ONE POT CHICKEN AND DIRTY RICE

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INGREDIENTS 

MARINADE:

• 1 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried minced onion
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tsp lemon juice
• Tbsp enough olive oil to make a paste about 1

REST OF DISH:

• 2 Tbsp Olive oil
• 1 link of andouille sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• salt and pepper to taste
• 1 cup DRY long-grain rice
• 2 1/4 cup chicken stock or broth 
• Sliced green onions for garnish
• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside. 
2. Preheat oven to 350 degrees F.
3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
5.  Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
7. Add cayenne, red pepper flakes and salt and pepper and stir.
8. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
9. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover. 
10. Bake at 350 degrees for 35 minutes (covered).
11. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
12. Garnish with sliced green onions and minced parsley!

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Slow Cooker Pesto Mozzarella Pasta

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Ingredients:

• 1½ lbs. chicken breasts
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup jarred pesto I used Mezzetta
• ¼ cup salted butter
• ½ lemon

These items don’t get added until the end

• 1 lb. rotini cooked and drained
• ½ cup parmesan
• 2 cups shredded mozzarella
• ¼ tsp. dried basil to garnish

Instructions:

1. Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
2. Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
3. Near the end of the cooking time, cook the pasta according to the package directions and drain well.
4. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
5. Serve and enjoy!

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ONE-PAN NO PEEK CHICKEN & RICE

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INGREDIENTS

• 5 boneless, skinless chicken breasts
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 can cream of celery soup, (10.25 oz each)
• 1 can cream of mushroom soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
3. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

NOTES

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Quesadillas {Chicken Fajita Style}

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Ingredients

• 1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
• 2 tsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 4 tsp olive oil, divided
• 2 cups chopped bell pepper (about 2, I use red and green)
• 2/3 cup chopped red onion
• 2 garlic cloves, minced
• 1 Tbsp fresh lime juice
• 6 (10-inch burrito size) flour tortillas
• 3 Tbsp butter, melted
• 6 oz. cheddar cheese, shredded (1 1/2 cups)
• 6 oz. monterrey jack cheese, shredded (1 1/2 cups)
• Guacamole, sour cream, pico de gallo or salsa, for serving (optional)*

Instructions

1. Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper). 
2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl. 
3. Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss. 
4. Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together. 
5. Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once). 
6. Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom. 
7. Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.

Recipe Notes

Guacamole recipe HERE, Salsa recipe HERE. Fresh from the produce section of the store will work great too. Toppings not included in nutritional estimate.

If you have time use freshly grated cheese as it will have the best flavor, but if you don't have time a pre-shredded Mexican blend cheese will work here as well. Look for a package with the thicker shreds.

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CASHEW CHICKEN RECIPE

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INGREDIENTS

• 1 Tablespoon salted butter
• 1 teaspoon olive oil
• 2 pounds chicken breast , cut into 1-inch pieces
• 2 teaspoons minced garlic
• 3/4 cup chicken stock
• 1/4 cup low sodium soy sauce
• 3 Tablespoons hoisin sauce
• 1 1/2 Tablespoon rice vinegar
• 2 Tablespoons corn starch
• 3/4 cup unsalted cashews
• Lettuce cups or butter lettuce
• Green onions for serving, optional
• Salt and pepper , to taste

INSTRUCTIONS

1. Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Add a salt and pepper to chicken. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
2. While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
3. Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.

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Baked Honey Mustard Chicken

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Ingredients

• 4 (4 ounces each) boneless, skinless chicken breasts
• 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe
• 1-1/2 tablespoons olive oil, divided
• 1/4 cup honey
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon wholegrain mustard
• 1/2 teaspoon white vinegar
• 1/8 teaspoon paprika
• 4 sprigs fresh rosemary, optional but recommended

Instructions

1. Preheat oven to 375°F.
2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
3. Heat 1 tablespoon olive oil in a skillet.
4. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.
5. In the meantime, prepare the honey mustard sauce.
6. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
7. Transfer chicken breasts from skillet to previously prepared baking dish. 
8. Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
9. Lay sprigs of rosemary between chicken breasts.
10. Cover with foil and bake for 20 minutes.
11. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. 
12. Remove from oven and let stand 5 minutes. 
13. Serve.

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CHICKEN PARMESAN MEATBALLS

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INGREDIENTS

• 1 pound ground chicken breast
• 3/4 cup Italian breadcrumbs
• 1-1/4 cup fresh grated Parmesan cheese, divided
• 3 garlic cloves, minced
• 1/2 small onion, grated (or minced)
• 2 tablespoons + 1 cup marinara sauce (divided)
• 1/2 tablespoon dried Italian seasoning
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1 large egg, lightly beaten
• 1 cup shredded mozzarella cheese, for topping

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
2. Set aside 1 cup marinara, 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.
3. In a large mixing bowl, combine all remaining ingredients (chicken, breadcrumbs, 1 cup Parmesan, garlic, onion, 2 tablespoons marinara sauce, Italian seasoning, basil, parsley, salt, pepper and egg). Mix well, do not over mix or you will have tough meatballs.
4. Using a 1-1/2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
5. Bake for 16-18 minutes until lightly browned.
6. Turn oven to broil.
7. Drizzle a spoonful of marinara over each meatball. Sprinkle with mozzarella cheese.
8. Broil for 2-3 minutes until cheese is golden brown and bubbly.
9. Serve and enjoy!

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