Thai Peanut Chicken

 

Ingredients

• 4 (4 ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
• 4 teaspoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 medium red, yellow or orange bell peppers, cut into 2-inch-long strips
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 cup milk or water
• 1/4 cup creamy peanut butter
• Hot cooked rice

Directions

1. Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
3. Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
4. Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.

Footnotes 

Recipe Tips:

• For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.

Nutritional Information

Amount Per Serving  Calories: 501 | Total Fat: 22.5g | Cholesterol: 66mg

BBQ Chicken Pizza II

Ingredients

• 1 (12 inch) pre-baked pizza crust
• 1/2 cup barbecue sauce
• 1/2 cup diced grilled chicken
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.

Nutritional Information

Amount Per Serving  Calories: 493 | Total Fat: 16g | Cholesterol: 48mg

Crawfish Chowder

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Ingredients

• 1/4 cup butter
• 1/2 bunch green onions, chopped
• 1/2 cup butter
• 2 pounds frozen crawfish, cleaned
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 ounces cream cheese, softened
• 2 cups half-and-half cream
• 1/2 teaspoon cayenne pepper

Directions

1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Nutritional Information

Amount Per Serving  Calories: 405 | Total Fat: 29g | Cholesterol: 170mg

Spanish Chicken and Chorizo

 

Ingredients

• 8 (2 ounce) skinless boneless chicken thighs, cut into 2-inch pieces
• 2 tablespoons paprika
• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, sliced
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 teaspoon chopped fresh thyme leaves
• Hot cooked rice

Directions

1. Season the chicken with the paprika.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the sausage and cook until it's well browned, stirring occasionally.
3. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the wine, soup and thyme and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice.

Nutritional Information

Amount Per Serving  Calories: 901 | Total Fat: 38.7g | Cholesterol: 124mg

Bow Ties with Sausage, Tomatoes and Cream

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Nutritional Information

Amount Per Serving  Calories: 656 | Total Fat: 42.2g | Cholesterol: 111mg

Chicken Enchiladas II

 

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutritional Information

Amount Per Serving  Calories: 619 | Total Fat: 27.1g | Cholesterol: 60mg

Jenn's Chicken Parmesano Supreme

 

Ingredients

• 4 skinless, boneless chicken breast halves - lightly pounded to an even thickness
• salt and ground black pepper to taste
• 3 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup bread crumbs
• 1/4 cup vegetable oil
• 1 1/2 cups pasta sauce
• 4 tablespoons Caesar salad dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour, dip in the beaten egg, and then coat with the bread crumbs, assuring each piece is evenly coated.
2. Heat the oil in a skillet over medium-high heat. Cook the chicken in the hot oil until no longer pink inside, 3 to 5 minutes per side.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pour half of the pasta sauce into a glass baking dish. Lay the chicken into the sauce; pour the remaining pasta sauce on top of the chicken pieces. Spread one tablespoon of Caesar dressing on each piece of chicken. Sprinkle the mozzarella and Parmesan cheeses over the chicken.
5. Bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.

Nutritional Information

Amount Per Serving  Calories: 671 | Total Fat: 36g | Cholesterol: 158mg

Spicy Chicken Breasts

 

 

Ingredients

• 2 1/2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon ground cayenne pepper
• 1 tablespoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Nutritional Information

Amount Per Serving  Calories: 173 | Total Fat: 2.4g | Cholesterol: 68mg

Penne with Spicy Vodka Tomato Cream Sauce

Ingredients

• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 2 tablespoons vodka
• 1/2 cup heavy whipping cream
• 1/4 cup chopped fresh parsley
• 2 (3.5 ounce) links sweet Italian sausage

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutritional Information

Amount Per Serving  Calories: 435 | Total Fat: 18.4g | Cholesterol: 29mg

Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutritional Information

Amount Per Serving  Calories: 448 | Total Fat: 26.6g | Cholesterol: 99mg

Baked Salmon Fillets Dijon

Ingredients

• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared Dijon-style mustard
• salt and pepper to taste
• 1/4 cup Italian-style dry bread crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Nutritional Information

Amount Per Serving  Calories: 331 | Total Fat: 21.5g | Cholesterol: 107mg

Christy's Awesome Hot Ham and Cheese

 

Ingredients

• 2 slices whole grain bread
• 2 teaspoons butter
• 2 slices Swiss cheese
• 2 thin slices deli ham
• 1 teaspoon mayonnaise
• 1 teaspoon whole grain mustard

Directions

1. Preheat a skillet over medium-high heat.
2. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

Footnotes 

Cook's Note

I add spinach, arugula, tomatoes, roasted peppers, chopped olives, artichokes, or a spoonful of salsa to the sandwich depending on my mood and what's in the fridge.

Nutritional Information

Amount Per Serving  Calories: 516 | Total Fat: 33.5g | Cholesterol: 87mg

Broiled Tilapia Parmesan

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Nutritional Information

Amount Per Serving  Calories: 203 | Total Fat: 11.4g | Cholesterol: 59mg

Fettuccine with Sweet Pepper-Cayenne Sauce

Ingredients

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Nutritional Information

Amount Per Serving  Calories: 410 | Total Fat: 9.6g | Cholesterol: 24mg

Buttery Lemon Spinach

Ingredients

• 2 (10 ounce) bags pre-washed fresh spinach
• 2 tablespoons garlic, minced
• 5 tablespoons butter
• 2 tablespoons lemon juice

Directions

1. Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

Nutritional Information

Amount Per Serving  Calories: 112 | Total Fat: 10g | Cholesterol: 25mg

Quick and Easy Sauteed Spinach

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 (10 ounce) bag spinach leaves
• 1 1/2 teaspoons garlic salt
• 1/4 cup grated Parmesan cheese

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutritional Information

Amount Per Serving  Calories: 76 | Total Fat: 5.5g | Cholesterol: 5mg

Tacos, Burritos, and Enchiladas: Easy White Chicken Enchiladas | Submitted By: LARANEFF

4 ounces cream cheese, softened1/2 cup sour cream1/2 cup green salsa2 (6 ounce) packages seasoned cooked chicken cubes1 cup shredded Mexican-style cheese blend1 1/2 cups white cheese sauce, or queso dip6 (8 inch) flour tortillasPreheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving. Amount Per Serving  Calories: 625 | Total Fat: 37.4g | Cholesterol: 138mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 625

Total Fat: 37.4gCholesterol: 138mgSodium: 1588mgTotal Carbs: 36.7g    Dietary Fiber: 1.8gProtein: 33.7g VIEW DETAILED NUTRITION
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Quick and Easy Spinach Bread

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 to taste salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• garlic powder to taste
• 1 (10 ounce) can refrigerated pizza crust dough
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
3. On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
4. Bake in preheated oven for 20 to 25 minutes, until golden brown.

Nutritional Information

Amount Per Serving  Calories: 121 | Total Fat: 4.2g | Cholesterol: 7mg

Easy Pepperoni Bread Recipes

 Ingredients

• 1 (1 pound) loaf frozen bread dough
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon dried basil leaves
• 1/2 tablespoon dried minced onion flakes
• 1/2 tablespoon dried oregano
• 1 (8 ounce) package sliced pepperoni sausage
• 1 (6 ounce) package shredded mozzarella cheese
• 1 egg, lightly beaten

Directions

1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
4. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
5. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Nutritional Information

Amount Per Serving  Calories: 87 | Total Fat: 7.2g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Nutritional Information

Easy Pepperoni Bread

Servings Per Recipe: 20
Amount Per Serving
Calories: 87

• Total Fat: 7.2g
• Cholesterol: 28mg
• Sodium: 241mg
• Total Carbs: 0.5g
•     Dietary Fiber: 0.1g
• Protein: 4.9g

VIEW DETAILED NUTRITION
About: Nutrition Info

How to Cook a Turkey Chicken

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.

• If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
• Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
• Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
• Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
• Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
  

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10-18 lbs	3-3.5 hours	3.75-4.5 hours
18-22 lbs	3.5-4 hours	4.5-5 hours
22-24 lbs	4-4.5 hours	5-5.5 hours
24-29 lbs	4.5-5 hours	5.5-6.25 hours

The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.