Baked Chiles Rellenos

* Exported from MasterCook *

Baked Chiles Rellenos

Recipe By :Amy R. Sokol "Reader Recipes"
Serving Size : 5 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large poblano chiles
cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin -- divided
2 jalapeno peppers
1 (14.5-ounce) can diced tomatoes -- drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-sim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt

Preheat broiler.

Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeno peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.

Preheat oven to 350�.

Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, bake at 350� for 20 minutes. Uncover, bake an additional 10 minutes or until thrououghly heated. 

Serving size: 1 stuffed chile and about 2/3 cup tomato mixture.

CALORIES 201 (33% from fat); FAT 7.7g (sat 3.8g, mono 2.2g, poly 0.8g); PROTEIN 20g; CARB 15.4g; FIBER 3.9g; CHOL 43mg; IRON 2mg; SODIUM 795mg; CALC 267mg

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.

Healthy Buffalo Chicken Tenders- Dr. Josh Axe

These are so delicious. I made them tonight for dinner and thought I was in heaven! 

This recipe was posted on Dr. Josh Axe's website.  He even has a video of him cooking them. Yummo! 

Chicken:

Mix dry ingredients and coat chicken. 

Cook Chicken in Coconut Oil until golden brown- about 6 min

Remove from pan to plate with paper towel  then finish cooking all chicken. 

Sauce:

Wipe out excess oil and breading in pan. 

Add butter to pan and hot sauce to taste. 

Add Chicken to pan and stir to coat with sauce. 

Serve with Lite Ranch Dressing and celery sticks for a wonderful healthy meal! 

Ingredients:

• 10 Chicken Strips
• 1/2 cup, Gluten Free Flour
• 1/2 tsp. Paprika
• 1/4 tsp. Cayenne
• 1/4 tsp. Sea Salt

• 1/4 tsp. Black Pepper
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Hot Sauce (Tobasco)
• 1/4 cup Organic Butter
• 2 Tbsp. Coconut Oil

Oven-Fried Chicken

Marinate skinless chicken pieces in buttermilk and coat with a seasoned flour mixture, then spray with canola cooking spray, and bake in the oven, followed with a quick turn under the broiler. This chicken is great cold, too!

Ingredients:

• 1 whole chicken, cut into pieces (I used Boneless Skinless Chicken Breast)
• 1 cup low-fat buttermilk
• 1 cup unbleached white flour
• 1/2 teaspoon ground chipotle pepper (cayenne red pepper can be substituted -- increase to 1 teaspoon if extra 'heat' is desired)
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Canola cooking spray

Preparation:

1. Remove skin from chicken pieces and discard. Combine chicken pieces and buttermilk in a gallon-sized zip-top bag. Refrigerate sealed bag in a medium-size bowl for several hours or overnight.
2. Preheat oven to 450°F. Add flour, chipotle pepper, cumin, salt, and white pepper to a new gallon-sized, zip-top bag or medium-size shallow bowl. Stir with fork to blend ingredients well.
3. Remove a piece of chicken from buttermilk and gently shake off excess buttermilk. Immediately dip chicken into flour mixture; coat well. Holding chicken piece over a plate, spray top and bottom well with canola cooking spray. Dip chicken piece into flour mixture a second time and spray again with canola cooking spray. Place chicken bone-side down onto a cookie sheet.
4. Repeat with remaining pieces of chicken.
5. Bake until chicken is cooked throughout and coating is golden brown (about 25-30 minutes). Switch the oven to broil, and broil the chicken 6 inches from the heat for a minute or two (until outside of chicken is nicely browned), watching very carefully so as not to burn.

Yield:

4 servings

Nutritional Information:

Per serving: 261 calories, 32 g protein, 13 g carbohydrate, 8 g fat (2 g saturated fat, 3.2 g monounsaturated fat, 1.9 g polyunsaturated fat), 92 mg cholesterol, 0.5 g fiber, 365 mg sodium, 2 mg iron, 35 mg calcium.

Recipe off WEB M.D.

CHICKEN TORTILLA SOUP

4 chicken breast ( I cook these in the crockpot and then shred) or you can use canned EASY!
1 large onion
garlic about 5 cloves or (as much as you like)
olive oil
1 large can of tomato sauce
3 cans of chicken broth
1 bag frozen corn
salt and pepper
cumin to taste

optional- some taco seasoning ( a couple of Tablespoons) I don't usually do this but I have and it is good.

Saute onion in olive until translucent add rest of ingredients and simmer on low for a couple of hours or an even easier way is to throw it all in crockpot. I serve this with tortilla chip, cheese, and sour cream.

Peggy's Famous Sweet Chicken Wings

Our kids love these. They are a little messy to eat but well worth it. They are So Easy to make.

4 to 5 pounds Frozen Chicken Wings
1/2 cup Soy Sauce
1/3 cup or 5 T Dijon Mustard
2 T Garlic Powder
2 cups to 2.5 cups of brown sugar

Mix together all ingredients and pour over frozen chicken wings in a deep 9x13 casserole dish. Cook for one hour and 45 minutes to two hours at 400 degrees. Open oven and stir wings every 30 minutes or so. The sauce will start to thicken and get sticky and that is when they are done.

Chicken with Sweet Potatoes and Peppers

Thanks to Julie Clark for this Mouthwatering Recipe

A whole chicken - thawed or Chicken Pieces
red peppers
sweet potatoes
onion
garlic
sea salt / fresh ground pepper
parsley

don't peel the garlic or the sweet potato
cut the vegetables in big chunks
Toss veggies with olive oil, sprinkle with sea salt and cracked black pepper
Rub chicken with olive oil, sea salt and cracked black pepper

* if you pack the roasting pan, the veggies get soft and yummy.* if you don't, they roast more than mush

* I will actually usually do 2 pans - One with the chicken just laid on top of some of the veggies and a pan of veggies alone.roast at 400 until chicken & veggies are nice & golden and caramely - about an hour - use a meat thermometer if you're not sure!sprinkle with fresh chopped parsley when done (you may be tempted to leave this ingredient out but it does add a lot to the dish!)
*Takes about an hour to cook - AT the 1/2 hour mark, turn the chicken over and the veggies as well. Turn veggies about 3 or 4 times starting at the 1/2 hour mark.

MARINATED LIME CHICKEN

6 servings

• 6 chicken breast portions (about 8 ounces each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 4 limes (or 4 tablespoons bottled lime juice)

• 4 teaspoons white wine vinegar

• 9 tablespoons olive oil

• 2 teaspoons basil

Preparation:

Squeeze limes into a medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Place chicken breast portions into labeled freezer bags. Pour lime sauce over top; seal and freeze.

To Serve:

Thaw completely. Pour marinade into small saucepan. Heat to boiling. Place chicken pieces into shallow oven-proof dish. Pour boiled marinade over chicken. Bake in preheated 350 degree oven for 35 - 40 minutes or until chicken is tender and cooked through. Serve hot, sprinkled with fresh basil sprigs if available.

Comments: from Frozen Assets Lite & Easy)
I found this recipe here http://thesimplemom.wordpress.com/ and Allen loved it .