Ingredients:
8" Pita (look by the deli)
2 tbsp salsa
3-4oz of precooked chicken breast strips (I like Tyson's in the freezer section)
1/3 cup shredded 2% cheddar cheese
1 tbsp cilantro chopped (look in refrigerated produce section)
Directions:
Preheat oven to 375 degrees. Place pita on baking sheet, spread salsa. Add grilled chicken, then sprinkle a layer of cheese. Bake for 10-12 min. until cheese is completely melted. Remove and garnish with cilantro. Cut in slices and dig in!
Makes 1 serving: approx. 550 calories - depends on the brands purchased.
Hawaiian Chicken: I combined a few recipes so that this would be easier and quicker to make!!
Ingredients:
Chicken, 4-6 skinless, boneless chicken breasts
pineapple juice (from a 20 oz can of pineapple chunks or rings)
Soy sauce
Teriyaki Sauce
Sauce:
3/4 cup brown sugar
6 tablespoons Worcestershire sauce
3/4 cup Soy Sauce
Brown Rice
Pineapple from can
Directions:
Place chicken in baking pan. Drain pineapple juice from can. Add equal amount of soy sauce, then pour in Teriyaki sauce until chicken is covered. Bake at 350 for 30 min. or until chicken is cooked. While chicken is cooking, prepare sauce and rice.
Sauce: In small pan over medium heat, mix brown sugar, soy sauce, and Worcestershire sauce. Cook stirring occasionally, until sugar dissolves.
Rice: Follow directions on bag or box
Place chicken on top of cooked brown rice, pour desired amount of sauce and top with pineapple!
White Chicken Chili:
Ingredients:
1 lb. white beans, soaked overnight in cold water
8-10 cups chicken broth
2 cloves garlic, minced (or 1 tsp. garlic powder)
2 medium onions, chopped
1 tbsp. olive oil
2 4-ounce cans green chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/2 tsp. red cayenne pepper
4 cups cooked chicken or turkey breast, diced
3 cups monterey jack cheese
fat free sour cream (optional)
Directions:
Combine beans, chicken broth, garlic and one onion in big soup pot. Bring to a boil. Simmer until onions are very soft (usually about three hours or more). Add more broth, if necessary. Saute remaining onion in oil until tender. Add green chiles and seasonings to onion and oil; mix thoroughly. Add mixture to beans. Add chicken/turkey, mix well, and continue to cook for one hour. Serve with grated monterey jack cheese and sour cream on top.
Crockpot Mexican Chicken:
Ingredients:
1 pkg boneless, skinless chicken breasts
1 can diced tomatoes
1 can diced green chilies
1 onion, sliced thin
2 cloves of minced garlic (or just get a jar and use 1 teaspoon)
1 tsp chili powder
1/4 tsp. cumin
1/4 tsp. oregano
1/4 tsp. pepper
Directions:
Put all ingredients in the crockpot and cook on low for 6 hours - serve over rice, top with fat-free sour cream or some guacamole
Oven-Baked Mustard Chicken
From Sarah Fritschner, Courier-Journal
Ingredients:
1 cup unseasoned dry bread crumbs
½ cup Parmesan Cheese
¼ cup butter
1 Tablespoon Dijon mustard, or any European-style mustard
1 tsp dried thyme
¼ tsp salt
¼ tsp black pepper
4 boneless skinless chicken breasts – cut breast in about half, it will make more smaller servings. (about 1 ¼ lb)
Directions:
Heat oven to 400. Lightly grease a shallow baking sheet with vegetable oil or olive oil. Combine breadcrumbs and cheese on a large plate. Melt butter in shallow bowl. Mix in mustard, thyme, salt and pepper. Coat chicken in butter mixture, then dip into breadcrumbs and pat firmly to help the crumbs to adhere. Place on baking dish. Bake 15 minutes use tongs to flip the chicken and bake 10 minutes more until chicken is cooked through.
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| At about 70 cal. a cup, spaghetti squash makes a great substitute for any pasta |
Ingredients:
4 skinless, boneless chicken breasts
Teryiaki Marinade of your choice
4 Servings of spaghetti (option to use spaghetti squash for fewer calories)
Bag of Spinach (get off of the salad bar to save some $$)
Peanut Sauce - found at this post
Directions:
Marinate chicken in teryiaki sauce (30 min. to 24 hours) in refrigerator. Cook 4 servings of spaghetti per instructions. (For spaghetti squash directions click here). Dice chicken and cook in teryiaki sauce on medium in large pan. Once cooked, remove and cook a bag of spinach in the same pan. Once the spinach is cooked (wilted), add chicken and spaghetti back in. Add peanut sauce and stir.
Makes 4 servings
Cinnamon Roasted Chicken with Pumpkin Sage Grits
Better Homes and Gardens - submitted by Elizabeth Warren
Ingredients:
4 skinless, boneless chicken breast halves
1 Tbsp. Canola oil
1.5 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground black pepper
1.5 cups water
2/3 cup instant grits
1/2 cup canned pumpkin
1 Tbsp. snipped fresh sage
1/3 cup cheddar cheese
Directions:
Preheat oven to 400. Arrange chicken in 13x9x2 baking pan. Drizzle chicken with oil and sprinkle with 1 tsp of salt, the cinnamon, and the black pepper. Rub spices all over the sides of the chicken. (I mixed the salt, cinnamon, and pepper together first, and then I rubbed it onto the oiled chicken). Roast in oven 18 to 20 minutes, or until cooked through. I was really pleasantly surprised at how juicy the breasts stayed. I don’t make a lot of chicken breast recipes because I can’t stand a dried out chicken breast, but these were wonderful.
[Important note to cooking meat: don't pierce it over and over to check for doneness. The juices will just run out of your meat. It's best to cook your meat, let it rest for a few minutes, and then slice it to serve it. I use a meat thermometer so I don't have to cut into my chicken and look for pink.]
Meanwhile, in a saucepan, bring water to boiling, stir in grits. Stir in pumpkin, sage, and 1/2 tsp. salt. Return to boiling, reduce heat, stir in cheese. Serve chicken on top of the grits. Add some sage leaves if you are feeling fancy.
Makes 4 servings
