Each serving
3-4 oz cooked chicken
shredded cheese
bacon
corn
ranch
fajita seasoning
Combine all ingredients. Batch prep ahead and freeze. Good served hot or cold.
Each serving
3-4 oz cooked chicken
shredded cheese
bacon
corn
ranch
fajita seasoning
Combine all ingredients. Batch prep ahead and freeze. Good served hot or cold.
Great for meal prep or simple dinner
Ingredients
Fries or diced potatoes
1-2 chicken breast
Seasoning for chicken
BBQ sauce
Chipotle Sauce
Cheese
Bacon bits
Cook chicken as desired. Fry potato or fries until heated. In a bowl combine potato, chicken, bbq sauce, chipotle sauce, cheese and bacon bit. Warm in microwave if desired.
Makes 20 muffins
Ingredients
700 g flour
12 g salt
35 g sugar
1 TBS Yeast
480 g milk
1 egg
4 TBS butter (add 1 at a time)
Corn meal
Directions
Combine flour, salt, sugar, yeast, milk and egg in mixer. Slowly add cold butter. Dough is a wet dough. Let rise 1 hour. Preheat oven to 350 with cast iron in oven. Roll out dough and cut into desired size. Dust each muffin in cornmeal and toast on Cast iron to get color for 3 minutes. Add to cookie pan and finish baking in oven for 8 minutes.
Let cool and freeze until ready to use. Warm in toaster.
Makes 8 servings
Ingredients
4 Tbs butter
3 finely chopped celery stalks
1 cup or 1 small onion diced to same size and celery
1 cup carrot (matchstick or chopped)
lots of garlic
salt
pepper
1-2 chicken breasts
garlic powder
onion powder
Italian seasoning
32 oz. chicken stock
Gnocchi
1/2 cup parmesan
1/2 cup half and half
1 bag Baby Spinach
Directions
Add butter, celery, onion, carrots and garlic to pan and sauté. Salt and pepper to taste. Once veggies are translucent add in uncooked chicken breast and additional seasonings to taste. Cover with chicken stock. Let simmer 15-25 minutes until chicken is cooked. Remove and rustic shred chicken. Add gnocchi to pot until they start to float. Add parmesan and a bit of half and half to thicken mixture. (Hack - if not thickening fast enough add some instant potato flakes to thicken) Add chicken to mix. Let thicken until desired texture. Add baby spinach and let wilt down.
Serve with breadsticks
| |
References:
3 lbs chicken breast
2 cans cream of chicken
1 cup chicken stock
1 sleeve crushed Ritz butter crackers, about 1-1/4 cup
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
salt, to taste
Instructions
For Instant Pot
Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.
Place the lid on the Instant Pot, close to lock, and make sure the vent is one the "sealed" position.
Place on "manual" for 10 minutes of high pressure.
When fully cooked, manual release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the "warm" setting.
Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.
Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.
Let the mixture set up for 20 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.
Scoop onto a bun and enjoy hot and juicy!
For Slow Cooker
Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker.
Cover, place on "low" and let cook for 4 hours.
After 4 hours, remove the chicken, shred, and add back to the slow cooker.
Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.
Cover, and let the mixture cook for another 30 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.
For Stovetop
In a large high-sided 12-inch skillet or 5 quart pot, set over medium-high heat, add condensed soup, 1 cup chicken stock, and seasonings. Stir to combine.
Once warmed, add in 2.5-3 pounds of shredded leftover chicken, or rotisserie chicken and stir to combine.
When the meat is warmed, add in the crushed crackers to help thicken the mixture. If it's too thick, thin out with chicken stock, or if it's too thin, you can thicken it with more crushed crackers.
Carrot Cake
Ingredients:
Carrot Cake:
2 1/2 cups flour
1 tsp cinnamon
1 tsp salt
1 1/4 cup oil
4 eggs
1 tsp soda
1 tsp Baking Powder
2 cups sugar
3 cup grated carrots
3/4 cup apple sauce (if dry add another 1/4 cup apple sauce)
Frosting:
8 oz cream cheese
2-3 tablespoons softened butter
4-6 cups powder sugar
(add a little dash of milk if more moisture is required)
Directions:
Combine flour, soda, cinnamon, baking power, salt, and sugar. Mix in oil, carrots, and eggs. Put in greased and floured pan. Bake at 350 for 40-45 minutes. Let cool completely. Whisk together frosting ingredients and smooth onto cake.
Ingredients:
2 lbs Tater Tots
2 package taco seasoning
Ranch dressing
Cheese
1 package ground beef
Instructions:
Mix together ingredients in a bake dish until combined. Cheese is used to hold the ingredients together and should be used generously. Add enough ranch to make sure all taco seasoning is wet and ingredients are starting to stick together.
Cook dish in oven at 425 for 20-30 minutes until cheese is melted and tots are hot. Add additional ranch as desired to individual dishes.