Chicken Alfredo Roll-Ups ..Homemade Alfredo Sauce

 Why buy Alfredo sauce when you can make a healthier version at home! 

CHICKEN ALFREDO ROLL-UPS ...I WISH I THOUGHT OF IT!

DO YOU HAVE LEFTOVER CHICKEN? THIS IS A GREAT RECIPE AND ILL SAY IT AGAIN ...THE KIDS WILL LOVE IT. SERVES 4 TOTAL TIME 45 MINUTES

INGREDIENTS

4 tbsp. butter

2  garlic cloves, minced

1/4 cup all-purpose flour

2 1/2 cup milk (preferably 2% or whole)

4 oz. cream cheese, softened

1/2 cup finely grated Parmesan

Juice of 1 lemon

1 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

4 cups shredded cooked chicken 

12 cooked lasagna noodles

DIRECTIONS

1. Preheat oven to 350°. 
2. In large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook until mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
3. Cook lasagna noodles according to package instructions.

1. Spoon a thin layer of sauce onto bottom of a large baking dish. 
2. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread alfredo mixture on each noodle, top with shredded chicken, and roll up. Lay roll-ups seam side-down in baking dish. Spoon remaining sauce on top of roll-ups. 
3. Bake until sauce is bubbly and golden, 20 minutes. 
4. Garnish with more parsley before serving.  Yum Yum!
5. Thanks Delish for the recipe...kids loved it!

Crockpot Honey Garlic Chicken Thighs

 Mouthwatering, juicy chicken cooked in your crockpot makes any day an easy dinner day. We are using boneless, skin-on chicken thighs to get a crispy sear prior to cooking them in a honey, garlic sauce. Serves 4 Total Time: 3 hours and 10 minutes 

Ingredients:

8 boneless skin-on chicken thighs 

1 tablespoon olive oil 

Salt and pepper, to taste 

Sauce:

3/4 cup ketchup 

1/3 cup soy sauce 

1/3 cup honey 

3 tablespoons minced garlic 

1/2 teaspoon onion powder 

1/4 teaspoon dried thyme 

1 teaspoon dried parsley 

1/4 teaspoon dried mustard 

Garnish: 2 tablespoons freshly chopped parsley, optional 

Directions:

In a medium size skillet on med/high heat add the oil. Season thighs with salt and pepper, to taste. When heated add the thighs skin side down and sear until golden. Place thighs skin side up in crockpot.

In a medium size bowl add all the sauce ingredients. Whisk together and pour over chicken. Cook 3 hours on high or 5 hours on low. Check internal temperature of chicken to see if it has reached 165F. 

Remove to serving platter. Spoon sauce over chicken and top with freshly chopped parsley, if using. 

Ritz Cracker Chicken Casserole

 This Ritz Cracker Chicken Casserole is best with leftover chicken or rotisserie chicken. Only 40 minutes from prep to table, this recipe will become a staple in your household. If you don’t have cream of chicken soup you can substitute cream of mushroom or cream of celery soup instead. Add broccoli 🥦 or peas 🫛, to make this recipe your own. Serves 4-6

Ingredients: 

4 cups cooked chicken, shredded or chopped 

1 can cream of chicken soup 

1 cup sour cream 

1 tablespoon dried minced onions 

2 teaspoons minced garlic 

1 teaspoon onion powder 

Salt and pepper, to taste 

1 sleeve ritz crackers, crushed 

1/2 cup melted butter 

Directions:

Preheat oven to 350F. Spray a 9”x13” baking dish with a nonstick cooking spray. In a large bowl combine the first 8 ingredients (also any vegetables).  Spread evenly in the baking dish. Top with the ritz crackers. Drizzle the melted butter over the crackers. Bake 25-30 minutes, until golden brown. Enjoy! 

Mediterranean Chicken with Tomatoes and Olives

 This Mediterranean Chicken with Tomatoes and Olives, that’s Kalamata olives is packed with Greek flavors. And it’s my What’s for Dinner tonight! You can use breasts or thighs for this recipe just remember per serving it’s usually 1 breast vs 2 thighs. But if your like me 1 thigh is enough as long as I have a couple sides and tonight it will be a Baby Potatoes Mushroom Bake and applesauce (I love something cold with a hot meal). 

If you are planning this meal it requires you to marinate the chicken for a minimum of an hour, but preferably overnight. I usually just use a vinegar and oil dressing and some dried oregano. Serves 4

Ingredients:

4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs 

1/2 cup chopped tomatoes 

1/4 cup chopped Kalamata olives 

1/4 cup feta cheese, crumbled

2 tablespoons chopped parsley 

1 tablespoon plain Greek yogurt 

1/2 teaspoon garlic powder 

1/4 teaspoon ground nutmeg

salt and pepper, to taste

Directions:

After marinating preheat oven to 350F. Place chicken in a baking dish. In a bowl combine the remaining ingredients and spoon evenly over the chicken. Bake 30-45 minutes depending on breasts or thighs. I’d start checking the chicken’s internal temperature at the 30 minute mark. If it reaches 165F they are done. 

Chicken Thighs with Mango Chutney

 With this recipe you need to have boneless, but with skins on chicken thighs. Why? Because you are going to press the chutney under the skin along with the goat cheese. Sounds like fun in the kitchen tonight! Make sure you crisp up the skin before baking. Only 7.8g carbs! To keep this meal lite serve with various vegetables like: asparagus, broccoli or green beans. Even a side of berries would be great as they are on the keto diet and are under 11g carbs. Serves 3-6. *tip: the 7.8g carbs is based on 1 thigh per serving. On a standard serving it’s usually 1 breast vs 2 thighs. 

Ingredients: 

6 boneless skin-on chicken thighs 

Salt and pepper, to taste 

1/2 cup mango chutney 

You can buy mango chutney from various stores like: Meijer, Kroger or even on line from Amazon 

6 oz goat cheese 

2 tablespoons olive oil 

Directions: 

Loosen the skin on the chicken thighs. Season with salt and pepper. Evenly divide the chutney and goat cheese between the thighs. Press the chutney under the skin, then press the goat cheese over the chutney. Stretch skin over thigh and secure with a toothpick.

Preheat oven to 375F. 

In a skillet on med/high heat add the olive oil. Add the thighs skin down and cook until golden brown and crispy, about 5 minutes. Transfer to a baking dish. Bake 20-25 minutes or until internal temperature reaches 165F. 

Creamy Spinach Parmesan Chicken Skillet

 

Boy, did I goof making this recipe! I thought the milk and flour were the same amount….lumps galore! Have you ever messed up a recipe? So, this Creamy Spinach Parmesan Chicken Skillet total time was way off. It’s suppose to be 50 minutes. I served it with rice. Serves 4

Ingredients:

1.5 lb boneless skinless chicken breasts 

2 tablespoons Italian seasoning 

Salt and pepper, to taste

3 tablespoons olive oil, divided 

8 oz brown mushrooms, sliced

4 garlic cloves, minced 

1 1/2 cups half & half

1 1/2 tablespoons flour 

8 oz baby spinach

1/2 cup shredded Parmesan and Fontina cheese blend

Directions:

Season both sides of the chicken with Italian seasoning, salt and pepper. In a large skillet add 2 tablespoons oil and cook the chicken until the internal temperature reaches close to 165F, about 15 minutes. Place chicken on a paper towel lined plate to absorb any grease. 

In the same skillet add the remaining tablespoon of olive oil then the mushrooms and garlic, sauté 3-4 minutes. In a bowl add the flour and the half & half, whisk to combine making sure there are no lumps. Pour over the mushrooms then add the spinach and cheese, stir. If you think the sauce is too thick add more half & half. Stir to combine.

Add the chicken back in and simmer for 15 minutes to make sure chicken reaches temperature before serving. Garnish with freshly chopped parsley, optional. 

Serve with a vegetable medley with rice. 

Creamy Chicken Potato Skillet

Do you think more people are buying chicken thighs than breasts to save money. I always preferred breasts, but recently I have been buying thighs to save money. Meijer 2 lbs chicken breasts are currently $9.58 vs a 2 lb package of chicken thighs for $5.98…that’s a $3.60 savings on thighs. 

Sometimes you might get lucky and find a package of chicken breasts on sale for under $5. Make sure you check the sales areas in your store.

I know what you are thinking, but per serving it’s 1 breast vs 2 thighs usually per person. And if you have growing children, like my granddaughter told me she can eat 2 breasts per serving..your food budget is blown! Personally, I tip my hat to those families that can feed their family good hearty meals these days. 

Here is an inexpensive meatless meal for a family of 4. 

This recipe serves 4. 

Marinade:

1 cup Italian dressing 

1 tablespoon Italian seasoning 

1 tablespoon paprika 

1 teaspoon oregano 

Salt and pepper, to taste

Directions:

In a gallon ziplock bag pour in the dressing, then add in the Italian seasoning. Pat dry the 1 lb of skin-on bone-in thighs and rub on 1 tablespoon paprika, 1 teaspoon oregano and salt and pepper to taste. Add chicken to bag, seal, and make sure chicken is coated with dressing. Refrigerate 4 hours or overnight. 

Ingredients: 

1 tablespoon olive oil 

1/2 tablespoon butter 

2 cups of small red or yellow potatoes, scrubbed and quartered 

1/2 jar of sun-dried tomatoes or 2 medium tomatoes, diced 

4 garlic cloves, minced 

1 teaspoon red pepper flakes, optional 

1 cup chicken stock

1 cup half & half 

1 cup grated Parmesan cheese 

Salt and pepper, to taste 

Directions:

In a large skillet add 1 tablespoon olive oil and 1/2 tablespoon butter on med/high heat add the chicken skin side down and cook until golden brown, about 6-7 minutes. Turn over for the same time. Place chicken on a paper towel covered plate. 

In the same skillet add in the potatoes and garlic and sauté for 2-3 minutes, stirring continuously. Then add in the tomatoes and stock, cook for 5 minutes.

Stir in the half & half, spinach, Parmesan cheese and red pepper flakes, if using. Reduce heat to simmer and cook 2-3 minutes, stirring occasionally. 

Add the chicken back in skin side up and simmer for 15 minutes or until chicken reaches an internal temperature of 165F and the potatoes are tender. Salt and pepper, to taste.