white cheese chicken lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

-braised Chicken Tacos

Ingredients

• Servings: 8
• sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cups shredded cooked chicken
• 3/4 cup mexican
• 1 tablespoon ground ancho chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (10 ounce) can old el paso® green or mild red enchilada sauce
• tacos:
• 8 old el paso® taco shells, heated as directed on box
• 1 (4 ounce) can old el paso® chopped green chiles
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 8 lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 21 mins Ready Time: 36 mins


• in 12-inch skillet, heat oil over medium-high heat. add onion and chicken; cook about 1 minute or until onion is tender. stir in remaining sauce ingredients. heat to boiling. reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
• spoon chicken mixture into taco shells; top with remaining ingredients.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Easy Baked Chicken Thighs

Ingredients

• Servings: 4
• 4 chicken thighs
• 4 teaspoons garlic powder
• 4 teaspoons onion flakes

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• place thighs in a baking dish. season chicken thighs on all sides with garlic powder and onion flakes.
• bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).