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.

Oriental Chicken Salad

I recently tried this recipe from a 2002 Quick Cooking Annual Cookbook. It was a big hit with everyone here at home and an even bigger hit when I made it a second time for out of town guests.

1/2 cup sugar

1 tablespoon cornstarch

1/4 cup water

1/4 cup vegetable oil

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 medium head iceberg lettuce, torn(I used Romain)

2 cups cubed cooked chicken

1 cup salted cashews

1 cab (8 0z) sliced water chestnuts drained(I omitted these)

1 package frozen snow peas thawed(6 oz)

1 can chow mein noodles(3 oz)

1/4 cup chopped green onions

In small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients;add dressing and toss to coat. Serve immediately. 8-10 servings.

This was listed as a main dish salad. I think for a light lunch or dinner it is fine, but for heartier eaters or a fuller meal I'd add a soup or egg rolls, or something a little extra. We had rice noodle soup! Enjoy!

Home-Style Coleslaw

Here is the Coleslaw recipe I promised to go with yesterdays chicken recipe. This too, came from that 2004 Light and Tasty issue.

Home style Coleslaw

8 cups finely shredded cabbage

1/2 cup shredded carrot

DRESSING:

1/3 cup reduced fat mayonnaise

1/3 cup fat-free sour cream

(I used regular versions of each of the above)

1 tablespoon sugar

2 teaspoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

In large bowl, combine cabbage and carrots. In small bowl, combine the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours or overnight.

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.

Chipotle-glazed roast chicken with sweet potatoes

I got this one from a recent issue of Fitness Magazine. It was a hit around here.

4 sweet potatoes diced
2 1/2 tbs olive oil
4 chipotle chili's in adabo sauce, minced
2 tbs honey
2 cloves garlic, minced
2 tsp cider vinegar
1 1/4 salt
1 tsp cumin
1/2 tsp cinnamon
6 boneless skinless chicken breasts rinsed and patted dry

Preheat oven to 400. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes

In small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast.

Place chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25-30 minutes.

Rice Cooker Mexican Rice

I love this one because is is easy and cooks itself in the rice cooker. (I LOVE my rice cooker!)

1 cup rice(you can use brown. I found Basmati is best if you're using brown)
2 1/2 cups chicken broth or water if veggie!
6 oz tomato paste
2 tbs butter
1/2 cup diced onion
4 oz canned diced green chili's

Put all ingredients in rice cooker and set on proper setting, when done enjoy!