Another yummy Chinese recipe.
1 pkg. won ton wrappers (I like the square)
FILLING:
1/2 lb. pork or chicken, finely ground
1 egg, beaten
3 water chestnuts, finely chopped
1/2 tsp. salt
1/4 tsp. Accent
2 finely chopped scallions
1 Tbsp. soy sauce
1/4 tsp. pepper
Mix all ingredients together. (You can add coarsely chopped ingredients--chicken, water chestnuts, scallions plus others into the food processor and blend it together rather than cutting things up individually). Fill won tons skins (1/2 - 1 tsp of meat mixture) and fry in hot vegetable oil (350) until browned. Drain on paper towels. Keep warm in oven.
SAUCE:
2/3 c. brown sugar
2/3 c. pineapple juice
1 tsp. ketchup
1/4 c. white vinegar
1 tsp. soy sauce
1/4 tsp. Accent
Bring this mixture to a boil. Add a few pieces of green pepper, sliced onion & tomato, if desired. cook at medium heat for three minutes.
Thicken with 1 Tbsp. cornstarch diluted with 1 Tbsp. water. Cook and mix for 1 minute until sauce and vegetables are hot all through. Use for dipping won tons.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, September 7, 2009
Friday, September 4, 2009
Sweet & Sour Chicken
I LOVE CHINESE FOOD!
Now that this has been established, I have been a bit intimidated to try and make some of my favorite foods, when I know I can go order it from Wok King or Fortune Cookie for a minimal price. However, one day I was feeling adventurous, and found a recipe for sweet and sour chicken. I thought, "I'll TRY it." All I can say, is that even if it is a bit time consuming cutting, breading & frying up the chicken pieces--THIS RECIPE IS WORTH THE EFFORT!! So, thanks Sara, for putting it in the church cookbook for me to find, try, and LOVE!
CHICKEN:
3 lbs. chicken, cut into bite-size pieces
garlic salt
flour or corn starch
1-2 eggs, beaten
vegetable oil, for frying
Sprinkle both sides with garlic salt, then dip into flour/corn starch, then into beaten egg(s), then again into flour. Deep fry until golden brown & allow to "rest" on cooling rack over cookie sheet. Then when all chicken is cooked, spread into bottom of 9 x 13 pan.
SAUCE:
3/4 c. sugar
1/4 c. chicken stock
1/2 c. vinegar
1 Tbsp. soy sauce
4 Tbsp. ketchup
1 tsp. salt
Heat until sugar completely dissolves. Pour sauce over chicken and bake at 350 for 1 hour, turning occasionally.
Serve this wonderful sticky delicious chicken with rice and enjoy!
Chicken Cordon Bleu Casserole
If you love Chicken Cordon Bleu, but don't want to take the time to flatten the chicken, cut up the ham & cheese, roll them all together so they form the perfect little bundle, check out this delicious--and simple--variation in casserole form!
4 c. chicken, cooked & cubed
2 can cream of chicken soup
8-oz. sour cream
1 1/2 c. Swiss cheese, grated
1 Tbsp. cracker crumbs or soft bread crumbs
1 c. ham, cubed
Mix chicken, ham, soup, and sour cream. Fold in cheese. Sprinkle crumbs on top of casserole and bake at 350 degrees for 40 minutes. Serve over rice.
4 c. chicken, cooked & cubed
2 can cream of chicken soup
8-oz. sour cream
1 1/2 c. Swiss cheese, grated
1 Tbsp. cracker crumbs or soft bread crumbs
1 c. ham, cubed
Mix chicken, ham, soup, and sour cream. Fold in cheese. Sprinkle crumbs on top of casserole and bake at 350 degrees for 40 minutes. Serve over rice.
Friday, October 10, 2008
Chicken Chow Mein
Half onion sliced lengthwise
1 c. fresh mushrooms (or canned)
2 Tbsp. butter
2 c. diagonally sliced celery
1 lb. fresh bean sprouts (or canned)
3 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
2 Tbsp corn starch
3 Tbsp. water
1 1/2 c. cut up cooked chicken or turkey (or canned)
Chow Mein noodles
In a large skillet, cook and stir onion and mushrooms in butter, until onion is tender. Add 1 1/2 c. of water and a little chicken boullion. Stir into onion mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend corn starch and water; stir into vegetable mixutre. Cook, stirring constantly, until mixture thekcens and boils. Boil and stir 1 minute. Stir in chicken,; heat through. Serve over chow mein noodles.
1 c. fresh mushrooms (or canned)
2 Tbsp. butter
2 c. diagonally sliced celery
1 lb. fresh bean sprouts (or canned)
3 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
2 Tbsp corn starch
3 Tbsp. water
1 1/2 c. cut up cooked chicken or turkey (or canned)
Chow Mein noodles
In a large skillet, cook and stir onion and mushrooms in butter, until onion is tender. Add 1 1/2 c. of water and a little chicken boullion. Stir into onion mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend corn starch and water; stir into vegetable mixutre. Cook, stirring constantly, until mixture thekcens and boils. Boil and stir 1 minute. Stir in chicken,; heat through. Serve over chow mein noodles.
Chicken Egg Rolls
8 oz. mushrooms, washed and coarsely chopped
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or chicken broth
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps
1. Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.
2. In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.
3. When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.
4. Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard. Superb.
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or chicken broth
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps
1. Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.
2. In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.
3. When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.
4. Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard. Superb.
Saturday, September 20, 2008
Won Ton Salad
1 pkg. won ton wrappers
3 chicken breasts, cooked
1 T. white sesame seeds
1 head lettuce, torn
3-4 green onions, chopped
Dressing:
4 T. sugar
½ tsp. pepper
2 tsp. salt
6 T. white vinegar
½ c. vegetable oil
Cut won ton wrappers in strips and deep fry until golden brown. Toss chicken, onions and lettuce together. Mix dressing a pour over salad. Toss together. Serve with fried won tons.
3 chicken breasts, cooked
1 T. white sesame seeds
1 head lettuce, torn
3-4 green onions, chopped
Dressing:
4 T. sugar
½ tsp. pepper
2 tsp. salt
6 T. white vinegar
½ c. vegetable oil
Cut won ton wrappers in strips and deep fry until golden brown. Toss chicken, onions and lettuce together. Mix dressing a pour over salad. Toss together. Serve with fried won tons.
Crock-pot Sweet & Sour Chicken
4 boneless, skinless chicken breasts
½ c. sugar
¾ c. water
2 T. vinegar
¾ c. ketchup
2 T. Worcestershire sauce
4 T. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8-10 hours. Serve with rice.
½ c. sugar
¾ c. water
2 T. vinegar
¾ c. ketchup
2 T. Worcestershire sauce
4 T. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8-10 hours. Serve with rice.
Pineapple Teriyaki Chicken
1 (20-oz.) can pineapple slices
½ c. teriyaki sauce
4 boneless skinless chicken breasts
4 slices provolone cheese
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with some of the remaining marinade. Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
½ c. teriyaki sauce
4 boneless skinless chicken breasts
4 slices provolone cheese
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with some of the remaining marinade. Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
Breaded Ranch Chicken
¾ c. crushed cornflakes
8 boneless, skinless chicken breasts
¾ c. grated Parmesan cheese
½ c. butter/margarine, melted
1 envelope ranch salad dressing mix
Combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken into butter, and roll in corn flake mixture to coat. Place in greased 9x13 baking dish. Bake, uncovered for 350 for 45 minutes.
8 boneless, skinless chicken breasts
¾ c. grated Parmesan cheese
½ c. butter/margarine, melted
1 envelope ranch salad dressing mix
Combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken into butter, and roll in corn flake mixture to coat. Place in greased 9x13 baking dish. Bake, uncovered for 350 for 45 minutes.
Cranberry Chicken
8-oz Catalina dressing
8-oz Russian dressing
1 envelope onion soup
1 can whole cranberries
4-6 chicken breasts
cooked rice.
Combine all ingredients except rice. Place in 350 oven for 45 minutes. Serve over rice.
8-oz Russian dressing
1 envelope onion soup
1 can whole cranberries
4-6 chicken breasts
cooked rice.
Combine all ingredients except rice. Place in 350 oven for 45 minutes. Serve over rice.
Chicken Marsala
4 boneless, skinless chicken breast halves
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth
Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth
Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.
Chicken Caesar Salad Wraps
1 boneless, skinless chicken breast halves
Olive oil
2 garlic cloves
¼ c. red onion, chopped
¼ chopped olives
¼ c. chopped red bell pepper
¼ c. grated Parmesan cheese
4 c. romaine lettuce, sliced
¾ c. seasoned croutons
½ c. Caesar salad dressing
6 flour tortillas
Spray chicken with olive oil. Press garlic and press firmly into chicken. Cook chicken over medium heat 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into strips. Place chicken into bowl.
Combine lettuce, onion, olives bell pepper, cheese, croutons and dressing to chicken; toss mixture to coat evenly with dressing.
For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly . Repeat with remaining tortillas and filling.
Olive oil
2 garlic cloves
¼ c. red onion, chopped
¼ chopped olives
¼ c. chopped red bell pepper
¼ c. grated Parmesan cheese
4 c. romaine lettuce, sliced
¾ c. seasoned croutons
½ c. Caesar salad dressing
6 flour tortillas
Spray chicken with olive oil. Press garlic and press firmly into chicken. Cook chicken over medium heat 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into strips. Place chicken into bowl.
Combine lettuce, onion, olives bell pepper, cheese, croutons and dressing to chicken; toss mixture to coat evenly with dressing.
For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly . Repeat with remaining tortillas and filling.
Creamy Chicken Lasagna
6 lasagna noodles, cooked
3 chicken breasts, cooked & shredded
1 jar of spaghetti sauce
1 8-oz pkg. cream cheese, softened
2 c. mozzarella or Italian blend cheese
¼ c. water
Combine shredded chicken, cream cheese, ½ of the mozzarella or Italian blend cheese and water together to make a paste-like mixture.
Layer the lasagna in a 9x9x2 pan as:
3 noodles, then ½ the chicken mixture, then ½ the spaghetti sauce. Repeat with 3 noodles, the remaining chicken mixture and the rest of the spaghetti sauce. Top with mozzarella/Italian blend cheese.
Bake 350 for 45 minutes.
3 chicken breasts, cooked & shredded
1 jar of spaghetti sauce
1 8-oz pkg. cream cheese, softened
2 c. mozzarella or Italian blend cheese
¼ c. water
Combine shredded chicken, cream cheese, ½ of the mozzarella or Italian blend cheese and water together to make a paste-like mixture.
Layer the lasagna in a 9x9x2 pan as:
3 noodles, then ½ the chicken mixture, then ½ the spaghetti sauce. Repeat with 3 noodles, the remaining chicken mixture and the rest of the spaghetti sauce. Top with mozzarella/Italian blend cheese.
Bake 350 for 45 minutes.
Chicken Fettuccine Alfredo
1 lb. dried fettuccini
6 Tbsp. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
4 chicken breasts, grilled, sliced and seasoned w/salt & garlic pepper
Cook the fettuccini in a pot of rapidly boiling salted water until al dente. Drain in colander, reserving ¼ c. of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and top with sliced chicken. Serve immediately.
6 Tbsp. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
4 chicken breasts, grilled, sliced and seasoned w/salt & garlic pepper
Cook the fettuccini in a pot of rapidly boiling salted water until al dente. Drain in colander, reserving ¼ c. of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and top with sliced chicken. Serve immediately.
Stacked Enchiladas
2 medium tomatoes, chopped
4-5 green onions, sliced
¼ tsp. salt
1 dozen tortillas
2 c. cooked, chopped chicken
2 c. jack cheese, grated
oil to fry tortillas
1 16-oz bottle Pace picante sauce
1 c. sour cream (optional: dilutes spicy sauce)
Fry tortillas in hot oil. About 5 seconds on each side. Drain between paper towels. Mix picante sauce & sour cream in flat pan. Dip tortilla in sauce & place in baking pan. Put layer of chicken, then cheese on top. Dip second tortilla in sauce & place on top chicken and cheese. Put some tomato & onion mix on top of tortilla. Continue in that order until you have 2 stacks with 6 tortillas each. Pour any remaining sauce over stacks.
4-5 green onions, sliced
¼ tsp. salt
1 dozen tortillas
2 c. cooked, chopped chicken
2 c. jack cheese, grated
oil to fry tortillas
1 16-oz bottle Pace picante sauce
1 c. sour cream (optional: dilutes spicy sauce)
Fry tortillas in hot oil. About 5 seconds on each side. Drain between paper towels. Mix picante sauce & sour cream in flat pan. Dip tortilla in sauce & place in baking pan. Put layer of chicken, then cheese on top. Dip second tortilla in sauce & place on top chicken and cheese. Put some tomato & onion mix on top of tortilla. Continue in that order until you have 2 stacks with 6 tortillas each. Pour any remaining sauce over stacks.
Chicken Cordon Bleu
4-6 boneless chicken breasts: Take skin off. Pound meat w/edge of saucer or meat mallet until thin.
Thin slice of ham---stripped in pieces
Make cubes of Swiss cheese about 1”x3/4”. (Small enough to fit inside chicken breast). Wrap ham around cheese. Put ham-wrapped cheese in center of chicken breast. Fold chicken around ham and cheese. Secure with toothpicks (so no ham or cheese shows.
Beat 1 egg. Set aside. Melt 3 Tbsp. margarine in baking dish. Add parmesan cheese to 1 c. cornflakes, which have been make into crumbs. Roll chicken pouches in egg, then corn flake crumbs and/or seasoned bread crumbs. Roll chicken in butter so all sides are buttered.
Bake for 35-40 minutes at 350-375 F.
Sauce for Cordon Bleu
Combine 1 can cream of mushroom and ½ c. water. Heat in double boiler until hot. Add ½ c. sour cream (or Imo). Blend well. Do not boil. Spoon over chicken.
Tips for Cordon Bleu
Use largest chicken breasts. Bone chicken with thumbs and pound with saucer or bowl. Cup ends of chicken around cheese and ham to close it. Make bread crumbs in blender. Season w/parmesan, paprika, onion, garlic, salt, pepper. Cut cheese into cubes
Can be rolled, put in refrigerator until ready to bake
Thin slice of ham---stripped in pieces
Make cubes of Swiss cheese about 1”x3/4”. (Small enough to fit inside chicken breast). Wrap ham around cheese. Put ham-wrapped cheese in center of chicken breast. Fold chicken around ham and cheese. Secure with toothpicks (so no ham or cheese shows.
Beat 1 egg. Set aside. Melt 3 Tbsp. margarine in baking dish. Add parmesan cheese to 1 c. cornflakes, which have been make into crumbs. Roll chicken pouches in egg, then corn flake crumbs and/or seasoned bread crumbs. Roll chicken in butter so all sides are buttered.
Bake for 35-40 minutes at 350-375 F.
Sauce for Cordon Bleu
Combine 1 can cream of mushroom and ½ c. water. Heat in double boiler until hot. Add ½ c. sour cream (or Imo). Blend well. Do not boil. Spoon over chicken.
Tips for Cordon Bleu
Use largest chicken breasts. Bone chicken with thumbs and pound with saucer or bowl. Cup ends of chicken around cheese and ham to close it. Make bread crumbs in blender. Season w/parmesan, paprika, onion, garlic, salt, pepper. Cut cheese into cubes
Can be rolled, put in refrigerator until ready to bake
Chicken Enchilada Casserole
6 chicken legs w/thighs or 4 chicken breasts, cooked and boned and cut into cubes
1 small can chopped olives
1 large can chopped green chilies
Salt & pepper to taste
1 pkg. Doritos Nacho-flavored taco chips, crushed
6 green onions, chopped
2 c. grated cheddar cheese
2 10-oz cans cream of mushroom soup diluted w/ 1 can milk
Set aside about ¼ of the crushed taco chips. Mix all remaining ingredients and put in 9x12 pan/dish. Top with chips.
Bake at 350 F. for 45 minutes.
1 small can chopped olives
1 large can chopped green chilies
Salt & pepper to taste
1 pkg. Doritos Nacho-flavored taco chips, crushed
6 green onions, chopped
2 c. grated cheddar cheese
2 10-oz cans cream of mushroom soup diluted w/ 1 can milk
Set aside about ¼ of the crushed taco chips. Mix all remaining ingredients and put in 9x12 pan/dish. Top with chips.
Bake at 350 F. for 45 minutes.
Friday, September 19, 2008
Southwestern Chicken Salad
2 flour tortillas (6-inches), cut into ½-inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp. olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 c. chopped tomatoes, divided
1 medium green pepper, diced
½ c. cubed peeled jicama or sliced water chestnuts
1/3 c. chopped green onions
½ c. shredded reduced-fat cheddar cheese
½ c. fat-free ranch salad dressing
4 tsp. barbecue sauce
Place tortilla strips on baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350F for 4-5 minutes or until crisp. Meanwhile, in a large non-stick skillet, cook chicken oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings
Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein.
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp. olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 c. chopped tomatoes, divided
1 medium green pepper, diced
½ c. cubed peeled jicama or sliced water chestnuts
1/3 c. chopped green onions
½ c. shredded reduced-fat cheddar cheese
½ c. fat-free ranch salad dressing
4 tsp. barbecue sauce
Place tortilla strips on baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350F for 4-5 minutes or until crisp. Meanwhile, in a large non-stick skillet, cook chicken oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings
Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein.
Chicken Enchiladas
• 1 pkg. chicken breasts (1 - 1 1/2 lbs)
• 1 jar chicken gravy
• 1 4 oz can green chiles, chopped
• 1 onion, chopped
Cook all ingredients in slow cooker on low 4 to 5 hours or adjust. Take meat out of sauce and shred. Fill corn tortillas with meat, sauce, cream cheese (optional) and roll. Place in baking dish. Pour excess sauce over and sprinkle with cheese. Bake at 350 degrees for approximately 15 to 20 minutes.
• 1 jar chicken gravy
• 1 4 oz can green chiles, chopped
• 1 onion, chopped
Cook all ingredients in slow cooker on low 4 to 5 hours or adjust. Take meat out of sauce and shred. Fill corn tortillas with meat, sauce, cream cheese (optional) and roll. Place in baking dish. Pour excess sauce over and sprinkle with cheese. Bake at 350 degrees for approximately 15 to 20 minutes.
Pineapple Chicken
ingredients for 6 servings :
• 3 Chicken breasts (should be split, skinned and boned.)
• Pepper
• Paprika
• 20 ounces Pineapple (should be drained, unsweetened tidbits)
• 2 tablespoons Mustard Dijon style
preparation:
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
• 3 Chicken breasts (should be split, skinned and boned.)
• Pepper
• Paprika
• 20 ounces Pineapple (should be drained, unsweetened tidbits)
• 2 tablespoons Mustard Dijon style
preparation:
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
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