Chicken and Vegetable Stir Fry

Ingredients	Calories	Carbs	Fat	Protein
Chicken Costco Frozen - Breast, Boneless, Skinless, 28.8 oz. (112g)	864	0	7	173
Kirkland - Special Blend of Frozen Vegetables Stir-Fry Blend, 6 cup	240	48	0	6
Aloha Shoyu - Lower Salt Soy Sauce, 8 tbsp	0	8	0	0

Total:	1104	56	7	179
Per Serving:	184	9	1	30

*Makes about 6 one-cup servings

Chop it up and saute it in oil and onions (but not too much oil) then dump in the veggies and shoyuand let it sit for awhile.

We served over Winco's bulk Long Grain Brown Jasmine Rice (1/4 cup uncooked is 160 calories)

Easy Pasta Primavera

3 cups (8 oz.) rotini pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

1/2 lb. (8 oz.) velveeta (2% milk) pasteuized cheese product, cut up

1/4 tsp. garlic powder

1/4 black pepper

make it:

add pasta to 2 quarts (8 cups) boiling water in a large sauce pan. boil 3 minutes. stir in vegetables; cook an addtional 7 minutes or until pasta is tender. drain; return to saucepan.

add velveeta (made with 2% milk) and seasonings. cook until velveeta is melted, stirring frequently.

 
*I cook up some cubed chicken breast and add that in, too....more hearty....and a little more poly friendly :)

Cilantro Lime Marinade

I love this recipe and it's so EASY!! It's great on chicken, I have never tried anything else with it, but I am sure it work on anything.

Cilantro Lime Marinade

1 Bunch of Cilantro(Chopped)
6 Limes
6 Cloves of Garlic(Diced- or however big chunks of garlic you want)
1 Tbs of Olive Oil
1 Tbs of Honey
Salt and Pepper to taste
4-6 Chicken Breasts

Cut up the Cilantro, add lime juice, diced garlic, olive oil, honey and salt and pepper.
Mix it up and pour over thawed chicken breasts. Let it marinate for 3-4 hours or longer. If you are in a hurry 1 hour works, it's just not as flavorful. So, try and marinate as long as you can. Once it has sat for a couple hours, fire up the grill and enjoy!!!!

Cheesy Chicken Casserole (Campbell's)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cup frozen mixed vegetables

4 skinless, boneless chicken breast half (about 1 pound)

1/2 cup shredded Cheddar cheese

• Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
• Top with the chicken. Cover the baking dish.
• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
  
  

Alternatives....

• Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
• Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
• Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
• Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.

BBQ Chicken Pizza

SO PERFECT ERIN! I didn't know that, I'll have to go look for it and let you guys know where I find it.

I've decided that I'm going to make BBQ pizza tonight! Actually, we might make a couple and freeze the ones we don't bake.

I got the idea from fabulesslyfrugal.com.

1 Pizza Crust (Buy one or make your own)

2 C. Mozzarella Cheese

1/2 Red onion2 Chicken Breasts

2-3 C BBQ Sauce (I got like 8 bottles under .50 cents or free from Alberstons a few weeks back!)

Cilantro

Optional: Pineapple or bacon bits

I'm guessing on the temp and cook time, but I'd think to cook it for about 400-450 F for 15-20 min. I'm hoping the store bought pizza crust will tell me :-) If we actually get around to baking the pizza, I'll take be sure to report the deliciousness (and pics)!

Cheesy Chicken & Salsa Skillet

2 cups Multigrain Penne Pasta ~ uncooked

1 lb. Boneless Skinless Chicken Breasts ~ cut into bite sized pieces

1 1/4 cups Thick & Chunky Salsa

1 cup Frozen Corn ~ thawed

1 large Green Pepper ~ cut into short thin strips

1 cup Mexican Style Shredded Cheese

Cook pasta as directed on package.

Meanwhile, heat a large non stick skillet, sprayed with cooking spray, on medium-high heat. Add chicken, cook & stir 2 minutes. Stir in salsa, corn & peppers. Bring to a "boil." Simmer on medium-high heat for 10 minutes or until chicken is cooked through. Stir occasionally.

Drain pasta. A dd to chicken mixture, fold lightly. Sprinkle with cheese. remove from heat, cover. Let stand 1 minute or until cheese is melted.

Satay Chicken Pizza

So this chicken pizza was SUPER easy!

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese

DIRECTIONS
Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
Preheat oven to 425 degrees F (220 degrees C).
To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.


(So instead of using pita bread (which I couldn't find) I used individual sized Boboli already prepared pizza crust and they were awesome! I Also drizzled some of the peanut sauce over the chicken instead of just the pizza dough. Also, I used kikkoman Thai peanut sauce that I found at Smiths for like $2.05 and it was quite good!)

Key West Chicken

Key West Chicken

PREP TIME: 15 Min
COOK TIME: 15 Min
READY IN: 1 Hr

Ingredients

3 Tbs Soy Sauce
1 Tbs Vegetable Oil
1 Tbs Honey
1 tsp lime juice
1 tsp chopped garlic
4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, mix soy sauce, vegetable oil, honey, lime juice and garlic. Add chicken breasts to the mixture, and turn to coat. Cover and marinade in the refrigerator for at least 30 minutes

2. Preheat outdoor grill to high heat

3. Lightly oil grill grate, discard marinade, grill chicken on each side for 6-8 minutes

Mmmm...this is such good chicken. The flavors blend together nicely and it tastes like summer (I know how lame that sounds). We've tried this recipe grilled outside, grilled inside on the Foreman, and baked in a conventional oven. It was great each way, but I think just about everything tastes better grilled. Also, even though it says to marinade for at least half an hour, I've never let it sit for less than 3. Not sure if half an hour is long enough to get the flavors to mix well.

Cajun Chicken Pasta

Cajun Chicken Pasta

4 boneless skinless chicken breasts cut in thin strips
4 tsp. Cajun seasoning
4 Tbs. Butter or margarine
1 red pepper, sliced thin
1 green pepper, sliced thin,
2 pkgs linguine noodles cooked and drained
grated, fresh parmesan cheese
1 bunch green onion, sliced
2 c. heavy cream (I think it's also called heavy whipping cream)
½ tsp. Dried basil
½ tsp. lemon-pepper seasoning
½ tsp. Salt
¼ tsp. Garlic powder
½ tsp. Pepper

Place chicken and Cajun seasoning in a resealable plastic bag; toss or shake to coat.
In large skillet over medium heat, sauté chicken in butter until almost tender.
Add peppers and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add pasta and toss; heat through. Sprinkle with parmesan cheese.

Baked Pesto Chicken

This recipe is super easy and fast to make! I serve this with pasta (with butter and parmesan)

Baked Pesto Chicken

PREP TIME: 5 Min
COOK TIME: 25 Min
READY IN: 30 Min

SERVINGS: 4

INGREDIENTS
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup BUITONI® Refrigerated Pesto with Basil
2 plum tomatoes, sliced (optional)
3/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

White Chicken Chili

1 lb chicken tenders or skinless breast cubed (use any chicken you have)
medium onion
1 tbl oil
1 tsp salt
1 tsp oregano
1 7 oz can chopped green chilies
1-1/2 tsp garlic powder
1/2 tsp cayenne
1 tsp cumin
1 can chicken broth
2 cans white beans, drained & rinsed
1 cup sour cream
1/2 cup whipping cream or half & half

Saute chicken, onion & garlic. Add beans, broth, chilies & other seasonings. Boil & reduce heat. Simmer 30 minutes. Remove from heat & add sour cream & half & half. Serve.

My notes:
Will use a little less onion next time.

Sante Fe Wraps by Kraft

Prep Time: 20 min

Total Time: 20 min

Makes: 4 servings, two wraps each

Ingredients:

4 cups torn romaine lettuce

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips

1 large tomato, chopped

1 can (11 oz.) whole kernel corn, drained

1/2 cup KRAFT Mexican Style Shredded Cheese

1/4 cup KRAFT Ranch Dressing

1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

8 flour tortillas (6 inch)

Cook chicken, mix everything together, roll up in tortillas and eat.

My notes:
1. Just used a normal chicken breast.
2. Used whole wheat tortillas.
3. Could have left out the ranch and would have tasted just as good, but a little healthier.
4. Had enough mixture to make more than 4 tortillas worth.

Recipe details here.