White Chicken Soup

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

• 1 40 oz. can navy beans, drained
• 2 10 oz. cans white meat chicken, drained
• 1 1/2 cups skim milk
• 1 tsp salt-free seasoning
• 1 cup fat-free sour cream
• 1 tsp Cayenne, or more to taste
• 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.

Cheesy Chicken Pasta Bake

I made this last night and everyone had multiple servings, so I think it was a hit!

Cheesy Chicken Pasta Bake

• 1 lb boneless skinless chicken breasts
• 1/4 loaf of Velveeta 2%
• 1/2 cup shredded cheddar
• 8 oz. Dreamfields penne pasta (1/2 box)
•  1 1/2 cups frozen mixed veggies

Cut chicken into bite-sized pieces and brown in olive oil.  Meanwhile, cook pasta.  Dice the Velveeta.  Combine all ingredients except shredded cheddar in a 13×9 baking dish.  Sprinkle cheddar over the top.  Cover with foil and bake 15-20 minutes at 350.

Naked Taco

Lunch today!

Naked Taco

• 1 boneless chicken breast, cut into chunks
• chili powder, cumin, oregano, to taste
• shredded lettuce or salad greens
• fat-free sour cream
• salsa

Cook the chicken in olive oil until done, seasoning to taste.  Serve over salad greens/lettuce, and top with sour cream and salsa.

Baked Chicken and Pepperonata

Baked Chicken

• 3-4 boneless skinless chicken breasts
• 1 onion (reserve 1/2 cup for pepperonata recipe)
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 2 tsp oregano
• 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

•  2 red peppers, sliced
• 1 can diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.

Grilled chicken and Beet Salad

To prepare the chicken, place 3 or 4 boneless skinless breasts in a frying pan with about 2 Tbsp olive oil. Brown on each side, then continue to flip the chicken every five minutes or so over medium heat until no longer pink. Meanwhile, prepare your salad:

Beet Salad

• 2 cups cooked diced beets
• 1 chopped onion
• 1 tsp basil
• 2 Tbsp cider vinegar (more or less to taste)
• 1-2 Tbsp olive oil

Combine all ingredients.  Add more vinegar and oil to taste.

Chicken with Salsa and Southwest Black Beans

Chicken with Salsa

• 4-6 boneless skinless chicken breast halves
• 1 jar salsa
• lime juice

Prepare chicken breasts according to your preference – grill, broil or bake.  When they are done, spoon salsa over each one and sprinkle with lime juice.  To go with this:

Southwest Black Beans

• 1 can black beans
• 1 avocado
• 1 carrot
• 1/2 tsp ground cumin
• 1 Tbsp lime juice
• 1 Tbsp olive oil

Dice the avocado and shred the carrots.  Combine all ingredients and serve cold.

Mediterranean Chicken

Here’s another of my creations, which caused a couple of boys to fall in love with black olives.  They actually ask for more olives when I serve this!

Mediterranean Chicken

• 4-6 boneless skinless chicken breast halves
• 1 can diced tomatoes, not drained
• 1 red onion, sliced
• 1 can black olives, drained
• olive oil
• 1 Tbsp oregano
• 2 Tbsp lemon juice
• 1/2 cup feta cheese

Brown chicken breasts in olive oil in a large skillet.  When both sides are thoroughly browned, add all the remaining ingredients except the cheese.  Cover the skillet and simmer on low heat for 30 minutes or until chicken is cooked through.  Check periodically and add some water if needed to keep things from sticking.  Serve sprinkled with feta cheese.  This is great served with brown rice, if you have some handy.

Chicken Chili

Chicken Chili

• 2 pounds boneless skinless chicken breasts, cut into chunks
• 3 stalks celery
• 1 chopped red or green pepper
• 1 chopped onion
• 1 cup chopped mushrooms
• 1 envelope chili seasoning
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (6 0z) tomato paste
• 6 oz. water

Brown chicken in a large soup pot.  Add pepper, celery, onion, mushrooms.  Cook until veggies soften.  Add tomatoes, tomato sauce, paste, water, and chili seasoning.  Mix well and simmer 45-60 minutes.  Add any spices you like, to taste.

Crunchy Chicken Dippers

These are so yummy! The kids love them, and they’re good for the adults, too!

Crunchy Chicken Dippers

• 2 eggs
• 2 lbs boneless skinless chicken strips
• 4 cups Kashi GoLean Crunch cereal

Preheat the oven to 375. Beat the eggs in a shallow dish. Pour the cereal in another shallow dish. Dip each chicken strip in the egg, coating both sides, then coat evenly with cereal. Place on a baking pan and bake 25 minutes. Serve with barbecue or other sauce for the kids, if you wish.

And to go with these, we’re going to have:

Veggie Pilaf

• 3 carrots
• 1 cup broccoli florets
• 3 stalks celery
• 1/3 cup pine nuts

Toast the pine nuts in olive oil, stirring over medium heat until the nuts are brown. Careful not the burn them. Steam the vegetables and toss with the pine nuts. Drizzle with additional olive oil and salt and pepper if you wish.

Curry Chicken Salad

This is great served on lettuce, and fantastic on a whole wheat tortilla.

Curry Chicken Salad

• 1 can chicken, shredded with fork
• 1 tsp soy sauce
• 1/2 cup low-fat mayo
• 1 stalk chopped celery
• 1 tsp lemon juice
• 1 tsp curry powder
• 1 can sliced water chestnuts

Combine all ingredients and mix thoroughly. Serve cold.