Japanese Salmon with Cold Pasta Salad

 There is a restaurant here in Fort Worth called the Tavern that serves this amazing Japanese Salmon.  I end up getting it every time I go there and have been craving it.  With the economy we are living in and the cost of everything being so high right now, I decided to recreate this at home and it was so yummy!  And healthy too!!!  It is still a work in progress because I wasn't as crazy about how I made the salmon, but the pasta was spot on.  I wanted to document it though now with the changes I made to the several recipes I followed and write it out in the way in which I plan to make it again next time!  This may change as I make it again and again!!!

Ingredients

• For the miso lime dressing:
• 2 frozen cubes of ginger
• 2 TBS of diced garlic
• 1/4 cup lime juice (around 2 limes)
• 4 tablespoons water
• 2 tablespoon red, white, or yellow miso
• 2 tablespoon low-sodium soy sauce
• 2 TBS of honey
• 2TBS sweet chili sauce
• 1/3 cup olive oil
• 1 teaspoon toasted sesame oil

• For the salad:
• 8 ounces of cooked green tea noodles (I couldn't find these so I used edamame noodles and angel hair pasta)  
• 8 ounces edamame beans outside of their shells (cooked)
• 1 cup of diced mangos
• 1 cup of diced cherry tomatoes
• 4 diced baby cucumbers
• 2 diced green onions
• 1/2 cup fresh basil, torn or snipped, plus more for garnish (I really like fresh basil in this recipe over dried but you could use dried if it's what you have)
• sesame seeds, for garnish
• (You could add mushrooms, bean sprouts, bok choy, spinach or sugar snap peas or whatever else you want to this that sounds good to you.  You could also make chicken or steak instead of salmon if you wanted to or just make the pasta without the meat and add it as a side)

• For the salmon:
• 1 pound wild caught salmon
• salt
• pepper
• Cooking spray
• Some of the reserved dressing made above.

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1. Make the dressing:  In a bowl add together all of the ingredients listed above for the dressing and mix well.  I eyeballed some of these measurements and made more than the above.  I added about half to the pasta and next time will use it to coat the salmon as well.  Reserve some on the side to add more to your individual serving if you desire.  

2.  Assemble your salad.  Add about half of the dressing and toss well.  Chill.  

3.  Preheat oven to 375.  Place salmon on a sprayed foil covered pan.  Season your salmon with salt and pepper.  Coat it with some of the dressing and sprinkle with sesame seeds.  Bake for 12-15 minutes, or until the fish is almost done and opaque, then broil for 1-2 minutes until it reaches 125-130 degrees in the center.  (I find that depending on the thickness of the salmon, cooking times can vary wildly.  I usually read the cooking instructions on the package of whatever I have bought and reduce it by 1-2 minutes from the shortest time suggested in hopes of not overcooking it.)

4.  Plate it and enjoy!!!  

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Adapted from this recipe:

https://www.simplyrecipes.com/recipes/steak_noodle_bowls_with_miso_lime_dressing/?utm_medium=email&utm_campaign=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE&utm_content=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE+CID_a3974ced838195f78988e0ee09044c81&utm_source=Email&utm_term=Steak+Noodle+Bowls+with+Miso-Lime+Dressing

LF Chicken Fried Rice

Servings 6 

Serving Size 1 cup 

I calculate approx 160 calories per serving 

Ingredients 

• cooking spray 
• 4-6 large eggs/whites 
• 2 tbsp butter
• 4-6 scallions, chopped, green and white parts 
• 2 tablespoons minced garlic
• 12 oz uncooked boneless, skinless chicken breast, cut into ½ inch cubes (I use precooked cubed frozen chicken breast) 
• 1- 16oz bag frozen mixed vegetables (carrots, peas, green beans, corn) 
• 4 cups cooked brown rice, regular or instant (I use 2 cups of uncooked instant brown rice to yield 4 cups cooked)
• 3-6 Tbsp low-sodium soy sauce (I am much more generous than this with the soy sauce but careful not to overdo it because you can add more to your individual portion) 
• Greek Seasoning
• Salt & Pepper

Instructions 

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add eggs/whites and cook, until scrambled, stirring frequently, about 2 to 3 minutes. Remove from pan and set aside. Add butter to skillet and coat the bottom.  Add scallions, garlic and chicken. Sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.  Season with greek seasoning.  Add mixed vegetables and saute. I often cover it to help it steam more and not get so dry. Stir in reserved cooked egg, cooked brown rice, and soy sauce; cook until heated through and season with more salt and pepper to your preference.  Be careful not to overdo it because soy sauce is salty too.  I am careful not to overdo the soy sauce and add more to my individual serving. This is a Weight Watchers recipe that I adjusted to make easier and fit our taste buds!

Enjoy!!

Chicken and Dumplings - My Go To Recipe!

Over the  years I have had many versions of chicken and dumplings.  For the longest time I would roll out biscuits and cut them but I have since started making them from scratch and they are just so much better this way!  I never realized how easy it is to make them from scratch but it really is easy and so worth the tiny bit of extra effort!  This has become my favorite way to make them recently!  I grew up eating them this way and totally prefer the rolled flat dumplings instead of the balled plump dumplings that some people make.  The recipe that I took my inspiration from is actually for the Instantpot, but as much as I love my IP, I tend to do these in a large soup pot because there is just more room and I often double it to share.  Everyone in my family loves these and I have yet to meet a friend that I shared it with that didn't love it too!

INGREDIENTS

• 1 bag of frozen diced cooked chicken (or 2-3 cooked and diced chicken breasts/shredded rotisserie chicken/leftover turkey from Thanksgiving etc.)
• 1 large carton of chicken brother + 1-2 extra cans of broth
• 2 ribs of celery, cut in half and chopped
• 1/2 onion, peeled and chopped.
• 1-2 peeled and chopped carrots
• Olive Oil
• Garlic
• 2 lemons - juiced
• Small carton of sliced mushrooms
• Bag of baby spinach
• Greek Seasoning
• salt & pepper to taste

FOR THE DUMPLINGS:

• 3 cups all-purpose flour
• 1 Tbs baking powder
• 1 1/4 tsp salt
• 1 cup + 2 Tbs milk
• Extra flour on the side in a dish

INSTRUCTIONS

1. Prepare the dumplings by mixing flour, baking powder, salt, and milk until combined.  I like to separate them into 2 balls to make it easier to manage.
2. Lay down parchment paper and flour the surface well.  
3. Lay one ball on that surface and flour the top and flatten our some with your hand first then roll to about 1/4 inch thickness (dough will be shaggy on the edges).  I tend to flour the dough more to keep it from sticking to my rolling pin.  
4. Use a pizza cutter to cut into strips about 1-2 inch strips or squares.  
5. Repeat with each ball of dough that you have until they are all rolled and cut.
6. Add olive oil, garlic, celery, carrots and onion to bottom of soup pot and saute.
7. After about 3-5 minutes, add your large carton of broth and bring it to a boil.
8. Once the broth is boiling, slowly add your dough strips to hot broth and stir well the entire time as you add them.  If the broth gets too thick at any point, you can add another can of broth, or even water.
9. Simmer until dumplings are cooked and broth has begun to thicken, about 15-20 minutes.
10. While the dumplings are cooking, add the cooked chicken, lemon juice, mushrooms.
11. Season it well with Greek seasoning or another all purpose seasoning of your choice
12. Right before you serve, stir in a bag of baby spinach.
13. Serve your bowls and provide lemon wedges to add more to each bow individually as desired. Enjoy!

Inspiration:https://marginmakingmom.com/pressure-cooker-chicken-and-dumplings/

My Original Version using biscuits: http://boneyjeankitchen.blogspot.com/2013/07/chicken-and-dumplings-another-easy.html

Instantpot Mississippi Chicken

My family LOVES this meal!  Everyone literally licks their plate clean! 

Ingredients:

• 3 lbs Boneless, Skinless Chicken Thighs
• Greek Seasoning
• 1 envelope Ranch Dressing Mix
• 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
• 1 can chicken Broth
• 1 jar of mild banana peppers
• 3-4 TBS Butter

Directions:

• Place chicken in the bottom of your Instant Pot or Electric Pressure Cooker.
• Season your chicken with greek seasoning.
• Our over the chicken pour your ranch mix, au jus mix, chicken broth, the whole jar of banana peppers and juice.
• Top with butter.
• On manual setting (with warming feature shut off) set your pressure cooker to cook under high pressure for 9 minutes.
• When cooking is complete, let it natural release for 10 minutes, then quick release the rest of the way. 

I often serve this with mashed potatoes because there is a lot of "gravy" and everyone wants more of it!  It is nice and tangy and so delicious!  Green beans go well with this too!

Source: https://www.recipesthatcrock.com/mississippi-chicken-electric-pressure-cooker/

Lemon Basil Chicken Pasta

This is a quick, light and delicious meal that my whole family loved.  Even my pickiest eater said it was "OK" then went back for seconds.  So yummy!

Ingredients

• Frozen diced/sliced chicken (or rotiserie or even raw)
• greek seasoning
• 8 oz dried linguine
• 4 TB salted butter
• 2½ TB flour
• 1 cup regular chicken broth
• ¼ cup freshly squeezed lemon juice
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp freshly ground black pepper
• 2 TB dried basil
• 2TB dried dill
• parmesan cheese
• Note: If you'd like to add veggies, simply boil some spinach or kale leaves along with the pasta during last 2 minutes of cooking.  You could also add frozen microwaved artichokes when you add your chicken back in at the end which is what I did. 

Directions

1. Warm skillet.  Spray with cooking spray then put your frozen chicken in to warm up and defrost.  Season as desired, I prefer greek seasoning but you could use anything you like.  Cover and stir as needed until it is warmed through.  Set aside and keep warm.  Add your veggies to this bowl when they are ready too.
2. Bring a large pot of water to boil. Cook linguine according to package instructions, to al dente. Drain and keep warm.
3. While pasta is cooking, melt butter in a skillet over medium high heat. Add flour and whisk well until combined.
4. Add chicken broth, lemon juice, salt, garlic powder, black pepper, basil and dill. Bring to a boil. Immediately reduce to simmer for 2-3 min. or until sauce is thickened.
5. Add linguine back into the skillet with sauce and coat well.  Add the chicken and veggies back into the skillet to coat too.
6. Sprinkle parmesan onto plates and serve.  If you like, you can also add some more fresh lemon juice to your individual serving. 

Adapted from: http://www.chewoutloud.com/2015/07/06/30-minute-lemon-basil-chicken-linguine/

Creamy Instantpot Italian Chicken

My neighbor brought this over for dinner one night while we swam.  Both of the kids loved it so I started looking for a rendition of it to add to our menu!  This is really yummy and everyone in our house loves it and asks for seconds!  I serve it over rice with a veggie on the side and the littles love to scoop it up with corn chips!

Ingredients:

• 3-4 chicken breasts
• greek seasoning
• packet of zesty italian dressing mix
• 2 cans of LF cream of chicken soup
• 1 can chicken broth
• Juice of 1 Lemon
• 1 bag chopped spinach
• block of cream cheese (2% is fine)
• 2 bags of instant rice (1/2 cup uncooked) - cook in microwave

Instructions:

• In your Instantpot, cover bottom with chicken breasts.
• Season chicken with greek seasoning and sprinkle zesty italian mix over chicken.
• Over the chicken, pour the cream of chicken, chicken broth, lemon juice.  I often season this with some additional greek seasoning. 
• Cook on manual high pressure for 9 minutes, then let natural release for 10 minutes.  If chicken is frozen, cook for 12 minutes and let natural release for 10 minutes.
• After the 10 minutes of natural release, throw a towel over the valve and let the rest of the pressure out.
• With tongs remove the chicken pieces and shred.  
• Press the saute function.
• Cut your cream cheese up and evenly drop cubes into the soup.  
• Stir frequently until desired consistency is met and it is mixed in well.  Add back chicken as you shred it.
• Add the cooked instant rice and chopped spinach and stir well until spinach is wilted.
• Top with extra lemon juice and Parmesan if desired!  
• I usually mix the rice in but it can also be served over rice or pasta!

 Source:  https://onceamonthmeals.com/recipes/instant-pot-creamy-italian-chicken/

Chicken Pot Pie

In the past I have always made a Weight Watchers friendly chicken pot pie that was pretty good.  I decided recently though that I wanted to try one that was closer to what I remember as a kid, but still keeping the calories in check.  I adapted my last one and it did not disappoint.  My husband and I both thought it was as good as what Mrs. Stouffer used to make us as kids and the kids ate it up as well!

Ingredients:
2 cups cooked chicken (I use 2 large cans, or frozen precooked either cubed or shredded chicken)
2 cans LF cream of chicken
1 bag of frozen mixed veggies
1/3 cup milk
2 large russet potatos
1 premade pie crust
salt and Peper

Lightly grease casserole dish. Peel your potato and dice it into small pieces.  Mix together first 5 ingredients plus seasoning.  Pour into your prepared dish.  Lay the pie crust out over your casserole dish on one end and bend/fold the corners to create a "pie crust".  Lay the other crust piece out over the other end, overlapping in the middle and repeat the bending on the edges.  This does not need to be pretty or perfect.  Just be sure to cover all of your mix.  Cut slits in the crust.  Bake @ 400 for 1 hour.  Remove and serve!  If your crust isn't crisp enough, you can put it under the broiler for a bit but keep an eye on it to be sure it doesn't burn!  Remove, let cool and serve!

*The last few times I have made this, I bought the premade pie crust and folded and cut it into quarters.  I put the first four into the corners of the rectangular dish.  Then I did the same with the second one and used it to cover any open areas.  I took what was left and ripped pieces and put them along the edges to create more of a crust and cover the edges.  I cooked more evenly and was really good! 

Easy Italian Chicken

One of my friends posted this recipe the other day and I thought it looked really good.  I added some more veggies to it and everyone in my house ate this and loved it!  (Although the kids really didn't eat the veggies!)

 

Ingredients:

 

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 squash
• 1 zucchini
• 1 Cup Mozzarella Cheese, grated
•  whole mushrooms
• 2-4 cups of cooked rice
• lemon juice (to taste)

Directions:

• Trim the chicken and lay them in a glass baking dish in a single layer.
• Spread 1-2 tablespoons of the pesto on top of each chicken breast.
•  Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
• Cut the squash and zucchini in half then slice long ways to make thin strips.  Lay these slices over the tomato.
• Sprinkle the cheese over the top of the chicken breasts.
• Lay mushrooms in pan on sides wherever there is room.
• Cover and Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
• Bake uncovered for the last 10 minutes. 
• Serve over a bed of rice or a plate of pasta.
• Season the rice with the broth from the chicken and add a little lemon juice as desired.
•  Enjoy!

 

 

 

Source: http://www.thepinningmama.com/2014/09/21/easy-dinner-recipe-italian-chicken-bake/

 

 

White Chicken Green Chili

I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way.  I would say this recipe accomplishes just that!  And everyone in my family loves "soup"!  This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well.  See the link for the original recipe. 

 

 

 

Ingredients:

• 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
• 1 TBSP chopped garlic
• 1 onion, chopped
• 1 can cream of chicken soup
• 1 cup tomatillo or green chile salsa
• 1 can chopped green chiles
• 1 can white northern beans, drained
• 1 can reduced sodium corn
• 1 cup water or chicken stock
• salt and pepper to taste
• Lime Juice to taste
• Optional: Pepper Jack Cheese and/or Chopped Green Onions to garnish

 

Directions:

In your pan, add garlic and chopped onion and sauté until tender.  Add everything else but the chicken and beans and bring to a boil.  Once you have brought it to a boil, add your chicken and beans and bring back to a boil.  Reduce heat and cover and simmer for 15-20 minutes.  Add lime juice to taste!  Garnish with cheese and green onions if desired.  Enjoy!

Slow Cooker Directions:

In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).  Remove lid and take two forks and shred chicken up right inside the slow cooker.  Ladle into bowls and garnish with cheese and/or onions.

 

That's it!  Isn't that easy?  You pile everything in, ignore it all day and then it's ready for you at dinner time.  Super yummy and hearty without any fuss.  Enjoy chili night!

Adapted Source: http://mixandmatchmama.blogspot.com/2012/10/dinner-tonight-white-chicken-chili.html

Italian Chicken Soup

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



I have since changed this some to be instantpot ready and it is even easier!  My whole family loves this meal!  My kids will eat just about any soup if I let them scoop it up with corn chips but both of mine always ask me for leftovers of this the next night.  We love it with garlic bread on the side!

INSTANTPOT VERSION:

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 3-4 carrots diced (you can also used pre sliced or shredded carrots)
• 3-4 celery stalks, diced
• 1 bag of frozen diced hash browns (or 2 medium potatoes, peeled and diced)
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1-2 juiced lemons
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
• Basil, dill, Italian seasoning, Greek seasoning or whatever else you like!
• 2 32 oz. chicken broth

Directions:

• Turn your IP on to the saute function.  
• Saute onion and garlic.  Add the other veggies and sauté them for 3-5 minutes.  Then add everything else on top!  I usually add broth last and push contents down a little if needed so that it is all in the broth.   
• Set your IP to manual for 15 minutes.  Let it natural release for 10 minutes them you can quick release the rest of the way.  I always throw a dish towel over the top to contain splatter!
• Serve with garlic bread on the side.  Top your bowl with cheese and extra lemon juice if you like!

ORIGINAL RECIPE:

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 2 32 oz. chicken broth
• 4 carrots diced (you can also used pre sliced or shredded carrots)
• 5 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1/2 c diced parsley
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)

Directions:

• Saute onion and garlic.  Add the other veggies and sauté them awhile too.  Then add everything else but chicken or parsley.  Once everything has cooked until tender you can use a hand mixer and puree just a bit to thicken.  (You don't have to do this and I don't, but I am told it really makes it yummier.)  Then add the chicken and parsley.
• You c an also add a little pasta if that appeals to your family. 

One Pot Zucchini Mushroom Pasta

I made this to change things up a little and really liked it!  I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.

 

Ingredients

• 12 oz spaghetti
• 1 small carton of mushrooms, thinly sliced
• 2 zucchini, thinly sliced and halved or quartered
• 2/3 cup peas
• 2 TB chopped garlic 
• 2 sprigs thyme or 1 TB dry thyme  
• Kosher salt and freshly ground black pepper an greek seasoning, to taste
• 1/3 cup grated Parmesan
• 1/4 cup 2% milk
• 4 cups of chicken broth or water

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Notes:

 

• I originally poured the milk and cheese in together but the cheese melted in big clumps.  I suggest sprinkling the cheese in as you stir to more evenly distribute it.  And to top your serving with a pinch as well!

• You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat!  I served chicken breasts on the side!

 

Adapted from: http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Honey Lemon Garlic Chicken

 This was a really delicious recipe!  Everyone in my house ate it up which is always a bonus!

Ingredients

• 2 lemon
• 1/4 cup olive oil
• 8-10 cloves garlic
• 8 tablespoons honey
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground mustard
• 1/2 cup fresh parsley, chopped (optional)
• 3.5-4 pounds boneless, skinless chicken

 

*Be sure to reserve some of the sauce on the side before pouring over raw chicken.  The chicken is even better with a little extra marinade drizzled over it when served.

Instructions

1. Squeeze lemons to release 2/3 cup of fresh lemon juice.
2. Mince or crush garlic in garlic press.
3. Whisk lemon juice, olive oil, honey, minced garlic, parsley, seasoned salt, & pepper together in bowl, then divide into two 1 gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
4. Marinate chicken in bag for at least 30 minutes or longer, or press out air from bag and freeze.
5. Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.

Preparation time: 5 minutes + marinating time
Cooking time: 6-8 minute(s)

Number of servings (yield): 8

Source (Adapted): http://www.livingwellspendingless.com/2014/03/26/honey-lemon-garlic-chicken/

Low-Fat Oven Fried Meat

This is a very regular meal at our house which is happily eaten be each member if our family, even the overly picky ones! I make this with chicken, center cut pork chops or a good white fish (tilapia, swai, flounder etc).

Ingredients:
*water
*greek seasoning or other seasoning of your choice.
*Italian seasoned bread crumbs
*corn meal
*meat
*cooking spray

Directions:

Preheat oven to 400. In a wide shallow bowl mix 2 parts bread crumbs with one part cornmeal. Season with Greek seasoning or any other seasoning of your liking and mix well.

Line a cookie sheet with foil and spray with cooking spray. Rinse each piece of meat in cold water then dredge through bread/cornmeal mixture, flipping and covering until thoroughly coated. Place on cookie sheet. Repeat with each piece of meat until finished. Spray the tops well with cooking spray to help it crisped while baking.

Place in oven.

Here are my average cook times at 400 which might need to be adjusted as needed.

Chicken for 30 minutes.
Pork Chops for 25 minutes.
White fish for 15-20 minutes.

Enjoy!

- Posted using BlogPress from my iPhone

Parmesan Chicken Salad

This is a really yummy not your ordinary chicken salad recipe.  I made it one year for Devin's birthday party and it was a hit among everyone!

 

Ingredients:

1 Bag Sam's Club Mesquite Grilled Chicken (pre-cooked)

Mayo

Olive Oil

Lemon Juice

Pre minced jarred garlic

1 bunch parsley

Lots of grated Parmesan

 

Directions:

Defrost the chicken and chop it into very small cubes. Put into a large mixing bowl and add the garlic (I usually use about a tablespoon - we really like garlic, but you can add less!). Add mayo, olive oil and lemon juice as follows:

1 cup of mayo + 1 T olive oil + 1 t lemon juice.

I usually use between 1.5 - 2 cups of may for the entire bag of chicken and adjust the OO and lemon juice as needed.

Once mixed to desired consistency chop one whole bunch of parsley and add. Add as much cheese as desired - I usually use about 1.5 cups.

Serve on croissants.

* NOTE: If you don't have access to Sam's Club brand mesquite chicken, I would marinade 5-6 chicken breasts in mesquite marinade for 5-6 hours, then grill it and use that!

 

Source:

http://www.jennablogs.com/2011/03/parmesan-chicken-salad.html

Chicken and Dumplings-Super Easy Version (My Favorite)

 This is by far my favorite chicken and dumplings recipe and the easiest. 

Ingredients

1 pound/bag of precooked diced chicken breast

1 TBS chopped garlic

Large Container of chicken broth (Approx 4-6 cups) or water

1 can of cream of chicken soup

Greek Seasoning

1 bag spinach

1 carton fresh mushrooms

lemon juice (Optional)

1 can of refrigerated biscuits (I use Grands Original) -You can use 2 cans if you want LOTS of dumplings like we do! 

 

Directions:

*I really like to flour my biscuits, roll them out, cut down the middle once long ways then cut them into thin strips.  Or you can pull off chunks of each biscuit and use that instead depending on what kind of dumpling you prefer.  (Rolling them reminds me of how my Gussie and then my parent's used to make homemade dumplings as a child.  I prefer thinner dumplings than the thicker ones.)

*Put garlic, broth and cream of chicken in large stock pot and bring to a boil. 

*  Once you feel your chicken and mushrooms are cooked, add in your biscuits.  You can pull them apart by hand and just drop them in.  Depending on your pot, you might want to reduce your heat just a tad.  I keep a big spoon that I use to stir pretty constantly as I drop them in so that they don't stick together.  Cook biscuits through.  Probably about 10-15 minutes.

*Add more broth/water if it is getting too thick

*Bring back to a boil then add mushrooms and chicken and boil until heated through stirring often.  (You can also use raw diced chicken but need to make sure to boil it long enough to cook it.  I would add it before the dough if it were raw.) 

 *Add your Greek Seasoning and a generous amount of lemon juice.

*Just before you are ready to serve, turn the heat down and add a bag of spinach.  Cover and let the spinach wilt.  Stir it in until it is cooked.

*Serve.

 

That's it.  The easiest chicken and dumplings ever and so so good!

 

 

*I usually use a large carton of broth and end up adding more broth at the end because it is a little too thick for my taste.

 

You can also substitute a bag of wide egg noodle dumplings for a simple no fuss dumpling, but it isn't quite as tasty!

 

*This could easily be done in the crockpot with some chicken breasts, mushrooms and the soups cooked all day on low.  Shred your chicken, add your dumpings and the rest of the ingredients when you get home and heat until ready.

 

Source (Adapted):

http://mixandmatchmama.blogspot.com/2012/09/dinner-tonight-chicken-and-dumplings.html

Skinny Sour Cream Enchiladas

Ingredients

• 16 oz. fat free sour cream

• 1 can fat free cream of chicken soup

• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)

• 2 1/2 cups cooked shredded chicken breast

• 1 can Mexican Rotel -(I used diced tomatoes with garlic & onion since my family thinks rotel is too hot)

• 1 cup chopped onions (optional)-(I leave this out if I use the diced tomatoes with onion) 

• 8 low carb tortillas

• 1 cup shredded pepper jack and colby cheese blend (I use Mexican cheese blend)

• 1 can diced green chiles

 

Directions

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. (This is will get to the bubble up/boil stage quickly and make a huge mess if you don't keep stirring.)
• Combine the chicken, tomatoes, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
• Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
• Fill each tortilla with about 2 tbls. of the chicken mixture.
• Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
• Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
• Pour/Spread the sour cream sauce over enchiladas
• Top with the remaining cheese
• Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Nutrition Info and Tips

Calories: 275Fat: 8g
Carbohydrates: 30gProtein: 14g

Low Fat Poppy Seed Chicken

This was a delicious rendition of poppy seed chicken without all of the extra calories!

 

Ingredients: Serves 4

• 1 lb boneless skinless chicken breast, cooked and diced
• 2 (10 1/2 ounce) cans low-fat condensed cream of chicken soup                                            
• 1/2 cup diced onion
• 1 tablespoon greek seasoning                                                  
• 4 ounces low-fat Ritz crackers (about 20)
• 2 tablespoons poppy seeds 
• 2 bags of cooked instant rice                                                  

Directions:

Layer bottom of dish with rice.  Combine chicken, soup, seasoning in a baking dish on top of rice. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through

 

 

 

Adapted from Source: http://www.food.com/recipe/low-fat-poppy-seed-chicken-336091

Chicken Swiss Casserole (Aunt Sally)

Swiss Chicken Casserole
Aunt Sally has made this for my family a few times and we love it so much I had to start making it myself!  I serve with green beans.

Ingredients:

 

3-6 chicken breast halves, skinned and boned

3-6 (4 x 4) slices Swiss cheese

2 (103/4 oz.) cans cream of LF chicken soup, undiluted

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup melted butter or margarine

Directions:

 

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350 degrees for 50 minutes.

 

If your chicken is already cooked like mine usually is cook covered at 400 degrees for 30 minutes.

*To save calories, instead of the melted butter, I like to reserve about 1/3 of a can of the cream of chicken soup and add milk to get it to a "melted butter" consistency.  I drizzle that over the top of the casserole in stead of the butter.  I haven't noticed a difference in the flavor.  :)

 

Greek Pasta Salad

We all love pasta salad at my house and recently I was really wanting something a little different.  I came up with this recipe and it has had compliments from everyone who has eaten it!

Ingredients:
1 box of Bow Tie Pasta,
1 can sliced olives
1 can artichokes in water, diced
1 tub grape tomatos, sliced in half
1-3 green onions, diced
1 cucumber, skinned, seeds cut out and cut into chunks
1/2 container of feta cheese
1/3 bottle of greek dressing (I like Newman's Own Greek Dressing)

Directions: 
*Cook your pasta according to box instructions.
*Start adding all of the rest of the ingredients into a bowl to preferred amounts.  Hold off on the dressing.
*Once pasta is cooked, I drain and let it sit in the fridge or freezer for a bit to cool before adding to my bowl of ingredients.
*Add past to other ingredients and mix well.  I always add my dressing now too.
*This can be served hot or cold.  We prefer it cold.  I also often add a little more dressing to each serving of leftovers. 

I think you could also easily make this into a meal by adding some chicken to it!

Chicken Drumsticks

Lately Chris has been making us chicken drumsticks for dinner and they are SO GOOD! He usually grills them for us and it make the skin a little crisp and is a lot like eating fried chicken. These have quickly become a favorite at our house and everytime we have served them to guests at our house, they have also raved! This is also a great way to feed a crowd for not a lot of money!

Ingredients:

chicken drumsticks
olive oil
Greek Seasoning

Directions:

Wash chicken drumsticks and place in a pan. Baste with olive oil on both sides. Season with Greek Seasoning. We have tried other seasoning combo's but this is by far our favorite!

You can either cook them on the grill or bake them in the oven. We much prefer them on the grill because they make the skin crispy and are so so yummy but have also made them in the oven when the weather was threatening storms, and although not as crispy, they were SUPER juicy!

For grilling:
We use a charcoal grill and this will vary per fire and grill but I think Chris cooks them over a medium fire (probably around 350-400 degrees) for about 12-15 minutes on each side.

For baking:
Preheat the oven to 375 degrees. Line a cookie sheet with foil, sprayed really well and put the drumsticks on the pan staggering end to end so they are not touching and have a little room between each. Bake for 20 minutes on one side at 375. Remove pan, increase temp to 400, turn all drumsticks and bake for another 25 minutes at 400.

Enjoy!