Slow Cooker Chicken Tikka Masala

Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt

6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

Masala:
1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander


1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream
2 tbsp fresh cilantro, chopped


Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.

Chicken Enchiladas

Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)
Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving"

-I added black beans to mine to add more fiber and substance. Joel LOVED these. We even had them the next day for leftovers and they tasted just as good. I boiled my chicken in chicken broth with mexican spices then chopped it up. I also ate mine with cilantro, avocado, and green onions.

Stir Fry

1 Fajita packet

Teriyaki Sauce (i use about 3/4 c)

Chicken Breasts

Cut up Vegetables (we like broccoli, red/green/yellow peppers, zucchini, yellow squash, carrots)

Olive Oil

Cut up chicken in bite size pieces. Cook in a pan with olive oil. When mostly cooked throw in all the veggies and put a lid on to let it cook quicker. When fully cooked throw in fajita packet seasoning and Teriyaki Sauce. Season to your liking. This recipe is really made different every time just depends on what you have in the house and how much sauce your wanting to put on. This really is super yummy and healthy. Serve over rice.

Chicken Tacos

2-4 Chicken breasts
1 packet of taco seasoning (i just throw in a little cumin, garlic powder, onion powder, chili pepper and salt and call it good)
1-2 cans of chicken broth (depending on how much chicken)

Combine all 3 ingredients in crock pot. Then cover and cook on low for 6-8 hours. Or high for 4 hours. Shred chicken then spoon into warm tortillas. Top with your favorite taco toppings! Super easy and healthy!

Chicken Tortilla Soup

Chicken Tortilla Soup
2 whole Boneless, Skinless Chicken Breasts
1 T. Olive Oil
1-1/2 t. Cumin
1/2 t. Garlic Powder
1/2 t. Salt
1 T. Olive Oil
1 c. Diced Onion
1/4 c. Diced Green Bell Pepper
1/4 c. Diced Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)"

2/10/11- Made for dinner the night we sold our Mazda6! Really yummy tastes awesome with lots of sour cream and cheese of course. If your planning on having left over i wouldnt add the tortilla strips to the pot of soup, just add to your own personal bowl or theyll get soggy. I just added chicken to the crockpot with mexican seasonings and chicken broth to make it easier. Both ways work.

Lemon Herb Chicken Pasta

Lemon-Herb Chicken Pasta

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Pasta
2 medium zucchini/ yellow squash
1 C shredded Parmesan cheese (about :)
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don't have fresh oregano, just add a little dried.
Olive oil
Salt and Pepper
1/2 cup Cream

Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smooch around and set bag aside while you get your other things ready.

Slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper. Broil till cooked.

Press or finely mince garlic cloves. In small sauce pan on the stove, place 1/2 cup of olive oil add garlic. Turn burner onto low-med heat. It shouldn't be popping or frying, it should just slowly warm, infusing the oil with the garlic and removing the zing.

Juice both lemons, zest 1.

Add herbs, cheese, garlic mixture, zucchini/squash, chicken, lemon juice and zest, 1/2 c. of pasta water, cream and pasta. Mix and top with more cheese!

2/8/11-Joel LOVED this, said this was also one of his top things Ive made. Couldn't stop talking about how amazing the pasta was. Camdon even ate some! Joel of course added a little more cream and cheese but better with more cream and cheese!-Jill (I got this recipe off ourbestbites.com its called lemon herb zucchini fettuccine to see more detailed photos and instructions)

Chicken Marsala

8 oz. pasta
2 Tb olive oil
1-2 boneless skinless chicken breasts
1/2 c. yellow onion
4 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 Tb dry white wine
1/4 c. Marsala wine
1 c. chicken broth
1 c. heavy cream or half and half
2 tsp minced fresh basil
2 tsp minced fresh parsley
1 Tb fresh Parmesan cheese
1 Tb butter
Directions
Heat 1 Tb of oil in large skilled over med-high heat. Add the chicken to pan and cook turning once, until golden brown on both sides and cooked through, about 5-7 min. If necessary, turn down heat to med-low so the outside doesn't brown to quickly. Remove chicken to a plate and set aside.
Add the remaining 1 Tb of oil to pan with the heat on med-high add onions to pan and cook about 2 mins stirring occasionally. Add the mushrooms to pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and saute just until fragrant, about 30 seconds. Remove the pan from the heat and add wines. Whisk in the broth. Return to a simmer, lower heat to medium and continue to simmer. Stir in cream and cook until heated through. Add herbs, Parmesan cheese and butter. Mix until well blended serve over cooked pasta!

-Jan 2011-I didn't use white wine i didn't have any, i only used 1/2 c. of cream, but added probably a 1/3 cup of Parmesan cheese instead of just a 1 Tb. I also only had dried basil and parsley. I also added a little cornstarch to thicken it up just a little. This recipe turned out restaurant quality, Joel said it was probably one of the best things i have ever cooked we are in love with this recipe!! SO good -Jill

Sweet and Sour Chicken

2 Chicken Breasts
Eggs
Flour

Cut chicken into small cubes. Dip chicken in egg mixture then in flour. Brown chicken on both sides in frying pan

Sauce
1/2 c. vinegar
1/2 c. ketchup
2/3 c. sugar
2 Tb soy sauce

Bring to boil in a pot over medium heat pour over chicken in a 9 by 13 casserole dish at 350 for 30-40 mins. Serve over rice.
-My friend Caryn also made me this for dinner after i had Rhett i was unfortunately not there to enjoy it because i was in the hospital because Rhett's jaundice was so bad. Joel though had a better dinner then cafeteria food! Ive never made this though but looks good. Kinda a lot of sugar though...

Hawaiian Haystacks

2 (10 3/4 oz) cans cream of chicken soup
1 c. chicken broth
2 c. cubed cooked chicken
4 c. cooked rice
1 (9 1/2 oz.) can chow mein noodles (the dry crispy ones- La Choy brand makes them- in the asian section)
3 medium tomatoes, cubed
1/2 c. green bell pepper, cubed (i also use red, yellow, and orange bell peppers sometimes too)
1 c. sliced celery ( we never use this, but we dont like celery)
1/2 c. green onion, sliced thinly
1 (20 oz) can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c slivered almonds (we also dont really use this)
1/2 c. shredded coconut


Combine soup and chicken broth in medium saucepan to make gravy. Stir to blend. Add chicken. Simmer about 8 to 10 minutes until heated through. Layer rice then gravy, cheese, and chow mein noodles. Add tomatoes, celery, green pepper, and green onions. Top this with pineapple chunks. Sprinkle almonds, coconut, and peppers.

Obviously you can top it in whatever order you would like it though!
Enjoy!"