Saute strips of chicken with red/yellow/orange bell peppers and wrap in a whole wheat tortilla...add a little cheese and/or light sour cream if you like.
Throw cooked cubed chicken, baby carrots, celery, peas, spinach and rice into a pot of boiling chicken stock/broth (low sodium) and simmer.
Boil chicken, shred, mix with enchilada sauce and wrap in a whole wheat tortilla. Top with a little more enchilada sauce and bake until heated.
Boil chicken, shred, mix with any gravy you like (we use country gravy mix...not the MOST healthy choice, but not terrible when made with skim milk) and serve over brown rice (dinner rolls are yummy too...but brown rice is the healthier choice).
Saute strips of chicken with broccoli, zucchini, celery and wrap in a whole wheat tortilla. Top with low-sodium teriyaki sauce (a tiny bit goes a long way!)
Boil and shred chicken to mix with light miracle whip (or whatever variation you prefer) and diced veggies for a chicken-salad sandwich on whole wheat bread.
Skewers of chicken, pinapple, bell peppers, onion, sweet potato....on the bbq.
I throw frozen chicken breasts in a pam-sprayed casserole, pour some salsa on top, and bake for like 40 min. You can add some cheese and/or sour cream, or they're delicious just plain!!!
Hope at least one of these is a new idea for you
Last edited by sweettart08; 04-04-2008 at 05:05 PM.
I like to mix up some lemon juice and dijon mustard and bruch it over my chicken in the last 10 minutes or so of cooking. I BBQ it but I imagine you could bruch it on before you oven cook it as well. I also eat a lot of chicken. My sister BBQ's her chicken and right before it's done she seasons it to taste and puts a slice of avacado and a slice of swiss cheese on it so the cheese melts. It's really good. A little higher cal though.
Today I had a baked chicken breast - first a added pepper, garlic and onion powder to it.
I sauteed yellow, red and green peppers, onion, tomato with 1/2 T. olive oil and added some garlic powder and pepper to it. When they softened up a bit I added rinsed canned black beans to the veggies.
I poured it all on top of the chicken and added a tiny sprinkle of cheddar cheese and had some salsa on the side to dip.
My fiance walked in the apt and said it smelled so good! and it tasted good too! I already had the veggies cut up from before so I sauteed them while the chicken baked, the beans I just opened up and rinsed.
I like to mix up some spinach (I use the kind you get in the freezer section, but if you know how to cook spinach you could do that) with low-fat feta cheese, microwave em together til its warm and the cheese is softened and mix it all up and then put it on top of baked or grilled chicken to kinda jazz it up a bit.
Spicy Asian Marinade
This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead. This is my new fav. I make it almost once a week. Great as a stir fry sauce (just add a tiny bit of cornstarch to thicken it up)
Servings: For 1 1/2 to 2 pounds of chicken, turkey, pork, tofu, or seafood
Ingredients
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon virgin olive oil
Preparation
Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.
Chicken Soulvalki
This is excellent served with pita bread, a garlicky tzaziki and a crisp, green salad. The marinade can also be used with veal.
SERVES 4 2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
SAUCE
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon savory
1/4 teaspoon thyme
If using bamboo skewers, soak in water for at least 30 minutes before using.
Combine all sauce ingredients in a bowl; mix well.
Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
Grill on high heat, lid down.
Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.
Barbecue Pulled Chicken Sandwiches Recipe
Deeelicious and quick BBQ for everyone! Sweet and spicy....this one really hits the spot!
Heat stock in shallow pan to a low simmer.
Add chicken to stock.
Poach chicken for 5 minutes each side.
Remove chicken to plate to cool. Reserve stock for sauce.
In a large bowl mix together all sauce ingredients, EXCEPT the flour.
Add mixed ingredients to simmering stock, reserved from poaching the chicken.
Let liquid reduce for 5 minutes.
Cut cooled chicken into strips.
Add chicken into the simmering liquid.
Shred chicken until it looks like pulled pork.
Add the tbsp of flour.
Let cook until sauce thickens.
Serve on a lightly toasted onion roll and enjoy!
Asian Sticky Chicky Recipe
40 min | 5 min prep | SERVES 6
1 tablespoon sesame oil
2-3 lbs boneless skinless chicken thighs
2 garlic cloves, minced
1/3 cup rice wine, NOT rice wine vinegar
1/3 cup water
1/3 cup reduced sodium soy sauce
3 tablespoons brown sugar
1/2 teaspoon Chinese five spice powder
2 scallions, chopped on the diagonal for garnish
Heat sesame oil in a skillet over medium-high heat.
Add chicken thighs to the skillet. Quickly brown on both sides.
Add all remaining ingredients except the chopped scallions.
Bring just to a boil.
Reduce heat. Cover and gently simmer for about 30 minutes.
Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
Place on a platter or plates and sprinkle with the scallions.
Chicken Taco Wraps for Oamc Recipe
Wraps, wraps, wraps. So many of them can be frozen and used for a quick lunck, snack, or lite dinner.
40 min | 25 min prep | SERVES 16 -24 2 lbs boneless skinless chicken breasts, cooked and shredded
4 cups water
2 cups salsa (any heat you like)
2 (1 1/4 ounce) packages taco seasoning mix
4 cups instant rice, uncooked
8 (12 inch) flour tortillas
2 cups cheddar cheese, shredded (optional)
Combine chicken, water, salsa and seasonings in a saucepan.
Bring to a boil.
Add rice, and simmer on for 5 minutes.
Spoon mixture into center of tortillas. Add cheese if you want it and wrap.
Flash freeze.
To reheat: microwave until heated through.
I put a couple frozen chicken breasts in the crockpot the other morning before work and just poured in a big jar of Sam's Choice peach pineapple chipotle salsa and let it cook all day. It was so yummy, especially in a tortilla with some black beans and shredded cheese.
Chicken....AGAIN?
