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So I made this for dinner tonight

  • 4 chicken breasts, boneless, skinless
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil
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In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic

  • 1/3 cup thawed orange juice concentrate
  • 5 tablespoons canola oil, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter
  • 4 green onions, thinly sliced, divided
  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 to 2 tablespoons grated orange peel
  • 2 to 3 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice
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Marinate chicken in teriyaki marinade and sauce 30 minutes, turning chicken over several times

  • 4 chicken breast halves
  • 1/2 cup teriyaki sauce
  • 1 can (15 oz.) black beans
  • 1 1/2 Tbs. fresh lime juice
  • 1/2 tsp. onion salt
  • 1 cup diced red bell pepper
  • 3 Tbs. minced fresh parsley
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In small bowl, mix dressing ingredients with wire whisk

  • Thai Peanut Butter dressing
  • 1 tbs. packed brown sugar
  • 2 tbs. creamy peanut butter
  • 2 tbs. rice vinegar or cider vinegar
  • 1 tbs. fish sauce
  • 1/8 tsp. ground red pepper
  • Salad
  • 2 cans (10 oz.) chunk light chicken
  • 1 1/2 cups coleslaw mix (from 16 oz. bag)
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped cilantro
  • 1/4 cup coarsely chopped dry-roasted peanuts
  • 4 spinach flavored flour tortillas
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Add cream of chicken, cream of mushroom, and rotel to medium size pot on medium heat; cut velveeta into small cubes

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can mild rotel tomato
  • 16 oz mild mexican velveeta
  • parmesean cheese
  • 12 oz favorite noodle
  • 3-4 chicken breast prepared to like
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Preheat oven to 375 degrees

  • 2/3 c. LAND O LAKES Sweet Cream butter
  • 1/2 c. fine dry bread crumbs
  • 2 tbsp. grated Parmesan cheese
  • 1 tsp. EACH basil leaves and oregano leaves
  • 1/2 tsp. garlic salt
  • 1/4 tsp. salt
  • 2 chicken breasts, split (about 1.5 lbs)
  • 1/4 c. dry white wine or apple juice
  • 1/4 c. chopped green onion
  • 1/4 c. chopped parsley
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For the Jalapeno Ranch Dipping Sauce: Mix ingredients together (adding additional buttermilk until desired consist...

  • For the Jalapeno Ranch Dipping Sauce:
  • 1/4 cup mayo
  • 1/4 cup lowfat sour cream
  • 1/4 cup (plus 2 tablespoons) lowfat buttermilk
  • 1 tablespoon Hidden Valley Ranch Dressing (the powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash of cayenne
  • 5-6 hot pickles jalapeno slices, finely chopped
  • For the Chicken:
  • 4 chicken breasts (about 1 3/4 - 2 pounds total)
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup low fat buttermilk
  • 1 teaspoon salt
  • dash cayenne
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1) In small bowl, beat peanut butter, teriyaki baste, brown sugar, water & oil with wire whisk until smooth

  • 2 Tbsp crunch peanut butter
  • 2 Tbsp teriyake baste & glaze (from 12 oz bottle)
  • 1 Tbsp packed brown sugar
  • 1 Tbsp hot water
  • 1 tsp sesame or canola oil
  • 4 flour tortillas (8 inch)
  • 8 slices (1 oz each) cooked deli chicken breast
  • 1 1/2 cups shredded iceberg lettuce
  • 1 1/2 cups shredded carrots (about 3 medium)
  • 1/2 cup chopped fresh cilantro
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Season chicken with paprika and salt and pepper, to taste

  • 8 pieces bone-in chicken thighs
  • Smoked sweet paprika or paprika
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
  • 1 large carrot, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme leaves
  • 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup chicken stock
  • Tortillas or bread, for mopping
  • Chunky Guacamole
  • 2 slightly under-ripe avocados
  • 2 limes or 1 large ripe lemon, juiced
  • Salt
  • 1 small red or green chile pepper, seeded and very thinly sliced
  • 1 vine-ripe tomato, seeded and coarsely chopped
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/2 small red onion, chopped or thinly sliced
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"Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfi...

  • Ingredients
  • 1 tablespoon vegetable oil
  • 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 3/4 cup water
  • 1 1/2 cups frozen whole kernel corn
  • 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
  • 2 tablespoons shredded Cheddar cheese
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1. Brown wings under broiler for 10 minutes on each side

  • 20-40 chicken wings, split
  • 1 1/2 c. Dave's hot sauce
  • 1 c. brown sugar
  • 1/2 c. honey
  • 2 T. butter
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Remove "inside parts." Fill cavity with onions and celery

  • Whole chicken (4-5 pounds)
  • Large onion, cut in wedges
  • 4 stalks celery cut in half
  • 6 cloves minced garlic
  • 1 package Lipton's onion soup dry mix
  • 1/2 cup white wine
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