Entrees and Sandwiches Chicken, Raisins, Yogurt 10:05 pm
Ingredients
1 package Perdue Short Cuts Carved Chicken Breast, Grilled
1/4 cup raisins
1/4 cup vanilla yogurt
1/4 teaspoon curry powder
Directions
In bowl, combine chicken and raisins. Stir in yogurt and curry and toss until evenly coated. Serve, if desired, on your favorite sandwich bread or over salad greens.
Source: perdue
Entrees Artichoke Hearts, Chicken, Pasta, Peppers 10:02 pm
Ingredients
1 package Perdue Short Cuts Carved Chicken Breast, Grilled Italian Style
8 ounces bow tie pasta
1 can (14 ounces) artichoke hearts, drained and quartered
1 jar (7 ounces) roasted red peppers, drained and coarsely chopped
1/3 cup vinaigrette dressing with Parmesan cheese
Directions
Cook pasta according to package directions. Drain pasta and return to saucepan. Stir in remaining ingredients. Cover and let stand 5 minutes or until chicken is warmed through.
Source: perdue
Entrees Almonds, Balsamic Vinegar, Chicken, Peppers 9:57 pm
Ingredients
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Directions
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Source: my recipes
Entrees Chicken, Spinach 9:22 pm
Ingredients
1 10 oz. package frozen chopped spinach
1/4 cup Eggbeaters
5 large garlic cloves, sliced
1/4 cup shredded parmesan cheese, divided
1 cup bread crumbs
4 skinless, boneless chicken breasts
salt/pepper to taste
no-stick spray
Directions
Saute garlic pieces in some no-stick spray until soft. Cook Spinach according to package directions. Drain well, allow to cool. Combine spinach, egg , sauteed garlic and 1 Tablespoon of parmesan cheese. Set aside. (Tip: To save time, this can be done a day ahead and refrigerated.) Combine bread crumbs and remaining Parmesan in shallow dish. Set aside. Salt and pepper chicken, brush with butter spray and roll each breast in the bread crumb mixture, covering completely. Place in greased baking dish. Divide the spinach mixture between the breasts, spreading to cover the entire top. Sprinkle with remaining bread crumb mixture and spray with no-stick. Bake uncovered at 350 degrees for approximately 40 minutes.
Ingredients
1/2 cup finely chopped plum tomato
1/2 cup finely chopped, peeled mango
1/4 cup finely chopped red onion
4 tablespoons lime juice
3 tablespoons snipped cilantro
2 to 3 teaspoons finely chopped, seeded jalapeno pepper
12 ounces skinless, boneless chicken breast halves
1/2 cup water
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
8 6-inch corn tortillas
1-1/2 cups shredded romaine or leaf lettuce
1/4 cup light dairy sour cream
Directions
For salsa, in a medium bowl combine the tomato, mango, red onion, 2 tablespoons of the lime juice, the cilantro, and jalapeno pepper. Cover and chill for 30 minutes. In a large heavy skillet place the chicken and the water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well; let cool until easy to handle. Using two forks, shred the chicken. Toss shredded chicken with the remaining lime juice, the salt, and ground red pepper. Meanwhile, wrap the tortillas in foil. Bake in a 350 degree F oven for 10 minutes or until warm. To serve, spoon shredded chicken down centers of warm tortillas. Top each with salsa, romaine or leaf lettuce, and sour cream. Roll up. Makes 8 burritos.
Source: better homes and gardens
Entrees Balsamic Vinegar, Chicken, Coucous, Spinach 8:58 pm
Ingredients
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked
Directions
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
Source: food network
Entrees Apricots, Chicken, Tomatoes 11:12 pm
Ingredients
1 bunch asparagus (remove bottom inch of stems)
½ pound broccoli florets
1 tablesppon extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish
Apricot Sauce
½ cup chicken stock (broth)
½ cup apricot preserves
Salt and pepper to taste
Tomato Mixture
½ pound roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 teaspoon garlic pepper
Salt to taste
Garlic Herb Seasoning
3 teaspoon garlic pepper
1 teaspoon Italian seasoning
Directions
Combine garlic herb seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking. Coat sauté pan with 1 tablespoon olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook. Grill chicken until internal temperature reaches 165 degrees. Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle garlic herb seasoning on broccoli. Pour tomato mixture on top of vegetables. Top chicken breasts with apricot sauce and garnish with chopped parsley.
Makes 4 servings.
Soups Chicken, Spinach 10:40 pm
Ingredients
4 cups Reduced Sodium Chicken Broth
1 package of frozen spinach
1 chicken breast
Minced Garlic
Dried Onion
Black Pepper
Parmesan Cheese
Directions
In large pot combine chicken broth and frozen spinach. Simmer on low heat and add minced garlic, dried onion, black pepper and Parmesan cheese. Bake chicken breast for 2 hours or until fully cooked. Add cooked chicken and more Parmesan cheese and simmer for at least 15 more minutes.
