Cheese Stuffed Chicken

4 Skinless chicken breast filets

4 oz goat cheese

Sundried tomatoes, diced

1 red pepper cut into strips

garlic salt

black pepper

8 slices of bacon

toothpicks

Preheat oven to 425 degrees.

Cut the chicken breast (start at the thickest part of the side) and fold open as pictured below:

I must interrupt this recipe to point out the new pan in the above picture.

 It was a gift from my Aunt Cheryl.

She saw my recipe for Italian Sausage Stromboli and the pathetic cookie sheet I was using (that I had hoped no one would notice) and she felt compelled to buy me a new baking sheet.

 Thank you Auntie Cheryl! I can now hold my head up high!

Now back to our regularly scheduled recipe.

After you have split the chicken breasts, spread with goat cheese,

Take your red pepper slices:

Place a few slices on top of the cheese,

sprinkle a little of your diced sundried tomatos, sprinkle black pepper and a little garlic salt

 and fold the chicken over.

Now, take 2 pieces of bacon per filet and wrap around chicken using toothpicks to help keep the chicken secure.

Put in oven and cook for aprox 30-35 minutes, make sure chicken has no pink color left to it.

You should believe me when I say YUM!

Let me know what you think!

Chicken Fajitas

 

I make these chicken fajitas at least 2 times a month. This is one of our favorite dinners.

The ingredients below don’t necessarily tell you how much you should have because it all depends on your preference, you decide. I’ve listed the ingredients I personally like.

Get creative, add some of your other favorite ingredients. Peppers, onions, etc.

Flour tortillas (soft taco size)

1 Tbsp Olive oil

Butter

1 to 1.25 (approximate) lbs chicken

1 packet Lawry’s fajita seasoning

Shredded sharp cheddar

Pace salsa

Sour Cream

avocado

Put 1 Tablespoon of olive oil in skillet & heat. Add chicken and cook well.

When chicken is thoroughly cooked, chop or shred. I prefer to cut it with my kitchen scissors into little chunks.

Add packet of seasoning and mix with water as directed on packet. Mix well.

In a separate skillet, melt a pad of butter and spread around. Keep your burner on medium heat.

Put your tortilla in your skillet and cook until its slightly golden or starts to ever slightly stiffen and flip over.

Sprinkle shredded cheddar cheese on top while still in skillet. While the other side of the tortilla is cooking, this will melt the cheese nicely.

Once the cheese starts to melt, place tortilla on your plate to start topping with your other ingredients.

Then place some of your chicken in a row down the middle of your tortilla, making sure you have enough room on the bottom and sides to fold over.

I personally love Pace salsa, a little light sour cream and some slices of avocado to make the perfect fajita for me.

Once you have your toppings on, first fold up the bottom, to keep ingredients from falling out when eating.

Then fold over each side and enjoy! YUM I tell you, these are delish!

Now you could just slap your ingredients in an uncooked tortilla, but I prefer them warm and slightly crisp. It just gives it that extra tastey UMPH.

White Chicken Chili

This recipe is perfect for a football game.

This recipe is perfect for a party.

This recipe is good for your family, and for you.

Oh and did I mention, this chili won an award? I think I did here. And o.k., it wasn’t exactly an AWARD, but it was a prize.

This recipe is good for a chili cookoff contest at work, because I know. Thats where I won a prize! My 40 hour a week job held a chili cookoff and I won with this exact recipe. It was up against about 12 other red chili recipes and it took first place.

I was in Weight Watchers for a while & put the ingredients into their point calculator & IF I remember correctly, and IF you go easy on the cheese & sour cream, for one cup, its only about 5 points and pretty filling, not to mention deeelicious!

So here we go, this is what you will need: (In the photos, I halved the recipe because I didn’t need a full recipe, the below ingredients are a full recipe.)

8 chicken breast halves, boneless, skinless

4 cans Great Northern white beans, undrained (I actually prefer a little less beans so I only add 3 cans to a full recipe)

2 medium yellow onions, finely chopped

2 Tbsp minced garlic

1 Tbsp Olive oil

8 oz minced green chilis

1 tsp oregano

1/2 tsp Cayenne Pepper

1/2 tsp Pepper

3 cups chicken broth

3 cups of Monterey Jack cheese, shredded

Here we go:

Boil chicken for about 45 minutes. Remove from water and let cool.

While chicken is cooling, chop onions & saute with Olive oil & garlic in your empty pan (that you used to boil the chicken in).

Once  your chicken has cooled a bit chop or shred it while your onions are sauteing, don’t forget to stir your onions now and then so that they cook evenly.

 

Oh, and didn’t I just say to saute your onions & garlic in your big pot? Well, thats the efficient, less dishes way of doing it. For some reason I used a seperate skillet, but its ok, all the same outcome, only another dish to do. I don’t know why I did it.

Maybe it was aliens!

Oh and I know the above photo is a bit dark, but I don’t like to use flash. Flash causes shadows and its just not as purty looking.

BUT since my kitchen does not have a lot of natural lighting, I think I’ll (reluctantly) start using a flash sigh.

I apologize for all of you non photography buffs who just fell asleep. WAKE UP, I’m moving on.

After your onions & garlic are sauted until tender, add Chilies, oregano, Cayenne Pepper and Pepper into your cooking pot.

Now put in your chicken, undrained beans and chicken broth & stir.

 

 Simmer for 30 minutes, then turn off heat and add 1 1/2 cup of cheese. Stir in while hot so that cheese melts & blends in.

When you fix a bowl, put a dab of light sour cream & top with a little more cheese & jalapenos if desired, stir and enjoy!

Hope you like it! 

Biscuits and Chicken Casserole

Here’s another tasty meal. Hope you enjoy!

3/4 Medium Yellow Onion

1 T Olive oil

Dab of butter

2.5 lbs cooked chicken

1 Can Cream of mushroom soup (10 oz)

3/4 Cup Light sour cream

1/2 Cup Milk

1/2 Cup Salsa (Hot or Mild, depending on your liking)

1 1/2 cups shredded cheddar cheese

6 raw biscuits (not frozen)

You will need an 11 x 7 or 11 x 9 baking dish

Preheat oven to 350 degrees.

Put olive oil in skillet, add chicken. Cook until done, remove from skillet.

Put dab of butter into skillet and add chopped onion.

While onion is cooking, shred, chop or cut up chicken into pieces. Put into large mixing bowl.

Add onion, soup, sour cream, milk, and salsa to the bowl with the chicken. Mix well with spoon.

Now empty mixture in your bowl into the baking dish.

Sprinkle half of the cheese on top.

Cook for 10 minutes, remove from oven.

Place biscuits on top, spacing slightly apart for expansion in the oven. Sprinkle with remaining cheese.

Place back into oven & cook aproximately 20 minutes or until the biscuits are golden brown.