Braised Balsamic Chicken
Ingredients
• 6 skinless, boneless chicken breast halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
Directions
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Nutritional Information
Amount Per Serving Calories: 206 | Total Fat: 6.1g | Cholesterol: 68mg
*Recipe came from www.allrecipes.com
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, March 22, 2011
Chicken with Asparagus and Roasted Red Peppers
Chicken with Asparagus and Roasted Red Peppers
Original Recipe Yield 4 servings
Ingredients
• 1/2 cup chicken broth
• 1 pound boned and skinned chicken breast halves
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 clove garlic, minced
• 1/2 cup chopped roma (plum) tomatoes
• 1 teaspoon balsamic vinegar, or to taste
• 1/2 cup shredded mozzarella cheese
Directions
1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Nutritional Information
Amount Per Serving Calories: 186 | Total Fat: 5g | Cholesterol: 68mg
* Recipe came from www.allrecipes.com
Original Recipe Yield 4 servings
Ingredients
• 1/2 cup chicken broth
• 1 pound boned and skinned chicken breast halves
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 clove garlic, minced
• 1/2 cup chopped roma (plum) tomatoes
• 1 teaspoon balsamic vinegar, or to taste
• 1/2 cup shredded mozzarella cheese
Directions
1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Nutritional Information
Amount Per Serving Calories: 186 | Total Fat: 5g | Cholesterol: 68mg
* Recipe came from www.allrecipes.com
Chicken Orzo Skillet
Chicken Orzo Skillet
1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 tsp olive oil, divided
3 minced garlic cloves
2 cans (14.5 oz) stewed tomatoes cut up
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 ½ tsp Italian seasoning
½ tsp salt
1 package frozen broccoli florets thawed
1. Cook orzo according to package directions. Meanwhile, in a non stick coated skillet, cook chicken in 2 tsp oil until no longer pink. Remove and keep warm.
2. In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in tomatoes, beans, seasoning and salt. Bring to a boil, stir in broccoli and chicken. Heat through. Drain orzo and stir into chicken mixture. Serves 6.
Nutritional Information
1 ½ cups of mixture
342 calories 5 G fat 42mg Chol 589mg sod 49 G carb 7 G fibre 25 G protein
* Recipe came from Taste of Home Comfort Food Diet cookbook (Family Classics Collection)
1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 tsp olive oil, divided
3 minced garlic cloves
2 cans (14.5 oz) stewed tomatoes cut up
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 ½ tsp Italian seasoning
½ tsp salt
1 package frozen broccoli florets thawed
1. Cook orzo according to package directions. Meanwhile, in a non stick coated skillet, cook chicken in 2 tsp oil until no longer pink. Remove and keep warm.
2. In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in tomatoes, beans, seasoning and salt. Bring to a boil, stir in broccoli and chicken. Heat through. Drain orzo and stir into chicken mixture. Serves 6.
Nutritional Information
1 ½ cups of mixture
342 calories 5 G fat 42mg Chol 589mg sod 49 G carb 7 G fibre 25 G protein
* Recipe came from Taste of Home Comfort Food Diet cookbook (Family Classics Collection)
Coq Au Vin
Coq au Vin
Prep 25 min cook/slow cooker 3 hour 30 minutes serves 8
4 slices turkey bacon, diced
1 jumbo onion chopped
1 lb carrots cut into sticks
2 cups celery chopped (optional)
1 (4lb) chicken, split and skinned
½ tsp salt
¼ tsp pepper
1 cup dry white wine
¾ cup low- sodium chicken broth
1 ½ tsp herbes de Provence or dried thyme
¼ cup chopped fresh flat leaf parsley
1. Spray large non-stick skillet with no stick spray and set over medium heat. Add bacon and cook until lightly browned, 3 minutes. Add onion and cook until softened, 8 minutes. Transfer mixture to a 5-6 quart slow cooker. Stir in carrots.
2. Sprinkle chicken with salt and pepper. Spray skillet with non stick cooking spray and cook chicken over medium heat until browned, 5 minutes per side. Transfer chicken to slow cooker. Add wine to skillet, bring to a boil, scraping up browned bits. Pour wine into slow cooker. Stir in broth and herbes de Provence. Cover and cook until chicken is fork tender, 3-4 hours on high, 6-8 hours on low. Top with fresh parsley.
Nutritional information
1 piece of chicken with ¾ cups vegetables and sauce
261 calories 9G total fat 3G Saturated Fat 0G Trans Fat 88MG Chol
435MG sod 9G total carb 4G total sugar 2G fiber 30G Protein
3G alcohol 47MG calc
*Recipe came from Weight Watchers Magazine
Prep 25 min cook/slow cooker 3 hour 30 minutes serves 8
4 slices turkey bacon, diced
1 jumbo onion chopped
1 lb carrots cut into sticks
2 cups celery chopped (optional)
1 (4lb) chicken, split and skinned
½ tsp salt
¼ tsp pepper
1 cup dry white wine
¾ cup low- sodium chicken broth
1 ½ tsp herbes de Provence or dried thyme
¼ cup chopped fresh flat leaf parsley
1. Spray large non-stick skillet with no stick spray and set over medium heat. Add bacon and cook until lightly browned, 3 minutes. Add onion and cook until softened, 8 minutes. Transfer mixture to a 5-6 quart slow cooker. Stir in carrots.
2. Sprinkle chicken with salt and pepper. Spray skillet with non stick cooking spray and cook chicken over medium heat until browned, 5 minutes per side. Transfer chicken to slow cooker. Add wine to skillet, bring to a boil, scraping up browned bits. Pour wine into slow cooker. Stir in broth and herbes de Provence. Cover and cook until chicken is fork tender, 3-4 hours on high, 6-8 hours on low. Top with fresh parsley.
Nutritional information
1 piece of chicken with ¾ cups vegetables and sauce
261 calories 9G total fat 3G Saturated Fat 0G Trans Fat 88MG Chol
435MG sod 9G total carb 4G total sugar 2G fiber 30G Protein
3G alcohol 47MG calc
*Recipe came from Weight Watchers Magazine
Friday, April 9, 2010
Crunchy Asian Chicken Salad
Crunchy Asian Chicken Salad
3 pkgs chicken flavor ramen noodles
8 cups shredded chinese cabbage
4 cups cooked cut up chicken
1 cup shredded cooked carrots
1/2 cup chopped red onion
1 cup sesame ginger dressing
1 Tbsp sugar
1 cup wasabi peas
3 Tbsp toasted sesame seeds
Cook noodles until tender in 1 1/2 cups water. Add 2 packets seasoning. Do not drain. Toss noodles with cabbage, chicken, carrots, and onion. In a small bowl stir dressing with last seasoning packet and sugar. Toss with salad. Cover and refridgerate for 1 hour. Add peas and sesame seeds just before serving.
*came from Pilsbury fast and fresh salads cookbook
3 pkgs chicken flavor ramen noodles
8 cups shredded chinese cabbage
4 cups cooked cut up chicken
1 cup shredded cooked carrots
1/2 cup chopped red onion
1 cup sesame ginger dressing
1 Tbsp sugar
1 cup wasabi peas
3 Tbsp toasted sesame seeds
Cook noodles until tender in 1 1/2 cups water. Add 2 packets seasoning. Do not drain. Toss noodles with cabbage, chicken, carrots, and onion. In a small bowl stir dressing with last seasoning packet and sugar. Toss with salad. Cover and refridgerate for 1 hour. Add peas and sesame seeds just before serving.
*came from Pilsbury fast and fresh salads cookbook
Layered Carribean Chicken Salad
Layered Carribean Chicken Salad
4 cups romaine lettuce
3 cups cut up cooked chicken
1 can black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes diced
dressing;
1/3 cup veg oil
1/3 cup lime juice
1/4 cup fresh cilantro
2 Tbsp sugar
3/4 tsp salt
1/4 tsp ground cinnamon
2 cloves garlic chopped
red pepper sauce (optional)
In a trifle bowl layer in order given. In a tight fitting jar gently shake dressing. Pour over and serve immediately.
*came from the Pilsbury fast and fresh salads cookbook
4 cups romaine lettuce
3 cups cut up cooked chicken
1 can black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes diced
dressing;
1/3 cup veg oil
1/3 cup lime juice
1/4 cup fresh cilantro
2 Tbsp sugar
3/4 tsp salt
1/4 tsp ground cinnamon
2 cloves garlic chopped
red pepper sauce (optional)
In a trifle bowl layer in order given. In a tight fitting jar gently shake dressing. Pour over and serve immediately.
*came from the Pilsbury fast and fresh salads cookbook
Tostada Chicken Salad
Tostada Chicken Salad
1 cup shredded cooked chicken
2 Tbsp fresh cilantro
2 Tbsp sour cream
2 Tbsp mayo
2 tsp Taco seasoning or Southwest seasoning
1 Tbsp chopped green onion
2 tostada shells
3 cups shredded lettuce
1/4 cup chunky salsa
1/2 medium avocado, sliced (optional)
In a medium bowl mix chicken, cilantro, sour cream, mayo, seasoning mix and onion. Place 1 tostada shell on each palte and top each with half the lettuce. Top each with half the chicken. Drizzle salsa on top and garnish with avocado.
* came from the Pilsbury fast and fresh salads recipe book.
1 cup shredded cooked chicken
2 Tbsp fresh cilantro
2 Tbsp sour cream
2 Tbsp mayo
2 tsp Taco seasoning or Southwest seasoning
1 Tbsp chopped green onion
2 tostada shells
3 cups shredded lettuce
1/4 cup chunky salsa
1/2 medium avocado, sliced (optional)
In a medium bowl mix chicken, cilantro, sour cream, mayo, seasoning mix and onion. Place 1 tostada shell on each palte and top each with half the lettuce. Top each with half the chicken. Drizzle salsa on top and garnish with avocado.
* came from the Pilsbury fast and fresh salads recipe book.
Chipolte Chicken Salad
Chipolte Chicken Salad
4 boneless skinless chicken breasts
3/4 cup chipolte marinade
1/2 cup chunky salsa
2 Tbsp chopped fresh cilantro
2 Tbsp chipolte marinade
2 Tbsp olive oil
2 tsp lime peel
1/3 cup lime juice
4 cups torn romaine lettuce
1 cup frozen corn, cooked, cooled
1/2 cup chopped red pepper
1 can black beans, rinsed, drained
Coat chicken with 3/4 cup marinade in a non metal container for 20 minutes to 2 hours. Grill chicken over medium heat for 10-12 minutes until cooked.
In a small bowl mix salsa, cilantro, lime peel, lime juice, remaining marinade and oil. In a large bowl mix lettuce, corn, peppers and beans. Toss the 2 bowls together. Top with chicken and serve with sour cream.
*came from the Pilsbury fast and fresh salads recipe book.
4 boneless skinless chicken breasts
3/4 cup chipolte marinade
1/2 cup chunky salsa
2 Tbsp chopped fresh cilantro
2 Tbsp chipolte marinade
2 Tbsp olive oil
2 tsp lime peel
1/3 cup lime juice
4 cups torn romaine lettuce
1 cup frozen corn, cooked, cooled
1/2 cup chopped red pepper
1 can black beans, rinsed, drained
Coat chicken with 3/4 cup marinade in a non metal container for 20 minutes to 2 hours. Grill chicken over medium heat for 10-12 minutes until cooked.
In a small bowl mix salsa, cilantro, lime peel, lime juice, remaining marinade and oil. In a large bowl mix lettuce, corn, peppers and beans. Toss the 2 bowls together. Top with chicken and serve with sour cream.
*came from the Pilsbury fast and fresh salads recipe book.
Easy Traditional Stuffing
Easy Traditional Stuffing
1 (1 pound) loaf sliced italian bread
3/4 cup butter
1 medium onion chopped
4-5 stalks celery chopped
2 tsp poultry seasoning
1 tsp sage
salt and pepper to taste
1-1 1/2 cups chicken broth
Let bread air dry for at least 3-4 hours, then tear into small pieces. In a large pan melt butter over medium heat. Cook onion and celery until soft. Season mixture with spices. Stir in bread pieces and stir to coat with your hands. Moisten with chicken broth and continue to mix with your hands. Do Not over moisten or stuffing will be soggy. Stuff in turkey or chicken and bake. You can also bake on the side in a covered casserole dish for 35 minutes at 350.
1 (1 pound) loaf sliced italian bread
3/4 cup butter
1 medium onion chopped
4-5 stalks celery chopped
2 tsp poultry seasoning
1 tsp sage
salt and pepper to taste
1-1 1/2 cups chicken broth
Let bread air dry for at least 3-4 hours, then tear into small pieces. In a large pan melt butter over medium heat. Cook onion and celery until soft. Season mixture with spices. Stir in bread pieces and stir to coat with your hands. Moisten with chicken broth and continue to mix with your hands. Do Not over moisten or stuffing will be soggy. Stuff in turkey or chicken and bake. You can also bake on the side in a covered casserole dish for 35 minutes at 350.
Tuesday, March 30, 2010
Leftover Surprise Quesedillas
Leftover Surprise Quesedillas
Leftover chicken, steak, sausage or turkey, pork
Mushrooms
Onions
Kraft Italian or Original Herb dressing
Flour Tortillas
Shredded cheese of choice
Throw the meat and veggies in a frying pan, pour dressing over top and cook until veggies are done. Spray a pan with oil and put a small amount of cheese on a tortilla in the pan. Top with some of the meat, more cheese and another tortilla. Fry. If you are not using a quesedilla maker be sure to press down on the quesedilla so the cheese sticks the sides together.
Serve with salad or veggies and dip on the side.
This is my concoction and it makes leftover night in our house a blast. Don't worry if your leftover meat has a sauce on it, it just adds to the flavor and is even better.
Leftover chicken, steak, sausage or turkey, pork
Mushrooms
Onions
Kraft Italian or Original Herb dressing
Flour Tortillas
Shredded cheese of choice
Throw the meat and veggies in a frying pan, pour dressing over top and cook until veggies are done. Spray a pan with oil and put a small amount of cheese on a tortilla in the pan. Top with some of the meat, more cheese and another tortilla. Fry. If you are not using a quesedilla maker be sure to press down on the quesedilla so the cheese sticks the sides together.
Serve with salad or veggies and dip on the side.
This is my concoction and it makes leftover night in our house a blast. Don't worry if your leftover meat has a sauce on it, it just adds to the flavor and is even better.
Thursday, March 25, 2010
Garlic Brown Sugar Chicken
Garlic Brown Sugar Chicken
Chicken
Brush with butter
Sprinkle garlic salt(not powder) all over
Then sprinkle brown sugar over that
Cook 350, 45-50 mins or more depending on chicken)
Thats it and it is decent nothing real fancy
Chicken
Brush with butter
Sprinkle garlic salt(not powder) all over
Then sprinkle brown sugar over that
Cook 350, 45-50 mins or more depending on chicken)
Thats it and it is decent nothing real fancy
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