It's Chicken Week!!

I have a lot of chicken in my freezer...and it's on sale again this week.  That means it's time to clean out the freezer and restock it while it's on sale!

So this week, every meal will be made from boneless skinless chicken breasts!  You may think that sounds really boring, but not with the yummy recipes I have planned.  And since I have a well stocked pantry and the main ingredient already in the freezer, I only spent $47.00 on groceries this week!! 

Here's the plan:

Today (Monday) -  Ranch Chicken...already in the slow cooker!
Tuesday - Honey Sesame Chicken
Thursday - Chicken Noodle Soup
Friday - Chicken Salad Panini
Saturday - Chicken Taco Stew

*Wednesday is church night and usually "take out night" for the boys...
*Sunday is my 17th Wedding Anniversary, and I won't be anywhere near a kitchen!

Now for the recipes!!

Ranch Chicken

3-4 Chicken Breasts
1 can of Cream of Chicken Soup
1 cup of water
1 pkg of Ranch Dressing Mix (Not Dip mix...there's a difference!!)

Put the chicken in the slow cooker and whisk soup, water, and dressing together until smooth.  Then pour over top and cook 4-6 hours on high...6-8 hours on low. 

Honey Sesame Chicken  (adapted from www.sixsistersstuff.com)

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Swanson Chicken Noodle (adapted from www.swansonbroth.com)

4 cups Swanson Chicken Broth 

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked pasta

1 cup shredded cooked chicken

Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.  Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Chicken Salad Panini (adapted from www.pillsbury.com)

1 can refrigerated classic pizza crust

1 teaspoon olive oil

1/2 teaspoon Italian seasoning

2 roasted chicken breasts seasoned, finely chopped

2 tablespoons finely chopped green onions

3 tablespoons light mayonnaise

1 medium tomato, thinly sliced

4  slices of cheese (I'm using White Cheddar)

Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.  Bake 10 to 13 minutes or until edges are golden brown.

Meanwhile, in medium bowl, mix chicken, onions and mayonnaise. Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.                   

Heat 12-inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.

Chicken Taco Soup (adapted from www.crockingirls.com)

2 cups cooked shredded chicken 15 oz Pinto Beans (Drained) 15 oz Ranch Style Beans (Drained) 10 oz Rotel 14.5 oz Diced Tomatoes 1 cup frozen corn 1 Packet of Taco Seasoning 1 Packet of Ranch Dressing Mix  Salt and Pepper to taste

Combine all ingredients and cook in slow cooker on low for 4 hours.

So there you have it!  The only recipes I haven't tried are the Honey Sesame Chicken and Chicken Salad Panini...but friends of mine have given them 2 thumbs up!  I may have to come back to edit any changes.  I have a habit of adding a little of this and a little of that!

Sorry, Mr. Chicken!  ;)