It's All in the Spice

4 cups chicken breast chopped 1 1/2 cups sliced seedless grapes (red or white) 1/2 cup chopped celery 1 Tbs sugar 1 Tbs Worcestershire sauce 1 Tbs lemon juice 3/4 cup pecans 1 cup mayonnaise METHOD: Mix all ingredients and stir together, enjoy!

4 thin, boneless chicken breast 2-3 good handfuls of fresh baby spinach 1 T. butter 1/4 tsp. my house seasoning (equal parts onion powder, garlic powder and black pepper, store in an airtight container) 4 slices deli ham shredded Italian blend cheese 1/2 C. Italian bread crumbs 1 T. grated parmesan cheese Combine the bread crumbs and parmesan cheese on a plate, set aside. Melt the butter in a pan over med. high heat. Add in the spinach and house seasoning and cook until the spinach has wilted. Remove from heat and set aside. Take the chicken, one breast at a time and place in a Ziploc bag and using a mallet, pound out just a bit...not too thin. Remove to a plate and repeat with remaining chicken. Top each breast with a slice of ham, then a little of the spinach and the add a little bit of the cheese. Roll up (I did not use toothpicks, mine held together pretty well, use toothpicks to secure if you desire) and dredge through the breadcrumbs to coat. Place in a tin foil lined baking ...

Ingredients 4 boneless skinless chicken breasts 4 -5 tablespoons flour 2 tablespoons olive oil 8 -10 ounces sliced mushrooms 4 cloves garlic, sliced 2 cups marsala wine 3 cups chicken stock salt pepper Directions Place chicken breasts between two pieces of plastic wrap. With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick. Dredge breasts in flour until all sides are coated. Heat olive oil in a large skillet or frying pan. Cook breasts until almost done, about 3-4 minutes on each side. Remove from pan being sure to keep warm. (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on. Add broth, mushrooms and garlic. Cook on medium/high for 10 minutes or until reduced by half. Add breasts back to pan and cook for another 10 minutes. (Sauce should have reduced more and thickened some) Serve over angel hair pasta.

Ingredients 1 lb uncooked rotini pasta  3 cups shredded or pulled deli rotisserie chicken 1 bottle (16 oz) ranch dressing 1 cup crisply cooked and crumbled bacon (9 to 11 slices) 2 cups shredded Italian cheese blend (8 oz) 1 Cook and drain pasta as directed on package. 2 In large microwavable bowl, mix pasta and remaining ingredients. 3 Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming. 4 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from ...

1   rotisserie chicken 7 oz.  smoked deli ham 8 oz.  cream cheese 1 tablespoon  Dijon mustard 1 tablespoon  white vinegar    shredded cheddar cheese about 4 oz salt and pepper Preheat oven to 400°F (200°C). Chop the cooked chicken and smoked ham into bite-sized pieces. Mix cream cheese, mustard, vinegar, and 2 oz of the shredded cheese in a greased baking dish. Add chicken and ham. Mix well. Season to taste and top with the remaining cheese. Bake for 20-30 minutes or until the casserole is golden brown on top. You can eat alone or add to some lettuce and use as a spread :) Enjoy it was super good!!

What You'll Need: 1 / 2 cup all-purpose flour 1 teaspoon salt, divided 1 / 4 teaspoon black pepper 2 1 / 2 pounds boneless, skinless chicken breasts, cut into cubes 4 tablespoons vegetable oil, divided 1 pound fresh mushrooms, quartered 1 green bell pepper, chopped 1 onion, chopped 2 cloves garlic, minced 1 3 / 4 cups beef broth 1 (28-ounce) jar spaghetti sauce 1 (28-ounce) can diced tomatoes, undrained 1 teaspoon Italian seasoning What To Do: In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating c...

What You'll Need: 1 cup Russian dressing (see Options) 2 1 / 2 cups crispy rice cereal, coarsely crushed 1 cup grated Parmesan cheese 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total) 2 tablespoons butter, melted What To Do: Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray.   Place the Russian dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well.   Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.

What You'll Need: 3 cups chopped cooked chicken 2 cups finely chopped celery 1 cup (4 ounces) shredded Cheddar cheese 1 cup sour cream 1 cup mayonnaise 1 (4-ounce) can water chestnuts, drained and chopped 1 (10-3/4-ounce) can cream of chicken soup 1 / 2 cup slivered almonds 1 (6-ounce) can French-fried onion rings What To Do: Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.   In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnut, soup, and almonds. Spoon into prepared baking dish.   Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 1...

What You'll Need: 3 / 4 cup Buffalo wing sauce, divided 3 cooked chicken breasts, cut into 1/2-inch chunks (about 1-1/2 pounds) 1 cup crumbled blue cheese 1 / 2 (32-ounce) package frozen potato tots 1 cup grated mozzarella cheese 3 / 4 cup diced celery   What To Do: Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, combine 1/2 cup wing sauce and chicken; toss until evenly coated. Place chicken evenly in baking dish, then sprinkle with blue cheese. Place potato tots over blue cheese, and drizzle with remaining wing sauce. Bake 35 minutes, then top with mozzarella cheese and bake 5 additional minutes, or until cheese is melted. Sprinkle with celery and serve.  

2 tablespoons butter 1/2 cup chopped onion 1 cup chopped fresh mushrooms 2 teaspoons chopped fresh thyme leaves 4 boneless skinles...

What You'll Need: 1 (16-ounce) package frozen mixed vegetables (see Note) 1 (10-3/4-ounce) can cream of chicken soup, undiluted 1 (10-3/4-ounce) can cream of potato soup, undiluted 2 cups chopped cooked chicken 1 cup milk 1 / 4 teaspoon poultry seasoning 1 / 4 teaspoon black pepper 1 1 / 2 cups biscuit mix 1 tablespoon sugar 3 tablespoons butter 1 (8-ounce) container sour cream What To Do: Combine first 7 ingredients in a 4- to 5-quart slow cooker. Combine biscuit mix and sugar. Cut in butter with a pastry blender or 2 forks until crumbly; add sour cream, stirring until dry ingredients are moistened and a soft dough forms. Dro...

What You'll Need: 1 / 2 pound sliced fresh mushrooms 2 (15-ounce) cans pinto beans, rinsed and drained 1 1 / 2 teaspoons minced garlic 6 boneless, skinless chicken breast halves (about 1-1/2-pounds total) 1 / 2 teaspoon salt 1 / 2 teaspoon black pepper 12 orange slices 2 tablespoons butter, melted 6 tablespoons frozen orange juice concentrate, thawed     What To Do: Preheat the grill to medium-high heat. Cut six 12- x 16-inch rectangles of aluminum foil.   Layer mushrooms, pinto beans, and 1/4 teaspoon garlic in center of each rectangle. Top with chicken breasts and season with salt and pepper. Top with orange slices; drizzle with butter and orange j...

Ingredients 24 oz uncooked penne pasta (1 1/2 boxes) 2 tablespoons olive oil 2 ...

Ingredients 1 package (28 oz) boneless skinless chicken thighs 1 pouch (1 oz) taco seasoning mix 1 jar (24 oz)  salsa Directions In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly. Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours...

Chicken Crescent Rolls 2 cans of low fat refrigerator crescents 1 can of healthy low sodium cream of chicken soup(26oz) 1 cup fat free cheddar cheese 2 boneless skinless chicken breast I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up. Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Ingredients 2 lbs skinless chicken breasts, cut into bite-size chunks dry breadcrumbs 1/2 cup milk ...

Ingredients 4     oz cream cheese (half of 8-oz package), softened 1/4 cup hot sauce or red pepper sauce 2 1/2 cups chopped cooked chicken (1/2-inch pieces) 1 cup shredded Monterey Jack cheese (4 oz) 2 cans (8 oz each)  refrigerated crescent dinner rolls 1/3 cup crumbled blue cheese    Directions ...

Ingredients 1 small onion 1 1/2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thigh...

Ingredients 3 lbs chicken wings ( about 14-16) 1 1/2 cups barbecue sauce 1/4 cup honey ...

What You Need 1Tbsp.   oil 1lb.  boneless skinless chicken breasts, cut into bite-size pieces 3cups  small broccoli florets 1 onion, chopped 1cup   fat-free reduced-sodium chicken broth 1-1/4cups  instant white rice, uncooked 1tub  (8 oz.) Cream Cheese Spread 2Tbsp.  milk 1tsp.   Italian seasoning 1cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA Make It HEAT oven to 375ºF. HEAT oil in...