SAUTED CHICKEN BREASTS IN WINE SAUCE

4 servings

Ingredients

• 4 skinless, boneless chicken breast halves, (about 1 lb total)
• 1/4 teaspoon salt*
• 1/4 teaspoon ground black pepper*
• 3 tablespoons flour
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 1/2 cup dry white wine
• 1 cup reduced-sodium chicken broth or chicken stock
• 1 tablespoon snipped fresh chives
• Sautéed Seasonal Vegetables**

Directions

Sprinkle the chicken breasts with the salt and pepper*. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.

Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.

Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.

For the sauce:

Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.

Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.

Serve the chicken and wine sauce with the veggies on the side.

For the veggies:

In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables** (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste*.

*THOSE OF YOU WHO KNOW ME ALSO KNOW TO NEVER ADD SALT AND PEPPER IN COOKING.  ADD IT IF NEEDED AT THE TABLE OR USE OTHER SPICES – MOST OF THE TIME YOU DON’T NEED IT!

**THERE ARE ALSO MANY STEAM IN THE BAG OR FROZEN MIXED. VEGETABLES THAT COULD BE A QUICK ALTERNATIVE TO CHOPPING FRESH.  I ALSO SAUTE WITH VEGETABLE BROTH INSTEAD OF OIL.

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COLD CHICKEN AND TORTELLINI SALAD

1 bag frozen cheese tortellini
1 cup chopped zucchini (fresh from the garden)
3 cups cooked chopped chicken (I grilled outdoors)
1/2 cup Greek salad dressing (I use Kraft Greek Feta and Oregano)
1/2 cup Feta cheese
1/2 cup sliced Kalamata olives
3 cups bite sized salad greens
whole wheat pitas (optional)

Cook tortellini according to directions. In the last minute of cooking, add zucchini to boiling water. Drain and rinse in cold water. Place in a large bowl. Add chicken, dressing, cheese and olives – toss well. Serve over salad greens with a whole wheat pita half on the side.

SUPER FAST AND EASY!! GREAT ON A HOT SUMMER NIGHT!

CHICKEN FRAJITAS

INGREDIENTS

• 1 1/2 lbs. chicken, cut into strips
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon seasoned salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper flakes
• 1 large onion, sliced
• 1 large green pepper, sliced
• tortillas(whole grain)
• garnishes sour cream, black olives, cheese, tomatoes

METHOD

Step 1

Cook the chicken in the oil for a few minutes then pour the chicken and the oil into the crockpot. (I usually skip this step – eliminate oil and just add my chicken into the crock pot. Saves time, fat, and energy! )Add the lime juices, garlic, cumin, salt, chili, and red pepper. Stir to coat and cook on low for 6 hours.

Step 2

During the last hour, add the onions and green peppers – stir to coat. Serve on warm tortillas with garnishes such as sour cream, black olives, cheese, tomatoes, etc.

HOT CHICKEN SALAD

THIS IS BY NO MEANS A LOW FAT DISH BUT THERE ARE A FEW THINGS YOU CAN DO TO CUT FAT WHICH I HAVE NOTED.  ALSO JUST HAVE A SMALL PORTION AND LOAD UP ON A NICE VEGETABLE (I CHOSE STEAMED BROCCOLI) AND A BIG SALAD.  WE ALSO HAD STRAWBERRIES WITH LITE WHIPPED TOPPING FOR DESSERT!

3 c cubed cooked chicken*
1 1/2 c chopped celery
2 Tbsp chopped onion
1 (10 3/4 oz) can Cream of Chicken soup (I used the lower fat variety)
8 oz sour cream (I used low fat)
1 cup shredded mozzarella cheese
1/2 tsp basil
2 hard cooked eggs, chopped
1/2 c crushed potato chips
1/3 c finely chopped almonds

*1 lb chicken will yield about 3 c cubed chicken

Preheat oven at 400 F.  Coat a 2 qt. baking dish with non-stick cooking spray.  Add the first 8 ingredients and mix well.  Top with potato chips and almonds.  Bake 30- 35 minutes until topping becomes golden brown.

 

CHICKEN APPLE SALAD

4 leftover chicken breast halves, shredded or cubed

1 large apple, diced with peel on

2 celery stalks, thinly sliced

20-30 grapes (raisins could be used instead)

2 Tbsp. Honey Mustard

1/2 c.  Mayo (Substitute 1/4 c. with plain non-fat yogurt to cut fat)

2 Tbsp. Raspberry Vinaigrette dressing

2 Tbsp. dill pickle relish

In large bowl combine chicken, apple, celery and grapes.  In a small bowl combine mustard, mayo, raspberry vinaigrette and relish.  Add to chicken mixture and combine well.  Serve over a bed of spinach, mesclun mix or your favorite lettuce.

Adapted from: https://vickidelbrouck.wordpress.com/2015/05/26/summers-coming-chicken-apple-salad/

 

 

PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup smooth natural peanut butter (I used crunchy)
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons minced garlic
• 1 1/2 teaspoons chile-garlic sauce
• 8 ounces whole-wheat spaghetti
• 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation

1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken on to grill.  Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tips & Notes

• Warm the peanut butter in the microwave to make it mix easier
• Use rotisserie chicken to make it even faster
• I used zucchini, yellow squash, snap peas, peppers, onion and broccoli but there are some really nice frozen mixes

Nutrition

Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.

Adapted from: http://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html

CHINESE CHICKEN AND NOODLE SALAD

Ingredients

• 1 3-ounce package low-fat ramen-noodle soup mix , discard seasoning pkt
• 1/4 cup slivered almonds
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons canola oil (I used non-stick cooking spray)
• 1 pound boneless, skinless chicken breasts, trimmed
• 2 cups shredded green cabbage*
• 1 medium carrot, shredded*
• 3 scallions, chopped
• 1/2  cup Kraft Lite Asian Toasted Sesame Dressing
• 2 tbsp soy sauce

*I used a 10 oz. coleslaw mix from a bag!!

Preparation

1. Preheat oven to 350°F.
2. Crumble ramen noodles onto a large rimmed baking sheet. Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
3. Meanwhile, grill chicken either on an outdoor grill or George Forman Grill.  Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces.
4. Meanwhile, combine dressing and soy sauce in a small bowl or jar with a tight-fitting lid.
5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Make Ahead Tip

•  Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
• You can also make this salad with pork, fish or steak especially if you have leftovers.

LOADED BAKED POTATO AND CHICKEN CASSEROLE

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
Coat a 9×13 dish with cooking spray.  Mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce in the bottom.
Cube the potatoes & add to the dish.  Stir to coat.
Bake the potatoes for 45 minutes, stir every 15 minutes
I cooked my chicken on the grill while the potatoes cooked
Cube the chicken & add it to the bowl tossing to coat
Over top sprinkle cheese, bacon & green onion
Bake for 15 minutes or until the cheese has melted

SERVE WITH A NICE VEGETABLE MEDLEY AND FRESH SALAD!

I HAD SOME LEFTOVER AFTER A FEW MEALS AND MADE IT INTO A DEEP DISH CHICKEN POT PIE.  I PUT THE LEFTOVERS IN A DEEP DISH PREPARED PIE CRUST AND ADDED SOME BABY BROCCOLI FLORETTES AND A 12 OZ BAG OF FROZEN MIXED VEGETABLES.  ON THE STOVE I TOOK 1/2 CUP CHICKEN BROTH AND BROUGHT IT TO BOIL AND ADDED 8 OZ PHILADELPHIA CREAM CHEESE GARDEN VEGETABLE (1/3 LESS FAT) BY THE TABLESPOON UNTIL MELTED AND CREAMY.  POUR CREAM SAUCE OVER TOP AND BAKE THE POT PIE IN A 350 F OVEN FOR 20 -30 MINUTES UNTIL THE CRUST IS GOLDEN BROWN.  COOL BEFORE CUTTING INTO 6 WEDGES.

**OFTEN MY PIE CRUSTS COME IN PAIRS SO YOU MAY WANT TO ADD A TOP CRUST WITH AN EGG WASH BUT I USUALLY SKIP THIS TO CUT SOME CALORIES AND HAVE ANOTHER PIE LATER!

GOURMET LUNCH: CHICKEN AND ROASTED RED PEPPER

ONE MORE LEFT OVER CHICKEN BREAST MADE MY HUSBAND THE ENVY OF ALL HIS COWORKERS AT THE LUNCH TABLE!

START OFF WITH GARLIC MAYO:
1 tsp minced garlic
1/4 c mayonnaise
1/4 c plain nonfat yogurt
freshly ground black pepper to taste

SLATHER SOME OF THAT ON ONE HALF OF THE CIABATTA ROLL THEN TOP WITH:
A very thin slice of red onion
1/2 c sliced roasted red peppers
1 left over chicken breast sliced in half (about 1/4-1/2 inch thick)
Romaine Lettuce

 

YOU WILL FEEL LIKE YOU JUST STOPPED AT A VERY FANCY RESTAURANT FOR LUNCH!

WHEN GRILLING, BAKING OR MAKING CHICKEN IN THE CROCK POT ALWAYS MAKE A LITTLE EXTRA TO TREAT YOURSELF LATER!

CHICKEN ALFREDO LASAGNA

 

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 (14 oz) can diced tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (I used 1/3 less fat)
1 cup  1% milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 oven ready lasagna noodles

Directions
HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

PERFECT MEAL FOR THE THIRD BLIZZARD OF 2014 IN BUFFALO, NY!