Tag Archives: chicken

Heart Shaped Whole Wheat Mini Calzones



1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups warm water
1/4 cup extra-virgin olive oil
2 tablespoons honey
4 teaspoons active dry yeast
cooking spray


1 cup chopped broccoli
1 cup shredded cooked chicken breast
1 cup light cream cheese, softened


Combine white whole wheat flour, whole wheat pastry flour, baking powder, and salt together in the bowl of a stand mixer; make a well in the center of flour mixture.

Mix water, olive oil, and honey together in a separate bowl; sprinkle yeast over water mixture. Let stand without stirring until yeast softens and begins to form a creamy foam, about 10 minutes.

Pour yeast mixture into well of the flour mixture; mix on low setting using paddle beater until combined, 2 to 3 minutes. Replace paddle beater with dough hook and beat dough on low setting for 10 minutes.

Spray the inside of a large bowl with cooking spray.

Transfer dough to the prepared bowl; cover bowl with a towel and let rise in a warm area at least 30 minutes (1 hour for better texture).

Divide dough into two balls; knead each by hand for about 1 minute.

Spray 2 baking sheets with cooking spray.

Roll each dough ball out with a rolling pin onto the prepared baking sheets about 1/4 inch thick. Cut dough into an even number of hearts using heart-shaped cookie cutters.

Preheat oven to 400 degrees F (200 degrees C).

Place broccoli in a microwave-safe bowl; cook on high in microwave until slightly tender, 1 to 2 minutes.

Mix cooked broccoli, chicken, and cream cheese together in a bowl. Spoon 1 to 2 tablespoons filling into the center of a heart; top with another heart. Seal edges together by pressing around the heart with a fork. Repeat with remaining filling and hearts.

Bake in the preheated oven until hearts are golden brown, about 20 minutes.


Slow Cooker Creamy Ranch Chicken

(Makes 4 servings)


4 boneless, skinless chicken breasts
1 (10.75 ounce) can cream of chicken soup
1 (1 ounce) envelope dry ranch dressing mix (or 3 Tbl home made mix)
1 (14.5 ounce) can chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
1/8 teaspoon oregano
1 (8 ounce) block cream cheese


Spray slow cooker with nonstick cooking spray. Place chicken breasts inside slow cooker.

In a small mixing bowl, combine cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, parsley flakes, paprika, and oregano. Pour evenly over chicken breasts.

Cover and cook on low for 4-5 or high for 2-3 hours.

Remove chicken and stir cream cheese into the sauce until smooth.

Put chicken back in the slow cooker and serve over cooked egg noodles or rice. Drizzle with extra sauce.

Crockpot Chicken and Vegetables


Two boneless skinless chicken breasts
3 cups whole green beans (fresh)
5 medium red potatoes (cut up in chunks)
1 package dry ranch dressing mix
1 package dry chicken gravy mix
1/2 stick butter
1/3 cup water


Wash and place green beans on one side of the Crockpot. Place cut potatoes on the other side and the chicken in the center.

Mix together the Dry Mixes and Sprinkle evenly over the chicken. Place the 1/2 of butter on top. Slowly pour water on vegetables (not chicken).

Cook on low heat for 6-8 hours until chicken is done and tender.

Slow Cooker Lemon Butter Chicken

Serves 4


4 chicken breasts, bone-in, skin removed
2 tablespoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons butter
3 garlic cloves, minced
Juice of 1 lemon
2 tablespoons cornstarch
1 cup heavy cream
Torn parsley leaves (optional)


Pat chicken breasts dry with a paper towel and season with Italian seasoning, salt and white pepper. Place in a 6-quart slow cooker and place butter over top.

Sprinkle garlic pieces over the top of the chicken and squeeze lemon juice over them. Place the lid on the slow cooker and cook on high for two hours.

When chicken has been cooking for two hours, whisk cornstarch into the heavy cream. Pour into the slow cooker. Replace the lid and continue to cook for another hour on high.

When chicken has finished cooking, remove it from the slow cooker and shred entirely with two forks.

Place the shredded chicken back into the slow cooker to keep warm and get covered in sauce. Be sure not to accidentally add any bones into the slow cooker.

Spoon the chicken into a bowl or serving dish. You can garnish it with torn parsley

Chicken Pot Pie Noodle Skillet

Classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal.

Servings: 6


10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes


Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

Serve hot

Chicken Broccoli and Cheese Casserole

Serves 4


1 tablespoon olive oil
1 small yellow onion, diced
2 cups cooked, shredded chicken
1 (10-ounce) can cream of chicken soup
1-1/2 cups chicken broth or water
2 cups broccoli florets
1 cup cooked white rice
1 cup sour cream
1 cup cheddar cheese


In a large, oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.

Add the onion and cook until softened, about 5 minutes.

Add the chicken, cream of chicken soup and chicken broth. Bring the mixture to a simmer, stirring until the ingredients are well-combined, about 5 minutes.

Add the broccoli and cooked rice. Continue to simmer until the rice is heated through and the broccoli is bright green, about 5 minutes.

Remove the skillet from the heat and stir in the sour cream.

Top the skillet with cheddar cheese and place it under the broiler.

Broil until the cheese is melted and slightly browned, about 5 minutes.

Citrus Chicken Sorrento


honey: 1/4 cup
lemon juice: 1/4 cup
orange juice: 2 tablespoons
chili paste: 1 tsp
white wine: 1/4 cup
chicken breasts, cut in half lenghtwise: 4
olive oil: 3 tablespoons
lemons, halved: 2
fresh chopped parsley: pinch


In a saucepan, add honey, lemon juice, orange juice, chili paste and white wine. Mix to combine, and cook on medium heat until mixture starts to boil. Reduce heat to low.

Grill lemon halves until lightly browned, remove from pan and set aside

Add 3 tablespoons of olive oil to the pan. Grill Chicken breast pieces for 4- minutes, until cooked through

Place two pieces of chicken on each plate, and spoon sauce over dish. Serve with vegetables of your choice.

Top with fresh chopped parsley and a grilled lemon half