Any good ideas for plain old Chicken?!?!

Take boneless chicken breast (4 to 6 pcs) and add 1 can of reduced sodium cream of chicken soup 1 packet of (dry) Hidden valley Ranch and 1 16oz container of Fat free or light sour cream..Mix this all together and pour over chicken and put in oven for about 45 min to hour on 400 degrees..then fix rice and serve over it..very yummy..

Yum!

Chicken Pot Pie

1 c cutup chicken
1 6 oz bag of thawed mixed vegetables
1 10 3/4 ounce can FF cream of chicken soup
1c reduced Fat Bisquick Mix
1/2 cup skim milk
1 egg

Heat oven to 400 degrees, Mix chicken, veggies, and soup in ungreased 2 quart casserole. Stir mix & milk until well blended. Pour into casserole. Bake 30 minutes or until golden brown

Finally getting a chance to sit down and sift through my saved healthy chicken recipes. Hope there are some that appeal to those of you in need of new ideas. :happy:

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Crock Pot Chicken Cacciatore

This is soooo good! It was a huge hit w/ my family and I've shared the recipe w/ friends who loved it too!

http://www.recipezaar.com/Crock-Pot-Chicken-Cacciatore-41685
(a link to the original recipe)

And here's how I made it:


4 lbs. chicken, cut up in pieces
1 large onion, thinly sliced
3 (6 ounce) cans tomato paste
8 ounces sliced mushrooms
1 green bell pepper, finely chopped
2-4 cloves garlic, minced
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon celery powder
1 teaspoon salt
3/4 cup white cooking wine
1 tablespoons olive oil
1 teaspoon crushed red pepper flakes, optional

Directions
1. Place onions in bottom of crock pot.
2. Add chicken pieces.
3. Stir all the other ingredients together.
4. Pour over chicken.
5. Cook on high heat for about 3 to 4 hours or 7 to 8 hours on low heat.
6, Serve over pasta or rice. (I used Barilla whole wheat spaghetti)


Nutrition Facts - listed in database under Jess homemade Chicken Cacciatore

That does *not* include adding pasta or rice. I used Barilla Whole wheat spaghetti which is 200 calories per serving.

10 Servings

Amount Per Serving (figured at sparkpeople.com)

Calories 230.6

Total Fat 2.2 g

Saturated Fat 0.2 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 88.0 mg

Sodium 508.0 mg

Potassium 178.7 mg

Total Carbohydrate 10.8 g

Dietary Fiber 1.7 g

Sugars 3.1 g

Protein 40.4 g


Vitamin A 10.2 %

Vitamin B-12 0.0 %

Vitamin B-6 0.0 %

Vitamin C 32.0 %

Vitamin D 0.0 %

Vitamin E 0.0 %

Calcium 0.2 %

Copper 0.0 %

Folate 0.0 %

Iron 4.9 %

Magnesium 0.0 %

Manganese 0.0 %

Niacin 0.0 %

Pantothenic Acid 0.0 %

Phosphorus 0.0 %

Riboflavin 0.0 %

Selenium 0.0 %

Thiamin 0.0 %

Zinc 0.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken and Broccoli Mac 'n Cheese

Prep Time:25 min
Start to Finish:40 min
makes:6 servings (1 2/3 cups each)

2 1/3 cups uncooked whole wheat penne pasta (8 oz)
1 small red bell pepper, coarsely chopped (about 1 cup)
1 bag (24 oz) Green Giant® frozen broccoli & three cheese sauce
2 cups cubed cooked chicken
1/4 cup fat-free (skim) milk
1/8 teaspoon ground red pepper (cayenne)
1/3 cup Progresso plain bread crumbs
3 tablespoons shredded Parmesan cheese
1/2 teaspoon Italian seasoning
1 tablespoon olive oil

1. Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta as directed on package--except omit salt and add bell pepper last 3 minutes of cook time. Drain; return to saucepan.
2. Meanwhile, cook broccoli & cheese sauce as directed on bag. Stir cooked broccoli mixture, chicken, milk and ground red pepper into pasta. Pour into baking dish.
3. In small bowl, stir together bread crumbs, Parmesan cheese and Italian seasoning; stir in oil, using fork. Sprinkle bread crumb mixture over top of pasta mixture.
4. Bake 15 to 20 minutes or until top is golden brown and pasta is hot.

Nutritional Information

1 Serving: Calories 340 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 560mg; Total Carbohydrate 41g (Dietary Fiber 6g, Sugars 6g); Protein 24g

Oven-Fried Chicken

This oven-fried chicken is not only low fat, it's a kid pleaser. The fact that my daughter said that it tasted better than a certain fast-food joint's chicken is, I think, a compliment.
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
1 1/4 pounds chicken breasts, cut into four pieces
2 egg whites
2 cups crushed cornflakes
2 tsp paprika
2 tsp dried mixed herbs
Preparation:
Preheat oven to 425 degrees.
Place egg whites in a shallow bowl, and crushed cornflake crumbs, paprika and mixed herbs in another shallow bowl. Dip chicken into egg whites, then into cornflake crumbs.

Place dipped chicken on a baking tray coated with nonstick cooking spray. Cook for 20-25 minutes, turning the chicken halfway through.

Serves 4.

Per Serving: Calories 207, Calories from Fat 17, Total Fat 1.9g (sat 0.5g), Cholesterol 82mg, Sodium 269mg, Carbohydrate 12.3g, Fiber 0.4g, Protein 35.3g

I'll add the link with this one, as it's got so many other chicken ideas that are low fat you might enjoy. Most of these recipes are from ones I've saved and made. I typically save the link for when I share so you'll have a photo to look at. I used to know how to do photo's on here.:ohwell: Lowfatcooking.about.com is a great site for all sorts of healthy ideas

http://lowfatcooking.about.com/od/chickenrecipes/r/chickenchiladas.htm

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Low Fat Chicken Enchiladas

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
4 corn tortillas
1 1/2 cups shredded cooked chicken (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
1 cup medium or hot salsa
1 cup plain low fat yogurt
1/2 cup reduced fat sour cream
1/2 cup reduced fat shredded Jack cheese
Preparation:
Preheat oven to 350 degrees.
Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.

Combine shredded chicken with black beans and sweet corn. Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.

Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Serves 4.

Per Serving: Calories 368, Calories from Fat 78, Total Fat 8.6g (sat 5g), Cholesterol 75mg, Sodium 883mg, Carbohydrate 39.7g, Fiber 3.7g, Protein 32.8g

I made this for supper tonight it was so delicious:
Moroccan Stewed Chicken http://recipes.womenshealthmag.com/Recipe/moroccan-stewed-chicken.aspx
I used real tomatoes to cut down on the sodium and didn't add salt and pepper and my hubby said it was good except it needed more salt, can't please everyone I guess

You kind find a baked chicken nugget recipe that the kids will love helping you make.

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