Chicken Cordon Bleu...

I love Costco.

Love it! Love it!

I think I'm addicted to it actually.

I can spend hours there.

I love the frozen food section, and always find AMAZING bags of frozen goodness.

There is something about having a plethora of 5min-freezer-meals that is so comforting to a busy mom.

Costco's Chicken Cordon Bleu is beyond.this.world good.

We have it regularly in this house.

However, my last encounter with with this breaded, stuffed, cheesy chicken was not so great.

It occurred to me that this is just not healthy stuff.

Ya, not good.

This is very sad.

I love Chicken Cordon Bleu.

I thought. I planned. I wondered.

"Could I actually make this stuff?"

Sounds like a daunting task.

Sounds a little scary.

BUT - Jamie says it can be done!

Yes, she did.

And even tells me it's easy!

This is scary for me.

I don't know what it is about Chicken Cordon Bleu that makes me feel so incapable.

Would you believe that I actually gave this a try?

It's true! It's guilt free, yummy true.

Would you believe this is in fact..EASY!

And oh soooo yummy.

There were no complaints at my kitchen table (a first!) and NO leftovers!

Try it, would ya?

You'll die and go to heaven if you do.

Chicken Cordon Bleu

Yield: 6 servings

Recipe: JamieCooksItUp

Chicken:

5 Chicken Breast

1 Cup Italian Bread Crumbs

5 Slices Deli Ham

5 Slices Swiss Cheese

Sauce:

1 Can Cream of Chicken Soup

3 Tablespoons Sour Cream

1 Tablespoon Butter

Directions: Pre-heat oven at 375. Fillet chicken breast. One breast will now be two thinner/easier to work with breasts. Cut deli meat and cheese in half. Place one slice of ham and one slice of cheese in center of one fillet chicken breast. Roll. Place bread crumbs on plate or pie dish. Roll stuffed chicken in bread crumbs. Place in a sprayed 9x13 cooking dish. Cover with foil. Cook 45min. Uncover. Cook 15min. While cooking, add chicken soup, sour cream and butter in saucepan. Stir on Med heat until well blended and smooth. Serve on top of delicious hot chicken...ENJOY!

Chicken and Black Bean Quesadillas

Alright crock pot lovers, here's another easy peasy recipe for you!  My kids and hubby asked for seconds...and then thirds with this one.  Not to mention, it's the perfect meal after a long day in January (which I was having) when you just don't feel like doing anything but cuddling up with a mug of your favorite cocoa next to a warm fire.  But, that's beside the point...  the point is, try this!  You'll wish there was leftovers :)
 

Chicken and Black Bean Quesadillas

Time: 20 minutes hands on + 4-5 hours crock pot cooking
Yield: 8-10 Quesadillas
 
4 large chicken breasts
1 1/2 C water
1 T canola oil
1 envelope Fajita Seasoning Packet
1 can black beans
1 C corn
1-2 C Cheddar Cheese
8-10 flour tortillas

1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray.
2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high.
3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork.
4. Put it back in the juices of the crock pot and let it simmer for 1 more hour.
5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully.

Creamy Chipotle Dip
Time: 5 minutes
Yield: 1 cup

1/3 C Chipotle Mayo
1/3 C Miracle Whip Salad Dressing
1/3 C Sour Cream
2 T sugar
1 T lime juice
2 T cilantro, chopped fine
dash salt

1. Combine all ingredients in a small bowl.
The end. Fastest dipping sauce this side of  The Biggest Loser.

P.S. Another favorite found on Jamie Cooks It Up!

Grilled Caesar Salad

YUMMY...YUMMY...YUMMY!!

2-4 chicken breast diced into bite size pieces

1/2 cup Kraft Caesar salad dressing
Chopped lettuce of your choice
Fresh Parmesan cheese grated

Heat Grill. Marinate chicken in Caesar dressing for 30 minutes. Skew and cook on grill. Chop lettuce. Serve Skewed chicken over bed of lettuce, topped with fresh Parmesan cheese and dressing! SOOO GOOD!
Since finding this recipe, Seth and I have enjoyed it at least once a week! We never get sick of it!

Crock Pot Mango Chicken...

You know me, I like fast and easy! A friend of mine passed this on to me and it has become a favorite recipe of mine (the kids even love it!). It's simple, has 4-ingredients, makes several meals, and is delish! Give it a try. I promise you won't be disappointed!

{Lorna's Crock Pot Mango Chicken... Tacos}

4 boneless, skinless chicken breasts
2 cups tomato based mango salsa- i use the one with peach from Costco
2/3 cup brown sugar
1 TBSP salt

put all ingredients in the crock pot on low for 8-10 hours or high for 4-6. shred chicken. use in tacos, burritos, enchiladas, nachos, etc.

Sweet Lime Chile Enchiladas & Sweet Pepper Rice

I am actually making this tonight! I wanted to post the recipe on here before I forget it. I had it at a friends house and it was SO yummy. Give it a try, I think you'll love it!

{Corrine's Sweet Lime Chile Enchiladas}

4 chicken breast, cooked & shredded

1 12-15 oz. bottle salsa verde

1/3 cup honey

1/4 cup lime juice

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 cup heavy whipping cream

8-10 flour tortillas

5 cups shredded monterey jack cheese

in a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.
in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.
take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. roll up & place, seam side down in the salsa verde. repeat process until all tortillas are filled.
after you remove all of the chicken, there will be remaining lime sauce in the bowl. to that sauce, add heavy cream & the remaining salsa verde. pour this mixture over the filled enchilada & cover with all the remaining cheese.
bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
serve with sweet rice.

{Brit's Sweet Pepper Rice}

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

in a large saute pan, melt butter & add onion & pepper. cook until soft & onion is translucent. add cilantro & salt & garlic powder, cook another minute. add rice & brown. watch closely as not to burn.
dissolve sugar into chicken stock. when completely dissolve, add to rice. bring to a simmer, turn to low & cover. cook covered for 30 minutes. fluff with fork.

Sweet & Sour Chicken

1/2 cup flour
1/2 cup cornstarch
(Mix together)

3 or 4 beaten eggs
4-6 bonless, skinless chicken breasts-cut into chunks

Dip chicken in beaten eggs and then in flour mixture. Brown lightly in oil in frying pan on medium heat. Place in oblong glass baking dish. Pour sweet & sour sauce over chicken. Bake in 350 degree oven for 45 minutes, turning once or twice.

Sweet & Sour Sauce
1 cup chicken broth
1 1/2 cup sugar
1/2 cup vinegar
8 tbsp. ketchup
2 tbsp. soy sauce

Bring all ingredients to a low boil. To thicken sauce, use cornstarch and water.