Shish Kabobs

Oh how our family loves Shish Kabobs. They are easy to make and they are yummy. I didn't have any shrimp so I used chicken and beef. I always marinate the meat and let it sit for a while so the meat could marinate.
I got everything cut up and ready to put on the sticks for the kabobs.
Beef marinating
Chicken marinating
Cut up the onions with no crying
Some of the bell peppers are from my garden.
The kids love pineapple on the kabobs.
They were finally ready for the grill
My husband wanted to cook them on the smoker. He wanted a different flavor so I turned off the grill.
The kabobs smoking.
Looking good.
Yummy kabobs and the family came running inside to eat.

Fast Chicken & Rice

Cook and stir chicken in hot oil over medium-heat for 2 or 3 minutes or until no longer pink. I doubled the recipe for my family. One pound of chicken and one bag of rice is not enough for our family. I always double the recipe to have enough.
Yummy, stir fry sauce
Cooking the chicken
While the chicken is cooking I boiled the rice.
Stir in stir-fry sauce; heat through.
Add the peas and stir together.
Time to eat. The kids love it. It is an recipe for a school night.

Ingredients
1 8.8-ounce package cooked brown or white rice
1/2 cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 tablespoon cooking oil
1/4 cup bottled stir-fry sauce
Packaged oven-roasted sliced almonds

Directions
1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Chicken Linguine with Pesto Sauce

Makes: 4 servings

Start to Finish: 20 minutes

Ingredients

• 8 ounces dried linguine
• 1 10-ounce package frozen broccoli, cauliflower and carrots
• 1 10-ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
• 1/3 cup purchased basil pesto
• 1/4 cup milk
• 1/2 of a 2- to 2 1/4-pound deli-roasted chicken
• Milk (optional)
• Grated Parmesan cheese

Makes: 4 servings

Start to Finish: 20 minutes

Directions

1. In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.

2. While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.

3. Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.

http://www.bhg.com/recipe/chicken/chicken-linguine-with-pesto-sauce/

Mac and Cheddar Cheese with Chicken and Broccoli

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 pound chicken breast tenders, chopped

Salt and pepper

1 small onion, chopped

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists

2 1/2 cups raw broccoli florets, available packaged in produce department

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon paprika

3 cups whole milk

1 cup chicken stock

3 cups yellow sharp Cheddar

1 tablespoon prepared Dijon mustard

Directions

Place a pot of water on to boil for macaroni.

Heata medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water.Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe/index.html

Chicken Spaghetti

A good friend reminded me of this recipe.

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1 lb. Angel hair pasta
• 1 can Cambell's Condensed Cream of Chicken Soup
• 1 lb. Mexican or regular Velveeta Cheese
• 1 can Rotel tomatoes (tomatoes with green chiles)

Preparation:

Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when completely done. Boil noodles in remaining broth, drain after done. Cut chicken into small, bite-sized pieces. Cut cheese into small chunks and melt in sauce pan. Combine in large pan: chicken, noodles, cheese, soups, and Rotel. Mix well and serve.

Garlic Parmesan Chicken and Noodles

From start to finish: 30 minutes

Ingredients

• 6 oz. extra-wide egg noodles
• 1 2- to 2-1/4-lb. purchased roasted chicken
• 1 cup frozen peas
• 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
• 1-3/4 cups whole milk or light cream
• 1/2 slice white or wheat bread
• 3/4 cup shredded Parmesan cheese
• Snipped fresh thyme (optional)

Directions

1. Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.

2. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.

3. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 Tbsp. melted butter.

4. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme. Makes 4 servings.

http://www.bhg.com/recipe/chicken/garlic-parmesan-chicken-and-noodles/

Chicken Parmigiana With Bobby Flay

Cook Time: 45 Mins
Yield: 4 Servings

Ingredients nocoupons

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 2 cups panko bread crumbs
• 1 cup vegetable oil or pure olive oil
• Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

Directions

Preheat oven to 400 degrees F.

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

nocoupons

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt to make a paste
• 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
• 1 (16-ounce) can crushed tomatoes
• 1 small can tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 Cubano chile pepper, chopped
• Salt and freshly ground pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

http://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe/index.html

Chicken Piccata

Serves 2

Ingredients
Note: Omit the brown rice, and this is a Phase 1 recipe.


3/4 pound whole skinless boneless chicken breast, halved lengthwise
2 tablespoons dry sherry
1 tablespoon capers
1 tablespoon extra virgin olive oil
2 tablespoons trans-free margarine
1/4 teaspoon paprika
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste


Instructions
Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste. Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick. Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.

Pour off any remaining fat and oil from the skillet. Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken. Serve with 1/2 cup brown rice per person.

Golden Tortilla Soup

4 Servings

Description

This richly flavored, quick-cooking, southwestern-style soup tastes like you cooked all day.

Tip: For those in Phases 2 and 3, feel free to enjoy some tortilla chips with your soup. Cut 1 large whole-wheat tortilla into strips, toss with a little olive oil, salt, and cumin, and bake in a 350°F oven for 8 minutes, or until crunchy.

Ingredients
1 teaspoon extra-virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
Pinch cayenne pepper
Salt and black pepper
2 cans (14-ounce) reduced-sodium chicken broth
1 cup canned plum tomatoes, chopped
12 ounces boneless, skinless chicken breast, cut into 1" strips
3 tablespoons fresh lime juice (from 1 lime)
1 cup chopped fresh cilantro leaves

Instructions
Warm oil in medium saucepan over medium-low heat. Add onion, garlic, cumin, cayenne, salt, and pepper. Cook 4 minutes, stirring. Add broth, tomatoes, and 1 cup water. Increase heat to high; bring to a simmer. Cook 5 minutes. Transfer soup to blender; puree until smooth. (Alternatively, use an immersion blender directly in pan.)

Return soup to pan over medium-high heat. Add chicken strips; bring to a simmer. Cook 4 minutes, until chicken is cooked through. Remove from heat; stir in lime juice. Garnish with cilantro.

Nutritional Information:

178 calories
5 total fat (1 g sat)
54 mg cholesterol
8 g carbohydrate
25 g protein
1 g fiber
333 mg sodium

Walnut Chicken Breast Stir Fry

2 Servings

Ingredients
2 chicken breasts, skinless, boneless
2 tablespoons walnut oil
3 teaspoons low-sodium soy sauce
1/4 teaspoon ground ginger
1/2 red bell pepper
1/4 cup chopped walnuts
1/4 teaspoon garlic, minced
1/2 medium onion
1/4 cup reduced sodium chicken broth
1/2 package (4 ounces) broccoli flowerettes
1/2 green bell pepper
2 cups assorted greens

Instructions
In a large bowl, combine 1 tablespoon walnut oil and 1 1/2 teaspoons low-sodium soy sauce. Set aside. Cut the peppers and onion into 1 inch pieces. Cut the chicken breasts into 1 inch pieces. Add the chicken to the large bowl, stir to coat. Cover, then place in the refrigerator for 30 minutes.

While waiting; in a small bowl combine the ginger with the reduced sodium chicken broth, and the remaining low-sodium soy sauce. Set aside.

In a large skillet (or Wok), heat the remaining walnut oil over medium high-heat, when hot, but not smoking, add the chicken (discard all remaining marinade), cook until chicken is no longer pink.

Remove chicken, set aside. Now stir fry the onion and peppers until onion is tender, add the broccoli, cook until tender, add chicken and broth mixture, cook stirring constantly until chicken is brought up to desired serving temperature.

Turn off heat, add walnuts, and stir thoroughly. On 2 serving plates, divide the mixed greens evenly, and then pour walnut chicken mixture onto center of greens.

Nutritional Information:
240 calories
20 total fat (2 g sat)
25 mg cholesterol
7 g carbohydrate
12 g protein
3 g fiber

Chicken Marsala

Usually the meat in Chicken Marsala (or Veal Marsala) is pounded flat and floured. You don't need the flour (although you can sprinkle a bit over the meat if you like, for not a big carb count and it will help in browning). Although pounding the meat out helps it cook more quickly, you don't have to do it. I often use chicken breast tenderloins (quicker and less expensive) and sometimes cut them up for ultra-fast cooking. Be sure to use dry Marsala wine, not sweet, for low-carb cooking.

Prep Time: 20 minutes

Ingredients:

• 1 lb. boneless skinless chicken breasts
• 1 small onion
• 1 cup mushroom slices
• 3 T (or so) olive oil
• 1/2 cup dry Marsala wine
• 2 T minced Italian (flat leaf) parsley
• Chicken broth or Better than Bouillon

Preparation:

1. If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper.

2. Heat oil in skillet and add chicken. Cook until done, remove, and cover with foil.

3. Add onion and mushrooms, cook until soft. Add wine to pan and cook for 1 to 2 minutes.

4. At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste, and adjust seasonings. If it needs more salt, this is a good place to add a little Better Than Bouillon, if you have it, for the chicken flavor and salt.

5. Pour vegetables and sauce over chicken, and sprinkle with parsley.

Nutritional Information: This can make 3 or 4 servings. For 3 servings each has 3 grams effective carbohydrate plus one gram fiber, 36 grams protein, and 336 calories.

Crock Pot Chicken Noodle Soup

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.

Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings

www.cooks.com

Fast Chicken & Rice

Ingredients
1 8.8-ounce package cooked brown or white rice
1/2 cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 tablespoon cooking oil
1/4 cup bottled stir-fry sauce
Packaged oven-roasted sliced almonds

Directions
1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Nutrition Facts
Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 453, Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/chicken/fast-chicken-and-rice/

Baked Teriyaki Chicken

Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
*Tip: I put foil in pan to make it an easier cleanup*

www.allrecipes.com

FRANK'S REDHOT BUFFALO CHICKEN DIP

This is so great and very easy!!!
Ingredients:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

Directions:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*Found recipe on www.frenchs.com*

Super cheesy chicken parmesan

Ingredients
4 6-oz. skinless, boneless chicken breast halves
1 medium onion, finely chopped
2 cloves garlic, minced
2 Tbsp. cooking oil, divided, or nonstick cooking spray
1/2 cup canned tomato sauce with Italian seasonings*
1 cup whole bran cereal shreds (such as Fiber One original or All-Bran)
1/4 cup grated Parmesan cheese (1 oz.)
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed (optional)
1 Tbsp. Italian seasoning, crushed
1/4 tsp. salt
1/2 cup fat-free egg product, thawed
2/3 cup shredded reduced-fat mozzarella cheese (3 oz.)
Red pepper flakes (optional)
Snipped fresh oregano (optional)

1 recipe Pasta with Sweet Peppers, see recipe

Directions
1. Between sheets of plastic wrap, pound chicken breast halves to even thickness (about 3/8 inch thick); set aside.
2. In 12-inch skillet cook onion and garlic in 1 tablespoon hot oil until tender. In bowl mix onion mixture and tomato sauce; set aside.
3. In food processor or blender process or blend cereal to the size of bread crumbs. In shallow dish stir together cereal crumbs, Parmesan cheese, oregano, Italian seasoning, and salt; season with pepper.
4. In another dish place egg product. Dip chicken in egg product then crumb mixture.
5. In skillet cook chicken in remaining 1 tablespoon hot oil for 4 minutes per side or until cooked through (170 degrees F) over medium-high heat. Spoon sauce on chicken. Sprinkle mozzarella. Reduce heat to low. Cook, covered, 2 to 3 minutes, until cheese is melted. Sprinkle red pepper flakes and oregano. Serve with Pasta with Sweet Peppers.*Heat and pass remaining canned tomato sauce, if desired. Makes 4 servings.
6. Pasta with sweet Peppers: Cook 6 ounces whole-grain fettuccine according to package directions, adding 1 large red sweet pepper cut in strips, the last 1 minute of cooking. Drain well. Drizzle lightly with olive oil. Sprinkle with fresh oregano.