Chicken Bacon Ranch Pasta Salad Recipe

Ingredients:
1lb medium pasta shells
2 boneless skinless chicken breasts (cooked and shredded or diced)
½ cup tomatoes (seeded and diced)
½ cup green onions (sliced)
1 (8 ounce) block mozzarella cheese (diced)
1lb bacon (cooked until crispy and crumbled)
1 cup mayonnaise
1 cup ranch salad dressing
salt and pepper (to taste)
Cooking Instructions:

Step 1: Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and rinse off with cold water until the pasta has cooled.
Step 2: In a large mixing bowl stir together mayonnaise and ranch dressing. Add tomatoes, green onion, chicken, and bacon. Stir to combine. Add the pasta and toss to coat. Stir in the cheese, Season with salt and pepper.
(Makes 6 Servings)

Thanks BlogChef

Chicken Monterey Recipe

Ingredients:
4 boneless skinless chicken breasts
1 cup BBQ sauce
8 slices bacon (cooked until crispy)
2 cups shredded Colby-jack cheese
½ cup green onions (sliced)
½ cup tomatoes (chopped)
Cooking Instructions:


Step 1: Place bacon slices, 4 at a time into a cold frying pan. Heat to medium-low and cook bacon, turning once until it has reached a deep brown color (about 10-15 minutes), remove from the pan and drain on paper towels.
Step 2: Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast with 2 slices of bacon and shredded Colby-jack cheese.
Step 3: Remove from the grill and top with green onions and tomatoes.
(Makes 4 Servings)

Thanks BlogChef

Easy Cheesy Chicken Rolls

Servings: 6
Skills: Beginning
Prep Time: 15 min (not including thaw time)
Bake Time: min

Ingredients

6 Rhodes Anytime!™ Crusty Rolls
12.5-ounce can chicken breast, drained
1/2 cup sliced celery
1/2 cup grated cheddar cheese
1/2 cup mayonnaise
3 green onions chopped
1 jalapeno pepper seeded and chopped, if desired
crushed red pepper and seasoned salt

Instructions

Place 6 crusty rolls on a plate. Cover with plastic wrap and microwave on high 20 seconds. Combine chicken, celery, cheese, mayonnaise and onions. Add jalapeno pepper if desired. Cut rolls in half lengthwise and spread mixture over the cut side. Sprinkle with crushed red pepper and seasoned salt, then toast under the broiler until cheese is melted and lightly browned. Makes 6 servings (2 rolls each).

Thanks Rhodes

Chicken Cordon Bleu Pizza Recipe

Ingredients:
1 large chicken breast
1 egg
Butter (for frying)
½ cup dry breadcrumbs
½ cup shredded provolone cheese
½ cup shredded mozzarella cheese
½ cup alfredo sauce
½ cup ham steak (diced)
1 pre-made pizza crust (such as Pillsbury)

Cooking Instructions:

Step 1: Beat an egg small bowl. In a shallow pie dish add bread crumbs. Roll the chicken breast in the bread crumbs, then dip in the egg mixture and roll in the bread crumbs again. Heat a medium skillet over medium-high heat and melt butter. Add chicken breast and fry in the butter on both sides until golden brown and fully cooked (when the internal temperature has reached 165 degrees). Remove from the pan, cool, and slice into strips.
Step 2: Pre-heat the oven to 425 degrees. Roll out pizza crust onto a pizza pan. Place into the oven and bake for 7-8 minutes. Remove from the oven and spread the alfredo sauce over the partially baked pizza crust and top with provolone cheese, mozzarella cheese, chicken and ham.
Step 3: Return to the oven and bake for 10-15 minutes until the crust is golden brown and the cheese has melted.

Thanks The ChefBlog

Cheeseburger Pizza Recipe

Ingredients:
1/2 lb ground beef
1 pre-baked 12 inch pizza crust
½ cup pizza sauce
6 bacon strips (cooked until crispy, and crumbled)
20 dill round pickle slices
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 roma tomatoes (chopped)

Cooking Instructions:

Step 1: Pre-heat the oven to 450 degrees. In a medium skillet cook ground beef over medium heat until no longer drink. Drain the grease and set aside.
Step 2: Place the pre-baked crust onto a pizza pan. Spread a thin layer of pizza sauce over the crust. Top with cooked ground beef, bacon, pickles and cheese. Place into the oven and bake for 8-10 minutes or until the cheese has melted.
Step 3: Remove from the oven, slice and top with lettuce and tomato.

Thanks The Chefblog

Crab Rangoons

Ingredients:
12 ounces of cream cheese (at room temperature)
50 wan ton wrappers
1 cup imitation crab meat (or canned)
2 green onions (minced)
¼ teaspoon garlic powder
½ teaspoon soy sauce
1 egg (beaten)
oil (for frying)

Cooking Instructions:

Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
Step 2: In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
Step 4: Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.

Thanks The BlogChef

Pork Egg Rolls-

Ingredients:
1 lb ground pork
1 package egg roll wraps
1 bag shredded cabbage and carrot mix
1 tablespoon oil
¼ cup sugar
½ cup rice vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic powder
1 egg (beaten, for sealing)
Oil (for frying)

Cooking Instructions:


Step 1: Fry ground pork in a little oil until the pork is completely browned. Drain and set aside.
Step 2: In a large bowl combine cabbage and carrot mixture, cooked ground pork. Season with 1 tablespoon of oil, sugar, vinegar, salt, pepper, and garlic powder.
Step 3: Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the beaten egg on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.

Thanks The Chefblog

Black Pepper Chicken-

Black Pepper Chicken-

Ingredients:
1lb boneless skinless chicken breasts (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion (diced)
1 cup frozen peas and carrots
oil (for drying)
Sauce-
¼ cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
½ teaspoon white pepper
1 teaspoon sake or rice wine
Cooking Instructions:

Step 1: Mix together all of the sauce ingredients in a bowl and set aside.
Step 2: Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.
Step 3: Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.
Step 4: Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add celery and stir fry for another couple minutes. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.

Thanks BlogChef

Cashew Chicken-

Cashew Chicken-
Ingredients:
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)
Sauce-
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion (sliced)
2 cups cashews
1/3 cup green onions (chopped)
Cooking Instructions:

Step 1: In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.
Step 2: Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.
Step 3: Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.
Step 4: To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.
Step 5: Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.

Thanks BlogChef

Sesame-Orange Chicken

Ingredients:2 boneless skinless chicken breasts (cut into 1 inch cubes)
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-¼ cup ketchup
¼ cup honey
2 teaspoons sugar
2 tablespoons white vinegar
½ cup water
2 tablespoons cornstarch
1 teaspoon sesame oil
the juice of ½ orange
1 teaspoon orange zest
sprinkle of garlic powder
sesame seeds

Cooking Instructions:

Step 1: Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 2: Dip chicken pieces into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown).
Step 3: In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Mix in a bowl with the fried chicken pieces.

Thanks BlogChef

Chicken Noodle Casserole Recipe

Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons oil (for frying)
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10-75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt and black pepper (to taste)
1-2 cups shredded Colby jack cheese
1 cup crumbled buttery round crackers
½ cup butter

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked (the internal temperature has reached 165 degrees) and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.
Step 2: Cook egg noodles according to package directions and drain. Set aside. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish.
Step 3: Melt butter in a small sauce pan and remove from heat. Stir in crumbled crackers. Top the casserole with shredded Colby jack cheese and buttery crackers. Place into the oven and bake at 350 degrees for about 30 minutes, or until heated through and browned on top.
(Makes 4 Servings)

Thanks BlogChef

Chicken Enchilada Pasta Recipe

Thanks BlogChef for recipe & Pictures!

Ingredients:
2 boneless skinless chicken breasts (cooked and shredded)
2 tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 (4 ounce) can diced green chilies
½ teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded Colby-jack cheese
1 cup sour cream
1 (16 ounce) package penne pasta
Toppings-
avocado
green onions
tomatoes
sour cream
black olives

Cooking Instructions:

Step 1: Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet. Add onions and cook for 5 minutes. Add garlic and red pepper and cook for an additional 3 minutes. Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, and red enchilada sauce. Bring to a boil, reduce heat and simmer for 8-10 minutes.



Step 2: Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cook on low until heated through.
Step 3: Drain the pasta and add it to a large serving bowl. Pour the sauce over the pasta and mix well. Serve with toppings such as avocado, green onions, tomatoes, black olives, and sour cream.
(Makes 4 Servings)

Mini Memphis-Style BBQ Burgers

Bacon, coleslaw and a delectable Southern-inspired BBQ sauce make for sliders that'll be a home run with a hungry crowd.

 

time

prep: 15 min

total: 21 min

servings total: 8 servings

 

What You Need

1 lb. lean ground beef

2 Tbsp. finely chopped red onions

4 KRAFT Singles, halved

8 slider buns, toasted

1/2 cup coleslaw

4 slices OSCAR MAYER Bacon, cooked, cut in half

1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce

Make It

HEAT grill to medium-high heat.
MIX meat and onions; shape into 8 patties.
GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.
FILL buns with burgers and remaining ingredients.    

Thanks Krafts

Ultimate Twice Baked Potatoes

The Ultimate Twice Baked Potatoes

found on allrecipes.com

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

Savory Meat Loaf Recipe

THANKS BETTY CROCKER for the recipe to watch the how to video click here

Prep Time

20 Minutes

 

Total Time
1:35 Hr:Mins

Makes

6 servings

 

1 1/2

pounds lean ground beef

1

cup milk

1

tablespoon Worcestershire sauce

1

teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves

1/2

teaspoon salt

1/2

teaspoon ground mustard

1/4

teaspoon pepper

1

garlic clove, finely chopped or 1/8 teaspoon garlic powder

1

egg

3

slices bread, torn into small pieces

1

small onion, chopped (1/4 cup)

1/2

1 Heat oven to 350°F.

2 Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.

3 Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Sweet Potato Black Bean Enchiladas – $5 Dinner Challenge

Sweet Potato Black Bean Enchiladas

Yield – 6 to 8 servings, 1 9×13 pan
Preparation Time – 20 minutes
Cooking Time – 60 minutes sweet potatoes, 25 minutes enchiladas

Ingredients

• 2 medium sweet potatoes ($.79)
• 1 can black beans or 2 cups cooked black beans ($.68)
• 1/2 cup salsa ($.35)
• 12 corn tortillas ($.60)
• 1 can red enchilada sauce, or 1 1/2 cups homemade enchilada sauce ($.99)
• 2 cups shredded quesadilla cheese, Mexican blend cheese or Pepper Jack cheese ($1.50)
• Side of veggies or fruit ($.50)

Directions

• Preheat oven to 350.
• Steam bake the sweet potatoes for an hour. Let cool before peeling and cutting. Cut them into bite size chunks and add them to a mixing bowl
• To the sweet potatoes, add the drained and rinsed black beans and salsa. Gently combine.
• Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish
• Repeat for all the tortillas. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
• Bake at 350 for 25 minutes, or until cheese has melted and sauce is bubbly.
• Let cool slightly before serving.
• Prepare veggie or fruit as side.
• Serve Sweet Potato Black Bean Enchiladas with veggie or fruit.

Cost $5.41

Thanks 5dollardinner

Fruity Chicken Salad ~ Cost per serving: $1.48

Ingredients

4 boneless, skinless chicken breast halves (about 6 oz. each)

Salt and pepper

1 13.5-oz. can unsweetened coconut milk

1 1/2 cups light mayonnaise

1/2 cup sour cream

2 tablespoons fresh lime juice

2 tablespoons sweet pickle relish

2 celery ribs, chopped

1 10-oz. can crushed pineapple, drained

1 11-oz. can mandarin oranges, drained

1/2 cup dry-roasted peanuts, chopped

1/2 cup packed shredded coconut, toasted

Preparation

1. Place chicken in a skillet and season with salt and pepper. Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken.) Reduce heat to medium-low and simmer, uncovered, until chicken is opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk. When cool enough to handle, shred chicken into small pieces using your fingers.
2. Blend mayonnaise with sour cream in a medium bowl. Stir in lime juice, relish and celery. Add chicken, pineapple, oranges and peanuts. Season with salt and pepper. Gently fold to blend and coat ingredients. Refrigerate until ready to serve. Sprinkle with coconut just before serving.

Recipe is from All You

Whole Wheat Penne Pasta (Cost per serving: $1.08)

Ingredients

• Salt
• 1 head broccoli, cut into florets, stems discarded
  Click to see savings
• 12 ounces whole-wheat penne
• 1/4 cup olive oil
• 4 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper
• 1 15-oz. can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (from 2 small lemons)
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• 1/2 cup plus 1 Tbsp. grated Parmesan

Preparation

1. 1. Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.
2. 2. Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.
3. 3. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.

Thanks All You for the recipe

Fajita-Ranch Chicken Wraps (Budget dinner price: $2.05 per serving)

Fajita-Ranch Chicken Wraps
Budget dinner price: $2.05 per serving

Makes: 4 servings

Start to Finish: 20 mins

Ingredients

• 12 ounces skinless, boneless chicken breast strips for stir-frying
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Nonstick cooking spray
• 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
• 2 tablespoons bottled reduced-calorie ranch salad dressing
• 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
• 1/2 cup Easy Fresh Salsa*
• 1/3 cup reduced-fat shredded cheddar cheese

Directions

Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.
Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

• Note: *To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.

Nutrition Facts

Fresh Salsa

Ingredients

• 2 seeded and chopped tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped yellow or green sweet pepper
• 2 - 3 teaspoons snipped fresh cilantro
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• Dash black pepper
• Few drops bottled hot pepper sauce

Directions

In a medium bowl combine tomatoes, red onion, pepper, cilantro, garlic, salt, black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

Recipe is from my.hearthealthyonline.com