Chicken Recipes

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon salt 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon crushed red pepper flakes 1 teaspoon black pepper 1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

Chicken is a staple in most families.  It is versatile, inexpensive, healthy, and a favorite of many.  If you are looking for new ways to dress up the chicken in your family meals, here are some recipes for you.  These recipes are easy, inexpensive, and tasty.  Choose from Chickpea Chicken or Crunchy Salsa Chicken.  Both of these recipes are probably different than what you usually serve.  Be daring and try something new today.CHICKPEA CHICKEN4 not too thick boneless skinless chicken breasts1 can chickpeas, drained and rinsed1 cup low-fat chicken broth1/2 cup dried apricot halves, halved1/4 tsp cinnamon1/2 tsp salt1/4 tsp pepper2 tbsp fresh chopped parsleyPreheat oven to 425 degrees.  Combine chickpeas, broth, fruit and cinnamon in a 13×9-inch baking dish.  Arrange chicken on top of mixture and sprinkle with salt and pepper.  Spray with butter-flavored nonstick cooking spray.  Cover and bake 35-40 minutes or until chicken juices run clear.  Remove to serving platter and sprinkle with parsley.CRUNCHY SALSA CHICKEN1 cup toasted wheat germ1 tsp pumpkin pie spice1 tsp ground cumin3/4 tsp salt1/4 tsp cayenne pepper2 egg whites1 tbsp water4 skinless, boneless chicken breast halvesSALSA:3/4 cup peeled, diced orange3/4 cup mild salsa1 tbsp chopped cilantroPreheat oven to 400 degrees.Spray baking sheet with no-stick cooking spray.  In shallow dish, combine wheat germ, pie spice, cumin, salt and cayenne.  In second shallow dish, beat egg whites and water until frothy.  Dip chicken into egg white mixture and then into wheat germ mixture.  Dip and coat chicken again, coating thoroughly.  Arrange on baking sheet.  Lightly spray tops of chicken breasts with cooking spray.  Bake 18 to 20 minutes or until chicken is no longer pink in center.  Combine salsa ingredients in small bowl.  Serve chicken with salsa.Enjoy!

Everybody knows that Home Made Food is cheap and healthy. Especially at this time of Economic Crisis and all the Job losses, it is all the more important that we stop going out and spending tons of money on lunch and dinner at expensive restaurants. It’s a good idea that we cook at home so that we can save a lot. It is also healthy since you know exactly what ingredients you are using. By cooking at home, you can also invite some of your friends so that you can get together and enjoy. It’s not only saving you money, but it also saves you a lot of time and energy. All the more, cooking is FUN.

Now, you too can prepare your favorite restaurant taste recipes at home and thrill your family and friends. How do you feel when your kid comes and says, Hey, MOM (Dad) your cooking ROCKS. Yes, Dad, you too can become a Master Chef. Isn’t it nice to hear that. Re-create those favorite American Restaurant recipes right in your kitchen. In a matter of time, you too can become a Master Chef. You don’t have to go far enough, it’s available right here on the Internet. You can start cooking your favorite recipes immediately. This cookbook is from the Master Chef . Alongwith the cookbook you will get 7 additional bonuses. This package gives you access to over 700 different recipes from your favorite American Restaurant’s not found elsewhere . Aren’t you excited. Just check out my website for details.

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Ingredients: –

* 40 mls Echidna Prickle (Mild Chilli Honey Mustard Dressing, 1 / 10)

* 3 tbs Sweet Dreams (Medium Chilli Jam, 5 / 10)

* 4 medium chicken breasts, skin on

* Salt and freshly ground black pepper

* 2 sticks celery, chopped

* 2 spring onions, chopped

* 2 papayas

* 100g button mushrooms, sliced

* 4 spring onions, trimmed and cut on the diagonal

For the dressing: –

* 40ml Echidna Prickle (Honey Mustard Dressing)

* Juice of a lemon

* 1 tablespoon white wine vinegar

* 2 tablespoons lemon olive oil

* 3 tablespoons Sweet Heat (Chilli Jam)

* 2 tablespoons fresh mint, finely chopped

* Salt and freshly ground black pepper

* Mint sprigs for decoration

Preparation

I. Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquid.

II. Remove the cooled chicken from the liquid, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.

III. For the dressing, place the Echidna Prickle (Honey Mustard Dressing) in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the Sweet Heat, and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs. For more details visit http://www.indomunch.com/

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INGREDIENTS:

* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)

* 2 cloves garlic, finely chopped

* 1 1/2 tablespoons dried Greek oregano

* 1 lemon, cut in half

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/2 cup dry white wine

* 2 1/2 cups chicken stock

* 1/2 cup olive oil

DIRECTIONS:

1. Take the leg of lamb and place on a clean cutting board. In a separate small bowl, mix the garlic, oregano, salt and pepper. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.

2. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight. When ready to cook, preheat oven to 450° F. Remove the lamb from the refrigerator, unwrap and set aside.

3. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.

4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper. Rub the salt and pepper and oil into the lamb. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.

5. Remove the lamb from the oven, pour in the white wine, and add the stock. Turn the temperature down to 400° F and return the pan to the oven. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).

6. Pull out and let rest 15 minutes. Remove the kitchen twine and slice the lamb. Strain the pan juices and serve over lamb. For more details visit http://www.indomunch.com/

For an easy meal that can be ready in around thirty minutes try this Chili-Spiced Chicken.  Add some crunch, color, and a tad of citrus by adding Broccoli with Orange Cream Sauce (A good way to interest your kids in this healthy vegetable!).  Dessert is elegant but very easy.  French Vanilla Tarts with Fresh Berries and Mint make it look like you’ve really outdone yourself!  This meal is perfect for the harried housewife, busy cook, or the person who doesn’t really like to cook but wants to impress someone.  Beginning cooks will also find this meal to be one they can do easily.

CHILI-SPICED CHICKEN

8 skinless, boneless chicken breasts

2 tsp onion powder

1 tsp salt

1 1/2 tsp paprika

1/2 tsp chile powder

Cooking oil spray

Preheat oven to 350 degrees.  Combine spices in a small bowl.  Sprinkle spice mixture evenly over chicken breasts.  Heat a large non-stick skillet over medium-high heat.  Spray pan with cooking spray.  Add chicken to pan and saute about 2 minutes on each side.  Remove chicken to a shallow baking pan and bake approximately 15 minutes or until juices run clear.

BROCCOLI WITH ORANGE CREAM SAUCE

1 1/2 lbs fresh broccoli, cut into florets

6 oz fat-free cream cheese, cubed

1/4 cup fat-free milk

1/4 tsp thyme

1/4 tsp salt

1/4 tsp grated orange peel

1/4 cup unsweetened orange juice

2 tbsp chopped walnuts

Steam broccoli for 6 to 8 minutes or until crisp-tender.  Meanwhile, in a small saucepan, combine the cream cheese, milk, thyme, salt and orange peel.  Cook and stir over low heat until blended.  Stir in orange juice until combined.  Place broccoli in a serving dish; top with the orange sauce and sprinkle with nuts.

Yields 6 servings 3/4 cup each =126 calories, 14 g carbs, 12 g protein

MINI FRENCH VANILLA TARTS WITH FRESH BERRIES AND MINT

1 box (1.34 oz) Sugar-Free French Vanilla Pudding and Pie Fillling Mix

1 pkg Graham cracker tart shells

Fresh seasonal berries

Mint sprigs for garnish, if desired

Prepare pudding mix as directed on box.  Pour pudding into tart shells and refrigerate.  Before serving, add 3 or 4 fresh berries and a mint sprig, if desired, for garnish.

HINT:  SAVE ANY LEFTOVER CHICKEN IN THE REFRIGERATOR, SEALED IN A ZIPLOCK BAG, FOR USE LATER IN THE WEEK.  PERFECT FOR CHICKEN TACOS.

Enjoy!

Ingredients:

2 boneless chicken breasts, shredded 1 tablespoon rice wine or dry sherry 1 tablespoon soy sauce 1 egg white 1 teaspoon corn flour 4 spring onions (scallions) cut diagonally to 1 inch lengths 1/2 teaspoon grated fresh ginger root 1/4 cup chicken stock (broth) 2 garlic cloves, minced small cup baby corn 1 teaspoon sesame oil 2 tablespoons black bean sauce vegetable or ground nut oil as needed

Preparation:

1. Blend the soy sauce, rice wine or sherry, egg white and corn flour in a small bowl. Add the chicken and set aside to marinate for 15 to 20 minutes. 2. Heat the wok to high and stir-fry the chicken for 2 minutes or until white and almost cooked, then remove. 3. Add the spring onions and stir-fry for 1 minute, then add the garlic, baby corn and ginger. Stir-fry for a further minute. 4. Add the chicken to the wok again, then add the black bean sauce. Mix well through and add the chicken stock/broth. Sprinkle sesame oil near the end of cooking. Serve hot with rice or noodles.

Versed in different styles of cooking, but mainly Asian and Italian, Marty is webmaster to http://www.tastes-ofchina.com, a new and growing site, with an Increasing list of chinese recipes.

Try this Alabama Chicken Cacciatore meal and win over your family to this healthful, tasty dish.  This recipe is a quick, easy, and economical menu choice.  Add Western Broccoli Salad to add some crunch to the meal.  Finish this tasty meal with a Banana Split Cake that even the diabetics can enjoy!

ALABAMA CHICKEN CACCIATORE

1 tbsp unsalted butter

2 skinless, boneless chicken breast halves

1/2 cup chopped onion

1/2 cup chopped celery

1 garlic clove, minced

1 large can Italian-style diced tomatoes

1 cup fresh, sliced mushrooms

1/4 cup chopped green bell pepper

1/2 cup fresh chopped parsley

1 tsp basil

1 tsp oregano

1/4 tsp salt

1/4 tsp black pepper

sprinkle of red pepper flakes

5 servings hot cooked brown rice

In a large skillet, melt butter.  Add chicken to skillet and cook until no longer pink in center.  Remove chicken from skillet and chop into bite-sized pieces.  Set aside.

Add onion, celery, bell pepper, mushrooms and garlic to skillet.  Saute vegetables until crisp tender.  Return to chicken to skillet and add the tomatoes and remaining ingredients.  Cover and simmer 20 minutes.

Serve over rice. 

WESTERN BROCCOLI SALAD

4 cups fresh broccoli florets

1 med tomato, chopped

1 can (16 oz) kidney beans, rinsed and drained

3/4 cup chopped red onion

1 cup shredded reduced-fat cheddar cheese

3/4 cup ranch salad dressing

Steam broccoli until crisp tender.  Drain well.  In serving bowl, toss the broccoli, tomato, beans, onion, and cheese together.  Drizzle dressing over top and toss again to coat.  Cover and keep refrigerated until serving time.

Note:  Kidney beans should be an important part of a diabetics diet.

BANANA SPLIT CAKE

Crust:  2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:  3 small pkgs sugar-free vanilla pudding mix

3 cans fat-free evaporated milk

Topping:  2 medium bananas, sliced

1 large can crushed pineapple in its own juice

1 carton sugar-free whipped toppingH

3 tbsp chopped walnuts or pecans

3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened.  Chill in the refrigerator while making the crust.  To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan.  Remove filling from refrigerator and spread over top of crust.  Add topping ingredients one at a time in the order listed.  Refrigerate until serving time.

Enjoy!

It is not difficult, nor does it take a great cook, to get a meal on the table in 30 to 60 minutes. Yes, you can drive right on past the fast-food drive-thru windows and right on to your own kitchen. If you have never really learned how to cook, are a new cook, or are just intimidated by the kitchen, it is easy to overcome with this Deep Dish Turkey Pot Pie recipe. In our current financial situation with so many people losing their jobs, having their hours cut back, etc, it is more important than ever that we learn to eat healthy, nutritious meals at home. This simple recipe can get you off to a good start and show you how simple cooking at home can be.

DEEP DISH TURKEY (OR CHICKEN) POT PIE

This recipe takes about 10 minutes to make and 30 minutes to bake.

1 2/3 cups hot water 1 pkg (6-oz) stuffing mix (your favorite) 3 cups chopped or shredded cooked turkey (or chicken) 1 pkg (10-oz) frozen mixed vegetables, thawed 1 jar (12-oz) turkey (or chicken) gravy

Preheat oven to 375 degrees. Spray a 2-qt casserole dish with nonstick cooking spray.

Add the hot water to the stuffing mix, stir just until moistened and set aside.

Place the turkey (or chicken) and the vegetables in the prepared casserole dish. Pour gravy over the top and stir gently to mix. Top mixture with the prepared stuffing.

Bake at 375 degrees for 30 minutes until heated through and stuffing mixture is lightly browned.

Note: You have meat, vegetables, and grains all in one dish. Add a simple salad, fresh fruit, etc and you have a tasty, quick, easy meal.

Enjoy!

For busy working parents, single moms, sports families, etc. this recipe will help you have dinner ready in 30 minutes.  No need for fast food when you can make this healthy, nutritious meal for your family in no more time than it would take to go through the fast food drive-through window, get home and set the food out.  Make a promise to yourself to feed your family more healthy food this year and add this recipe for Angel Hair Pasta with Chicken and Vegetables to your meal planning file.  This meal is not only healthy and delicious, it is inexpensive, too.  Add garlic bread and a salad, if you want.  You will have a great meal that your family will no doubt request again.

ANGEL HAIR PASTA WITH CHICKEN AND VEGETABLES

2 tbsps olive oil, divided

2 skinless, boneless chicken breasts halves, cut into cubes

1 carrot, cut into 1-inch pieces

1 pkg (10 oz) frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

 Yield:  4 servings.

Heat 1 tablespoon of oil in a medium skillet over medium heat.  Add chicken to the hot skillet.  Cook, stirring, until the chicken is cooked through.  This should take about 5 minutes.  Remove from the skillet and drain on paper towels.  Heat the remaining oil in the same skillet.  Put the water on to heat to cook the pasta according to package directions.  Add the carrot to the skillet and cook, stirring, for about 4 minutes.  Add the broccoli and garlic to the carrot skillet and cook, while continuing to stir, for a couple more minutes.

Cook pasta.  While pasta is cooking, add chicken broth, basil and Parmesan cheese to the skillet mixture.  Stir to combine all ingredients.  Return the chicken to the skillet.  Reduce the heat and simmer for 4 minutes.

Drain pasta and place in a large serving bowl.  Top with the chicken and vegetable mixture.  Serve immediately while still hot.

Enjoy!