Chicken Scampi

from "Diabetic Cookbook for Dummies" 3rd ed., 2010

Serves 4

1/4 t. pepper
2 cloves garlic, minced, divided
1/4 t. salt
2 T. roughly chopped fresh oregano
1/4 c. roughly chopped fresh parsley
3 T. lemon juice
1/4 c. white wine, divided
5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1-inch strips
1 T. olive oil
1/4 c. chicken stock
1 T. butter
1/2 c. Roma tomatoes, diced
salt and pepper to taste
3 T. grated Parmesan cheese

Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the white wine in a resealable plastic bag. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).

While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant but not browned. Add the remainng white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

*Serve with a side salad, and over a small portion of whole wheat buttered egg noodles.

Emily's Chicken Tortilla Soup

1 cup diced onion
2 celery stalks, diced
1 red pepper, diced
1 green pepper, diced
3 cloves of garlic
1/3 cup salsa - you decide how hot
1 can diced tomatoes
2 cans chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne
1/3 cup fresh cilatro, chopped
4 TBSP flour
4 TBSP sour cream
2 cups cooked diced chiken

In a stockpot or dutch oven, sautee onion, peppers and celery in a bit of EVOO for 5 minutes or until softened.
Add the garlic and sautee for 1 minute.
Add salsa, tomatoes and one can of broth and stir all together.
In a measuring cup, whisk the flour into the remaining can of broth until smooth and then add to the pot.
Then add the cilantro, chili powder, cayenne and cumin. S
tir in the sour cream until smooth and then add the diced chicken.
Simmer until all veggies are tender, or at least a hour to let the flavors mix.
Serve in a bowl and top with shredded cheese, diced avocado and crushed tortilla chips

Emily's notes: I like to make this a day ahead, the flavor is better. For my chicken I buy the bone-in breast with skin. I put EVOO all over and lots of salt and pepper and roast at 350 for 40 minutes. I pull off the skin and then dice the breast meat. I freeze in 2 cup portions, great for soups and casseroles.

Milky's Salsa Chicken

1 can cream of mushroom soup

1 jar salsa
1 pound chicken breasts

Put ingredients in crock and cook on low 8-10 hours. Shred chicken and serve over your favorite kind of rice.

Grandma Mary Beth's Cheesy Chicken Hotdish

1 6-oz. Box of Uncle Bens Wild Rice – cooked 1 cup chopped celery
1 small onion – chopped
1 can Cream of Chicken Mushroom
1 can sliced water chestnuts – drained
1 cup sour cream
2 cups cooked chicken – diced
1 cup cheddar cheese

Mix all together
Bake one hour uncovered at 325

Grandma's notes: use more cheese! And, use a large Pyrex bowl. It just tastes better, though you can bake in a regular baking dish too. :o)

Diabetic friendly: sub brown rice. Serve with side salad and limit potion to 1c.
Gluten free: watch ingredients of sour cream and soup.

Chicken with Swiss Cheese Bake

4 boneless chicken breasts 4 to 8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. milk
2 c. seasoned stuffing mix

Lay chicken in bottom of casserole.
Cover with slices of Swiss cheese.
Mix soup and milk.
Pour over chicken and cheese.
Top with stuffing mix.
Cover with foil and bake at 325 degrees for 1 1/2 hours.
Remove foil 10 minutes before to slightly brown the stuffing mix.

Ice Palace Wild Rice Soup

Serves 8+, freezes well

1lg can cream of mushroom soup
1lg can cream of chicken soup (diluted by 1/2 cans milk)
1 can chicken broth (for thinning out the soup later)
3-4 chicken breasts, cooked and cubed
6c cooked wild rice (roughly 1 to 1-1/2c. before cooking)
1 sm package mushrooms, chopped and sauted
1 chopped green pepper
1 chopped red pepper
1 chopped large onion
1 sm can chopped black olives, optional
2oz white wine, optional

Cook wild rice and chicken.
Throw all ingredients (except chicken stock) in to a large pot and heat until boiling.
Thin with chicken stock to your preference.

*I've also made this with turkey with Thanksgiving leftovers - yum!

Diabetic friendly: make with 1/2c wild rice.
Gluten free: check soup for allergens. Skip wine, and use homemade chicken broth (boil chicken carcass in 1c water on low for 1-2h. Freezes well in ice cube trays, strain with fine strainer depending on the dishes you will use it in.)

Chicken Stir Fry

This is hardly worth a recipe, but it's a favorite here!

You'll need:
1-2c rice - I always use brown rice
1 bag frozen stir fry mix - I like broccoli stir fry
1 BSCB per person, defrosted
Soy sauce

Start the rice in a seperate pot according to package directions.
In a large fry pan, add the defrosted chicken breasts.
Cook through and chop with spatula.
Add veggies and 1/2c water
Simmer, stirring frequently until vegetables are done.

Serve on top of rice. Season as you like - we just use soy sauce over the top, but you may try marinating the chicken or using other spices for different flavors.

Chicken Taco Soup

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans ,
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.

Meghann's notes: I often make this on the stove top also, and have used ground turkey or ground beef instead of the chicken. If making in the crock pot with ground beef or ground turkey, I brown first before putting in crock pot.

Cheaper: buy taco seasoning and ranch seasoning in large containers at Sam's Club. BSCB is also available there for much cheaper than even most grocery store sales. Some of the beans can be purchased dry and reconstituted.

Cheesy Chicken Enchilada Soup

Similar to the soup served at Space Aliens!


2 cans cream of chicken soup
2 cans fiesta nacho cheese soup or cheddar cheese soup
1 (10-oz) can red enchilada sauce
1 soup can milk
3 or 4 cups cubed, cooked chicken (can use canned chunk chicken also)

Mix all together in crockpot and heat on low until everything is mixed and melted together well.

To serve, top with coarsely crushed tortilla chips/Doritos/Taco flavored Doritos and shredded monterey jack cheese, (or other cheese of choice).

Or put crushed tortilla chips in bottom of soup bowl and ladle soup over, then top with shredded cheese of choice.

Meghann's notes: don't use "knock off" enchilada sauce, the color is different and makes the soup look like mud - appetizing, eh? - but tastes fine. We like Old El Paso. Want more spice? Get spicy enchilada sauce! You could add veggies to this to make it a one-dish dinner.

Lighter: sub 98% FF cream of chicken soup for the regular, use skim milk.

Layered Mexican Chicken

1 spray olive oil cooking spray

2 1bs uncooked boneless, skinless, chicken breasts
30 ounces canned black beans, rinsed and drained
3 cups fat free sour cream
2 cups shredded reduced fat Mexican-style cheese, divided
8 ounce chopped green chilies, divided
2 teaspoons ground cumin
1/2 teaspoon black pepper
12 med. corn tortillas cut into 2 inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350
Place chicken in med saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to med. and simmer until chicken is cooked through, about 10 minutes, drain. When chicken is cool enough to handle, cut into 1 inch pieces
Transfer chicken to a large bowl and add beans, sour cream and 1 cup of shredded cheese,chillies, cumin and pepper; mix well, set aside
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Crock Pot Chicken and Stuffing

6 whole boneless skinless chicken breasts

1 box stove top stuffing mix
1 can 98% fat-free cream of mushroom soup -- or any cream soup
1/2 cup water or chicken bouillon

Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours.

Meghann's notes: I might use a bit more chicken bouillon next time, it was good (not dry) but I'd like it just a little but more moist (I hate the word moist...) I served with a salad and mashed potatoes, yum! Also: since we only had 2 people eating, I only used 3 chicken breasts.

Chicken Enchiladas 2

2 1/2 serving(s) cream of chicken soup
1/2 cup(s) fat-free sour cream
1 cup(s) Pace picante sauce
2 tsp chili powder
1 pound(s) uncooked boneless, skinless chicken breast
1/2 cup(s) Weight Watchers Reduced-Fat Shredded Mexican Cheese
6 La Tortilla 6.5" Smart & Delicious Original Whole Wheat tortillas

Instructions
1. Boil chicken for approximately 20 minutes or until done, let cool, and then shred.
2. Stir the soup (1 can total - Campbell's Healthy Request or 98% fat free), sour cream, picante sauce, and chili powder in a medium bowl.
3. Stir 1 cup picante sauce mixture, chicken, and cheese in a large bowl.
4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them in an 11x9" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
5. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with lots of lettuce and tomato.

Chicken Enchiladas 1

2 item chicken breast, cooked, skinless

6 small corn tortilla
12 oz Old El Paso Green Chili Enchilada Sauce
12 oz canned tomatoes with green chilies
11 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
4 oz Cabot Light Cheddar Cheese - 50% Reduced Fat

Heat oven to 350.
Cook chicken, chop and season with fajita seasoning.
Mix sauce, soup and tomatoes and put thin layer on bottom of pan, tear tortillas and lay on top of sauce, mix chicken with remaining sauce and lay on tortillas, top with cheese and in 350 oven for about 15 min. or until bubbles.

Lighter Chicken Cordon Bleu

4 - 4 oz B/S chicken breasts

4 wedges laughing cow cheese (any flavor)
4 servings extra lean ham (maybe Deli Select)
1/2 package shake N bake
toothpicks

Pound each breast to about 1/4 inch thickness.
Spread one wedge of cheese on top of each breast, then put on 2 to 3 slices ham.
Roll up the chicken and secure with toothpicks.
Place on a baking tray and sprinkle with Shake N Bake.
Bake at 400 for about 35 to 40 minutes.

Crock Pot Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.

Serving suggestion: serve with rice.

Southwest Cheesy Chicken

1 lb. chicken breast cut into pieces

2 Cups water
2 Cups wheat pasta uncooked
1 10 oz. Rotel undrained ( I use Hot because we like it spicy)
8 oz. Light Velveeta
1/2c sour cream

Cook chicken in skillet.
Stir in 2 C of water and bring to a boil.
Add the pasta and cover.
Reduce heat to medium and simmer 15 mins.
Add Velveeta and Rotel.
Cook until Velveeta is melted.
Remove From heat and stir in sour cream.

Suggestions: I like to add some diced red and green bell peppers and a bag of frozen broccoli that has been cooked in the microwave for 5 mins. This adds your WW "extra filling food" and really increases your portion size.

Serves 6.

Hot Chicken Blue Cheese Dip

2 10 oz. cans of chicken (or 3 breasts cooked and chopped)

16 oz cream cheese
8 oz blue cheese salad dressing
5 oz of hot sauce or more (Franks is good)
5 oz crumbled blue cheese
Handful of cheddar cheese , for sprinkling on top

Preheat oven to 350.
Melt cream cheese
Add blue cheese dressing, and rest of ingredients except cheddar cheese
Stir till blended, place in 9x13 oven proof pan
Sprinkle handful of cheddar cheese on top.
Bake until bubbly, about 20 min.

Serving suggestion: serve with tostitos, celery, green peppers, or just crackers

Crock Pot Diet Coke Chicken

1 cup ketchup

12 ounces Diet Coke (suggestion: or Dt. Dr. Pepper)
(6) 4 ounce boneless skinless chicken breasts
1 large onion -- sliced

Can be done in slow cooker, or pour liquid over chicken in chicken fryer skillet and cover.

Bring to a simmer and then lower the heat to low and walk away and check at 45 mins.

Crack lid a bit to allow sauce to thicken. This takes a total of about an hour.

Variations/Additions:
Packet of dry onion soup mix
Mushrooms, onions, green peppers, celery, etc.
Instead of Coke, add orange soda, ginger and garlic for an Asian dish.
Instead of Coke, use Diet Coke with Lime and salsa instead of ketchup for a Mexican dish.
Instead of ketchup, use barbecue sauce.
Instead of chicken, use pork chops or sausage.
Instead of making the chicken "BBQ", use Diet Coke and RF or FF Italian dressing. Cover with foil and bake 60-90 minutes, turning halfway through cooking.

Oven Fried Chicken

1 T margarine melted in pan

2-3 c. Bisquick
1 1/2 t. paprika
1 1/4 t. salt 1/4 t. pepper
Add other spices of your choice to the Bisquick: chili powder, ranch, garlic, lemon pepper...

Dredge chicken in baking mixture.

Bake skin side dowm 425*, 35 min, turn and bake 15 min. more.

JM's Chicken Pot Pie

INGREDIENTS


1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 Cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

DIRECTIONS
Cook and drain vegetables as directed on bag. Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.

Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.

Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.