Buffalo Zone

2 boxes of jiffy pizza crust mix

2 small/medium boneless chicken breasts

Mexican Cheese

Buffalo Sauce

diced jalapenos

chili powder

garlic powder

taco bell taco seasoning-sparingly

cajun seasoning

For the glaze: 

1 tablespoon vegetable oil

chili powder

oregano

basil

garlic

Directions:  Cut chicken breast into cubes and cook in skillet with jalapenos, chili powder, garlic powder, taco-bell seasoning, and cajun seasoning.  Once chicken is mostly cooked drain juices and add buffalo sauce.  Leave on heated burner until sauce thickens around the chicken.  For the crust, follow the directions on the jiffy box and “toss in a little love.”  Preheat oven to 350 degrees, grease cookie sheet.  Take half of the jiffy mixture and smooth it onto a cookie sheet(to be used as the bottom crust). Place chicken and cheese onto the bottom crust.  Then apply top layer.  Mix the glaze ingredients and paint the top of the calzone with it.  Place in oven until golden brown.

Applebee’s Fiesta Lime Chicken

This is my favorite dish from Applebee’s and Beau decided to try and make it for me for our anniversary.  It was the yummiest thing I’ve had in a long time ( I think it was even better than the one from Applebee’s).  He also cooked a side of spanish rice which was a nice flavor to add to the meal.  I’m definitely going to have him make this again in the near future.  I really wish I had a better camera(webcamera doesn’t work very well) so that you could see how good this really looked.

1 cup water

1/3 cup teriyaki sauce

1/2 cup lime juice

1 tsp of garlic powder 

1 teaspoon liquid smoke

1/2 teaspoon salt

 1/4 teaspoon ground ginger

4 boneless chicken breasts

1/4 cup mayonnaise

1/4 cup sour cream 

 1 tablespoon Milk 

 1 teaspoon cajun blackening spice

1/4 teaspoon dried parsley

 1/4 teaspoon hot sauce

1/8 teaspoon cumin

2 tablespoons Spicy, Chunky Salsa

1 cup shredded colby jack cheese

2 cups corn chips – crumbled

Directions 

Whisk together the first 7 ingredients, coat chicken in mixture, and marinade for at least 4 hours. Whisk together the next 7 ingredients, cover, and chill until needed. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.  Use the marinade to coat the bottom of the pan when cooking. Brush grilled chicken with chilled mixture,sprinkle with cheese, and broil until cheese has melted. Serve the chicken over a bed of crumbled chips and add salsa to the top as much as preferred.

Chicken Stir-fry

This is one of my favorite recipes, it is very easy to make.  The very first time I made it, I used ramen noodles instead of the bags of vegetables with the rice and noodles.  The noodles didn’t have as much flavor as these bags do, so I continue to buy the bags.

1 chicken breast

1 bag of frozen vegetables with rice

1 bag of frozen vegetables with noodles

teriyaki sauce

jalepenos

Directions:  Take a pan and put both bags of vegetables in it, on medium heat.  Add as much teriyaki sauce as you feel inclined to because everyones tastes vary.  Chop up chicken and place into a small pan with teriyaki just barely coating the bottom, cut up the jalepenos and add it to the pan with chicken.  When chicken is done combine into the other pan and cook until hot.

notes:  1 bag of vegetables of rice or noodles makes one plate full as seen here, so you can base how much you need to get by how much you plan to eat.

Chicken Pot Pie-Not all pies are bad

1 chicken breast

2 cans of mixed vegetables

1 can cream of chicken

1 can cream of mushroom

package of 2 pie crusts (in rolls)

Directions:

1. Preheat oven to 350 degrees.

2. Cut chicken breast into small pieces and cook in skillet until brown.

3. Mix in bowl, chicken, cans of mixed vegetables, cream of chicken, and cream of mushroom.

4. Take one of the rolls of pie crust and place in bottom of round oven safe dish. Then take the mixture in the bowl and place onto the pie crust in dish.  Then take the additional pie crust roll and place it on top of the filling and for design use a fork to hold the two pie crusts together.

5. Cook for 45 minutes or until brown/flaky. (optional: when part of the way done apply a small coating of egg on top to give it a darker brown prettier look.)

This is a recipe I have made a few times, its pretty inexpensive and tastes really good and is one of the few pies I will eat.

Spicy Cheesy Chicken Mac

1 chicken breast tenderloin

1 12 oz. box of Velveeta shells and cheese

Around 6 slices of jalapenos chopped

 Tsp. of Chili powder

½ tsp of Crushed red pepper

1/3 Tsp. of Garlic

Pinch of Black pepper

1 Tsbs. of Cajun seasoning

½ cup of Mexican style taco cheese

2-3 handfuls of Tostitos crispy rounds

 

Directions. 

  1.  Put the water on to boil in a pot for the Velveeta shells and Cheese(follow instructions on box)
  2. Have a skillet with a coating of water on the bottom.  Chop up the chicken into small chunks and place into the skillet.  Put all the seasoning(jalapeno slices, chili powder, red pepper, garlic, black pepper, and Cajun seasoning into the skillet with the chicken.  Let the chicken cook until golden brown.
  3. When the Velveeta  shells and cheese are  finished and chicken is golden brown, combine items into the pot(the one used to make the Velveeta shells and cheese) and  stir well. Take off of hot burner and place on cool one.
  4. Add the Mexican style taco cheese into the pot.
  5.  Crumble up the tortilla chips into the pot and give it a good stir.