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

Turkey and Pork Parmesan Meatballs

1 lb. Parmesan Cheese

2 C. Chicken Broth or White Wine

1/4 C. Flour

2 lb. Ground Turkey

2 lb. Ground Pork

Chopped Fresh Oregano

Chopped Fresh Parsley

1/4 C. Garlic, minced

1/4 C. Onion, minced

3 Eggs, beaten

Salt and Pepper

Mix ingredients and roll into small balls. Bake or Pan fry. Depending on preference.

Turkey and Sun-Dried Tomato Pasta

Ingredients

1lb ground turkey

Ground Cumin

1 small onion (minced)

1 green bell pepper (minced)

1 lb pasta (bowtie, medium sized)

1 jar of any pasta sauce

1/2 jar of Classico's Sun-dried Tomato Pesto (comes in 8.1oz jar)

1/4 cup of Sun-dried Tomatoes (drained/chopped up)

3-4 Fresh Basil Leaves

2 cups Mozzarella Cheese

There are just estimates of measurements... add as much or less as you like.

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Chop onion and green bell pepper (fine chop), add to large sauté pan with 1tbs. EVOO. After 5 minutes add ground turkey. Season with Cumin, Salt and Pepper and a little bit of Red Pepper Flakes.

After fully cooked, add 1/2 of the jar of Classico's Sun-dried Tomato Pesto and then add your favorite pasta sauce until you like the consistency. Then add Sun-dried Tomatoes and chopped Basil Leaves.

Cook pasta al dente. And add to sauce. I then put everything in a baking dish, topped with Mozzarella Cheese (Parmesan would be good too...) and put under the broiler until cheese has melted.

Yummo!

Turkey Meatloaf with Sun-Dried Tomatoes

1 1/2 TB olive Oil

1 Large Onion

3 Celery Stalks, Chopped

1 1/2 lbs ground turkey

1 1/2 C. Fresh breadcrumbs, make from soft white bread

2/3 C. Chopped, Drained oil packed sun-dried tomatoes

1/4 C. Milk

2 Eggs

2 tsp. Dried Sage

2 tsp. Dried Oregano

2 tsp. Salt

2 tsp. Pepper

Topping:

1/4 C. Brown Sugar

1/4 C. Catsup

1/2 tsp. Dried Mustard

Preheat oven to 375degrees. Heat olive oil and add onion to pan and saute 5 min. Add celery and saute for 15 min longer. Transfer to large bowl. Add all remaining ingredients except catsup to the veggies in the bowl. Mix thoroughly and transfer to a greased 9x5x3 pan. Bake for 1 hour. Brush with topping and bake 5 minutes longer or until 165 degrees. Cool for 5 min and serve.

Oriental Burritos

Oriental Burritos

by: Dana Fuller

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1 lb. ground turkey
1/2 C. onion, diced
4 cloves garlic, minced
1/4 C. peanut oil ( I used way less and substituted olive oil)
1 16oz pack broccoli slaw
1/3 C. Szechuan stir fry sauce
1/2 t. five spice powder
1/2 t. garlic pepper (I used garlic salt and added 1/2 t. pepper)
dash of celery salt (I omitted)
2 C. monterey jack cheese
10- 10'' flour tortillas
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Cook turkey, onion and garlic until done. Drain. Transfer to bowl. Heat 1 TB oil and stir fry broccoli slaw for 2 minutes. Add the meat and all the spices and sauce. Fill tortillas and roll like a burrito. Heat 2 TB oil in skillet. Cook burritos over med heat until golden on all sides.
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Serve with sweet and sour sauce or other dipping sauce.

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.

Christie's Baked Ziti

Christie's Baked Ziti

donated by Jamie Butler

1 lb. box of Ziti noodles (I always use Rigatoni)
1 onion, chopped
1 lb. ground sausage (or you can use ground beef)
2 jars of spaghetti sauce
6 oz. package of sliced provolone cheese
1 1/2 cups of sour cream
6 - 8 oz. of mozzarella cheese
2 tbsp. Parmesan cheese

Boil pasta approx. 8 minutes -- until just tender. Brown the meat and the onions. Combine the meat/onion with the jars of sauce. Start layering in a deep pan (you have to use some sort of deep bake ware -- a standard 9 x 13 is not deep enough). Put in half of the pasta, all of the provolone, all the sour cream, 1/2 of the meat sauce, the rest of the pasta, all of the mozzarella, the rest of the sauce, and then sprinkle the Parmesan on top.

Bake at 350 for 30 minutes.
It's delish!

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!

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!!

Cheesy Broccoli Soup

Melissa Biggs (from Super Saturday)
Cheesy Broccoli Soup

INGREDIENTS
½ cup butter
½ cup all-purpose flour
4 ½ cups chicken stock/broth
4 ½ cups milk
½ teaspoon salt
¾ teaspoons white pepper
2 bunches fresh broccoli florets
2 or 3 russet potatoes
¾ cup Cheese Whiz (I used the Walmart Brand)
1 ½ cups shredded Cheddar cheese

DIRECTIONS
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. Peel and cut the potatoes into large chunks. Boil the potatoes until tender. You could also bake them and just scoop out the pulp. Put all the veggies into the soup. Puree the soup in batches in a blender or food processor. Pour back into the pot.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Continue cooking about 5 minutes.

Spinach Ricotta Pie

Julie Marchant
Spinach Ricotta Pie
1 pie crust uncooked
1 lb. fat-free ricotta cheese
3 eggs, beaten
1 pkg. frozen, chopped spinach (thawed and drained)
1 Tbsp. dried parsley
1 small onion, finely chopped
dash of freshly ground pepper
1/2 tsp. salt
1/2 tsp. dried basil
3 Tbsp. whole wheat flour
1/2 c. grated cheddar cheese
1/2 c. parmesan cheese
dash of nutmeg
1 c. light sour cream
paprika

Line pan with pastry. Saute seasonings with onions, parsley and spinach in 1/2 Tbsp. olive oil. Combine onion/spinach mixture with cheeses, eggs, flour and nutmeg; mix well and fill pastry-lined pie pan. Top with sour cream, spreading to edges of pan. Sprinkle with paprika. Bake at 375* for 35-40 minutes, or until set and firm. Cool on wire rack for 15 minutes before serving. (Yields 4-6 servings)

Crock Pot Enchiladas

Arian Hatch's

Crock Pot Enchiladas

1 lb hmbrgr or chix, browned 6 tortillas, cut in strips
1/3 c. chopped onion 1 can tomato sauce
¼. t. chili powder 1 can stewed tomatoes
½ t. salt ¼ c. salsa
¼ t. garlic powder 1 ½ c. cooked rice
¼ t. pepper

Mix hamburger, onions, chili, salt, garlic, and pepper. Separately combine tomato sauce, tomatoes, salsa, and rice. Spray crock pot and layer with half tortillas, half meat, and half sauce. Repeat and top with grated cheese. Cook low for 2-3 hours.

Grilled Lemon & Herb Salmon Packets

Arian Hatch's

Grilled Lemon & Herb Salmon Packets

2 c uncooked instant rice 1/ 2 t salt
1 can 14 oz. chicken broth 1/3 c chopped chives
1 c matchstick – cut carrots 1 t lemon pepper
4 salmon fillets
lemon or lime

Spray sheets of foil with cooking spray. Mix rice & broth in medium bowl. Let stand 5 minutes. Stir in carrots. Place salmon on center of each foil. Sprinkle with seasoning. Top with chives and lemon slices. Spoon rice mixture. Fold foil with extra room for air. Grill for 11-14 minutes.

Whole Wheat Blender pancakes

Arian Hatch's

Whole Wheat Blender pancakes

*Do not double*
1 ¼ c. milk
1 c. whole wheat
Blend 5 minutes

2 eggs
2-3 T. honey
2 T. oil
Add and beat 30 seconds

1 T. Baking powder
Mix through

Zucchini Quiche

Arian Hatch's
Zucchini Quiche

2-3c thinly sliced zucchini
1 small onion, chopped
4-5 eggs
1/2 c bacon, cooked and chopped (opt)
1t parsley
1/4c Parmesan
1/2c olive oil
salt and pepper

Mix ingredients. Poor in greased pan.
Bake at 350 for 30 minutes

Broiled Tilapia Parmesan

Arian Hatch's

Broiled Tilapia Parmesan

2lbs. Tilapia

1/2 C Parmesan

1/4 C Butter

3t Mayo

2t lemon juice

1/4t basil

1/4t pepper

1/8t onion powder

1/8t celery salt

Preheat broiler. Grease Pan. 2 Minutes each side. Top with topping. Cook till Flakey.

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

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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.