Cinnamon Waffle Fried Chicken Sandwich

So here is an idea for breakfast or dinner, we chose to make this for dinner because it was nice and easy!

Cinnamon Waffle Chicken Sandwich Cinnamon Waffle Fried Chicken Sandwich


What I would like to do when we have more time is make the waffles with bits of bacon too, so you’d have a bacon cinnamon waffle with fried chicken.


Cinnamon Waffle Chicken Sandwich2 Cinnamon Waffle Fried Chicken Sandwich


Cinnamon Waffle Fried Chicken Sandwich
Recipe type: Main
Prep time: 
Cook time: 
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Serves: 1
  • Fried chicken
  • Package of Pillsbury Grands Cinnabon cinnamon rolls
  • Bacon, optional
  1. Make your fried chicken
  2. Heat up waffle iron and place 4 pieces of cinnamon rolls next to eachother to make a waffle
  3. Combine and enjoy!


Garlic Citrus Chicken

Garlic Citrus Chicken Garlic Citrus Chicken

After I made this chicken Dan told me he never wanted me to make it any other way!! It was delicious! We live in California and our grocery store had some rather amazing smelling oranges when we went shopping and I got the wonderful idea to use them in dinner! After I finished cooking the chicken I took all of the liquid and boiled i down a little bit and turned it into an amazing sauce that we poured liberally all over our entire dinner, I made just the sauce a few days later and have since posted the recipe and you can find that here : Garlic Citrus Sauce  (I think this will make a fantastic marinade for summer grilling!) . I made the Parmesan Potato Wedges as a side dish with this amazing chicken and the flavors were perfect together!

Garlic chicken potato Garlic Citrus Chicken

Garlic Citrus Chicken
Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
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Serves: 2
  • 3 Chicken breasts
  • 1½ cups water
  • 4 TBSP butter
  • 4 TBSP Olive Oil
  • ½ white onion, chopped
  • 2 Cloves Garlic, Minced
  • 2 Oranges, Juice and Zest
  • 1 Lemon, Juice and Zest
  • ½ cup BBQ sauce
  • 1 TBSP Garlic salt
  • 1 TBSP Pepper
  • 1 TBSP Basil
  1. Cut Chicken into cubes
  2. Put chopped onion and minced garlic into a medium saucepan with 4 tbsp butter and cook until onion is opaque
  3. Add your Olive Oil
  4. Add Orange zest, Lemon zest and seasonings
  5. Add Chicken and cook on medium heat
  6. Add water, BBQ sauce, Lemon juice and Orange juice
  7. Simmer until chicken is cooked through
  8. Enjoy!




Crock Pot Chicken Tortilla Soup

Chicken Tortilla Soup Crock Pot Chicken Tortilla Soup


Until I made this I had never actually had tortilla soup, and this was a really good choice! As always I took about three different recipes and put them all together into something that sounded amazing! After this sat in the crock pot all day our whole apartment smelled amazing! When we made it I decided to use the tomato halves and I still think that I made a fantastic choice. We strained all of the tomatoes out of the crock pot and put them into our food processor and added some flour to thicken it up and it was so good! We froze the half that we didn’t eat and ate it the next week and I wish that we had made more because it was fantastic! Please leave comments and suggestions below and enjoy!

Crock Pot Chicken Tortilla Soup
Recipe type: Dinner
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 chicken breasts
  • 1 16oz can tomato halves
  • 1 14oz can black beans
  • 2 12oz cans Rotel
  • 1 4oz can diced green chilis
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • salt and pepper to taste
  1. Cut chicken into bite sized pieces
  2. Open all your cans
  3. Pour into crock pot
  4. Set on high for 3-4 hours, on low 5-6 hours your choice!
  5. Serve with tortilla chips and sour cream



Oven Baked Chicken Nachos

imagejpeg950 Oven Baked Chicken Nachos



imagejpeg951 Oven Baked Chicken Nachos


Oven Baked Chicken Nachos
Recipe type: dinner
Prep time: 
Cook time: 
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Serves: 2
  • 1 bag tortilla chips
  • 1 can re-fried beans
  • 2-3 chicken breasts, cooked
  • Sour cream
  • 1 ripe avocado
  1. First cook your chicken and shred into small chunks
  2. Lay out a chip bed in your baking sheet, alternating layers of chips and cheese
  3. Spread re-fried beans on the top
  4. Finish with a layer of cheese and bake at 350* until cheese is melted, top with avocado and sour cream!


Bacon Wrapped Cream Cheese Chicken

So. Good. I mean seriously, one of the best dinners I’ve ever made!  The bacon was obviously Dan’s favorite part, but I loved the dish in its entirety. The sweetness of the cream cheese mixed with the texture of the chicken and wrap the whole thing in bacon?! Out of this world! We are going to a bacon and beer party in the next couple of weeks and there are prizes for the best bacon dish and I’m seriously considering making this because it was that amazing!
Bacon Wrapped Cream Cheese Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 1 boneless skinless chicken breast
  • 2 tablespoons cream cheese
  • 1 tablespoon green onion, Chopped
  • 2 pieces bacon, Partially Cooked
  1. Pound out Chicken breast so it is about ¼" thick.
  2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
  3. Roll CHicken breast up to conseal cream cheese.
  4. Wrap partially cooked bacon around chicken breast and secure with toothpick.
  5. Plase on baking sheet and back for about 30 minutes at 375.
  6. Broil for about 5 minute to crisp bacon.

Bacon Chicken Ranch Pockets

I love these, they are delicious! The bacon and chicken go well together, and the cream cheese makes everything all creamy and fantastic. Dan and I love to use rotisserie chicken, so this was a recipe that we instantly fell in love with. We made homemade potato chips as a side with this and that was a good choice! I also think that these would go well with some fresh avocado.

Serves: 4-8
  • 3 cups shredded chicken (rotisserie chicken works great!)
  • 8 slices bacon, cooked and chopped
  • 8 ounce package cream cheese, room temperature
  • 1 packet (1 ounce) ranch dressing mix
  • 1 cup monterey jack cheese, shredded
  • ¼ cup green onions, chopped
  • 8 – 8″ flour tortillas
  • 1 egg, beaten with 1 teaspoon water
  • 1 tablespoon olive oil
  • coarse salt
  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions.
  3. Stir to combine.
  4. Spoon ⅛ of the chicken mixture (about ⅓ cup or so) down the center of the tortilla.
  5. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket.
  6. Repeat with remaining tortillas and place seam-sides down on the baking sheet.
  7. Brush pocket tops with oil and sprinkle with salt.
  8. Bake at 425 degrees for 15-18 minutes until golden brown.
  9. Serve ranch dressing on the side to dip tortilla pockets.

Chicken & Dumpling Casserole

This dish is some major comfort food, and it is absolutely delicious! I’ve always been a little leery when it comes to dumplings because I’m not a huge fan of soggy food, but this was perfect! Very simple and easy to make, especially since I used pre-cooked rotisserie chicken. Super yummy! I’m sure that even my picky nephew would love this!


Serves: 6-8
  • 3-4 cups of cooked chicken (I used a rotisserie chicken)
  • 2 cups chicken broth
  • ¼ cup unsalted butter
  • 1 cup flour
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 1 can Campbell's cream of chicken soup
  1. Preheat oven to 400.
  2. Melt butter in the microwave and pour into bottom of a 9x13 pan.  Shred the chicken and spread it on top of the butter.
  3. Whisk together the milk and the flour, baking powder and salt.  Slowly pour over the chicken.  Don't stir.
  4. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture.  Don't stir.
  5. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Rotel Chicken Casserole

Yum, yum, yum! This recipe can be made in multiple ways: stove top, oven, or in a crock pot! Crock pot dinners are my favorite things to cook, why wouldn’t you want to make something that you have to put in so little effort! Putting all of the ingredients into one cooking pot and just letting it cook itself?! Amazing! Dan and I used chicken breasts instead of tenders, and it worked well, we are thinking of adding bacon next time, shocking, I know. We used cream cheese instead of yogurt and that was an okay substitute. I also don’t like Fritos, so we didn’t use those as a garnish.

Rotel Chicken Casserole
  • 8 pieces Chicken Tenders
  • 4 Tablespoons Velveeta
  • ⅔ cups Plain Yogurt
  • 1 can (10 Oz. Size) Rotel
  • ½ teaspoons Chili Powder
  • ⅔ cups Cooked Rice (optional)
  • 1 can (15 Oz. Size) Beans (optional)
  • 1 cup Shredded Cheese
  • Fritos, For Garnish
  1. Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins.
  2. Melt the Velveeta in a large microwave safe bowl.
  3. Stir in the yogurt, Rotel, and chili powder.
  4. (If you are making the casserole version of this dish, stir in the rice and beans as well.)
  5. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.

Creamy Avocado Garlic Pasta

 My favorite thing about this dish is that it can be vegetarian or you can add any kind of meat or protein you like! I made The Perfect Chicken because as the name suggests it is perfect and it goes with almost anything! My fiancee and I disagree on only one thing when it comes to this dish, and that’s the amount of garlic. He thinks that there is no such thing as too much garlic, where I personally err more to the side of caution when it comes to garlic (garlic breath, yuck!) So use however much garlic you want, or in my fiancee’s case use however much garlic your lady wants!

Creamy Avocado Garlic Pasta
Serves: 2-3
  • 1 medium sized ripe Avocado, pitted
  • ½ lemon, juiced + lemon zest to garnish
  • 2-3 garlic cloves, to taste
  • ½ tsp kosher salt, or to taste
  • ¼ cup Fresh Basil
  • 2 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta
  • Freshly ground black pepper, to taste
  1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
  2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
  3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

Lime Avocado Chicken

So at our house we like bacon, a lot… And that means that we added bacon to this already delicious chicken dish and it became even more fantastic! Obviously if you so choose you can add whatever you want to this, or don’t! It is fabulous any way you eat it. We found that eating this on tacos was our favorite way to have it. It was also pretty good with our Lemon Angel Hair Pasta ( Something about the lemon/lime mix always makes my taste-buds do a happy dance!

Lime Avocado Chicken
Serves: 4
  • 1½ teaspoons blackened seasoning
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1 teaspoon olive oil
  • 1 diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 lime, cut into fourths
  1. Sprinkle seasoning on both sides of chicken.  Heat oil in a large nonstick skillet over high heat.  Add chicken; cook 1 minute or until seared.  Reduce heat to medium; cook 3 minutes on each side or until done.
  2. Combine avocado and next four ingredients.  Squeeze lime over chicken before serving.  Top with avocado mixture.