Veggie Pizza

White Bean Sausage and Veggie Pizza

7 ingredients
20 min prep time
40 min total time

6 servings

Ingredients

1   can Pillsbury® refrigerated thin pizza crust

1   lb sweet Italian turkey sausage, casings removed

1   box (7 oz) Green Giant® frozen antioxidant blend broccoli, carrots and sweet peppers

1   can (15 oz) cannellini beans, drained, rinsed

1   clove garlic, chopped

1/4   cup Crisco® 100% Extra Virgin Olive Oil

2  cups shredded Italian 5 cheese blend (8 oz)

• 1 Heat oven to 400°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press in bottom and half way up sides of pan. Bake 8 minutes.
• 2 Meanwhile, in 10-inch skillet, cook sausage, over medium heat, 5 to 7 minutes, stirring occasionally and breaking up sausage, or until no longer pink; drain.
• 3 Microwave frozen vegetables as directed on box; drain
• 4 Meanwhile, place beans, garlic, olive oil and 1/4 teaspoon salt in food processer or blender. Cover; process 15 to 20 seconds or until smooth.
• 5 Spread bean mixture over partially baked crust. Top with sausage, vegetables and cheese. Bake 15 to 18 minutes longer or until crust is golden brown and cheese is melted.

http://www.pillsbury.com/recipes/white-bean-sausage-and-veggie-pizza/4722afe3-ac6b-456f-8c10-5aa65dedc62e

Chicken Soft Tostadas

Tandoori Chicken Soft Tostadas

Bake-Off® Contest 46, 2013

Carolyn Harkonnen

Loomis, California

7 ingredients
30 min prep time
30 min total time

ingredients

2   containers (6 oz) plain Greek yogurt

1   tablespoon Spanish paprika

4   cups chopped cooked grilled chicken breast (18 oz)

4  cups tri-color coleslaw mix (shredded green and red cabbage and carrots)

7  tablespoons Crisco® Pure Olive Oil

3  to 4 teaspoons cumin seed

1  can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)

• 1 In medium bowl, mix 1/3 cup of the yogurt, the paprika and chicken. Set aside.
• 2 In another medium bowl, mix remaining yogurt and the coleslaw mix. In 1-quart saucepan, heat 1 tablespoon of the oil over medium-low heat. Add 1 to 2 teaspoons of the cumin seed. Cook and stir a few seconds; remove from heat, stir into the coleslaw mixture. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• 3 In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Sprinkle each with 1/4 teaspoon of the remaining cumin seed. Cover with waxed paper; roll each biscuit into 5 1/2 to 6-inch round. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until golden brown and no longer doughy. Place in foil to keep warm. Repeat with remaining oil and biscuit rounds.
• 4 Wipe out skillet; heat over medium heat. Add chicken mixture; cook 3 to 5 minutes or until thoroughly heated, stirring frequently.
• 5 Top biscuit rounds with chicken mixture and coleslaw.

http://www.pillsbury.com/recipes/tandoori-chicken-soft-tostadas/82c3ef97-917f-4972-afb3-161c905b14e1

Chicken Wellington

Green Goddess Chicken Wellington

Bake-Off® Contest 46, 2013

Stephanie Bright

Simpsonville, South Carolina

4 servings

7 ingredients
25 prep time
60 total time

Ingredients

1  box (9 oz) Green Giant® frozen chopped spinach

1  cup sliced green onion stems (about 10 green onions)

2  packages (3 oz each) cream cheese, cut into cubes

1  cup crumbled Gorgonzola cheese (4 oz)

1  can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2  boneless skinless chicken breasts (8 oz each), cut in half

1  cup half-and-half

• 1 Heat oven to 350°F. Microwave frozen spinach as directed on box; squeeze to drain. In food processor, place spinach, 1/2 cup of the onions, cream cheese, 1/2 cup of the Gorgonzola cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
• 2 Lightly spray 10x15-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan. Using pizza cutter or sharp knife, cut dough into 4 rectangles. Reserve 1/3 cup of the spinach mixture. Spoon 1/4 cup remaining spinach mixture in center of each rectangle.
• 3 Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/2-inch thickness. Place each chicken breast on top of spinach mixture, pressing down slightly. Bring 4 corners of dough together on top of each chicken breast; pinch top and sides to seal. Place seam sides down on pan.
• 4 Bake 25 to 35 minutes or until golden brown and thermometer inserted in chicken reads 165°F.
• 5 Meanwhile, in 1-quart nonstick saucepan, bring half-and-half to a boil over medium heat. Reduce heat to medium-low; stir in reserved 1/3 cup spinach mixture, remaining 1/2 cup Gorgonzola cheese, 1/3 cup of the remaining onions and 1/2 teaspoon pepper. Serve warm sauce over Wellingtons. Garnish with remaining green onions.
• http://www.pillsbury.com/recipes/green-goddess-chicken-wellington/15385627-6265-453d-86a9-22ef255d7833

Chicken and Spinach Biscuit Gyros

Chicken and Spinach Biscuit Gyros

Bake-Off® Contest 46, 2013

Bethany Perry

Largo, Florida

8 servings
7 ingredients
30 prep time
30 total time

Ingredients

1  box (9 oz) Green Giant® frozen chopped spinach

1  lb ground chicken

2  teaspoons finely chopped garlic

1  can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)

1  small red onion, thinly sliced

1  large tomato, cut in half, sliced

1  container (12 oz) tzatziki

• 1 Microwave frozen spinach as directed on box, 3 to 4 minutes to thaw. Squeeze dry with paper towels. In medium bowl, mix spinach, ground chicken, garlic and 1 teaspoon salt. Shape into 8 (6x1-inch) logs. Heat 12-inch skillet over medium-low heat. Cook logs 5 minutes; turn. Cover and reduce heat to low; cook 10 minutes. Uncover; cook 5 minutes longer or until thermometer inserted in center of logs reads 165°F and meat is browned.
• 2 Meanwhile, spray 11-inch griddle or 12-inch skillet with Crisco® Original No-Stick Cooking Spray; heat over medium-low heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper; roll each biscuit into 8x4 1/2-inch oval. Place on griddle. Cook 2 to 4 minutes per side or until golden brown and no longer doughy. Repeat with remaining biscuits. Cover with foil and keep warm.
• 3 Place chicken log in center of each biscuit flatbread. Top with onion slices, tomato slices and sauce. Fold flatbread around filling.

Expert Tips

Tzatziki is a yogurt sauce mixed with cucumbers. If you can’t find tzatziki look for Greek yogurt veggie dip containing cucumber, dill and feta at your grocery store.
Moisten hands with water to easily shape chicken mixture into logs.

http://www.pillsbury.com/recipes/chicken-and-spinach-biscuit-gyros/acaccf42-b2d1-4b54-8566-010d210d04a6

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescent rolls
1 can of healthy low sodium cream of chicken soup (26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breasts

Boil chicken breasts, then shred.

Roll out each individual crescent roll, then place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden.

Pour Cream of chicken over the top, then bake an additional 10 minutes. Top with cheddar cheese, and bake for and additional 10 minutes.
 www.texanonlinecookbooks.com
(a sponsor of I Am A Texan)

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

 https://www.facebook.com/groups/abettermewithskinnycare or http://dails1.SkinnyFiberPlus.com/

Simple Asian Honey Grilled Chicken with Marinade

Simple Asian Honey Grilled Chicken with Marinade

¼ low sodium cup soy sauce
2 tablespoons sesame oil
¼ cup fresh orange juice
¼ cup honey
1 tablespoon grated fresh ginger
1 tablespoon grated fresh garlic 
3 pounds boneless skinless chicken breasts, washed and trimmed

In a small bowl combine all ingredients (except chicken).  Whisk until well combined.  Place chicken in a 1 gallon resealable bag, add marinade and seal bag.  

Rub the chicken with the marinade to make sure it is covering all the chicken.  Place the chicken in the refrigerator (I have made this recipe and marinated for as little as 30 minutes and as long as 2 days.  Overnight is just perfect).  Turn the chicken occasionally.

Preheat grill to medium-high.  Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side (until cooked completely through).  Serve and enjoy.

Cooking Tip:  If you don’t want to grill, you can still enjoy this fantastic chicken.  Preheat your oven to 425°.  Bake for 30 minutes in the marinade, in a 9x13 pan.
http://www.theslowroasteditalian.com/2012/08/simple-asian-honey-grilled-chicken-with.html

Grilled Margarita Chicken with Marinade

Grilled Margarita Chicken with Marinade

Classic Frozen Margarita

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This chicken is unlike anything you have ever had before.  It is plump and juicy.  With the flavors of the margarita; tart lime, sweet orange and cuervo gold tequila, you know this is going to be good.  But, adding garlic, jalapeno and spices to this marinade takes it to a whole different level.  One that will make you stand up and shout out "This is ridiculously delicious".  Well you might not get quite that excited, but that still makes me grin.  Enjoy!

TSRI TIP:  For an extra special treat you can make a 2nd batch of the marinade.  In a small saucepan over high heat bring the marinade to a boil.  Stirring constantly boil for 2 minutes, reduce to simmer and cook until reduced by 1/3.  Serve over top of chicken for an extra flavor treat!

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Grilled Margarita Chicken with Marinade
3-5 pounds boneless skinless chicken breast (washed and trimmed)
Zest of 1 lime (about 1 tablespoon)
Juice of 3 limes (about ½ cup)
Juice of 1 orange (about ¼ cup)
1 jalapeño pepper, minced (seeded and deveined to reduce heat)*****
5 cloves garlic, minced or grated
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Cuervo Gold tequila**********
¼ cup extra virgin olive oil
****** things I omitted in my recipe, don't like that taste ****HOMEMADEISEASY blogger*****
Place chicken in a resealable gallon size plastic bag.  Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup.  Whisk to combine.  Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 2-3 hours.  Turn chicken occasionally.

Preheat grill to medium-high.  Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side.  Serve and enjoy.

http://www.theslowroasteditalian.com/2012/07/grilled-margarita-chicken-with-marinade.html
















http://www.theslowroasteditalian.com/2012/07/grilled-margarita-chicken-with-marinade.html

Crispy Chicken Fingers Recipe

Crispy Chicken Fingers Recipe

Makes: 4 servings
Ingredients
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
Nutrition facts per serving: 212 calories, 23g protein, 23g carbohydrate, 3g fat (1g saturated), 0g fiber
Healthy Dipping Sauces Ditch the standard ranch dressing and stir up one of these low-cal sauces.
1/4 cup Dijon mustard + 1 teaspoon honey = Homemade Honey Mustard
1/4 cup ketchup + pinch chili powder = Kicked-Up Ketchup
1/2 cup low-fat sour cream + fresh lime + fresh cilantro = Zesty Sour Cream
1/2 cup low-fat mayo + 1 teaspoon dried dill + 1 teaspoon garlic powder = Spiced Mayo
http://www.fitnessmagazine.com/recipes/quick-recipes/lunch/lighten-up-healthy-chicken-fingers-recipe/

KNOCK-OFF RECIPE OF SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH

KNOCK-OFF RECIPE OF SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICH

This is a "knock off" recipe for Subway's sweet onion chicken teriyaki sandwich. It is delicious, only about 370 calories and very quick to fix (as long as you make the sweet onion sauce a day ahead). 

 1 pound boneless, skinless chicken tenderloins
.¼ cup soy sauce
¾ cup pineapple juice
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon dry mustard
¼ teaspoon white pepper
¼ cup brown sugar
2 tablespoons honey
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Bring everything but the chicken to a boil and simmer for about 5 minutes or until it starts to reduce. Cool completely and pour over the chicken, cover and refrigerate the chicken for about 30-60 minutes.
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When it's time to eat, take the chicken out of the marinade (throw marinade away) and grill or broil the chicken until done (don't over cook).
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Place chicken pieces in grilled bun & add favorite toppings. 

Drizzle with sweet onion sauce.

Makes about 6 sandwiches.

SUBWAY SWEET ONION SAUCE SO tasty and I find all sorts of uses for it. It is not overly onion-y and not overly sweet. 

Make it a day ahead of time to let the flavors blend and mellow.

½ cup light corn syrup
1 tablespoon finely minced vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
¼ teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
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Combine all ingredients and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight.

NOTE: If you don't have vidalia onion, a white onion will work, just mince it VERY finely. I've even used re-hydrated onion flakes successfully, although the vidalia onion is best.

Lemon Sauce for Lemon Chicken

bing  .  com

LEMON SAUCE FOR CHICKEN

Lemon Sauce (For Lemon Chicken)

1    Pkg.     Lemonade Cool-Aide
1 1/2 C.    Cold Water
1/2    C.    Lemon Juice
1/2     C.     Sugar 
1/3    C.    Corn Starch
1        Lemon to juice and make zest
        Yellow Food coloring
Bring all ingredients to a boil. It will thicken and turn translucent. Then add a couple drops food coloring to brighten it up.

Chicken Marsala Recipe

Olive Garden Chicken Marsala Recipe



Ingredients

1/4 cup cake flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts – boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Fresh Parmesan Cheese to Taste

Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces.
Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms.
Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Baked Chicken Parmesan

An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.

This recipe is from the archives which first made it's appearance back in 2009. I decided to update the photo because my photo skills were lacking back then.

We all love this dish in my home, it's perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious, make this tonight!!

An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.

This recipe is from the archives which first made it's appearance back in 2009. I decided to update the photo because my photo skills were lacking back then.

We all love this dish in my home, it's perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious, make this tonight!!


Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0
Cholestr: 14 mg 

Ingredients:  

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs (I used whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Directions: 

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

Bake 5 more minutes or until cheese is melted.
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0
Cholestr: 14 mg 

Ingredients:  

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs (I used whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Directions: 

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

Bake 5 more minutes or until cheese is melted.