Ingredients: 4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup italian dressing 1 zucchini, coarsely chopped 1/2 cup thinly sliced red onions 1 cup halved cherry tomatoes 1 cup snow peas 1/4 cup grated parmesan cheese Directions: HEAT large nonstick skillet on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 […]
Chicken & Veggie Skillet Read Post »
Ingredients: Cake 1 cup all-purpose, flour 3/4 cup whole-wheat pastry flour 1 cup granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 cup nonfat buttermilk 1 15-ounce can unsweetened pumpkin puree 3/4 cup dark brown sugar, packed 1
Chocolate-Pumpkin Bundt Cake Read Post »
Ingredients: 1 container (16 oz.) Reduced Fat Sour Cream 1 cup 2% Milk Shredded Sharp Cheddar Cheese 1/4 cup Real Bacon Bits 2 green onions, sliced Wheat Thins Big Snack Crackers Directions: Mix all ingredients except crackers. Refrigerate 1 hour. Serve with crackers. Makes 18 servings, 2 Tbsp. dip and 11 crackers each Nutrition Information:
Ingredients : 2 8-ounce tubs cream cheese with chive and onion 1 10-ounce can chopped tomatoes and green chile peppers 1/4 cup milk 1 teaspoon ground cumin 1/2 teaspoon fajita seasoning 2 cups finely chopped cooked chicken 2 cups shredded American cheese (8 ounces) 2 cups shredded Monterey Jack cheese (8 ounces) 1 15-ounce can
Spicy Chicken-Bean Dip Read Post »
Ingredients FOR THE CHICKEN 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 2 tsp of light butter FOR THE SWEET AND SAUCE ¾ cup sugar ½ cup apple cider vinegar ¼ cup ketchup 1 tablespoon soy sauce ½ teaspoon garlic powder 2 tablespoons of
Baked Sweet and Sour Chicken Read Post »
Yield: 15 servings Serving size: 1 cup Ingredients 1 package (15) baked mini phyllo dough shells 5 Tbsp reduced-fat, shredded cheddar cheese ¾ cup cooked chicken, shredded 2 Tbsp reduced-sugar BBQ sauce ½ cup black beans, rinsed + drained 3 Tbsp reduced-fat sour cream fresh cilantro as garnish Instructions Preheat oven to 375 degrees. Lightly
Yield: 4 servings Serving size: 1 flatbread Ingredients 1 cup red enchilada sauce 1 cup Skinny Shredded Chicken or boiled, shredded chicken breasts ½ cup reduced-fat, shredded cheese ½ white onion, diced ½ cup jalapeño peppers, diced, or 4 oz can 4 oz can diced green chillies handful of fresh cilantro, stems removed + chopped
Chicken Enchilada Flatbread Read Post »
Ingredients : 4 (4 oz) fresh or frozen salmon filets, about 1 inch thick 1/4 cup light mayonnaise 2 tbsp grated Parmesan cheese 1 tbsp sliced green onion 1 tsp “Lea & Perrins White Wine Worcestershire Marinade For Chicken”. Directions: 1. Thaw fish, if frozen. Preheat oven to 450 F. Rinse fish; pat dry with
Baked Salmon Parmesan Read Post »
Ingredients : 1/2 cup fine chopped Roma tomatoes 1/2 cup fine chopped, peeled mango 1/4 cup red onion, chopped fine 4 tbsp lime juice 3 tbsp cilantro, snipped 2 to 3 tsp jalapeno peppers, seeded and finely chopped (12 oz) boneless, skinless chicken breast halves 1/2 cup water 1/4 tsp salt 1/4 tsp cayenne pepper
Chicken Burritos So Tasty!! Read Post »
Ingredients : 4 teaspoons olive oil 1 1/4 pounds medium, shrimp, peeled (tails left on) and deveined 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup plus 1 tablespoon minced parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 4 lemon slices
