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Chicken and Dumplings

Chicken and Dumplings

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 2 of 5

Ingredients:
1 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 Tbl Oil
1/2 C Milk
4-5 Skinless Boneless Chicken Thighs
1/2 C Celery, Chopped
Salt to taste
1/2 C Carrots, Chopped
1/2 C Onion, Chopped
1 Can Cream of Chicken Soup

Directions:
1. Stir flour, baking powder, salt, oil, and milk in large bowl until dough is formed.
2. Roll out dough on flat surface.
3. Cut into squares with a pizza cutter.
4. Add chicken, celery, carrots, onion, and salt to a large pot and cover with 1 inch of water.
5. Boil until chicken is cooked and falling apart.
6. Shred chicken and return to pot.
7. Slowly add dumplings while constantly gently pulling the dumplings back so new ones can be added to broth. Be careful not to break dumplings.
8. Add cream of chicken soup and gently stir.

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 60 Minutes
Servings: 8

 

Parmesan Chicken and Veggie Pasta

Parmesan Chicken and Veggie Pasta

Rating: 4 of 5
Difficulty: 3 of 5
Healthy Scale: 5 of 5

Ingredients:
1 medium Onion, sliced then quartered
2 cloves Garlic
1 8 ounce package Fresh Mushrooms, quartered
1/4 tsp red pepper flakes
Freshly Ground Black Pepper, to taste
Salt, to taste
1 large Tomato, cut into large pieces
1 1/2 to 2 lbs Boneless Skinless Chicken Breast, cut into bite size pieces
1/4 C Parmesan Cheese
8 oz Ditalini Pasta (or pasta of your choice)
1 c Asparagus, cut in 2 inch pieces

Directions:
1. Cook ditalini in salted boiling water for 10 minutes.
2. Spray a large saute pan with cooking spray.
3. Saute onion, garlic, mushrooms, red pepper flakes, freshly ground black pepper, and salt in pan over medium high heat until onions are almost cooked through.
4. Add chicken to pan and cook until chicken is cooked and no longer pink.
5. Add tomato and cook until tomato is heated through.
6. Add parmesan and stir.
7. Serve chicken and veggies over ditalini.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4

 

Florentine Egg Beater Frittata

Florentine Egg Beater Frittata

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

Ingredients:
1 15 oz Egg Beaters Florentine
1/2 c fresh spinach
1/4 c chopped scallions (or onions)
1/4 c chopped cherry tomatoes
1/4 c chopped asparagus
1/4 c chopped red, yellow, orange, or green peppers
1/4 c chopped mushrooms
1/4 c chopped chicken (or meat of your choice)
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1/2 tsp minced garlic

Directions:
1. Preheat the oven to 400 degrees.
1. Saute Spinach in 12 inch oven safe pan over medium heat until just wilted.
2. Remove Spinach from pan and use paper towel to dry spinach.
3. Saute scallions, asparagus, mushrooms, sweet peppers, garlic, and chicken until vegetables are cooked through about 4 minutes.
4. Combine Egg Beaters Florentine, Salt, and Pepper in a bowl.
5. Spread out the vegetables evenly in the pan and pour the Egg Beater mixture over them. Cook for about 3 minutes.
6. Add the Cherry Tomatoes evenly to the egg mixture.
7. Bake Frittata in oven for 10-14 minutes or until egg mixture is set.
8. Serve with freshly cut fruit.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4

 

Chicken Tikka Masala

 

Chicken Tikka Masala

Rating: 5 of 5
Difficulty: 4 of 5
Healthy Scale: 1 of 5

Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt, to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions:
1. Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoons salt. Add chicken and refrigerate, covered, for at least 1 hour.
2. Preheat grill to medium-high heat and lightly oil.
3. Thread chicken onto skewers, and discard marinade.
4. Grill chicken until just cooked, about 5 minutes on each side.
5. Melt butter in a large skillet over medium heat.
6. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt to taste. Stir in tomato sauce and cream.
7. Simmer on low heat until sauce thickens, about 20 minutes.
8. Add grilled chicken, and simmer for 10 minutes.
9. Garnish with fresh cilantro and serve.

Prep Time: 1 Hour 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 4

Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

 

Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

Ingredients:
5 ounces fresh spinach, chopped
1/2 cup gorgonzola, crumbled
2 tablespoons pine nuts
1 teaspoon fresh thyme
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

Directions:
1. Preheat oven to 350 degrees.
2. Cook spinach in nonstick ovenproof skillet over medium heat 1 minute or until spinach wilts.
3. Put spinach in a colander and press until barely moist.
4. Wipe pan clean.
5. Combine spinach, gorgonzola, pine nuts, thyme, lemon juice, and garlic in a bowl.
6. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket for the filling.
7. Stuff each chicken breast with 3 tablespoons of filling.
8. Season both sides of each chicken breast with salt and pepper.
9. Heat olive oil in pan over medium heat.
10. Cook chicken for 3 minutes on each side or until brown.
11. Add broth to pan and cover.
12. Place pan in over and bake at 350 degrees for 15 minute or until done.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

Recipes Critic Review: Excellent and fairly healthy stuffed chicken dish that will impress your guests. I made these for some family when they were in town visiting and they couldn't get enough. They were still great the next day when I cut one up and put in a salad. Be careful to not overcook them in the oven. It might be best to use an oven thermometer to ensure you don't get dry chicken!

 

Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 3 of 5

Ingredients:
3 Quarts Chicken Broth
Freshly Ground Black Pepper, to Taste
3 Sprigs Fresh Thyme
1/2 Large Onion, Diced
4 Stalks Celery, Chopped in 2" Pieces
3 Carrots, Chopped in 2" Pieces
1 Rotisserie Chicken, Meat Removed and Chopped in Bite Size Pieces
1/2 C Frozen Peas
1 12 oz Package Egg Noodles (size of your choice)
1/2 C Fresh Parsley, Chopped

Directions:
1. Add Chicken Broth, Black Pepper, Thyme, Onion, Celery, and Carrots to Large Stock Pot and cook at a very slow boil for 10 minutes.
2. Add Chicken, Peas, and Egg Noodles and cook until Egg Noodles are al dente (about 8-10 minutes).
3. Stir in Parsley and serve with crackers.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 8

Recipes Critic Review: This Chicken Noodle Soup is perfect when you are short on time and can't make your own stock. Simply throw the ingredients in a pot and your soup is ready in less than a half hour. I was surprised how good this was. The Thyme and Parsley really gave the soup a great flavor! In fact, it was so good, I can't wait for lunch so I can have the leftovers. 

 

Mexican Chicken

Mexican Chicken

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

Ingredients:
4 Chicken Breasts
2 Bell Peppers
1 Medium Onion
12 oz Can Whole/Chopped Tomatoes
2 tbsp Chili Powder
1 tsp Garlic Powder
1/2 tsp    Cumin
1/2 tsp    Oregano
Salt to taste

Directions:
1. Bring chicken to boil in water w/ 1 tsp salt.
2. Cook over medium heat for 1 hour. Drain, saving broth.
3. Let cool, cut into 1/4 inch by 1 inch strips.
4. Saute in skillet with sliced peppers and onions.
5. Cook over low heat until lightly sautéed.
6. In blender add tomatoes, 2 cups reserved chicken broth, chili powder, garlic powder, cumin, oregano, 1 tsp salt.
7. Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

Prep Time: 30 Minutes
Cook Time: 70 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8-10

Recipes Critic Review: Shredded Mexican Chicken can be used in many dishes and keeps well for leftovers. Can be used in tacos, salads, sandwiches, and more. This is very similar to Mexican Chicken you would get in a Mexican Restaurant. This is an excellent recipe!