Strawberry Chicken Salad

You can omit the chicken, add a sprinkling of blue cheese, and serve this as a side salad with grilled steaks.

Prep Time: 30 minutes
Cook Time: 8 minutes
Other: 1 hour, 10 minutes
Yield: Makes 4 servings

Ingredients

• 4  skinned and boned chicken breast halves
• Raspberry Vinaigrette, divided
• 8  cups  mixed salad greens
• 1  quart strawberries, sliced
• 2  pears, sliced
• 2  avocados, peeled and sliced
• 1/2  small sweet onion, diced
• 1/2  cup  pecan halves, toasted

Preparation

Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.

Remove chicken from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

Slow Cooker Chicken Taco Soup

The following recipe is a Presson family favorite. Thanks for sharing! Can't wait to try this one out!!!


1 chopped onion
1 - 16oz. can undrained chili beans
1 - 15oz. can rinsed black beans
1 - 15 oz. can drained whole kernel corn
1 - 8oz. can of tomato sauce
1 - 12 oz. can of chicken broth(sometimes I add more than this)
2 - 10 oz. cans of Rotel
1 package of Taco Seasoning
3 whole, boneless, skinless chicken breasts
Add first 7 ingredients to crock pot and stir. Add Taco Seasoning and stir until thourghly blended.
Lay raw chicken breast on top of mixture. Press slightly until just covered by soup ingredients.
Set for low heat, cover and cook for 5 hours. Remove chicken breast and shred when cool enough to touch. Add chicken back to pot and stir.
Cook on low 2 more hours.
I garnish with crushed tortilla chips, sour cream, grated cheese, chopped FRESH cilantro, and squeezed lime.

Barbeque Chicken Pizza

Ingredients:

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce


For the Pizza:

1 recipe Thin Crust Dough
flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro



Directions:

To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through.
Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.



To make pizza:

Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.


Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.

Sprinkle smoked gouda cheese over the sauce.
Cover with 3/4 cup shredded mozzarella.
Distribute the chicken pieces evenly over the cheese.
Place the pieces of red onion over the surface.


Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.


When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.
Slice and serve.

Grilled Chicken With Corn & Slaw

MAKES 4 SERVINGS HANDS ON TIME: 30 MINS. TOTAL TIME: 30 MINS.

Ingredients:

1 cup mayonnaise

1/4 cup chopped fresh cilantro

6 Tbsp. white wine vinegar, divided

3/4 tsp. salt, divided

1/8 tsp. pepper

4 skinned and boned chicken breasts (about 1 lb.)

4 ears fresh corn, husks removed

1/4 cup melted butter

1 (10 oz.) package shredded coleslaw mix

3 Tbsp. olive oil

1/2 tsp. sugar

1/4 tsp. pepper


Directions:

1. Combine mayonnaise, cilantro, 3 Tbsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Reserve 3/4 cup mayonnaise mixture. Brush chicken with remaining 1/4 cup mayonnaise mixture.


2. Preheat grill to 350 - 400 (medium - high) heat. Grill chicken and corn at the same time, covered with grill lid. Grill chicken 7 - 10 minutes on each side or until done, turning every 4 - 5 minutes and basting with melted butter.


3. Toss coleslaw mix with oil, sugar, 1/4 tsp. pepper, and remaining 3 Tbsp. vinegar and 1/2 tsp. salt. Season chicken and corn with salt and pepper to taste. Serve with coleslaw and reserved mayonnaise mixture.



Healthy options: Use light or fat free mayonnaise instead of regular, sugar substitute rather than regular granulated sugar.

Oven Fried Chicken

Total Time: 35 min
Serves: 4
Oven Temp: 450

Ingredients

2 large eggs, beaten
2 cup(s) bread crumbs
1/2 cup(s) all-purpose flour
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) garlic salt
1/2 teaspoon(s) cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup(s) canola oil
Lemon wedges, for serving



Directions


1.Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees F. Put the beaten eggs, panko, and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt, and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the breadcrumbs adhere.
2.Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.

Easy Chicken and Dumplings

MAKES 4-6 SERVINGS
HANDS ON TIME: 30 MINS. TOTAL TIME: 40 MINS.


Only 7 ingredients and easy enough for weeknights!!

Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.

INGREDIENTS:

1 (32-oz.) container low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb.)

1 (10 3/4-oz.) can reduced-fat cream of chicken soup

1/4 tsp. poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits

2 carrots, diced

3 celery ribs, diced


DIRECTIONS:

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.

Artichoke Chicken

MAKES 4 SERVINGS

Ingredients:

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (healthy option = reduced fat or fat free mayonnaise)
1 tablespoon garlic salt

4 skinless, boneless chicken breast halves


Directions:

1.Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.


2.Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Serve with brown rice and your choice of vegetable.

Pan-Cooked Chicken Breasts with Zesty Itailan Sauce

MAKES 4 SERVINGS

ADVANCE PREPARATION: The sauce will keep for a couple of days in the refrigerator and can be frozen for several months.


Ingredients:

1 tablespoon plus 2 teaspoons of olive oil

2 tablespoons of minced garlic

1 28 ounce can of stewed tomatoes, drained,

salt to taste

1/4 teaspoon sugar

1/4 teaspoon red pepper flakes

2 tablespoons of basil

4 boneless, skinless chicken breasts


Preparation:

1. Heat 1 tablespoon of the oil in a large skillet over medium heat and add the garlic. When it begins to color, add the tomatoes, salt, sugar, and red pepper flakes. Cook, stirring often and crushing the tomatoes with the back of a wooden spoon, until the tomatoes are cooked down and beginning to stick to the skillet, 15-25 minutes. Stir in the basil, taste and adjust the salt and garlic. Remove from the heat.

2. Brush the chicken breasts on both sides with the remaining 2 teaspoons of oil. Heat the grill pan or skillet over medium-high heat. Drop a bit of water on the skillet and if it sizzles away at once, the skillet is hot enough. Cook the chicken breasts until golden, 3-5 minutes per side. Check one breast to make sure that it's cooked through. Remove from heat and transfer to a platter or plates. Spoon on the sauce and serve.


You can serve this with pasta or rice and a side of vegetables of your choice.

PER SERVING: 9.5 GM TOTAL FAT, 1.6 GM SATURATED FAT, 241 CALORIES, 8.6 GM CARBOHYDRATES, 28.8 GM PROTEIN

Easy Gumbo Soup

MAKES 4 SERVINGS

Ingredients:

2 8oz cans of stewed tomatoes

2 6oz cans of vegetable juice cocktail

1/2 cup chopped green pepper

1 teaspoon minced onion

1 teaspoon worcestershire sauce

1/4 teaspoon ground red pepper

1 1/4 cup of water

4 boneless, skinless chicken breast

1 pacakge of turkey smoked sausage

1 tablespoon of olive oil

1 package of white rice (boil in bag)
(healthy option = brown rice)
Preparation:

1. In saucepan, combine stewed tomatoes, vegetable juice, green pepper, onion, worcestershire sauce, red pepper and 1 1/4 cup water. Bring to a boil and let simmer. In a separate skillet heat olive oil and brown the chicken and turkey sausage. Cut chicken and sausage into small pieces and stir it into the soup mixture.

2. Prepare the boil-in-bag rice as directed and then stir into the soup mixture. Remove from heat and let stand five minutes.

Easy, Creamy Mac-N-Cheese

MAKES 4 SERVINGS; HANDS-ON TIME: 20 MIN. TOTAL TIME: 20 MIN.

Ingredients:


1/2 (16-oz.) package rotini pasta
(healthy option = 100% whole grain pasta)

1/4 cup butter

1/4 cup all purpose flour

2 1/2 cups of 2% milk

1/2 tsp. salt

1/4 tsp. ground red pepper

1/8 tsp. garlic powder

2 cups of shredded sharp cheddar cheese

Recipe directions:

1. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and next 3 ingredients; cook, whisking constantly, 8 to 10 minutes or until thickened. Remove from heat.

3. Gradually stir in Cheddar cheese, stirring until cheese is melted and sauce is smooth. Stir in hot cooked pasta. Serve immediately.



A little extra!!!

Variations:

Southwest Chicken Mac-n-Cheese: Stir 2 cups chopped cooked chicken and 1 (10 oz.) can diced tomatoes and green chiles, drained, into cheese sauce with pasta.


Spinach-Bacon Mac-n-Cheese: Stir 1/2 cup chopped cooked bacon (about 6 slices; healthy option = turkey bacon) and 1 (6-oz.) package of fresh baby spinach into cheese sauce with pasta.


Broccoli-Ham Mac-n-Cheese: Stir 2 cups of chopped smoked ham and 1 (12-oz.) package of frozen steam-in-bag broccoli florets, cooked according to package directions, into cheese sauce with pasta.


Chicken-Asparagus Mac-n-Cheese: Stir 2 cups chopped cooked chicken and 1 (9-oz.) package frozen asparagus cuts, cooked according to package directions, into cheese sauce with pasta.