Sweet Onion and Bacon Chicken

I got this idea from my friend, Bridgette, who got the idea from Pinterest. Although I only used two of the three ingredients she told me about. Bacon. And Chicken. Her recipe called for maple syrup. However, I chose to use honey, instead. So here is my little random concoction.

4-6 whole chicken breasts

Honey

Real Bacon Bits (I get mine in a big bag from Costco)

1/2 onion, coarsely chopped

4 cloves garlic, minced

1/3 bottle Kraft Red Pepper Italian with Parmesan Dressing

Sour Cream

In a 9x13 casserole dish, spray with Pam. Add in chicken breasts and season with salt and pepper. (I like to use the Kirkland brand Organic No Salt Seasoning from Costco) Drizzle as much honey as you want over the chicken breasts. I didn't measure, I just eyeballed it. Toss in the onion and garlic over the top. Sprinkle bacon bits over the top. Again, I didn't measure. I just sprinkled some over each breast. Put a dice dollop of sour cream over each breast and spread out. Pour dressing over the top. Cook UNcovered in oven at 385 degrees for 45-50 minutes. I put in some sweet potatoes to cook along with it. I also served it with boiled baby carrots. Super good! :)

Creamy Chicken and Bacon Casserole

4 chicken breasts, chopped and cooked

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 cup Cottage Cheese (could also use sour cream, greek yogurt or omit all together)

1/2 soup can of water

1 red pepper, chopped

1 onion, chopped

4 cloves garlic, minced

3 big handfuls of fresh baby spinach (I get the big bag at Costco)

3/4 cup real bacon bits (I get the big bag at Costco)

1/2 cup Kraft parmesan cheese

1 big handful of shredded mozzarella cheese

1 13.25 oz box rotini wheat pasta or pasta of your choice

I like to cook my chicken breasts in a little bit of water and chicken broth in the crock pot throughout the day so I don't have to worry about cooking it when I get home. Otherwise, you can cook it with the onion, red pepper and garlic.

In a pan, saute onion, red pepper, and garlic until tender (about 10-15 minutes). In a sauce pan, cook pasta til al dente with a tiny bit of extra virgin olive oil (about 8 minutes). Drain. In a big mixing bowl, add soups, water and cottage cheese. Add bacon bits. Stir. Add in spinach and mix. Add in parmesan and mozzarella. Stir. Add in cooked vegetables and cooked chicken. Add the pasta and mix all together. In a 9x13 casserole dish, pour mixture in. (it will be very full) This isn't the prettiest looking casserole, but it smells good and you'll feel good knowing it has lots of good veggies in it. Cover with tin foil and cook at 350 for 40-45 minutes. Enjoy!

Chicken Teriyaki Stir Fry with Homemade Teriyaki Sauce

4 chicken breasts, cooked, then chopped into bite sized pieces (option: cooked in crock pot throughout the day so you don't have to worry about cooking it when you put your dinner together)

1 medium red pepper, chopped

1 onion, chopped

2 cloves garlic, minced

3 handfuls baby carrots, chopped (used my food chopper for this)

1 1/2 cups frozen baby peas

4 cups frozen broccoli florets, roughly chopped

2 1/2 cups instant brown rice, cooked per directions

In large bowl pan, saute red pepper, onion, garlic and carrots til tender. Add in frozen peas and frozen broccoli. Cook 10 minutes. Add in cooked chicken and pour in teriyaki sauce. Let simmer for a few minutes.

Homemade Teriyaki Sauce (I doubled this sauce recipe)

1/4 c low sodium soy sauce

1 cup water

1-2 tsp freshly grated ginger

2 Tbls honey

1 garlic clove, minced

2 Tbls cornstarch

1/4 cup cold water

In medium sauce pan mix soy sauce, water, ginger, honey and garlic. Bring to a boil. In the 1/4 cup cold water, dissolve cornstarch and slowly add to sauce pan. Stir constantly as it will thicken quickly.

Put rice on a plate, spoon a nice big giant scoop of chicken stir fry over the top. Enjoy! You could also do noodles instead of rice :)

Super Easy Chicken Parmesan

6 chicken breasts (cooked in a little bit of chicken broth in a slow cooker during the day on low)
Olive oil
Basil
3 cloves of garlic, crushed
A jar of your favorite spaghetti sauce (mine is Prego)
Mozzarella Cheese
Parmesan Cheese
Half a bag of Chicken Flavor Stove Top Stuffing

Pam a 9x13 casserole dish. Place in cooked chicken breasts. Brush each with olive oil and crushed garlic. Sprinkle with basil and a fair amount of parmesan cheese. (I didn't measure, I just did what looked good) Pour spaghetti sauce over each chicken breast and then sprinkle with a generous amount of mozzarella cheese. Sprinkle half a bag of stuffing over the top and then a little bit more of parmesan cheese. Place in oven UNcovered at 350 degrees for 20-25 minutes.

On the stove I boiled some ziti pasta and warmed up some more spaghetti sauce and had that on the side with steamed broccoli. We scarfed it down. So yummy!

Slow Cooker Stupid Chicken

I'm guessing this is called what it is because it is so incredibly easy! But it is also SO incredibly good!!

4 lg chicken breasts cut in half

2 14 oz cans Italian Diced Tomatoes

1 packet Lipton Savory Herb and Garlic soup mix

Bow-Tie Pasta (or whatever shape pasta you like)

Parmesan Cheese

Grated Mozzarella Cheese

1 medium onion, sliced into strips

1 medium green pepper, cut into strips

In crock pot, spray with Pam. Add tomatoes and soup mix. Stir. Add sliced onions and green pepper. Mix together. Add chicken breasts. Nestle them down in the mixture and spoon some of the mixture up over the tops. Cook on low for 4-5 hours.

30 minutes before you're ready to eat, shred the chicken and then place back in crock pot. On the stove, cook pasta according to package directions. Make sure you add a little EVOO so it doesn't stick together after you drain it. Spoon cooked pasta onto plate, sprinkle with mozzarella cheese, spoon crock pot chicken mixture over the top and then sprinkle with parmesan cheese.

I served this with fresh corn on the cob and fresh cantaloupe. My family devoured it all!

ADAPTED FROM CROCK POT GIRLS

Gluten Free Pancakes

Recipe by Elizabeth Barbone on Serious Eats Here

I have tried a few Gluten Free pancake recipes. None of which I liked very much. But this one was a success. It was the closest I have come to Bisquick Gluten Free, I think because of the starch and white rice flour instead of brown. I used 2 T applesauce and 1 1/2 Tsp egg replacer for the eggs because my son is allergic to eggs. I am sure it would have been a bit lighter with the eggs, but it still turned out great!

Gluten Free Pancakes

• Dry Ingredients
• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/2 cup sweet rice flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• Wet Ingredients
• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• For Serving
• Butter
• Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)

In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.

Chicken Supreme Casserole

4-6 chicken breasts

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

2 lg (7 oz) cans of mushrooms with juice

8 oz pkg cream cheese

1 envelope Lipton Onion Soup mix

1 soup can water

1 medium onion cut into strips

4 cloves garlic, minced

A bunch of baby carrots (optional)

In mixing bowl, combine soups, mushrooms with juice, cream cheese, onion soup, garlic, water, and onions. Pour into 4 quart casserole dish and place in chicken breasts. Spoon soup mixture onto chicken breasts just to cover them up so they don't dry out while cooking. I added in a bunch of baby carrots so I wouldn't have to cook a vegetable separately. Cover with foil and cook at 350 for 2 hours or 335 for 2 1/2 - 3 hours. (yes, 335) Serve with baked potatoes, rice or quinoa.

**I wanted a baked potato for me but the rest of my family had rice. I just placed the potato in the oven next to the casserole dish and it cooked right along with it. :)