Honey Ginger Chicken Salad
1 C. shredded cooked Chicken
¼ C. thinly sliced Carrot
¼ C. thinly sliced Celery
3 T. Mayo
2 T. finely chopped Red Onion
1 T. slivered Almonds
1 ½ tsp. Coconut Aminos
½ tsp. Honey
1/8 tsp. ground Ginger
1/8 tsp. Garlic Powder
Using a spoon, mix all the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.
1 cup chopped seeded watermelon
1 cup chopped strawberries
1/4 cup chopped red onion
2 tablespoons chopped jalapeño pepper
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar (optional)
1 (3- to 4-pound) store-bought rotisserie chicken
Combine watermelon, strawberries, onion, jalapeño and mint in medium bowl. Pour olive oil and lime juice over salsa and sprinkle with sugar. Stir gently. Cover bowl and refrigerate. Salsa can be made up to 1 day in advance.
2 quarts vegetable oil, for frying
1/2 store-bought cooked rotisserie chicken
Juice of 1 lime
1 tablespoon ancho chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
24 (3-inch) yellow corn tortillas*
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Toppings
1/4 cup crema mexicana or sour cream
1/2 cup shredded iceberg lettuce
1/4 cup crumbled cotija cheese
Hot sauce, to taste
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In a large pot, preheat oil to 375°F. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.
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* If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.
1 (3 ounce) package cream cheese, softened
1 T. butter, softened
2 C. cubed, cooked chicken meat
1 T. minced onion
1/4 tsp. salt
1/8 tsp. ground black pepper
2 T. milk
1 T. chopped pimento peppers
1 (8 ounce) package refrigerated crescent rolls
1 T. butter, melted
3/4 C. crushed croutons
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese and 1 T. melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 C. of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 T. of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
2 1/2 C. Turkey Breast Cutlets or leftover Turkey, cooked and chopped
1 (11 oz .) can Mexican-style corn
1 (16 oz.) can chili beans, undrained
2 (14.5 oz.) cans chicken broth
1 (16 oz.) jar chunky salsa
Salt and pepper to taste
1/4 C. chopped fresh cilantro
1/2 C. low-fat sour cream
2 T. guacamole
In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. In a bowl, stir together sour cream and guacamole until smooth. Ladle soup into bowls and top with guacamole mixture.
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4 ounces cream cheese
1 tsp garlic powder
1/2 cup cooked shredded chicken
2 (8 count) cans refrigerator crescent rolls
Mix cream cheese, garlic and chicken until well blended. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles). Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 11-14 minutes.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.  Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
10 flour tortillas, taco sized
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. Â In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Â Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Â Pour over enchiladas and top with remaining cheese. Â Bake 22 min and then under high broil for 3 min to brown the cheese.
1 lb. small to medium asparagus spears, rinsed and trimmed of woody ends
3 T. extra virgin oil
3 T. dry bread crumbs
3 T. grated Parmesan Cheese
3 strips of Prosciutto, separated and chopped
Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.
Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes. Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.
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Shredded Cooked Chicken
Roasted Red Peppers
Swiss Cheese
Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
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8 cloves of garlic, peeled and de-germed
3 leeks
1/4 C. butter
1/4 C. flour
2 C. chicken stock
1/4 C. white wine (Optional)
1 T. chopped fresh tarragon or 1 tsp. dry (thyme is good, too)
1 T. lemon juice
1 tsp. grated lemon rind
1/4 C. whipping cream
Salt and plenty of freshly ground pepper
3/4 C. green peas, defrosted if frozen
1 recipe pie crust or 450g puff pastry (my lazy way out, although in the photos I used my usual pie dough.)
1 egg, beaten with a pinch of salt
Preheat oven to 375°F (190°C). Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve. Cut very dark green leaves from leeks and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections (I use about 2/3 of the leek). Heat butter in skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine if using, tarragon, lemon juice and rind. Bring to boil. Add cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper. Stir in green peas and chicken. Place in a 6-cup baking dish or individual baking dishes. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Cut a steam hole, decorate with any extra pastry cut in shapes, if desired. Brush with egg. Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.
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1/2 Walla Walla sweet onion, diced small
1 clove of garlic, minced
1 Tablespoon EVOO (extra virgin olive oil)
1 teaspoon thyme
1 teaspoon rosemary
1 cup cooked chicken, chopped
4 large eggs
1/2 cup heavy cream
Pinch of nutmeg
Parmesan cheese, grated
Salt and pepper to taste
2 Tablespoons of butter
1/2 cup balsamic
Basil for garnish
Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese. Prepare a deep baking pan for Bain Marie (water bath). Preheat oven to 400*F. In a medium skillet, heat olive oil and cook onions over medium heat until translucent. Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool. Whisk the eggs, heavy cream and nutmeg. Add the chicken mixture to the eggs and mix well. Spoon mixture into prepared Ramekins until 3/4 full. Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie). Place Ramekins in baking pan and bake uncovered for 30 – 35 minutes until lightly browned on top and test with toothpick comes out clean. Remove Ramekins from baking pan and cool for about 5 minutes.   Take a sharp knife around the mold and gently unmold Sformata onto a serving dish. Garnish with basil and drizzle with some reduced balsamic. **Prepare reduced Balsamic while Sformata is cooling.  Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.
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1 (about 2 pounds) store-bought rotisserie chicken
1/4 C. plain low-fat yogurt
1/4 C. reduced-fat mayonnaise
2 T. mango chutney, chopped
1 T. fresh lime or lemon juice
1 tsp. curry powder
1 ripe large mango, peeled and cut into 1/4-inch dice
1 medium stalk celery, cut into 1/4-inch dice
1 medium Granny Smith apple, cored and cut into 1/4-inch dice
1/2 C. loosely packed fresh cilantro leaves, chopped
1 head Boston lettuce, rinsed, drained, and separated into leaves
Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 C. or about 3/4 pound meat.) In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve.
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2 slices Texas toast garlic bread
3 slices leftover turkey
Boursin (garlic and herb spread)
2 slices white cheddar or Muenster cheese
Cranberry sauce (patted dry, if desired)
Baby spinach leaves (stems removed)
Place a large skillet over medium heat. When droplets of water sizzle when added to the pan, lay the garlic bread slices in the pan (if buttered on one side, place the buttered side up). Heat the bread until lightly toasted, then flip. Using a wide sandwich spreader, spread Boursin over the warmed sides of the bread (it might be a little awkward, but it’ll work out okay). Lay one slice over cheese over the Boursin. When the cheese has melted, layer the turkey on one slice of bread. Spoon a small amount of the cranberry sauce on top of the turkey. Shingle the spinach leaves over the cranberry sauce. Close the sandwich by topping the turkey with the second slice of bread, cheese side down. Flip the sandwich to make sure the bottom bread slice is toasted (if not, allow to heat a little longer). Serve. And be prepared to make seconds.
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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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.
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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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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6 C. chicken broth
2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces
2 T. soy sauce
1 to 3 tsp. Asian hot chili sauce
3 C. (12 oz. s) diced poached chicken
1 bunch (6 oz. s) watercress, large stems trimmed
2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces
In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.
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.
In a lightly greased 9×13-inch baking pan, layer the following ingredients:
1 (16-oz.) package frozen mixed vegetables, slightly thawed
1 C. green peas
1 C. shredded carrots
1/2 C. finely chopped onions, optional
Salt and pepper to taste
1 C. shredded cheddar cheese (spread evenly)
1/2 C. chicken or vegetable broth
2 C. chopped cooked chicken
4 C. tater tots
Gently mash tater tots and sprinkle with 1/2 C. shredded cheddar cheese. Bake in 375-degree oven for 45 minutes. Garnish with sour cream and serve.
2 C. diced carrots
2 C. thinly sliced celery
2 C. diced onions
4 C. diced potatoes
4 C. chopped leftover roasted turkey
2 C. water
1 (12 oz) can evaporated milk
1 can cream of mushroom soup
1 soup can chicken broth
2 or 3 bay leaves
1 C. baby green peas
1 C. corn
Salt and pepper to taste
A dash of nutmeg, optional
A dash of Tabasco, optional
Large Kaiser or Sourdough rolls
In a large saucepan of Dutch oven, heat 1 T. oil and 1/2 T. butter, or spray generously with nonstick cooking spray. Add carrots, celery, and onions and sauté until tender. Add potatoes and water, bring to a simmer and cook just until potatoes are crisp tender. Add turkey, milk, soup, chicken broth, bay leaves and cook until mixture is hot and all vegetables are tender. Gently stir in peas and corn, season with salt, pepper, add nutmeg, if desired. Simmer for a few minutes, 5 to 10 minutes. Cut off the top of rolls, hollow out the inside, making a bread bowl. Press inside of bread rolls with your finger tips, place rolls and their tops on a baking sheet and bake in a 350-degree oven for 10 to 15 minutes, just until a little crusty and golden. Ladle stew into bread bowl and garnish with thyme sprigs or sage leaves. Serve with roll tops.
Chicken Pasta Salad
1 whole cooked broiler-fryer, boned, skinned, cut in chunks
1 16 oz. package frozen broccoli
1/4 tsp. salt
1 8 oz. package pasta shells, cooked
2 cubed large tomatoes
1/2 C. coarsely chopped red onions
1/2 tsp. black pepper
1 C. low calorie Italian salad dressing
In saucepan, steam broccoli over boiling water for about 5 minutes. Remove broccoli from pan, drain and sprinkle with salt. While still warm place chicken, broccoli, shell macaroni, tomatoes and onion in a large bowl; sprinkle with pepper. Add Italian dressing and mix gently but thoroughly. Chill in refrigerator. Serve cold.
Chicken Rainbow Salad
8oz. Rotini Noodles
2 C. Chicken, cubed and cooked
1 medium Cucumber, sliced
1 C. Celery, sliced
1/2 Red Onion, sliced thin
1/2 C. Mayonnaise
1/4 C. Sour Cream
2 T. Milk
1 tsp. Dried Dill Weed
1 tsp. Salt
1/4 tsp. Pepper
Cook pasta. Meanwhile, in large bowl, combine chicken, cucumber, celery, and onion. Mix in pasta. In small bowl blend mayonnaise, sour cream, milk and seasonings. Mix in pasta. Toss dressing with salad mixture.
Chicken Spiral Pasta Salad
10 oz. spiral pasta, uncooked
2 C. cut asparagus tips
2 C. yellow squash, sliced
2 C. red bell peppers, diced
4 boneless skinless chicken breasts
1/2 C. cracker meal
1/4 tsp. fresh ground black pepper
1 tsp. parsley flakes
1/2 tsp. thyme
1 Butter Buds Mix, reconstituted
1/3 C. cashews, roasted, unsalted
1/2 C. plain lowfat yogurt
1 T. Miracle Whip Lite
1 C. 2% lowfat milk
1 Good Seasons salad dressing
Using multicolored vegetable spirals makes a colorful salad.  Mix the cracker meal with the pepper, parsley and thyme. Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl). Place on a lightly greased or teflon baking sheet in a pre-heated 400 degree oven for about 25 minutes (turn chicken over after about 12 minutes). While chicken is cooking, boil pasta, lightly steam vegetables and diced red pepper. Mix the yogurt, Miracle Whip Lite, lowfat milk and Good Seasons salad dressing mix, or use your own seasoning, in the processor or blender. When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled.
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1 package cooked chicken breast strips, chopped
1 package cooked fresh fruit salad* (located in produce department)
2 T. mayonnaise
Juice from 1/4 orange
1/2 C. coarsely chopped walnuts
1/4 C. chopped Vidalia onion (or thinly sliced)
1/8 tsp. pepper blend or lemon pepper
1 sliced orange
Garnish with mint or cilantro
Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint. *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.
Herbed Chicken Salad Sandwich Spread
1 C. Cooked Chicken, Chopped
½ C. chopped Almonds
1 tsp. Sage, chopped
2 tsp. Parsley, chopped
½ tsp. Lovage (or celery tops), chopped
Mayonnaise
Watercress
Bread of Choice
Combine first 5 ingredients. Add just enough mayonnaise to bind, and reach your preferred texture. Spread on one side of bread, garnish with watercress and top with second slice of bread.
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4 boneless , skinless chicken breast halves cut in thin slices.
1 medium onion, chopped
3/4 C. roasted, unsalted peanuts, divided
2 cloves garlic
1 piece (about 1-inch) ginger, peeled
2 tsp. vegetable oil
2 T. curry powder
1 C. coconut milk
1 1/2 C. chicken broth
2 tsp. lemon zest
1 cinnamon stick
1/2 pound fettuccini pasta
1/2 tsp. salt
1/2 C. chopped scallions
1/4 C. grated coconut, toasted
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In bowl of food processor, place onion, 1/4 C. of the peanuts, garlic and ginger; pulse until paste is formed. In a large nonstick frypan over medium heat, place vegetable oil. Add onion paste and cook 1 minute. stirring. Stir in curry powder; cook 1 minute. Whisk in coconut milk, chicken broth, lemon zest and cinnamon stick. Simmer over medium heat for 10 minutes. Remove cinnamon and stir in sliced chicken; simmer 7 minutes. While chicken is cooking, bring a large pot of salted water to a boil over medium high heat. Add fettuccini and cook for about 4 minutes; drain. Place pasta in serving bowl; add chicken, sauce and salt; toss. Sprinkle with remaining 1/2 C. chopped peanuts and coconut. Makes 4 servings.
1/2 lb. shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)
3/4 C. barbecue sauce (bottled or homemade)
1/2 lb. bacon
1 onion, thinly sliced
2 C. shredded cheese (I use Monterrey Jack, but anything would work)
6 burrito-sized flour tortillas
Butter
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Combine chicken and barbecue sauce. Set aside. Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain. Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain. Build quesadillas – on a tortilla, layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla. Cook quesadillas in a large skillet with melted butter.
Chicken Cordon Bleu Pizza
2 Flatbread or pizza rounds
1/2 C. prepared alfredo sauce
2 C. fully cooked grilled chicken strips
5 slices Canadian Bacon
1 1/4 C. mozzarella cheese shredded
fresh parsley for garnish
Preheat oven to 350 degrees. Assemble pizza by layering on alfredo, chicken, Canadian bacon, mozzarella cheese, and a sprinkle of parsley. Bake for 8-10 minutes until cheese is melty. Slice and enjoy!
1 T. olive oilÂ
1 C. baby carrots, sliced into 1/4-inch slicesÂ
1 C. sliced celeryÂ
1 medium onion, choppedÂ
2 garlic cloves, mincedÂ
2 C. cut-up deli rotisserie-cooked chickenÂ
6 C. waterÂ
1 (3 oz.) package chicken-flavored ramen noodlesÂ
1/4 tsp. saltÂ
1/4 tsp. pepperÂ
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In a 5-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook 3-4 minutes, stirring frequently, until tender. Stir in chicken, water, contents of seasoning packet from soup mix, salt, and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10-15 minutes. Stir in noodles from soup mix; simmer uncovered 4 minutes longer or until noodles are tender.
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
2 C. finely shredded Mexican cheese blend (8 oz)
2 C. shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles
2 T. butter or margarine, melted
1 C. Old El Paso® salsa (any variety)
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Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.
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1 can (16 oz.) coconut milk
1 heaping teaspoon curry paste
1 can (10 oz.) bamboo shoots, drained
1 medium zucchini, sliced into half moons
2 cups broccoli florets
1/2 cup shredded carrot
1/2 cup pineapple
1 cup cooked chicken, diced
1 T fish sauce or soy sauce
1 t brown sugar
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In a large saute pan, pour the coconut milk. Heat to boiling and mix in the curry paste. Stir to dissolve the curry paste. Add the bamboo shoots and bring to a boil, let boil for about 5 minutes to thicken the coconut milk. Add the vegetables, starting with the one that takes the longest to cook. When vegetables are getting tender, but still firm about 8-10 minutes, add the cooked chicken and pineapple. Stir in the fish sauce and brown sugar (both to taste), and mix to incorporate all of the ingredients. Serve with steamed rice.
2 tablespoons olive oilÂ
1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size chunksÂ
1 large green bell pepper, thinly slicedÂ
3 cloves garlic, mincedÂ
3/4 teaspoon dried oreganoÂ
1/2 teaspoon crushed red-pepper flakesÂ
SaltÂ
Ground black pepperÂ
1 box (10 ounces) baby portobello mushrooms, quarteredÂ
2 tablespoons dry white wine or chicken brothÂ
1 can (28 ounces) crushed tomatoesÂ
1/2 pound whole wheat pastaÂ
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In a large, deep nonstick skillet over medium-high heat, warm the oil. Add the chicken and bell pepper, and sprinkle with the garlic, oregano, and crushed red pepper. Season to taste with salt and black pepper. Cook, stirring often, for 5 minutes, or until the chicken is lightly browned. Add the mushrooms and wine or broth. Cook, stirring often, for 8 minutes, or until the mushrooms are tender. Stir in the tomatoes and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until the sauce is lightly thickened. Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Toss to mix well.
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Note: to make with precooked chicken, follow the recipe, but omit the chicken in the first step. Once you add the tomatoes and reduce heat, add the chicken. This will warm it through without shredding it into itty bitty pieces, which will happen if you add it already cooked from the beginning.
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1/2 cup uncooked brown rice
2 teaspoons dark sesame oil
4 green onions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated gingerroot
6 whole wheat tortillas (10- to 12-inch diameter)
6 tablespoons hoisin sauce
2 cup shredded cooked chicken breast
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Cook rice according to package directions; set aside. Â Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice. Â Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot. Â To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.
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Yield: 6 servings
Calories: 350
Fat: 7g
Fiber: 8g
1 tsp. olive oil
2 C. halved cherry tomatoes (about 1 lb.)
2 T. balsamic vinegar
1 T. chopped fresh thyme
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 C. low-fat mayonnaise
1 T. whole-grain Dijon mustard
1 garlic clove, minced
1 (16-oz.) loaf French bread, cut in half horizontally
3 oz. Brie cheese, sliced
3 C. shredded cooked chicken breast (about 1 lb.)
2 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/8 tsp. kosher salt
2 C. fresh spinach
Preheat oven to 300�. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 T. vinegar. Sprinkle tomatoes with thyme, 1/4 tsp. salt, and pepper. Wrap handle of pan with foil; bake at 300� for 15 minutes. Keep warm. Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 tsp. oil, 1 tsp. vinegar, and 1/8 tsp. salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.
Yield: 6 servings
Calories: 440
Fat: 12.3g
Fiber: 3.9g
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1 (14-ounce) can artichoke hearts, drained and finely chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
2 C. thinly sliced fresh spinach leaves
1 1/4 C. (5 ounces) shredded sharp provolone cheese
1 C. shredded cooked chicken breast (about 5 ounces)
1 tsp. olive oil
2 tsp. cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
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Preheat oven to 425°. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 C. spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs
Fillings of choice – about 3 C. total
Grease a 9†pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust†with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.
Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 C. broccoli florets, blanched
1 C. sugar snap peas
1 red bell pepper, thinly sliced
1 C. sliced scallions
1/2 C. chopped cashews (optional)
Dressing:
1/4 C. soy sauce
2 T. white vinegar
2 T. smooth peanut butter
1 T. sugar
2 cloves garlic, minced
1 tsp. freshly grated ginger
1/2 C. canola oil
1 T. sesame oil
In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste. Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.
Yield:
Calories:
Fat:
Fiber: