Skillet: Chicken Tajine With Tomatoes and Carrots

Recipe and pictures by Wendy S. Trudeau :)

For the carrots I cut them into thin sticks. About 1/2 in. Piece of ginger chopped up very tiny,some orange zest, sea salt, fresh ground pepper, 1/4 cup butter, 1 tbs sugar put all in pan and just cover with water bring to a boil then simmer until carrots are tender then cook down till liquid has evaporated serve with fresh dill

For chicken I used wings about 10 wing pieces, 4 or 5 Roma tomatoes peeled and chopped up, about 1/2 of a small onion chopped, 1 garlic clove crushed, 1 tsp of tumeric, 2 tsp cinnamon, about 1 tsp ginger chopped up, 1/3 cup unsalted butter, sea salt, ground pepper to taste put in skillet covered cook until chicken is nice and tender. Remove chicken keep warm reduce sauce to just were it starts to caramelized add 2 tlbs honey add chicken back coat chicken serve with toasted almonds and sesame seeds

Aroma 3 In 1: Chicken Brocolli and Rice

Recipe and picture by Samantha Jones :)

Two cups washed white rice
Two and a half cups chicken broth
Left over pulled apart chicken
3-4 cups broccoli
Three tablespoons butter

Put washed white rice and chicken broth in bottom pot.
Line steam tray with aluminum foil. Put chicken and broccoli in tray top with butter.
Push white rice on Aroma 3-1 and when done dump top tray into bottom pan and mix well...

Spicy Chicken Padi May Soup

Recipe and pictures by Sandy Puterbaugh :)

This can be cooked in pretty much any appliance so I have added many labels to it.


Super simple chixn broth canned or homemade..
Rice noodles
Chopped cilantro
Chopped green onion
Chopped jalapeño
Snow peas
Bamboo shoots
Bean sprouts
Sesame seed oil to taste
Garlic oil to taste
Chopped chixn
Fish sauce optional
Soy sauce optional
Cook noodles to directions..broth oils n veggies brought to temp in a pot..place rice noodles in a bowl n ladle soup mixture over noodles garnish with cilantro green onions n jalapeño n crushed red pepper..few splashes of fish sauce n soy sauce

Burton Lunchbox: Cilantro Lime Chicken Breast and Rice

Recipe and pictures by Kevin McGrath :)

The pictures speak for themselves! Cook for one hour and done!
The foil 'snake' goes underneath the foil pan with a little water to prevent the food inside from burning.

Ninja System: Buffalo Chicken Linguine

Recipe and pictures by Wendy Copper :)

Buffalo chicken linguine 
Boneless chicken (i had patties i had to use up lol)
2-3 cups chicken broth
Sliced onions (wasnt in recipe, i added them extra)
Celery salt
Garlic
1 packet of dry ranch dressing
1/2 c buffalo sauce (1/4 cup while cooking...and 1/4 c to mix with shredded chicken after)
8 oz cream cheese
1 cup shredded cheddar
Linguine pasta
Place chicken, 2 cups broth, onions, spices, 1/4 c buffalo sauce, dry ranch dressing pack in crock pot. Place cream cheese on top,..and shredded cheddar on top of that. Cook high 4 hrs, or low 8 hrs.
Remove chicken and shread. Add remaing 1/4 c buffalo sauce to chicken.
Turn crock to high, place pasta in crock,..(add additional broth if needed), place chicken on top of pasta...cook until pasta is done..
This sauce was reeeal good if you like buffalo flavor stuff..

Burton Lunchbox: Healthier Chicken and Pasta

Recipe and picture by Shannon E. Green :)

Another easy, healthy & low sodium lunchbox meal. (The only salt used was what was in the stock & what was used when I cooked the chicken.) 

Approx 1 c Chicken stock
Handful pasta
Garlic
Onion
Grape tomatoes
Mini peppers
Asparagus
Chicken
Approx 1 c spinach
pepper to taste

Line lunchbox with crockpot liner & place stock & pasta in the bottom. Then add all veggies (except spinach) & chicken. Cook about 35 minutes. Add spinach. Once wilted, serve. Enjoy.

Aroma 3-in-1: Chicken, Rice and Salsa

Recipe and pictures by Samantha Jones :)

Dinner tonight... Made all in the aroma 3-1... Cook 2 chicken breasts and steam them for a half hour pull them apart, and then poured a jar of salsa over and mixed it... Made Spanish rice in the bottom put the chicken in the top for another half hour... Mixed together... I ate mine with a tortilla shell and some beans and cheese...

Burton Lunchbox: Estofao

Recipe and pictures by Josh Quitugua :)

Dinner tonight is a recipe from my home, Guam. We call it estofao'. Filipinos have a very similar dish called adobo. Chicken in a soy sauce, vinegar, and water broth with minced garlic, black pepper, and onions. Mix 1 part vinegar to 2 parts water and soy sauce, add minced garlic and black pepper. Put in the Burton Digital Stove and cook at 350 degrees for 2-3 hours. After about 2 hours mix in the sliced half (or more) of onion and cook at 350 degrees for at least another hour. Served on a bed of Annie Chungs' steamed microwaveable rice. The rice you see here isn't Annie Chung's though. I get these by the six pack at an Asian Mart near where I live in Tacoma, WA. Annie Chung's are just a very similar brand you can find at WalMart that comes in the same container. I'll post the finished pictures before my student and I eat all of it.

George Foreman grill & Burton Lunchbox: Terryiaki Chicken Stir Fry

Recipe and picture by Don Liles :)

Teriyaki chicken stir fry for dinner. 
Chicken on a George Foreman grill.
Steamed vegetables in Burton stove.
microwave ready rice.

Ninja System: Easy Parmesan Chicken, Oven fried zucchini and side salad.

Recipe and picture by Yardie Girl Truckin' :)

For the chicken
2 Chicken breasts seasoned with your favourite seasoning. I used my Flavorgod spicy seasoning and garlic lovers seasoning and some smoked paprika and pepper. Salt is optional. Cover with about 1/4 cup of your favorite pasta sauce. 
Put chicken in a 350 degree oven for about 45 minutes. Then cover with a little grated Parmesan Cheese and Shredded Mozzarella. Bake for another 5 minutes or so. .. Just long enough to allow the cheese to melt.

Oh, the fries. ..I cut them in strips. ..and seasoned similarly to the chicken and added a little olive oil. ... mixed some almond flour with some Parmesan Cheese and used that as the breading. Rolled the zucchini in that mixture then laid them out on some parchment paper in a 425 degree oven for about 30 mins.

Slow Cooker: Caldo de Pollo

Recipe and picture by Eric Markey :)

Its chicken browned in crockpot ( juices left in ) meat picked off bone cut up. Add squash. onion . Chopped corn on cobb peices Potato .cilantro ( a ton ). Oregano chicken stock. Green pepper. Red pepper flake. Salt n pepper galic chopped. ( normally i add yucca. zucchini carrots. ) this walmart had none.

Skillet: Bill's Black Bean Soup

Recipe and pictures by Bill Rodney :)

I give you Bills Black Bean Soup! You're gonna need to get your hands on the following: 1/2 to 1lb each of boneless skinless chicken, kielbasa sausage, and potatoes, 2 cans of beans with the liquid inside, 1 can of whole kernel corn (drained), a 32oz box of beef stock, some extra virgin olive oil, and just about your whole spice rack.

Pic 1: Dump the beans and corn in your pot and let 'me chill for a bit. Now, fry up those spuds, peel and all and cut any way you want (I do cubes/home fries) in some butter, seasoning salt, and pepper and add them to the pot.

Pic 2: Brown the chicken and kielbasa sausage in a little EVOO, salt, pepper, garlic, and onion and toss them in the pot along with your spice rack. No, really, this is a heavily spiced soup. I don't measure, just go by what feels good to you. I use Old Bay, Garlic, Onion, red pepper, black pepper, paprika, and chili powder. Once the spices are in, empty that box of stock over the whole darn thing and crank up the heat!

Pic 3: Bring it up to a boil and hold it there for 5-10 min, then drop it to a simmer for 30-45 minutes, or until it's reduced by about 1/3 - 1/2. I like it thick, and by reducing the stock base, you're gonna turn those spices up from "that's pretty tasty" to somewhere around "flying round house kick to your taste buds".

Garnish it with a little shredded cheese and sour cream and strap on your rocket boots, Scooter...you're blastin' off to Flavor Town.

Slow Cooker: Honey Chicken

Recipe by Ashley LaVine and picture by Mike Hutson :)

Crockpot honey chicken

(we doubled the original recipe, and even then we still wanted more! This is the doubled recipe)

2.5 pound boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

4 tablespoons diced onion

4 tablespoons ketchup

2 tablespoon canola oil

2 cloves garlic, minced

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic. Pour over chicken.Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.Replace lid and cook sauce on high for ten more minutes or until slightly thickened.Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

EDIT: Mike Hutson brought up this recipe again, which was originally posted in our group in August 2012 by Ashley. He recommends serving it over rice as he thinks it might be even better :)

Burton Lunchbox: Chicken and Rice Soup with Veggies

Recipe and picture by Apryl Edwards :)

Special tonight in Apryl's Diesel Diner. Soup.. I mixed a half a can crm mushroom soup with can of cabbage and juice, pinto beans, carrots, rutabagas, rice and chicken. Cooked for about an hour and a half. Then bam we have a sort of veggie chicken and rice soup. It was really good. 

Ninja System: Chicken With Kale, Prosciuto and other veggies

Recipe and pictures by Debbie Parker Newgent :)

Another one of those surprised myself meals tonight . . . Found the recipe on one of the Ninja cooking groups, but modified it. 2 boneless skinless chicken breast (cut in thirds and beat flat with a meat mallet), 1/4 pound thin sliced Proscuito, 1 thin sliced Zuchinni, one thin sliced yellow squash, 8 oz sliced mushrooms, bag of kale medley, 1 med onion chopped, 2 tbsp minced garlic, 2 sprigs Rosemary, garlic powder, onion powder, roasted garlic herb seasoning, 1/2 cup white cooking wine, 8 oz shredded Mozzarella and Montreal chicken seasoning.

In the Ninja on the stove top med setting, sauté the onion, mushrooms, garlic and rosemary. Scoop out and set aside in bowl. Turn to oven setting at 300. Layer chicken, squash, Zuchinni and kale medley. Then Proscuito. Add al seasonings and wine to sautéed mixture and stir. Pour over top. Cover and bake 30 minutes. Cover with mozzarella, replace lid until cheese is melted. (This recipe was supposed to have been made with Lipton Savory Garlic and Herb soup mix, I replaced that with all my seasonings).

Slow Cooker: Green Chile With Chicken and White Beans

Recipe and pictures by Jessica Reece :)

Green chile with chicken and white beans. Found frozen green chiles in AZ (I think), and was so excited. Dumped the whole package, some chicken tenderloins, a can of northern beans (drained and rinsed), some minced onion and a chicken bullion cube in the crockpot. Set the crock on high until things defrosted, then switched to low. Now I can't wait for the chile roasters.

Ninja System: Cuban Chicken and Rice

Recipe by Michelle Bowers Gebers (adapted from one of the recipes on one of the Ninja Facebook groups) :)

2tbsp. Olive oil
3Tbsp butter
1lb chicken breast meat (I bought boneless, skinless because that's what I like)
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic
1/2 tsp turmeric
1/2 tsp cumin
1 stalk celery, chopped (I left that put but added a package of fresh nushrooms)
1 c. Long grain rice
16oz. Chicken stock (I just used Swanson broth)
1c. Frozen Peas
Salt and pepper chicken (I used tenderloins so no cutting). Turn Ninja on stove top high and brown chicken. Then remove that and add onion, pepper and in my case mushrooms and cook until onion is tender. 
Add your garlic and spices and continue to cook until fragrant. Your truck will smell wonderful! 
Add celery and rice and stir to coat with oil. Then add chicken stock and being to a boil. 
Next, add your chicken back in and set to oven temp of 375°. Bake for 25 minutes. After the timer shuts off, add your frozen peas and leave sit for about 5 minutes or so, until peas are hot.
Serve. Sooo good!!

 Oh! One more thing! The recipe called for one packet of Sazon Goya, whatever that is. Someone made a comment that it tastes like cilantro, and since I HATE cilantro with a PASSION, I left that little ingredient out

Skillet: Chicken Enchiladas

Recipe and pictures by Jenna Nicole :)

Dinner is served! Spicy chicken enchiladas at 62 mph (husband was driving. lol)! We are on night shift, short on time and in desperate need of a shower. Eek! Only took about 40 min total for prep and cook. 8)

Ingredients:
2 chicken breasts, cut into pieces and cooked
Chopped white onion
Shredded Monterey and Colby jack cheese
1 can hot enchilada sauce
4 ten inch guerro tortillas
Pepper to taste

Cook chicken.
Add onion, pepper, 3/4 can sauce, and cheese.
Heat on low to medium.
Stir.
When cheese is melted, add mixture to tortillas and fold.
Place in cooker fold side down.
Add sauce and more cheese.
Cook until heated to liking.
Enjoy!
Deliciousness

*from the Prime 55 Kitchen
Chef Jenna 8)