Sandy's Kitchen: chicken

Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
I love my crock pot when I have a busy day ahead of me and this is so easy to make! Just throw a few ingredients together in the crock pot and dinner is served by the end of the day! Enjoy the recipe!


Italian Chicken in the Crock Pot

Ingredients:
1 1/2 lbs raw, boneless, skinless chicken breasts (3 Leaner Leans)
3/4 cup Kraft Light Done Right Italian Dressing or Newman's own Light Italian Dressing - if you do not eat all the sauce; only 50% is absorbed (3 Healthy Fats)
1 cup chicken broth (1 Condiment)
1/4 cup reduced fat grated Parmesan cheese (2 Condiments)
1/2 tsp salt (2 Condiments)
1/2 tsp garlic powder (1 Condiment)

Directions:
Place chicken in slow cooker. Pour Italian dressing, Parmesan cheese, chicken broth, and garlic over chicken. Gently toss chicken lightly with ingredients. Cook on low 6 to 8 hours or high 3 to 4 hours.

3 Servings with
1 Leaner Lean, 1 Healthy Fat, and 2 Condiments per serving


Click Here to Print

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It has been a great week 1 for me. I lost 5.8 lbs and I am looking forward to what week 2 will bring. I have to admit that I did cheat one night and had Mexican food galore with hubby. Luckily, it didn't hurt my loss too bad so I am thankful for that. Now it is on to week 2!

 This recipe is my family's favorite recipe for chicken. It is super dooper easy to prepare and you can just throw the chicken in the slow cooker and forget about it. You don't have to cook it the slow cooker if you don't want to, but I find it to be the most easiest to do because you don't have to worry about burning the house down if you forget about it or if you have to run to do some errands. The directions for baking are below the recipe directions, but be forewarned that it can take up to 5 hours to bake! Yeah, that's a lot of time but the slow baking makes the chicken really moist. What I like most about this recipe is that it is so versatile. You do not have to use the spices I used below. You can use any combination spices you like. I have a bunch of Mrs. Dash and Mc Cormick Perfect Pinch spices that work really well with this dish so change it up by playing around with different spices! This recipe is great for making shredded chicken for other recipes too! I like to eat the shredded chicken with a little less than 1 tablespoon of sugar free BBQ sauce. Delicious! Also, don't worry about adding any liquid because the chicken makes it's own juice that will make the chicken really moist. Just take off the skin and remove the bones. Weigh the chicken in accordance to what type of meat you are eating and divide up your portions. You can have 5 oz of dark meat or 6 oz of white meat.You will have meals for a couple of days! Enjoy!

All done!

Season your chicken and then ball up 3 to 4 balls of foil.


Then place your chicken on top of the foil balls so the chicken won't stick to the pan.

Rotisserie Style Chicken in the Slow Cooker

Ingredients:
4 lb whole chicken (4 Leans)
1 tsp salt (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp dried thyme leaves (1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)

Directions:
Wad three to four pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Mix the spices together and season the chicken. Rub the seasoning under the skin of the breasts and place in the slow cooker on top of the crumpled aluminum foil. Set the slow cooker on Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.The original directions state to cook the chicken on High for one hour and then low fr 8 to 10 hours but I just cooked it on Low for 9 hours. Remove skin and bones before eating. You can have 5 oz of dark meat (legs, thighs or wings) or 6 oz of white meat (breasts).

*You can also bake this chicken in a preheated 250 degree oven uncovered. If you had two 4 lb chickens, you would bake it for 5 hours. With only one 4 lb chicken, you would bake it for about 3 1/2 to 4 hours or when the internal temperature reaches 180 degrees.

4 Servings with 
1 Lean and 2.3 Condiments per serving

 Dark meat requires no Healthy Fats while White meat requires 1 Healthy Fat

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This is my go to rotisserie style roast chicken recipe. I found it at All Recipes years ago and have been using it ever since! It does take a long time to roast because of the low temperature you roast at, but that is what makes this chicken so juicy! The slow cooking process of the chicken keeps the chicken from drying out, yet giving the chicken a crispy outer skin. Very tasty! Notice I didn't add the amount of lean in the recipe. This is because it will vary depending on how much your chicken weighs and whether you eat only the dark or just the white meat. You will need to take the skin off you chicken and remove the bones before weighing. I usually get about 4 servings so I get about 2.5 condiments per serving. Happy roasting!


Right from the oven! A nice golden brown! Delish and very juicy from the low baking temperature. Hubby eats the skin but I take the skin off and weigh only the meat to make sure I get 6 oz of white or 5 oz of dark meat.


Let the chicken marinate in the spice mixture overnight for the best flavor! Sometimes I add a tbsp of olive oil to make the spice mixture into a paste and then marinate.


All ready to be roasted!

Rotisserie Style Chicken

Ingredients:
1 tsp salt  (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp tsp dried thyme ( 1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
4 to 5 pound chicken
1 celery stalk, cut into 2 inch pieces

Directions:
In a small bowl, mix all the spices together. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towels. Rub chicken inside and out with spice mixture. Also, rub some spice mixture under the skin above the breast meat as well by loosening the skin at the top of the chicken. Place celery inside chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.

Preheat oven to 250 degrees. Place chicken in a roasting pan. Bake uncovered for about 3 hours, to a minimum internal temperature of 180 degrees. Two (4 lb) chickens should take 5 hours. Let the chicken stand for 10 minutes before carving.

Total recipe is 9 Condiments
I usually get about 4 Servings which would be 2.25 Condiments per Serving

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If  you are looking for a really good crock pot recipe then this is it! I love this recipe because it is definitely family friendly. The hubby or wifey and kids are sure to like this one! Not to mention, who doesn't like a great crock pot recipe? You just throw the ingredients in a crock pot and wait until the end of the day and you have a nice hearty meal! Ohhhhh and it makes the house smell sooooo good while it is cooking! Basically, there are no cooking skills required :) Yay! I enjoyed this dish with 2 cups of lettuce and Ken's Lite Northern Italian Dressing (as my healthy fat) while hubby ate his with pasta. Boy, did he chow down! It is so nice to be able to cook something for both myself and hubby so we can enjoy it together. Hubby isn't one to like "diet" food so I am always searching for some recipes that he and I can both eat without hubby going hungry LOL. This is another one of those recipes that hubby put on the "Must make again" list. I hope you enjoy this recipe!


Chicken Parmesan (Crock Pot)

Ingredients:
32 oz raw boneless, skinless chicken breasts (4 Leans)
2 cups crushed tomatoes - less than 5 g carbs per 1/2 cup serving (4 Greens)
1/2 tsp Italian Seasoning (1 Condiment)
1 tsp Basil (1/2 Condiment)
1/4 tsp Onion Powder (1/2 Condiment)
2 cloves garlic (2 Condiments)
2 tbsp Grated Reduced Fat Parmesan Cheese (1 Condiment)

Directions:
Place chicken in a slow cooker. Combine all the other ingredients in a medium bowl. Pour over chicken. Cook on low 6 hours. Serve with 1/2 cup sauce.

4 Servings with 1 Leaner Lean (6 oz Chicken), 1 Green (1/2 cup Sauce), and 1.25 Condiments per serving
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I love jambalaya and ate it often while growing up in Louisiana during my elementary school years when my Dad was stationed at an Air Force Base in Alexandria, LA! I mostly remember it containing rice, but this dish still satisfies the craving of one of my favorite childhood dishes. Using cauliflower rice keeps this dish low carb and less calories than traditional rice. I usually double the recipe for leftovers!


Jambalaya Soup

Ingredients:
1 tsp olive oil (1 Healthy Fat)
1/4 cup sweet bell pepper ~ any color, chopped (1/2 Green)
1/4 cup celery, chopped (1/2 Green)
1 link of Al Fresco andouille chicken sausage, sliced (1/2 Lean)
1/2 tsp minced garlic (1/2 Condiment)
1/2 cup Italian diced tomatoes ~ less than 5 g carbs per serving (1 Green)
1/2 cup cauliflower rice, fresh or frozen (1 Green)
1/2 cup chicken broth (1/2 Condiment)
1/4 tsp cajun seasoning (1 Condiment)
1/4 tsp paprika (1/2 Condiment)
1/4 tsp dried oregano leaves (1/4 Condiment)
1/4 tsp dried basil (1/8 Condiment)
5 oz raw shrimp, peeled and deveined ~ should yield 3.5 oz cooked (1/2 Leanest)

Directions:
In a medium sized skillet, heat olive oil over medium heat. 
Saute peppers and celery until tender for about 4 to 5 min. 
Add the sausage and cook until browned for about 5 more min. 
Add garlic and saute for a few seconds to blend the flavors.
Add tomatoes, riced cauliflower, chicken broth, cajun seasoning, paprika, oregano, basil and shrimp. 
Bring to a boil and let simmer for 5 to 7 min until shrimp is cooked through and cauliflower rice is tender.

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat (for shrimp)

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This recipe was shared on the Medifast face book page by Norman Walker. It was his son's own personal creation! I haven't tried this recipe yet, but I wanted to share it with you guys because it had gotten so many requests! By the photo alone, this recipe looks delicious! Not to mention, I am a huge fan of the original Caesar chicken wraps that aren't on plan! You know the ones with those higher carbed tortillas. Yeah, that would be the one! Now I can satisfy my craving for those yummy wraps and not fall off plan! Thanks to Norman's son! These would also be wonderful on the revolution rolls as a sandwich! I will be making them soon, but here is the recipe in the meantime! Enjoy!


Caesar Chicken Wraps
Created by Norman Walker

Ingredients:
24 oz raw, boneless, skinless chicken breasts (3 Leaner Leans)
2 Tbsp Walden Farms Caesar Salad Dressing (1 Condiment)
1/2 tsp Fresh Ground Black Pepper (1 Condiment)
1/2 tsp Salt (2 Condiments)
1/4 tsp Oregano (1/4 Condiment)
1 Tbsp Olive Oil (3 Healthy Fats)
8 to 12 Romaine lettuce leaves
2 Tbsp Grated Reduced Fat Parmesan Cheese (1 Condiment)

Directions:
Slice chicken into strips (to cook quicker) and sauté in olive oil until done.
Put all remaining ingredients, except lettuce, with chicken in food processor and pulse about eight times, being careful not to chop too finely.
After processing, weigh out 6 ounces of prepared chicken and fill lettuce leaves. Sprinkle each wrap with Parmesan cheese.

3 Servings with 1 Leaner Lean, 1.75 Condiments, and 1 Healthy Fat per serving

*Be sure to weigh your romaine lettuce and subtract from your Green!


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Today was such a beautiful day here in Colorado. The weather was perfect for a small hike and a lunch time picnic. It wasn't too hot nor too cold and there was a very nice breeze that seemed to follow us along our walk to cool us down. Our favorite local place to go hiking is Red Rock Canyon. We found the perfect spot for our little picnic at a bench with a beautiful view of Garden of the Gods (a local attraction). I was trying to decide what to make for our picnic and I decided on revolution rolls. Have you heard of these amazing rolls? They are delicious and although they look too good to be true, they are 5 and 1 compliant. I ran the recipe by Nutrition Support and they stated 1 roll counted as 1/6 Lean and less than 1 Condiment! They are an excellent substitute for bread. They kind of remind me of light flaky puff pastries but they still work great for sandwiches.


I decided to make bbq ranch chicken salad sandwich with the revolution rolls. I know it sounds kind of strange, but it is actually really good! Trust me! You will like this! Hubby was skeptical at first, but I urged him to give it a try and now he is in love with this sandwich! This chicken salad is easy to make and only requires three ingredients: grilled chicken, bbq sauce and ranch dressing. For our sides, I had about 3/4 cup of crispy zucchini and squash chips (1 1/2 Green). Hubby had regular potato chips. These particular chips take a long time to make, but it is well worth the wait. They remind me so much of potato chips. If you would like the recipe for these chips, please go HERE. I also had a small side spinach salad which was made up of 1 cup of baby spinach (1 Green) and 1/4 cup of chopped tomatoes (1/2 Green). This was a complete lean and green meal.


Here are a few photos I wanted to share with you from our fabulous picnic! My King Charles Cavalier, Peanut, is always in the lead and seems to think he is the boss. I love the mountain scenery!


Stopped to strike a pose!


Hubby giving the thumbs up because he found the location where we will have our picnic. This is the view of the Garden of the Gods (the rock formations in the background) we had while we enjoyed our lunch.


A nice and shady location to sit and enjoy our time together!


These are the revolution rolls filled with the BBQ ranch chicken salad. As you can tell from the photo, they make great sandwich or hamburger buns! Hubby was all ready to dig into his sandwich! Such a huge sandwich it was!


Poor Peanut! He wanted some too! Sorry! Those puppy dog eyes won't win this time!


These are the revolution rolls right when they came out of the oven. They are light and flaky and would also make wonderful desserts! Imagine melting 1 tbsp light cream cheese (1 condiment) mixed with half a packet of stevia (1/2 Condiment) drizzled over the top of one these guys! Maybe add a little bit of cinnamon. Can you say "Heaven"? Or you can spray some I Can't Believe It's Not Butter Spray over the top and sprinkle cinnamon and stevia! Better yet, slice one of these in half and spreading some chocolate pudding inside. Uh oh... now I am getting hungry LOL. Or how about drizzling Walden Farms caramel or chocolate syrup over the top and eating one of these with your soft serve ice cream. The possibilities are endless! Let's move on and focus on how to make these rolls before I drool all over my computer keyboard.


Here is a roll with the cream cheese icing! (1 tbsp of light cream cheese and half a packet of splenda as an additional 1 1/2 Condiments) Sooooo gooood!

How do you make them? First add the cream of tarter to the egg whites. If you do not have cream of tarter, there are other substitutes such as lemon juice and white vinegar. It helps to firm up beaten egg whites to form those stiff peaks.


Next add stevia and cream cheese that is at room temperature to the egg yolks. Mix well and then gently fold the egg yolks into the egg whites until combined, but be careful to not over mix otherwise the peaks will fall. Use a whisk for this.


Line a baking sheet with parchment paper. I sprayed it lightly with cooking spray. Then make 6 equal blobs. Bake at 350 degrees for 30 to 35 minutes. Mine were done in 25 minutes but it could have been the high altitude in Colorado.


I used two rolls which counted as 1/3 Lean and 1.3 Condiments. You can have 3.3 oz beef or pork, 4 oz of chicken or 4.6 oz of shrimp or fish, or 1 1/3 cup egg beaters. This is where a food scale comes in handy. Try the revolution rolls and BBQ ranch chicken salad recipes together. You just might fall in love like my husband and I! Enjoy!


Revolution Rolls
(Great for sandwiches or making a pastry)

Ingredients:
3 eggs at room temp (1 Lean)
3 tbsp light cream cheese at room temp (3 Condiments)
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
1 packet stevia (1 Condiment)

Directions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to egg whites. Beat egg whites on high until stiff peaks form. Set aside. 

 Add cream cheese and stevia to yolks. Whisk egg yolk mixture until blended. Gently whisk yolk mixture into egg whites being careful to not over mix otherwise the egg whites will fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.

 Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are great warm, but awesome cold and can be toasted without any problems! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again.

 Makes 6 Rolls or 3 servings
2 Rolls = 1/3 Lean and 1.3 Condiments

 If using regular cream cheese instead of light cream cheese:
2 Rolls = 1/3 Lean, 0.16 Condiments (not even a Condiment), and 1 Healthy Fat

 You need to add 2/3 Lean to your day such as:
 3.3 oz beef or pork
4 oz of chicken
4.6 oz of shrimp or fish
1 -1/3 cup egg beaters
2 Morning Star Farms Sausage Patties
2 eggs

 If you have one roll, you can have:
4.16 oz beef or pork
5 oz of chicken
 5.8 oz of shrimp or fish
1 - 2/3 cup egg beaters

Click Here to Print

BBQ Ranch Chicken Salad Sandwich

Ingredients:
2 Revolution Rolls (1/3 Lean and 1.4 Condiments)
3 oz chicken breast, grilled and cut into chunks (1/2 Lean)
0.66 ounces of 2% reduced fat cheddar cheese, shredded (1/6 Lean)
1 tbsp G Hughes No Sugar Added BBQ Sauce (1 Condiment)
2 tbsp Light Hidden Valley Ranch Dressing (1 Healthy Fat)

Directions:
Cook chicken breast on grill, broiler or George Foreman Grill until cooked thoroughly. Cut into small chunks. Add BBQ sauce, ranch dressing and cheddar cheese to chicken and stir until blended. Serve on two revolution rolls.

Makes 1 Serving
1 Lean, 2.4 Condiments and 1 Healthy Fat

Click Here to Print

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Chinese Orange Chicken! This dish has a sweet orange flavor and the chicken turns out really moist and juicy. Just make sure not to overcook it, otherwise it will turn out tough. It only took mine about 5 to 8 minutes to cook! I really loved the addition of both green and red peppers and I think it really enhanced the dish. When the meat simmers down with the peppers and garlic in the orange sauce, it really adds a lot of flavor! Very good and a nice change from the traditional stir fry made with soy sauce. Serve it over a bed of cauliflower as a substitute for rice and you have a great Chinese stir fry. Enjoy!


Chinese Orange Chicken

Ingredients:
8 oz raw chicken breasts, cubed - should yield 6 oz cooked (1 Leaner Lean)
1/4 cup chicken broth (1/4 Condiment)
1 cup diet orange soda with 0 carbs
1/2 tsp Chinese Five Spice Blend (2 Condiments)
1/2 cup green and red peppers, sliced (1 Green)
1 tsp olive oil (1 Healthy Fat)
1/4 tsp garlic powder (1/2 Condiment)
1 cup grated, cooked cauliflower (2 Greens)
Red pepper flakes (optional)

Directions:
Heat oil in a medium skillet over medium high heat and add peppers. Cook for a few minutes until peppers are tender. Add chicken broth, soda, and Chinese 5 spice and stir until blended. Add cut-up chicken breasts, and sauté until cooked through. Serve over grated, cooked cauliflower.

Makes 1 serving
Each serving provides
1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat

Click Here to Print

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Tomorrow is my weigh-in day and I think it may be a good weigh-in if my scale doesn't decide to jump the other way. Mrs. Scale, please be nice to me tomorrow. For the past few days I have been adding the cappuccino calorie burn drinks twice a day and an infuser once a day. They seem to be working well. I highly recommend them if you haven't tried them. I admit the first day I tried them, I was jittery but after the first day I didn't have the jitters at all. I did have a lot of energy. I started off with the two shakes for two weeks and then added an infuser recently so I could see how my body would react to them. I love them! 

I had my final call from hubby this morning until he gets to the states. He packs today and he leaves tomorrow. Not sure when tomorrow since nothing is ever set in stone in the Army and anything can change, but he should be somewhere in the states either Thursday or Friday. It is hard to believe the time has come when we can see each other again. He has only been gone since July and I already feel it has been a lifetime. I really do miss him and I can't help thinking he will have to go  back again after two weeks of being together. He won't be home from deployment until June of next year. They already have their orders to return to Afghanistan Summer of 2013. That's the Army life for you. Anyways, we should have a fun time when he gets here! Yay! I can't wait!

Marinating chicken in soy sauce is one of my favorite ways to eat grilled chicken. The soy sauce helps tenderize the meat and makes it moist. Why this is called Chicken Teriyaki I do not know, but I do know it was gooooooood. I usually marinate it overnight to make sure the soy sauce and spices penetrate deeply into the chicken. This time around I used chicken tenderloins because they are easier to measure frozen. I usually use three of these babies which equals the 6 oz needed for my lean. Sometimes I use four if they look kind of small. Whenever I use the regular size chicken breasts, I find myself always having to cut them to reach my 6 oz. I threw these on the George Foreman Grill, roasted some green beans in the oven and dinner was served! This would also be nice with riced cauliflower. Quick and easy!


Chicken Teriyaki

Ingredients
2 teaspoons olive oil (2 Healthy Fats)
1/4 cup lite soy sauce (4 Condiments)
1/2 teaspoon onion powder (1 Condiment)
1/4 teaspoon garlic powder (1/2 Condiment)
 1/4 tsp ground ginger (1/2 Condiment)
16 oz chicken breasts, boneless and skinless - should yield 12 oz (2 Leaner Leans)

Directions:
Combine ingredients for marinade. Tenderize chicken breasts until the breasts are of even thickness. Marinate with spices at least 4 hours or overnight.
Discard marinade. Grill chicken 4-5 minutes on each side or until cooked thoroughly.

2 Servings with 1 Leaner Lean, 3 Condiments and 1 Healthy Fat per Serving


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