Fiesta Smothered Chicken

Fiesta Lime Smothered Chicken:
submitted by Kate


Layer the following:


Cooked Zattaran's Spanish rice
Patio grilled chicken, in bitesize pieces
Colby Monterray Jack Cheese
Bake 350 for about 20 min covered
SPrinkle with Tortilla strips and serve with Pico de Gallo.


p.s.  I added a little bit of Monterray Jack Cheese Dip (Tostito's brand)
 and some Pico de Gallo for extra punch!

Greek Chicken Pasta

Submitted by Leigh
1 pound uncooked pasta (wheat)
1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup chopped red onion


1 pound skinless, boneless chicken


breast meat - cut into bite-size pieces


1 (14 ounce) can marinated artichoke


hearts, drained and chopped


1 large tomato, chopped

1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano

salt and pepper

1.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.



2.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.



3.

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper

Chicken Gourmet

Gourmet Chicken: by Kate
This recipe is a family fave - so simple but so flavorful (and kid-friendly!)


Trust me, I am not a fan of mushrooms AT ALL. but this chicken is the bomb! -Kate

6 thin chicken breasts

1 c. light sour cream

1 can Golden mushroom soup (not to be confused with cream of mushroom!!!; much, much different, no mushroom chunks)

1/2 c. creme sherry

extra mushrooms, if desired

served over long grain or wild rice.

Chicken Pot Pie by Leigh

Deep Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts cut into 1 in pieces

1/4 cup Kraft Light Done Right Zesty Italian reduced Fat Dressing

4 oz Philadelphia Neufchatel Cheese (RF cream cheese)

2 Tbsp. flour

1/2 cup fat free reduced sodium chicken broth

1 pkg 10 oz frozen mixed veggies

1 ref. pie crust

Preheat oven to 375F. Cook chicken in dressing in large skillet on med. heat 2 min. Add cheese, cook and stir until melted. Add flour, mix well. Add broth and veg. simmer 5 min. Pour mixture in deep dish pie plate. Arrange pie crust over filling flute edges. Cut four slits in crust to allow steam to escape. Bake 30 min. or until crust is golden brown. 6servings

Mandarin Orange Chicken

Mandarin Orange Chicken (leigh)


1 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite-size
1 1/2 T. veg. oil

8oz sliced, fresh mushrooms

3 t. all purpose flour

1 1/2 c. water

4 1/2 oz frozen OJ concentrate, thawed

1/2 c. thinly sliced green onion bulbs (w/o greens)
3 chicken bouillon cubes

1 11oz can mandarin orange sections, drained

1 1/2 c. rice, uncooked


Saute mushrooms in oil over med high heat, stirring constantly. Sprinkle flour

over mushrooms, stirring quickly to combine. Gradually stir in water, OJ, gr.

onions and bouillon cubes. Stir constantly and bring to boil. Reduce heat, add

chicken, simmer 3-4 minutes. Cool and freeze.

To serve - thaw mixture, cook rice. Heat chicken mix in saucepan until bubbly,

stir in mandarin oranges and heat through. Combine with rice and serve.



For meal swap, I will have chicken mix in one bag, rice (for ones that want it)

in another bag, and the can of mandarin oranges.

Pecan Chicken Strips

(Jessica)


honey

spicy brown mustard

salt, garlic, pepper

panko bread crumbs

pecans (could be omitted as needed)

chicken tenderloins

Chicken Piccata

submitted by Lauren

chicken

angel hair pasta

lemons

chicken broth

capers



Cut fat off chicken and pound it flat.

Put it in the crock pot with chicken broth.

Squeeze lemons and add to crock pot.

Cook for four to six hours.

Make angel hair pasta.

Put pasta in the pan.

Add chicken.

Mix lemon juice, capers, and chicken broth.

Add to pan.

Top with lemon slices.

I usually lightly bread the chicken and cook it in a frying pan. We also usually add spaghetti sauce.

Chicken with Vegetables and Rice

by Lauren, October 2010

Two cooked chicken breasts

Two green peppers

One yellow onion

Can diced tomatoes

Can tomato paste

Creole seasoning

Cooked rice

Chop the vegetables.

Heat the vegetables.

Add seasoning and serve with chicken and rice.

Bacon-Cheeseburger-style Chicken

Submitted by Kate


6 Chicken Cutlets, browned

¼ C. Teriyaki

½ C. Ranch

½ lb. Chopped Turkey Bacon, cooked

½ C. Low Fat 2% Cheddar Cheese

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. I’ll prepare this ready to put in the oven.

Spinach Manicotti Freezer Recipe

submitted by Leigh


(I could add a little chicken or ground turkey for more filler. I will make the

sauce and have in separate bag.)

1 8-oz package manicotti shells

1 10-0z frozen chopped spinach

1 16-oz ricotta cheese (reduced fat if desired)

1 egg white, beaten

1/2 cup mozzarella cheese, grated

1 tsp olive oil

1 cup chopped tomatoes

1/2 tsp minced garlic (or one clove fresh garlic)

1 medium onion, chopped

1/4 tsp nutmeg

Cook the manicotti shells according to the package directions. Drain and set

aside.

Thaw & cook frozen spinach according to instructions. Drain well and squeeze out

excess liquid (using paper towels makes this easier!)

In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper

to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish.

Freeze.

Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil.

Saute onion, garlic, and tomatoes until heated through and onions are cooked,

about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40

minutes or until done.

Chicken Breast Stuffed with Bacon & Feta

(Carrie's Inspiration for Aug. Meal Swap...)

1 tub TJ’s Crumbled Feta Cheese

1 package TJ’s Uncured Bacon, cooked and crumbled

6 TJ’s Boneless, Skinless Chicken Breasts, pounded flat

Toothpicks or kitchen twine (or whatever you can find in your kitchen drawer)

1 tbsp TJ’s Extra Virgin Olive Oil

1 tsp (each) TJ’s Dried Oregano, Dried Basil

1 can (28 oz.) TJ’s Diced Tomatoes & Juice From Can

Combine feta and bacon in a mixing bowl. Place ¼ cup of the cheese/bacon mixture on the center of each

chicken breast. Fold breast over to enclose mixture; fasten with a toothpick or kitchen twine. Heat a large

sauté pan and add oil. Heat oil to medium and add stuffed breasts; turn breasts while cooking to brown on

all sides. Add tomatoes and seasoning to pan. Lower heat to a simmer; cook about 15 – 20 minutes or until

chicken reaches an internal temperature of 165º. Place chicken on a serving platter (remove toothpicks or

twine) and spoon tomato sauce over.

Serves: 5-6

Cooking Time: 20-30 minutes

TJ’s 2008

Spinach and Ricotta Stuffed Chicken

Submitted by Timara

6-4oz. boneless, skinless chicken breasts

1 tbsp extra virgin olive oil

6 slices turkey bacon

1/2 sweet onion chopped finely

3 garlic cloves, minced

10oz. package of frozen spinach, thawed

1 egg

1 cup part-skim ricotta cheese

freshly ground black pepper and nutmeg, to taste

1/2 cup low sodium chicken broth





Preheat oven to 400 degrees F.

Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.

Set aside.

Heat oil in non-stick skillet over medium heat.

Add turkey bacon and let cook until just beginning to crisp around edges (about 3 min.).

Add onion and garlic and continue to gently sautee' until soft (about 3-5 min.).

Remove from heat.

Wring out defrosted spinach of any access water.

The spinach should be dry to the touch.

In a bowl, lightly beat egg.

Add turkey bacon mixture, spinach and ricotta.

Mix to combine. Season to taste with pepper and nutmeg

Lay a chicken breast on a flat surface.

Scoop a small amount of the spinach mixture toward one end of the breast.

Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.

Place in oven-proof baking dish, and continue with remaining breasts.

Pour chicken broth around the chicken into the bottom of the dish.

This will help prevent the dish from drying out.

Season the top of the stuffed chicken with salt and pepper.

Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.

Serve immediately while still hot.

Salsa Chicken Casserole

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
submitted by Carrie

1 1/3 cups uncooked white rice

2 2/3 cups water

4 skinless, boneless chicken breast

halves

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream

of chicken soup

1 (10.75 ounce) can condensed cream

of mushroom soup

1 onion, chopped

1 1/2 cups mild salsa

Directions:

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5. Bake in preheated oven for about 40 minutes, or until bubbly.

Pulled BBQ Chicken roll ups

(very healthy!)
submitted by Timara
1 lb boneless skinless chicken breast

white vinegar

balsamic vinegar

brown mustard

brown sugar

ketchup

worcestershire

flour tortillas

shredded cheese (optional)

Place chicken, both vinegars, mustard, sugar, ketchup and worcestershire sauce in a crockpot and allow to cook on low to medium heat until chicken is completely cooked (about 3-4 hours). Pull chicken apart while still in crockpot and all the sauce will be absorbed (the chicken should be falling apart!). Roll chicken into tortillas, sprinkle with cheese and bake for 20 minutes at 350 degrees.

Bruschetta Chicken Bake

 (this freezes great and tastes just like it's name!)
submitted by Kate



1 can diced tomatos w/ basil and garlic

1 pkg. Stove Top stuffing (chk flavor)

1/2 c. water

2 cloves garlic, minced

1 1/2 lb. chk breast, bite size pieces

1 tsp. dried basil

1 c. shredded mozzerella (for topping)


Mix all together and put into greased 9x13 or 3 qt cass. dish. Top w/ the cheese.

Bake 400 for 30 min or til chk is cooked thoroughly.

Chicken Enchiladas

submitted by Brooke

2 tablespoons of olive oil

1 onion, green pepper, red pepper chopped

2 cups shredded chicken

4 oz cream cheese

10 oz enchilada sauce (GREEN was used)

8 tortillas

2 cups of Monterrey jack and sharp cheddar cheese



Saute veggies in olive oil for 10 minutes add chicken and cream cheese.

Heat enchilada sauce in pan and dip tortilla in sauce and fill will mixture. Roll and place seam side down in a greased 9x13 pan.

Sprinkle cheese and extra sauce over enchiladas.

Bake 30 minutes at 350 degrees.

Top with Salsa and sour cream if desired.

Tropical Chicken Shish Kabobs

submitted by Michelle

Ingredients

1.5 lbs chicken large cubes

1 cup large pineapple chunks

1 cup strawberries

1 sliced bell pepper

Marinade

• 1 cup pineapple juice
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/4 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger powder
• 1/4 teaspoon powdered cloves

brown rice

Marinade chicken & veggies (in seperate containers) overnight.  Alternate on skewers and freeze.  Thaw and place on grill until cooked.

Spinach Chicken Enchiladas

Submitted by Carrie

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups cooked chopped chicken
• 1 (10 ounce) jar four cheese alfredo sauce
• 1 (.5 ounce) envelope taco seasoning mix
• 2 cups frozen cut leaf spinach, thawed and well drained
• 8 (8 inch) flour tortillas
• 1 cup green taco sauce
• 1/2 cup light cream or evaporated milk
• 1-1/2 cups shredded Pepper Jack cheese

Preparation:

In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, Alfredo sauce, taco seasoning mix, and spinach. Mix well.

Divide chicken mixture among tortillas and roll up. In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. If desired, cover with foil and chill in refrigerator for 8-24 hours. Or bake it right away

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 35-40 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. If you're baking it from the fridge, add an extra 10-15 minutes to the covered baking time.

Chicken Green Chile Casserole - WW

submitted by: Michelle

This dinner makes 6 generous helpings which can be added to frozen vegetables

Ingredients

1 1/2 lbs chicken breasts, cut into 1/2-inch cubes

1 tablespoon oil

1 (14 ounce) can black beans, rinsed and drained

1 (14 ounce) can diced tomatoes, drained

1 (10 ounce) can fat-free cream of chicken soup

2 (4 ounce) cans chopped green chilies, drained

3 cups cooked brown rice

3 tablespoons salsa

1 teaspoon cumin

1/2 cup shredded cheese (fat free for Core, 2% for Flex)

Directions

brown meat in oil until no pink remains. Drain.

Add beans, soup, tomatoes, chiles, rice, salsa and cumin.3

Cook and stir until bubbly.

Simmer 15 minutes, stirring often.

Pour into containers and sprinkle with cheese.

Chicken Tetrazzini

submitted by: Carrie

10 oz. dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper

To freeze: Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze.
To serve: thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.