Tag Archives: chicken

Cheesy Salsa Chicken Pasta


Spice up your pasta with a cheesy salsa sauce.


16 oz. pasta (rotini or penne work best)

1 lb chicken breast, cut into bite sized pieces

1 1/2 cups salsa

1 cup corn

1 green or red pepper, cut into strips

1 cup cheese


  1. Cook pasta as directed on package. Drain.
  2. Cook chicken in skillet on stove top until cooked through.
  3. Add salsa, corn and peppers and bring to boil.
  4. Once boiling reduce hear to medium low and let simmer for 10-12 minutes.
  5. Add pasta and cheese to chicken mixture and gently mix.
  6. Serve.

Grilled Southwest Chicken Tortilla Pinwheels

Chow down on this crunchy and creamy grilled southwest chicken tortilla pinwheel.


8 oz. cream cheese

1 tbs. sour cream

10 oz. RoTel salsa

1/2 tsp. garlic salt

1 cup cheddar cheese

1 can chopped olives

2 cups shredded chicken

5 large tortillas



Heat grill pan and spray with non-stick spray.

Mix cream cheese, sour cream, salsa, garlic salt, cheese, olives and chicken in a large bowl. Spread mixture onto tortilla and roll up.

Place rolled tortilla on grill for 1 minute on each side. After grilled to perfection, cut into 4 equal pieces and enjoy!


Slow Cooker Salsa Chicken

Salsa chicken is just, well, salsa and chicken. It makes for the perfect taco or enchilada meat.


4 chicken breasts

4-5 cups of your favorite salaa


Add chicken and salsa to slow cooker. Cook on high for 4 hours or low for 6-8 hours. When finished, shred and serve or freeze for later.

Chicken Enchilada Pot Pie

Our 2 favorite comfort foods are chicken pot pie and enchiladas, so, we decided to como them. Prepared to be amazed by these chicken enchilada pot pies.

Individualize this classic meal with these single-serve Chicken Pot Pies.



1 pkg. puff pastry

1 can chicken, drained

1 can mixed vegetables, drained

1 can cream of chicken soup

Salt and pepper to taste



Heat oven to 400 degrees and grease muffin tins.

Unroll puff pastries and cut each sheet into 4 equal squares.

Mix all ingredients together in a large bowl.

Lay puff pastry square on top of muffin, stuff with mixture, and fold.

Bake for 15-20 minutes until golden brown.

Chicken Taco Bowls

Keep it fresh with this delicious chicken taco bowl.


1 cup cooked white rice

1/2 cup cooked chicken

1/4 cup chopped lettuce

1 can favorite salsa

1 can preferred beans

1 can corn

Sprinkle of cheese

Dollop of sour cream


Layer rice, chicken, and lettuce. Top with salsa, beans, corn, cheese and sour cream. Enjoy!

Chicken Pot Pie

Individualize this classic meal with these single-serve Chicken Pot Pies.


  • 1 pkg. puff pastry
  • 1 can chicken, drained
  • 1 can mixed vegetables, drained
  • 1 can cream of chicken soup
  • Salt and pepper to taste


  1. Heat oven to 400 degrees and grease ramekins.
  2. Unroll puff pastries and cut into a circle the size of your ramekins.
  3. Mix all ingredients together in a large bowl.
  4. Divide mixture into ramekins and top with puff pastry circles.
  5. Bake for 15-20 minutes until golden brown.

Grill Recipes for Beginners

Grilling can be an intimidating cooking method to approach. To ease into it, here are some simple recipes that are perfect for aspiring grill masters.

Grilled Pineapple

Grilling pineapple is as simple as purchasing spears of pineapple and grilling them on medium-high heat until you see char marks (5-10 minutes) on each side. To enhance the flavor, try sprinkling the grilled pineapple with steak seasoning.

Grilled Baby Back Ribs

Ribs are a grilling classic and can be easy to prepare. Dry and remove the membrane from the full rack of ribs. Season with your favorite spices and refrigerate overnight. When ready, heat your grill to medium-high heat and wrap your rib rack in tin foil. Grill for 25 minutes, flip, and grill for an additional 25 minutes. Remove the tin foil and grill bone-side up for 3 minutes. Remove from grill and glaze with your favorite BBQ sauce.

Grilled Corn

Add a smokey flavor to your corn by grilling it! Remove the silk and husks (except for the inner-most husk). Heat the grill to medium-high heat and brush with canola oil. Place the corn on the grill for 10-15 minutes and rotate occasionally.

BBQ Chicken Tacos

Serves: 8 small tacos

  • 2 cups shredded chicken (Rotisserie chicken from the deli can save time.)
  • 1/2 cup BBQ sauce
  • 16 white corn tortillas
  • 2 tablespoons (or more as needed) vegetable oil
  • 2 cups shredded Monterey Jack cheese
  • Sea salt
  • 2 cups chopped romaine lettuce if desired
  • 1/2 cup Full Circle corn
  • 1/2 cup Full Circle black beans, drained and rinsed
  • Ranch dressing or other as desired
  • Lime wedges and cilantro if desired


  1. In a large bowl, toss shredded chicken with BBQ sauce to coat and set aside.
  2. Pour a 1/2 teaspoon of vegetable oil in a small skillet and heat on medium high heat. Sprinkle about 1 tablespoon of cheese, and top with another tortilla. Heat until the bottom of the tortilla is slightly toasted, and the cheese is melted, then flip and toast the other side. This usually only takes a minute per side. Remove the taco shell to a paper towel and sprinkle with sea salt. Repeat with remaining tortillas, adding more oil to the pan as needed. Be careful not to leave the oil in the pan unattended.
  3. Fill the taco shells with about 1/4 cup of the chicken, then top with lettuce, corn, black, beans, and cheese. Drizzle with ranch dressing. Add a squeeze of lime and sprinkle with cilantro if desired.

Clementine Chicken

  • 3 tablespoons of butter.
  • 4 skinless, boneless chicken breast halves.
  • Salt and pepper.
  • 2 tablespoons of flour.
  • 1 cup of orange juice concentrate.
  • 1/2 cup of water.
  • 1/4 teaspoon of cinnamon.
  • 3 Clementines, peeled and segmented.
  • 1 tablespoon of grated Clementine peel.

In a large skillet, melt butter. Add chicken, salt and pepper. Brown chicken on both sides until chicken in thoroughly cooked. Remove and set aside. Add the flour to the skillet and cook over low heat for about 2 minutes. Add orange juice concentrate, water and cinnamon. Simmer, stirring until the sauce thickens. Return the chicken to the skillet, spooning sauce over it. Cover and simmer for 5 minutes or until heated through. Add Clementine segments and zest, then stir.

Cheesy Chicken Quesadillas

A quick and delicious dinner for every night of the week.

  • rotisserie chicken, shredded
  • 1 cup mild salsa
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 4 oz. cream cheese
  • 8-10 flour tortillas
  • 1/4 cup butter
  • 2 cups shredded cheese

Preheat oven to 375 F. Place shredded chicken, salsa, oregano, cumin and cream cheese in large skillet. Mix together over medium heat until cream cheese is melted. Brush one side of tortilla with butter. Place tortilla butter side down on baking sheet and spread 1/3 cup of chicken mixture on half of tortilla. Cover chicken mixture with cheese. Fold over and bake for 10 minutes until lightly brown. Serve with sour cream, guacamole or your favorite toppings.