Crispy Baked Chicken

boneless skinless chicken breasts, about 1.5 pounds
2 egg whites
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup wheat germ
1/4 cup plain dried breadcrumbs
1/4 cup ground flax seed
1 tablespoon Herbs de Provence

Combine egg whites, cornstarch, salt and pepper in a medium bowl. Whisk to combine thoroughly. Combine wheat germ, breadcrumbs, flax seed and seasoning in a shallow dish. Dip chicken in egg whites, then in breading mixtures. Shake off excess breading and place on a baking sheet fitted with a rack (to keep chicken elevated when cooking). Lining the baking sheet with foil is optional for easy cleanup. Bake chicken at 400 degrees until center of thickest part registers 165 on an instant read thermometer.

40 Cloves of Garlic Chicken

Ingredients:
2 lbs. skinless, bone-in chicken thighs (I used breasts)
1 tsp. herbes de Provence
1/4 tsp. red pepper flakes
3/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 tbsp. lemon juice
3 tsp. extra virgin olive oil
40 cloves garlic, peeled (about 3 heads)
1/2 celery rib, sliced
1/2 cup onion, sliced
1/4 cup white wine
3 tbsp. chicken broth

Directions:
In a large bowl, combine chicken, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the stoneware of your crockpot with cooking spray (I used the Reynolds liner bags, and it was fine without cooking spray). Place the chicken in the crockpot, and layer celery, onions and garlic on top. Pour in wine and chicken broth.

Cook on low for 8 hours.

Chicken & Rice Soup

Ingredients:
1 32oz carton of fat free chicken broth
3/4 cup chopped rotisserie chicken (or any precooked chicken)
1/2 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/4 cup of long grain rice, uncooked
1 tablespoon of EVOO
Seasonings to taste (I used salt, pepper, onion powder, garlic powder, and parsley)

Directions:
1- In a deep pot heat the oil. Add the onion, carrot, and celery. Saute for about 5 minutes.
2- Pour in the chicken broth and rice.
3- Cover, bring to a boil for about 10-15 minutes, or until rice is cooked.
4- Add the chopped chicken and seasonings, taste and adjust as needed.
5- Allow to simmer over low heat for about 5-10 minutes.
6- Serve hot.

Chicken & Rice Wraps

Chicken and Rice Wraps
(Source: Proceed With Caution, adapted from WC Freezer Friendly Recipes)

Ingredients:
- 1 can black beans, rinsed and drained
- 2 cups cooked brown rice
- 2 cups salsa
- 1 recipe taco seasoning (recipe follows) -- or use 1 packet store-bought seasoning
- 4 cups cooked, shredded chicken
- 1/2 cup shredded mexican cheese blend
- tortillas

Directions:
Combine all ingredients in a large bowl and mix well. If freezing, scoop into tortillas and fold into a burrito shape. Wrap with foil and freeze in a freezer bag. To re-heat, unwrap from foil and microwave until heated through (about two minutes), flipping over halfway through. If eating immediately, microwave chicken mixture until heated through. Scoop into tortillas and fold into burrito shape. Cut in half and serve.

Chicken Noodle Soup

ngredients:
2 split chicken breasts, bone in, skin on (I used leftovers from whole roasting chickens)
olive oil
kosher salt
ground black pepper
2 quarts chicken stock
1 C medium-diced celery
1 C medium-diced carrots
2 C wide egg noodles
1/4 C chopped fresh parsley

Directions:
Pre-heat the oven to 350°. Coat the chicken with olive oil, then season generously with salt and pepper. Roast for 35-40 minutes or until no longer pink in the center. Remove from the oven and set aside to cool.

Once the chicken is cooled enough to handle, remove the bones and skin and cut up or shred the chicken into bite-sized pieces (or whatever size you desire in your soup).

In a large soup pot, simmer the chicken stock, adding the carrots, celery and noodles. Simmer for about 10 minutes, or until the noodles are completely cooked. Add in the chicken and parsley and simmer until fully heated. Serve.

Chicken Tortilla Soup

Chicken Tortilla Soup

(Serves 8-10)

1 pound chicken, cooked and shredded (I used leftover chicken from this recipe)

1 can cream of chicken soup

1 can cheddar cheese soup

1 large can Ro-tel (use regular diced tomatos for a milder soup)

1 can black beans, drained and rinsed

1 green pepper, diced

1/2 white onion, diced

2 jalepenos, ribs and seeds removed, finely diced

1 roasted red pepper, diced

1/2 cup frozen corn

2 cups chicken stock

2 cloves garlic, minced

1 T ground cumin

1 tsp chili powder

1/2 tsp cayenne pepper (if desired, depends on how hot your jalepenos are)

1 cup shredded colby jack cheese

Corn tortillas or tortilla chips

Combine all ingredients in a large crock pot (I used my 6 qt and had plenty of room), starting with soups, tomatos and stock, stir until well mixed and add in vegetables, beans and garlic. Add chicken, cumin and chili powder. Cook on high for 2 hours. Taste and add cayenne pepper if desired. Reduce heat to low and cook an additional 2 hours. Add shredded cheese and stir until cheese is melted. Brown tortillas in a small skillet with a small amount of oil, sprinkle with garlic salt (I use Lawry's) and cut into small pieces. Ladle soup into bowls and top with tortilla strips or crushed chips and more cheese if desired.