Posts Tagged Chicken

Crock Pot Beer Chicken Recipe..

Crock Pot Beer Chicken

Got some beer still left over from the 4th of July? Well this Beer Crock Pot Chicken Recipe is the perfect way to use some of it up! Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted. It’s so simple, yet the end result is delicious. I made my Beer Crock Pot Chicken with Guinness because that is my absolute favorite beer, but any kind will work. Though I made mine using just chicken, you can also add in some veggies if you’d like. And at just 3 Points + per serving, this Weight Watchers Crock Pot Chicken Recipe is an ideal main course. Pair it with your favorite sides (I served Bacon Mashed Potatoes and a Black Bean and Corn Salad). The chicken comes out moist, delicate, and perfectly delicious. This would make a great, easy Weight Watchers Fourth of July Recipe or Super Bowl Recipe too. Enjoy!

 

Crock Pot Beer Chicken

A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.

Ingredients

  • 2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
  • 1 bottle or can of your favorite beer (I used Guinness)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper

Instructions

  1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
  2. Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

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Read more: http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/#ixzz28eABe3ja

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Crispy Lemony Chicken Roasted with Potatoes..

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WebMD Recipe from Foodily.com

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Picture of Crispy Lemony Chicken Roasted

Tangy, crispy chicken on a bed of roasted potatoes that are surrounded by a lemony sauce…how is that for a perfect weeknight dinner? Or even a fancy Friday dinner. It is so easy to make it will have you dancing to the table.

Ingredients

2 pounds chicken thighs, boneless, trimmed
2 lemons
3 large garlic cloves
1 tablespoon brown sugar
1 ½ pounds potatoes (Yukon gold or red bliss)
A few twigs fresh thyme
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon flour
3 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 450 degrees.

Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.

Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (cooks hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd the chicken, crowds make it pale and sweaty (just like some of us).

Put the flour into a small bowl and mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken.

Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings! Does it need more salt, pepper or lemon? When it is perfect, dance your dish to the table.

COOK’S TIP

O.K. (loooong sigh here), I know some of you will want to replace the chicken thighs with chicken breasts and although it won’t be as crispy or tender you can. Do try to use organic kosher chicken, it will be moister. Slice the chicken breasts into thirds and proceed with the recipe.

TIME SAVER TIP

After sautéing the chicken, drain the pan of most of its oil and use the same pan to sauté a bunch of string beans.

Total Servings: 6

Recipe by Kirstin Uhrenholdt
Excerpted from The Family Dinner by Laurie David. Copyright (c) 2010 by Hybrid Nation, Inc. Used by arrangement with Grand
Central Publishing. All rights reserved.

Nutritional Information Per Serving

Calories: 369
Carbohydrates: 22.3g
Cholesterol: 101mg
Fat: 15.3g
Saturated Fat: 3.2g
Fiber: 3.0g
Sodium: 146mg
Protein: 35.4g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

From http://www.foodily.com with permission. © 2010 Foodily.com Inc.

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Saucy Coconut Chicken Stir-Fry..Yeah, yeah, it’s breakfast time. Don’t bitch, just toss some eggs into the recipe. Jesus H!

WebMD Recipe from EatingWell.com

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.

saucy coconut chicken stir fry

Servings4

Yield: 4 servings, about 1 1/2 cups each

Total Time: 35

Prep Time: 35

Recipe Ingredients:

  1. 4 teaspoons canola oil, divided
  2. 1 pound chicken tenders, cut into bite-size pieces
  3. 1 jalapeño pepper, minced (optional)
  4. 1 bunch scallions, sliced, whites and greens, separated
  5. 2 cups sliced shiitake mushroom caps
  6. 1 tablespoon minced fresh ginger
  7. 3/4 cup “lite” coconut milk
  8. 2 tablespoons fish sauce
  9. 4 teaspoons lime juice
  10. 1 tablespoon brown sugar
  11. 6 cups sliced napa cabbage
  12. 3/4 cup chopped fresh basil

Recipe Steps:

  1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
  2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Recipe Nutrition:

Per serving: 254 calories; 11 g fat (3 g sat, 4 g mono ); 63 mg cholesterol; 12 gcarbohydrates; 2 g added sugars; 28 g protein; 3 g fiber; 678 mg sodium; 627 mgpotassium.

Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).

Carbohydrate Servings: 1

Exchanges:1/2 vegetable, 3 lean meat, 1 fat

Special Health Considerations:

Diabetes Appropriate – Low Calorie – Low Carb – Low Sat Fat – Low Cholesterol – High Potassium – Heart Healthy – Healthy Weight – Gluten Free Diet

See More Nutrition Guidelines

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Lime-Honey Glazed Chicken..

WebMD Recipe from EatingWell.com

The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don’t let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.

lime honey glazed chicken

Servings8

Yield: 8 servings

Total Time: 210

Prep Time: 30

Recipe Ingredients:

  1. 6 tablespoons honey
  2. 6 tablespoons reduced-sodium soy sauce
  3. 2 teaspoons freshly grated lime zest
  4. 6 tablespoons lime juice
  5. 1 teaspoon crushed red pepper
  6. 4 6-ounce bone-in chicken thighs, skin and excess fat removed
  7. 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

Recipe Steps:

  1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
  2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
  3. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
  4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
  5. Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

Recipe Nutrition:

Per serving: 227 calories; 7 g fat (2 g sat, 2 g mono ); 81 mg cholesterol; 15 gcarbohydrates; 26 g protein; 0 g fiber; 366 mg sodium; 279 mg potassium.

Carbohydrate Servings: 1

Exchanges:3 1/2 lean meat, 1 carbohydrate (other)

Special Health Considerations:

Healthy Weight – Low Sodium – Low Sat Fat – Low Carb – Low Calorie – Diabetes Appropriate – Heart Healthy – Gluten Free Diet

See More Nutrition Guidelines

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Ham and Cheese Chicken. OK, sold me..

WebMD Recipe from EatingWell.com

Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.

ham and cheese stuffed chicken

Servings: 4

Yield: 4 servings

Total Time: 50 minutes

Prep Time: 25 minutes

Recipe Ingredients:

  1. 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
  2. 2 tablespoons chopped ham
  3. 2 teaspoons Dijon mustard
  4. Freshly ground pepper, to taste
  5. 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
  6. 1 egg white
  7. 1/2 cup plain dry breadcrumbs
  8. 2 teaspoons extra-virgin olive oil

Recipe Steps:

  1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
  2. Mix cheese, ham, mustard and pepper in a small bowl.
  3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
  5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Recipe Nutrition:

Per serving: 236 calories; 7 g fat ( 2 g sat , 3 g mono ); 74 mg cholesterol; 10 gcarbohydrates; 31 g protein; 1 g fiber; 287 mg sodium; 347 mg potassium.

Exchanges: 1/2 starch, 4 lean meat

Special Health Consideration(s):

Healthy Weight – Low Sodium – Low Sat Fat – Low Carb – Low Calorie – Diabetes Appropriate – Heart Healthy

See More Nutrition Guidelines

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Sichuan Chicken with Peanuts..

WebMD Recipe from EatingWell.com

The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife.

sichuan style chicken with peanuts

Servings: 4

Yield: 4 servings, 1 cup each

Total Time: 25 minutes

Prep Time: 25 minutes

Make ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.

Recipe Ingredients:

Sichuan Sauce

  1. 3 tablespoons reduced-sodium chicken broth
  2. 1 tablespoon tomato paste
  3. 2 teaspoons black rice vinegar, or balsamic vinegar
  4. 1 teaspoon sugar
  5. 1 teaspoon reduced-sodium soy sauce
  6. 1/2 teaspoon sesame oil
  7. 1/4 teaspoon cornstarch
  8. 1/4 teaspoon crushed red pepper, plus more to taste

Chicken

  1. 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
  2. 1 teaspoon Shao Hsing rice wine or dry sherry
  3. 1 teaspoon reduced-sodium soy sauce
  4. 1 1/2 teaspoons cornstarch
  5. 1/2 teaspoon minced garlic
  6. 1 tablespoon canola oil
  7. 2 1/2-inch-thick slices ginger, smashed
  8. 2 cups sugar snap peas, (8 ounces)
  9. 1/4 cup dry-roasted peanuts
  10. 1 scallion, minced

Recipe Steps:

  1. To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
  2. To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

Recipe Nutrition:

Per serving: 273 calories; 12 g fat ( 2 g sat , 6 g mono ); 66 mg cholesterol; 11 g;  28 g protein; 3 g fiber; 177 mg sodium; 427 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1 fat

Special Health Consideration(s):

Healthy Weight – Low Sodium – Low Sat Fat – Low Carb – Low Calorie – Diabetes Appropriate – Heart Healthy – Gluten Free Diet

See More Nutrition Guidelines

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WebMD..

Baked Chicken Mediterranean

By 
WebMD Recipe from Foodily.com

Ingredients

 

Picture of Baked Chicken Mediterranean

4 split chicken breasts [skinless are fine]
Lemon Pepper seasoning, to taste
1 14-oz can fire-roasted tomatoes with juice
3/4 cup of your favorite pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large Portobello mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram

Instructions

Preheat the oven to 350 degrees F.

Lightly oil a 10×13-inch baking pan with olive oil.

Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc.

Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.

Total Servings: 4

Nutritional Information Per Serving

Total Servings: 4
Calories: 330
Carbohydrates: 33.4g
Cholesterol: 81mg
Fat: 8.2g
Saturated Fat: 1.8g
Fiber: 5.8g
Sodium: 389mg
Protein: 27.1g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

From http://www.foodily.com with permission. © 2010 Foodily.com Inc.

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WebMD Recipe..

Crispy Lemony Chicken Roasted with Potatoes

By The Family Dinner
WebMD Recipe from Foodily.com

 

Picture of Crispy Lemony Chicken Roasted

Tangy, crispy chicken on a bed of roasted potatoes that are surrounded by a lemony sauce…how is that for a perfect weeknight dinner? Or even a fancy Friday dinner. It is so easy to make it will have you dancing to the table.

Ingredients

2 pounds chicken thighs, boneless, trimmed
2 lemons
3 large garlic cloves
1 tablespoon brown sugar
1 ½ pounds potatoes (Yukon gold or red bliss)
A few twigs fresh thyme
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon flour
3 tablespoons olive oil
Salt and pepper to taste

Instructions

Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.

Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (cooks hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd the chicken, crowds make it pale and sweaty (just like some of us).

Put the flour into a small bowl and mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken.

Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings! Does it need more salt, pepper or lemon? When it is perfect, dance your dish to the table.

COOK’S TIP

O.K. (loooong sigh here), I know some of you will want to replace the chicken thighs with chicken breasts and although it won’t be as crispy or tender you can. Do try to use organic kosher chicken, it will be moister. Slice the chicken breasts into thirds and proceed with the recipe.

TIME SAVER TIP

After sautéing the chicken, drain the pan of most of its oil and use the same pan to sauté a bunch of string beans.

Total Servings: 6

Recipe by Kirstin Uhrenholdt
Excerpted from The Family Dinner by Laurie David. Copyright (c) 2010 by Hybrid Nation, Inc. Used by arrangement with Grand
Central Publishing. All rights reserved.

Nutritional Information Per Serving

Calories: 369
Carbohydrates: 22.3g
Cholesterol: 101mg
Fat: 15.3g
Saturated Fat: 3.2g
Fiber: 3.0g
Sodium: 146mg
Protein: 35.4g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

From http://www.foodily.com with permission. © 2010 Foodily.com Inc.

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