Easy Roast Chicken

Easy Roast Chicken for those last minute meals. More delicious chicken recipes in Tastes & Treasures cookbook.

Ingredients: 
1 whole range chicken broken down into 8 pieces, bone-in
2 tablespoons Soy Sauce
1 tablespoons Brown Sugar
2 tablespoons Red Wine Vinegar
3 tablespoons Olive Oil
2 cloves Garlic minced
4 shallots
Handful of parsley
Salt and Pepper

Directions:
Separate the Chicken into pieces, toss in the marinade and roast at 425 for 30 minutes. Then take out of the oven, flip and give it another 10 minutes in the oven.

Thanks to myfridgefood.com for the detailed recipe

The Whole Enchilada Chicken Soup

The Whole Enchilada Chicken Soup






 






Ingredients: 
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

MAKES 9 SERVINGS

Thanks to Hungry Girl for recipe. More delicious soups in Tastes & Treasures cookbook.

Cheesy BBQ Chicken Rollups

Cheesy BBQ Chicken Rollups

Filled with delicious crunchy stuffing, this dish is easy and yummy.

 Also try Braised Chicken over Fettuccini from page 168 in Tastes & Treasures cookbook.

Cheesy BBQ Chicken Rollups


Ingredients: 

3/4 cup bagged broccoli cole slaw, roughly chopped

2 wedges The Laughing Cow Light Creamy Swiss cheese 

Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness 

2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Spices: onion powder, salt, black pepper

Directions: 


Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. 



Place chopped broccoli slaw in a medium microwave-safe bowl. Microwave for 2 minutes, or until softened. 



Add cheese wedges to the broccoli slaw, and mix thoroughly.




Season chicken with 1/8 tsp. onion powder, 1/8 tsp. salt, and 2 dashes black pepper. Evenly divide slaw mixture between the centers of the cutlets. 

 


1/2 of recipe (1 rollup): 223 calories, 3.5g fat, 631mg sodium, 8g carbs, 1g fiber, 5.5g sugars, 35.5g protein -- PointsPlus® value 5*  Thanks to Hungry Girl for recipe.

Cashew Chicken

Who doesn't love cashews? Try this tasty dish with our favorite nuts. Another great dish with cashews is found in Tastes & Treasures cookbook on page 150 - Cashew Pea Salad.

Cashew Chicken

Ingredients:

1/2 cup fat-free chicken broth

1/2 tbsp. cornstarch

1 tbsp. reduced-sodium/lite soy sauce

1 tbsp. seasoned rice vinegar

1/4 tsp. ground ginger

2 cups quartered mushrooms

1 cup chopped onion

1 tsp. chopped garlic

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 tsp. each salt and black pepper

1 cup snow peas

1/4 cup unsalted roasted cashews

2 tbsp. chopped scallions



Directions:

In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

 Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes. 

Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

 Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes. 

Top with scallions, and dig in!



MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 1 1/2 cups)
Calories: 318
Fat: 9.5g
Sodium: 863mg
Carbs: 25g
Fiber: 3g
Sugars: 10g
Protein: 33.5g


Thanks to Hungry Girl for recipe.