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Ingredients 6 small boneless skinless chicken breasts (or 2 large breasts thinly sliced, about 24 ounces total) 1 tablespoon Ranch salad dressing and seasoning mix (just the dry seasoning) 1 (15 ounce) jar (about 1 ¾ cups) Alfredo pasta sauce 4 slices cooked, chopped bacon* 3 slices provolone cheese Optional: fresh parsley or chives for garnish Instructions Preheat the oven the 375F (190C). Spray a 2-quart baking dish with cooking spray. Place chicken in prepared dish and sprinkle both sides of the meat with Ranch seasoning mix. Pour Alfredo sauce over top of the meat, toss to coat, and cover tightly with foil. Bake for 30-35 minutes, or until chicken is cooked through. Remove chicken from the oven; top with cheese slices, breaking the cheese to fit on each piece of meat. Sprinkle with chopped bacon and return the dish to the oven (uncovered) for 5 more minutes, or until the cheese is melted. If desired, garnish with fresh herbs just before serv

INGREDIENTS 1 1/2 pounds boneless skinless chicken breasts, pounded to 1/2” thickness 1 cup shredded Mexican cheese more or less to taste 6-8 taco flour tortillas or 10-12 corn tortillas Honey Chipotle Marinade 3 tablespoons olive oil 1/4 cup honey 1 tablespoon Dijon mustard 1 tablespoon ketchup 1 tablespoon apple cider vinegar 1 tablespoon lime juice 1 tablespoon McCormick® Grill Mates® Bacon Chipotle Seasoning 1 teaspoon ground coriander 1/2 tsp EACH dried oregano, salt Cilantro Lime Crema 1 cup sour cream 2 tablespoons mayonnaise 1/4 cup loosely packed cilantro leaves, minced 1 tablespoon lime juice or more to taste 1/4 tsp EACH ground cumin, garlic powder, salt BLT Slaw 6 slices cooked bacon, crumbled 2 cups thinly sliced cabbage 1 large roma tomato, chopped 2 tablespoons diced red onion 1 tablespoon lime juice 1 tablespoon Cilantro Lime Crema in directions 1 teaspoon Reserved marinade in dire

Ingredients FOR THE SALAD:   5 cups chopped romaine lettuce — about 1 head   1 1/2 cups shredded red cabbage   1 1/2 cups shredded carrots   8 Crispy Asian Chicken Tenders   1/3 cup toasted sliced almonds   1/3 cup chow mein noodles   2 green onions — chopped FOR THE DRESSING:   1/2 cup nonfat plain Greek yogurt   2 tablespoons honey   1 tablespoon rice vinegar   2 teaspoons Dijon mustard   1/4 teaspoon sesame oil   1/8 teaspoon kosher salt   1-2 tablespoons nonfat milk — if necessary Instructions Prepare the dressing: In a small bowl or large measuring cup, combine the Greek yogurt, honey, vinegar, mustard, sesame oil, and salt. Taste and add more salt as desired. If the dressing is too thick for your liking, stir in 1 to 2 tablespoons milk, until the desired consistency is reached. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. S

Ingredients 8-10 pieces chicken thighs with skin 3 cups all-purpose flour 1 tbsp paprika 3 tsp table salt 2 tsp pepper Instructions Preheat oven to 425 degrees. Spray a 9x13 metal, stoneware or enameled cast iron baking dish with cooking spray & set aside. Combine chicken, flour, paprika, salt and pepper in a large gallon-size zip-top bag- seal & shake well until chicken is coated in flour. Remove each piece of chicken from the bag & place skin down in the prepared baking dish. Sprinkle with additional seasonings to taste if desired. Bake 30-35 minutes. Remove & turn each piece of chicken over to skin side up- sprinkle with more seasonings. Bake an additional 30-35 minutes. Remove from oven & transfer chicken to a plate lined with paper towels. Sprinkle with additional salt if desired. Read Full Recipe >>>> Click Here

Ingredients  1 box Red Lobster Cheddar Bay Biscuit mix 3/4 c. cold water 1/2 c. shredded cheddar 1/2 c. green onions chopped 1 lb. boneless chicken breasts 12 oz. marinara 1/2 c. butter melted Instructions Saute the chicken breasts for 8 minutes, or until no longer pink in the center. Meanwhile, combine the biscuit mix with water, cheddar and green onion. Set aside. In a sprayed 9x13 pan, layer the marinara, chicken breasts and prepared biscuit mix. Spoon the biscuit mix over the chicken breasts to cover completely. Bake at 400° for 25 minutes.  Combine the melted butter and seasoning packet from the biscuit mixture and brush over the top of the casserole. Allow to cool for 5-10 minutes and serve. Read Full Recipe >>>> Click Here

Ingredients  4 ounces cream cheese, softened 1/2 cup cheddar cheese, shredded 4 (4 ounces each) boneless, skinless chicken breasts 8 slices thin cut bacon paprika to taste 1 tablespoon fresh parsley, chopped Instructions In a bowl, combine cream cheese and cheddar cheese. Form into about 2 to 3-inch length and 1/2-inch thickness (make sure they will fit the cut you make on the chicken). Wrap each cheese log in plastic film and freeze for about 10 to 15 minutes or until firm. Trim chicken of any excess fat. Make a small slit on top of meat, but not cutting all the way through.   Remove the plastic film and insert the cheese log into the slit. Wrap chicken with bacon and place in a single layer on a cast iron skillet or baking dish. Season with paprika to taste and sprinkle with chopped parsley.  Bake in a 400 F oven for about 30 to 35 minutes or until thermometer inserted in center of chicken reads 165 F. Broil for about 1 to 2 minutes or unti

Ingredients 6 (1.5 pounds, total) boneless, skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon sweet paprika salt and fresh ground pepper, to taste 1 tablespoon olive oil 8 ounces mushrooms, sliced 3 cloves garlic, minced 1 cup dry marsala wine 1/2 cup water 1/4 cup cornstarch 1/4 cup heavy cream chopped fresh parsley, for garnish  Instructions Lightly grease a 6-quart slow cooker with cooking spray and set aside. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.  Heat olive oil in a skillet over medium-high heat. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned. Transfer chicken to slow cooker and top with mushrooms and garlic. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the sk

Ingredients 2 large chicken breasts frozen, boneless skinless is what was used 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/4 tsp parsley flakes Instructions Put frozen chicken breasts in your air fryer basket. Sprinkle ingredients on top evenly between the two of them. Close and cook at 360 degrees for 15 minutes. Remove and check to ensure they are done (some are thicker than others so may need additional time). Allow to sit for 5 minutes to maintain juices before slicing them. Read Full Recipe >>>> Click Here

Ingredients White Chicken Enchiladas: 10 8-inch flour tortillas 2 cups cooked shredded chicken 2 cups Colby & Monterey jack cheese shredded 3 tbsp butter 3 tbsp flour 2 cups chicken broth 1 cup sour cream 1 4oz can of diced green chilies Instructions How to make White Chicken Enchiladas: Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish. Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan. In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese. Read Full Recipe >>>> Click Here

Ingredients 2.5 lb chicken drumsticks 2 Tbsp olive oil 3/4 tsp salt 1 tsp garlic powder 1/4 tsp black pepper 3/4 c. butter melted 8 cloves garlic minced 2 Tbsp fresh parsley minced 1/2 c. parmesan cheese shredded Instructions Preheat grill to 350-400 degrees F. Brush chicken legs with olive oil. In a small bowl combine salt, garlic powder and black pepper. Rub into chicken legs. Place chicken legs on grill for 30 minutes rotating every 10 minutes, or until they reach an internal temperature of 185-190 degrees F. While chicken legs are grilling combine butter, garlic, parsley and parmesan cheese in large mixing bowl. When chicken legs are fully cooked place in bowl and toss to coat. Remove and serve immediately Read Full Recipe >>>> Click Here

Ingredients 3/4 cup lukewarm water 1 (.25-ounce) (or 7 g) packet active dry yeast 1/2 cup evaporated milk 1/3 cup sugar Pinch of salt 1 large egg 1 teaspoon vanilla extract 3 3/4 – 4 cups all-purpose flour 3 tablespoons melted butter corn oil or any flavorless oil , for frying powdered sugar , for dusting Instructions In a large bowl or stand mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.  Lightly whisk evaporated milk, sugar, salt, egg and vanilla extract. Add it to the yeast mixture.  Mix in about 2 cups flour and continue mixing with hand or dough mixer. If using a stand mixer, mix for about a minute or 2.  Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough. Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and le

Ingredients Crust and Topping 1 1/2 cups all purpose flour 1/2 cup sugar pinch salt 3/4 cup cold butter cut into cubes For the filling 2 eggs 1 cup sugar 1/3 cup all purpose flour 1/2 cup sour cream pinch salt 3 cups fresh blueberries - Frozen can be substituted Instructions Spray a 9x13 glass baking dish with non stick spray - set aside. Preheat oven to 350 degrees. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)  Remove one cup of flour mixture and set aside. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.  While crust is baking- whisk eggs in a large bowl. Add sugar, sour cream, flour and salt. Gently fold in blueberries. (if usin

Ingredients 1.5 cup almond flour 1/2 cup salted butter melted 3/4 cup monkfruit sweetener 1 tsp vanilla extract 1 egg 1/2 tsp baking powder 1/2 tsp xanthan gum 3/4 cup sugar-free chocolate chips (we use Lily's brand) Instructions Preheat the oven to 350 F. Prepare a baking tray with lined parchment paper. In a large mixing bowl, pour melted butter, monkfruit sweetener, vanilla extra and an egg. Beat thoroughly with a hand mixer for about 20 seconds. Then add in the almond flour, baking powder, xanthan gum and a pinch of salt. Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula. Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other. Bake for 10 minutes. Then set aside and allow to it cool. Serve and enjoy!

Ingredients 1 cup all-purpose flour 3/4 cup sugar (granulated sugar) 2 Tablespoons baking cocoa (unsweetened) 2 teaspoons baking powder 1/4 teaspoon salt  1/2 cup whole milk 2 Tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 cup chopped nuts (pecans or walnuts), optional  1 cup light brown sugar (packed) 1/4 cup baking cocoa (unsweetened) 1 3/4 cups very hot water  Ice Cream   Directions   Preheat oven to 350 degrees F.  In an ungreased 9×9 square baking dish, using a fork, mix first set of dry ingredients – flour, sugar, cocoa, baking powder and salt – mix well.  Next, stir in milk, vegetable oil and vanilla, mix until smooth. If using nuts, add them now. Spread batter evenly in pan.  Last, sprinkle batter evenly on top with brown sugar and remaining 1/4 cup baking cocoa. Pour hot water over top (do NOT mix) and bake on middle rack of oven for approximately 40 minutes, until top layer has a dry, brownie-like top.  When r

Ingredients 1 1/2 cups all-purpose flour see notes below 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter see notes below, room temperature 1/2 cup firmly packed light brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet Instructions Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper) In a medium bowl, sift the flour, baking soda and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well. Add the egg and vanilla and mix on low speed until mixed in. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorpo

Ingredients For the brownies: 10 tablespoons (142 grams) unsalted butter 1 cup (200 grams) granulated sugar 1/3 cup (67 grams) packed light brown sugar 3/4 cup plus 2 tablespoons (88 grams) unsweetened cocoa powder, sifted 1/2 teaspoon vanilla extract 2 large eggs plus 1 egg yolk 1 tablespoon corn syrup 2/3 cup (85 grams) all-purpose flour 1 tablespoon cornstarch 1/4 teaspoon salt For the frosting: 1 1/2 cups (255 grams) semisweet chocolate chips 1/2 cup heavy cream Wilton Rainbow Chip Crunch or mini M&M’s, sprinkles, or other candy Directions To make the brownies: Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray. In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs and egg yolk, and corn syrup. Stir

INGREDIENTS 2 1/2 cups all-purpose flour 1 heaping teaspoon baking soda 1/2 teaspoon sea salt 8 tablespoons (1 stick) unsalted butter, at room temperature 2 cups packed light brown sugar 2 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate chips INSTRUCTIONS Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper. Place the flour, baking soda, and salt together in a medium bowl; set aside. Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended. Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocol

INGREDIENTS 1/2 cup butter melted 1 cup brown sugar 1 large egg beaten 1 teaspoon vanilla extract 1 cup flour Pinch of salt 5 teaspoons sugar 1 teaspoon cinnamon INSTRUCTIONS Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment. Add the butter and brown sugar to a medium mixing bowl and stir to combine. Stir in the egg and vanilla. Stir in the flour and salt until well combined. Spread into the prepared pan. Combine sugar and cinnamon and sprinkle over the batter. Bake for 22 minutes or until a tester comes out mostly clean. Cool before cutting. Read Full Recipe >>>> Click Here

Ingredients 3 3.5 oz pkgs instant chocolate pudding, dark or milk chocolate 4 c milk 5 1/2 c cornflakes, slightly crushed 1 1/2 c peanut butter 2 8 oz pkgs pkgs cream cheese, softened 3/4 c powdered sugar 3 c cool whip mini chocolate chips, optional, for serving Instructions   Combine the milk and pudding mix with an electric mixer. Once smooth, put in the refrigerator to set for at least 1 hr or overnight. For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it’s messy, but effective). Spread the cornflake/pb mixture into the bottom of a 13×9 baking dish until evenly coated. Place into the freezer for 30 minutes to allow it to harden. While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth. Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer. Return to the

Ingredients 14.3 oz package Lemon Oreos - or Golden Oreos about 36 cookies 6 tbsp unsalted butter melted 8 oz PHILADELPHIA Cream Cheese softened 1/2 cup margarine or butter 1 cup powdered sugar 16 oz cool whip or you can make your own cream 7.8 oz lemon instant pudding 3 cups milk lemons for garnish Instructions Begin by crushing your Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.  Press into the bottom of a 9x13 pan, spreading out to cover the entire bottom of the pan.  In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip. Blend well and pour over your Lemon Oreo Crust.  In another bowl, make the pudding by adding your milk and instant pudding to your bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.  Top off with the rest of your Cool

Ingredients To Cook Chicken And Make Broth: 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity) 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth) Water to completely cover chicken in a large stockpot. To Make The Dumplings: 1 cup all purpose flour 1 teaspoon salt 2 heaping Tablespoons vegetable shortening 1/2 cup HOT water 1/2 cup plus 2 Tablespoons all purpose flour To finish soup: Two large chicken bouillon cubes 1 Tablespoon butter 1/4 cup water mixed with 2 Tablespoons flour Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper) Instructions Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot. Once chicke

Ingredients 12 chicken thighs (skinless and boneless)  2 Tbsp olive oil 1 tsp sesame oil 2 tsp kosher salt (or to taste) 1/2 tsp black pepper 2 Tbsp maple syrup 2 Tbsp apple cider vinegar 3 garlic cloves (pressed) 2 Tbsp fresh parsley (finely chopped) Instructions Preheat oven to 425F. Add the chicken thighs to a large bowl. Add the salt, pepper, oils, maple syrup, apple cider vinegar, pressed garlic and one tablespoon of chopped parsley. Mix well and let sit at room temperature for 30 minutes. Mix once again and transfer the chicken thighs to a 9" x 13" baking dish. Bake for 20 minutes or until the the thighs reach about 150F - 155F internal temperature. Move the baking dish to the top rack and turn on the broiler to high. Broil for a few minutes, constantly watching, until slightly browned.  Remove the thighs from the oven, baste with pan juices and let rest for about 5 minutes. Sprinkle with the remaining chopped parsley an

Ingredients 1 1/2 pounds chicken breast (boneless and skinless) 21 oz cream of chicken soup (I used two cans at 10.5 oz each) 1 cup chicken broth 1/2 teaspoon onion powder 1/8 teaspoon garlic powder Salt and pepper (to taste) 2 cups instant rice 1 1/2 cups cheddar cheese (shredded) Instructions Add chicken breast to your slow cooker. In a separate bowl whisk together cream of chicken soup with broth and all seasonings. Pour over chicken breast in the slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours.  Once the chicken is cooked through remove from slow cooker. Shred then return to the slow cooker. Cook rice according to package directions. Mix rice into cooked and shredded chicken. Mix in 1 cup of cheddar cheese then topped with the remaining 1/2 cup cheese and place lid on your slow cooker until cheese melted. Read Full Recipe >>>> Click Here