Poultry

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 * Mediterranean Baked Chicken & Vegetables
 * Chicken Chutney Burgers
 * Greek Chicken Pockets
 * Spicy Chicken Tortas
 * Turkey Chorizo Sausage
 * Chicken and Mushrooms with Couscous
 * Mediterranean Turkey with Couscous
 * Light Cassoulet
 * Apricot-Mustard Chicken
 * Chicken Jambalaya
 * Chicken Breasts with Blueberries
 * Creamy Barley with Chicken[[image:small-star.png link="Poultry#12"]]
 * Summer Turkey Stir-Fry
 * Apricot-Stuffed Turkey Roast
 * Roast Turkey with Apple Orzo
 * Honeyed Chicken
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 * Oven Fried Chicken
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 * Stir-Fry Turkey with Coconut Rice
 * Chicken and Black Bean Bake
 * Saffron and Honey Chicken
 * Apple Country Chicken
 * Ground Turkey Chili Mole
 * Chicken Casserole
 * Baked Cheesy Chicken Penne
 * Donna's Couscous [[image:small-star.png]]
 * Jerked Chicken and Plantain Kebabs with Avocado Salsa
 * Swiss Stuffing Chicken [[image:garnerrecipes/small-star.png]]
 * Parmesan Crusted Chicken [[image:small-star.png]]
 * Enchiladas [[image:small-star.png]]
 * Chicken Burritos [[image:small-star.png]]
 * Simple Salsa Chicken [[image:small-star.png]]
 * Pecan Stuffed Chicken Breasts[[image:small-star.png link="Poultry#Pecan%20Stuffed%20Chicken%20Breasts"]]
 * Foil Pack Fajitas[[image:small-star.png link="Poultry#Foil%20Pack%20Fajitas"]]
 * Chicken Rollatini[[image:small-star.png link="Poultry#Chicken%20Rollatini"]]
 * Bacon Wrapped Barbecue Chicken Kabobs[[image:small-star.png link="Poultry#Bacon%20Wrapped%20Kabobs"]]
 * Bacon Wrapped Chicken Breasts[[image:small-star.png link="Poultry#Bacon%20Wrapped%20Chicken"]]
 * Chicken Nuggets[[image:small-star.png link="Poultry#Chicken%20Nuggets"]]
 * Spicy Honey Glazed Chicken Breasts[[image:small-star.png link="Poultry#Spicy%20Honey%20Glazed%20Chicken"]]
 * Korean BBQ Chicken[[image:small-star.png link="Poultry#Korean%20Barbecue%20Chicken"]]
 * A Marinade to Die For[[image:small-star.png link="Poultry#A%20Marinade%20to%20Die%20For"]]
 * Lemon Marinade[[image:small-star.png link="Poultry#Lemon%20Marinade"]]
 * Italian Chicken Marinade[[image:small-star.png link="Poultry#Italian%20Chicken%20Marinade"]]
 * Rosemary Grilled Chicken Thighs[[image:small-star.png link="Poultry#Rosemary%20Grilled%20Chicken%20Thighs"]]
 * Moroccan Chicken and Couscous
 * Pan Roasted Chicken Breast with Tomatoes and White Beans
 * Cheesy Chicken and Wild Rice Casserole[[image:small-star.png link="Poultry#Cheesy%20Chicken%20Casserole"]]
 * Lime Pepper Chicken[[image:small-star.png link="Poultry#Lime%20Pepper%20Chicken"]]
 * Spicy Cashew Chicken
 * Crockpot Cilantro Lime Chicken Tacos
 * Juicy Parmesan-Crusted Baked Chicken
 * Turkey Burgers [[image:small-star.png]]
 * Garlic Chicken and Potatoes [[image:small-star.png]]
 * Cilantro Lime Chicken Tacos
 * Baked Chicken Pesto Alfredo Freezer Meal
 * Mozzarella and Pesto Stuffed Chicken Breasts
 * Crockpot Chicken Teriyaki
 * Sweet Fire Chicken
 * Lemon Garlic Chicken
 * Sesame Garlic Ginger Grilled Chicken







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Chicken Casserole
1 pound of chicken breasts (Cooked and cut into small pieces)

1 can cream of mushroom soup

1 can of cream of chicken soup

1 large package of stuffing (made per directions on box)

Mix chicken and both soups together. Spread half of the stuffing in the bottom of a 13 x 9 pan and then spread the chicken mixture on top. Cover with the remaining stuffing. cook in 350 degree oven until bubbly (about 30 minutes).

**Baked Cheesy Chicken Penne **
**Freezer instructions: ** To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
 * 6 tablespoons butter, plus more for baking dishes
 * kosher salt and black pepper
 * 1 pound penne rigate (//I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate//)
 * 1 teaspoon olive oil
 * 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (//I used some leftover cooked chicken//)
 * 1/2 cup plus 2 tablespoons flour
 * 6 garlic cloves, finely minced
 * 6 cups whole milk
 * 10 ounces white or cremini mushrooms, trimmed and thinly sliced (//I used 8 oz of button mushrooms//)
 * 1 cup sliced oil-packed sun-dried tomatoes, drained
 * 1 1/2 cups shredded provolone (6 ounces) //(I used an italian blend that had provolone in it)//
 * 1 1/2 cup freshly grated Parmesan (about 6 ounces)
 * 1) Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
 * 2) <span style="background-color: white; color: #555555; font-family: Georgia,serif;">While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(//Since I used left over chicken, I just cooked the mushrooms in the olive oil)//
 * 3) <span style="background-color: white; color: #555555; font-family: Georgia,serif;">In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
 * 4) <span style="background-color: white; color: #555555; font-family: Georgia,serif;">Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
 * 5) <span style="background-color: white; color: #555555; font-family: Georgia,serif;">Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

<span style="background-color: white; color: #555555; font-family: Georgia,serif;">Donna's Couscous

 * <span style="background-color: white; color: #555555; font-family: Georgia,serif;">1 c. couscous (dry) cooked with chicken broth
 * <span style="background-color: white; color: #555555; font-family: Georgia,serif;">1 small onion, chopped
 * <span style="background-color: white; color: #555555; font-family: Georgia,serif;">1 clove minced garlic
 * <span style="background-color: white; color: #555555; font-family: Georgia,serif;">1 can diced tomatoes
 * <span style="background-color: white; color: #555555; font-family: Georgia,serif;">4 boneless skinless chicken breasts, cubed and sautéed
 * <span style="background-color: white; color: #555555; font-family: Georgia,serif;">muenster cheese

1. Cook couscous in chicken broth. 2. Saute onions and garliic until soft. 3. Saute chicken until cooked. 4. Mix couscous, onions, garlic, chicken, diced tomatoes. Layer couscous mixture with muenster cheese and bake at 350 for 30 minutes or until hot.

=Jerked Chicken and Plantain Kebabs with Avocado Salsa= **Ingredients** Salsa **Preparation**
 * 8 boneless chicken thighs, cut into 2-inch chunks
 * 2 ripe plantains, sliced into 1-inch pieces
 * 1 red onion, cut into 2-inch chunks; 1 chunk minced
 * 2 TBLS jerk seasoning
 * 1 tsp cumin
 * 2 ripe avocados, diced
 * 1 cup diced papaya
 * 2 TBLS lime juice
 * 1 tsp orange zest
 * 2 TBLS orange juice
 * 1 tsp jerk seasoning
 * 1/4 tsp salt
 * 1) Prepare charcoal or gas grill, or preheat broiler.
 * 2) To make salsa, stir together all salsa ingredients, plus minced red onion. Set aside.
 * 3) On 8 long skewers, thread chicken, plantains and chunks of red onion. Rub with jerk seasoning and cumin. Place on grill or under broiler and cook, turning once, about 6 minutes per side or until chicken is firm and cooked throughout and plantains and onions are tender.
 * 4) Serve skewers with salsa and rice.

=**Swiss Stuffing Chicken**=

4 large skinless boneless chicken breasts 6 oz. Mozerella, Provolone or Swiss cheese slices 1 can Cream of Chicken soup 1/4 cup white cooking wine 1 cup herb-flavored crushed up Pepperidge Farm stuffing mix 1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soupand wine and pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

=**Parmesan Crusted Chicken**= 1 c.bread crumbs 3 cloves garlic,minced ½ t.salt Pepper ¼ c.minced fresh basil (or 1 ½ T. dried basil) 4 boneless skinless chicken breasts ½ c.shredded parmesan 2 T.olive oil ¼ c.mayonnaise


 * 1) Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
 * 2) Pat chicken dry with paper towels and transfer to 9x13 baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.
 * 3) Bake at 350 for 30 minutes or until chicken is 160 degrees.

=**Enchiladas**=

3 cups chopped cooked chicken 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco 1/2 cup sour cream 1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles* 1/3 cup chopped fresh cilantro 1/2 teaspoon ground cumin 8 (8-inch) flour tortillas 1 (10-ounce) can enchilada sauce

Toppings: sour cream, fresh salsa, avocado slices, lime wedges
 * Preparation**
 * 1) Preheat oven to 350°.
 * 2) Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.

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=**Chicken Burritos**= 8 10 inch tortillas 16 oz. cream cheese 2 c. medium salsa 4 chicken breasts, cooked & shredded 32 oz (2 cans) black beans

In pan,medium heat, combine cream cheese & salsa. Stir in chicken & black beans. Fill burritos, wrap, and freeze. Serve w/melted cheese, sour cream, and other favorite Mexican toppings.

=**Simple Salsa Chicken**= 4 boneless, skinless chicken breasts 1/8 tsp. salt 2/3 cup salsa 4 Tbs. taco sauce 2/3 c. shredded Mexican cheese blend


 * 1) Put chicken in greased baking dish and sprinkle with salt.
 * 2) Combine salsa and taco sauce; drizzle over chicken and sprinkle with cheese.
 * 3) Cover and cook at 350 degrees for 25-30 min.

=**Pecan Stuffed Chicken Breasts**=

4 T. Butter + melted butter (or spray butter) to brush on breasts 1 Lg celery stalk 1 small onion,chopped 1 ¼ t. salt ¾ t. pepper 2 cups crumbled toast (4 slices) ? or 1 cup progresso bread crumbs 1 cup pecans,chopped 2 t. parsley flakes ¼ cup water 4 chicken breasts 2 T. lemon juice //**NOTES**// We have done this and left out the breadcrumbs and water and it turns out fabulous! Also, we use spray butter to coat the breasts.


 * 1) Melt 4T butter and cook celery, onion, ½ t. salt and ¼ t. pepper until tender. Stir in crumbled toast, pecans, parsley and water. Remove from heat.
 * 2) Flatten chicken breasts to 1/8 inch thick. Place each breast in center of 12 inch square of heavy duty foil. Brush both sides of chicken with lemon juice and melted butter. Sprinkle with salt and pepper. Spoon stuffing mix into center of each breast, folding chicken around the stuffing. Bring foil up over chicken and seal tightly.
 * 3) Cook at 400 degrees for 20 minutes. Open bundles and brush chicken with juices. Bake uncovered for 20 minutes or until chicken is fork tender.

=**Foil Pack Fajitas**= 1 1/2 c. instant brown rice 1 T. taco seasoning 1 green pepper 1 red pepper 1/2 c. salsa 1/2 c. shredded cheddar 4 boneless skinlesschicken breasts


 * 1) Spray each foil square with Pam before putting rice down.
 * 2) Bake at 350 for 30 minutes or until chicken is done.

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=**Chicken Rollatini**= 4 skinless, boneless chicken breast halves 1 pinch black pepper 1/2 cup shredded Parmesan cheese 1 clove garlic, finely chopped 4 teaspoons butter 4 ounces thinly sliced prosciutto 10 ounces sliced whole milk mozzarella 1/3 cup white wine 1/4 cup olive oil


 * 1) Pound chicken breasts flat. Sprinkle with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 t. butter in the center of each breast. Cover each with a layer of prosciutto and mozzarella. Roll up each breast, and secure with toothpicks.
 * 2) In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
 * 3) Bake at 325 for 30 minutes, or until chicken is no longer pink.

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=**Bacon-Wrapped Barbecue Chicken Kabobs**= 2/3 c. BBQ sauce 1/3 c. chili sauce 1 ½ T Worcestershire sauce 1 ½ lbs. chicken tenders 6 bacon slices, cut in half crosswise 12 6-inch wooden skewers

Whisk together first 3 ingredients; add chicken and marinate. Before cooking, soak skewers in water 30 minutes. Microwave bacon, in 2 batches, on high 1 minute. Let cool. Remove chicken from marinade. Thread chicken and bacon ribbon-style on skewers. Grill 5-6 minutes on each side till done.

=**Bacon Wrapped Chicken**= 6 chicken breasts, pounded out to ½ inch thickness 8 oz carton of whipped cream cheese with onion and chives 2 T.butter Salt to taste 6 bacon strips

Spread cream cheese over chicken. Dot with butter and sprinkle with salt. Roll up and wrap with a strip of bacon. Bake, uncovered, at 400 for 35-40 minutes. Broil 6 inches from heat for 5 minutes or until bacon is crisp.

=**Chicken Nuggets**= In first Ziploc bag, pour 3 Tbsp. melted butter 2 tsp. Worcestershire sauce Raw chicken pieces

In second bag, pour ½ cup breadcrumbs 1/3 cup parmesan cheese

Directions: Thaw chicken in marinade. Pour chicken pieces into bread crumb mixture. Shake to coat. Place on a greased baking sheet and cook for10-15 minutes or until done at 450 degrees.

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=**Spicy Honey Glazed Chicken Breasts (coats 4 chicken breasts)**=

¼ c. olive oil 1 small onion, finely chopped 1 clove chopped garlic ½ c. honey 2 tsp. hot pepper sauce ½ tsp. chili powder 1 tsp. lemon juice 8 boneless chicken breasts Salt Pineapple rings (for when you grill it)

-Mix together and marinate. Grill.

=**Korean BBQ Chicken (coats 8 breasts or pieces of meat)**= 1 cup white sugar 1 cup soy sauce 1 cup water 1 teaspoon onion powder 1 teaspoon ground ginger 1 tablespoon lemon juice(optional) 1 t. minced garlic 1 heaping t. redpepper flakes

-Mix together and marinate. Grill.

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=**A Marinade to Die For**=

1/3 cup steak sauce 1/2 cup packed brown sugar 1 (12 fluid ounce) can Sprite 1/2 cup butter, melted 4 tablespoons red wine vinegar 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper

-Mix together and marinate. Grill.

=**Lemon Marinade (coats 3-4 chicken breasts)**=

2 T olive oil 1/2 small onion, finely minced 1 clove garlic, minced 2 T chopped fresh rosemary Grated zest of one lemon 1/4 cup fresh lemon juice Freshly ground black pepper, to taste

=**Italian Chicken Marinade**=

1 bottle (16 oz) Italian dressing ½ c. white wine ¼ c. soy sauce ¼ c. brown sugar 1 t. pepper 2 to 4 t. fresh rosemary (Equivalent measurement of dried is fine)

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=**Rosemary Grilled Chicken Thighs**= 1 clove garlic, minced 1 T. olive oil 2 T. dijonmustard 2 T. honey 1 t. salt 1/2 t. pepper 1 t. chopped fresh rosemary (or thyme or cilantro may be substituted) 1 1/2 lb. skinned and bones chicken thighs (breasts may be substituted)

<span style="display: block; font-family: Tahoma,sans-serif; font-size: 14px;"> =<span style="color: #cd2a9c; font-family: Georgia,serif; font-size: 35px;">moroccan chicken and couscous = By Woman's Day Kitchen Photo Credit: Anastassios Mentis

Ingredients

 * 2 teaspoon(s) olive oil
 * 4 boneless, skinless chicken thighs, each cut into 3 pieces
 * 0.25 teaspoon(s) salt
 * 1 can(s) (14 1/2 oz) chicken broth
 * 1 can(s) (14 1/2 oz) diced tomatoes with garlic and onion
 * 1 package(s) (about 1 lb) cubed fresh butternut squash
 * 0.5 cup(s) raisins
 * 2 teaspoon(s) ground cumin
 * 1 teaspoon(s) each ground cinnamon and smoked paprika
 * 1 cup(s) plain couscous
 * 1 cup(s) frozen peas

Directions
<span style="display: block; font-family: Tahoma,sans-serif; font-size: 14px;"> http://www.womansday.com/recipefinder/moroccan-chicken-couscous-122032 <span style="display: block; font-family: Tahoma,sans-serif; font-size: 14px;"> <span style="display: block; font-family: Tahoma,sans-serif; font-size: 14px;">
 * 1) Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
 * 2) Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.
 * Pan Roasted Chicken Breast with Roasted Tomatoes and White Beans **

2 Tablespoons Extra Virgin Olive Oil 1 8 oz Bone-in Chicken Breast, skin on Kosher Salt Fresh Cracked Pepper Italian Herb Seasoning Blend 1 Cup Cherry Tomatoes 4 Cloves Garlic, peeled 1 Cup Canned Great Northern/Navy/White Beans, drained

Preheat oven to 425 degrees F. On the stove top, preheat skillet over medium high heat; add oil and heat until oil shimmers in the pan and just begins to smoke. Add chicken breast, skin side down, and sear (do not touch) for 3 minutes. Flip chicken breast, and add cherry tomatoes and garlic cloves to pan. Season the entire dish lightly with kosher salt, fresh cracked pepper, and Italian herb seasoning. Add the skillet to the oven and roast, 18 – 22 minutes, internal temperature should be 160 degrees F. With 5 minutes remaining, add beans to skillet with the tomatoes, stir and add back into the oven to heat through. Remove skillet from oven and plate, discarding garlic cloves. Serve.

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<span style="color: #ed4c23; font-family: 'Lucida Sans Unicode','Lucida Grande',sans-serif; font-size: 20px;">Cheesy Chicken and Wild Rice Casserole
<span style="background-color: #ffffff; display: block; font-family: Tahoma,Geneva,Verdana,sans-serif; font-size: small; text-align: left;"> 3 Tablespoons extra virgin olive oil 1 medium onion, finely diced 3 stalks celery, finely diced 3 carrots, peeled and diced 2 Tablespoons fresh minced garlic 2 Cups shredded, cooked chicken breast 2 Cups steamed white rice 16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon garlic salt __ Cheese Sauce 4 Tablespoons butter 1/4 Cup all purpose flour 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 Cups chicken broth 2 Cups shredded cheddar cheese Top with 1 1/2 Cups shredded cheddar cheese 1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low. 2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve. 8-10 servings <span style="display: block; font-family: Tahoma,sans-serif; font-size: 14px;"> 6 chicken breasts 1/2 tsp lime peel 3 cloves minced garlic 1/4 c fresh lime juice 1 tbsp vegetable oil 1 tsp basil 1/4 tsp sea salt
 * Lime Pepper Chicken Freezer Cooking Recipe **

Combine all ingredients in a freezer container or Ziploc bag. Freeze.

Instructions from Freezer: Allow to thaw. Pour lime pepper chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!

= Turkey Burgers=

1 T prepared mustard 1 T cherry, apricot, peach, or pineapple preserves 1 beaten egg 1/4 cup quick-cooking rolled oats 1/4 cup finely chopped celery 2 T chopped dried tart cherries or snipped dried apricots (optional) 1 lb. ground raw turkey or ground raw chicken


 * 1) For glaze, stir together mustard and preserves. Set aside. In a medium bowl combine eggs, oats, celery, cherries or apricots (if desired), 1/4 t salt, and 1/8 t pepper. Add turkey or chicken; mix well. Shape into four 3/4 inch thick patties.
 * 2) Grill. For the last minute of grilling, brush glaze onto both sides of patties. Serve with remaining glaze if desired.

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**Baked Chicken Pesto Alfredo Freezer Meal**

Author: Karrie

**Ingredients**

¼ cup butter

¼ cup flour

2 cups chicken broth

1 16oz penne pasta - cooked al dente and drained

4 cups cooked chicken, cubed

4 cups (16 ounces) shredded Italian cheese blend

3 cups fresh baby spinach

1 can (15 ounces) crushed tomatoes

1½ cups milk

3 tablespoons basil pesto

¾ cup crispy bacon- finely chopped

½ cup Italian seasoned bread crumbs

½ cup shredded Parmesan cheese

1 tablespoon olive oil

**Instructions**


 * Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
 * Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
 * Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and ½ cup of the bacon. Mix well.
 * Pour pasta into a 9x13 baking dish.
 * In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
 * Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
 * Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.

**Crockpot Chicken Teriyaki** Modified from The Taylor House [] Yields: One gallon-sized bag of chicken teriyaki with 3 servings. (I doubled this recipe and made two bags.) INGREDIENTS • One pound boneless skinless chicken breasts •1/2 cup honey • 1/2 cup low sodium soy sauce • 1/4 cup rice wine vinegar (I subbed red wine vinegar) • 1 small onion, diced • 1 large clove garlic, minced • 1-inch ginger root, peeled and minced • 1/4 teaspoon black pepper • One bag frozen stir fry veggies (Mine was 14.4 oz)

Add chicken to crock pot first. Cook on “low” setting for 4-8 hours, or until chicken is cooked through.

<span style="background-color: #ffffff; color: #ff9900; font-family: Lora,serif; font-size: 2.4rem;">Lemon & Garlic Chicken
<span style="background-color: #ffffff; color: #4d4d4d; font-family: Lora,serif; font-size: 18px;">adapted from <span style="background-color: #ffffff; color: #949e4a; font-family: Lora,serif; font-size: 18px;">The Lazy Gourmet
 * <span style="background-color: #ffffff; color: #4d4d4d; font-family: Lora,serif; font-size: 18px;">1 – 2 tsp minced garlic (I like more so I used 2)
 * <span style="background-color: #ffffff; color: #4d4d4d; font-family: Lora,serif; font-size: 18px;">1/4 cup olive oil
 * <span style="background-color: #ffffff; color: #4d4d4d; font-family: Lora,serif; font-size: 18px;">1 Tbls parsley flakes (maybe substitute basil or rosemary)
 * <span style="background-color: #ffffff; color: #4d4d4d; font-family: Lora,serif; font-size: 18px;">2 Tbls lemon juice (or the juice of one whole lemon)
 * <span style="background-color: #ffffff; color: #4d4d4d; font-family: Lora,serif; font-size: 18px;">4-6 chicken breasts (or 8 to 10 chicken tenders)

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