Buffalo Wild Wing Parmesan Garlic Chicken Pasta

Ingredients:
1 Bottle Buffalo Wild Wings Parmesan Garlic Sauce

1 Bottle Half & Half

1 Block of Cream Cheese

1 Bag of Shredded Parmesan Cheese

1 Box of Farfalle Pasta

3-4 Boneless/Skinless Chicken Breasts or the equivalent in Chicken Tenders

Black Pepper, measure with your heart

Slap Ya Mama Seasoning, measure with your heart

Lining your crockpot with a plastic liner saves on clean up with this recipe and highly recommended.

Add Buffalo Wild Wings Parmesan Garlic sauce to your crockpot.

Add a small amount of Half & Half to the same bottle and add cover back on.  Shake to get as much of the sauce out of the bottle, adding to the crockpot.  Then fill the bottle with Half & Half and add to the crockpot.

Give the sauce a stir.

Cut chicken breast or tenders into bite size pieces, and also chop up the brick of cream cheese into pieces.

Add Slap Ya Mama and Pepper to the chicken.  

Add the parmesan cheese to the crockpot along with the cream cheese and give it a stir.

Add the seasoned chicken to the crockpot and give it yet another stir, making sure that all of the chicken is coded with the sauce.

Cook on low for 5 hours, or 2 hours on high, stirring occasionally.  Make sure to get allllll the way to the bottom and around allllll the edges or you may end up with some scorched sauce.

At the 5-hour or 2-hour mark, take out a piece of chicken and test to make sure there is no pink center.  Once there is no pink in a cut piece of chicken, boil your water and make pasta as directed on the box.  

Once your pasta is done to your preferred tenderness, drain.  Add pasta to crockpot and stir. 

Once combined, turn crockpot off and serve.  I served ours with a side of steamed broccoli.

This dish has sooooo much flavor and was instantly put on the "must make again" list.  Next time I may also sauté some button mushrooms to add to your individual bowl and make some oven rolls.

Note: You can purchase the BBW sauce at any location, but I've also found it recently at my local Menards for way cheaper.  I've also heard that it can be found at Target, and for those of you in Wisconsin that they have it at Woodman's.  

Kielbasa, Beans and Tater Sheet Pan Dinner

 

Ingredients:

• Mini potatoes 
• French green beans
• Beef kielbasa 
• Onion
• Olive oil
• Steak seasoning

* Picture includes a zucchini, however I suggest not using zucchini when you make it as it is not a hearty enough vegetable.

Rinse and chop all vegetables and kielbasa into bite size pieces. Add to a sheet pan. 

Dizzle olive oil over the entire sheet pan. 

Generously shake Steak Seasoning over sheet pan. Then hand toss everything to coat all pieces with the oil and seasoning.

Bake at 400 for about 40 minutes or until potatoes are able to release a fork poke.

Buffalo Chicken Ring

Ingredients

• 4 oz. Cream Cheese (1/2 of an 8 oz. package)
• 1/4 cup Hot Sauce
• 1/4 cup Ranch Dressing
• 3 Cups of Shredded Cooked Chicken
• 1 Cup Cheddar Cheese
• 2 Cans of Refrigerated Crescent Rolls

Combine the cream cheese, hot sauce and ranch dressing. Add in the shredded chicken and cheese. Mix well.

I found the easiest way to shred chicken is to use either my KitchenAid Stand  Mixer or my handheld mixer.

            

Roll out your Crescent rolls on a pizza pan. 

Pro tip from being a Pampered Chef consultant... place your pizza pan on a wide can so that the edges of you crescent rolls can hang off the edge.

Scoop the filling evenly onto the crescent rolls. Tuck the tip of the crescent roll over the filling and into the larger edge of the triangle.

Bake 375 for 25 minutes or until crescent roll is golden.

Sheet Pan Chicken Fajitas

Ingredients:

1 & 1/2 lbs Chicken breast or tenders

1 Yellow bell pepper

1 Orange Bell pepper

1 Red bell pepper

1 Red onion

1 Lime

1 1/2 tbsp Olive oil, extra virgin

Flour Tortillas

Cilantro

Spices:

1/2 tsp Garlic powder

1/2 tsp Onion powder

2 tsp Chili powder

1 tsp Kosher salt

1/2 tsp Paprika, smoked

1/2 tsp Ground Cumin

Pepper, freshly ground

Preheat oven to 425.

In a small bowl combine all the spices, including salt and pepper.

In a large bowl combine: Onion, bell peppers, chicken tenders, oilve oil, and spice mixture.  Toss to combine.

Spray a baking sheet with non-stick cooking spray and spread chicken mixture out on pan.

Cook for about 25 minuets on 425. Turn on broil and cook for an additional 1-2 minuets to let the veggies pick up some color, be careful not to burn.

While oven is on broil, warm tortillas in microwave per package directions.

Once you remove the sheet pan from the oven squeeze juice from lime over fajita mixture.

Serve fajita mixture over the warmed tortillas.  If you'd like top with fresh cilantro, which I forgot to pick up at the grocery store!

Chicken Lettuce Wraps

 

Ingredients:
1/4 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 lb ground chicken

1 large carrot, peeled and shredded or finely chopped

3 cloves of garlic, minced

1 tablespoon ginger, grated

8 oz water chestnuts, diced and drained

4 scallions, whites and greens, chopped

1 large head of lettuce, leaves separated

In a small bowl, combine hoisin, soy sauce and 1/3 cup water.

Chopped, shred or mince the carrot, garlic, ginger, water chestnuts and scallions.

Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and chicken.  Break up the chicken as it cooks until browned, about 5-7 minuets.

Add in water chestnuts. 

Add in carrots and remaining tablespoon of oil.  Reduce heat to medium and cook for 2 minuets.

 Add in garlic, ginger and scallion whites.  Cook for an additional 2 minuets.  Stir in hoisin sauce.  Continue to cook until sauce thickens, about 2 additional minuets.

To serve, place some of the chicken mixture in a lettuce leaf and top with the scallion greens.

Chicken Noodle Casserole

Ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.75 ounce) can cream of mushroom soup

1 (10.75 ounce) can cream of chicken soup

1 cup sour cream

salt and black pepper to taste

1 cup crumbled Ritz crackers

½ cup butter

Add large chicken to a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. 

Remove from pot and chop into bite size pieces and set aside. 

Bring chicken cooking water to a boil and cook pasta in it. Drain. 

Add noodles back into pot and mix with chicken pieces.

In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Add the cream soup mixture with the chicken mixture and stir to combine. 

Melt butter in microwave. Add the crumbled crackers to the butter and stir until all coated. Place the cracker mixture on top of the casserole.

Bake at 350 degrees for about 30 minutes, until heated through and browned on top.

Hamburger Beef Stew

Ingredients:
1 1/2 lbs. ground beef

1 small onion, chopped

4 carrots, peeled and sliced

4 potatoes, peeled and cubed - bite size

28 oz stewed tomatoes, plus juice

10.5 oz beef broth, and then possibly an additional 10oz or more

2 Tbsp. parsley flakes

2 Tbsp, tapioca

1 Tbsp. Worcestershire sauce

1 tsp salt

1/4 tsp pepper

2 - 5.5oz cans of v-8 original

1 head of cauliflower, chopped - bite size

1 can peas

Brown ground beef with onion until the meat is no longer pink.

Meanwhile, chop other ingredients.  Set cauliflower aside. 

*Note I decided I should have cut potatoes smaller - more bite size after this batch!

Add all ingredients into the crockpot, except cauliflower, canned peas and 2nd portion of beef broth. Keep bay leaves on top for easy removal later.

Cook on low of 8 hours or on high for 4-5 hours.  

Add cauliflower, canned peas and 2nd portion of beef broth (as much as needed for the consistency that you prefer) the last cooking hour.

I served this with frozen dinner rolls that I popped into the oven the last 15 minutes of cooking with a little bit of melted butter on the top.  

Teriyaki Chicken Rice Bowls

Ingredients:

for the sauce:

1/4 cup packed light brown sugar

1/4 cup low-sodium soy sauce

2 Tablespoons rice or apple cider vinegar

1/2 teaspoon ground ginger

2 cloves garlic minced

1 Tablespoon cornstarch

additional:

1 lb boneless skinless chicken breast or tenders, cut into bite size pieces

salt and pepper

1 Tbsp oil

rice

broccoli, cut into bite size pieces

Cook rice according to instructions on packaging.

Add broccoli to a pan with about an inch of water. Add lid and bring to boil to steam broccoli for about 5 minutes.

Season chicken pieces with salt and pepper and place in large non stick skillet with oil.

Cook until no longer pink, stirring often.

In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. 

Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.

Remove from heat and serve immediately with rice and steamed broccoli. I add chow mein noodles and a bit more soy sauce to my own plate.