Balsamic Chicken with Roasted Vegetables

Servings: 5 • Size: 2 thighs plus vegetables • Old Points: 8 pts • Points+: 9 pts
Calories: 347.1 • Fat: 17.0g • Protein: 31.1 g • Carb: 19.2 g • Fiber: 5.8 g
Ingredients:
 
10 (20 oz) boneless skinless chicken thighs
20 medium asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
10 oz sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
3 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp oregano or thyme
4 leaves fresh sage, chopped

Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

Another super yummy, low calorie recipe from one of my fav sites, skinnytaste.com.   I added a tablespoon of brown sugar when I made it, and it sweetened it up a tad that made it so the kids loved it.  You can also use boneless skinless chicken breasts, but I would shorten the cooking time slightly so they don't dry out.  Enjoy!  Kim

Asian Glazed Drumsticks

Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

•8 medium chicken drumsticks, skin removed (I use boneless, skinless chicken thighs)
•olive oil spray
•1 cup water
•1 tbsp Sriracha hot sauce (more or less to taste)
•1/2 cup balsamic vinegar
•1/2 cup soy sauce
•4 tsp agave nectar (or sugar)
•3 cloves garlic, crushed
•1 tsp ginger, grated
•2 tbsp chives or scallions, chopped
•1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.  Serve with rice and broccoli.

We love this recipe, it is super yummy and great for a week night!   Kim

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

 Mom

We like this with cream of mushroom soup instead.  I will chop up half an onion and sautee it with sliced mushrooms in butter, add a can of the cream of mushroom soup and a scoop of soup cream to put on top.  This is a very easy, fast meal to prepare.

Chicken Enchiladas

2 cans Cream of Chicken or Mushroom soup or 1 can of each
1 pint sour cream
1 medium onion chopped
½ can olives
1 4 oz. Can diced green chiles
4-6 boneless, skinless chicken breasts, cooked and cubed
8-10 flour tortillas, cut into bite-sized pieces
3/4 lb. grated cheese

Heat oven to 350∘.  Mix soups, sour cream, onion, olives, and green chiles in large bowl.  Add cooked chicken and stir. Place half of tortilla pieces in bottom of a greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake, uncovered 45-60 minutes. Serves 8-10. 

Mom

Chinese Chicken Salad

4 chicken breasts - cooked, shredded or chopped
½ pkg. Wonton skins (square) - cut into ½" strips
(fry in hot oil and drain on paper towels)
1 head lettuce - shredded
4 green onions - minced
2 Tbl. sesame seeds
2 Tbl. sliced almonds

Dressing:

Combine
2 ½ Tbl. vinegar
¼ cup water
¼ cup catsup
7 Tbl. sugar
1 tsp. soy sauce

Add mixture of
1 Tbl. corn starch
2 Tbl. water


This is Joan Keller's recipe from her mother, Doris Bruno.  Yummy!

Caesar Chicken Pasta Salad

3 cups (about 12 ounces) shredded cooked chicken breast
(I grilled it and used less than 3 cups)
3 cups cooked penne (about 6 oz. uncooked)
2 cups thinly sliced romaine lettuce
1 ½ cups halved cherry tomatoes
½ cup thinly sliced fresh basil
½ cup chopped green onions
1/3 cup fat-free Caesar dressing
¼ cup chopped fresh parsley
1 (4-oz.) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredients in a large bowl; toss well.

4 servings (2 cups each)  

Mom

Poppyseed Chicken

In a lightly greased 9x13 pan, layer:

Layer 1:
4-6 chicken breasts, cooked and shredded

Layer 2 (mix together & spread on top of chicken):
1 can cream of chicken soup (1 ½ cans for 5 or 6 breasts)
1 ½ c. sour cream (not fat free)

Layer 3 (mix together & spread on top):
2 individual pkgs. Ritz crackers, crushed
¾ stick butter, melted                   
Add 2 Tbsp. poppy seeds

Bake at 350B for 30-40 minutes. Serve over rice.
1 tsp. accent
¼ tsp. pepper
Mix in blender.

When ready to serve, mix salad ingredients with dry ingredients. Then toss with dressing.

Mom

Sweet and Sour Chicken

Use boneless chicken strips.  Sprinkle with Accent and garlic powder.
Dip chicken in corn starch
Dip in beaten egg
Fry until light brown and place in baking dish.  You can add 1 can of chunk pineapple, green pepper chunks, carrots, etc.  Cover with sauce and bake in oven for 1 hr. at 350.  Serve over rice.

Sauce: (1 usually double the sauce recipe for a 9x13 pan of chicken)
3/4 cup sugar
4 T ketchup
½ cup vinegar
1 T soy sauce
1 tsp Accent

Serve with rice!

Mom

Ranch Chicken

2/3 cup crushed Cornflakes
2/3 cup grated Parmesan cheese
1 (0.6 ounce) envelope ranch dressing mix
6-8 boneless, skinless chicken breasts
2/3 cup butter or margarine, melted

Heat oven to 350∘.  Mix cornflakes, Parmesan cheese, and salad dressing mix in a shallow bowl. Dip chicken in butter, then roll in ranch dressing mixture. Place chicken in a 9x13 pan.  Bake, uncovered, 45 minutes.  Serves 6-8.

Mom

You can also use crushed Ritz crackers instead of cornflakes.

Haystacks

4-6 chicken breasts           
1 large onion, Sliced
2 cans Cream of Chicken soup       
½ cup sour cream
1/4-1/2 tsp. garlic powder       
Salt and pepper to taste
6 cups cooked rice.

Any or all of the following;
Almonds, celery, thinly sliced, Cheddar cheese, Chinese noodles, coconut, green onions, chopped, green pepper, chopped, mushrooms, sliced olives, peas, pineapple chunks or tidbits, drained, soy sauce, diced tomatoes.

Boil chicken in water with onion. Remove onion and dice chicken. Save broth. In large saucepan, mix soups, thinned with water or chicken broth.  Add sour cream. Heat thoroughly and then add chicken and garlic powder.  Put rice on plates, then chicken mixture, and pile high with other toppings, as desired

Dutch Oven Chicken and Vegetables

1 lb. bacon
Chicken breasts (1/4 lb. per person)
1 potato per person
1 carrot per person
1/4 onion per person
1 green pepper (if desired)
1 lb. grated cheddar cheese
Seasoned salt
Pepper


Fry bacon in dutch oven until crisp.  Remove and place on paper towel to drain.  Coat chicken with seasoned flour and place in dutch oven to brown in bacon grease.  Brown on both sides.  Add chunked potatoes, carrots, onions and green peppers.  Salt and pepper well.  Place lid on dutch oven and cook for approximately 50 minutes to 1 hour.  When carrots are tender, break up cooked bacon into small pieces and sprinkle on top.  Sprinkle a generous portion of grated cheese on top and replace lid on dutch oven.  Let cook for about 5-10 minutes, or until cheese has melted down through vegetables.

Mom

Chicken Cilantro Soup

1. Meat from one chicken (I use a rotisserie chicken from Sams/costco)
2 onions
2 TBS minced garlic (fresh)
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. salt
pepper to taste
7 chicken boullion cubes
6 c. water
5 bay leaves
2 handfuls chopped, fresh cilantro
6 small cans mild, chopped green chilies--pureed
2 cans black beans--drained
2 cans diced tomatoes--not drained
fresh juice of one lime
Add generous amount of olive oil to a stockpot. Carmelize the onions and garlic in olive oil. Add all powdered spices to carmelized onions and sautee for another minute or two. Dissolve the bullion cubes in the water and add to onion/spice mixture. Add bay leaves and chicken (I shred it with a fork into pieces) and bring to a boil. Let simmer. Puree the diced chilies in a blender and add to mixture. Add drained cans of beans and undrained cans of tomatoes. Let simmer another ten minutes or so to allow flavors to seep together. Coarsely chop cilantro and add to the soup along with the lime juice. Remove bay leaves before serving. I like to serve with a garnish of sour cream, grated cheese and cilantro on top.  Enjoy!

This is Alicia's yummy recipe.

Yummy Balsalmic Pork Chops

Yummy Balsalmic Pork Chops

Ingredients:
4 bone-in pork chops, each 1 inch thick
Kosher salt and freshly ground pepper, to taste
1 Tbs. olive oil
4 bacon slices, diced
1 red onion, sliced 1/4 inch thick
1 garlic clove, minced
2 Tbs. firmly packed dark brown sugar
1/2 cup balsamic vinegar
1 tsp. minced fresh thyme
1 cup low-sodium chicken broth
2 tsp. chicken demi-glace
Fresh rosemary leaves for garnish

Directions:
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

Got this recipe from Lish and it is super yummy!   Thought I would post it for her--You must try!   It is amazing with garlic potatoes and asparagus. -- Kim

Chicken Saag Recipe

Ingredients:

3 pounds chicken pieces, skinned
5 cloves garlic, minced (about 3-4 Tbs)
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped (about 4 Cups)
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods (1/3 tsp)
2 cloves (1/4 tsp)
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

Directions: 

• Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
• Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
• Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
• Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
• Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

 FYI - It doesn't look like its edible, but it tastes awesome. Enjoy. 

-GBob

Crock Pot Santa Fe Chicken

INGREDIENTS:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder (I use fresh garlic)
1 tsp onion powder (I chop up 1/2 fresh onion)
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
DIRECTIONS:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. 
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

This is off my favorite recipe site, skinnytaste.com.  If you're looking for yummy recipes that are low calorie, then check it out!  Love this recipe, because it is simple and versatile.  And pretty healthy!  One cup of this is only 190 calories! I throw this in the morning, and have the option to put it over rice, put it over chips for nachos, put in tortillas for tacos.  It is yummy with a little cheese, sour cream, or guacamole as toppings.  Enjoy!   Kim

Chicken Tikki Masala

INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2-1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
 1 tablespoon butter
1 clove garlic, minced
1/2-1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1.In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.Preheat a grill for high heat.
3.Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.  Serve with rice and garlic naan.

We all loves us some indian food!   This is the recipe that I use and I love it.   If any of you have a better one, feel free to post so we have options!   I will post the garlic naan recipe I have as well!   Kim

Massaman Curry

1 can coconut milk
2 TBS Masaman paste (can be bought at the Thai market)
4 TBS sugar
1/2 TBS Tamarine paste (can be bought at the Thai market)
1/4 C water
3 TBS peanut butter (mild) or Bangkok Padang Peanut Sauce (spicy, but good)
1 boneless, skinless chicken breast, raw, cut in bite-sized pieces
4 small/medium potatoes, peeled and cut into small bite-sized pieces
1/2 yellow onion
cashews (put in at the very end, so they stay nice and crunchy)

Mix first 6 ingredients in pot (everything's going in it, so it might need to be big...allow stirring room). Once it's boiling, add rest of ingredients. Boil at least 10 minutes so the chicken will be cooked all the way through. Make sure potatoes are done too.  Serve over rice.

This is a go to meal for us, our family loves it! Enjoy!  Kim