Chicken Parmesan Using Frozen Chicken Breasts

CHICKEN PARMESAN USING FROZEN CHICKEN BREASTS*

cooking oilINGREDIENTS:

• 1/3 cup panko breadcrumbs
• 1/2 tsp. salt
• 1/4 tsp. coarse black pepper
• 1/4 tsp. garlic powder
• 1/4 cup grated Parmesan cheese
• 4 medium frozen boneless skinless chicken breasts that were frozen individually and are not attached to each other now
• 1/3 cup tomato sauce, divided
• 1/2 cup shredded mozzarella cheese
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DIRECTIONS:

1. Preheat oven to 425ºF. Lightly oil a baking sheet.
2. In a small bowl combine panko, 1 tablespoon cooking oil, salt, black pepper, garlic powder and Parmesan cheese.
3. Place chicken breasts on prepared pan and brush the top of each with about 1 teaspoon of tomato sauce. Top each with one quarter of the breadcrumbs.
4. Bake until cooked through to 165ºF, as read on an instant-read thermometer, 30-40 minutes.
5. Remove from oven and preheat broiler. Top each breast with 1 heaped tablespoon of tomato sauce and 2 tablespoons of shredded cheese. Broil until cheese is melted, 2-3 minutes.

*If using thawed or fresh chicken breasts, bake at 450ºF until cooked to 165ºF, about 20-25 minutes. Then proceed with step #5.

Crock Pot Doritos Casserole

Crock Pot Doritos Casserole

 

 

Prep time

15 mins

Cook time

8 hours 30 mins

Total time

9 hours 45 mins

 

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs
• 1 28 oz can enchilada sauce
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can whole kernel corn, drained
• 8 oz shredded Mexican blend cheese (divided)
• 1 cup sour cream (more for serving)
• 1 11 oz bag Nacho Cheese Doritos
• 2.5 oz can sliced olives

Instructions

1. Add chicken to slow cooker and top with enchilada sauce.
2. Cover and cook on low 8 hours.
3. Shred chicken in slow cooker, and add black beans and corn.
4. Stir in half the cheese and one cup sour cream, stirring until combined.
5. Crush the Doritos, and add all but one cup to the slow cooker mixture.
6. Top with the remaining cheese, olives, and then the chips.
7. Cover and cook on high about 30 minutes longer, or until the cheese has melted.
8. Serve with sour cream, shredded lettuce, diced fresh tomatoes, hot sauce, or whatever condiments light your fire.

SLOW COOKER CRISPY CHICKEN CARNITAS

These Slow Cooker Crispy Chicken Carnitas are made easy by simmering for hours in the slow cooker, then they are briefly crisped up in the broiler, resulting in tender, crispy, juicy, and absolutely DELICIOUS carnitas. Serve them in your favorite tacos, burritos, salads, or whatever sounds good!

TOTAL TIME: 4 HOURS 30 MINS

 

PREP TIME: 15 MINS

COOK TIME: 4 HOURS 15 MINS

INGREDIENTS:

• 4-5 pounds boneless skinless chicken breasts*
• 1 bottle beer (or chicken stock, if you do not like to cook with alcohol)
• 1 small white onion, diced
• 4 cloves garlic, peeled and minced
• 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 2-4 fresh limes

DIRECTIONS:

1. Add the chicken, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker.  Gently toss to combine.
2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
3. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces.  Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices, we’re going to use them later!)
4. Place one sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken.  Broil for an additional 5 minutes.  Then remove sheet from the oven, and toss chicken with the remaining broth.  Then drizzle with however much fresh lime juice you’d like (I love a ton of lime flavor!), and toss once more to combine.
5. Serve immediately in tacos, burritos, salads, or whatever sounds good to you!  This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

Slow Cooker Chicken Parmesan Pasta

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 (28-ounce) cans crushed tomatoes
• 1 onion, diced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 pound penne
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
6. Serve immediately, garnished with parsley, if desired.

crockpot breakfast casserole

CROCKPOT BREAKFAST CASSEROLE

 

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PREP TIME

20 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 20 mins

 

Recipe type: Crockpot

Serves: 8-10

INGREDIENTS

• 1 dozen eggs
• 1 cup milk
• 1 package (32 oz.) frozen hash brown potatoes
• 1 lb of sausage, browned and drained or 1lb of bacon, cooked and crumbled (or use both)
• 2 cups cheddar cheese or colby jack - shredded
• ¼ teaspoon dry mustard (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup green onions - diced (optional)
• 1 green pepper - diced (optional)

INSTRUCTIONS

1. Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it.
2. Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers.
3. Sprinkle the remaining 1 cup shredded cheese over the top evenly.
4. Beat the eggs, milk, dry mustard, salt and pepper together.
5. Pour the egg mixture over the cheese evenly in the crockpot.
6. Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!
7. Serve and enjoy!