Friday, May 28, 2010
During the past month I had to come up with something to do with some extra chicken I had thawed out. The kids were starting to get hungry and I had no idea what I was going to feed them, so I thought I would try these nuggets because I had everything on hand and wouldn't have to make a trip to the store for one more day! They are different then the store bought breaded kind, but my boys didn't seem to mind. Where they are baked not fried I am sure they are far better for you too.
Thursday, May 6, 2010
Chicken Breasts with Avocado, Tomato, and Cucumber Salsa
Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp.
Yield: 4 servings
(serving size: 1 chicken breast half and 3/4 cup salsa)
3/4 teaspoon salt, divided
1/4 teaspoon chipotle chile powder (I used regular Chile powder
4 (6-ounce) skinless, boneless chicken breast halves
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
1 cup grape tomatoes, halved (I used diced Roma's)
1/2 cup prechopped red onion (I used white sweet onion)
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped (I used 1 teaspoon minced-in adult half only)
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
CALORIES 243 (28% from fat); FAT 7.6g (sat 1.6g,mono 3.5g,poly 1.3g); IRON 1.7mg; CHOLESTEROL 94mg; CALCIUM 34mg; CARBOHYDRATE 7.3g; SODIUM 533mg; PROTEIN 35.6g; FIBER 2.7g
Cooking Light, AUGUST 2008
I got this recipe from the BYU Dietitian Students Cooking Lab while I was a student nearly 10 years ago-wish I was a Dietitian student, but I studied otherwise. Their class was handing out recipes and samples and I was lucky enough to get offered one. The very title of the cookie makes me laugh as they were freely passing them out to those of us passing by.
We have had fun this week at our house trying different popcorn treats. My little sister is getting married in a mid-May and she wants to give a carmel corn treat away to the guest as her wedding favor. We have lots of favorite family carmel corn recipes, but we went searching for more and tried a few out of our family cookbook as well as some new ones from the web.
I got this recipe from one of my Pampered Chef Cookbooks. This a tasty appetizer that we actually had for a dinner on one of our warm spring days-not like the snow today! The kids liked it and it was tasty, but loaded with calories and fat! Because of its high fat and calorie content it is probably best served as an appetizer (Each square if you get 12 servings out of your creation according to the book has upwards of 300 calories and 20 g of fat. Now if you used reduced fat products like I always like to do I can't tell you what the counts are, but I bet it doesn't change them all that much!---DARN!). This would be a fun party or shower finger food.