Chili Chicken Enchiladas

 

 

5 boneless chicken breast, boiled till cooked through
1 small onion, chopped
1 4oz. can diced green chilis
1 14.75oz. can cream of chicken soup
1/4 C heavy cream or whole milk
1 10oz. can red enchilada sauce
1 pkg. finely shredded Colby jack cheese
10 flour tortillas (I use the soft taco size)
2 T olive oil

Shred the chicken breast and sauté with onion in olive oil over medium heat till onions are tender. Add in green chilis, soup and milk or cream. Stir to combine very well. Remove from heat and spoon about 1/2 c. into each tortilla and top with some cheese. Roll up and place in a greased casserole dish. Continue until all mixture is gone. Spoon enchilada sauce over the top and cover well with cheese. Bake in a preheated 350 degree oven for 20-25 minutes or until cheese is bubbly. Serve over shredded lettuce.
ENJOY....

Spicy Grilled Pineapple Chicken Burger

Perfect for a summer BBQ, these Hawaiian style chicken burgers are spicy and delicious. The fresh grilled pineapple, melted cheese and chipotle mayo give them the perfect finishing touch. A tasty and healthier alternative to standard, traditional grilled burgers.

Ingredients

• 1lb ground chicken (white meat, breast)
• 8 slices reduced fat Monterey Jack cheese
• 8 Sandwich Thins
• 8 pineapple rings (in their own juice if you are using canned)
• 1 small red onion, thinly sliced
• 1/3 cup reduced sodium soy sauce
• 1 small jalapeno, seeded and minced
• 4 garlic cloves, minced
• 2 tbsp Vegenaise or reduced fat mayo
• 1/4 cup plain, nonfat Greek yogurt
• 1 tsp ground chipotle seasoning
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin

Instructions

1. Combine ground chicken, soy sauce, garlic, jalapeno, cumin, pepper, and smoked paprika by hand in a large bowl. Form into 8 patties, place on a plate, cover and refrigerate for at least 30 minutes.
2. In a small bowl, combine mayo, Greek yogurt and chipotle seasoning. Mix well, and set aside.
3. Heat up grill to medium heat. Place chicken patties directly on the grates and cook to desired level of doneness…about 4-5 minutes per side. Top each burger with a slice of cheese for the last 1-2 minutes of cooking time to melt. Grill sandwich thins, if desired. Place cooked burgers on a plate, and cover with aluminum foil to keep warm.
4. Grill pineapples grates over medium heat. Carefully turn after 1-2 minutes.
5. Assemble burger with 1 chicken patty and cheese, 1 pineapple ring and equal portions of red onions and chipotle mayo.

Each serving = 6 Points + WW

 

Recipe by:  http://www.laaloosh.com

CHICKEN VEGETABLE MELT

 

2 tbsp bacon fat, divided (15 mL)

1 lb sliced mushrooms (0.45 kg)

Seasoning salt, to taste

Black pepper, to taste

1 cup chopped onion (250 mL)

2 large red bell peppers, chopped
  (or use whatever you have on hand)

2 cups cooked, diced chicken (500 mL)

1 avocado, peeled, seeded and chopped
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
  (or any other cheese that you like!)

In large, nonstick frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper to taste.  Set aside.

In same frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook onion until turning soft.  Add bell peppers and cook until softening.  Add mushrooms, chicken and stir fry to heat through.  Add avocado, toss, adjust seasonings, sprinkle with cheese, lower heat, and put lid on pan for a while to melt it.  Serve.

Yield:  6 servings

1 serving

279.6 calories

21.5 g protein

17.3 g fat

2.1 g fiber

9.1 g net carbs

 

Recipe source:  http://low-carb-news.blogspot.ca/2015/09/chicken-vegetable-melt.html

Sweet and Spicy Chicken Bites

 

Ingredients

- 3 lbs chicken tenderloin or boneless skinless breasts
- 2 lbs bacon
- 2 cups brown sugar
- 3 TBS chili powder
- 1 tsp cayenne pepper

Directions

1. I prefer the tenderloins. Take the chicken and cut it into ping pong ball sized cubes. Mix the dry ingredients and put into a bowl to dredge the chicken. Cut the bacon slices into 1/3’s. Roll the chicken piece in the dry mixture. Wrap with the bacon. Secure by stitching the bacon into the chicken with a toothpick. Roll again in the sugar mixture. Grill for about 25 minutes until the bacon is cooked and crisp. If you don’t have access to grill, bake at 350 for 30 - 35 minutes until bacon is crisp. I find that it is too smoky in the house because the sugars tend to smoke. Also, cover with foil while cooking indoors so as not to dirty your oven!

2. Serve with Ranch dressing or Blue Cheese for dipping sauces.

 

Recipe source:  http://2reciipes.blogspot.com/2015/12/sweet-and-spicy-chicken-bites.html

Chicken Dorito Casserole

 

Ingredients

• 3-4 cooked chicken breasts, shredded or chopped
• olive oil, for chicken
• salt and pepper for chicken
• 1 bag of Doritos (any kind)
• 2 cans of cream of chicken soup
• ¾ cup Milk
• Sharp Shredded Cheddar Cheese 

Instructions

1. Preheat oven to 450. Season chicken breasts with salt and pepper. Place the chicken on a lined baking sheet with tin-foil. Drizzle with a little olive oil. Put the chicken in the oven, and bake at 450 degrees for 15-20 minutes. When the chicken is done, take it out and let it set for awhile. Dice the chicken or shred it.
2. In a 9X13 casserole dish, start with a layer of Doritos. Then layer on the cooked chicken, and cream of chicken soup mix. Sprinkle some cheese on top, and repeat those 4 layers again.
3. Place in oven and bake for 20-25 minutes or until the cheese is nice and bubbly. This just needs to be heated since the chicken is already cooked through.
4. Enjoy!

Recipe by:  http://www.recipe-diaries.com

BAKED FRIED CHICKEN

Ingredients.
6 chicken legs
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
3/4 teaspoon pepper
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon parmesan cheese
Buttermilk
1 gallon-size Ziploc bag (optional)

Instructions
Place thawed chicken in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Meanwhile, preheat oven to 400 degrees Fahrenheit.

Combine and mix thoroughly flour, salt, seasoned salt, garlic powder, parmesan, pepper, and Paprika in a gallon-size Ziploc bag or bowl.

Spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.

Place each piece of chicken in the greased pan. Bake for 30 minutes. Do not overcrowd it gets crispier if they are not touching. Turn each piece of chicken over and continue
baking for 30 minutes more, or until cooked through (170 degrees F).