Instant Pot Thick Chicken Chili

*base recipe from Lindsay Brin,  but tweaked for instant pot and family preference*

4 Chicken breast
1 C water

2 15 oz black beans,  drained and rinsed
1 15 oz great northern beans,  drained and rinsed
1 4 oz can green chilies, mild

2TBS taco seasoning
2-5 chicken bouillon (depends on amount of water in pot)
Sprinkle of collagen

Dollop of sour cream



Place chicken and water in instant pot.  Poultry setting for 10 minutes.  After time, let sit 5 minutes and quick release valve

Open up lid,  add black beans, great northern beans, diced chilies, and seasoning.

Place lid back on and push chili button.  Set timer for 4 minutes.

Quick release.  

Add a dollop of sour cream

Shredded Buffalo Chicken Sandwiches

2-3 lbs. boneless, skinless chicken thighs

1/4 t. salt

1/8 t. pepper

1 12oz. bottle of buffalo wing sauce (I use Kroger Wing Sauce - Medium)

1/2 c. chicken broth

Sprinkle chicken with salt and pepper. Place chicken, sauce, and chicken broth in crockpot. Cook on low for at least 3 hours but up to all day.

I like to serve it with this Homemade Ranch Dressing, but not all of us would need to make it.

1/2 c. mayo

1/2 c. buttermilk

1/4 c. sour cream

1/2 t. dried parsley

1/2 t, dried dill

1/2 t. onion pwd.

1/2 t. garlic pwd.

1 t. Worcestershire sauce

1/8 t. salt

1/8 t. pepper

Mix together and chill. 

Street tacos

INGREDIENTS

• 6 Small Corn Tortillas
• 3 Grilled Chicken Breasts, shredded (we LOVE Tyson?s grilled and ready chicken!)
• 1 Tablespoon Olive oil
• 1 teaspoon Cumin
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Roma Tomatoes (diced)
• 1/2 Yellow Onion (diced)
• 1/2 Cup Cilantro (chopped)
• 1/4 Cup Feta Cheese
• 1 Lime
• Ranch Dressing for topping

INSTRUCTIONS

1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
2. In a separate bowl, gently toss together chopped onion, diced tomatoes, and cilantro.
3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese.
4. Squeeze lime juice over taco and top with ranch dressing if desired.
5. Serve and enjoy!

Six sisters

HONEY BALSAMIC SHEET PAN CHICKEN

This was such a delicious dinner!!!  Every single person raved about it.  It's a keeper!  Adjust chicken for family.  The sauce has been doubled to drizzle over the top after baking.   

Serves 4-8 (up the chicken) 
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

INGREDIENTS

• 1/2 c Balsamic vinegar
• 12 tablespoons honey
• 4 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon dried rosemary
• ½ teaspoon red chili flakes
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

• 2 pounds chicken breasts (4 each), trimmed
• 1­½ pounds baby red potatoes, quartered
• 1 pound green beans, trimmed

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan.  (BE SURE TO spray pan!!)
    Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).  Add asparagus with 15 minutes left to cook.
8. Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Found at:  http://tiphero.com/honey-balsamic-sheet-pan-chicken/
Changes in bold

Crazy Asian Salad & Chicken Satays

Salad:

Red peppers, blueberries, mangos, cucumbers, avocado, mint, cilantro, lime juice, pears (opt.) and could add dried roasted peanuts.

Add lettuce right before serving.

Dressing:
soy sauce, brown sugar, garlic, ginger, minced chives, fresh limes

Hawaiian Haystacks

Homemade Hawaiian Haystacks

8 tablespoons (1 stick) unsalted butter

1/2 cup all purpose flour

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

32 ounces reduced sodium chicken broth

1/2 cup sour cream

2 teaspoons of dry Ranch Dressing seasoning packet

1/4 teaspoon garlic salt

2 cups cooked shredded chicken breast

Steamed rice, enough for your family

Toppings:

Chow Mein Crispy Noodles

sliced green onions

black olives

pineapple

cranberries

almonds

tomatoes

shredded cheese

1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.

2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!

Makes 4 servings

Picky Palate

THM: use 1/2 c baking blend
Up the sour cream to about a cup
Add an extra tsp. Ranch
Add extra bouillon

Cafe Rio

*Click to make larger

Italian Fajitas

Chicken breast
Italian Dressing
Red onion
Green Peppers
Toppings:  sour cream, salsa, olives

Cook chicken with 4 TB. of Italian dressing.  Set aside.
Cook 2 TB italian dressing with the veggies.

Eat in a tortilla.

Chicken and Rice Divan

1 1/2 c. long-grain rice
3 c. water
Salt to taste
1 1/2lbs. broccoli spears, lightly steamed
3 cans cream of chicken soup
1 c. mayonaise
4-6 chicken breasts, cooked
1 tsp. curry
1/4 c. lemon juice
Parmesan cheese

1. Preheat oven 350*
2.  Cook rice in the 3 cups of water and salt.  Spread in bottom of greased baking dish.
3. Make sauce by mixing the soup, mayo, curry, and lemon juice.  Place a thin layer of sauce over the rice and poke in.
4. Arrange broccoli spears on top of rice.  Spread with a thin layer of sauce.
5. Arrange chicken on top of broccoli.  Spread with remainer of sauce. 
6. Sprinkle with Parmesan cheese. *Can also top with buttered bread crumbs, sprinkled with parmesan and/or cheddar cheese.
7. Bake in 350* oven for 20-30 minutes or until hot and bubbly with a lightly browned top. 

Sticky Chicken

Yum, yum, YUMMMM!!  We love this!

1/2 c. butter
1/2 c. honey
1 tsp. salt
1 tsp. curry powder
1/2 c. prepared mustard (start with 1/4 c. and add to taste)
3 lbs. chicken, cut up (*I use chicken breast or chicken tenderloins..lots!)
1/2 tsp. garlic powder

1. Preheat oven to 375*.
2. Melt butter, honey, salt, curry powder, mustard and garlic. 
3. Place chicken in a baking dish and pour sauce over it. 
4. Bake, uncovered for 1 hour.  Turn at least once and baste often.
5. Chicken should be glazed.

We eat this on top of rice.

Bowtie and Asparagus Pasta

We loved this!  NOT healthy, but oh so good :)

1 pkg. bow tie pasta
1/2 c. butter
2-3 cloves garlic, minced
3/4 c. grated parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
s&p to taste
10-15 spears asparagus, blanched *see note
1/2 c bacon, crumbled
1/2 c. toasted pinenuts (I omitted this)

Parmesan cheese to taste

1.  Boil pasta; al dente. DO NOT OVERCOOK
2.  I n a heavy pot melt butter.  Add garlic and saute a minute or so
3. Add parmesan cheese and bouillon cubes.  When it is completely dissolved, slowly stir in the cream and s&p. 
4.  Add cooked pasta to cream sauce and toss until pasta is well covered.  Add asparagus.
5. Sprinkle with bacon.
6. Serve immediately



*Heat a pot of water to boil.  Break the bottoms off of the asparagus and put in pot.  Cook until the asparagus turns bright green (anywhere from 3-5 minutes)
**We have added chicken to this.

Found:  Favorite family recipes

Fajita Bowls

1 lb. steak or chicken
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided (*see below)
2 TB. vegetable oil or EVOO
1 onion, thinly sliced
1/2 green bell pepper, thinly slice
1/2 red bell pepper, thinly slice
1 pkg Spanish rice
1 can beans, drained and rinsed (I used black beans)
Flour tortillas

optional:
avocado and cheese

1. Slice meat into thin strips.  Place meat, chilies, garlic, broth, 1 TB fajita seasoning in a large plastic Ziploc bag. (Press air out) Marinade for 1 hour
2. Heat oil in a large skillet.  Drain some of the marinade and add the steak to the skillet.
3. Stir-fry until brown and cooked through.  Stir in remaining fajita mix. Add onion and peppers.
4. Prepare Spanish rice.  Add beans and stir together with rice until hot.

To prepare bowls:
Place tortilla inside the bowl.
On top put the rice/bean mixture to bowl.
Then add meat/peppers/onions.
Top with sliced avocado and/or cheese

*Fajita seasoning

Alfredo Mostaccioli

1 (16oz) pkg mostaccioli or penne pasta
1 c. heavy cream *(I didn't have, so I substituted*see below)
1/2 c. butter
1/2 c. grated parmesan cheese
1 c. chopped fresh parsley (I used:  dried parsley..use MUCH less)
1 tsp. salt
1/4 tsp. pepper
1/8 tsp garlic powder

1. Cook pasta according to box; al dente
2.  Combine heavy cream and butter in a dutch oven or a large, heavy saucepan over med. heat.  Heat until butter melts, stirring occassionally.  DO NOT BOIL!
3. Stir in parmesan cheese, parsley, salt, pepper, and garlic powder. 
4. Toss with cooked pasta and serve immediately.



*Note:  Heavy cream substitute:
-Mix 3/4 c. milk and 1/3 c. of unsalted butter (NOT MARGARINE)
or
-Mix skim milk and some flour or cornstarch.

**For a heartier dinner, add cooked chicken.

Found:  http://allrecipes.com

Beef Chimichangas

Super simple, but pretty good!

Makes: 8
Prep time: 15 min.
Cook time: 25 min.

1  lb. ground beef
1 onion, chopped
1-2 cloves garlic, minced
1 tsp. taco seasoning mix
1 tsp. dried oregano
1/3 c. sour cream
1 (4oz) can chopped green chilies
2 TB white vinegar
1-2 C. shredded cheddar cheese
1/3 c. margarine
8 (7 inch) corn tortillas (I used:  flour tortillas)


1. Preheat oven to 450*
2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over med. heat.  (Break up the meat) Drain excess fat.  Stir in sour cream, chilies and vinegar until well mixed.  Remove from heat and mix in Cheddar cheese.
3.  Melt margarine in a small skillet over low heat.  When melted, dip each tortilla into the margarine for about 30 seconds or until soft.  Place the softened tortilla onto a bakcin sheet, and fill with about 1/3 c. of the meat mixture.  Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling.  Flip the tortilla seam side down on baking sheet. 
4.  Bake in oven until the tortillas are crisp abt 15 minutes.

*I haven't tried, but I bet you could sub. chicken instead.

WINGER'S Sticky Fingers and Freakin' Amazing Sauce

I am so glad that I found this!  If you have never been to Winger's, you are missing out.

For the sauce: (covers about 8 sticky fingers)
3 TB. Franks Hot Sauce **It HAS to be Franks)
3/4 C. Brown sugar
2 TB. water

Heat ingredients in a pan until all the sugar dissolves (you may want to double the recipe)
*Mix with a little bit of Ranch to make their creamy amazing dressing. 

Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm.  Pour sauce over chicken.
(Or put them in a tupperware and shake it up until the chicken is completely covered.)

Serve with Ranch or blue cheese dressing.

Found:  http://favfamilyrecipes.blogspot.com

Hawaiian Chicken Bowl

In my haste to figure out dinner tonight (not sure what I did with my menu for March..hmm..) I found this post and I tried it. Pretty good! I didn't do it in the crockpot and some other changes, but it's yummy and worth trying at least once!

Hawaiian Chicken Bowl

Ingredients:
6 boneless, skinless chicken breasts
1 8-oz can crushed pineapple (less)
2 cups barbecue sauce (more)
Broccoli, steamed (didn't do)
Brown rice, cooked (used white)
Ranch dressing

Directions:
Place meat in a crock pot. Combine pineapple and barbecue sauce and pour over meat. Cook on high for 3–4 hours, or on low for 6–8 hours. Shred chicken with two forks.
To serve, layer rice, chicken, broccoli and ranch dressing.

*Note: We liked the ranch dressing a lot and added more after we tasted it!

Asian BBQ Chicken

1/4 cup packed brown sugar
1/4 cup soy sauce
1 TB. fresh lime juice (i used bottled lime juice)
1/2 tsp. crushed red pepper
1/4 tsp curry powder
3 garlic cloves, minced

8 (6oz) chicken thighs, skinned **
Cooking spray


-Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in fridge for 4 hours or overnight.
-Get the grill started
-Remove chicken from bag, KEEP the marinade. Place the marinade in a small saucepan. Bring to a boil; cook 1 minute.
-Use cooking spray to coat the grill. Cook chicken for 20 minutes or until done. (The tenderloins we MUCH quicker!)
Option 1:
-Turn and baste the chicken frequently with the cooked marinade.
Option 2:
-We served this with rice and put the reserved marinade over it.

If you choose to do BOTH option 1 and 2, make sure that you don't use sauce that has touched raw chicken.


**I used chicken breast tenderloins and they cooked faster and were really good!

Hearty Chicken Noodle Soup

3 c. chicken broth
2 bouillon cubes
2 c. celery, chopped
2 c. carrots, chopped
3/4 c. onion, chopped
2 can cream of chicken soup
1/4 c. evaporated milk
2 c. chicken, cooked and shredded
2 1/2 oz (4 c.) cooked noodles (**Make homemade noodles)
Opt: mashed potatoes

Heat broth and bouillon cubes together. Add veggies and simmer until tender.
Add cream of chicken and milk.
Add cooked chicken and noodles.
Add salt and pepper and taste for correct seasoning.

Extra tidbit:
We sometimes eat this OVER mashed potatoes..YUM! This really is a thick and hearty soup...we love to eat it when we are sick or need some warming up!

Homemade noodles:
1 c. flour
1 egg
milk -fill up 1/2 egg shell (+more)
sprinkle of salt
Mix together.  Roll out and cut into noodle shapes.  Put into boiling broth. 

Easy Chicken Parmesan

This is easy. Really easy.

2-4 chicken breast (depends on how many are eating)**try with breaded chicken
Small jar of spaghetti sauce
1/2 lb. mozzerella
Salt/pepper
Cooked egg noodles**use dreamfields spaghetti

Directions:
preheat oven to 350. Bake chicken for 1 hour, turning once half-way through. Salt and pepper to taste.
Drain fat.
Put spaghetti sauce over it, but don't drown chicken, cover with mozarella.
Continue cooking until cheese is lightly browned.
Place chicken and sauce over the cooked noodles.

Chicken Rollups (easy)

1 crescent roll package

¼ to ½ c. shredded cheese (more to taste)

2-3 Chicken breast; cooked and shredded or cubed *Season*

¼ to ½ package Cream cheese (or light cream cheese)

Bread crumbs and melted butter

*Seasoning for chicken: garlic powder, onion powder, season salt, salt & pepper

Directions:

Preheat oven to 375 degrees.

Cook and shred chicken. Season well!

Put in KitchenAide and add cream cheese and shredded cheese.

Mix well.

Roll out crescent rolls and stuff with mixture. Roll up… (doesn’t matter how ugly they are… the bread crumbs help hide the looks)

Dip in melted butter and then cover with bread crumbs.

Put on cookie sheet and cook in oven for 12 minutes.

Extra tidbit:

These refrigerate well and heat up for leftovers. They are pretty easy and quick to do! Yum!