White Chicken Chili

White Chicken Chili

olive oil
1 chopped onion
2 cloves garlic
2 cooked and shredded chicken breasts
3 cans chicken broth
8 oz. cream cheese
2 cans any variety white beans
1 can garbanzo beans
2 cans corn (white if possible)
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. oregano
2 cans Cream of Chicken soup

Saute onion in enough olive oil to cover the bottom of the pan. Add remaining ingredients with the exception of the cream cheese and 1 can chicken broth. In separate sauce pan, add the remaining can of chicken broth and add the cream cheese in small pieces. Heat over medium heat and whisk the cream cheese with the chicken broth until smooth. Add mixture to chili. Heat through.

Chicken Spaghetti Casserole

Chicken Spaghetti

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained-Optional!
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Easy Chicken Taco Soup

Chicken Taco Soup

4 cups cooked chicken (cubed)
4 cups chicken broth
4 cups stewed tomatoes
2 cans corn (drained)
2 cans black beans (drained)
2 cans diced chiles
2 Tbsp taco seasoning


Season with:
salt, pepper, garlic powder, cumin

Combine cooked chicken, chicken broth and tomatoes. Add remaining ingredients and season as desired. Garnish before serving with your favorites!

Garnish with:
cilantro, cheese, tortilla chips, sour cream etc.

Southwestern Chicken Egg Rolls

Ben and I loved these! and the dipping sauce. Yum!

Southwestern Chicken Egg Rolls

2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, diced
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas

Avocado Dipping Sauce:
1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt, pepper and cayenne to taste

Directions:
Cook chicken breasts. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.

Caribbean Jerk Chicken with Sweet Potatoes and Black Beans

Caribbean Jerk Chicken with Sweet Potatoes & Black Beans
Borrowed from Mimi's Fit Foods-Modified from a recipe found at Group Recipes

2 teaspoons extra virgin olive oil
1 white or yellow onion, chopped
1 sweet potato, peeled, cut into ½-inch chunks
4 teaspoons Caribbean jerk seasoning, divided (I used half of this amount and it was HOT!!)
1 cup reduced-sodium chicken broth
2 bay leaves
4 boneless skinless chicken breasts
1 lime
14.5 oz. black beans, rinsed
Salt, to taste
Cilantro, optional (for garnishing)

Heat large deep skillet over medium-high heat. Add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 teaspoons jerk seasoning over the vegetables; cook for 1 minute. Add broth and bay leaves; simmer, stirring occasionally for 10 minutes.

Meanwhile. . . cook/grill the chicken. Preheat broiler (or an indoor grill such as the George Foreman). Sprinkle the remaining 2 tsp. jerk seasoning over chicken; coat chicken with cooking spray. Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side. (Alternatively, cook in a ridged grill pan…like a George Foreman Grill…over medium heat or grill over medium coals.)

Grate enough lime zest to measure 1/2 tsp. Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. Discard bay leaves. Remove from heat. Juice lime and stir lime juice into sweet potato mixture. Transfer the sweet potato-bean mixture to 5 plates, top with chicken. Garnish with cilantro, if desired.

ENJOY! Serve with salad or some other yummy vegetable.

Note: I have also cut my chicken into bite-sized pieces, seasoned it with jerk seasoning and then cooked it in my skillet BEFORE cooking my onion. Once the chicken is done, I transfer it to plate and tent it with foil. I follow the rest of the recipe as outlined and add the cooked chicken back to the skillet when I add the black beans to the sweet potatoes so that it can heat back through. This seems easier at times (with less dishes to wash) and it’s much easier to divide amongst 5 people….considering there’s only 4 chicken breasts in the recipe.)

Serves 5. 8 pts plus

Grilled Chicken Fajitas

Ingredients:
1/3 cup freshly squeezed lime juice
4 tbsp. olive oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1 1/2 tbsp. minced fresh cilantro
1 tsp. salt
3/4 tsp. pepper
2 lbs. boneless, skinless chicken breasts, butterflied (or the equivalent in chicken tenders)
1 large red onion, sliced into ½-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded
16 extra thin corn tortillas (Such as Mission Yellow Corn Tortillas – Extra Thin = 40 calories each)

Directions:
In a medium bowl, whisk together the lime juice, olive oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves (or tenders, if using) in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Lightly oil both sides of the onion rounds and peppers with olive oil. Season with salt and pepper.

Meanwhile, prep your grill . . .for gas grill turn all burners to high and let grill get nice and hot. Then turn one burner to high and the rest down to medium.

Remove the chicken breast from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.* When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil. (Alternatively you can warm the tortillas according to package directions.)

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Serves 8

*Optional Cooking Tip for Veggies: cut the onions & peppers into strips and then lightly grease the George Foreman grill with cooking spray and then throw the onions and peppers on the grill and cook until crisp-tender and slightly charred.


Recipe from Mimi's Fit Foods

Cream Cheese Chicken Soup

Source: Deals to Meals meal plan

2 T. butter
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
2 stalks celery, diced
3 cups chicken broth (or 3 chicken boullion cubes + 3 cups water)
3 potatoes, peeled and finely diced
1 cup milk
4 T. flour
8 oz. cream cheese
seasonings to taste: pepper, parsley, oregano, salt, thyme
2-3 chicken breasts, cooked and cubed

In a large pot, melt the butter and add the onion, garlic, celery and
carrots. Saute, stirring often, for 3-4 minutes, until the veggies are
slightly tender and the onions are translucent. Add the chicken broth
and potatoes. Bring the soup to a simmer and cook, partially covered,
until the potatoes are tender, about 10 minutes. In a liquid measuring
cup, vigorously whisk the flour and milk together until smooth.
Whisk the mixture into the soup, stirring quickly, and cook over
medium heat for 3-4 minutes, until the soup begins to thicken
slightly. Stir often to ensure the soup doesn’t burn. Soften the cream
cheese in the microwave until it is very soft/melty. I usually place the
unwrapped cream cheese on a plate and microwave it for one minute
at 30% power. I like it really, really soft so it doesn’t leave lumps in
the soup. Add the cream cheese to the soup in small tablespoon-size
pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until cream cheese is melted and mixed in well. Add the chicken and heat through. Add spices to taste.

Creamed Ham Bake

Courtesy the Daily Herald originally from the Family Dinner Cookbook

3 cups egg noodles, cooked
1 lb. ham, cooked, cubed (or chicken)
8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese
1 cup mozzarella cheese, grated
1/2 cup green onions, chopped

Spread cooked egg noodles in greased 9x13 pan. Combine remaining ingredients. Pour over noodles. Bake at 350 degrees for 30 minutes.

Coconut Chicken Curry-Stove top or Crockpot

This is yet another delicious recipe from Mimi. Mine was a little spicy, but I did add some cayenne pepper to it. The good spicy, you know, where it makes your nose run a little! :) Todd didn't like the potatoes in it (Lisa and I did). I may tweak it next time by adding bamboo shoots and some red or green pepper. I like my peppers a little bit crunchy so I may saute them seperately just until tender and add them in right before serving. Or you could add them in raw for the last 5 minutes or so of simmering Enjoy!

Oh, yes....almost forgot crockpot instructions: Make the recipe right up to the part where you are supposed to simmer it for 30-40 minutes. Put it in the crockpot and cook on low for 4-5 hours.

Coconut Chicken Curry

2 lbs. boneless, skinless chicken breast, cut in 1/2 inch chunks
1 tsp. salt
1/2 tsp. pepper
1 1/2 T. canola oil
2 T. curry powder
1 1/2 tsp. paprika (or substitute cayenne if you like the heat-I put less cayenne in)
1/2 onion, thinly sliced
2 cloves garlic, minced
4 medium red potatoes, cut into chunks
1 (14 oz.) coconut milk (light if you can find it)
1 can stewed or diced tomatoes, Italian style (I put mine in the blender as we don't like chunks)
1 can tomato sauce
1 1/2 T. sugar

Season chicken pieces with salt and pepper. Heat oil, curry and paprika over medium low heat until fragrant, about 2 minutes (don't let it burn). Turn heat to medium and stir in onions and garlic and saute for another 7-9 minutes, until onions are transparent. Add chicken and toss to coat chicken with curry oil. Cook until chicken is no longer pink and nearly cooked through (it will continue to cook in the simmering stage). Add potatoes, coconut milk, tomatoes, tomato sauce, sugar and any other additional ingredients: bamboo shoots (drained) NOT peppers at this point. Stir to combine. Cover and simmer for 30-40 minutes, stirring occasionally until potatoes are cooked. Add red or green peppers, cut in small chunks during last 5 minutes of simmering (or saute them seperately and add in just before serving). Serve over rice.

Serves 10! Makes great leftovers. I've been eating this for lunch all week! 6 pts plus if made with light coconut milk(not including rice).

Mimi's BBQ Chicken and Black Bean Burritos

1/2 T. olive/canola oil
1 lb. chicken, cut in cubes
1/3 cup bbq sauce
1/2 cup onion, chopped
3 cloves garlic, minced
1 cup black beans (or whole can-your preference)
1/2 cup cheese
1/4 cup sour cream
4 tortillas

In large frying pan, heat oil. Add chicken, onion and garlic and cook until chicken is no longer pink and onion is tender. Add BBQ sauce, black beans and cheese and heat through until cheese is melted. Put about 1/2 cup filling into a tortilla and top with 1 T. sour cream. Roll up and eat.
Makes 4 burritos.

Asian Sesame Chicken and Soba Noodles

1 T. sesame seeds
2.5 oz. Japanese (buckwheat) soba noodles
8 oz boneless, skinless chicken breast cut in bite sized pieces
1 red pepper, sliced
1 1/2 cups broccoli, cut in bite sized pieces
1 tsp. sesame oil
2 T. balsamic vinegar
2 1/2 T. soya sauce
1 1/2 tsp. sugar
1 clove garlic, minced
4-5 green onions, chopped

Toast sesame seeds by putting in a dry frying pan over medium heat. Stir frequently and don't let burn.

Bring big pot salted water to boiling and add soba noodles. Cook for 3-5 minutes and drain. Rinse with cold water and drain well.

Meanwhile, cook chicken in frying pan in about 2 tsp. olive oil. When almost done (still a little pink) add the peppers and broccoli and cook until tender crisp and chicken is done. Remove from heat.

In a bowl, mix sesame oil, balsamic vinegar, soy sauce, garlic, sugar and green onions. Stir well. Toss with noodles and chicken vegetable mixture. Sprinkle toasted sesame seeds on top and serve. Good hot or cold.

2 servings

I didn't have any fresh broccoli, so I made this recipe using frozen stir fry vegetables instead. Recipe comes from http://mimisfitfoods.com/?s=asianMimi's fit foods blog.

Healthy Baked Chicken Nuggets

2 large boneless, skinless chicken breasts, cut into bite sized pieces
salt and pepper to taste
2 tsp. olive oil
6 T. bread crumbs (whole wheat if you can find it)
2 T. panko
2 T. grated parmesan cheese
Olive oil spray

Preheat oven to 425. Spray baking sheet.

Put olive oil in one bowl. Mix bread crumbs, panko and parmesan in another bowl.

Season chicken with salt and pepper and put in bowl with oil. Mix so all chicken pieces are coated with oil. Put a few pieces at a time into the bread crumb mixture and then onto the baking sheet. Lightly spray with Pam and bake for 8-10 minutes. Turn over and bake til done, about another 4-5 minutes.

From Gina's skinny taste blog.

4 servings 6 pts plus

Asian Sesame Chicken and Noodles

2 tsp. garlic
1/2 c. rice vinegar
1/2 c. soy sauce
2 tsp. Hoisin sauce
3/4 c. brown sugar
2 tsp. sesame oil
1 T. sesame seeds
1/2 tsp. ginger
pinch of red pepper flakes
1 T. peanut butter
2 T. hot water
5 chicken breasts, cut into long strips

Sesame Noodles:
Use half of the marinade above for noodles
12 oz. thin spaghetti or angel hair
green onion, thinly sliced
carrots, thinly sliced

Combine the marinade ingredients in a bowl (you may need to microwave peanut butter to get it to stir in easily). Pour half of the marinade mixture into a ziploc bag and add strips of chicken. Marinate for 2-8 hours. Reserve the other half of the marinade for the noodles. Grill chicken.

For the sesame noodles, cook noodles al dente, drain and pour into a bowl. Slice the green onions and carrots and add to the pasta with the reserved half recipe of marinade. Toss and serve with grilled chicken.