Low Fat Corn Flake Chicken Fingers

I give Hubby the credit for this one. He was looking for some healthy dinner recipes and came across the idea for Corn Flake un-fried chicken. It was really good and definitely a keeper in our house!

Adapted from Kelloggs

Ingredients:
• 3 cups Corn Flakes cereal (crushed into small pieces)
• 1 egg
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 defrosted chicken breasts (cut into smaller pieces)

Preheat oven to 450.

Place Corn Flakes in a shallow bowl.

In another bowl, beat the egg and milk. Add the flour, salt and pepper and mix.

Dip the chicken in batter and then coat with cereal.

Place chicken pieces in a baking pan covered with cooking spray.

Bake for about 15 minutes or until chicken is fully cooked.

Dig in!

Tasty Artichoke & Mushroom Chicken

This is an awesome dinner! The flavors were great and I would definitely make it again!

Adapted from Annie's Eats
Ingredients:
• 1/2 cup flour
• 1/4 teaspoon basil
• 1/4 teaspoon thyme
• 1/4 teaspoon parsley
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless chicken breasts
• 2 tbsp. olive oil
• 1 tbsp. butter
• 2 cups diced mushrooms
• 1 (14 oz.) container of artichoke hearts, drained and diced
• 2/3 cup chicken broth
• shredded Parmesan cheese

In a shallow bowl, mix flour, herbs, salt and pepper. Save 1 tablespoon of the mixture for later.

Coat the chicken in the flour mixture.

Heat olive oil in a pan over medium-high heat. Add the coated chicken to the pan and cook until golden brown and cooked through.

Add the butter to the pan and warm until melted. Pour in mushrooms and artichokes and cook until vegetables are soft, about 5 minutes.

Combine the chicken broth and reserved tablespoon of flour and whisk until smooth. Add the liquid to the skillet, cooking until warm. Remove from heat.

Serve over white or brown rice and top with shredded parmesan cheese.

Delicious Chicken Gyros Sandwiches

I've had this recipe sitting in my "To Make" pile for awhile. I'm SO glad we decided to make it because it was the best dinner we've had in a long time!

Adapted from here

Ingredients:
Tzatziki sauce
•10 oz. plain yogurt
• 1 cup cucumber, peeled and chopped
• 3 cloves minced garlic
• 1 teaspoon white wine vinegar
• salt & pepper
• fresh lemon juice
• 1 teaspoon olive oil

Chicken
• 4 cloves minced garlic
• 3 teaspoons lemon juice
• 2 teaspoons red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons plain yogurt
• 1 tablespoon oregano
• salt & pepper
• 4 boneless chicken breasts

To make sandwiches
• pita bread
• sliced tomato
• sliced red onion

Mix diced cucumber, yogurt, garlic, white wine, salt, pepper, lemon juice and olive oil in a medium bowl. Refrigerate for about 30 minutes before serving.

Dice chicken into bite-size pieces.

Mix garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt and pepper in another bowl.

Add chicken pieces and coat with mixture. Let chicken marinate for at least 30 minutes.

Once chicken is marinated, heat in a pan until meat is fully cooked.

Heat pitas in microwave or bake for a few minutes in the oven.

To make sandwiches, wrap a pita around chicken pieces, onion and tomato and then top with tzatziki sauce.

I could eat these every single day! SO good!

Asian-Inspired Chicken Tacos

These were a creation from Hubby after he was inspired by an episode of Diners, Drive-ins & Dives. I was a little nervous when he told me about this, but I was happily surprised when they turned out SO good!

Ingredients:
• 2 t minced garlic
• 1 T chopped green onion
• 1 T chopped cilantro
• 4 chicken breasts
• 1/2 cup hoisin sauce
• 2 T soy sauce
• shredded cabbage
• shredded carrots
• soft tortillas
• white rice
Place chicken in large pan and cook until no pink remains.

Add garlic, hoisin sauce, soy sauce and cook until sauce thickens.

Pour in cilantro and green onion and cook for a few more minutes until soft.

While chicken and sauce is cooking, make rice according to box directions.

Pour chicken and sauce onto taco shells. Top with cabbage and carrots.

Wrap up the sides and enjoy!

Sesame Chicken Pasta Salad

I LOVE pasta salad especially in the summer when you don't feel like eating something hot and heavy. I adapted this recipe from There's Always Thyme to Cook and it was great!

Ingredients:
• 1/4 cup sesame seeds
• 1 (16 ounce) package pasta
• 1/2 cup vegetable oil
• 1/3 cup balsamic vinegar
• 1/3 cup light soy sauce
• 1/3 cup white wine vinegar
• 1 teaspoon sesame oil
• 2 tablespoons white sugar
• 1/4 teaspoon black pepper
• 3 cups chopped, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion
• 1/3 cup shredded carrots
• 2 T vegetable oil (for cooking spinach)
• fresh spinach ( I used half a bag)

Bring a large pot of water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

While boiling the pasta, pour vegetable oil into a small pan and heat. Add spinach and cook until wilted.

In a jar with a lid, combine vegetable oil, soy sauce, white wine vinegar, balsamic vinegar, sesame oil, sugar, sesame seeds, and pepper. Shake well.

Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, spinach, carrots and green onions.

Serve hot or cold. (I prefer cold)

SO good and great for leftovers!

Linking up to these parties

My Favorite Fall Recipes

I wanted to share some of my favorite fall goodies from the past year.
They're all so good that it's hard to pick!

Low Fat Pumpkin Fluff

Low Fat Pumpkin Angel Food Cake

Pumpkin Pecan Bread


Apple Maple Glazed Chicken


Amazing Pecan Pie


And by the way, I may just need to go on strike from looking at food blogs until after the holidays. There is SO much yummy stuff out there and you all make me wanna pig out!

See where I'm linking up to here

Chicken Couscous Salad

I'm always looking for easy, healthy recipes I can make on the weekends. Then I can just heat up leftovers during the week when I'm tired after work. I came across this recipe (adapted from Cooking Light) and thought it would be perfect for a few dinners last week.

Yield: 4 servings (serving size: 1.5 cups)

Ingredients:

Salad:

• 1 1/4 cup fat-free, low-sodium chicken broth
• 5.7 oz. box uncooked couscous
• 1 1/2 cups cooked chicken, cubed
  
• 1 cup diced tomatoes
• 1/4 c chopped red onion
  
• 1 cup diced cucumber
• 1/4 t dried parsley
• 2 tablespoons pine nuts
• 1/2 crumbled feta
• 1 T lemon juice
  
  Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 T olive oil
• 1/2 t ground cumin
• 1/2 t salt
• 1/8 t fresh ground pepper
• 1 garlic clove, minced

Directions:
1. Boil chicken broth in a medium saucepan.

2. Once boiling, gradually stir in couscous. Remove pot from heat, cover, and let stand for 5 minutes. Fluff with a fork.

3. Pour couscous into a large bowl and let it cool. Add chicken, feta, onions, cucumber, parsley, and pine nuts and mix well to combine.
4. To prepare dressing, mix all dressing ingredients listed above in a small bowl. Drizzle dressing over salad; toss to combine.
*Optional: You can toast pine nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

As I said, great leftover or for a quick snack!

Linking up to:

What's on the Menu Wednesday

Tasty Almond Chicken & Spinach

One word: AMAZING! This recipe was SO good and I really recommend trying it for a yummy dinner. (adapted from Better Homes & Gardens)

Ingredients:
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
• 1 egg, lightly beaten
• 2 Tbsp. milk
• 1/2 cup finely chopped almonds
• 1/2 cup bread crumbs
• 2 t fresh rosemary
• 1/4 t salt
• 1 T vegetable oil
• 1 shallot, chopped
• 8 cups fresh spinach leaves
• 1/4 t salt
• Freshly ground black pepper

1. Place one chicken breast half between sheets of parchment paper. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.

2. In shallow dish, mix egg and milk. In another shallow dish, mix almonds, breadcrumbs, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.

3. In a non-stick skillet cook chicken in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.

4. In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper. Makes 4 servings.

So yummy! Enjoy!

Nutrition Facts

• Servings Per Recipe 4 servings
• Calories 276
• Total Fat (g) 11
• Saturated Fat (g) 1
• Monounsaturated Fat (g) 5
• Polyunsaturated Fat (g) 3
• Cholesterol (mg) 66
• Sodium (mg) 456
• Carbohydrate (g) 11
• Total Sugar (g) 2
• Fiber (g) 3
• Protein (g) 33
• Vitamin C (DV%) 31
• Calcium (DV%) 12
• Iron (DV%) 18

Linking up to:

Tasty Tuesday

BBQ Pulled Chicken Sandwiches

Another attempt at the crock pot came out great!

These BBQ pulled chicken sandwiches were really good and very easy to make.

Ingredients:

• 1-2 lb of boneless, skinless chicken breasts
• 18 oz. bottle of BBQ sauce (we used Sweet Baby Rays)
• 1 medium sweet onion, diced
• 1/2 t salt
• 1/2 tpepper
• 2 tablespoons brown sugar
• 5 cloves of garlic, minced
  
• hamburger buns
• optional: slices of cheese
  

Spray crock pot with non-stick cooking spray.

Remove fat from chicken breasts and put in pot.

Pour diced onion, minced garlic, salt, pepper, and brown sugar over chicken.

Pour BBQ sauce over chicken

Cook on LOW for 8 hours.
If you're home, give the chicken a stir every couple of hours to keep from burning.

About 30-45 minutes before the chicken is ready, shred the chicken.
I think it's easiest to use two forks and pull the chicken apart.

After cooking for 8 hours, give the chicken a final mix and place on buns.
Add a slice of cheese to the top if you'd like.

Yum! And great leftover as well!

Crock Pot Orange Chicken

First off, I apologize that I don't know where this recipe came from. If it's yours, please let me know and I'll give you credit.

And now to this awesome dinner we had the other night...

Ingredients:
• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl.
Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.

The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal.
Enjoy!