Best Oven-Fried Chicken
posted by LDHAWKE98
Eat What You Love
Ingredients:
2 large egg whites
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp ground sage
1/4 tsp dried thyme
1 1/4 cups cornflake cereal
1/4 cup plain breadcrumbs
1/2 tsp black pepper
1/2 tsp salt
2 Tbsp all-purpose flour
1 1/2 lbs skinned chicken pieces, such as
2 legs, 2 thighs, and 1 large breast cut
in half
1. Preheat oven to 400 degrees. Place a wire rack on top of a baking sheet and spray with cooking spray. Note: The wire rack is very important. It allows the heat to cook through the bottom and top of chicken.
2. In a shallow bowl, whisk together the egg whites with the garlic powder, onion powder, cayenne pepper, sage and thyme.
3. Place the cereal in a plastic bag and crush thoroughly with a rolling pin. Place in a shallow bowl and mix together with the breadcrumbs, pepper and salt.
Note: Kellogg's makes Corn Flake Crumbs, pre-crushed. They come in a box and you can find them by the breadcrumbs. So much easier to use!
4. Place the flour in a third shallow bowl.
5. To bread the chicken pieces, first dredge the chicken in the flour to coat. Next, dip each piece of chicken into the egg white mixture, followed y the crumb mixture, making sure to cover all surfaces. Repeat until all the chicken is coated.
6. Place the chicken pieces on the prepared rack and bake for 45 minutes, or until the chicken is golden brown.
NI Information:
Calories = 255
Carbs = 13g
Fat = 8g
Protein = 32g
Fiber = 0g
Cholesterol = 65mg
Sodium = 325mg
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, January 5, 2012
Healthy Baked Chicken Nuggets
Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs (I used regular didn't have ww)
2 tbsp panko
2 tbsp grated parmesan cheese( I used the grated in a jar turned out great)
olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a cooling rack with olive oil spray then place over a cookie sheet.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs (I used regular didn't have ww)
2 tbsp panko
2 tbsp grated parmesan cheese( I used the grated in a jar turned out great)
olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a cooling rack with olive oil spray then place over a cookie sheet.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though
Ground Chicken over Brown Rice
Ground Chicken over Brown Rice
Campbell's Cream of Mushroom 98%fat free, 25%less sodium, 10 oz
Perdue Ground Chicken, 16 oz
Swanson chicken Broth 100% fat free, 33% less sodium, 14 oz
Mushrooms, fresh, 1 cup, pieces or slices
Celery, raw, .5 cup, diced
Onions, raw, .5 cup, chopped
Fat free half and half, 1 cup
Peas, frozen, 1 cup
Garlic, 3 cloves
Brown Rice, 3 cup prepared (1 cup uncooked rice)
makes 8 servings easy Crock pot reciipe
Brown chicken, mushrooms, onion, celery, & pressed gralic
put cream of mushroom, broth, in crock pot, and add browned chicken mixture cook on high 3 hours.
1 hour before serving cook cook rice, ( unless you are using min. rice) add cream to crock pot .
30 mins. before serving add peas to crock pot.
Servings Per Recipe: 8
Amount Per Serving
Calories: 225.9
Total Fat: 7.3 g
Cholesterol: 65.6 mg
Sodium: 435.5 mg
Total Carbs: 26.0 g
Dietary Fiber: 2.0 g
Protein: 14.1 g
Campbell's Cream of Mushroom 98%fat free, 25%less sodium, 10 oz
Perdue Ground Chicken, 16 oz
Swanson chicken Broth 100% fat free, 33% less sodium, 14 oz
Mushrooms, fresh, 1 cup, pieces or slices
Celery, raw, .5 cup, diced
Onions, raw, .5 cup, chopped
Fat free half and half, 1 cup
Peas, frozen, 1 cup
Garlic, 3 cloves
Brown Rice, 3 cup prepared (1 cup uncooked rice)
makes 8 servings easy Crock pot reciipe
Brown chicken, mushrooms, onion, celery, & pressed gralic
put cream of mushroom, broth, in crock pot, and add browned chicken mixture cook on high 3 hours.
1 hour before serving cook cook rice, ( unless you are using min. rice) add cream to crock pot .
30 mins. before serving add peas to crock pot.
Servings Per Recipe: 8
Amount Per Serving
Calories: 225.9
Total Fat: 7.3 g
Cholesterol: 65.6 mg
Sodium: 435.5 mg
Total Carbs: 26.0 g
Dietary Fiber: 2.0 g
Protein: 14.1 g
Parmesan Chicken and Rice
Parmesan Chicken and Rice
Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan.
YIELD: 4 servings (serving size: about 1 cup)
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
Calories: 395 Calories from fat: 18% Fat: 8g Saturated fat: 2.8g Monounsaturated fat: 3.7g Polyunsaturated fat: 0.8g Protein: 29.9g Carbohydrate: 44.4g Fiber: 2g Cholesterol: 57mg Iron: 4.1mg Sodium: 656mg Calcium: 171mg
Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan.
YIELD: 4 servings (serving size: about 1 cup)
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
Calories: 395 Calories from fat: 18% Fat: 8g Saturated fat: 2.8g Monounsaturated fat: 3.7g Polyunsaturated fat: 0.8g Protein: 29.9g Carbohydrate: 44.4g Fiber: 2g Cholesterol: 57mg Iron: 4.1mg Sodium: 656mg Calcium: 171mg
Simple Chicken Stir Fry
Simple Chicken Stir Fry
Week 12
1 lb skinless boneless chicken breasts:cut into strips
4 cups frozen stir-fry vegetables(without sauce)
1/2 c chicken broth
1/4 c light teriyaki sauce
Salt and pepper to taste
1. Spray large nonstick skillet with non stick spary; heat. Add chicken;cook over medium heat, stirring constantly, until browned.
2. Add vegetables; stir-fry until barely tender, 2-3 minutes
3. Add broth, teriyaki sauce, salt and pepper; stir-fry until chicken is cooked through and vegetables are tender crisp, about 3 minutes longer.
Makes 4 servings
179 Calories
3g fat
3g fiber
Week 12
1 lb skinless boneless chicken breasts:cut into strips
4 cups frozen stir-fry vegetables(without sauce)
1/2 c chicken broth
1/4 c light teriyaki sauce
Salt and pepper to taste
1. Spray large nonstick skillet with non stick spary; heat. Add chicken;cook over medium heat, stirring constantly, until browned.
2. Add vegetables; stir-fry until barely tender, 2-3 minutes
3. Add broth, teriyaki sauce, salt and pepper; stir-fry until chicken is cooked through and vegetables are tender crisp, about 3 minutes longer.
Makes 4 servings
179 Calories
3g fat
3g fiber
GENERAL TSO'S CHICKEN
GENERAL TSO'S CHICKEN
4 servings
Ingredients
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving
4 servings
Ingredients
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving
Chicken Parmesan Burgers
Chicken Parmesan Burgers
Serves 4
Ingredients
3/4 cup panko crumbs - plain
2 tsp dried basil, divided
1 cup home made marinara sauce
16 oz extra lean ground chicken breast
1/4 cups onion, finely chopped
1 tsp garlic salt
1/3 cup grated finely Parmesan cheese
2 Tbsp olive oil
Instructions
Blend panko, parmesan cheese and 1 teaspoon of dried basil (or more to taste) in shallow pie plate. Microwave onion to soften. Then mix with 4 tablespoons marinara, chicken, remaining basil, garlic salt and black pepper to taste. Mix until well combined. Drop 1/4 of the chicken mixture in a ball onto the panko crumb mixture and pat into a patty. Coat both sides of patty with crumbs. Heat large nonstick skillet over medium heat, coat the bottom with olive oil. Cook patties until bottoms are crusty, about 4 minutes. Turn patties over. Top with mozzarella cheese (add points plus for your choice of cheese) and cook another 3 minutes. Cover and cook until cheese is melted and patties are cooked through. Serve with hamburger style buns and top with leaf lettuce, fresh basil leaves and warm marinara. Adding points plus accordingly. Adapted from www.ouichefnetwork.com by Steve Dunn.
Serves 4
Ingredients
3/4 cup panko crumbs - plain
2 tsp dried basil, divided
1 cup home made marinara sauce
16 oz extra lean ground chicken breast
1/4 cups onion, finely chopped
1 tsp garlic salt
1/3 cup grated finely Parmesan cheese
2 Tbsp olive oil
Instructions
Blend panko, parmesan cheese and 1 teaspoon of dried basil (or more to taste) in shallow pie plate. Microwave onion to soften. Then mix with 4 tablespoons marinara, chicken, remaining basil, garlic salt and black pepper to taste. Mix until well combined. Drop 1/4 of the chicken mixture in a ball onto the panko crumb mixture and pat into a patty. Coat both sides of patty with crumbs. Heat large nonstick skillet over medium heat, coat the bottom with olive oil. Cook patties until bottoms are crusty, about 4 minutes. Turn patties over. Top with mozzarella cheese (add points plus for your choice of cheese) and cook another 3 minutes. Cover and cook until cheese is melted and patties are cooked through. Serve with hamburger style buns and top with leaf lettuce, fresh basil leaves and warm marinara. Adding points plus accordingly. Adapted from www.ouichefnetwork.com by Steve Dunn.
Parmesan Chicken with mushroom wine sauce
Parmesan Chicken with mushroom wine sauce
(2 servings) 262 calories each
1 tbsp flour
1 tbsp parmesan cheese
¼ tsp salt
½ lb chicken or veal – cut bite sized
1 tbsp olive or veg. oil
1 clove garlic
1 cup diced onions
1 cup sliced mushrooms
1/3 tsp basil
2 tbsp white wine – fill rest of 1 cup measuring cup with water
1 tbsp chopped fresh parsley (I don’t use)
In plastic bag, put chicken bites, add flour, cheese and 1/8 tsp salt and pepper.
In 10 in skillet, heat 1 ½ tsp oil over medium high heat. Add onions and garlic and saute until onions are softened. Addd mushrooms, basil and remaining 1/8 tsp salt and saute until mushrooms are tender. Transfer mixture to a plate and set aside.
In same skillet heat remaining 1 ½ tsp oil; add chicken and cook, turning until lightly browned. Stir in any reserved flour mixture. Gradually add wine and water and continuing to stir, bring mixture to a boil. Return mushroom mixture to pay and cook until heated through. Serve sprinkled with parsley.
(2 servings) 262 calories each
1 tbsp flour
1 tbsp parmesan cheese
¼ tsp salt
½ lb chicken or veal – cut bite sized
1 tbsp olive or veg. oil
1 clove garlic
1 cup diced onions
1 cup sliced mushrooms
1/3 tsp basil
2 tbsp white wine – fill rest of 1 cup measuring cup with water
1 tbsp chopped fresh parsley (I don’t use)
In plastic bag, put chicken bites, add flour, cheese and 1/8 tsp salt and pepper.
In 10 in skillet, heat 1 ½ tsp oil over medium high heat. Add onions and garlic and saute until onions are softened. Addd mushrooms, basil and remaining 1/8 tsp salt and saute until mushrooms are tender. Transfer mixture to a plate and set aside.
In same skillet heat remaining 1 ½ tsp oil; add chicken and cook, turning until lightly browned. Stir in any reserved flour mixture. Gradually add wine and water and continuing to stir, bring mixture to a boil. Return mushroom mixture to pay and cook until heated through. Serve sprinkled with parsley.
Chicken Cordon Blue
Chicken Cordon Blue
16 oz chicken breasts boneless skinless (4 - 4 oz breasts)
4 slices Kraft Swiss Cheese Singles fat free
12 slices Oscar Mayer Honey Ham,98%
1 packet Kraft Shake and Bake Chicken
1. gently pound chicken until thin with tenderizer
2. place three slices of ham on each chicken breast
3. place a cheese wedge at one end and roll up chicken around cheese
4. secure with toothpicks
5. place 1 package of Shake and Bake in a flat bowl
6. sprinkle or try rolling each breast with/in the 1 pkg. of shake and bake
7. place in a 9x13 baking pan sprayed with Pam
8. bake at 375 for 45 minutes.
Servings: 4
Nutrition Facts
Nutrition (per serving): 310 calories, 48 calories from fat, 5.4g total fat, 104.3mg cholesterol, 1630.4mg sodium, 18.4g carbohydrates, <1g fiber, 3.4g sugar, 40.4g protein.
16 oz chicken breasts boneless skinless (4 - 4 oz breasts)
4 slices Kraft Swiss Cheese Singles fat free
12 slices Oscar Mayer Honey Ham,98%
1 packet Kraft Shake and Bake Chicken
1. gently pound chicken until thin with tenderizer
2. place three slices of ham on each chicken breast
3. place a cheese wedge at one end and roll up chicken around cheese
4. secure with toothpicks
5. place 1 package of Shake and Bake in a flat bowl
6. sprinkle or try rolling each breast with/in the 1 pkg. of shake and bake
7. place in a 9x13 baking pan sprayed with Pam
8. bake at 375 for 45 minutes.
Servings: 4
Nutrition Facts
Nutrition (per serving): 310 calories, 48 calories from fat, 5.4g total fat, 104.3mg cholesterol, 1630.4mg sodium, 18.4g carbohydrates, <1g fiber, 3.4g sugar, 40.4g protein.
Parmesan-Glazed Chicken
Parmesan-Glazed Chicken
posted by CrissyBear - 9/2/08
Serves: 2
2 bone-in chicken breast halves (about 10 oz each)
salt & pepper to taste
2 Tbsp grate Parmesan or Romano cheese
2 Tbsp dry white wine or sherry
Preheat the oven to 375F. Line a baking pan with heavy foil.
Remove the skin from the chicken. Arrange the breasts, rib side down in baking pan. Sprinkle with salt & pepper.
In a small bowl, make a paste of the cheese and wine or sherry; spread it evenly over the tops of the chicken.
Bake the breasts on the top shelf of the oven for 35-40 minutes, or until the chicken is glazed and browned and the juices are clear when breast is pierced with a fork. Serve hot or cold.
282 calories; 4g fat; 135mg cholesterol; 0g carbohydrate; 0g fiber; 54g protein; 241mg sodium.
posted by CrissyBear - 9/2/08
Serves: 2
2 bone-in chicken breast halves (about 10 oz each)
salt & pepper to taste
2 Tbsp grate Parmesan or Romano cheese
2 Tbsp dry white wine or sherry
Preheat the oven to 375F. Line a baking pan with heavy foil.
Remove the skin from the chicken. Arrange the breasts, rib side down in baking pan. Sprinkle with salt & pepper.
In a small bowl, make a paste of the cheese and wine or sherry; spread it evenly over the tops of the chicken.
Bake the breasts on the top shelf of the oven for 35-40 minutes, or until the chicken is glazed and browned and the juices are clear when breast is pierced with a fork. Serve hot or cold.
282 calories; 4g fat; 135mg cholesterol; 0g carbohydrate; 0g fiber; 54g protein; 241mg sodium.
Balsamic Chicken
Balsamic Chicken
2 tsp oil -- divided
3 Tbsp balsamic vinegar -- divided
2 tsp Dijon mustard
1 clove garlic -- crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms -- halved
1/3 cup chicken broth
1/4 tsp thyme
In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Recipe yields 4 servings.
PointsPlus™ Value =
162 Calories; 4g Fat; 28g Protein; 3g Carbohydrate; 1g Dietary Fiber
2 tsp oil -- divided
3 Tbsp balsamic vinegar -- divided
2 tsp Dijon mustard
1 clove garlic -- crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms -- halved
1/3 cup chicken broth
1/4 tsp thyme
In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Recipe yields 4 servings.
PointsPlus™ Value =
162 Calories; 4g Fat; 28g Protein; 3g Carbohydrate; 1g Dietary Fiber
Chicken and Dumpling Casserole Recipe
Chicken and Dumpling Casserole Recipe
6-8 Servings
1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup butter, cubed
* 2 garlic cloves, minced
* 1/2 cup all-purpose flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 4 cups chicken broth
* 1 package (10 ounces) frozen green peas
* 4 cups cubed cooked chicken
*
DUMPLINGS:
* 2 cups biscuit/baking mix
* 2 teaspoons dried basil
* 2/3 cup milk
Directions
* In a large saucepan, saute onion and celery in butter until tender.
Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and
pepper until blended. Gradually add broth; bring to a boil. Cook and stir
for 1 minute or until thickened; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x
9-in. baking dish.
* For dumplings, in a small bowl, combine baking mix and basil. Stir in
milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over
chicken mixture.
* Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes
longer or until a toothpick inserted in a dumpling comes out clean. Yield:
6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 393 calories, 17 g fat (7 g
saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g
fiber, 27 g protein.
6-8 Servings
1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup butter, cubed
* 2 garlic cloves, minced
* 1/2 cup all-purpose flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 4 cups chicken broth
* 1 package (10 ounces) frozen green peas
* 4 cups cubed cooked chicken
*
DUMPLINGS:
* 2 cups biscuit/baking mix
* 2 teaspoons dried basil
* 2/3 cup milk
Directions
* In a large saucepan, saute onion and celery in butter until tender.
Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and
pepper until blended. Gradually add broth; bring to a boil. Cook and stir
for 1 minute or until thickened; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x
9-in. baking dish.
* For dumplings, in a small bowl, combine baking mix and basil. Stir in
milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over
chicken mixture.
* Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes
longer or until a toothpick inserted in a dumpling comes out clean. Yield:
6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 393 calories, 17 g fat (7 g
saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g
fiber, 27 g protein.
Bowtie Chicken and Broccoli Alfredo
Bowtie Chicken and Broccoli Alfredo
Crissy's Note: The serving is very large and I often get by with less (1 cup).
8 ounces bowtie pasta -- (3 cups dry)
5 cups broccoli florets
1 cup low-fat milk
1 1/2 tablespoons cornstarch
1 cup reduced-sodium chicken broth
1/4 cup light cream cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper -- or more to taste
1/2 cup grated Parmesan cheese
2 cups shredded cooked boneless, skinless chicken breast
Cook the pasta according to the package directions while preparing the sauce, and set aside.
Place the broccoli in a large microwave safe dish. Add 3 tablespoons of water, cover, and microwave for 4 minutes, or until crisp tender.
In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder, and pepper. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the Parmesan and cook for 1 to 2 more minutes, or until sauce is smooth.
Toss the cooked pasta, broccoli, and chicken together in a large serving dish. Pour the sauce on top, and toss gently to combine.
This recipe serves 6 (about 1-1/2 cup)
PointsPlus™ Value =
330 calories; 36 g carb; 7 g fat; 27 g protein; 4 g fiber
sent by Linda (PA) - 2010 hol card exchange from Eat What You Love by M Koch.
Crissy's Note: The serving is very large and I often get by with less (1 cup).
8 ounces bowtie pasta -- (3 cups dry)
5 cups broccoli florets
1 cup low-fat milk
1 1/2 tablespoons cornstarch
1 cup reduced-sodium chicken broth
1/4 cup light cream cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper -- or more to taste
1/2 cup grated Parmesan cheese
2 cups shredded cooked boneless, skinless chicken breast
Cook the pasta according to the package directions while preparing the sauce, and set aside.
Place the broccoli in a large microwave safe dish. Add 3 tablespoons of water, cover, and microwave for 4 minutes, or until crisp tender.
In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder, and pepper. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the Parmesan and cook for 1 to 2 more minutes, or until sauce is smooth.
Toss the cooked pasta, broccoli, and chicken together in a large serving dish. Pour the sauce on top, and toss gently to combine.
This recipe serves 6 (about 1-1/2 cup)
PointsPlus™ Value =
330 calories; 36 g carb; 7 g fat; 27 g protein; 4 g fiber
sent by Linda (PA) - 2010 hol card exchange from Eat What You Love by M Koch.
Saucy Italian-Style Chicken Thighs
Saucy Italian-Style Chicken Thighs
Yield: 6 servings (serving size: 2 thighs and about 3/4 cup sauce)
12 chicken thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Place chicken in a 4-quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.
CALORIES 202 (24% from fat); FAT 5.4g (sat 1.4g,mono 1.6g,poly 1.4g); IRON 2.3mg; CHOLESTEROL 109mg; CALCIUM 35mg; CARBOHYDRATE 9.6g; SODIUM 526mg; PROTEIN 27.8g; FIBER 2.1g
Yield: 6 servings (serving size: 2 thighs and about 3/4 cup sauce)
12 chicken thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Place chicken in a 4-quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.
CALORIES 202 (24% from fat); FAT 5.4g (sat 1.4g,mono 1.6g,poly 1.4g); IRON 2.3mg; CHOLESTEROL 109mg; CALCIUM 35mg; CARBOHYDRATE 9.6g; SODIUM 526mg; PROTEIN 27.8g; FIBER 2.1g
Thursday, December 8, 2011
P.F. Chang’s Chicken Lettuce Wraps
P.F. Chang’s Chicken Lettuce Wraps
Source: Recipe Clone
Servings: 4
Posted by: Waneyvant (Jane)
Wraps:
8 slices Dried Sliced Shitake Mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp soy sauce
2 tsp water
1 pound uncooked boneless, skinless chicken breast, cut into small chunks
3 tsp vegetable oil
1 tsp ginger root
2 clove garlic cloves
2 green onions
2 dried hot chile pepper(s), whole (optional)
1 (8 oz) can bamboo shoots, drained & minced
1 (8 oz) can water chestnuts, drained & minced
1 oz packaged rice noodles
Salt & pepper, to taste
Cooking Sauce:
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
12 to 16 Lettuce leaves (iceberg, Boston, etc)
Cover mushrooms with very hot water, let stand 30 minutes, then drain, mince & discard woody stems. Set aside. Mix together ingredients for cooking sauce in small bowl, set aside.
In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper & chicken. Stir to coat. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok over medium high heat. Add 1 tsp oil, then add chicken and stir-fry for 3 to 4 minutes. Remove chicken to bowl. Add 1 tsp. oil to wok. Add ginger, garlic, chilies & onion; stir-fry for 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot, about 1 minute. Cover bottom of serving dish with cooked noodles, and top with chicken mixture. Spoon into lettuce leaf.
To cook noodles, soak in hot water for 10 minutes. Drain well.
Source: Recipe Clone
Servings: 4
Posted by: Waneyvant (Jane)
Wraps:
8 slices Dried Sliced Shitake Mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp soy sauce
2 tsp water
1 pound uncooked boneless, skinless chicken breast, cut into small chunks
3 tsp vegetable oil
1 tsp ginger root
2 clove garlic cloves
2 green onions
2 dried hot chile pepper(s), whole (optional)
1 (8 oz) can bamboo shoots, drained & minced
1 (8 oz) can water chestnuts, drained & minced
1 oz packaged rice noodles
Salt & pepper, to taste
Cooking Sauce:
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
12 to 16 Lettuce leaves (iceberg, Boston, etc)
Cover mushrooms with very hot water, let stand 30 minutes, then drain, mince & discard woody stems. Set aside. Mix together ingredients for cooking sauce in small bowl, set aside.
In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper & chicken. Stir to coat. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok over medium high heat. Add 1 tsp oil, then add chicken and stir-fry for 3 to 4 minutes. Remove chicken to bowl. Add 1 tsp. oil to wok. Add ginger, garlic, chilies & onion; stir-fry for 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot, about 1 minute. Cover bottom of serving dish with cooked noodles, and top with chicken mixture. Spoon into lettuce leaf.
To cook noodles, soak in hot water for 10 minutes. Drain well.
Crockpot Rotisserie Chicken
Crockpot Rotisserie Chicken
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds roasting chicken
cooking spray -- Pam olive oil
seasoned salt -- Lawry's preferred
Clean chicken inside and out. Spray with Pam olive oil spray. Sprinkle with Lawry’s. Spray inside of crock with Pam. Note: Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (3 lb of chicken took 4 hours)
You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.
NOTES : Wrap a potato or two in foil and place in the bottom of the crockpot to make the foil balls; then you have both chicken and potatoes cooked to perfection!
NI depends on size chicken you cook.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds roasting chicken
cooking spray -- Pam olive oil
seasoned salt -- Lawry's preferred
Clean chicken inside and out. Spray with Pam olive oil spray. Sprinkle with Lawry’s. Spray inside of crock with Pam. Note: Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (3 lb of chicken took 4 hours)
You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.
NOTES : Wrap a potato or two in foil and place in the bottom of the crockpot to make the foil balls; then you have both chicken and potatoes cooked to perfection!
NI depends on size chicken you cook.
Slow Cooker Root Beer Barbeque Chicken
Slow Cooker Root Beer Barbeque Chicken
Posted From: “Eat What You Love” cookbook by Marlene Koch
Servings: 6
NI per serving: Calories = 210; Fat = 7 grams; Fiber = 1 gram; Cholesterol = 90grams; Carbs. = 6 grams. Protein = 29 grams; Sodium = 420 mg.
My Rating: EXCELLENT! The sauce is very tasty. This will become one of our favorite chicken recipes.
SAUCE:
1 cup sugar-free (diet) root beer
1 cup reduced sugar ketchup
2 Tbs. apple cider vinegar
2 Tbs. molasses
2 Tbs. Worcestershire sauce
1 ½ tsp. liquid smoke
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. paprika
2 ½ to 3 pounds skinless chicken breasts and thighs
1. To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 10 minutes.
2. Place the chicken in a slow cooker and pour ¾ cup of the barbecue sauce on top. Cover and cook for 3-4 hours on high or 7-8 hours on low. Heat the remaining barbeque sauce to 10-15 minutes or until thick enough to coat the back of a spoon. Serve with cooked chicken.
To Make in Oven: For Oven Root Beer Barbecued Chicken, brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with ¾ cup of the barbeque sauce. Bake for 45 to 55 minutes at 350 degrees or until the chicken is completely cooked through. While the chicken is cooking, simmer the remaining sauce for 10-15 minutes, or until thick enough to coat the back of a spoon. Baste chicken with sauce before serving.
Notes:
1. I used 3 pounds of chicken breasts/thighs. (More thighs than breasts)
2. I poured 1 cup of barbeque sauce over the chicken instead of ¾ cup.
3. The recipe was finished in 6 hours in my crock pot.
Posted From: “Eat What You Love” cookbook by Marlene Koch
Servings: 6
NI per serving: Calories = 210; Fat = 7 grams; Fiber = 1 gram; Cholesterol = 90grams; Carbs. = 6 grams. Protein = 29 grams; Sodium = 420 mg.
My Rating: EXCELLENT! The sauce is very tasty. This will become one of our favorite chicken recipes.
SAUCE:
1 cup sugar-free (diet) root beer
1 cup reduced sugar ketchup
2 Tbs. apple cider vinegar
2 Tbs. molasses
2 Tbs. Worcestershire sauce
1 ½ tsp. liquid smoke
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. paprika
2 ½ to 3 pounds skinless chicken breasts and thighs
1. To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 10 minutes.
2. Place the chicken in a slow cooker and pour ¾ cup of the barbecue sauce on top. Cover and cook for 3-4 hours on high or 7-8 hours on low. Heat the remaining barbeque sauce to 10-15 minutes or until thick enough to coat the back of a spoon. Serve with cooked chicken.
To Make in Oven: For Oven Root Beer Barbecued Chicken, brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with ¾ cup of the barbeque sauce. Bake for 45 to 55 minutes at 350 degrees or until the chicken is completely cooked through. While the chicken is cooking, simmer the remaining sauce for 10-15 minutes, or until thick enough to coat the back of a spoon. Baste chicken with sauce before serving.
Notes:
1. I used 3 pounds of chicken breasts/thighs. (More thighs than breasts)
2. I poured 1 cup of barbeque sauce over the chicken instead of ¾ cup.
3. The recipe was finished in 6 hours in my crock pot.
Tuesday, December 6, 2011
Saucy Italian-Style Chicken Thighs
Saucy Italian-Style Chicken Thighs
Posted By: NCBEACHES
12 chicken thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Place chicken in a 4-quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.
Yield: 6 servings (serving size: 2 thighs and about 3/4 cup sauce)
CALORIES 202 FAT 5.4g FIBER 2.1g
Oxmoor House, JANUARY 2003
Posted By: NCBEACHES
12 chicken thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Place chicken in a 4-quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.
Yield: 6 servings (serving size: 2 thighs and about 3/4 cup sauce)
CALORIES 202 FAT 5.4g FIBER 2.1g
Oxmoor House, JANUARY 2003
Monday, December 5, 2011
CHEESY CHICKEN STUFFED SHELLS
CHEESY CHICKEN STUFFED SHELLS
8 jumbo pasta shells
1 1/2 cups tomato sauce
2 egg whites, lightly beaten
1 1/2 cups reduced-fat Ricotta cheese
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
1 cup frozen chopped spinach, thawed and with extra water squeezed out
1 tsp. garlic powder
1 Tbsp. Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 Tbsp. Parmesan cheese, grated
Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.
For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.
2 shells per serving
8 jumbo pasta shells
1 1/2 cups tomato sauce
2 egg whites, lightly beaten
1 1/2 cups reduced-fat Ricotta cheese
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
1 cup frozen chopped spinach, thawed and with extra water squeezed out
1 tsp. garlic powder
1 Tbsp. Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 Tbsp. Parmesan cheese, grated
Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.
For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.
2 shells per serving
CHICKEN WITH CREAMY STUFFING
CHICKEN WITH CREAMY STUFFING
Posted by: CARAMELCREME777
I pulled this straight out of a really old recipe thread.
2 lbs. chicken breasts
1 box chicken stuffing mix
1 can 98% ff cream of mushroom soup
1/2 C ff chicken broth
Spray inside of crock with non-stick spray; add raw chicken breasts. Mix stuffing mixture with soup and chicken broth. Top the chicken breasts with the mixture. Cook on low for 6-8 hrs.
Posted by: CARAMELCREME777
I pulled this straight out of a really old recipe thread.
2 lbs. chicken breasts
1 box chicken stuffing mix
1 can 98% ff cream of mushroom soup
1/2 C ff chicken broth
Spray inside of crock with non-stick spray; add raw chicken breasts. Mix stuffing mixture with soup and chicken broth. Top the chicken breasts with the mixture. Cook on low for 6-8 hrs.
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