Creamy Parmesan Orzo with Chicken and Asparagus

Ingredients

• 1 lb chicken breast, boneless and skinless (about 3)
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups half and half
• 3 cups chicken broth, low sodium, or water
• 1 1/2 cups Parmesan cheese, grated
• 2 tbsp parsley, chopped, for garnish

Instructions

1. Season the chicken breasts with salt, pepper and paprika on both sides.
2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir. 
6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes. 
7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

Base Recipe adapted from this SITE

Easy Rotisserie Chicken Tacos

Ingredients

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
• 1 cup water
• 2 tablespoons tomato paste
• ½ teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
• 6 tablespoons vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded
• Toppings
• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

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Instructions

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
7. Divide the pepper jack between the 12 tortillas.
8. Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
9. Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
10. Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
11. Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
12. Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

Base Recipe adapted from this SITE

Easy Bourbon Chicken

Ingredients

• 5-6 skinless boneless chicken breasts - about 3 pounds
• 3 tablespoons cornstarch divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons canola oil
• 2 cloves garlic minced
• 1 cup water
• 1/2 cup apple juice
• 1/4 cup bourbon
• 1/2 cup chicken broth
• 2/3 cup lite soy sauce lower sodium
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup packed light brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper.
3. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
4. Add half the chicken pieces and cook for 3 minutes without stirring.
5. Turn the chicken pieces and cook and additional three minutes.
6. Remove the chicken from the pan.
7. Use the remaining oil to cook the second half of the chicken the same way.
8. Remove the chicken from the pan.
9. Add in the garlic and cook for 20 seconds until you can just smell it.
10. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
11. Bring to a boil then add back in the chicken.
12. Cook for 10-15 minutes or until the sauce is reduced by about half.
13. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
14. Add into the pan and stir.
15. Cook until the sauce is thickened. Serve immediately.

Base Recipe adapted from this SITE

Bacon Brown Sugar Garlic Chicken

Ingredients

• 2/3 cup brown sugar packed
• 3 tablespoons garlic minced
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 6 chicken breasts boneless and skinless (4-5 ounces each)
• 12 slices bacon

Instructions

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
3. Coat the chicken in the brown sugar mixture.
4. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking).
5. Place into your baking pan (with at least 2 inch high sides).
6. Top with the remaining brown sugar mixture.
7. Cook at 375 degrees for 25-30 minutes or until cooked through and browned.
8. Careful to not let the brown sugar burn and blacken.

Base Recipe adapted from this SITE

Slow-Cooker Chicken Burrito Bowls

INGREDIENTS

• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 (14.5-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth, plus more as needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup uncooked brown rice
• 1 cup frozen corn kernels
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

INSTRUCTIONS

1. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
2. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
3. Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.

RECIPE NOTES

• Cooking the rice separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on the LOW setting. Add the beans and corn and cook for 30 minutes more, or until warmed through, while you're cooking the rice (omit the remaining chicken broth).
• Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup low-sodium vegetable broth, spices, rice, black beans, and corn in the slow cooker. Cook on the LOW setting for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.

Base Recipe adapted from this SITE

Tuscan Garlic Chicken

INGREDIENTS

• 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts)
• 2 cloves garlic
• a pinch of salt and pepper
• 2 oz fresh baby spinach
• 14 oz can artichoke hearts drained and chopped
• 8.5 oz jar sun dried tomatoes drained with 1 tbsp oil reserved, and chopped
• 1 cup mozzarella cheese grated

INSTRUCTIONS

1. Preheat the oven to 375˚F.
2. Lay the chicken flat in the bottom of a large casserole dish.  Season with salt and pepper then press garlic and spread it evenly over the chicken breast.  Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese.
3. Bake for 45-50 minutes total.  Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature).
4. Serve with your choice of sides and ENJOY!

RECIPE NOTES:

• You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
• Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

Base Recipe adapted from this SITE

SLOW COOKER QUESO CHICKEN TACOS

Ingredients

• 2  pounds boneless skinless chicken breasts
• 1 packet (1 ounce) of your favorite taco seasoning or use homemade
• 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies)
• 4 ounce can mild diced green chiles
• 1/2  cup chicken broth
• 3/4 cup salsa con queso  – use your favorite brand or use homemade 
• taco shells, hard or soft
• favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso

Directions

1. Lightly spray slow-cooker with non-stick cooking spray. 
2. Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken. 
3. Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly. 
4. When ready, drain excess liquids leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks. Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas (hard or soft shell) and your favorite taco toppings. Enjoy!

Tips

• *Adjust cooking time according to how fast or slow your cooker cooks – for some slow cookers, cooking on high, chicken may be ready in 3-4 hours
• Use the chicken for tacos, burritos, bowls and wraps.
• I  purchased a jar of queso and used the leftover as a topping and for tortilla chips.
• You can use original Rotel  or Rotel hot – this recipe is super easy to adapt to your taste if you like things spicy/hot.

Base Recipe adapted from this SITE