Coconut Pecan Chicken Tenders

1 package chicken breast tenderloins, cut each tenderloin in half

1 cup pecans

1/2 cup coconut

1/2 cup panko breadcrumbs

1 tbsp Tsar Dust Memories Russian Style Seasoning

2 eggs, beaten in a small ramekin

Preheat oven to 350. Spray a 9 x 13 dish with nonstick cooking spray.

Pulse pecans, coconut, breadcrumbs, and seasoning in a food processor until well combined and chopped fine. Pour mixture in a shallow bowl.

Dip chicken in egg then crumbs. Place in dish. Repeat until all chicken is coated.

Bake for 25-30 minutes or until done.

Italian Chicken Meatballs

1 pound ground chicken
1/4 cup whole wheat panko bread crumbs

2 tablespoons dried chopped oregano

2 eggs
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Parmesan
1 teaspoon Sandwich Sprinkle

1/2 teaspoon black pepper

Preheat oven to 350. Line a jelly roll pan with parchment paper.

Mix above ingredients by hand in a large mixing bowl.

Using a cookie scoop make into balls.

Bake for 20 minutes.

Eat alone or simmer with your favorite pasta sauce.

Chicken, Bacon, & Cheese pie

1 package boneless skinless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can chicken broth
1/2 tsp seasoning salt

1 package bacon pieces

1 cup cheese (I used a combo of cheddar and parm)

Crust:
1 cup self rising flour
1 cup milk
1 stick butter, melted

Preheat oven to 400. Spray a 9 x 13 dish with cooking spray.

Combine chicken, bacon, cheese, soup, broth, and salt. Spread evenly in prepared dish.

Combine butter, milk, and flour. Pour over mixture in dish.

Bake for 30 minutes or until golden brown.

Chipotle Chicken & Bean Nachos

Recipe adapted from Prevention Fiber Up Slim Down Cookbook

cooking spray

1 small onion, chopped

1 tsp minced garlic

1 pound 93/7 ground chicken

1 can fire roasted diced tomatoes

1 can black beans, rinsed and drained

2 chipotle peppers, chopped, plus 1 tablespoon adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

shredded cheese (as much as desired)

fat free sour cream

tortilla chips

Spray a deep skillet with cooking spray. Add the onion. Cook, stirring frequently, until tender. Add the garlic chicken cook until done. Add the tomatoes, beans, chipotle peppers & adobo sauce, cumin, and chili powder. Simmer until thickened, about ten minutes.

Preheat oven to 450. Arrange the tortilla chips on a baking sheet. Spoon meat/bean mixture over chips. Top with cheese. Bake 5 minutes, or until cheese is melted.

Recipe total without cheese, sour cream, and chips: 21 points

Makes 4 servings: 4.25 points each

1 serving with 1 serving baked chips, 1/4 cup 2% cheese, & 1 tablespoon fat free sour cream = 8.25 points

Unstuffed Spinach and Peppers Chicken

1 tsp rosemary olive oil

1/2 bell pepper, chopped

1 large handful fresh spinach

1 wedge Garlic & Herb Light Laughing Cow Cheese

1 chicken breast

1/4 cup Trader Joe's pizza sauce

Preheat oven to 350.

Saute bell pepper with olive oil over medium high heat about 5 minutes. Add in spinach, stir 1-2 minute or until spinach wilts. Remove from heat. Stir in one wedge Light Laughing Cow cheese

Pound chicken breast.

Spread spinach and peppers mixture on chicken breast.

Top chicken with 1/4 cup pizza sauce

Cover with foil and bake 30 minutes or until done.

Makes 1 serving: 4 points

Southwest Stuffed Bell Peppers

2 bell peppers
2 chicken breast
1 small jar salsa
1 cup black beans
1 slice reduced fat colby jack cheese, cut in half

Put chicken breast and salsa in a sauce pot. Boil until chicken is cooked. Shred chicken breasts. Stir together chicken and salsa. Set aside.

Bring a deep pot of water to a boil. Cut tops off of bell peppers. Remove seeds and white spines. Boil peppers for 3 minutes. Remove papers and dry upside down on paper towels.

Mix together chicken mixture and beans. Stuff bell peppers.

Stand peppers in a small baking dish. Put about a 1/2 inch of water in the bottom of the dish.

Bake at 350 for 20 minutes. Top each bell pepper with 1/2 a cheese slice. Return to oven for 10 more minutes or until cheese is melted.

1 pepper = 4 points

Presto Chicken Tacos

Scaled down to two servings from Taste of Home February/March 2010 issue
2 chicken breast
cooking spray
1 tsp minced garlic
1 can diced tomatoes with chipotle, undrained
1/2 tsp ground cumin
1/2 tsp chili powder
corn tortillas
toppings of choice

Spray a large pot with cooking spray. Brown chicken over medium high heat. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and chili powder. Bring to a boil.

Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink, stirring occasionally.

Serve chicken/tomato mixture on tortillas. Top as desired.

Makes 2 servings: Chicken mixture: 2 points, Tortillas: 2 points. 1/4 cup 75% reduced fat cabot cheese: 1 point TOTAL: 5 points

Check chicken package for points. The chicken I used was 2 points for a breast. All other ingredients in the chicken mixture were zero points.

Buffalo Chicken Spuds

2 large baking potatoes
Spray butter
Garlic Salt
1/4 cup bacon bits
3/4 cup buffalo wing sauce, divided
1 package ground chicken
2 cup shredded sharp cheddar cheese
1/2 cup sour cream

Preheat oven to 400

Clean potatoes. Pierce with fork. Spray evenly with butter. Sprinkle with garlic salt. Bake directly on oven rack for 1 hour.

While potatoes are cooking brown ground chicken with 1/4 cup buffalo wing sauce; drain.

Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, remaining buffalo sauce, sour cream, and half the cheese.

Spoon mixture into shells. Top with remaining cheese. Place in large casserole dish with edges of potatoes touching.

Bake 25-30 minutes or until cheese is golden brown.

White Chicken Chili

1 package chicken breasts, cooked and shredded

1 32 oz carton chicken broth

2 cans white beans, both cans drained and 1 can pureed

1 can corn, drained

1 jar verde salsa

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon ground chipotle pepper

1 box Herb & Butter Rice-A-Roni

Combine above ingredients in slow cooker.

Cook on low 8 hours.

Serve with favorite toppings.

Enchiladas De Pollo

Original recipe from Paula Deen from the cookbook Paula Deen Celebrates

1 package boneless skinless chicken breasts

1 8 count package burrito size flour tortillas

1 8 oz pkg cream cheese, softened

1 can cream of chicken soup

1 4oz can diced green chilies, do not drain

1 10oz can enchilada sauce

1 cup Monterey Jack Cheese

1 cup Cheddar Cheese

2 tablespoons taco seasoning

Boil chicken breast with 1 tablespoon taco seasoning until done; shred.

Preheat oven to 250. Spray a 9 x 13 casserole dish with cooking spray.

Combine chicken, cream cheese, chilies, and remaining taco seasoning.

Pour a very small amount of the enchilada sauce in the bottom of the pan. Tilt the pan to coat the entire bottom of the dish.

Spoon about a 1/4 of a cup of the chicken mixture onto each tortilla. Roll tightly and place in dish. Place roll ups side by side in dish. Repeat until dish is full.

Pour remaining enchilada sauce over top of the enchiladas. Top with cheeses.

Cover with foil and back for 30 minutes. Remove foil and bake an additional 10 minutes.

Chicken Cordon Bleu

1 package boneless chicken breast
3-4 slices sliced ham
1 egg, beaten
1 cup panko bread crumbs
1/2 tsp seasoning salt
3-4 slices provolone cheese

Preheat oven to 350. Spray a square dish with cooking spray.

Trim fat off chicken. Pound chicken as thinly as possible. Place a piece of ham on top of the chicken. You might have to cut the ham. Fold over edges of chicken and roll up tightly. Secure with toothpicks.

In a small bowl combine bread crumbs and seasoning salt. Brush chicken with egg. Roll in bread crumbs. Place in baking dish.

Bake for 35-40 minutes or until meat is 170 degrees. Remove from oven, remove toothpicks, and place a slice of cheese on top. Bake an additional 5 minutes.

Sauce:
1 can cream of mushroom soup
1/2 cup sour cream
1 tbsp citrus juice

Combine in small sauce pot over medium heat until warm.

Serve chicken with sauce on top.

Spicy Baked Rigatoni

Parade May 10, 2009

2 tbsp olive oil

1 lb Chicken sausage, casing removed

12 oz rigatoni pasta

2 cups marinara sauce

1/2 cup basil, torn into small pieces

1 tsp oregano

1/4 tsp red pepper flakes

12 oz mozzarella, shredded

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Heat the olive oil in a skillet. Add the sausage and cook until done. Break up any clumps. Drain and place in a large bowl.

Cook pasta according to directions on package. Drain well and add to sausage. And remaining ingredients (only use half the cheese). Spread evenly in prepared pan. Top with remaining cheese.

Bake 20 minutes.

Slow Roasted Chicken

1 tsp salt
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp poultry seasoning
1/2 tsp black & red pepper
1 tablespoon fresh rosemary, chopped

Combine above ingredients in small bowl

1 onion, chopped in 5 or 6 pieces
1 whole chicken, rinsed and patted dry

Loosen skin on chicken. Rub seasoning on skin and under it. Stuff the onion in the cavity of the chicken. Wrap tightly in plastic wrap. Put in fridge for at least 2 hours.

Preheat oven to 200.

Bake for 6 hours or until chicken reaches a temp of 180.

Chicken & Basil Calzones

RecipeCooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Buttermilk Oven Fried Chicken

Original Recipe from Cooking Light January/February 20091 package boneless skinless chicken breasts, pounded and sliced into tenderloins
1 cup buttermilk
1/2 cup flour
1/2 cup crush corn flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Preheat oven to 425°.

Combine buttermilk and chicken in a shallow dish, turning to coat.

Combine flour and corn flakes in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one piece of chicken at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan cook 2-3 minutes on each side or until golden brown.

Place chicken in 9 x 13 pan sprayed with cooking spray. Bake at 425° for 15-20 minutes or until a meat thermometer registers 165°.

Chicken & Rice Casserole with Spinach

Original Recipe

4 tablespoons butter, divided
1 yellow onion, diced
1 tablespoon minced garlic
1 bag spinach, coarsely chopped
3 tablespoons all-purpose flour
3 cups milk
8 ounces Gruyère, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups hot cooked brown or wild rice
3 cups cooked chicken breast meat, shredded

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.

Melt remaining 3 tablespoons butter in a large pot over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch casserole dish.

Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.

Chili Brown Rice with Chicken & Black Beans

Original Recipe from Charlotte Observer Wednesday, March 18th, 2009
1 tablespoon olive oil
2 cups uncooked brown rice
2 tablespoons chili seasoning
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken broth
3 cups water
2 cups salsa
1 (15 oz.) can black beans, drained & rinsed
3 cups chicken, cooked & diced
1 small bag frozen corn
Juice of 1 lime
Grated Cheese

Heat oil in dutch oven over medium heat; add rice. Toast, stirring occasionally 3-4 minutes.

Reduce heat to low; push rise aside. Stir in chili seasoning, cumin, and oregano; toast 15 seconds. Gradually stir in chicken broth, water, and salsa. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.

Stir in beans, chicken, and corn. Cover; continue cooking 5 minutes. Turn off heat; let rest, covered, 4 minutes.

Serve with grated cheese.

Chicken Broccoli Macaroni and Cheese Bake

Original Recipe
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 block 2% cheese, shredded
1/2 teaspoon salt
1/8 teaspoon ground black & red pepper mix
1 package chicken meatballs, chopped (can also use a package of chicken breasts Sams has chicken meatballs)
1 (10-ounce) package frozen broccoli, thawed
8 ounces elbow macaroni, cooked
1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.

Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Add shredded cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in broccoli, chicken, and pasta. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with Parmesan cheese.

Bake at 350° for 25 to 30 minutes.

Lemon Chicken

1 package chicken breasts, pound out and slice into strips
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 cup vegetable oil
1/4 cup light brown sugar
Juice from one lemon
1/4 cup chicken broth
1 lemon, sliced

Pour lemon juice over chicken in tupperware. Marinate in fridge 1-2 hours.

Preheat oven to 350.

Combine flour, salt, paprika, and black pepper in a ziploc bag. Discard lemon juice marinade Shake chicken strips in bag to evenly coat.

Heat oil in large skillet over medium high heat. Brown chicken on 3-5 on both sides. Place in 9x13 baking dish sprayed with cooking spray.

Combine juice of one lemon with broth. Drizzle evenly over chicken. Place lemon slices on top of chicken.

Bake 20 minutes or until done.

Chicken & Butternut Squash Risotto Bake

1 large butternut squash
2 cups chicken broth
1 cup water
1/4 cup dried minced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 vanilla bean, cut in half & seeds scraped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chicken breasts, cooked & chopped
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°. Cut squash in half lengthwise. Scrape out and discard seeds. Bake for 30 minutes. Peel and cube squash. Gently toss with vanilla bean seeds.

Increase oven temp to 400.

Bring broth & water to a simmer in a medium saucepan. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, add rice; sauté 3 minutes. Stir in squash, chicken, broth mixture, wine, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.