Tag Archives: Chicken

Chicken and Barley Stew

March 10, 2012 admin Leave a comment

So filling, so homey – this one comes out a bit wetter than a stew, but is not quite in the realm of a soup. It’s a great cold weather meal that really sticks with you.

4 servings
356 calories

1 c uncooked quick cooking barley
42 oz. fat-free chicken broth
1 T oil
1 3/4 c chopped onion
10 oz. frozen mixed vegetables
1 c chopped cooked chicken (Perdue Shortcuts work great here !)
Salt and pepper to taste
1/4 t thyme flakes

Place barley and broth in a large pan and bring to a boil then reduce heat and simmer 5 minutes. Heat oil in a skillet and add onion. Saute for 5 minutes then add mixed veggies and sauté another 2 minutes. Add veggies to barley mix along with chicken and spices and simmer 5 minutes.

Chicken, Dinner, Kid Friendly

Mushroom Herb Chicken

March 6, 2012 admin Leave a comment

What’s not to like in a dinner or chicken, mushrooms, shallots and herbs?! This is a great meal and if you have leftovers, cut up the chicken and place in broth with the mushrooms and shallots – you end up with a great soup !

4 servings
226 calories per serving

4 6 ounce boneless skinless chicken breasts (if not very thin cutlets, pound them down)
1/4 t salt
1/4 t pepper
Pam
3 large shallots, thinly sliced
8 oz. sliced mushrooms
1/3 c dry sherry or chicken broth
1 t marjoram flakes
Salt and pepper to taste
Pam

Sprinkle chicken with salt and pepper. Heat a skillet and spray with Pam. Cook chicken 6-7 minutes per side or until browned. Remove chicken and spray with Pam again. Add shallots and cook 3 minutes adding a tablespoon full of hot water if they start to dry out. Add mushrooms, sherry and marjoram, then add back chicken and cook until chicken is fully cooked.

Chicken, Lunch, Soups

Chicken and Pesto Soup

February 19, 2012 admin Leave a comment

By adding pesto to the broth, you end up with a soup that is so tasty and delicious ! It really makes an ordinary chicken broth something very special.

5 servings
235 calories per serving

2 teaspoons oil
1/2 cup carrot , julienned or shredded
8 oz. leftover cooked chicken
1 large clove garlic, minced
5 cups chicken broth
1 1/2 t oregano flakes
4 oz. baby spinach, coarsely chopped
15 oz. can chick peas, rinsed and drained
Salt and pepper to taste
2 T prepared pesto (available in the refrigerator section of your market)

Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

Chicken, Dinner, Kid Friendly

Spanish Chicken

February 14, 2012 admin Leave a comment

Quick and easy yet tasty and healthy !

2 servings
207 calories per serving

2/3 c finely chopped onions
¼ c sliced mushrooms
1 ¼ c cubed cooked chicken breast (Perdue Shortcuts work great here)
½ 14.5 oz. can diced tomatoes
½ c cooked rice
½ c tomato juice
½ c chicken broth
1/3 c frozen peas
1/4 t tarragon flakes
1/4 t rosemary
Pinch of pepper
Pam
Preheat oven to 375 degrees. Saute onion and mushrooms in a pan sprayed with Pam. Cook 4-5 minutes then place in a 1 quart baking dish and mix in the rest of the ingredients. Cover and bake 15 minutes or until liquid is absorbed.

Chicken, Italian, Lunch, Soups

Ricotta Ball Soup

February 4, 2012 admin Leave a comment

So different from the ordinary soup or the ordinary meatball. And so very tasty ! I don’t know which is better – the lemony broth or the big cheese balls !

6 servings
268 calories per serving

1 lb. ground chicken
2 c part skim ricotta
1/3 cup grated parmesan cheese
1/4 c egg beaters
1 1/2 t kosher salt
8 cup no fat chicken broth
Zest of one lemon
6 oz. baby spinach

Mix chicken, ricotta, parmesan, Egg Beaters and salt. Refrigerate 15 minutes. In a soup pot combine broth and zest and bring to a boil. Make 18 meatballs with the chicken mix. They will barely hold together, but just keep as ‘ball-like’ as possible and drop into the broth. They will immediately sink. Simmer until they float and are completely done, about 15 minutes. Add spinach and let wilt for 2 minutes. Serve immediately.

Chicken, Dinner, Kid Friendly

Chicken Hash

January 3, 2012 admin Leave a comment

Simple ingredients combined to make a perfect complete meal – chicken, potatoes, spinach and a few other yummy things.

4 servings
295 calories per serving

2 6 oz. chicken breasts (bone in)
2 t oil
Salt and pepper to taste
2 T fresh thyme leaves
1 ½ lb. Yukon Gold potatoes, in ¼ inch pieces
2 large shallots, diced
2 garlic cloves, minced
2 T water
½ lb. spinach, chopped
Fresh lemon juice

Preheat oven to 450 degrees. Put chicken in a baking dish and drizzle with 2 t oil and season with salt and pepper and thyme. Roast 35 minutes or until done. Cut meat into bite sized pieces. Bring potatoes to a boil in salted water and cook 15 minutes or until tender. Heat 4 t oil in a skillet and cook shallots 3 minutes then add garlic and cook another 30 seconds. Add potatoes and cook 7 minutes or until browned. Then mix in chicken and spinach and cook 2 minutes. Remove from heat and sprinkle with salt, pepper and some fresh lemon juice.

Chicken, Dinner

Deviled Chicken

December 23, 2011 admin Leave a comment

Add a quick mustard sauce to chicken before baking and you end up with a zesty dinner in no time at all !

4 servings
244 calories per serving

4 4 oz. boneless skinless chicken breasts (Perdue Perfect Portions work great here !)
1/2 t pepper
1/4 t salt
Pam
2 T spicy brown mustard
1/2 t ground red pepper
½ c bread crumbs
I Can’t Believe It’s Not Butter Spray

Preheat oven to 450 degrees. Sprinkle chicken with salt and pepper and place on a baking dish sprayed with Pam. Bake 15 minutes. Brush chicken with mustard and sprinkle with red pepper. Sprinkle with crumbs and press a bit so they stick well. Spritz with ICBINB Spray and return to oven for 10 minutes or until chicken is done

Chicken, Lunch, Mediterranean

Chicken Salad with Couscous

December 20, 2011 admin Leave a comment

Chicken salad is great. Israeli couscous is great. Add the 2 together and you get a perfect portable lunch.

4 servings
345 calories per serving

1 c uncooked Israeli couscous
1/4 c chopped kalamata olives
2 T chopped parsley
2 T oil
1 T lemon juice
1 t grated lemon zest
Salt and pepper to taste
1 garlic clove, minced
14 oz. boneless skinless chicken, broiled and cut into slices (Perdue Shortcuts work great here!)

Cook couscous according to package directions the drain and rinse with cold water to stop the cooking process. Mix olives, parsley, lemon, oil salt, pepper and olives. Add couscous and chicken and toss.

Chicken, Dinner, Kid Friendly, Soups

Tuscan Chicken Soup

December 9, 2011 admin 1 Comment

Warm soup on a cold day; nothing could be better. This soup is a little bit pasta fagioli, a little bit chicken soup, a little bit minestrone and a little bit straccitella – it’s everything soup 🙂

6 servings
390 calories per serving

1 T olive oil
1 T butter
2 garlic cloves, minced
1 c coarsely chopped carrot
1 medium onion, chopped
13.25 oz. can sliced mushrooms, drained
1 1/2 c diced potatoes
2 15 oz. cans cannellini beans, rinsed and drained – take ½ c and mash them; leave the rest whole
4 cups fat free chicken broth
2 cups vegetable broth
1 c water
1 t garlic powder
1 t onion powder
1 t oregano flakes
1 t parsley flakes
3 c cooked chicken breast, shredded or diced
10 oz. spinach
3 T chopped basil
Salt and pepper to taste
½ c grated parmesan cheese

Heat butter and oil in a soup pot – sauté onion 4 minutes. Add garlic, carrot, mushroom and potato and sauté another 7 minutes. Add broth, beans, mashed beans and seasoning and simmer 10 minutes. Add chicken and cook 3 minutes. Add basil and spinach and cook another 3 minutes. Garnish with parmesan cheese.

Asian, Chicken, Dinner

Thai Chicken

December 6, 2011 admin Leave a comment

Just the right amount of heat, tons of flavor and a dish I will make again and again ! This authentic Thai Chicken recipe combines the sweetness of coconut milk sugar and ginger with the heat of hot chile sauce, onions and garlic and turns out a flavor popping meal.

4 servings
403 calories per serving

3.5 oz. bag boil-in-bag rice
1 1/2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 T cornstarch
1 T fish sauce
4 t oil, divided
1 c sliced onion
2 t garlic, minced
1 t ginger, minced
1/2 c light coconut milk
2 t Sriracha (hot chile sauce available in the Asian section of your grocer)
1 T sugar
1 T fresh lime juice
2 T chopped cilantro
Lime wedges

Cook rice according to package instructions and keep warm. Mix starch and fish sauce and then toss with chicken. Heat 1 T oil and sauté chicken 6-8 minutes them remove to a plate and keep warm. Add 1 t oil to pan and cook onion, and sauté 3 minutes. Then add garlic and ginger and cook another minute. Put chicken back in the pan and cook 1 minute them add coconut milk, chile sauce, sugar and lime juice and cook a minute to heat through. Plate and garnish with cilantro. Serve with a lime slice.