Party Chicken

This chicken is so good it is like a party in your mouth! :)



2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish





Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. :)


Servings Per Recipe: 6
Amount Per Serving
Calories: 528
Total Fat: 26.2g
Cholesterol: 167mg
Sodium: 898mg
Total Carbs: 6.9g
Dietary Fiber: 0.3g
Protein: 62.5g

Magnificent Meatloaf

1 pound ground beef or turkey

1/2 packet meat loaf seasoning

1 egg

2 tbsp soy sauce

2 tbsp worcestershire sauce

1/2 cup diced tomatoes, italian style

1/4 cup chopped onion

1 tbsp minced garlic

Optional:

French's Fried Onions

Ketchup

Preheat oven to 350. Mix all ingredients together and place in a baking pan. Bake for 45 min. Drain grease a few times during cooking process but do not let meat become dry. If desired, top with fried onions and cook for a few min til golden. You can also top with shredded cheese and ketchup, but keep in mind it will increase your calories, fat, and carb values.

Nutrition Info:

Servings Per Recipe: 4
Amount Per Serving
Calories: 407.5
Total Fat: 24.7 g
Cholesterol: 138.2 mg
Sodium: 1,485.8 mg
Total Carbs: 15.0 g
Dietary Fiber: 0.7 g
Protein: 22.4 g

Grilled Teriyaki Chicken

This recipe is for 2 servings. Hope you enjoy! :)

Grilled Teriyaki Chicken:

1/3 cup water
1/4 cup sherry, or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 (6 ounce) skinless, boneless chicken breast halves

In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run clear.



Nutrition Facts:
196 calories
4 g fat (1 g saturated fat)
94 mg cholesterol
385 mg sodium
1 g carbohydrate
trace fiber
35 g protein

Stuffed Bell Pepper

I love bell peppers. Sometimes I get lucky and find the stoplight peppers (red, yellow, green) on sale at the store. Sometimes I omit the rice if I am watching my carbs. I also sometimes substitute the rice with French's Fried Onions.

Stuffed Bell Peppers:


1 lb lean ground beef
1 tbsp soy sauce
2 tbsp minced garlic
1/2 cup diced onion
1 tbsp Italian seasoning
1 cup rice (I use boil-n-bag)
1 can Hunt's Diced tomato w/ Basil, Garlic, & Oregano
4 Bell Peppers (Green or Yellow are good, too)


Preheat oven to 350. Cook rice according to package directions. Brown meat with garlic, onion, soy sauce, Italian seasoning and half of the can of diced tomatoes. Drain fat.Cut off tops of bell peppers and stand upright in a oven safe baking dish. Fill with meat mixture. Cover peppers and cook in preheated oven for 15 min. Remove from oven and top peppers with remaining canned tomatoes. Cover and place in oven for 15 min. Remove and serve.



Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 420.4
Total Fat: 23.8 g
Cholesterol: 85.1 mg
Sodium: 1,053.7 mg
Total Carbs: 27.2 g
Dietary Fiber: 4.0 g
Protein: 23.2 g

No Shell Taco Salad

I am trying to eat more healthy in the new year in hopes of losing a few pounds. I have decided to include the nutritional information with my recipes. I will also try and go back and add them to the previously posted recipes. I have been in a Mexican mood lately so I hope you don't mind. I get like that sometimes!

No Shell Taco Salad

1 lb ground beef
1 packet taco seasoning
1/4 cup chopped onion
1/4 cup green bell pepper
1/4 cup red bell pepper
2 tbsp chopped cilantro
4 cups lettuce
1/2 cup shredded cheese
4 tbsp fat free sour cream
1/2 cup salsa

Brown meat and drain fat. Add taco seasoning and water according to packet directions. Once meat and seasoning are done add onion, peppers, and cilantro. Cook til veggies are soft. Put lettuce in a bowl and top with mixture. Add salsa, cheese, and sour cream. If you are not watching your carbs you can use a taco salad shell, add tortilla strips or eat it with nacho chips.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 301.8
Total Fat: 16.0 g
Cholesterol: 100.4 mg
Sodium: 753.7 mg
Total Carbs: 10.9 g
Dietary Fiber: 1.9 g
Protein: 28.4 g

2 Easy Ways to Make Chicken

I have had several requests for my two best chicken recipes. You will be surprised how delicious these simple recipes are. Enjoy!


Ranch Chicken

3 boneless skinless chicken breasts
8 oz light sour cream
1 packet Ranch mix
Shredded cheese

Preheat oven to 350. Mix ranch packet with sour cream and add a splash of water. Mix til consistency of dressing. Top chicken with mixture and bake for 30-45 min or til done. Top with cheese when done.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 327.7
Total Fat: 2.9 g
Cholesterol: 141.9 mg
Sodium: 1,352.4 mg
Total Carbs: 14.1 g
Dietary Fiber: 0.0 g
Protein: 56.2 g



Easy Mexican Chicken Bake

3 boneless skinless chicken breasts
1 packet taco seasoning
Sour Cream
Salsa
Shredded Cheese

Preheat oven to 350. Empty taco packet into a Ziploc bag. Add one chicken breast, seal bag and shake til coated. Place chicken in a baking dish. Repeat with remaining chicken breasts. Bake 30-45 min or til done. Plate chicken and top with cheese, salsa, and sour cream.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 315.2
Total Fat: 5.0 g
Cholesterol: 144.4 mg
Sodium: 733.2 mg
Total Carbs: 7.5 g
Dietary Fiber: 1.0 g
Protein: 56.8 g

Chicken Stir Fry

Chicken Stir-Fry:

4 skinless, boneless chicken breast halves - cut into chunks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
3 tbsp Soy Sauce
2 tbsp Worscestershire Sauce
1 tbsp minced garlic
1 tsp green curry paste
1 cup green beans


Spray frying pan with Pam and brown chicken. Once chicken is cooked add soy sauce, worscestershire sauce, garlic, and green curry paste. Simmer for 5 min. Add red, yellow, and green bell pepper, onion and green beans. Cover and reduce heat to low. Allow to steam for 15 min or til veggies are cooked. Salt and pepper to taste and serve with rice.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 374.8
Total Fat: 12.1 g
Cholesterol: 136.9 mg
Sodium: 1,057.6 mg
Total Carbs: 7.5 g
Dietary Fiber: 1.6 g
Protein: 56.5 g