Ingredients
1 large or 2 small chicken breasts (approximately 12 oz)
2-3 Tbsp light/reduced-fat mayo
Sriracha/Hot Sauce
Chili powder
1 Celery stalk, chopped
1 Carrot, chopped
Fat-Free Blue Cheese dressing or crumbles
Boil chicken breast until cooked through.
Place in a large bowl and pull apart, using 2 forks.
Add mayo -- just enough so it is moist, but not sopping wet.
Add celery and carrot and mix well.
Add sriracha/hot sauce/chili powder to taste and mix well.
Add either a tbsp of FF blue cheese dressing or 2 tbsp of blue cheese crumbles (or both!)
Serve hot on a potato roll with desired condiments.
NOTE: Recipe makes 3 servings at 5-6 points per serving (depending on the amount of dressing and blue cheese crumbles used) (not including bun and condiments).
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, November 16, 2011
Tuesday, May 3, 2011
Chicken and Cornbread Skillet
Ingredients
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained
Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil
Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.
In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained
Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil
Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.
In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.
Buffalo Chicken Mac-n-Cheese
Ingredients
1 cup macaroni
2 celery stalks, chopped
2 medium carrots, chopped
1 small onion, chopped
8oz shredded chicken
1 tsp garlic, chopped
1/2 cup hot sauce, divided
1/2 cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss Cheese
2 tsp yellow mustard
1 1/2 tsp parmesan
1 tbsp parsley
Preheat oven to 350.
Cook pasta al dente. Drain and set aside.
Warm large skillet over medium-high heat. Spray with nonstick spray.
Add celery, carrots, and onions. Cook until veggies are softened, about 5 minutes.
Add chicken, garlic, and 3 tbsp hot sauce. Mix thoroughly and set aside.
Combine sour cream, cheese wedges, mustard, and remaining hot sauce. Microwave for 30 seconds.
Spray casserole dish with nonstick spray.
Place half of the pasta into dish.
Top evenly with veggie mixture followed by remaining pasta.
Add sour cream mixture in an even layer.
Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes.
1 cup macaroni
2 celery stalks, chopped
2 medium carrots, chopped
1 small onion, chopped
8oz shredded chicken
1 tsp garlic, chopped
1/2 cup hot sauce, divided
1/2 cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss Cheese
2 tsp yellow mustard
1 1/2 tsp parmesan
1 tbsp parsley
Preheat oven to 350.
Cook pasta al dente. Drain and set aside.
Warm large skillet over medium-high heat. Spray with nonstick spray.
Add celery, carrots, and onions. Cook until veggies are softened, about 5 minutes.
Add chicken, garlic, and 3 tbsp hot sauce. Mix thoroughly and set aside.
Combine sour cream, cheese wedges, mustard, and remaining hot sauce. Microwave for 30 seconds.
Spray casserole dish with nonstick spray.
Place half of the pasta into dish.
Top evenly with veggie mixture followed by remaining pasta.
Add sour cream mixture in an even layer.
Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes.
Monday, May 2, 2011
Whole Crock Pot Chicken
Ingredients
whole chicken (as large as possible that will fit inside crock pot)
carrots
celery
onion
garlic cloves, whole
season salt
Remove package from inside chicken, and rinse chicken inside and out.
Largely chop veggies and place in bottom of crock pot, along with whole garlic cloves.
Rub outside of chicken with season salt.
Place chicken, breast side down, on veggies.
Cook on low heat for 8-10 hours.
Serve chicken directly out of crock pot.
Place crockpot sleeve in fridge overnight.
Day 2
Add water into crockpot sleeve until about 2 inches from the rim.
Cook on high heat for 6 hours or low heat for 8-12 hours.
Place strainer over a large bowl. Pour entire contents of crockpot into strainer.
In bowl will be pure chicken stock. Package this and freeze.
(Be sure to skim fat off while frozen before thawing to use in the future.)
Pick through contents of strainer to remove bones.
Package remaining meat and freeze or reuse immediately.
whole chicken (as large as possible that will fit inside crock pot)
carrots
celery
onion
garlic cloves, whole
season salt
Remove package from inside chicken, and rinse chicken inside and out.
Largely chop veggies and place in bottom of crock pot, along with whole garlic cloves.
Rub outside of chicken with season salt.
Place chicken, breast side down, on veggies.
Cook on low heat for 8-10 hours.
Serve chicken directly out of crock pot.
Place crockpot sleeve in fridge overnight.
Day 2
Add water into crockpot sleeve until about 2 inches from the rim.
Cook on high heat for 6 hours or low heat for 8-12 hours.
Place strainer over a large bowl. Pour entire contents of crockpot into strainer.
In bowl will be pure chicken stock. Package this and freeze.
(Be sure to skim fat off while frozen before thawing to use in the future.)
Pick through contents of strainer to remove bones.
Package remaining meat and freeze or reuse immediately.
Creamy Chicken Casserole
Ingredients
1 16oz package bowtie pasta, cooked
2 10.75oz cans cream of chicken soup
2 soup cans of milk
12oz shredded chicken
1 16oz bag frozen broccoli florets
15 butter-flavored crackers, crumbled but chunky
Preheat oven to 350.
Please pasta into a large baking dish.
Pour soup over noodles.
Pour in cans of milk.
Add frozen broccoli florets.
Stir.
Add shredded chicken, and stir again.
Top with crumbled crackers.
Bake for 45 minutes or until crackers are brown.
1 16oz package bowtie pasta, cooked
2 10.75oz cans cream of chicken soup
2 soup cans of milk
12oz shredded chicken
1 16oz bag frozen broccoli florets
15 butter-flavored crackers, crumbled but chunky
Preheat oven to 350.
Please pasta into a large baking dish.
Pour soup over noodles.
Pour in cans of milk.
Add frozen broccoli florets.
Stir.
Add shredded chicken, and stir again.
Top with crumbled crackers.
Bake for 45 minutes or until crackers are brown.
Pistachio Crusted Chicken
Ingredients
1 cup chopped pistachios (can use peanuts instead)
1/2 cup bread crumbs
2 tbsp dijon mustard
2 tbsp olive oil
2 tbsp honey
2 large chicken breasts, cut into 1-inch thick strips (or chicken tenders)
Preheat oven to 500.
Mix together pistachios and bread crumbs.
in a separate bowl, combine dijon, olive oil, and honey.
Dip chicken in mixture, then coat with pistachio/bread crumb mixture.
Place onto greased cookie sheet.
Place cookie sheet into preheated oven, then immediately turn temperature down to 375.
Bake until chicken is cooked through, about 20 minutes.
1 cup chopped pistachios (can use peanuts instead)
1/2 cup bread crumbs
2 tbsp dijon mustard
2 tbsp olive oil
2 tbsp honey
2 large chicken breasts, cut into 1-inch thick strips (or chicken tenders)
Preheat oven to 500.
Mix together pistachios and bread crumbs.
in a separate bowl, combine dijon, olive oil, and honey.
Dip chicken in mixture, then coat with pistachio/bread crumb mixture.
Place onto greased cookie sheet.
Place cookie sheet into preheated oven, then immediately turn temperature down to 375.
Bake until chicken is cooked through, about 20 minutes.
Lettuce Wraps
Ingredients
1 lb ground chicken
3 tbsp oil
1 cup water chestnuts, minced
3 tbsp chopped onions
1 tsp minced garlic
leaves of iceberg or boston bib lettuce
Special Sauce:
1/4 cup sugar
1/2 cup water + 2 tsp
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1-2 tsp garlic and red chili paste
Stir Fry Sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar
Prepare Special Sauce:
In a bowl, dissolve sugar in water.
Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.
Mix well and chill until ready to serve.
When serving, add desired amount of garlic chili sauce to special sauce.
Prepare stir-fry sauce:
Mix soy sauce, brown sugar, and rice wine vinegar in a small bowl.
Bring oil to high heat in wok or large frying pan.
Cook chicken until done.
Add garlic, onions, and water chestnuts.
Add in stir-fry sauce.
Heat through for a few minutes.
Serve chicken mixture in lettuce cups and top with special sauce.
Kung Pao Chicken
Ingredients
6 chicken breasts
1/4 cup plus 2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp plus 1 tsp water, divided
1/4 tsp sugar
1/4 cup oyster sauce
1/8 tsp sesame oil
1/2 tsp cornstarch
1/4 cup unsalted peanuts, chopped
1 scallion, slivered
Grill chicken over medium heat until cooked through.
In a medium saucepan, mix soy sauce, vinegar, 1 tbsp plus 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water. Drizzle mixture into sauce.
Return sauce to a boil and simmer for 1 minute or until slightly thickened.
Remove from heat and set aside.
Using pastry brush, coat each chicken breast with sauce.
Garnish with peanuts and scallions.
6 chicken breasts
1/4 cup plus 2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp plus 1 tsp water, divided
1/4 tsp sugar
1/4 cup oyster sauce
1/8 tsp sesame oil
1/2 tsp cornstarch
1/4 cup unsalted peanuts, chopped
1 scallion, slivered
Grill chicken over medium heat until cooked through.
In a medium saucepan, mix soy sauce, vinegar, 1 tbsp plus 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water. Drizzle mixture into sauce.
Return sauce to a boil and simmer for 1 minute or until slightly thickened.
Remove from heat and set aside.
Using pastry brush, coat each chicken breast with sauce.
Garnish with peanuts and scallions.
Crock Pot Mexican Chicken
Ingredients
2-3 frozen chicken breasts
1 jar salsa
1 can diced tomatoes
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp chili powder
1 tbsp cumin
1 tbsp allspice
Throw everything into crock pot and cook for 3-4 hours on high heat.
Once chicken is cooked, remove from crockpot and shred it.
Return to crockpot and cook for 15-3 0 minutes longer.
2-3 frozen chicken breasts
1 jar salsa
1 can diced tomatoes
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp chili powder
1 tbsp cumin
1 tbsp allspice
Throw everything into crock pot and cook for 3-4 hours on high heat.
Once chicken is cooked, remove from crockpot and shred it.
Return to crockpot and cook for 15-3 0 minutes longer.
BBQ Chicken Salad
Ingredients
2 chicken breasts, grilled and chopped
4 celery stalks, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 8.75oz can sweet corn, drained
1/4 cup BBQ sauce
2 tbsp fat-free mayonnaise
In a large bowl, combine chicken, celery, bell pepper, onion, and corn.
Mix together BBQ sauce and mayo. Pour over chicken and veggies.
Mix well and chill.
Serve on a bed of greens or on a bun.
2 chicken breasts, grilled and chopped
4 celery stalks, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 8.75oz can sweet corn, drained
1/4 cup BBQ sauce
2 tbsp fat-free mayonnaise
In a large bowl, combine chicken, celery, bell pepper, onion, and corn.
Mix together BBQ sauce and mayo. Pour over chicken and veggies.
Mix well and chill.
Serve on a bed of greens or on a bun.
Oven-Fried Chimichangas
Ingredients
1 1/2 cups cooked chicken, chopped or shredded
2/3 cup salsa (plus extra for serving)
1 tsp ground cumin
1/2 tsp dried oregano
1 cup shredded cheddar cheese (plus extra for serving)
2 scallions, chopped (plus an extra chopped scallion for garnish)
6 8-inch flour tortillas
2 tbsp butter, melted
Preheat oven to 400.
Mix chicken, salsa, cumin, oregano, cheese and scallions.
Divide mixture evenly among tortillas. Place mixture inside tortillas and fold up, burrito-style.
Place seam-down on baking sheet.
Brush with melted butter.
Bake for 25 minutes or until golden.
Garnish with additional cheese and scallions, and serve with extra salsa.
1 1/2 cups cooked chicken, chopped or shredded
2/3 cup salsa (plus extra for serving)
1 tsp ground cumin
1/2 tsp dried oregano
1 cup shredded cheddar cheese (plus extra for serving)
2 scallions, chopped (plus an extra chopped scallion for garnish)
6 8-inch flour tortillas
2 tbsp butter, melted
Preheat oven to 400.
Mix chicken, salsa, cumin, oregano, cheese and scallions.
Divide mixture evenly among tortillas. Place mixture inside tortillas and fold up, burrito-style.
Place seam-down on baking sheet.
Brush with melted butter.
Bake for 25 minutes or until golden.
Garnish with additional cheese and scallions, and serve with extra salsa.
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