Crockpot BBQ Chicken

crockpot barbecue chicken

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!?

http://forkinit.blogspot.com/2010/09/crockpot-barbecue-chicken.html

Chicken Salad

You can try this salad on wheat bread or a pita. For a really flavorful salad, use 8oz of rotisserie chicken.

8 oz chicken breast,cooked and finely chopped
2 celery stalks, chopped
2 Tbs plain, fat-free greek yogurt
2 tsp honey mustard
dash of seasoned salt
pepper to taste

Mix all ingredients together. For best flavor, refrigerate for at least 2 hours before serving.

Optional- For a sweeter salad, add in raisins.
For more crunch, add in fresh snap peas.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 76 Carbs- 1g Protein- 13g Fat- 0.5g

http://www.flickr.com/photos/stevendepolo/3640270410/sizes/m/in/photostream/

Chicken Cordon Bleu

I tried to make a recipe with items that most of you will have on hand. It's very simplified, but tasty!

1 lb uncooked boneless, skinless chicken breasts
4 oz extra lean sliced ham
2 light mozzarella string cheese sticks
1/4 cup seasoned bread crumbs

Pre-heat oven to 350 degrees. Cover pan with aluminium foil and spray with Pam. First, and most difficult, in this recipe is to flatten the chicken breasts. I am sure that most of you have more sophisticated kitchen equipment than I do, making this part a bit easier. I laid the chicken breast between two pieces of wax paper and used the back of a heavy ice cream scoop to pound it flat. You'll want to flatten the breast out to about 1/2 inch or less. Next, cut the ham slices into strips and evenly distribute them among the chicken breasts. Lay the ham strips right in the middle of the chicken breasts. Cut the cheese sticks in half, and lay on top of the ham. Fold up the chicken breasts, like you would a burrito, with the chicken covering the entire outside. Roll the wrap in the bread crumbs and set in the pan. Bake for 25- 30 minutes, or until chicken is thoroughly cooked.

Makes 4 servings.

Nutrition Facts (per serving):

Calories- 192 Carbs- 7g Protein- 31g Fat-3.5g

http://www.thfgirl.com/wp-content/uploads/2010/05/DSCF5857.jpg

Maple-Dijon Chicken With Sweet Potatoes

A Slow Cooker Chicken Recipe Perfect for Fall

"Anything with the word "dijon" in the title instantly sounds exquisite and marvelous, even though it's only a $2.99 condiment. Dijon is the show-off in the mustard family. The chicken was
tasty and quite moist, and paired nicely with the sweet potatoes.
My kids ate two servings of chicken and some of the sweet potatoes. We didn't have any leftovers."
-Stephanie O'Dea


1 pound boneless, skinless chicken pieces
1 onion, chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
2 sweet potatoes, peeled and chopped
1 cup chicken broth
2 bay leaves

Use a 4-quart slow cooker. Put the chicken into the stoneware and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard. Place the sweet potatoes on top of the chicken. Pour in the broth and add the bay leaves. Cover and cook on low for 5 to 7 hours, or on high for 3 to 5 hours. The chicken is done when it is cooked through and the vegetables reached the desired tenderness.

Makes 4 servings.

Nutrition Facts (per serving):

Calories: 333 Protein: 37g Carbs: 29g Fat: 7g

Slow-Cookin' Mama's Maple-Dijon Chicken With Sweet Potatoes
From the Kitchen of Stephanie O'Dea
Copyright © 2009 ABC News Internet Ventures
http://abcnews.go.com/gma/recipePrint?id=8764625&format=fullpage

http://www.flickr.com/photos/dlifson/ / CC BY-NC 2.0

Mango Curry Chicken

I really like this recipe with a sweet, simple flavor, but Jared can never get enough pepper. So, depending on your tastes, the bell pepper and paprika in this recipe are optional.

1 lb chicken breasts, cut into 1" cubes*
1 ripe mango, cubed
1/2 cup light vanilla soy milk
1/4 cup chopped green onion
1/4 cup chopped cilantro
1 Tbs curry powder
1 tsp paprika (optional)
1/3 cup chopped red bell pepper (optional)
salt and pepper to taste
4 cups brown rice, cooked*

*Instead of a meal, this can also be prepared as a sauce with whole chicken breasts.

To prepare as a meal:
In a large frying pan, on medium high heat, lightly brown the cubed chicken. Add in soy milk, green onion, pepper, and curry powder, stirring all ingredients together. When the mixture reaches a light boil, add in mango and cilantro, and turn down to low heat. Simmer for 5 - 10 minutes, stirring occasionally. Serve on top of rice.

To prepare with chicken only:
Brown chicken breasts on high heat (center should still be pink, but this will keep the chicken moist through the rest of cooking). In a frying pan, on medium high heat, add together all ingredients, stirring frequently as it comes to a light boil. Turn heat down to low and add chicken breasts to the pan. Cover and simmer for 5 mintues. Flip chicken breasts, cover, and simmer for an additional 5 minutes, or until chicken is cooked through.

Makes 4 servings.

Nutrition Facts (per serving):

As a meal
Calories- 300 Carbs- 40 g Protein- 28 g Fat- 4 g

Chicken only
Calories- 150 Carbs- 7 g Protein- 24 g Fat- 3 g

http://www.flickr.com/photos/suziedepingu/ / CC BY-NC-ND 2.0

Herb Crusted Salmon

Jared and I tried this salmon at a corporate cafeteria a few years back and the chef was nice enough to give us the recipe. We have rarely prepared salmon any other way since then.

1 lb skinless salmon fillet*
2 Tbs fennel seed
2 Tbs coriander
1 tsp salt
pico de gallo (optional)

Preheat oven to 375 degrees (can also be cooked on the grill at medium heat). Crush fennel seeds and mix together with coriander and salt. Pat mixture evenly on all sides of the fillet. Spray a piece of aluminum foil with Pam. Lay fillet on foil and cook in the oven or on the grill for 15- 20 minutes, or until fillet is cooked through. Top with pico de gallo and serve.

Makes 4 servings.

*Can also be used with chicken breasts, but the rub has the best flavor with salmon.

Nutrition Facts (per serving):

Calories 150 Carbs- 0 g Protein- 25 g Fat- 5.5 g

http://www.flickr.com/photos/farahmarzuki/ / CC BY-NC 2.0