Buffalo Chicken Jalapeño Poppers

by Rachael Ray

Serves 4 as a snack

Ingredients
16-20 jalapeño peppers
1/3 cup hot sauce, such as Frank’s Red Hot brand
2 tablespoons butter
2 cups rotisserie chicken, skin and bones removed, shredded
1 rib celery, finely chopped
1/3 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles, divided

Directions
Pre-heat the oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add the hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm.

Three Cheese Chicken Penne Florentine

by Laura's Blog which she got from myrecipes.com

Yield: 8 servings (serving size: about 1 cup)

Ingredients
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation
Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Rich'n' Cheesy Macaroni

by wwww.Tasteofhome.com

6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients
2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process American cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs (Ill probably just used crushed Ritz Crackers)

Directions
Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.

Paneras Cream Cheese Potatoe Soup

by Recipezaar.com


SERVES 4 -6 (change servings and units)

Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Directions
1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.

Bourbon Chicken

by Recipezaar.com

SERVES 4 (change servings and units)

Ingredients
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
1Heat oil in a large skillet.
2Add chicken pieces and cook until lightly browned.
3Remove chicken.
4Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5Add chicken and bring to a hard boil.
6Reduce heat and simmer for 20 minutes.
7Serve over hot rice and ENJOY.

Simply Sour Cream Enchiladas

I found this recipe on the Mom's board I belong to! Some people have suggested adding taco seasoning to the sauce mixture. I will probably take that advice!

45 min | 25 min prep

SERVES 8

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies (I used Rotel)

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly

Chicken & Bacon Pasta

This is another recipe I got from Taste & Tell blog.

serves 8 - 10

6 chicken breast halves
1 12-ounce bottle Lawry's Mesquite marinade
1 pound bacon, cooked and diced
3 cups heavy cream
1 1/2 tablespoons pepper
3/4 cup butter
1 1/2 tablespoons minced garlic
3/4 cup grated Parmesan, plus more for the top
1 pound small cut pasta, cooked and drained
a few handfuls of frozen peas

Put the chicken breasts and the marinade in a crockpot. Cook until chicken is done - about 3-4 hours on high or 5-6 hours on low. When cooked, cut the chicken into bite-sized chunks.

In a large pan, combine the cream, pepper, butter, garlic and Parmesan cheese. Whisk over medium heat until combined and thickened.

Combine the pasta, bacon, chicken and sauce. Toss in the frozen peas and stir to combine everything. Pour into a baking dish (you might need 2 dishes, because this makes A LOT!), top with more Parmesan, and cook in a 350F oven until the cheese is melted.