Chicken Bacon Ranch Pasta

Ingredients:

2.5 ounces of precooked bacon, roughly 10 slices

1 pound boneless, skinless chicken breast, cut into 1" cubes

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon Italian seasoning

pinch of red pepper flakes

3 cups chicken broth (I used 3.5 cups.)

1 pound short cut pasta

1, 1 ounce packet Ranch seasoning

1 cup milk (I used 3/4 cup 2% and 1/4 cup heavy cream.)

4 ounces cream cheese (room temp)

1 cup freshly shredded cheddar cheese

1/4 cup freshly grated Parmesan cheese

Directions:

1. Cook the bacon: Air fry a package of pre-cooked bacon (about 10 slices or 2.52 ounces) at 350 degrees for 5 min.  Transfer to paper towel to drain any remaining fat, and then chop when cooled.  Set aside.
2. Sear the chicken: Sprinkle the cubed chicken with garlic powder, onion powder, salt, Italian seasoning, and red pepper flakes. Sear it in one tablespoon of EVOO until golden brown, 3-4 minutes. (It doesn't need to be fully cooked because it will continue to cook with the pasta.)
3. Add the broth: Add the broth (I used 3.5 cups) and ranch seasoning and bring it to a boil over medium-high heat.
4. Cook the pasta: Turn down the heat to a simmer and add the uncooked pasta.  Cover for 12-14 minutes until the pasta is al dente.  Stop to stir every two minutes or so to make sure the pasta isn't sticking to the bottom of the pan.
5. Make it creamy: With the pasta over medium-low heat, stir in the milk, cream cheese, cheddar, and parmesan, and stir until melted and thick. Simmer for a few more minutes to combine all ingredients and flavors.
6. Serve: Stir bacon into the cooked pasta and creamy cheese sauce, reserving some for topping when ready to serve. Taste and add more salt as needed. Serve with more crispy bacon bits.

Notes:

To save time, you can use shredded rotisserie chicken instead of raw chicken breast.  Add the chicken seasoning (from step 2) to the broth with the Ranch seasoning.

If you'd like to make ahead...Follow the directions through step 5.  Spray a 9x13-inch casserole dish with cooking spray then transfer the creamy pasta and chopped crispy bacon to the casserole dish. Add an additional cup of shredded cheese to the top. Bake the casserole uncovered at 400°F for 25-30 minutes until the cheese is melted and bubbling.
*Modified from www.whatmollymade.com

Herby Lemon Garlic Chicken

 I made a large batch of this, as it goes quickly at our home.

Feel free to reduce the recipe to accommodate to your family's needs.

Ingredients:

4 pounds boneless, skinless chicken thighs, trimmed of fat

2 cups Greek yogurt (I used nonfat.)

1/2 cup EVOO

Zest of 2 lemons

Juice of 2 lemons

1 bunch Italian parsley, chopped

4-5 cloves garlic (I used frozen.)

1/4 cup honey

4 teaspoons salt

2 teaspoons black pepper

2 teaspoons paprika

2 teaspoons oregano

2 teaspoons basil

Directions:

Whisk together all marinade ingredients (yogurt to basil).  Submerge trimmed chicken, being sure to coat all sides.  Allow to marinate at least an hour, but...the longer, the better.

Shake off excess marinade and pan fry over medium-high heat or grill at 400-450 degrees, 5-7 minutes on each side.  An internal temperature should reach 165 degrees.  Remove and allow to rest before slicing.

Serve with rice or naan bread, extra lemon, feta, parsley, pickled onions, and hummus or tzatziki!

*Modified from @thecymbal.life

Baked Boneless Chicken Thighs

(These measurements are for serving 6.  Modify as needed, but this recipe is excellent for to use in different meals throughout the week...leftovers would be great to have on hand.)

  

Ingredients:

3 pounds boneless, skinless chicken thighs, trimmed of fat.  Don't sub these for chicken breasts.

3 tablespoons + 2 teaspoons olive oil

2 tablespoons balsamic vinegar (I used lemon-infused white balsamic.)

2 teaspoons chili powder

1.5 teaspoons cumin

1.5 teaspoons garlic powder

1.5 teaspoons paprika

1 lime, juiced 

Directions:

• 1. Preheat oven to 425°F. Line a large sheet pan well with foil. Pat trimmed chicken thighs completely dry with paper towels. 
• 2. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, and lime juice.  
• 3. Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Season well with salt and pepper.  Rub or brush the prepared seasoning mixture over the back first, and then the front of each thigh until evenly coated. (You should use all the spice mixture.)  Bake in the center of the oven for 15 minutes.
• 4. Move the oven rack to 8 inches from the heat source. Switch to broil (Level 1=400/450ish degrees) and cook for 7–10 minutes (check at 7), or until the tops are nicely blackened and caramelized; set a timer/watch closely!
• 5. Remove from oven, tent with foil, and let rest for 5–10 minutes. If desired, brush pan juices on top.  Slice or chop and serve paired with your favorite sides.  
  
  *Modified from www.chelseasmessyapron.com

Chicken Salad with Apples

Ingredients:

4 cups rotisserie chicken, diced

1 cup sliced almonds*

2/3 cup dried cranberries

2 cups finely diced apples (I use a mix of Honeycrisp and Granny Smith.)**

2/3 cup thinly sliced green onions

2/3 cup mayo

6 tablespoons sour cream

2.5 tablespoons honey

2.5-3 tablespoons apple cider vinegar

2.5-3 Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

• Whisk dressing ingredients together (mayo to pepper) in a small bowl until smooth.  Set aside.
• Combine the salad ingredients (diced chicken to green onions) in a large bowl.  Coat salad with reserved dressing on top and toss well. Taste and adjust to personal preference. 
• Enjoy! Serve in sandwiches, on sliced apples, on lettuce boats, with crackers, etc.
  *Note 1: Buy toasted sliced almonds or toast your own.

  1. Place almonds in a dry skillet over medium heat.
  2. Stir frequently for 3–5 minutes until they’re lightly browned and fragrant.
  3. Remove from heat and transfer to a plate to cool. Cool completely before adding to the salad.

  
  

  **Note 2: To keep apples fresh for longer, soak diced apples in cold, salted water (1 cup water to 1/2 tsp. salt) for 5 minutes. Drain, rinse well, and dry before adding to the salad. (I promise they don’t taste salty!)

*www.chelseasmessyapron.com

Chicken Gyro Marinade

Ingredients: 

• 2 pounds boneless skinless chicken breasts, pounded to 1/2" even thickness

• 1/3 cup olive oil

• 6 garlic cloves, minced (I used frozen cubes.)

• 2 tablespoons balsamic vinegar (I used Baker and Olive lemon-infused balsamic.)

• 2 tablespoons lemon juice (I used one whole lemon.)

• 2 teaspoons dried oregano

• 1 teaspoon EACH cumin, dried basil, onion powder, sugar, salt

• 1/2 teaspoon EACH black pepper and paprika

• flatbreads, naan, pitas

• roma tomatoes

• cucumbers

• 1/2 red onion, thinly sliced (I made mine pickled!)

• chopped romaine lettuce

• feta (or desired cheese)

• tzatziki sauce

Directions:

1. Whisk together all of the marinade ingredients (olive oil to paprika) in a shallow bowl or large freezer bag and add chicken. Marinate 4-8 hours in the refrigerator. Do not marinade longer than 8 hours.

2. Remove chicken from fridge and let sit at room temperature 20-30 minutes before grilling.

GRILL DIRECTIONS:

1. Grease and preheat the grill to medium-high heat, 400-450°F.

2. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest for 5 minutes before slicing. 
3. Top pitas with chicken and desired toppings (lettuce, tomatoes, cucumbers, red onion, and tzatziki sauce.

*www.carlsbadcravings.com

Crockpot Chicken Tacos

 

Ingredients:

• 6 boneless, skinless chicken breast (can be frozen!)

• 1, 16 oz. bottle Herdez salsa verde

• ½ bottle Brianna's Creamy Cilantro Lime Dressing 

• 1, 4 oz. can diced green chiles (undrained)

• ½, 4oz. can diced, fire roasted jalapeños (optional)

• tortillas (flour or corn...We like the street taco size.)
• taco toppings of choice (salsa, avocado, cheese, etc.)

Directions:

1. Place the chicken breasts in the crock pot. Top with salsa verde, dressing, green chiles, and optional jalapeños. Place the lid on the crock pot.

2. Turn the crock pot to low, and allow to cook anywhere from 6-8 hours. Shred the chicken with two forks.

3. Top tortillas with warm chicken mixture and your favorite taco toppings.

4. Serve immediately.

*www.foodnanny.com

10-Minute Mexican Chicken

 

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, optional
• 1 14.5 oz. can fire roasted tomatoes (I food processed this to minimize the tomato "chunks.")
• 1/4 cup water or chicken broth
• 2 tablespoons canned mild chopped green chiles (from a 4 ounce can) (I threw these in the food processor with the fire roasted tomatoes.)
• 2 tablespoons tomato paste (I did not use.)

Directions:

• Heat a large skillet over medium heat.
• To skillet, add chicken and all seasonings; stir to evenly coat. Stir in chicken broth, diced tomatoes, tomato paste (if using), and green chilies. Cook for 5 minutes or until heated through. Add additional water/chicken broth if chicken seems dry. Season with salt and pepper to taste and cayenne pepper (optional) to taste.
• Use chicken in tacos, burritos, enchiladas, salads, nachos, burrito bowls, etc.
  
  
  *www.carlsbadcravings.com

Easy Chicken Tacos

Ingredients:

1 lb. boneless skinless chicken thighs

1/2 tablespoon soy sauce

1/2 tablespoon avocado oil

1 clove garlic, grated (I used one frozen Dorot cube.)

2–3 tablespoons taco seasoning (I use Siete brand.)

Siete's Creamy Jalapeño Botana Sauce (optional)

Directions:

In a bowl, combine soy sauce, avocado oil, garlic, and taco seasoning.

Trim the fat off the chicken thighs.  Place thighs into the bowl with soy, oil, garlic, and taco seasoning and toss to combine.

Place the chicken in the basket of an air fryer (alternate cooking instructions in the notes). Air fry at 400 degrees for about 12 minutes – at this point it should be very crusty, golden, juicy, and delicious. 

When the chicken is done, let it stand for a few minutes and then roughly chop into bite-sized pieces. If desired, squeeze some lime juice over it + my fave green sauce + cheese of choice.

Notes: Alternative cooking method: Bake at 425 degrees for 20 mins! If using chicken breasts, slice them in half if they’re thick and bake at 400 degrees for 15-20 minutes.  Cook chicken to 165 degrees.

*www.pinchofyum.com

Taco Chicken Salad

Ingredients:

1 cup plain Greek yogurt

2 tablespoons lime juice

2 tablespoons taco seasoning

2 garlic cloves

4 cups rotisserie chicken

1 cup diced red bell pepper (I used 1/2 cup.)

1 cup diced yellow/orange bell pepper (I used 1/2 cup.)

2/3 cup diced red onion (I used 1/3 cup.)

1/2 cup diced celery (I omitted entirely.)

1/2 cup chopped cilantro (I used 1/4 cup.)

2 tablespoons jalapeño

salt and pepper, to taste

Directions:

1. In a large bowl, whisk together the Greek yogurt, lime juice, taco seasoning, and garlic.

2. Add the shredded chicken, peppers, onion, celery, cilantro, and jalapeño.

3. Stir until well coated.  Season with salt and pepper, to taste.

*www.twopeasandtheirpod.com

Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce

 Ingredients:

• 12 ounces Italian chicken sausage or sausage of choice, cut into 1/4 inch slices (See my note below ingredients.)
• 2 cups Brussels sprouts, roughly chopped (I bought a one pound bag and cut the Brussels into halves.)
• 1 medium sweet potato, diced (I peeled mine; original recipe does not.)
• 1/2 red onion, sliced (I very thinly sliced mine into half moons.)
• 1/3 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 to 1/2 cup grated Parmesan cheese
• Generous drizzle of Maple Mustard Sauce
• Steamed quinoa, to serve (optional)

This is the chicken sausage I use (see above picture).  For as long as it is sold at Costco, I will never use anything differently; it's the best.  For this recipe, four of these links are about equal to 12 ounces.

Maple Mustard Sauce:

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons pure (real) maple syrup
• 1 clove garlic, minced (I used frozen Dorot.)
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons water, (optional)

Directions:

1. Preheat oven to 425 degrees. In a large bowl, combine sausage of choice, Brussels sprouts, sweet potato, onion, and walnuts.  (I like to mix olive oil and spices together before next step...)
2. Toss ingredients in the olive oil, salt, garlic powder, and pepper until evenly coated, and transfer to a large sheet pan.  To ensure everything gets crispy, spread the ingredients out as evenly as possible on the sheet pan. (It won't look very "coated," but it doesn't need to be; the Maple Mustard Sauce will help that!)  Bake for about 30-45 minutes or until the sweet potato is tender when pierced with a fork.
3. While it bakes, make the Maple Mustard Sauce. Whisk together all ingredients and if needed, add a tablespoon or two of water to thin out the sauce.
4. Remove the sheet pan from oven and toss medley with a spatula.  Top with Parmesan and if needed, add a pinch or two of salt and pepper.  If desired, serve on a bed of quinoa with a generous drizzle of sauce!  (Personally, I would NOT pour the sauce over the entire sheet pan.  I would drizzle the sauce on each plate after serving, especially for leftover purposes.)  

*www.broccyourbody.com

Weeknight "Wow" Chicken

 

Ingredients:

• 2 lbs. boneless, skinless chicken breasts
• ¼ cup olive oil
• 1 lemon, juiced
• 1 tablespoon honey
• 4 cloves garlic, minced (I used 3.)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ¼ teaspoon chili pepper flakes (optional)
• ¼ cup Parmesan cheese, grated
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Directions:

1. In a bowl, whisk together ¼ cup olive oil, juice of 1 lemon, 1 tablespoon honey,  3-4 cloves garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, ¼ teaspoon chili pepper flakes (optional), ¼ cup grated Parmesan cheese, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
2. Transfer ¾ of this mixture to the baking dish or resealable bag to coat chicken. Refrigerate for at least 30 minutes or up to 24 hours.
3. Take the remaining ¼ mixture and store it in your fridge for serving (after the chicken is cooked).

Cooking Instructions:

1. Grill on medium-high heat (400 degrees) and lightly oil the grates.

2. Cook undisturbed for 5-6 minutes--until it easily releases from the grates.

3. Flip and cook an additional 5 minutes, or until cooked to 165 degrees.

4. Remove and allow to rest for 5 minutes before slicing and serving with the reserved marinade drizzled over the top.

*www.kelseynixon.com