Jalapeno Popper Chicken

Taken From add a pinch

Ingredients
6 skinless, boneless chicken breast

For the jalapeno popper topping:
3 slices bacon, diced (I substituted with Turkey Bacon)
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese

For the topping:
½ cup crushed butter crackers (I used the whole wheat ritz crackers)
½ cup Parmesan cheese
4 tablespoons butter, melted

Instructions
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Serve warm.

Southwest Quinoa Bites

INGREDIENTS*yields 12 regular muffin sized bites

2 cups cooked Quinoa

1 cup shredded, cooked chicken

1/2 cup bread crumbs

1 cup cheddar cheese

1/2 cup pepper jack cheese

1 tablespoon olive oil

1/2 cup black beans

1/2 cup canned corn

1 medium red pepper, chopped

2 garlic cloves, minced

3-4 scallions, chopped small

1 tablespoon cumin

1 tablespoon chili powder

3 eggs, lightly beaten

salt & pepper to taste

ranch dressing for dipping

1) Preheat oven to 350 degrees.

2) Place your Quinoa, bread crumbs, cooked chicken and cheeses in a large mixing bowl and set aside.

3) Heat your olive oil in a medium saucepan over medium heat.  Once the oil is heated, add your black beans, corn, red pepper, garlic, scallions, cumin and chili powder and saute for 3-5 minutes.  The goal here isn’t to cook the vegetables through, but simply allow the flavor of everything to combine a bit before adding it to the rest of the mixture.

4) Add the veggie/spice mixture to the quinoa/chicken/bread crumbs/cheese and allow it to cool for a few minutes before adding the eggs (about 5 minutes).  You can then add the beaten eggs and combine the mixture.  Season with salt and pepper to taste.

5) Take a regular sized muffin tin (12 muffins) and spray with non-stick cooking spray.  Add about 1/3 cup of the mixture to each muffin slot.

4) Bake in your preheated oven for 30 minutes.  Serve with a side of Ranch dressing for dipping!

Since this was dinner, I decided to use a regular sized muffin tin vs. the mini-muffin tin, but these would certainly be great bite sized as well!  Served with a nice side salad, it was a perfect, healthy and scrumptious dinner.  If you wanted to add a little kick to these, you could always toss some crushed red pepper flakes in with the cumin and chili powder! 

We had this for dinner tonight and loved it! Well, Gary and I did. The kids didn't seem to care for it, strangely enough. I actually never made or ate quinoa before this week, but this week we've had it 3 times. I LOVE it!! It's a great alternative to brown rice, which I don't care for and this cooks ten times faster! Yea for healthy eating!

Recipe from And They Cooked Happily Ever After

We ate this with a yummy Fiesta Bean Salad found here. We served it on top of spinach because it seemed like it needed a little something else. Both delicious recipes, but probably a little excessive on the beans all in one meal!!!

CAJUN CHICKEN PASTA

This recipe is from my friend's recipe blog,  Leesh & Lu's Recipe Box 

Ingredients:

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For the blackened chicken:
4 boneless, skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder

For the sauce:
1- 14.5 ounce can crushed tomatoes
2-3 teaspoons cajun/creole seasoning (some brands are spicier than others, so season gradually and taste as you go)
1- 15 ounce jar alfredo sauce (or make your own- This is a good recipe to make, but you only need about 1/2 of it for this particular recipe....I used the rest for my kids since they don't do spicy. Also, I found it to be a little salty, so I suggest adding a little salt at a time, to taste)

1/2 pound linguini, or other pasta, cooked and drained (we like whole wheat or the vegetable pasta)

Directions:

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Preheat oven to 350. Heat a cast iron skillet or grill pan over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.

Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side.  Transfer skillet to oven and bake in the preheated oven until no longer pink in the center and the juices run clear, about 5-10 minutes depending on the thickness.  When the internal temperature of the chicken reaches 165, remove chicken breasts from skillet and allow to rest for 5-10 minutes before slicing.  While chicken is resting, cook your pasta and prepare sauce.  

* I'm lazy, so I actually just cubed my chicken and cooked it in a frying pan with a little bit of EVOO and added my spices to it

In a medium saucepan, combine crushed tomatoes, alfredo sauce, and cajun/creole seasoning. Heat over med-low, until hot and bubbly.  Slice chicken and serve with sauce over hot pasta.  .  

Notes:

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The chicken is a bit spicy, if you want to reduce the spiciness, cut back on the cayenne pepper.
This is also really yummy using shrimp instead of chicken.  
If you have leftover chicken and sauce--use them on a pizza! :)

Black Bean Chicken

2 cans black beans (I usually just use 1)
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast

- Place frozen chicken breast in sprayed crock pot. Pour beans, rice and salsa over chicken. Cook low 8-10 hours (my crockpot cooks hotter and faster) and serve.
- If you thaw the chicken just a bit, you can cut the cooking time in half.
-This is a low fat, low carb meal. 

Honey Baked Chicken

I am ALL about EASY recipes...not only is this simple, but really yummy!

about 2 lbs. boneless skinless chicken breast

1/2 cup butter, melted

1/2 cup honey

1/4 cup yellow mustard

1 tsp curry (LOVE curry!!)

In a medium bowl, combine butter, honey, mustard, and curry. Mix well to blend.

Pour over chicken* in an ungreased baking dish.

Bake at 350 degrees for about 40 minutes, until chicken is done, turning chicken halfway through.

*I found this recipe at momswhothink.com but changed slightly---> original recipe called for "chicken parts" Also, I like to cut the width of my chicken breasts in half, then flatten them (cover with wax paper and pound until about 1/4 inch in thickness). Then, I dredged them in flour and pan seared before adding to the baking dish.*

Evil Chicken

Serves 6

1 pound bacon, cut into bite-sized pieces

1 pound boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder (we usually use 2 T.)

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder.

Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar

is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the

sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating.

Serve mixture over hot rice.

* Bacon is easier to cut if it’s partially frozen

Monterey Jack Chicken

1 lb chicken breasts
1 lb bacon
2 tomatoes, diced
BBQ sauce (Big Al’s BBQ Sauce)
Favorite cheese, we use cheddar and swiss

Marinade chicken in your favorite BBQ sauce over night. Then BBQ the chicken. While the chicken is on the grill cook bacon. I usually do mine in the microwave. Then when the chicken is done grilling, place on a cookie sheet. Place pieces of bacon on top of each chicken breasts, then tomatoes and your favorite cheese. We usually do Swiss on some and cheddar for the boys. Broil until cheese is melted. Serve.

**We served this at the Allen Family Reunion at Danny and Amber's house.

Chicken Rollatini with Spinach alla Parmigiana

This is super yummy! And while we may not be the best photographers at least you have a little idea of the yummy-ness :)

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Recipe from http://www.skinnytaste.com/

Chicken and Mushrooms in a Garlic White Wine Sauce

Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Again this recipe is from http://www.skinnytaste.com/

We substituted chicken broth with a little vinegar for the white wine