Creamy Ranch-Style Chicken and Potatoes with Carrots

Posted on June 12, 2015 by rebeccacain23

I’ve tried a similar dish like this before… and I’m getting even closer to the ranch taste without using that packet of seasoning that’s full of MSG, etc… this is getting closer! I used cream in this dish to give it that yummy creamy texture… I may use buttermilk next time!! That would definitely put that ranch flavor just over the top to where it should be!

This one, I just chopped all the ingredients, and cooked it all in one pan! It does take a while if you leave the potatoes large… they take a while to soften… but this dish was nice, fresh, and filling. And… if you’re like me… you always have these ingredients in your fridge and/or pantry! WIN!! Especially since I am due to go grocery shopping in 2 days, so I’m running low on recipe ingredients! Especially since I’ve gone “off my meal plan” a lot this week! Oops!

So, here’s the Creamy Ranch Style Chicken and Potatoes

3-4 servings

Ingredients:

4-6 chicken tenderloins cut into 1 inch pieces
1 TB butter
2 TB extra virgin Olive oil
2 large yukon gold potatoes
1/2 SMALL sweet onion – diced
2 TB lemon juice – fresh squeezed
1/2 cup low sodium free range chicken broth
5 peeled and rinsed carrots
1/4 tsp dried dill
2 TB fresh chopped parsley
1/8 tsp onion powder
1/4 tsp garlic powder
sprinkle of smoked paprika
salt and pepper to taste
2-3 TB heavy cream (OR buttermilk!)
garnish with shaved parmesan cheese

Directions:

Start by chopping all of your veggies. (I did not peel my potatoes, but you may if you prefer). Then, melt your butter in a large skillet. Add the potatoes, onions, carrots and the chicken broth. Put a lid on and let simmer for 10-15 minutes, or until the potatoes start to soften. Remove the lid and add the chicken and the salt, pepper, garlic powder, onion powder, paprika, olive oil, and dill. Replace the lid and let simmer until chicken is cooked through. This will take 5-8 minutes. Remove the lid and stir. Add the chopped parsley and remove from heat. Slowly stir in the heavy cream until everything is well coated with the seasonings and cream, and serve in immediately. Top with a bit of extra parsley and some parmesan cheese!

This is such a light and fresh dish. I just love the fresh parsley and that dill… it just adds a “clean-ness” to a dish.

Try this one for sure!

And now, for the quote of the day:

BBQ Shredded Chicken and Potato … bake… nachos?

Posted on June 9, 2015 by rebeccacain23

I really don’t know what to call this! I may go back in a few days and change the name and edit it… but in this moment, I don’t know. I basically had leftover crock pot shredded BBQ chicken (which I will give my recipe for, because it turned out AMAZING!) and then I added a bunch of other ingredients that sounded AMAZING and kind of like nachos…. but not. Ha! Also, I baked it, and I have since decided, it needs to be cooked on the stove top. I make skillet veggies almost every day for lunch and when I use potatoes, they always end up nice and tender. These potatoes in the dish were not soft within the time period that I baked it! It was annoying! So… I will give my recipe, with notes on how to either make it in the oven long enough to have the potatoes be nice and tender… as well as how to make it on the stove top.
So… here goes!

This is for 4 servings

Ingredients:

3/4 cup Pulled BBQ Chicken
– 8 chicken thighs, 1 bottle of your. favorite BBQ sauce (I used Sweet Baby Ray’s Original), 1/2 cup dark brown sugar, 1 TB Worcestershire sauce, 1/2 cup chicken broth, salt and pepper to taste. Cook in crock pot on low for 8 hours, or high for 4 to 5 hours. When finished, shred with a fork, and SAVE THOSE LEFTOVERS! 🙂
1/2 can natural black olives, sliced
2 yukon gold potatoes, washed and diced
1/2 cup shredded Mexican cheese
1/2 can black beans RINSED
2 TB your favorite salsa (I used black bean and corn TJ salsa)
1/2 cup frozen corn
1 avocado sliced
Garnish: sour cream
Optional: corn chips or tortillas for eating!

Directions:

To bake:
Preheat the oven to 400 degrees. Placed diced potatoes and shredded chicken and salsa into a glass baking dish (8×8 will work) and drizzle with 1 TB olive oil. Bake for 25 minutes (OR until potatoes are soft!). Then, remove pan from oven and add the remaining ingredients, stir around, ending with the cheese (do NOT put the avocado on until you serve… add as a garnish). Bake for an additional 10 to 12 minutes, until it’s hot and bubbly!
Serve as a burrito on a tortilla, or in a bowl with some chips like a nacho dip!

On the stove top:
Melt 1 TB butter in a large skillet (12 inch probably). Place potatoes and salsa into the skillet and cook on medium high until potatoes start to soften. Add the BBQ chicken, and stir well. Add more BBQ sauce if needed. Add the corn, black olives, and black beans and stir until cooked thru. Turn heat off and top with cheese. Let cheese melt… you can place lid on until cheese melt to speed up the process. Serve immediately topped with a bit of avocado and sour cream!

I honestly wasn’t sure I was gonna blog this because it didn’t turn out perfectly and it was basically ingredients I thought to myself : that would be good together… so I put it together. … nothing gourmet or well thought out. But then my husband said he LOVED the leftovers. I also realized that some of the best recipes come from random ingredients thrown together. I hope this inspires all of you out there to experiment! Even if it fails, you tried something new and you were creative in the kitchen! Win!

And now, for the quote of the day:

Chicken and Summer Vegetable Coconut Curry Over Whole Grain Quinoa

Posted on June 5, 2015 by rebeccacain23

Curry…. I honestly never thought I liked curry. It’s not always the prettiest dish honestly. I also always thought that it had to be spicy… I never knew that it could be quite mild! This is now my 3rd posted curry recipe on my blog! I have found that I just love it! (Mainly when I can control the spiciness that is!) I even will put turmeric in my veggies for lunch sometimes… it adds that pretty yellow color and just the right amount of taste!

This dish cooked up quite quickly! Like usual, I used my rice cooker to make my quinoa… so if you don’t have one yet… you know you want one! 🙂

This will make 4 medium sized servings

INGREDIENTS

1/4 cup chopped onion
3 tsp curry powder
1/8 tsp turmeric
1/2 tsp minced garlic
1/4 tsp smoked paprika
2 carrots, peeled and diced
1 large yukon gold potato peeled and cubed into bite size pieces
2 medium zucchini squash, diced
1 small yellow summer squash
Small handful of green beans chopped into bite size pieces
1 15oz can of unsweetened premium coconut milk (NOT Light!!!)
3/4 cup chicken broth
1 large bunch of kale (or spinach) rinsed and chopped (remove center vein from the kale)
Salt and pepper to taste
2 tablespoons olive oil
1 TB butter

Quinoa:

1 cup quinoa
2 cups water
1 TB olive oil
dash of salt

INSTRUCTIONS:

Start by starting the quinoa. RINSE your quinoa in a metal mesh colander, or SOMEHOW. But definitely rinse it. Then, either measure and place into a rice cooker and press “cook”, or follow directions on the package and cook in a small sauce pan with a lid.

Then, cook your chicken. I used 3 chicken tenderloins so that the dish would vegetable heavy with a hint of chicken… not the other way around! I placed butter in the bottom of the skillet, and turned it onto medium to melt the butter. Then, I put my chicken tenderloins into the skillet onto the melted butter. I added the 1/2 of the onion and 1 tsp of the curry powder and salt and pepper. While it’s cooking, I took the spatula and cut the chicken into bite sized pieces. (I cook my chicken from frozen, so if you cook from raw, feel free to cut into bit sized pieces first.) Once the chicken is cooked through, remove the chicken from the skillet and place in a bowl and set aside. Add the olive oil into the still warm skillet still at medium heat. Add the potatoes and carrots first with the chicken broth. Add the rest of the curry powder, paprika, minced garlic and turmeric. Once they have cooked for 5-7 minutes and veggies start to soften (as well as the chicken broth cooking down and reducing a bit) add the zucchini, summer squash, green beans. Shake the can of coconut milk well to mix. Open the can and stir coconut milk in slowly to the vegetable mixture. I only ended up using 3/4 of the can of coconut milk, but you may want to use all of it. Just depends on how you like it. Add the chicken back into the mixture and stir to incorporate it. Let it simmer a couple of minutes. Add salt and pepper to taste. Just before you are ready to serve it, add the rinsed and chopped kale. Stir, combine, and SERVE over the cooked quinoa. DELICIOUS!!!

Even the leftovers of this dish was AMAZING! If you like curry, try it! You can even add a bit more spice if you’d like, throw a bit of cayenne powder for a bit more spice! 🙂

And now, for the quote of the day:

Quick Leftovers Chicken Quesadilla

Posted on June 2, 2015 by rebeccacain23

I’m continuing in this post with using up my leftovers. I used some leftover chicken that I had (you can even use leftover rotisserie chicken for this!!!) This was quick, easy, everything grabbed last minute and MAYBE took 15 minutes! After a busy and crazy day, what’s better than that?! It’s also kid friendly!

I served this with some chips and salsa… you could also serve it with some spinach or some sour cream and salsa to dip it in. It’s actually quite versatile!

This is for 2 quesadillas… just double, triple etc for more!

Ingredients:

2 flour (or corn… or wheat for that matter!) tortillas
1/4 lb of diced of shredded chicken (already cooked)
2 pieces of cooked bacon – chopped
1/2 sliced avocado
3/4 to 1 cup shredded cheddar cheese
1/4 cup diced sweet mini peppers (or 1/2 bell pepper chopped)
2-3 TB chopped sweet yellow onion
optional: a few sundried tomato pieces! You can add it in there, or use fresh tomatoes, either would be good!
optional: spinach or a bit of hot sauce

Directions:

Start of by dicing and slicing your veggies. Get your avocado out and slice 1/2. What I do, is slice the whole thing, and ten place the 1/2 that I don’t use in a baggie (pre-sliced and not in the shell) into the freezer that I can pull out later and use in smoothies). Once all of your veggies are cut, you can pull out your chicken and bacon. I used leftovers. If you do not have leftovers, but still want to make this, just quick cook it up in a bit of olive oil with salt and pepper. I usually use pre-cooked bacon and cook it quickly in the microwave and then crumble it up.

But 1/2 TB in the bottom of the skillet and let it melt and medium to medium low temp on the stove. Once melted, place 1 of the tortillas on the skillet. Cover with desired amount of cheese, then place half of chicken, then the veggies, and ending with the avocado. Fold over the tortilla and let it brown for a minute or two, then flip it over with a large spatula. Let it continue to cook for 2-3 minutes, until the cheese is melted and starting to ooze out the side. Remove from skillet and place on a plate, and repeat with the 2nd tortilla. I usually cut each quesadilla in 2-4 pieces with a pizza cutter. Serve with some salsa, maybe some sour cream, and enjoy!!!!

And now, for the quote of the day:

Greek Yogurt Chicken Salad

Posted on May 7, 2015 by rebeccacain23

Tonight, we dined on our back screened-in porch, with the breeze and our ceiling fan blowing, our kids playing nicely in the play room… eating this awesome and fresh dish. PERFECT! It’s like the quintessential summer picture in my mind!

It was a bit busy today too, catching up on things that I didn’t get done over the weekend… our freezer decided to “re-set” and go back to factory settings and essentially “turn off”. And, of course, I didn’t notice it right away until half of my things had thawed overnight. So, a LOT of my leftovers and some of my fish and shrimp and chicken had to be tossed 😦 . I was so sad! It’s so tough to have to empty out your freezer… over half into a trash bag! *SOB* ! Luckily a lot stayed frozen in the back and towards the bottom. LUCKILY we have a deep freeze in our garage where I had some of my other purchases and was able to transfer my saved food until the freezer re-started and got back down to proper temperature. At least my fridge didn’t freak out as well! I would have had a melt down!

So, tonight, I had to find chicken that hadn’t thawed and be thrown out, so chicken thighs it was!

INGREDIENTS

This is for 3-4 servings, depending on serving size.

2 large chicken thighs
– cooked with 2 TB butter, 1 TB olive oil, 1/4 cup water, 1/2 tsp thyme, salt and pepper. Simmered at medium high until cooked through and then diced.
1/4 cup parsley, finely chopped
2 scallions (green onions) chopped fine
1/2 cup red grapes cut in half
2 heaping TB PLAIN Greek Yogurt
Juice of 1/2 of a lemon plus the zest
Salt and pepper to taste
6 romaine leaves
1/4 tsp coriander
dash of hot sauce
1/8 tsp smoked paprika
1/2 cucumber (English Hothouse Cucumber) halved and quartered
1/2 avocado thinly sliced to line the romaine leaves

DIRECTIONS

In a large bowl, combine the chicken with the parsley, cucumber, scallions, lemon zest, hot sauce and seasonings, and grapes. Season with a pinch of salt and pepper and give it all a good toss.
Add the lemon juice and the greek yogurt and stir to combine. Add the chopped parsley, and toss!
Serve scoops of the salad in the wide end of romaine leaves that are lined with slices of avocado. Serve immediately.

This was DELICIOUS! Try it now! 🙂

And now, for the quote of the day:

Southwestern Chicken Salad with an Avocado Parsley Dressing

Posted on May 5, 2015 by rebeccacain23

When you come home after a long day at work and it’s hot outside… the weather is nice, sun is shining… don’t you just crave a salad? Nice, cool, crisp? Add a bit of chicken and just enough spice to make the dressing’s coolness almost a relief?

This is the salad for you! I seriously craved this dressing after I had it the first time. I made ANOTHER salad for lunch the next day JUST so I could use the rest of the dressing. It was THAT amazing!

This is for 3-4 salads, depending on size of salad… is it your main course, or a side?

Ingredients

Salad:

Large head of Dark Green Romaine
1 15 oz. can Black Beans, rinsed and drained
3 mini sweet peppers chopped
1 pint cherry tomatoes
1 medium vine-on tomato cut into 1/2 inch pieces
2 Chopped scallions (Green Onions) – if so desired
1/2 Avocado diced
2 chicken tenderloins cooked (I cooked w/a bit of cumin and chili powder and olive oil) and sliced PER SALAD)
1 cup (more or less) corn. I used thawed frozen corn… you can use fresh or canned as well
1/2 can diced Natural Black Ripe Olives
Drizzle of salsa

For the dressing:

1 cup loosely packed FRESH parsley, stems removed and roughly chopped
1/2 avocado
Juice and zest of 1 lime
1/2 tsp Chopped Garlic in Pure Olive Oil
1/4 cup olive oil
1 1/2 tsp. White Balsamc Vinegar
salt and pepper to taste
1 TB fresh local Honey

Directions
Make the dressing: puree all ingredients in a food processor/blender (I used my Nutribullet) until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, sautee your chicken until cooked through and white all the way through, chop the sweet peppers, tomatoes, and green onions, avocado, black olives…
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing. I did find that the salad was best when I drizzled the salad with the dressing, and then tossed to coat thoroughly!

You will NOT regret making this salad!

And now, for the quote of the day:

Chicken and Veggie Parmesan Skillet

Posted on April 22, 2015 by rebeccacain23

I can’t believe I forgot to post this last night! This one was so fresh… and the veggies added a nice crunch! We did eat a bit later last night though.
This one took me about 20 minutes. It’s quick, easy, low carb (unless you have bread as a side like I did… haha) fresh and summery! Perfect quick dish on a weeknight!
My mom had my daughter last night, so I had just my son when I was making dinner. Isn’t it strange how when you go from 2 kids (or however many you have) to 1 less… the world suddenly seems so easy? Everything is simple all of a sudden . Butterflies are everywhere, birds are chirping, you can smell the roses… lol. But seriously. I sat and talked with him and had time to give him my full attention… and he LOVED IT! I’ve gotta do that more. Have focused one on one time with each of them. They just BLOOM (only term that seemed to properly describe it) in that time. I learn new stuff about them, they talk and just snuggle into me. I cherished it. 🙂
Ok, back to food.

INGREDIENTS:

1/2 tsp garlic, minced
2 TB olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon (about 1 TB)
6 chicken tenderloins (or 3 chicken breasts)
Salt and pepper to taste
1/2 tsp dried oregano
Dash cayenne pepper powder
1/4 cup white wine (or chicken broth)
2 TB butter
1/4 cup chopped onion
3 sweet mini peppers chopped
1/2 cup frozen broccoli florets
1 cup frozen veggies: carrots, green beans, etc. Your choice
3 tbsp grated Parmesan cheese

DIRECTIONS:

1. Cook garlic, carrots and onions in a large skillet over medium heat for 1 to 2 minutes. Add chicken, salt and pepper, oregano, cayenne powder and lemon juice and the black pepper; cook 4 to 5 minutes on each side or until chicken is done (165º F.).

2. Add in the vegetables and white wine (or chicken broth) and butter; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Sprinkle generously with the Parmesan cheese.

Serve! This makes 3 – 4 servings depending on the size of serving you take. I served it with a couple of slices of bread. You can do quinoa, pasta, or some fruit! Totally up to you! This one was amazing!

And now, for the quote of the day:

Sundried Tomato Avocado Chicken Sanwiches with Pesto and Mozarella!

Posted on April 13, 2015 by rebeccacain23

I was seriously craving twice baked potatoes. SOOO bad! Alas, my potatoes were VERY sad looking and VERY small. It’s all I had left. I have had a lot of sauteed and roasted veggies for lunches these last couple of weeks and therefore have none for twice baked potatoes. Boo!

Instead, I made a DELICIOUS sandwich on GREAT HARVEST Sourdough. This is significant. It is not significant because I am affiliate of Great Harvest, it’s significant because it’s just simply the best. https://www.greatharvest.com/ I worked at a Great Harvest Bread bakery when I was 15 years old, and I have never tasted bread as wonderful as they make. They have locations all over… so if you’re near one… STOP AND GET BREAD!! 🙂

Ingredients

This was for 2 servings

6 chicken tenderloins (or more, depending on how many servings you need)
olive oil
2 TB butter
Kosher Salt
freshly ground Black Pepper
Mrs. Dash OR 21 Seasoning Salute
2-3 mozzarella string cheese sticks (OR fresh mozzarella if you have it!)
4 slices of SOURDOUGH bread!!
2-3 TB fresh homemade basil pesto
2 TB diced Sun-Dried Tomatoes
Arugula or any type of lettuce for sandwich
1/2 avocado sliced for in sandwich

INSTRUCTIONS

Lightly drizzle the chicken breasts with olive oil and season with salt and pepper and the Mrs. Dash or 21 Seasoning Salute.
Sautee in skillet with 1 TB of butter. Cook until white all the way thru and then set aside and let rest.
Place 1 TB of butter into the warmed skillet and let melt on med to low. Butter one side of each of the slices of bread (just like with grilled cheese) and put pesto on the opposite side (from the butter) of 2 slices of bread. This is so that each sandwich will have 1 slice of bread with pesto on 1 side of the sandwich. Place the chicken, sundried tomatoes, and cheese onto the bread and place the other piece of bread on top. “Grill” like grilled cheese until the cheese is melted. (I cut the string cheese in half lengthwise, and then width wise.) Flip over to brown the other side of the sandwich.
Remove from skillet and place onto plate. Remove the side w/out the cheese and place the avocado pieces and the arugula (or lettuce) and put back together. Cut and ENJOY!

This sandwich was FULL of flavor. The sourdough definitely was crunchy and the perfect flavor and texture for this sandwich. NO WORDS! Ok… yes, you really have to try Great Harvest! 🙂 The chicken was moist and tender… everything balanced quite well! This is a quick and easy dinner!

I served this with 2 mini sweet potatoes. Aldi has a bag of steamable sweet potatoes that you just pop into the microwave for 8 minutes! I just had the sandwich and sweet potatoes and was quite satisfied! Give this one a try!

And now, for the quote of the day:

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Check out this link: 15% off San Francisco Coffee K-cups

Mixed Greens Chicken Avocado Salad with Lemon Poppy-seed Dressing

Posted on April 7, 2015 by rebeccacain23

Mondays…. I made this salad last night. You know the movie “Office Space”?

I seriously LOVE that movie. I really do. I’ve seen it quite a few times, and it’s still funny every time!

I was thinking about that quote yesterday. The day seemed endless. In South Carolina, there is a yellow haze of pollen floating through the air, and coating my throat and lungs causing swelling and coughing and overall miserable feelings in our house. What is the need for this much pollen? I mean, you look outside and you can SEE THE BREEZE. I’m not joking. We have enough pine trees. The pollen needs to dial it back a bit.

I know this rant will do nothing. But I felt the need to whine. And then I had a glass of wine. HA!

Anyways… back to my salad. My husband said that he was craving his chinese food leftovers last night and wanted to eat that, and was going to be coming home late. I, however, was NOT craving that. So… I looked at my meal plan and decided on a yummy and filling salad!

This one is seriously soo good! I did have popcorn later that evening as a nighttime snack, but this one was filling, sweet yet tangy, and really fresh. You have your crunch, chewy, sweet, tart… everything!

Try this one out for sure!

Ingredients

Dressing

1/4 cup olive oil
1/4 cup canola oil (or any light oil)
2 tsp lemon zest
1/4 cup fresh lemon juice
2 Tbsp honey
2 tsp spicy brown mustard, OR dijon mustard
1/4 tsp salt
dash of fresh ground pepper
2 tsp poppy seeds (or more if you desire)

Mix it in a 2 cup measuring cup with a whisk, or you can mix it in a Salad Dressing Mixer.

Salad

4-6 chicken tenderloins cooked (or leftover grilled chicken on a Cast Iron Pan) thru and sliced. (I cooked mine in the skillet with a bit of olive oil, oregano and salt and pepper. The more basic the chicken, the better. You’re gonna have the flavor in the salad and the dressing)
5 oz baby spinach
5 oz. Artisan salad mix (or spring greens)
1 avocado, cored and diced
1/2 cup shaved or grated parmesan cheese
1 sliced and halved cucumber (I prefer English or “hothouse” cucumbers)
1/2 cup dried cranberries
Optional: You can add some almonds or pecans as well if you’d like!!!

ENJOY!!!!!!

And now, for the quote of the day:

Chicken Wrap

Posted on March 27, 2015 by rebeccacain23

I had a meal plan. That plan went out the window tonight. Do you ever do that? Just don’t feel like cooking/doing/eating whatever you planned? Not sure if it was my dog barking at random noises, my son whining at my feet, or my daughter asking to go down to the lake nature trail for the 50th time in 5 minutes, but my energy was suddenly drained. I quickly made the tiny minions , that I made, and adore… their dinner and sat down to figure out what on earth actually sounded good. When I made my meal plan it was cold and rainy outside. I have 2 weeks worth of meals to choose from and they all look “bleh”… so what’s a girl gonna do? My husband was on his way home from work. Granted it takes him 45 minutes to get home… but still!
I hop on pinterest, duh, and find out all about this new Mediterranean Diet. Which of course leads me to travel ideas, which leads me to beach pictures, which leads me to memes and funny pictures of cats. Suddenly my husband’s home, and I haven’t cooked a thing! Darn endless scroll on pinterest! Hehe! So, chicken wraps it was! And you know what? They were good! 🙂

Ingredients

This is for 2 servings

4 chicken tenderloins
1 TB butter
1 TB olive oil
1/2 tsp garlic powder
1/2 tsp oregano
Salt and pepper
1/2 tsp dried thyme
1/4 cup vinegarette (I used my leftovers from a previous recipe… you can use any Italian dressing or vinegarette)
1/2 cup baby spinach
2 TB parmesan
Tortillas (flour or whole wheat )
Toppings:
Greek yogurt, sour cream, avocado slices, spinach or lettuce, hummus, Lindsay Naturals Black Ripe Pitted Olives
, tomatoes and or mustard.

Sautee the chicken in a skillet with the oil, and or butter and seasonings until almost done. Add half of the salad dressing and let simmer. 5-8 min until no pink is left and shred it with 2 forks. Top with either shredded cheese or parmesan and then place onto the tortillas. Top as you’d like!

And now, for the quote of the day: saw this random picture… yes, on pinterest, and had to post it!

	Air-fried Hash and B… on Asparagus Pesto Pasta with Sun…
	Pam Trease Sjolund on Zucchini “Chips”
	Kim \| Peeled Wellnes… on Quick Leftover Rice – Ch…
	rebeccacain23 on SISTERHOOD OF THE WORLD BLOGGE…
	Kim // Peeled Wellne… on SISTERHOOD OF THE WORLD BLOGGE…

Dancin' and Cookin' in the Kitchen!

Cooking with whole and healthy ingredients while dancing with my kids in my kitchen!

Tag Archives: chicken

Creamy Ranch-Style Chicken and Potatoes with Carrots

BBQ Shredded Chicken and Potato … bake… nachos?

Chicken and Summer Vegetable Coconut Curry Over Whole Grain Quinoa

Quick Leftovers Chicken Quesadilla

Greek Yogurt Chicken Salad

INGREDIENTS

This is for 3-4 servings, depending on serving size.

DIRECTIONS

Southwestern Chicken Salad with an Avocado Parsley Dressing

Chicken and Veggie Parmesan Skillet

Sundried Tomato Avocado Chicken Sanwiches with Pesto and Mozarella!

Mixed Greens Chicken Avocado Salad with Lemon Poppy-seed Dressing

Chicken Wrap