Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Ingredients:

• beef or chicken
• bell peppers
• mushrooms
• onion
• jalapeno peppers (optional)
• small potatoes
• zucchini squash
• 2 cloves fresh garlic
• 2-3 Tbsp olive oil
• lemon or lime juice (juice from ½ of lemon or lime)
• McCormick’s Salt-free Chicken seasoning
• powdered butter flavoring
• 2 Tbsp soy sauce
• lemon pepper seasonings dill

Directions:

1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapeños, whole potatoes and whole mushrooms into a large foil bag with 1 clove chopped garlic, olive oil, lemon or lime juice, soy sauce, butter flavouring, lemon pepper seasonings, and dill.
3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, 1 clove garlic, chicken seasonings, butter flavouring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Ingredients

• 1 (8 oz. pkg.) cream cheese, softened 
• 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favourite shredded cheese 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients in a 1-quart baking dish.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Ingredients:

• 8 oz boneless chicken breasts
• 1/4 cup lime juice
• 2 tbsp water
• 1 clove garlic
• Jalapeño flavor
• shredded cheese lettuce, chopped
• green onions , chopped
• tomatoes, chopped
• olives , chopped
• flour tortillas 

Directions

1. Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

From Quartz

There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.YS3 

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.\

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.

Ingredients

• 1/4 cup Asian Sesame Dressing
• 2 Tbsp. Mayonnaise
• 4 cups shredded lettuce
• 2 cups chopped cooked chicken
• 1 large carrot , shredded
• 1 green onion , thinly sliced
• 4 large flour tortillas

Directions

1. Mix dressing and Mayonnaise in large bowl.
2. Add lettuce, chicken, carrots and onions; mix lightly.
3. Spoon onto tortillas; roll up.

Ingredients

• 1 can condensed cream of chicken soup (Regular or Fat Free) 
• 1/2 cup sour cream 
• 1 cup picante sauce 
• 2 teaspoons chilli powder 
• 2 cups chopped cooked chicken 
• 1/2 cup shredded Monterey Jack cheese 
• 6 flour tortillas (6-inch), warmed 
• 1 small tomato, chopped (about 1/2 cup) 
• 1 green onion, sliced (about 2 tablespoons)

Directions

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.

Ingredients

• 1 tablespoon olive oil 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
• 1 large onion, diced (about 1 cup) 
• 1 medium green pepper, diced (about 1 cup) 
• 2 teaspoons Cajun seasoning 
• 1 can condensed tomato soup 
• 2 cups water 
• 1 cup uncooked regular long-grain white rice 
• 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined 
• 1 large tomato, chopped (about 1 1/2 cups) 
• Chopped fresh parsley

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Ingredients

1. 2 Sausage Buns
2. 2 Chicken breasts, skinless, boneless
3. 2 tbsp Brown Sugar
4. 2 tbsp Extra Virgin Olive Oil
5. 1 tbsp Cumin
6. 1 tbsp Black Pepper
7. 2 tbsp Paprika
8. 1 Tomato
9. Pickles
10. 2 Slices of swiss cheese
11. Mayonnaise
12. Hot Sauce

Directions

1. Cut each Boneless Skinless chicken breast  into 2 pieces.
2. Create rub by mixing brown sugar, olive oil, paprika, cumin, and black pepper in a bowl. Rub onto chicken breast, cover and refrigerate 2 hours.
3. Preheat BBQ to 400° F and slice tomato, pickles and chop the parsley.
4. Place chicken on BBQ and grill 4 minutes per side.
5. Remove the chicken and wrap tightly in tin foil (with no air holes) and rest 5 minutes.
6. Dress the Sausage Buns with mayo, hot sauce, sliced pickle, tomato, and swiss cheese.
7. Place two pieces of chicken breast per bun and garnish with parsley.

Ingredients

• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) black peppercorns
• 2 tsp (10 mL) coarse salt
• 2 tsp (10 mL) dehydrated minced garlic

Directions

1. In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool.
2. In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)

Rubs

Use 2 tbsp rub for every 4 servings boneless (1 lb/ 450 g) or bone-in (1-1/2 lb/ 675 g) meat or poultry, or fish (1 lb/450 g). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.

Ingredients

• 3 lb (1.5 kg) chicken wings
• 2 tbsp (25 mL) each soy sauce and hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) five-spice powder
• 1 tbsp (15 mL) vegetable oil
• 1/2 tsp (2 mL) each salt and pepper
• 2 cloves garlic, minced
• 3 tbsp (50 mL) liquid honey

Directions

1. Cut tips off chicken wings at joint and discard; cut wings at remaining joint.
2. In large glass bowl, mix together soy sauce, hoisin sauce, vinegar, five-spice powder, oil, salt, pepper and garlic; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place wings on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill over medium heat.)
4. Brush all over with honey; grill, covered and turning once, for 3 minutes.

Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400ºF (200ºC) oven, turning once, until juices run clear when chicken is pierced, about 35 minutes. Brush with honey; bake for 3 minutes longer.

Ingredients

• 3 lb (1.5 kg) chicken wings
• 1/4 cup (50 mL) Chili Spice Mix (see recipe below)
• Chili tomato sauce:
• 1 tbsp (15 mL) vegetable oil
• 1/4 cup (50 mL) minced onion
• 3/4 cup (175 mL) ketchup or chili sauce
• 2 tbsp (25 mL) fancy molasses
• 1 tbsp (15 mL) cider vinegar
• 1 tsp (5 mL) each dry mustard and hot pepper sauce
• Pinch each cayenne pepper and chili powder

Directions

1. Straighten each chicken wing; push skewer through length from base to tip of wing. Place in large shallow glass dish; rub with Chili Spice Mix to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
2. Chili Tomato Sauce: Meanwhile, in saucepan, heat vegetable oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
3. Add ketchup, molasses, cider vinegar, mustard, hot pepper sauce, cayenne pepper and chili powder; reduce heat and simmer, stirring occasionally, for about 5 minutes or until bubbly. Let sauce cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Place wings on greased grill over medium heat; close lid and cook, turning once, for 10 minutes. Baste with sauce; cook, basting and turning occasionally, for about 20 minutes or until crisp and golden and juices run clear when chicken is pierced.

Chili Spice Mix

1. In small bowl, stir together 3 tbsp (50 mL) chili powder; 2 tbsp (25 mL) each paprika and packed brown sugar; 1 tbsp (15 mL) ground cumin; 1 tsp (5 mL) garlic powder; and 1/2 tsp (2 mL) each salt and pepper.

Ingredients

• 2 tablespoons Cooking oil
• 1/2 teaspoon Oregano
• 2 cans Green chilis
• 3 cups Chicken;shredded -- cooked
• 1 can Tomatoes -- 28
• 2 cups Cheddar cheddar -- grated
• 2 cups Onion -- chopped
• 1/3 cup Cooking oil
• 2 teaspoons -salt
• 15 Tortillas -- corn
• 1 Garlic clove -- minced
• 2 cups Sour cream

Directions

1. Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then sauté with minced garlic in oil. Drain and break up tomatoes.
2. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside.
3. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
4. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.
5. Bake at 250F degrees until heated through about 20 minutes.

Ingredients

• 1/2 cup of mayonnaise
• 1/4 cup of grated parmesan cheese (1oz)
• 1 teaspoon of Italian seasoning
• 4 Chicken breast halves - boneless, skinless; about 1-1/4 pounds

Directions

1. Stir dressing, parmesan cheese and seasoning. 
2. Place chicken on grill or rack of broiler pan. Grill or broil 8 to 10 minutes, brush with half of sauce during last 3 minutes; turn and continue grilling or broiling 8 to 10 minutes or until tender. 
3. Brush with remaining sauce during last 3 minutes. 

Makes 4 servings.

Ingredients

• 1 pre baked Italian bread shell crust
• 2 cups shredded cheddar cheese, divided
• 1 jar (11 ounces) salsa
• 1 cup cubed cooked chicken

Direction

1. Preheat oven to 450 degrees F.
2. Place bread shell on an ungreased 12 inch pizza pan.
3. Sprinkle with 3/4 cup cheese.
4. Top with the salsa, chicken, and remaining cheese.  Bake at 450 degrees for 8-10 minutes or until cheese is bubbly.

One of the quickest and easiest pizza recipes you will ever see.

Ingredients

• 12 ounces penne
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1/2 cup grated parmesan cheese
• salt and pepper
• 1 lb boneless skinless chicken breast
• 1 1/2 tablespoons Cajun seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 2 teaspoons vegetable oil
• 2 firm-ripe roma tomatoes, cored and diced

Directions

1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

Ingredients

• 3 tablespoons oil
• 2 cloves garlic -- minced
• 2 small chicken breasts, boneless -- cuts
• 8 mushrooms -- sliced
• 2 stalks celery -- cut into strips
• 1/4 cup bamboo shoots -- sliced

Seasoning Sauce:

• 1 chicken bouillon cube -- dissolve 1
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 5 ounces chow mein noodles

1. Warm chow mein noodles in 325 degrees oven for 5 minutes.
2. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat.
3. Serve with chow mein noodles.

Ingredients

• 3 lb chicken cut up into small pieces
• 4 medium potatoes, peeled and halved
• 1 whole garlic
• 1 small hot pepper
• 2 medium onions
• 2 tbsp oil
• 2 tbsp ground curry powder
• ½ tbsp garam massala
• 1 piece cinnamon stick

Directions

1. Grind garlic, one onion, and pepper
2. Heat oil in stew pan.
3. Add mixture of ground garlic, pepper and onion, garam massala and curry powder.
4. Allow to fry on slow heat for about 3 to 4 minutes.
5. Add chicken and potatotes and salt to taste.
6. Add cinnamon stick.
7. Cook on slow heat for 15 to 20 minutes.
8. Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked.

Note: Curried beef or lamb may be prepared in a similar manner.

Ingredients

• 5 5/8 ozs chicken flavor ramen noodle soup
• 1/2 c fat-free sour cream
• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions -- chopped
• 10 3/4 ozs tomato soup, condensed
• 1/2 can soup can water
• 1/2 tsp worcestershire sauce
• 1 tsp prepared mustard
• 1/4 tsp black pepper

Directions

1. Cook noodles according to package directions. Add seasoning packets and sour cream. Drain off most liquid; set aside. In a 10″ skillet over medium heat, in hot oil, cook chicken and onions until chicken is no longer pink and onions are tender. Stir in tomato soup, water, worcestershire sauce, mustard, and black pepper. Stir in reserved noodles. Heat through, stirring occasionally.