Chicken Pot Pie Turnovers

Ingredients:
- 2 sheets puff pastry, thawed
- 2 cup chopped, cooked chicken (easiest to boil chicken breasts)
- 1 bag frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 3-4 cups prepared wild rice

1. Preheat oven to 375°F.
2. In a medium bowl, mix cream of chicken soup and milk.  Add in rice, chopped chicken, and vegetables.  Season with salt and pepper.
3. Roll out puff pastry so it is about a 12x12 inch square.  Then cut into 4 even squares.
4. Place about 1/4 cup of filling in each square, then fold over square to form a triangle.  Use a fork to seal the edges.  Repeat with next three squares, then roll out second puff pastry and repeat.
5. Lightly grease a baking sheet and place turnovers on sheet.  Bake for about 20-30 min, or until pastry is golden brown.

Slow cooker creole chicken and sausage

Ingredients:

• 3 chicken breasts or thighes
• 12 ounces smoked Andouille sausage, sliced
• 1 cup chopped onions
• 2 cloves minced garlic
• 1¼ cup low sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• ½ cup tomato sauce
• 2 teaspoons Creole seasoning
• ¼ teaspoon cayenne
• Rice, prepared
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1. Place all ingredients except rice in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
2. Shred the chicken directly in the crockpot to your desired texture. Season mixture with salt and pepper. Serve the creole chicken over rice.

Mexican Quinoa

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• Ingredients:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 chicken breasts
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, about 1 minute.

2. Stir in quinoa, chicken broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 
3.   Season chicken breasts with cumin, salt and pepper, and cayenne.  Cut up into strips and cook in a skillet over medium heat.
 4.  Add chicken, then Stir in avocado, lime juice and cilantro.  Serve immediately.

Baked Caprese Chicken

Ingredients:
- 2 Tbs olive oil
- 1 tsp dried basil
- 1 tsp oregano
- Juice of one lemon
- Salt and pepper to taste
- 4 chicken thighs or breasts
- 2 Tbs butter
- 4 slices of fresh mozzarella cheese
- 2 tomatoes, sliced
- 1/4 c fresh basil leaves
- 1/2 c balsamic vinegar
- 2 Tbs packed brown sugar

1. In a large ziplock bag combine olive oil, basil, oregano, lemon juice, and salt and pepper to taste.  Add in chicken and shake to mix.  Let marinade for at least an hour if possible.
2. Preheat oven to 400°F.
3. To make balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat.  Bring to a boil and reduce by half, about 6-8 minutes.  Let cool
3. Melt butter in a skillet, then add chicken to sear for about 2-3 min, or until golden brown.
4. Place chicken in a baking pan and into the oven, and cook chicken for about 25 minutes or until cooked through.  Top each chicken with cheese and broil for 2-3 minutes.
5. Serve immediately, topped with tomato, balsamic reduction, and fresh basil.

Turkey Chili with Quinoa

Ingredients:
- 1 cup quinoa, cooked
- 2 cups water
- 1 Tbs olive oil
- 1/2 red onion, minced
- 2-3 cloves of garlic, minced
- 1 lb ground turkey
1 can black beans, rinsed and drained
- 1 cup salsa
- 2 cans crushed fire roasted tomatoes
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- cayenne to taste

1. Make quinoa according to recipe.  While waiting for it to cook, heat olive oil over medium heat in a medium pot.
2. Add onions, garlic, and cayenne and saute for 1-2 min.  Add turkey and cook until meat is browned and broken apart.
3. Add black beans, chili powder, cumin, salt, and salsa and simmer for a few minutes.  Add the tomatoes and up to 2 cups of water to get to a good consistency.  Simmer for a few more minutes.
4. Add cooked quinoa and stir to combine.  Serve with tortilla chips.