Bacon Avocado Chicken Salad

PEOPLE. This is SO good. Like go to the store RIGHT NOW and get what you need to make this. I just had leftovers for lunch and it was just as delicious. For those of you doing Whole 30 – put it in a lettuce wrap and you are good to go! 
 
Bacon Avocado Chicken Salad
 
3 cups shredded chicken breast (I used a rotisserie chicken)
2 large avocados – partially mashed (I ended up using 2 and 1/2)
1/2 tsp sea salt
juice of 1 small lime
1/3 cup (approx 4-5 slices) cooked and chopped turkey bacon
1/2 tsp garlic powder
1/2 tsp onion powder
 
Let chicken cool. Combine all ingredients until fully mixed. Try to keep some avocado chunks intact. Store in a zip top plastic bag with the air removed to prevent browning (I did this last night and no browning at lunch today). Refrigerate. Serve on a sandwich bun, in a tortilla, or on a lettuce leaf. I also ate this with tortilla chips. You can top with seeded jalapeños. I didn’t because I knew that would be too spicy for my kids. Three out of four kids liked it. WIN!

Chicken Pot Pie

  • 4 tablespoons butter
  • 1/2 cup diced onion
  • 3/4 to 1 cup diced carrots
  • 3/4 to 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/2 to 1 cup frozen corn / peas.  I always use corn.
  • 3 cups shredded cooked chicken (I always use rotisserie chicken)
  • 4 tablespoons whole wheat flour
  • 3 cups chicken broth
  • 1 cup milk
  • 3/4 tsp salt
  • 1/4 tsp pepper, or to taste
  1. Preheat oven to 400 degrees F.
  2. In a large pan over medium heat, add 4 tablespoons of butter. Once heated add the onion, carrots and celery and sauté until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen corn/peas and chicken and cook for about 2 more minutes.
  3. Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
  4. Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens a bit.
  5. Once the chicken mixture has thickened, remove it from the heat and stir in the salt and pepper.
  6. I use two pie crusts – some only use one on top of the filling mixture.  You could do either way.
  7. Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes. Serve warm and enjoy!

This is so, so good.  I also love that you can easily double this recipe and share with a friend.  Or, freeze for yourself for another meal.  What would make this even better, probably, is if you made your own pie crusts from scratch.  I don’t have time for that.  As a family, we try hard to cut out processed foods.  I found a pie crust in the freezer section of earth fare that is made using very few ingredients.  Until I find the time to make my own, this is what I will use.

Chipotle Chicken Stuffed Sweet Potatoes

These were just so good and different…I only made these as a main dish for Matt and me, not the boys, because this just really isn’t up their alley. But we’ll have them again. I loved it! My version is if you’re making it for 2…bump up as needed for more, or to make it a side dish for company!

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Ours took so long to bake (read below – I bought a huge sweet potato) that we didn’t let them get to the crispy stage because we were pacing around the kitchen, waiting for them to be done. It didn’t matter…they were still delicious.

Original here, my few changes below:

1 large sweet potato
3/4 – 1 cup cooked, shredded chicken (I used rotisserie)
1 Tbl olive oil
1 tablespoon fresh lime juice
1 clove garlic, minced or grated
1 1/2 chipotle peppers (canned, in adobo), minced
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoons chili powder
salt and pepper
1 1/2-2 cups ((half a 10oz bag) spinach
4 ounces sharp white cheddar cheese, grated

Preheat your oven to 375 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 60-70 minutes or until fork tender (a very large sweet potato like I used takes this long…lesson learned. Maybe I’ll use smaller ones next time).

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach – this takes about 5-7 minutes, stir as needed. Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (save the remaining flesh for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes until crisp.

While the skins bake, mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.

**Suggestion: use your leftover chipotles in adobo for this Black Bean Chili!

Chicken Pot Pie Stew

I’ve been trying quite a few new recipes found on pinterest lately.  So far, all have been delicious.  This is another one.  I love that it’s another crockpot recipe.  With three kids in sports having many evening practices, I lean on the crockpot A LOT during the week.  One of my children DEVOURED this.  Like, she ate two full servings.  The others tried but did not love it.  They will try again. 🙂

  • 1 pound boneless chicken breasts, cubed
  • 1 onion, chopped
  • 1/2 cup chopped green pepper ( I omitted this.  I love red, orange, and yellow peppers.  I’m not a huge green fan)
  • 2 cups chopped potato ( I left peels on, but you can go either way)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1 cup sour cream
  • 1 cup frozen peas
  • sourdough bread, biscuits, or other bread of choice

In a crockpot, combine chicken, onion, pepper, potato, carrots, celery, broth, salt, poultry seasoning and garlic powder.  Cover and cook on low 6-8 hours.  During last hour of cooking, add sour cream and peas.  Stir.  Stir and serve over biscuits or other bread.

 

Taco soup

Hi people.  I’m back.  It’s been a while.  A LONG while.  I know there is a taco soup recipe on here and it’s very good. But, I wanted to record this one also instead of just adding my changes in the comments of the other recipe. This is SO good people.  Like I wanted to lick the bowl when it was gone good.

  • 1/2 c onions, diced
  • 1/2 c red pepper, diced
  • 3 cloves garlic, minced (I used minced garlic from a jar)
  • 4-5 cups of skinny crockpot chicken (recipe found on this site)
  • 16 oz salsa
  • 14 oz frozen corn
  • 1 can black beans, drained and rinsed
  • 6 oz can tomato paste
  • 4 cups chicken stock
  • 28 oz petite diced tomatoes
  • 8 oz sour cream

Throw everything but the sour cream in the crockpot. Turn it on low for about 3 hours (Or longer…really doesn’t matter). 30 minutes before eating Stir in the sour cream.  We served with tortilla chips and cheese quesadillas. This is spicy. One of mine ate it and two others dipped there quesadillas and chips in it.  That’s a win in my book.

My only thought….this makes a LOT.  I think, next time, I am going to add spoonfuls of sour cream to the individual bowls so that I can freeze the rest.  We are a family that loves leftovers.  But, we only eat a meal one more time as leftovers.  I could probably eat this four times there is so much leftover.  Enjoy!

Chicken Enchiladas

People. This is good. Even better?  The recipe makes two casseroles…one to eat and one to freeze. Now, we are having this meal from the freezer this week so I’ll let you know if it doesn’t freeze well, but the recipe says it does!  I also used the skinny crockpot chicken to make this.

12 corn tortillas

2-3 cups skinny crockpot chicken

1 cup brown rice

1 cup frozen corn kernels

3 tablespoons tomato paste

3 cups tomato sauce

chili powder

1 tsp cayenne pepper

ground cinnamon

Monterey Jack cheese

Wrap tortillas in foil and warm in 275 degree oven while you prepare everything else.  Mix shredded chicken with rice, tomato paste, 1/2 cup cheese, and frozen corn.

For the sauce, mix 3 cups tomato sauce, 1/2 tsp cinnamon, 1 1/2 tsp chili powder, and heat through, keeping warm until needed.

Remove tortillas from oven and switch to broiler on high.

Using two different square or round 9 inch containers, layer the following…1. Spread a little sauce on bottom 2. Tortilla layer (I used 2 for each layer) 3. About a quarter of chicken mixture for each dish 4. More sauce 5. another tortilla layer 6. Rest of chicken 7. More tortillas 8. Last of sauce 9. Grated cheese on top

wrap, label, and freeze other casserole now.

Put the other casserole under the broiler for about 5 minutes or until cheese melted.

Pesto Crockpot Chicken

Ok, ok, I DO realize that the title of this blog is NOT “1001 Ways to Make Chicken in the Crockpot.” And, we do eat more than shredded crockpot chicken in this house.

However, it’s easy, versatile, and good. Tonight’s was a big hit, as in my husband commented that it was one of the best things I’ve ever made (he did come home starving at 7:45pm, so that *might* have something to do with this, but trust me, it’s delicious!).

And it could not be easier. Recipe found here originally, and she served the chicken whole, but I liked the versatility of the shredded idea better.

1 jar pesto (drain the oil off the top if it’s separated; you won’t miss it!) (any kind, 6-8 oz, or make your own! Recipe here, just don’t add the half and half.)
1 packet Hidden Valley Ranch dressing (not dip mix)
1/2 cup chicken broth
4 large chicken breasts

Put chicken in crockpot, cover with pesto and ranch packet, pour over broth and stir around a little bit. Then cook for 5-6 hours on low or until the chicken shreds easily with a fork.

I shredded the meat and put it in a casserole dish with the liquid it cooked in, and stuck it in the fridge because it was done too soon for dinner. When I reheated it, there wasn’t a ton of leftover liquid, just FYI.

This would be excellent mixed in with some pasta and sprinkled with parmensan, or on a hoagie roll with some melted provolone. I served it tonight over jasmine rice (cooked in chicken broth) and sprinkled with shredded chihuahua cheese (I would’ve used mozzarella, but I didn’t have any). It was SO good! Even the kids ate it up without a peep of complaint.

Success!

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