Posts Tagged "chicken"

Southwest Brown Rice Chicken Bake

Posted on Jul 2, 2014 in Chicken, Cooking, Dinner, Featured

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Here is a healthy casserole that is very quick and easy to make.  I make it for my family a few times a month and it is a hit every time.  It is great as leftovers and you can add different veggies or meat to give it a different spin.  I have made this replacing the sour cream with greek yogurt and it turned out just fine, although I prefer the sour cream version.  I usually use chicken breast baked with some season salt, but dark meat would work as well.  When I’m feeling extra lazy I just use Trader Joes frozen grilled breast strips which are already cooked and just need to be heated.  I hope you enjoy it!

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Southwest Brown Rice Chicken Bake

(makes about 6 servings)

4 cups of cooked brown rice (I use Trader Joes frozen already cooked brown rice)

2 cups of shredded chicken, cooked (about 2 large breasts)

1 cup of frozen corn

1 15oz can of black beans, drained

1 cup of sour cream

1/2 cup of salsa

1 cup of shredded cheddar cheese (or any cheese of your choice) plus addition for topping

salt, pepper, taco seasoning, etc to taste

(you can add onions, can chilis, etc to suit your taste!)

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Preheat oven to 350 degrees and spray square 9X9 baking dish with non stick cooking spray.

In a large bowl combine all ingredients until well mixed.

Transfer to prepared baking dish and top with additional cheese if desired.

Bake for 20-25 minutes until heated through and cheese is nice and melted!

Let sit for 5 minutes before serving.  Top with avocado, guacamole, salsa, sour cream, or whatever else sounds good!

Now tell me that wasn’t easy!  And delicious! :)

 

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Slightly adapted from:  http://www.howsweeteats.com/2010/11/cheesy-chicken-and-rice-bake/

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Light Lemon Chicken

Posted on Jul 24, 2013 in Chicken, Cooking, Dinner, Featured

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This is a great summer meal that cooks quickly and goes with most anything!  I love the freshness of the lemon and basil and the fact that its a light dinner choice!  Use leftovers on a salad for lunch!

Light Lemon Chicken

(serves 4)

Canola or olive oil spray

About 1 pound of boneless skinless chicken breast strips

2 teaspoons of olive oil

2-3 tablespoons of lemon juice (I like a little extra zing!)

2 teaspoons of dried basil

sea salt and pepper to taste

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In a small bowl combine olive oil, lemon juice, and dried basil.

Heat a large skillet over medium high heat and spray with canola or olive oil.

Cook chicken breast strips until cooked through and lightly browned on both sides.  When cooked, spoon sauce over chicken and season with salt and pepper.  Cook for an additional 1-2 minutes over low heat and serve immediately.

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Source: Adapted from http://babyfit.sparkpeople.com/pregnancy-recipes.asp?id=165

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Bruschetta Chicken

Posted on Apr 4, 2013 in Chicken, Cooking, Dinner, Featured

 

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This is one of my go-to dinners when I’m short on time!  Very easy and quick to make, but has tons of flavor.  Perfect for warm spring and summer dinners on the patio!

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Bruschetta Chicken

(serves 4-6)

1.3 pounds of chicken breast strips (breasts or breast halves will work great too!)

2 tablespoons of olive oil

salt and pepper to taste

1 teaspoon of dried basil or 1/4 cup chopped fresh basil

1 cup of chopped tomatoes

1/4 plus 4 tablespoons of Italian salad dressing (I’ve also used balsamic vinaigrette)

1/2-3/4 cup of shredded mozzarella cheese

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Place half of the chicken in a large seal-able bag with 2 tablespoons of dressing and shake until coated.  In a large skillet heat 1 tablespoon of olive oil over medium-high heat.  Add the chicken to the skillet and season with salt and pepper.  Cook until it is browned on each side and cooked thoroughly.  Repeat with the remaining chicken, coating it in the dressing and cooking it with the remaining 1 tablespoon of olive oil.

Meanwhile, in a small bowl combine 1/4 cup of dressing, basil, tomatoes, and cheese.  When all of the chicken is cooked, return it to your skillet over medium-low heat and pour the dressing/tomato/cheese mixture over the top.  Cover and let sit until it is heated through and the cheese is just melted.

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Source:  Adapted from http://www.myfamilymealplan.com/2009/08/grilled-bruschetta-chicken.html

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Lighter Chicken Broccoli Cheese Casserole

Posted on Mar 20, 2013 in Chicken, Cooking, Dinner, Featured, For kids

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A creamy comfort food classic made light!  This is one of my favorite casseroles, and now I don’t have to feel guilty making it.  (or eating it!)  I used Trader Joe’s frozen brown rice which made it even quicker and easier to make, not to mention healthier!  The crushed crackers give it a nice crunch on top of the melted cheese, with creamy chicken, rice and broccoli  combined underneath.  Make it soon!

Nutritional Info per serving:  350 calories, 11.5 grams of fat, 35 carbs, 3.5 grams of fiber, and 25 grams of protein (plus its loaded with vitamins A & C, calcium, and tons more!)

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Lighter Chicken Broccoli Cheese Casserole

(makes 9 servings)

1 pound chicken breast, cooked and chopped (about 2 cups)

2 1/2 cups of chopped broccoli, steamed

8 ounces of light cream cheese

1/2 cup of nonfat plain greek yogurt

1/2 cup low sodium chicken broth

1 1/2 cups of nonfat milk

1 1/2 cups of light cheddar cheese, divided

Few dashes each of garlic salt and onion powder

dash of nutmeg

salt and pepper to taste

4 cups of brown rice, cooked

1 sleeve of golden rounds crackers (or ritz), smashed (about 2 cups) *

Preheat oven to 375 degrees and spray an 8X8 baking dish with non stick cooking spray.  In a large bowl combine cooked rice, cooked chicken, and steamed broccoli.  Set aside.  In a large skillet heat cream cheese, yogurt, chicken broth, milk , and 1 cup of cheese over medium heat. Whisk until smooth.  Add seasonings to taste.   When sauce is smooth and heated through, stir in with the chicken, rice, and broccoli.  Stir until well combined.  Pour mixture into your baking dish using a spatula to smooth.  Sprinkle remaining 1/2 cup of cheese and smashed crackers on top.  Bake 15 minutes until cheese is melted and sauce is bubbly.  Let sit about 5 minutes then enjoy!

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* You can substitute panko bread crumbs or plain bread crumbs if you’d like

 

Source: Adapted from http://www.sixsistersstuff.com/2012/04/healthy-meals-monday-creamy-chicken.html

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Cheesy Chicken and Rice Enchiladas

Posted on Mar 17, 2013 in Chicken, Cooking, Dinner, Featured

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I am so blessed to live near my family, and especially enjoy when we get together for birthday dinners.  Each year, my Mom will let us pick whatever meal we want her to cook for us on our birthday.  Almost every year I convince my twin sister that we need to have these enchiladas!  My Mom has been making them for years and they still rank as one of my favorite meals.

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They are pretty easy and quick to make, especially if you already have some leftover chicken, like I did!  I also used Trader Joe’s frozen brown rice which made them even easier and a little healthier!  If you’re counting your calories, try using brown rice, chicken breast, whole wheat tortillas, and greek yogurt in place of the sour cream.  Amazing fresh out of the oven with a spoonful of fresh guacamole, and even better the next day as leftovers!  Make them for dinner this week!

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Cheesy Chicken and Rice Enchiladas

(makes about 8 servings)

1/2 onion, chopped

2 tablespoons olive or canola oil

2 cups shredded or chopped chicken, cooked

2 cups of cooked rice (white or brown will work)

1/2 cup of sliced black olives (optional)

salt and pepper to taste

20 ounces of enchilada sauce

15 ounces of tomato sauce or salsa

8 large flour tortillas

12 ounces bag of shredded Mexican blend cheese

1/2 cup of sour cream

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Preheat oven to 375 degrees and spray a 9X13 baking dish with non stick cooking spray.  In a medium/large skillet heat oil and cook chopped onions until they are tender and slightly translucent.  Remove onions from skillet and set aside.  In the same skillet heat enchilada sauce and tomato sauce or salsa over low heat until just warm.  In a large bowl combine onion, chicken, rice, and olives.  Season with salt and pepper to taste.  Heat 8 large tortillas for about 20 seconds in microwave or until they are slightly warm.  (this will help the sauce stick to them)  Now roll your sleeves up and grab an apron because this part gets a little messy!  Spoon a little enchilada sauce/tomato sauce into the bottom of your baking dish.  Grab a tortilla and dip it in enchilada sauce/tomato sauce mixture until both sides are covered.  Let excess sauce drip off, then place it in the baking dish.  Scoop between 1/3-1/2 cups of the chicken/rice mixture into the tortilla.  Sprinkle with a handful of cheese and top with about a tablespoon of sour cream.  Roll tortilla and place seam side down at the end of your baking dish.  Repeat with remaining tortillas and chicken mixture.  When your baking dish is full (mine is always right about 8 tortillas) drizzle any remaining sauce on top and sprinkle remaining cheese on.  If you’d like, you can top with additional sliced black olives.  Cook for about 30 minutes or until the cheese is melted and the sauce is bubbly.  Let sit about 5 minutes then top with fresh guacamole and enjoy!  GREAT the next day!

 

 

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