Crites Family Stuff

Ingredients for 8 servings

• 1 cup cooked rice, warm
• 2 chicken breasts, cooked and shredded
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• .5 tsp garlic salt
• 1 can black beans, rinsed
• 1 green onion, finely sliced
• .5 roasted red pepper, diced
• .25 cup fresh cilantro, chopped
• 2.66 cup shredded Mexican blend cheese
• 8 burrito-sized flour tortillas
• .25 cup melted butter
• Sour cream
• Guacamole

Steps

1. Mix together rice, chicken, lime, chili powder, cumin, garlic salt, beans, onion, red pepper and cilantro. Set aside. Sprinkle 1/3 cup of cheese in the center of each tortillas. Then arrange chicken and rice mixture down the center of each tortilla. Roll each tortilla up burrito style. Brush rolled up wraps with butter and place on a heated panini maker. Cook for 3 minutes and serve with sour cream and guacamole.

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Ingredients for 8 servings

• .5 cup buttermilk
• .66 cup whole wheat bread crumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• .5 tsp thyme
• .5 tsp paprika
• .5 tsp salt
• 1 tbsp parmesan cheese
• .25 tsp pepper
• .125 tsp ground mustard
• 1.25 lb chicken cut into thin strips

Steps

1. Preheat oven to 400F. Spray pan with cooking spray. Mix all ingredients together except buttermilk and chicken. Soak chicken in buttermilk for 5-10 minutes. Roll in bread crumb mixture. Place on greased cookie sheet. Spray chicken lightly with cooking spray. Bake for 20 minutes or until chicken is done.

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Ingredients for 4 servings

• 8 chicken tenders
• 1 can cream of chicken soup
• 3 tbsp sour cream
• .25 cup milk
• 3 slices baby Swiss cheese
• 1 box stove top dressing
• .25 cup water
• .25 cup butter
• Salt
• Pepper
• Onion powder
• Garlic powder

Steps

1. Layer chicken in greased baking dish. Sprinkle with a little salt, pepper, onion powder, and garlic powder. Layer cheese on top of chicken.
2. In a bowl, mix soup, milk, and sour cream. Pour on top of cheese. Melt butter. Add dressing and mix thoroughly. Cover and bake at 350F for 35-45 minutes.

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Ingredients for 6 servings

• 1 lb penne pasta
• 1 bunch broccoli
• 3 chicken breasts
• 2 tbsp cream cheese
• 2 cups heavy cream
• .5 cup butter
• .75 cup Parmesan cheese
• .5 tsp garlic powder
• .75 tsp chipotle powder
• Salt and pepper to taste

Steps

1. Cook pasta according to package directions.
2. Clean and cut up broccoli into florets. Steam until tender. Grill or fry chicken. Cut into bite-sized pieces.
3. Make sauce by bringing the cream cheese, heavy cream and butter to a simmer. Add the Parmesan cheese, and seasonings. Combine the sauce, broccoli and chicken. Serve over penne pasta.

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Description

Jenny Garrett: I love this recipe!

Ingredients for 6 servings

• 2 lbs zucchini, peeled, chopped, and cooked in salt water
• 2 chicken breasts, cooked and chopped
• 2 cans cream of chicken soup
• 1 tbsp onion, diced
• 1 cup sour cream
• 1 cup shredded cheese
• 1 box chicken stuffing
• .5 cup butter, melted

Steps

1. Mix all, except zucchini,chicken stuffing, and melted butter, together. Put mixture in to buttered 9x13 pan. Add zucchini on top. Mix chicken stuffing and melted butter together then sprinkle on top. Bake at 350F for 30-40 minutes.

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Ingredients for 4 servings

• 2 boneless, skinless chicken breasts
• .5 cup Italian salad dressing
• .25 tsp basil
• .25 tsp garlic powder
• .25 tsp oregano
• .25 tsp crushed red pepper flakes
• .5 cup grated Parmesan cheese
• 4 potatoes, peeled and chopped

Steps

1. Place chicken in bottom of crock pot. Sprinkle with half of dressing, spices, and cheese. Put potatoes on top or around the chicken. Sprinkle with remaining dressing, spices, and cheese. Cook on low for about 6-8 hours or until chicken and potatoes are tender.

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Ingredients for 6 servings

• .25 cup margarine
• .5 cup green pepper, chopped
• .5 cup onion, chopped
• 2 cans cream of chicken soup
• 10 oz can Rotel mild diced tomatoes
• 2 cups chicken, cooked and shredded
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups shredded cheddar cheese
• Avocados, chopped
• Tomatoes, chopped

Sauce

• .5 cup sour cream
• 2 tbsp cilantro, chopped
• 1 tsp lime zest
• 1 tsp lime juice
• Salt and pepper to taste

Steps

1. Preheat oven to 325F. In a large saucepan, cook pepper and onion in margarine until tender. Add soup, Rotel tomatoes, and chicken, stirring till well blended. In a 9x13 pan, alternately layer tortillas (4 per layer), soup mixture, and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Let sit a few minutes before serving. Top with cilantro-lime sour cream, avocados and tomatoes.
2. Make sauce: Combine the sour cream, cilantro, lime juice and zest, and salt and pepper in a small bowl. Spoon on top of the chicken.

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Ingredients for 4 servings

• 1 tbsp parsley
• 2 tsp onion salt
• 2 tsp seasoning salt
• 2 envelopes instant cream of chicken soup
• 1 cup flour
• .5 tsp pepper
• Chicken breasts

Steps

1. Combine dry ingredients in a gallon sized Ziploc bag. Coat chicken. Brown both sides. Place in 9 x 13 pan and cover with aluminum foil. Bake at 350F for 45 minutes or until done. Any left over mix can be stored in the freezer for future use.

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Ingredients for 6 servings

• .5 cup butter, melted
• .25 cup lime juice
• .25 cup soy sauce
• 2 pkgs Good Season's Zesty Italian salad dressing mix
• 6 chicken breasts

Steps

1. Place chicken in 9 x 13 pan. Combine first 4 ingredients in a small bowl. Pour over chicken and bake at 350F for 90 minutes.

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Ingredients for 4 servings

• 4 chicken breast halves
• 1 tbsp oil
• 2 tbsp butter
• Salt
• Pepper
• Paprika
• 8 slices bacon, cooked
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 2 tsp chopped parsley

Marinade:

• .5 cup dijon mustard
• .5 cup honey
• 1.5 tsp oil
• .5 tsp lemon juice

Steps

1. Mix together the marinade ingredients. Blend well. Pour about 2/3 of the marinade over the chicken and marinate for 2 hours. Chill the remaining marinade. Preheat oven to 375F. Brown chicken. Brush chicken with the reserved marinade. Season with salt, pepper and paprika. Stack 2 pieces of cooked bacon, crosswise, on each piece of chicken. Spread 1/4 cup of monterey jack cheese on each, followed by 1/4 cup cheddar cheese. Bake until chicken is bubbly and done. Garnish with parsley.

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