Browsing Chicken & Turkey Recipes

Taco Soup

October12

Recipe: Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

Ranch Chicken Chili

January4

Recipe: Ranch Chicken Chili

Ranch Chicken Chili

Serves 10

Ingredients

  • 2 chicken breasts (about 12 ounces)
  • 1 (15 ounce) can black beans; drained and rinsed
  • 1 (15 ounce) can white beans; drained and rinsed
  • 1 medium onion, finely chopped
  • 1 cup frozen corn
  • 1 (10 ounce) can diced tomatoes with green chilies, un-drained
  • 1 bag package Ranch Dressing & Dip Mix
  • 1 tsp red chili powder
  • 1 tsp paprika
  • 1⁄4 cup cilantro; chopped
  • 1 cup water
  • 1 tablespoon Chicken Bouillon Soup Base or Vegetable Soup Base
  • 1 (8 ounce) package Neufchatel cream cheese

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the black and white beans.
  3. Add finely chopped medium onion, corn and an un-drained can of diced tomatoes with green chilies.
  4. Top with Ranch Dressing Mix and chopped cilantro.
  5. Mix together the water, seasonings and Chicken Bouillon; pour over the
    top of the ingredients in the slow cooker.
  6. Finally place your cream cheese in the center. Cover and cook on low for 6 hours.
  7. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix.
  8. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).
  9. After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks.
  10. Place the chicken back into the slow cooker and stir to combine everything.
  11. Serve over rice, hot dogs, or with tortilla chips.

Nutrition

Calories: 190 Fat: 6g Saturated Fat: 3.5g Carbohydrates: 17g Fiber: 4g Protein: 15g Cholesterol: 35mg Sodium: 490mg

posted under Chicken & Turkey Recipes, Crock Pot Recipes, Home, Main Dishes, Soups - Stews - Chowders | Comments Off on Ranch Chicken Chili

Crispy Ranch Chicken

August3

Crispy Ranch Chicken

Recipe: Crispy Ranch Chicken

Ingredients

  • 1 bag Ranch Dressing & Dip Mix
  • 1 cup Instant Mashed Potato Flakes
  • 1 large Egg, beaten
  • 6 bone-in Chicken pieces (breasts, legs, and/or thighs)

Instructions

  1. Preheat oven to 400°F
  2. Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish
  3. Place beaten egg in a separate shallow dish Dip chicken pieces in the egg, then coat with potato flake mixture
  4. Bake chicken on an un-greased baking pan for 40-50 minutes or until no longer pink in the center and juices run clear
posted under Chicken & Turkey Recipes, Home | Comments Off on Crispy Ranch Chicken

Chicken Bites

November3

Recipe: Chicken Bites

Ingredients

  • Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Cut chicken into nugget size
  2. Dip each nugget in flour & place in a heated non-stick skillet with Grapeseed Oil
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry, turning until golden brown on both sides

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Chicken Wraps

November1

Ingredients

  • 2 Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • 3 tablespoons Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
  2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
  4. Place on tortilla shells with other toppings. Wrap tightly & serve.
  5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.

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2 Meals-Roasted Chicken

September3

Summary: Recipe by Holly Meyer. Serve Roasted Chicken one night & reserve 4 cups of chopped chicken for a second meal.

Ingredients

  • 1 3-4 pound Chicken
  • 1 Lemon
  • 1 Onion, White or Yellow
  • 2 tbsp Natural Grapeseed Oil or Olive Oil – divided
  • Wildtree Lemon Rosemary Blend – generous sprinkling

Instructions

  1. Remove packet of giblets from inside the chicken
  2. Rinse chicken with cold water if desired & pat dry
  3. Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
  4. Place quartered lemon inside the chicken
  5. Tie the chicken legs using roasting twine
  6. Thickly slice onion into 1/4″ slices
  7. Mix 1 tablespoon of the oil & the onion slices in the roasting pan
  8. Place the chicken in the roasting pan
  9. Rub with oil and Lemon Rosemary Blend
  10. Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
  11. Cover the roaster with foil if the chicken begins to brown too much

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Chicken Artichoke Soup

September3

Summary: This is a wonderful soup recipe, adapted by Holly Meyer

Ingredients

  • ¾ – 1 pound Chicken, 4 cups cooked & chunked
  • 1 2-pound Jar Artichoke Hearts, roughly chopped
  • 1 cup Onion, chopped
  • 7 tbsp Butter
  • 7 tbsp Flour
  • 1 ½- 2 tsp Wildtree Lemon Rosemary Blend, #10356
  • 6 cups Chicken Broth – I use Wildtree Chicken Bouillon Soup Base, #10756
  • 2 cups White Wine
  • 1 ½ cups Half & Half, fat free

Instructions

  1. Melt butter in pan
  2. Add onion & cook until transparent
  3. Add flour & stir until blended
  4. Add chicken broth in 1 cup amounts until blended and thickened
  5. Add wine
  6. Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
  7. Simmer for a half hour
  8. Add Half & Half right before serving & heat through

www.MyWildtree.com/maryrose

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Quesadillas with Hickory Smoked Chicken

August11


Quesadilla

Recipe: Qopy Qat Quesadillas

Summary: Mary – adapted from an appetizer at my favorite restaurant. I like it so well that I wanted to try it at home…a fabulous blend of flavors.

Ingredients

  • 1 Chicken Breast, boneless
  • 1 tbsp Wildtree Grapeseed Oil – Hickory, #10629 plus a little to spritz while cooking
  • Pesto:
  • 6-7 tsp Wildtree Basil Pesto Blend, #10202
  • 2  tbsp Water, warm
  • 2 tbsp Wildtree Grapeseed Oil – Garlic, #10226
  • 6 Soft Tortillas, 8-inch size
  • Roasted Red Peppers, cut into thin strips
  • 3 tbsp Red Onion, chopped fine
  • 4 oz Monterrey Jack Cheese, shredded
  • 4 oz Cheddar Cheese, shredded

Instructions

  1. Marinate the chicken breast in the Hickory Smoked Grapeseed Oil one hour or overnite
  2. For Basil Pesto, mix the blend with the warm water… Let blend absorb water
  3. Then mix with the 2 tbsp of Garlic Grapeseed Oil
  4. Place the marinated chicken in a skillet, and partially cook the meat, turning once
  5. Remove the chicken from the skillet & slice width-wise into very thin rounds,  just 1/8″ thick or so – or – Sometimes I have the chicken pre-sliced for me at the meat department
  6. Return the chicken to skillet, cook briefly turning -until the meat loses its pink color- spritz or drizzle with more of the Hickory Smoked Grapeseed Oil to make certain all sides get the hickory flavoring
  7. Set skillet aside
  8. Meanwhile, combine the Basil Pesto Blend, Water & Grapeseed Oil and spread over the 3 bottom tortillas
  9. Layer the 3 tortillas with the blend on the bottom, red onions, chicken, roasted red peppers, cheese blend, top tortilla
  10. Mist a skillet with Grapeseed Oil (I used butter flavored, but any flavor will do)
  11. Heat one tortilla at a time on medium heat, turning once
  12. Slice with a pizza cutter & serve with shredded lettuce & guacamole or sour cream

Quick Notes

I served this as our main dish. I would say it will serve 6, depending on their appetites…served as an appetizer, 8 people or so.

www.MyWildtree.com/maryrose

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Chicken Scampi

July28

Ingredients

  • 8 ounces Whole Wheat Linguini, or other pasta
  • 2 tbsp Wildtree Garlic Grapeseed Oil, #10226
  • 1 ½ tsp Willtree Scampi Blend, #10450 – 4.5 oz, #10459 – 12 oz
  • 1 pound Chicken Breasts, cut into 1/4 inch pieces
  • 2 tbsp Wildtree Garlic Grapeseed Oil, #10226
  • 1 tsp Willtree Scampi Blend, #10450 – 4.5 oz, #10459 – 12 oz
  • Dry White Wine, optional

Instructions

  1. Optional: Soak chicken breasts in buttermilk for 3-4 hours before preparing the dish to help retain moist, tenderness after cooking
  2. Bring water for the pasta to a boil
  3. Meanwhile, discard the buttermilk and cut the chicken into 1/4 inch pieces
  4. Cook the pasta using the package directions
  5. Drain, reserving 1/4 cup of the liquid
  6. Combine 2 tablespoons Natural Grapeseed Oil and 1 1/2 teaspoons Scampi Blend in a cold skillet and mix well
  7. Add the chicken and cook over medium-low heat until the chicken looks tasty, turning often
  8. Remove the chicken to a bowl using a slotted spoon and keep warm
  9. Add 2 tablespoons Natural Grapeseed Oil and 1 teaspoon Scampi Blend to the liquid in the skillet
  10. Add the pasta and cook over low heat until the liquid is absorbed, adding the reserved pasta liquid or dry white wine if the pasta seems too dry
  11. Combine the pasta and chicken in a bowl and serve immediately
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