Cranberry Chicken

1 -16oz jar cantina dressing
1 can whole berry cranberry sauce
1 package onion soup mix
1 tsp. red pepper flakes
6-8 boneless chicken thigh

Lay chicken in a 9*13 baking dish and season both sides with salt and pepper.  Mix remaining ingredients in a bowl and pour over the top of the chicken, turning the chicken to make sure some of the sauce gets on the bottom. Make sure chicken is covered with the sauce and bake at 350* for 1 hour and serve over rice.

Neiman Marcus Chicken Casserole

 4 Cups shredded cooked chicken
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cp sliced green onions
1/2 cup slivered almonds
1/2 pound of bacon, cooked and crumbled
1 1/2 tsp. hot sauce
1 sleeve ritz crackers
1 stick butter, melted

Preheat oven to 375*. Grease a 9*13 pan, Mix the first 8 ingredients, place into pan. Melt butter and mix with crushed ritz and place on top.  Bake for 40-45 minutes. SERVE OVER RICE OR NOODLES. 

Keto Chicken Cordon Bleu Casserole

3 Cups shredded chicken.
8 oz. ham, chopped.
4 oz. cream cheese
3 oz. butter
1/2 Tbls. Dijan mustard
1 tsp. lemon juice

1 Tbls water
1/2 tsp. salt & pepper each
3 oz. shredded Swiss cheese

Preheat oven to 350*. Spray a 9*13 pan.  Layer chicken then ham on top.  In a bowl combine cream cheese, butter, mustard, lemon and salt and pepper, mix with hand mixer until a thick sauce forms.  spread this sauce over the meats, and sprinkle with Swiss cheese.  Bake for 30 minutes.  Broil for 2-3 minutes.

8 servings each: protein 14grams, carbs 1gram, calories 280, fat 24 grams 

Shredded Chicken - Instant Pot

5 pounds chicken breast
2 cups water

Put water and chicken in instant pot, put pressure to high, and cook for 15 minutes.  let natural release for 5 minutes than manually release afterwards.  Shred chicken to be used in casseroles or other dishes.

Easy Sweet Chili Chicken and Cauliflower-Lean and Green

10oz. frozen riced cauliflower
5 oz. Perdue Lightly breaded chicken breast nuggets
1 wedge light laughing cow cheese.
2 Tbls. Sugar Free sweet chili sauce (G. Hughes Brand)

In skillet cook cauliflower til browned.  Meanwhile, microwave chicken for 90 seconds, cut into bites.  Add cheese to skillet and melt.  Add in chicken and chili sauce. Stir and EAT!

1 Serving = 1 lean, 3 veggies, 1 fat, 1 condiment.

Spinach Mushroom Chicken-Lean and Green

 6 chicken breasts, thinly sliced (30 ounces total raw)
1.5 cups low fat plain Greek yogurt
8 ounces fresh mushrooms, sliced
4 cups fresh baby spinach
1/2 tsp. garlic powder
1/2 tsp pepper
1/2 tsp. onion powder
2 Tbls. olive oil
1/2 cup chicken broth
8 ounces shredded mozzarella

In a 9 by 13 pan line chicken in single layer, top with spinach and then mushrooms.  Whisk Greek yogurt with chicken broth and seasonings.  layer on top of mixture.  layer mozzarella on last.  Bake at 375* for 45 minutes.

Makes 6 servings.
Each Serving: 1 lean, 1 vegetable, 1/2 condiment, 1 fat

Spinach Chicken Casserole - Lean and Green

 

2 large boneless skinless chicken breasts, butterflied.
8 oz. cream cheese softened (I use Neufchatel cheese)
2 cups spinach
2 tablespoons olive oil, divided. 
4 oz. shredded mozzarella cheese
3 cloves minced garlic.
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning 

1.  Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 teaspoon of salt and 1/2 teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken chunks are covered in the marinade, set aside for 15 minutes.  Preheat the oven to 400ºF.
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.
3. Arrange chicken drained from the marinade in a baking dish, Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake the spinach chicken casserole for 20-30 minutes. . Serve with a side of cauliflower rice, or baked veggies. Enjoy!

2 servings
Each Serving: 1 lean, 1 vegetable, 1 condiment, 1 fat

Green Chili, Chicken and Cauliflower Casserole - Lean and Green

2  lbs. chicken, shredded

24 ounces (2 bags) frozen cauliflower rice
1- 10 oz can green chili enchilada sauce
4 poblano peppers, roasted, diced

5-8 pieces of diced jalapeños (I use jarred) 
4 oz. reduced fat cream cheese, softened
1 C. low fat plain Greek yogurt
2 C. low fat mozzarella, grated

Preheat oven to 375.  Spray a 9*13 casserole dish.  Place poblano peppers in oven immediately when you turn it on to preheat and cook for 15 minutes.  Meanwhile place cream cheese in a bowl and put in microwave for 40 seconds.  Add yogurt, diced jalapeños and enchilada sauce to cream cheese and stir. Steam the cauliflower in the bag in microwave for 4 minutes, then place in pan.  When poblanos are cooked remove seeds and dice them.  Add the creamy enchilada mix, cheese, poblanos and shredded chicken to the pan.  Stir everything together and bake uncovered for 45 minutes.  Let sit 5 minutes.  

6 portions
Each portion = 1 leaner, 3 green, 3 condiments, 1 healthy fat

Chicken Parmesan - Keto Friendly

 2 Large Chicken Breasts
1 Egg
1 C. grated parmesan Cheese
1 tsp. dried garlic
1 tsp. dried onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. pepper
1/2 tsp. salt
1 C. marina Sauce
6 oz. shredded mozzarella

Preheat oven to 400*, line a pan with foil and spray.  Beat the egg in one bowl.  In another combine parmesan cheese and spices.  Cut each piece of chicken in half and then half it length wise, for a total of 8 flat pieces.  dip each piece into egg and than cheese, coating both sides.  Place on prepared pan.  Bake for 19 minutes.  Top each piece with sauce and shredded mozzarella, bake an additional 8 minutes.  

Creamy cilantro lime chicken

1.5 pounds chicken tenders
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.

In a large skillet heat oil. Cook chicken for eight minutes flipping halfway through. Take out of pan and set aside. In the same pan cook garlic and onion until tender. Add Italian paste, cilantro paste, chicken broth, salt and pepper, lime, and Wondra flour, cook down. Add cream and stir til thickened. Re-add chicken back into cream mixture and cook a couple more minutes. Serve over buttered egg noodles.

Lemon chicken gnocchi soup

 1 lb. Chicken, cooked and diced
1 onion, chopped
1/2 lb. chopped carrots
4 Celery stalks, sliced
1 Tbls. garlic powder
1 Tbls. lemon pepper seasoning
3 1/2 C. milk
1 1/2 C. heavy whipping cream or 1/2 and 1/2
2 Tbls. Chicken bouillon
2 C. water
1 Pkg. gnocchi
Salt and pepper to taste

In a large pot, brown chicken in 2 Tbls of olive oil.  Add carrots, onion, celery, garlic, and cook vegetable for 5 minutes.  Add milk, cream, bouillon, water and lemon pepper.  Bring to a boil and reduce heat.  Add gnocchi and cover and simmer for 45 minutes.  Recipe by Noel Huntsman

Bacon-Chicken-Ranch sliders

12 Hawaiin Rolls
1 pound thinly sliced deli chicken
8 slices cooked bacon, or real bacon bits

12 slices Colby jack or cheddar cheese
⅓ cup prepared Ranch salad dressing
½ cup butter
1 Tbsp chopped fresh chives
1 tsp garlic salt
½ tsp onion powder
2 Tbsp grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with silpat.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about ⅓ of the seasoned butter.
Layer ½ of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. 
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 10 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if desired.

Panang Curry (sweet & spicy)

1-2 medium onions sliced
2 Bell peppers, cubed
5-6 tsp. minced garlic
4 Tbls. grated fresh ginger
2 Tbls. Panang Curry paste

3 Tbls. Creamy peanut butter
4 chicken breast, cubed
2 cans coconut milk
1/2 cup brown sugar
2 Tbls lime juice
zest of 1 lime
1 cup fresh basil leaves, chopped
1 Tbls. oyster  sauce

Heat 2 Tbls olive oil in a stock pot. Sauté' onions, peppers, garlic and ginger, about 5 minutes.  Add the curry and peanut butter, sauté' til melted.  Add remaining ingredients, and sauté for about 15 minutes, or til chicken is cooked. Serve over Jasmine rice.

Instant Pot Chicken Tikka Masala

 2 Tbls. butter
1 small onion, chopped
1/2 yellow bell pepper, chopped
3 tsp. minced garlic
1 tsp. grated fresh ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. garam masala
1 tsp. tumeric
1/4 tsp cayenne pepper
1 1/2 tsp. salt
1 can diced tomatoes
1/2 Cut full fat coconut milk
2 lbs. boneless skinless chicken breasts

Set the instant pot to saute'.  Add butter, onion, and yellow pepper, cook 4 minutes.  Add garlic, ginger, spices, salt and cook about 1-2 minutes more.  Add tomatoes, and coconut milk, stir.  Place chicken on top of mixture, close the lid and set to poultry or manual for 15 minutes.   when cycle is complete, remove chicken and shred, using a n immersion hand blender, puree the sauce, add the chicken back to the sauce and adjust seasoning to taste.  

Oven baked Chicken Parmesan

 4 Tbls, olive oil
4 Chicken Breasts, about 2 pounds total
2 eggs
2 Cups, panko bread crumbs
1 Cup parmesan cheese fresh grated
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 Cps marinara Sauce
3 Cups shredded mozzarella
4 Tbls. minced parsley

Line baking sheet with foil, brush with olive oil.  Preheat oven to 400*.  Cut the chicken in half and pound to even thickness (8 pieces of chicken total).  Pat the top of the breasts with a paper towel to dry.  Season with salt and pepper.  In a shallow dish, mix together panko, parmesan, salt, pepper, garlic, oregano.  In another dish whisk eggs.  Dip chicken into eggs, than bread crumbs, place in pan.  repeat.  Place pan in oven on the second from top rack.  Bake for 15 minutes or until cooked through.  Flip Chicken, pour 1/4 cup of marinara over each piece, than top with  cheese.  Place back in oven for 4 minutes.  

Japanese Sweet & Sour Chicken

Chicken
Corn Starch
Egg
SAUCE
3/4 c. sugar
1/2 C. vinegar
1/4 C. chicken stock
4 Tbls. ketchup
1 Tbls. Soy Sauce

cut chicken breast into chunks, dip in corn starch, and than the egg.  Fry in oil until golden brown.  In separate pan mix the sauce ingredients, 

Easy Chicken Shawarma

 2 lemons, juiced
1/2 cup plus 2 Tbls. olive oil, divided
6 tsps. minced garlic
1 tsp. salt
2 tsp pepper
2 tsp. cumin
2 tsp. paprika
1/2 tsp. tumeric
1/8 tsp. cinnamon
red pepper flakes to taste
2 pounds boneless , skinless chicken thighs
1 large red onion, peeled and quartered

1/4 green cabbage, cut into large slices
2 Tbls. chopped fresh parsley

You can prepackage the seasonings in a bag ahead of time.  In a large bowl, whisk together the lemon juice, 1/2 cup olive oil,  garlic and seasonings.  Add the chicken and toss to make sure its coated well.  over the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight.  

Preheat the oven to 425*Prepare a rimmed baking sheet by lining it with foil and grease pan with 1 Tbls. oil  Toss the quartered onion & cabbage into your marinated chicken mixture to coat it in the marinade and then place the chicken pieces and veggies onto to the pan.  Make sure everything is spread out so it will roast nicely instead of steaming.  Roast until the chicken is crisp at the edges and cooked, 30-40 minutes.   Allow the chicken to rest for 5 minutes after removing it from the oven before slicing it into thin slices.

Heat the last Tbls. of oil in a large skillet over high heat.  When the oil is shimmering, add the chicken slices and saute them, them them sit for about 20-30 seconds at a time to get color and then flip until they're nicely colored and curling up.  Pour the chicken out onto a platter and add the onions back in.  Top with parsley.  Serve over ice or in a pita loaded with hummus, tahini, tomatoes, parsley, and picked radishes.

Maple Mustard Glazed Chicken

 4 tsp. olive oil
6-8 chicken breasts
1 tsp. black pepper
1 tsp. salt
1/2 cup maple syrup

1/2 cup chicken broth
4 tsp. fresh thyme
4 medium garlic gloves
2 Tbls apple cider vinegar
2 Tbls. Dijon mustard

Preheat oven to 400*.  Heat oven proof skillet over medium high, add oil.  Sprinkle chicken with salt and pepper and add to pan, saute 2 minutes on each side.  Remove chicken from pan.  Add broth, syrup, thyme, garlic to pan.  Bring to a boil.  Cook 2 minutes stirring frequently.  Add vinegar and mustard, cook 1 more minute.  Return chicken to pan, and spoon mustard mixture over chicken. Bake for 10 minutes or til done.  Remove chicken from pan, let stand 5 minutes.  Place pan over medium heat, cook mustard mixture 2 minutes or until liquid is syrupy, serve with chicken.

Chicken Casserole

4 Cups cooked cubed chicken
1 Box wild rice cooked
2 Cans sliced water chestnuts
1 can cream of celery soup
1 can cream of chicken soup
1/2 cup mayonaisse
1 medium onion chopped
3 stalks celery chopped
1 cup grated cheddar cheese

combine all ingredients, except cheese.  Put in a sprayed 9*13 pan, layer cheese ontop, bake 30-40 minutes in 350* oven.  

Chicken Chili Instant Pot