Slow Cooker Tex mex Chicken

Here is a good one from Kraft Foods...

1lb of boneless skinless chicken breasts - cut into 1inch strips
2 tbsp of taco seasoning
2 tbsp. flour
1 each - green pepper, red pepper cut into 1 inch wide strips
1 cup frozen corn
1 1/2 cup salsa
1 cup Mexican style shredded cheese

Toss chicken in seasoning and flower in slow cooker. Stir in all remaining ingredients except cheese; cover with lid

Cook on low for 6 to 8 hours or on high for 3 to 4.

Stir just before serving. Top with cheese serve over hot cooked rice.

Saucy Parmesan Chicken

4 small boneless skinless chicken breasts
1/4 cup. Kraft Light Zesty Italian Dressing
1/4 cup. Grated Parmesan cheese

Place all ingredients in a ziploc bag. Seal the bag and coat all sides of chicken.
Refrigerate for at least 30min.
Preheat Oven to 425°F

Arrange chicken on a foil covered baking sheet. Bake 20min  or until cooked through.

I serve this with buttered egg noodles and peas!

Crock Pot Chicken with Black Beans & Cream Cheese

4 to 5 frozen boneless, skinless chicken breasts


1 15oz. can of black beans, drained

1 15 oz. jar of salsa

1 15 oz. can of corn, drained

1 8oz. package of cream cheese


Place chicken breasts in crock pot. Add beans, salsa, and corn. Cook on high for 4 to 6 hours, or low for 7 to 8 hours. Add cream cheese (just set it on top) for the final 30 minutes. Mix thoroughly and shred chicken before serving. Serve with rice.

Crispy Not fried Chicken

1cup BBQ sauce
1pkt. Shake ‘N bake extra crispy seasoned coating mix
2lbs boneless skinless chicken halves (I only use bonless Chicken breasts)


Preheat over to 400degrees.

Place bbq sauce and coating mix in separate pie plates or shallow dishes. Dip chicken in bbq sauce and then in shake n bake, turning over to evenly coat both sides of each chicken piece.

Place in a single layer foil lined baking sheet.

Bake 20min or until chicken is cooked through.



** I serve this with a salad and corn and cheddar biscuits**
This is one I could make everyweek and dave would be happy.

Chicken Stir Fry

Super quick yummy stirfry.. I could eat this every week!

1 pkg Perdue Short Cuts carved chicken breast, honey roasted
1 TBS olive oil
1 bag (1lbs) frozen broccoli stir fry, partially thawed
1 cup stir fry sauce

Hot Cook rice

In a large skillet, heat oil over med-high heat and cook vegetables 1min
Add chicken and stir-fry sauce and heat 3min.
Serve chicken mixture over hot rice.

Lemon Garlic Chicken

Ok so I was on this kick this weekend trying recipes from Kelly's blog here is another wonderful chicken recipe.

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic1 teaspoon salt

1/2 teaspoon ground pepper

1 can green beans whole

8 small red potatoes, quartered

4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it’s so pretty!) I also add a lemon pepper mixture on top of everything. It adds a lot of flavor. Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

** Only changes I made on this is a didnt use entire squeezed lemon it was a bit much for us. Super yummy kids loved it!

Chicken Lasagna

Here is a wonderful recipe from another blogging mom. I made this last night and it was pretty darn good. And we had our Italian neighbor over and he approved it :) . Buon appetito

CHICKEN LASAGNA

2 or 3 cooked chicken breasts
2 jars of Prego sauce
Uncooked lasagna noodles
1 15 oz ricotta cheese
2 cups mozzerella
1/4 cup parmesan cheese

In a 11x7 dish, spread 1 cup sauce, top with uncooked lasagna noodles.
Then layer ricotta cheese, mozzerella cheese, and parmesan cheese. Cut up chicken into small pieces and spread on top. Spread 1 cup sauce on top of that and then cover with another layer of noodles. Then put remaining sauce on top of the noodles. Cover with foil in oven. Bake 1 hour at 375. Uncover and top with remaining mozzerella cheese and let stand for five minutes.

**The only changes I made is I made 2 full layers of ricotta cheese,mozzerella, Parmesan and Chicken...

To see more of Kellys wonderful recipes visit: http://kellyskornerrecipes.blogspot.com/