Caprese Stuffed Chicken

 
Serves 4
Ingredients:
1 Tablespoon extra virgin olive oil
1 small onion, chopped
salt & pepper
2 garlic cloves, minced
6 cups baby spinach
4 chicken breasts, pounded very thin
2 vine-ripened tomatoes, sliced
4oz mozzarella cheese, sliced
1/2 cup fresh basil leaves
Directions:

1. Preheat oven to 400 degrees then line a sheet with with foil, spray with nonstick spray and then set aside.
2. Heat oil in a large skillet over medium heat then add onion, season with salt and pepper, and then saute until translucent, 3-4 minutes. Add garlic then saute for 30 more seconds. Add spinach then cook just until wilted, 2-3 minutes. Set aside to cool slightly.
3. Brush and season both sides of the pounded chicken breasts with extra virgin olive oil, salt, and pepper. Mound 1/4 of the spinach mixture on one end of the chicken breasts, then layer on sliced tomatoes, mozzarella cheese, and fresh basil. Drizzle with extra virgin olive oil then sprinkle with a bit more salt and pepper. Fold other end of chicken over and secure with a toothpick. Place onto prepared baking sheet then bake for 15 minutes, or until cooked all the way through.

Pistachio Crusted Chicken

Pistachio Crusted Chicken Recipe

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

• ¾ cup shelled pistachios
• ¾ cup Italian seasoned Panko bread crumbs
• 4 boneless, skinless chicken breasts
• 3 tbsp. honey mustard
• Cooking spray

Instructions

1. Preheat the oven to 400 degrees.
2. Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour the pistachios into a shallow dish. Add the panko and toss to combine.
3. Pat any excess moisture off of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts (or you could rub it on if you don’t have a brush). One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard the extra pistachio mixture.
4. Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear (about 25 to 35 minutes, depending on the thickness of the chicken breasts).

Notes

I used chicken breasts that were about 1-1/2 inches thick. Don't use chicken breasts that are too thick. Otherwise, they will take longer to cook and the nuts may burn.

Crock Pot Cashew Chicken

 Crock Pot Cashew Chicken

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• ¼ cup all purpose flour
• ½ tsp black pepper
• 1 Tbsp canola oil
• ¼ cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• ½ tsp grated fresh ginger
• ¼ tsp red pepper flakes
• ½ cup UNSALTED cashews

Instructions

1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
4. Cook on LOW for 3 to 4 hours. Add cashews and stir.

Slow Cooker Chicken Tortilla Soup

 

Yield: Serves 8-10
Cook Time: 4 hours

Slow Cooker Chicken Tortilla Soup

An easy and flavorful chicken soup made in the slow cooker, topped off with shredded cheese and seasoned tortilla strips.

Ingredients:

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

Directions:

 

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 20 minutes

Seasoned Baked Tortilla Strips

Crunchy homemade seasoned and baked tortilla strips. A perfect topping for salads, soups and more!

Ingredients:

8 small corn tortillas
4 tsp vegetable oil
1 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
Dash cayenne pepper

Directions:

Preheat oven to 375°F.
Line a baking sheet with a silicone baking mat or parchment paper.
Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container.

Beef Lo Mein

 
Beef  Lo Mein

Ingredients:

8 oz Thin spaghetti broken in half
1 tsp sesame oil
1/4 cups hot boiled water
1 Tbsp better than bullion
3 Tbsp Soy Sauce
2 Tbsp Brown Sugar
oil for frying
1 pound beef
2 large carrots
2 Cups Broccoli
1 large onion
4 garlic cloves

Directions:
1.  Cook spaghetti according to package directions.  Into cooked spaghetti ass sesame oil and stir to combine.
2.  Into hot skillet, brown both sides of the beef.  Let the beef cool and slice it into 2 inch pieces.
3. Add sliced beef into the same skillet, fry until completely cooked.  Into the cooked beef, add sauce mixture, cook all together for about a minute and set aside.
4.  Dice carrots, broccoli and onion into 2 inch pieces.
5.  Using the skillet where you have cooked the beef, saute onions until golden brown.  Remove from heat.
6.  In a separate oiled skillet, saute carrots until softened, add broccoli and cook for about 3 minutes.  Press garlic into the same mixture.
7.  In a large dish, combine spaghetti, vegetables, and beef together.  Toss to combine and serve warm.

Note: can use Chinese egg noodles instead of spaghetti if you can find it,

 

Beef 

Serving size:

6

servings

• • 8 ounces
  • Thin Spaghetti; broken in half
• • 1 teaspoon
  • Sesame Oil
• • 1/4 cups
  • Hot Boiled Water
• • 1 tablespoon
  • Beef Better Than Bullion
• • 3 tablespoons
  • Soy Sauce
• • 2 tablespoons
  • Brown Sugar
• •  
  • Oil; for frying
• • 1 pound
  • Beef
• • 2
  • large Carrots
• • 2 cups
  • Broccoli
• • 1
  • large Onion
• • 4
  • Garlic Cloves

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe?render=print#sthash.9tgPNFjq.dpuf

 

 

Instructions 

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside.

Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Dice carrots, broccoli and onion into two inch pieces.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

Note: I used regular spaghetti and they worked well in this recipe, but Lo Mein is typically prepared with Chinese egg noodles.

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe?render=print#sthash.ycR4Pleh.dpuf

Crock Pot Orange Chicken

Crockpot Orange Chicken

 

Prep time

15 mins

Cook time

6 hours

Total time

6 hours 15 mins

 

Author: Amanda@MomsWithCrockpots.com

Recipe type: Dinner

Ingredients

• 1½ pounds boneless chicken, cut in 2-inch chunks
• ½ cup flour (I used Oh My Gluten Free Flour Mix)
• olive oil, for browning the chicken
• dash of salt
• 6 ounces (1/2 can) frozen orange juice concentrate, thawed
• 3 tablespoons brown sugar
• 1 teaspoon balsamic vinegar
• 3 tablespoons ketchup

Instructions

1. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it.
2. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Plop the chicken pieces into your slow cooker.
3. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup; Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 6 hours or on high for 3. Serve over white or brown rice.
4. **I plan on making a double batch next time so I can use a full can of OJ. There will be plenty for leftovers, or the freezer for dinner another night!**

Mongolian Beef

 

 

Ingredients

• 4 tsp. vegetable oil
• 2 tsp. ginger, minced
• 2 Tbsp. garlic, minced
• 1 c. soy sauce
• 1 c. water
• 1 c. brown sugar (packed)
• 2 c. vegetable oil
• 2 Lb. flank steaks
• ½ c. cornstarch
• 3 large green onions

Instructions

1. Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
2. Slice the flank steak against the grain into ¼ inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
3. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.