Pan Fried Chicken

8 small chicken thighs or breasts
4 cloves garlic, smashed
1 red onion, cut into wedges
8 sprigs fresh thyme
1 Tbsp olive oil
kosher salt & pepper to taste

1. Toss chicken, garlick, onion and thyme with the oil and salt & pepper. Heat skillet over medium heat until hot.

2. Remove chicken from bowl and place in skillet. Spoon onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.

3. Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes.

Chicken Yakisoba

Ingredients

• ½ head green cabbage 
• 1 medium yellow onion
• 2 medium carrots 
• 1 small crown broccoli
• 2 inches fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded
• 1 tsp sesame oil (optional) 
• ¼ cup soy sauce 
• ¼ cup worcestershire sauce 
• 2 Tbsp ketchup 
• (up to) 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Crockpot Chicken Stroganoff

Crock Pot Chicken Stroganoff
 Serves: 4
 WW Points: 4
 Ingredients:
1 can Campbell’s 98% fat free cream of mushroom soup
16 oz fat free sour cream 1 envelope of Lipton onion soup mix
1 lb of frozen boneless skinless chicken breast

Directions: Place chicken in crock-pot. Mix all other ingredients in a bowl and pour over chicken. Cook on low for 7 hours. (Mine only took 5 because my crock-pot cooks things really fast) Shred the chicken and stir back into sauce. Serve over pasta.

Chicken & Vegetable Chow Mein

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation 

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Crispy Southwest Chicken Wraps

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. 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.

Chicken & Bacon Alfredo

CHICKEN & BACON ALFREDO PASTA

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham (opt)

1 cup crisp bacon for the sauce

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

1 cup grated Parmesan Cheese and additional for the top

Pasta:  Whatever your family likes. Cook enough Pasta for 3 to 4 servings.

PASTA SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

NOTE: (If you are watching calories, change this up if you like:  for example:  Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth or even replace the cream with half and half.)

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature.  Add part of the crisp bacon, fried ham and chicken pieces to your sauce.  Mix well and simmer covered over very low heat.  Prepare your pasta until al dente. Drain well.

You can plate the pasta, and serve the sauce over the top, and Crumble your bacon on top of the sauce.  Top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!

Chefs note:  I like to add the prepared pasta to the sauce, and mix everything together.  When I plate it, I also top it with diced tomatoes, more Crisp Bacon and Parmesan Cheese.

If the Sauce gets a bit thick before you are ready to serve it, simply add a bit more milk, cream or Chicken broth.

*This also warms up nicely the next day.  Just heat in skillet, but don’t let the sauce boil!

King Pao Chicken

Ingredients

4 chicken breasts
1 Tbsp cornstarch
1 Tbsp sesame oil (we didn't have any so I used peanut oil)
1 Tbsp vegetable oil
4 tsp minced garlic
2 tsp red chili flakes
4 green onions
4 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp sugar


Directions:

Cut chicken into small pieces. Coat with Cornstarch. Heat oils in skillet/wok. Cook chicken until done. Remove and set aside.

Cut green onions up (only use top green parts). Cut up garlic. Add Garlic and red pepper flakes to pan and heat. Then add green onions.

Mix rice vinegar, soy sauce and sugar together. Add to pan.

Add chicken. I also added more red pepper flakes and a squirt of my red chili pepper sauce.

So good along with some rice!

Spicy Chicken Chili

 

Ingredients

Original recipe makes 8 - 10 servings                    

Makes servings USMetricAdjust Recipe (Help)

•                        
  2 tablespoons vegetable oil
•                        
  1 onion, chopped
•                        
  2 cloves garlic, minced
                         

1 (14.5 ounce) can chicken broth

                       

1 (18.75 ounce) can tomatillos, drained and chopped

                       

1 (16 ounce) can Rotel                                                                           

                       

1 jar of Salsa Verde                                                   

                       

1/2 teaspoon dried oregano

 

 

 

 

                                                   

 

1/4 teaspoon ground cumin

                       

1 can of corn                                                   

                       

1 pound diced, cooked chicken meat

                       

1 (15 ounce) can white beans

                       

1 pinch salt and black pepper to taste

 

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Spicy Oven Baked Crispy Chicken Strips

Ingredients

• ½ cup skim milk
• 1 Tbsp hot sauce
• 1 ½ cups cornflakes, crushed
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp smoked paprika
• 4 — 4 oz boneless skinless chicken breasts cutlets, thinly sliced

Instructions

1. Preheat oven to 400 degrees. In a food processor, add 1 cup of cornflakes, black pepper, salt and paprika. Process until mixture is a crumb-like consistency.
2. Pour into a shallow bowl (I used a cake pan). Somewhat crush the remaining ½ cup of cornflakes by hand in a Ziploc® bag. Add it to the bowl. Set aside.
3. In a separate shallow bowl, mix skim milk and hot sauce together.
4. Between 2 pieces of waxed paper, place each chicken cutlets and gently pound with a tenderizing mallet (or rolling pin) until about ½ inch thick. Cut into 2-inch pieces (about 3 pieces per cutlet).
5. Dredge pieces of chicken in milk mixture and then immediately into the cornflake mixture.
6. Arrange the chicken pieces in a single layer on a nonstick baking sheet.
7. Bake for 15 minutes at 400 degrees, then lower the oven temperature to 350 degrees and cook for another 15–20 minutes, or until cooked through and crispy.

Skinny White Chicken Chili

Ingredients

• 3 cups cooked chicken, shredded
• 2 —14.5 oz cans reduced-sodium chicken stock
• 3 cans white beans, rinsed + drained
• 4 oz can diced green chile peppers
• 1 onion, diced
• 2 Tbsp minced garlic
• 1 tsp chili powder
• 2 tsp cumin
• 1 tsp cayenne pepper
• ½ tsp oregano
• 2 tsp extra virgin olive oil
Optional toppings*:
• reduced-fat, shredded Mexican cheese blend
• reduced-fat sour cream
• fresh cilantro, chopped
• *Optional ingredients are not included in nutritional calculations.

Instructions

1. In a large stock pot, heat extra virgin olive oil over medium heat.
2. Add onions and stir until the onions are tender.
3. Add in the minced garlic, green chile peppers, cumin, oregano, chili powder, and cayenne pepper. Continue to cook and stir ingredients together for 2-3 minutes until everything is tender.
4. Add in chicken broth, shredded chicken and white beans.
5. Simmer for 20-25 minutes, stirring occasionally.
6. Serve with reduced-fat sour cream, reduced-fat, shredded Mexican cheese blend, and fresh cilantro.

Blackened Chicken

Another easy and great tasting recipe.

4 boneless chicken breasts

• 1 tsp paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp onion powder
• ½ tsp sea salt
• 1 tsp black pepper

Just put the dry rub on the chicken and grill until done. We like to eat it on top of a salad with some corn and my cilantro dressing!

Barbecue Chicken

Ingredients:

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing

• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

(also could add some salt & pepper, maybe some onions!)

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Sweet & Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

 

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

Montery Chicken

Ingredients

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Marinade
2 tsp Montreal Steak Seasoning
1/4 c. Olive Oil
2 TBSP Soy Sauce

Grill, then top with remaining ingredients. Put in preheated oven (400F) and bake for 5 min. Just enough time to get the cheese to melt.

Sweet & Sour Chicken and Fried Rice

Okay, this was SO good. One of my new favorite meals!

SWEET & SOUR CHICKEN

 

Ingredients

1. 3-4 boneless chicken breasts
2. salt and pepper
3. 1 cup cornstarch
4. 2 eggs, beaten
5. 1/4 cup canola oil

Sweet and sour sauce ingredients

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

Instructions

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

 

FRIED RICE

 

Ingredients

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Costa Vida Chicken

I can't remember if I've been to a Costa Vida before. I get that and Café Rio mixed up. I DO know that I have been to Café Rio and it is FAB. Think Chipotle/Qdoba but better!! This recipe is a costa vida knock off and it is awesome. The kids weren't big on it for some reason which is weird because it's not spicy at all, actually has more of a sweet flavor. Even though they didn't care for it I have to add it to my favorites because I thought it was so good.

"Costa Vida" Chicken 5 Chicken Breasts(I use frozen breasts)
1 16 oz bottle of Zesty Italian Dressing
1Tbsp Chili Powder
1Tbsp Cumin
3 Garlic Cloves minced

Place Chicken Breasts in Crock pot. Combine wet ingredients and pour over Chicken Breasts.  Cook on low 4 hours.  Shred Chicken and cook on low for 1 more hour.

Creamy Lemon-Pesto Chicken

I am extremely picky when it comes to pasta meals. I was a little worried about this one as I was making it but it turned out SO good.

INGREDIENTS
3 boneless skinless chicken breasts
1 cup bottled lemon pepper marinade (I used Ken’s)
2 tsp dried basil

2 Tbsp butter
1 tsp minced garlic
2 Tbsp flour
1 cup milk
1 tsp lemon zest
1/3 cup pesto

12 oz linguine
DIRECTIONS

Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)

Grill chicken for 12-15 minutes, or until done (165 degrees).

While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.

Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well.

To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken

Spicy Chicken Stew

INGREDIENTS

      2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)

1 (10 oz.) package frozen sweet corn

2 stalks celery, chopped

2 carrots, peeled and cut into chunks (1 cup)

1 onion, thickly sliced

2 cloves garlic, minced

1 (12.5 oz.) jar salsa

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon chile powder

1/2 teaspoon black pepper

1 skinless, boneless chicken breast, halved (about 1 lb.)

4 skinless, boneless chicken thighs (about 10.5 oz.)

2 1/2 cups chicken broth

4 (6 inch) fresh corn tortillas, cut into strips

 

Dump everything in crockpot and cook on low 6 hours or until ready to eat.

Slow Cooker Barbeque Chicken

Love slow cooker/crock pot recipes!!

Ingredients

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
DIRECTIONS

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!?

Baked Lemon Herb Chicken

INGREDIENTS

4 split chicken breasts, skin on

Kosher salt

freshly ground black pepper

1 lemon sliced in wedges, 6-8 slices

1/4 cup extra virgin olive oil

9 cloves minced garlic- about 3 Tbs

1/3 cup dry white wine

1 Tbs grated lemon zest (2 lemons)

 2 Tbs freshly squeezed lemon juice

1½ tsp dried oregano

1 tsp minced fresh thyme leaves, plus 4 sprigs

 

 

DIRECTIONS

 

Bake @ 425, uncovered 30 minutes or until done. Place Chicken in a 9x13 baking dish. Sprinkle with salt & pepper. Slice lemon and place among the chicken. Heat oil in sauté pan to med-high heat. Saute garlic. Turn off heat. Add white wine, lemon juice, oregano & thyme. Pour over chicken.