KETO FRIENDLY DELISH RECIPE CHEESY BACON RANCH CHICKEN

CHEESY BACON RANCH CHICKEN from DELISH

From Lyn Sewell

4 slices thick-cut bacon

4 boneless skinless chicken breasts (about 1 and 3/4 lbs.)

Kosher salt

Freshly ground black pepper

2 t. ranch seasoning

1 and 1/2 cups shredded mozzarella

chopped chives, for garnish

In a large skillet over medium heat, cook bacon til crispy.  Place cooked bacon on a paper-towel-lined plate for use later. Drain all but 2 T. of bacon fat from the skillet.

Season chicken with salt and pepper. Return skillet to medium-high heat; add chicken and cook til golden and just cooked through, about 6 minutes per side.

Reduce heat to medium and sprinkle chicken with ranch seasoning. Top with mozzarella. 

Cover the skillet and cook until the cheese is melted and bubbly.

Crumble and sprinkle bacon and chives on top before serving.

BBQ PORK

BBQ PORK

From Sonya Troyer

Pork Loin (or Chicken Breast*)

Put meat in crockpot.

Pour 1 can of Coke over the loin.

Cover and cook 8 hours on high.

Drain excess juice off.

Shred, then add your favorite BBQ sauce!

*If using chicken breasts, put chicken in crockpot. 

Cook 6-8 hours until it shreds easily.

Add your favorite BBQ sauce.

We make sandwiches using hamburger buns!

GRANDMA NANCY'S CHICKEN SALAD

GRANDMA NANCY'S CHICKEN SALAD

From Angie Reid (From Mom, Nancy Ionoff)

4 chicken breasts, cooked, chopped
1/2 cup mayonnaise
1/2 cup sour cream
Salt, pepper, to taste
Grapes, chopped
Slivered or chopped almonds

Mix together and add more sour cream and mayonnaise, if needed.

CHICKEN TETRAZZINI

CHICKEN TETRAZZINI

From Angie Reid (from Aunt Tammy Flowers)

1 boiled & boned chicken
1 can mushroom soup
1 can cream of chicken soup
1 soup can of milk
8 oz. Velveeta cheese (more is better)
12 oz. spaghetti

Cook spaghetti in the chicken broth, drain and add all the ingredients.

Bake at 350 degrees until bubbling and hot all the way through.

Tammy's note: Sometimes I buy a roasted chicken and cook the spaghetti in chicken broth.

CHICKEN ENCHILADAS 1970s

CHICKEN ENCHILADAS 1970s

From Barbara Thompson

4 pieces bacon
3 cream of chicken soups
1 cream of mushroom soup
small chicken, boiled and boned; reserve chicken stock
1 can green chiles (yellow can, small)
2 bags Doritos, divided (use some with meal)
small onion, chopped
1 small jar pimiento
Lots of cheese

Fry bacon til crisp.  Set aside; reserve grease.

In bacon grease, brown onion.

Put all soups in with onion; stir and mix. Add reserved chicken stock to dilute according to taste.

Cut up chiles and pimiento - add to soup mix.

Crumble bacon and add to the mixture.

Add crumbled or chopped chicken. Heat through.

In long casserole, layer of Doritos, then chicken mix, then cheese. Repeat.

Top with grated cheese. 

Bake at 350 degrees for 20-25 minutes until cheese is bubbly.

PESTO CHICKEN

PESTO CHICKEN

From Niki Reid

Preheat oven to 350 degrees.

2 boneless, skinless chicken breasts
1 small jar of basil pesto
1/4 cup-1/2 cup oil of choice
mozzarella cheese, about 4 slices per breast
1 tomato
Angel hair pasta, half a normal package

Optional - marinate chicken in pesto/oil overnight.

Place chicken, oil and pesto in 8x8 casserole dish. 

Bake 25 minutes or until chicken is fully cooked - varies depending on the size of the breasts.

Boil water and cook pasta according to package instructions.

Place tomato slices and mozzarella on each piece of chicken and return dish to the oven for another 5-7 minutes, or until cheese is fully melted.

Serve chicken on a bed of pasta, using the extra sauce as desired.  Serves 2.

Niki's note:  We often accompany this dish with a side of sauteed asparagus. For the oil, I use avocado oil, but olive, or even coconut would work fine-this just makes the pesto a little more saucy. For the tomato, I only use one slice per breast, however, you could use more if you'd like.

TUSCANY CHICKEN CHEESE PIZZA

TUSCANY CHICKEN CHEESE PIZZA

From Kim Reid

1 t. olive oil
1 lb. boneless skinless chicken breast, cubed
1 t. dried oregano
1 can regular rotel, drained
1 16-oz. Italian bread shell or 12" prepared pizza crust
1/4 cup refrigerated pesto 
1 1/2 cups shredded cheese blend
3 T. green onions, slices (optional)
1/2 cup parmesan cheese

Cook chicken and oregano in oil about 5 minutes.

When chicken is cooked, mix in the rotel.  

Spread pesto over crust, then half of the shredded cheese blend, then chicken mixture, then rest of cheese blend, then onions, and parmesan cheese.

Bake at 450 degrees for 12-15 minutes.  Enjoy!  Best pizza ever!

INDIAN BUTTER CHICKEN

INDIAN BUTTER CHICKEN

From Kathy Reid Miller

6 T. butter, divided

2 lbs. chicken breasts, cut into 1" chunks

1 yellow onion, diced

3 garlic cloves, minced

3 t. garam masala

1 T. fresh grated ginger*

1 t. chili powder

1 t. ground cumin

1/2 t. cayenne pepper*

1  1/2 cups tomato sauce (or one 14 oz. can)

2 cups cream*

salt, pepper

lime and cilantro, for garnish

naan and rice for serving

In 2 T. butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned, but not fully cooked. Work in batches; set aside.

Melt another 2 T. of butter in the pan over medium heat. Add the onion and cook until it begins to soften - about 3 minutes.

Add the garlic, garam masala, ginger, chili powder, cumin and cayenne.  Stir to combine.

Cook for about 45 seconds and then add the tomato sauce. Bring the mixture to a simmer and let it cook 5 minutes.

Add the cream and bring the mixture back to a simmer. 

Add the browned chicken. Let the mixture simmer for 10-15 minutes. Keep the heat low - not a rolling boil.

Stir in the remaining 2 T. butter and season with salt and pepper, to taste.

Serve garnished with lime and cilantro, alongside rice and naan.  Serves 4.

*Kathy's Note:  I used 1 cup HEAVY cream, and 1 cup water.  You could use table cream, or sub 1 cup for milk, but be careful for curdling if you lessen the fat content! Also, I use ground ginger in the jar and I only use about 1/8-1/4 t. red pepper. I don't like it too hot. 

CHICKEN CORDON BLEU

CHICKEN CORDON BLEU

From Linda Reid

Preheat oven to 350.

4 chicken breasts 

8 pieces of deli ham (I use honey ham)

8 slices of Swiss cheese

toothpicks

1/4 cup melted butter

1 cup bread crumbs

1 jar Alfredo sauce (you could make your own, if you prefer)

Slice chicken breasts in half long ways (so it makes 2 long, skinny, flat chicken breasts).

Season each breast with a little salt and pepper.

Lay a cheese and ham slice on each chicken slice.

Roll up each breast and fasten with a toothpick (or 2).

Dip each breast in melted butter. Roll in bread crumbs.

Place each breast in a 9 x 13 inch baking dish.

Bake at 350 for 40-50 minutes.

While chicken is baking, heat the Alfredo sauce.

Before serving, pour a little Alfredo sauce over each chicken breast.

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

From Rachel Reid Brown

4-6 boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 T. extra virgin olive oil
1/2 t. dried thyme
1 bay leaf
7 cups chicken broth
1.5 cups water
Salt, freshly ground black pepper, to taste 
2 cups uncooked noodles
3 T. chopped fresh parsley

Preheat oven to 325 degrees.

Add all ingredients to dutch oven, except noodles and parsley.

Bake for approximately 4 hours - don't know that it actually takes this long, but it's always been good when I use this amount of time!

Remove chicken and cut into bite-sized pieces.

Place chicken back in the pot.  Add in noodles and parsley.

Put in the oven for an additional 15 minutes, or until noodles are tender.

Rachel's tips:  " I prefer to make it in my dutch oven in the oven!  I used 3/4 t. salt and lots of freshly ground pepper. For the noodles, I like the medium, old-fashioned, Amish egg noodles."

Adapted from "family fresh meals - best crockpot chicken noodle soup"

SALSA VERDE CHICKEN

SALSA VERDE CHICKEN   (crockpot recipe)

From Sonya Troyer

Put fresh or frozen chicken breasts in crockpot--however many your family eats.

Pour 1 jar salsa verde salsa (green salsa) into crockpot.

Set on high and cook 6-8 hours, or until chicken is easy to shred.

Shred chicken and serve with tacos or tortillas with your favorite toppings!

Enjoy!

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES
From Kristin Troyer

3 T. olive oil, divided
2 T. unsalted butter, melted
2 T. honey
2 T. brown sugar
1 T. Dijon mustard
3 cloves garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
Kosher salt, freshly ground pepper, to taste
3 large red potatoes, cubed
4 boneless, skinless chicken breasts
1 bag frozen broccoli florets, thawed
2 T. chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees.  Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together 2 T. olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper to taste.  Set aside.

Place potatoes in a single layer onto the prepared baking sheet.  Drizzle with remaining tablespoon olive oil and season with salt and pepper to taste.

Add chicken in a single layer and brush each chicken breast with honey mixture.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. 

Stir in broccoli during the last 10 minutes of cooking time.

Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.  

CHEESY CHICKEN ENCHILADAS

CHEESY CHICKEN ENCHILADAS

From Lyn Sewell (Cheryl Jensen)

2 T. minced onion
1/4 cup butter
2 chopped tomatoes
4 chicken breasts, cooked and diced
1 dozen tortillas
1 pint cream
4 chicken bouillon cubes
1 lb. jack cheese

Brown onion in butter.

Add tomatoes and simmer 5 minutes.

Add cooked and diced chicken and simmer 20 minutes.

Brown tortillas in oil. Drain on towel.

Fill tortilla with chicken mixture. Then roll it up and put in 9x13 dish.

Dissolve bouillon cubes in cream and pour over enchiladas.

Bake covered for 30 minutes at 350, or until bubbly.

TROPICAL CHICKEN

TROPICAL CHICKEN

From Judi Troyer  (from jar of Musselman applesauce)

2 1/2 lb. fryer, cut up pieces
1  15-oz. jar apple sauce
1/2 cup orange marmalade
1/4 t. nutmeg

Season chicken with salt and pepper.

Place skin side down in a 9 x 13  2" baking dish.

Mix apple sauce, marmalade and nutmeg. Pour around chicken.

Bake in oven at 375 for 35 minutes.

Turn chicken and spoon sauce over pieces.

Bake 35 minutes more.

Serve with sauce drizzled. 

CHICKEN IN SOUR CREAM

CHICKEN IN SOUR CREAM

From Billie Reid

3 large chicken breast pieces, split
1 t. salt
3 T. flour
1 cup sour cream
1 can condensed cream of mushroom soup
1/2 cup water
1/2 cup unblanched sliced almonds
chopped pimientos
paprika

Place chicken pieces in flat baking dish.

Sprinkle with salt.

Combine flour and sour cream.

Add soup and water. Pour over chicken.

Sprinkle with almonds, pimiento and paprika.

Bake uncovered at 325 for  1  1/2 hours, basting occasionally.

Serves 4-6.

Tip:  you can substitute other chicken pieces without boning, if desired. 

CHICKEN IN A POT

CHICKEN IN A POT 

From Judi Troyer

2 pieces chicken
bay leaf,optional
clove of garlic
half small onion, chopped
carrot, chopped

red potato or new potato
1/2 stalk celery
parsley, few sprigs
salt
pepper
1 1/2 cup water 

Simmer 20-25 minutes.

STIR-FRIED CHICKEN WITH THAI BASIL

STIR-FRIED CHICKEN WITH THAI BASIL

From Jennifer Johnson (Tabatha Colson)

4 skinless chicken breast fillets, cut into strips
2 red bell peppers
1 small bunch of fresh thai basil
2T. garlic infused olive oil
salt and ground black pepper


Using a sharp knife, slice the chicken breast portions into strips.  

Halve the peppers, remove the seeds, then cut each piece of pepper into strips.

Heat the oil in the wok or large frying pan.  

Add the chicken and red peppers and stir fry over a high heat for about 3 minutes, until the chicken is golden and cooked through.  Season with salt and ground black pepper.

Roughly tear up the basil leaves, add to the chicken and peppers and toss briefly to combine.  Serve immediately.

CROCK POT FAJITAS

CROCK POT FAJITAS

From Rachel Brown

 1 green pepper, sliced
 1 red pepper, sliced
 2 jalapeno peppers, chopped
 1 yellow onion, sliced
 1 1/2 pounds chicken breast
 1/3 c. chicken broth
 taco seasoning packet
 1 tsp. chili powder
 1/2 tsp. paprika
 1/2 - 1 tsp. cayenne pepper
 1/2 tsp. salt

Add all ingredients to crock pot. 

Cook on high for 3-4 hours or low for 5-6 hours. (You can cook it all day - I usually cook it from 8:30a to 5pm or so...it's sooo tender and it's great for lunches or additional dinners throughout the week.

I make cilantro-lime rice and black beans for sides, and have tortillas, cheese, sour cream, etc...

BAKED CHICKEN FOR COMPANY

BAKED CHICKEN FOR COMPANY

From Kristi Templeton

4 boneless, skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 cup of water
2 c. fine seasoned dressing mix
1/3 c.  melted butter

Place chicken in baking dish and top with slice of cheese on each.

Stir together soup with water and spoon over chicken.

Sprinkle stuffing over chicken and drizzle butter over top.

Bake uncovered 350 for 50-55 minutes.

DUMPLINGS

DUMPLINGS

From Billie Reid

2 cups flour
4 t. baking powder
1/2 t. salt
2 T. shortening
2 eggs
milk, as needed

Sift together flour, baking powder and salt.

Chop in shortening.

Add the two well-beaten eggs with enough milk added to form a heavy drop batter.  

Drop dumplings in boiling chicken or other soup broth.

Cover and leave covered for 10-12 minutes.

Serve.