This recipe is originally from Carlsbad cravings.  My entire family loved it, which doesn't always happen.  I have changed a few things for just how I prefer to make it.
2 lbs chicken breasts
1/2 c salsa
4 Tbsp brown sugar
1 4 oz green chilies
1 14.5 oz can diced tomatoes, undrained
 1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp chipotle chili pepper
1/2 tsp dry organo
1 1/2 tsp salt
1/2 tsp pepper

1. Spray crockpot with oil.  Add all of the ingredients with chicken first.
2. Cook on high for 2-4 hours or on low for 6-7 hours.
3. Shred chicken in crockpot.  Stir everything together.
4. Cook on low for another 30 minutes.
5. Pour mixture into a colander to drain all liquid.
6 burrito size tortillas
1 c shredded cheese
nonstick cooking spray

Roll up burritos with 1/2 c filling and 2 Tbsp cheese.  Put on cookie sheet and spray burritos on both sides with Pam (or brush with melted butter).  You can let the burritos just sit at this point for awhile if needed.  When ready, cook at 400 degrees for 18-20 minutes and then flip burritos and cook till other side is golden and crisp about 5 more minutes.
2 Tbsp oil
1 Tbsp butter
3 Tbsp flour
2 c chicken broth
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/2 c sour cream
1/2-1 of a 4 oz can of chopped green chilies
1/2 c cheddar cheese

Melt butter in oil in a medium saucepan.  Whisk in flour and cook till thick around 3 minutes.  Reduce heat to low then gradually whisk in chicken broth.  Add spices and bring to a simmer while striring till thickened about 2-3 minutes.  Remove from heat and stir in rest of ingredients.

To serve top each burrito with sauce and any additional toppings like tomatoes and avocado.

*I have also cooked these burritos till almost crisp and then frozen them.  They work great just to be thawed and reheated.  It only works though if you crisp them first as otherwise they get soggy.*

4 large chicken breast
1 block 8 oz cream cheese, softened
3/4 c Monterrey Jack Cheese
1/3 c jalapeno peppers, diced and 1/2 seeded (about 3 jalapenos)
1 c flour
2 eggs beaten
2 c bread crumbs
olive oil
salt and pepper
toothpicks

1. Preheat oven to 350 degrees
2. Make a slit in the middle of each chicken breast to make a pocket.  Salt and pepper each chicken breast.
3. Beat cream cheese, jack cheese and jalapeno peppers together.  Stuff the mixture into each chicken breast and pin the breast shut with toothpicks.
4. Put eggs in one shallow bowl, bread crumbs in one shallow bowl, and flour in one shallow bowl.
5. Roll each chicken breast in flour, then egg and then bread crumbs.
6. Heat oil in a large pan.  Saute each chicken breast for 3-5 minutes per side until golden brown.
7. Place chicken on an oiled baking sheet.
8. Cook for 30 minutes.

A friend of mine traveled to Minnesota this summer and brought back some yummy wild rice for me.  This recipe has been my favorite way to use it and as a plus its super easy to make.  We found it on cookingclassy.com.


 3/4 c uncooked wild rice blend - cook according to directions
1 c chopped yellow onion
1 c chopped carrots
1 c chopped celery
7 Tbsp butter
1 clove garlic minced
4 1/2 c chicken broth
1/4 tsp of each dried thyme, marjoram, sage and rosemary
salt and ground black pepper to taste
1 lb boneless, skinless chicken breasts
1/2 c flour
1 1/2 c milk
1/2 c cream
1 tsp lemon zest (yes you really do need this)

This is one of my new favorite dishes.  I marinate the chicken the morning before, and cook the chicken and rice the night before when I am making dinner.  Then I just have to throw everything together in the pan the next day for dinner.  I got this recipe from sugarbabybotique.blogspot.com.  You don't have to make the tomatillo dressing to drizzle on top but it elevates it to a new state of deliciousness.

2 pounds of chicken breasts marinated in:
 (put marinade ingredients all into the blender, blend and then pour it on top of chicken)
3/4 c vegetable oil
Juice and zest of 2 limes
2 cloves garlic
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 c cilantro

Marinate for a few hours and then grill chicken.  Cut the chicken into bite size pieces

Cook 1 c uncooked rice with 1 c water, 2 c chicken broth.  When cooked, stir in 1 Tbsp lime juice, 2 tsp sugar and 3 Tbsp chopped cilantro.

Layer in a 9 x 13 pan:

1. All the rice
2. All the chicken
3. Most of a 16 ounce container of sour cream.
4. 2 c of mango salsa (I just get the Costco brand)
5. 2 c of shredded pepperjack cheese

Bake at 350 degrees until heated through about 20 - 30 minutes.  The cheese should crisp up a little bit.
Serve with tomatillo dressing drizzled on top.

Tomatillo dressing:
Put all ingredients into a blender and blend till smooth and then chill for at least 2 hours:
1 c mayonnaise
1 pkg buttermilk dressing mix
1/2 c buttermilk
1/4 tsp cayenne pepper
1 c cilantro, chopped
2 cloves garlic
3 tomatillos

I have been looking for a good white chili recipe for awhile and am so glad to have found one.  This is easy, healthy and is perfect for warming you up on a cold evening.  I will keep bags of cooked, chopped up chicken in our freezer to make this meal even easier.


2 c choped onions
2 Tbsp oil
1 4.5 oz can diced green chiles
3 tsp chili powder
1 tsp dried oregano, crushed
1/8 tsp cayenne pepper
3 15 oz can white kidney beans or great northern beans, rinsed and drained
4 c chicken broth
5 c cooked, cubed turkey or chicken
4 oz Monterey Jack cheese with jalapeno peppers, shredded
tortilla chips

1. In a large pot cook onions in oil over medium heat for 5 to 6 minutes till tender.  Stir in spices and cook for 1 minute till fragrent.  Stir in beans and broth.  Bring to a boil and then reduce to a simmer for 10 minutes.
2. Stir in chicken and simmer till heated through.  Stir in cheese.
3. Put a handful of tortilla chips in a bowl.  Top with soup.  Can top with sour cream, extra cheese or hot sauce as you like.

This is from the blog http://www.favfamilyrecipes.com/.  It is one of my favorite meals and everyone licks their plates clean.  I have made a few changes for how we like to eat it.  As a warning this smells really bad while making it but then tastes and smells wonderful by the end.

8 servings
1 can Masaman curry paste or red curry paste - usually around 8 ounces
3 Tbsp oil
2 cans 14 oz coconut milk - I use light and can't taste the difference
2 Tbsp packed brown sugar
2 Tbsp fish sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 onion sliced into small pieces
2-3 chicken breasts cut into small pieces
4-5 medium potatoes, any variety, cut into small pieces
2 carrots peeled and sliced thinly
2 Tbsp heaping peanut butter
1/2 c peanuts optional
Sriracha sauce to taste - we do 1/2 Tbsp

1. Heat oil in a large skillet over medium heat.  Stir in curry paste; cook and stir for about 2-3 minutes till warmed and dissolving.
2. Pour in 1 can coconut milk and stir until well blended.
3. Add sugar, fish sauce, lime juice and Worcestershire sauce, bring to a boil.
4. Add oinon and chicken.  Reduce to a simmer and cook till chicken is white and cooked through.
5. Add rest of ingredients and bring back to a boil.   Then cover and simmer for 15 - 20 minutes until potatoes are cooked through.  Serve hot over rice.

This is recipe is from my friend Kate from when we did a dinner group exchange together.  I always thoughts crepes were really hard but it turns out that they are pretty easy and if you make any extra kids love them with peanut butter or jelly or if you are in a really good mood, break out the nutella.  I usually make two batches at the same time and then freeze one 9x13 pan.


Crepes:
1 1/4 c flour
1 c milk
1/4 c water
3 eggs
1/2 tsp salt
3 Tbsp melted butter

Filling:
2 c chopped, cooked chicken
1 can drained mushrooms or 1/2 package cooked broccoli chopped up (my favorite)
1 can cream of mushroom soup
2-3 chopped green onions
salt & pepper

Topping:
1 can cream of chicken soup
1 c sour cream
1/2 c cheddar cheese, shredded
curry powder or Mrs Dash or salt & pepper


1. Measure flour into bowl.  Whisk in water and milk until well blended. Whisk in eggs, salt and butter.  Refrigerate one hour.
2. Heat an omelet skillet on the stove (a 6 inch flat, curved and short sided pan) over medium heat.  Spray with Pam.
3. Pour about 1/4 c batter in center of skillet and tilt in all directions to coat pan evenly.  Lightly brown and turn it over.  Remove from pan.  Cool crepes singly on rack before stacking.  They will keep 2-3 days in the refrigerator.  Makes 12 crepes.
4. Combine chicken, mushroom soup, and vegetables.  Season with salt and pepper.  Wrap up 2 Tbsp of filling in each crepe.  Place in a sprayed 9 x 13 pan.
5. Combine chicken soup and sour cream.  If you like a curry taste, stir in 1 tsp curry powder.  Spread over tops of crepes.  Sprinkle with Mrs Dash or salt & pepper if desired.  Sprinkle with cheese.  Bake uncovered in 375 degree oven for 20-30 minutes till cheese is melted and lightly browned.

My family is unanimous in deciding this recipe is a keeper. If you have never had it before the combination sounds strange - but it tastes delicious!


1 family size can cream of chicken soup

This recipe is from my neighbor Mayumi. You can use the marinade for any cut of chicken but my kids love it on drum sticks. They will eat as many of these as I can give them. Don't skimp on the marinating time. 2 hours is the minimum and the chicken needs to be fully thawed. And the pepper and garlic powder measurements are for real - you won't regret it.

5 lbs chicken
1 c water
1/4 c sesame oil
1 Tbsp black pepper
1 c soy sauce
1 c oil
1/4 c garlic powder

Combine the chicken with all the marinade ingredients. Marinate at least 2 hours or over night. Broil or BBQ.

Zucchini season is starting! This recipe was from one of my Mom's friends Francie McGrath. It is one of Jeremy's favorites. It freezes great and tastes best in the middle of winter. I will do 2 9x9 pans for my family and eat one for dinner and freeze the other. The frozen one can be cooked covered in aluminum foil for 1 1/2 hours at 350 degrees and then remove the foil for the last 15 minutes.

6 c chopped zucchini/summer squash
1 chopped onion
1 c chopped carrots
1 16 oz container sour cream
1 can cream of chicken soup
1 c shredded cheddar cheese
4 c cooked chicken cubes (3-4 chicken breasts)
1 6 ounce package stuffing
1/2 c melted butter
salt and pepper

Put zucchini, carrots and onions in a large pot. Cover with water and add 1 tsp. salt. Bring to a boil and boil for 5 minutes, drain. Put vegetables back into pot. Add sour cream, soup, cheese and chicken and stir till combined. In a separate bowl stir together the stuffing and butter. In a 9 x 13 pan spread 1/2 the stuffing mixture. Pour on the zucchini mixture. Top with the other 1/2 of the stuffing mix. Sprinkle with salt and pepper. Cook at 325 degrees for 1 hour.

This is a combination of several recipes of chicken dijon that we have liked. The name comes from my sister-in-law Mimi as this is what they call their mom's recipe.

Chicken Divine

Arrange in pam sprayed 9 x 13 pan:
first layer: 3 cups cooked rice (white or brown)
second layer: 1 package of steamed broccoli about 3 cups
third layer: 3 cups cooked chicken cut into bite size pieces (around 4 chicken breasts)

Combine in a separate bowl:
2 cans cream of chicken soup
1 1/2 cups sour cream
(can add 1/2 tsp curry powder)

Spread soup mixture over the top of the 9 x 13 pan.
Sprinkle 1 cup shredded cheddar cheese on top and 1 tsp paprika.
Top with 1 cup of bread crumbs.

Bake at 350 degrees uncovered for 30-35 minutes. (can be frozen and cooked covered for 50 minutes and then uncovered for 10)

This recipe was from our Stake R.S. president Karen for an relief society luncheon.

3 c cooked rice
2-3 chicken breasts, cooked and cut into bite-sized pieces
1/2 c onion, chopped
1 c celery, chopped
1 can cream of chicken soup, thinned with 1/2 can chicken broth
1 pkg stuffing mix
1 can sliced water chestnuts
1/2 c slivered or cut almonds
3/4 c mayonnaise
1/4 c melted butter

Mix rice, chicken, onion, celery, water chestnuts and almonds in 9x13 pan. In a bowl, mix together the soup, broth, and mayonnaise. Add to chicken/rice mixture and stir together. Mix stuffing with butter and put on top. Cover with foil and bake at 325 degrees for 45 minutes. Remove foil for the last 10 minutes.

This is also from my friend Allison. She has some of the best recipes. Must come from being a dietitian.

6-8 boneless, skinless chicken breasts coated in seasoned flour. (shake in a bag along with 1 c flour, salt and pepper)

1 1/2 c brown sugar
1/4 c yellow mustard
1/2 c catchup
1 Tbsp Worcestershire sauce
1/4 c shopped onion
1/2 tsp salt
3/4 c water

Brown chicken in frying pan with a little oil. Put in deep casserole dish. Combine rest and bring to a boil for 2 minutes. Pour over chicken, covering all pieces. Bake covered for 1 1/2 hours at 325 degrees. Uncover the last 15 minutes.

This recipe is from JaNae Worthen who won the Cache Valley Cheese recipe contest with it. We all gave it a huge thumbs up, including Allison which is high praise indeed.

6 chicken breast halves, pounded so they are flat
3/4 bag crushed tortilla chips
1/2 tsp garlic powder
1/4 tsp pepper
1/2 c honey
zest of 2 limes and juice of 1 lemon
3/4 c sour cream
1/2 c cilantro chopped
3/4 c mango salsa
6 slices Monterey Jack Cheese

1. Crush tortilla chips in bag with a rolling pin. Add garlic powder and black pepper and shake it to mix it up.
2. In pie pan, mix zest and juice of one lime with honey.
3. Dip chicken into honey mix and then dip it into the chip mix. Lay on a sprayed pan.
4. cook at 400 degrees for 15-20 minutes or until almost done.
5. Remove from oven and turn the broiler to low. Mix sour cream, and zest and juice of second lime.
6. Place atop chicken breasts, cilantro, lime sour cream, mango salsa and finally the cheese.
7. Broil until cheese is golden brown and chicken is cooked, about 5-7 minutes.

Recipe for the week - this time Jeremy took the picture as I am sure you can tell! This recipe came from my friend Allison and is Jeremy's favorite chicken recipe

Poppyseed Chicken

4 chicken breasts, boiled
2 c sour cream
1 can cream of chicken soup
6 Tbsp margarine, melted
8 oz Ritz crackers crushed
2 Tbsp poppy seeds
salt and pepper to taste

Mix chicken soup and sour cream. Cut chicken into small strips and stir into soup mixture. Spread in 9 x 13 pan. Mix crushed crackers with margarine and poppy seeds. Spread on top. Bake at 350 degrees for 20-25 min. Serve with noodles or mashed potatoes.