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cooking light recipe–fast Calories: 467 Fat: 10g Saturated fat: 1

  • Rice:
  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green bell pepper
  • 1 tablespoon chopped fresh thyme
  • 1 cup long-grain white rice
  • 2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 2 cups water
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 4 ounces chicken livers, finely chopped
  • 2 green onions, thinly sliced
  • 1/8 teaspoon hot pepper sauce
  • Chicken:
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1/2 cup fat-free, lower-sodium chicken broth
4.5/5 (4 Votes)

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This old classic is sure to please, but without all the extra fat and calories! Nutritional Content 1 serving –

  • This old classic is sure to please, but without all the extra fat and calories!
  • c
  • Nutritional Content 1 serving – 1 cup
  • Calories: 145 Total Fat: 5 gm Saturated Fats: 1 gm Trans Fats: 0 gm Cholesterol: 27 mg Sodium: 269 mg Carbohydrates: 12 gm Dietary fiber: 2 gm Sugars: 2 gm Protein: 14 gm
  • Stew Ingredients
  • 6 cups low-sodium chicken broth (no sugar/dextrose added)
  • 1 tbsp. marjoram
  • 1 tbsp.. garlic powder
  • 4 boneless, skinless chicken breasts – cut into small chunks
  • 2 tbsp. olive oil
  • 1 large onion – peeled and diced
  • 4 large carrots, peeled and sliced
  • 4 stalks celery, cleaned and sliced
  • Dumpling Ingredients
  • 2 cups whole wheat pastry flour
  • 1 tbsp. baking soda
  • 1/2 tsp. salt
  • 3 tbsp. olive oil
  • 1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)
4.2/5 (11 Votes)

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This recipe is a variation of the Mayo Clinic's Broccoli, Garlic and Rigatoni recipe that is low in sodium

  • 3 cups Rigatoni Pasta OR Pasta of your choice (I use Penne Pasta)
  • 4 Boneless, Skinless Chicken Breasts, cut into chunks
  • 2 - 3 heads of Broccoli, cut into florets
  • 1 cup Cherub Tomatoes, sliced in half
  • 2 tsp minced garlic
  • Freshly ground black pepper
  • Parmesan Cheese
  • Olive Oil
4.6/5 (5 Votes)

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Comfort food at its finest! This Chicken and Stuffing Casserole is sure to hit the spot on a chilly winter day

  • Chicken pieces
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of celery Soup
  • Milk
  • 2 boxes prepared Stove Top stuffing
4.2/5 (5 Votes)

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Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag

  • Two 4-oz. raw boneless skinless lean chicken breast cutlets
  • 1/2 cup Fiber One bran cereal (original)
  • 1 1/2 tsp. Italian seasoning, or more to taste
  • 1/2 tsp. garlic powder, divided, or more to taste
  • 1/2 tsp. onion powder, divided, or more to taste
  • 1/8 tsp. salt, or more to taste
  • 1/4 cup canned tomato sauce with Italian seasonings
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/2 cup shredded reduced-fat mozzarella cheese
  • Optional: black pepper
4.5/5 (4 Votes)

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Turn your chicken tenders up a notch with tender mozzarella, fresh tomatoes and a delicious pesto

  • 1 pound boneless, skinless, chicken tenders
  • 3 1/2 ounces basil pesto
  • 3 roma tomatoes, sliced
  • 8 ounces fresh mozzarella, sliced
  • Dash of salt
  • Dash of black pepper
  • Dash of parmesan cheese, shredded
  • Dash of Italian seasoning
3.9/5 (43 Votes)

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This recipe won a contest on a television show called The Chew

  • 4 pounds chicken legs and thighs, with skin (I used a chicken cut up, including breasts)
  • 1 cup artichoke hearts, halved (canned is fine)
  • 1 medium onion, cut into pieces same size as the artichokes
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 2-3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red or white wine (you could also sub in chicken stock)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • Kosher salt and pepper, to taste
4/5 (26 Votes)

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Ranch Chicken Enchilada Caserole

  • 4 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • 4 flour tortillas (burrito size)
  • 1 cup ranch dressing
  • 2 cups shredded cheddar cheese
  • cilantro or parsley to garnish, if desired
4.3/5 (22 Votes)

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Latin fried chicken and takes the basics of fried chicken and incorporates some Latin spices and flavor to give thi...

  • MARINADE:
  • 2 tablespoons kosher salt
  • 6 garlic cloves, chopped coarse
  • 1 tablespoon pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
  • 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
  • COATING:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornstarch
  • 1 tablespoon pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoon baking powder
  • 1 teaspoon white pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 large egg whites, lightly beaten
  • FRYING OIL:
  • 3 quarts vegetable or peanut oil
4.2/5 (20 Votes)

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Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thi...

  • 1.5 lbs chicken - cooked and chopped or shredded
  • 1 can enchilada sauce
  • 1/2 can corn
  • 1/2 can black beans - rinsed
  • 1/2 cup chopped onions
  • 4 Lo-Carb Tortillas
  • 1.5 cups shredded cheese
4.4/5 (13 Votes)

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If you're looking for a rich and flavorful dinner that's ready in less than 20 minutes then this One Pan Spicy Lemo

  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, diced
  • 1 tablespoon garlic, minced
  • 8 ounces (2 1/2 cups) small, dry pasta
  • 1 cup grape tomatoes, halved
  • 2 cups chicken broth
  • Juice from one large or two small lemons
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon pepper
  • 1 cup Mozzarella, shredded
4.4/5 (13 Votes)

By

Got this recipe in my CSA box from the Amish

  • 2 T oil (I did not use oil, I just sautéed the veggies in chicken stock)
  • 1/2 lb thin strips of chicken (I used leftover chicken from a rotisserie chicken)
  • 1 1/2 cups Chinese Cabbage (Bok Choy), sliced thin
  • 1/2 cup finely chopped green onion (I used sweet onions because that is what I had)
  • 1 clove garlic, minced
  • 1/4 t ground ginger
  • 2 t soy sauce (I used Tamari Soy Sauce)
  • 1/2 t salt (more to taste)
  • 2 qt. chicken broth
  • 1 cup finely chopped spinach
  • 1/2 cup thinly sliced mushrooms
4.5/5 (17 Votes)

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