tortoni's

Skinny Chicken Chili

Prep time: 5 minutes
Cook time: low for 10 hours or high for 6 hours
Yield: 10 servings
Serving size: 1 1/4 cup

Ingredients

• 1 onion, chopped
• 16 oz can black beans, rinsed + drained
• 16 oz can kidney beans, rinsed + drained
• 8 oz can tomato sauce
• 10 oz package frozen yellow corn
• 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder
• 24 oz boneless, skinless chicken breasts (About 3-4)
• ¼ cup chopped fresh cilantro

Instructions

1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
2. Place chicken breasts on the top, and press it down slightly.
3. Cook on low for 10 hours or on high for 6 hours.
4. 30 minutes before serving, remove chicken breasts and shred.
5. Return chicken to slow cooker, and mix everything together.
6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219
Fat: 3g
Carbohydrates: 26g
Fiber: 7g
Protein: 22g
Sugars: 10g
Sodium: 810mg
Vitamin A: 8%
Vitamin C: 10%
Calcium: 10%
Iron: 9%
WWP+: 5 points
recipe from: http://www.skinnymom.com/2014/01/15/skinny-taco-chicken-chili/

chicken riggies

http://www.food.com/recipe/utica-chicken-riggies-358768

Ingredients:

Servings:

8

Units: US | Metric

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Directions:

1
In a large pot melt butter and then add chicken.
2
Cook chicken over medium heat just until they begin to turn white.
3
Add mushrooms to chicken and cook for 5 minutes.
4
Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
5
Add water, bullion, tomato sauce, heavy cream, and spices.
6
Bring to a boil, cover and simmer for 20 min, stirring occasionally.
7
Add olives and simmer for 5 minutes.
8
In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
9
Add corn starch to sauce, stirring continuously until it thickens.
10
If it is very runny just let stand to thicken.
11
Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Read more: http://www.food.com/recipe/utica-chicken-riggies-358768?oc=linkback

KFC chicken tenders

KFC chicken tenders 1 egg 2 cups milk Beat egg and milk. Soak chicken tenders. The longer the better. (I've done it as little as 5-10 minutes when I'm in a rush...but you could probably do this part in the morning and leave them in the fridge soaking all day) 2 cups flour 2 tbsp salt 2 tsp black pepper 1 tsp seasoned salt 1/2 tsp paprika Mix flour and seasonings.(You can save some of the flour mixture in a ziplock bag for the next time before you dip the tenders if you think it'll be too much) Heat a frying pan (medium/high heat) with about a 1/2 inch of vegetable oil. Dip soaked tenders in flour mixture and then fry. Fry a few minutes on each side until golden. I usually flip them when I see that they are cooked 3/4 of the way up. So, this recipe alone is really good but I've been adding panko bread crumbs to the flour mixture. I think it makes them crunchier. Sometimes I even add parm cheese to the flour mixture too. I think about equal parts flour and panko is good...but it really doesn't have to be too specific!

Buffalo Chicken Cupcakes (wonton)

http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Read more at http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html#hstfRu3Rg3YiAoJw.99

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Read more at http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html#hstfRu3Rg3YiAoJw.99

Buffalo Chicken Cupcakes

Yield: 12 regular cupcakes or 48 mini cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Notes

Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli, and dressings. Just ask someone if they aren't there.

Read more at http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html#hstfRu3Rg3YiAoJw.99

Buffalo Chicken Cupcakes

Yield: 12 regular cupcakes or 48 mini cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Notes

Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli, and dressings. Just ask someone if they aren't there.

Read more at http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html#hstfRu3Rg3YiAoJw.99

Buffalo Chicken Cupcakes

Yield: 12 regular cupcakes or 48 mini cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Notes

Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli, and dressings. Just ask someone if they aren't there.

Read more at http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html#hstfRu3Rg3YiAoJw.99

Buffalo Chicken Cupcakes

Yield: 12 regular cupcakes or 48 mini cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Notes

Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli, and dressings. Just ask someone if they aren't there.

Read more at http://www.the-girl-who-ate-everything.com/2012/12/buffalo-chicken-cupcakes.html#hstfRu3Rg3YiAoJw.99

Chicken Riggies

See link:
http://media-cache-ec0.pinimg.com/originals/c4/59/05/c45905e5d284d877cca9939cd6aa7752.jpg

Ingred:
1/2 cup dry sherry
2 tbs. olive oil
3 garlic cloves minced
1 tsp dried oregano
2 lbs- chicken- cubed

Sauce:
2tbsp butter
1 each: medium red pepper, green pepper- chopped
pickled hot cherry peppers
1 medium onion chopped
2 garlic cloves minced
1 cup dry sherry
2 can (29oz and 15oz) Tomato puree
salt
pepper

1.5 cups heavy whipping cream
6oz. cream cheese
1.5 cups romano cheese


1.  In large bag combine:
1/2 cup dry sherry
2 tbs. olive oil
3 garlic cloves minced
1 tsp dried oregano
2 lbs- chicken- cubed

2.  Drain chicken and cook until no longer pink.  Remove from pan

3.  In same pan:
Heat butter over meadium and add peppers, onion and garlic until tender.  add sherry and bring to boil.  stir in tomato puree, salt and pepper and bring to boil.  Reduce heat and simmer for 8-10 min until slightly thickened.  Add chicken and heat thoroughly.

4.  IN small saucepan combine cream and cream cheese.  cook and stir until blended.  Add to ch. mixture.  Stir in Romano cheese

Add to rigatoni

rigatoni

THE TOMATO CREAM SAUCE

THE TOMATO CREAM SAUCE
Serves 3 cups
1 cup vegetable broth
2 cups tomato pasta sauce
1/2 cup heavy cream
Salt & pepper
Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente (and whatever else) to skillet. Cover and simmer for 12 minutes.
Here’s the link for the aforementioned one pan, 20 minute, sausage tortellini. Fast, easy weeknight dinner. Yes, please.

recipe came from:
http://rachelschultz.com/2013/12/26/the-tomato-cream-sauce/

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken

Ingredients

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Nutrition Info

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*


Recipe and picture from pinterest: did not link to a direct site