Skinny Chicken & Broccoli Alfredo

This is the perfect summer meal...light, low-fat and delicious. Just feels good on a hot day and doesn't leave you feeling too heavy...The whole family gave this meal a 'thumbs up!'

Skinny Chicken & Broccoli Alfredo
Courtney Horan


3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets (To oven roast broccoli, spread on a foil lined cookie sheet. Drizzle with olive oil. Using hands, toss the broccoli and oil to ensure an even coating. Sprinkle with kosher salt and ground pepper. Bake on 425 for 15-20 minutes.)
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt  
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Cream Cheese Chicken {Crockpot}

Super easy to throw together and perfect for that busy weeknight...My family loves this dish!

Cream Cheese Chicken in the Crockpot
Josey Hartman


6 1/2 chicken breasts (frozen)
1 8 oz cream cheese
1 package Italian dressing mix
2 cans cream of chicken soup
1 cube margarine

Layer in crockpot. Cook on high for 4 hours. Serve over rice.

Mussaman Curry

Early in our marriage, we discovered a quaint little Thai restaurant that we frequented often. The Mussaman was always my hubby's top choice. Since then, he has learned how to make it himself! In fact, it is one of his specialties...And one of my favorite meals. There's nothing like a hot man in the kitchen making something delicious...;)

Mussaman Curry

2 Tbsp vegetable oil

3 Tbsp curry paste

1 (3/4 inch thick) slice ginger, minced (or 1/2 tsp ginger powder)

1 1/4 lbs boneless, skinless chicken breast, cubed

3 Tbsp brown sugar

1 1/2 Tbsp fish sauce

3 Tbsp tamarind paste

1/3 cup peanut butter

3 cups peeled, cubed potatoes

1 (13.5 oz) can coconut milk

1 1/2 Tbsp fresh lime juice

1 sliced onion

peanuts (to sprinkle on top)

rice

1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger. Cook and stir for 2 minutes. Stir in the cubed chicken and cook until the pieces turn white on the outside, about 3 minutes.

2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sliced onion, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook an additional 5 minutes before serving.

Serve over rice and sprinkle with peanuts.

Salsa Chicken

I am on a kick to eat less calories (it is January and resolution time, right?) My biggest issue with doing this is that I don't want to eat things that taste like cardboard.

I don't have pictures, but here is one that I found that we really liked.

Salsa Chicken
by Faye (allrecipes.com)

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp. sour cream (optional)

Directions:
1-Place chicken breasts in lightly greased pan. Sprinkle taco seasoning on both sides of chicken, and pour salsa over all.
2-Bake 375 for 25-35 minutes (until chicken is tender and juices run clear.
3-Sprinkle chicken with cheese, and continue baking for another 3-5 minutes (until cheese is melted.) Top with sour cream if desired, and serve.

Best part: each piece (1/2 a chicken breast) = 287 calories.

Poppy Seed Chicken

This is a great meal to take into another family or serve when you have guests. It is especially yummy with some sort of chicken rice (We like Rice-A-Roni Mushroom Chicken) side, corn on the cob and a fruit salad...

Poppy Seed Chicken

4-6 cups cooked chicken (about 4 breasts)

Put in 9X13 pan.

Mix:

2 cans Cream of Chicken soup

1/2 cup ( 1 cube) butter

12 oz sour cream (1 1/2 cups)

Pour over chicken.

Crush 2 rolls Ritz or Town House crackers and mix with 1/4 cup melted butter and 1 Tbsp poppy seeds. Spread on top of chicken mixture. Bake at 350 for 30 minutes.

Chicken and Broccoli Casserole

This is one of the kids' favorite meals. It is always requested when grandma is in charge of the cooking or on special occasions...and the adults like it too...Plus it's loaded with broccoli...healthy, hearty and yummy!

Chicken and Broccoli Casserole

9X13 pan (halfed 8X8)

5 chicken breasts

2 packages (10 oz) frozen broccoli or fresh bunches, cooked 2-3 minutes (follow package directions)

Sauce:

2 cans cream of chicken soup

1 cup mayonnaise

1 1/2 cup grated cheddar cheese

1/2 cup bread crumbs mixed with 1 Tbsp melted butter or margarine

Put broccoli in pan. Add chicken. Spread sauce. Sprinkle with bread crumbs. Bake at 350 for 25 minutes.

Chicken Pasta Salad

Light, refreshing...perfect as a side dish or as your whole meal on one of these last (sniff, sniff) hot summer nights...Especially good with yummy rolls. Note: This makes A LOT of salad...I usually half the recipe for my family and it is still oodles...

Chicken Pasta Salad

Bunni Miller

-2 packages (12 oz) corkscrew colored pasta or rainbow twirls, cooked according to package directions.

-1 envelope Ranch dressing mix, made according to package directions. (Include the 30 minute stand time to allow to thicken.)

-4 cooked chicken breasts, cut up

-1 small can (2 1/4 oz) sliced black olives

-10 oz green peas, left frozen

-2 medium tomatoes, diced

Mix together all above ingredients. Add salt and pepper and lots of garlic salt to taste.

*Best if made the day before or at least several hours before eating.* (I am almost never that on top of it...It is fine served immediately too...)

Bacon-Wrapped Teriyaki Chicken Skewers

I never really knew meat could melt in your mouth...until now. This recipe tops the "pleasing the tastebuds" chart with flying colors. It really may be one of the best flavors we have ever tasted. Ever. They are fairly simple to put together, but must be made ahead as they need to marinate for 4-8 hours. Just a heads up you'll need to be making these around breakfast time to serve them for dinner...And you're going to want to have them for dinner SOON. I'm just sayin'.

Bacon-Wrapped Teriyaki Chicken Skewers

Kate Jones and Sara Wells

Note: When using bamboo skewers, soak them in water for 30 minutes prior to threading meat & fruit on so they won't burn when cooked on the grill.

8 oz bacon (not thick sliced)

1 lb boneless, skinless chicken breasts

1 can (16 oz) pineapple chunks

1 recipe Teriyaki Sauce (see below)

1. Cut the bacon into thirds. Count how many pieces you have and then keep that in mind when cutting your chicken. (I just eye-ball it. I end up using three good-sized breasts of chicken.)

2. Cut the chicken into bite-sized pieces.

3. Drain the pineapple and place in a bowl or on a plate to avoid cutting your hand by reaching into the can repeatedly. Set up a work station with toothpicks (if making appetizers) or kabob skewers, chicken, bacon, and pineapple, plus a shallow dish for marinating the skewers.

4. Wrap a piece of bacon around a piece of chicken and thread onto skewer, all the way to the bottom. Top with a chunk of pineapple. Repeat process. (I end up with 5 pieces of chicken per kabob.)

5. Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours.

6. Preheat grill to medium-high heat (about 400 degrees). Place skewers on grill and baste with remaining sauce. Cook for 7 minutes, turn, baste and cook for another 7 minutes.

7. If you would prefer to cook these in the oven, preheat oven to 400 degrees and place on a foil-lined baking sheet. Cook for 20 minutes, turning and basting once.

Teriyaki Sauce:

1/2 cup sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 tsp ground ginger

1/4 tsp black pepper

1 Tbsp corn starch

1 Tbsp cold water

1. Combine sugar, soy sauce, vinegar, garlic, ginger and black pepper in a small saucepan. Bring to a boil over medium-high heat.

2. While the soy sauce mixture is heating, whisk together corn starch and cold water. When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.

Spicy Honey Chicken Salad

The hubs doesn't know how this can be counted as a salad because it's so amazing (and apparently men can't think salads are yummy??) It tastes light and refreshing and has already made its way into our kitchen multiple times this summer. This sweet and mildly spicy dish is perfect for a hot day!

Spicy Honey Chicken Salad

Kate Jones and Sara Wells

Chicken:

8 boneless skinless chicken thighs (thighs work better in this recipe than breasts); about 2 lbs.

2 tsp vegetable oil

Glaze

1/2 cup honey

1 Tbsp cider vinegar

Rub

2 tsp granulated garlic (I had a hard time finding this...the best substitute I have found is 1 tsp garlic powder)

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp coriander

1 tsp kosher salt

1 tsp cumin

1/2 tsp chipotle chili powder

Salad (yields 4 large salads or 6 small ones)

1-2 heads romaine or red leaf lettuce

2 ripe mangoes, chilled

2-3 ripe avocados

1 small red onion, sliced (or diced)

1 recipe Honey-Citrus Vinaigrette (recipe to follow)

1. Preheat grill to medium-high heat or about 400 degrees.

2. Combine rub ingredients in a small bowl

3. Trim any visible fat from the thighs, rinse and pat dry with a paper towel. Drizzle oil over chicken and rub it in with your hands. Rub the spice rub into the chicken. Grill for 3-5 minutes each side.

4. For the glaze: While chicken is cooking, warm honey in the microwave for about 15 seconds. Whisk in vinegar. Reserve 2 Tbsp glaze and brush the rest on the chicken in the final moments of cooking. Remove chicken from the grill and allow to stand 3-5 minutes. Drizzle reserved 2 Tbsp of glaze over chicken while it's standing.

5. For salad: While chicken is grilling, wash lettuce and divide among plates. Slice mangoes, avocados and onions and arrange on top of lettuce. When chicken has rested for 5 minutes after cooking, slice and divide among the salad plates. Serve immediately with Honey-Citrus Vinaigrette.

Honey Citrus Vinaigrette:

1 garlic clove, minced

1 1/2 tsp grated onion

1/3 cup fresh orange juice

3 Tbsp fresh lime juice

2 Tbsp honey

3/4 tsp cumin

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup vegetable oil

Combine ingredients together in a jar and shake until well combined. Shake well before serving.

Chicken Cordon Bleu

This apparently topped the hubby's chart of all-time favorites this week. He told me I could make this for his birthday...(It's not until January!) Add in a couple of sides (broccoli salad and roasted rosemary potatoes...posts to follow) that he thought were delish and this was "maybe the best meal you've ever made..." Glad the hubs was happy! Now hurry and go make this for your special someone and make them happy too!

Chicken Cordon Bleu

Adapted from a recipe found on Cooks.com

4 boneless, skinless breasts of chicken

4 slices Swiss Cheese (or you can even sprinkle on grated...)

4 thin slices of ham

1 cup flour

3 eggs, beaten

1 1/2 cups Italian Bread crumbs

4 Tbsp butter

1/2 cup chicken broth

1 cup whipping cream

1 pre-packaged chicken gravy mix

Pound out chicken. Season with salt and pepper. Place one slice of cheese and one slice of ham on each breast. Roll up chicken and secure using toothpicks. (Hint: I always try to use the same number of toothpicks in each serving so that everyone knows how many to be looking for...) Dip each in flour, then in egg and finally in bread crumbs. Place in a greased baking dish (seam-down.) Place one Tbsp of butter on each piece of chicken. Bake at 350 for 35 minutes or until juices run clear.

Meanwhile in a saucepan, combine whipping cream, broth and gravy mix. Season with pepper, salt, oregano and garlic to taste. Simmer on low stirring until thickened. Pour over chicken when serving.

Chicken Chinese Salad

So, just factoring the cost of groceries, it is super nice to be able to buy one item and use it in 2 recipes. My sister and I do this when it comes to buying cabbage. Let me demonstrate. We use half of the cabbage in the Chicken Chinese Salad recipe, and then use the other half in this recipe. The best part is, that they are 2 totally different tastes.

Chicken Chinese Salad

2 chicken breasts - cooked and diced
1/2 head of cabbage - chopped
1 pkg. Top Ramon

Dressing:
1/4 c. salad oil
1 Tbsp. white vinegar
1 1/2 Tbsp. soy sauce
2 Tbsp. sugar
1/4 tsp. pepper
1 seasoning packet from Top Ramon

Crush Top Ramon noodles and spread on a cookie sheet. Bake at 400 until lightly browned (approx. 10 min.) Cool.

Combine chopped cabbage, cooked, diced chicken, and cooled noodles.

Mix thoroughly or shake together ingredients for dressing. Pour over cabbage, chicken, noodle mixture and toss.

Side notes:
*Easy to double if needed.
*I cut up all the cabbage in one day and save half for the other recipe, so I don't have to chop it twice.
*My husband's favorite thing is the crunchy Ramon noodles. I do an extra package of the noodles and put them in a bowl so we can add them to our liking at the dinner table.
*Other bonus: my kids LOVE it!

Zippy Barbecued Chicken

This is personally one of my all-time favorites. Whereas my husband would go for a boneless, skinless piece of chicken, I'm a girl who loves the flavor that the skin and bones add...I have tried this recipe with both...and I don't think it is worth making with boneless/skinless...This is perfect for drumsticks and thighs in particular.

Zippy Barbecued Chicken

Bunni Miller

1 cup water

1 cup ketchup

1/4 cup vinegar

1/4 cup brown sugar

1/4 cup chopped onion (0r 1 1/2 tsp minced)

1 Tbsp Worcestershire sauce

2 tsp dry mustard

1 tsp salt

1/4 tsp pepper

Mix and pour over chicken. (I buy a large package, enough to fit in a 9X13 pan.) Cook 8 hours in crock pot or at 350 in the oven for 1 1/4 hours (turning over and basting after 45 minutes).

Champaign Chicken

When I first got married, it was important to me that every meal I made was my husband's favorite. (I can hear you laughing...) When he explained to me (in a very kind way might I add) that if we'd had his favorite meal the night before, then tonight couldn't be his favorite also, I cried. I also told him I would never be making that meal again. Ever. As ridiculous as this sounds (and was) it's always given me a boost to make meals that my husband goes crazy over... I love him. I want to make him happy. What can I say? After 8+ years of marriage, I have however gotten over the need to make everything his favorite (thank goodness for his sake!) My cute MIL taught me that asking questions such as, "Would you like this again tomorrow? In a week? Month? Year?" can be very helpful. And by the way, if they say they would like it again next year, don't make it again. Ever.

As for this recipe, It's the hubby's favorite. For real.

Champaign Chicken

6-8 chicken breasts, thawed

flour

1 cube butter

2 cups cooking white wine

1 package small baby carrots

1 onion, diced

2 cups whipping cream

2 cups grapes

Uncle Ben's long grain wild rice cooked (I buy 3 packages of the microwavable kind...)

Directions:

(Note: I like to cook the carrots in the microwave for 10 minutes prior to adding them to the frying pan to ensure everything is done at the same time...the carrots take longer otherwise.)

1. Dip both sides of the chicken breast in flour. Melt one cube butter in electric frying pan turned down to 350. Add chicken and brown both sides.

2. Add wine, carrots, and onion to cover. Turn the heat down to 325 and cook for 20-30 minutes or until the juices run clear. WATCH IT so it doesn't burn!

3. As soon as everything is done cooking, take the chicken out of the juices and put over rice.

4. Add cream and grapes to the juices in the pan. Cook on low heat until warmed through and well combined. Pour sauce over the chicken and rice and enjoy!