Healthy Chicken Salad

I love me a chicken salad sandwich, but I don't love all the fat and stuff that goes with it.  But with this recipe, you don't have to worry as much!  Woohoo!  I've subbed the mayo base (loaded with lots of bad stuff) with a greek yogurt base.  You can't tell!  Crazy!  In such a good way!

Ingredients:

1 lb boneless, skinless chicken breast, cooked and shredded or chopped finely
1/3 cup plain greek yogurt
1 TBSP honey
1 tsp apple cider vinegar
1 tsp dried dill
pinch ground black pepper
1/4 tsp salt
some slivered almonds
1 cup red grapes, halved
1/2 cup chopped celery

Directions
In a bowl combine yogurt, honey, vinegar, dill, salt and pepper. Pour over chicken and mix it.
Add almonds, grapes, and celery to mixture.  Mix.
Let sit for about 20 minutes to let flavors blend.

This makes about 6 servings and has 110 calories a serving. 

Enjoy!

Healthy BBQ Chicken Wrap

BBQ yumminess in under 250 calories (depending on the tortilla/wrap you use).  I really like to make this for lunch.  Mmmm....

Here's the recipe (more general guidelines- customize as you wish)

-Chicken (I use breaded chicken that I just have to bake for 20 minutes, from Sams Club)
-BBQ sauce (KC Masterpiece is my sauce of choice)
-Red onions, sliced
-Spinach
-Cilantro (A must if you like cilantro!)
-Feta Cheese
-Tortilla  (I prefer the brand flat out, they are under 100 calories and give you tons of fiber)

*Warm up the tortilla and then add your chicken slices.  Add a tablespoon or so of feta and then bbq sauce.  Then just add the spinach, onions and lots of cilantro.  Roll up.  Eat.  Enjoy. Thank me. 

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

I have to give all credit to www.jamiecooksitup.blogspot.com  The picture is from her because I forgot to take one, but ours looked pretty darn close to this, asparagus and all!   A little bit of work, but really yummy! 

The actual recipe site is http://jamiecooksitup.blogspot.com/2011/04/crispy-chicken-with-creamy-italian.html where it has step by step pictures! I think it helped a lot and was a lot easier to follow! 







Time: 45 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)

Sauce:
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 
fresh parsley, chopped (optional)
  
1. In a small food processor crush the corn flakes into crumbs. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
9. Add the olive oil to a hot skillet. 
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy

Crisp Chicken Burritos

Okay has it really been like 3 months since we've posted anything?  Yikes!

Well here goes. 

This is one of my favorite meals to make because it's super easy and really good.  Plus the kids even like it, so it's a win, win, win situation.  :)
This is the secret recipe from a certain taco place in town and I know it because my hubby use to work there in his high school years...  They let him watch how they made it once and he took notes. 


1 package cream cheese
3/4 pound of shredded chicken (I use a can of chicken to make it even more easy!)
1 can green chiles (I use fresh- yum!)
1 TBSP dried onions (You can use fresh onions too of course, it's just one small onion, chopped)
some seasoned salt to taste
Tortillas

*Okay, so here's the super easy method of getting these ready-  put all ingredients (except tortillas) in your kitchen aid and mix.  Put a spoonful of mix on a tortilla and roll it.  Repeat.

Cook on greased baking sheet at 425* for about 10-15 minutes, or until brown.   

Or you could deep fry it for the genuine taste, but we love it baked. 

ENJOY!!!

Mrs. Dash Pasta

This is so easy and we love it at our house.  The hardest part is cooking the chicken and the noodles.  The rest? A cinch. 


Mrs. Dash Pasta 


3 cooked chicken breasts (I used chicken tenderloins, I like them better.) cut up
Angel hair pasta, cooked
Steamed Vegetables (I used the steamer packs, so much easier)
2 tbs Olive oil
Mrs. Dash original spice
Shredded Parmesean cheese
Hot pepper flakes (optional)

Put olive oil in frying pan.  Warm on middle-high heat.  Throw in cooked chicken to brown a bit.  Then toss in pasta and vegetables.  Sprinkle with a generous amount of Mrs. Dash.  Cook together for about 5 minutes, stirring occasionally.
Toss in shredded parmesean

Cook a little longer.  Probably around 5 minutes, stirring occasionally. 

Serve and enjoy. 

Salsa Tacos (Crockpot)

I got this recipe from here.  It is so easy and so good. Very easy and super for a Sunday meal! 

Avocado
Cilantro
Onion
Tomato
Cheddar Cheese Shredded
Lime or Lemon
Chicken Breasts 3-4  (I use chicken tenderloins)
Salsa  2-3 cups (We use our home made bottled from last year.)

Dump the chicken and salsa in the crockpot. Cook for 4-5 hours or until the chicken is done.

Shred chicken with two forks.  Use small flour tortillas.  Put avocado, tomatoes, cilantro, cheese and onions on top. Squeeze lemon or lime on top.

Serve and enjoy!