Peach Chicken Wrap

So I decided to tray a new recipe for dinner tonight. It's a Peach Chicken Wrap.  Thinly slice chicken and use pepper, salt, and ginger to taste cooking until done. Use peach yogurt as the sauce. Thinly slice peaches, Add lettuce. And enjoy. Peaches are yummy, and this is the best time of year for fresh peaches.

Cal's Chicken and Biscuits

Fillings:
4 Tbsp. butter
1 cup finely chopped onion
1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp. dried sage, and dried thyme
2 1/2 cups diced cooked chicken
2 cups cooked peas, and corn
salt and pepper to taste
Biscuit Topping:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup butter, cut into 1/4 inch pieces
3/4 cup milk

Melt the butter for the filling over medium heat. Stir in onions. Put a lid on the pan and cook for 7-8 minutes, stirring occasionally. Then stir in the flour. Whisk the broth into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, peas, and corn. Continue cooking and stirring for 5-7 minutes. Add salt and pepper to taste. Remove the pan from the stove top and heat the oven to 375*. Meanwhile, make the biscuit topping by combining the flour, baking powder, and salt in a bowl. Use your fingertips to rub in the butter. Pour in the milk and stir just until the dough pulls together. Turn the dough onto a floured surface and knead it 2-3 times with floured hands. Pat the dough into a 1/2 inch thick disk. Using a small cookie cutter, cut out dough circles and place as many as will fit, barely touching, on the filling. Bake until the biscuits brown and the filling bubbles, about 20-30 minutes. Let it cool for 10 minutes before serving.

BBQ CHICKEN WRAPS



2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
2 medium yellow onions- cut hprizontally into 1/2-inch thick slices
3/4 c. KC Masterpiece Barbecue Sauce
8 6-inch flour tortillas, wrapped in foil
2 medium ripe tomatoes, stems removed, seeded and coarsely chopped
2 cups shredded lettuce

Season the chicken with salt and pepper. Grill over charcoal together with the onion slices over medium heat on all sides for about 5-7 minutes on each side. Brush the chicken and onions generously with sauce and finish grilling until onions are crispy and chicken has reached internal temperature of 165*. Remove the chicken and onions from the grill and cover with foil and allow cooling. When cool enough to handle, shred the chicken and separate the onions into rings. Warm the tortillas over the grill for 2-3 minutes. When warm, fill tortillas with chicken and onions. Top with some of the chopped tomato and lettuce, and roll into a snug wrap. Serve immediately. Makes 8.

Sweet-&-Sour Chicken Drumsticks

Ingredients

* 1/2 teaspoon freshly grated orange zest
* 1/4 cup orange juice
* 1/4 cup water
* 3 tablespoons honey
* 1 tablespoon plus 1 teaspoon cider vinegar, divided
* 1/2 teaspoon salt, divided
* 1/4 teaspoon ground coriander
* 1 teaspoon cornstarch
* 1/4 cup chopped fresh mint
* 8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
* 1/4 teaspoon freshly ground pepper

Preparation

1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

Tips & Notes

* To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition

Per serving: 255 calories; 8 g fat (2 g sat, 3 g mono); 93 mg cholesterol; 16 g carbohydrates; 29 g protein; 1 g fiber; 389 mg sodium; 315 mg potassium.

Nutrition Bonus: Selenium (27% daily value), Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 4 lean meat, 1 other carbohydrate

BBQ Chicken Tenders

Ingredients

* 1 cup prepared barbecue sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons honey
* 1 1/2 pounds chicken tenders (see Note)
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 2 large eggs
* 1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat (see Note)
* Olive oil or canola oil cooking spray

Preparation

1. Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
2. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
3. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
4. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

Tips & Notes

* Ingredient notes: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
* Chicken tenders are the lean 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.”

Nutrition

Per tender: 67 calories; 0 g fat (0 g sat, 0 g mono); 28 mg cholesterol; 8 g carbohydrates; 2 g added sugars; 8 g protein; 1 g fiber; 141 mg sodium; 7 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 lean meat

Almond-Crusted Chicken Fingers

Ingredients

* Canola oil cooking spray
* 1/2 cup sliced almonds
* 1/4 cup whole-wheat flour
* 1 1/2 teaspoons paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dry mustard
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 1 1/2 teaspoons extra-virgin olive oil
* 4 large egg whites
* 1 pound chicken tenders

Preparation

1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Tips & Notes

* Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but 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.”

Nutrition

Per serving: 174 calories; 4 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium.

Nutrition Bonus: Selenium (31% daily value).

Exchanges: 3 very lean meat, 1/2 fat

BBQ Chicken Sandwich

Ingredients

* 1/2 cup shredded cooked chicken
* 1/4 cup shredded carrots
* 2 tablespoons barbecue sauce
* 2 teaspoons light ranch dressing
* 1 small whole-wheat sandwich bun
* 1 leaf romaine lettuce

Preparation

1. Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

Nutrition

Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 37 g carbohydrates; 26 g protein; 4 g fiber; 729 mg sodium; 456 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Selenium (56% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 3 very lean meat, 1 1/2 fruit

Sauteed Chicken Breasts with Creamy Chive Sauce

Ingredients

* 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
* 1 teaspoon kosher salt, divided
* 1/4 cup plus 1 tablespoon all-purpose flour, divided
* 3 teaspoons extra-virgin olive oil, divided
* 2 large shallots, finely chopped
* 1/2 cup dry white wine
* 1 14-ounce can reduced-sodium chicken broth
* 1/3 cup reduced-fat sour cream
* 1 tablespoon Dijon mustard
* 1/2 cup chopped chives, (about 1 bunch)


1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving: 244 calories; 9 g fat (3 g sat, 3 g mono); 72 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 679 mg sodium; 334 mg potassium.

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Sauteed Chicken Breasts with Creamy Chive Sauce

Ingredients

* 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
* 1 teaspoon kosher salt, divided
* 1/4 cup plus 1 tablespoon all-purpose flour, divided
* 3 teaspoons extra-virgin olive oil, divided
* 2 large shallots, finely chopped
* 1/2 cup dry white wine
* 1 14-ounce can reduced-sodium chicken broth
* 1/3 cup reduced-fat sour cream
* 1 tablespoon Dijon mustard
* 1/2 cup chopped chives, (about 1 bunch)


1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving: 244 calories; 9 g fat (3 g sat, 3 g mono); 72 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 679 mg sodium; 334 mg potassium.

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Boston Chicken & KFC Rotisserie Style Chicken

Serving Size : 4

1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before
serving.
Source: Gloria Pitzer's Secret Recipe Newsletter

Slow Cooker Sweet and Sour Chicken with Mango Lettuce Wraps



The Ingredients.

--1 1/2 lbs frozen, skinless breast pieces (I used 3 humongous breast halves)
--10 oz jar mango jam (I couldn't find mango, and used apricot-orange. It was great)
--3 T soy sauce (La Choy and Tamari wheat free are GF)
--1 T sesame oil
--2 chopped garlic cloves
--1 tsp. chili paste (usually found in the ethnic aisle, but you could use red chili flakes)
--1 inch peeled and grated fresh ginger (or 1 tsp ground)
--2 cucumbers, peeled, seeded, and diced
--1/2 red onion, chopped
--2 whole jalapeno peppers (do NOT cut, just toss in whole)
--1/2 tsp salt
--1/4 tsp black pepper

to add later:
--2 mangoes, peeled and chopped (if you can't find fresh mango, use frozen)
--romaine lettuce leaves
--2 limes
--2 T sesame seeds

The Directions.

I used a 6.5 quart eLume crockpot.

Put the frozen chicken in. Add the jam, soy sauce, sesame oil, and chili paste. Chop the garlic, onion, and cucumber. Add that too.
Add spices and ginger. Toss in the whole jalapeno peppers.

Cover and cook on low for 6-8 hours, or high for 4-5. The meat is done when it shreds easily with a fork.

Cut the mango now while the kitchen is already dirty and put it in a tupperware for later.

When fully cooked, shred the meat with two large forks, and serve 1/2 cup at a time on large romaine lettuce leaves. Add cubed mango, a squeeze of lime, and a sprinkle of sesame seeds.

Slow Cooker Rotisserie-Style Chicken



The Ingredients.

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.

I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Slow Cooker Lemon Chicken



The Ingredients:

--4 boneless, skinless chicken breast pieces or equivalent
--1/2 cup flour (or Pamela's)
--1 T kosher salt
--6 oz (1/2 can) frozen lemonade concentrate, thawed
--3 T brown sugar
--1 t balsamic vinegar
--3 T ketchup
--olive oil for browning chicken

The Directions:

--cut chicken into strips or largish chunks
--dredge in flour and salt, shake off excess
--brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)


--place into crockpot
--mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
--cover and cook on high for 4 hours, low for 6-8


Serve over rice, drizzle with remaining sauce.


This tastes amazing all on it's own, but next time I might add a bit of red pepper flakes to the grown-up portions for a bit of a kick.

Slow Cooker Chicken and Brown Rice Casserole



--1 1/2 cups of brown rice
--1 1/2 cups chicken broth
--1 1/2 cups milk, divided (stick with 2% or lower in fat content. I used soy.)
--3/4 cup flour (I used Pamela's)
--1 small yellow onion, diced
--8 oz sliced mushrooms
--3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika

The Directions.

Use a 4-quart slow cooker.

You need to use the stove top for one part. This is tricky for me, because I always, always, always have things boil over. Which is why the canned soup in the Little Dipper is so exciting.

I did it again. And needed to be reminded by my 4-year-old that "bad words aren't nice, mommy." But I had JUST cleaned the stove top, and even ran the burner thingy-mabobs through the self-cleaning cycle of the oven last Thursday. So they were spotless.

Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray.

Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.

Lay the chicken pieces on top.

Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.

When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.

Slow Cooker Bacon and Cheese Chicken Recipe



--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled Turkey bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese


The Directions.

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.

Put the chicken in the crock on top of the oil.

In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.

Slow Cooker Brown Sugar Chicken Recipe



--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Slow Cooker Barbecued Chicken and Cornbread Casserole



The Ingredients:

--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water

cornbread topping:

use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:

--3/4 cup corn meal
--1 1/4 cups of flour (I used a Bob Red's Mill GF mix--we were out of Pamela's)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)

The Directions.

I used a 4 qt round crockpot for this---it was the perfect size.

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home

Slow Cooker Chicken Curry with Quinoa
By: CPolencheck
"Chicken, quinoa, and apples, combine in this tasty, easy curry!"



Ingredients

* 1 1/2 pounds diced chicken breast meat
* 3/4 cup chopped onion
* 1 1/4 cups chopped celery
* 1 3/4 cups chopped Granny Smith apples
* 1 cup chicken broth
* 1/4 cup nonfat milk
* 1 tablespoon curry powder
* 1/4 teaspoon paprika
* 1/3 cup quinoa

Directions

1. Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 188 | Total Fat: 3.2g | Cholesterol: 60mg

Chicken with Peas and Quinoa
By: Campbell's Kitchen
"Ever tried Quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture."




Ingredients

* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken tenders
* 1 teaspoon smoked paprika
* 1 cup uncooked quinoa
* 1 1/2 cups Swanson® Chicken Stock
* 1 (24 ounce) jar Prego® Veggie Smart Smooth & Simple Italian Sauce
* 1 (10 ounce) package frozen peas, thawed

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet and keep warm.
2. Add the paprika and quinoa to the skillet and stir to coat. Stir in the stock and sauce and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.

Nutritional Information open nutritional information

Amount Per Serving Calories: 503 | Total Fat: 11.1g | Cholesterol: 65mg

Baked Honey Mustard Chicken
By: Mary Bane
"Quick and easy to prepare, and the kids love it too!"




Ingredients

* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1/2 cup honey
* 1/2 cup prepared mustard
* 1 teaspoon dried basil
* 1 teaspoon paprika
* 1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 232 | Total Fat: 3.7g | Cholesterol: 67mg