Ranch Chicken Enchiladas

Anyone who knows me really well knows that my mom's chicken enchiladas are pretty much my favorite food in existence. Covered in white creamy goodness and loads of cheese... mmmm.  I usually scoff at all other enchilada recipes, because hello - if I'm going to make enchilada's, I'm going to make those ones. However, I came across this recipe and thought they looked delicious. They have a yummy flavor combination and in all honesty - are much healthier than my favorite enchiladas (stuffed with cream of chicken soup and sour cream). I'll definitely make them again! (I also like that you can cook the chicken in a crock pot, or you can use pre-shredded chicken to make this really fast! Plus I always have these ingredients in my house.



Ranch Chicken Enchiladas

Source: The Recipe Critic

Ingredients:

3-4 Boneless Skinless Chicken Breasts
Chicken taco seasoning (2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion salt, 1 tsp cumin)
1 package ranch dry salad dressing
½ cup bottled ranch
½ cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas

Instructions
Prepare chicken.  Option 1: Cook in the slow cooker with the ranch packet, taco seasoning and, chicken broth on low for about 3-4 hours. Option 2: Combine seasonings with already cooked and shredded chicken, omitting chicken broth. 

Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Assemble the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla, and layering shredded chicken and sprinkling with cheese before rolling it up.
Line up the enchiladas in the 9x13 pan and top heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
Drizzle the top with ranch and enjoy!

Crunchy Ranch Chicken

You know that we love Hidden Valley Ranch Dressing at our house - and this is a yummy meal that is super easy to throw together. Pair it with some twice-baked potatoes or corn on the cob and it's just perfect.

Crunchy Ranch Chicken

Source: Adapted from Chef in Training

Ingredients:
5-6 chicken tenders
1 cup ranch dressing (Hidden Valley Ranch, of course)
1 1/2 cups bread crumbs (I used panko crumbs)

1 tsp Dry Ranch Dressing Mix

Instructions:
In a bread pan pour ranch dressing. In a separate bread pan, combine bread crumbs and HVR dressing mix. Coat chicken tenders in ranch, then dip into bread crumbs. Evenly cover on all sides.

Place in a greased 9x13 pan and bake at 350 for 35-45 minutes or until chicken is done and tender.

*Chef in Training recommended using a bread pan instead of a bowl and I loved it! I'll never use a bowl again. It was just so much easier to coat the chicken. 

Loaded Mashed Potatoes

There isn't much that needs to be said about this dish except: YUM! We love potatoes, bacon, cheese, ranch, etc... basically every ingredient that goes into this recipe is in our list of favorite things. This was a perfect side for some simple BBQ chicken, but probably could be a meal on it's own if I was feeling like keeping it simple. It would go well with pretty much anything! (I've also read that you can make these ahead of time and then just keep them in the crock pot on warm to keep them until dinner time.) 

Loaded Mashed Potatoes

Source: The Peaden Kitchen

Ingredients:
6-8 medium russet potatoes
1/4 cup butter
1 cup sour cream
1 teaspoons parsley flakes
1 teaspoon garlic salt

1 tablespoon ranch seasoning 

salt and pepper, to taste (ample amounts)
2 cups shredded cheddar cheese
4-5 pieces bacon, cooked and crumbled

Green onion, optional

Directions: 

Peel and cut potatoes into cubes. Place in medium/large pan and cover with water. Bring to a boil them simmer for 20-30 minutes, or until potatoes are soft. Dump potatoes into a large kitchen-aid. Add butter, sour cream, parsley, garlic salt, ranch seasoning, salt and pepper. Mix on medium speed until smooth and creamy. Using a spoon add most of the cheese and bacon, reserving a small amount of each. Scoop onto plates and top with remaining cheese bacon and green onion. Serve immediately. 

Optional continued directions:
Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.

Creamy Ranch Pizza

It's no secret, David and I love Hidden Valley Ranch dressing. We are even shooting to be spokespeople for them in 30 years after we've taken hundreds of photos of us with out family enjoying our Ranch dressing (ala Jared & Subway). This is just one more way that HVR brings so much joy and deliciousness into our lives. 

Creamy Ranch Pizza
Source: Hidden Valley Ranch

Ingredients:
1/2 cup Hidden Valley Ranch dressing
3 oz cream cheese, softened
2 Tbs tomato paste
1 cup cooked chicken, chopped
1 cup shredded mozzarella cheese
Toppings such as roasted red pepper strips, olives, green onions, bacon, etc...
Pizza dough for a 12" pizza crust.

Pizza Dough:
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Directions:

In mixing bowl, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add about half of the flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Preheat oven to 450 degrees. Roll out pizza crust and poke holes with a fork. Place in oven to pre-cook for 5-10 minutes or until slightly (slightly) golden brown. Combine dressing with cream cheese and tomato paste. Stir in chicken; spread mixture on crust. Arrange toppings on pizza; sprinkle cheese over all. Bake for 15 minutes or until hot and bubbly.

Can you tell which pizza is David's and which is mine?

Ranch Chicken and Rice Soup

I found this from one of my favorite food blogs, Picky Palate. Its recipes are aimed at finding yummy foods that even picky eaters will like. We made it on a nice rainy fall evening and loved it very much. It's got a nice flavor and is super filling. Perfect when you need something delicious to warm you up.

Ranch Chicken and Rice Soup
Source: Picky Palate

Ingredients:
2 Tablespoons olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
3 Cups cooked rice
2 cans chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons Dijon Mustard

Directions:
Heat oil in a medium sized pot over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon. Reduce heat to low and simmer until serving. Taste and season accordingly.

Grilled Taco and Lime Chicken

David and I really like chicken tacos, however, sometimes I get bored with plain old shredded chicken.  This yummy dish is the perfect way to make chicken tacos. It's packed full of flavor and so delicious! I found this recipe at Picky Palate, and as I was reading through her full tutorial (check it out, her pictures are beautiful and showcase all of the details brilliantly) I kept wishing to myself that I had a pan like hers that I could grill the chicken on inside. I even read through the comments and saw where she had posted a link to a website where you could buy a similar grill pan. When I finally saw the pan as a whole, a audibly gasped. It was just like that random cast iron pan in the back of my cupboard that I didn't know how to use! I was giddy like a school-girl, ran and grabbed the pan, made sure I was right and then cooked up this chicken for dinner. I'm so in love! What an awesome way to be able to grill chicken on the stovetop. Shout out to whomever gave us that grill pan for our wedding. I love it! 

Grilled Taco & Lime Chicken

Source: Picky Palate

Ingredients:
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (regular paprika works too)
1/2 teaspoon garlic salt
3-4 medium to large boneless skinless chicken breasts
2 limes, split

Directions:
Combine cumin, salt, pepper, paprika and garlic salt in a bowl.
Place chicken breast into a large bowl or large ziploc bag. Coat chicken with seasonings then squeeze the juice of one whole lime over chicken and seasonings. You can marinate up 1-5 hours or grill immediately. 

Preheat grill pan to medium high heat. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through. Let chicken rest for 10 minutes. Thinly slice chicken and sprinkle with last of lime juice.

Top with lettuce, spinach, cheese and any other toppings. Serve with lime wedges and creamy salsa sauce (equal parts  Hidden Valley ranch dressing and salsa). 

Chicken Ranch Pasta (with Bacon)

As evidenced by the many recipes with "Chicken, Bacon, Ranch" in their titles (as well as all the pasta recipes we have), you can see that we love this yummy combination of food. I wish that I could credit the person that created this recipe, however, I found it in a pin on Pinterest that didn't link back to anything. However, all of the ingredients were right in the title and then I worked through how to make it by myself. SO yummy!

(Side note: We have chicken alfredo rotini on a regular basis at our house, but I loved that this recipe makes it's own white sauce. No need to buy a bottle of alfredo sauce at the store, and the ranch seasoning makes the whole thing so delicious.)

(Side, side note: I decided to call this Chicken Ranch Pasta, with bacon instead of Chicken Bacon Ranch pasta for several reasons. First, we have a TON of recipes that start with Chicken, Bacon, Ranch and so I thought i'd mix it up. Second, this would be just as delicious without the bacon. I know, I know. You don't hear me say that often. But both David and I agree that the bacon is yummy but this recipe can definitely stand on it's own two feet.)

Chicken Ranch Pasta
Source: A pin on pinterest that didn't lead anywhere and had the ingredient list in the comment section. I made up the directions. If you know the original source, please let me know.

Ingredients:

8 ounces penne pasta

1 Tablespoon butter

1 Tbsp flour

2 cups milk

2 Tbsp dry Ranch Dressing seasoning mix

1 cup shredded cheddar cheese

2 cups cooked chopped chicken

1/3 cup cooked chopped bacon (optional)

Directions: 

Cook and chop chicken. (I usually boil a chicken breast and then chop it because it is super easy. Sometimes if I am really invested - I will defrost, cube, and saute my chicken in a frying pan with a little salt, pepper, onion salt, and garlic salt.) Cook and chop bacon. (I put my bacon on a baking sheet lined with tinfoil at 400 for 15-18 minutes. I love it!) 

Put pasta on to boil. In medium frying pan, melt butter and then add flour. Use a small whisk to remove all clumps (this is called a roux). When clumps are gone add one cup of milk, whisk out clumps, then add the second cup of milk. Continue to heat milk/roux mixture until it starts to thicken. Add Ranch Dressing seasoning mix. Drain pasta, put back into cooking pot and mix in white sauce. Add chicken, bacon, and cheese. Stir together and serve warm. 

So, so, so yummy. Fairly quick and easy. Definitely a crowd pleaser! 

Ultimate Chicken Bacon Ranch Bites

Yum, yum, yum. These really are the ultimate. Take a Chicken Bacon Ranch pizza. Now make it bite sized. Can this dish get any more delicious? I submit that it cannot!

Chicken Bacon Ranch Bites
Source: Adapted from Our Best Bites. (These two wonderful ladies offer amazing recipes paired with happiness and humor that makes me excited to get into the kitchen.)

Ingredients:
12 Rhodes rolls (I use half of my pizza dough recipe and divide it into 12)
5 slices bacon, cooked and crumbled
1 large chicken breast
2-3 cups cheddar cheese
1 T oil
1 tsp Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese

Directions:
Take your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside.

Preheat oven to 350. Rip the first roll in half, stretch it out so it's flat and place cheese and desired toppings on each square. Pile it on. No really - even if you think it won't all fit - just put it in there. It will be better that way. Next stretch the sides of the flattened roll to cover all of your fillings.

Place seam side down in half of a muffin pan section. Repeat the filling process with the second half of the roll. Scootch the second tasty bite next to the first in the same muffin section. Continue these steps until all 12 rolls have been split in half and filled. Each muffin section should have two pizza bites. We like a lot of filling so our motto is "It will fit if you make it!"

Brush with oil and then top with cheese/ranch mixture. Bake for 11-14 minutes or until golden brown.

Serve hot with Ranch for dipping. Mmm... Mmmmm ... Delicious!

Tacos

This is a classic. You know... one of those "I need something delicious, filling, easy and happy" meals.

Tacos make us happy.

Tacos
Source: The Peden Kitchen

Ingredients:
1 lb hamburger
Chili Powder
Garlic Salt
Onion Salt
Tortillas
Toppings: Salsa, Cheese, Cheese, Cheese, Hidden Valley Ranch Dressing, Lettuce

Directions:
Brown hamburger in a skillet. When hamburger is almost done, coat it in chili powder, with liberal amounts of garlic salt and onion salt. Mmmm.....

Wrap in tortillas and top with many delicious toppings.


p.s. whatever you do.... check the Chili Powder bottle. Cinnamon is not on the ingredient list.

Oven Grilled Pizzas

These are a quick and easy dinner, so long as you have the supplies on hand and you remember to pull out the Rhodes rolls before leaving for work in the morning. I've also started making my own dough (saves on money as long as you have the time). You can make these pizza's on the grill outside, but we usually just make them in our oven. Delish!

Oven Grilled Pizza
Source: The Peaden Kitchen

Ingredients:
5 Rhodes Rolls
Pizza sauce (lets be realistic, we use the jar of spaghetti sauce that is always in our fridge from eating so much spaghetti.)
Pepperoni
Lots of Cheese (we buy a 5 pound brick of cheese at Sams Club for just about $10.00 - it's a great deal and then we don't feel like we have to skimp on our cheese.)
Hidden Valley Ranch Dressing (See here for more details)

Pre-preparation directions:
Take rolls out of freezer before leaving for work in the morning. Place them on a plate covered in plastic wrap in the refrigerator.

Preparation directions:
Preheat oven to 350. Take two rolls and mush them together then stretch them out to create a little personal pizza. We use five rolls total. Two pizzas for David and one and a half for me. (Today we had an extra roll due to me being really tired this morning when I pulled out the rolls, so I turned one into a breadstick and put it right in with the pizzas and it turned out great.)

One all of the pizzas have been stretched out, place them directly onto the oven rack. Let them bake for about five minutes or until the bottoms have turned golden brown. Take them out, flip them over and put the sauce and toppings on the browned side of the pizza. Then lay a piece of tin foil on the bottom rack and place the pizzas back into the oven directly onto the top rack (so that any drippings fall through onto the tin foil below.) Bake until cheese is melted and gooey.

Remove from oven carefully. Serve immediately with Hidden Valley Ranch and Dr. Pepper. (Don't judge us.)

Chicken, Bacon, and Ranch Sandwiches

We love pretty much anything with chicken, bacon, and ranch. And a good Chicken Bacon Ranch sandwich is at the top of our list! Typically David makes the bacon while I grill the chicken on our George Forman and everything comes together really quickly. Another tip I have, that I've just started doing recently, is to buy the marked down bags of hard rolls at the store and stick them in the freezer. They won't go bad if they are in the freezer and then on the day that you want to make the sandwiches just pull the rolls out and let them sit on the counter. (Or stick them in the microwave on defrost.) The rolls taste delicious and you can just use them as you need. I've found that this saves us lots of money and is super convenient!

Chicken Bacon Ranch Sandwiches
Source: The Peaden Kitchen

Ingredients:
2 chicken breasts or strips
4 pieces of bacon
4 slices cheese
Ranch
4 Slices of bread or 2 rolls

Directions:
Cook bacon until crisp. Grill chicken on George Forman. After chicken is cooked through, take a fork and knife and slice each piece in half again to make your chicken thinner and cover more area on the sandwich. Toast bread or roll in toaster or on stove. Put bacon, chicken, and cheese on bread and add ranch. Enjoy! This meal is great with French Fries or Mozzarella sticks. (Makes 2 sandwiches)