Chicken Tin Foil Dinner

Chicken Tin Foil Dinner

What You Need

1 small boneless skinless chicken breast half (1/4 lb.)

1 pineapple ring

1 green pepper ring

1 Tbsp. KRAFT Original Barbecue Sauce

Instead of BBQ Sauce I use Panda Express’ Orange Sauce… Gives it a fun kick. Delicious!

Make It

HEAT grill to medium heat. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 15 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet.

We serve it with Couscous or Rice.

Chicken Enchiladas with Tomatillo Sauce

Chicken Filling:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7oz) can diced green chilies, 1 1/2 dried leaves. Salt to taste.

Sauce:

1 1/2 lb. Fresh tomatillos or 2 (13 oz) cans tomatillos

2 Green chilies, charred, peeled and seeded

2 Jalapeno chilies, partially seeded, veins removed

2 Garlic cloves

1/2 C. Chicken Broth

1/4 C. Rice Vinegar

1 Tbsp. Light Oil

1 Tsp. Ground Cumin

1/4 to 1/2 C. Cilantro, snipped

Salt to Taste

2 Tbsp. Lime Juice

1 Tsp. Sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut Chiles and Jalapenos into pieces. Add Garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.

Just before serving, place spoonful of green onion, sour cream and sauce over each serving.

Chili Verde

4 TB Olive Oil

2 2/3 lb. Ground Turkey breast or Chicken breast

4 TB Hot Sauce

5 TB Ground Cumin

3 TB Montreal Steak Seasoning

2 Jalapenos seeded and chopped

6 Garlic Cloves, chopped

2 Small White Onion, chopped

2 Small Zucchini

2 Small Yellow or Green Bell Pepper

24 Tomatillos, husks removed

5 TB Cilantro, chopped

3 TB Fresh Thyme leaves or 2 t. dried

Shredded Pepper Jack Cheese

4 Scallions, chopped

Corn Chips for scooping or tortillas for burritos

Heat a deep skillet over med-high heat and add oil and turkey/chicken. Season meat with cumin, hot sauce and grill seasoning. Start to brown and crumble the meat and add jalapeno, garlic and onion to the pan. Chop and add zucchini and bell peppers to the pan. Let cook while you chop tomatillos. Stir them in and add cilantro, thyme and beans. Then cover the pot. Reduce heat to medium. Cook 5 minutes covered. Uncover and cook additional 3-5 minutes. Adjust seasonings.

Serves 6

Easy chicken Enchiladas

Dana Fuller's
Easy chicken Enchiladas

1 Costco rotisserie chicken shredded
1/2 an onion, minced
1 C. cilantro minced
pepper jack cheese, shredded
cheddar cheese, shredded
1 jar of Trader Joes enchilada sauce
corn tortillas

I shred up the chicken and mix in the minced onion and cilantro. I then add some shredded pepper jack and cheddar cheese to the mixture. Add about 1/4 C of the sauce to moisten a bit. That is the extent of your filling.

I put a frying pan to med-high and add a T of olive oil. I then saute each side of the corn tortilla to soften it, adding more olive oil when needed. (Usually after 2 or 3 tortillas). I place them in the casserole pan and fill them with the mixture and roll them up placing them seam side down. I then pour the rest of the jar of enchilada sauce over the enchiladas. I top with more pepper jack and cheddar cheese and bake for 20 min at 350 degrees or until cheese is melted.

Velveeta Cheese Chicken Pasta

Michelle Wendelschafer's

Velveeta Cheese Chicken Pasta

I tried something new tonight... and thought it turned out pretty good...

Ingredients

Pasta

Cubed Chicken

approx. 2 cups velveeta cheese (cut up in cubes)

1 green bell Pepper (diced)

approx 1 1/2 cups of your favorite Salsa

1 can of corn

Directions: Kinda easy but cook the pasta then add cooked chicken and other ingredients and just continue to stir until the velveeta cheese is melted and add salsa or more cheese if needed.

Enjoy!

Chicken Tortilla Soup

Dana Fuller's
Chicken Tortilla Soup

2 TB olive oil

1 chopped onion
1 red bell pepper, chopped
1 TB minced garlic
1 7-8 oz. can diced green chilies
1 rotisserie chicken from Costco (the grocery store ones are so scrawny) shredded 1 (32oz) can diced tomatoes with juices
1 (16 oz) can corn, drained
8 C. chicken broth
2 C. pepper jack cheese
cilantro,
avocado
tortilla chips

Saute onions, garlic, chilies and bell pepper in olive oil in a large saucepan or stock pot. Add tomatoes, corn, chicken broth, cilantro, chicken, salt and pepper to taste. Heat thoroughly until hot. Dice up an avocado or two and add to the soup. It doesn't turn brown.

To serve: Place a handful of tortilla chips in the bottom of a bowl. Ladle soup on top.
Sprinkle with pepper jack cheese and enjoy

Slow Cooked BBQ Chicken

Slow Cooked BBQ Chicken

Michelle Wendelschafer

(not the best picture... but you get the point.)

Ingredients

*Fresh Chicken thigh & leg meat

(cheaper and more flavorful than breast meat)

*BBQ Sauce

Directions

Step 1 - In a very hot deep pot with a little EVOO I browned the skin of the chicken (2-3 minutes on both sides)

Step 2 - Put browned chicken in crock pot (high heat - 3 hours... low heat - 5-6 hours)

Step 3 - Cover chicken with your favorite BBQ sauce

Step 4 - Top it and Walk Away (My favorite part) and let it flavor your kitchen!

Step 5 - After the 3-6 hours... the chicken will just fall off the bone.. Delicious!

*Have it just the chicken with sides...

*Make BBQ Chicken sandwiches...

Enjoy!!

Shredded Chicken Tacos‏

Shredded Chicken Tacos‏
Hayley Miller

(my beautiful sister n'law)

Things you'll need:
1 lb chicken breast, thawed
1 can Pace Pineapple Mange Chipotle Salsa
1 red pepper, diced

Step 1: Thaw your chicken.
Step 2 :Get your crockpot out, plug it in, and turn it on high.
Step 3: Add your chicken to the crockpot.
Step 4: Add the entire jar of Pineapple Mango Chipotle Salsa.
Step 5: Stir the chicken and salsa, so all of the chicken is evenly covered.
Step 6: Cook on high, in the crock pot for 5-6 hours, or on low for 8-9 hours, stirring occasionally.
Step 7 :Dice your red pepper.
Step 8: When your chicken is done cooking, shred it with two forks until it is your desired consistency. The chicken should be quite tender and shred easily.
Step 9 : Remove your chicken from your crockpot and put it in a fry pan on the stove top. Add diced red peppers and fry for 10 more minutes.
Step 10: Dice your tomatoes and lettuce, and warm your taco shells in the oven.

Enjoy!

Chinese chicken pasta salad

Dana Fuller's
Chinese chicken pasta salad
(from Evisa's Baby Shower)

Dressing: Salad:
2/3 C. soy sauce 1 bag baby spinach
6 T. sugar 12 oz. bag bowtie pasta
2/3 C. rice vinegar ¼ C. chopped cashews
½ C. canola oil 1 rotisserie chicken shredded
½ t. salt 1 C. green onions
½ t.pepper 1 can mandarin oranges
¼ C. parsley

Marinate cooked chicken in dressing for at least 2 hours or overnight. Add to salad ingredients, mix and enjoy.

Baked Chicken with Cheese

Michelle Tucker's

Baked Chicken with Cheese

skinless chicken

1 package saltine crackers (Ritz crackers work well too)

1 cup powdered parmesan cheese

1 tsp. garlic

salt

Butter

Preheat oven to 325. Cover a large cookie sheet with foil and spray with cooking spray. Crush crackers in a Ziploc bag using a rolling pin. Add cheese and garlic salt and mix together. Melt a cube of butter. Dip chicken pieces in butter and then put in Ziploc bag to coat each piece. Place on cookie sheet. Place a loose tin foil tent over the chicken and seal around edges. Bake for 1 hour at 325, and then at 300 degrees for the 2nd hour. During last half hour, take off tin foil to brown and crisp chicken. Recover when out of oven to keep warm.

Chicken Caesar Wraps

Michelle Tucker's

Chicken Caesar Wraps

1/2 cup Caesar dressing

1/2 cup grated parmesan cheese

1 tsp lemon juice

1 garlic clove, minced

1/4 tsp pepper

1 package cream cheese, softened

3 cups Romaine lettuce

1/2 cup diced sweet red pepper

1 can olives, diced

5 flour tortillas

1 3/4 cup chicken, cooked and cubed

~

1. Combine dressing, cheese, lemon juice, garlic, and pepper.

2. In separate bowl, beat cream cheese until smooth.

3. Add half dressing mixture to cream cheese, mix well.

4. In large bowl, combine lettuce, pepper, and olives.

5. Add remaining salad dressing to lettuce and toss to coat.

6. Spread 1/4 cup cream cheese mixture on each tortilla.

7. Top with lettuce mix and sprinkle with cheese.

Honey Lime Chicken Enchiladas with Cilantro Lime Rice

Michelle Tucker's

Honey Lime Chicken Enchiladas with Cilantro Lime Rice

6 TBS honey

5 TBS lime juice

1 TBS chili powder

1/2 tsp garlic powder

1 lb. chicken, cooked and shredded (2-3 large breasts)

4-6 flour tortillas monterey jack cheese, shredded (you can use any kind of cheese)

16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic together and toss with chicken. Let it marinade for a few minutes.

2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.

3. Fill tortillas with chicken and cheese and put in pan.

4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.

5. Bake at 350 for 30 minutes until brown/crispy on top.

Cilantro Lime Rice:

2 cups hot cooked rice

2 small limes, juiced

1/2 cup cilantro, chopped

1 tsp salt

Mix.

It's the best to eat a bite of enchilada with a bit of rice! Yummy! It's a flavor explosion in your mouth!

Ginger Chicken & Vegetable Packets

Sara Jensen's

Ginger Chicken & Vegetable Packets

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/3 cup teriyaki sauce
1 tablespoon Oriental sesame oil
1 teaspoon grated fresh ginger
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
2 cups small broccoli florets
1 medium red bell pepper, cut in chunks
1/4 pound fresh mushrooms, quartered
Hot cooked rice

PREHEAT oven to 450°F or grill to medium-high. Combine teriyaki sauce, sesame oil and ginger. Add chicken and vegetables; toss until evenly coated.

CENTER one-fourth of chicken mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.

BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.

BAKE 15 to 18 minutes on a cookie sheet in oven
OR GRILL 12 to 14 minutes in covered grill. Serve over rice.

Number of Servings: 4

Italian Chicken

Stephanie Newitt's

ITALIAN CHICKEN

½ cup Italian seasoned bread crumbs
4 boneless skinless chicken breast halves
4 Tbsp. butter, melted

2 cups meatless spaghetti sauce
1 cup (4 oz.) shredded mozzarella cheese
Hot cooked fettuccine or pasta of your choice

Preheat oven to 350°F.
Spray 9x13” baking sheet with non-stick spray.
Put the bread crumbs in a small bowl. Put melted butter in another small bowl.
Pound chicken breasts to even thickness. Cut each breast in half.
Dip chicken in melted butter then coat with bread crumbs. Bake for about 25 minutes, until juices run clear.
Meanwhile, cook pasta.
Heat the spaghetti sauce.
Spoon spaghetti sauce over chicken; sprinkle with mozzarella and/or Parmesan. Serve with pasta. Yield: 4 servings.