Pineapple Salsa Chicken (Slow Cooker)

A lady in our ward gave this recipe and it's ingredients to us in a gift bag when Olivia was born.  It was delicious and made a lot!  It's definitely one of my new favorites.

Pineapple Salsa Chicken (Slow Cooker)

*Serves 6 - 8

6 fresh or frozen chicken breasts
1 (20-oz.) can crushed pineapple, drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can white beans, like Great Northern, rinsed and drained
2 cups mild salsa
Tortillas or tortilla chips and garnishes (such as sour cream, cheese, tomatoes, lettuce, etc.)

Place the chicken in the crock pot and add the rest of the ingredients.  Cook on low for 6 to 8 hours.  Using tongs, remove the chicken to a cutting board and shred into bite-size pieces.  Mix the chicken back in with the rest of the ingredients.  The mixture will be fairly soupy - I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn't make everything soggy.  Serve with tortilla chips or rolled in tortillas with garnishes, like tomatoes, cheese, avocado, sour cream, etc.

*Freezable option:  She says "I freeze the leftovers in the freezer-safe zip loc bags and either place the frozen portion in my crock pot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan."

Chicken Tortilla Soup

It's time I post this recipe before I lose it again.  My sister Heather passed it to me over the phone one day when we were chatting.  She got the recipe from HERE.  So fast and easy!  And what's better...when you make it in the crock pot you get to smell it cooking all day!  Oh, I did add some corn to mine, too.

Chicken Tortilla Soup

3 frozen chicken breasts
1 large can diced tomatoes
1 can Cream of Chicken Soup
1 c. salsa
1 pkg. taco seasoning
1 can black beans (drained if you'd like)
1 can mild green chilies

Add everything to crock pot and cook on low for 8 hours.  Remove chicken after 8 hours and shred.  Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Homemade Beef and Noodles

Talk about comfort food!  This is it!  We grew up in Western Kansas in a small town close to our wonderful grandparents.  This was our favorite thing to have Gran Gran make for us.  She always made Beef and Noodles but after I left home for college at BYU I often turned it into Chicken and Noodles* just because I never had left over beef.  It is good either way but my favorite is Beef and Noodles because that's how Gran Gran made it.  I've made them with whole wheat flour, too, and they work great but are a little on the "tougher" side.  These noodles are thick and chunky and so good!  One batch makes more than you think!  The secret is to roll them out thin.  If you do decide to double the batch, make each batch individually.  They are much easier to handle that way.  It's cold and rainy here today.  I might have to make up a batch!

Homemade Beef and Noodles

4 eggs
2 1/2 to 3 cups flour

Beat eggs with fork until mixed.  Add flour to eggs until thick enough to roll out.  The drier the better!  You don't want sticky dough.  Do not add salt!  Roll out onto floured surface to pie crust thickness.

Roll up like a jelly roll.  Slice into strips 1/8"-1/4" thick (depending on how chunky you like your noodles.)  Unroll individually (I always leave a few rolled up for fun.  Those are the BEST!)

Drop into a very large pot of 2 quarts boiling water (or enough water to cover all noodles with an inch or two above.)  After they have cooked for 10 minutes make a broth.

Pour off extra water until you have enough to just cover the noodles by an inch.  Add 4-6 beef bouillon cubes (depending on how much water you have.)  Add 2 cans cream of mushroom soup.  Add small pieces of cooked beef or leftover roast beef.  Salt and pepper to taste.

*To make Chicken and Noodles:  substitute 4-6 chicken bouillon cubes for the beef cubes, use cream of chicken soup instead of cream of mushroom, and diced cooked chicken instead of beef.  Can add other veggies, too, if desired.

Chicken Taco Ring

A variation on the traditional taco.  Serve with all of the taco toppings.

Chicken Taco Ring

1 lb. chicken breasts
1 pkg. taco seasoning
1 cup shredded Cheddar Cheese
1/4 cup chopped onion
2 cans refrigerated crescent dinner rolls
Garnish:  sour cream, shredded cheese, salsa, chopped onion, chopped lettuce, diced tomatoes, diced olives

Spray cookie sheet.  Cook chicken breast in skillet.  Shred or chop cooked chicken.  Mix in taco seasoning and one cup shredded cheese.  Unroll both cans of crescent roll dough and separate into 16 triangles.  Arrange triangles on cookie sheet with short sides of triangles toward center and points facing out.  Overlap into wreath shape and leave about 5-inch round opening in center.  Lightly press short, overlapping ends of dough to flatten slightly.  Spoon chicken filling onto widest part of dough.  Pull end points back over filling and tuck under dough to form ring.  Filling will be visible.  Bake at 375 degrees for 20-25 minutes or until golden brown.  Serve with garnishes.

Pineapple Chicken

This is a recipe I got from Tory's mom.  It was one of his favorites growing up.  It's easy, tastes great, and feeds a lot of people.  Serve over brown rice.

Pineapple Chicken

4-6 chicken breasts, or you can use chicken tenders or a whole chicken cut up
1 can pineapple chunks or tidbits with juice
1 package of onion soup mix

Season chicken with salt, pepper, and garlic powder.  Brown chicken in pan with olive oil.  Dice or shred and return to pan.  Pour onion soup mix over chicken.  Pour pineapple with juice over chicken.  Simmer till done.  Make gravy using juice/drippings.  Add 2 Tbsp. flour.  Whisk together over med. heat.  Add a cup of water.  Whisk until smooth.  Bring to boil and stir into pineapple mixture.  Add salt and pepper as desired.  Serve over brown rice.

Turkey Corn Chowder

We had a bag of about 10 half-sized pieces (about 5 whole) of corn on the cob that someone gave to us.  They had already been cooked (and buttered) and I wasn't quite sure what to do with them.  I finally decided a soup would be perfect.  This is a great way to use up leftover turkey as well.  You could also use chicken or use bacon or leave the meat out entirely.  I also used the leftover half-n-half that I used on my "Healthified" Creamed Corn recipe instead of Heavy Whipping Cream.  I adapted this recipe from Pioneer Woman's Corn Chowder with Chilies.

Turkey Corn Chowder

1 whole yellow onion, diced
5 ears of corn on the cob
1 whole Chipotle Pepper In Adobo Sauce, finely diced
32 oz. Low Sodium Chicken Broth
1-1/2 cups Half-n-Half (or fat free half-n-half)
1 tsp. liquid smoke
1/2 tsp. Kosher Salt
cooked shredded turkey, about 1 cup
3 Tbsp. corn meal
1/4 cup water

Slice corn kernels off the cob.  Set aside.  Saute diced onion in olive oil or butter and cook for 3-4 minutes.  Add corn.  stir and cook for one minute.  Add chilies and stir.  Pour in chicken broth and cream.  Add salt and liquid smoke.  Add turkey.  Stir and bring to a boil.  Reduce heat to low.  Combine cornmeal with water.  Stir to combine, then pour into the chowder.  Cover and cook for 15 minutes over low heat.  If chowder needs more thickening, add another tablespoon of cornmeal mixed with water.  Cook for another 10 minutes.

Teriyaki K-Bobs

This is a great marinade for grilling.  Good on beef or chicken but I prefer with beef.  Great flavor but plan ahead.  It needs at least 6 hours of marinating and overnight is even better!  You must use fresh pineapple!  So good all grilled up.  Mmmm...

Teriyaki K-Bobs

1/2 c. ketchup
1/2 c. soy sauce
1/2 c. sugar
1 tsp. ginger
1 tsp. garlic powder
2 lbs. steak or chicken, cut into 1 1/2-inch cubes
1 fresh pineapple, peeled, cored and cut into 1-inch cubes
Vegetables-zucchini, mushrooms, green peppers, onions-cut into 1-inch cubes

Mix ketchup, soy sauce, sugar, ginger, and garlic powder.  Place meat in a shallow dish and pour sauce over top.  Mix to coat each piece.  Cover with plastic wrap and let marinate in fridge for 6 hours or overnight.  To assemble k-bobs:  Thread meat, pineapple, and vegetable chunks.  Grill for about 15-20 minutes or until meat is done and vegetables are tender.

Asian Wonton Salad with Sesame Dressing

This is a very yummy salad on its own but throw in the dressing  and it is so delicious!  I'm not saying it's the healthiest salad around (fried wontons and all) but it is good.  They served it at a women's conference I went to and we were lucky enough to get the recipe.  The dressing recipe makes more dressing than what I like on the salad so I just save the rest for a salad on another day.  Double this recipe if serving a large group.

Asian Wonton Salad
1 head romaine lettuce
cherry tomatoes
1/2 red onion, sliced in thin strips
1 cucumber, sliced
2-3 cooked chicken breasts, cubed, optional
1/2 package wonton wrappers
oil for frying

Heat about one inch of oil in a skillet to 375 degrees.  Cut wontons into thirds (I like to use a pizza cutter to make it easier).  Fry wontons a few at a time.  Drain on paper towels.  These can be made ahead of time.

Tear lettuce into bite sized chunks and put in a large salad bowl.  Toss with cherry tomatoes, cucumber, and red onion.  Add chicken if using.  Top salad with Sesame Dressing and toss together.  Add wonton crisps last and toss to combine.

Sesame Dressing
1/3 cup rice vinegar
1/2 cup canola oil
1-2 Tbsp. sesame oil
1 Tbsp. soy sauce
2 cloves garlic, pressed
1/4 cup sugar
2-4 Tbsp. sesame seeds

Place all ingredients in a jar or container with tight lid.  Shake vigorously until well incorporated.  This can also be made ahead of time.  Store leftovers in fridge.

Kikki's Cordon Bleu

This is another recipe from my sister Amy.  It's an easier version of Chicken Cordon Bleu.  Very good!  We like to save it for special occasions.

Kikki's Cordon Bleu

4 boneless chicken breasts
1 egg
1 c. crushed Ritz crackers
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
4 slices ham
4 slices Swiss cheese

Flatten chicken to 1/4 inch thick.  Beat egg.  Combine crumbs and salt on plate.  Saute mushrooms in butter, set aside.  Dip chicken in egg then crumbs.  Brown in butter in skillet.  Put chicken on a jelly roll pan or baking dish.  **Layer with ham, mushrooms, cheese.  Bake at 350 for 20 minutes or until chicken is cooked through. 

**( I usually cook chicken first and then layer with ham, mushrooms, and cheese and bake again until cheese is melted...just to make sure the chicken gets cooked and everything else doesn't get too cooked!)

Teriyaki Pasta Spinach Salad

This salad is one of my top two favorite salads of all time. To be in my top two I have to be able to want to eat them every single week. (Not that I do...just that I WANT to.) My favorite is still the Fiesta Pasta Salad but this one is so close it's practically a tie. They served this at our church Super Saturday Craft Day a few weeks ago and I really think I might have died if they didn't share the recipe. Thank goodness they did! You have to try this one. I love the dressing, the honey roasted peanuts, the mandarin oranges, and the craisins. Mmmm...so tasty. When I went to buy my ingredients to make this my grocery store only had the mini-size bow tie pasta. I also didn't put any fresh parsley in. Oh...and I just used one big can of chicken breast instead of cooking up my own. Oh...and it's originally called "Spinach Pasta Salad" but I thought it needed to include the word "Teriyaki" because that's what makes it soooo yummy! So I think those are all of the changes I made. This makes a ton! Easily enough to feed 6-8 people. When I was putting it together I made as directed but saved back about 1/3 of the dressing, 1/3 of the spinach and toppings, and 1/3 of the pasta. That way I could mix up a "fresh" batch the next day for lunch since I knew we probably wouldn't eat it all at once. The original recipe was double the amounts below. Since I doubt I'll ever need to make THAT much I'm just going to post the 1/2 size that I made (before I divided it into thirds) and if I ever need to make a HUGE batch then I'll just double it. OK. Enough chattering. Here's the recipe!

Teriyaki Pasta Spinach Salad

1 bag (10 oz.) spinach
2-3 green onions, sliced
1/4 c. fresh parsley
1/3 c. craisins (I put in a few more!)
1/3 c. honey roasted peanuts (I put in a few more!)
1 can mandarin oranges, drained (I cut each segment in half just to make more pieces in my salad.)
1-2 c. cooked, cut-up chicken (or 1 large can chicken breast)
1 box (12-16 oz.) bow tie pasta (You're actually supposed to use 1/2 this amount but I don't know if it was because I used the mini-size pasta or what but the whole box seemed just right...especially after I took 1/3 out to save for the next day.)

Dressing:
1/2 c. vegetable oil
1/3 c. Teriyaki sauce
1/3 c. rice vinegar
1/4 tsp. salt
1/4 tsp. pepper

Prepare the dressing ahead of time and refrigerate overnight. (Mine got about two hours of refrigeration and it was just as good as the 1/3 I reserved for the next day.) Mix all salad ingredients together and add dressing just before serving.

Santa Rosa Valley Salad

This is a very fresh salad that can be served as a main course. I personally think it is best the day after you make it. The flavors are all blended and the dressing soaked in by then. I usually just wait to add the chicken until right before I serve it. In the picture I didn't have a red bell pepper so I used green but that's the only difference. It even freezes well! My mom made up a couple batches right before my son Coen was born and it was great! Just don't add the garnish until you serve. You'll probably want to make a double batch anyway because let me tell ya...it's GOOD!

Santa Rosa Valley Salad

1 box Uncle Ben's seasoned long grain and wild rice (NOT instant)
Juice of 1 lemon (sometimes I leave this out)
1 red bell pepper, diced
4 green onions, chopped
3 chicken breasts, cooked and diced or 1 large can chicken breast
3 ounces snow peas ends removed, optional
1 cup pecans, toasted and chopped
2 avocados, diced
red leaf lettuce for garnish

Cook the rice according to the package, but reduce water by 1/3 cup to prevent overcooking and the rice getting too mushy. Salad looks best with a firmer grain. Cool rice. Combine rice with lemon juice, red pepper, onions, and peas if using. Prepare dressing:

Dressing
2 cloves garlic, minced
1 Tbsp. Dijon style mustard
1/2 tsp. salt (I usually reduce to 1/4 tsp. or omit entirely)
1/4 tsp. sugar
1/4 tsp. black pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil

Combine all ingredients in a blender and blend until emulsified. Pour over rice mixture and mix well. Refrigerate 2-4 hours or overnight. Add chicken about an hour before serving. Just before serving, add pecans and avocados. (I usually just let each individual put the pecans and avocados on rather than mixing it into the salad in case there is leftover salad that I can save for later.) Serve on a bed of red leaf lettuce.

Chicken Pot Pie

Quick and easy and very tasty! For a healthier version omit the bottom crust and make it with only a top crust! Sometimes I use cooked Quinoa (another delicious grain that cooks in only 20 minutes!) instead of brown rice. For a vegetarian version I also have used a can of white or Great Northern beans, rinsed and drained, instead of a can of chicken and make a white sauce with soy milk instead of cream of chicken soup. Delicious either way! Don't be afraid to substitute in recipes! I do it all the time! Keeps life interesting!


Chicken Pot Pie

Pie crust (enough for top and bottom crusts)
2 cups cooked brown rice (I like to use my leftover rice for this)
1/4 cup diced onion
1 (16 oz.) bag frozen Country Trio Vegetables-carrots, corn, and green beans
1 can Cream of Chicken soup**
1 tsp. Mrs. Dash Garlic and Herb seasoning
1/2-1 cup milk
1 (5 oz.) can chicken
salt and pepper to taste

-Prepare pie crust. Roll out bottom crust and line 9 inch pie plate. Set aside.
-Saute onion in olive oil until tender crisp. Add cooked brown rice, frozen vegetables, soup, seasonings, chicken, and milk. Cook until heated through.
-Fill unbaked pie crust with chicken mixture. Roll out top crust and place on top. Seal edges and cut slits for steam to escape. Place on baking sheet with sides to catch any spills. Bake at 375 degrees for 25 minutes or until crust is golden.

**Instead of using Cream of Chicken soup you can make your own white sauce: Melt 2 T. butter in a pan. Add 2 T. flour. Whisk for about a minute. Pour in 1 cup milk (regular or soy). Whisk until boiling. Salt and pepper to taste. Add to vegetable mixture.

Chicken Posole

Chicken Posole

Ok, I had to steal the picture from Family Circle because I never think to get pictures until the recipe is proven and GONE! This one was a HUGE hit! I made a big crockpot full and fed it to my visiting family and then our friends for our Family Home Evening dinner group and everyone asked for seconds and the recipe! I got the initial idea from Family Circle, but tweaked it quite a bit because I either didn't have the ingredient it called for or it just didn't sound good to me so here goes! Enjoy!

2 cloves of garlic, finely chopped (or 1 TBS garlic salt)

4 boneless, skinless chicken breasts cooked and cubed

3 cups barley (I washed and soaked mine over night to make sure my soup was ready after church the next day because we have 8:30a church and everyone would be starved by noon so I started it before we left)

1 TBS onion salt or 1/2 pkg onion soup mix

1 tsp dried oregano

2 chicken bouillon cubes

4-5 cups water (depends on how thick you want your soup or how far you need it to go!)

1 can Ro-Tel with jalapenos

1 large can petite cut tomatoes

1-2 TBS lime juice

1/2 tsp salt

1/2 tsp pepper

Put all ingredients on a large slow cooker/crockpot and cover. Cook on HIGH for 3 hours or LOW for 5 hours. If you soak your barley and cook your chicken before hand it may only be 2 hours or until the flavors are blended, the barley soft and the soup warm.

Creamy Chicken Rotini Rice

I love all of the flavors in this dish. It makes a ton! My husband, Tory, actually created this recipe. I was pleasantly surprised! It is so good! Make it vegetarian by omitting the chicken and substituting a homemade white sauce (using soy or rice milk) for the cream of chicken soup.



Creamy Chicken Rotini Rice


1 box Rice Pilaf (I use Rice-A-Roni), prepare as directed
1 (14.5 oz.) box rotini noodles, boil as directed
1 small onion, diced
2 cloves of garlic, minced
1 cup finely chopped fresh mushrooms
1 can green beans, chopped
1 can cream of chicken soup (I use the 98% fat free)
1/2 can olives, chopped
1 (12.5 oz.) can chicken
1 can black beans, rinse and drain
1 can great northern beans, rinse and drain
1/2 c. slivered almonds, if desired


Prepare rice pilaf and noodles as directed. In a separate skillet, sauté onion, garlic, and mushrooms. Add green beans, olives, cream of chicken soup, chicken, and beans. Heat till warm. Combine with warm noodles and rice pilaf in a large serving bowl. Serve with slivered almonds sprinkled on top.

Chinese Chicken Cabbage Salad

This recipe can be summed up in two words: SO YUMMY! I know some of you may be getting into the "fall-ish" recipes by now but we're still enjoying more of the summer variety weather so salads are still on the menu. I know there are many variations on this salad. Maybe you have one that's your favorite but...you've got to try this one!

Chinese Chicken Cabbage Salad

1 bag coleslaw mix or 1 small head of cabbage chopped
1/2 cup slivered almonds, toasted
4 green onions, sliced thin
2 Tbsp. sesame seeds, toasted
2 packages chicken flavored ramen noodles, crushed (set seasoning packets aside)
1 large can of chicken or 2 chicken breasts, cooked and chopped

Heat 1 Tbsp. olive oil in a small skillet and toast almonds and sesame seeds. Stir constantly to prevent burning. Set aside. Mix all ingredients (except seasoning packets) together in a large bowl. Add toasted nuts and seeds.

Dressing:
2/3 cup olive oil
3 Tbsp. seasoned rice vinegar
2 packages chicken flavored seasoning from ramen noodles (I use about 1 1/2)
Pepper to taste

Mix and pour dressing on 1/2 hour before serving.

Mexican Chicken and Rice

My family loves this dish for a meal because it is so easy to make, healthy and filling! You can try many different variations based on your family's personal likes (i.e. add black beans--I did in this picture, olives, etc.)

1 cup salsa

1 can corn (drained)

2 cups water

2 cups rice

1 pkg taco seasoning

3 chicken breasts cooked and cubed or 1 can of canned chicken shredded

Bring 1 cup water, salsa and chicken to a boil in a large pot. Cover and simmer 10 mins. Bring to a boil once more and add 1 cup water, rice, taco seasoning and corn. Cover and simmer 10 mins stirring occassionally. Can add shredded cheese over the top if desired. Eat with corn chips or by itself! Enjoy!

Bacon Cheese Topped Chicken

I found this chicken recipe a few years ago and thought it sounded like a type of chicken breast you would get in a restaurant. When I tried it, I was right! It is so delicious and yes, very high in fat and calories. The chicken is marinated in a honey-Dijon sauce and then basted with it before it cooks with all the cheeses, bacon, and mushrooms on top of it. To save some time, I used mushrooms from a can, pre-shredded Mexican blend cheese, and I pre-cooked the bacon on a plate in the microwave to avoid more mess.

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat: refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard the marinade from chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.

In the same skillet, saute the mushrooms in butter until tender. Spoon reserve marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross patter over chicken. Bake, uncovered at 375 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley. Yield: 4 servings

Brooke's Curry Chicken and Rice

Here is another one of our family favorites that I made up a few years ago. It's a recipe I tend to forget about but every time I make it the kids go crazy over it! They love it and I love having a different flavor! It can easily be adapted to a vegetarian recipe by leaving out the chicken, sour cream, and cooking with vegetable broth or water instead of chicken broth. We have tried it both ways and love it either way!



Brooke's Curry Chicken and Rice

1 1/2 cups uncooked brown rice
2-3 chicken breasts
1/2 cup dried cranberries or raisins (I prefer cranberries)
1/2 cup sliced or slivered almonds, toasted (350 degrees for 6-8 minutes, stir often)
1/2 cup dry lentils
1-2 cups chicken broth
2 tsp. curry (microwave for 30 seconds to release flavor oils)
2 cups frozen peas and carrots
1 cup sour cream, if desired
salt and pepper to taste

Cook brown rice according to package directions. Cook lentils in separate pan according to directions. In a large skillet, sprinkle chicken with enough curry powder to cover. Add water about half way up chicken. Cover and cook about 10 minutes on each side if frozen or until done. Dice and set aside. In same skillet, add chicken broth, frozen peas and carrots, and 1-2 tsp. curry (microwave first). Add cooked rice and cooked lentils, chicken, and craisins. Salt and pepper as needed. Add more chicken broth or water if rice absorbs too much liquid. Add sour cream and serve with toasted almonds on top.

Chicken Salad

4-5 cups cooked, cubed chicken breast ( I baked it, and I used 7 breasts to get 4 1/2 cups)
1 2/3 cups chopped celery
1/2 tsp. salt
1 1/2 tsp. coarse black pepper
1/2 cup mayo (recipe calls for Best Foods, that is the brand I used)
Mix it all together.
You can add grapes, or almonds, or cashews.

I added halved red grapes and it was really good.