Best Healthy Recipes

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

Ingredients:

2 lbs uncooked boneless, skinless chicken breasts, cubed

2 cloves garlic, minced

¼ t crushed red pepper flakes

¼ cup fresh basil, finely chopped

2 cups marinara/pasta sauce

1 ½ cups 2% reduced fat shredded mozzarella cheese

2 oz grated parmesan cheese

3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:

Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.

Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.

Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Ingredients:

2 beaten egg

1 cup milk

2 teaspoon paprika

1/2 teaspoon poultry seasoning

4 teaspoons garlic salt

2 teaspoon black pepper

2 cup all-purpose flour

Directions:

1. Beat the egg and milk together in a bowl.

2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.

3. Put the chicken in the bag, seal it and shake to coat it.

4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.

5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

7. Drain it on paper towels and serve.

3 INGREDIENT CHICKEN Recipe

 CHICKEN

PACKET DRY ITALIAN SEASONING MIX

1/2 CUP BROWN SUGAR

Instructions:

First step to prepare this recipe is to mix THE ITALIAN SEASONING PACKET & THE BROWN SUGAR.

Step 2 : After all that now you need to COAT CHICKEN ON ALL SIDES then make sure to LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZ Fianlly step bAKE 350 F till IT'S GOLDEN BROWN between 22 to 25 MINS ON EACH SIDE.serve and enjoye :D

1 lb. boneless, skinless chicken breasts

2 oz. mozzarella cheese

1.25 oz. (approx. 16 slices) pepperoni

1 large egg

1/2 cup all purpose flour

1/2 cup bread crumbs

6 tbsps vegetable oil

to taste salt and pepper

Directions:

Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.

Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.

Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).

One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.

Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance a lot!. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.

When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven.

Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately

3 Tbsp butter

Salt & pepper

1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)

1 tsp olive oil

2 boneless skinless chicken breasts

1/4 c. + 1 Tbsp. flour

3 cloves minced garlic

3 c. milk

3/4 c. shredded cheese (I used a provolone/mozzarella mix)

3/4 c. freshly grated Parmesan

Preheat oven to 400 F.

Boil pasta until al dente- about 3 minutes under recommended time. Set aside.

While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.

In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).

Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!

Remove pot from heat and gradually stir in cheeses.

Add chicken and pasta to pot. Season with salt & pepper to taste.

Pour mixture into a greased baking dish.

Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.

ENJOY!

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.

Do not discard grease.

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" X 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350 degrees oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you ma

I got this recipe from a Kraft Magazine years ago. It was the first time I ever ate spinach and realized I couldn't taste it.. A must bake!!

8 oz uncooked rigatoni (use Dreamfields for low carb!!)

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, un-drained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt, ½ t pepper

  1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

1 whole chicken, defrosted

1/3 cup grainy mustard

1/3 cup honey

1/3 cup olive oil

1/4 cup butter, softened

3 lbs red potatoes, chopped into 1/2 in. pieces

1 large yellow onion, chopped

1/2 cup olive oil

1/2 Tbs salt

1/2 Tbs black pepper

Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve.

Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

Serves 4.

2 cups reduced sodium chicken broth

1 cup milk (I used 2%)

1 teaspoon poultry seasoning

½ cup flour

2 cups water, divided

1 cup uncooked quinoa, rinsed

¼ cup cooked, crumbled bacon (optional… sort of)

1 pound boneless skinless chicken breasts

2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)

¼ cup shredded Gruyere cheese (any kind will work)

3 cups fresh broccoli florets

Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

4 slices of thin bacon, cut in half

1 cup of long grain, uncooked rice

4 chicken thighs

Couple pinches of Kosher salt, or to taste

8 turns of the pepper grinder

Couples shakes of paprika

Couple dashes of Cajun seasoning

1 can of cream of chicken soup

1 cup of water

Sprinkle of garlic salt

Pinch of nutmeg

1 teaspoon of oregano

Small palmful of dried parsley

Preheat the oven to 300 degrees. Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and season with the salt, pepper, paprika, and Cajun seasoning. In a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours - without peeking!

Cook's Notes: If you're thinking of this as a traditional chicken and rice dish with crispy skin, this is not that. This is a covered baked chicken. Okay to use lower fat cream soups, however, do not use a thick cut bacon. Use a regular thin sliced bacon for best results, however the bacon is primarily for flavor and generally will not be crisp. You may parcook it if you like. If you use the recipe as is in a 9 x 9, but only white meat chicken pieces, and especially boneless, skinless breasts, I would also suggest adding some chicken broth to make up for the fat loss/moisture from the dark meat.

How to Double: This is what I do. Use 6 or more slices of bacon in the bottom of a 9 x 13 inch baking pan. Sprinkle 1 cup (I do not double the rice) of long grain, raw rice on top of the bacon and add chicken on top of rice. Season as above. Mix 2 cans of cream of chicken soup, with 1 cup of water and remaining seasonings. Cover tightly with one layer of aluminum foil, repeat with a second layer. Bake at 300 degrees F for 2 hours.

6 boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie works well, too)

1 medium onion, grated

12 oz salsa verde (green)

1 can lowfat cream of chicken soup

1 can lowfat cream of mushroom soup

½ cup milk

1 tsp garlic powder

1 tsp freshly ground black pepper

10 corn tortillas

1 lb grated sharp cheddar cheese

Sliced olives for garnish

Grease a 9×13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.

Spread a thin layer of soup mixture onto bottom of greased casserole dish.

Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.

Repeat layers, ending with cheese on top.

Cover tightly, and chill in fridge overnight.

Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown.

1/4 cup cooked shredded chicken, warm

1 tablespoon hot sauce

1/2 tablespoon mayo (optional)

1 tablespoon carrot, grated

1 tablespoon celery, sliced

1 tablespoon green or red onion, sliced or diced

1 tablespoon blue cheese, room temperature, crumbled

1/2 cup cheddar cheese, room temperature, grated

2 slices bread

1 tablespoon butter, room temperature

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.

Heat a non-stick pan over medium heat.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Source :  Buffalo Chicken Grilled Cheese Sandwich

prep in advance and enjoy

3 cups chopped cooked chicken(I use rotisserie)

2 cups shredded lite Mexican blend cheese

1/2 cup lite sour cream or plain non-fat yogurt

1 (4.5-ounce) can chopped green chiles, drained

1/3 cup chopped fresh cilantro

8 (8-inch) sprouted grain tortillas

Vegetable cooking spray

1 (8-ounce) container lite sour cream or plain non-fat yogurt

green taco sauce(I use bottled Trader Joe's)

Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings. Serve & enjoy! 

Source :  Baked Chicken Enchiladas

6-9 pork chops (not too thick, you can use boneless pork loin)

2 eggs

4 Tbs water

2 cups flour

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Canola or vegetable oil for frying chops

Glaze

1 1/2 cups honey

1/2 cup brown sugar (I added this)

1/2 tsp. ginger

dash of cayenne pepper (to your taste)

1/2 cup soy sauce

1 Tbs chopped garlic

2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

3 Tbsp butter

Salt & pepper

1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)

1 tsp olive oil

2 boneless skinless chicken breasts

1/4 c. + 1 Tbsp. flour

3 cloves minced garlic

3 c. milk

3/4 c. shredded cheese (I used a provolone/mozzarella mix)

3/4 c. freshly grated Parmesan

Preheat oven to 400 F.

Boil pasta until al dente- about 3 minutes under recommended time. Set aside.

While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.

In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).

Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!

Remove pot from heat and gradually stir in cheeses.

Add chicken and pasta to pot. Season with salt & pepper to taste.

Pour mixture into a greased baking dish.

Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.

Source : Baked Cheesy Chicken Pasta

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.

Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

1. Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.

2. In small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and stir in brown sugar & a teaspoon of salt

4. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5. Add salt and pepper to taste.

6. Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Source :  Cheesy Garlic Baked Chicken

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned.

Continue to stir mushrooms. Add Marsala wine around chicken pieces.

COVER and simmer for about 15 minutes.

The chicken coating :

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.
Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.