Low Carb Chicken Pot Pie ~ adapted from Kasey Trenum

Chicken filling
2 c cooked chicken breast, diced
2 c French green beans, blanched
2 T butter
2 cloves garlic, minced
1 10.5 oz can cream of chicken soup
3/4 c heavy cream
1 t poultry seasoning
1/2 t rosemary
1/4 t thyme
fresh ground black pepper, to taste

Pie topping
4 T butter, melted and cooled
2 T sour cream

4 eggs

1/4 t baking powder

1/4 c coconut flour

2 c shredded cheddar cheese

Preheat oven to 400.  

For chicken filling:

In large skillet or dutch oven, melt 2 T butter. Add garlic and sauté until golden brown. Add chicken soup, cream, and seasonings. Stir until well mixed, add cooked chicken and green beans and cook until heated through.

For pie topping:

In medium bowl, whisk together melted butter, sour cream, and eggs until liquified. Fold in coconut flour, baking powder, and cheese. Drop by spoonfuls onto chicken filling. Do not spread topping across filling.

Place in preheated oven and bake 18-20 minutes or until pie is set on top. Remove from oven and let stand 5-10 minutes prior to serving.

Tip: using leftover rotisserie chicken works well in this recipe and saves time on weeknights.

Crock Pot Chicken and Dumplings

1 whole chicken, quartered and skinned

2~14 oz cans chicken broth, recommended: Swanson's

1~ 10 oz can cream of chicken soup

1/2 t sea salt

1/4 t freshly ground black pepper

1 t poultry seasoning*

1/2 lb carrots, sliced

4 ribs celery with leaves, sliced

1/2 one white onion

Dumpling recipe:

1 1/2 c unbleached flour 

1 1/2 t baking powder

1/2 t salt

1/2 t fresh flat leaf parsley, chopped

6 T cold butter

3/4 t sugar

2/3 c milk

Place chicken in crock pot, season with chicken seasoning, salt and pepper. Place carrots, celery, and onion on top of chicken. Whisk together broth and cream of chicken soup and pour over chicken and vegetables. Cook on high 3-4 hours or on low 6-8 hours. 

Remove chicken from crock pot, replace lid.  Shred and debone chicken, return to crock pot. Set temperature to high (if on low). 

Prepare dumplings by combining dry ingredients in medium bowl. Cut in butter until fine crumbs form. Add milk and stir just until incorporated.  

Drop dumplings by spoonful into crock pot. Return lid and cook dumplings with chicken additional 20 minutes. Serves 8.

Creamy Crock Pot Chicken and Rice Stew ~ adapted from Cabot Cheese

1 rotisserie chicken
3 ~ 14.5 oz cans chicken broth (approximately 5 c)
3 large carrots, trimmed and cut into chunks
3 ribs celery with leaves, cut into chunks
4 whole black peppercorns
1 small bay leaf
1 c uncooked wild rice
1/2 c half and half
1/2 c plain Greek style yogurt
2 T cornstarch
1 t dried thyme
1/2 t salt, more or less to taste
1/2 teaspoon ground black pepper, more or less to taste

Pull off meat from chicken. Dice 2 cups of chicken meat, saving rest for another use, and set aside in refrigerator.

Add broth, wild rice, carrots, celery, peppercorns and bay leaf to crock pot. Cover and cook on high 4 to 5 hours or until carrots are tender.

In small bowl, whisk together half and half, yogurt and cornstarch until completely smooth with no lumps. Stir mixture into crock pot. Add thyme and 2 cups of diced chicken. Add salt and pepper as needed. Stir until heated through and serve. Serves 8.

Thai Peanut Chicken ~ adapted from Betty Crocker

2 boneless skinless chicken breasts
1 lb egg noodles
1 T vegetable oil
1 red bell pepper, seeded and sliced
2 c broccoli florets
1 c sliced carrots
1 c sliced mushrooms
1 inch knob fresh ginger, peeled
1/2 c natural peanut butter
3 T soy sauce
1/2 t crushed red pepper flakes, more to taste
1/2 t sugar
1/4 c water
1/4 c chopped peanuts

Cook chicken, cube and set aside. Boil noodles, drain, set aside. Finely grate ginger and add to soy sauce, peanut butter, sugar, and water. Whisk until completely smooth.

Heat oil in large skillet. Add bell pepper, broccoli, carrots, and mushroom. Stir fry until cooked but still crisp, approximately 4 minutes. Pour in peanut sauce, add noodles and stir to coat. Add chicken and toss. Serve immediately with chopped peanuts. Serves 6.

Chef's Note: Can be served vegetarian by omitting chicken.

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Crock Pot Chicken and Rice Soup ~ adapted from Back For Seconds

2 boneless skinless chicken breasts
6 c chicken broth
4 carrots, chopped
3 ribs celery, chopped
1 t Greek seasoning, or lemon pepper
2 bay leaves
3/4 c long grain white rice
1/2 c milk
1/3 c flour
10 oz frozen corn kernels
Salt and pepper to taste

Place chicken in bottom of crock pot. Add broth, carrots, celery, greek seasoning, and bay leaves. Cover and cook on high 3 hours. Add rice and cook 2 hours more.

Place milk and flour in a small jar with a lid and shake well, ensuring all lumps of four are incorporated. Pour flour mixture into crock pot, add frozen corn and stir well. Remove chicken from pot, shred, and return to pot. Cover and cook 1 hour more. Remove bay leaves, ladle into bowls, add salt and pepper as desired. Serves 6.


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White Lasagna ~ adapted from Taste of Home

9 lasagna noodles
8 oz cream cheese, softened
1/2 c milk
1/2 t garlic powder
2 c chicken breast meat, cooked and shredded
1/2 c sundried tomatoes packed in oil, drained and chopped
1 c marinated artichoke hearts, drained and chopped
1/4 c fresh basil, chopped
16 oz mozzarella, shredded

Preheat oven to 350.

Combine cream cheese, milk, and garlic powder in medium bowl and blend thoroughly. In separate bowl, mix chicken, tomatoes, artichokes and half basil. Add approximately 1/4 c milk mixture to chicken mixture, stir to combine.

Cook lasagna noodles in boiling water for 8 minutes. Turn off heat, leave noodles in pot.

To assemble lasagna, spoon a small amount of sauce into bottom of 9x9 pan. Place one single layer of noodles lengthwise in pan, trim to fit*. Add one third chicken mixture evenly over noodles and add approximately 1/4 c white sauce over chicken. Sprinkle with one third of grated mozzarella. Repeat layering in the same order two more times. Cover loosely with aluminum foil and bake in center of preheated oven 20 minutes. Remove foil and bake another 5 minutes. Let lasagna rest 10 minutes out of oven before slicing. Sprinkle with remaining basil just prior to serving. Serves 9.

Chef's Note: Don't skip the 10 minute rest after cooking lasagna as the pasta will absorb any excess liquid that has separated out of the sauce. This allows you to not fully cook the pasta prior to assembly, leading to overcooked noodles.

*Tip: use kitchen tongs to get hot noodles from water to pan.

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Chicken Kiev ~ adapted from Food Network

4 (6 to 8 oz) boneless skinless chicken breasts
1 T dried parsley
1 T dried tarragon
6 T chilled butter
1 c flour
2 eggs
2 c plain panko bread crumbs
Vegetable oil for frying

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat.

Cover work surface with waxed paper. Butterfly chicken breasts and cut in two (8 pieces total). Cover meat with a second sheet of waxed paper and pound cutlets to 1/4-inch thick with a small heavy skillet or mallet. Take care not to tear meat.

Combine parsley and tarragon in small bowl. Cut cold butter into 8 pieces and coat each piece with herbs. Place an herb-covered piece of butter on each piece of chicken and roll cutlets tightly over the butter cubes. Secure stuffed chicken with toothpicks if necessary.

In 3 separate shallow pans, set out flour, eggs beaten with a splash of cold water, and bread crumbs. Roll stuffed breasts in flour, then egg, then bread crumbs. Place in hot oil, seam side down, and fry chicken bundles 7 to 8 minutes on each side until deep golden brown. Remove to cooling rack placed over paper towels to drain 5 minutes. Serve with potato pancakes and cooked cabbage.


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Grilled Chicken with Citrus Marinade

2 T olive oil
1 c orange juice
1/2 c lemon juice
4 garlic cloves, minced
2 T fresh rosemary, minced
2 t kosher salt
4 boneless skinless chicken breasts

Whisk olive oil, orange juice, lemon juice, garlic and rosemary in a large bowl. Stir in salt. Add chicken breasts, turn chicken to coat. Cover and chill 30 minutes to 2 hours.

Heat a gas grill to medium. Remove chicken breasts from marinade, set marinade aside. Place chicken breasts on grill. Cover and grill, about 20 minutes. Turn chicken over and continue grilling until cooked through, about 10 minutes more.

While chicken is cooking, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup). Serve chicken with citrus glaze.

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Creamy Chicken Enchiladas

14 oz can reduced sodium cream of chicken soup
16 oz sour cream
4 oz can green chiles, chopped
1 pound Monterey Jack cheese, shredded
8 flour tortillas, burrito size
1 Rotisserie chicken, shredded

Preheat oven to 350. Combine chicken soup, sour cream and green chiles in large bowl. Spray 9x13 pan with cooking spray, place one tortilla in pan. Add approximately one eighth shredded chicken across center of tortilla. Spread 1/8 c chicken soup mixture over chicken, add 1/4 c shredded cheese. Roll tortilla in own and tuck against short side. Repeat with remaining ingredients, reserving 1 c chicken soup mixture and 1 c shredded cheese to spread over top of enchiladas.

Bake uncovered 25 to 30 minutes or until cheese is melted. Serves 8.

Chef's Note: To make ahead, cover baking dish tightly and refrigerate up to one week. Bake as directed.


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Crock Pot Chicken Divan

4 boneless skinless chicken breasts, frozen
1 lb frozen broccoli floretts
1 can condensed cream of mushroom soup
1 c light sour cream
1/2 c light mayonnaise
2 t fresh squeezed lemon juice
1 c cheddar cheese, shredded
1/4 t curry powder
fresh ground black pepper, to taste
3 c egg noodles, prepared
1/2 c crushed butter crackers, recommended: Ritz (approximately 8 crackers)

Place frozen chicken breasts in single layer on bottom of crock pot and add frozen broccoli.

In small bowl mix together soup, sour cream, mayonnaise, lemon juice, cheddar cheese, curry powder and pepper. Pour over chicken and broccoli in crock pot and spread to edge. Cover and cook on low 7 to 8 hours or until chicken is cooked through. Serve over egg noodles topped with crushed crackers, serves 6.

Crock Pot Chicken Fajitas

half one yellow onion, sliced
3 bell peppers, sliced
4 boneless chicken breast
1/4 c water
2 T ground cumin
2 T chili seasoning
1/4 c fresh lime juice
Tortillas
Toppings, such as sour cream, shredded cheese, salsa

Lightly spray inside crock pot with non-stick cooking spray. Place sliced onion and peppers in crock pot. Add water. Place chicken on top and pour lime juice over chicken. Sprinkle the top of chicken with cumin and chili powder. Cover and cook on Low for 6 hours (or on High for 4 hours) or until meat is shreddable. Serves 4.



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Chicken Pockets

1 - 8 pack Pillsbury crescent rolls
1 c cooked chicken breast, shredded
2 oz cream cheese, softened
Garlic powder, pepper, parmesan cheese - to taste

Preheat oven to 350.

Mix cream cheese, chicken, pepper, and garlic powder in small bowl. Set aside. Remove crescent rolls from package and press triangle seams together to create 4 squares.

Divide cream cheese mixture into 4 servings. Place 1/4 mixture in center of crescent dough and fold in half, pinch edge to seal. Repeat with remaining chicken mixture and crescent dough.

Place chicken pockets on baking sheet and sprinkle with Parmesan cheese. Bake 15-20 minutes until golden. Serve immediately. Serves 4.

Chef's Note: Reduced fat crescent rolls and cream cheese can be substituted.


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Crock Pot Chicken and Stuffing

4 boneless skinless chicken breasts, thawed
1 box cornbread stuffing, recommended: Stove-Top
1 can cream of chicken condensed soup
1/2 c sour cream
1 c chicken broth, divided

Place chicken in bottom of crock pot and pour over 1/2 c chicken broth. Sprinkle dry stuffing mix evenly over chicken. In small bowl, mix together condensed soup, sour cream and remaining 1/2 c broth. Spread mixture evenly over stuffing mix. Cook in crock pot on low 4 hours. Serves 4.


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8 Can Taco Soup

1 ~ 15 oz can black beans
1 ~ 15 oz can pinto beans
1 ~ 14.5 oz can petite diced tomatoes
1 ~ 15 oz can sweet corn
1 ~ 12.5 oz can white chicken breast
1 ~ 10 oz can cream of chicken soup
1 ~ 10 oz can green chile enchilada sauce
1 ~ 14 oz can chicken broth
1 packet taco seasoning
2 c shredded Monterey jack cheese, optional.

Mix all ingredients in a large soup pot. Heat to boiling, stirring occasionally. Serve with shredded cheese and tortilla chips, if desired. Serves 10.

Baked Parmesan Chicken

1/4 c mayonnaise
1/4 c grated parmesan cheese
4 boneless, skinless chicken breasts
4 t crushed Ritz crackers
Garlic powder and Italian seasoning, to taste

Preheat oven to 425°.

Combine mayonnaise with parmesan cheese in medium bowl. Arrange chicken in baking dish and top with mayonnaise mixture, spreading to edge of chicken. In small bowl combine Ritz crackers with garlic powder and Italian seasoning. Sprinkle top of chicken and cheese mixture with herb Ritz crumbs and bake 30 to 40 minutes or until chicken is cooked and juices run clear. Serves 4.

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Mexican Meal ~ One Pot Dinner

1 - 6 oz package Mexican rice mix - recommended Knorr Fiesta Sides
1 - 15 oz can black beans, drained and rinsed
1 - 12 oz can mild Rotel
8 oz cooked chicken breast
Garnish - sour cream, cilantro, pepper sauce such as Tobasco
Place all ingredients in 4 quart saucepan, except garnish, stir well. Bring to a boil of medium-high heat. Reduce heat to low and cook uncovered 8 to 9 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 2 minutes, stir and serve. Garnish as desired. Serves 6 as a main dish, serves 10 as a side.

Parmesan Pasta with Chicken and Spinach

2 boneless skinless chicken breasts, cubed
1 T olive oil
1 box Parmesan Cheese Pasta Roni
1 2/3 c water
2/3 c milk
2 T butter
1 t Italian seasoning
1/2 t garlic powder
4 c fresh spinach leaves
Salt and fresh ground black pepper

Heat olive oil over medium high heat in large nonstick skillet. Season cubed chicken with salt and pepper and cook until no longer pink and juices run clear. Add water, milk and butter. Bring to boil. Add contents of Pasta Roni (pasta and seasonings), Italian seasoning, and garlic powder. Stir until pasta is tender and sauce has thickened, approximately 6 minutes. Add spinach, cover and reduce heat to low. Simmer 5 minutes. Uncover, stir and serve immediately. Serves 4 to 5 as a main dish.

Easy Chicken Alfredo

Yes, I'm doing things the easy way this month. Of course, it is the dog-days of summer here in Phoenix so turning on my oven to roast a chicken is out of the questions. Fortunately, Costco was happy to roast if for me! In case I haven't said it before, sometimes I'm all about cutting corners. However, I only justify the purchase of precooked food if the price is reasonable. I would never spend double the price just for the sake of convenience. That would be irresponsible for me to spend my husband's hard earned salary that way.

So about the Costco roast chicken, I was able to get three complete meals out of one pre roasted chicken and I think that is a value for the money.




Easy Chicken Alfredo
8 oz spaghetti or linguini, prepared al dente
8 oz roasted red pepper Alfredo sauce (recommended: Classico)
1 c cooked broccoli flowrettes
4 oz roast chicken breast, chopped
1/4 c fresh grated parmesan cheese

In large skillet over medium-high heat, place alfredo sauce and heat until thickend and bubbly. Add broccoli and chicken, stir to coat. Add pasta and toss until well blended. Ladle in up to 1/4 c pasta water and thin sauce to desired consistency, if needed. Divide pasta and sauce equally between two bowls and top with freshly grated parmesan. Serve immediately. Serves 2.

Easy Orange Chicken

Sometimes, I just gotta cut corners. As a busy mom with three jobs (not including the one I love most, being a mom!), I don't always have time to get a gourmet lunch on the table in a timely manner. I'm not lamenting that I have a job, I feel very blessed to be able to provide some financial support when so many people are still struggling for work. That said, I've still got to eat and I like food that tastes good (imagine that!).

I've become clever at turning leftovers into a meal, if I do say so myself. This particular recipe was with what I had on hand. Come to think of it, most of the recipes that end up here are ones I thougt up on-the-fly without prior shopping for specific ingredients. I have come to know what I like to eat and the flavor parings I enjoy so I usually have enough of those ingredients to throw something together fast. Some of my favorites that ended up in this recipe are frozen mixed vegetables, short grain white rice, and rice vinegar.




Easy Orange Chicken
1 c frozen mixed vegetables (peas, corn, carrots, green beans)
1 t vegetable oil
8 oz. leftover Orange Chicken (mine was from Chinese takeout)
2 T rice vinegar
1/4 t red pepper flake (optional)
2 c cooked white rice
1 T soy sauce

Place mixed vegetables and vegetable oil in medium nonstick skillet. Heat over medium heat until thawed. Add leftover chicken and vinegar and heat until warmed throughout, stirring occasionally to avoid scorching. Divide cooked rice between two bowls and top with chicken and vegetable mixture, add red pepper flake if desired. Serve immediately with soy sauce. Serves 2.

Cashew Orange Chicken Salad

I've been making this salad based on a sandwich I had at an English tea house in Yorba Linda more than 10 years ago. I love the salty, sweet, and tangy flavor combination. Served with a big glass of iced tea, it's a perfect lunch on a hot summer day.



2 cooked chicken breasts, shredded
1/4 c orange marmalade
1/2 c cashews, crushed
1/4 c mayonnaise
2 T rice vinegar
1 small can mandarin oranges
salt and fresh ground black pepper, to taste

Add marmalade, mayonnaise, and vinegar to large bowl and mix well. Add chicken and cashews and gently toss to coat. Season with salt and pepper to taste. Best served immediately over romaine lettuce with mandarine oranges or as a sandwich on nine grain bread. Serves 2 as a salad, serves 4 as a sandwich.