Chili's Cajun Chicken Pasta

Adapted from the September/October 2019 issue of LDS Living Magazine.

The original recipe required the use of multiple pans (who has time for that?) and gave directions for seasoning and sautéing full chicken breasts before slicing them up and topping the pasta.  Hello, I've got a family of six--it's a lot easier to cut everything up and toss it together.  Another confession: I only sort of measured things.

We were big fans of this recipe, and my husband kept telling me how much he liked it.  It's got a good amount of spice and a creaminess that mellows it out just enough.  The tomatoes add a perfect brightness, not only in color but in flavor.

16 oz uncooked short-cut pasta (penne, rotini, etc.)

1-2 boneless skinless chicken breasts, cut into 1/2-inch chunks

4 tsp Cajun seasoning

1-2 Tbs. olive oil

1-2 Tbs. butter

3 cups half-and-half

1/2 - 1 tsp lemon pepper seasoning

1 tsp ground black pepper

1/2 tsp garlic powder

3 roma tomatos, diced

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions.

Meanwhile, toss chicken with Cajun seasoning.  Sauté chicken in olive oil over medium heat until cooked through.  Remove from pan and set aside.

Add butter, half-and-half, lemon pepper, black pepper, and garlic powder to pan and bring to a low boil, scraping up any bits left from the chicken.  Reduce heat and simmer until silently thickened (about 10 minutes).  Stir in parmesan cheese until melted.

Drain pasta and add it to the sauce.  Add chicken and tomatoes.  Toss to coat.  Top with more parmesan cheese if desired.

Notes:

- I used a 5-quart sauté pan.

- May use 1 1/2 cups milk + 1 1/2 cups cream in place of half-and-half.

- Use whatever tomatoes you want, totaling about 1 cup (or your preference).
- The original recipe called for 1 tsp salt.  We prefer to salt our foods at the table, so I left it out.  If you really want to add salt to the recipe itself, add it with the other seasonings and start with 1/2 tsp.

Chicken Parmesan Sandwich

Inspired by Heidi's Brooklyn Deli.

During the last four years, it seems like some of our favorite things we've found in Vegas are places to eat.  One place we absolutely love is Heidi's Brooklyn Deli, which has become somewhat of a lunchtime tradition among the UNLV dental students.  The food (including the bread) is made fresh daily, and everything we've tried so far has been delicious.  Some of our favorite sandwiches are the chicken salad, the reuben, the Cajun turkey with avocado, and the chicken parmesan.  So good!  I love getting their chocolate chip cookies and macaroni salad, too (which is amazing because I'm not a macaroni salad person).  Whenever we make chicken parmesan, we use the leftovers in our imitation of the sandwich at Heidi's.

Marbled rye bread, sliced
Chicken parmesan, thickly sliced (at least 1/2 breast per sandwich)
Marinara sauce
Fresh mozzarella cheese, shredded

Spread a generous amount of marinara sauce on one piece of bread.  Layer chicken slices over marinara.  Cover with mozzarella cheese.  Toast chicken-covered piece of bread and empty piece (or broil in the oven if don't have a toaster oven) until bread is toasty and cheese is melted.  Put sandwich together, slice (if desired), and dig in!

Note:
- We like to use this recipe for chicken parmesan, which we got from a friend of ours.

Chicken Parmesan

Adapted from Rachel Merkley.

4-6 chicken breasts, flattened to 1/2" thickness
1-1 1/2 cups bread crumbs (I use whole wheat)
1-1 1/2 cups parmesan cheese (finely grated crumb kind)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
1/2-3/4 cup flour
Marinara sauce
Fresh mozzarella cheese
Canola oil

Place flour in a shallow dish.  Beat eggs in another shallow dish with a couple tablespoons of water.  Combine bread crumbs, parmesan cheese, garlic powder, onion powder, oregano, marjoram, basil, salt, and pepper in another bowl.

Add enough oil to a large, deep pan to be about 1/4-1/2" deep.  Heat over medium to medium-high.

Dip flattened chicken breasts in flour, then eggs (allow to drip excess), and then coat in bread crumb mixture.  Carefully place coated chicken in hot oil just long enough to brown the outside (a minute or two).  Chicken will not be cooked through!

Place chicken in a large oven-safe casserole dish coated with cooking spray.  Top generously with marinara sauce and a good amount of fresh mozzarella cheese.

Bake at 375F for about 25 minutes, or until chicken is cooked through.

Note:
-These leftovers are great in chicken parmesan sandwiches!

Chicken Apple Sausage Couscous

Adapted slightly from Mel's Kitchen Cafe.

Serves 4-6.

1/3 cup pine nuts
1/2 yellow onions, diced
1 Tbs. extra virgin olive oil
12 oz. precooked chicken apple sausages, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1 cup low-sodium chicken broth, divided, + additional if cooking couscous in broth instead of water
1/3 cup dried cranberries, roughly chopped
1 cup uncooked couscous

Cook couscous according to packaged directions.

Meanwhile, in a large skillet, toast pine nuts over medium-low to medium heat, tossing frequently, until golden.  Remove nuts to a small bowl.

In the same skillet, heat the olive oil over medium heat until shimmering.  Add onions and cook, stirring occasionally, for about 4 minutes, or until they begin to turn translucent.  Add the sausage and brown lightly, about 2-3 minutes.  Add 1/3 cup broth and the pepper, thyme, cumin, coriander, and curry powder; stir to combine.  Simmer until most of the liquid has evaporated or been absorbed; the mixture will still be somewhat wet.

Add the cranberries and remaining broth (2/3 cup).  Simmer for 2-3 minutes until cranberries are heated through and a bit softened.  Stir in the cooked couscous; simmer for another 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry.

Top with pine nuts.

Mexican Chicken Pizza with Cornmeal Crust

Adapted from Eat Better America 2012 calendar.

Crust:
1 1/2 cups all-purpose flour
1 Tbs. sugar
1 1/4 tsp. regular active dry yeast
1/4 tsp. coarse salt (kosher or sea)
3/4 cup warm water
1 Tbs. olive oil
1/3 cup yellow cornmeal
Additional cornmeal

2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken breast
1 can (14.5 oz) fire-roasted diced tomatoes
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. chipotle chile powder (regular or Mexican varieties are good, too)
1/2 tsp. oregano
1/2 medium yellow bell pepper, chopped
1-2 sliced green onions
1/4 cup chopped fresh cilantro
1 avocado, diced
Sour cream

Heat oven to 450F.  In a medium bowl, mix 3/4 cup flour, sugar, yeast, and salt.  Stir in warm water and oil.  Beat with electric mixer on low speed for 30 seconds.  Beat on high speed for 1 minute.  Stir in 1/3 cup cornmeal and remaining flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.  Cover; let rest for 10 minutes.

Meanwhile, mix chicken with cumin, paprika, chile powder, oregano, and the juice from the tomatoes.

Spray a large cookie sheet with nonstick spray; sprinkle with additional cornmeal.  On cookie sheet, press dough into 10x14" rectangle; prick with fork.  Bake 8-10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend.  Top with chicken, tomatoes, bell pepper, and green onions.  Sprinkle with remaining cheese.  Bake 6-8 minutes longer or until cheese is melted and edges are golden brown.  Top with cilantro, sour cream, and avocados.

Honey & Spice Baked Chicken

Adapted slightly from Simple & Delicious (Dec./Jan. 2012), page 21.

Prep: 5-10 min. / Cook: 25-30 min.
Serves: 8

3 tsp. garlic powder
3 tsp. chili powder
1 tsp. salt
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/4 tsp. cayenne pepper
8 boneless skinless chicken breasts (5 oz. each)
6 Tbs. honey
2 tsp. cider vinegar

Combine first six ingredients; rub over chicken.  Transfer to a greased 10x15" baking pan.  Bake at 375F for 25-30 minutes or until juices run clear.

Combine the honey and vinegar; baste over chicken during the last 10 minutes of cooking.

Quick Fettuccine Cacciatore

From Kraft Food & Family (Spring 2006).

Prep: 10 min / Cook: 15 min
Serves: 4-6

8 oz fettuccine, uncooked
2 tsp. vegetable or canola oil
1 lb. boneless skinless chicken breasts, chopped
1 cup sliced green or red bell peppers
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup Italian dressing
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup chopped fresh basil leaves

Cook pasta as directed on package.  Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir until no longer pink.  Add peppers; cook 3 minutes, stirring occasionally.

Stir in tomatoes, mushrooms, and dressing.  Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through.

Toss pasta with chicken mixture.  Sprinkle with cheese and basil.

Notes:
- I chose to use no-salt added tomatoes and pureed them slightly.

Green Chili Sauce for Pork or Poultry

Adapted from Weber's On the Grill.

Yield: about 1 cup

1 Tbs. roughly chopped roasted green chilies
1 medium garlic clove
1 Tbs. lime juice
1/2 cup lightly packed fresh cilantro leaves
1/4 tsp. kosher salt
1/4 cup sour cream
1/4 cup mayonnaise

In a food processor or blender, puree the roasted green chilies, garlic, lime juice, cilantro leaves, and salt. Add the sour cream and mayonnaise and process until smooth.

Notes:
- Matt brushed the sauce onto the chicken prior to grilling it.  We wished we had reserved some for serving, but oh well!
- Although you can roast your own chilies, we opted to just use some diced green chilies from a can

Mango Barbecued Jerk Chicken Thighs

From Healthy Cooking (June/July 2011), page 56.

Prep: 20 min + marinating / Cook: 20 min
Yield: 4-6 servings

This chicken is absolutely delicious!  It is so tender and full of bold, yummy flavors, even without adding the extra barbecue sauce.  My two-year old (who doesn't typically devour meat) asked for seconds.

2 Tbs. orange juice
1 1/2 tsp. lime juice
1 1/2 tsp. olive oil
1 Tbs. Caribbean jerk seasoning
1 clove garlic, minced
1 lb. boneless skinless chicken thighs

Barbecue Sauce:
3 Tbs. mango chutney
1 1/2 tsp. lime juice
1 1/2 tsp. honey
1 tsp. Dijon mustard
1/4 tsp. Chinese five-spice powder
1/4 tsp. minced fresh ginger root
1 Tbs. minced fresh cilantro
1 1/2 tsp. sesame seeds, toasted
1 tsp. grated orange peel

In a large resealable plastic bag, combine orange juice, lime juice, olive oil, jerk seasoning, and garlic; add the chicken.  Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.

For barbecue sauce, combine chutney, lime juice, honey, mustard, five-spice powder, and ginger; set aside.  In another small bowl, combine cilantro, sesame seeds, and orange peel; set aside.

Drain and discard marinade.  Broil chicken 4-6" from heat for 7  minutes.  Turn and broil for 6 minutes.  Divide barbecue sauce, using half to baste chicken and saving the rest for serving.  Broil 3-5 minutes longer or until chicken juices run clear.  Place on a serving dish and sprinkle with cilantro mixture.  Serve with remaining sauce.

Notes:
- I used Jamaican jerk seasoning; I'm not sure if there's a difference.

Nutrition Facts:
- 1 chicken thigh = 232 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 297 mg sodium, 14 g carbohydrate, trace fiber, 21 g protein

Southwest Sourdough Chicken Panini

We came up with this recipe based on ingredients we already had on hand, and it turned out to be delicious!  Matt has said multiple times how much he liked it.

Prep: 10 min / Cook: 5 min.

Yield: 3 sandwiches

6 slices sourdough bread
1 tomato, sliced
6 slices pepper jack, Monterey jack, or provolone cheese
3 tsp. diced green chilies
1/3 cup mayonnaise
1/2 tsp chipotle adobo sauce, or to taste
Grilled chicken, sliced (we prefer to use this Southwest rub)

Mix together mayonnaise and adobo sauce.  Spread on each slice of bread.  Cover with cheese slices.  Spread diced green chilies on half of each sandwich (so 3 slices of bread).  Place chicken and tomato slices over chilies.  Cover with other half of sandwich.

Grill in a panini press for about 5 minutes on high, or until cheese has melted and bread is golden and crispy.  You may also make these in a skillet, flipping them over to grill both sides.

Notes:
- I recommend starting with a little less adobo sauce and adding more until it reaches the heat you'd like.  You can chop up part of a chipotle pepper to mix in with the mayo, too, if you like.
- We used some leftover grilled chicken that had been seasoned with a delicious southwest rub.
- Instead of making your own chipotle mayo, you can buy it at the store if you like.

Skillet Ziti with Chicken and Broccoli

Adapted from Simple and Delicious (Feb./March 2011, page 30).

Prep: 20 min / Cook: 20-30 min.
Yield: 4-6 servings

1 lb. chicken, cut into short 1/4" strips
1 Tbs. butter
1 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2 1/2 cups uncooked ziti (I used mini)
1 bunch broccoli, cut into florets
1 red bell pepper, roasted and chopped or julienned*
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Sprinkle chicken with salt and pepper, if desired.  Saute in a large skillet in butter until no longer pink.  Remove.

In the same skillet, saute onion in olive oil until tender.  Add garlic, pepper flakes, and oregano; cook 1 minute longer.  Stir in broth and milk; bring to a boil.  Add ziti; cover and cook 7-8 minutes or until ziti is tender, stirring occasionally.  Add zucchini and red peppers during last 5 minutes of cooking.

Return chicken to skillet; heat through.  Sprinkle with cheese.  Season with salt and pepper to taste.

*Brush bell pepper with olive oil and season with salt and pepper.  Roast in a 375F oven for about 15-20 minutes, rotating about every 5 minutes.  Allow to cool slightly before removing stem, seeds, skin, etc.

Notes:
- You can buy jars of roasted red peppers if you don't want to roast it yourself.  The original recipe called for 1 cup.
- The "sauce" is a little thin, but it really didn't bother me.  I don't think it was supposed to be a sauce in the sense that Alfredo and marinara are--you know, thick and obviously there.

Raspberry-Chipotle Chicken Panini with Smoked Gouda and Spinach

Prep: 5-10 min. / Cook: 5 min.

We made up this panini recipe last night and really enjoyed it.  I'll apologize now that I didn't measure anything; just use as much of each ingredient as you want.  If you don't have exact ingredients, improvise!

Ciabatta bread
Cooked chicken, sliced
Portobella mushrooms, sliced
Fresh spinach
Smoked Gouda, sliced
Mayonnaise (use the kind with olive oil if you can--it's better for you)
Raspberry-roasted chipotle grill sauce

Briefly cook mushroom slices in a small amount of olive oil (or even cooking spray) over medium to medium-high heat (about a minute total).

Spread mayonnaise on one piece of ciabatta bread and grill sauce on the other.  Cover each piece with slices of smoked Gouda.  Spread a little more grill sauce over the cheese on the mayo piece.

Layer spinach, mushrooms, and chicken over one piece of bread; top with other half.

Grill in a hot panini press for about 5 minutes, or until cheese is melted.  Slice and serve!

Notes:
- I sliced a chicken breast in half (as if I was attempting to butterfly it and cut too far--which didn't happen), seasoned each side with ground pepper and rosemary (you could add salt, but you know me), and cooked it in a little olive oil over medium heat for probably 5-8 min on each side.  Then I sliced it.  (I didn't account for using raw chicken in the time estimate.)
- Slice the mushrooms about twice as thick as you think you'll want them.
- Use at least twice as much spinach as you think you'll want.  Like the mushrooms, it will cook down significantly.
- Next time we're going to try regular Gouda.  Although we liked the smokiness, it was ever so slightly overpowering (though still delicious).
- I realize not everyone has raspberry-roasted chipotle grill sauce on hand.  If you fit into that category, you could probably make your own by mixing raspberry jam with a little finely diced or pureed chipotle pepper (you can find cans of chipotle peppers in adobo sauce in the Mexican food section at most grocery stores).  Start small with add more to taste.  I probably wouldn't use more than 1/2 a chipotle pepper in 1/4 cup of raspberry jam.  That's totally guessing, so you may want to start with less.

BBQ Chicken Marinade

1/4 cup Jack Daniels BBQ sauce
1 Tbs. cider vinegar
3 Tbs. brown sugar
3 Tbs. ketchup
1/4 tsp. dry mustard
1/8 tsp. (or dash) cayenne pepper
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. dry minced onion
1/4 tsp. sea salt
1/2 tsp. Tabasco sauce
1 Tbs. canola oil

Mix all ingredients together.

To marinate chicken, place in a Ziplock bag.  Add 2 Tbs. marinade for each chicken breast or 1 Tbs. for each drumstick.  Seal bag, pushing out air, and place in a bowl.  Refrigerate at least 1 hour.

Reserve 1/2 remaining marinade for serving.  Use the rest for basting chicken on the grill.

Santa Fe Chicken Pita Pizzas

From Healthy Cooking (April/May 2009), page 65.

Prep: 10 min. / Cook: 8-10 min.
Yield: 4 servings

4 whole wheat pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 Tbs. chopped green chilies
2 Tbs. sliced ripe olives
3/4 cup shredded Colby-Jack cheese
1/2 cup plain Greek yogurt
1 green onion, thinly sliced

Place pita breads on foil-lined baking sheet; spread with beans.  Top with salsa, chicken, chilies, olives, and cheese.

Bake at 350F for 8-10 minutes or until cheese is melted.  Top with sour cream and onion.

Notes:
- I've used pita pockets as well as Greek-style pita bread, and they both taste great.  I prefer to use whole wheat.
- Refried black beans?  I've never seen anything labeled as such, so I just use refried beans.
- I have used canned chicken breast as well as Baked Slow Cooker Chicken in this recipe.
- Although I've typed the recipe as it is written, I don't measure any of the ingredients.
- Other good toppings: avocado, tomato, cilantro, corn, black beans.
- Although it's better on the pitas, I have used English muffins in their place.
- This could easily be made into a meatless entree.
- Meatless Version: Omit chicken.  Add black beans and peppers.

Chicken Fajita Salad Wraps

From the Betty Crocker 2010 calendar.

Prep: 30 min / Cook: 0 min
Yield: 8 wraps

These were super easy and quite delicious!  Perfect for a hot summer night when you don't feel like cooking--or any other night, for that matter.

Chipotle-Lime Dressing
1/2 cup Ranch dressing
1/2 Tbs. finely chopped chipotle chiles in adobo sauce
2 Tbs. chopped cilantro
Juice and zest from 1 lime

Wraps
3 cups chopped cold deli rotisserie chicken (from 2-2 1/2 lb chicken)
2 cups thinly sliced romaine lettuce
1 (11 oz) can southwestern style corn
1 small tomato, seeded and chopped
1 cup shredded Monterey Jack cheese
Flour tortillas
Salsa, if desired
Sour cream, if desired

In a small bowl, mix the dressing ingredients; set aside.

In a large bowl, stir together chicken, lettuce, corn, and tomato.  Add dressing and toss to coat.

To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; top with cheese, salsa, and sour cream.  Roll up.

Notes:
- This is my modified version of the recipe; click the link under the title if you want the original.
- I used chicken from the Baked Slow Cooker Chicken recipe instead of buying a rotisserie chicken.
- Because we didn't plan to eat all 8 servings in one sitting, we decided to mix the dressing into the filling  as we ate it.  This kept it from getting all soggy.
- We ate this in freshly cooked Tortilla Land Uncooked Flour Tortillas, which we bought at Costco.  So delicious.  Regular tortillas will never be the same.
- Meatless Version: Replace chicken with black beans, kidney beans, or pinto peans.

Baked Slow Cooker Chicken

Adapted from AllRecipes.com, submitted by "Cotton" Couch.

Prep: 5-10 min. / Cook: 9-11 hours 

1 whole chicken (2-3 lbs)

1/2 medium onion, cut into wedges

1 cup chicken broth

1 tsp. paprika
Salt & pepper to taste

Loosely wad up aluminum foil into 3-4" pieces.  Place in the bottom of the slow cooker.

Rinse chicken, inside and out; pat dry with paper towels.  Season with salt, pepper, and paprika.  Place in slow cooker on top of aluminum foil.

Cook on high for 1 hour, then switch to low and cook for another 8-10 hours, until chicken is no longer pink and juices run clear.

Notes:
- I didn't measure anything for this recipe, not even the chicken.  I just made sure it fit in my crock pot.

- Use your imagination for other "flavors" of chicken.

- This is a great recipe when you want a roasted chicken but don't want to heat up your kitchen.

- I divided up the meat into bags and froze it for later.  Excellent idea, as I've got a bunch of recipes that call for rotisserie chicken and I don't want to buy it (granted, this isn't quite rotisserie, but it worked just fine).

- A word of caution: Don't cook it overnight.  I made that mistake and ended up having the smell permeate my dreams (no joke).  By the time we woke up in the morning, both of us felt sick and neither of us wanted to eat chicken.

Chipotle-Marmalade Chicken

From Simple and Delicious (Jan./Feb. 2010), page 42.

Serves 4.

4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 Tbs. canola oil
1 Tbs. balsamic vinegar
1 Tbs. minced chipotle pepper in adobo sauce
1 Tbs. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 Tbs. cold water

Sprinkle chicken with salt and pepper.  Transfer to a 4-qt. slow cooker.

In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder, and garlic powder; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken.

Nutrition Facts:

1 chicken breast half with 1/3 cup sauce = 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein.

Notes:
- I honestly can't say how much  my chicken breast halves weighed, come on!  I cut two big Costco chicken breast halves in half and also used a whole smaller one.
- Just make sure everything fits in your slow cooker according to the directions it came with--who cares if it's exactly 4 quarts?
- This just occurred to me: You add 1 Tbs. canola oil, and then you end up skimming it off.  I bet you could just leave it out of the recipe entirely and be fine.  Next time I'll try that.

Chicken and Broccoli

From Mom Larsen.

Serves 4-6.

1 lb. chicken, cut in strips
1 can cream of chicken soup

1 1/2 cups frozen broccoli (thawed) or 2 cups fresh broccoli pieces

1/2 cup shredded cheddar or Swiss cheese

1/2 cup milk
2 Tbs. oil
2 Tbs. Dijon mustard
2 Tbs. chopped pimiento

Saute chicken in oil until tender.

Add soup, milk, mustard, and cheese; cook over medium heat, stirring until smooth.

Add broccoli and pimiento and bring to a boil.  Reduce heat and simmer 2 minutes or until tender crisp.  Serve over rice or pasta.

Notes:
- I probably used 1/3 cup each of cheddar and Swiss cheeses.
- Fresh broccoli will take longer than 2 minutes to cook.  You could always parboil it it ahead of time if you want.

Ranch Chicken

From Bridget Welch.

Yield: 4-5 servings.

My sister-in-law gave me this recipe, and it is so delicious!  To make things even better, it's super easy.

1 lb. chicken
1 (8 oz) block cream cheese
1 can condensed cream of chicken soup
1/2 cup milk
1 packet dry Ranch dressing mix

Place chicken in a crock pot.  Mix cream cheese, soup, milk, and Ranch seasoning.  Pour over chicken.

Cook on high for 1 hour and low for 4 more.  (Or cook on low for 6 hours.)

Serve with rice.

Notes:
- Really, the recipe just calls for "chicken," and so I used four breast halves.  I'm guessing that's about a pound.
- You may need to adjust the cooking time, depending on if you chicken is frozen or thawed.  Mine was semi-thawed, and four hours was just about perfect.
- I only cooked my chicken for 4 hours on low, and it was perfect.  But I have a rather finicky crock pot that seems to cook things faster than recipes typically call for.

Black Bean Chicken with Rice

From Healthy Cooking (Feb./March 2010), page 58.

Prep/Total: 25-30 minutes
Yield: 4 servings

3 tsp. chili powder
1 tsp. ground cumin
1 tsp. pepper
1/4 tsp. salt
4 boneless skinless chicken breast halves (4 oz. each)
2 tsp. canola oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn or 1/2 can corn
1 cup salsa
2 cups cooked brown rice

Combine the chili powder, cumin, pepper, and salt; rub over chicken.  In a large nonstick skillet, brown chicken in oil on both sides.  Stir in the beans, corn, and salsa.  Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170F.

Slice chicken; serve with rice and bean mixture.

Notes:
- I'm not sure you really need to measure the rice unless you're really trying to get the nutrition facts exact.
- This came from an issue of Healthy Cooking, so it included the nutrition facts.

Nutrition Facts:
1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice = 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein