Chicken Cordon Bleu Casserole

4 chicken breasts, cut into small cubes
1/2 lb. black forest ham, cut into small pieces
8 slices Swiss cheese
3 1/4 C milk
4 tbsp flour
1/4 tsp worcestershire
2 tbsp lemon juice
1 tbsp honey mustard
1/4 tbsp pepper
1 C seasoned bread crumbs
10 tbsp unsalted butter, cubed

Preheat oven to 350. Cover the bottom of a 9x9 pan with chicken.then the ham, then cheese. To make the sauce, Melt 4 tbsp butter in a sauce pan, add 4 tbsp flour when butter melts and make a rue. Add milk and bring to a low boil and remove from heat. Add worcestershire, lemon juice, mustard, pepper and pour on top of cheese. Mix together 1 C and 4 tbsp melted butter and over the top of the casserole.

Bake for 45 minutes. Let stand 10 minutes before serving.

To freeze: Follow above instructions and do not bake. cover and freeze. Before baking, fully defrost and cook at 350 for 45 minutes. Let stand 10 minutes before serving.

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

Thai Peanut Chicken

1 1/2 lbs boneless skinless chicken thigh

3/4 C coconut milk

1/2 C orange juice

1/2  C peanut butter

1/8 C orange marmalade

1 T soy sauce

1 T teriyaki sauce

1 T hoisin sauce

1 T toasted sesame seed oil

1 C uncooked rice

½ C crushed peanuts

1.       Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in the crock pot and cook on low for 4-5 hours.

2.       Cook the rice according to instructions

3.       Remove chicken from crock pot, shred and add back to sauce

4.       Serve over rice and top with crushed peanuts

To Freeze:

1.       Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in a freezer bag and freeze

2. To cook, defrost and place in crock pot and cook on low for 4-5 hours

3.       Cook the rice according to instructions

4.       Remove chicken from crock pot, shred and add back to sauce

5.       Serve over rice and top with crushed peanuts

Cheesy Chicken and Rice

2 chicken breasts

1 onion minced

1 can cream of mushroom or cream of chicken soup

3 C cooked rice of your choice

1 C shredded cheddar cheese

2 C corn

½ tsp poultry seasoning

½ tbsp onion powder

½ tbsp garlic powder

1.       Place chicken, onion and cream soup in the crock pot

2.       Cook on Low for 7-8 hours or High for 3-4 hours

3.       30 min. before it is done, remove chicken breast and shred

4.       Add chicken back in then, add rice, cheese, corn and seasoning for the last 30 min.

5.       Stir well to combine

To freeze:

1. Place chicken, onion and cream soup in a freezer safe bag and freeze

2. Place rice, cheese, corn and seasonings in a freezer bag and freeze

3. Let defrost completely 

4.  Place chicken, onion and cream soup in the crock pot

5. Cook on Low for 7-8 hours or High for 3-4 hours

6. 30 min. before it is done, remove chicken breast and shred

7. Add chicken back in then, add rice, cheese, corn and seasoning  for the last 30 min.

8. Stir well to combine

Mushroom and Sausage Lasagna

16 oz crimini mushrooms, sliced
1 onion, diced
3 tbsp Italian seasoning
4 cloves garlic, minced
1 pound Italian chicken sausage
1 C dry red wine
1 egg
15 oz ricotta cheese
16 oz Italian blend shredded cheese
4 C garlic marinara sauce
9 oz package of lasagna noodles






1. Place mushrooms, onion, garlic, olive oil and season in a large skillet. Cooke for about 5 minutes on medium or until vegetables start to soften.
2. Add the sausage to the pan and cook until browned throughout, breaking it up as you cook it.
3. Add wine and simmer until the liquid all evaporates
4. Preheat oven to 400
5. While the meat cooks, cook the lasagna noodles according to the package
6. Mix egg, ricotta and 8 oz of the Italian cheese blend
7. Place 1 C of the marinara sauce on the bottom of a 9x13 pan
8. Cover marinara with a layer of noodles
9. Place 1/3 of the ricotta mix on the noodles and cover with 1/2 the meat mixture
10. Cover meat mixture in 1 C marinara sauce
11. Repeat for another layer
12. Cover the last layer in noodles and the remainder of the ricotta cheese
13. Cover in 1 C marinara and the 8oz of reamaining cheese
14. Back covered for 45 minutes
15. Remove foil and bake for an additional 5 until cheese is bubbly
16. Let stand for 10 minutes before serving

To Freeze:
1. Following steps 1-13
2. Cover and freeze
3. To cook, let defrost and follow steps 14-16

BBQ Pulled Chicken Sandwich

3 chicken breasts
1 1/2 C BBQ sauce (I used Stubbs)
1 tsp dry mustard
1 tsp garlic powder
1 tsp pepper
1/2 tsp onion powder
6 onion buns, toasted










1. Place all items in the crock pot and cook on high for 4 hours or low for 8 hours
2. Remove chicken breasts, shred and return to sauce in the crock pot
3. Let the shredded chicken sit in the sauce with the crock pot on low for 10 minutes to soak up the sauce
4. Place about a 1/2 C of shredded chicken on the bun
5. Enjoy!

To Freeze Option 1:
1. Place all ingredients in a freezer safe bag and freeze
2. When ready to heat up, place frozen contents in the crock pot and follow instructions 1-5

To Freeze Option 2:
1. Follow instructions 1-3
2. Place shredded chicken and sauce in freezer safe bag and freeze
3. To heat, place on stove top on medium low for 20 minutes or until hot OR Place in crock pot on low for 2 hours

Creamy Herb Chicken and Pasta

2 chicken breast, cut in half
1 tbsp olive oil
pepper to taste
1 onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp rosemary
1/2 C cream cheese (or herb boursin)
1 box pasta
1 C chicken broth



1. Add onion and garlic to a skillet and cook until soft
2. Set aside
3. Cover chicken in olive oil and pepper to taste, brown in a skillet and cook through
4. Remove chicken and set aside
5. Start water boiling for pasta and cook according to box
6. Add onions and garlic back in the skillet and cover in chicken broth
7. Add herbs and cream cheese, stir until cheese is melted
8. Add chicken back into the skillet and simmer for 5 minutes
9. Remove chicken and toss pasta in remaining sauce

Vegetable and Barley Stew

1 lb ground turkey or chicken (optional)
1 tbsp olive oil
6 stalks of celery, diced
4 carrots, thinly sliced
1 large sweet onion, diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 lb mushrooms, diced
4 cloves garlic, minced
1 C pearl barley
8 C vegetable or beef broth
1 bay leaf
1/4 C flour
salt and pepper to taste




1. If you are adding meat, brown meat in a large stock pot
2. Add celery, carrots, onion, rutabaga, parsnip,mushrooms, garlic and olive oil to the stock pot and cook on medium high for about 5 minutes
3. Add barley and cook for another 2 minutes
4. Mix flour, salt and pepper with 1/2 C broth
5. Add floured broth, remaining broth and bay leaf to the stock pot and mix well
6. Boil on medium low for 1 hour
7. Remove bay leaf and serve warm

To Freeze:
1. Follow directions 1-7 and let cool completely and place in a freezer safe container
2. When ready to eat, thaw completely and bring to a boil in a stock pot, serve warm

(inspired by Root Vegetable Stew with Beef and Barley, by Whole Foods)

Chicken Parmesan

2 chicken breast, cut in half length wise
1 tbsp olive oil
salt/pepper to taste
2 C marinara sauce
2 tbsp dried basil
1tsp oregano
4 tbsp parmesan
2 clove garlic, minced
8 oz mozzarella cheese, sliced
12 oz pasta








1. Cover chicken in olive oil and sprinkle with salt and pepper
2. Brown chicken in a skillet for 2-3 minutes a side until golden
3. Remove from pan and set aside
4. Boil water in a large saucpan
5. Add marinara to the skillet along with basil, parmesan and oregano
6. Add chicken back into the skillet, cover in sauce and cook covered for 10 minutes on medium high
7. Cook pasta according to box
8. Cover chicken in sliced mozzarella
9. Place skillet under the broiler on high until cheese is melted and bubbly
10. Serve over cooked pasta

(inspired by Skillet Chicken Parmesan, by Iowa Girl Eats)

Chicken Taquitos

3 chicken breast, grilled and shredded
2/3 C salsa
1 1/2 C shredded cheese
1 C sweet corn
1 C black beans, drained and rinsed
2 tsp ground cumin
1/2 tsp ground black pepper
1/2 C frozen chopped spinach, defrosted
1 package of egg roll wrappers








1. Preheat oven to 375
2. Mix all the ingredients except egg roll wrappers in a mixing bowl
3. Place a few spoonfuls of the chicken mixture in each egg roll wrapper (about 1/5 C)
4. Fold the sides of the wrapper in first, then wet the edges all around with water
5. Fold the close end of the wrapper over the chicken mixture and then roll the far end over. With the water, it should stick to itself.
6. Brush with olive oil and sprinkle with black pepper and ground cumin
7. Bake for 25 minutes
8. Dust with cheese before eating

To Freeze: Place cooked taquitos on a baking sheet and freeze overnight. Once frozen, place in a freezer safe bag. To reheat, microwave for 1.5 minutes or bake in the oven once defrosted for 10 minutes at 350.

(inspired by Baked Chicken Taquitos, by Menu Musings)

Blackened Grilled Chicken

1 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
2 boneless, skinless chicken breast
1 tbsp olive oil

1. Heat grill to medium high
2. Coat chicken breast in olive oil
3. Mix the dry ingredients together and cover the chicken
4. Grill for about 10 minutes a side, or until juices run clear

Chicken, Broccoli and Rice Casserole

10 oz frozen chopped broccoli
1/2 tsp ground black pepper
1 onion, diced
2 cloves garlic
1 tbsp olive oil
3 boneless/skinless chicken breast, cooked and shredded, seasoned as desired
3 C cooked brown rice
2 tbsp butter
2 tbsp flour
1 C milk
1 tbsp lemon juice
1 C sour Cream
1 1/2 C shredded cheddar cheese





1. Cook broccoli according to packaging and layer in the bottom of a 9x13 pan. Sprinkle with pepper and cover with 1/2 cup cheese
2. In a medium skillet, cook onion and garlic in olive oil until onion is translucent, about 7 minutes. Set aside.
3. In a medium saucepa, melt butter and whisk in flour. Once mixed, whisk in milk until it thickens, about 3 minutes. Add lemon juice and sour cream. Set aside.
4. Layer onions on top of broccoli followed by shredded chicken. Cover with 1/2 cup cheese
5. Top chicken with rice, followed by the sauce and cover with remaining cheese.
6. Bake at 400 for 20 minutes.

To Freeze: Follow instructions 1-5 and cover with foil. When you are ready to heat, let the meal defrost in the fridge and bake at 400 for 20 minutes once thawed. 

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6

(inspired by Chicken Divan, by Diana Rattray)

Crockpot Chicken Tacos

3 boneless skinless chicken breast
3 tbsp taco seasoning
1/2 C salsa
1 green chili, diced

Place all items in the crockpot and cook on low for 8-10 hours. Remove chicken and shred on low with a mixer. Serve on tortillas with your favorite taco fixings.

To Freeze: Place all ingredients in a freezer safe bag. When you are ready to heat, place frozen dinner into the crockpot and cook on low for 8-10 hours.

Prep Time: 2 minutes
Cook Time: 8-10 hours
Serves: 4

Chicken Pillows with Cream of Mushroom Soup

3 cups cream of mushroom soup
1  recipe for biscuit dough
2 boneless skinless chicken breast, cooked and shredded
1 C shredded cheddar cheese


1. Preheat oven to 400
2. Roll out biscuits onto a lightly floured surface until about 1/4-1/2 inches thick
3. Cut biscuits into 12 even sections
4. Place 1/12th of the cheese and chicken in the middle of each biscuit
5. Bring all the edges to the middle to close the "pillow"
6. Place pillows in an ungreased 9x13 pan and cover with cream of mushroom soup
7. Bake for 30 minutes

Prep time: 25 minutes
Cook time: 30 minutes
Serves: 6

(inspired by Crescent Chicken, by Comfy in the Kitchen)

Cream of Mushroom Soup

1 1/2 C chicken or vegatable broth
8 oz mushroom, finely chopped
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
1/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.


Prep time: 0 min
Cook time: 10 minutes

Creamy Sweet Potato and Chicken Soup

3 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 green chilies, finely chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground marjoram
1 tsp ground black pepper
6 medium sweet potatoes, cubed
2 boneless, skinless chicken breast, diced
15 oz can of coconut milk
32 oz chicken stock
1 tbsp lemon juice
2 shallot, diced
8 tbsp mascarpone cheese

Place onions and 2 tbsp olive oil in a large stock pot and cook until translucent, about 7 minutes. Add garlic and chilies and cook for another 2 minutes. Add the spices, coconut milk, chicken stock, sweet potatoes and chicken. Bring to a boil, cover and simmer for 25 minutes. While the soup simmers, sautee shallots with 1 tbsp olive oil and set aside. Add the lemon juice and puree with an immersion blender until desired texture. Top each serving with a tbsp of mascarpone cheese and sauteed shallots.

Prep time: 15 minutes
Cook time: 35 minutes
Serves 8

To Freeze: Place in a freezer safe container. When ready to eat, defrost the soup and reheat in a saucepan to a gentle boil before serving. While the soup warms, sautee shallots with 1 tbsp olive oil and set aside. Top soup with shallots and a tbsp of mascarpone cheese

(inspired by Spicy Chicken, Sweet Potato and Coconut Soup, by Abbe's Cooking)

Sproccoli and Chicken 3 cheese Mac & Cheese

2 bonesless, skinless grilled, shredded chicken breast (optional)
1 box frozen spinach, defrosted
3 C frozen cut broccoli
1 lb. penne or corkscrew whole wheat pasta
3 tbsp butter
3 tbsp flour
2 1/2 milk
1 C smoked gouda, grated
1 C sharp cheddar, grated
1 C cheddar, grated
1/4 tsp ground nutmeg
1/4 tsp black pepper

1. Bring a large pot of water to boil and cook pasta el dente. Strain and set aside
2. While pasta cooks, steam broccoli for 3 minutes. Place cooked broccoli in the food processor and pulse until chopped into small pieces.
3. Melt butter in a large saucepan and add flour whisking for 1 minute. Then add the milk and let thicken, whisking occasionally for 5 minutes. Add pepper, nutmeg and cheese (Reserving some cheese to sprinkle on top). Stir until cheese is well melted.
4. Add pasta to the cheese sauce, incorporate well, then add spinach, broccoli and chicken.
5. Place pasta mix into a 9x13 dish and sprinkle remaining cheese ontop. Set oven to broil on high and cook until bubbly and brown on top.


(inspired by Mac-n-Spin-occolini Bake, by Rachel Ray)

Caprese Chicken

4 boneless, skinless chicken breast
2 tomatoes, sliced think into 8 slices total
8 slices of mozzarella cheese
8 large basil leaves
1/4 C balsamic vinegar
1 tbsp butter






1. Grill chicken
2. While chicken grills, bring balsamic vinegar to a boil and reduce by half. Add in butter and whisk to combine well, set aside.
3. 5 minutes before chicken is done, place basil leaves on chicken followed by the mozzarella slices. Grill tomatoes for 2 minutes directly on the grill then add to the top of the chicken.
4. When done, drizzle with balsamic reduction


(inspired by Caprese Grilled Chicken with Balsamic Reduction, by Add a Pinch)

Fiesta Quinoa Casserole

12 oz chicken breast, cooked and shredded
1 C uncooked quinoa
1 1/2 C cream of chicken soup
28 oz can of diced tomatoes, drained
2 tbsp taco seasoning
2 tbsp milk
1 C frozen corn
1 can black beans
2 tsp diced green chilies
1 1/2 C shredded cheese



1. Preheat oven to 350
2. Mix chicken, quinoa, soup, tomatoes, seasoning, milk, corn and beans, green chilies and half the cheese
3. Place in a greased 9x13 pan
4. Cover and bake for 40 minutes
5. Remove cover and bake for an additional 10 minutes
6. Let stand for 10 minutes before serving.

(inspired by Fiesta Chicken Casserole, by Plain Chicken)

Sausage, Pepper and Onion Stew

6 smoked sausage links
2 tbsp olive oil
1 red pepper, cut into chunks
1 onion, cut into chunks
4 cloves garlic, minced
Dash of cayenne pepper
2 tbsp tomato paste
1/2 C white wine
3 C tomato sauce
1 1/2 C chicken stock

1. Place whole sausages in a stock pot with an inch of water and 1 tbsp olive oil. Bring to a boil and let water cook off allowing the sausages to fully cook and get a little crispy on the outside.
2. Remove the sausage once water and oil is cooked off and them set aside.
3. Place 1 tbsp olive oil, pepper, onion, garlic, and cayenne pepper in the same stock pot and cook for 10 minutes on medium or until veggies are soft and onions are translucent.
4. Add tomato paste, wine, tomato sauce and chicken stock. Stirring to incorporate the tomato paste.
5. Cut sausage at an angle into large chunks and add to boiling soup
6. Let boil for 2 minutes and serve.

(Inspired by Sausage, Pepper, Onion One Pot, by Rachel Ray)