Tag Archives: Chicken

Luncheon Chicken Salad

December 5, 2011 admin Leave a comment

Chicken salad served on a lettuce leaf and with pita wedges instead of on sandwich bread just makes it a whole different beast. And all the fresh flavors in this particular recipe renewed my love of chicken salad.

4 servings
382 calories per serving

2 c diced cooked chicken breast
1 1/4 c chopped seeded cucumber
1/2 c matchstick carrots
1/2 c sliced radishes
1/3 c chopped green onions
1/4 c light mayo
2 T chopped cilantro
1 t minced garlic
1/4 t ground cumin
Salt and pepper to taste
4 romaine lettuce leaves
4 6 inch whole wheat pitas, cut into 4 pieces each

Mix chicken, cucs, carrots, radishes and green onions. Whisk together mayo, cilantro, garlic, cumin, salt and pepper. Then mix that into the chicken and veggies. Place a lettuce leaf on each plate and top with 1 c chicken mixture. Serve with pita wedges.

Chicken, Crock pot, Dinner

Chicken Marrakesh (Crock Pot)

November 25, 2011 admin Leave a comment

I love being able to throw together a meal in the morning and not think about it again until it’s time to put it on the table. Chicken Marrakesh is a great dish with the subtle flavors of cuisine from Morocco.

8 servings
290 calories per serving

1 onion, diced
2 cloves garlic, minced
2 large carrots, peeled and sliced
2 large sweet potatoes, peeled and diced
15 oz. can chick peas, drained and rinsed
2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 t ground cumin
1 t ground turmeric
1/4 t ground cinnamon
1 t black pepper
2 t parsley flakes
Salt to taste
14.5 oz. can diced tomatoes

Place the onion, garlic, carrots, sweet potatoes, chick peas, and chicken into a slow cooker. Stir herbs into tomatoes then pour tomatoes over and stir well. Cover and cook on high 5 hours or low 8-9 hours.

Chicken, Dinner

Chicken Casserole with Wild Rice

November 8, 2011 admin Leave a comment

This is one of those ‘all in one dishes’ that I love to make. You can make it ahead of time, refrigerate, and then do the baking right at the very end. Very convenient, very easy, very good !

8 servings
371 calories per serving

You can make this casserole ahead and refrigerate until you are ready – just bake longer (about an hour) to make sure it heats all the way through.

2 c water
1/2 c wild rice
2 lb. boneless, skinless chicken, cooked (Perdue Shortcuts work great here !) and cut into bit sized pieces
2 T oil
3 scallions, chopped
1 1/2 lb. sliced mushrooms
1 c chicken broth
1/4 c flour
2 c skim milk
1/2 c grated Parmesan
1/2 c low fat sour cream
1/3 c chopped parsley
1 t salt
1/2 t pepper
2 c frozen French cut green beans
1/2 c sliced almonds

Mix water and rice and bring to a boil then lower to a simmer and cook 35-40 minutes. Drain and reserve. Heat oil in a large Dutch oven or soup pot and cook mushrooms 12 minutes or so to release all the liquid and allow it to dry up. Add broth and scallions and cook 5 minutes. Sprinkle in flour and stir then add milk and simmer 2 minutes. Add cheese, sour cream parsley, salt and pepper and remove from heat.

Preheat oven to 350 degrees. Spray a 9×13 pan with Pam and place the rice in as the bottom layer. Top with chicken and beans then pour over the mushroom sauce and sprinkle with nuts. Cook 30 minutes and let stand a bit to cool before serving.

Chicken, Dinner

Honey Mustard Chicken

November 2, 2011 admin Leave a comment

This is a nice zesty baste for grilled chicken. You can use spicy mustard if you like it even zestier. And this recipe gives you enough of the sauce to really taste it 🙂

4 servings
226 calories per serving

1/3 c Dijon mustard
1/4 c honey
2 T mayonnaise
1 t A-1 steak sauce
4 boneless skinless chicken breasts
High heat Pam

Heat grill and spray with High Heat Pam. Mix mustard, honey, mayo and steak sauce. Grill chicken basting with sauce every 5 minutes or so. Cook 15-20 minutes or until done.

Chicken, Lunch, Soups

Ginger Chicken Soup

October 27, 2011 admin Leave a comment

A quick soup that tastes like its been simmering for hours. Great fresh flavors and only 121 calories per serving !

2 servings
121 calories per serving

4 tsp. minced fresh ginger
1 c Perdue Shortcuts chicken cut into bite sized pieces (or make your own by sautéing a boneless skinless breast and then cutting it up into small pieces)
1 c green pepper slices (sliced very thin)
¼ c sliced scallions
1 c chicken broth
1 c beef broth
½ c water
Salt and pepper to taste
½ t onion powder
Optional red pepper flakes if you like it spicy

Combine all in a small pan and cook for 15 minutes.

Chicken, Dinner, Kid Friendly, Mexican

Soft Chicken Tacos

October 15, 2011 admin Leave a comment

Super good – this stacks up to any taco you find out there and the kids love to make these. These tacos really hit the spot.

10 servings
249 calories per serving

1 1/2 lb. boneless skinless chicken, cut into bite sized cubes
1t red vinegar
Juice of one half a lime
1/2 t salt
1/2 t pepper
2 cloves garlic, minced
1 t oregano flakes
10 6 inch flour tortillas
1 tomato, diced
1/4 c shredded lettuce
1/4 c shredded Monterey Jack cheese
1/4 c salsa
Pam
1 avocado, sliced

Spray a skillet with Pam and cook chicken 6-7 minutes or until done. Mix in vinegar, juice, salt, pepper, garlic and oregano and simmer 5 minutes. Heat tortillas half a minute in microwave. Put chicken mix in tacos and top with cheese, tomato, lettuce and salsa. Top with 2 slices of avocado per taco.

Chicken, Dinner

Balsamic Chicken

October 14, 2011 admin Leave a comment

I love simply sautéed chicken – it needs nothing more than garlic powder, salt and pepper to have a great flavor. But then you take some honey roasted tomatoes and add them to the top for extra flair – – and you end up with a dish that is bright and fresh.

4 servings
238 calories per serving

1 pint grape tomatoes
1 T honey
1 1/2 t oil
½ t garlic powder
Salt and pepper to taste
6 oz. boneless skinless chicken tenders (or very thin cutlets)
1/2 t pepper
Pam
2 t white balsamic vinegar

Preheat oven to 450. Mix tomatoes, honey and oil and then spread on a baking sheet and bake 12 minutes. When done, set aside. Mean while, sprinkle chicken with garlic powder, salt and pepper and sauté in a heated pan spray with Pam. Cool 4-5 minutes each side or until done. Remove from pan and brush with vinegar. Place on a platter and cover with tomatoes. Serve immediately.

Chicken, Dinner, Kid Friendly

Lemon Glazed Chicken

September 30, 2011 admin Leave a comment

What a great tangy yet mild sauce – it makes the chicken tenders simply splendid !!

4 servings
210 calories per serving

1 ½ lb. chicken cutlets or tenders
½ t salt
½ t pepper
3 T lemon juice
Pam
8 oz. sliced mushrooms
2 garlic cloves minced
½ c fat free chicken broth
2 T chopped parsley
1 t cornstarch
¼ c water

Season chicken with salt and pepper and 2 T lemon juice then place in a heated skillet that has been sprayed with Pam and cook 5-6 minutes each site or until browned then remove from pan and keep warm. Add mushrooms and garlic to pan and cook 4 minutes then add the rest of the juice, the broth, and the parsley. Mix 1 t cornstarch with ¼ c cold water and add to the mix. Simmer and stir to thicken sauce and then return chicken to the pan. Cook 3-5 minutes or until heated through.

Chicken, Dinner

Tandoori Chicken

July 24, 2011 admin Leave a comment

Tandoori Chicken is an Indian dish with so much flavor. Though it is not cooked in a tandor as you would for authentic Tandoori chicken, this recipe is pretty darned good !

4 servings
152 calories per serving

1 ½ c plain low fat Greek yogurt
2 T grated onion (grate it just like you would a hunk of cheddar cheese)
1 T grated ginger
1 T vegetable oil
1 t ground cumin
1/2 t ground red pepper
1/4 t ground turmeric
3 garlic cloves, minced
4 6 oz. boneless, skinless chicken breasts
1/2 t salt
Pam

Mix the yogurt and spices in a Ziploc bag. Add the chicken and seal and marinate in the frig for 2 hours. Preheat oven to 450 degrees. Place chicken in a baking dish and roast ½ hour. Turn on the broiler and cook 5 minutes or so to crisp it up.

Chicken, Dinner

Chicken Stuffed with Garlic Cream Cheese

July 11, 2011 admin Leave a comment

Adding cheese and fresh herbs transforms regular chicken thighs into a restaurant worthy dish. You can really change these up by just adding different herbs to the cream cheese. I always use fresh herbs for a crisp, fresh flavor. But dried herbs will do in a pinch !

Chicken Stuffed with Garlic Cream Cheese

6 servings
247 calories per serving

6 4 oz. boneless skinless chicken thighs
3 cloves garlic, minced
12 t fat free cream cheese
7 basil leaves, chopped
Pam
Salt and pepper to taste

Preheat oven to 350 degrees. Heat small skillet and add Pam. Saute garlic 2 minutes. Add garlic and basil to cream cheese. Chicken thighs are usually folded over in the package. If they are not, or if you are using chicken breasts instead, then you will need to make a deep slit in the meat so that later you can stuff them. Sprinkle the chicken with salt and pepper and place in a baking dish sprayed with Pam. Cool 35 minutes. Remove and carefully place 2 t of the cream cheese mix in the pocket (either the folded over section or the slit that you cut). Put chicken back in the over and bake another 5 minutes or until done throughout. Cool 5 minutes then serve.