Chicken Breasts With Avocado Salsa

Here is another gem found in one of my old Weight Watchers cookbooks. I like to cook as directed, then break up the chicken and salsa and serve it in warmed corn tortillas. Super yummy!

1 1/2 tsp ground cumin

1/2 tsp garlic salt

1/2 tsp chili powder

4(4 oz) boneless, skinless chicken breasts

1 tsp vegetable oil

1/2 cup bottled chunky salsa

1/2 cup diced peeled rip avocado

1/4 cup chopped fresh cilantro(I omitted this)

1. Combine first three ingredients; sprinkle over both sides of chicken.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes. Turn chicken, add salsa to pan. Cover, reduce heat, and simmer seven minutes or until chicken is done.

3. Transfer chicken onto individual serving plates. Stir avocado and cilantro into salsa in pan; cook just until thoroughly heated. Spoon salsa mixture over chicken.

Hoisin Chicken

I have recently been browsing through several of my old cookbooks looking for some fresh ideas. I am trying to find low fat, healthy meals that the kids will eat too. Pretty tall order to fill, but I think I hit the jackpot with several older Weight Watchers Annual Cookbooks!

This one is our favorite so far, though we have found MANY we like.

Hoisin Chicken

3/4 cup fat free, less sodium Chicken broth

2 tablespoons hoisin sauce

1 teaspoon cornstarch

1/2 teaspoon sugar

1/2 teaspoon grated peeled fresh ginger

1/2 teaspoon dark sesame oil

1 garlic clove crushed

1/4 teaspoon salt

1/ 8 teaspoon pepper

1 1/2 tablespoons dry bread crumbs

4 (4 ounce)skinless, boneless chicken breast halves

1 1/2 teaspoons vegetable oil

2 teaspoons finely chopped fresh cilantro(I omitted this)

1. Combine first nine ingredients in a bowl, stirring well with a whisk.

2. Sprinkle breadcrumbs on both sides of chicken.

3. Heat large nonstick skillet over medium-high heat; add vegetable oil. Add chicken, and cook 3 minutes. Turn chicken. Reduce heat to medium-low; cover and cook 12 minutes or until chicken is done. Remove chicken from pan; keep warm.

4. Add broth mixture to pan. Bring to a boil; reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Spoon sauce evenly over chicken. Sprinkle with cilantro.

Apricot Glazed Chicken

I found this recipe in a 2004 issue of Light and Tasty Magazine. I made it several weeks ago and it was such a BIG hit, we've had it at least once a week since!

1/2 cup ketchup

1/2 cup 100% apricot spreadable fruit

1 tablespoon canola oil

2 teaspoons lemon juice

2 teaspoons minced garlic

1-2 teaspoons hot pepper sauce

1 teaspoon coarsely ground pepper

3/4 teaspoon salt

6 bone in skinless chicken breast halves

NOTE:

I used boneless chicken and omitted the hot pepper sauce, and it turned out just fine!

Line shallow roasting pan with foil; spray foil with non-stick cooking spray and set aside.

In a large microwave safe dish, combine first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once.

Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350 for 45-55 minutes or until a meat thermometer reads 170, basting once.

This is great served with a home style coleslaw recipe I found in the same issue and will share later. Enjoy!

Edited to note that in the photo above the Macaroni Salad is pictured, not the Cole Slaw.

Crockpot Chicken and "Gravy"

My crockpot is getting alot of use these days as I try and cook more dishes with meat for my meat loving guys. This one is super easy and pretty good too! I serve this with stuffing or mashed potatoes and use the sauce as a "gravy." It's not true gravy, but it works and tastes pretty good!

4-6 Boneless, skinless chicken breast halves(you could probably use any chicken, but this is what we prefer)

2 cans Cream of Chicken(or mushroom) soup

1 envelope onion soup mix

1/4 to 1/2 cup water

Place the chicken in crockpot. Mix remaining ingredients and add to slow cooker. Cook on low about 7 hours.

You can use cream of chicken or mushroom soup or mix one of each. You can use chicken broth in place of the water, but I don't notice a big enough taste difference to justify the cost of using broth, not to mention wasting the rest of the can if I can't find a use for the rest.

Enjoy!

Crockpot Sweet&Sour Chicken

This one is becoming a fast favorite around here with the guys. I love any dish that can be made in the crockpot. For one thing it is a great time saver for any busy mom, and secondly, I LOVE the smell of food cooking all day, it makes the whole house smell good and gives it a homey feel.

3 Tablespoons butter, melted

3/4 cup ketchup

1/4 cup white vinegar

3/4 cup brown sugar

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

1 1/2 cup chicken broth

6 boneless skinless chicken breasts

1 can pineapple chunks, undrained

2 tablespoons cornstarch

Place chicken in crockpot. Combine all ingredients except pineapple and cornstarch. Cover and cook on low 5-7 hours. Drain pineapple, add chunks to crockpot. Stir in the cornstarch into the pineapple juice, then pour into crockpot and cook on low for another 15-20 minutes until slightly thickened. This sauce is great served on rice along side the chicken!

Crockpot Lemon Chicken

I may be having to take our youngest in to the Urgent Care today as we're not sure whether or not he broke his wrist last night. The Urgent Care is about two hours each way, then of course the hours we will wait there for Xrays and possible treatment. I didn't want to be worrying about dinner when we get home, so I tossed this recipe together in the crockpot early this morning. It is another I got years ago from Taste of Home Magazine.

Crockpot Lemon Chicken

6 chicken breast halves(I use boneless skinless)

1-2 tsp dried oregano

2 tsp seasoned salt

1 tsp pepper

2 tbl butter or margarine

put herbs on chicken and brown in butter. Place browned chicken in crockpot.

1/4 cup water

3 tbl lemon juice

2-3 garlic cloves, pressed

1 tsp chicken bullion

place the above ingredients in pan you browned the chicken in loosening the browned chicken pieces. Bring to a boil and pour all over chicken in crockpot. Cook on low 5-6 hours.

If you wish you can thicken juices and serve over rice or noodles.

Lemon Chicken

Here is a yummy chicken recipe. While not a huge fan of meat, this is one way I do like it quite a bit!

4-6 skinless, boneless chicken breasts

2 tsp margarine

1/2 cup brown sugar

1/2 cup lemon juice

1/2 tsp salt

2 tbs corn starch

1 cup chicken broth

brown chicken in skillet sprayed with cooking spray. Remove chicken and melt margarine. Stir in brown sugar and salt. Add lemon juice. Return chicken to pan and cover and cook for 10 or so minutes turning every few minutes. Move chicken to a plate.

Combine cornstarch and broth add to pan. Cook stirring constantly until sauce is thickened. Spoon over chicken and spoon extra sauce over brown rice.

Enjoy!

Amish Chicken Broccoli Casserole

Here it is; the first ever recipe posted here that has meat! Enjoy! This one is a crowd pleaser and I am almost always asked for the recipe after serving it. I got this one from a little booklet called Cook Books by Good Books, Casseroles.

1 1/4 lb fresh broccoli chopped and cooked

4-6 cups cooked chicken, coarsely diced

6 tbls butter or margarine

6 tbsp flour

2 tsp salt

1/4 tsp pepper

3 cups milk

1/2 cup mayo

1 tsp lemon juice

1 cup grated cheddar cheese

2 tbs butter or margarine

1/2 cup bread crumbs

1. Layer broccoli on bottom of greased 9x13 baking dish. Layer chicken over broccoli.

2. In a sauce pan melt the 6 tbs butter, stir in flour, salt and pepper. Gradually stir in mild and continue stirring until the white sauce is smooth and comes to a boil. Remove from heat.

3. combine may and lemon juice with white sauce and pour over chicken and broccoli. Sprinkle with cheese.

4. melt 2 tbsp butter. Stir in bread crumbs and sprinkle over casserole.

5. Bake at 350 for 35-40 minutes.

Note: I have made this with veggie chicken or with only the broccoli with good results.