Chicken Dishes
Chicken Fajita Bowl (mia Chipotle Platoon) Salsa~
2 tomatoes, diced into small pieces
1/4 large onion, diced into small pieces
1/4 green pepper, diced into small pieces
2 tsp vinegar
1 tsp cilantro
1/2 tsp chili powder NSA
1/4 tsp onion powder
1/4 tsp minced garlic
juice from 1/2 lime
dash of red pepper
1/4 cup wine
1/8 cup Balsamic vinegar
juice from one lime
1 tsp cilantro
1 tsp NSA chili powder
1/4 tsp onion powder
1/4 tsp minced garlic
dash red pepper
dash black pepper
4 chicken breasts, cut in strips
1/2 large onion, sliced into strips
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 tomato cut into strips
Squeeze 1/4 lime over top
Combine first 10 ingredients for salsa and refrigerate until ready to serve.
Combine next 9 ingredients for fajita marinade. Add sliced chicken breast meat and marinate for 1-2 hours. Add chicken and marinade to hot skillet and fry until most of liquid is cooked off. Add onion and bell pepper and cook until onions become transparent. Add tomato and cook for 1-2 minutes more.
Serve with previously prepared salsa and shredded lettuce, over rice if desired or wrap in lettuce and eat that way..
This is a great recipe
Healthy Gourmet’s Chicken Marengo (member gremi)
Recipe Introduction
With only a minute tweak, this recipe comes to us from Susan's
Healthy Gourmet. Though I think this dish might benefit from a
sprinkle of basil on the chicken and a bit of chopped garlic sauted
along with the mushrooms, I've written it up more or less as it was
published, for the benefit of those of you who really aren’t crazy
about garlic.
List of Ingredients
* 4 skinless, boneless chicken breasts, about 6 ounces each
* 2 tablespoons dry sherry
* 1 ½ cups nsa chicken broth
* 1 ½ cups fresh mushrooms, sliced
* 1 tablespoon arrowroot
* 1 tablespoon nsa tomato paste
* 1 bay leaf
* 2 tablespoons chives, chopped
* 1/8 teaspoon pepper, freshly ground
* 3 Roma tomatoes, chopped in large chunks
* 2 cups cooked brown rice
Recipe
Sear chicken breasts in preheated skillet (preferably not non-stick).
Remove from heat and place in shallow baking dish. Pour sherry over chicken and cover with aluminum foil. Bake until tender, 20 to 30 minutes, or until internal temperature is 165 degrees
Add 1/4 cup chicken broth to skillet and saute mushrooms until tender.
Remove and save. In a small bowl, combine arrowroot with 1 tablespoon water, stirring until smooth to make a slurry. Set aside. Add remaining chicken broth to skillet along with tomato paste, bay leaf, chives and pepper. Simmer 15 minutes. Remove bay leaf. Add mushrooms and chopped tomatoes and simmer another 5 minutes. Stir in arrowroot slurry.
Pour mixture over chicken breasts and brown rice.
Jamaican Chicken (Buny. From www.fooddownunder.com)
List of Ingredients
* 1 1/4 lb boneless skinless chicken breasts, cubed
* 1/2 cup water
* 5-6 thin slices fresh ginger
* 2 dried chili peppers crumbled
* 1/2 onion chopped
* 1/4 cup white wine vinegar
* 1 tablespoon pepper sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon ground allspice
* 1/2 teaspoon freshly-ground black pepper.
Recipe
In a blender, combine the water, ginger, chili peppers, onions,
vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.
Thread the meat onto metal skewers. (if using bamboo skewers, be sure to soak them in water for about 15 minutes before use.) Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat. Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.
* Variation: You may replace the chicken with cubes or strips of
turkey breast, pork tenderloin or flank steak, or use bone-in chicken pieces. Adjust the cooking time accordingly.
alaysian Tandoori Chicken (SheHuffer)
List of Ingredients
* 1-1/2 pounds boneless, skinless chicken breasts
Marinade:
* 3 tablespoons lemon juice
* 2 tablespoon minced garlic
* 1 tablespoon minced ginger
* 1 tablespoon chopped cilantro
* 1 tablespoon chopped green onion
* 2 teaspoons Splenda
* 1 teaspoons chili flakes
* 1/2teaspoon turmeric powder
* 1/2 teaspoon ground coriander
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon white pepper
* Lime wedges
* Mint sprigs
Recipe
Combine marinade ingredients in a large bowl. Add chicken and stir to coat. Cover and refrigerate for 2 hours or up to overnight.
Cooking
Lift chicken from marinade and drain briefly, and arrange chicken
on a grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning and basting occasionally until meat is no longer pink.
2. Arrange on a platter and garnish with lime wedges and mint sprigs.
Diet Coke Chicken
List of Ingredients
1-1/2 lb boneless, skinless chicken breasts
1 onion, sliced
1 bell pepper, sliced
1/2 cup steamed mushrooms
2 cloves garlic, minced
12 oz can diet coke (has a little less sodium than 7 up)
1 cup of Ketchup (plan friendly of course!! recipe/link see below)
Ketchup
1 6 oz can nsa tomato paste
2 Tbsp granulated Splenda, or about 3 packets
3/4 cup water
1/2 cup white vinegar
1/4 tsp onion powder
1/8 tsp garlic powder
Note: you do not need to make the Ketchup in advance for the dish, just add the ingredients. I also only use 1/2 of the vinegar,
otherwise it seems a little to tart for my taste You can also cut out some of the Splenda, the coke seems to add enough sweetness
Recipe I usually brown the chicken first in a non stick pan then transfer it into a larger pot and add the rest of the ingredients. Bring to a boil, reduce heat and let simmer until chicken falls apart (about 1 1/2 hours, the longer the better).
You can serve this over rice or make your own french fries. This
always make me feel like I am having "junk food" without the guilt
Put as many free veggies in it as you like, the messurements are only a guideline!!
You could also put everything in a slow cooker in the am and have a delicious meal to come home to in the evening.
Skillet Chicken and Rice (Michelle R.)
List of Ingredients
* 1 lb. skinless, boneless chicken breasts cut into cubes
* 1 3/4 cups of nsa chicken broth
* 1/2 tsp dried basil leaves, crushed
* 1/2 tsp garlic powder
* 3/4 cup uncooked regular long-grain white rice
* 1 pkg (16 oz) frozen vegetable mix
(I use broccoli, cauliflower and carrot mix)
Recipe
Cook chicken in non-stick skillet until browned, stirring often.
Remove chicken. Add broth, basil and garlic. Heat to a boil. Stir in
rice. Cover and cook over low heat 5 minutes. Stir in vegetables.
Return chicken to skillet. Cover and cook over low heat 15-20 minutes or until rice is done.
Southwest Chipotle Fajitas (staci09)
List of Ingredients
* 1 lb turkey or chicken breast, sliced into small strips
* 3 tablespoons Mrs. Dash Southwest Chipotle Seasoning Blend
* 1/2 cup water
* 1/2 teaspoon cumin
* 1/4 teaspoon ground coriander
* 1/2 small onion, sliced into strips
* 1/2 bell pepper, sliced into strips
* 1 tablespoon fresh lemon juice
Recipe
Season meat with all seasonings. In skillet add water, bring to
simmer. Add seasoned meat to simmering water. Cook until done,
stirring occasionally. Liquid should be reduced to a small sauce. Add
lemon juice. Stir well.
Texas Chicken Burgers (Sonogal)
Recipe Introduction
I adapted this recipe from one I’ve been using for years, just omitted the salt & oil, and used ground oatmeal to replace the flour. They are great with a few Guiltless French Fries
List of Ingredients
* 1 lb. ground chicken breast
* 1 egg white, beaten
* fresh ground pepper, to taste
* cayenne pepper, to taste
* no-salt grill seasoning, to taste
* chili powder, to taste
* 1 cup oatmeal, ground, seasoned with fresh ground pepper
* on-plan salsa or ketchup
Combine chicken, egg white and seasonings. Freeze about 30 minutes. Mixture will be soft. Form into 8 patties. Dredge each in ground oatmeal, patting so oatmeal sticks. "Fry" in non-stick skillet till lightly browned on each side, or bake about 30 minutes at 350 degrees or until chicken is done. I like to bake these alongside Guiltless French Fries.
Serve with lettuce, fresh tomato and/or salsa or ketchup
Southwest Chicken and Veggies (Riddick) 1 pound Chicken breasts
1/2c Vinegar
1/2c Water
1 tbs. McCormick Chipolte Chile Pepper Seasoning
1 red pepper
1 yellow pepper
1 orange pepper
1 green pepper
1 box of fresh mushrooms
1 med onion
Pepper
Cumin
Take the 1/2c Water and add 1/2 Vinegar, mix in the 1tbs of Chile Pepper Seasoning mix well. Cut chicken into cubes or strips and put in a Ziploc bag. Add marinade to bag and refrigerate for several hours.
In a non stick skillet or chicken fryer cook chicken until no longer pink take out and set aside. Cut veggies as desired and add to hot pan and cook, leave a little crunch to the peppers. Add chicken back to pan and cook till chicken is warm. At this time you can add more Chile pepper, add some cumin to taste and pepper.
Serve 2 oz. chicken over you fav carb and a salad.
Boneless Hot Wings16 ounces of boneless skinless chicken breast tenders
1/2 cup vinegar
1/2 cup water
3 tbsp cayenne pepper
1/2 cup chili powder
Mix vinegar, water and cayenne pepper. Add chicken to mixture and let marinate in refrigerator for a couple hours. Put chili powder on a plate and gently dip each tender in chili powder and then place on a rack in a baking pan. Bake at 350° for about 15-20 minutes or until chicken is no longer pink.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E
Pineapple Salsa and Chicken (magicalkisses1954)
This is a wonderful dish for those who love a little something tropical. Aly, I thought of you when I made this the first time.
4 boneless, skinless chicken breasts or fresh turkey cutlets
1/4 cup each green, red, yellow, and orange bell peppers
1/2 cup thinly sliced green onions (scallions)
3 tablespoons chopped fresh cilantro
1 can (20 oz) pineapple tidbits (in their own juice) or the fresh equvalent
Cooked brown rice (if using as a PWOM)
Grill chicken till it is no longer pink inside, or saute in pan with some NSA chicken broth.
Put remaining ingredients (except for rice) in bowl and toss till mixed.
If using as a PWOM, put chicken on top of rice and cover with pineapple salsa. If using this as a protien/fruit snack then just put chicken on a plate and cover with salsa........either way is quite yummy! Enjoy
SPICY PINEAPPLE CHICKENIngredients:
NSA chicken broth (enough for sauting)
2 cloves of garlic, minced
6 scallions, sliced including green tops
2 Tbsp of minced green ginger
2 lbs. of chicken breast, boneless and thinly sliced into julienne strips
3 green peppers, chopped
2 cups of chopped celery
4 medium carrots, cut in thin rounds
2 tomatoes, skinned, seeded and chopped
2 cups of shredded cabbage
2 cups of fresh pineapple, cut into chunks or 2 cups of canned pineapple chunks, in natural juice, No Sugar Added, well drained
Directions:
In a large frying pan, heat the broth over high heat, stir fry garlic, scallions and ginger for a few seconds, making sure they do not burn.
Lower the heat to medium and add the chicken, stir fry for about 5 minutes until cooked.
Toss in green peppers, celery, carrots and tomatoes and stir fry for about another minute.
Finally, add the remaining ingredients, stir fry for another 2 or 3 minutes.
Check to see if seasoning needs adjusting to suit your taste.
Turkey Dishes
Susan's Alaskan Breakfast Sausage ( Susan3650)2 lb. ground lean turkey
1/2 tsp Corriander
1/4 tsp dried Marjoram
1/8 tsp Chili Powder
1/8 tsp Onion Powder
1 tsp Black Pepper
1 tsp Mrs. Dash favorite flavor
1-1/2 tsp dried sage
1 Tbsp Brown Sugar Twin
Combine spices in a small bowl. Check the fragrance and see if you want it any differently. Sprinkle on top of ground turkey and mix by hand.
Form into patties, links, balls or leave loose for crumbles. Grill in George Foreman Grill or in skillet.
There is nooooo way people could say that this is "Diet Food"! Talk about FLAVOR and TASTY! :)
oh, adding fresh chopped onions and garlic would be good in this too.
Texas Dry-Rub Slow-Grilled Turkey Breast (provida recipe boards)
Any kind of wood chips will work here. Serve this moist turkey breast with sweet potato wedges: Cut
Potatoes into 6 wedges; sprinkle with pepper, and bake at 400º for 35 minutes or until done.
1-cup hickory wood chips
1 tablespoon Hungarian sweet paprika or paprika
1 tablespoon brown sugar Twin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 (2-pound) skinned, boned turkey breast half
Cooking spray
Soak the wood chips in water 1 hour. Drain well. Combine paprika and next 6 ingredients (paprika through cloves); rub turkey with spice mixture. To prepare turkey for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on hot coals. Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place turkey on grill rack covering left burner. Cover and grill for 1 hour and 50 minutes or until a meat thermometer register 180°, turning halfway during cooking time.
Yield: 8 servings (serving size: 3 ounces turkey)
Turkey Mushroom Burger
4oz of ground fresh turkey breast (or chicken or beef)
1 tsp herbes de provence
3 sliced crimini mushrooms (sliced thin)
mix in a bowl and make into a patty then put on your george foreman grill and grill for 4 min.
add a sliced tomato and a slice of purple onion and you have a filling delicious change of pace!
Lavender Chicken (aly315)
1 Chicken Breast
1/2 chardonnay
2 tsp herbes de provence
marinate for about 20 min to 30 min in fridge.
Place on grill, I use foreman grill so I grill on that for about 7 minutes or until done, but not dried up!
Nina's Turkey Rice One Dish Wonder (Unstuffed Cabbage Rolls)I pound ground turkey
pkg. mushrooms sliced
1 sweet onion chopped
NSA chicken broth
bag of shredded cole slaw (or just shredd cabbage)
2 small cans NSA tomato sauce
1 small can tomato paste
bag of wild rice (equivalant to 4 cups when cooked)
seasonings to taste
Brown ground turkey and seasoning of choice in saute pan and set aside.
In large skillet, cook mushrooms, onions, and seasonings of choice in half cup NSA chicken broth. When onions begin to break, add shredded cabbage (or cole slaw mix) Add more chicken broth if necessary. Cook until cabbage is slightly wilted.
Add turkey back to skillet and add wild rice with water according to directions on bag.
Turn skillet down and allow to simmer till rice is done.
Add tomato sauce and paste and stir and continue to cook until desired thickness. Most of the liquid should be gone.
After cooking, divide into 8 servings.
This recipe is very flexible. You can add veggies to it if you like or even diced tomatoes in place of tomato sauce.
Stuffed Peppers (Jeanie M)
4 large red peppers/green peppers, halfed and cleaned
4 cups cooked rice
1 can NSA chopped stewed tomatoes
1 lb ground turkey
1 medium chopped onion
garlic and pepper to taste
While the rice is cooking, cut peppers in half and remove seeds. Microwave peppers for several minutes to soften. Brown turkey with garlic, pepper and onions; add stewed tomatoes and rice, mix together and portion out all stuffing into the pepper halfs. Keeps well in refrigerator for a week. Microwave for 2-3 minutes to reheat.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack
Hawaiian Sweet and Sour Meatballs
1 pound ground turkey
3/4 cup onion (chopped very fine)
Mrs Dash original (to taste)
Garlic Powder (to taste)
Black Pepper (to taste)
1/4 cup NSA tomato sauce
Mix all ingredients in bowl. Line baking pan with foil and shape meatballs into small balls and put on baking sheet. Cook at 350 for about 1/2 hour or until they are done. Don't over cook as they will cook a bit longer in sauce. When meatballs are done, put in skillet on stove top..........cover with sauce and simmer uncovered untill sauce thickens.
Hawaiian Sweet and Sour Sauce (before6 )
8 oz NSA tomato sauce
6 oz unsweetened pineapple juice
1/4 cup white vineger
1 tbls. Splenda
3 tsp arrowroot
I made two batches of sauce and added pineapple to one batch. The one without pineapple I eat for my main meals over rice and the one with pineapple I eat for my snack. This would also be great over chicken.
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