Archive for the ‘chicken’ Category

Baked Chimichangas

September 7, 2015

Any shredded meat can be used in these chimichangas, but I really like to use leftover beef barbacoa (recipe here). The recipe is also pretty loose on quantities, but that is how I cook!

cream cheese
cheddar cheese, shredded
shredded meat (beef barbacoa works well)
flour tortillas
cooking spray

Possible Toppings:
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Directions

Stir together cream cheese, cheese and taco seasoning if meat is unseasoned.
Fold in shredded meat.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla and secure with toothpicks.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.

Flip over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

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Bruschetta Chicken

September 7, 2015

I love, love, love this recipe.  It is super easy to throw together and is pretty enough to serve to company.

Recipe originally found here.

1/2 cup flour

2 eggs, beaten

4 boneless, skinless chicken breasts

1/4 cup grated parmesan cheese

1/4 cup crushed garlic croutons

1 tablespoon butter, melted

2 large tomatoes

3 tablespoons minced fresh basil

2 garlic cloves, minced (appox. 1 teaspoon)

1 tablespoon olive oil

salt & pepper to taste

Preheat oven to 375 degrees. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

Stuffed Bell Peppers

June 21, 2010

When we ran into some big bell peppers at the farmers market last week 3 for $1 I knew stuffed bell peppers were in our future.  I hadn’t actually ever made them before so I made up the recipe and it turned out pretty well.  Since I made it up and wasn’t measuring I don’t have exact quantities on the ingredients.

saute onion, garlic, and carrots (other veggies too if you are adding any) in a skillet with very little olive oil

brown ground turkey in a separate pan, drain and rinse well

combine veggies with turkey, add some tomato sauce and salsa or hot sauce and cook until sauce thickens up a bit.  Add cooked brown rice to mixture.

Gut out bell peppers and add mixture.  Replace tops.  Bake at 350 for 20-25 minutes.

Sweet & Sour Chicken

June 15, 2010

original recipe from Clean Eating with adjustments by me

1/3 c. low sodium soy sauce

2 T honey

1 tsp fresh grated ginger

1/4 tsp crushed red pepper flakes

1 1/4 lb boneless, skinless chicken breasts, chopped into chunks

1 large bell pepper, chopped into chunks

1 small onion, chunked

1/2 a can of chunked pineapple

Whisk together first 5 ingredients and heat in a skillet.  Add chicken and cook through.  Add vegetables and cook until tender.  Drain juices into a small saucepot and thicken with cornstarch (original sauce was too thin).  Serve 1 1/4 c. chicken mixture over 1/2 c. of brown rice.

In 1 1/4c. of chicken mixture there are 161 calories, 1.5g fat, 17g carbs, 21g protein

Healthy Cobb Salad

June 7, 2010

Cobb Salad doesn’t have to be bad for you!

Lettuce- I like a mix of green leaf and red leaf

kalamata olives

tomatoes

avocado- a small amount

low-fat feta

egg whites

chicken breasts or white fish

Dressing:

2 tsp extra virgin olive oil

1/4 c. balsamic vinegar

1 tsp honey

1 clove garlic, minced

1 tsp Dijon mustard- we add more

juice of one lemon

Whip it all up with a wisk.  So yummy!  Really I just wing how much of each ingredient I put in, but I know some people need exact amounts.  I am light handed with the olive oil and heavier handed with the mustard and vinegar.

Chicken Lime Tortilla Soup

April 26, 2010

The original recipe comes from here.  After I started getting ready I realized that I was completely out of canned diced tomatoes.  We substituted with a can of tomato sauce, a few fresh tomatoes, and a can of diced green chilies.  I also had some mushrooms that I needed to use so I threw them in too.  Next time I will play with the seasonings a bit more.

4 chicken breasts, cooked & cubed/shredded
1 onion, diced
16 oz. can of diced tomatoes
10 oz. can tomatoes with diced green chilis (RoTel)
8 c. water
3 (16 oz.) cans hominy, drained
6 chicken bouillon cubes
salt to taste
1 tsp. Italian seasoning
Monterey Jack cheese
limes
tortilla chips

Saute onion in a little butter.
Add the rest of ingredients & simmer for about an hour.
Serve over crushed chips, squeeze 1/2 lime over each bowl & top with cheese.
(the lime is a MUST–it makes the soup!)

Chicken Casserole

March 22, 2010

This is a good basic casserole.  We cut it in half so we didn’t have leftovers for days.  I added onion powder and garlic powder, but I think that it could have used something else.  Let me know if you come  up with any grand ideas.

Chicken Casserole

by www.trainermomma.com

3 chicken breasts, cooked and cubed
2 cans of cream of chicken soup, reduced fat
1 soup can of skim milk
8 oz whole wheat pasta (any kind), cooked
1 cup reduced fat shredded cheddar cheese
pepper
whole wheat bread crumbs

Mix the chicken, soup, milk, pasta and about 1/2 cup of cheese. Now go to town with the pepper.  Pour mixture into a 9×13 casserole dish and cover top with bread crumbs.

Bake at 350 degrees for 30 minutes.

Remove from oven and sprinkle the rest of the cheese on top.

Makes 12 servings.
288 calories per serving.

Buffalo Wings

September 4, 2009

James asked me to help him make some buffalo wings for a football party that he was going to.  I had no clue how to make them and I think I have only tried them once or twice.  I was surprised to find out that they are normally fried.  I try to stay away from frying so I searched for a recipe that didn’t require it.  This one was a hit.

I also went the easy route and did small drumstick instead of wings.  You don’t have to worry about trimming the wings and there is more meat on each piece.
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank’s Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Broil wings 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Ranch or Blue Cheese dressing and celery sticks.

Turkey Meatballs

June 15, 2009
  • 1 pound package ground turkey
  • 1 egg, beaten
  • 1 cup Italian seasoned bread crumbs
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with cooking spray.
  2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
  3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you’d like.

Cilantro Lime Chicken with Avocado Salsa

May 29, 2009

Chicken:

2 T. minced fresh cilantro

2 1/2 T. fresh lime juice

1 1/2 T. olive oil

4 boneless skinless chicken breast halves

1/4 tsp salt

cooking spray

Salsa:

1 c. chopped plum tomato

2 T. finely chopped onion

2 tsp fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground pepper

1 avocado, peeled and finely chopped

Prepare chicken by combining first four ingredients in a large bowl.  Toss and marinate for 30 minutes.  Sprinkle chicken with salt.  Coat a pan with cooking spray.  Cook on medium- high heat for 6 minutes on each side.

Prepare salsa by combining all ingredients except for avocado.  Add avocado and stir gently to combine.

Serve salsa over chicken.