Mexican Crockpot Chicken: *My Way

1 can no-salt-added corn, drained
1 can low-sodium black beans, drained & rinsed
1 small jar chunky salsa
1/3 small yellow onion, chopped
garlic salt
pepper
2 chicken breasts
shredded 2% milk cheese (I used Colby Jack)

Mix corn, beans, 1/3 jar of salsa, onion and put in bottom of crockpot. Place chicken on top, season to your liking with garlic salt & pepper, top with remaining salsa. Cover and cook on high 2 1/2 - 3 hours until chicken is done, careful not to overcook. Sprinkle cheese on top and cover until cheese is melted. Serve as is or over rice, even shred the chicken if you like and put in tortillas.

*There are tons of versions of this. Some add cream cheese or Velveeta and omit the onion and seasonings. This is my version! Next time I think I will try hominy in place of the corn and Rotel instead of salsa.

DC Chicken Salad

Ever had The Corner Bakery's DC Chicken Salad? If not, you're missing out.

It's delicious and I (think) I found the recipe! I searched for it and found it here:

DC Chicken Salad

It's not "official," but it sure does taste like the real thing!



Goes great in a whole wheat pita pocket with a side of fruit. 

Here's the recipe:

4 chicken breasts, cooked and chopped into cubes or 1 small whole roasted chicken, de-boned and shredded

1/3 small red onion, finely chopped

2 celery ribs, chopped

1/2 granny smith apple, chopped

1/4 cup dried currants

1 1/2 ounces slivered almonds

1/4 cup Miracle Whip  ( I used 1/2 low fat Helman's mayo, 1/2 fat free plain yogurt) 

Mix together and serve. Would also be good over lettuce. Hana prefers hers in the shape of person with currant eyes and a strawberry smile.

You're welcome!



Arroz Con Pollo

ME: Any suggestions for dinner this week, Joe?

JOE: I would like arroz con pollo.

I scoured my trusty Cooking Light cookbook and did not have a recipe for it. Drats! So I Googled it and came across this incredibly easy recipe: Arroz Con Pollo Recipe

NOTE: I did not have any fresh green pepper, but I did have a small can of diced green chiles that I used.

Butterflied Chicken

I botched the "butterflying" of the poor bird, but the outcome was still spectacular!

Here's the recipe!

Sour Cream Chicken & Mushrooms

Almost as good as Gloria's! I also added poblano peppers to the sauce before putting it in the oven.

Here's the recipe!

Quick (& cheating) Jalapeno Chicken

I say it's cheating because I just bought an already cooked rotisserie chicken rather than cooking the chicken myself.
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1 (10 oz) jar jalapeno jelly
3 tbsps pineapple juice

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Combine jelly and juice in a small saucepan. Cooke over low heat, stirring occasionally, until melted and thoroughly heated. Pour over plated chicken or serve on the side.

Chicken, Grape & Pesto Pizza

This is a new family favorite - except for Hana. She just ate all the grapes off of hers and then begged for cookies. Who is this kid? That was definitely a new one for her! However, while we were eating Joe said, "When you make this next week, use Boboli pizza crust! I've never had it and I'd like to try it." So, I guess I'm making it again next week???

1 tube refrigerated pizza dough
8 oz breast meat from a rotisserie chicken
1 1/2 cups seedless red grapes, halved
1/4 cup chopped green onion
8 oz ball of mozzarella, cut up
1/4 cup pesto
pepper

Preheat oven according to directions on pizza dough
Prepare dough according to directions on pizza dough
Spread pesto evenly on dough
Add chicken
Add grapes
Add cheese
Pepper to your liking
Cook pizza according to directions on pizza dough
Top with green onions
Serve and enjoy that yummy sweetness of those grapes!

I'll admit, I made this recipe out of pure curiosity. I just could not fathom grapes on pizza! While I was preparing it Wayne asked what we were having for dinner and when I told him what I was putting on the pizza he exclaimed, "Grape pizza?!" I think he told me about 50 times during and after dinner how delicious it was! LOL

Bon Appetit! And sorry, this pizza disappeared before I remembered to snap a pic of it!

Artichoke-Stuffed Chicken Breasts

From my Cooking Light cookbook.

2 1/2 tbsps Italian-seasoned breadcrumbs
2 tsps lemon zest
1/4 tsp salt
1/4 tsp pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1 (3 oz) pkg herbed goat cheese, softened
4 (6 oz) boneless, skinless chicken breast halves pounded to 1/4 inch thickness.

Preheat oven to 375.
Combine first 6 ingredients; stir well.
Top each chicken breast with 2 tbsps of mixture.
Roll up, tuck in sides and secure each with toothpicks.
Heat a large non-tick skillet over medium-high heat; coat with cooking spray.
Add chicken to pan and cook 3 minutes on each side or until browned.
Wrap handle of skillet with foil and bake at 375 for 15 minutes or until chicken is done.
Slice carefully and enjoy!

Salsa Verde Chicken Enchiladas

Yet another recipe from my new Cooking Light cookbook.

Three words:

1. Oh

2. my

3. goodness!

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1 cup chopped onion

1/4 cup chopped cilantro

2 minced garlic cloves

1 seven ounce bottle salsa verde (such as Herdez)

2 cups shredded cooked chicken breast (I just used canned)

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 cup fat-free, less-sodium chicken broth

8 six-inch corn tortillas

cooking spray

1/4 cup (1 ounce) crumbled queso fresco

1/2 tsp chili powder

4 lime wedges

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1. Preheat oven to 425

2. Place first 4 ingredients in a blender (next time I would add a jalapeno because I like some heat); process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1.2 cup salsa mixture. Reserve remaining salsa mixture.

3. Bring broth to a simmer in a medium skillet. Working with 1 tortilla at a time, add tortilla to pan, then flip. You only want to get it moist, turning it only once or else it will become soggy. Remove tortilla; drain on paper towel covered plate. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down in an 11x7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth and chicken mixture.

4. Pour reserved salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder (I forgot to do the chili powder but it was still mouthwateringly delicious). Bake at 425 for 18 minutes or until thoroughly heated. Serve with lime wedges.

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Yield: 4 servings (2 enchiladas and 1 lime wedge)

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Serve with cilantro-lime rice and black beans, I even added some sliced avocado.

Thanks for the amazing cookbooks, Jenn!

(I'll work my way to the other one soon. The recipes in there sound great too, this one just has more enticing pictures! LOL!)

Chipotle Chicken Taco Salad with Watermelon-mango Salad

More recipes from my new Cooking Light cookbook!

Watermelon-Mango Salad
2 cups cubed, seeded watermelon
1 cup sliced, peeled mango
1 1/2 tbsps lime juice
2 tsps honey
1/8 tsp salt
1 tsp fresh chopped mint

Mix lime juice, honey and salt with a whisk. Drizzle over fruit and toss gently to coat. Sprinkle with mint, cover and refrigerate until ready to serve.


Chipotle Chicken Taco Salad
DRESSING:
2/3 cup light sour cream
1/3 cup chopped fresh cilantro
4 tsps lime juice
1 tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt

Combine all ingredients and mix well.

SALAD:
4 cups shredded romaine
2 cups chopped roasted skinless, boneless chicken breasts (I used a rotisserie chicken)
1 cup cherry tomatoes, halved
1/2 cup diced avocado
1/3 cup diced red onion
1 can black beans, rinsed and drained
1 small can corn, rinsed and drained

Combine salad ingredients, drizzle with dressing and serve immediately. I also served a side of cilantro-lime rice.

CILANTRO-LIME RICE:
Cook rice and add lime juice, fresh chopped cilantro and garlic salt to taste.


This meal was absolutely delicious! The fruit alone was out of this world. Next time I think I'll omit the lettuce from the taco salad and just serve it as a chipotle chicken salad with tortilla chips or even in a pita pocket. Yum!

Jessica Simpson's Chicken & Dumplings

I found this on another blog. Supposedly, this is a recipe by Jessica Simpson. I have made it, and it is delicious!

3 rolls of reduced-fat croissant rolls
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of reduced fat cream of chicken soup
1 can of reduced fat cream of mushroom soup
1 cup of low-sodium chicken broth
salt
pepper
*I added a small can of peas and carrots

Preheat oven to 400F. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips. Line a 9x13" baking dish with one layer of dumplings. Pour can of cream of chicken soup over the dumplings, followed by the can of cream of mushroom soup, and chicken broth (and peas and carrots). Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through, and the top is bubbly and brown. Approximately 30 minutes.

Chicken Salad

2 cans white meat chicken
2 chopped celery stalks
1/2 small red onion, diced
1/2 tsp dill weed
1/8 tsp dry mustard
1/8 tsp onion powder
mayo (I just add until it's the consistency I want - and, yes, "When you bring out the Hellman's, you bring out the best!")
1/4 cup dried cranberries
handful of pecans, walnuts or both
ground pepper
tbsp chopped cilantro
dash of garlic salt

Shred chicken and add mayo, then add all other ingredients. Serve in a whole wheat pita pocket, on sliced bread, with crackers, or even atop a fresh spinach salad. Mmm! Mmm! Mmm!

Chicken Saag with Homemade Roti

That's right, Indian food! Mmm..... This one's sure to knock you Zoners' socks off! LOL

Chicken Saag (out of Cookie magazine)

4 skinless, boneless chicken breasts (diced and seasoned with salt and pepper)

salt and pepper

2 tbsp olive oil

1 chopped onion

2 tbsp tomato paste

2 lbs fresh spinach or 1 lb thawed frozen spinach

2 tbsp garam masala spice (yes, I was able to find it at Wal Mart)

1 cup half and half

jasmine rice, cooked (as much as you like)

Heat olive oil in large pan over medium heat. Add chicken and brown on all sides until cooked through. Remove chicken and set aside. In the same pan, saute onion until translucent. Stir in tomato paste. Add spinach and stir until wilted (or warm if using thawed frozen spinach). Add garam masala, stir and saute 8 minutes. Stir in half and half, add chicken and cook until warmed through. Season with more salt and pepper. Serve over jasmine rice.

Roti (makes 8) (from bellaonline.com)

4 cups of whole wheat flour

1/4 cups of water

Butter

Keep aside a little flour for dusting.

In large bowl, gradually add water to flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with damp cloth and let dough rest 10-15 minutes. Knead dough again and divide into 8 equal portions. Roll the individual portions into round golf ball-size balls. Take 1 round ball at a time and flatten it into a round disk using palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter. Heat a large frying pan on medium heat, add a little butter (or cooking spray) and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot.

***Use the roti like a tortilla to eat the chicken saag. Enjoy!

Arepas With Chicken & Corn

2 cups masarepa cornmeal

1 tsp salt

2 cups hot chicken broth

1/2 c black beans, drained

1/2 c shredded cheese (jack, cheddar, mozzarella, or combination)

corn on the cob, cooked

paprika

chili powder

garlic salt

1/2 c sour cream

pinch of chopped cilantro

one diced avocado

rotisserie chicken (breast, shredded: I bought one already cooked at Wal Mart, lemon garlic flavored)

1/2 tomato, diced

1/4 red onion, diced

salsa

1. combine cornmeal and salt in bowl

2. add broth, mix until no-lump dough forms

3. divide into 8 pieces, cover them with a damp cloth

4. heat lightly greased griddle, dip hands in cold water (prevents sticking) and roll each piece into a ball.

5. make an indention in each ball and insert a tiny bit of beans, cheese and onion.

6. pinch dough around filling to enclose

7. flatten each ball to 1 inch think between palms

8. cook on griddle until crisp, about 3 minutes per side

In blender (or Magic Bullet, as I prefer), add sour cream, cilantro, a few pieces of avocado and a dash or garlic salt and blend until smooth.

Place arepas on plates and stack chicken, remaining beans and cheese, onion, salsa, avocado, tomato and top with sour cream mixture.

Rub corn on the cob with butter and sprinkle on paprika, chili powder and garlic salt.

One word: Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm..........