Chicken Gnocchi

 4 Chicken Breasts, cut into cubes

1 C Flour (Almond Flour for Gluten Free)

1 tsp EACH Salt, Pepper, Paprika, Garlic Powder

3 Tbsp Oil (EVOO or Avocado)

3 Tbsp Butter (Vegan butter or margarine for Dairy Free)

3 Tbsp Garlic, minced

2 C Chicken Broth

2 C Heavy Cream (Plant based Heavy Cream or Creamer for Dairy Free) 

2 C Parmesan Cheese (Vegan Parmesan or OMIT for Dairy Free) 

1 tsp EACH Oregano, Thyme, Red Pepper Flakes

2/3 C Sun Dried Tomatoes (OK to omit if you want)

1 Package Gnocchi (Gluten Free Gnocchi for Gluten Free)

1-Dice Chicken and set aside
2-Combine Salt, Pepper, Paprika, and Garlic Powder with Flour, toss chicken in flour mixture to coat.
3- Melt butter and oil together in skillet and sauté chicken cubes until cooked through and set aside (on separate plate, you'll need the skillet)
4- In the same skillet, sauté garlic until toasty, add Chicken broth and heavy cream
5-Once warmed and mixed together add Parmesan until melted and combined
6- Add Oregano, Thyme, Red Pepper Flakes 
7 Add Sun Dried Tomatoes and Gnocchi, simmer until warmed through and Gnocchi is cooked (usually 5-7 minutes but you should check your package)

Serve and Enjoy!!

Notes: We enjoyed this with a side of streamed broccoli and it was delish. We don't always have the sun dried tomatoes and vegan parmesan is often out of stock near me so we omitted both and it was still AMAZING! 

My kids think the breaded chicken cubes are basically Chick-Fil-A nuggets so sometimes we just make the chicken!

If Gnocchi isn't your thing, it can easily be subbed for pasta (gluten free if you need it that way) or make the sauce and chicken without either gnocchi or pasta and serve over rice. 

Homemade Chicken Noodle Soup

Sorry about the flash reflection on the broth! Haha Ill get a better pic next time:)

Broth:
1 Whole Chicken
1-3 Breasts of Chicken (If Desired)
1 medium Onion, quartered I have used chopped frozen or dehydrated onions)
2-4 Carrots, whole
3 stalks of Celery, whole or halfed
3 cloves Garlic, whole and peeled
3-4 Tbls Chicken Bullion Powder (or cubes or base, I think base is the best)
Water to cover

Soup
Water
2 Tbls Bullion Powder (or cubes or base)
1 Tbls Salt
4 C Carrots, chopped
4 C Potatoes, chopped
4 C Celery, chopped
1/2 large Onion
1-2 cloves of Garlic, pressed (I have also used dehydrated here)
Egg Noodles (or make your own!! SO GOOD) - Can use Gluten Free 

Noodles
2C. Flour - (Can use Gluten free flour blend but they are a little flaky)
2 Eggs - (Can use JUST eggs for allergy)
Water

Broth:
Place whole chicken and 1-2 breasts (if desired for extra meat) in crock pot, add onion, carrots, celery, garlic and bullion, add water to cover, cook low 6 hrs. Place a strainer over a large stock pot and strain the stock into the large stock pot. Set aside the chicken to cool and toss veggies (you need to pull chicken apart so it needs to be cool enough to touch with your hands).

Soup:
Add water to the stock to thin. I add enough to fill my stock pot about 3/4 full but thats up to you. Add 2 more TBSP of bullion and 1 TBSP of salt (this is to taste. Just keep adding until you like the taste). Bring to a boil.  Meanwhile, chop up carrots, potatoes, celery, onion and garlic. Once the stock is boiling add the veggies, bring back to a boil and boil until veggies are tender. While veggies are getting tender, tear chicken apart with hands. I tend to only use the white meat but when my hubby shredded the chicken he digs more into it and gets out every little bit of meat. Thats up to you too:)  Finally, add  noodles and boil until the noodles are done.

Noodles:
Mix flour and 2 eggs together, add drizzles of water until a ball forms. Set ball aside to rest for 10 minutes. Cut into 4 small balls, roll out and cut each ball as desired. I use the KitchenAid attachment and roll to a thickness of 4 and slice with the fettuccine cutter. Hang to dry or boil immediately. You can make these the night before and refrigerate if you choose. If you choose to make noodles any recipe works but this is the one I use and I use the whole batch.

I also make rolls the day I make this recipe and make atleast 3 dozen. That way my family eats that night and I freeze two bags of soup and 2 bags of rolls for another nights fast easy and still homemade dinner! Yummy:)

FREEZABLE: When you are ready to use it next just set it out to defrost or dump the frozen soup in a pot and warm through. Being frozen with the starch of the noodles and potatoes thickens the broth. Add a little more water as you heat until you have reached your desired thickness. Keep this in mind as you freeze it. You can freeze slightly less per batch and it ends up making plenty once thinned. 

**I have not frozen this with the gluten and egg allergy adjustments- so I don't know how that will work

Cafe Rio

This was without dressing

Chicken

 5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Corstarch
Water

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender! Serve with the Chicken Salad.

Pinto Beans

Put ⅓ of a crock pot worth of dried black beans2 tsp. cumin
2 small cans tomato sauce
1 tsp. garlic
1 tsp. salt

Fill a crock pot with water, Put ⅓ of the crock pot worth of dried pinto beans Cook on high for 6-7 hours or until tender, 3 hours into cooking     add: 2 tsp. cumin,2 small cans tomato sauce,1 tsp. garlic,1  tsp. salt

Cilantro Lime Rice

1 lb. long grain rice
1 bunch of cilantro
juice of 2 limes
4 cloves garlic


Chop garlic and cilantro. Heat 2 Tbsp of oil in a skillet. Add rice and all cilantro and garlic chopped. Saute 3-5 min, stirring frequently.  Put 4 c. of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water, and lime juice in a 3 qt. pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed in the rice.

Tortillas:

I bought the pre-made but unbaked tortillas usually in the refrigerated section somewhere by cheeses or sour creams at the grocery store. They are super easy to throw in a skillet and fresh bake:)





Serve with:
Tortilla Strips
Parmesan Cheese
Sliced Avocados (Guacamole if you prefer)
Salsa (Pico De Gallo if you prefer)
Sliced Limes
Cilantro
Shredded Cheddar (for Quesadillas if anyone wants them)

We made all of these ingredients and everyone walked down the line and made what they wanted, just like at the restaurant:) We preferred this to the actual restaurant mostly because we prefer salsa and sliced avocados to Pico and Guac. I made a salad ..

Layer the tortillas, beans and rice...

Top with lettuce and anything else to your liking:)

My hubby and son both had quesadillas!

Everyone LOVED!! We have enough leftovers to feed an army so this would be great to do for a party or large group of people

Recipes courtesy of Recipe Reviews by Jen and TasteBook.com

Chile Rellenos Chicken

This picture is kinda off color...sorry:( But, still so YUMMY!!!

4 boneless skinless Chicken Breasts
1 Lime, juiced
1 Egg White
1 clove Garlic, pressed
1C Crushed Nacho Cheese Doritos
1can Green Chilies
1/2C Shredded Monterey Jack Cheese
1Tbs. Fresh Cilantro, chopped
Salsa

Flatten Chicken to even thickness. Combine lime juice, garlic, and egg white, whisk together until combined and slightly foamy. Place chips in large ziploc baggie, CRUSH!:)-my kids LOVE to do that part- I use a meat mallet or rolling pin for this. Dump chips out on a plate or shallow dish. Dip chicken in egg mixture and then crushed chips to coat. Transfer to cooking sheet (I use stoneware) Bake at 400 20-22 minutes. Top chicken with chilies, top chilies with cheese. Bake 3 more minutes until cheese is melted. Remove from oven, sprinkle with cilantro, serve with salsa!!! DELISH

BBQ Chicken Pizza

My husband says this beats Iggys BBQ chicken pizza...hands down!!

2 Chicken Breast, cooked and cubed
8oz. Mozzerella Cheese Shredded
8oz. Parmesan, shredded
3/4 of a bottle Famous Daves "Sweet and Zesty" BBQ Sauce
1Tbs. Fresh Cilantro, chopped
1 small Red Onion, chopped or sliced (I omit these)

Roll out 1 "Pizza Crust",spread thin layer of BBQ Sauce on dough, then half of the mozzarella and half of the Parmesan cheeses, layer on the chicken, followed by the onions over chicken, cover with remaining half of cheeses, drizzle the top with more BBQ Sauce, sprinkle with cilantro. Bake at 450 for 15 minutes. Enjoy!!


Recipe adapted from "Jamie Cooks It Up"

FREEZABLE: Make pizza, flash freeze by placing it on the freezer on the pizza pan for about 1 hour. Remove from the freezer when frozen enough to move and wrap. But in a large baggie or wrap in Saran Wrap, freeze. Cook straight from freezer 350 15-30 minutes. Dough doesn't rise as much as when fresh but is still delish!!

Sweet Asian Chicken

Makes 3 meals, 4 servings each

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened
1C Brown Sugar, packed
1C. Soy Sauce
1/4C. Lime Juice
1/2 tsp. Curry Powder
3Tbs Minced Garlic
21/4 tsp. Crushed Red Pepper

Divide Chicken between 3 large freezer bags. Combine brown sugar, soy sauce, lime juice, and curry powder in med. bowl. Divide marinade and pour over chicken. Add 1 Tbs garlic and 3/4 tsp crushed red pepper to each bag. Freeze them all or allow one to marinade for a few hours to have tonight and freeze the rest for another night. Grill chicken flipping every 5 minutes and basting with marinade each time. If the weather doesn't permit grilling, heat a little oil in a skillet brown chicken then pour marinade in with chicken and simmer, covered, over medium heat until chicken is no longer pink.

FREEZABLE :)

Chicken Parmigiana

This recipe makes 3 meals, 4 servings each!!

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1C. Flour
4 eggs, lightly beaten
2C. Dry Bread Crumbs
1/2 C Parmesan Cheese, grated
Italian Seasoning, to taste
Handful Fresh Parsley, chopped
6C. Marinara Sauce of choice
12 Slices Mozzerella Cheese

Lay out 3 shallow dishes. Put flour in one, eggs in one, and breadcrumbs-Italian seasoning-Parmesan cheese and Parsley in the other. Once chicken is trimmed and flattened dunk in flour, then egg, then breadcrumb mixture. Set on baking sheet. Repeat with all 12 chicken breasts, set aside any not being used tonight.  Coat skillet with veggie oil and fry each side of chicken until breading is crisp and lightly browned. transfer to oven and bake @ 375 until no longer pink. Top each chicken with a scoop pf marinara and slice of cheese. Bake to warm sauce and melt cheese. Serve on top of pasta
.
FREEZABLE: Wrap each chicken breast in saran wrap(or you can flash freeze them- by freezing them on a cookie sheet for an hour before bagging them -and bag them in the kit without saran wrap). In a large baggie make a kit that fits your family. I put 2 cups sauce in a baggie, wrap 4 slices mozzerella cheese in saran wrap and then fill a large baggie with one bag of sauce, one package of cheese slices, and 4 individually wrapped breaded chicken breasts (still raw) When you are ready to use this meal again, set it out in the fridge to defrost overnight and cook according to recipe directions:)

Cherry Skillet Chicken

2lb Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1/2C. Chopped Dried Sweet Cherries
1/3C. Hot Water
1/2C. Chicken Broth
2Tbs. Balsamic Vinegar
1 tsp. Sugar
1/4 tsp Salt
Vegetable Oil

Put cherries in water and let stand for 5 min. Place chicken in baggie. Mix together other ingredients and pour into baggie with chicken. Marinate 2 hours-overnight. Heat veggie oil in bottom of a skillet over medium heat. Brown chicken, reduce heat to low, pour juice over chicken, cover and simmer 15 min.

FREEZABLE: Triple the recipe and make 3 marinade bags at a time. Put one in the fridge to marinate and make tonight. Put two more in the freezer to have another night. When ready to use, defrost at room temp. cook as directed.

Creamed Chicken & Biscuits

½ Lg. Onion

1 ½ Tsp. Butter

4C. Chicken, cooked and chopped

1 can Cream of Chicken Soup

1C. Sour Cream

½ C. Milk

1C. Shredded Cheddar Cheese

6 Frozen Biscuits, thawed

 

Chop onion. Heat butter in small skillet. Add onion. Saute until tender. Combine onion, soup, sour cream, milk, chicken. Mix well. Pour mixture into baking dish (approx. 11x7) Bake @ 350 degrees for 15 min. Remove from oven. Sprinkle with ¾ C. cheese. Set thawed biscuits on top of cheese. Sprinkle with remaining cheese. Bake until biscuits are golden and sauce is bubbly.

Cornbread Pot Pie

1 can Cream of Chicken Soup

1 can Whole Kernel Corn

2C. Cooked Chicken, cubed

1 8.5oz Corn  Muffin Mix

¾ C. Milk

1 Egg

½ C. Shredded Cheddar Cheese (optional)

In a 9 inch pie plate mix soup, corn and chicken. In separate bowl combine muffin mix, milk, and egg. Pour over chicken mix. Spread evenly. Bake 30 min. @ 400 degrees. Sprinkle with cheese.

Chicken Pot Pie

 1 can Cream of Chicken Soup (with herbs is good too)

1 9oz. Pkg. Frozen Mixed Veggies

1C. Cooked Chicken, cubed (or whatever meat you choose)

½ C. Milk

1 Egg

1C. Powdered Biscuit Mix

½ C. Shredded Cheddar Cheese

In 9 inch pie plate mix soup, frozen veggies, cheese, and cubed chicken. In another bowl combine milk, egg, and biscuit mix. Pour mix over chicken and veggie mix. Spread evenly. Bake 30 min @ 400 degrees.

Chicken Enchiladas

I omitted chives sprinkled on top from this one.

Filling:                                                         

4 Chicken Breasts                                        

Chicken Seasoning                                   

Onion Powder                                            

Garlic Powder                                              

4oz. Sour Cream                                         

8oz. Cream Cheese,softened                                                      

1 can Cream of Chicken Soup                   

1 14oz can Enchilada Sauce

1 can Diced Green Chilies

1C. Shredded Cheddar

¼ C. Green Onions, sliced

Corn Tortilla Shells (or flour)

Topping:
1 can Cream of Chicken Soup

4 oz. Sour Cream
1 14oz. Can Enchilada Sauce

1½ C. Shredded Cheddar

¼ C. Green Onions, sliced

Olives, sliced

Sour Cream

Sprinkle Chicken breast with chicken season, garlic and onion powder. Bake @ 350 degrees until no longer pink. Shred (you can use 2 forks but I find fingers are easier) Set Aside. In large bowl combine sour cream, cream of chicken soup, cream cheese, and enchilada sauce until smooth. Mix in green chilies, green onions, cheese, and chicken. Drop spoonful in center of tortilla and roll closed. Place in a 9x13 baking dish. Fill dish with rolled tortillas. Or you can layer the tortillas and filling than top with topping (like lasagna) to avoid cracked tortillas. This recipe will fill 2 pans.  Mix together first 3 topping ingredients and pour over enchiladas. Garnish the top with cheese, green onions, and olives. Bake @ 350 degrees about 30 or until bubbly. Serve with a dollop of Sour Cream.

FREEZABLE: See "Freezer How To" for detailed instructions. Makes 2- 9x13 pans or 4- 8x8 pans. To reheat bake from frozen until heated through, approximately 45 min- 1 hour. Do not use flour tortillas when freezing, they are SUPER mushy when reheated.

Luau Chicken and Pineapple Skewers

I didn't figure it was a good idea to give my 5&2 year old skewers, so they were removed before plating:)

Grill Mates Hawaiian Luau marinade packet

¼ C. Olive or Veggie Oil

1/3 C. Apple Cider Vinegar

2 lbs Chicken Breasted, cubed

Pineapple, trimmed and cut in chunks

Red and Green Bell Peppers, cut in large chunks

Red Onion, cut in large chunks

Rice (White or Brown)

Teriyaki Sauce

Mix marinade per package directions. Set some aside for basting. Place chicken cubes in a baggie and poor marinade over it and squish to coat:) Let marinade 30min to overnight.  Cut veggies. If you use wooden skewers soak them in water for at least an hour before skewering to prevent them from setting fire on the grill. Skewer away:) Grill, basting occasionally with marinade you set aside earlier. Serve on top of a bed of rice. Drizzle with teriyaki sauce.

Chicken Tortilla Soup

 2 14.5oz cans Diced Tomatoes

1 4.5oz can Diced Green Chilies

2 14.5oz cans Chicken Broth

1 14.5oz can Whole Kernel Corn,drained

2C. Refried Beans (I use dehydrated food storage beans)

2C. Shredded Cooked Chicken

Fritos

Sour Cream

Shredded Cheese

Combine tomatoes, green chilies, and broth in medium saucepan. Stir in beans, and corn. Bring to a boil then reduce heat to low and simmer 5 min, stirring frequently. Add chicken and cook long enough to heat through. Top each serving with shredded cheese, fritos, and a dollop of sour cream.

 FREEZABLE: Allow leftovers to cool completely and pour into a freezer baggie. Lay flat in freezer for a meal another night. When ready to use, set out on counter until softened a little. Pour into crockpot and heat on low until heated through. Can be done in a saucepan if you don't have the time for slow cooking.

Stir Fry

 Chopped Veggies

I use:

Broccoli

Cauliflower

Bell Peppers (2 colors)

Snap Peas

Zucchini

Cabbage

Onion

Carrots

1 can sliced Water Chestnuts

Half a bottle Panda Express Orange Sauce

Rice (I use white but brown is fine)

2-3 Chicken Breast, cubed

Cook cubed chicken in skillet over medium heat until no longer pink. Poor a little orange sauce over chicken and saute for a min. or two. Set chicken aside. In same skillet combine all chopped veggies and saute until tender crisp. While veggies are cooking, cook rice according to box directions. Add water chestnuts to veggies. Poor enough orange sauce over veggies and water chestnuts to coat and cook a few minutes longer. Replace chicken and stir to combine. Pile rice on the center of a plate and scoop stir fry on top, drizzle with a little more orange sauce. Enjoy:)

FREEZABLE: Chop double the veggies and put half in a freezer baggie. Chop double the chicken and put half (still raw) in a second freezer baggie. In a smaller third freezer baggie empty the remaining  Orange Sauce.  In one last baggie store entire kit together and freeze for another night:)Once veggies have been frozen they don't cook to tender crisp, so they will be a little softer but still delish:)

Fajitas

Chicken Tenders, sliced in strips

Baja Fajita Butter

White Onion, sliced

Red Onion, sliced

Red Bell Pepper, sliced

Yellow Bell Pepper, sliced

Green Bell Pepper, sliced

Tortillas

Sour Cream- if desired

Salsa- if desired

Guacamole- if desired

Cheese- if desired

Plop as much fajita butter as you want in a skillet. Add chicken and cook until no longer pink. Remove from skillet. Add another chunk of fajita butter to skillet if needed and add veggies (look for a  pre-sliced pack at the store...you'll find you only need ¼ to ½ of each to make PLENTY of fajitas) Saute veggies until tender. Place chicken and veggies in a warmed tortilla shell. Add desired toppings. Enjoy:)

If you cant find Chef Shammy Baja Fajita Butter at your store...make you own:) Mix your favorite fajita seasonings with a stick of butter. Store in an airtight container in the refrigerator!

FREEZABLE: if you didn't find a pre-cut pack of veggies in your store, cut all the veggies and make your own pre-cut pack for next time. Fill one baggie with cut veggies and a second baggie with cut chicken strips. Place both baggies in a larger baggie and freeze as a "kit" If you want to add the flavored butter in a little baggie in your kit you certainly can:) Note: frozen onions and peppers are still very good but know that they will not be as crisp. If they seem watery, saute them in a skillet to burn off the excess liquid before adding the butter.

Cranberry Chicken

Shown here with "Strawberry Salad"

Chicken tenders (as many as you want to stuff in a 9x13 baking dish)

8oz. Bottle Russian Salad Dressing

16oz. Can Whole Cranberry Sauce

1 Envelope Dry Onion Soup Mix

Lay chicken tenders in 9x13 baking dish. Mix dressing, cranberry sauce, and soup mix together. Pour over chicken. Cover dish with foil. Bake at 350 degrees for 45min-1 hour.

FREEZABLE: Split the recipe into 2 pans and freeze half for another night or double the batch and freeze the 2nd batch, depending on the size of your family. For further instruction on freezer meal preparation please see "Freezer How To" under "Whatcha Lookin' For" on the sidebar.

Cream of Chicken Chicken

It doesn't look pretty but it tastes FABULOUS!!!!

6-8 Chicken Breasts (I use boneless skinless)

about 4 strips Peppered Bacon

Family Size Can Cream of Chicken Soup

24 oz Sour Cream

4 Tbsp. Butter, sliced

Place chicken breast in 9X13 baking dish (I use glass). Lay bacon over top of chicken. Slice 4 Tbsp. Of butter from brick and place on top of bacon. Bake @ 350 degrees until chicken is almost done. Meanwhile mix cream of chicken soup and sour cream together. When chicken is ready remove pan from oven. Remove bacon and discard. Pour soup and sour cream mixture into baking dish and mix together with bacon drippings and butter as best you can. Return to oven and bake until sides are bubbly.

Best served with mashed potatoes...the sauce the chicken is smothered in makes FANTASTIC gravy:)