

Whatever you like in your salad
Bag of corn chips
1/2 c. water
taco seasoning

in a skillet add chicken, 1/2 c. water, 1/2-1/3 or the taco-seasoning package or add the whole thing - depending on how spicey you like it. Add more water if needed to get the taco seasoning to stick to the chicken. Cook according to taco seasoning directions.

Cumin Dressing
1/4 c. cider vinegar
2 T. Sugar
2 T. Vegetable oil
1/2 t. salt
1/2 t. ground cumin

Mix ingredients in a container you can shake vigorously. Refrigerate.
Put together salad or place everything in separate bowls and let people make their own salad. Crush chips, top with salad, then some chicken and then top with cumin dressing, sprinkle cheese on top of salad.

Chicken Corn Chowder

from the kitchen of Amber

*Plan Ahead: This recipe calls for cooked chicken.

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Chunky Chicken Salad

from the kitchen of Carol O.

2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended

Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese.  Serve on lettuce leaves with a sprinkle of paprika.  Serves 6.

Chicken Fajitas

from the kitchen of Niki

1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Full Chicken Breast
1/2 Cup of Kraft Zesty Italian Dressing
1 Clove Garlic, Minced
Salt and Pepper

Slice onion, peppers, and chicken into strips. Place strips in a gallon size zip lock bag. Add dressing, garlic, and salt and pepper to bag. Seal bag and toss to coat all vegetables and chicken. Marinate for 30 minutes to 8 hours. Fry in skillet on high until chicken is cooked through.
Serve on small white corn tortilla shells with Salsa, sour cream, and guacamole.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

from the kitchen  of Christine

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

Adobo Peach BBQ Chicken

from the kitchen of Christine

18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced

1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.