Buffalo Chicken Ring

Sorry, it's taken so long to post this recipe! I don't have a pic for you either. But this is delicious!


Ingredients:

2 pkgs. refrigerated crescent rolls ( I use reduced fat)
2 large boneless skinless chicken breasts, cooked and chopped (I boil mine)
2 Roma tomatoes, diced
2 celery hearts, diced
Texas Pete Buffalo Style Sauce
1 c. Mozzarella cheese (optional)


Directions:

Preheat oven to 375 degrees.

In a medium bowl, mix chicken, tomato, celery and cheese. Add in as much buffalo sauce as you would like, but make sure the mix is coated with it. Mix together.

Unroll crescent dough; separate into triangles. Arrange triangles into a circle on a round baking stone (a pizza pan may work too, just spray it or use nonstick), with wides ends overlapping in center and points toward outside of stone. (there should be a 5 inch diameter opening in center.) I pat out the dough together on the widest part.

Scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center ring. (filling will not be completely covered).

Bake on bottom rack for 25 mins or until top is golden brown. Serve with ranch or bleu cheese dressing.

Monterrey Chicken

One of my favs! :)

4 boneless, skinless chicken breasts
8 slices of bacon
2 T. green onion, chopped
3 Roma tomatoes, diced
1/2 bottle of Kraft Original BBQ sauce
1 C. cheddar cheese, shredded ( I use cabot because it is lactose free)


Preheat oven to 350*. Cook bacon in skillet over medium heat until crispy. Meanwhile, mix tomato and green onion in a small bowl; set aside in the fridge. Cook chicken in bacon grease over medium heat until both sides are browned and chicken is cooked through.  In an 8x11 baking dish, spread a thin layer of BBQ sauce on the bottom, so chicken doesn't stick. Place cooked chicken on top of sauce and add more sauce on top of chicken. Crumble bacon on top of sauce, then sprinkle cheese on top. Bake for 25-30 mins, until cheese is melted. Serve with a scoop of tomato and onion mixture on top of chicken.

White Chicken Chili

This is adapted from a Pampered Chef recipe. It's like a Mexican chili. It is delicious!!

Ingredients:

3 whole heads of garlic
3 T. coconut oil, divided (or you can use olive oil)
2 small jalapeno peppers (or just 1 big one)
1 med. onion
1 1/2 C. cooked, boneless skinless chicken breasts (I boil the chicken)
2 T. taco seasoning ( I use my homemade seasoning)
2 cans great white Northern beans
1 jar (16 oz.) salsa Verde

Slice 1/4 inch off the garlic heads, add 2 T. coconut oil. Microwave on high for 3 min. or until soft. Let cool. Dice jalapenos and onion; saute with 1 T. coconut oil until tender. Add to crock pot. Squeeze cooled garlic in and mix in all remaining ingredients. Cook on high for 2-3hrs or low for 5-6hrs. Makes 8 cups. Serve with: sour cream, shredded cheese, lime wedges, diced avocados or chopped cilantro.

Beer Battered Buffalo Shrimp

Ingredients:

raw peeled shrimp with no tails (I buy a bag of frozen medium sized shrimp and thaw them out)

2 cups of flour

about 3/4 of a beer ( I use Bud Light Lime)

Canola oil

Texas Pete Buffalo Sauce

Ranch dressing

Directions:

Combine the flour and beer to a thick but manageable batter. Add beer a bit at a time after you use half of the bottle. You can always add more flour if you added too much beer.

Dip shrimp into batter. Place shrimp on metal baking sheet and refrigerate for 30 mins. They are easier to fry this way. Use a bottle of canola oil to fry them in.

Toss the shrimp in buffalo sauce. You can do it in a bowl or a large Ziploc bag. Serve with ranch dressing!! Enjoy!!

California Chicken

This is one of my favorite meals!! I got this recipe from my bridal shower years ago and I tweaked it to my liking! :) Enjoy!

Ingredients:

3 boneless, skinless chicken breasts

lemon pepper

2 Roma tomatoes, diced

1/2 C. pitted black olives

1/2 C. chopped onion

1/4 C. dry sherry

1 T. lemon juice

1 tsp. celery salt

1/4 tsp. basil.

1/8 tsp. cayenne pepper

1 clove garlic, minced

1 ripe avocado, sliced

3 slices cheddar cheese (I use Cabot's for lactose-free cheese)

Chicken in foil packets

Place each chicken breast on an appropriate amount of heavy aluminum foil to make a secure packet for the grill. Sprinkle lemon pepper on chicken very liberally. Arrange tomato, olives and onions on top of each chicken breast. Combine sherry, lemon juice, celery salt, basil, cayenne pepper and garlic-drizzle on top of chicken. Seal each packet and cook on grill for about 20 minutes or until chicken is cooked thru. Do NOT turn the packets. Open the packets, add avocado and cheese. Reseal and cook until the cheese melts, 2-3 mins.

I make double of the sherry sauce. After cooking the chicken, I place it on rice and add the remaining cooked sauce to it! :)

Pumpkin Chocolate Chip Muffins

1 (15oz) can pumpkin puree
1 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1 C. butter, melted
1 C. brown sugar
1 tsp. baking soda
1/2 C. dark chocolate chips
1/2 tsp. salt
1/2 tsp. ginger
1 C. sugar
4 large eggs, lightly beaten



In medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. In another bowl, whisk brown sugar, sugar, vanilla, butter and eggs. Add dry ingredients and whisk till smooth. Whisk in pumpkin. Add chocolate chips. Bake at 350* for 20-25 mins.

Honey Mustard Chicken Salad

4 boneless skinless chicken breasts, chopped
1/2 package of bacon, chopped
mushrooms
1/4 C. spicy brown mustard
1/4 C. real honey
spinach
tomatoes
red onion

Cook chicken in skillet until cooked through. While chicken is cooking mix mustard and honey together, you may add more or less depending on how much sauce you'd like. In separate pan, cook the bacon and mushrooms. Cook until bacon is crispy. When chicken is cooked through, add the honey mustard and cook for a couple more mins.

On plate make a bed of spinach, add chicken, then bacon mushroom mix, onion and tomatoes. This is delicious!!