June 4th, 2010 
My Health 
Here’s mine
4 skinless, boneless chicken breasts
1/2 cup of ketchup
3 Tbsp of brown sugar
2 Tbsp of vinegar
2 Tbsp of Worcestshire sauce
2 tsp of yellow mustard
Directions
Place the chicken in a baking dish (I use cooking spray in case it would happen to stick)
Mix all the other ingredients together, spoon over chicken.
Bake uncovered at 350 degrees, about 40 minutes.
This is low fat and healthy, im on weightwatchers so healthy recipes are very much appreciated!
SMDINER! Is that a ww recipe? I Swear I just saw that on the weightwatchers website! AWESOME! I was looking at that one too!
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CHICKEN WITH CASHEWS
1 pound chicken breast, boned & sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles
Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.
Remove from pan.
Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.
I made Chicken Deluxe again on Sunday.
4 – 6 boneless skinless chicken breasts
1 can condensed Cream of Chicken soup
1 can condensed Cream of Celery soup
2/3 cup shredded cheddar cheese
1/2 cup sherry or white wine (or chicken broth or water)
3 green onions – sliced or one small onion diced
Place chicken breasts in single layer in baking pan. Stir together balance of ingredients and pour over chicken. Bake in 325 F oven for 1 hour. Serve over rice or noodles.
Low-Fat Cheddar Chicken Pot Pie
1 cup low-fat baking mix
1/4 cup water
1 1/2 cup chicken broth
2 cup potatoes, peeled and cubed
1 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/4 cup unbleached flour
1 1/2 cup skim milk
2 cup fat-free cheddar cheese, grated
4 cup chicken, skinless light meat, cooked and cubed
1/4 tsp poultry seasoning
Preheat oven to 425. To prepare crust, combine 1 cup baking mix
and water until soft dough forms; beat vigorously. Gently smooth
dough into a ball on floured surface. Knead 5 times. Follow directions
accordingly for crust. To prepare filling, heat broth in a saucepan.
Add potatoes, carrots, celery,onions, and bell peppers. Simmer 15
minutes or until all is tender. Blend flour with milk. Stir into
broth mixture. Cook and stir over medium heat until slightly
thickened. Stir in cheese, chicken, and poultry seasoning. Heat
until cheese melts. Spoon into a 2-quart casserole dish. Place
crust over filling in casserole. Seal edges. Make slits in crust
for steam. Bake, for 40 minutes or until golden brown. Makes 4
servings.
Easy, tasty, and filling- so you won’t be hungry later!
INGREDIENTS
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Sous vide chicken breasts with orange mayonaisse and tarragon.
2 skinless, boneless breasts
2 tablespoon olive oil ( 190 calories per tablespoon )
1 cup of freshly squeeze orange juice
1 piece of garlic, crushed and diced
2 tablespoon of dijon mustard
3 tablespoon of tarragon, shaved
1 tablespoon of Ouzo ( Greek anise liquor )
1 tablespoon of shallot, crushed and diced
2 tablespoon of mirin rice vinegar
All in the vacuum sealed bag and thrown in a boiling water at medium heat. For 15 minutes or until white. Cut bag and put chicken to plate. Take the marinade and blend it and take a tablespoon of the marinade and smear it on the plate. Put some parsely for garnish.
Mines easy, bake covered in cream of mushroom soup with a dash or two of milk.
simplest chicken recipe in the world!
you need 2 lbs of chicken breast, boneless and skinless – or thighs if you prefer.
one bottle of french dressing
one can of cranberry sauce.
mix the french dressing and the cranberry sauce and marinate the chicken in it overnight.
bake the chicken – either with the sauce or without – and eat.
it sounds gross but it rocks out!
I went to Costa´s Greek restaurant in Chicago a few years ago, and had this over pasta-I like pasta better than rice. I liked it so much, I made it for the women in my book club, and everyone had seconds-and they are twigs!
GREEK LEMON CHICKEN
1-2 tablespoons extra virgin olive oil
1 lb (500g) chicken thighs diced into 1″ squares
4-6 cloves garlic
juice of one lemon
5/8 cup (150ml) water
1/2 tablespoon dried oregano
1 teaspoon (generous) freshly ground black pepper
3/4 cup rice
Peel and crush or chop garlic, set aside. Chop and squeeze lemon and add to cup measure.
Fill cup to 600-750 ml with water. Add olive oil to hot pan and add chicken when oil has begun to get hot. Brown chicken on all sides, approximately 5-10 minutes total, reduce heat.
Add oregano and black pepper; stir into chicken mix.
Add lemon/water mixture and stir gently till all is mixeed in. Simmer until most of the liquid has been reduced and all of the flavours have been combined, serve with freshly cooked/steamed rice.
Serves 2.