Crispy Rice Salad

 Crispy Rice:

450 grams cooked jasmine rice, cooled

3 tsp soy sauce

1 tbsp chilli crisp oil

1 tbsp sesame oil

Salad:

2 english cucumbers thinly sliced

1 cup edamame

1 bunch green onions, thinly sliced

1 avocado chopped

diced chicken (you can use rotisserie, cooked and shredded, cooked frozen chicken strips..)

chopped peanuts (optional)

sesame seeds, toasted

Sweet Chili Creamy Dressing:

1/4 cup greek yogurt

1/4 cup mayo (or all mayo if it needs to be dairy free)

50 grams sweet chili sauce

1/2 tsp paprika

water to thin

Method:

Make the crispy rice by preheating the oven to 375 degrees and line a baking tray with parchment paper. toss the cooled rice with soy sauce, chili crisp and sesame oil until coated the and spread out evenly and bake for 30-40 minutes tossing half way until golden and crispy. Set aside.

If using precooked and frozen chicken tenders cook them now. Or shred/dice your cooked chicken and heat up. Cook edamame.

Make the dressing by whisking all ingredients until smooth and add water to thin. Taste and adjust. 

To assemble: Add cucumber, edamame, green onions, avocado, cooked chicken, and crispy rice to a large bowl. Top with dressing and toss. Garnish with toasted sesame seeds. 

I like to have it all separate that way my kids can make it the way they would like, not everyone likes the crispy rice and it allows us to adjust the amount of dressing. 

Chicken Cantina Burrito (copy cat taco bell recipe)

 Slow roasted mexican chicken (cooked ahead of time)

large tortillas

red cabbage, shredded

lattuce, shredded

shredded cheese

pico de gallo

avocado ranch sauce

chipotle sauce

Slow roasted mexican chicken; preheat oven to 300 degrees. Season chicken (you can use a whole chicken broken down, thighs, breasts, drumsticks, bones in or out) with salt, paprika, cumin, and black pepper, measure with your heart. Pour canned tomatoes (with the juice), chopped onion, garlic and roughly chopped jalapeno into a large baking dish. Place the seasoned chicken on top so it rests directly over the vegetables. Cover, or leave it uncovered, and roast for 1.5-2 hours or until chicken is 165 degrees. Remove the dish from the oven and let it rest for 10 minutes. Transfer chicken to a plate and shred the meat. Use an immersion blender to puree the tomato mixture, that is left in the dish, until smooth. Add some of the blended sauce on top of the chicken so that it is nice and juicy. Serve warm.

Avocado ranch sauce:

1 avocado

1/2 cup mayo (if not making it dairy free I would add greek yogurt for half of the measurement) 

1/4-1/2 cup milk (oat milk if dairy free)

1 Tbs lime juice

2 Tbs fresh dill

1/4 cup fresh cilantro

salt, pepper, garlic and onion powder to taste

Blend everything until totally smooth, will store in the fridge in an airtight container up to 5 days

Chipotle Sauce:

chipotle in adobo sauce, use the sauce or blend up the pepper and mix a little with some mayo or greek yogurt until your desired heat preference. You can also blend it with some cottage cheese if you want more protein and dairy. 

BURRITO:

Warm the flour tortilla, assemble the burrito placing shredded chicken cabbage, lettuce, cheese, pico de gallo, avocado ranch sauce, chipotle sauce then wrap up. you can grill off the seam and the top if you want a little crisp or just eat it soft. 

BOWL:

Start with a generous amount of lettuce and cabbage then top with all of the burrito guts. 

Enchilada Casserole

 1.5 pounds of ground beef OR chicken

1 onion finely chopped

2 cloves garlic

2 cups red enchilada sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) green chilies

12-14 corn tortillas

1 1/4 cup shredded monterey jack cheese

1 1/4 cup shredded cheddar cheese

1 cup canned or frozen corn

sliced olives

1 tsp cumin (more to taste)

Preheat oven to 350 degrees. spray 9x13 inch casserole dish

Brown ground beef in large pan over medium heat. When it is about half way done cooking, add the onion. Cook until beef is browned and the onion is soft. Reduce heat to low and add garlic and cook for one more minuet or so stirring continually. Drain any grease and add most of the enchilada sauce, black beans, green chilies, corn, and olives. Stir to combine. 

Spread 3 tablespoons of reserved enchilada sauce to the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, add 1/4 of the cheeses. Repeat these layers two more times Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. 

Cover with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Uncover pan and bake for 5 more minutes. Once pulled out of the oven, let it rest for 10 minutes before serving. 

Top with avocados, guacamole, sour cream, cilantro, jalalpeno.

***I have used costco rotisserie chicken instead of beef and it works great, however my family prefers this made with beef. I typically eyeball the amount of enchilada sauce because some times it needs more moisture for the tortillas to soak up the flavors. 

Chicken Noodle Soup/Freezer Meal

1 onion

4 stalks celery

1 c chopped carrots
8 c chicken or turkey bone broth
1 tsp oregano
1 tsp time
1 tsp parsley
1 tsp garlic
2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
1 bottle chicken, with the broth or 2-3 chicken breasts
1 c cream
1/2 bag shell noodles

Sauté onions in 1 Tbs butter. Add all ingredients except the cream and cook at pressure for 2 min. Quick release and add cream before serving.

(If using raw chicken, cook for 10 minutes, remove from pot and shred. Boil noodles while shredding the chicken. Add chicken and cream and serve.)

Freezer Meal Instructions:

Decrease broth to 6 c

Bag all ingredients except cream and noodles and freeze.

Place in instant pot, add 4 c water and cook for 30 min

Shred chicken while boiling noodles

Return chicken to pot and add cream if wanted

Instant Pot White Chicken Chili

 2 TBL butter

2 large shallots (minced)

2 jalapenos (seeded and minced) leave seeds in for more heat (I left seeds in one)

2 cloves garlic (minced)

1 TBL ground cumin

2 tsp ground coriander

2 tsp chili powder

4 cups chicken broth

1-2 pounds chicken breasts, tenders or thighs (I use two breasts from a rotisserie chicken)

1 tsp. salt

1/2 tsp pepper

2 cans Cannellini beans drained and rinsed

2 - 4 ounce cans diced green chiles

1 can white corn drained

1/2 TBL lime juice

3 TBL slurry (3 TBLS cornstarch mixed with 3 TBLS water)

1 cup heavy cream

1 bunch cilantro chopped for garnish

1 cup sour cream dollop for topping

1 jalapeno sliced for topping, optional

1 cup shredded Monterey Jack cheese for toping

Instructions:

Turn pressure cooker onto saute and let pot get hot.  Add butter, shallots, jalapenos and garlic and saute for 2-3 minutes then add cumin, coriander and chili powder.  Saute for one more minute.

Add broth while scraping bottom of pot and mix well.  Add beans, chilies and corn and stir.  Season chicken with salt and pepper then add to the chicken broth mixture in pot.  Secure lid, ensuring the valve is turned toward sealing and pressure cook on high for 7 minutes.

When pressure cooking cycle is complete, turn the valve to venting to release pressure.  Open lid and remove chicken to a separate plate using tongs.  Shred chicken with two forks and place shredded chicken back into pot.

Turn the pot to saute and bring to simmer.  Add slurry, stir well and bring back to a simmer until thick.  Turn off saute function, add heavy cream and stir until well combined.  Serve in bowls and top with desired toppings.

Slow Cooker Bacon Ranch Chicken & Pasta

Ingredients: 

1 lb. chicken breasts

6 strips bacon (cooked and diced)

1 packet dry ranch dressing mix

1 10.75 oz can cream chicken soup

1 cup sour cream

1/2 tsp. pepper

1/2 cup water

8 oz spaghetti

Directions:  Spray slow cooker with cooking spray.  Place chicken breasts in cooker.  In medium bowl, mix remaining ingredients except spaghetti.  Pour over top of chicken.  Cover, cook on low heat setting for 6 hours or 3-4 hours on high.  When about 15 minutes are left, cook and drain spaghetti as directed on package.  Just before serving shred chicken with two forks and toss creamy chicken mixture over cooked spaghetti.

Chicken Adobo with Vegetables

For the Marinade:
¾ cup soy sauce (La choy is gluten free)
⅓ cup apple cider vinegar
2 Tablespoons fish sauce ( I don't always have this and it's still good without it)
2 Tablespoon brown sugar
2 teaspoons ground ginger
1-2 tablespoon minced garlic
pepper to taste
1 teaspoon crushed red pepper (sometimes too hot for my family so I just do two little shakes)

For the meal:
2 pounds boneless chicken (thighs or breasts)
2 tablespoons oil
1 large onion chopped
2 bay leaves (still yummy without)
3 medium potatoes in big chunks
5 whole carrots chopped into big chunks
cornstarch and water

1. Mix together marinade in a bowl or ziplock bag and place chicken in for 30min-1hour.
2.When chicken is done marinating, using the Instant Pot, saute onion, potatoes and carrots in the oil for a few minutes until they start to sweat. If in a hurry sautéing can be skipped, just dump everything in and start cooking.
3. Add the chicken, marinade, and bay leaves to the pot. Cover, make sure the pressure release handle is in the sealing position, cook on high pressure for 8 minutes.
4. When done allow natural pressure release for 5-10 minutes. Take meat and veggies out of the pot and leave the sauce.
5. Press the saute button and add cornstarch and water mixture to thicken the sauce for more like a gravy consistency. When done pour over chicken and veggies. Serve hot over rice.

This can easily be cooked in a slow cooker, just cook until chicken is easy to shred and veggies are tender.

Chicken Pot Pie Casserole

2 Tablespoons vegetable Oil
11/2 pounds chicken breast cut into pieces
1 teaspoon salt
2 teaspoons pepper
1 medium onion diced
1 cup frozen peas and carrots
1/2 cup frozen green beans
1/2 cup frozen corn kernals
12 ounces linguini noodles (we like Barilla gluten free noodles)
31/4 cup chicken stock
2 Tablespoons fresh thyme leaves
3/4 cup heavy cream (I just used whole milk)

1. In Instant Pot saute generously seasoned chicken in olive oil in the inner pot. cook for 2-3 minutes or until chicken is white. Remove from pot.
2. Add onion and saute until soft, but not brown. Add garlic for 30 seconds then press cancel.
3. Return chicken to pot and add frozen veggies, noodles, chicken stock and thyme.
4. Close and lock lid with pressure release handle in sealing position. Manual cook on high for 6 minutes.
5. When cook time is finished do a quick release of pressure. Stir in heavy cream, press saute and allow mixture to cook for another 2-3 minutes or until desired thickness.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Chicken Tetrazzini with noodles

1 Tablespoon Olive Oil
2 pounds chicken breast cut into pieces
2 Tablespoons butter
1 onion chopped
2 cloves garlic minced
41/2 cups chicken stock, divided
1 Tablespoon thyme leaves
2 teaspoons smoked paprika
1 cup milk
12 ounces rotini pasta ( we like barilla gluten free noodles)
6 ounces cream cheese softened and cut into pieces
1 cup parmesan cheese, plus more for serving
1 cup frozen peas
1/2 cup sliced mushrooms
1/2 cup chopped parsley for garnish

1. Using Instant Pot, saute chicken in olive oil. When lightly browned on each side, remove chicken and set aside.
2. Add butter and onions to the pot and saute for 2 minutes or until soft. Add garlic and cook additional 30 seconds.
3. Add 1 cup of stock and scrape bits from the bottom of the pot to deglaze. return chickn to the pot and add remaining 31/4 cup stock, thyme, paprika, milk, and pasta.
4. close and lock lid, keep steam release handle in sealing position. Cook on high pressure for 5 minutes. When finished do a quick release of pressure.
5. Add cream cheese pieces and stir gently until melted and sauce is smooth. Stir in Parmesan, peas, and mushrooms. Return the lid to pot and allow to sit in residual heat for 2-4 minutes. The sauce will thicken as it cools so be sure to stir well before serving.
6. Serve with topped parsley and parmesan.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Chicken and protein of choice Jumbalaya

1 Tablespoon Olive Oil
3 pounds boneless chicken breast halves cut into cubes
12 ounces kielbasa sausage, thinly sliced
OR
shrimp, desired amount
1 large onion, diced
4 stalks celery, diced
2 green bell peppers, diced
11/2 cups white rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon peper
2 cloves garlic, minced
11/2 cups chicken or veggie stock
14 ounce can crushed tomatoes

1. Using Instant pot, sauté chicken for 4 minutes in oil, or until partially cooked. IF USING SAUSAGE: Add sausage for another 5 minutes, stirring often, or until cooked through. Transfer meats to a bowl and set aside.
2. Stir onions, celery, and bell peppers into inner pot. Cook veggies til softened, about 8 minutes. Add rice and seasonings, stirring to coat all the rice with the oil, then stir in garlic. Cook for 30 seconds until garlic is fragrant, press cancel.
3. Pour in the stock, scraping the bottom of the pan to loosen any little bits. Rice level should be under the level of liquid. Pour tomatoes on top and do not stir. Close and lock lid, steam release handle should be in sealing position.
4. Cook on high pressure for 4 minutes. When finished please pressure naturally for 10 minutes, then quickly release remaining steam. Unlock and open lid carefully.
5. Fluff rice with two forks and stir in the reserved chicken and sausage. IF USING SHRIMP: add chicken and defrosted, deveined, shelled shrimp in the pot. Replace lid and let rest for about 4-6 minutes, or until the meats are heated through.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Slow Cooker Salsa Chicken

16 oz jar of salsa
1 (1.25 ounce) package dry chicken taco seasoning mix (McCormick)
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

orange chicken

1 pound of chicken ( I usually use 1.5 pounds for my family) cut into bite sized pieces

salt

pepper

1/2 cup cornstarch, Plus 1 tablespoon divided

1/4 cup oil

1/4 tamari (or normal soy sauce. Tamari is gluten free and not as salty)

1/4 cup white vinegar

1/4 cup orange juice

1/4 cup brown sugar, packed (I added about 1/8 of a cup more in the end)

1/4 cup water

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1 tablespoon orange zest

Optional: green onions as garnish

1. Heat a heavy bottomed skillet over medium-high heat.

2. Place the cornstarch in a large bowl and season with salt and pepper, add the chicken on top and toss until evenly coated.

3. Add just enough oil to coat the bottom of the hot skillet and then add the chicken. Cook stirring occasionally until all the chicken is cooked through and golden brown. 

4. Meanwhile whisk together all the remaining ingredients in a small bowl. 

5. Once the chicken is cooked through and golden brown remove it from the skillet.

6. Pour the contents of the small bowl into the hot skillet and simmer and stir until thickened.

7. Remove the skillet from the heat, add the chicken back in and toss to coat.

8 Garnish with some green onions if you want, and enjoy over steamed rice or along side some fried rice. 

recipe from flippindeliscious.com

Slow Cooker Cilantro Lime Chicken Tacos

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry chicken taco seasoning mix (McCormick)
• 1 lime, juiced

• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves
• Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Zucchini Noodles with Cilantro Lime Chicken

Serves 4
Prep Time: 25 minutes/Total time: 25 minutes

Ingredients
3 medium zucchini (about 1 1/2 pounds)  (I used 7 small ones)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1" pieces
1/2 teaspoon cumin (I used 1 tsp. cumin)
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes (I diced up 5 roma tomatoes)
2 teaspoons seeded, minced jalapeno  (I just use one large jalapeno chopped fine/no seeds)
juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped

Directions:
Using a spiralizer or mandolin, make zucchini noodles and set them aside.  (You can also slice the zucchini thinly if you don't have the gadgets for making zucchini noodles)

Heat a large skillet over medium-high heat.  Add 2 tablespoons of the olive oil and the chicken.  Cook until golden brown, stirring occasionally.  Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper, Cook and stir 1 more minute.  Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat.  Add the remaining 2 tablespoons oil, zucchini noodles, tomatoes, jalapenos and cilantro and lime juice.  Saute for 1 minute.  Remove from the heat and add the cooked chicken.  Stir gently and serve hot.

Chili’s Chicken Enchilada Soup

1 Tbs. vegetable oil 

1 lb chicken breast 

1/2 c diced onion 

1 clove garlic, pressed 

4 c chicken broth 

1 c masa harina (a corn flour found in the Mexican food section) 

3 c water 

1 c enchilada sauce 

16 oz Velveeta 

1 tsp. salt 

1 tsp. Chili powder 

1/2 tsp. cumin 

Garnish: 

Shredded cheddar cheese 

Crumbled corn tortilla chips 

Sour cream

Add 1 Tbs. oil to a large pot over medium heat.   Add chicken breasts to pot and brown for 4-5 minutes per side.   Set chicken aside.   Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.   Add chicken broth.   Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.   Add masa mixture to pot with onions, garlic and broth. 

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.   WARNING:   It is very easy to scald the soup when you are melting the cheese so be very careful with the heat when the cheese is melting. 

Shred the chicken into small, bite-size pieces and add it to the pot.   Reduce heat and simmer soup for 30-40 minutes or until thick.

Skillet Chicken Parmesan (Flat Chicken)

1/3 c breadcrumbs 1/3 c grated parmesan cheese 1/2 tsp dried oregano 1/4 tsp garlic salt 1 large egg 4 boneless, skinless chicken breats (about 1 lb) 1 Tbsp olive oil 3/4 c jarred marinara sauce 3/4 c shredded mozzarella cheese (3 oz) 1 - In a shallow bowl mix together the breadcrumbs, parmesan cheese, oregano, and garlic salt. In another shallow bowl beat the egg until frothy 2 - Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2 in). Dip each chicken breast into the beaten egg to coat and then roll in the breadcrumb mixture. 3 - Heat the oil in a large skillet over medium - high heat. Add the chicken and cook for 4 - 5 min on each side or until the chicken is well browned and just cooked through. 4 - Spoon the marinara sauce evenly on top of the chicken and sprinkle the mozzarella on top. Cover the pan, reduce heat to low and cook for 3 more minutes, or until the cheese melts. *I usually use 3 big chicken breasts and cut them each into 3 pieces so I have 9 total pieces. I just make sure the parmesan cheese and breadcrumb mixture is 1/2 and 1/2 so I don't really measure it's total volume and use 2 - 3 eggs for dipping. 1 jar of marinara sauce is perfect. I usually serve it over noodles and the kids scarf it down.

Easy Chicken and Cheese Enchiladas

Ingredients:
1 can Campbells Cream of Chicken Soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese
6 flour tortillas (6") warmed
1 small tomato chopped
1 green onion, sliced

Directions:
1.   Heat oven to 350 deg.   Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2.   Stir 1 cup soup mixture, chicken and cheese in large bowl.
3.   Divide chicken mixture among tortillas.   Roll up tortillas and place seam-side down in 11x7x2 baking dish.   Pour remaining soup mixture over filled tortillas.   Cover baking dish.
4.   Bake 40 min. or until enchiladas are hot and bubbling.   Top with tomato and onion.

Number Of Servings:6 servings

Preparation Time:Prep:   15 min. Bake 40 min.

Island Pork Tenderloin or Chicken Breast

Serves 6-8

2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins or Chicken Breasts (2 ¼- 2 ½ lb total)
2 TBS olive oil
1 cup packed dark brown sugar
2 TBS finely chopped garlic
1 TBS Tabasco (It's spicy so if you don't like too much kick, go easy on the Tabasco!)

Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat meat with spice rub.  Heat oil in oven proof 12 inch heavy skillet over moderately high heat until just beginning to smoke, then brown meat, turning, about 4 minutes total.  Leave meat in skillet.  Stir together brown sugar, garlic and Tabasco and pat on the top of the meat.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees or 165 in each chicken breast. Takes about 25 minutes.  Let meat stand at room temperature 10 minutes.  (temperature will rise to about 155 degrees while standing.) Slice in 1-2" pieces and serve with sauce. To make sauce, pour the drippings in the pan through a strainer and then serve.

Goes well with Coconut Rice.
From:
http://theartofcomfortfood.blogspot.com/

Sweet & Sour Chicken

6 chicken breasts
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. Accent
1 beaten egg
1 c. flour
1 can pineapple chunks
Sauce;
1 1/2 c. sugar
1 c. vinegar
1 c. chicken stock
2 c. catsup
2 Tb. soy sauce
Sprinkle chicken with seasonings and let stand in fridge for an hour or more. Dip chicken in beaten egg, then in flour. Brown in hot oil (on medium, or 325*). Place in 9x13 baking dish. Heat up sauce ingredients in pan while chicken is browning; pour over chicken in baking dish.
Add pineapple. Bake uncovered for 1 hour at 325*, and serve over rice.

Lime Honey Chicken Enchaladas

1.5 Lbs Chicken (about 4 Large chicken breasts)
1/3-1/2 C. honey (depending on how sweet you want it.
1/4 cup lime juice
1 Tab. chili powder
1/2 tsp garlic powder

Boil chicken till done. Put in large bowl and using a hand mixer, shred your chicken (this will change your life). Add above ingredient and
1/2 c. motz cheese
1/2 c. cheddar
to chicken and fill 8-10 flour tortillas

combine
2 10 oz cans green enchilada sauce
1 c. cream

Sprinkle cheese on top and pour on enchilada sauce.

Bake for 30 min at 350 uncover for the last 10 min to brown the tops.

Top with guacamole and sour cream and serve with rice and salad greens.

Note: Chicken breasts can dry out if you want a more moist meet you can use chicken thighs (you will 8 thighs to 4 chicken breasts)
Also, I like to use some of my chicken broth as my rice water. It gives it a great flavor.

From: 
http://www.theartofcomfortfood.blogspot.com/