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
INGREDIENTS 1 10-ounce package frozen pureed winter squash 1/2 cup lite coconut milk, (see Tips for Two) 1/2 cup water 8 ounces boneless, skinless chicken breast, thinly sliced 1 6-ounce bag baby spinach 2 teaspoons lime juice 2 teaspoons brown sugar 1/2-1 teaspoon Thai red curry paste, (see Note) 1/4 teaspoon salt DIRECTIONS Heat squash,
Curried Squash & Chicken Soup Read Post »
Ingredients Olive oil cooking spray 1⅓ cups Panko bread crumbs, see shopping tip 1 pound (2 large) boneless, skinless chicken breasts or chicken breast tenders cut into 24 even bite-sized pieces 2 teaspoons brown sugar 1½ teaspoons smoked paprika or sweet paprika ¾ teaspoon salt ½ teaspoon chili powder ½ teaspoon black pepper ¼ teaspoon
Guilt-free Chicken Nuggets Read Post »
Ingredients 1 tablespoon butter 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces 4 cups low-sodium chicken broth 1 medium Yukon gold potato, peeled and cut into 1-inch pieces 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces 1/3 cup low-fat sour cream
CREAMY SPRING ASPARAGUS SOUP Read Post »
Ingredients 1 rotisserie chicken 1 red or yellow bell pepper, chopped 1/2 large red onion, diced 2 green onions, white and light green parts, thinly sliced on the bias 1/4 cup chopped fresh cilantro 1/2 cup mayonnaise 1/4 cup canned chipotles in adobo sauce, puréed or finely chopped, more to taste 1 tablespoon fresh lime
Chipotle Chicken Salad Read Post »
In an ideal world, we’d eat fried chicken every day. After all, is there anything more delicious than tender meat and crispy, spicy skin? Only problem— it is SO not good for us! That’s why we’re so excited by this recipe from Divas Can Cook. She’s taking fried-chicken and baking it in the oven foroven-fried
The Best Oven-Fried Chicken Read Post »
