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Category: Dinners

Brayden’s Southwest Soup

Posted on by Nick

Brayden Southwest Soup

Ingredients

  • 4 diced chicken breasts
  • 48 oz Fat free chicken broth
  • 1 cup cooked wild rice
  • 1 (14.5 oz) can diced southwestern style tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 (7 oz) can mexicorn
  • 1 can Black Beans (Optional)
  • 1⁄4 of red bell, and 1⁄4 yellow bell pepper, diced.

Instructions

  • Saute chicken, and bell peppers until cooked.
  • Put all ingredients in a large pot.
  • Bring to a boil.
  • Simmer on low for 1 hour.

Notes

Delicious alone, or top with your choice of light shredded cheese, light sour cream (or FF thick Greek yogurt) and a few crushed baked chips or tortilla strips.

Try adding 2 C. 1% cottage cheese to make a creamy broth and add more protein to the meal.

No-Sin Green Bean Casserole

Posted on by Nick

no-sin green bean casserole

Ingredients

  • 2 Medium Onions (thinly sliced)
  • 8 oz Sliced Mushrooms (fresh or canned)
  • 2 tsp EVOO (divided)
  • 2 (16 oz each) Bags Whole Green Beans (thawed & dry)
  • 1 Can Water Chestnuts (slivered)
  • 2 tsp Minced Garlic
  • 2 T. Flour
  • ½ C White Wine
  • ½ C Lowfat Buttermilk
  • ½ C Slivered Toasted Almonds
  • 2 T. Parmesan Cheese
  • Salt & Pepper to Taste

Instructions

  • Preheat oven to 350 degrees.
  • In large fry pan add 1 tsp EVOO, onions & mushrooms.
  • Cook on medium High heat until onions are almost caramelized.
  • Add green beans, water chestnuts, garlic, and salt and pepper to taste.
  • Stir fry until beans are tender crisp. Add 1 tsp EVOO, flour and cook for 1 minute.
  • Stir in wine and mix well.
  • Stir in buttermilk and almonds.
  • Transfer to a baking dish and sprinkle with 2 T. Parmesan cheese.
  • Before serving bake in 350 degree oven until heated through and cheese is golden brown. (about 15-20 min)

Yummy Chicken Salad

Posted on by Nick

Chicken Salad

Ingredients

  • 4 Roasted, Boneless Skinless Chicken Breasts
  • 1 C Diced Celery
  • ½ C Diced Sweet Red Pepper
  • ¼ C Finely Diced Sweet Onion
  • ½ C Chopped Black Olives
  • ½ C Chopped Toasted Walnuts
  • ¼ C Craisins
  • 1 C Fat Free Greek Yogurt
  • ¼ C Low Fat Mayo
  • ½ tsp Dried Tarragon
  • ½ tsp Dried Thyme
  • 1-2 Packets of No Calorie Sweetener
  • Salt & Pepper to Taste

Instructions

  • Roast chicken breasts in 350 degree oven for 25-30 mins, or until chicken juice runs clear.
  • Chop chicken into bite size pieces.
  • Add celery, peppers, olives, onions, walnuts and craisins.
  • Mix together yogurt, mayo, tarragon, thyme and sweetener.
  • Mix into chicken mixture.
  • Chill for 1-2 hours.

Notes & Tips

No time to cook, just pick up a pre-roasted chicken from your favorite deli and de-bone and de-skin the chicken and break into bite size pieces. Then follow the recipe.

Can use the frozen pre-chopped onion, celery, and pepper mixture from your grocery freezer section. This makes a wonderful chicken sandwich or is excellent on top of your favorite lettuce.