Southwest Chicken Wonton Cups

These are great little party treats to make. Filling and easy to serve warm right out of the oven. Just do steps 1-5 ahead of time and pop them in the oven for the final cooking as guests are chatting. Healthy and yummy and they’ll never know! I also love to serve these for kids slumber parties

Ingredients:

1 pound chicken breasts, boneless, skinless and cut into 1 inch pieces
1 envelope reduce sodium taco seasoning
1 onion, chopped
1 (16 ounce) jar low sodium salsa, divided
1 (8 ounce) package low fat cheddar cheese, divided
36 wonton wraps

Turkey Chili

Our house goes through a good amount of chili. It’s so versatile and easy to freeze for later meals as well. Chili definitely doesn’t have to be full of fat. Use a lean ground turkey and no one will be the wiser with how much flavor you are adding.

Ingredients

1 lb lean ground turkey
1 small onion, diced
1 green pepper, diced
2 cans S & W Sante Fe style chili beans
1 16oz can stewed tomatoes
1 small jalepeno, seeded and diced

Stir-Fry Prawn and Chicken

Stir-Fry Prawn & Chicken Noodles

Ingredients:
5oz Singapore or Chow Mein noodles
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaohsing)
1 tsp caster sugar
2 tsp mild curry powder (or hot if you like)
1 ¼ cup Chicken stock
1 tbsp vegetable oil
1 garlic clove, crushed
½ tsp fresh ginger, grated
1 small red chili, seeded and chopped
1 chicken breast, thinly sliced
10oz Cooked medium prawns, peeled, deveined, tails intact
¼ cup Frozen peas
2 spring onions, finely chopped
1 egg, lightly beaten
2 tbs fresh cilantro, chopped
Plus extra cilantro to serve

Fajita Salad

Mexican Chicken Salad

Ingredients:
2 skinless and boneless chicken breast halves, cut into strips
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
½ cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained

Method:

Divide fajita seasoning and toss ½ of the mix onto chicken.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 12 minutes. Chicken is done when the juices run clear. Take off heat and set aside.

Melon and Chicken Salad

This is a great recipe for leftover chicken. Use whichever melons are in season for a very affordable lunch.

Ingredients:
1 small cantaloupe or honeydew melon
6 cups of cooked chicken, cubed
2 cups celery, chopped
2 cups seedless green or red grapes
1 cup water chestnuts, sliced (optional)
1/2 cup light sour cream
1/2 cup plain yogurt
1 1/2 tsp curry powder
Salt and pepper to taste

Directions:
1. Cut the melon in half and take out the seeds.

2. With a melon baller, scoop out the flesh and carefully place the melon balls into a large bowl (if you don’t have a melon baller, cut the melon into bite-size cubes).

Choke & Chicken Casserole

By: Carrie Lauth

Ingredients:

1 lb. chicken tenders
1 T. olive oil or butter
1 14 oz. can quartered artichoke hearts
1-2 t. diced garlic
1 c sliced mushrooms
1 can diced tomatoes
1 can evaporated milk
1 t. basil
1/2 t. salt

1/4 c cooking sherry or wine (optional)
1/4 c. sliced almonds (optional)
1 c. white rice
1 1/2 c. water

Preheat oven to 350 and grease a large baking pan.

In a large nonstick pan, warm olive oil or butter, add chicken strips and cook for a few minutes. Add artichokes, garlic and mushrooms and cook for a few minutes longer.

Limearita Chicken

This wonderful recipe is easy to make and tastes like you slaved over it. Serve with some black beans, brown rice and a warm veggie salad and you’ve got a great meal for company. Plan this the night before to get even more flavor in the chicken.

Marinade:
Juice from 3 limes
1/4 cup low-sodium soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
1 1/2 teaspoons ground coriander
6 cloves garlic, minced
1 1/2 teaspoons honey
2 whole breasts boneless, skinless chicken
1/4 cup white wine
3 tablespoons chopped cilantro leaves

Fill Those Peppers

Lil Mexico Filled Bell Peppers

Ingredients:

1 1/2 cups Fiber One® cereal
2 cups tomato puree
4 medium bell peppers
1/2 pound extra-lean ground beef or turkey
1 medium onion, finely chopped
1 cup red kidney beans, drained, rinsed
1 can (4.5 ounces) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese

Instructions:

Brown meat in large skillet.  Add onions to skillet and cook until beef is cooked completely through.  Drain mixture well.  Cut ½ inch off the top of the peppers and discard.  Be sure to remove seeds from inside of peppers and rinse.  Place cereal in an airtight bag and crush to slightly fine consistency.

Chicken Pita Sandwich

This recipe is great for your lunchbox.

Chicken and Grape Salad in a Pita

Ingredients:

2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup diced celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
1 cup shredded red or green leaf lettuce
1 tomato cut into wedges

Instructions:

Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly.  Place the lettuce in the bottom of the pita.  Scoop mixture into the pitas evenly and serve with tomato wedges.

Fiesta Chicken Wraps

Mexican Chicken Wraps

This is a great option for leftover chicken.  Especially if you have grilled chicken left.  Can also be served over lettuce as a salad that doesn’t need any dressing.  MMMM

Ingredients:

2 cups skinless boneless chicken breast, cooked and cubed
1/2 cup light sour cream
1/2 cup chunky salsa
2 tablespoons light mayonnaise
1 cup  shredded low or non-fat cheddar cheese
1 cup shredded lettuce
4 cholesterol free flour tortillas about 10 inches in diameter

Instructions:

Combine salsa, mayonnaise, and the sour cream.  Then mix in the cheddar cheese and chicken.  Evenly scoop onto the tortillas and sprinkle with lettuce.  Fold over the sides and serve.

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