Crazy Marinated Chicken
Yields 4 servings
Calories: 226|Total Fat: 10.5|Cholesterol: 67mg
Ingredients
4 limes, juiced
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
Directions
Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Sour Cream Pork Chops
Yields 6 servings
Calories: 257|Total Fat: 14.5|Cholesterol: 54mg
Ingredients
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
Preheat oven to 200 degrees F (95 degrees C).
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Good for You Greek Salad
Yields 6 servings
Calories: 187|Total Fat: 15.6|Cholesterol: 22mg
Ingredients
3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced
Directions
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
Pork Chops Italiano
Yields 6 servings
Calories: 146|Total Fat: 9.2g|Cholesterol: 19mg
Ingredients
1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounce) can diced Italian tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water, if necessary
1 large green bell pepper, cut in 6 pieces
Directions
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.
Feta Cheese Turkey Burgers
Yields 4 servings
Calories: 318|Total Fat: 21.9g|Cholesterol: 123mg
Ingredients
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste
Directions
Preheat the grill for medium high heat.
In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
Slow Cooker Chicken Mole
Yields 6 servings
Calories: 289 | Total Fat: 9.2g | Cholesterol: 59mg
Ingredients
1 large onion, chopped
1/2 cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds (optional)
1 finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
Directions
Place onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
Cover; cook on Low until chicken is very tender, about 5 hours.
Mushroom Spinach Omelet
Yields 2 servings
Calories: 110|Total Fat: 6g|Cholesterol: 112mg
Ingredients
1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded Cheddar cheese
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
2 tablespoons finely chopped green pepper
1 tablespoon finely chopped onion
1/2 teaspoon olive oil
1 cup torn fresh spinach
Directions
In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Baked Garlic Parmesan Chicken
Yields 6 servings
Calories: 281|Total Fat: 10.8g|Cholesterol: 75mg
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Slow Cooker Honey Garlic Chicken
Yields 10 servings
Calories: 236|Total Fat: 6g|Cholesterol: 42mg
Ingredients
1 tablespoon vegetable oil
10 boneless, skinless chicken thighs
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice reserved
2 tablespoons cornstarch
1/4 cup water
Directions
Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.
Stuffed Zucchini with Chicken Sausage
Yields 4 servings
Calories: 260|Total Fat: 15.7g|Cholesterol: 37mg
Ingredients
2 zucchini, ends trimmed
3 tablespoons olive oil
2 links Italian-style chicken sausage, casings removed
2 teaspoons crushed red pepper flakes (optional)
salt and ground black pepper to taste
1/2 sweet onion (such as Vidalia®), chopped
3 cloves garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut a lengthwise 3/4-inch thick slice from each zucchini. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the long slices of zucchini.
Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.
Salmon with Dill
Yields 4 servings
Calories: 262|Total Fat: 18.1|Cholesterol: 82mg
Ingredients
1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
Limehouse Chicken
Yields 6 servings
Calories: 261|Total Fat: 16.5|Cholesterol: 43mg
Ingredients
6 boneless, skinless chicken thighs
1 lime, zested and juiced
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 tablespoon paprika
1/4 cup vegetable oil
2 tablespoons brown sugar
1/2 cup chicken broth
1/2 cup white wine
2 sprigs fresh mint, chopped
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated.
Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top.
Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.
Salsa Chicken Meatloaf
Yields 6 servings
Calories: 393|Total Fat: 19.6|Cholesterol: 130mg
Ingredients
1 1/4 cups herb-seasoned croutons
1 (12 ounce) jar salsa
1 tablespoon olive oil
1 jalapeno pepper, seeded and minced
1 cup finely chopped onion
3 cloves garlic, minced
1 pound ground chicken
1/2 pound ground pork
1 egg
1 1/2 tablespoons taco seasoning mix
1 tablespoon Worcestershire sauce
1 cup shredded pepperjack cheese
1/4 cup cilantro, minced
2 tablespoons barbecue sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
Mix the croutons with salsa in a large bowl, and set aside to soften, about 15 minutes. Heat olive oil in a skillet over medium heat, and cook the jalapeno pepper, onion, and garlic until the onion is translucent, 5 to 8 minutes.
Mix the ground chicken, ground pork, egg, taco seasoning, Worcestershire sauce, pepperjack cheese, and cilantro into the crouton mixture, and mash any unbroken croutons. Mix in the cooked onion mixture. Transfer the meatloaf into the prepared loaf pan. Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar has dissolved, and brush the barbecue sauce mixture over the loaf. Fold a 12-inch long piece of aluminum foil into a tent, and place the foil tent over the loaf.
Bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center, about 1 hour. Remove foil tent for last 10 minutes of baking. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Remove from oven, cover the loaf with foil, and let stand for 15 minutes before serving.
Lemon Chicken Strips
Yields 6 servings
Calories: 236|Total Fat: 4.2g|Cholesterol: 136mg
Ingredients
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup granulated sugar substitute (Splenda recommended)
1/2 cup lemon juice
1 1/2 teaspoons curry powder
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar substitute, lemon juice, and curry powder, stirring until sweetener dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Hearty Beef Stew
Yields 8 servings
Calories: 245|Total Fat: 13g|Cholesterol: 43mg
Ingredients
1 teaspoon olive oil
1 teaspoon minced garlic
1 onion, diced
2 (26 ounce) containers beef broth
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
1 cup frozen mixed vegetables
1/2 cup pearl barley
1 teaspoon dried basil
1 teaspoon dried parsley
ground black pepper to taste
Directions
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.
Easy Peasy Chicken Bake
Yields 5 servings
Calories: 241|Total Fat: 9.2g|Cholesterol: 53mg
Instructions
2 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine (such as Sauvignon Blanc)
1/2 cup chicken broth
1 teaspoon red wine vinegar
1/2 teaspoon mustard seeds
1 pinch salt, if needed (optional)
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
5 (3 ounce) skinless, boneless chicken thighs
3 red potatoes, very finely diced
4 ounces cremini mushrooms, chopped
1/2 pound fresh shelled green peas
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Mix together the garlic, shallots, white wine, chicken broth, red wine vinegar, mustard seed, salt, black pepper, and fresh thyme in a bowl, and set aside.
Place the chicken thighs into the prepared baking dish, and scatter the potatoes, mushrooms, and peas around the dish. Pour the liquid mixture over the chicken and vegetables, lifting the thighs slightly to allow the flavors to spread through the whole dish.
Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read meat thermometer inserted into the center of a thigh reads at least 165 degrees F (75 degrees C), about 40 minutes. Allow dish to stand for 5 to 10 minutes before serving.
Firecracker Casserole
Yields 10 servings
Calories: 293|Total Fat: 17.7g|Cholesterol: 67mg
Ingredients
2 pounds ground beef
1 onion, chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
4 (7 inch) flour tortillas
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (10.5 ounce) can cream of mushroom soup
1 cup shredded Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
Stuffed Chicken w/ Asparagus and Parmesan Rice
Yields 4 servings
Calories: 565|Total Fat: 24.2g|Cholesterol: 127mg
Ingredients
4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or more as needed
1 cup chopped fresh asparagus
1/4 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
4 slices deli ham
1/2 cup shredded Cheddar cheese
2 tablespoons butter, divided
2 cups chicken broth
1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with onion and celery, drained
1/3 cup grated Parmesan cheese, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice, no longer pink in the center, about 20 minutes.
Lemon Pepper Chicken
Yields 4 servings
Calories: 139|Total Fat: 1.5g|Cholesterol: 68mg
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup lemon juice
1/2 teaspoon onion powder
ground black pepper to taste
seasoning salt to taste
2 teaspoons dried parsley
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Mix together lemon juice, onion powder, ground black pepper, seasoning salt and parsley in a bowl for marinating. Poke holes in the chicken breasts and let sit in the lemon juice mixture for at least 5 minutes. Discard any remaining lemon juice after marinating.
Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
Mid-Eastern Chicken Thighs
Yields 6 servings
Calories: 331|Total Fat: 19.7g|Cholesterol: 106mg
Ingredients
1 teaspoon olive oil
1 cup sliced onion
2 1/2 pounds skinless, boneless chicken thighs
1 tablespoon garam masala
1/2 teaspoon curry powder
1/2 cup red wine
2 tablespoons red wine vinegar
1 cup fat-free, reduced-sodium chicken broth
Directions
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. Remove onion from skillet, and set aside.
Increase heat to medium-high. Season one side of the chicken thighs with half of the garam masala and curry powder. Place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.
Maple Salmon
Yields 4 servings
Calories: 265 | Total Fat: 12.4g| Cholesterol: 67mg
Ingredients
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
Directions
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
This page last updated May 21, 2012
