Spatchcock Chicken and Veggies

This recipe is something we do SO OFTEN. It's simple and all the kids love it. Not to mention, it gives you a ton left to save and make some chicken broth with. We have made this several different ways over time, but this is our favorite! You want a nice crispy skin with a juicy and tender chicken. Enjoy!

What you will need:

• 1 whole chicken
• 4 T olive oil (divided)
• Any seasonings you like
• Veggies if you like

Directions:

• Prepare your oven by placing the rack in the center and preheating the oven to 475*
• Prepare your pan by using a baking sheet that's been sprayed with cooking spray and drizzled with a couple tablespoons of olive oil
• Rinse your chicken and pat it dry on a towel covered cutting board
• Reach inside the neck and remove any giblets and bits there may be in there.
• Lay the chicken breast side down and find the backbone
• Cut alone both sides of the backbone with some kitchen scissors
• Flip the chicken back over and lay it breast side up on the prepared baking sheet
• Press down firmly on the middle of the chicken and the breastbone will break, allowing the chicken to lay more flat on the pan
• Rub with the remaining olive oil and sprinkle with seasonings
• Cook chicken at 475* for 30 minutes
• Decrease temperature to 400*. If potatoes are part of your preferred veggies, add them to the pan at this point. Cook for another 25 minutes
• If you have any other veggies, at them to the pan at this point and cook for another ten minutes, or until center of the chicken breast has reached at least 160*

Easy Baked Chicken Taco's

I can't believe I don't already have these on here! This is seriously a family favorite, and considering that it's a sneaky way to make my kids eat tomatoes and onions, it's a big time personal favorite, too! It calls for a diced onion and a can of diced tomatoes. What I do is toss them in a blender until they make a sauce together and toss the shredded chicken with it. You can do it however you want, though!

What you will need:

• 1 pkg. taco seasoning of your choice
• 3-4 chicken breasts, cooked and shredded
• Mexican shredded cheese blend
• 1 onion, diced
• 1 can diced tomatoes
• Hard taco shells
• Topics of your choice

Directions:

• When your chicken is cooked and shredded, add the taco seasoning in and mix well
• Preheat oven to 350*
• Either add the diced tomatoes and onion to the chicken and mix, or blend them in a blender until it makes a sauce or chunky texture to mix in with the chicken
• Fill the taco shells with the chicken
• Top with the shredded cheese
• Bake at 350* for about 10 minutes or until cheese is melted
• Top with favorite taco topics

Slow Cooker Teriyaki Chicken

Our family was so lucky to get to spend the holidays with all my family this year! It's pretty rare these days so I'm glad we got to make a lot of memories!

One of the things we did was doing a Chinese food potluck for New Years Eve. Best. Idea. EVER! I feel like it might have to be tradition now no matter who is around! Everyone made such delicious food, and lucky me I was able to find a crockpot teriyaki chicken recipe from the Flavorite. It made things so easy with how crazy my New Years Eve day was. I knew I wouldn't have the time to cook something later in the day or spend much time on it.

This was perfect, although my chicken got really tender and it kind of turned into shredded teriyaki chicken. Woops! This picture was taken a couple days later with leftovers so it's not as juicy looking. But you get the idea! I actually doubled the sauce recipe and I think it turned out great that way!


What you will need:

• 2 lbs. boneless chicken
• 1/4 C brown sugar
• 1/2 C soy sauce
• 2 T cider vinegar
• 1 tsp. ground ginger
• 1 clove garlic, minced
• 2 tsp water
• 2 tsp cornstarch
• Sesame seeds

Directions:

• Mix the brown sugar, soy sauce, ginger and garlic in a bowl
• Pour the sauce over the chicken in a slow cooker
• Cook on low for 4-6 hours
• Remove chicken from slow cooker
• Pour sauce into a pan and bring to a boil
• Mix cornstarch and water together in a small bowl
• Slowly pour cornstarch mix into the sauce and mix together
• Turn heat to medium and stir until sauce thickens (about 2-3 minutes)
• Add sesame seeds if desired
• Cut up chicken and place back into slow cooker with sauce until ready to serve

Creamy Chicken Dumplings

They're technically called "Crescent Chicken" but I didn't feel like that had enough umph to it.

It all started when I had some chicken in the fridge ready to be used for Creamy Crock Pot Chicken and Broccoli. I went to get it in the crock pot and realized I had forgotten to get one of the ingredients at the store. No big deal except....

Except it was Sunday. 

I don't shop on Sundays. 

So here's my random thrown together dinner.

It was just me and my two daughters eating and we ate all of them between the three of us. So comfortee and delicious. Mmm! I wish I had more now that I'm writing about them! 

What you will need:

• Jumbo Crescent Rolls
• Chicken, chopped (I had about 6 small tenderloins but a couple breasts will be great!)
• 1 can cream of chicken soup
• 1 empty can of cream of chicken soup filled with milk
• Grated cheese
• *Optional* Seasonings of your choice (I used salt, pepper and onion powder on my chicken and then added a bunch of pepper to the cream)

Directions:

• Season and bake your chicken and chop it up
• Turn oven to 350*
• Combing and heat up soup and milk until it's thickened a bit (season if you'd like)
• Fill your crescent rolls with the chicken and cheese and roll them up accordingly
• Place the dumplings into a baking dish (I used an 8x8 since I had the smaller sized crescent rolls)
• Pour the cream over the dumplings
• Bake for about 30 minutes

Chicken Strips

Have you ever been to Texas Roadhouse and wondered how they get their chicken strips to be all bumpy (or anywhere with bumpy chicken strips for that matter)? Cause I have. I love them! I've finally found a way using my trusty Pioneer Woman!

What you will need:

• Chicken tenderloins (I think I made around 20 and the flour/buttermilk called for was still plenty for that amount)
• Buttermilk ( 1 1/2 C to soak the tenders and another 1/2 C or so for later)
• 1 1/2 C flour
• 2 T spices of your choice (original calls for 2-3 tsp Lawry's Seasoning Salt. We're a little freaky about flavor so we dumped in Lawry's, a Butt Rub and some Creole)
• Enough oil to fill about an inch in a large cast Iron skillet or fryer of your choice

Directions:

• In a large bowl, soak the tenders in 1 1/2 C buttermilk for 20-25 minutes. It breaks down the chicken and makes 'em all nice and tendery
• Meanwhile, in a 9x13" baking dish, dump 1 1/2 C flour and slowly drizzle in 1/2 C of buttermilk all around the flour while you do whisking motions with a fork. It will make some of the flour clumpy. You want it to be so that there's an even amount of dry flour and clumpy flour throughout the baking dish (IMPORTANT: You really want to use the 9x13" baking dish for this. I tried to use a bowl and it was much much harder!)
• When the chicken tenders have soaked, start heating up your oil (you want it to around 375*)
• Plop a few chicken tenders into the flour mixture and coat them. They will have clumps on them. You want this!
• Place the chicken to the side like on a baking sheet or somewhere for them to sit while you're frying them up
• Place a few at a time into the oil to fry each side (about 1 1/2 minutes per side)
• Done!

Spicy Roasted Chicken Legs

Another Pioneer Woman Recipe. Can you blame me?! I'll be honest, though. This recipe was pretty delicious, however, all of the flavorings were on the skin on the outside and never really sunk into the chicken itself. So I'd adjust my tactics next time to fix that! My kids devoured these, though, so I guess it didn't really matter to them!

 

What you will need:

• 24 whole chicken legs (I think I used 18)
• 2 sticks butter
• 1 T of your favorite seasonings (I don't remember what I used, but I know I threw some garlic in there somewhere)
• 1/2 C lemon juice

Directions:

• Preheat oven to 400*
• Melt butter in sauce pan
• Add lemon juice and seasonings to melted butter
• Rinse and pat chicken legs dry
• Using tongs, grab each leg and dunk it into the melted butter
• Place chicken legs on foil lined baking sheet
• Brush the chicken legs with more butter mixture
• Bake for 30-40 minutes, basting once more half way through
• Turn on the broiler for the last minute to get them nice and golden

Golden Garlic Chicken

I made this up tonight for dinner. I knew I was going to cook up some chicken breasts but didn't know what to do with them. So this is what I came up with. I have to say........it is really good. My daughter finished hers and then sat next to me staring at me. When I was about to start onto the second chicken breast, she asked me if she could have it haha. It was just so tender and flavorful!

I love the light golden brown crust it creates (which is why I call it Golden Garlic Chicken. I didn't know what else would fit!). I like breaded chicken, but it's hard to make a good breaded chicken that's gluten free sometimes. Plus, it's a little more work that I was unwilling to do. So this nice crust was wonderful! I paired this up with some steamed broccoli and garlic mashed red potatoes and they complimented each other really well! I was afraid it'd be too much garlic happening, but that wasn't the case. Try it! You'll love it.

To be honest I'm not sure how much of each ingredient I used, so this is all approximate and I'm sorry if it turns out disgusting because of my guessing ;)-

What you will need:

• 3-4 chicken breasts (I cut my in half)
• 1/3 C melted butter
• 6 cloves garlic, grated
• 1/2 T Onion Powder
• 1/2 T Garlic Powder 
• 1 tsp. Creole seasoning
• 1 tsp. Lawry's Seasoning Salt

Directions:

• Preheat oven to 375 degrees
• Add all ingredients into a bowl and mix together. It will form into a somewhat liquidy paste.
• Spoon some onto each chicken breast and coat them each evenly
• Cook for about 45 minutes or longer (depending on when your chicken is done)

Chicken Milanese

I'm in a bit of a hurry but before getting to the recipe I really just want to shove the fact that this is so freaking good in your face. It is so good I can't explain it. Maybe it's because it's paired up with the Peperoncini Cream Cheese Spread. I don't know what it is exactly, but it's the best. Try it TONIGHT. Please do, you won't be disappointed at all. This is a made up recipe so if it isn't how you normally do your chicken milanese, get over it and just eat the stuff. It's awesome.

I prefer to cube up the chicken and put it on top of toasted french bread and the spread and eat it open faced. But, you could turn it into a sandwich, or not even bother cubing it and turn it into a sandwich if you wanted. I was thinking this might even be an excellent appetizer if you used those small baguette slices and toasted them with the spread and the chicken on top. I would not socialize at any party where this was an appetizer. I'd be in the corner eating the entire time.

What you will need:

• 3 chicken breasts, fat trimmed
• Oil
• 1- 1/2 C panko bread crumbs
• 1 T Creole seasoning
• 3 eggs, lightly beat

Directions:

• Heat about 1/2" of oil in a large skillet to 375 degrees
• Pound the chicken down to about 1/2"
• Season both sides of each chicken breast with creole seasoning
• Dredge the chicken breast in the eggs
• Coat the chicken breast in the panko bread crumbs
• Fry the chicken about 7-8 minutes on each side until chicken has reached above 165 degrees
• Put in the oven at 375 degrees for about 5-10 minutes*

*This step is optional, but it tends to give the breading on the chicken an added "crunch."

Cafe' Rio Shredded Chicken

Cinco de Mayo is tomorrow! YAY! Everyone loves Cinco de Mayo, right? We have a wonderful group of friends that get together every few months to do a Cafe' Rio pot luck dinner party, and we scheduled another for tomorrow. Perfect way to celebrate!

We each pick a Cafe' Rio copy cat recipe to bring and we make yummy taco salads and burrito's. One of us is usually assigned to make the Cafe' Rio shredded pork. I don't have that recipe on here, yet. But I do have this one!

 This one is a family favorite and the chicken is sooo good and it's great leftover in other meals! I always make extra so we can toss them in soups, enchilada's, salads, etc. It's wonderful!!

Unfortunately I have been using this recipe for so long that I have it memorized so I don't know who to give credit for the recipe. If this looks like the recipe you've posted somewhere, let me know and I'll link up to ya! :)

What you will need:

• 2 lbs. boneless skinless chicken
• 1/2 bottle of Zesty Italian dressing
• 1/2 T minced garlic
• 3 T ranch dressing mix (recipe asks to mix this with 1/2 C water, I did not. See below.)
• 1/2 T chili powder
• 1/2 T ground cumin

Directions: 

• In a bowl, mix together the dressing, garlic, ranch mix, chili powder and ground cumin
• Pour mixture over the breasts making sure to coat each breast entirely
• Place all ingredients in the crock pot on high for 5-6 hours or on low for 8 hours
• Drain crock pot and shred chicken (I toss it in my Kitchen Aid)
• OR, if you are pressed for time...
• Preheat oven to 375 degrees
• Place chicken breasts in a cake pan
• Poke a few holes in each breast with a toothpick or fork
• In a bowl, mix together the dressing, garlic, ranch mix, chili powder and ground cumin
• Pour mixture over the breasts making sure to coat each breast entirely
• Cover with plastic wrap and let marinate in the fridge until you are ready to cook them (or until your oven is preheated)
• Cook at 375 degrees for 45 mins-1 hour
• When the chicken is done (in the crock pot or the oven), roughly cut chicken into cube chunks and toss them in a KitchenAid to shred.

Kira's BBQ Root Beer Pulled Chicken

I was looking for a particular flavor to create as my bbq sauce flavor. The last time I made this, it wasn't quite right. This time, it was PERFECT! This is soooo good you guys. And I hope you can see some of that corn on the cob behind that sandwich there. That "recipe" (yeah, a recipe for corn on the cob) is right here and it's delicious. Hint: it involves crab. Woah! Hands down the best corn on the cob I've ever had in my life. Loving my Kitchen-Brain lately.

What you will need:

• 3 boneless, skinless chicken breasts
• 20 oz. Famous Dave's Rich&Sassy BBQ Sauce
• 4 cloves fresh garlic, grated
• 1 T Onion Powder
• 1 C Root Beer
• Salt&Pepper
• Kaiser rolls or any preferred sandwich bread (I lightly toast mine on the stove cause I can't handle "soggy" bread)

Directions:

• Poor 1/4 of the bbq sauce into crock pot
• Grate 1 garlic clove and add it into the bbq sauce
•  Add 1/2 T onion powder into the bbq sauce
• Add the root beer into the bbq sauce and mix all together
• Place chicken breasts into the bbq sauce mix
• sprinkle the rest of the onion powder over the chicken
• Grate one garlic clove onto each chicken breast
• Salt and pepper the chicken breasts
• Poor the rest of the bbq sauce over the chicken 
• Make sure the chicken is smothered in sauce
• Cook on low for about 6 hours
• Shred with two forks and serve

Storing Chicken

I have this thing against frozen foods. Not that prepackaged frozen chicken breasts are the devil or anything, I just feel so much better about buying them this way instead. My only problem is that I am still too much of a cheapskate to buy the chicken that doesn't have all of those growth hormones. They are way more expensive and the breasts are tiny. Whenever I've bought those kind, though, I've felt about 80% happier about what I was putting into my body. Someday I'll only buy those to support those poor chickens! (Yes, I've seen the documentaries. Gag me!)

But, for now. I have these massive chicken breasts loaded with growth hormones that I'm still happier with than pre-packaged frozen breasts at least. Here's what I do with 'em.

That big Ziploc bag could easily fit another round of chicken breasts if you needed to. Isn't that just beautiful? ...That's a little weird to say that about chicken breasts. Not weird enough for me to take it back, though.

Tin Foil Dinners

Does anyone ever actually really need a recipe for tin foil dinners? You decide what you want in there, cut them up to the desired size, toss in the amount you want and grill away! Thought I'd share ours from last night! Enjoy! 

(ps- totally gluten free, I'm getting the hang of this)

Oven Baked Chicken Fajita's

Here is my second recipe this week from Life is a Lofthouse. I made this with the Mexican Rice on the side. I LOVED IT. Also gluten-free for the little one since she's never liked burrito/taco style foods so she just ate it without the tortilla. If you must have a tortilla, I haven't heard of a great gluten-free alternative, so maybe just turn this into a nice rice topper, wrap it in some lettuce or make a chicken taco salad out of it with corn tortilla chips. The flavor is great!

What you will need:

• 3 boneless skinless chicken breasts, cut into long strips
• 2 T olive oil
• 1 tsp. Cumin
• 1 tsp. Chili powder
• 1/2 tsp. dried Oregano
• 1/2 tsp. Garlic powder
• 1 (15 oz.) can diced tomatoes, drained
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 1 onion, sliced
• tortilla's ( I get Abuela brand in the refrigerated section so I can cook my own)
• Cheese (optional)
• Cilantro (optional)
• Sour cream (optional)
• Salsa (optional)
• Mexican Rice (optional as a side dish and is great on the fajita as well)

Directions:

• Preheat oven to 400 degrees
• Spray a 9x13" pan
• In a small bowl combine olive oil, cumin, chili powder, oregano and garlic powder
• Place chicken strips in the pan and coat with spice mixture
• Pour the tomatoes evenly onto the chicken
• Place the peppers and onions over the chicken and tomatoes
• Bake for about 30 minutes or until chicken is done

Chicken Kabobs

I'm not sure why this isn't already on here. I make these pretty frequently and love them! I stumbled on a really great chicken marinade a while back and have really liked it with these! I use to put steak on them but have been trying to eat a tad healthier so I've stuck with just the chicken for the meat. I always make sure to make extras because this is great leftover the next day!

What you will need:

• 2-4 boneless skinless chicken breasts, cut into large cubes (they shrink in size as their cooked)
• 4 red potatoes, washed and quartered
• 1 pineapple, cubed
• 1 onion, sliced
• 1 bottle Stubbs chicken marinade (the bottle looks like this and can be found in the Condiments isle at your grocery store. They also have different marinades for different meats if you want to try those!)
• Any other vegetables or meats you'd like; mushrooms, peppers, steak, etc.

Directions:

• After you've cubed your chicken breasts, place them in a large Ziploc bag with 3/4 of the bottle of Stubb's chicken marinade
• Allow it to marinade in the fridge for a few hours, the longer the better
• If you're going to use large wooden skewers, allow them to soak in cold water for about 30 minutes before cooking
• Line a baking sheet with greased tin foil and set your oven to BROIL
• If you have a cooking rack, place that on top of the baking sheet
• Stack your meats and vegetables onto the skewers in any order you'd like
• Place them onto the baking sheet or cooking rack (I've done it both ways and both ways turn out great!)
• Brush the remaining chicken marinade onto the kabobs
• Broil for about 10 minutes 
• Flip skewers over and broil for another 10 minutes

Chicken Taco Chili Crunch

I had no idea what to call this. It's just a quick little idea on how to use your Crock Pot Chicken Taco Chili leftovers if you are out of rice. Makes an easy quick lunch!

What you will need:

• Small bag of Frito's
• Leftover Chicken Taco Chili
• Chopped fresh Cilantro
• Grated Cheese
• Any other extra toppings; onions, peppers, etc.

Directions:

• Slice open the bag horizontally
• Add the chicken taco chili on top of the frito's in the bag
• Top with your toppings

7-Up Chicken

I grew up eating this a lot at my house. It has been the biggest life saver when I have no idea what to cook and want something super easy but delicious. Can you handle 3 ingredients to amazing chicken? If you put this in the oven at the same time as some baked potatoes, everything will be done at the same time. It's an easy go-to meal.

What you will need:

• 1 bottle Kraft Original BBQ sauce
• 4-6 boneless chicken breasts
• 3/4 C 7-Up

Directions:

• Preheat oven to 375 degrees
• Place chicken breasts in a baking dish (I use a cake pan)
• Coat the chicken in the BBQ sauce
• Pour the 7-Up over everything
• Cook for 45 mins.-1 hour*

*As of late, I have only been doing this in the crock pot and it makes the chicken sooo tender that I am able to shred it for leftovers. BBQ chicken sandwiches the next day are amazing! Just place all the ingredients in your crock pot and cook on low for 6 hours! :)

Freezable Homemade Chicken Nuggets

Sometimes I feel like I make my kids a PB&J every single day and only mix up the foods on the side. How boring! We went grocery shopping and my daughter asked if she could pick out the bread she likes. I said yes and she went off and grabbed some white bread. Okay, I get it, you hate whole wheat bread. She thought that since she picked out some white bread she'd be getting her daily PB&J with it. Sometimes Mom's are smarter, and I decided it was time I quit being so lazy and find something else to feed them.

This recipe I found for homemade chicken nuggets was a wonderful find. However, I made a bunch of changes. She preferred to cook them in oil on the stove. I decided to bake mine. She also used whole wheat bread crumbs, I went ahead and unhealthified it with Panko bread crumbs. I also changed the quantity of spices and such. So I'll just give you my recipe or you can click here for the original. :)

You will need:

• 1.5 lbs. chicken tenderloins (made about 25 nuggets)
• 1 1/2 C Plain Panko bread crumbs
• 1/2 C. grated Parmesan cheese
• 1 tsp. Paprika
• 1 tsp. Garlic Powder
• 2 eggs

Directions:

• Preheat oven to 400 degrees
• Mix together bread crumbs, Parmesan cheese, Paprika and garlic powder in shallow bowl
• Lightly beat eggs in a separate shallow bowl
• Cut up chicken into cubes
• With each chicken cube, coat in egg, then coat in the bread crumb mixture

• Place the covered chicken cubes onto a greased rack over a baking sheet
• Mist the chicken with oil

• Bake in the oven for about 25 minutes

You can freeze the rest and reheat them later! That's the best part!

Guy Fieri's Cajun Chicken Alfredo

Guy Fieri claims that one of the best things he's ever made...

is this Cajun Chicken Alredo.

And how nice of him to let us in on the fun.

On the Food Network website, they only recommend a certain type of blackening spice, but on the show, it was made with multiple spices. I have no idea of the recommended blackening spice is good, but making it from scratch was BOMB so I'll include the spices used for that.

Get ready, because this is so good it should be illegal.

What you will need:

• 4 boneless, skinless chicken breasts
• 1 C. blackening spice (Recommended: Paul Prudhomme's chicken)*
• 2 T extra virgin olive oil
• 3 T minced garlic
• 1 C roughly chopped marinated sun-dried tomatoes
• 1/4 C white wine
• 3 C heavy cream
• 3/4 C grated Parmesan
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 lb. cooked fettuccine
• 1/2 C sliced green onions

Directions:

• Have the Fettuccine ready to start cooking whenever you feel is best to get it started so it doesn't end up sitting around waiting for everything else to be done.
• Preheat oven to 350 degrees
• Heat a cast iron skillet over very high heat (if you see smoke coming off the pan, you might think that's hot enough. Wait until you see actual white spots forming on your pan; "white hot.")
• While the pan is getting hot, make sure the raw chicken is dry, coat the chicken breasts with the blackening spice and place on the hot skillet pan**
• Blacken both sides of the chicken (When you place the chicken on the pan, remember that it's really really hot, so don't be alarmed when it starts smoking. That's the blackening happening!)
• Keeping the chicken in the cast iron pan, place the pan into the oven and cook chicken for about 10 minutes, or until chicken is cooked all the way through.
• Slice chicken in strips and set aside (Personal preference is letting it rest until you're ready to use it to slice it up, but that's up to you!)
• In a saute' pan over medium heat, lightly caramelize the garlic in the olive oil
• Deglaze the pan with the white wine
• Add in the heavy cream
• Let the cream simmer and wait for the sauce amount to reduce by about half
• Add in the sun-dried tomatoes (Guy points out not to add in the tomatoes too early so they don't "bleed out," yet in the recipe online it says to put them in before the heavy cream so...up to you!)
• Stir in Parmesan, salt and pepper
• When fettuccine is cooked, place that in the sauce with the chicken slices
• Garnish with green onions and more Parmesan

 *Blackening spice from scratch

• 1 tsp Paprika
• 2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp Italian seasoning
• 1 T garlic powder
• 2 tsp onion powder
• 1/2 T salt
• 1 T black pepper
• Cayenne pepper to taste

**If you made your own blackening spice, sprinkle the amount of you want to use for the chicken onto a different dish instead of using the bowl with all of the spice in it so you aren't contaminating all of your spice. Also, don't lean over the pan when you place the chicken on there or you will inhale a nice amount of cayenne pepper. 

Basic Chicken Enchiladas

You will need:

• 8 tortillas
• 2 cans chicken breast chunks (I feel so weird saying this but I've made this with fresh chicken before and I don't like it as much as canned?! Crazy! I'm not sorry. It definitely saves me time! ;) )
• 16 oz. Sour Cream
• 2 can Cream of Chicken
• 2 cans diced green chile's
• Grated cheese

Directions:

• Mix sour cream and cream of chicken in medium sized sauce pan and heat on medium high
• Open your diced green chile's, and when you drain the juice out, pour it into the sour cream and cream of chicken mixture
• When the sauce is thinned out more, cover a tortilla with a thin layer
• Add the chicken onto the tortilla
• Add some green chile's onto the tortilla
• Add the cheese onto the tortilla
• Roll it up and place it inside a cake pan
• Repeat until all tortillas are in cake pan
• Cover the tortilla's with the rest of the sauce and top with more cheese and more green chile's
• Bake in the oven at 375 degrees for about 30 minutes

**If you're feeding less people, this recipe can be halved and baked in an 8x8 pan :)

Turkey Rice

..at least that's what we call it. Some days it's chicken rice. It's a made up recipe, and sooo simple/good it will blow your freakin' mind.

What you will need:

• Leftover turkey (or 1-2 boneless chicken breasts)
• One medium yellow onion
• Olive oil
• Salt and Pepper
• Rice

Directions:

• Using a rice cooker, cook your rice
• While your rice is cooking, chop up your turkey or cook your chicken and dice
• Dice the onions
• In a large pan, carmelize the onions with olive oil
• Once your rice is done, add it to the pan with the turkey or chicken
• Add your salt and pepper to taste
• Stir it all together until heated well