Adobo-Glazed Barbecue Chicken

Chicken  2 tbsp Smoky Barbecue Rub 2 tsp vegetable oil 2 garlic cloves, pressed 8 boneless, skinless chicken thighs (about 3 oz/90 g each) Adobo Glaze and Garnish  1-2 tbsp seeded and finely chopped canned chipotle peppers (about 3-4 peppers) 1 tbsp adobo sauce from chipotle peppers 1/2 cup honey 1 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar 1 medium green onion with top (about 1/4 cup sliced) Directions Prepare grill for direct cooking over medium-high heat.  For chicken, combine rub, oil and garlic pressed with  Garlic Press in Stainless (4-qt./4-L) Mixing Bowl.  Add chicken and toss to coat; cover and refrigerate until ready to grill. For glaze, remove and discard seeds from chipotle peppers  with Quikut Paring Knife; finely chop peppers with Food Chopper.  Whisk chipotle peppers, adobo sauce, honey, rub and vinegar  in Small Batter Bowl. Reserve half of the glaze for serving. Grill chicken, covered, 4 minutes or until grill marks appear.  Turn with BBQ Tongs and grill 4-6 minutes or until Digital  Pocket Thermometer inserted into thickest part of thighs  registers 180°F (82°C) and juices run clear.  Brush both sides of chicken with glaze using  BBQ Basting Brush during last 2 minutes of cooking. To serve, spoon reserved glaze over chicken;  top with sliced green onion. Yield: 4 servings Nutrients per serving: Calories 400, Total Fat 15 g,  Saturated Fat 3.5 g, Cholesterol 110 mg,  Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)

The Ultimate Tortilla Roll-Up

Makes 1

Whole wheat flour tortilla (*health food stores have a sprouted wheat tortilla that is delicious)
1/2 ounce low-fat cream cheese, you can use less
1 ounce chicken breast without skin, tuna, or whatever you have on hand
2 slices tomato, chopped
1 romaine lettuce leaf, shredded
1 green onion, minced fine (optional)
1 teaspoon vinaigrette, whatever you have on hand

Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.

Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.

Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.

Italian Roast Chicken

1 whole chicken 1 large fresh tomato
1 can tomato sauce (15 ounces) 1⁄2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed

Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over.

Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.

No Peek Chicken

6 boneless skinless chicken breast halves
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water

Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)

Honey Mustard Chicken

Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1⁄2 hours at 425F.

Hawaiian Chicken

Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries.

Cover with lid & bake for 1-1⁄2 hours at 375 Use juices from chicken as gravy.

Serve with white rice & a green vegetable.

Lemon Garlic Chicken

Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper.

Cover with lid and cook for 1-1⁄2 hours at 425. (Try with an orange too.)

Chicken & Vegetables

Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with 1⁄2 package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350 for 1 hour.

Cranberry Chicken

Mix one can of whole berry cranberries w/ can of cream of mushroom soup & one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-1⁄2 hours at 425.

Asian Noodle Soup

4 oz shiitake mushrooms, stems removed

2 cans ready-to-serve chicken or vegetable broth (14 1/2 oz each)

3 T soy sauce

2 t finely chopped garlic

2 t finely chopped fresh ginger (or 1 t ground dried ginger)

1 C angel hair pasta broken in pieces

3/4 C cooked, shredded chicken or cubed tofu (about 4 oz)

1/2 cup thinly sliced carrots

1/2 t Asian sesame oil

Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 C water, the soy sauce, garlic and ginger; bring to a simmer.

Add mushrooms, pasta, chicken (or tofu) and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil and, if desired, 1/4 C thinly sliced green onions.

Yield: 4 portions (about 5 3/4 cups)

Chicken Tenders Parmesan with Penne and Broccoli

Coarse salt and ground pepper
2 large eggs
3/4 C finely gratded Parmesan
1/2 C plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 C tomato sauce, homemade or storebought
4 oz part-skim mozzarella, shredded (about 1 cup)
8 oz penne rigate (ridged) or other short pasta
1 package (10 oz) frozen broccoli florets, thawed
1 T olive oil

1. Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 C Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.

2. Preheat oven to 450 degrees. Spread 1 C tomato sauce in the bottom of a 9x13 baking dish. Then top with chicken, remaining 3/4 C sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.

3. Meanwhile, cook pasta in boiling water, according to package instructions. Add broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and reminaing 1/4 C Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Chicken and Pear Turnovers

4 servings
prep time - 30 minutes
cook time - 25 minutes

One 2-pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 T chicken broth
2 T finely chopped fresh tarragon
Salt & Pepper
1 large egg
1 sheet puff pastry, thawed

1) Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.

2) Unfold and flatten the puff pastry sheet; cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9-inch square. Pile one-quarter of the chicken mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.

3) Bake the turnovers until crisp and golden, about 25 minutes.

Chicken tortilla soup

1 (49 oz) can chicken broth
1 large onion, diced
4 large celery stalks, chopped
1 (32oz) can pinto beans or white beans (do not drain)
1 (15oz) can black beans (drained)
4 chicken breasts, cooked and shredded (we usually just boil up chicken
breasts and de-bone them)
2 cups frozen or canned corn
2 jars salsa (we like Chi Chi's brand)
1 tsp. oregano
tortilla chips
1/2 cup diced cilantro (we usually leave that out)
1 tbsp. butter

Saute garlic, onion, and celery in butter, then in a large soup pot combine
with pinto and black beans, chicken stock, chopped cooked chicken,
corn, salsa, oregano and
tabasco. Simmer on low heat for one hour (or until hot.) Serve in a
bowl with tortilla
chips (we like Tostitos brand) on the bottom or top or both. Optional: a
dollop of sour cream on the top.


---Courtesy of Joan Snipes

French Country Cassoulet

Ingredients:

I use leftover cooked chicken (about 1 cup) from something else that i have
made--like grilled chicken, a roasted chicken bought at the store, etc.

1 cup of cooked ground breakfast sausage

I can white beans drained

small onion chopped (or 1/2 cup -2/3 cup frozen chopped)

1 can tomatoes - do not drain (I use the one with green chilies)

A couple of chopped cloves of garlic

2 - 3 tsp. Tony Chachere's Original Creole Seasoning (this is a very important
ingredient--really gives it flavor.) You have to play around with amount on
this--more makes it spicier.

Directions:

Layer it all in a casserole dish (I use a covered 8 inch square ceramic one)
in the order above and bake for about 30 minutes at around 375. It should
be bubbly all over. I have done this many times--but I don't measure
ingredients, so if it doesn't turn out let me know and I will try to be more
careful about measuring next time I make it and let you know.

--Courtesy of Debra Woodward

Spinach Pita-Pizza

Prep Time: 10 minutes
Total Time: 25 minutes

Ingredients

1/8 pound spinach, raw bunch or bagged
4 mushrooms, medium, fresh
1 garlic clove
1 teaspoon olive oil, extra virgin
2 tablespoons chicken broth, fat-free, low-sodium
1 pita, whole wheat, large
2 tablespoons reduced sodium spaghetti sauce
1 1/2 ounces mozzarella cheese, part-skim
1/8 teaspoon dried basil
1/8 teaspoon oregano, dried
10 baby carrots
1 cup tossed green salad
1 tablespoon fat-free salad dressing, favorite flavor
Preparation

Preheat oven to 400°F. Wash and chop spinach, mushrooms and garlic (peeled).
Heat olive oil in a saucepan over medium-high heat; add garlic and saute´ for one minute.
Add spinach and mushrooms and heat until spinach is wilted, adding chicken stock, a small amount at a time as needed, to prevent sticking. Remove from heat.
Place a pita round on a flat baking sheet lightly coated with non-stick cooking spray.
Spread pita round with spaghetti sauce.
Spread spinach mixture on top of prepared pita; sprinkle with mozzarella cheese that has been shredded, basil and oregano. Bake pizza in oven for 8 to 12 minutes, or until cheese is melted.
Serve with raw carrots and tossed salad.
Prepare salad with washed greens, your favorite crisp vegetables and fat-free salad dressing of choice.

Baked Potstickers with Sweet Asian Dipping Sauce

1 can (10 ounces) chunk white chicken
1 can (8 ounces) water chestnuts
½ cup thinly sliced green onions with tops
¼ cup grated carrot
fresh gingerroot
1 tablespoon reduced-sodium soy sauce
1 egg white
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil from Pampered Chef

Dipping Sauce
½ cup red jalapeño jelly
¼ cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Preheat oven to 425ºF. For potstickers, in large bowl, combine chicken,
water chestnuts, green onions, carrot, gingerroot, soy sauce, egg
white, mayonnaise and garlic pressed with Garlic Press; mix well.

To assemble potstickers, place 12 wonton wrappers onto smooth surface.
Lightly brush edges of each wonton with water. Using Small Scoop, place
a mounded scoop of filling onto center of each wonton. For each
potsticker, fold one point over filling and overlap with the opposite point.
Repeat with remaining two points, folding envelope style. Place
potstickers on Large Round Stone; lightly spray with oil using Kitchen
Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of
potstickers are golden brown; remove from oven.

For dipping sauce, place jelly in small bowl. Microwave on HIGH 30-40
seconds or until warm; add vinegar and soy sauce. Whisk until well
blended. Transfer potstickers to serving platter; serve with dipping sauce.

Yield: 24 potstickers

Leanne's Pasta Clam Vegetable Chowder

Pasta Clam Vegetable Chowder
Serves 6
2 cups small shells, elbow macaroni or other small pasta shape -- uncooked
3 cups milk, divided
2 cups low sodium chicken broth
3 cups chopped fresh vegetables (such as zucchini, yellow squash, carrots)
1 teaspoon dried thyme
1 teaspoon paprika
3 tablespoons cornstarch
2 (6 ounce) cans clams, drained
Salt and pepper to taste

Prepare pasta according to package directions; drain. Rinse pasta
under cold water until cool. Drain again.

Combine 2 1/2 cups milk, chicken broth, vegetables, thyme, paprika and
pasta in a 2-quart saucepan. Cook over medium heat until simmering
lightly but don't let it boil hard or the milk will separate.

In a separate bowl, stir the remaining 1/2 cup milk and cornstarch
together until cornstarch dissolves. Stir the cornstarch mixture into
soup and heat to simmering. Add clams and simmer, stirring frequently,
3 minutes. Add salt and pepper to taste. Serve hot.

Per Serving: 270 Calories; 2g Fat; 21g Protein; 41g Carbohydrate; 3g
Dietary Fiber; 38mg Cholesterol; 95mg Sodium. Exchanges: 2 Grain
(Starch); 2 Lean Meat; 1 ½ Vegetable; 0 Fat; 0 Other Carbohydrates..