Loaded Chicken & Potatoes

Ingredients: 1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT) Topping: 2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
How to Make: 1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. 2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. 3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

Foil-Pack Chicken and Broccoli Dinner

loved!

1 packageStuffing mix; chicken flavor

1 1/4 cupWater

24 ounceBoneless skinless chicken breast cutlets; 6oz each

4 cupsBroccoli Florets

1 cupShredded chedar cheese

4 slicesCooked bacon; crumbled

4 tablespoonRanch dressing - Oven to 400 - Spray 4 large sheets of heavy-duty foil with oil.

- Combine stuffing mix and water.

- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

- Top stuffing with a 6oz. chicken breast half.

- Top chicken with 1 c. broccoli.

- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.

- Drizzle with 1 T. ranch dressing

- Bring up foil sides and fold to seal, leaving room for heat circulation inside

- Place packets on a cookie sheet and bake 25-30 mins

- Remove packets and let stand 5 mins

- Cut sits in foil for steam before opening.

Southwestern Chicken and Corn Chowder

Ingredients: 1 T EVOO 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 garlic cloves, minced 1/2 poblano pepper, seeds, membrane, and end removed, chopped 2 boneless, skinless chicken breasts, trimmed and cubed 6 pieces bacon, cooked to a crisp and crumbled 2 C milk 2 T flour 2 15oz cans creamed corn 1 15oz can black beans, drained and rinsed 1/2 t dried thyme 1 t cajun seasoning - add more to taste salt and pepper to taste Method: 1. Drizzle olive oil in the bottom of a large soup pot. Heat over medium. 2. Add onion, carrots, celery, poblano, and garlic. Cover pot with lid and cook for about 5 minutes. 3. Add raw chicken to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done. 4. Add cans of creamed corn, and black beans. 5. Combine milk and flour in a measuring cup, stir well. Pour into chowder. 6. Add thyme and cajun seasoning. Salt and pepper like crazy. 7. Sprinkle soup with bacon, cover soup with lid, and simmer about 20 minutes.

Bean and Bacon Soup

This is what we came home to after church!

5 strips of lean bacon
3 large carrot, chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 bay leaf
3 15 1/2-ounce cans white beans, drained
4 cups chicken broth
2 tablespoons chopped fresh parsley (i left this out)

In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy

Zucchini Soup

Brown:
4-5 slices bacon, cut up
1 med onion
2 gloves garlic
1 carrot cut
2 celery w/leaves
Add:
4 1/2 cups water
1 1/2 tbsp condensed beef base
1 1/2 tsp salt (easy on the salt! with the bacon it's plenty salty)
1/4 tsp pepper
1 tsp accent
3-4 med zucchini cut

Cover and cook 2 hours