Showing posts with label Chicken. Show all posts

Wednesday, August 7, 2013

Roasted Garlic Chicken Puffs

Roasted Garlic Chicken Puffs.

Ingredients:

1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

Cook chicken and shred into fine chunks.

Add minced garlic to cooking chicken and cook until garlic is browned/reduced.

Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.

Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions.

It is better to overstuff the rolls and have it ooze from the sides.

I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.

Chicken Salad Cucumber Rolls

chicken cucumber rolls recipe

what you will need

makes 2 dozen

2 chicken breasts
1 celery stalk, finely chopped
1/3 cup dried cranberries
¼ cup sliced almonds or pecan pieces
½ cup Greek yogurt, plain
1 tablespoon fresh squeezed lemon juice
salt and pepper to taste
2–3 English cucumbers
toothpicks

let’s do it

bring salted water to boil
add two chicken breasts and cook fully; about 20 minutes
let cool for 5-10 minutes
place chicken on flat surface
secure with fork in one hand and with second fork, pull away shredded pieces
place chicken in medium-sized bowl
add celery, cranberries and nuts
mix thoroughly
combine yogurt, lemon juice, salt and pepper
add to chicken mixture
slice cucumbers length-wise with mandolin (if especially long, cut in half)
place heaping teaspoon of chicken salad on one end and roll
secure in place with toothpick
repeat until chicken salad is finished
refrigerate until ready to serve

Poultry Seasoning Homemade

ORDER JARS:

http://www.amazon.com/Glass-Herb-Storage-Jar-Hinged/dp/B008D5FXJC/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1371650552&sr=1-17&keywords=2.5+oz+glass+jars

poultry seasoning

what you’ll need

2 teaspoons sage
2 teaspoons white pepper
2 teaspoons lemon peel
2 teaspoons rosemary
½ teaspoon all-spice
1 teaspoon dill
1 teaspoon thyme
2 teaspoons marjoram
½ teaspoon mint
resealable spice jar
CherylStyle grill seasonings label printable (optional)
printer
sticker paper
scissors

let’s do it

mix ingredients together
put in spice jar
download and print printable using Adobe Acrobat
cut label and put on top of jar
http://www.cherylstyle.com/showcase/3-salt-free-seasoning-mixes/

Tuesday, August 6, 2013

Chicken Fajitas

Chicken Fajitas

3-4 boneless skinless chicken breasts
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 lime
1 clove garlic
1 package of tortilla shells
2 tsp favorite seasoning: southwest, chili lime, three onion, roasted red pepper....
Toppings: sour cream, shredded cheese...anything!
Slice all vegetables and lie in bottom of deep covered baker, lay chicken over top and microwave 20-25 minutes. Using salad choppers, chop all ingredients to desired doneness...

Chicken Alfredo Roll-ups

Chicken Alfredo Roll-ups

SOURCE: Chris Kelly

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each
Garlic Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Chicken Crescent Rolls

Chicken Crescent Rolls

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

I boil my chicken breast then shred, roll out each individual crescent, 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 bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
PLEASE SHARE
To SAVE this recipe so that you can find it later, be sure to click SHARE so it will store on your personal page. That will make it far easier for you to find it again later!!!!

For more healthy recipes, weight management advice, tips, motivation, fun and support join us here
Emilys Skinny Friends- Weight Loss Support Group

Sunday, August 4, 2013

Honey Grilled Chicken Breast

Honey Grilled Pork Chops CHICKEN BREAST

previous blogged post

4 pork chops *****CHICKEN Breast **** (worked great)

8 oz can sliced pineapple in juice (but fresh is so much better, and just puree some of the pineapple for juice)

1/3 Cup honey

1 Tbl. prepared mustard

1 tsp. curry powder

1/2 tsp. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

Prepare marinade, using pineapple juice, combine with honey, mustard, curry powder, salt, pepper and hot pepper sauce. Mix well. Set aside about 2 Tbl. Add pork chops to the marinade, and allow to sit for 30 minutes, turning to coat. Grill chops about 4-6 minutes on each side, basting with reserved marinade. Add pineapple slices to grill in the last 5 minutes.

http://mommyimhungry.blogspot.com/2011/05/honey-grilled-pork-chops.html

Wednesday, July 31, 2013

Chicken Breast Stuffed with Pepper Jack Cheese and Spinach

Perfect for low carb, pair this with a salad and your have a great low carb meal!

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians.
FROM: Journey with Healthy Tonya on FB.

Chicken Rolls

Chicken Rolls

*Makes 10 Chicken Rolls
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar -- always )

Directions:
Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.

Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.

Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!

from: FB gettingskinny

Friday, July 26, 2013

Chicken Cordon Bleu Casserole Recipe

Chicken Cordon Bleu Casserole Recipe

(recipe from Six Sisters Stuff)

Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

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

Parmesan Chicken Cutlets

Weight Watchers Parmesan Chicken Cutlets

1/4 cup Parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)

Directions:

1 Preheat oven to 400 degrees.
2 In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to
coat all sides.
4 Arrange on nonstick baking sheet.
5 Bake until chicken is cooked through, 20-25 minutes.

Chicken Salad

Paleo Chicken Salad
via Amee's Savory Dish

2 1/2 cups cooked & shredded chicken breast meat
1 cup seedless grapes, sliced in half
1/2 -1 cup chopped raw pecans or slivered raw almonds, toasted
1/2 cup finely sliced celery
2 tbsp very finely diced sweet onion
1/2 cup Paleo mayo*
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/2 tsp celery seed
*optional: 2 tbsp finely chopped fresh tarragon
dash cayenne pepper

Crock-pot Cashew Chicken

Crock-pot Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Monday, July 22, 2013

Crockpot Sesame Chicken

CROCKPOT SESAME CHICKEN

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Thursday, June 27, 2013

Tandoori Chicken Bites

http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/

tandoori chicken bites

Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

Total Cost: $7.48

Cost Per Serving: $1.50

Serves: 5

Ingredients

3 large chicken breasts $6.37
½ cup plain yogurt $0.27
1 Tbsp lemon juice $0.05
2 cloves garlic $0.16
1 inch fresh ginger $0.18
½ tsp salt $0.02
½ tsp coriander $0.03
½ tsp cumin $0.03
½ tsp turmeric $0.03
½ tsp cayenne pepper $0.03
½ Tbsp garam masala $0.08
1½ Tbsp paprika, divided $0.23

Instructions

Cut the chicken breasts into small chunks. I cut each breast into 3-4 strips lengthwise, and then each strip into 4-5 chunks to yield approximately 40 pieces. Place the chicken pieces in a large zip top bag.
Add to the rest of the ingredients to the bag (yogurt, minced garlic, grated ginger, lemon juice, salt, coriander, cumin, turmeric, cayenne, garam masala, and ½ Tbsp of the paprika). Close the bag tightly and smoosh it around to mix the ingredients. Place the bag in the refrigerator for 2 to 24 hours to marinate.
Preheat the oven to 425 degrees. Cover a baking sheet with foil and spray with non-stick spray. Wipe the marinade from the chicken pieces and place them in a bowl. Sprinkle the last tablespoon of paprika and a pinch more of salt over the chicken pieces (add more cayenne if hot chicken pieces are desired). Toss to coat. The extra paprika here just helps the red color, you can skip it if desired. A little extra salt definitely helps, though.
Place the chicken pieces on the prepared baking sheet, spaced out so they do not touch. Bake for 15 minutes in the fully preheated oven. Take the sheet out, turn each piece of chicken over, and bake for an additional 15 minutes. Serve warm.

Notes

If you are sensitive to spicy foods, you can leave out the cayenne or start with ¼ tsp.

http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/

Add the chicken chunks to a zip top bag and then add the yogurt, lemon juice, coriander, cumin, turmeric, cayenne, garam masala, salt, and 1/2 Tbsp of the paprika (I use the other tablespoon of paprika later).

Mince two cloves of garlic and add it to the bag. Peel and grate about one inch of fresh ginger into the bag.

Close up the bag, removing as much air as possible. Smoosh the bag all around to mix up the ingredients. Place the bag in the refrigerator and allow it to marinate for 2 hours to over night.

When you’re ready to make the chicken bites, preheat the oven to 425 degrees. Cover a baking sheet with foil and spray it with non-stick spray. Take each piece of chicken out of the marinade and wipe off the excess (I forgot to get a picture of this part…). Place them in a bowl and sprinkle on the last tablespoon of paprika and a pinch more of salt (and cayenne if you want it spicy). Place the chicken pieces on the baking sheet so that they are not touching. Bake for 15 minutes and then take them out and flip them over. http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/