Lindsay's Recipes

  Source:  Pinch of Yum  (adapted) Ingredients: 3 tablespoons soy sauce 3/4 tablespoon gochujang sauce (more if you want more spice) 2 tablespoons tomato paste 1/4 cup peanut butter 2 tablespoons water 1/4 cup brown sugar 1 tablespoon sesame oil 1 clove minced garlic 1 pound ground chicken 1/2 teaspoon salt black pepper 2 packets ramen (just the noodles, not the seasoning) 1-2 cups fresh spinach sesame seeds Directions: In a small bowl, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, water, sugar, sesame oil, and garlic. Set aside. Cook the chicken in a large skillet over medium heat. Season with salt and pepper. Boil the noodles according to package directions. Drain and set aside. When the chicken is done, add the spinach, cooked noodles, and sauce to the pan. Continue heating over medium heat, tossing to combine, until the spinach is wilted. Serve with sesame seeds.

  Ingredients: 1 pound baby carrots, cut in half 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.

  Source:  Julie's Eats and Treats Ingredients: 16 oz. cooked rotini or other short pasta 4 cups cooked chicken, chopped 2 cups grapes, halved 5 oz. dried cranberries 1 cup ranch dressing 3/4 cup mayonnaise 2 cups salted cashews Directions: In a large bowl, combine the pasta, chicken, grapes and cranberries. In a small bowl, whisk the dressing and mayonnaise. Pour over the pasta mixture and stir to combine. Mix in the cashews right before serving.

 Source: Linda Kahler Ingredients: 1 1/4 cup cooked rice 12 oz. frozen broccoli, cooked 1/2 lb. cheese (Velveeta and cheddar 1 can cream of mushroom soup Directions: Grease a baking dish. Mix all ingredients together and spread into dish. Bake at 350 for 30-45 minutes, uncovered. Can add cooked chicken to mixture to make this into a main dish.

  Source:  Momfessionals  (adapted slightly) Ingredients: 1 lb. short cut pasta, cooked 2-3 cups chicken, cooked and chopped 6 slices bacon, cooked and crumbled 15 oz. jar alfredo sauce 1/2 cup ranch dressing 2 cups shredded mozzarella Directions: In a large bowl, stir all ingredients until well combined. Pour into a greased 9x13 dish. Bake at 350 for about 20 minutes or until hot and bubbly.

  Source:  Plain Chicken  (adapted slightly) Ingredients: chipotle lime marinade 2 large chicken breasts 2 tablespoons olive oil 2 cups orzo 4 cups chicken broth 4 tablespoons tomato paste 4 teaspoons southwest seasonings (mostly chili powder, plus cumin, onion and garlic) 12 oz. Velveeta cheese, diced 1 can Rotel, undrained Directions: Marinate the chicken for at least 30 minutes or as long as overnight. When ready, grill the chicken until done, then dice. While the chicken is grilling, prepare the orzo and queso. Heat the oil in a large skillet over medium heat and add the orzo. Stir often until the orzo is golden brown. Add the broth, tomato paste and seasonings. Stir to combine and then bring to a boil. Cover and simmer for 15-20 minutes or until the orzo is cooked and most of the liquid is absorbed. While the orzo is cooking, place the Velveeta and Rotel in a glass bowl. Microwave in 30 second intervals, stirring after each, until completely melted. To serve, place o...

 Source:  Momfessionals Ingredients: 3 cups chicken, cooked and chopped 1/4 onion, diced 1 large can cream of mushroom soup 3 cups shredded cheddar, divided salt and pepper, to taste 1 lb. spaghetti noodles 2 cups water chicken bouillon Directions: In a large bowl, combine the chicken, onion, soup and 2 cups of cheddar. Season with salt and pepper and stir until well combined. Cook the spaghetti and then add it to the mixture. Stir the bouillon into the water, and then pour over the spaghetti mixture. Stir until well combined. Pour into a greased 9x13 dish. Sprinkle the remaining cheddar over the top. Bake at 350 for 30-45 minutes.

  Source:  Dinner: A Love Story  (slightly adapted) Ingredients: 1 1/4 lbs. ground chicken 1/2 cup breadcrumbs onion powder, to taste dried parsley, to taste 1/2 cup grated parmesan cheese salt, to taste pepper, to taste 1 teaspoon minced garlic 1 egg, whisked zest of half a lemon 3 tablespoons olive oil pizza sauce mozzarella slices Directions: Place the first 10 ingredients in the mixing bowl of a stand mixer. Using the paddle attachment, mix until all ingredients are combined. Line a rimmed baking sheet with foil and spray with cooking spray. Use a small cookie dough scoop to form the mixture into small balls and place them on the baking sheet. In a small bowl mix together the olive oil and a spoonful of pizza sauce. Brush the mixture over the meatballs. Bake at 400 for 10 minutes. Remove from the oven, spoon some pizza sauce over each ball and place a small slice of cheese on each one. Return to the oven and broil on high until the cheese is melted and starts to bubbl...

Source:  Meg Duerksen  (adapted) Ingredients: 3-4 cups chicken, cooked and shredded (about 3-4 breasts) 1 cup sour cream, divided cilantro, chopped, to taste 1 large can diced green chilies 1 1/2 teaspoons minced garlic 1 teaspoon cumin 1 cup cheddar cheese, grated 1 package flour tortillas 1 jar green salsa 1/2 cup water Directions: To make the chicken mixture, in a large bowl, mix together the chicken, 1/2 cup sour cream, cilantro, chilies, garlic, cumin and 1/4 cup cheese. To make the sauce, blend together 1/2 cup sour cream, salsa, water and cilantro. Spread 1 cup of sauce over the bottom of a 9"x13" baking dish. Place 1/3 cup of chicken mixture in each tortilla, roll up and place in dish. Once all of the chicken mixture is used, pour the remaining sauce over the burritos. Bake at 350 for 35 minutes. Sprinkle with remaining cheese and bake for an additional 10-15 minutes. Note: For a gluten free version, use corn tortillas.

  Source:  Plain Chicken  (adapted) Ingredients: 3 tablespoons butter 2 celery stalks, chopped 1/2 onion, diced 1 teaspoon minced garlic 1/4 cup flour 6 cups water 2 tablespoons chicken bouillon 3 cups frozen chopped broccoli 8 oz. cream cheese 2-3 cups grated cheddar 1 rotisserie chicken, chopped 3 cups cooked rice Directions: Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through...

  Source:  Plain Chicken Ingredients: 1/4 cup butter, melted 3-4 large chicken breasts, cooked and cubed (about 2 lbs.) 1 cup flour 1 cup milk 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1 can cream of chicken soup 2 cups chicken broth Directions: Pour the melted butter into the bottom of a 9"x13" pan. Spread the chicken out over the bottom of the pan. In a large bowl, whisk together the flour, milk, baking powder and salt. Pour it over the chicken. Do not stir. In the same bowl, whisk together the soup and broth. Pour it over the flour mixture. Do not stir. Bake uncovered at 400 for 35-45 minutes or until golden brown.

  Source:  The Wholesome Dish  (adapted) Ingredients: 2 tablespoons olive oil 1 cup chopped carrots 1 cup chopped celery 1 small onion, diced 2 teaspoons minced garlic 2 large chicken breasts, cooked and chopped 1 cup white rice 1 1/4 cups chicken broth 1/2 cup milk 1/2 cup half & half 1 dried bay leaf 1 cup frozen corn 1/2 cup grated Parmesan cheese Directions: Pour oil into a large skillet and heat over medium heat. Add the carrots, celery and onion and cook for 4-5 minutes, stirring often. Add the garlic and cook 1-2 more minutes. Add the chicken, rice, broth, milk, half & half and bay leaf. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 20-25 minutes until the rice is tender, stirring occasionally. Add water to the pan if necessary to get the rice tender. Remove the skillet from the heat and remove the bay leaf from the skillet. Stir in the corn and cheese until combined. Cover and allow to rest for 5 minutes befor...

Ingredients: 3 chicken breasts, cooked and chopped 1 bag frozen broccoli florets 1 can cream of chicken soup 1/2 cup sour cream 1 teaspoon lemon juice 1 cup grated cheddar parmesan cheese Directions: Boil or steam the broccoli. Meanwhile, mix the soup, sour cream, lemon juice and seasonings (to taste) in a bowl. Spread the chicken out in a 9"x13" dish. Spread the cooked broccoli over the chicken. Pour the sauce over the broccoli. Sprinkle with cheddar and parmesan and bake at 350 for 20-30 minutes. Serve over rice.

Herb-Stuffed Chicken Breasts Source: Paula Deen Ingredients: 1 lb. thin-sliced chicken breasts 3 oz. cream cheese, softened 3 oz. crumbled feta cheese dried basil dried oregano onion powder garlic powder salt pepper bacon slices, 1 per piece of chicken toothpicks 4 tablespoons butter, melted Directions: In a mixer, mix together the cream cheese, feta cheese and spices (to taste). Lay the chicken breasts on a cookie sheet lined with foil. Spread some of the cheese mixture on each piece of chicken. Roll up each piece, wrap it with a slice of bacon and secure with a toothpick. Place the chicken pieces in a baking dish and pour the butter over all. Cover with foil and bake at 275 for an hour and fifteen minutes. Remove the foil, increase the oven temperature to 350 and bake for an additional 15-20 minutes to crisp the bacon. Serve the chicken and the sauce from the pan over rice.

Cheesy Chicken Noodle Casserole Ingredients: 1 lb. chicken, cooked and chopped 9 oz. pasta, cooked and drained 1 can cream of chicken soup 1 cup grated cheddar cheese 1/2 cup milk 1/2 teaspoon salt Fritos Directions: Mix all ingredients except Fritos in a large bowl. Pour into a greased casserole dish. Bake at 350 for 20-25 minutes. Serve with crushed Fritos on top.

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Shredded Meat Burritos Source: Joanna Knox via Jackie Adams, adapted by me Ingredients: 3 lbs. meat (chuck roast, pork butt or chicken breasts/thighs) 1 cup water 1 1/2 tablespoons vinegar 2 tablespoons chili powder 1 teaspoon salt 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon minced garlic 1/8 teaspoon black pepper 1 can Rotel tomatoes flour tortillas grated cheddar cheese 1 can enchilada sauce Directions: Spray the inside of the slow cooker with cooking spray. Place the meat in the slow cooker and pour the water over the meat. Add the vinegar, chili powder, salt, oregano, cumin, garlic, black pepper and tomatoes. Cook on low heat for 7-8 hours. Remove the meat to a cutting board and shred with forks. Discard the fat and place the shredded meat back in the slow cooker with the juices and tomatoes. Stir to combine. Spray a 9"x13" pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Assemble burritos with cheese an...

Creamy Chicken Noodle Soup Source:  Gimme Some Oven  (adapted) Ingredients: 1 tablespoon olive oil 1 small onion, diced 2-3 carrots, peeled and diced 2-3 celery stalks, diced 1 teaspoon minced garlic 1/3 cup flour 8 cups chicken broth 1 rotisserie chicken, chopped 2-3 cups uncooked egg noodles 1 can evaporated milk 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme Notes: 1. Can substitute 3-4 cups of mixed vegetables for carrots and celery. 2. Can substitute 12 oz. half and half for evaporated milk. Directions: Heat olive oil over medium heat in a Dutch oven. Saute onion, carrots and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables. Cook and stir for an additional minute. Gradually stir in broth. Bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add remaining ingredients, and stir to combine. Cook for 1...

Pepper Jack Chicken & Rice Casserole Source:  culinary.net Ingredients: 2 cups cooked rice 8 oz. grated pepper jack cheese 2 cups cooked chicken, chopped 1 can (12 oz.) evaporated milk 1/2 onion, chopped and sauteed 2 eggs, lightly beaten 2 tablespoons butter, melted 1 small can diced green chilies salt, to taste Directions: Combine all ingredients and stir well. Pour into a lightly greased casserole dish. Bake at 350 for 45-50 minutes.

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort...