• 1 16 oz. box rotini noodles
• 1 block cheddar cheese (cubed)
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1 cup broccoli (chopped)

Cook noodles according to package directions and allow to cool. Mix all other ingredients with noodles together in large bowl. Can be eaten warm or chilled. Refrigerate leftovers.

• 4 chicken breasts (cut in chunks)
• 1 cup flour
• 3 eggs
• 1 cup crushed corn flakes

Preheat oven to 375 degrees. Whisk eggs in small bowl. Dip each of the chicken chunks in flour, then eggs, then corn flakes. Place all of the chicken chunks on a baking sheet and cook 10-15 minutes or until chicken is done.

• 1 Teaspoon Seasoned Salt
• 1 Teaspoon Garlic Salt
• 1 Tablespoon Onion Salt
• *A Pinch of pepper
• 1 lb Hamburger Meat^

Mix all of the seasonings together in a bowl. Add the mixture when your one pound of meet is cooked, stir in well and enjoy.

*Add as much pepper as you would like, you do not have to add any. || ^ You may also use ground chicken meat.

• 10 pack flour tortillas
• Bottle of ranch
• small bag of shredded lettuce
• 5-6 chicken breasts (cut in strips)
• 1 8oz. bag shredded cheddar cheese

Cook chicken and season according to taste. Take a flour tortilla and place about 3 Tbsp. chicken in it. Pour ranch to cover chicken and put a small handful of lettuce. Sprinkle with cheese. Roll up and make the other 9 the same way.

2 cans Cream of Chicken Soup
2 packages frozen mixed vegetables (thawed)
2 cups chicken (cooked, cubed)
1 cup chicken broth combined with 2 tablespoons flour
2Â pie shells

Preheat oven to 400 degrees. Mix soup, veggies, chicken and broth mixture. Pour soup mixture into pie shell and cover with 2nd pie shell. Bake for 30-35 minutes or until crust is golden.

• 1/2 cup romano cheese
• 1/2 bread crumbs
• 1 large egg
• 1 cup marinara sauce
• 1/2 tsp saltÂ
• 2 lbs. ground chicken

Preheat oven to 400 degrees. Line 13x9inch pan with foil and spray with non-stick cooking spray.  In large bowl combine romano, bread crumbs, egg, 1/2 cup marinara, and 1/2 tsp salt. Add chicken and mix just until combined. Shape into loaf in center of pan, spread remaining marinara over top. Bake 1 hour or until meat is cooked well.

My Chicken Noodle Sausage Soup recipe is so tasty – you may never make Chicken Noodle soup the same way again! Chicken broth is sooooo good anyway, and homemade chicken noodle has been a favorite of mine since I was young and my mom made it for me, or my grandma made it with her signature dumplings! I think if you make this for your family that they will ask for it all the time!

Here’s the ingredients you’ll need for this recipe:

• About 1.5 lbs of boneless skinless chicken
• 2 or 3 brat size links of mild sweet turkey italian sausage
• 3-4 carrots cut into round slices about 1/8″ thick
• About 1 lb wide egg noodles
• 4 stalks celery chopped
• 3-4 cloves garlic freshly chopped
• 1/2 large onion chopped
• 1 can chicken broth
• 1/2 large green pepper chopped
• 4 tsp Italian Seasonings
• salt and pepper to taste
• 2 tsp Cumin
• 2 tsp onion powder (not salt)
• 2 tsp garlic powder (not salt)
• 1 cup fresh grated parmesan cheese

This recipe is pretty easy in my opinion. Drizzle some extra virgin olive oil in a large skillet, turn the heat on med-high and add the chicken. Fill 4 quart stockpot 3/4 full with water and place on burner on high heat to boil. I sprinkle some lemon pepper on my chicken while it cooks 5-7 minutes on the first side. Then I start chopping up the veggies and add them to the pot of boiling water, and all the seasonings as well. Then I go back to the skillet and flip my chicken over, and then take my turkey sausage and squeze it out over the chicken. Then I start to chop up the chicken roughly with my spatula – the same as you would chop up ground beef for tacos. Trust me, as the chicke starts to cook it’s not hard to break it up into bite sized pieces with the spatula.

So you’ve got all the veggies and spices in the pot of water and the chicken sausage in the skillet. Once the chicken mixture is about 80% cooked, dump the entire skillet into the water pot, and simmer with the lid off at least an hour (I prefer 90 minutes). When you serve this, liberally sprinkle the freshly grated parmesan cheese over the top and voila! one of the more tasty meals you’ll have!

I think this recipe for “Shake and Bake Your Own Chicken” is great because it uses ingredients you already have and you don’t have to spend $3-4 on a box of Shake and Bake. In fact the inspiration for this recipe is that a few weeks back, for the first time I decided to get a box of Shake and Bake to see what it was all about. I never had used it before, and it was pretty good, but I couldn’t believe that a couple of baggies and about one cup of bread crumbs and seasoning was nearly $4! I figured, heck – this is pretty basic, I can just do it myself next time!

This is what you’ll need for this recipe:

• About 6 boneless skinless chicken breasts
• 1 one quart baggie
• about 2 cups bread crumbs (seasoned or unseasoned)
• 1 1/2 cups sour cream
• 2 tsp minced garlic
• 1 tsp Worsteshire sauce
• salt and pepper to taste
• 1 tsp paprika
• about 2 tsp of one defining mixed spice, like lemon pepper, asian 5 spice, cumin, mexican seasonings, italian seasonings, etc.

The last ingredient is the variable that you can use to make a different kind of Shake and Bake Your Own chicken every time! For this time in the recipe, I went with the lemon pepper and it was great! When you make yours preheat your oven to about 375 degrees and get out a 9×13 glass baking dish. Then mix the sour cream, worsteshire sauce, garlic, and paprika in a medium sized mixing bowl. Now you could marinate your chicken overnight in this, but I prefer to just do it all at once when I make the dish.

Take your bread crumbs, salt and pepper, and defining mixed spice and mix well in your baggie. Drop the chicken breasts in the bag one by one, shake, and pull them out and lay them in your baking pan. Once you have all 6 coated and in the pan, I usually drizzle a bit of extra virgin olive oil over them, and then bake for about 35 minutes on 375 degrees. The chicken is done once the juices run clear, you can cut one open to check if you need to – but 35 minutes is usually plenty in my oven.

Enjoy!

My “Jack Chicken Cornbread Bake” has the some mexican flavor and hearty cornbread all in a very filling, stick to your ribs casserole that will feed the whole family! I knew it would be good, but I had no idea that it would turn out to be the flavor explosion it was when I served it! This recipe is made with chicken and contains no cheese, the only fat it really has is from the 4 tsp of cooking oil needed for the cornbread topping, which makes this dish low-fat, tasty, filling, and good for you!

These are the ingredients you’ll be needing:

• 2 lbs boneless skinless breast of chicken
• 1/4 cup fresh cilantro chopped
• 1/2 med sweet onion chopped
• 1/2 med green pepper chopped
• 3 cloves garlic chopped
• 1 small hot pepper chopped (to taste)
• 1 can black beans
• 1 can cream corn
• 1 can corn
• 1 jar con queso
• 2 tsp chili powder
• 5 tbsp ground cumin
• 2 cups self rising cornmeal
• 2 eggs
• 4 tsp cooking oil
• 1 1/2 cup milk

I usually drizzle a little bit of extra virgin olive oil in a large skillet on extra high heat and then put the boneless skinless chicken breasts in the pan while I chop up the veggies. Dice up the Cilantro, Green Pepper, garlic, and onion. The hot pepper I use depends on who I’m serving to and how much spice they like. A small jalapeno chopped up might be ok for most, and others might like some serrano or anaheim peppers too. In any event, dice up your chosen hot pepper(s) too. I keep all the chopped ingredients in a bowl as the chicken cooks about 5-6 minutes on the first side, then when I flip them over I toss the chopped veggies on top.

Then as it cooks I place 2 cups of self-rising cornmeal, 2 eggs, 4 tsp cooking oil, can of cream corn, and 1 1/2 cups milk and mixing bowl and mix well. By the time you do that the chicken will be just about cooked through. Add the Cumin and chili powder on top of the chicken. I take the spatula and start chopping the chicken up into little tiny pieces. As you chop the chicken up the seasonings everything gets mixed real well. If the chicken mixture ends up getting a bit dry turn the heat down to medium and add 1/3 – 1/2 cup of water. When the chicken is no longer pink, turn off the heat and add 1/2 – 2/3 of the jar of con queso dip and mix well. Rinse the black beans, and add them and the can of corn (drained) to the chicken mixture and mix well again. Pre-heat your oven to 400 degrees.

In a 9×13 glass pan add the chicken mixture and spread evenly, then pour the cornbread mixture over that and spread evenly to the sides of the pan. When I made this for us I sprinkled some chopped green onions (optional) on the cornbread before baking. Bake on the center rack of the oven for 35-40 minutes, until the corn bread is dark golden brown, cool for about 5 minutes – and serve!

My Bacon Wrapped Chicken Rolls Recipe is a great way to do chicken differently. The great thing about this chicken is that in the summertime you can grill out, and in the fall and winter you can broil it. Either way it’s great! I always like recipes that you can let cook for a long period time and do other things while you wait.

Ingredients you’ll need -

About 8 boneless skinless chicken breasts
1 12oz pack of Colby Jack Shredded Cheese
1 lb lean bacon (uncooked)
1 cup Sweet Baby Ray’s BBQ Sauce
2-3 cloves chopped fresh garlic

I don’t use a meat tenderizer that often (the meat hammer with points on either side), but this is a great recipe for that. Any time you prepare a “meat roll”, it’s best to try and both tenderize the meat a little (while making it a bit thinner, and easier to roll). A little trick I learned a long time ago was to sprinkle the chicken with seasonings (salt and pepper to taste, and either garlic powder or lemon pepper) – then pound it out a little with the meat hammer.

Next sprinkle with shredded cheese and chopped garlic, roll up, wrap with 2-3 slices of bacon, and secure with wooden toothpicks. Grill or broil 30-40 minutes, and then brush with barbeque sauce once or twice and cook an additional 10-15 minutes.