09-02-10
Chicken and Broccoli Braid
As seen on the following webpage: http://allrecipes.com/Recipe/Chicken-and-Broccoli-Braid/Detail.aspx?ms=1&prop25=43566238&prop26=DailyDish&prop27=2010-09-02&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Directions:
1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
NUTRITION INFORMATION: Per serving: 580 calories; 36 g fat; 3.5 g fiber; 33 g carbohydrates; 27 g protein
08-31-10
Chicken Adobo
As seen on the following webpage: http://allrecipes.com/Recipe/Famous-Chicken-Adobo/Detail.aspx?ms=1&prop25=43304613&prop26=DailyDish&prop27=2010-08-31&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper
1 bay leaf
Directions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
NUTRITION INFORMATION: Per serving: 362 calories; 22 g fat; 1 g fiber; 6.5 g carbohydrates; 33 g protein
08-25-10
White Cheese Chicken Lasagna
As seen on the following webpage: http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
NUTRITION INFORMATION: Per serving: 437 calories; 25 g fat; 2.5 g fiber; 25.2 g carbohydrates; 29.5 g protein
08-17-10
Chicken & Spinach Soup with Fresh Pesto
Makes 5 One and a Half Cup Servings
Ingredients:
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
Directions:
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
NUTRITION INFORMATION: Per serving: 204 calories; 8 g fat; 6 g fiber; 10 g carbohydrates; 18 g protein
08-17-10
Green Chili Chicken Burgers
As seen on the following webpage: http://allrecipes.com/Recipe/Green-Chili-Chicken-Burgers/Detail.aspx?ms=1&prop25=42609554&prop26=DailyDish&prop27=2010-08-17&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 avocado, peeled and pitted
1/2 cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream
1/2 teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1 (4 ounce) can chopped green chile peppers, drained
1 fresh jalapeno pepper, seeded if desired and finely diced
3 green onions, finely chopped
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
ground black pepper to taste
4 slices Cheddar cheese
4 hamburger buns, split
1 cup shredded lettuce
1/3 cup salsa
Directions:
To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
Preheat an outdoor grill for medium heat.
Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.
NUTRITION INFORMATION: Per serving: 497 calories; 24 g fat; 7 g fiber; 26 g carbohydrates; 39 g protein
08-10-10
Spicy Mango Sweet Potato Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Spicy-Mango-Sweet-Potato-Chicken/Detail.aspx?ms=1&prop25=41975730&prop26=DailyDish&prop27=2010-08-06&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 5 Servings
Ingredients:
2 cups cubed peeled sweet potatoes
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves – cubed
1 clove garlic, minced
6 tablespoons tamari soy sauce
3/4 cup water
3 tablespoons honey
3 tablespoons hot sauce, or to taste
1 ripe mango, peeled and cubed
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon warm water
Opt: Rice or Noodles
Directions:
1. Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.
3. Serve over rice or noodles.
NUTRITION INFORMATION: Per serving: 268 calories; 7.5 g fat; 2.6 g fiber; 27.5 g carbohydrates; 21 g protein
07-28-10
Sweet, Sticky and Spicy Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-Sticky-and-Spicy-Chicken/Detail.aspx?ms=1&prop25=41235786&prop26=DailyDish&prop27=2010-07-28&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves – cut into 1/2 inch strips
1 tablespoon vegetable oil
Directions:
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
NUTRITION INFORMATION: Per serving: 232 calories; 9 g fat; 0 g fiber; 14 g carbohydrates; 23 g protein
07-15-10
Unbelievable Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Unbelievable-Chicken/Detail.aspx?ms=1&prop25=40581846&prop26=HealthyBites&prop27=2010-07-14&prop28=Reviews&prop29=Review_2&me=1
Makes 6 Servings
Ingredients:
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
Directions:
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
NUTRITION INFORMATION: Per serving: 337 calories; 16 g fat; 1 g fiber; 23.5 g carbohydrates; 25 g protein
07-15-10
Key West Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Key-West-Chicken/Detail.aspx?ms=1&prop25=40581846&prop26=HealthyBites&prop27=2010-07-14&prop28=Reviews&prop29=Review_1&me=1
Makes 4 Servings
Ingredients:
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
Directions:
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
NUTRITION INFORMATION: Per serving: 184 calories; 6 g fat; 0 g fiber; 5.5 g carbohydrates; 25 g protein
07-13-10
Chipotle-Lime Chicken Tacos
Makes 4 Servings
Ingredients:
Directions:
Preheat the oven to 400 degrees F.Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.