Chicken Pepper Dish

Mom Comment: This is an original (I had no ideas and just started adding to a pan.)

Ingredients:

• Chicken Sausage (Like the big brats) (or whatever – you could use sausage too)
• Onion – sliced
• Peppers – whatever kind you like – I prefer Red and Green
• Balsamic Vinegar (I used 2 tablespoons to start and added a tad based on taste)
• ½ Cup chicken broth
• Add Seasoning to your taste (21 season salute from Trader Joe’s is Yum) Italian seasoning is also yum.

Directions

Simmer all in a pan on med – medium low heat until veggies are to your liking – about 20-25 mins.

Serve over couscous or rice.

Source: Makaela M. 

Submitted by: Makaela M. 

Frank's® Red Hot® Buffalo Chicken Dip

Mom Comment: Not my own recipe but one of my favorite recipes.  

Source: AllRecipes

Yield: 4 Cups

Ingredients:

• 1 (8 ounce) package cream cheese,softened
• 1/2 cup blue cheese salad dressing
• 1/2 cup Frank's® RedHot® Original
• Cayenne Pepper Sauce or Frank's®
• RedHot® Buffalo Wing Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 (9.75 ounce) cans Swanson®
• Premium Chunk Chicken Breast in Water,drained
• Assorted fresh vegetables or crackers

Easy Chicken & Cheese Enchiladas

Mom Comment: I saw this on a can of Campbell’s soup and thought I’d give it a try.  It was super simple and the results from my boys:  “Mom this is the best meal you’ve ever made”…I’ve been making ever since. 

Source: Campbell's Kitchen

Yield: Serves 6, 1 enchilada 

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Baked Artichoke Chicken

Mom Comment: This is not a quick recipe, takes about an hour, but it is delicious!

from Stacey Snacks

Makes 4-6 servings.

• 4 lbs. chicken legs and thighs, w/ skin (I use boneless, skinless chicken breasts)
• 1 cup artichoke hearts, halved (canned is fine)
• 1 medium onion, cut into pieces same size as the artichokes
• 1 pound white button mushrooms (halved or quartered)
• 2 tablespoons brown mustard
• 2-3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup red or white wine (I’ve used white wine and I’ve used chicken broth and both tasted the same)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• salt and pepper (to taste)

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Mom Comment: I love this chicken and white bean enchilada recipe because it’s a little different, but everyone loves – kid and hubby. It doesn’t take a long time and I know that I am serving something that won’t be an issue with anyone at the table. This recipe is also very easy to modify.

from SkinnyTaste.com

Makes 8 servings. Serving Size: 1 enchilada 

For the Chicken and White Bean Filling: (If you don’t like beans – it still tastes yummy without or I have used Blackbeans)

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin