Rating: 4 Stars
Cost: $
Comments: I found this easy recipe online and it was a big hit! It also made for great left overs!
Ingredients:
4 boneless skinless chicken breasts
1 cup Wing Sauce- I used Texas Pete Buffalo Wing Sauce
1/2 packet Ranch Dressing Packet Mix- I ended up using the whole packet
Flour Tortillas or Wraps
Desired toppings (we added lettuce, tomato, and shredded cheese)
Directions:
Place chicken breasts in slow cooker. In a separate bowl mix the wing sauce and ranch dressing. Pour mixture over chicken. Cook on low for 4-6 hours. Shred chicken, place in wrap, add toppings.
Additional Comments: With the left over chicken I made a yummy salad for lunch the next day.
Ingredients
Left over shredded buffalo chicken
Shredded lettuce
Diced tomatoes
Shredded cheese
Crushed up tortilla chips
Ranch dressing
Showing posts with label 4 stars. Show all posts
Showing posts with label 4 stars. Show all posts
Tuesday, March 13, 2012
Thursday, September 1, 2011
Cream Cheese Chicken
Rating: 4 stars
Cost: less than $10
Comments: From what I understand, this is a very popular and traditional recipe that's been around for quite a while. I hear it's wonderful over pasta, but I also think it would be awesome scooped onto some garlic bread. We had it as a stand alone since I'm not a huge fan of pasta, but I was kind of wishing for something "bread-y" with it to soak up all the yummy cream sauce. Next time I'll be sure to pop in some rolls to have on the side!
Ingredients:
4-6 boneless skinless chicken breast halves
1 packet Italian salad dressing mix
1 can cream of something soup (I used reduced fat cream of mushroom)
1/2 cup chicken broth
1 8oz. package of cream cheese (I used reduced fat)
Directions:
Place chicken breasts in crock pot. Sprinkle with Italian salad dressing mix. Pour soup and broth over top and let cook for 6 hours on low, or until chicken is cooked through. Shred chicken using two forks. Place cream cheese on top and let cook on high for another half an hour. Serve over pasta or as a stand alone.
Cost: less than $10
Comments: From what I understand, this is a very popular and traditional recipe that's been around for quite a while. I hear it's wonderful over pasta, but I also think it would be awesome scooped onto some garlic bread. We had it as a stand alone since I'm not a huge fan of pasta, but I was kind of wishing for something "bread-y" with it to soak up all the yummy cream sauce. Next time I'll be sure to pop in some rolls to have on the side!
Ingredients:
4-6 boneless skinless chicken breast halves
1 packet Italian salad dressing mix
1 can cream of something soup (I used reduced fat cream of mushroom)
1/2 cup chicken broth
1 8oz. package of cream cheese (I used reduced fat)
Directions:
Place chicken breasts in crock pot. Sprinkle with Italian salad dressing mix. Pour soup and broth over top and let cook for 6 hours on low, or until chicken is cooked through. Shred chicken using two forks. Place cream cheese on top and let cook on high for another half an hour. Serve over pasta or as a stand alone.
Monday, August 22, 2011
Chicken with Peppers (not crock!)
Rating: 4 stars
Cost: less than $10
Comments: Growing up I watched my mom grab random ingredients from the pantry, put them together, and out came something yummy. I was always too scared to attempt cooking without a recipe until recently. I hadn't gone food shopping in a while so I scoured the pantry and fridge only to find a can of cream of mushroom soup and a pepper. I decided to be adventurous and it actually worked! It made for a quick, super easy, very yummy meal.
Ingredients:
4 boneless skinless chicken breasts
1 can reduced fat cream of mushroom soup
1 green pepper
salt & pepper to taste
Directions:
Heat oven to 350 degrees. Place the chicken in a baking dish and sprinkle with a little salt & pepper. Pour the cream of mushroom soup over the chicken. Slice the pepper in to strips and lay on top and surrounding the chicken. Bake for 40 minutes or until chicken is cooked through.
Cost: less than $10
Comments: Growing up I watched my mom grab random ingredients from the pantry, put them together, and out came something yummy. I was always too scared to attempt cooking without a recipe until recently. I hadn't gone food shopping in a while so I scoured the pantry and fridge only to find a can of cream of mushroom soup and a pepper. I decided to be adventurous and it actually worked! It made for a quick, super easy, very yummy meal.
Ingredients:
4 boneless skinless chicken breasts
1 can reduced fat cream of mushroom soup
1 green pepper
salt & pepper to taste
Directions:
Heat oven to 350 degrees. Place the chicken in a baking dish and sprinkle with a little salt & pepper. Pour the cream of mushroom soup over the chicken. Slice the pepper in to strips and lay on top and surrounding the chicken. Bake for 40 minutes or until chicken is cooked through.
Sunday, August 21, 2011
Nacho Chicken and Rice Wraps
Rating: 4 stars
Approximate Cost: $10 or less
Comments: I found this easy recipe online and it quickly became a family favorite. I was very nervous about putting rice in the crock-pot but it turned out fine! Goes great with a side of chips and salsa!
Ingredients:
1 can Campbell's condensed cheddar cheese soup
1/2 cup water
1 cup salsa
1/2 cup uncooked white rice (I use Uncle Ben's)
2 boneless skinless chicken breasts
2 flour tortillas (I use the 10 inch tortillas)
Directions:
Place chicken breast in crock-pot. In separate bowl, mix soup, water, salsa, and rice. Pour mixture over chicken. Cook on low for 4.5-6.5 hours (or until chicken is cooked through). Shred chicken. Fill tortilla with chicken and rice mixture.
Approximate Cost: $10 or less
Comments: I found this easy recipe online and it quickly became a family favorite. I was very nervous about putting rice in the crock-pot but it turned out fine! Goes great with a side of chips and salsa!
Ingredients:
1 can Campbell's condensed cheddar cheese soup
1/2 cup water
1 cup salsa
1/2 cup uncooked white rice (I use Uncle Ben's)
2 boneless skinless chicken breasts
2 flour tortillas (I use the 10 inch tortillas)
Directions:
Place chicken breast in crock-pot. In separate bowl, mix soup, water, salsa, and rice. Pour mixture over chicken. Cook on low for 4.5-6.5 hours (or until chicken is cooked through). Shred chicken. Fill tortilla with chicken and rice mixture.
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