Creamy Butter Chicken

 

Ingredients

• 2 Tablespoons oil
• 1 1/2-2 pounds chicken breasts cut into pieces
• 6 Tablespoon butter
• 1 small onion finely diced
• 2 Tablespoons minced garlic
• 2 Tablespoons grated fresh ginger
• 1 Tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 15 ounce can diced tomatoes undrained
• 6 ounce tomato paste
• 1 cup chicken broth
• 1 cup heavy cream
• ¼ cup chopped cilantro optional

Instructions

• Heat oil in a large skillet over medium high heat. Add chicken and stir to cook until done, about 5 to 7 minutes. Remove from skillet and set aside.
• Melt butter in the same skillet, then add the onion, garlic and ginger. Cook until onions are translucent, about 3 to 5 minutes.
• Add the garam masala, turmeric, smoked paprika, chili powder and salt and mix well, cooking about a minute to let the flavors meld together.
• Add the diced tomatoes, tomato paste and chicken broth and return the cooked chicken to the skillet. Bring to a boil, then lower heat and simmer uncovered 10 to 15 minutes, until sauce has thickened.
• Remove from heat and stir in the heavy cream and cilantro.
• Serve over rice, if desired.
  Evan and I love this recipe! Smells amazing too. 

Cream Cheese Crockpot Chicken

 1 1/2 lb chicken breasts

15 oz canned black beans, drained

15 oz diced tomatoes, drained 

16 oz jar salsa

8 oz cream cheese

2 cups rice

Place chicken breasts in crockpot. Cover with black beans, tomatoes, and salsa. Cook on high 4-5 hours. Place block of cream cheese on top. Cook 30 min more. Stir to shred chicken. Serve over rice. 

I was looking through an old (2014) recipe journal today and remembered how easy and good this recipe was!

Chunky Chicken and Vegetable Soup

1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper

Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.

Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.

Makes 4 servings.

Paleo Buffalo Chicken Casserole (Or Salad!)

4 cups riced cauliflower
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1.5 cup paleo mayo
1/2 cup Franks Red Hot sauce
1 tsp salt
1/4 tsp black pepper

If using this as salad: mix all ingredients, chill, and serve.

If using this as a hot casserole....

Preheat oven to 375. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well. In a separate bowl, combine the mayo and hot sauce and mix well. Pour the sauce over the casserole, and stir to combine, coating everything well. Bake covered for 45 min, then uncover and bake 15 minutes more.

Loaded Spaghetti Squash Casserole

1 large spaghetti squash
2 cups grated cheddar cheese
2 lbs cooked ground beef or diced cooked chicken
6 Tbsp butter
1/2 cup heavy cream
1 cup sour cream
1/2 cup bacon pieces
salt and pepper to taste

Preheat oven to 350. Cook the squash until tender, then scoop out the "spaghetti" using a fork. In a large bowl, mix the squash with 1 cup of the cheddar cheese and the remaining ingredients. Mix well and place in a 9 x 13 inch baking dish. Top with the remaining cheese and bake for 30 minutes or until bubbly.

Buttah Chicken

2 1/2 pounds thawed boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 Tbsp plus 1 tsp garam masala
1 tsp onion powder
2 1/2 tsp salt
1/2 tsp cayenne pepper (optional)
3 Tbsp butter
1 large onion, diced
2 tsp minced garlic
1 (24 1/2 oz) can petite diced tomatoes, drained
1/2 cup sour cream
1/4 cup cream

Place the chicken thighs in the bottom of the crockpot. Blend the crushed tomates with the seasonings and butter, then add to the crockpot. Add the onion, garlic, and the diced tomatoes. Cook on low heat all day or on high heat for 5 - 6 hrs. Just before serveing, break up the chicken with 2 forks, then mix in the yogurt and cream. Serve over rice or Cauli Rice.

Easy Crockpot Chicken Parmesan

2 pounds boneless, skinless chicken breasts
2 cups spaghetti sauce
1 cup shredded mozzarella cheese
½ cups grated Parmesan cheese
Pasta or spaghetti squash, for serving

Notes/Story:  Place thawed chicken breasts in a crockpot. Cover and cook on low for 4-5 hours. Then drain the chicken and shred with two forks. Put back in crock pot. Add spaghetti sauce and cheeses in with the chicken, put the lid on and cook and additional 45 minutes or until cheese is melted.
Serve over pasta.

I found this recipe on tastykitchen.com and it seemed so easy I decided to try it at the lake. Everyone seemed to like it and it was something Mom and Will could eat with spaghetti squash for their Paleo trial.

Sweet and Sour Chicken

1 lb cut up chicken breasts
1 Tbsp vegetable oil
3 stalks celery, chopped into 1/2 inch pieces
1 medium green bell pepper, cut into 1 in pieces
salt to taste

Sauce:
1 cup water
1/4 tsp salt
1/4 cup white sugar
0.5 of a1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 tsp soy sauce
1 (8 oz) can crushed pineapple, not drained
2 Tbsp cornstarch and 1/4 cup water - mix

Notes/Story: Sautee chicken until done. Add 1 Tbsp oil and stir in celery and green bell pepper and cook until crisp-tender. Season with salt. Remove from heat and set aside. In a large saucepan mix 1 cup water, 1/4 tsp salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to boil and stir in chicken and celery mixture and pineapple. Return to boil and mix in cornstarch/water mixture. Serve with brown or white rice.

I wanted to make something for supper that was spring/summer-like because this winter has been so long. I found this recipe with great reviews and it is delicious!

Creamy Enchiladas

8 eight inch tortillas
2 cups cooked, shredded chicken breast (I bought rotisserie chicken and shredded it)
1 medium onion. diced
2 cups low-fat shredded cheddar or colby cheese
1 cup (8 ounces) light sour cream
4 ounces Neufchatel cheese (low-fat cream cheese), cubed
1/3 cup canned green chiles (do not drain)
1/2 cup chicken broth
1 tbsp fresh or dried cilantro
1 tbsp cumin powder (I used a little less)
1 tsp red or cayenne pepper (I used a little less)
Butter flavor non-stick cooking spray 

Notes/Story: Spray 9x13 inch baking dish with cooking spray.

Mix together chicken, onion, and cheese. Fill tortillas with that mixture. Roll and place seam side down, side by side in single layer in baking dish.

In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce. Which I did.)

Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 20-25 minutes. Serve and enjoy!

I found this recipe when I was searching for "Creamy Enchiladas." These are SO good. I ate them for 8 days in a row and didn't get sick of them.

Chicken Rollatini with Spinach

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz fresh spinach (finely chopped)
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste

Notes/Story: Wash and dry cutlets, season with salt and pepper. Preheat oven to 375 degrees. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 35 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 5 more minutes. Serve with additional sauce on the side and grated cheese.

Made this recipe April 1st, 2012. Mom and I prepared it the night before and then had it for lunch after meeting. Tasted and smelled great!

Heavenly Chicken

1 10 oz package frozen, chopped spinach (I use fresh spinach)
1/2 cup sliced green onions
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
1 cup soda cracker crumbs
1 cup grated Parmesan cheese
8 boneless chicken breast halves-skinned (About 3 3/4 pounds)
1 cup cooked, cubed ham

Method & story;
In small saucepan, ma,e white sauce, saute' onions in butter-stir in flour and add milk. cook over low heat stirring constantly until bubbly and begins to thicken.
Combine cracker crumbs and Parmesan, dip chicken breast halves into crumb mixture to lightly coat. Arrange breast halves in 9 X 13 pan.
Stir spinach and ham into white sauce. spoon sauce over chicken breasts. Allow to cool, cover and freeze. this can be baked and served, too.
On our way to International Music Camp, we stopped in Bismarck to pick up Heidi, when we arrived Becky had supper ready for us, she had started 'Once a Month cooking' and was able to pull this ready made meal out of the freezer. This was a hit with Elizabeth, we bought the book and twice completed a months worth of meals from the Once a Month Cookbook by Wilson & Lagerborg (1992). all of the meals we made that summer from the book were successful. Elizabeth purchased an updated version this summer (2011).