Fudgy Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

Sweet & Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

 

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

Montery Chicken

Ingredients

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Marinade
2 tsp Montreal Steak Seasoning
1/4 c. Olive Oil
2 TBSP Soy Sauce

Grill, then top with remaining ingredients. Put in preheated oven (400F) and bake for 5 min. Just enough time to get the cheese to melt.

Sweet & Sour Chicken and Fried Rice

Okay, this was SO good. One of my new favorite meals!

SWEET & SOUR CHICKEN

 

Ingredients

1. 3-4 boneless chicken breasts
2. salt and pepper
3. 1 cup cornstarch
4. 2 eggs, beaten
5. 1/4 cup canola oil

Sweet and sour sauce ingredients

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

Instructions

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

 

FRIED RICE

 

Ingredients

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Costa Vida Chicken

I can't remember if I've been to a Costa Vida before. I get that and Café Rio mixed up. I DO know that I have been to Café Rio and it is FAB. Think Chipotle/Qdoba but better!! This recipe is a costa vida knock off and it is awesome. The kids weren't big on it for some reason which is weird because it's not spicy at all, actually has more of a sweet flavor. Even though they didn't care for it I have to add it to my favorites because I thought it was so good.

"Costa Vida" Chicken 5 Chicken Breasts(I use frozen breasts)
1 16 oz bottle of Zesty Italian Dressing
1Tbsp Chili Powder
1Tbsp Cumin
3 Garlic Cloves minced

Place Chicken Breasts in Crock pot. Combine wet ingredients and pour over Chicken Breasts.  Cook on low 4 hours.  Shred Chicken and cook on low for 1 more hour.

Creamy Lemon-Pesto Chicken

I am extremely picky when it comes to pasta meals. I was a little worried about this one as I was making it but it turned out SO good.

INGREDIENTS
3 boneless skinless chicken breasts
1 cup bottled lemon pepper marinade (I used Ken’s)
2 tsp dried basil

2 Tbsp butter
1 tsp minced garlic
2 Tbsp flour
1 cup milk
1 tsp lemon zest
1/3 cup pesto

12 oz linguine
DIRECTIONS

Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)

Grill chicken for 12-15 minutes, or until done (165 degrees).

While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.

Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well.

To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken

Spicy Chicken Stew

INGREDIENTS

      2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)

1 (10 oz.) package frozen sweet corn

2 stalks celery, chopped

2 carrots, peeled and cut into chunks (1 cup)

1 onion, thickly sliced

2 cloves garlic, minced

1 (12.5 oz.) jar salsa

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon chile powder

1/2 teaspoon black pepper

1 skinless, boneless chicken breast, halved (about 1 lb.)

4 skinless, boneless chicken thighs (about 10.5 oz.)

2 1/2 cups chicken broth

4 (6 inch) fresh corn tortillas, cut into strips

 

Dump everything in crockpot and cook on low 6 hours or until ready to eat.