Chicken & Cheese Tostado

6 flour tortillas (6 inch)
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix, divided
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup water
2 large tomatoes, chopped, divided
1 pkg. (7 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
6 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped cilantro
make it!
HEAT oven to 400°F.

PLACE tortillas in single layer on large baking sheet; spray with cooking spray. Sprinkle with 1 tsp. seasoning mix. Bake 7 to 8 min. or until tortillas are crisp and golden brown.

MEANWHILE, combine chicken, remaining seasoning mix and water in large skillet. Bring to boil on medium-high heat; simmer on medium-low 5 min. or until chicken is done, stirring occasionally. Add 1-1/2 cups tomatoes; cook until heated through, stirring occasionally. Remove from heat; stir in 1-1/4 cups cheese.

SPOON chicken mixture onto tortillas; top with remaining ingredients.

Southwest Salad

6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup broken tortilla chips
make it!

PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

Thai Noodles

8oz dried angel hair pasta
3 cups shredded cooked chicken, beef, pork, turkey veggies (whateer you have)
14oz can unsweet coconut milk
1tspoon Thai seasoning
1/4 cup dry roasted peanuts chopped

Cook Pasta according to pkg..drain keep warm...
combine chicken, coconut milk, and thai seasoning.. Cook and gently stir over med. heat until heated through. Pour hot chicken mix over cooked pasta in pan toss gently to coat. Sprinkle w/peanuts

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained


DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.


Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.


4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly

Cheesy Enchiladas.

POINTS® Value: 6
Servings:
Ingredients

1 spray(s) cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup(s) fat-free sour cream
1/4 cup(s) fat-free evaporated milk
1/4 cup(s) scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup(s) cooked chicken breast, chopped*
6 medium whole wheat tortilla(s), 7-inches each
1/4 cup(s) low-fat shredded cheddar cheese, sharp variety
6 medium olive(s), green, pitted, sliced
1/4 cup(s) salsa

Instructions
Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.


In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.


Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.


Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.

Layered Mexican Chicken

Cooking Spray
2 lbs bonless, skinless chicken breast
30 oz can black beans, rindsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chillies,(2-4oz cans)
2 tsp ground cumin
1/2 tsp pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa, mild, medium or hot


Recipe
1. Preheat Oven to 350. Coat a lasagna pan with cooking spray.

2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When it is cool enought to handle, cut into 1-inch pieces.

3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of cheese, chilies, cumin, and pepper, mix well and set aside.

4. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

6. Enjoy!

Serves 12
6 points each

I made this last night and OH MY GOODNESS they were fabulous!! I had a cook out and I sent the recipe home with about 5 people!! sooo yummy!!!



Weight Watchers 6 Points
35 Minutes to Prepare and Cook


Ingredients

* 1 pound chicken breast, uncooked, boneless, skinless
* 1/2 medium pineapple
* 1 medium green pepper
* 1 medium sweet red pepper(s)
* 1 large onion(s), spanish
* 1/4 cup pineapple juice, or orange juice
* 3 medium garlic clove(s), minced
* 2 Tbsp low-sodium soy sauce
* 1 tsp olive oil
* 4 sprays cooking spray
* 2 cup cooked white rice


Directions

* Cut chicken, pineapple, peppers and onion into approximately twenty-four 1-inch-thick pieces each. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
* Preheat grill. Lightly coat vegetables with cooking spray. Thread a piece of each pepper, pineapple, chicken and onion on 8 skewers, repeating twice in same order; brush with marinade.
* Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.

Number of Servings: 4

Yummy salad!!

*
Romaine lettuce
* Handful of grape tomatoes
* 2 green onions, sliced
* 2 small baby bell peppers - red, yellow or orange, diced
* 1/2 cup black beans
* 1/2 cup sweet frozen corn, thawed
* 1 tbsp raw or toasted pumpkin seeds
* 1 avocado, diced
* 2 tbsp cotija cheese
* 1 handful of tortilla strips for salads
* Cilantro Lime Vinaigrette (recipe below) to taste


In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

* 1/2 cup of chopped cilantro
* 1/4 cup canola oil
* 1-2 tbsp fresh lime juice
* 1 tbsp apple cider vinegar OR red wine vinegar
* Salt and pepper to taste
* 1 clove garlic, minced
* 1/2 tsp oregano


I seasoned some chicken breast w/ Oregano and served it on top of it, I also added celery and cucumbers to it.. So good!!

Ranch Style Chicken

This was super yummy!! Probably my favorite of her dishes so far!! and that is saying A LOT!!! I used Turkey Bacon and substituted a few things to make it a little healthier(didnt use the bacon grease, used EVOO instead)... it was sooo good...


Pioneer Women

Chicken fried rice

3 tbsp low-sodium soy sauce
1/2 cup(s) frozen green peas
2 cup(s) cooked brown rice
1/2 cup(s) carrot(s)
12 oz uncooked boneless, skinless chicken breast
2 medium garlic clove(s)
1/2 cup(s) scallion(s)
4 large egg white(s)
2 spray(s) cooking spray

Instructions

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.

Point Value 3
Servings: 6

Chicken Parmesan

2 Large egg whites, lightly beaten
1 Tbsp Italian seasoning
Cooking spray
1 lb (4-4oz pieces) boneless, skinless chicken breast, slightly pounded
1/2 tsp salt, or to taste
1 tsp olive oil
1/2 Cup dried bread crumbs
1 1/2 Cup canned tomato sauce
1/2 Cup part-skim mozzarella cheese, shredded (I used FF)
1 tbsp grated parmesan cheese

Preheat oven to 350. Spray an 8-inch square pan with cooking spray.
In a small, shallow bowl, place the egg whites. In another shallow bowl, mix the bread crumbs with salt and italian seasoning. Place the chicken in the egg whites, coat evenly, and then into the bread crumb mixture, coat evenly.
Spray a large skillet with cooking spray and add oil. Heat over medium-high heat, place chicken in skillet and cook until lightly browned and no longer pink in the center (approx 4 minutes per side)
In baking dish, pour 1/2 cup of tomato sauce, place chicken in dish and evenly distribute the remaining sauce over the chicken. Cover with both cheeses and bake until chicken is cooked thoroughly, approx 25 minutes.

Serves 4

baked chicken w/OJ and Pineapple juice

3 pounds boned and skinned chicken breast halves(or 1 chicken or 3 pound chicken parts)
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper -- or red
2 tablespoons unsalted butter -- cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar -- firmly packed
Salt and ground black pepper to taste

Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Makes 6 servings


Per serving (boneless skinless chicken breasts): 7.88 points

Kicken Chicken Stew

5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese


Directions

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas

--->I didnt have any salsa verde so I just added regular salsa to it instead..

I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!

Citrus Chicken

* 1/4 cup orange juice
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Colorful Chicken Stew

1 lb boneless skinless chicken breasts, cubed
1 can 14 1/2 oz Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4oz each) mushroom stems & pieces, drained
2 low-sodium chicken bouillon cubes
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 TBSP cornstarch
2 cups cold water

In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender.

Bourbon Chicken

* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.

Chicken Quesadillas

1/2 cup Thick 'N Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup Mexican Style Shredded Four Cheese


MIX salsa, dressing and chili powder; spread evenly onto tortillas.

LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.

HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.

Zesty BBQ Chicken

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce



Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Foil Chicken Package

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Sour Cream

HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.


I am not a sour cream fan so I didnt put it on mine! But w/o it is still really good!!

Chicken Spaghetti-->PW

Pioneer Women