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Sticky Chicken Tenders

After coming acoss Perfect chicken tenders recipe | DearCrissy.com they looked so good I needed to try them.  Love any new chicken dish I can get my hands on.  The family loved these and they could accompany many side dishes.  I miss read the directions and over cooked the chicken slightly but will fix that next time. The flavor was wonderful though.

Sticky Chicken TendersSticky Chicken Tender:

  • 1 lb. chicken breast, sliced into chicken tenders
  • 1 cup italian dressing, your favorite
  • juice of 1 lime
  • 4 tsp honey

Place all ingredients but chicken in a plastic bag, smash-up in bag to mix liquid.  Add in the chicken and place in the fridge to marinate for 1 hour.

Add liquid and chicken to a skillet over medium heat.  Continue to cook until sauce is reduced and brown, about 30 minutes.  Make sure they do not burn and stir often.  Toss the chicken in any remaining glaze before serving.

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Crock Pot Italian Chicken

Crock pot Italian chicken turned out so flavorful.  Thanks to Hunk of Meat Monday: Crock Pot Italian Chicken  I had a quick meal on a busy day.  Wasn’t sure what I was going to do with the meat but I quickly put it in the crock pot and left the house.

When I returned home, I simple pulled the chicken out and shredded it then returned it to the pot.  I then gave my family the option of having it as a sandwich, quesadilla, or atop a salad.  We all tried it a different way.  I ate it on a salad for three days in a row it was so good.  This was not to spicy for the kids because there are no seeds left in the peppers.

I am still searching for a substitute for an Italian seasoning package.  I hate to use those packets of seasoning.  They do taste so good and are quick.  Need a healthier option will keep you posted.

Crock Pot Italian Chicken:

  • 2 lbs. of chicken, mixture of breasts and boneless skinless thighs works great
  • 1 package of italian seasoning/dressing mixture
  • up to a 12 oz. jar of mild pepper rings or seed and slice whole ones, plus 2-4 Tbs of juice from jar

Place chicken in slow cooker.

Sprinkle with seasoning and top with peppers.  Add a bit of juice from the pepper jar.

Turn the crock pot to low and cook on low for about 8 hours.  Around hour 7 you can remove the chicken shred and return to the pot.


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One Dish Italian Chicken and Sides

Five ingredient one dish meal!

Five ingredient one dish meal!

After a friend shared the recipe Green Beans, Chicken & Potatoes – Julie’s Eats & Treats, she raved on and on about how easy and great it was.  I immediately made it and let me tell  you she was right.  I don’t think dinner can get easier or more family friendly than this recipe.

This meal was a one dish Italian flavored chicken and sides dish.  No need for anything else besides maybe some dinner rolls if you have them around.  Moist flavorful chicken, tender potatoes, and perfectly cooked green beans.  Both kids loved this meal and ate seconds and leftovers the next day.  Not to mention my 5-year-old decided she did like green beans.

The only thing I would do differently and I will keep you all posted is to create my own Italian seasoning mix.  I am not a fan of packaged seasoning mixture because they are usually full of salt and junk.  Ranch dressing I have down but I don’t normally cook a lot with Italian seasoning so I will have to experiment.  If you try this with a homemade seasoning mix before I update let me know.

Italian Chicken and SidesOne Dish Italian Chicken and Sides:

  • 2-3 cups fresh green beans, trimmed and cut
  • 2-3 chicken breasts, cubed
  • 3-5 medium/large red or new potatoes, cubed
  • 1/4 cup butter, cut in small cubes or slices
  • 1 package of Italian seasoning/dressing mix

Preheat oven to 350 degrees.

In a 9×13″ pan line up green beans on one side lengthwise and potatoes on the other.

Place the chicken in the center row.

Arrange the butter cubes evenly over everything and then sprinkle all with the Italian seasoning.

Tightly cover with foil and bake at 350 degrees for 60 minutes.

Carefully remove foil (it is so so hot) and serve.
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Chicken Fajitas

I never thought I like fajitas until I tried this recipe for Chicken Fajitas:Allrecipe.com.  I started making this years ago and will continue forever to use this recipe.  No gross packets of seasoning and everything is in the pantry.

The key to these fajitas are to slice the chicken thinly, marinade the meat, and cook over a high heat.  This makes for the most tender flavorful chicken.  Wrap it all up with a corn tortilla (one day I will try making my own) and some peppers and onions.  This is a great meal on its own or add some spanish or mexican rice.

This is great the way the recipe is written.  Something that stops me from making fajitas so often is that the kids and Mr.Picky usually pick out most of the peppers (which make me crazy).  I made a recipe for drunken peppers instead and cooked just the chicken as written below.  Then you could just eat a chicken fajita or load it up with peppers and onions.  This did take a bit of the flavor away from the chicken but the drunken peppers made up for every bit of it.

Chicken Fajitas:Chicken Fajitas

  • 1 Tbs worcestershire sauce
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 1 dash hot sauce
  • 1½ lb. (about 2 large breasts) chicken, sliced thinly in strips
  • 1 Tbs oil
  • 1 onion, thinly sliced
  • 1 green pepper, sliced
  • ½ lemon, juiced

Combine chicken and first 6 ing. and refrigerate overnight.

Heat oil over high heat. Add chicken for 5 minutes.

Then add onion and pepper for 3 minutes  more.

Remove from heat and add lemon juice.

Serve with warm corn or flour tortillas and top with a dab of sour cream.
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Caramelized Garlic Chicken

While skimming my Pinterest board I had forgotten about Easy Garlic Chicken Recipe – Food.com , which I had made quiet some time ago.  Mr.Picky didn’t get a chance to try it so I thought I would put to the test.  It is one of easiest chicken recipes without sacrificing flavor.

We love anything garlic so what is not to love.  I changed the recipe slightly, increasing the garlic and reducing the amount of chicken to what our family needs.  The chicken breast I buy are verily large and 1/2 a chicken breast a person is more than enough.  I also felt the need to rename the dish because it is more of a caramelized garlic flavor.

One more chicken dish for the recipe box.  Mr.Picky and the kids loved it and would eat it again.  We served out chicken along  with cheesy yellow squash casserole and cottage cheese crescent rolls.

Caramelized Garlic Chicken:

Just be sure to put foil and a bit of oil down to prevent sticking

  • 2 large chicken breasts
  • 4-5 cloves garlic,crushed or minced
  • 2 Tbs brown sugar
  • 1 Tbs olive oil

Prepare a baking pan that will fit the chicken by lining with tin foil and spraying well with cooking spray.

Place chicken breasts in pan and season with salt and pepper.

In a small skillet heat oil and garlic until fragrant, and then stir in sugar.

Spread sugar/garlic paste on top of each breast.

Bake uncovered at 450 degrees for 15-20 minutes, or until juices run clear.

Baked Chicken Quinoa Spinach Meatballs

I was totally inspired by Baked Turkey Quinoa Spinach Meatballs recipe.  Unfortunately I only had ground chicken and adjusted the seasonings and quantities according.  I was also tight on time so I stuffed the meat into my small muffin pan to make a larger meatball/loaf/muffin.

To me the flavor was great, although I believe it needed a bit more moisture.  Serving it with ketchup was better.  The leftovers are going into some spaghetti which will work better.  By adding an extra egg or a bit of applesauce would probably solve this problem.  If you are serving in a sauce this recipe is probably fine as it is.  Kids both enjoyed these healthy meatballs.

After preparing my spaghetti sauce in the crock pot which cooks all day along with the leftover meatballs it was amazing.  I didn’t feel the need to eat any noodles with it.  We all just had a yummy bowl of meatballs with a tomato sauce which included fresh tomatoes out of our garden.  With a bit of green beans and potatoes on the side we had a well-balanced meal.

Chicken Quinoa Spinach Meatballs:chicken quinoa spinach meatballs

  •  20 oz. ground chicken
  • 1 cup cooked quinoa (all I had was quinoa and wild rice mix)
  • 1 cup fresh baby spinach, chopped
  • 1 Tbs ground flaxseed
  • 1 egg
  • 1/2 cup onion, minced
  • 2 Tbs Parmesan cheese
  • dash Worcestershire sauce
  • dash sriracha or hot sauce
  • salt and pepper
  • 1 Tbs Italian seasoning
  • 1/2 tsp poultry seasoning

 

Combine all ingredients in a bowl with your hands.  Mix until consistent throughout.

Chicken quinoa spinach meatballs

Either roll into meatballs and place on a foil lined sheet pan or press into muffin tins for mini meatloaf.

chicken quinoa spinach meatballs

Bake at 450 degrees for about 20-30 minutes depending on size of meatball.

Enjoy plain or with sauce!!!

Pesto Ranch Crock Pot Chicken

So now that I had all this pesto made up I decided to use it left and right.  I got some inspiration from Pesto Ranch Crock Pot Chicken Thighs – Picky Palate.  Due to what I had on hand I changed up the directions but it turned out amazing.  I also was headed to the zoo for the day and needed to throw something in the crock pot quick, frozen chicken and all.

I was planning on attempting to make my homemade gnocchi to serve along with the chicken.  I had everything out and opened my ricotta cheese which had spoiled.  So now that my zucchini was grated and my eggs were cracked I made some zucchini and corn fritters.  Stay tuned for the recipe, it is a childhood favorite of mine.

Back to the chicken it was great.  Flavorful and very moist, it was fork tender falling apart.  Next time I would serve it with mashed potatoes or a buttered pasta.  The next night we were headed out so I fixed some cheese tortellini and chopped the leftover chicken up for the kids.  I found myself stealing bites from my children.

Pesto Ranch Crock Pot Chicken:Pesto Ranch Crock Pot Chicken

  • 4 chicken breast or thighs, I used two of each it was all I had, (thawed or frozen) mine were frozen
  • 1/4 cup healthier ranch dressing or bottled ranch
  • 1/2 cup chicken broth
  • 1/3-1/2 cup pesto
  • pepper to taste

 

Place frozen or thawed chicken into slow cooker (crock pot).  Spread a bit of ranch on each piece and then a bit of pesto on each piece.

Grind a bit of pepper on the whole thing.  Carefully add chicken broth so it settle to bottom and doesn’t wash away the toppings on chicken.

 Pesto Ranch Crockpot Chicken

Place on low for 6 hours or high for probably 3-4 hours, after about 6 hours of cooking on low I turned my slow cooker to keep warm until dinner time.

Pesto Ranch Crockpot Chicken

Enjoy!

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