Cafe Rio Chicken

The chicken in these tacos were soo good! We made burritos with the leftovers the next day, definitely a keeper! This recipe came from crumbsandchaos.blogspot.com

Ingredients

• 2 lbs. CHICKEN BREAST
• 1 cup ZESTY ITALIAN DRESSING
• 1/2 Tablespoon MINCED GARLIC
• 1 packet RANCH DRESSING MIX
• 1/2 cup WATER
• 1/2 Tablespoon GROUND CUMIN
• 1/2 Tablespoon CHILI POWDER

Instructions

Place all ingredients in the crockpot.

Cook on low for 7-8 hours or high 3-4 hours.

Shred and serve how ever you like - as filling for tacos, burritos, nachos, quesadillas" href="http://crumbsandchaos.blogspot.com/2010/08/quesadillas-qdoba-style.html" target="_blank" style="color: rgb(239, 114, 154); text-decoration: none; font-weight: bold; ">quesadillas orburrito bowls, etc.

It is easy to double or triple this recipe and freeze the extras.

Coconut Lime Chicken

We made this for dinner and last night and it was a hit! I love it when I try new recipes that are a success! It had such a different flavor, but we really liked it! It came from mealplanning101.com

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.

Baked Mac & Cheese

I made this tonight and it was soo delicious! I made a salad to go with it, but next time I'll probably just serve it as a side with a main dish. It came from blogchef.net.

Ingredients:
1 (8 ounce) package elbow macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
½ teaspoon salt
ground black pepper (to taste)
2 cups shredded cheddar cheese
½ cup breadcrumbs (buttered)

Directions:

Step 1: Pre-heat the oven to 400 degrees. Cook macaroni noodles according to package directions and drain. Set aside.
Step 2: Melt butter in a large saucepan over medium heat. Add flour, salt, and pepper. Use a whisk to stir until well blended. Pour in the milk and cream stirring constantly. Bring to a boil and boil for 2 minutes while stirring. Reduce heat and simmer for 10 minutes while stirring. Add cheddar, a little at a time and stir in until cheese melts. Remove from heat.
Step 3: Add macaroni noodles to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle buttered breadcrumbs over the top of the macaroni. Place into the oven and bake for 20 minutes or until the top is golden brown.
(Makes 4 Servings)

Coconut Chicken

This was really really good. We couldn't taste much of the coconut since the chicken was so thick, so next time I think we'll use tenders or cut in half. I think the pineapple sauce on top is a must, as well as the rice pilaf!! It looks like a lot of work, but it was really easy to make.

Coconut Chicken:

• 1 cup flour, divided-I used pureed ritz crackers
  
• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts
• 1/4 cup butter, melted

1. Preheat oven to 400˚F. Line a baking sheet with parchment paper.*** see note
2. Place 1/2 cup flour in a bowl and set aside. In another bowl, lightly beat the egg; set aside.
3. In another bowl combine the remaining 1/2 cup flour with the coconut, garlic powder, salt and pepper.
4. Working with one chicken breast at a time, dip the chicken in the plain flour and get it all coated with a layer of flour. Then dip in the beaten egg and then coat with the coconut mixture. Place on the parchment lined baking sheet.
5. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

*** Note: If you would rather prepare this on the stove top, do not drizzle the chicken with the butter. Just fry in a skillet with oil until cook through and crisp and golden in color.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Garlic Rice Pilaf

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 stalk of celery, diced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1/2 teaspoon salt
• black pepper to taste
• squeeze of lemon juice
• parsley, optional for garnish

1. In a large sauce pan, melt butter. Add garlic, celery, and rice. Cook and stir until slightly brown.
2. Add chicken broth, salt, and pepper. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes) Add lemon juice just before serving. Toss slightly and garnish with parsley if desired. Serves 4-6.

Pineapple-Orange Dipping Sauce

• 1/2 cup apricot preserves
• 1/4 cup crushed pineapple, undrained
• 1 tsp orange zest

Combine ingredients together and stir until well blended. Serve with coconut chicken.

Lasagna Soup

Made this soup tonight, and it was so good!! It came from sweet ol' Paula Dean so you know it's good :)

Ingredients

1 lb ground chuck-I used ground turkey
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows

Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper

Directions

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

For the garlic crostini:

Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Pumpkin Chicken Enchiladas

I know pumpkin enchiladas might sound strange and not very good to most (including Ryan), but they are actually really good....and pretty healthy (er). The original recipe came from Martha Stewart.

8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)

a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)

leftover chicken, shredded (maybe a pound)

optional: roasted green chiles, chopped small

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin (I added this too)

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil a chicken for this recipe)

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

Serves 4 alone or possibly 6 with sides

Sausage & Sage Biscuits and Gravy

This recipe is definitely not low-cal, but it is one of our favorite dinners! I never had biscuits and gravy until I married Ry, but it is soo good! I know it might sound weird, but we have to eat it with corn :)
I usually use bisquick when I make the biscuits, but the other day I was feeling lazy and bought the pre made refrigerated biscuits. So much easier to just pop the can open and throw them in the oven!

INGREDIENTS

• 1T oil plus 1T butter
• 1 pound bulk sausage (you can use pork or turkey)
• 1/2 C. flour
• 4 C whole milk, brought to a simmer
• pinch of dried sage
• salt & pepper to taste

DIRECTIONS:

1. In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don't let it boil.


2. Meanwhile, in a large skillet heat the oil and butter over med high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.


3. Sprinkle flour over the sausage and cook, stirring for a minute or two.


4. Add warm milk all at once and cook, stirring until thickened and bubbly (this takes some time, 10 mins or so.)


5. Turn heat all the way down, add sage (if desired) and season well with S&P, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will thicken as it cools.


6. Serve over warm biscuits (Bisquick is great, and so are the pop can kind!)

Orange Thai Beef Skewers

I really am not a huge fan of steak, but I could not get enough of these!!! The marinade is really really good, make sure you let it marinate for at least 4 hours. This recipe came from Our Best Bites, and they recommend putting the steak in the freezer for like 20 mins to make cutting it easier.

Ingredients
1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*

1 1/2 lb flank steak

Directions
*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can't miss it! It's also used in one of my most favorite meals ever- Kate's Thai Peanut Noodles. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.

Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I've found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it's mild enough that my toddler gobbles them up. It's not even really spicey, just flavorful. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

I usually make this with scallion rice. I cook 1C dry rice in 2C water and when it's done I hit it with a couple pats of butter, a big handful of sliced green onions and a splash of lime juice. With lots of kosher salt and fresh ground pepper.

Easy Crockpot Lasagna

I refuse to turn on my oven when it is so hot outside, so we have been all about bbq's and crockpots lately~This recipe came from thegirlwhoateeverything.blogspot.com
I added about 2 cups of chopped frozen spinach to the cheese mixture to make it a little healthier, and I thought it tasted great too.

Ingredients:

• 1 pound (16 ounces) ground beef


• 1/2 cup diced white onion


• 1 teaspoon minced garlic


• 1 (24 ounce) jar spaghetti sauce


• 1/2 cup water


• 1 (15 ounce) container ricotta cheese


• 2 cups mozzarella cheese


• 1/4 cup grated Parmesan cheese


• 1 whole egg


• 2 cups chopped spinach (optional)
  


• 2 Tablespoons fresh parsley or 2 teaspoons dried parsley


• 6 uncooked lasagna noodles

Directions:

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.


2. Add spaghetti sauce and water and simmer for about 5 minutes.


3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.


4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.


5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.


6. Do not overcook and don't try to speed up the process by cooking it on high.

Root Beer Pulled Pork Sandwiches

This recipe and pic came from thegirlwhoateeverything, it was really good! It really makes a huge difference cooking the pork in root beer all day...yumo!

Ingredients:

2-3 pounds pork tenderloin

Root Beer

Favorite BBQ sauce

Directions:

Cook pork in root beer all day (low 6-8 hrs). Drain root beer and shred, then add bbq sauce (as much as you want).

Serve on your favorite buns, enjoy!

Taco Salad

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

This recipe (minus the dressing) came from melskitchencafe.com. It was probably the best taco salad I've ever had, no lie! We halved it for our family, but you can easily freeze whatever you don't use. Definitely make the dressing, it was really good on it!!!

Ingredients:

2 pounds lean ground beef or turkey

1 medium onion, chopped

6 cups water

1 cup rice (white or brown)

1 teaspoon oregano

1 tablespoon sugar

2 teaspoons chili powder

2 teaspoons salt

2 teaspoons ground cumin

2 cloves garlic, finely minced

2 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

1 (15 oz.) can pinto beans, rinsed and drained

Southwest Dressing:

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Directions: I just threw everything in the blender until smooth. Add more milk if you like it thinner (I added a couple more tablespoons). I also halved it for just Ryan and I.

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

Directions:

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywpBU6D

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywpBU6DDirections:

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

I layered chips on a plate, then meat/beans, followed by taco toppings (lettuce,cheese,tomatoes,onions,avacados,etc), then drizzled with southwest dressing.

Potato Soup-Ligher Version

{Picture and recipe from Cooking Light}

Ingredients:

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

Directions

• Preheat oven to 400°.
• Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
• Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Amazing Shredded Beef Chimichangas

Ingredients:

2 pounds boneless beef chuck roast, trimmed of fat

1 onion, chopped

2 cloves garlic, minced

1 can beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 teaspoon ground cumin

Flour tortillas

3 Tb melted butter

Salsa

Guacamole

Sour Cream

Directions:

1.Brown roast in large pan with some olive oil or butter. After a few minutes, add onion and garlic to pan. Make sure roast is browned on all sides (about 10 minutes or so.)

2. Place roast, onion and garlic in crock pot. Add remaining ingredients. (I didn't measure when I added in the spices, and my roast was larger. You might want to add a little water if your roast is larger too).

3.Cook on low 8-10 hours, or until roast shreds very easily. (This is very important, if it doesn't shred easily let it cook longer.)

4.Fill tortillas with shredded beef and some monterrey jack cheese. After they have all been filled and rolled, you can either brush with melted over the entire tortilla, or spray them all over with cooking spray.

5.Bake in oven set at 450. Bake around 8-10 minutes or until crispy.

6.Serve with your favorites: Guacamole, salsa, sour cream, cheese sauce, etc.

Buffalo Chicken Pizza

Ingredients:

• 1-2 skinless, boneless chicken breast halves - cooked and cubed
• 2 tablespoons butter, melted
• 1/2 cup hot sauce (less if you don't want it as spicy)
• 1 cup ranch dressing
• 1 (16 inch) prepared pizza crust (Or make your favorite crust recipe, if so you probably need to bake longer)
• 1 8 ounce package shredded mozzarella cheese
• 
  
• Directions:
  

1. Preheat oven to 425 degrees F.
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Poppy Seed Chicken

{I really try not to use too much cream of anything in my cooking, but sometimes I just really crave a yummy casserole with that creamy goodness.}

• Ingredients:
• 5 cups chopped cooked chicken
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• Salt and pepper to taste
• 1.5 cups crushed ritz crackers
• 1 tsp poppyseeds
• 1/2 cup butter, melted
• 
  

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup, salt & pepper, and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
3. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Chicken Parmesan

Ingredients

• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces pasta sauce
• 4 slices mozzarella cheese
• 
  
• Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.