Preheat oven to 350 degrees. Line a baking pan with foil.

In a medium bowl, combine the ground turkey, soup, bread crumbs, egg, onion, garlic and balsamic vinegar until well incorporated. Shape mixture into 4 patties and lay in the prepared baking pan.

Bake for 30 minutes.

In a medium saucepan add the chicken broth. Add 2 tablespoons of the flour and whisk until smooth. Stir in the milk. Cook the mixture over medium heat until it thickens. Add more flour if needed. Season with salt and pepper.

Spoon gravy over steaks and serve.

Yields 4 servings.

3/4 box penne pasta
1 pound chicken breast, bone & skin removed
3 tablespoons butter, melted
1/3 cup chicken stock
2 cloves garlic
1/3 cup baby spinach leaves
2 teaspoons dried basil
Juice of 1/2 a lemon
Salt and pepper, to taste

Make pasta according to directions on box. Drain and set aside.

Using a food processor, blend together the melted butter, chicken stock, garlic, spinach, basil and lemon juice. Set aside.

Cut the chicken into strips. In a medium skillet over medium-high heat, cook the chicken. Add the lemon butter mixture. Reduce heat to low. Add the pasta and stir to coat. Cook until pasta is heated through.

Season with salt and pepper.

Yields 2-4 servings.

1 1/2 cups margarita mix
1/2 cup orange juice
Juice of 2 limes
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 teaspoons Kosher salt
1 jalapeno, diced
1/4 cup cilantro, chopped

In a large bowl, combine all ingredients. Place chicken in marinade and chill for 3-6 hours.

Yields enough marinade for 2-4 pounds of chicken.

1 pound chicken breast, cooked and sliced
1 cup long-grain rice
2 cups chicken broth
1 carrot, sliced
1 cup frozen broccoli
1 cup fresh cilantro
4 ounces light cream cheese
1/4 cup light sour cream
2 tablespoon lime juice
1 clove garlic
Salt, to taste

Using a rice cooker, add the rice and chicken broth. If your rice cooker has a steamer basket, add the carrot and broccoli. (If not, cook vegetables in a simmering pot of water until tender) Cook rice and vegetables according to rice cooker’s instructions.

Using a food processor, blend the cilantro, cream cheese, sour cream, garlic and lime juice until smooth. Season with salt.

Once the rice and vegetables are done cooking, divide into individual bowls. Top with the cilantro-lime dressing and cooked chicken.

Yields 2 servings.

4 tablespoons olive oil
4 corn tortillas
1 yellow onion, diced
3 cloves garlic
2 Roma tomatoes, diced
4 cups chicken broth
2 chicken breasts, cooked and shredded
1 cup frozen corn
1/2 cup cilantro, chopped
2 tablespoons lime juice
2 tablespoons Tapatio hot sauce
1 avocado

Cut the tortillas into thin strips.

In a skillet, heat 2 tablespoons of oil and fry the tortilla strips until crispy. Set aside.

In a large stockpot, heat the remaining oil. Add the onions and saute until soft. Add the tomatoes and cook for 5 minutes. Add the garlic; cook for 3 minutes more. Add the chicken broth, shredded chicken, corn and cilantro. Cook until corn has thawed. Add the lemon juice and hot sauce.

To serve: Fill serving bowls with soup and top with a few tortilla strips and avocado slices.

Yields about 4 servings.

2 pounds boneless chicken breast
2 eggs
1 cup panko bread crumbs
1/2 cup parmesan cheese, finely grated
2 teaspoons dried basil
1 teaspoon red pepper flakes, more if desired
1/4 teaspoon paprika

Preheat oven to 350 degrees.

In a small bowl, whisk together the eggs. Set aside.

In another small bowl, combine the panko crumbs, parmesan, basil, paprika and red pepper flakes. Set aside.

Slice chicken breasts into strips. Dip each strip into the egg mixture, then dredge in the panko mixture.

Bake for 20-25 minutes or until chicken is done.

Yields 2 servings.

Salad:
1 chicken breast, cooked and cubed
2 hearts of romaine, chopped
1 Granny Smith apple, cored and diced
Feta cheese crumbles
Dried cranberries

Dressing:
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1 teaspoon honey
Salt and pepper, to taste

Salad:
In a medium bowl, toss together the romaine, chicken and apples. Top with feta cheese and dried cranberries.

Dressing:
In a small bowl, whisk together all the ingredients until the lemon juice and olive oil are fully incorporated. Drizzle over salad.

Chicken:
2 chicken breasts, halved
Garlic salt & pepper to taste
Dried thyme

Cherry Sauce:
In a small saucepan, stir together all the ingredients and bring to a boil. Reduce heat and let simmer for 10 minutes, until sauce has thickened and cherries are soft. Set aside.

Chicken:
Rinse chicken and pat dry. Season both sides of chicken with thyme, garlic salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through.

Pour warm cherry sauce over chicken and serve.

Yields 2-4 servings.

I absolutely love quiche. I can eat it for any meal! Many of my savory dishes use diced green chilies, cheese and chicken – so I figured, why not put all these ingredients into a quiche?

1 9-inch deep dish pie shell, unbaked
4 eggs
2 cups half & half
1 cup chicken, cooked & cubed
1/2 cup Pepper Jack cheese, grated
1 can diced green chilies
1 tablespoon flour
Salt and pepper, to taste

Preheat oven to 350 degrees.

In a medium bowl, beat together the eggs, half-and-half, salt, pepper and flour. Set aside.

Layer the chicken, cheese and green chilies in the bottom of the pie crust, then pour the egg mixture on top. Bake for 45-60 minutes or until the top is golden brown.

Yields 1 9-inch quiche.

8 cups chicken broth
1 tablespoon dried oregano
2 tablespoons dried parsley
1 pound cooked chicken, shredded
1 white onion, chopped
3 carrots, chopped
8 oz. frozen corn
2 tablespoons soy sauce
1 tablespoon chili oil, more if desired
1 package mahatma saffron rice
Salt & pepper to taste

In a stockpot, add all ingredients except for rice. Bring to a boil, then reduce heat and let simmer for 20 minutes.

In a medium saucepan, bring 1 2/3 cups water to a boil. Reduce heat to low, add rice and simmer for 13 minutes, covered. Drain rice (there will still be some liquid) and add to soup mixture.

Yields about 8 servings.