Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Lemon Chicken - The Fiber35 Diet

serves two (2g fiber/servings)

2 boneless skinless chicken breasts
1 egg white
2 tablespoons rice flour
1 tablespoon freshly grated parmesan cheese
1 tablespoon chopped italian parsley
Dash of salt and pepper
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup white wine or chicken stock

Preheat oven to 450F Place chicken in between sheets of plastic wrap or wax paper and pound with smooth side of meat mallet. This helps to tenderize the chicken;  1/4 inch in thickness is fine. Set aside.
Lightly beat egg white in a medium-size bowl. Add rice flour, parmesan, parsley, salt, and pepper. Coat chicken evenly.
Heat oil in a medium-size ovenproof skillet. Brown chicken (3 minutes) on each side. Remove chicken and set aside. Add the juice of 1/2 lemon and wine (or stock) to pan, making sure to incorporate the bits in the pan with the liquids. Let this reduce slightly, add back the chicken, and bake for 20 minutes.

Brenda's Tips: This dish is so good with some greens, like kale or collards, sauteed in a pan.

Nutrition Facts: Serving size, 1 breast-calories 357, fiber 2g, protein 44g, fat 5g, saturated fat 1g, carbohydrate 25g, cholesterol 71g, sodium 372mg, sugars 2g.

Chicken with Whole-Grain Mustard & Zucchini in Packets

Chicken with Whole-Grain Mustard & Zucchini in Packets

4 servings Active Time: 30 minutes Total Time: 1 hour

Ingredients:
4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
2 tablespoons whole-grain mustard
2 small zucchini, thinly sliced
2 sweet banana peppers, or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cups halved grape or cherry tomatoes
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation:
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Place a chicken breast on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding and spread with mustard.
Toss zucchini, peppers, shallots, tomatoes, oil, thyme, salt and pepper in a large bowl. Place about 1 1/4 cups of the vegetable mixture on top of each piece of chicken.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness"be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Nutrition Per serving : 243 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 78 mg Cholesterol; 7 g Carbohydrates; 30 g Protein; 2 g Fiber; 522 mg Sodium; 619 mg Potassium
1/2 Carbohydrate
Serving Exchanges: 1 vegetable, 4 lean meat, 1 fat

Tips & Notes:
Make Ahead Tip: Equipment: Parchment paper or foil
Tip: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 14 to 16 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas October 17, 2011

Ingredients:

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese

Method: Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Easy Teriyaki Chicken Freezer Recipe

Easy Teriyaki Chicken Freezer Recipe
1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.
www.momsbudget.com

Zesty Pineapple Chicken Freezer Recipe

Zesty Pineapple Chicken Freezer Recipe
2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F.
In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze. On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
www.momsbudget.com

FRIED RICE RECIPE

FRIED RICE RECIPE - from the Yoga Body Diet

◦Pineapple coconut fried rice
◦1 pack extra firm tofu (or chicken)
◦2 cups short-grain brown rice
◦1 TBS EVOO (extra virgin olive oil)
◦1 (1″) piece ginger chopped
◦3 garlic cloves
◦2 cups snow peas, cut into thirds
◦2 celery stalks, chopped
◦2 cups green cabbage, sliced
◦1/2 tsp salt
◦1 cup chopped pineapple
◦1/2 cup toasted unsweetened coconut
◦1/2 cup fresh cilantro

Drain tofu for 30 minutes while cooking rice. Dice and set aside (same for chicken.)
Heat oil in large skillet. Add ginger, peas, celery and cabbage and cook, stirring constantly, 5 minutes, until the mixture if fragrant. Add cooked rice, cook 4 more minutes until veggies soften. Sprinkle with salt. Stir in tofu, pineapple, coconut and cilantro. EAT!

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

Yield: 4 servings (serving size: 2 chicken thighs)

Nutritional Information
Amount per serving

Calories: 321
Calories from fat: 31%
Fat: 11g
Saturated fat: 3g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 2.5g
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation:
Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
David Bonom, Cooking Light

Chicken Burritos

(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)

Ingrediance:
2 1/2 pounds boneless, skinless chicken thighs
5 clove garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced or 2 teaspoons canned jalapenos
12 6inc low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro (optional)

Directions:
In a bowl, mix the garlic, chili powder, oil, lime juice, salt, & jalapeno together. Pour over the chicken & stir to coat. Cover the slow cooker, set on low & let it cook for 10 hours. (OR cook on high for 5hours)

When the times up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortillas 1/3 cup chicken and top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon salsa & a sprinkling of celantro if desired. Wrap & EAT UP!

This is a great meal for families that has some low-carb & some non-low-carbers, just give them regular or (perferably) whole wheat flour tortillas. The chicken keeps well in the fridge & reheats quickly in the microwave for a fast snack.

Yeld: 12servings, per serving: 225calories, 13 g fat, 22 g protein, 14 g carbohydrate, 9 g dietary fiber, 5 g usable carbs.

Homemade Shake & Bake

Homemade Shake and Bake Mixture
By: sal

"Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!"

Prep Time:5 Min
Ready In:5 Min
Servings: Original Recipe. Yield: 4 cups

Ingredients:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Grilled Chicken With White Barbecue Sauce

Grilled Chicken With White Barbecue Sauce
From MyRecipes.com

Put a spin on barbecue chicken with spicy white sauce, a combination of mayonnaise and vinegar. The sauce is finger-licking good and ready in only 10 minutes.

Yields: 5 serving
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Oven Temp: 350

Ingredients:
1 tablespoon(s) dried thyme
1 tablespoon(s) dried oregano
1 tablespoon(s) ground cumin
1 tablespoon(s) paprika
1 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
10 (about 3 pounds) chicken thighs
White Barbecue Sauce

Directions:

1.Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2.Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.

Tips & Techniques:

Note: 4 chicken leg quarters (about 3 pounds) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

Lemon-Thyme Chicken with Sauteed Vegetables

Lemon-Thyme Chicken with Sauteed Vegetables
Recipe developed by Anna Berman

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

Directions:
1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

Seared Chicken with Apricot Sauce

From EatingWell: May/June 2009
4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

Preparation
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Nutrition
Per serving: 252 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 15 g carbohydrates; 4 g added sugars; 27 g protein; 1 g fiber; 517 mg sodium; 444 mg potassium.
Nutrition Bonus: Vitamin A (15% daily value).
1 Carbohydrate Serving
Exchanges: 1 fruit, 3 lean meat

Chicken & White Bean Soup

From LOSING IT! With Jillian Michaels Wednesday, February 02, 2011
I saw this on an email it sounds good so I thought I would post it. As I do with all posts if they come from another website there is aways a link you can click on to take you to the original post.
Chicken and White Bean Soup

Ingredients:
2 teaspoon extra virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon fresh sage, chopped
28 ounces reduced-sodium chicken broth
2 cups water
15 ounces cannellini beans, rinsed
2 pounds precooked skinless, boneless chicken, shredded (approximately 4 cups)

Preparation:
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes.
Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil.
Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Makes 6 servings.

Chicken Lettuce Wraps

**This looked yummy I had to share.**

CHICKEN LETTUCE WRAPS RECIPE

Ingredients
1 baked chicken breast, diced
1 scallion, diced
1⁄2 cup chopped red grapes
2 tablespoons chopped celery
1 tablespoon olive oil
Salt and pepper to taste
2 to 3 Boston or iceberg lettuce leaves

Directions
● Mix together all ingredients except lettuce leaf
● Refrigerate until chilled
● To serve, take one Boston or iceberg lettuce leaf at a time, spoon a
heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the
filling. Makes 1 serving.
© 2011 Stage 29 Productions LLC from the 17 Day Diet Challenge! & The Drs Show

creamy chicken enchiladas recipe at kraftfoods.com

creamy chicken enchiladas recipe at kraftfoods.com

ooo this looks good!

What You Need!
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It!
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.

Boiling chicken....

So as you may or may not know I struggle with cooking chicken.

Another co worker mentioned boiling chicken, SO since I have some chicken breasts that need to be eaten I think I will give it a shot today.

Here are her instructions:
When I cook chicken, I put it in a pot(frozen), fill the pot with water, and boil it for an hour + depending on how much chicken. Most of the time the water has boiled way down. (make sure to cover chicken & then some with water)

Will see how this goes & hopefully I will conquer cooking chicken!
I am also thinking I will make potato's & green salad.

I hope thinks works, keep your fingers crossed!!!!

*****I was success full!!!! I cooked the chicken for over an hour it was getting close but not close enough Steve didn't think there was enough water covering to get it cooked all the way....at the same time I was cooking potato's in the oven I decided with the help of Mom to take the potato's out & put the chicken in for 20min. (still on 400 where the potato's were) It worked!!!! The chicken was great!!! ********

Little Pink Chicken (Sweet-and-Sour Chicken)

Little Pink Chicken (Sweet-and-Sour Chicken)
2 large chicken breasts
1/2 tsp. garlic salt
Cornstarch
1 egg beaten with 1 Tbsp. water
1 C. sugar 1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce


Cut chicken in pieces and sprinkle with garlic salt. Let sit one hour. Dip in cornstarch, then in beaten egg. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce. Microwave for five minutes, stirring mixture halfway through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. Makes 6-8 servings.

Submitted by Linda Robinson, Belgrano Ward, Belgrano Stake, South American South Area Mission, Buenos Aires, Argentina

While serving as area missionaries in the South American South Area, we frequently had the elders who were assigned to our ward for dinner. I asked one of the elders if he had any requests, since w always like to give them a taste of home. He asked me, “Do you how to make that little pink chicken like my mother makes?” I told him I didn’t but would email her to see if she could teach me how. His mother, Beverly Christensen of Logan, Utah, sent me the little pink chicken recipe. It has become a favorite of the Robinsons, Ruckers, and the Camerons – all South American South Area missionaries.

Rocco's Recipes - Brownies, Fried Chicken & better than Mashed Potatoes

Celebrity chef Rocco DiSpirito shares his renowned culinary knowledge of healthy cuisine. In his new book, Now Eat This: 150 of America's Favorite Comfort Foods All Under 350 Calories, he reworks America's favorite comfort foods. Now you can eat what you love without paying for it on the scale!

Enter to win a copy of Rocco's book!

Brownies

Ingredients:
• Nonstick cooking spray
• 1 ½ cups canned black beans, rinsed and drained
• ½ cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• ¾ cup egg substitute
• 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
• 2 tablespoons reduced-fat sour cream, such as Breakstone's
• 1 tablespoon unsalted butter, melted
• 24 packets Truvia (84 g) or 8 tablespoons granulated Splenda
• 1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Spray an 8x8-inch glass baking dish with cooking spray.
2. Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
3. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
4. Pout the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Download the recipe.


Flash-Fried Finger-Lickin' Chicken

Ingredients:
• 3 cups low-fat, low-sodium chicken broth
• Salt
• 4 skinless, bone-in chicken thighs
• 2 quarts grapeseed oil
• 1 ½ cups whole wheat flour
• 1 tablespoon sweet paprika
• 1 ½ teaspoons celery salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 2 cups low-fat buttermilk

Directions:
1. Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.
2. While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400 degrees F over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
3. Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.
4. Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.


Better Than Mashed "Potatoes"

Ingredients:
• Nonstick cooking spray
• 2 ½ cups roughly chopped cauliflower
• Salt and freshly ground black pepper
• ½ Greek yogurt

Directions:
1. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it with cooking spray.
2. Spread the cauliflower out on the prepared baking sheet. Season it with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.
3. Roast the cauliflower for 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.
4. In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, if desired, and serve.

Lime Chicken

Ingredients:
4 to 6 boneless chicken breasts, skinned
1/3 c. olive oil
Juice of 3 limes
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. fresh cilantro, chopped, (optional)
Red and yellow peppers, roasted, (optional)
Directions:
Combine olive oil, lime juice, garlic, etc. in a bowl. Place chicken in marinating dish and pour mixture over chicken. Marinate for at least 1 hour. Cook on grill, until done.