Thai Chicken Wraps with Peanut Sauce

Ingredients:

1 lb chicken breast tenders
Montreal Grill Seasoning
1 TBSP Soy Sauce
Extra Virgin Olive Oil


Salad:

1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots/matchstick carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 TBSP/4 sprigs chopped mint leaves, optional
1 TBSP sesame seeds
2 tsp sugar
2 TBSP Rice Wine Vinegar
Peanut Sauce (any brand)
4 12 inch tortilla wraps (I use low carb)

Directions:

brush chicken with EVOO, sprinkle with grill seasoning. You can grill the chicken or saute it. I usually saute it in the pan for ease. When cooked through, sprinkle soy sauce over, then remove from pan. Set Aside.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

White Cheese Chicken Lasagna

Ingredients:

9 lasagna noodles (I buy the ready to use so I can skip the step of pre cooking them)
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
3/4 cup sliced mushrooms (give or take)
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk (skim)
4 cups shredded part skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese, skim
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions:

1.Preheat oven to 350 degrees F.

2.Melt the butter in a large saucepan over medium heat. Cook the onion, mushrooms, and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4.Bake 35 to 40 minutes in the preheated oven.

Chicken Tortilla Casserole

This is a great dinner to make when you get near the bottom of your bag of tortilla chips. You know, when you have a bunch of crunched up leftovers? Below is the perfect way to use them :)

Ingredients:

1 can diced tomatoes*
1 small can green chilies*
about 1 cup diced cooked chicken
1 can beans- pinto, kidney, black, chili- whatever you have
1 can cream of chicken soup, low sodium
1 can sliced black olives
1/4 cup sour cream, low fat
3/4 cup milk
1 1/2 cups crushed tortilla chips
1 1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste (I never need the salt!)
Fresh Cilantro

* instead of using separate cans of diced tomatoes and green chilies, you can use 2 cans of rotel. I use one can of rotel and one can of diced tomatoes.

Directions:

Preheat oven to 350.

Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse beans and spread over tomatoes.


Crush chips and layer over the beans.

Sprinkle black olives over chips.

Combine all liquids and chicken, and mix thoroughly. Pour over the chips.

Place shredded cheese over top evenly. I usually use a bit more than 1.5 cups. Towards the last 3 minutes, I sprinkle some fresh cilantro over the top of the cheese for some extra flavor :)

Bake at 350 for about 25 minutes.

Citrus Chicken and Rice

Ingredients:

4 skinless, boneless chicken breasts
1 3/4 cups Chicken Broth, low sodium
1 cup orange juice, separated
1 medium onion, chopped
1 cup (uncooked) regular long-grain white rice
3 tablespoons chopped fresh parsley
sugar
Orange slices
Onion Powder
Garlic Powder
Salt
Fresh Ground Black Pepper

Directions:

Sprinkle chicken with onion powder, garlic powder, salt, and fresh ground pepper. Place in bag, pour in 1/2 cup orange juice. Marinate 4 hours.

Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.

Add broth, 1/2 cup orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.

Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.

Fried Rice with Shrimp or Chicken

Ingredients:

2 cups uncooked basmati or jasmine rice
1 cup water
1 cup chicken stock
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup chopped green onions
2 eggs
3-4 tablespoons canola oil (or peanut oil)
2 tablespoons soy sauce
1/2-1 lb chicken, cubed OR shrimp

Directions:

Cook your rice with 1 cup water, 1 cup chicken broth. You want it a bit on the crunchy side, so even though you might want to add more water, DON'T. You either need to cool this completely, or cook it the day before. If you don't, it will be gloppy.

Cook chicken or shrimp in a little bit of oil/butter. Set aside.

Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add peas and carrots and fry for about a minute.(You can add or omit any veggie/meat combo you want.)

Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.

Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).

Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce. Stir. You can add more or less soy sauce according to your taste.

Add in chicken/shrimp and green onions. Stir. Serve.

Slow Cooker Creamy Italian Chicken

Ingredients:

1.5 lbs boneless, skinless chicken breasts
1 pkg Good Seasons Zesty Italian dressing mix
1/4 cup water
1/4 cup white wine
splash of vinegar
splash or Extra Virgin Olive Oil
8oz pkg low fat cream cheese
1 can 98% fat free cream of chicken soup

Rice or Egg Noodles

Directions:

Place chicken in crock pot

Mix together Italian dressing mix, water, vinegar, EVOO, and wine. Pour over chicken.

Cover and cook on high for 4 hours OR low for 8 hours (low is better, the chicken will fall apart on it's own. So tender!)

Mix together cream cheese and soup in separate bowl.

Carefully remove chicken from crock pot to plate. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.

Return chicken to crock pot and mix gently to shred the chicken.

Cook on LOW until heated through (20 mins).

DUring the last 20 minutes, cook your egg noodles or rice (I always use egg noodles). Spoon noodles into plate/bowl and cover top with shredded chicken and sauce.

Kickin' Creamy Chicken Stew

Ingredients:

3 FROZEN Chicken Breasts
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn (no salt added)
1 can Diced Tomatos (no salt added)
1 teaspoon Ground Cumin
1 small (4 oz) package of low fat cream cheese

Directions:

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.

Cook on low for 8-10 hours. At this point you can remove about 1/2 the liquid if you want a thicker soup, or you can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.

Parmesan Chicken

This is a quick and easy meal, and low carb!

1 cup grated Parmesan Cheese
EVOO
Salt
Pepper
1 lb Chicken Breast Tenderloins (or chicken breasts cut into strips)

Preheat oven to 350 degrees.

Pour parmesan cheese into bowl. Season chicken tenderloins with salt and pepper. Brush lightly with EVOO. Dip chicken into parmesan cheese and coat each side. Place on cookie sheet. Cook for 15 minutes. After cooked, place in broiler for 1 min to crisp up the parmesan. Sometimes the chicken has a harder time "browning" than others, but it's cooked and still delicious! A great side dish for this is my smashed cauliflower and a simple tossed salad.

Buffalo Chicken Dip

this is great for football season!

1 8 oz pkg Cream Cheese (I use low fat)
1 10 oz can white chicken
1 bottle hot sauce (I only use 1/3 bottle)
2 cups shredded cheddar cheese

Mix and bake at 350 degrees for 20 minutes.

Slow Cooker Chicken with Rosemary, Apples & Onions

Ingredients
1-2 cups sliced onions
2 apples, peeled, cored and sliced (I use Gala's)
2 lbs boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of chicken/mushroom soup
2 cups cooked rice (white or brown)


Directions:

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken. Add any leftover onions and apples on top of chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 hours or High for 3.

Serve chicken, sauce, apples, and onions over rice.