This recipe makes for a quick dinner, especially on the nights of my son’s soccer games. You can have this flavorful salad on it’s own, in a croissant or on fresh rye bread.
I use a rotisserie chicken from Sobey’s. I usually grab the chipotle flavoured chicken, but the regular barbecue flavour is just as good.
4 cups chicken, cooked
1 cup mayonnaise, or greek yogurt
1 cup celery, diced
2 Tbsp dill, fresh
1 1/2 cups red grapes, quartered
2 green onions, chopped
salt and pepper to taste
1. Mix all ingredients together.
I love easy simple dinners, and this is one of them. However, I would make a few changes. I prefer less rice and more meat. I made 3 chicken breasts instead of 2. I also used a bag of frozen vegetables to see how it worked in this recipe and I had great results. However, next time I would steam fresh veggies since there wasn’t enough broccoli in the frozen mix that I bought….I could honestly make this recipe with just broccoli alone. I love broccoli. Also, please switch out the white rice for brown!
This recipe is perfect for make-ahead lunches or a quick make ahead dinner. Pre-cook on a Sunday night and just re-heat for your busy Monday night…or portion out for lunches for the week.
I found this recipe on Pinterest. It lead me to the website life-in-the-loft house.com.
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons cornstarch plus 2 tablespoons water
2 small boneless skinless chicken breasts (I used 3 large)
1 (12 oz) bag stir-fry vegetables that can be found in the produce section (for convenience I tried frozen with good results)
3 cups cooked brown or white rice
1. Preheat oven to 350F. Spray a 9×13-inch baking pan with non-stick spray.
2. Combine soy sauce, 1/2 cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a seperate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over the top of the chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
This recipe is super tasty! I found this great find on Pinterest which lead me to the website thewholesomedish.com.
I used ground turkey instead of chicken. I also used a cup of my homemade marinara sauce. I used Guy Fieri’s recipe Fieri’s Marinara Sauce. You could also use Quick Marinara Sauce or Marinara Sauce , both recipes are from Giada De Laurentis.
4 medium zucchini (about 1 3/4 pounds)
1 lb ground chicken
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, minced
1 cup pasta sauce
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Optional: sliced fresh basil for topping
1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down down the chicken into small chunks.
3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and centre out of each zucchini half, leaving a 1/4-inch thick zucchini boat.
5. Place the zucchini in the baking dish cut-side up.
6. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of a spoon.
7. Sprinkle the zucchini evenly with the Parmesan, then the mozzarella cheese.
8. Cover the baking dish with foil. Bake for 35 minutes.
9. Sprinkle with fresh basil and serve.
Serving size: 2 halves
Saturated Fat: 6.1
This recipe is easy and full of flavour. I found this recipe on Pinterest which lead me to the website eat-yourself-skinny.com.
I only had yellow and orange peppers in my fridge, which was fine, but for my picture I wish I had a red pepper. I used 3 chicken breasts that I pounded down and I added 6 strips of pepper into each breast. I also marinated my chicken for about 3 hours.
FOR THE MARINADE:
2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
Pinch of cayenne pepper (optional)
2 tbsp cilantro, chopped
FOR THE CHICKEN:
3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
2. For the chicken breasts, if you purchased pre-sliced chicken cutlets en skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of the meat tenderizer to an even thickness of about 1/4 inch.
3. Place chicken cutlets into a large freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
4. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
5. Brush tops of the chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!
Serving size: 2 chicken roll-ups
Saturated fat: 1.9g
WW points+: 7
This recipe is a definite “winner winner chicken dinner”! My husband called it the best chicken recipe ever. The mustard glaze is sooooo good and the chicken coating is crispy and super tasty.
I used 4 chicken breasts and not thighs with great results. I would also use this recipe for making chicken fingers.
I found this recipe on damndelicious.net.
8 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 large eggs
1/4 cup milk
1 1/2 cups Panko
1 teaspoon smoked paprika
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
For the honey mustard glaze:
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon mustard
1 tablespoon Dijon mustard
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.
Yield: 8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
My son couldn’t get enough of these chicken bites. We are big pretzel lovers in this house, so combining chicken and pretzels are a sure bet! I found this recipe on Pinterest which linked me to sallysbakingaddiction.com .
This recipe is super easy to make. I used 3 chicken breasts and I also crushed 3 cups of Rold Gold Pretzel sticks. I also did not spray my chicken with the nonstick spray as my pretzels stayed on my chicken just fine. I lined a baking sheet with tin foil with excellent results.
Leftover bites are great chopped up and added to a salad.
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1/2 cup whole wheat flour (or all-ourpose)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 and 1/2 cups finely crushed Rold Gold Pretzel Thins (or more, as needed)
nonstick spray like Pam, or coconut oil spray
!. Preheat oven to 400F (204C). Line a large baking sheet with silicone baking mat or coat heavily with nonstick spray.
2. If using chicken breasts, pound down into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – simply cut into 1-1.5 inch pieces
3. Combine flour, salt and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to “seal” the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken.
4. Bake for 8 minutes. Turn each piece over and continue to bake until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, cook longer. Serve chicken bites with toothpicks (if using as an appetizer) and honey mustard. Store any leftovers in the refrigerator for up to 2 days.
5. Make ahead tip: Baked chicken bites freeze well up to 2-3 months. Bake frozen chicken bites in a 350F oven for 20 minutes or until warmed through.
I came across this great recipe on the internet. I was looking for a great healthy chicken salad recipe that has some zip. This recipe is taken from http://www.theartofdoingstuff.com/the-best-curried-chicken-salad-youll-ever-eat/
I love pecans, but I only had raw almonds on hand. They worked really well in this salad. I also used a 4oz chicken breast.
This recipe is super easy and very very good!
1 grilled chicken breast (chopped)
1 stalk celery (chopped)
1/2 a red apple (diced small)
1/4 cup toasted pecans (chopped)
1/4 cup raisins
1/4 cup mayonnaise (to start)
1/4 tsp curry powder
1/4 tsp cayenne pepper
salt and pepper to taste
1. Combine all ingredients in bowl. Add additional mayonnaise to taste.
2. Serve in lettuce leaves.
My son ate two bowls of this soup. I’m shocked! My son complains and complains about carrots and celery in soup, but he loved this recipe. My husband and I also really loved this soup. I make lots of great soups, as you can see on this blog, but this one really stands out! The best thing about this soup is that it is so EASY! My husband and I fought over the leftovers the next day.
I found this recipe on Pinterest. The original recipe comes from http://www.cookingclassy.com.
Instead of 4 cans of chicken broth, I used 2-900ml chicken broths. I also used Italian flat leaf parsley instead of regular parsley.
1 1/2 Tbsp olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic, minced
4 (14.5oz) cans low-sodium chicken broth
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
12 oz refridgerated three cheese tortellini
1/2 cup packed parsley (stems and all), plus more for serving
2 1/2 – 3 cups shredded rotisserie chicken (from one 29oz chicken)
1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to tatse. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6-8 minutes longer (or one minute less than time on package). Using tongs, remove parsley (stir around in the soup first just to get all the flavour out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.
YIELD: About 5 – 6 Servings
This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!
I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.
I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance. Reheat in a 300F oven for 15 minutes.
Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.
1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)
1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
MAKES 6 SERVINGS
Nutritional Information per serving:
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg
My sister-in-law made this recipe and loved it! She shared it on Pinterest with me and now it is one of our favorites as well. So quick and easy. The original recipe can be found on http://www.damndelicious.net.
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 cup Panko
FOR THE HONEY GARLIC SAUCE
1/3 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha, optional
1 tablespoon cornstarch
2 green onions, thinly sliced
2 teaspoons sesame seeds
1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
3. Add chicken to prepared baking dish. Place in oven and bake until golden brown and crisp, about 15 to 20 minutes.
4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce, and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. stir in chicken and gently toss to combine.
5. Serve immediatley, garnished with green onions and sesame seed, if desired.
YIELD – 4 servings