BBQ Chicken Pizza

1 pizza crust (homemade or Boboli)

3 boneless, sinless chicken breasts

1 1/3 cups BBQ sauce, divided

6 ounces provolone cheese, grated

6 ounces gouda cheese, grated

1/4 red onion, thinly sliced

1/4 cup chopped fresh cilantro

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 min. at 325. Let chicken cool, then slice into thin pieces. Sprinkle half of the grated cheeses over crust. Spoon 2/3 cup BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 min. at 450. Sprinkle with cilantro and serve.

This is sooo delish! I have never marinated it for for 4 hours let alone overnight. I'm lucky if it marinates for 1/2 an hour but I'm sure the longer the better. And I would also use a little less BBQ sauce on the actual pizza (not the marinade). One other thing I do to shorten the time is just to saute the chicken in the marinade. Hope you enjoy!

Ritzy Kids Chicken

8 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers (I get the low fat version)

1/4 cup parmesan cheese

2 tsp. garlic salt

1 tsp seasoned salt

1 cup plain yogurt

1/4 cup butter, melted (optional)

Combine crushed crackers, parmesan, garlic salt and seasoned salt in shallow dish. Pat chicken dry, then coat with yogurt. Dip each piece in crumb mixture and arrange in 9"x13" baking dish. Drizzle melted butter over top, if desired. Bake at 350 for 45 minutes.

This is from one of my new favorite cookbooks called, Favorites (ironically). It's a cookbook they sell at Make a Wish Foundation. It's worth buying for all of it's great recipes and it also serves a great cause!

Black Bean Burritos

I'm kind of embarrassed putting this up because it is so easy and totally made up, but my family loves it. Also, this is just the plain, simple, easy version (which is delicious all on it's own) but you can add anything that you love in a burrito.

1 lb. chicken

olive oil

1 can of black beans

2 14.5 cans of red enchilada sauce

taco seasoning

rice

shredded cheese

Mission whole wheat carb balance tortilla shells

Cube and fry chicken in oil until opaque then add black beans and enchilada sauce. Add taco seasoning to taste. Bring to a boil then turn down heat and let simmer until flavors are blended. Meanwhile, cook your rice and warm the tortilla shells. Then just put the chicken mixture and rice in the shells and roll them up and top with cheese and more chicken mixture. Super easy but so good!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Holy Moly, these were good! You've got to try them! Mmmm, mmmm! These are from Sisters Cafe.

Sun Dried Tomatoe  & Basil Pizza

Ingredients

1 12-inch prepared pizza crust, purchased or homeade

4 garlic cloves, chopped or minced

1/2 cup fat-free ricotta cheese or 1/2 c. Mozzerella & 1/4 C parmesean grated

1/2 cup sun-dried tomatoes

2 teaspoons dried basil

1 teaspoon thyme

Tomatoe & basil sauce just a little to add texture to the crust.

Directions

Preheat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Add a thin layer of sauce.Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 even slices and serve. This is so yummy. We like to make mini pizzas for the little kids with just the tomatoe & basil sauce with the mozzerella.

Chicken Poppyseed Salad

Salad:

Spinach leaves

Romaine leaves

Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

*Lemon Grilled Chicken:

Juice of one lemon (~3 Tb lemon juice)

3 Tb oil

1 tsp minced garlic (~2 large cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great, too.

The best part... The Dressing**:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

**This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

OK, I know we are starting off by just posting entrees but I think this actually could be. You be the judge! And let me just tell you this is amazing!!! You will never want another salad again..... seriously! Also, I ironically got this off of another sisters blog which you need to check out. It's at sisterscafe.blogspot.com.

Southwest Chicken Soup

2 T. olive oil

8 oz. chicken breast, skinless/boneless (cubed)

1/4c. finely diced onions

2 cloves garlic, minced

1 t. ground cumin

1/2 t. salt

1/2 t. chili powder

1/8 t. red pepper (ground)

1- 14.5 oz. can chicken broth

1-15.5 oz. can corn undrained

1 15 oz. can black beans, rinsed and drained

1 can mexican stewed tomatoes, undrained and cut

2 T. chopped fresh cilantro

6 T. sour cream

corn chips

Heat oil in large pan over med. heat. Add chicken and cook 3 to 4 minutes, stirring frequently until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant. Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir cilantro into soup and ladle into bowls. Top with chips and/or sour cream. (optional)

This recipe is actually from KT. It is delicious and so easy! I put it in our ward cookbook and it has become famous! I like to put the stewed tomatoes in the blender and puree because my kids don't like the big chunks of tomato plus it makes the broth a little more hearty. I also like to put a little shredded cheese on top! Oh so good!