1 6oz. pkg. Stove Top for Chicken
1 ½ lb. boneless, skinless chicken breasts, cut into 1†pieces
1 10.75oz. can condensed cream of chicken Soup
1/3 C. Sour Cream
1 16oz. bag frozen Mixed Vegetables
Preheat oven to 400 degrees. Prepare Stuffing Mix as directed on package and set aside. Mix chicken, soup, sour cream and vegetables in 13×9†baking dish; top with stuffing. Bake 30 minutes or until chicken is cooked through.
Yield: 6 servings
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6 T. butter or margarine
1/4 C. onion, chopped (optional)
1/2 C. flour
1-1/3 C. chicken broth
1-1/3 C. milk
2 C. cooked chicken, turkey or beef, chopped
Peas or other vegetables, frozen or fresh (optional)
1 recipe two-crust pie dough
Melt butter in a saucepan, add onion and cook until tender. Add flour and stir. It will be very thick. Add broth and milk, cook and stir until thickened. You can use canned broth if you are using leftover meat. Frozen chicken breasts or tenders can be simmered in water until done. This water can be used in place of the canned broth. If more flavor is needed, add a tsp. Â of chicken bouillon or a seasoning packet from chicken-flavored ramen noodles. Add the cooked, chopped meat to the butter and flour mixture. Add peas or other vegetables, salt and pepper. Mix up enough dough for a double crust pie: 2 C. flour; 2/3 C. plus 2 T. shortening, 1 tsp. Â salt, enough cold water to form a soft dough. Roll dough into a large rectangle. It may be easier for you to roll half at a time. Cut into rectangles about 4 x 5″. Put a large spoonful of meat mixture on 1/2 of rectangle. Moisten edges with water, fold top over and seal edges by pressing with the tines of a fork. Poke a few holes in the top with the fork for steam vents. Recipe makes 8 turnovers. Place on a baking sheet. I use parchment paper or foil on the pan to catch any filling that spills out while baking. Bake at 425 degrees for 25 minutes or until done. Add 1/3 C. milk to remaining sauce and spoon over hot turnovers.
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6 chicken thighs
8 C. water
2 tsp. salt
1/2 tsp. whole black peppercorns
A few celery leaves
2 medium onions
4 whole cloves
1 T. ground coriander
1 tsp. ground cumin
1 tsp. ground fennel
1/2 tsp. ground turmeric
2 dry red chilies, seeded
2 cloves garlic, chopped
1 tsp. finely grated fresh ginger
2-inch stick cinnamon
1 lb. ripe tomatoes, diced
2 tsp. oil
1 bay leaf
3 zucchini cut in chunks
1/4 lb. mushrooms
1 C. thick coconut milk (regular or low-fat)
Lemon juice to taste
Place chicken in a large pan with enough water to cover. Add salt, peppercorns, celery leaves and one onion peeled and stuck with the whole cloves. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add spices, garlic, ginger and tomatoes and simmer until chicken is tender. Remove chicken. Cool and dice meat and return it to the stock. In a fry pay, fry remaining sliced onion and bay leaf in oil until onion is browned. Add this along with the zucchini and mushrooms to the soup. Cook an additional 5 minutes. Reduce heat, stir in coconut milk and reheat to the simmering point. Turn off heat and add lemon juice to sharpen the flavor.
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1/2 C. flour
Salt & black pepper
1/2 tsp. paprika
3 lb. chicken, cut into pieces
1/2 C. butter, divided
2 oz. shallots
6 slices bacon, coarsely chopped
2 cloves garlic, crushed
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 bay leaf
1 T. fresh parsley, finely chopped
1-1/4 C. dry red wine
1-1/2 C. chicken broth
1 onion, cut into 8 pieces
8 oz. button mushrooms
Combine the flour, salt, pepper, and paprika in a plastic bag or pie plate, add chicken, and coat well, shaking off excess flour. Reserve the excess flour. Melt 1/4 C. of the butter in an ovenproof skillet over a gentle heat. Add the chicken pieces and fry lightly for 5 minutes on each side. Remove chicken from skillet. Add shallots, bacon, and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened. Stir in flour and cook, stirring, until blended. Sprinkle in the herbs and stir in the wine and broth. Bring to a boil. In a separate skillet, sauté onions and mushrooms in 2 T. butter for about 2 minutes. Return chicken to the skillet. Add sautéed onions and mushrooms. Liquid should cover chicken. If not, add broth or wine or water. Cover and simmer on top of stove until the chicken is tender, about 30 minutes. Or, bake in a 400-degree oven for 40 minutes or until the chicken is tender. Arrange the chicken, onions, and mushrooms on a platter. Spoon the sauce over the chicken and sprinkle with chopped parsley.
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1 cinnamon stick
1/2 tsp. salt, plus more to taste 1 C. quinoa,
1/4 C. fresh lemon juice,
2 T. olive oil
2 tsp. lemon zest, grated
1 garlic clove, finely chopped
1 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. ground turmeric
1 dash Tabasco
1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips
2 celery stalk, diced
1/2 C. scallions
1/2 C. currants
2 T. pine nuts, toasted
1/4 tsp. freshly ground black pepper, or to taste
For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.
1 lb. lean ground turkey breast
1/4 C. scallions, chopped
1 garlic clove, minced
1 tsp. fresh ginger, grated
1/4 tsp. black pepper
cooking spray
1/4 C. light soy sauce
2 T. rice vinegar
1/4 C. dry sherry
1 packet artificial sweetener (Splenda or Sweet ‘N Low)
1 C. chopped onion
1/4 tsp. sesame oil
In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide the mixture into 4 equal patties. Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm. Pour soy sauce, rice vinegar, and sherry into pan and stir, scraping up any brown bits. Add sweetener and onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil. From: Eating Well After Weight Loss Surgery
Yield: 4 servings
Calories: 174.28
Fat: 1.92g
Fiber: 0.91g
2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
2 C. water
Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
2 large cubanelle peppers, seeded and thinly sliced
Salt and pepper
4 hot red cherry peppers, chopped
A splash of hot pepper juice
1 box (8 1/2 oz. s) corn muffin mix (recommended: Jiffy)
1 egg
3 T. butter, divided
3/4 C. milk
2 to 3 T. finely chopped fresh rosemary leaves
4 slices prosciutto, chopped
1/2 C. Honey
Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them. For the cakes, combine muffin mix with egg and 2 T. of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture. Serve sausages with peppers on top and the cakes alongside drizzled with honey.
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1 2.5-3 lb. Broiler-Fryer, cut up
½ C. plus 2 T. self-rising Flour
1 tsp. Salt
½ tsp. Pepper, plus more for gravy
½ C. Vegetable Oil
1 C. half and half
1 C. Milk
Rinse chicken pieces and pat dry with paper towels. Combine ½ C. flour, ½ tsp. salt and ½ tsp. pepper; dredge chicken well in flour mixture. Heat oil in large skillet over medium-high heat; add chicken and brown well on both sides. Turn chicken skin side up, cover, reduce heat and simmer 15 minutes. Remove chicken, reserving ¼ C. drippings in skillet. Combine remaining 2 T. flour, half and half, milk, ½ tsp. salt and pepper to taste; stir until smooth. Stir into skillet and cook over medium heat until thickened, stirring constantly. Add chicken, turning to coat with gravy; cover and simmer 15 minutes.
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9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
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2 cans (14 1/2 ounces each) no-sodium-added diced tomatoes
8 ounces shiitake mushrooms, stemmed and sliced 1/2″ thick (3 cups)
2 large carrots, halved lengthwise, sliced 1/4″ thick (1 cup)
1/3 cup dry white wine
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 clove garlic, minced
1 teaspoon dried basil
1/4 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
4 each skinless chicken drumsticks and thighs (about 2 pounds)
2 small yellow summer squash, sliced into 3/4″-thick rounds
Thin strips basil leaves (optional)
In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top. Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.
Yield: 4 servings
Calories: 270
Fat: 5g
Fiber: 6g
4 duck breast halves, boned
2 cloves garlic, peeled and minced
1 lime, zested and juiced
2 T. sorghum or firmly packed brown sugar
Salt and pepper
With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.
Wild Rice-Dried Cherry Pilaf:
2 T. olive oil
1 medium onion, peeled and finely chopped
1 C. wild rice
3 C. chicken broth
1/2 C. long-grain white rice
1/2 C. dried cherries
1 T. sorghum
Salt and pepper
In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.
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3 lbs skinless chicken thighs (I use about 4 chicken breasts)
1/2 cup soy sauce
2 Tbsp sherry
1/3 cup brown sugar, packed
1/4 tsp garlic powder
1/4 tsp ground ginger
2 Tbsp ketchup
2 Tbsp toasted sesame seeds
Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.
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8 Tortilla Shells
1/4 of a Roasted Turkey
2 C. Shredded Cheese
P.A.M. Spray or Butter Spray
Optional:
Green Peppers
Onions
Pepper/Salt
Sour Cream
Salsa
Spray pan with butter spray on low heat. Place tortilla shell in pan and sprinkle cheese on it. Place second tortilla shell on top and spray with butter . Allow bottom shell to turn golden brown. Flip it over and let second shell do the same. Place on plate and cut into triangular wedges, like a pizza. Use desired condiments for flavor.
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1 1/2 lb. chicken breast cutlets
salt and fresh ground black pepper
2 tsp. poultry seasoning
1/2 C. all-purpose flour
2 large eggs plus 1 egg yolk
splash of milk or half-and-half
4 T. extra-virgin olive oil (EVOO)
3 T. unsalted butter
3 garlic cloves, 1 crushed, 2 chopped
1/4-1/3 C. limoncello liqueur
a handful of fresh flat-leaf parsley, finely chopped
1 lemon
1 1/2 lb. asparagus, cut just below the tender tips
Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds. Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 T. of the EVOO to the skillet, then add 2 T. of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining T. of butter and the parsley to the pan. Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain. Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.
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3 C. diced, cooked chicken breast
8 oz. unsweetened pineapple chunks, drained
1/4 C. minced onion
1/3 C. reduced-calorie or fat-free mayonnaise
1 C. seedless green grapes
½ tsp ground coriander
1 C. diced celery
2 T. lemon juice
1/4 tsp fresh ground pepper
Gently combine and toss all ingredients. Serve on Lettuce Leaves, or, an English Muffin, Sourdough Bread, a Tomato, a Cantaloupe or Pineapple Half.
1 T. olive oil
1 T. red wine vinegar
1 T. chopped basil leaves, plus 4 sprigs for garnish
1 T. finely chopped red onion
2 tsp. kosher salt
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breast halves (about 2 lb.)
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours. When ready to cook, build a charcoal fire or preheat gas grill. Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
Yield: 4 servings
Calories: 282
Fat: 6g
Fiber: 0g
4 chicken breasts
2 cans stewed diced tomatoes
1 can quartered artichoke hearts with juice
15-20 pitless Kalamata olives
1 box of instant couscous
Feta cheese (optional)
Lightly spray slow cooker with nonstick spray. Place chicken breasts in bottom of the pot. Pour in stewed diced tomatoes, artichoke hearts and olives, and stir. Cover and cook on medium for six hours or on low for eight hours. To serve, prepare some five-minute instant couscous and put a serving in a bowl. Place one piece of chicken on top, spoon broth over the meat and then lightly sprinkle with feta cheese, if desired.
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6 chicken breasts
1 28oz bottle of smoky barbecue sauce
1 16oz can pineapple chunks, undrained
2 C. coarsely chopped onion
2 C. coarsely chopped bell pepper
1 seeded and chopped jalapeno chili pepper
Place all ingredients in a freezer bag up to two months. Defrost completely in refrigerator. To cook put contents of baggie into Dutch oven. Bring to boil over medium high heat. Cover. Turn heat to medium low and cook one hour or until chicken is no longer pink.
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1 lb. chicken, cut into 1-inch strips
3 gloves garlic, smashed and minced
1 T. Canola oil
1 medium onion, chopped
2 small zucchini, washed and thinly sliced
1 (8-ounce) package fresh or canned mushrooms, sliced
1 (10-ounce) package jalapeno jack cheese, grated
8 oz. evaporated skimmed milk
1/4 C. salsa
1 C. frozen corn
1 can great northern beans, strained and rinsed
Black pepper to taste
8 oz. pasta, cooked & drained (ziti, rotini or penne)
Shredded parmesan cheese to taste
Sauté garlic and chicken strips until browned. Remove from pan and keep warm. Cook onions in the same pan with 1/4 C. water over medium heat until onions are tender, about 5 minutes. Add zucchini to onions and cook for 5 more minutes. Add mushrooms and cook for 5 minutes more. (you can add 1/2 C. wine at this point, if you like). Cook uncovered so there is a small amount of fluid in the pan, but the vegetables do not burn. Heat milk in pan and add grated cheese. Stir until cheese is melted. Add vegetables, chicken and cooked pasta. Stir until everything is covered in cheese sauce. Sprinkle Parmesan cheese on top.
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8 skinless, boneless chicken thighs or 4 skinless, boneless chicken breasts
8 thin slices of cooked ham (4 if using the breasts)
8 slices Swiss cheese. (4 if using the breasts)
1 recipe of white wine sauce (see below)
Wash the chicken in cold water, and pat dry with paper towels. Pound the chicken as flat as you can between two sheets of plastic wrap or waxed paper. You can use a rolling pin if you don’t have a meat hammer. Season the chicken lightly with salt and fresh ground black pepper. Lay a slice of ham on the chicken. Then a slice of cheese on the ham. Roll into a compact roll using toothpicks to secure. Grill the rolls, turning frequently until done. Place in an ovenproof serving dish, remove the toothpicks, and put a whole slice of cheese on each of the breasts (half slice on each of the thighs). Pop into a 350F oven until the cheese melts, just a couple of minutes. Ladle on a portion of the white wine sauce. Sprinkle with just a tad of chopped parsley.
White Wine Sauce
6 T. butter
1 tsp. chicken bouillon granules
½ C. dry white wine
1 T. cornstarch
1 C. heavy cream (whipping cream)
Melt the butter in a skillet and add the bouillon. When the bouillon browns just a little add the wine and bring to a simmer. Let simmer 6 or 7 minutes; this will cook out the alcohol. Mix the cornstarch in the cream and add to the simmering wine. Stir until it thickens.
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Nonstick cooking spray
1 package (11.3 oz.) refrigerated low-fat dinner rolls
2 T. prepared honey mustard
3 oz. thinly sliced deli turkey breast
3/4 C. packaged broccoli coleslaw
1 egg white, beaten
Prepared mustard (optional)
Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Separate dinner rolls; place on lightly floured surface. With lightly floured rolling pin, roll each dinner roll into 3-1/2-inch circle. Spread honey mustard lightly over dinner rolls; top with turkey and broccoli coleslaw. Brush edges of dinner rolls with beaten egg white. Fold dough over forming a half circle; squeeze edges together firmly with fingers. Press edges with tines of a fork to finish sealing. Place on prepared baking sheet; brush egg white over tops of turnovers.  Bake about 15 minutes or until golden brown. Let stand 5 minutes before serving. Serve warm or at room temperature with additional mustard for dipping, if desired.
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1 lb or 4 small chicken breasts
1/4 tsp. Curry powder
1 tsp. Cinnamon
½ C. diced onion
3 T. Oil
1/4 C. honey
½ C. chopped fresh parsley
1/4 tsp. Powdered ginger
1/4 tsp. Nutmeg
1 tsp. Salt
1 tsp. Pepper
1/4 tsp. Paprika
½ C. water
In a large mixing bowl, combine all of the ingredients. Toss well to coat the chicken evenly. Place the mixture in a slow cooker. Cover and cook on low for 4 hours.
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2 lb. chicken tenders
Salt and pepper
1 C. All-purpose flour
3 eggs
A splash milk
2 C. honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 C. Bread crumbs
1 T. sweet paprika
1 T. poultry seasoning
2 T. grill seasoning (recommended: Montreal Seasoning)
1/4 C. Vegetable oil
Preheat oven to 400 degrees F. Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
 
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2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (3 oz) cream cheese, softened
1 tsp. milk
2 tsp. apricot preserves
1 C. finely chopped cooked chicken
1/2 C. shredded Cheddar cheese (2 oz)
1/4 C. chopped drained water chestnuts (from 8-oz can)
3 tsp. chopped green onions (3 medium)
2 tsp. curry powder
1 egg, beaten
2 tsp. chopped almonds
 
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12×9-inch rectangle. Cut each into 12 squares. In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder. Spoon about 1 tsp. chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds. Bake 10 to 15 minutes or until deep golden brown.
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1 pound thin turkey cutlets
1/4 tsp. coarsely ground black pepper
4 tsp. olive oil
3 medium shallots, thinly sliced
3 T. balsamic vinegar
1 T. honey
Chopped parsley (optional)
Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness. Sprinkle cutlets with pepper. In nonstick 12-inch skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add cutlets and cook 5 to 6 minutes, until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm. Prepare sauce: In same skillet, heat 2 tsp. olive oil over medium heat until hot. Add the 3 medium shallots and 2 T. water. Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned. Add 3 T. balsamic vinegar, 2 T. water, and 1 T. honey, and cook over medium heat for 2 minutes, uncovered, stirring. To serve, pour sauce over warm cutlets. Garnish with chopped parsley, if you like.
Notes: This is delicious. You can’t get around using the oil on the chicken … getting it browned and a little crispy made it 100% better than it would be if it were just sauté’d in stock. However, I skip the oil in the sauce step. Just use a little more water or chicken stock and get your shallots softened in that. There should be enough oil and poultry bits in the bottom of the pan to give it a nice browned flavor anyway. I chopped my shallots instead of slicing them, to make the sauce more smooth. Then I put my warmed cutlets into the pan of sauce, turned it to coat, and served it that way, with the parsley on top. There really wasn’t enough sauce to spoon over, and coating them made them just delicious.Â
I’d recommend that you get the sauce pan cleaned up right away while it is still warm if possible.  I let it cool too long in the pan and the honey in it made clean up ugly. I will definitely made this recipe again. It was a hit with the hubby too (if he’d known there was VINEGAR in it, no way he’da tried it ;))
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1/3 C. orange marmalade
1/2 C. orange juice
2 Tbsp Dijon mustard
1 Tbsp white vinegar
1 large Vidalia onion, sliced into thin rings
4 – 6 pieces chicken (I use 4 boneless, skinless breasts)
Put first 4 ingredients into large freezer bag, and squish it around until they are mixed well. Add the onions and chicken breast and freeze. When you’re ready to cook, thaw in fridge and bake at 350 – 375 for about 35 – 45 minutes, until the chicken is cooked and the onions are caramelized.
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3 (15-oz.) cans Great Northern beans, undrained
1 (16-oz.) jar salsa
1 (4-oz.) can green chilies
4 boneless, skinless chicken breast halves, cut in bit-size pieces
1 C. chicken broth
2 tsp. ground cumin
2 tsp. chili powder
1 (8-oz.) pkg. shredded Monterey Jack cheese
1 (8-oz.) pkg. Colby Cheddar cheese
Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and chili powder into slow cooker. Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve.
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2/3 cup honey
2 T. minced peeled fresh ginger
2 T. fresh lemon juice
2 T. cider vinegar
2 T. low-sodium soy sauce
2 tsp. dark sesame oil
1 tsp. grated orange rind
1 tsp. Worcestershire sauce
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
Cooking spray
1 tsp. salt
1/4 tsp. black pepper
2 tsp. cornstarch
2 tsp. water
2 tsp. sesame seeds, toasted (optional)
Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425 degrees. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray (spray the catch-pan too, helps with clean up). Sprinkle chicken with salt and pepper. Bake at 425 degrees for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a pan (if you want to use the same broiler pan, put down some foil under the chicken or rinse and use the catch pan part only, you don’t WANT the glaze to drop away); broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
Yield: 12 servings (serving size: about 1 1/2 oz.)
Calories: 179
Fat: 4.4g
Fiber: 0g
Notes:Â This was my new recipe of the week. It was very very yummy. The hubby swears it tastes just like his favorite sesame chicken at our local chinese place.
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I made it with chicken breast tenders so I wouldn’t have to skin and debone thighs, and to bring down the fat and calories so I could have a larger portion. Since they cook faster than thighs, I halved the original cooking time, and that seemed about right. Also, this was originally an appetizer recipe. I just halved the recipe, since I didn’t need 12 servings. I think it would taste OK if you used a different kind of oil if you didn’t have sesame, but it would definitely taste different. Even that little bit of sesame oil was quite obvious in the recipe; it is strong stuff.
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This is not a quick recipe. With the switching of pans and such, it can be a pain if you are trying to get a meal on the table fast. Also, clean up can be a real mess. I am liberal with my use of cooking spray in the catch pan of the broiler pan, and I use a non-stick aluminum foil (Reynold’s Wrap Release, I think it’s called) to line the second pan when the chicken goes back in the oven.
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I have since made this several more times, sometimes with chicken breast, sometimes with skinned, boned thighs, ever since I found a store that sells them in bags, frozen. Either way it’s really tasty and we like it alot.
1 bottle A1â„¢ Originalâ„¢ or Zesty Steak Sauceâ„¢
1 C. tomato ketchup
1 C. orange marmalade
3 T. cider vinegar
1 T. vegetable oil
1/4 C. brown sugar, firmly packed
2 T. onion, grated
1 T. prepared mustard
2Â broiling chickens, split in half (about 2 1/2 lb. each)
Combine tomato sauce, A1 Sauce, vinegar, sugar, onion mustard, and chili powder; mix well. Arrange chickens, cut side down, on greased medium-hot grill. Grill slowly, brushing frequently, with sauce. Turn chickens frequently during grilling period (approx. 25 min. or until chickens are tender & cooked) This sauce is also ideal for basting duck, hamburgers and spareribs
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1 T. olive oil or cooking oil
1/4 C. chopped onion
1 clove garlic, minced
2 C. cooked brown rice
1 C. cooked wild rice
1/4 C. snipped fresh basil
2 T. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 1-1/4- to 1-1/2-lb. Cornish game hens
2 T. honey
2 tsp. Dijon-style mustard
For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36×18-inch piece of heavy foil. Fold in half to make double thickness that measures 18×18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill. Twist wing tips under back. Tie legs to tail. Stir together honey and mustard. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing.
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1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 C. peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 C. chicken broth
1/2 C. frozen whole kernel corn
1/2 C. dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 T. chili powder
1 clove garlic, minced
Chicken broth
2 C. shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 C.)
In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 C. chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.
Servings: 6
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3 T. extra-virgin olive oil (EVOO)
4 6oz boneless, skinless chicken breast halves
Salt and freshly ground black pepper
2 1/4 C. chicken stock or broth
1 1/2 C. plain couscous
Zest of 1 navel orange
3 T. chopped fresh flat-leaf parsley
1 medium yellow onion, finely chopped
2 T. prepared horseradish
1 T. fresh thyme leaves, chopped
1 T. Dijon mustard
1/2 C. half-and-half
Preheat a large nonstick skillet with 2 T. of EVOO over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook 5-6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and remaining EVOO. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let stand 5 minutes. Remove the chicken from the skillet to a plate and tent with foil to keep arm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 C. of the remaining stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3-4 minutes. Return the chicken to the skillet to heat, about 1 minute. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.
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1/2 pound ground chicken
1/4 C. thinly sliced scallions
1/4 C. minced canned water chestnuts
1/4 C. chopped cilantro
4 tsp. low-sodium soy sauce
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
24 wonton wrappers (3-inch square)
1/4 C. low-sodium soy sauce
1 T. sesame oil
2 tsp. rice vinegar
1/2 tsp. sugar
1/4 C. thinly sliced scallions
In medium bowl, combine chicken, scallions, water chestnuts, cilantro, soy sauce, ginger, salt, and pepper. Mix well. Working with several wonton wrappers at a time and keeping remainder loosely covered with a dampened cloth, start filling wontons: Place a generous tsp.ful of filling on bottom half of wrapper. With wet finger or pastry brush, moisten two sides of wonton. Fold two moistened sides over filling and press to seal and form triangle. Repeat with remaining wonton wrappers and filling. In a small bowl, whisk together soy sauce, sesame oil, vinegar, sugar, and scallions. Bring large pot of water to boil. Add dumplings and cook until they float to surface and chicken is cooked through (filling will be firm to the touch), about 4 minutes. Drain. Serve with dipping sauce.
2 tsp. fresh Lemon Juice
2 tsp. chopped Fresh Oregano
4 tsp. fresh Basil, cut into thin strips
1 clove Garlic
1 tsp. Evoo
2 boneless, skinless Chicken Breasts, 7-8oz. each.
Jus:
1 tsp. diced Carrot
1 tsp. diced Celery
1 tsp. diced Onion
1/2 tsp. minced Garlic
2 tsp. EVOO
1 tsp. White Wine
2 1/2 C. Chicken Stock
1 Bay Leaf
Salt and Pepper to Taste
Jus: Over medium heat, sweat carrot, celery, onions and garlic in olive oil. Add white wine and cook for 2 minutes. Add stock and bay leaf. Simmer for 20 minutes and strain. Prepare a grill or broiler for chicken. Combine marinade ingredients; add chicken and let stand in refrigerator 20 minutes. Drain and discard marinade. Grill breasts over high heat until cooked through, about 10 minutes.
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2 C. cooked chicken
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) cans Chicken Broth
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
16 ounces buttermilk biscuits (8)
Combine all ingredients in crock pot except biscuits; blend well. Cut biscuits into quarters, stir into mixture. Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.
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4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
chicken leg quarters– one seasoning recipe is enough for 5 lbs of leg quarters
1-2 C. chopped onion (vidalias are wonderful in this recipe!)
In a small bowl, thoroughly combine all the spices. Defrost leg quarters, and chop between leg and thigh, removing as much skin as desired (we find that the thighs have way too much skin on them, so I cut most of it off, but leave a little skin on them for taste!). Sprinkle seasoning on each piece, front and back, then place in a pan (I find the glass pans work very nicely). Sprinkle with the chopped onion. Bake uncovered, at 350 degrees for at least 1 hour. The onions will caramelize and turn very dark- that’s ok, they will taste incredible! (I throw in extra onion because I like them so much this way!)
2 tablespoons butter
1 tablespoon EVOO – Extra Virgin
Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds
Preheat oven to 400˚F. In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4 minutes. Add the chicken and hot sauce to the pan  and toss everything together with some salt and ground black  pepper. Set aside and let cool.
When the filling is cool, roll out the pizza dough into a  rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top
with cheeses and scallions. Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with your fingers to seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though. Mine was browned and ready to come out then!).
3 C. finely chopped cooked chicken
1-1/2 C. (6 oz.) shredded sharp cheddar cheese
1 can (4 oz.) chopped green chilies
1/2 C. finely chopped green onions
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie
Guacamole
Salsa
In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 tsp. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.
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6 small green-leaf lettuce leaves, center rib removed
18 1/4-inch-thick strips red bell pepper
24 1/4-inch-thick strips pickling cucumber
24 mint leaves
1 C. cooked, shredded, boneless chicken breast
12 cilantro sprigs
6 large basil leaves
6 6-inch diameter Vietnamese spring roll wrappers
1/4 C. seasoned rice wine vinegar
1 T. soy sauce
1 serrano chili, thinly sliced
Arrange lettuce leaves on work surface. Place 3 bell pepper strips, 4 cucumber strips, and 4 mint leaves across center of each leaf. Top each with equal amounts of chicken, 2 cilantro sprigs, and cover with 1 basil leaf. Place large clean towel on another work surface. Soak 3 wrappers in cool water until just softened and pliable, about 2 minutes. Carefully remove water and transfer to towel. Let stand 30 seconds to absorb surface water. Place a lettuce bundle on bottom third of each round. Roll up tightly, enclosing bundle but allowing sprigs of cilantro to stick out at both ends. Repeat with remaining wrappers and bundles. (Salad rolls can be made up to 1 day ahead. Cover tightly with plastic and refrigerate.) Combine the vinegar, soy sauce, and chili in a small bowl and serve as a dipping sauce with rolls.
6 lb. boneless skinless chicken thighs
3/4 C. natural chunky peanut butter
1/2 C. orange juice concentrate, thawed
1/3 C. soy sauce
1 T. minced ginger (I buy it by the pre-minced jar)
2 tsp. orange zest
1/2 tsp. hot pepper sauce (I used Tabasco)
5 scallions, chopped (about 3/4 C.)
3 one-gallon freezer bags, labeled with name & date
Wooden or metal skewers
Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions. Rinse chicken and cut into 1/2 inch strips. Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet. Cooking day: Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.
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