Crockpot BBQ Beer Chicken

I think most people love a good crockpot recipe. This dandy little machine that I didn't want but registered for as a wedding present anyways has come in handy and has been so helpful over the past few years! For those of you who saw YESTERDAY'S POST, this is another recipe from The Bitchin' Kitchin' Blog. And it is Absolutely fabulous and very flavorful!

Crockpot BBQ Beer Chicken

Print Recipe

Ingredients:

• 3 lbs boneless skinless chicken breast
• 3 tbs minced onion
• 1 tbs paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbs hot sauce
• 12 oz beer (we used Miller High Life Light)
• 18 oz Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
• 6 oz Kraft Light BBQ Sauce

Combine the dry spices and season the chicken breast. Add chicken to the crock pot (I used a 6 qt). Top with hot sauce, beer and BBQ sauces. Cook on low for 5-8 hours or until cooked through and chicken easily falls apart. Serve and Enjoy!

12 Servings @ 6 PPV

18 Servings @ 4 PPV

24 Servings @ 3 PPV

Slimmed Down Loaded Potato & Buffalo Chicken Casserole

I was in love with this recipe as soon as I saw it!
Lisa over at Cook Lisa Cook is the mastermind behind this recipe. This recipe is definitely a keeper. My best ol' buddy ol' pal of mine cooked this for us when we visited over the weekend, and then I made it again when we got home so Ed could have some to take to work as his dinners. It is so so so good! I made some minor alterations but nothing too crazy! Thank you Lisa for the great recipe and thank you Lorin for cooking it for me, so I would know it is good enough to make again!

Ingredients:
1.1 lb cubed boneless skinless chicken breast
1 3/4 lb potatoes, cubed (I peeled mine)
2 tbs olive oil
1/2 tsp salt
3/4 tbs onion powder
1 tbs ground black pepper
1 tbs paprika
1 tbs garlic salt with parsley
6 tbs hot sauce
2 tbs light butter, melted

Topping:
8 oz Mexican Four Cheese Blend
6 oz center cut bacon, cooked crisp and diced
1 cup diced green onion

Preheat oven to 500. Spray 9x13 baking dish with pan spray. In a large bowl, mix together the oil, salt, pepper, paprika, onion powder, garlic powder, butter and hot sauce. Add in the cubed potatoes and stir to coat. Carefully scoop out the potatoes in to the baking dish leaving behind as much of the hot sauce mixture as possible. Spread them in a single layer and bake for 40-50 minutes, stirring every 10-15 minutes, until cooked and crispy brown.  While the potatoes are cooking, add the cubed chicken to the remaining hot sauce mix and stir until well coated, refrigerate. Once the potatoes are cooked, reduce the heat on the oven down to 400. Top the cooked potatoes with the chicken. In a separate bowl, mix the cheese, green onion and bacon until well combined. Sprinkle the cheese mix evenly over the chicken. Return to oven and cook for 15 minutes or until the chicken is cooked through. Serve and enjoy!

This stuff is GOOD. Ed liked it how it was and Lorin, Billy and I added some ranch dressing to cool the heat down some :)

I used regular shredded cheese so the PPV are as follows:
8 servings @ 8 PPV
6 Servings @ 11 PPV

If you used 2% cheese, it would look more like this
8 Servings @ 7 PPV
6 Servings @ 9 PPV

Thank you again Lorin for being super awesome :) <3 You rock my world!



linked at : Meal time monday, Feed your Soul, The Latest Edition, Melt In Your Mouth Monday, Mop it up monday,

Chicken, Broccoli and Brown Rice Bake

This turned out really good. Mainly just leftovers we had, that needed to be eaten. :) Recipe inspired by the one on the back of the Jiffy box, but just very loosely :D

Ingredients:
3/4 lb cooked chicken breast, cubed
14 oz cooked broccoli
1 cup cooked brown rice
3/4 cup shredded 2% cheese
1 1/2 cup Jiffy baking mix
2 Eggs
1 cup milk
1/.3 tsp seasoned salt
1/3 tsp black pepper

Preheat oven to 375. Spray 9x13 baking dish with pan spray. Mix the chicken, broccoli, rice and cheese in the baking dish, spreading evenly over the bottom. Combine the remaining ingredients in a mixing bowl and beat til well combined. Pour in baking dish over the chicken mixture, then stir until everything is mixed well. Cook for 20-35 minutes or until set and cooked through!

Servings:
12 at 5 PP
8 at 7 PP
6 at 9 PP
4 at 14 PP




Linked At: Newlyweds Recipe Linky, Melt in your Mouth Monday,

Honey Mustard Pretzel Chicken Tenders

Ever see a recipe that just gets your brain going and saliva flowing :) ?? Yep, that was this one. I first saw it on Pinterest. Katie over at Dashing Dish has out done herself with the beautiful simplicity of this recipe!

Ingredients:
1 lb chicken, cut in strips ( cut mine in to 8)
3 tbs honey
2 tbs mustard
3 servings (about 48) pretzels, crushed (your amount may need to be varied here)



Preheat oven to 425. Line baking sheet with foil and spray with cooking spray. In a mixing bowl, combine honey and mustard. Coat chicken in honey mustard, then in pretzel. Bake for 10 minutes, then flip and continue baking for another 5 minutes or until cooked through.


This was SO SO good. Ed and I both loved it!

Makes 8 servings @ 3 PointsPlus each
Makes 4 Servings @ 7 PointsPlus each
Makes 3 Servings @ 9 PointsPlus each








Linked at Fit and Fab Fridays, Hunk of Meat Monday, Chef in Training, Whatever you want wednesday, Whats New Wednesday, Cast Party Wednesday , What makes you say MMMM, This Chick cooks, Newly Wed Recipe Linky, Foodie Friday @ I am not a volcano!, 

Jerk Chicken Breast Tenderloins with Pineapple

Good Morning and Happy 2012!

Ingredients:
1.5 lb chicken breast tenderloin
1 tsp powdered jerk seasoning
8 pineapple rings (mine were canned in their own juice, juice drained off)
3 tsp pineapple juice
4 tsp bbq sauce


Mix bbq sauce and pineapple juice until well combined. Pour over chicken and marinate for at least 1 hour.
Preheat oven to 375. Spray baking pan with spray  and lay chicken out in a single layer. Top with pineapple and sprinkle with dried onions (optional) Bake for 20-30 minutes or until cooked through.

Serves 6 @ 4 PPV each
Serves 4 @ 6 PPV each

This was good :) I didn't marinate my chicken though, I brushed it with the sauce. I think allowing it to rest in the sauce would have given it a deeper flavor

Linked at:
Newly Weds Recipe Linky, Eat at Home Ingredient Spotlight: Pineapple

Bourbon Chicken

My BFF Lorin posted that she had made Bourbon Chicken. Recipe originally found over at Mom's Who Think. I figured I would half the recipe and have enough for a few lunches and that went well until I started measuring for the sauce. BUT!! It still turned out great, very saucy!


Ingredients:
1 lb boneless skinless chicken breast (cut in to bite sized pieces)
2 tbl olive oil
2 tsp garlic powder
1/2 tsp ginger
1 tsp crushed red pepper flakes
1/4 cup pineapple juice
1/3 cup light brown sugar
2 tbl ketchup
1 tbl cider vinegar
1/2 cup water
1/4 cup soy sauce

Heat oil in large skillet.
Add chicken pieces and cook til lightly browned. Remove chicken
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil. Reduce heat and simmer for about 20 minutes.
Serve over hot rice.
ENJOY!

Just the chicken:
4 Servings @ 7 PPV each
5 Servings @ 5 PPV
(if I had made it with 2 lbs of chicken like the original recipe called for, it would have made 8 servings @ 5 PPV or 10 servings @ 4 PPV each)
(as pictured above chicken, rice and broccoli is 9 PPV)

Smoke House Maple Grilled Chicken

I was so excited to find McCormick's Smoke House Maple Grill Seasoning. It will be nice to be able to mix up some different flavors.

I started with:

1 1/8 lb boneless skinless chicken breast (3 large breasts, cut in half lengthwise)
1/4 cup Shredded Cheese (your choice of flavor) made with 2% or lower milk
Smoke House Maple Grill Seasoning

Preheat grill to medium heat. Sprinkle chicken with a good coating of the seasoning on both sides. Cook for 10-15 minutes flipping once about half way through, and adding cheese to melt in the last minute or two.

Serve and enjoy!

2 pieces = 5 Points+

Pina Colada Chicken

Drool worthy? I think so. Super Easy and Super yummy.
Recipe inspiration from Healthy Delicious. I have made it the fried way, but I honestly think I like the baked version better. Less mess =)

Ingredients:
326 g Thin Sliced Boneless Skinless Chicken Breast(Sorry! grams easier than ounces at this point. I started with .92 lb chicken, but didnt use 3.2 oz?)
1/3 cup panko bread crumbs
30g sweetened coconut flakes
1/2 cup pineapple juice (used about 1/4 cup)

Preheat oven to 400.
Mix panko and coconut together
Coat both sides of chicken in pineapple juice then in crumb mixture. Place on baking sheet lined with foil.
Bake for 15-20 or until cooked through and golden brown. (it is perfectly acceptable to stand by the oven and savor the smell!) Carefully remove from foil so the bottom layer of coconut doesn't stick!
ENJOY!

this was SUPER yummy. I will be doing this again. I will get Ed's verdict when he gets home from school :)
Makes 4 servings @ 4 Points+ each. As you can See below, he liked it! :)

Linked @
Hunk of Meat Monday
This Chick Cooks
Made it on Monday
Cast Party Wednesday
Full Plate Thursday
Fit and Fabulous Friday
Melt in your Mouth Monday
Mop it up Monday

Mesquite Lemon Pepper Chicken Tenders

Sometimes {most of the time} I want something and I don't know what it is. So that is when you go in the kitchen and just start mixing things together.

Ingredients
1.14 lb chicken tenderloin
5 tablespoons lemon pepper marinade
5 tablespoons Mesquite Marinade

Let meat marinade for at least 30 minutes. I let mine sit for about 24 hours. Then bake or grill as desired. I baked mine at 375 for 20 minutes. PERFECTO =)

Easy and tasty.
makes 4 servings @ 4 Points+ Each

Lemon Pepper Grilled Chicken Breasts

No introduction necessary!

Ingredients:
2 1/3 lb boneless skinless chicken breasts cut in to 7 servings ( about  5.28 oz each!)
8 tablespoon Lawry's Lemon Pepper Marinade.
Sprinkle Onion Garlic Grill Seasoning
Sprinkle Cajun Seasoning


Put chicken and marinade in a sealed bag and refrigerate for at least 30 minutes (per the bottle) I let mine sit all day while I was at work.

Preheat the grill over medium heat, lay out a piece of foil on the grill surface, spray lightly with PAM and dump chicken and marinade on to the foil. Spread out in a single layer. Cook til done (mine took about 10 minutes on each side)Sprinkle with seasoning when putting on the grill, and after turning!

1 serving of chicken ( 1 piece) = 4 Points+

We had ours with some canned yellow squash and mashed potatoes.
Not bad for 6 Points+
Ed said he liked it but wouldn't want to have it for dinner EVERY night.

Linked at: Recipes for the Grill

Teriyaki Chicken with Pineapple and Broccoli

Ingredients: 
8.4 oz Boneless Skinless Chicken Breast cut in to bite size pieces
1 cup of cooked broccoli florets, cut up
3/4 cup pineapple tidbits, packed in its own juice, drained
3 tablespoons teriyaki marinade
Garlic Pepper Grinder seasoning (or other garlic pepper combination)


In a ziplock bag, place chicken and marinade. Let sit in refrigerator for at least 30 minutes.

Preheat grill to medium/high heat (about 375-400). Make a grill packet with aluminum foil. (basically lay out a piece about 16 inches long, fold up the and but leave an opening in the middle to put in the ingredients.)

Put the broccoli in the packet, top with chicken and marinade straight from bag, then top with pineapple. Sprinkle with seasoning. Seal the top of the bag by gently folding over the top edges.

Cook for about 20 minutes

I cooked mine on the indirect grill rack for the first 15, then moved it to the direct heat for the last 5.

Serve this on its own

1 serving (eat all of it)= 7 Points+

2 servings( eat half of it)= 4 Points+

Or you can serve over brown rice!

Linked at:

Eat at Home Ingredient Spotlight: Pineapple 

 Recipes for the Grill

Creme'y Chicken Enchiladas

This makes 5 Enchiladas

Ingredients:

.8 lbs boneless skinless chicken breast

or you can use canned chicken or whatever chicken you want!

1 can of chicken broth

2/3 container Philly Cooking Creme Santa Fe Blend (2/3 cup)

1 cup diced tomatoes ( I used canned, in italian spices. drained)

1/2 cup Sargento Reduced Fat Extra Sharp Cheddar Shredded Cheese

5x flour tortillas

Crushed Red peppers

Cumin

Onion Powder

Now, depending on how you want to make this...you can do it a few ways. I decided I wanted to shred my own chicken, so  I put the chicken in the crock pot with 1 can of chicken broth, (spices optional, i sprinkled in come cumin and onion powder) and cooked until it easily shredded when stirred (about 4 hours on low...and my chicken was frozen) or you can use canned or whatever. Just make sure that after you get your chicken, you drain the extra juice off of it.

Preheat your over to 375.

In a pan sprayed with pan spray, preheated over medium heat on your stove top, mix the shredded chicken with 1/3 cup of the cooking creme. Stir until well combined. Add in the tomatoes and cook until hot.

Spray a 9x13 baking dish with pan spray. distribute the chicken mixture evenly over the 5 tortillas and roll. place seam side down, side by side in the pan. Brush or spread the other 1/3 cup cooking creme over the tops of the enchiladas and the sprinkle with cheese. Sprinkle with crushed red pepper flakes

bake in over for about 7-10 minutes or until cheese is melted.

In the oven!

ready to eat!!

1 of these enchiladas is 6 PPV

2 is 12 PPV 

or the whole tray, which I don't suggest!! is 29 PPV, so however you split it....yeah. just do it.

this was actually pretty good. Ed was disappointed they didnt have any "red sauce" on them, so maybe I will work on that next. That would slim it down some!

As with every other recipe, you can bulk it up some with some other veggies if you want! :) Onions and peppers would be good if you like those, or maybe some mushrooms

Linked at: Ingredients Spotlight: Cream Cheese, 

Cinco De Mayo Recipes

Eastern Carolina Style BBQ Chicken (in the crock pot)

If you know me...REALLY know me :) You know I love BBQ, Eastern Carolina Style Pork BBQ to be precise. I love the tangy sweetness of the sauce, so much so, this is what we served at our wedding reception (thank you Wanda and BJ's BBQ!!)
So I wanted some, and being in the land of mustard BBQ sauce, its hard to find the good stuff. Annnnnnnnnd I didn't have a pork loin. BUT ;) I did have some chicken breasts.

Ingredients:
1 lb boneless skinless chicken breast ( I used frozen)
1 can swanson chicken broth
1 cup vinegar sauce*

In your crockpot,  put in your chicken breasts in and add broth and vinegar sauce. Cover and cook for 4-6 hours or until it shreds easily. *sigh* Drain the excess juices and shred chicken using forks

This is soooooooo easy and soooooooooo good. I think I am in love!

1/3 of this is 4 PointsPlus. YumYum.




*this is where all the magic yummy goodness comes in to play.
1 cups apple cider vinegar
2 tablespoons brown sugar
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon red pepper flakes


mix all ingredients together and store in a closed container over night or longer to allow flavors to blend. Sometimes when I make this, I add onion or garlic powders. Just play around with is some and see what makes it best for you!


You can make a double batch to keep some on reserve and to drizzle some more over your chicken when you serve if you want :)

Easy Shake n Baked Chicken Nuggets

Does anyone else out there get less than thrilled when someone mentions Chicken?

My husband is in that crowd so I am always trying to make something that will 

make him less apprehensive. And these Chicken Nuggets were born! 

Ingredients:

 

I packet Shake n Bake ( I used pork since that's what I had on hand!)

.86 lb boneless skinless chicken breast tenderloins

Preparation:

Rinse chicken and pat dry with paper towel.

Cut chicken to desired size ( i cut the pieces above in half)

put them in the coating mixture.

Shake Shake Shake

lay out even spaced on baking sheet.

Now follow directions on the box!

As you can tell it barely used half of the shake n bake mixture.

All baked and crispy!

you can eat half of what's there for 6 PointsPlus.