Balsamic Ranch Chicken Pasta Salad

Balsamic Ranch Chicken Pasta Salad
Piping hot chicken pasta salad with cooked cucumber drizzled in creamy ranch and tangy balsamic vinaigrette to give you a unique and delicious flavor!

Ingredients:
3 boneless skinless chicken breasts
1 package veggie spiral noodles
1 cucumber, diced
3/4 cup balsamic vinaigrette dressing
1/2 cup Naturally Fresh Lite Ranch
Shredded colby/monterrey jack cheese
Salt and pepper



1.  Boil noodles until tender according to package directions.  Drain and set aside.
      *I used one full bag of Wacky Mac.

2.  Dice cucumber.
     *I personally hate raw cucumber!  But it takes on a whole new flavor when cooked! 

3.  Cut your chicken breasts into small bite size pieces.  Season with salt and pepper.

4.  Cook the cucumber and chicken together in a large skillet on medium heat with just enough cooking oil to coat the pan to prevent sticking.
      Continue to cook until chicken is cooked thoroughly and cucumber is tender.
      *Sprinkle in a little onion and garlic powder for a little more flavor. (optional)

5.  Once chicken and cucumber mix is cooked thoroughly, stir in your cooked pasta.

6.  Drizzle with 1/2 cup Naturally Fresh Lite Ranch and 3/4 cup any brand of balsamic vinaigrette.
   
*Naturally Fresh Lite Ranch has a completely different taste than Hidden Valley, Kraft, etc.  I highly recommend not substituting this with a different brand!  (located in the refrigerated section of produce, next to the salad).  Publix has it BOGO frequently, making it only $2.50.
     
However, it's hard to mess up balsamic.  Generic works fine.  I went light to be healthier.

7.  Mix well.  Cook for an addition 2-3 minutes to help the flavors mingle.

8.  Serve piping hot topped with colby/monterrey jack shredded cheese.  Enjoy!

Outback Steakhouse Alice Springs Chicken *Copycat

Outback Steakhouse Alice Springs Chicken *Copycat
(juicy chicken breast smothered in a sweet and tangy honey mustard, crispy bacon, and colby/monterrey jack cheese) 



Ingredients:
4 boneless, skinless chicken breasts
4+ strips of thick cut bacon
Shredded colby/jack cheese
Dijon mustard
Honey
Dried parsley
Salt and pepper


1.  Heat large skillet on medium heat.
           *I personally like to use cast iron.

2.  Cook bacon until brown and crispy.  Remove from skillet and place on paper towel-lined plate to cool.

3.  As your bacon cooks, take out some aggression on your chicken breasts by generously stabbing them with a fork on both sides.
           *This will help give you the honey mustard flavor throughout.

4.  Season both side of the chicken with salt and pepper, to taste.

5..  In a small bowl, mix 1/4 cup dijon mustard, 1/4 cup honey, and 1 Tbsp dried parsley.  Mix well.

6.  Once bacon is removed from the skillet, add the chicken breasts.

7.  Continue to cook on medium heat for 5-6 minutes.

8.  Flip the chicken breasts over.  Drizzle with honey mustard mixture and continue cooking for another 5-6 minutes.

9.  Right before chicken is done, crumble bacon on top and top with shredded cheese.
            *Cover to assist with melting the cheese.

10.  Once cheese is nice and melty and internal temperature reaches 160º, remove chicken from skillet to dinner plate.

11.  Drizzle with a little extra honey mustard.  Garnish with a few sprinkles of dried parsley to make it look pretty.  Serve with extra honey mustard on the side for dipping.

12.  Enjoy!

Fiery Hawaiian Chicken Quesadilla

Fiery Hawaiian Chicken Quesadilla

Ingredients:
Medium/Large soft tortilla shells
3 boneless skinless chicken breasts
3+ strips bacon
Red bell pepper
8 oz. can of pineapple tidbits
Shredded mexican or colby/jack cheese
Hot sauce/wing sauce


1.  Drain pineapple tidbits and set aside.

2.  Remove seeds and rind from the bell pepper, then dice.

 3.  Cook your bacon in a 10-inch skillet on medium heat until brown and crispy. 

4.   Remove bacon from skillet and place on paper towels to absorb grease.

5.  Cut chicken breasts into bite-size pieces and add to the same skillet the bacon was cooked in.  Cook on medium heat until cooked through. *While cooking, season with salt, pepper, onion powder, garlic powder. (optional)

 
6.  Remove chicken from skillet and place into a medium-sized bowl.  Coat with your favorite hot sauce.
*I highly recommend Louisiana Supreme Chicken Wing Sauce in Original or Garlic.  Sold at Dollar Tree for $1.  I also add in a little Texas Pete and Tiger Sauce for a little more heat and sweetness.

7.  Heat a new large skillet on medium heat to cook your quesadillas.

8.  Gather all of your ingredients.

9.  Spray one side of your tortilla with non-stick cooking spray.  Flip over and fill one half of the tortilla with all of the ingredients.
*I do cheese first, everything else in the middle, then a little more cheese on top.

10.  Fold over the empty side of the tortilla and carefully place into your skillet.  Cook on each side for 3 minutes or until golden brown.
*Multitask!  Prepare the next quesadilla while one is cooking!

11.  Once golden brown on both sides, the cheese should be nicely melted.  Remove from skillet and cut into 3-4 pieces with a pizza cutter.  Enjoy!

**This dish was inspired by Domino's Pizza specialty fiery Hawaiian pizza.

Chicken Carbonara Alfredo

Chicken Carbonara Alfredo

Ingredients:
Fettuccine noodles
2 boneless skinless chicken breasts
3-4 strips of thick-cut bacon
Classico Sun-dried Tomato Alfredo Sauce
1/2 cup frozen peas
Minced garlic
Garlic powder
Onion powder
Lemon pepper
Basil
Marjoram or Oregano
Salt
Shredded or grated parmesan cheese (optional)


1.  Cut bacon strips into bite size pieces and cook in a large 10-12 inch skillet on medium heat until brown and crispy.
*start your pot of water for your pasta.

 2.  Remove bacon from pan and place on a paper-towel-lined plate.  Discard any remaining grease left in the pan.

3.  Cut chicken breasts into bite-size pieces, add a little vegetable oil or cooking spray to the same pan you cooked the bacon in, then add your chicken pieces.  (The chicken will absorb some of the flavor left from the bacon.)

 

4.  Add garlic powder, onion powder, minced garlic, salt, lemon pepper, basil, and marjoram to the chicken to taste.

 5.  Frequently stir the chicken for about 10 minutes on medium heat until cooked through.

6.  Add the cooked bacon to the cooked chicken.  Add 1/2 cup of frozen peas.

7.  Continuing to cook on medium heat, mix in the jar of Classico Sun-Dried Tomato Alfredo sauce.

8.  Boil noodles according to the directions on the package.  Drain, then drizzle a small amount of olive oil over the noodles, then toss to coat. (optional)

9.  Add desired amount of noodles and chicken carbonara alfredo sauce to your dish.  Top with shredded or grated parmesan cheese.

10.  Serving suggestion: enjoy with a side salad and garlic bread.

Coconut Chicken Tenders with an Sweet'n'Spicy Orange Marmalade Dipping Sauce

Coconut Chicken Tenders

Ingredients:

3-4 boneless, skinless chicken breasts
All-purpose flour
2 Eggs
Sweetened coconut flakes
Panko breadcrumbs
Salt
Pepper
Non-stick cooking spray


Preheat oven to 400º

1.  Cut chicken breasts into 1-inch strips.




2.  Set up 3 wide, shallow containers for an "assembly line" of the following:

• Container 1- Approx. 1 cup of all-purpose flour.
• Container 2- 2 eggs scrambled
• Container 3- Approx. 3/4 cup of sweetened coconut flakes, 3/4 panko bread crumbs, and salt and pepper to taste.  Mix well.

3.

3.  Spray a cookie sheet with non-stick cooking spray and place at the end of your "assembly line".

4.   Sprinkle a little salt and pepper on the chicken.

5.  One piece of chicken at a time:

• Coat the chicken in the flour.  
• Dredge the floured chicken in the eggs.  
• Then heavily coat your eggy piece of chicken with the coconut/breadcrumb mixture.
• Place on cookie sheet.

6.  Spray the top of each piece of chicken with the cooking spray.  (this will help achieve a nice golden, brown color and crispness!) 

7.  Bake at 400º for 20 minutes or until internal temperature reaches 160º.

(Served with broccoli salad.)




Sweet'n'Spicy Orange Marmalade Dipping Sauce

Ingredients:
Orange Marmalade
Sweet Chili Sauce (found on the International Foods aisle)
1/2 Lime

1.  In a small bowl combine 3/4 cup Orange Marmalade to 1/4 cup Sweet Chili Sauce. 

2.  Squeeze the juice from 1/2 of a lime into the mixture.

3.  Add a little lime zest to the mixture.  (optional)

4.  Mix well and serve with Coconut Chicken Tenders.




Broccoli Salad

Ingredients:
3 heads of fresh broccoli
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup crumbled bacon
1/2 cup diced red/purple onion
1 cup shredded chedder or colby cheese

Optional additions:
1/2 cup dried cranberries
1/2 cup shelled sunflower seeds
1/2 cup crushed pecans or almonds
1/2 cup diced red bell pepper

1.  In a small bowl, combine 1 cup mayonnaise, 2 tablespoons white vinegar, and 1/4 cup sugar.  Mix well.

2.  Cut broccoli head florets into bite size pieces.

3.  In a large bowl, combine broccoli pieces, crumbled bacon, diced onion, shredded cheese and any other addition ingredients.  Lightly toss together.

4.  Pour the mayonnaise/vinegar/sugar dressing over the broccoli mixture and combine until well coated.

5.  Keep refrigerated until ready to serve.