"Red Hot" Grilled Chicken

(I almost always make this recipe with the Beefy Bake Beans so you have the same picture for both of them)

This recipe comes from The Picky Palate blog listed on my sidebar found under the title "My spoiled little campers". I wasn't so sure when I first saw this recipe and bookmarked it, I am not a fan of bbq sauce or things really spicy. Then a friend made it for us and it was so yummy! Not spicy or thick saucy at all. My entire family LOVES this recipe.





12-14 Chicken Tenderloins (or about 6 chicken breasts)


1/2 cup Frank's Red Hot Sauce (I can get a big bottle at Walmart for a cheap price)


3/4 cup favorite bbq sauce (I always use whatever is cheapest in the original)


4 Tbs. Melted Butter


2Tbs. Worchestershire Sauce





Mix all the wet ingredients together and pour over chicken. Let marinate for approx. 4 hours or more and then grill.

Ranch Chicken

Since I have been down with morning sickness my mother in law made us this dinner the other night. I wasn't so sure at first, especially since my husband hates the smell of ranch, but it was a HUGE hit and all three of the boys gobbled it down. The amounts are guestimates on how much as no one had a hard copy of the recipe and just throws it together.

2-3 cups Corn Flakes, crushed up (I put them in a Ziploc bag and smashed and rolled with a rolling pin, if I had a food processor I would imagine that would work way better and faster).
1 cup Parmesan cheese (just the dry stuff from the store)
1 envelope of ranch mix dry.

Mix all these together, you may or may not use it all.

Chicken (I cooked up 12 tenderloins)
Melted butter

Sprinkle some dry mix on a plate, have another plate with some melted butter. Take chicken, if using chicken breasts you can cut them up so they will cook faster. I used tenderloins, dip them in the melted butter and then roll in the dry mixture. Place in a greased pan.

Bake at 400 for 30 minutes. This is how long I put the tenderloins in for, if you use whole chicken breasts adjust time accordingly.

Chicken Squares

This is an older recipe of mine, but a good one. I don't make it that often but when I do it is always a huge hit and I wonder why I don't make it more. This is my own spin on this recipe (also known as chicken triangles or pillows). The original calls for more of the cream cheese and butter but I have cut it back to lower the fat and it is even better in my opinion!

2 cans of crescent rolls

3 chicken breasts cooked and shredded (I always do tenderloins and usually throw 7 or 8 in my crockpot earlier in the day on low to cook)

1/2 bunch of green onions chopped

4 oz of cream cheese room temp (original recipe calls for 6-8 oz)

2 Tbs Butter room temp (original recipe calls for 5-6)

salt and pepper to taste

OPT: I add some finely chopped broccoli to sneak different veggies into my kids diets. I just buy some broccoli crowns fresh from the store and chop up 5 or 6 in my handy dandy food chopper, love that thing.

Pre heat oven to 375. Put crescent rolls to the side. Mix everything else together in a big bowl. Take crescent rolls and take a triangle and put a good spoonful (I have never measured it but it is probably about 1-2 Tbs) into the bigger end of it and roll crescent roll around it sealing edges at the end. Place in greased 9x13 dish. Repeat with all your rolls.

Opt: at this time you can top the rolls with a little melted butter (about a Tbs) and some croutons smashed up. I do it if I have them on hand.

Bake at 375 for 18-20 minutes, the rolls should be golden brown. Also be careful to not pack your dish too tight, I have used a smaller baking dish and had to kind of smash the rolls in there and they didn't bake as well in between, still yummy though.

Creamy Chicken Vegtable Soup

Original recipe from HERE. I have changed it just a smidge to make it a little easier on my calories, but I will note the original and the changes:

1 cup carrots chopped

1/2 onion chopped (I used yellow, it calls for red)

2 stalks of celery sliced

2 cans of chicken broth (original calls for water and buillion cubes, but I used the low sodium broth from a can)

1/2 Tbs Basil

4 medium red potatoes cubed

1/2 cup frozen peas

2 1/2 cups of milk (I used 1 1/2 cup of 2% and 1 cup of skim, original called for 2 cups of milk but I thought it needed just a smidge more)

1/2 cup flour

Chicken cooked and cubed, I did about 2 big chicken breasts worth

6 oz of velvetta cheese (original called for 8 oz.)

In pot put carrots, celery, and onion and cover with 2 cans of broth, add basil. Bring to a boil and cook until carrots start to tender. Add potatoes and peas and boil for 5-10 minutes until potatoes just start to tender up. In a seperate bowl combine milk and flour and wisk until smooth. Add to pot once pototaoes are ready. Add chicken and cheese and simmer until cheese melts and potatoes are cooked all the way.

This was a super yummy soup recipe!

Baked Teriyaki Chicken

1 Tbs Cornstarch
1 Tbs cold Water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic- minced
1/2 tsp. ginger
1/4 tsp. black pepper

Preheat oven to 400. In a small sauce pan combine all ingredients and heat on low heat until thicken and bubbles. Brush onto chicken, you can use thighs, breasts or tenderloins. I like to take breast and cut it up into bite size peices and thread onto scewers and place in baking pan. Brush meat every 10 minutes while cooking. With the scewers or tenderloins this will only take about 20 minutes (and I brush every 5 or so), with the thighs or breast you will have to cook for about an hour or more. You could also grill the meat if you want to.

Chicken Tortilla Soup

1 8 oz block 1/3 less fat cream cheese
2 cans chicken broth(melt these two in crock pot til well blended)

Then add:
1 large can Las Palmas Green Enchilada Sauce
1 pint Land O Lakes Fat Free Half N Half
1 can corn
Chicken (I use Wal-Mart’s Lemon Chicken from the Deli Section)
1 1/4 cup Instant Rice

Cook til well blended and rice is done. The longer you cook it, the thicker it gets. I put brand names in the recipe because I have used just about everything and it comes out best with these brand names.

I got this recipe from a girl that was in my Bunko group, it is super yummy!

Southwest Chicken

I found this on a blog, not sure where and made it tonight. It was a HUGE hit! Super easy and CHEAP, just the way we like it!

8-10 frozen tenderloins
1 jar of salsa (approx 16 oz)
1 can of Corn (drained)
1 can of Kidney beans (drained and rinsed, or you can use black beans)

Throw all that in the crock pot and cook on low for about 6 hours, then you can eat it just like it is with some tortilla chips, make a salad out of it and throw it on some lettuce with some sour cream and guac, or tonight I put it in some tortillas with cheese and lettuce and made soft tacos. It made up a TON and took all of 5 minutes tops to make.

Chicken Rolls

2 packages crescent rolls (8 ct)
6 oz cream cheese- softened
3/4 cup butter- room temp
1 bundle green onion chopped
1 lb. cooked chicken- shredded

Combine cream cheese and butter in a bowl, add green onion and chicken, set aside. On a floured surface take a crescent roll and slightly roll out, add a spoonful or two to the bigger end and then fold roll around it and pinch closed. Place in a greased 9x13 pan, do to all rolls lining up in pan. Top with some melted butter or margarine and crushed croutons if you want. Bake at 375 for 20-25 minutes.

There is a sauce for these, but we like it just like this, and I have never used the sauce and don't have the recipe for that.

Pasta Salad (Chicken or Tuna can be added)

This salad can be made with Tuna or Chicken, but I like it without so I have never made it with either one.

Box of bowtie pasta (cook the pasta as directed)
1 can chicken, drianed and flaked (or tuna Optional!)
2 cups thinly sliced cucumbers
Grape or Chrry tomatoes, cut in half
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup sliced green onions
Add cooked, cooled pasta to the veggies and chicken.

In a small bowl, blend:
1 cup Italian dressing
1/2 cup mayo
1 tbsp mustard
1 tsp dill weed
1/2 tsp salt
some black pepper
Add to salad mixture, toss to coat, cover and chill.

Thanks to my sister in law Melanie for this yummy salad!

Chicken and Broccoli

I have heard of this called Chicken Divan also, but this is my own variation of it to what my family likes.

Chicken-cooked and shredded
Broccoli- 4 cups cooked
2 Tbs Butter/Margarine
Basil Seasoning
1 can Cream of Chicken Soup
1 Can of water
1/2 cup Mayo
Shredded Cheese (I use colby jack or whatever I have on hand)
Cooked Rice

Cook Broccoli and put in a greased 9x13 pan, then put cooked and shredded chicken on top of that. Take your 2 tbs of margarine (or butter) melt it and add some Basil seasoning (I usually add about a Tbs or so) mix and drizzle over the chicken and broccoli. In a separate bowl mix up Cream of Chicken Soup, 1 can of Water (if I boiled chicken I will use the water that I used for that for some extra flavor) and the mayo, mix together and pour over Chicken. (Now we all hate the little pieces of Chicken from the soup mix so I run it through a strainer to eliminate that). Top with some shredded cheese if you have it and want it. Bake at 350 for about 20 minutes or until sauce is bubbling. Cook up some rice and put the chicken mixture over the top of it and enjoy!

Chicken Noodle Soup

1 Tbs Butter
Chopped Celery
1/4 Onion Chopped
Chicken, cooked and shredded
4 cans Chicken Broth
1 can Vegetable Broth
1 1/2 cup Egg Noodles
Chopped Carrots
1 tsp Oregano
1 tsp Basil
Salt and Pepper to taste

I did this in my Crock Pot, so I threw the chicken in frozen and cooked on high for approx 3 hours (I did about 7 or 8 tenderloins), then shred. On stove top, saute Onion and Celery in Butter, while sauteing, in crock pot add the rest of the ingredients and then add the onion and celery. Cook on high until noodles are tender (about another 3 hours).

Chicken Enchilada's

1 lb Chicken- cooked and Shredded
2 cans Hatch’s green Enchilada Sauce (Mild)- I usually find it at Fry’s
1 12 oz can of Evaporated Milk
1 bag Shredded Mexican Cheese
5 or 6 flour tortillas

Butter 9x13 pan lightly. Cut up Tortillas into squares or strips. Layer bottom of pan with some tortillas. Add chicken. Pour over half of the sauce and milk mixture. Layer with some cheese. Layer with some more tortilla strips. Pour over rest of sauce and top with cheese. Bake at 350 for 30 minutes. Top with lettuce, tomatoes, olives, sour cream, salsa, etc.

A new way I make this is to use Corn Tortilla’s instead of the flour, just take one, put in some chicken, a little cheese and then about 3 tbs worth of the sauce, roll and place in buttered pan, do as many as you want and then top with as much of the sauce as you would like. The corn tortilla’s really soak up the sauce when baking so don’t be shy, I use about 2/3’s of what I make up, and then top with cheese and bake. Or the quick and easy way is to just cute the corn tortillas in half, layer the bottom of the pan, fill with chicken, some cheese and half the sauce, top with more tortillas, rest of sauce and more cheese.

The only real difference between the two tortillas is that the Corn tortillas really soak up the sauce as they bake, so it is a dryer enchilada, the flour don't so it is a little saucier. Both ways are really yummy. Thanks to my Mom for this recipe!

Teriyaki Chicken or Beef

1 cup soy sauce
¼ cup pineapple juice
½ cup oil
2/3 cup brown sugar
1 cup BBQ sauce
garlic powder to taste (approx 1 tsp)

Pour over as much chicken as you want to cook up. I usually do tenderloins as there isn’t as much fat on them. Or if I do beef, I buy London Broil, and have the butcher slice it lengthwise about a quarter of an inch and put them on skewers and then marinate. If chicken marinate about 4-6 hours, if beef do 8-10 hours. If you do the beef on skewers, soak them in water first for a little bit, so they won't splinter while putting the beef on.

Chicken and Pasta Salad

This recipe takes some time to prepare, but it is SOOOO worth it! Thanks to Laura for it!

16 oz. Bowtie Pasta
Chicken (as much or little as you want)
1 Bottle Kikkoman’s Teriyaki Marinade and Sauce
10 oz. Fresh Spinach, stems removed
6 oz. of dried Craisin’s
2- 11 oz. cans of Mandarin Oranges, drained
½ cup fresh parsley, chopped
1 bunch of green onions, chopped
6 oz. Honey Roasted Peanuts

Dressing:

1 cup oil (I used Virgin Olive Oil)
2/3 cup Teriyaki Sauce
6 Tbs. Sugar
¼ tsp. Salt
½ tsp. Pepper
2/3 cup White Vinegar

Blend dressing ingredients together and set aside. Cook pasta according to package instructions (al-dente). Toss pasta with dressing and let soak for about 2 hours.

Marinate Chicken in Teriyaki sauce for ½ hour then Grill. Cut up into bite size pieces. Toss all other ingredients in a big bowl with chicken, add pasta and as much of the dressing as you would like. DON'T MIX UNTIL JUST BEFORE SERVING!
Serves 20.

Chicken Pot Pie

Crust- I just use a Pillsbury Pie Crust

Filling:

3 or 4 Chicken Breast- cooked and shreded
2 cups Frozen Veggie Mix ( I usually just do the peas and carrots mixture and then add some frozen corn)
2 pkgs of Chicken Gravy
Salt & Pepper- To taste
Dry Onion- To Taste (OPT)
Parsley- To Taste (OPT)

Put bottom crust in pie pan, fill with Chicken, Veggies and seasonings. Cook gravy per instructions and pour over Chicken. Put on top crust, seal and cut some vent holes. Bake at 400 for 20- 30 minutes

Chicken and Potato Bake

4 or 5 Red potatoes cut up
1/3 cup of Italian Dressing
1 Tbs of Italian Seasoning
Parmesan Cheese
4 Chicken Breast- Raw

Put Chicken in a greased 9x13 pan, put potatoes in around them. Mix dressing and seasoning and pour over. Cover with some Parmesan cheese. Cover with foil. Bake at 400 for an hour.

Chicken Taco's

Chicken (frozen or thawed)
Bottle of favorite salsa

Put both in crock pot, cook on low for 4-6 hours and then shred chicken when done. Add to tortillas with whatever you want, we do brown rice, kidney beans, lettuce, cheese, tomatoes, olives, sour cream, etc.

This is my EASIEST recipe, and it is very good, even better that it takes NO thought!

Chicken Salad

4 chicken breast- cooked and shredded
Celery- chopped
Green Onion- chopped
Apple-cut up
Grapes-cut in half
½ cup sliced almonds

Dressing:
2/3 cup mayo
2 Tbs Cider Vinegar
½ tsp sugar

Combine chicken and rest of stuff in bowl. Pour over dressing a little at a time until you reach the desired amount. Serve on croissant rolls.

This is one of my most requested recipes, so thanks to my sister in law Kendell for sharing it with me!

Slow Cooked BBQ Chicken

3-4 Chicken Breast (can be frozen)
2 cups ketchup
4 Tbs Brown Sugar
1 Tbs Worchestershire Sauce
1 Tbs Soy Sauce
1 Tbs Vinegar
½ tsp garlic powder

Put everything except chicken in crockpot, put in chicken and cover with sauce. Cook on high for 4-6 hours (6 if frozen), shred and serve. You can put on buns or serve as is or add it to whatever you want.

I just throw a bunch of frozen tenderloins in and let it cook all day. The finish product doesn't look like it will have a ton of flavor, as the sauce doesn't cook up thick (like you would think BBQ sauce would), but I promise you, you will love it. I HATE BBQ sauce and this is one of my favorite meals.