Zupas Chicken Enchilada Chili Soup

• This is Kinsey's absolutely favorite soup at Zupas and she says this copy cat recipe tastes just like the real thing. This is the link to the recipe http://burntapple.com/2014/03/19/zupas-chicken-enchilada-chili-soup/
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• Ingredients2 cups cooked chicken, cut into very small bite sized pieces small onion, chopped
• 1 10oz can mild green chile sauce
• 1 10oz can mild red chile sauce
• 1 15 oz can tomato sauce
• 1 4 oz can diced green chiles
• 1 15oz can black or white beans, rinsed and drained
• 1 tbsp minced garlic
• 2 tbsp chili powder
• 1 tsp cumin
• 1 cup shredded cheddar cheese (for dairy free this can be omitted)
• 2 tbsp flour (for gluten free, substitute cornstarch or arrowroot powder)
• 2 tbsp butter (can use non dairy vegan butter for dairy free)
• 1 15oz can evaporated milk (can substitute non dairy milk if needed)
• 2 cups broth

Instructions

1. In a large pan set to medium low heat, stir together the chicken, onion, green chile sauce, red chile sauce, tomato sauce, green chiles, beans, garlic, chili powder, and cumin. Cover and allow mixture to warm while you make the sauce. Stir occasionally.
2. In a small saucepan set to medium heat, stir together the 2 tablespoons flour and butter until a smooth lump forms. Stir in the milk and continue cooking until mixture thickens.
3. Slowly add the milk mixture into the chili, stirring to combine. Stir in the cheese if using and continue cooking until melted.
4. Slowly add up to two cups of broth if needed to thin. You will want this recipe to have the consistency of soup which will be thinner than a traditional chili recipe.
5. Serve garnished with additional cheese, tortilla strips, cilantro, or sour cream

Honey Lime Chicken

1 pound chicken
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the chicken, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the chicken marinate for 60 minutes to overnight, flipping the bag around, so that all the chicken stay evenly covered in the marinade.

3.) When you’re ready to cook, take the chicken out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the chicken from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your chicken to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Cook until no longer pink on the inside, flipping once. Remove from the pan, and serve immediately!

Skinless Chicken Thighs in Red Wine Vinegar

Ingredients:

8 skinless chicken thighs with skin removed
1/2 cup red wine vinegar
1 cup fat free chicken broth
1 tbspn honey
1 tbpsn tomato paste
1 tspn butter
1 onion sliced thinly (she used shallots, I couldn’t find any)
2 cloves garlic sliced thinly
1/2 cup dry white wine (or you can just use more chicken broth)
2 tbspn Light Sour Cream
2 tbspn Parsley (fresh)
salt & pepper to taste

Directions:

Pat your chicken dry and season it well with salt and pepper
Meanwhile combine the red wine vinegar, 3/4 cup of the chicken broth, honey and tomato paste and bring to a boil. Bring down to a simmer and reduce down to about 3/4 cup. Remove from heat


Melt the butter in a large skillet and brown the chicken on both sides. About 6-8 minutes per side. Remove the chicken from the pan
Add the onion and garlic to the pan and cook until tender and browned.


Return the chicken to the pan and pour the red wine vinegar sauce over the chicken. Add salt and pepper, remaining broth and wine to the pan and cover. Let simmer 20 minutes
Remove the chicken and add the sour cream in. Stir until thickened and add parsely. Serve over chicken.
I served this with veggies and mashed potatoes. The sauce made an amazing gravy for the mashed potatoes and this was even good as leftovers the next day. This is definitely a keeper recipe in our household and I love that it uses simple, basic ingredients.

Chicken-Mango Curry

This recipe I found in a Family Fun Magazine. I tried it and it is FANTASTIC! If you like Indian food then you will love this recipe. AND it is so easy because it is a crock pot meal!


Ingredients:


1 (14oz) can coconut milk (I use the lite)
3 garlic cloves, minced
2 inch section of fresh ginger, peeled and minced
1 TBS tomato paste
1 1/2 TBS curry powder
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne
1 1/2 lbs boneless, skinless chicken, cut into 1 inch pieces
1 medium sweet potato, cut into 1/2 inch pieces
1 yellow onion, chopped
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
2 cups frozen mango cubes (I use 2 fresh mangos)
1/2 cup roasted cashews
juice of 1/2 lime
1/3 cup chopped cilantro




Stir together the first nine ingredients in the slow cooker. Add the chicken and turn it over a few times so that it is well coated. Put the sweet potato, onion, and peppers on top of the chicken.
Cover and cook for 4-6 hours on high or 7-9 hours on low.
Stir the mango, cashews, and lime juice into the curry, then cover and heat just until the mango is no longer frozen. (About 20 minutes)
Serve the curry with cilantro.

Slow Cooker Honey Sesame Chicken

4 boneless skinless chicken breasts
1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes
2 Tbsp cornstarch
1 Tbsp sesame seeds

Put chicken into crock pot. Meanwhile in a separate bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and mix,
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from the slow cooker leaving the sauce. Whisk the cornstarch into liquid in the crock pot, cover and cook the sauce on high for ten more minutes or until it just starts to thicken.
Shred chicken or cut into bite size pieces, return to the sauce and stir together. Serve over rice and with your favorite green vegetable.

Mexican Casserole

Recipe from my mom

1 cup chicken, chopped
1 dozon corn tortillas, chopped (you can use less)
1 cup cheddar or jack cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can chopped chilies
1 onion, chopped
3/4  cup taco sauce
1 16oz can stewed tomatoes, chopped

Mix all ingredients together. Spray a 9 x 13 pan with cooking spray. Pour mixture into pan. Sprinkle with:
1 cup shredded cheese

Bake at 350 degrees for 1 hour

Teriyaki Chicken Wings

Recipe from my mom

1 cup soy sauce
1/8 tsp garlic (I usually add more. I love garlic!)
1/2 cup butter (I don't usually put this much in)
1 cup brown sugar
1 tsp dry mustard
3/4 cup water

Cook on stove top until warm. Pour over 3 pounds chicken wing pieces in crock pot. Cook on low for 8 hours.

Chicken Tostadas

2 tbs butter
1/4 cup chopped onion
2 chicken breasts cooked and shredded
15 oz can tomato sauce
1/4 tsp salt
1 tsp chili powder
1 tsp cumin
8 tostada shells
Toppings: lettuce, tomato, olives, onions, sour cream, cheese, refried beans, avacados, etc

Saute onion in butter. Add shredded chicken. Add tomato sauce, salt, chili powder, and cumin. Simmer 20-30 minutes or until flavors blend. Put on shells and top as desired!

Chicken Pot Pie

1 lb Boneless Skinless Chicken Breast
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter
1/4 cup flour
1/4 tsp garlic powder
1/8 tsp ground thyme (or 1/4 tsp if not ground)
1/8 tsp pepper
14.5 oz can chicken broth
1 1/2 cup frozen mixed veggies
1 refrigerated pie crust
1 egg beaten (optional)

In a large skillet over medium heat, heat 1 1 tbs olive oil/ Add onion, celery, and chicken. Cook until chicken is no longer pink. Remove chicken and veggies from skillet. Melt butter in same skillet. Stir in flour, garlic powder, thyme, and pepper. Cook until smooth and bubbly. Gradually add chicken broth, stirring constantly until mixture boils and thickens. Add cooked chicken mix and frozen mixed veggies. Simmer until heated through. Spoon into pie pan. Place pie crust on top of chicken mixture. Flute edges and cut a few slits in several places. Brush on egg if desired.  Bake @ 425 degrees for 25-30 minutes, or until crust is golden brown.

Chicken with Rice and Pecans

1/2 cup chopped onion
1/2 cup butter
3 cups diced cooked chicken
1 cup uncooked rice
2 1/2 cup chicken broth
1 cup drained, chopped, canned tomatoes
salt and pepper to taste
1/4 tsp garlic salt
1/2 tsp ground thyme
1/2 cup chopped pecans (or walnuts)

In a large skillet, saute onion in butter until light brown. Stir in remaining ingredients, except nuts. Cover and simmer 30 minutes stirring occasionally. Stir in nuts before serving.

Thai Chicken Pizza

From Rachael Ray

This is Gluten Free only if you use a gluten free crust

Ingredients

• 1 pizza dough, any brand
• 1/2 cup duck sauce or plum sauce (I've always used plum sauce. Dynasty brand is best)
• 1/2 teaspoon crushed red pepper flakes
• 1 package shredded provolone or Monterey Jack cheese (2 cups)
• 1/2 red bell pepper, thinly sliced
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 rounded tablespoonful peanut butter
• 2 teaspoons hot sauce
• 2 teaspoons grill seasoning (such as Montreal Steak Seasoning) (eyeball it)
• 4 chicken breast cutlets, 1/2 pound
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar or cider vinegar
• 1/4 seedless cucumber, peeled and cut into matchsticks
• 4 scallions, chopped
• 1 cup bean spouts, a couple of handfuls (Optional- I don't)
• Palmful cilantro leaves, chopped (Optional- I don't) 
• 1/4 cup chopped peanuts, 2 ounces

Serves 4

Preparation

Pre-heat oven to 425°F.

Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15-17 minutes.

Pre-heat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. *Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2-3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.


* I dice the chicken into very small pieces before putting it in the marinade. Then I dump the marinade and chicken into a saute pan and cook it until the chicken is no longer pink and the marinade has started to get crispy on the chicken. It is seriously yummy.

Chicken and Dumplings

3-4 Chicken Breasts
Water to Cover
Salt
Pepper
Garlic powder or minced garlic
1 onion, chopped
2 Celery Stalks, chopped
2 Carrots. chopped

Dumplings  I usually double or triple this part because my kids love the dumplings
2 cups flour
2 tsp baking powder
1 tsp salt
1/3 cup shortening
1/2 cup milk


In large saucepan, cover chicken with water. Add seasonings as you like. Typically I don't measure the seasonings or veggies. I just use what I have. Simmer until chicken is cooked and tender. Remove Chicken. Cool and shred or chop.
In a large bowl combine flour, baking powder, and salt. Cut in shortening until mixture is crumbly. Add milk slowly stirring to a soft dough. Bring the water chicken stock to a boil. Take a tablespoon or so of dough and roll into a ball. Drop it into the boiling stock. Repeat with all the dough. Reduce heat, cover. Simmer gently until the dumplings are cooked though. Add chicken back to pot. Stir and serve!

Thai Chicken Pasta

Recipe from Megan Bradshaw

12 ounces linguine (NOT 16 ounces!)
2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

Sauce:
1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced garlic (yes, you read that right -- 3 tbs. Surprisingly, it's not too much)
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce*

Cilantro and additional green onions to garnish (I did not do this)

Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.

Heat 1 TBS sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.

Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.



I have never been successful finding it at Walmart, but you can usually find it in the Asian section of your regular grocery store. I found it at Smith's. The recipe calls for only half a tablespoon, but it packs quite a punch, so don't get crazy with it. It was the perfect amount of spice.

Texas Soup

(from Amy Simms)

3-4 Chicken breasts
1 can cream of chicken soup
1 can chicken broth (I usually use bullion and water)
Cook in a crock pot 5 hours on high or 8 hours on low or until chicken is done.

One hour before serving, skim the fat and shred the chicken. Then add to crock pot:
1 can drained pinto beans
1 can drained corn
1 can Mexican Rotel
1 can Ranch style beans
1 can cream of chicken soup

Serve with sour cream, tortilla chips, and cheese. YUM!

Honey Lime Chicken Enchiladas

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded (i cooked them in the crock pot in the morning)

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

12corn tortillas (I used flour)
2 cups of Mexican cheese blend, shredded (I only used 1 cup)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream (I used milk, Jeni said she has even left it out)
I added one can of black beans

Preheat oven to 350°. Place the cooked and shredded chicken in bowl. Set aside. In a small bowl, add honey, lime juice, chili powder and minced garlic or garlic powder.

Whisk together thoroughly to combine. Pour over chicken and cover with plastic wrap. Marinate 30 minutes or up to 1 hour, in the refrigerator.

Spray sides and bottom of a 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.

Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake for 15 to 20 minutes.
9 hours ago · Like · 1

Pomegranate Chicken

Ingredients:
4 Chicken breast halves
2 Tablespoons oil
½ teaspoon turmeric
1 medium onion, sliced
1 ½ cups pecans, ground in a processor (reserve ¼ cup for garnish)
4 cups chicken broth
1 pomegranate, seeded
¼ cup fresh orange juice
Dash of sugar (if needed. I usually forget to add it)
Salt & pepper


Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground pecans (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with orange juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground pecans.

*this recipe actually called for walnuts, lemon juice, and 1/4 sugar. I use pecans because I like them better. I use the orange juice because it helped eliminate the white sugar.

Hawaiian Chicken

1- 8 oz. can crushed pineapple
1/2 cup ketchup
1/2 cup butter
1/4 cup white vinegar
1/4 cup brown sugar
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
5 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 cup shredded coconut
1/2 cup slivered almonds, toasted

Preheat oven to 350. Place chicken breasts in greased 9x13 pan and bake for 30 minutes. Pour prepared sauce over chicken and cook for 20 more minutes

Sauce:
In a saucepan, combine pineapple, ketchup, butter, vinegar, brown sugar, soy sauce, cornstarch, salt, and pepper. Heat over medium heat, stirring until butter is melted and sauce is smooth and thickened. Serve with rice.

Sundried Tomato Pasta

Recipe from Megan Bradshaw

INGREDIENTS
6 cups cooked farfalle (bow tie or mini-bow tie) pasta***
2 Tbs butter
3 cloves garlic, minced
1 (10.75 o unce) can condensed cream of chicken soup
1 cup milk
1 tablespoon dried parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2-3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces
Approx 1/3 cup sun-dried tomatoes, drained
4 tablespoons grated Romano or parmesan cheese (not from the green can!)

DIRECTIONS
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup, stir in the dried parsley, salt, and ground fresh pepper. Blend milk and tomatoes gently in food processor or blender and add to pot. Let simmer for 5-10 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with chicken and sauce. Serve warm. Add additional salt at table as needed.

**Cheapest (and largest) jars of sundried tomatoes can be found at Costco. Otherwise, smaller jars (enough to make this recipe 3 times) can be found in the canned and jarred tomato section in your regular grocery store, $3.99 at Wal-mart.

*Picture does not show tomatoes blended with milk. That is a recent change.

***I usually just make a whole box and measure it out after it's cooked, saving the rest in the fridge for a different dish. If you use too much pasta, it will taste bland and dry. Be sure you really only use 6 cups of COOKED pasta.

Peanut Chicken Pasta

16 oz angel hair noodles, cooked according to instructions on package
1 lb boneless skinless chicken breast (16 pts)
1 medium red bell pepper (1cup chopped) (0 pts)
4 scallions, chopped (1/2 cup) (0 pts)
Yoshida Sauce (available at Smith’s or Costco’s)
1 cup Easy Blender Peanut Sauce (recipe follows)
Marinate chicken breasts in Yoshida Sauce for at least 4 hours. Grill chicken being careful not to over cook. After turning chicken baste cooked side with some of peanut sauce. Cut the chicken into strips about ½ X 2 inches. (If you are pressed for time purchase ready cooked chicken from the deli and slice or chicken strips from the meat case.)
Place meat, scallions, and pepper on to a platter, add cooked hot pasta and drizzle peanut sauce over all. Toss well until pasta is coated with sauce.

Serves 8-10


Easy Blender Peanut Butter Sauce
4 cloves fresh garlic (0 pts)
1/2 cup creamy peanut butter (32 pts)
¼ cup catsup (0 pts)
¼ cup brown sugar (4 pts)
4 teaspoons fresh bottled ground ginger (0 pts)
1 tablespoon onion powder
½ teaspoon crushed red pepper (or to taste)
Juice from ½ lemon (2-3 T)
¼ cup water
¼ cup Soy sauce (0 pts)
2 tablespoons peanut oil
1 Tablespoon red wine vinegar (0 pts)
1 Tablespoon Sesame oil
Gather all of the ingredients and place them on the counter beside the blender. Drop peeled garlic one at a time on to moving blender blades. Add each ingredient into blender and pulse at high speed just until combined, about 5 seconds. Scrap down sides and pulse again 4-5 times. Store in refrigerator until ready to use. For use: heat in microwave for 1-2 minutes or until heated through.
Favorite Recipe From: Valene Cook

Baked Chicken Fingers and Oven baked fries

Buddy Valastro's Baked Chicken Fingers and Oven Baked Curly Fries

Ingredients

• For the Baked Chicken Fingers:
• 1 pound boneless, skinless chicken breasts
• Nonstick vegetable cooking spray
• 2 tablespoons olive oil
• 1 cup dried breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
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• For the Oven Baked Curly Fries:
• 3 russet baking potatoes
• 3 egg whites
• 1 teaspoon salt
• Cooking spray

Yields: 4

Preparation

For the Baked Chicken Fingers:
Preheat oven to 400ºF.

Spray a baking sheet with cooking spray; set aside.

Cut each of the chicken breasts lengthwise into 4 to 5 strips. Place in a medium bowl. Add olive oil and stir to coat evenly; set aside.

In a shallow dish, mix together breadcrumbs, cheese, oregano, salt and pepper. Dredge the chicken in breadcrumb mixture to coat. Arrange on prepared baking sheet.

Transfer to oven and bake, turning once, until golden brown and cooked through, 12-15 minutes. Serve chicken fingers hot or at room temperature with marinara sauce, with Oven-Baked Curly Fries alongside.

For the Oven Baked Curly Fries:
Preheat oven to 450ºF.

With a curly fry cutter, cut the potatoes. Place in a bowl covered with cold water. Set aside.

In a large bowl, whisk the three egg whites with the salt until frothy. Drain the cut potatoes from the cold water well and toss in the bowl with the egg whites. Remove from bowl and shake off excess egg white.

Place the potatoes in a single layer, on two baking sheets lined with foil and sprayed with cooking spray.

Bake potatoes on 2 racks in oven for 25-30 minutes. Alternate racks halfway through baking time.

Serve immediately alongside Baked Chicken Fingers.