Greek Penne and Chicken

Ingredients:

16 oz pkg of Penne Pasta
2 TBSP Butter
1/2 cup chopped red onion
2-3 cloves of garlic, minced
1 lb boneless/skinless chicken breast, cut into bite size cubes (I often use less)
14 oz can artichoke hearts in water/brine
14/16 oz can Italian Diced tomatoes (I use no salt added)
1/2 cup crumbled feta (I use a different flavored feta each time)
2 TBSP chopped fresh, flat leaf parsley (which can be left out if you don't have it)
2 TSBP Lemon Juice
1 tsp dried oregano
salt to taste (I never use it!)
ground black pepper to taste

Directions:

In a large pot with boiling salted water, cook penne pasta until al denta. Drain.

Meanwhile, in a large skillet over medium-high heat, melt butter. Add onions and garlic. Cook ~ 2 minutes. Add cubed chicken and continue cooking, stirring occasionally until golden brown (about 5-6 minutes).

Reduce heat to medium low. Drain and chop artichoke hearts. Add artichokes, diced tomatoes (juice, too), feta cheese, parsley, lemon juice and dried oregano. Cook until bubbly, and sauce has reduce a little bit (it will not be very saucey, like a marinara).

Add penne to skillet and let heat all together. Serve topped with crumbled feta or parmesan if you prefer.

If you want a saucier version of this, add 1 tbsp of tomato paste and 1 tbsp more of lemon juice when all ingredients are added to the sauce.

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.

Chicken and Gravy with Rice

Ingredients:

1 pkg Boneless Skinless Chicken Breasts
1 Jar Heinz Chicken Gravy (this brand is lowest in sodium, and has the best taste)
1 8 oz pkg mushrooms, sliced
1 Onion, sliced (I use vidalia)
2 Tbsp Butter
1 Tbsp EVOO
Salt, Pepper
Success Rice (cook whatever you need)

Directions:

wash and slice the mushrooms. Slice onions. Put 2 Tbsp butter in pan and melt; add onions and mushrooms. Cover. Once onions and mushrooms are soft/cooked, take out and set aside in bowl. Add in 1 Tbsp EVOO. Season chicken with Salt and Pepper. Put over med-high heat in pan, and cover. Cook thoroughly. Add mushrooms and onions back in, and pour entire jar of gravy in pan. Turn heat to low and simmer for 5-8 mins.

Cook rice (I use instant, so I do it while the chicken and gravy is simmering). If you are low carb, omit rice.

Make a bed of rice on plate, place chicken on top, and add gravy. I served with a salad or green vegetable. Leftovers can be served again, or made into chicken and rice soup. If converting into chicken and rice soup, shred leftover chicken, pour gravy, mushrooms, onions and 1 cup of cooked rice into pot. Add chicken stock (you will have to determine amt by how much food/gravy is left and consistancy of soup you like) and bring to boil. Once boiling, turn heat to low and simmer for 30 mins. Delicious!

Coconut Chicken

Ingredients:

4 chicken breasts
Salt & Pepper
Canola Oil
1/3 cup fine dry plain breadcrumbs
1/3 cup flaked coconut
1/4 cup butter, melted

Sprinkle the chicken with salt & pepper. Rub oil on the chicken.

Mix the breadcrumbs and coconut together. Roll the chicken in the coconut mixture.

Place your chicken in a lightly sprayed baking plan and drizzle it with the butter.

Bake at 350 for 40 - 50 minutes...until your chicken is done.

Place a sheet of foil over my pan for the first half of the baking so the coconut doesn't get too brown. Just watch it and do what you want. You might like brown coconut.