Chicken Enchiladas

4 03 2010

Ok, so I’m gonna give you all a crawfish break today. I just HAD to share this recipe ASAP, because it’s just awesome.

This is a different recipe than the enchiladas I am used to (the ones with red sauce), but I had some leftover crockpot chicken that we used for tacos the night before (which I didn’t photograph, but I will share the recipe) and wanted to make sure that I used up the leftovers. I found this recipe on AllRecipes and thought that it sounded pretty interesting. So, I decided to give it a try!

This recipe is very easy to put together, and was so yummy. My husband absolutely loved these, so I’m definitely going to have to make them again!

Chicken Enchiladas
Source: AllRecipes

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat (used shredded leftover chicken taco meat. Recipe below)
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Crockpot Chicken Tacos
Source: The Nest (Houston Nesties board)

Ingredients:

  • 1 chicken taco seasoning packet
  • 2-3 frozen chicken breasts
  • Fresh pico de gallo (12-16 oz.)
  • 1/4 cup olive oil
  • 1/4 cup water

Directions:

  1. Sprinkle the seasoning packet all over the bottom of the crockpot. Lay the frozen chicken breasts on top.
  2. Pour the pico de gallo on top and add the olive oil and water. Do not stir!
  3. Allow the chicken to cook in the crockpot for 4-6 hours on low. Remove chicken and shred with a fork, then add back in the crockpot, stir the sauce and let it cook for 30 more minutes on low.




Herb Roasted Chicken Breast

8 01 2010

Since my husband and I are trying to eat healthier, I thought a simple roasted chicken would work well for dinner. I didn’t really follow a recipe at all this time, so I guess you could say this is an original. It does involve butter, but hey, it’s not that much really. The skin does come out super crispy, but I opted not to eat mine. This is for two people, but this can easily be doubled, tripled, whatever. It’s a really flexible recipe and easy to do!

Herb Roasted Chicken Breast

Ingredients:

  • 2 bone-in chicken breasts
  • 2 tbsp. butter (Edit: The second time, I used canola oil instead since butter seemed to smoke up the house. It worked MUCH better.)
  • 3 tbsp. freshly chopped basil
  • 3 tbsp. freshly chopped parsley
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder

Directions:

  1. Preheat your oven to 400 degrees.
  2. Wash and dry chicken in the sink. Add salt/pepper under and over the skin of the chicken.
  3. Knead the butter in your hands until it is fairly soft. Add in the basil, parsley, onion powder and garlic powder. Mix until thoroughly combined.
  4. Add herbed butter to the chicken under and over the skin of the chicken
  5. Bake for 1 hr or until juices run clear on the chicken.

The Skinny (with skin/no skin) – per serving, serves 2:
Calories: 262.9/191.3
Fat: 19.7 g/12.5 g
Fiber 0.5 g/ 0.5 g





Kung Fu Chicken

17 11 2009

Kung Fu Chicken…. sounds like an extreme dish to me. Well, when rapper Coolio writes a cookbook, you should expect it to be extreme. That’s right children of the 90s, Coolio wrote a cookbook. I didn’t see it coming, but apparently he’s been a foodie for quite sometime now.

When I saw that a fellow foodie received an email for food bloggers to review this cookbook, I’ll admit, at first I wasn’t very interested. I’d like to remember Coolio as a “Gangsta’s Paradise” type of guy. However, when I mentioned it to my husband, he seemed anxious to get his hand on this book and try a recipe. So, I emailed the publisher and requested to review the book.

Upon receiving it, my husband and I skimmed through the book, laughing at how he wrote the book. It’s almost like he’s talking to you, without censors, and spices are measured in “dime bags” and “nickel bags” vs. teaspoons and tablespoons. There are recipes like Backyard Grass Salad, Bro-ghetti, Pimp my Shrimp and Jarez Make-It-Rain Peanut Butter Cookies.

So, how did we choose Kung Fu Chicken? Easy…we were looking for a simple, weeknight meal that was healthy and well, this fit the bill.

Upon tasting it, it really wasn’t anything Asian as we expected. This dish, however, had a striking similarity to a Louisiana dish called Sauce Piquant. We had no problem with that though, since this dish was rather tasty!

Kung Fu Chicken
Source: Cookin’ with Coolio

Ingredients:

  • 1 lb. boneless, skinless chicken breasts
  • 1/2 medium white onion
  • 1 tsp. minced garlic
  • 2-3 tbsp. olive oil
  • 1 “dime bag” (or tbsp.) salt
  • 1 “dime bag” (or tbsp.) pepper
  • 15 oz. can tomato sauce
  • 14 oz. crushed tomatoes
  • 1 tbsp. asian sweet chili sauce
  • 3-4 tbsp. soy sauce

Directions (straight from the book, to get an idea of how he wrote it):

  1. Take your chicken and chop suey it up into quarter-size pieces.
  2. Kung Fu grip your knife and chop up your half of a white onion.
  3. Get out your garlic. If you already got it minced, you’re ready to go.
  4. Warm up a large skillet over medium heat and toss in your olive oil, onion and garlic. Sneak it into that pan like a ninja with a plan. Saute that up for 4-5 minutes.
  5. Throw in your chopped chicken, along with salt and pepper to taste, and let that cook for 8-10 more minutes.
  6. Crack your cans of tomato sauce and crushed tomatoes and pour them into your large skillet, covering up all that chickeny-garlicky onion-ness.
  7. Add in the red chili sauce and the soy sauce, and stir occasionally with a wooden spoon. Cover the skillet between stirs.
  8. Let all that cook up and coagulate together for 10-15 minutes, until the chicken is cooked. Add salt and pepper to taste.
  9. Take it all out and serve it up with some brown or white rice.
  10. What it do? Kung Fu!

The Skinny – per serving, serves 4 (not including rice)

Calories: 212.5
Fat: 11.0 g
Fiber: 5.0 g





Cheddar Chicken Chowder

2 11 2009

chickenchowder

I hope everyone had an awesome Halloween! I can’t believe we are already less than a month away from Thanksgiving. Since the weather’s changing, I asked my husband if he was up for a soup. I already had a recipe in mind, after seeing it on Dinner Delish. It sounded like a new way to use up chicken, besides grilling or baking it, and it was, most importantly, SKINNY!

This soup definitely did not taste skinny, and my husband and I gobbled it up! It was delicious and not too hard to put together either!

Cheddar Chicken Chowder
Source: Cooking Light (originally found on Dinner Delish)

Ingredients:

  • 2  bacon slices
  • Cooking spray
  • 1  pound  skinned, boned chicken breast, cut into bite-size pieces
  • 1  cup  chopped onion
  • 1  cup  diced red bell pepper
  • 2  garlic cloves, minced
  • 4 1/2  cups  fat-free chicken broth
  • 1 3/4  cups  diced peeled red potatoes
  • 2 1/4  cups  frozen whole-kernel corn
  • 1/2  cup  all-purpose flour
  • 2  cups  2% low-fat milk
  • 3/4  cup  (3 ounces) shredded cheddar cheese
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper

Directions:

  1. Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside.
  2. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
  3. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently.
  4. Stir in cheese, salt, and pepper. Top with crumbled bacon.

The Skinny – serves 6, Serving Size is 1.5 cups

Calories: 306
Fat: 7.5 g
Fiber: 2.9 g

 





40 Cloves and a Chicken

13 10 2009

chickengarlic

I’ve been reading so many great reviews about 40 cloves chicken. That is chicken baked/cooked with 40 (yes, 40) cloves of garlic!

There are so many recipes out there, however, so I decided to rely on my tried and true recipe maven, Alton Brown. In reading some of the reviews from the Food Network site, people recommended that I watch him make this. So, I did!

You’ll have to fast forward a little to get to the part where he makes the chicken.

Of course, as you might know, Alton Brown’s show contains characters that add a little humor to the episode. Sorry if vampires aren’t your thing…hehe…vampires, garlic? Ok, maybe too obvious. It made me chuckle.

I ended up making this in a stainless steel shallow pot as well, and it came out beautifully. Very simple too! The flavor was definitely garlic, but not overwhelming. I also took Alton’s  suggestion to make garlic french bread with the spreadable garlic and leftover oil. Simply yummy!

The next day, I shredded the leftover chicken to put in some cajun jambalaya. Yum yum yum!

40 Cloves and a Chicken
Source: Alton Brown

Ingredients:

  • 1 whole chicken (broiler/fryer) cut into 8 pieces (we used 3 bone-in chicken breasts..cut in half)
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
  3. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.




Lighter General Tso’s Chicken

30 09 2009

generaltso

My husband’s favorite chinese dish is General Tso’s chicken. Unfortunately, the restaurant near our house makes the most unhealthy version possibly available, so it’s an indulgence for him to have it. A few months ago, however, I starred a recipe from Proceed with Caution, but like every recipe I star, I forget about it rather quickly.

I have been in a chicken slump, looking for new ideas, so I went through my starred entries, and I was so glad to find this recipe all over again. I decided to make it last night, and wow! This was very flavorful and good. It’s not exactly the General Tso’s chicken that I’ve tasted, but it’s still good!

I also made some “fried” rice with this to add more veggies to the meal, rather than just plain rice. This fried rice is really simple to make, and I used less sodium soy sauce to flavor the dish.

Lighter General Tso’s Chicken
Source: Proceed with Caution, originally from Martha Stewart

Ingredients:

  • 1 1/4 cups long-grain brown rice
  • 1/4 cup cornstarch
  • 1 pound snow peas, trimmed and halved crosswise
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled
  • 3 tablespoons light-brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 2 large egg whites
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil, such as safflower
Directions:  
  1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
  4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
The Skinny – per serving, Serves 4
Calories 179.6
Fat 7.1 g
Fiber 1.2 g  

Fried Rice
Source: Allrecipes

Ingredients:

  • 2 cups enriched white rice
  • 4 cups water
  • 2/3 cup chopped baby carrots (used frozen)
  • 1/2 cup frozen green peas
  • 2 tablespoons vegetable oil
  • 2 eggs
  • soy sauce to taste  (I used 1/2 cup, less sodium)
  • sesame oil, to taste (optional)

Directions:

  1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

The Skinny – per serving, Serves 8
Calories – 170.9
Fat – 4.9 g
Fiber – 1.1 g

Note: You can add more vegetables to your rice, which is what I did, to fill your plate more!





Smothered Chicken with Rice

20 09 2009

chickenrice

This is one of those dishes that is a simple, weeknight hit in our house. I’ve already blogged about it here and here (post with a recipe), but I figured another time shouldn’t hurt.

This is a great W/W dish to cook up in your home, so definitely give this one a try!