Chicken Paprika

INGREDIENTS:
4 medium chicken breasts
Salt and pepper to taste                              
1-2 tablespoons paprika                                                      
1 can reduced fat cream of mushroom soup
1 (4 oz.) can mushrooms
1 cup fat free sour cream
Cooked rice, mashed potatoes, or noodles

INSTRUCTIONS:
Sprinkle chicken with salt, pepper and 1 tablespoon paprika.  Place in crock-pot. Mix soup and mushrooms.  Pour over chicken.   Generously sprinkle with more paprika. Cover and cook on low for
6 – 8 hours or high for 2 ½ - 3 ½ hours. Add sour cream last 30 minutes of cooking.  Serve over rice,
mashed potatoes, or noodles.

Yield: 4 – 6 servings

Chicken Chili Verde

INGREDIENTS:
1 pound chicken
2 tablespoons oil
3 tablespoons flour
2 garlic cloves, minced or 1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
1 (7 oz.) can green chilies
2 cups water

INSTRUCTIONS:
Cut chicken into bite-size pieces. In a medium saucepan, brown chicken in 1 tablespoon oil. Add remaining oil and flour. Stir constantly until flour browns. Stir in garlic, cumin, and salt. Mix in chilies and 2 cups water; bring to a boil. Cover and simmer until chicken is tender and sauce thickens, 30-45 minutes, adding more water to thin if necessary.

Yield: 4-6 servings.
Serving suggestion: use as filling for burritos with rice, cheese, sour cream, and salsa.

Oriental Chicken Salad

INGREDIENTS:
2 chicken breasts (or 1 1/2 to 3 cups cubed, cooked chicken)
1/2 head of cabbage
4 green onions, chopped
1/2 cup slivered almonds
1 package ramen noodles
Optional: mandarin oranges

Dressing:
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup oil
1/4 teaspoon pepper
1 seasoning packet (from ramen noodles)

INSTRUCTIONS:
Cook and cube chicken.  Chop cabbage and place in large salad bowl.  Toast almonds until lightly browned (place almonds in an ungreased skillet.  Stir over medium heat until browned).  Add almonds, onion, and chicken to cabbage and toss.  Break uncooked noodles in package and add to salad.  Make dressing; pour over salad and toss lightly.  Serve immediately.  Yield: 8 servings.

Greek Chicken and Zucchini

INGREDIENTS:

1 Tbsp. olive oil

2-3 boneless, skinless chicken breasts cut into strips

1/4 cup diced red onion (or 2 T dried onion flakes)

2 small zucchini sliced

1/2 tsp. minced garlic (or 1 tsp. garlic powder)

4 Tbsp. feta cheese crumbled

1/4 tsp. pepper

1 small can sliced black olives

INSTRUCTIONS:

In a large skillet, heat olive oil over medium heat.  Add chicken and brown well.  Add onion, mushrooms, and zucchini to pan; stir fry until slightly tender.  Reduce heat and garlic and pepper. Sprinkle with crumbled feta cheese and olives.  Serve over top brown rice or barley.

Yield:  4 servings

Lemon & Dill Chicken

INGREDIENTS:
4 boneless, skinless chicken breasts
1 Tbsp olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup chicken broth
1 Tbsp flour
2 tsp dill weed
1 Tbsp lemon juice
Salt & Pepper

INSTRUCTIONS:
Heat oil in a medium skillet.  Place the chicken in the skillet.  Sprinkle with salt & pepper.  Cook for about 3 minutes.  Turn chicken over.  Sprinkle again with salt & pepper.  Cook for another 3 minutes.  Remove chicken and set aside.  Add onion & garlic.  Cook, stirring for 1 minute.  In a medium bowl combine broth, flour, dill, and lemon juice.  Mix well.  Add the broth mixture to the skillet.  Cook, whisking, until slightly thickened, about 3 minutes.  Return the chicken to the pan.  Reduce heat to low, cover and simmer on low until the chicken is cooked through, about 4 minutes.

Hawaiin Chicken and Shrimp

INGREDIENTS:
1 Tbsp. oil
1 lb. boneless, skinless chicken breast, cut into thin strips
1 cup pineapple tidbits
20 pieces shrimped, detailed

For Sauce:
3 Tbsp. ketchup
3 Tbsp. soy sauce
3 tsp. honey
3 tsp. orange or lemon juice
1 tsp. garlic powder or 1 clove minced
1 tsp. minced fresh ginger or 1/4 tsp. ginger powder

INSTRUCTIONS:
Heat the oil in a large skillet.  Place the chicken in the skillet and cook until it starts to brown.  Add in the pineapple and shrimp.  Pour the sauce over top and simmer 10 minutes.  Serve over rice.

Chicken Parmesan

INGREDIENTS:
Boneless, skinless chicken breasts
Milk
Flour
Eggs, beaten
Bread Crumbs (unseasoned)
Grated Parmesan Cheese
Mozarella Cheese
Spaghetti Sauce
Olive Oil

INSTRUCTIONS:
Pound the chicken flat.  Pour milk, flour, and eggs each a different bowl.  Mix even parts of bread crumbs and parmesan cheese in another bowl.  Dip the chicken in each bowl in the following order:  milk, flour, eggs, breadcrmbs.  Coat the chicken well.  Heat oil in a large skillet.  Place the chicken in the skillet and cook until chicken is no longer pink in the center, turning chicken over at least once.  Pour some spaghetti sauce in a casserole dish, lightly covering the bottom.  Place the chicken on top of the sauce.  Pour the remaining sauce on top  of the chicken.  Top the chicken with Mozzarella cheese slices.  Broil until the cheese is melted.

Vegetable Almond Fried Rice

INGREDIENTS:
2 Tbsp. canola oil
2 large eggs, scrambled
1 bunch broccoli, chopped
1 large onion, chopped
2 large carrots, sliced
1/2 tsp. salt
1/2 cooked chicken breast, diced
1 small summer squash, diced
1-2 Tbsp. minced garlic
3 cups brown rice
1 cup peas
4 medium green onions, minced
soy sauce
1 cup slivered almonds

INSTRUCTIONS:
Start skillet on high heat.  Add 2 Tbsp. oil, coating skillet.  Add broccoli, onion, carrots, and salt.  Cook for 5 minutes, stirring constantly.  Add chicken, squash and garlic.  Turn heat down to medium and stir-fry for another 3 minutes or until the vegetables are tender crisp.  Add rice a little at a time and mix.  Then dump in peas, green onions, and eggs.  Shake in about 20 good shakes of soy sauce.  Stir in the almonds.  Serve hot.

Chicken Tacos With Sante Fe Lime Rice

INGREDIENTS:
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 Tbsp dried onion flakes
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
Juice of 1/2 lime
1/4 cup water
Salt & Pepper
Garlic Salt
6-8 10-inch white corn tortillas

Optional Ingredients:
Black beans, warmed
Shredded Lettuce
Shredded Cheese
Fresh Salsa
Sour Cream
Sante Fe Lime Rice ( recipe found here http://candisrecipecollection.blogspot.com/2011/11/sante-fe-lime-rice.html)

Heat the oil in a skillet.  Add the chicken and onion flakes and a dash of salt and pepper.  Cook and stir until the chicken is no longer pink.  Add the garlic and cook about 1 minute more.  Decrease the heat to low and stir in the cilantro, lime juice, and water.  Season with salt and pepper and garlic salt.

Place the tortillas in tinfoil and warm in the over on 275 for about 20 minutes. Once tortillas are warm make tacos with chicken and the other toppings of your choice.  Place rice in tacos or serve on the side.

Chicken and Wild Rice Soup

INGREDIENTS:
1 cup finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
2 T. olive oil, divided
6 cups chicken broth
3/4 cup wild rice
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
2 T. flour
2 T. butter
1 can evaporated skim milk

INSTRUCTIONS:
In a medium skillet, heat 1 T. oil.  Add the chicken and cook until no longer pink.  In a medium saucepan, heat remaining oil and stir in the carrots, onion, and celery.  Cook until tender, about 5 minutes.  Stir in the wild rice, chicken, and broth.  Bring to a boil, reduce heat, cover, and simmer 30 minutes or until rice is tender.  In a small bowl, combine flour and butter.  Mix well to make a smooth paste.  Stir flour mixture into broth mixture.  Cook and stir until soup is thick and bubbly.  Add evaporated milk.  Cook and stir over medium heat until milk is heated through.  Season to taste with salt and pepper.

Yield:  4-6 servings.

Crunchy Chicken Fingers

INGREDIENTS:
12 oz. boneless, skinless chicken breasts cut into 12 strips
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. whole wheat flour
2 Tbsp. skim milk
1 egg white
3 cups cornflake cereal, crushed

INSTRUCTIONS:
Preheat the oven to 400 degrees.  Mix paprika, garlic powder, pepper and flour in a bowl.  Add chicken strips and toss evenly to coat.  Combine milk and egg white in a seperate bowl and mix well.  Pour over seasoned chicken, and toss well.  Place crushed cornflakes in a seperate bowl.  Dip each chicken strip into the cornflakes, and coat well.  Place strips on a non-stick baking sheet.  Bake for 10-12 minutes.

Grilled Barbecue Chicken

INGREDIENTS:
4 boneless, skinless chicken breasts
1 cup barbecue sauce
1 cup Italian salad dressing
1 Tbsp. onion flakes
1/4 tsp. salt
1/4 tsp. pepper

INSTRUCTIONS:
Combine all ingredients, except chicken, in a medium bowl.  Place chicken in the bowl.  Cover and  let marinate for at least 30 minutes prior to cooking.  Remove chicken from marinade.  Cook chicken on the grill until cooked through.

Note:  You can place chicken and marinade in the slow cooker instead of the grill.

Green Bean and Chicken Stir Fry

INGREDIENTS:
1/4 cup water
1/4 cup soy sauce
1 Tbsp. tomato paste
2 tsp. balsamic vinegar
2 tsp. sugar
1/4 tsp. red pepper flakes
1 tsp. corn startch
1 Tbsp. Canola oil
1 pound chicken, cut into bite-sized pieces
2 cups fresh grean beans, trimmed and cut in half
4 cloves garlic (or 2 tsp. garlic powder)
2 tsp. minces fresh ginger (or 1/2 tsp. ground ginger)

INSTRUCTIONS:
Combine water, tomato paste, vinegar, sugar, red pepper flakes and cornstartch in a medium boil.  Heat the oil in a skillet over medium-high heat.  Add the chicken and cook, stirring until chicken is opaque and lightly browned.  Add green beans, garlic and ginger.  Cook and stir for 1 minute.  Stir sauce and add to skillet.  Cook and stir until sauce thickens, about 1 minute.  Server over hot brown rice, barley, or quinoa.

Yeild:  6 servings

Homestyle Chicken Noodle Soup A.K.A. Magic Soup for Jessika

INGREDIENTS:
6 cups chicken broth
1-2 cups water
2 cups chicken, cooked and diced
1/2 cup onions, chopped
3 carrots, sliced
2 celery stalks, sliced
1 Tbsp. Italian Seasoning
1 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
2-3 cups uncooked noodles

INSTRUCTIONS:
Combine broth, vegetables, and seasonings in a large pot.  Cover and simmer 15 mintues.  Add chicken and noodles and cook until noodles are tender.  Add more water if you want a less chunky soup.

***Note:  For the best flavor, make the soup early in the day, cooking the noodles until still slightly firm.  Then place in a crock pot on low or warm for a few hours before serving.

Chicken Enchiladas

INGREDIENTS:
2 cups chicken, cooked and diced
1 can cream of chicken soup
1 cup sour cream
4 oz. can green chilies
1/2 tsp. salt
4 flour tortillas
Green onions, chopped
2-3 cups cheddar cheese, grated
10 oz. can red enchilada sauce

INSTRUCTIONS:
Combine chicken, soup, sour cream, chilis, and salt in a medium bowl.  Place some of the chicken mixture, cheese, and green onions inside each tortilla.  Roll the tortillas and place them in a lightly greased casserole dish.  Save a little of the chicken mixture to spread on top of the tortillas.  Pour enchilada sauce over top the tortillas.  Top with more cheese and green onions.  Bake on 350 for 25-30 minutes, until bubbly.

Chicken Cordon Bleu

INGREDIENTS:
4 small boneless, skinless chicken breasts
8 slices ham, sliced thin
8-12 slices Swiss cheese
1 Tbsp. butter
2 cans cream of broccoli soup
1 cup unseasoned bread crumbs
Salt and pepper to taste

INSTRUCTIONS:
Pound the chicken to about 1/2" flat.  Place two pieces of ham on top of each piece of chicken, tucking the ham slices underneath the chicken.  Place two-four slices of Swiss cheese on top of the ham.  Sprinkle the bread crumbs on top of the chicken.  Melt the butter and drizzle it over top the bread crumbs.  Pour the two cans of soup (undiluted) over top of the chicken.  Top with two-four slices of Swiss cheese.  Sprinkle with salt ane pepper.  Bake on 350 for 40-50 minutes, until the chicken is cooked through.

Chicken And Stuffing With Zucchini

INGREDIENTS:
1 package stuffing mix
1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream
1 medium zucchini, sliced and quartered
1 cup water

INSTRUCTIONS:
Steam the zucchini until the microwave until tender, about 5 minutes.  Preheat the oven to 400 degrees.  Spread 1/2 cup of the dry stuffing mix on the bottom of 9x9" pan.  Mix 1 cup water with the remaining stuffing mix; stir until moist.  Spread the chicken pieces on top of the dry stuffing.  Top with the zucchini.  Mix the soup and sour cream together and then spread on top of the chicken and zucchini.  Spread prepared stuffing mix on top of the soup and sour cream mixture.  Bake for 25-30 minutes, or until chicken is cooked through. 

Chicken and Potatoes Italiano

INGREDIENTS:
4 boneless, skinless chicken breasts
4 medium potatoes
1 medium onion, chopped
1/4 cup olive oil
1-2 Tbsp. Rosemary leaves
2 cups pasta sauce
Mozarella cheese slices
Salt and pepper to taste

INSTRUCTIONS:
Spray a 9x13" casserole dish with non-stick spary.  Place the chicken in the center of the casserole dish.  Place the potatoes and onions in a medium bowl.  Drizzle with olive oil and stir to coat.  Place the potatoes and onions around the chicken in the casserole dish.  Sprinkle the Rosemary leaves on to of the chicken.  Sprinkle all with salt and pepper.  Bake at 400 for 20-25 minutes.  Stir the potatoes and onions, then bake another 15-20 miutes until the chicken is cooked through.  Remove the dish from the oven and top the chicken with the pasta sauce and mozarella cheese.  Return the dish to the oven and broil until the cheese is melted.