Taco ChickenRecipe by www.OurBestBites.com
1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher sal
t1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Saturday, June 26, 2010
Asian BBQ Chicken
From www.ourbestbites.com
Asian BBQ Chicken
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Asian BBQ Chicken
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Friday, June 18, 2010
Another Chicken Marinade
1 cup 7up
1 cup soy sauce
1/2-1 cup oil
1/4 tsp pepper
1/2 tsp garlic powder
Mix all ingredients and add chicken. Let marinade overnight and enjoy grilling. I got this recipe from Debbie R and it's yummy too.
1 cup soy sauce
1/2-1 cup oil
1/4 tsp pepper
1/2 tsp garlic powder
Mix all ingredients and add chicken. Let marinade overnight and enjoy grilling. I got this recipe from Debbie R and it's yummy too.
Saturday, June 5, 2010
Grilled Chicken Marinade
4-6 chicken breasts, cut up into pieces for kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp worchestire
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp pepper
1 Tbsp sugar
Lisa M made this for a progressive dinner one time and I love it. Mix all the ingredients together. Lisa's recipe called for making the ranch up from a packet. I just use ranch straight from the bottle and it still tastes good. Then add chicken breasts. Let marinate in fridge for a couple hours. Skewer chicken (soak skewers in water about 10 minutes first so they don't burn on the grill). Tip- I use two sticks per kabob to make the chicken easier to flip. Grill 5-8 minutes per side. So yummy!
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp worchestire
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp pepper
1 Tbsp sugar
Lisa M made this for a progressive dinner one time and I love it. Mix all the ingredients together. Lisa's recipe called for making the ranch up from a packet. I just use ranch straight from the bottle and it still tastes good. Then add chicken breasts. Let marinate in fridge for a couple hours. Skewer chicken (soak skewers in water about 10 minutes first so they don't burn on the grill). Tip- I use two sticks per kabob to make the chicken easier to flip. Grill 5-8 minutes per side. So yummy!
Thursday, May 27, 2010
Thai Peanut Noodle Salad
* I made this last night at it was DELICIOUS! I think it would be just as good without the noodles, in fact Jesse ate it without the noodles to save the calories from all the carbs. The dressing is delicious and is definitely something I would make again!
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Asian Cabbage Salad
* I tried this salad this week and Jesse and I loved it. I omitted the red onion (Jesse doesn't like them) and sesame seeds (I couldn't find them) and it tasted great! We'll definitely add this to our menu!
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Saturday, May 8, 2010
BBQ Cobb salad
1 1/2 lbs chicken tenders, thawed
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
Cream Cheese Chicken
1/4 c. butter
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
Wednesday, May 5, 2010
Chicken Pot Pie -Freezer Meal
The recipe makes 2.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
Wednesday, April 21, 2010
Chicken Salad Spirals
I love this recipe I got it from my Sister in law and make it as an appetizer or a light lunch. Plus it can't hurt that it is SUPER easy. Hope you enjoy!
Chicken Salad Spirals
8 flour tortillas
1 Can Chopped Chicken
1 8 oz package of Cream Cheese
1 4 oz package of Ranch dressing
1/4 C. Chopped Olives
1/2 Small Red Onion
1 can 4.5 oz Chopped Green Chilies
2 Tbs Fresh Cilantro Chopped
1/2 tsp Black Pepper.
Mix ingredients and Chill for 2 hours.
Then Spoon evenly over tortillas.
Roll.
Cut into Bite size pieces.
Secure with toothpick if needed ...Also makes for easy pick up.
Chicken Salad Spirals
8 flour tortillas
1 Can Chopped Chicken
1 8 oz package of Cream Cheese
1 4 oz package of Ranch dressing
1/4 C. Chopped Olives
1/2 Small Red Onion
1 can 4.5 oz Chopped Green Chilies
2 Tbs Fresh Cilantro Chopped
1/2 tsp Black Pepper.
Mix ingredients and Chill for 2 hours.
Then Spoon evenly over tortillas.
Roll.
Cut into Bite size pieces.
Secure with toothpick if needed ...Also makes for easy pick up.
Thursday, March 25, 2010
Coconut Chicken Curry
It has a green pepper in it!
Okay, so this recipe challenge has been a lot harder than I anticipated. The only truly green recipe I have is the one that Barb posted. So I thought I would a recipe that has a green ingredient in it and thought you could too.
Coconut Chicken Curry
1 1/2 lb chicken, cubed
1 can coconut milk
1 14 oz can Italian diced tomatoes
1 1/2 Tbsp. curry powder
2 cloves garlic
1 1/2 Tbsp olive oil
Optional:
1 green peeper, chopped
10-20 mini carrots, chopped
2 potatoes peeled and cut
In a frying pan, mix oil, curry powder, and garlic cloves for 2 minutes. Once hot, cook chicken. Meanwhile in a crock pot add coconut milk, Italian diced tomatoes, green pepper, carrots, and potatoes. Set crock pot on low. Once chicken cooked, place in crock pot.
Serve over rice.
The end result is yellow and this is a VERY mild curry. It tastes even better the next day! ENJOY!!
Okay, so this recipe challenge has been a lot harder than I anticipated. The only truly green recipe I have is the one that Barb posted. So I thought I would a recipe that has a green ingredient in it and thought you could too.
Coconut Chicken Curry
1 1/2 lb chicken, cubed
1 can coconut milk
1 14 oz can Italian diced tomatoes
1 1/2 Tbsp. curry powder
2 cloves garlic
1 1/2 Tbsp olive oil
Optional:
1 green peeper, chopped
10-20 mini carrots, chopped
2 potatoes peeled and cut
In a frying pan, mix oil, curry powder, and garlic cloves for 2 minutes. Once hot, cook chicken. Meanwhile in a crock pot add coconut milk, Italian diced tomatoes, green pepper, carrots, and potatoes. Set crock pot on low. Once chicken cooked, place in crock pot.
Serve over rice.
The end result is yellow and this is a VERY mild curry. It tastes even better the next day! ENJOY!!
Sunday, January 10, 2010
Chicken Salad
I got this recipe from Jillynn and it's yummy. I half it for my family, and leave out the pineapple since I don't care for it, and it makes plenty.
4 cups cooked chicken, chopped- about 4 boiled chicken breasts
2 cups red grapes, halved
1 20 oz can crushed pineapple
2 cups red apples, diced
2 cups celery, chopped
6 oz small shell pasta, cooked and cooled
1/3 cup green onion, chopped
Dressing
1 cup mayo
1 8 oz bottle Kraft coleslaw dressing
Mix together stuff for dressing, then add everything else. Serve on croissants or plain.
4 cups cooked chicken, chopped- about 4 boiled chicken breasts
2 cups red grapes, halved
1 20 oz can crushed pineapple
2 cups red apples, diced
2 cups celery, chopped
6 oz small shell pasta, cooked and cooled
1/3 cup green onion, chopped
Dressing
1 cup mayo
1 8 oz bottle Kraft coleslaw dressing
Mix together stuff for dressing, then add everything else. Serve on croissants or plain.
Friday, January 1, 2010
Spring Chicken Salad
* Jessica here's a chicken salad recipe of Connie's that I really like
3 c. cooked chicken, cubed
1 c. mayo
3/4 tsp. curry
1 tsp. salt
1/2 tsp. pepper
2 Tbsp sour cream
1 LRG tart apple, diced
1 can Mandarin oranges
1/2 c. chopped cashews
2 Tbsp green onions, chopped
1 c. celery, diced
Place chicken in a large mixing bowl. In a small bowl combine mayo, curry, salt, pepper, and sour cream. Mix well, and set aside. Add celery, apple, oranges, nuts, and onions to chicken and stir lightly. Add dressing and stir to mix.
Serve in croissants or on lettuce cups.
3 c. cooked chicken, cubed
1 c. mayo
3/4 tsp. curry
1 tsp. salt
1/2 tsp. pepper
2 Tbsp sour cream
1 LRG tart apple, diced
1 can Mandarin oranges
1/2 c. chopped cashews
2 Tbsp green onions, chopped
1 c. celery, diced
Place chicken in a large mixing bowl. In a small bowl combine mayo, curry, salt, pepper, and sour cream. Mix well, and set aside. Add celery, apple, oranges, nuts, and onions to chicken and stir lightly. Add dressing and stir to mix.
Serve in croissants or on lettuce cups.
Here's my favorite Chicken Salad
Chicken Salad
1 bag frozen boneless, skinless chicken breasts or tenders: Cook chicken with onion and bay leaf for at least 2 hours. Cool and cut up.
1 bunch of celery, chopped thin
1 small onion, chopped thin
1 1/2 cups Mayo
1 1/2 cups Miracle Whip
1 small can of Cashews, chopped- ADD CASHEWS RIGHT BEFORE SERVING
Mix everything, but Cashews, and refrigerate. Best if you make the day before. If you find you need more moisture, add equal amounts of Mayo and Miracle Whip. Serve on croissants. Great for large get togethers.
1 bag frozen boneless, skinless chicken breasts or tenders: Cook chicken with onion and bay leaf for at least 2 hours. Cool and cut up.
1 bunch of celery, chopped thin
1 small onion, chopped thin
1 1/2 cups Mayo
1 1/2 cups Miracle Whip
1 small can of Cashews, chopped- ADD CASHEWS RIGHT BEFORE SERVING
Mix everything, but Cashews, and refrigerate. Best if you make the day before. If you find you need more moisture, add equal amounts of Mayo and Miracle Whip. Serve on croissants. Great for large get togethers.
Monday, December 28, 2009
Sunday, November 1, 2009
Crock Pot Chicken Taco Chili
courtesy of :http://weight-watchers-points-recipes.blogspot.com
Crock Pot Chicken Taco Chili
Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Crock Pot Chicken Taco Chili
Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Sunday, August 9, 2009
Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa ( I use Pace brand Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I throw frozen boneless chicken into a crockpot on low with a little pepper, for a couple hours until tender and shreds)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or creamy lime-cilantro dressing.
Creamy lime-cilantro dressing
ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (I use Pace brand Salsa Verde)
hot sauce (I leave this out)
- Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa ( I use Pace brand Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I throw frozen boneless chicken into a crockpot on low with a little pepper, for a couple hours until tender and shreds)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or creamy lime-cilantro dressing.
Creamy lime-cilantro dressing
ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (I use Pace brand Salsa Verde)
hot sauce (I leave this out)
- Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken
Saturday, July 4, 2009
Mexican Casserole
2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas
Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas
Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.
Mexican Chicken Breasts
1 pkg taco seasoning
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream
Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream
Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.
Saturday, June 13, 2009
Chicken Divine
4 chicken breasts, boiled and cubed
1 16-oz frzn brocolli, thawed
2 cans cream of chicken soup
1 c. mayo
1 Tbsp lemon juice
1 c. grated cheese
1 1/4 tsp. curry powder
1 1/4 c. milk
Place chicken cubes in a 9 x 13. Cover with one large pckg frzn broccoli. Combine remaining ingredients and pour over chicken and broccoli. Sprinkle with croutons.
Bake at 350 degrees for 30 minutes.
1 16-oz frzn brocolli, thawed
2 cans cream of chicken soup
1 c. mayo
1 Tbsp lemon juice
1 c. grated cheese
1 1/4 tsp. curry powder
1 1/4 c. milk
Place chicken cubes in a 9 x 13. Cover with one large pckg frzn broccoli. Combine remaining ingredients and pour over chicken and broccoli. Sprinkle with croutons.
Bake at 350 degrees for 30 minutes.
Subscribe to:
Posts (Atom)