Sweet Soy-Glazed Chicken

This was delicious! The sauce reminded me of a teriyaki-like glaze and was sweet, but not overpowering. Great for a weeknight dinner when you don't have much time.

Source: adapted from Stephanie Cooks
Serves 2-3

Ingredients:
3 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tbl cornstarch
1 tbl water
1/2 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
green onions, sliced small (optional)

Directions:

1. Preheat the oven to 425. Line or grease an 11x7 baking dish and add the cup-up chicken and sliced onions. Set aside.


2. In a medium sauce pan, whish together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined. Bring to a simmer, and allow to cook until thickened, about 8 minutes (keep stirring everything so it doesn't burn while it cooks).


3. Pour the sauce over the chicken and mix well. Bake for 25-30 minutes, or until cooked through. Serve over rice, noodles or steamed veggies. Top with green onions, if desired.

Chicken Pizzaiola

This was delicious and easy to make. I used pepperoni as noted, however you can use just about any other pizza toppings - mushrooms, onions, green peppers, sausage, etc.

Source: America's Test Kitchen Family Cookbook
Servings: 4

Ingredients:
3 cups tomato sauce
4 boneless, skinless chicken breasts
2 oz. parmesan cheese, grated
4 oz. mozzarella, shredded
2 oz. pepperoni, sliced thin

Directions:

1. Adjust oven rack to the middle position and preheat oven to 450F. Spread the tomato sauce in a 9x13 baking dish.


2. Pat the chicken dry with paper towels and season with salt and pepper. Spread the parmesan in a shallow dish, then add the chicken, turning to coat. Lay the chicken on top of the tomato sauce. Bake for 15 minutes.


3. Remove the chicken from the oven and sprinkle the mozzarella and pepperoni on top. Increase the oven temp to 475F and continue to bake until the cheese melts and the chicken is cooked through (about 5 minutes). Internal temp should read 160F.

Asian Glazed Drumsticks

We absolutely loved these! I'm a huge fan of chicken, but not chicken legs. This recipe changed my mind!

Source: skinnytaste.com
Serves: 4

8 medium chicken drumsticks, skin removed
spray oil
1 cup water
1 Tbl. Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup lite soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 Tbl chives or scallions, chopped
1 tsp sesame seeds

Directions:

1. In a heavy large sauce pan, brown chicken on high for 3-4 minutes with a little spray oil.


2. Add water, balsamic, soy sauce, agave, garlic, ginger, and hot sauce. Cook on high until liquid comes to a boil.


3. Reduce heat to low and simmer, covered, for about 20 minutes.


4. Remove cover and bring to high heat, allowing sauce to reduce down (about 8-10 minutes). Sauce will bcome a thick glaze. Turn chicken occasionally. Keep an eye on the glaze; it could burn once it becomes thick.


5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Slow Cooker Pizza Chicken

Ingredients:

2 to 4 boneless chicken breasts
1 jar pizza sauce
1 can mushrooms (I use fresh)
1 cup shredded part-skim mozzarella cheese
pepperoni or turkey pepperoni

Directions:
Place chicken in slow cooker.
Pour pizza sauce and mushrooms over the chicken; cook on low for 6-8 hours.
30 minutes before serving, put 1 cup mozz cheese over top of chicken and let melt 30 minutes. Before serving (over rice) - I microwave 12 or 15 pepperoni on a plate between 2 paper towels to eliminate the grease and then crush them over top of chicken/rice.

Balsamic Chicken with Feta

This was easy and very good. Great for a quick weeknight meal.

Source: unknown
Serves 4

Ingredients:

4 (4 oz.) chicken breasts
Balsamic vinaigrette (I like Newman's Own Light Balsamic)
Italian seasoning (or basil and oregano)
2 tomatoes, sliced
salt and pepper
low-fat feta cheese

Directions:

• Marinate the chicken in balsamic vinaigrette for 2-3 hours. Remove chicken from marinade (discard marinade).
• Place chicken in a glass baking dish and pour a little balsamic over the chicken.
• Sprinkle generously with italian seasoning.
• Bake at 375 for about 15 minutes, or until chicken is cooked through.
• Remove from the oven, top with tomatoes and feta.
• Broil 5 minutes or until the feta is lightly browned.

Peanut Noodles with Shredded Chicken and Vegetables

Source: Stephanie Cooks (Adapted from Eating Well )

Ingredients:
1.5 cups chicken, chopped
1/2 cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
8 ounces whole-wheat angel hair
1 12-ounce bag frozen Steam Fresh Asian medley vegetables

Directions:
Put a large pot of water on to boil for cooking pasta.
Microwave the frozen vegetables according to packaging directions.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water. Drain, reserving 1 cup of the cooking liquid.
Pour the cup of hot water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
Serve warm or chilled.

Hoisin 5-spice chicken legs

DH loves chicken legs, and this recipe was great!

Source: Bella's Bistro

INGREDIENTS:
6 chicken drumsticks
1/4 cup Hoisin sauce
1/2 tsp. Chinese 5 spice powder
2 Cloves garlic, minced
1 Tbl. Honey
2 Tbl. Soy sauce

DIRECTIONS:
Preheat oven to 500.
Add all ingredients, except chicken, to a large Ziploc bag.
Close the bag and shake gently to combine. Add chicken to the sauce bag, seal and toss to coat. Set in the fridge for a few hours.
Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

Chicken Soft Tacos

Source: So Tasty, So Yummy

Ingredients:
3 chicken breasts
1 package fajita seasoning
1 can Rotel
1/3 cup water
2 tablespoons olive oil

Directions:
Sprinkle the fajita seasoning over the bottom of the crockpot. Arrange the three chicken breasts over the seasoning. Pour the can of Rotel over top along with the water and oil. Cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more. Serve with shredded lettuce, cheese and soft tortillas.

Thai Chili Chicken and Noodles

Source: Adapted from Crock-Pot brand cookbook
Servings: 4-6

Ingredients:
2 tsp olive oil
1.5 lbs. boneless, skinless chicken breasts, cut into thin strips
1 10oz. bottle asian-style sweet chili sauce
3 tbsp creamy peanut butter
3 cloves garlic, minced
1 14oz. can low-sodium chicken broth
1 8oz. pkg. vermicelli noodles
1 cup shredded carrots
bean sprouts (optional)
chopped roasted peanuts (optional)

Directions:
1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together sweet chili sauce, peanut butter and garlic in a small bowl. Pour over chicken. Stir until chicken is well coated with sauce. Add chicken broth and stir well. Cover and cook on low 2 hours.
3. Add noodles and carrots, stir. Cover and cook 30 more minutes or until tender. Garnish with bean sprouts and peanuts if desired.

Buffalo Chicken with Buttermilk-Feta Sauce

Source: Clean Eating Magazine, July/August 2010

Ingredients:
1/2 cup nonfat plain greek yogurt
2 tbsp nonfat buttermilk
2 tbsp white wine vinegar
1/2 cup low-fat crumbled feta cheese
3 green onions, chopped (about 1/4 cup)
1/4 tsp sea salt
4 tbsp hot sauce
1 tbsp olive oil
1 tbsp paprika
4 boneless skinless chicken breasts (about 1 1/2 lbs), cut into pieces
olive oil cooking spray

Directions:
In a medium bowl, whisk together yogurt, buttermilk, vinegar, feta, onions and salt. Cover and refrigerate mixture until ready to serve.

In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pur hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator up to 8 hours.

Preheat oven to 400 degrees. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake 8-10 minutes or until chicken is cooked through. Top with buttermilk-feta sauce. (I served mine on the side for dipping).

Chile-Chicken Enchiladas

Source: Betty Crocker
Servings: 8 enchiladas

Ingredients:
1 19oz. can enchilada sauce
2 cups diced, cooked chicken
1 1/2 cups shredded monterey jack cheese (6 oz)
1 cup sour cream (or greek yogurt)
1 4.5oz. can chopped green chiles
1 11oz. pkg. flour tortillas for burritos (8 inch)
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired

Directions:
Heat oven to 350. Spray bottom of 13x9 glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, monterey jack, sour cream and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 minutes. Remove foil; bake 5-10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. Serve with lettuce, chopped tomato and additional sour cream.

Panini Florentine

Source: Kraft
Serves 4

Ingredients:
4 small boneless skinless chicken breast halves
1/2 cup Balsamic Vinaigrette Dressing
8 slices whole grain bread
1/4 cup low-fat mayonnaise
1/2 cup fresh spinach leaves
2 roasted red peppers, cut in half
4 slices mozzarella cheese

Directions:
Marinate chicken in dressing in glass dish in refrigerator for 30 minutes.
Cook chicken in skillet on medium heat 5 minutes on each side or until cooked through. (I cooked mine on the George Foreman Grill)
Spread bread with mayo; fill with remaining ingredients to make 4 sandwiches.
Cook in panini press on medium heat 5 minutes or until golden brown.

Chicken Pesto

Source: recipezaar.com
Serves 8

Ingredients:
1 package pesto sauce mix
8 boneless skinless chicken breasts
breadcrumbs
4 slices provolone cheese, cut in half
1 4oz. can sliced mushrooms

Directions:
Prepare pesto sauce according to package directions.
Heat oven to 350 degrees.
Spray a 9x12 dish with cooking spray.
Moisten chicken with water; shaking off excess and coat with bread crumbs.
Place chicken in baking dish. Spread pesto sauce evenly over chicken.
Cover each breast with 1/2 slice of provolone. Spread mushrooms over cheese.
Bake for 45 - 50 minutes.

Daugherty chicken

Ingredients:
Chicken legs/thighs
1/2 stick butter, melted
Kraft italian dressing
Weber tangy bbq spice

Directions:

Boil the chicken around 15-20 minutes. Just until it is done, but not overly done. If its a little pink that is ok, because you throw it on the grill and cook a little longer, which usually does the trick to finish it.

Melt 1/2 stick of butter in the microwave; combine with an equal part of Italian dressing.

Put the cooked chicken on the grill and I brush it with the mixture. Turn, brush with mixture.... leave it on the grill until it gets to the desired crispness that you like.

When cooked, I like to sprinkle the chicken with Weber "tangy/bbq" spice.

Crockpot Sante Fe Chicken

Source: Gina's Weight Watcher Recipes

Ingredients
• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

Servings: 8 servings  Size: 9.85 oz • Prep Time: 5 minutes  Points: 3 ww points
Calories: 171.9 • Fat: 1.6g • Fiber: 3.8g

Crockpot Fajitas

Source: 365blogspot.com

Ingredients:
2 lbs of thin cut stir fry beef or chicken
1 packet of fajita seasoning mix
1 onion
2 bell peppers (I used 1 orange, 1 yellow)
1/2 cup of water

Directions:
Place meat into the crock pot. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6.

Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up.

Chicken and Orzo

Source: Everyday Food

Ingredients:
4 cups low-sodium chicken broth
3/4 cup water
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 lb. chicken tenderloins, cut into 1 inch pieces
1 lb. orzo
1 cup crumbled feta
1/4 cup coarseley chopped fresh dill (I omitted this since I didn't have any)
2 tsp. lemon zest
1 tbl. fresh lemon juice
1 cup grated parmesan

Directions:
Preheat oven to 400 degrees.

In a sauce pan bring broth, water, butter, garlic powder, salt and pepper to a boil.

In a 3 qt. baking dish combine chicken, orzo, feta, dill, lemon zest and lemon juice. Pour broth mixture over orzo and stir to incorporate.

Bake until orzo is tender and liquid is creamy, approximately 40 minutes.

Sprinkle parmesan on top and let stand 5 minutes before serving.

Chinese Cashew Chicken

Source: Crock-Pot Recipe Collection

Ingredients:
1 16oz. can bean sprouts, drained
2 cups sliced cooked chicken
1 10 3/4oz. can healthy-request cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions with tops
1 4oz. can sliced mushrooms, drained
3 tbsp butter
1 tbsp low-sodium soy sauce
1 cup whole cashew
Hot cooked rice

Directions:
Combine bean sprouts, chicken, soup, celery, onions, mushrooms, butter and soy sauce in slow cooker; mix well. Cover; cook on low 4-6 hours or high 2-3 hours.

Stir in cashews just before serving. Serve over rice.

Makes 4 servings.

Chicken Taco Soup

Source: Unknown

Ingredients:
1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn, drained
1 8oz. can tomato sauce
1 (12 fluid oz) can or bottle beer
2 10oz. can diced tomatoes with green chilies, undrained
1 1.25oz. pkg low-sodium taco seasoning
3 whole boneless, skinless chicken breasts

Directions:
Place the onion, beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Cook on low for 5 hours.

Remove chicken breasts from the slow cooker and shred. Stir the shredded chicken back into the soup, and cook for 2 hours.

Serve with shredded cheddar cheese, sour cream and/or crushed tortilla chips if desired.

Cream Cheese Chicken with Broccoli

Source: Crock-Pot Recipe Collection

Ingredients:
4 lbs. boneless, skinless chicken tenders, cut in 1/2 inch pieces
1 tbsp olive oil
1 1-oz. pkg italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 10 3/4 oz. can low-fat cream of chicken soup, undiluted
1 10oz. bag frozen broccoli florets, thawed
1 8oz. pkg reduced-fat cream cheese, cubed
1/4 cup dry sherry

Directions:
Toss chicken with olive oil. Sprinkle with italian salad dressing mix. Place in slow cooker. Cover; cook on low 3 hours.
Coat large skillet with cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.