Dinner Recipes

Stuffed Buffalo Chicken Breast
   I found this recipe while exploring Skinny Taste. We changed it a little bit because of some ingredients we already had at home. The recipe calls for chicken cutlets also but we had chicken breast, we had to stuff them differently. This recipe is very quick and simple.

Ingredients:
Chicken breast
Mozzarella cheese
Carrots
Celery
Onion
Laughing Cow Garden Vegetable Cheese
Mayonaise
Franks hot sauce
Lemon juice
Ritz crackers

Mix the cheese, Laughing Cow cream cheese, carrots, celery, onion, salt and pepper. I finally learned how to use my food processor which makes cutting veggies SO much quicker!!

Dipping stations: Ritz and a combination of mayonaise (may be good to substitute Ranch) , hot sauce, and lemon juice.

Stuff the chicken breast.

Place them on a cooking rack after coating them in the mayonaise mix then dipping them in the Ritz crackers.

Bake them for 30 minutes on 400. I drizzled mine with extra hot sauce but Duane dipped his. Either way was good.

Yum!

Crock Pot Hawaiian Chicken
  
   The Crock Pot is going to become my best friend in the next few months. I found this recipe at Six Sisters' Stuff. We both got off work around four and went fishing on Monday. We put the chicken breast in the Crock Pot before leaving then added the rest of the ingredients for an hour when we got back. We served it over rice with a side of broccoli and cauliflower. I really liked it and ate it a sandwich the next day. 

Ingredients:
Chicken broth
BBQ sauce (We went to Dillons so we chose a Hawaiian Marinade and Honey BBQ. I want to try the BBQ on the website from Target)
Chicken breast
Pineapple chunks
Rice

Chicken Pot Pie

   This recipe is one of my new favorites. It was so quick and easy. My cousin shared this recipe with me awhile ago. She reminded me of it on vacation and Duane and I finally tried it. It was delicious! I'm already planning on making it next week. 
   This is my cousin, Katie Wright's recipe:
   Ingredients

• 3 tablespoons butter, melted
• 1 (16 ounce) package frozen mixed vegetables
• 1 (5 ounce) can chicken chunks, drained (We used frozen diced chicken)
  
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup milk
• salt and pepper to taste
• 1 (10 ounce) can refrigerated layered biscuits

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.

 2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.

3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.

4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

   One of my favorite recipes.