Black Beans and Rice with Chicken and Apple Salsa

This dinner was so delicious! Light and crisp and full of flavor. This is a healthy dinner that has so much going on your family will clean their plates. This meal is the perfect way to add a bit of spice and fresh flavor to a cold winter day!

Ingredients:

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice (we love instant brown rice)
 4 grilled chicken breasts
4-6 lime wedges

1. Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

2. Next, combine the remaining onion and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans and bring to a boil.  Reduce heat to medium and using the back of a spoon mash some of the beans and stir often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges. 

This is a wonderful meal just as it is but you could add a fruit salad or warm tortillas on the side to really send it over the top! Yum!!

Serves about 4-6 people. 

Slightly adapted from Our Best Bites

Chicken and Pineapple Fried Rice

This rice was amazing! It tasted just like a yummy resturant dish! I had pineapple rice at a Thai resturant a while back and this recipe is me recreating it. I was so excteid that it turned out so good! Make this next time you are craving fried rice, you won't be disappointed!!

Ingredients:
1 1/2 cups white rice
3 cups water
3 beaten eggs
2 green onions, sliced
3 tablespoons sesame oil
1/4 cup soy sauce
1/2 cup diced carrots, diced and steamed or boiled for about 8 min.
1 small white onion, chopped
1 cup fresh pineapple, chopped into cubes
teriyaki chicken (I just marinated a couple chiken breasts in
teriyaki sauce and grilled it)

1. First you need to cook your rice hours in advance. I have found that it makes fried rice dishes SO much better if you use cooked and cooled rice. So, cook your rice a couple hours in advance.  Just bring 1 1/2 cups of rice and 3 cups of water to a boil. When it starts to boil, turn in to simmer and cook for 15 minutes with the lid on. After it is done cooking, spread it out into a 9x13 pan. Cover it and put it in the fridge until you are ready to assemble.
2. Alright, this comes together pretty fast so have all your ingredients ready to go! Heat a large pan to medium high heat and add your sesame oil. Toss in your carrots and onions. Let them cook for about 5 minutes to soften and get a bit of color. While the veggies cook, cook and scramble your eggs in a nonstick skillet. When they are cooked just set them off to the side....you will need them in just a minute.
3. After the veggies are soft and cooked add in your rice and soy sauce. Stir to combine and then add in your eggs, green onions, and pineapple. Toss it all together and taste for seasoning.
4. Dish up and top with cooked teriyaki chicken. Serve along side steamed broccoli.

Chicken, Avocado and Pesto Panini

I love sandwiches. They are so yummy. And there are so many different ways to make them. My wonderful step mom and dad got me a panini press. I LOVE it! It is amazing I tell you! I keep trying to think up new ideas of what I can press between this contraption that instantly makes food wonderful! This sandwich was no disappointment. A soft sandwich roll stuffed with pesto, grilled chicken, tomatoes, cheese and avocado......ahhh yes please. This is one of those recipes where you can make as many or as little as you want!

Ingredients:

high quality bread or soft rolls

sliced mozzarella cheese ( provolone or monterey jack would be great too!)

sliced tomato

cooked chicken breasts, sliced horizontally to make two thin pieces

sliced avocado

pesto, store bought or I have a quick way to make your own (and cut out calories and fat)

1. First lets talk pesto. It is delicious. You can buy premade pesto at your grocery store or make it fresh from a bunch of basil (which is great in the summer when I have basil) or cheat like me and make it THIS way. Buy a packet of KNORR pesto mix. Don't pay any attention to the actual instructions. Get out a small sauce pan and dump the packet right in there. Add a tablespoon of olive oil and a tablespoon of water and whisk away. Turn your heat to medium. You will continue to add water until you get to a spreadable consistency. You don't want it super thick or super thin.....somewhere in between. Ok, pesto is done..... lets assemble.

2. Spread both sides of your bread, hogie, or rolls with your yummy pesto. Next, add your chicken, cheese, tomato and avocado. Top with your other half of bread.

3. Place it on your panin press and let it grill. If you don't have a panini press, do not fear. You can simply cook it like a grilled cheese. When you sandwich is cooking place another pan on top of your sandwich to slightly flatten it. A cast iron skillet works great but any pan will do. Just use your muscles to squish it.Then flip it and press again until done.

4. When your sandwich is done cooking, slice it in half and dig in! Serve it with fruit salad, baked chips, or a salad and you will have one tasty meal.

Creamy Cajun Chicken Pasta

This may be the best tasting pasta dish I have ever made!! No kidding!! It was so good! The flavors were amazing. It is a bit spicy and creamy and just the right balance of everything. And it is light! I am trying really hard not to make it again right now :) We all loved it and I found it on Pinterest from a blog, Skinny Taste. You HAVE to make this and then make it again because it is amazing!

Ingredients:

          8 ounces uncooked spaghetti

          1 pound chicken breast strips, thawed 

          1-2 tsp Cajun seasoning (or to taste)

          1 tbsp olive oil

          1 medium red bell pepper, thinly sliced

          1 medium yellow bell pepper, thinly sliced

          8 oz fresh mushrooms, sliced

          1/2 onion, sliced

          3 cloves garlic, minced

          2 medium tomatoes, diced

          1 cup fat free sodium chicken broth

          1/3 cup skim milk

          1 tbsp flour

          3 tbsp light cream cheese

          fresh cracked pepper

          2 scallions, chopped

          salt to taste

          Smart Balance cooking spray

Directions:

1. Cut and slice all your vegetables. My husband isn't a fan of peppers or mushrooms so I left them out. So ours was basically a lot of tomatoes and onions, but SO good!! Ok, next in a small blender make a smooth mixture by combining milk, flour and cream cheese. Set that aside. Season your chicken generously with Cajun seasoning, garlic powder and salt.

2. Prepare pasta in salted water according to package directions.

3. Heat a large heavy nonstick skillet over medium-high heat. Drizzle a bit of olive oil and add your chicken. Sauté 5 to 6 minutes or until done. Set  aside. I put mine on a plate and covered it in foil to keep warm.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

6. Reduce heat to medium-low; add chicken broth and pour in your creamy mixture, stirring about 2 minutes.

7. Return chicken to skillet; adjust salt and Cajun seasoning to taste and cook another minute or two until hot. Next add your pasta and toss well to coat. Top with chopped scallions and enjoy!

* great with salad and garlic bread or bread sticks!
* excellent leftovers too :)

Creamy Chicken and Veggies

This was a great meal to have at the beginning of fall. It was warm and comforting. It is a crockpot meal, which I love. I love when dinner is ready whenever you want to sit down and eat!

 Ingredients:

4 chicken breast, thawed and halved
3 cups cubed potatoes
3 cups baby carrots
1 medium onion, chopped
2 packages McCormick Chicken Gravy Mix
1 cup water
1 teaspoon season salt
1 teaspoon thyme
1/4 teaspoon poultry seasoning
1/2 cup light or fat free sour cream

1. Place your potatoes, carrots and onions in a slow cooker. Top with your chicken, overlapping slightly if needed.
2. Mix your gravey mixes, water season salt, thyme and poultry seasoning in a bowl.
3. Cook for 8 hours on low or 4 hours on high or until the chicken is cooked through and veggies are soft and tender. I cooked mine on high and it was done in 4 hours.
4. Take your chicken and veggies and place them on a serving dish. Stir the sour cream into the drippings in your slow cooker with a whisk. Creamy gravey! Put your gravey into a dish and put on the table to pour over your chicken and veggies.
5. Serve with rolls or muffins and enjoy!

Grilled Chicken and Peaches with Green Beans and Orzo

This was the BEST summer dish! So good. We all loved it. Even the company that we had over. One of the firefighters that my husband works with came over and for some reason I always try out new recipes on company, hoping it will turn out...and it did! I can't wait to have this again. Yum. It was super fast to put together and the fresh summer ingredients really made this meal!

2 cups dried orzo

2 1/2  fresh green beans

1 lb. chicken tenders

2-3 peaches, cut in wedges

dried thyme

salt and pepper

olive oil
1/3 cup fresh grated Parmesan cheese

1. In a large pot, bring 5 cups of water to a boil (I added a couple chicken bouillon cubes for more flavor). Toss your orzo in and cook for 8-10 minutes. During the last 5 minutes of cooking add in your green beans to cook them. Don't drain until I tell you to :)
2. While your pasta is cooking, brush your chicken with a bit of olive oil and sprinkle both sides with dried thyme, salt and pepper. Also brush your peaches with a little oil. You do NOT want your peaches to stick to the grill. That is bad. Put your chicken and peaches on the grill and cook about 4 minutes a side on medium/high heat. You want those pretty grill marks on your peaches too. I actually didn't flip my peaches. I just let them heat through on one side and the marks were there without having to fiddle with them and it turned out perfect.
3. When your chicken is done and your pasta is done drain your pasta and beans and then return them to the pot. Grate fresh Parmesan cheese right in there and sprinkle some salt and pepper too. Toss that all together. Taste and see if you need more seasoning. Then plate by giving a nice mound of pasta and beans topped with sliced chicken and peach wedges. SO. GOOD. Enjoy!

* Add some muffins and you are set!

Mandarin Chicken Salad with Poppy Seed Dressing

You might know that I love salads. Love them. Thank goodness my husband does too so.... we religiously have salad night every Friday. I look forward to this night. That might seem weird but it is true. I love when the weather warms up and there is lots of yummy fruits and veggies available and that means delicious salads will be created. This salad is fresh and crisp! I found a recipe and tweaked it a bit and it is perfect. The dressing really adds tons of flavor. Add toasted and buttered ciabatta or french bread and dinner is served!

 

 

 

Ingredients: (this made 2 adult size dinner salads)

 

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion (optional, my husband isn't a huge fan of raw onion)

1 large avocado, cubed

4-6 pieces of turkey bacon, cooked and chopped

1 large can Mandarin oranges, drained

4 chicken breast tenders or 2 chicken breasts, thawed

salt

pepper

garlic granules

 

Dressing:

1/3 cup white vinegar
1 teaspoon Kosher salt
A few turns of freshly ground black pepper
3/4 cup sugar
1 teaspoon spicy mustard
1 green onion, chopped

1/4 cup fat free Italian dressing

1 teaspoon poppy seeds

 

1. Put your lettuce on your plates. As much as you like. We like big salads for dinner so we put a good amount of lettuce on our plates. Right on top add your onion, avocado, turkey bacon and oranges. Next it is time to cook your chicken.

2. Season your chicken with salt, pepper and garlic granules. Cook in a skillet or on the grill until done. Let cool for a few minutes so when your cut into it, the chicken will still be juicy. Slice and top your salad with the chicken.

3. Ok, dressing time. This is really easy and quick because you toss it all in the blender! Combine vinegar, salt, pepper, sugar, and mustard in your blender. Blend. While the blender is running, add the green onion. Continue running the blender and add the Italian dressing in a steady stream until it is fully incorporated into the dressing. Pour into a serving container and stir in your poppy seeds. Top each salad with as much dressing as you like.

Enjoy a yummy spring salad.

 

adapted from our best bites

Chicken Stuffed Avocado

This was a great, healthy, quick meal I know we will have again! All the flavors mixed together were amazing. I love avocados. Fill them with creamy chicken salad and you have a meal!

At dinner I was eating my meal and I look up at my husband and his food was GONE. He looked and me and I smiled and then he said.... "what? They were really good." That makes me one happy cook. Empty plates and happy bellies!



Ingredients: (makes 2 adult portions)

2 cooked chickens breast, cooled and shredded
*(I seasoned mine with salt, pepper, garlic powder and Italian seasoning and grilled them while I assembled the rest of the salad)
1/2 cup corn
1/2 cup black beans
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/2 cup chopped tomatoes
1/4 cup crushed tortilla chips
4 tablespoons low fat mayo
2 tablespoons white vinegar
salt and pepper to taste
2 avocados, halved and pits removed

1. Super easy here. Cook up your chicken. I grilled mine. I love the flavor of grilled chicken. A rotisserie chicken would work great here too.
2. In a bowl combine corn, black beans, green onion, cilantro, tomatoes, and tortilla chips. Toss to combine. In another smaller bowl whisk together the mayo and vinegar. Add salt and pepper. Taste and adjust to your liking.
3. When your chicken is done, toss it in with the veggies and pour your dressing over the top of it all. Mix and top your avocados with a mound of chicken salad. Just dig right into your avocado with a spoon or fork, it's fun too.
4. Serve this with some fruit and some warm bread. (we had flat bread, yum!)

recipe adapted from Cheeky Kitchen

Chicken Caesar Sandwhiches

I love sandwiches and burgers. They are so comforting and yummy. They always taste delicious with homemade french fries and fruit salad. This sandwich was right up there with all the deliciousness that it was. It has all the flavor of a yummy chicken Caesar salad....on a bun. So good and really really quick!



Ingredients: (yield 4 adults)

4 chicken breasts
1/4 cup freshly grated Parmesan cheese
salt
pepper
fat free Caesar dressing
romaine lettuce
4 toasted buns
extras for toppings: sliced tomato
sliced olives

1. First lets cook the chicken. Salt and pepper each side of the chicken breasts. Cook them over medium/high heat in a bit if olive oil in non-stick skillet until cooked through.
2. While the chicken is cooking, it is time to make the sauce. In a medium sized saucepan pour about 1/2 of your dressing (I know, super technical measuring here) and add the grated cheese. Stir that all together and keep on low heat to keep warm until your chicken is cooked. Once your chicken is cooked through, remove and shred. Add all your shredded chicken to your sauce. Stir in all together...yum.
3.Now at this point you can add more dressing if you like your chicken extra saucy. If you want to thin is our a bit add a touch of water. It's all up to you and your preference. You just want it all warm and mixed.
4. Ok, no toast your buns and add whatever toppings you like. I like mine with lettuce, sliced tomato, and sliced olives.
* add some fruit and homemade fries and you are set!

Greek Taboule Chicken Salad

Well, it is a new year and everyone is out to eat healthy and start fresh. I personally believe that you can eat healthy and light with main dish meals and dessert. :) That is what this blog is all about. I love food. Love it. I love cooking and enjoying time around the table with family and friends. There is so much good food out there just waiting for me to modify it, lower the calories and fat and make it just as good! So wish me luck!

Well this dish was outstanding! Seriously, really good. I had it at a friends house and then with in a week I made it too! We loved it and it was a fun way to introduce Greek food to my family. Super healthy, tons of flavor....try it!



Ingredients:
1 package of Taboule Wheat Salad (I got the NEAR EAST brand)
1 tablespoon olive oil
1 large tomato, chopped
2 tablespoons lemon juice
zest of one lemon
1 cup crumbled feta cheese
3/4 cup peeled, chopped cucumber
1/4 chopped fresh basil
chopped grilled chicken (for as many people as you are feeding)
salt and pepper to taste
romaine lettuce leaves

1. In a large bowl combine the taboule wheat salad and the spice packed. Stir in 1 cup of boiling water. Cover and let stand 30 minutes in the fridge.
2. While the taboule is cooling, chop your tomatoes, cucumber, zest and juice your lemon, chop your basil and grill the chicken. Ok, that seems like a lot, but you can totally get that all done in 30 minutes. And if not that's ok :)
3. After 30 minutes is up add in your tomato, cucumber, cheese, lemon zest and juice, olive oil and basil. Taste and add salt and pepper if you like. Toss that baby together and let it rest for 30 minutes to an hour before you eat.
4. When it is time to serve make a bed of torn lettuce leaves on your plate, top with your wheat salad and place you grilled chopped chicken right on top. Oh..... so good. Serve with lemon wedges and a fruit for a yummy dinner.

* You could also serve this with hummus and homemade pita chips like us.... yum!

Cheesy Stuffed Chicken

This meal was so delicious! My husband kept making mmmmmmm sounds. I'll take that as a good sign :)

I love chicken. It is so versatile and low in fat and calories. But, sometimes it can be bland if it's not spiced up just right. This meal is a great way to get out of your boring chicken routine. It looks so fancy but was really easy to make and would be perfect for entertaining. Seriously make this, you will love it!



Ingredients:

6 chicken tenders, pounded flat and thin
3/4 cup fat free ricotta cheese
1/4 cup sun dried tomatoes, finely chopped
1 garlic clove, minced
1/4 cup chopped fresh basil
salt
pepper
Italian seasoning

1. Heat your oven to 425 degrees. In a small bowl stir together the ricotta, basil, sun-dried tomatoes, and garlic until creamy and combined. Add a couple shakes of salt and grind some pepper in there too. Mix and set aside.
2. Line a cookie sheet with foil and spray with non-stick spray. On a cutting board, place your chicken that has been pounded flat. Using a spoon scoop out some ricotta filling and place in the middle of your chicken. (Remember you are stuffing 6 chicken tenders, so you can divide your mixture into 6 portions so they are the same)
Ok, now fold one half of the chicken over the mixture and then roll the chicken to seal the mixture in. Now, at this point you can use a toothpick to keep it closed, but I just picked mine up and placed it on the cookie sheet seam side down and it worked perfect. Do the same to the rest of your chicken and put on the cookie sheet.
3. Sprinkle each chicken with a bit of salt and Italian seasoning. Drizzle a little olive oil over the top and pop it into the oven.
4. Bake for 20-25 minutes until the tops are golden.

* Serve this meal with steamed carrots, broccoli, or green beans. A nice green salad would be nice, and some rolls or garlic bread.

Chicken and Avocado Stuffed Quesadillas

Quesadillas are aways a favorite around here, but these ones are extra yummy! They are stuffed with grilled chicken, avocado, and cheese. Really, you can't go wrong. The creamy avocado gives it great flavor and the outside is crispy and warm! Dip in sour cream and salsa and you are in heaven!




Ingredients: (You can make as many or little as you like)

jalapeno cheddar tortilla wraps (the big ones)
grilled chicken, shredded
sliced avocado
grated cheese, pepper jack, colby,mozzarella, or cheddar
sour cream
salsa

1. Really easy here. Heat a non-stick skillet to medium-high heat.
2. I make my quesadillas in halves. By using one tortilla and filling just one side of it and folding the other side over on top. It makes it a ton easier when you are flipping a quesadilla stuffed with goodness. SO.... On one half of your tortilla sprinkle your cheese then place you chicken and avocado slices on top. Next, sprinkle a bit more cheese so everything stays together. Then fold the other half over. Kinda press on the folded tortilla to keep everything in place. Butter the side that is face up and carefully put your stuffed tortilla butter side down in your skillet.
3. While it is cooking butter the other side and after a few minutes CAREFULLY flip your quesadilla to cook the other side.
4. When the cheese is melted and the tortilla is golden brown and crispy slid that baby onto a cutting board and cut into 4 pieces. Now make as many as you want and dip in sour cream and salsa!

* You can add sauteed onions and tomatoes for a bit more flavor too.
* You can omit the chicken and load it with veggies or a great vegetarian meal.
* Add some watermelon and corn on the cob and you have a great summer meal!

Strawberry Chicken Salad with Candied Walnuts

Yep, another salad. I want everyone to love salads as much as me! This salad was amazing! I mean we gobbled it up! Perfect cool summer meal, paired up with some homemade bread sticks, rolls, or muffins, you are in for a treat!



(lightly adapted from Betty Crocker)
Dressing:
1/4 cup light mayo
1/2 cup Fat Free lemon yogurt
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/2 teaspoon lemon peel
Dash salt

Salad:
3 cups chopped cooked chicken (season with salt and pepper)
3/4 cup chopped celery
1/2 cup chopped candied walnuts
1 cup sliced or quartered strawberries
chopped Romain lettuce

1. This is really easy. Maybe too easy. Ok, combine all the dressing ingredients in a medium sized bowl. Toss in the chicken, celery, candied walnuts, and the strawberries. Toss to combine. Coat everything in this yummy sauce.
2.On your plates, make a nice bed of lettuce. Now top with the chicken mixture. That is it! Eat and enjoy.

* Great with any yummy bread. French buttered bread, muffins, bread sticks (next to be posted!!!) or rolls. Yum, can't wait to eat this again!

Teriyaki Ginger Marinade

This is a great marinade that goes perfect with any grilling that you want to do this summer! Try this with chicken, beef or pork. The trick with this marinade is to let your meat marinade over night, the flavors are amazing!



Ingredients:

1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1 tablespoon fresh minced ginger
1 tablespoon minced garlic
2 tablespoons chopped green onion

1. Combine all the ingredients in a bowl. Put your choice of meat in and allow 2-12hours to marinade.
2. Grill and enjoy!!

* Pair up your main dish with any of these: sweet potato fries, fresh green salad, watermelon, corn on the cob, fruit salad, muffins, french bread or rolls.
* Fresh ginger is so important in this marinade, but your probably wondering what to do with the left over piece of ginger huh? Well, put it in a zip lock bag, squeeze all the air out and place it in the freezer. It will stay fresh for a couple months in there. Plenty of time to make more teriyaki ginger marinade!!

New Arrival!

Well after 9 long months our sweet baby Olivia is here!! I am beyond thrilled and so happy to have another girl, now we have 3!! I have been saving up pictures and recipes to share so hopefully I won't fall behind, but I know that after we get back into the swing of things this blog will be hoppin'! So here is a pic of the cutest babe and a quick recipe to make on the next sunny day you have!!


Cranberry-Orange Chicken Salad Sammies(from Our Best Bites)




Ingredients:

2 cups cooked chicken, chopped into bite size
1 cup celery
1/3 cup chopped green onions
Zest of 1 medium orange
1/2 cup craisens
1/2 cup light mayo
1 teaspoon spicy brown mustard or coarse grain mustard
2 tablespoons jellied cranberry sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans or walnuts
Croissants or rolls
lettuce leaves

1. In a medium bowl, combine chicken, celery, green onions, orange zest and craisins.
2. In a separate, smaller bowl whisk together mayo, mustard, cranberry sauce, salt and black pepper. Add the chicken mixture and toss to fully combine. *This salad is best if refrigerated for several hours before serving.
3. Just before serving, add the toasted pecans/walnuts. Serve on toasted buns (with a touch more mayo if desired)and with a leaf of lettuce.

* Combine this with fruit salad and some veggies for dipping and you are set!

Hawaiian Chicken and Rice

This was a perfect "tired of winter need a yummy summer dish". It hit the spot. The chicken is juicy and the pineapple and sauce are sweet and warm. Yum! You and your family will love this!



Ingredients:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breasts
2 tablespoons oil
1 cup sugar
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules(or one cube)
1/4 teaspoon ground ginger
1 can sliced or chunk pineapple
1/2 cup cider or white vinegar
1 tablespoon soy sauce
hot cooked rice

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time and shake to coat. In a skillet, heat to medium high and brown the chicken in oil. Transfer to a greased 9x13 baking dish.
2. In a small sauce pan, combine the sugar, cornstarch, bouillon and ginger. Drain the pineapple into a 2 cup measuring cup. Set pineapple aside. Add enough water to the pineapple juice to measure 1 1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil and cook and stir for 2 minutes or until thickened.
3. Place the pineapple all around and over the chicken. Pour the sauce all over the chicken and pineapple. Bake uncovered at 350 for 20-30 minutes or until meat is fully cooked. While your chiken is cooking, cook that rice!
4. Slice chicken and place on top of cooked rice and pour pineapple and sauce over top. Yum!!

* I added some steamed carrots tossed with a bit of butter and salt to the side of this dish and it was perfect!!

Chicken and White Bean Chili

This chili was amazing. I got this recipe from the Pioneer Woman website. Talk about perfect, I love the white beans and the chicken. It didn't seem as heavy of a chili and it was perfectly spicy. I altered it a bit to lower the calories and it turned out perfect!!



Ingredients:

3/4 chicken breasts, cooked and cut up (3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced (optional)
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt and pepper, to taste
1/2- 1 cup fat free/low fat milk
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Corn Tortillas (warmed)

1. In a dutch oven or soup pot over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

2. Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

3. When beans are tender, add milk (as much as you want for the right consistancy) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

5. Add some Monterey Jack cheese to the pot and stir to melt.

6.Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo. Roll up warm corn tortillas and serve on the side of the bowl.

* I served this with rolls and it was sooo good!

Chicken Tortilla Soup

Holy Moly!! This soup is amazing!! I am not even exaggerating a little bit. And this winter has been so chilly so so soup as been really yummy and a necessity around her. I made this for my in-laws and my brother and before the night was over, they both asked for the recipe. I can't take too much credit, because it is from the brilliant minds at Our Best Bites. Try it!



Ingredients:

2 chicken breasts or 6 chicken tenders,thawed
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (optional)
1/4 c. fresh lime juice (3-4 limes). Don't even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper

TOPPINGS:
tortilla strips or chips (homemade strip recipe at bottom)
Avocado
Grated cheese
1/4 c. cilantro

1.Early in the day, cook the chicken. Just sprinkle the chicken with taco seasoning and saute it in a skillet on the stove. After it has cooked and cooled, shred and use in the soup.

2. In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno (if you want) and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.

3. While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, and cut up the avocado.RIGHT before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

* Tortilla strips: So easy and better for you :) Cut up 5-6 corn tortillas into little thin strips. Heat oven to 450. Put foil on a cookie sheet and spray with non stick spray. Sprinkle the strips onto the pan. *I have a little squirt bottle with lime juice in it to spritz the strips with but if you don't have anything like that, then just spray the strips with non-stick spray. Sprinkle strips with salt and put into hot oven. Cook about 3-4 minutes pull it out and flip strips with a spatula. Cook another 4 or so minutes until crispy! Done and perfect for this soup (or taco salad).

Chicken Piccata

This is a Giada De Laurentiis recipe and it is so easy, anyone can make it! It is really fast too! The lemon flavor really adds to this dish and I promise you will love it!



Ingredients
6-8 chicken tenders or 2 chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock or chicken broth
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2.In a large skillet over medium high heat add 2 tablespoons olive oil. When oil is hot add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3.Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Whisk everything left in the pan together to finish the sauce. Pour sauce over chicken and garnish with parsley.

* Great dinner for entertaining. Pair it up with a green veggie, steamed broccoli, green beans or a green salad. Add some toasted french bread and you are ready!

BBQ Chicken Wrap

I LOVE this wrap because it reminds me of Red Robin..... which I also love. I get the same thing every time I go there :) SO this is a copy cat of the Whiskey River BBQ Chicken Wrap and you will love it! It tastes like the real thing!



Ingredients:

Serves 4-6

1 package spinach tortillas
3 chicken breasts, cut into bit size pieces
lettuce, shredded
tomatoes, diced
cheddar cheese, grated
1 can corn, drained
low fat ranch
mesquite bbq sauce
salt and pepper

1. Heat a non-stick skillet to med/high heat and drizzle a bit of olive oil. Season your chicken with salt and pepper and toss into the pan. Cook for about 10 minutes or until cooked through. Next add a couple of tablespoons of bbq sauce to the pan and coat the chicken. Turn the heat down and prepare your wraps.
2. In a small bowl combine 3 tablespoons of ranch with 3 tablespoons of bbq sauce. Stir to combine. Spread some sauce on each of your tortillas. As much or little as you want. Next divide the chicken among all your wraps. Top with cheese, tomatoes, corn and lettuce. Wrap up tight and cut in half on your plates. So easy and good!!
* Serve these with fruit salad, french fries, chips, potato salad, anything summery and you are good to go!