Chick chili

Healthy Chicken Chili

Serves 8

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 (14 oz.) cans fire-roasted diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (14 oz.) can corn, rinsed and drained
• 1 (14 oz.) can black beans, rinsed and drained
• 1/2 (8 oz.) package reduced-fat cream cheese
• 1 cup chicken broth
• 1 red bell pepper, finely chopped
• 1 jalapeño, seeds and ribs removed, minced
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3/4 tablespoon ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• kosher salt and freshly ground pepper, to taste
• fresh cilantro, garnish
• sour cream, garnish
• tortilla chips, garnish

Directions

1. Place chicken breasts and chicken broth in slow cooker, then add tomatoes, beans, corn, bell pepper, onion, jalapeño and garlic.



2. Season with cumin, chili powder, oregano, salt and pepper, then stir everything together, turn slow cooker on HIGH and cook for 3 hours.



3. Remove chicken breasts from slow cooker and place in a large bowl, then use two forks to shred chicken into small pieces.



4. Return chicken to slow cooker, then add cream cheese. Stir everything together, then cover slow cooker and continue cooking for another 15-20 minutes, or until cream cheese is melted.
5. Serve with tortilla chips

Crock pot Chicken Enhilada Soup

2 boneless skinless chicken breasts (about 1 pound) 2 cups good-quality chicken stock 1 1/4 cup (or 1 10-ounce can) red enchilada sauce 2 (14-ounce) cans black beans, rinsed and drained 1 (14-ounce) can fire-roasted diced tomatoes, with juice 1 (15-ounce) can whole-kernel corn**, drained 1 (4-ounce) can diced green chiles 2 cloves garlic, minced 1 white onion, peeled and diced 1 teaspoon ground cumin 1 teaspoon salt, or more/less to taste optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips Directions: Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Garnish with Tortilla chips, cheese, sour cream, or whatever you choose

Buffalo Chicken

Buffalo Chicken 
 

3 lb. bag of frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
• Put frozen chicken, wing sauce, and ranch dip mix into Crockpot.
• Cook on low at least 6 to 7 hours
• Shred chicken & return to Crockpot.
• Cook on low for an additional hour.

Cinnamon Rolls

Cinnamon Rolls

Start by putting warm water, sugar, oil, and yeast in your mixer bowl.  Mix a little bit, then let it sit for 15 minutes. Now add salt, eggs, and flour.  Put the lid on and mix it for 10 minutes.  Turn it off and let it sit for 10 minutes.

Oil your cupboard (don’t use flour).  Dump your dough out and divide in half.

Press your dough into a basic rectangle shape with your hands.  When I talked to my mom, she told me she never uses a rolling pin.  Just her hands. 

Melt 1/2 cube of butter (or margarine, whatever you have is fine) and pour it onto the dough.  Spread it out (I use my hands…much easier and faster).

Take your cinnamon-sugar mixture and spread evenly over the dough.  Don’t forget your edges! 

If  you want to add raisins, at the beginning, put them in warm water to plump them up.  Then sprinkle them on at this point.
Now you need to roll up your dough.  You want it tight, but not too tight.  It just takes practice.

This roll now needs to be divided into 12 equal size sections.  Divide in half, then each section in half.  That give you 4.  Then cut each of those 2 more times to give you 3 from each.  12 total. 

Place all 12 on a greased cookie sheet (I also lay a sheet of parchment paper down and then grease it.  Much easier cleanup).  When you put them down, put the ends facing into the middle.  That way you won’t have any dry ends.
Repeat with the other half of your dough.  You now have 24 rolls.

Now you let them rise.  It really doesn’t take very long.  They will raise in the oven some, so don’t let them get too big.

This is approximately how big they are when I put them in the oven today.  I normally would let them rise a bit longer.  I like them big!
Bake for 12-14 minutes at 400.  They should be a nice golden brown when you take them out.

Let them cool, and then it’s time to frost.
To make your frosting, put your powdered sugar in the bowl, along with butter, salt, and vanilla.  SLOWLY add milk until the frosting is the consistency you want.  I am still working on this one.  I always add just a touch too much, and then it is too runny.  But it still tastes good.

Now just spread the frosting on using a rubber spatula.  This recipe of frosting will cover both trays of rolls.  Be generous.  The frosting really makes it perfect!

I frosted them too soon today because we really wanted to taste them, so the frosting melted a little bit.  But they are so delicious warm that it is worth it!

******Recipe******
One Hour Cinnamon Rolls
Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.
Cinnamon-Sugar
1c. sugar
1 T. cinnamon

 

Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting

Cheesy Potato Soup

1 cup onion, diced
10 potatoes, peeled and diced
6 cups chicken broth
1/4 teaspoon ground black pepper
1/2 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
8 ounces cream cheese, cut into 1-inch cubes
8 ounces Velveeta, cut into 1-inch cubes

Cook Potatoes in chicken broth, salt, pepper, cayenne pepper, and onion. When the potatoes are done, I place the mix in my blender 3/4 full and puree. Then I continue with the remainder until all the soup has been in the blender. Once it has all been pureed, I place back on the stove and add the Velveeta and cream cheese. Once it has melted and been thoroughly stirred, I serve topped with shredded cheese and bacon bits.