Grilled Chicken Bruschetta

4-6  boneless skinless chicken breasts, pounded thin
3 roma tomatoes, finely chopped
a handful of fresh basil, chopped
4 cloves of garlic finely chopped
Fresh mozzarella sliced

 Season chicken with dried basil, and garlic salt. Grill chicken until done.
Mix together tomatoes, basil, and garlic. When chicken comes off the grill top with tomato mixture then lay a piece of cheese over it and place in oven until cheese is melted.

Chicken Fajita Melts

                                           

• 3 Tablespoons vegetable oil
• 6 (6.0 ounce) boneless skinless chicken breast halves, thinly sliced
• 1/2 cup sliced onions
• 1/2 cup sliced red bell pepper
• 1/2 cup tomato juice
• 2 Tablespoons taco seasoning mix
• 1 cup salsa
• 10 (1 inch thick) slices French bread
• 2 cup shredded Cheddar cheese

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
4. Place sandwiches under the preheated broiler on the middle rack and cook for 5 minutes or until the cheese is melted and beginning to brown.

Chicken and Wild Rice Soup

½ cup butter

1 medium yellow onion, finely chopped

½ - 1 cup frozen corn

½ cup chopped celery

½ cup carrots, sliced

1 pound boneless, skinless chicken breasts, cubed

1 pound fresh mushrooms, sliced

¾ cup all-purpose flour

6 cups chicken broth

2 cups cooked wild rice

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon mustard powder

1 teaspoon dried parsley

½ teaspoon black pepper

2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper . Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Broccoli Cheese Soup

1 can chicken broth (about 1 3/4 cups of broth)

1 small onion, diced

1/3 c. flour

1/4 c. butter

Pepper to taste (I used about 1/2 teaspoon)

2 cups milk

1 1/2 cup shredded cheddar cheese,  sharp or extra sharp

1/2 cup shredded swiss cheese

2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Serves 4

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
1 green chili seeded and diced

1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup mild red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Beef Stroganoff in the Crockpot

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)

1 teaspoon salt

1/4 teaspoon black pepper

1 medium yellow onion, diced

¼ teaspoon garlic salt

1 tablespoon Worcestershire sauce

1 ½ cups beef broth 

1 tablespoon ketchup

1/3 cup flour

6-7 tablespoons apple juice or water

8 ounces sliced mushrooms

1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

Pot Roast in the crockpot

3-lb boneless beef bottom round roast,
trimmed of all visible fat
2 onions, sliced
2 Tbsp Hungarian paprika
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
3 cloves garlic, minced
½ cup water
½ cup red wine (optional)
1 can (15 oz) low-fat, reduced-sodium beef broth
¼ tsp ground black pepper
1 ½ lbs baby carrots
2 lbs small new potatoes

Lightly coat a large skillet with cooking spray and place over medium-high heat. Add roast and brown on all sides, about 3 to5 minutes per side. Place browned roast in Crockpot.  Add onion slices to skillet and cook, stiring occasionally, until golden, about 5 minutes. Add paprika, basil, oregano, thyme and garlic; cook 2 more minutes. Place onion mixture over roast in Crockpot.  Add water, wine, broth, black pepper, carrots and potatoes to Crockpot. Cover and cook until tender, about 10 hours on low heat or 5 hours on high heat. Remove roast from the Crockpot and set on cutting board. Use large spoon to skim fat off cooking broth. Slice roast and place a portion on each plate along with a portion of potatoes and a serving of carrots. Top sliced roast with a couple spoonfuls of broth. Serve and enjoy!☺

Black Bean Soup

 shared by Jo Dee

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth (can use chicken broth)

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Southwestern Chicken Soup

shared by Kelli Battraw


Cooking spray
1 cup chopped onion
3 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1/4 cup uncooked white rice
1 teaspoon ground cumin
1 (16-ounce) can Great Northern beans, rinsed and drained
3 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup chopped seeded tomato
3/4 cup diced peeled avocado (about 1 medium)
1 tablespoon fresh lime juice
6 lime wedges

Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.
Yield:  6 servings (serving size: 1 2/3 cups soups and 1 lime wedge)



CALORIES 274 (25% from fat); FAT 7.7g (sat 1.5g,mono 3.9g,poly 1.3g); IRON 2.6mg; CHOLESTEROL 60mg; CALCIUM 65mg; CARBOHYDRATE 23.1g; SODIUM 516mg; PROTEIN 28.4g; FIBER 6g

Fauxtisserie Chicken

                             shared by Jo Dee

1 whole chicken, small enough to fit in your slow cooker

Salt-based seasoning  (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just    make sure salt is one of the first ingredients on the label.)

Whole garlic cloves, peeled

Fresh Rosemary

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull the skin up all around the chicken, this does involve sticking your hand between the skin and the breast.  Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of rosemary  under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.

Creamy Salisbury Steak

                                    

• 2 pounds ground beef
• 1  package  Onion Soup Mix
• 1/2 cup cracker crumbs
• 1 egg
• 2 packets (0.75 oz) brown gravy mix
• 1 cup sour cream
• 1 small can mushroom stems, optional
• egg noodles, rice or mashed potatoes (I always do mashed potatoes)

1. Make hamburger patties using ground beef, bread or cracker crumbs, egg and soup mix. Fry or grill until patties are browned on both sides.
2. While the hamburgers are cooking, make the brown gravy, on stove top with  the water required on the package and whisk in the sour cream.
3. Spray a 9 x 13 pan with nonstick and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture.
4. Bake at 350 degrees covered for 30 – 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.

Pecan Crusted Chicken Salad

             shared by Jo Dee                          
 

Pecan Crusted Chicken
Ingredients:
3 chicken breasts, pounded to an even thickness
heaping 1/2 cup pecans
15 Ritz crackers
1/4 teaspoon salt
dash pepper
pinch cayenne

1/3 cup milk

2 eggs

Directions:
1.Combine pecans, crackers, salt, pepper and cayenne in a food processor or blender. Process until pecans are finely ground.
2. Place crumb mixture in a ziploc bag and mix milk and egg in a shallow dish.
3. Heat a skillet over medium high heat with about 1/2 inch oil for frying.
4. Dip chicken in egg mixture, then coat chicken in pecan mixture, pressing pecans into chicken.fry coated chicken in hot oil for 3-4 minutes per side.

Honey Mustard Dressing
Ingredients:
1/2 cup honey
1/4 cup Dijon mustard
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon apple cider vinegar
2 Tablespoons mayonnaise (I use light mayo)

Directions:
1.Chop garlic in food processor. Add honey, Dijon mustard, salt, pepper, vinegar and mayo. Mix well and chill until ready to serve.

Salad
Ingredients:

8 cups romaine lettuce, sliced
1 apple or pear, very thinly sliced (I used pear)
3 stalks celery, very thinly sliced
dried cranberries

Directions:
1. Mix lettuce, celery, and craisins. Top with sliced chicken.
2. Drizzle dressing over top and enjoy!

Garlic Chicken with Bow Tie Pasta

shared by Jo Dee       

1 Tb olive oil

1 lb boneless/skinless chicken breast, sliced crosswise

1 tsp salt

1 Tb olive oil

6-8 cloves garlic, crushed (1 rounded Tb)

1/2 lb mushrooms, quartered

1/2 c green onions, sliced

3/4 c red or orange sweet peppers

1 14.5 oz can diced tomatoes (undrained)

1/2 c chicken broth

1/2 tsp crushed red pepper

1/2 tsp cornstarch

1/2 tsp salt

2 cups dry bow tie pasta - cook as directed

1/4 c fresh cilantro, chopped (may use fresh parsley)

parmesan cheese, grated

1. Fry chicken in oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in oil until golden. Add mushrooms, green onions and peppers - cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it mild. Also, I add the peppers when I have them on hand - zucchini and squash are delicious too. You can omit the chicken as well for a healthy, vegetarian dish.