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Serve a simple and delicious southwestern dish on your dinner table with this slow cooked, zesty chicken recipe

  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon salt
  • 28 ounces diced tomatoes
  • 18 ounces Progresso creamy mushroom soup
  • 2 cups chicken broth
  • 4.5 ounces green chiles, chopped
  • 1 packet taco seasoning
  • 1 pound chicken, (I used rotisserie, but recipe calls for raw chicken)
  • 8 ounces cream cheese
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Are you a fan of chicken cordon bleu, but don't feel like spending hours in the kitchen? If so - this twist on the

  • 8 ounces chives & onion cream cheese
  • 8 ounces Swiss cheese, shredded
  • 3/4 cup milk
  • 1 can flaky layers biscuits
  • 2 cups chicken, shredded (I used rotisserie)
  • 1 cup cooked ham, diced
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Cheesy chicken parmesan topped with eggplant and mozzarella cheese along with your favorite red sauce will surely b

  • 4 boneless chicken breasts washed and patted dry.
  • 2 eggs
  • 1/4 cup of milk
  • 3/4 cup of bread crumbs
  • 1/2 cup of grated romano cheese
  • 2 Tbls dried basil
  • 2 packages of fresh buffalo mozzarella cheese sliced
  • 3 oz. parmesan cheese
  • 1 pound of spaghetti or angel hair pasta
  • 1/4 cup of extra virgin olive oil
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • spaghetti sauce
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Nutritional Information Calories: 206 (16% from fat) Fat: 3

  • 1/3 cup low-fat Buttermilk
  • 1 tbl Cajun seasoning
  • 1/2 tsp Salt
  • 1 cup panko (Japanese breadcrumbs)
  • 2 Chicken Breast halves (about 1 lb), skinned
  • 2 chicken drumsticks (about 1/2 lb), skinned
  • 2 chicken thighs (about 1/2 lb), skinned
  • Cooking spray
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This hearty, cheesy casserole combines the flavors of green chiles, chicken and cornbread in one delicious hot dish...

  • 1 1/2 cups Mexican blend cheese, shredded
  • 1/3 cup milk
  • 1 egg, plus 1 egg white, beaten
  • 1 teaspoon cumin
  • Pinch red pepper flakes
  • 1 can cream style corn
  • 8.5 ounces box corn muffin mix
  • 4.5 ounces can green Chile’s, chopped
  • 10 ounces mild enchilada sauce
  • 3 cups chicken, chopped or shredded
  • 3 tablespoons taco seasoning
  • Sour cream for topping
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Combine flour, seasoning mix and paprika in shallow bowl

  • 1/2 cup all purpose flour
  • 1 tablespoon Cajun-Creole seasoning mix
  • 1 teaspoon paprika
  • 4 skinless boneless chicken breast halves
  • 1 1/2 tablespoons olive oil
  • 3/4 cup canned low-salt chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons drained capers
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In a large dutch oven or heavy bottom saucepan, render the fat from the bacon over low heat

  • 5 slices bacon
  • 2 cups yellow onion, diced (approximately 1 large onion)
  • 2 cloves garlic minced
  • 1 cup celery, diced (approximately 3 ribs)
  • 1 cup carrots, diced
  • 1 pound boneless skinless chicken breast
  • 6 cups chicken stock, preferably homemade
  • 1/2 cup orzo
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon fresh ground black pepper or to taste
  • chopped fresh parsley to taste
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1 Bring a large pot of salted water to boil and cook pasta according to package directions

  • ● 1 (16 oz.) package spaghetti
  • ● 2 (10.75 oz.) cans cream of chicken soup
  • ● 2 (8 oz.) packages velveeta cheese, cubed
  • ● 1 cup low-sodium chicken broth
  • ● 1 (1.5 oz.) package dry ranch mix
  • ● 3 cups cooked chicken, shredded or cubed
  • ● 1/3 cup bacon bits
  • ● 2 cups sharp cheddar cheese, grated
  • ● Kosher salt and freshly ground pepper, to taste
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preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper

  • 1 (3-3 1/2 lb) whole chicken
  • 5 1/2 tsp kosher salt, divided
  • 3 tsp black pepper, divided
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 1 tbsp dijon mustard
  • 2 tsp granulated sugar
  • 1 cup plus 2 tbsp extra virgin olive oil
  • 1 lb thin asparagus, trimmed and cut into 1 inch pieces
  • 4 oz sugar snap peas, cut into 1/2 inch pieces
  • 1/2 cup raw slivered almonds
  • 1/2 cup raw sunflower seeds
  • 2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 heads romaine lettuce chopped
  • 1 lb snow peas, thinly sliced lengthwise
  • 4 oz parmesan cheese, shaved
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1 Wash and dry all produce

  • 12 ounce
  • Chicken Breast
  • 0.25 cup
  • Parmesan Cheese
  • (ContainsMilk)
  • 1 unit
  • Roma Tomato
  • 0.25 cup
  • Panko
  • (ContainsWheat)
  • 1 tablespoon
  • Italian Seasoning
  • 4 ounce
  • Fresh Mozzarella
  • (ContainsMilk)
  • 1 unit
  • Zucchini
  • 1 unit
  • Lemon
  • 3 ounce
  • Orzo
  • (ContainsWheat)
  • 4 teaspoon
  • Olive Oil*
  • unit
  • Salt*
  • unit
  • Pepper*
  • 0.25 ounce
  • Parsley
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Adapted from an old recipe of my mother

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil (divided in half)
  • 2 tablespoons of butter (divided in half)
  • 2 onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 2 teaspoons Dijon mustard
  • 1/2 cup rose wine
  • 1 cup chicken stock
  • 2 sprigs thyme, leaves picked (optional)
  • 1 teaspoon honey
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1. Pre-heat the Air Fryer to 390 degrees

  • 1/2 cup all purpose flour
  • 1 egg beaten
  • 4 small chicken thighs
  • 1 1/2 tbsp Old Bay Cajun Seasoning
  • 1 tsp seasoning salt
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