Chicken Marbella

***Susan's Note: My mother-in-law created this for us on the day after Thanksgiving and my husband kept saying, "This is soooo good.  You have to get the recipe."  So here it is!  It was scrumptious.

You can use 2-3 breasts sliced in rounds and 6-8 boneless thighs.  Add about 2 TBSP of minced garlic too!

Perfect Roast Chicken (by Ina Garten)

Ina Garten's Perfect Roast Chicken

***Susan' Note: I have made this meal countless times in the past few months, using a 3-4 pound organic whole chicken from Wegmans.  (Because of the slightly smaller chicken, I modify the recipe accordingly, using half a lemon and less garlic.)  I love using baby carrots, onions, and sometimes potatoes (I skip the fennel).  I do modify the temperature a bit - in my oven, I cook the 3-4 pound bird for 20 minutes at 460 degrees, then 40 minutes at 420 degrees.   I have used dried thyme in place of the fresh.  YUMMY!

Ingredients

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Hearty Chicken Stew with Butternut Squash and Quinoa

Hearty Chicken Stew with Butternut Squash and Quinoa

**Susan's Note: This is delicious and comforting for a winter night.  NOTE: I did not steam the butternut squash, I roasted it for 40 min. at 425 degrees with a little olive oil.  I also omitted the olives.  Add a topping of sour cream to this soup and it gets even better.  I doubled the recipe and froze half to save for later!**

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Pasta Chicken Broccoli Bake

Pasta Chicken Broccoli Bake
Southern Living Jan. 2013

***Susan's note: My mother-in-law made this for a holiday dinner and it was decadent.  Do not skip the 
topping!  The Ritz crackers (or you can use Late July organic crackers) add just the most delicious
touch.  I would probably make it with penne instead of tortellini to save a few calories.  I like that you 
can make everything ahead of time, keep the topping separate, refrigerate and bake the next day
when you are ready to eat it.*****

Ingredients

• 1/2 cup butter $
• 1/2 cup chopped sweet onion $
• 1/2 cup chopped red bell pepper $
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth $
• 1 1/2 cups half-and-half
• 1/2 cup dry white wine
• 1 cup (4 oz.) freshly shredded Parmesan cheese $
• 1/4 teaspoon salt $
• 1/4 teaspoon ground red pepper
• 1 (20-oz.) package refrigerated cheese-and-spinach tortellini
• 4 cups chopped fresh broccoli $
• 4 cups chopped cooked chicken $
• 1/2 cup grated Parmesan cheese $
• 15 round buttery crackers, crushed $
• 1/2 cup chopped pecans
• 3 tablespoons butter, melted $

1. 1. Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.
2. 2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
3. 3. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
4. 4. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.
5. Note: We tested with Buitoni Mixed Cheese Tortellini.

Southern Living
DECEMBER 2012

McCormick Rosemary-Baked Chicken with Potatoes

Rosemary-Baked Chicken with Potatoes

**Susan's Note:  My cousin made this for me when I had a new baby and it was delicious.  The only change I made when making it myself is to use organic boneless skinless thighs and they only need 20 minutes to cook.  (Cook your potatoes for 15 minutes, then add the thighs to the pan, then cook for 20 minutes more.)

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 50 minutes

2 tablespoons olive oil
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

1. Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.

2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

per serving

Calories: 294

Fat: 14 g

Carbohydrates: 19 g

Cholesterol: 76 mg

Sodium: 345 mg

Fiber: 3 g

Protein: 23 g

Lemon, Parsley and Parmesan Plus Chicken and Potatoes

Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

Your roast chicken will reach new heights with this simple sauce.
Martha Stewart Living, January 2012
Prep Time
15 minutes
Total Time
1 hour 40 minutes
Yield
Serves 6


For The Chicken And Potatoes
1 whole organic chicken (about 3 1/2 pounds)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1 lemon, halved
1 pound fingerling potatoes, halved or cut into thirds if large

For The Sauce
2 cloves garlic, minced
1/2 cup finely chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
1/2 cup grated Parmesan cheese
1/2 teaspoon coarse salt
Pinch of red-pepper flakes

Directions

Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.

Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.

Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.

Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

Mustard Rosemary Chicken with Carrots and Potatoes (Martha Stewart)

***Susan's Note: Since the fall began, I've been craving roast chicken and I've made this recipe with boneless skinless chicken thighs, boneless skinless chicken breasts, and drumsticks too. Drumsticks take longer to cook (45 min.) than boneless / skinless thighs or breasts, which will only need about 25 - 30 min. I also use baby carrots - it's easier - and they are surprisingly delicious. This is EASY! Don't worry about the type of potatoes. I've used baby red potatoes, the Yukon Gold recommended, or a potato blend from Wegman's with red, blue, and white fingerling potatoes. All turned out well.

Mustard Rosemary Chicken with Carrots and Potatoes (Martha Stewart)
Martha Stewart Living October 2009

Mustard Rosemary Chicken with Carrots & Potatoes
Source: Martha Stewart Living, October 2009
Ingredients:
12 thin carrots, (or half a 16 oz. bag of baby carrots)
1 tbsp. plus one tsp. extra virgin olive oil
1/4 tsp. plus 1/8 tsp. kosher salt
1/4 cup Dijon Mustard
4 garlic cloves, minced (or 1 tsp. garlic powder)
1 1/2 tsp. chopped fresh rosemary, plus 3 sprigs
4 skinless chicken thighs
4-6 skinless chicken drumsticks
6-8 baby Yukon gold or Red potatoes, halved or quartered
1 lemon
Freshly Ground Pepper

Directions:
Preheat oven to 425 degrees. Toss together carrots, 1 tsp. olive oil, and 1/8 tsp. salt in a bowl. Spread out evenly on a baking sheet and bake until carrots begin to soften, about 10-15 minutes.

Meanwhile, combine mustard, garlic, chopped rosemary, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper and 2 tsp. olive oil in a small bowl. Whisk together until well combined. Rub mixture over chicken thighs & legs to coat.

Toss together remaining tsp. oil, 1/8 tsp. salt and the potatoes in a bowl.

Remove baking sheet from oven and add chicken, potatoes, and rosemary sprigs to the carrots.

Bake until chicken is golden brown (or a instant read thermometer inserting into the thickest part registers 165 degrees) approximately 45 minutes. Squeeze lemon over top and sprinkle with pepper.

Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder
Better Homes and Gardens July 2011

***Susan's Note: Yum! So delicious. I used 1 jalapeno and frozen corn kernels.

8 slices bacon, chopped
1 lb. skinless, boneless chicken breast, cut in bite-size pieces
1-1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1 to 2 fresh jalapeño peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large Yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1-1/2 cups whipping cream
1/2 tsp. cayenne pepper
2 bay leaves


1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.
2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapeños and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with bacon. Top with jalapeño slices, if desired.

Makes 8 servings.
nutrition facts
Servings Per Recipe 8 (1 1/2 cups) servings Calories396 Total Fat (g)23 Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)2, Cholesterol (mg)105, Sodium (mg)826, Carbohydrate (g)26, Total Sugar (g)5, Fiber (g)3, Protein (g)23, Vitamin C (DV%)85, Calcium (DV%)5, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet

Panera Asian Sesame Chicken Salad

*** Susan's note: Oh my goodness! I am so excited that Panera finally made this recipe available via their website! I eat this salad almost once a week, so I am thrilled to be able to make it at home, Don't forget the cilantro! And don't worry about frying your own wontons - that's too much work. Buy those crispy Chinese wontons at the store (bagged in the Asian section).

Asian Sesame Chicken Salad
INGREDIENTS
2 wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-size pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
¼ cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds

DIRECTIONS
PREHEAT the oven to 350°F. To prepare wonton strips, cut wonton wrappers into 1/4 inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365°F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towels.

Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.

To make the salad, toss the lettuce, cilantro, wonton strips, chicken, and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.


Panera Bread Asian Sesame Dressing

Makes 1 ¼ cups

¼ cup rice vinegar
¼ cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
¾ cup canola or vegetable oil

COMBINE all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry (Woman's Day Feb. 2011)

***Susan's Note: I had some leftover apricot preserves from my family's favorite Apricot Dijon Chicken recipe, so I thought this looked good. The only change I made was that I seasoned the chicken with salt and pepper, and I cut baby carrots into little chunks. Ben and I both enjoyed this.

Sweet & Spicy Chicken Stir-Fry Recipe
By Woman's Day Kitchen from Woman's Day | February 1, 2011

Traditional stir-fry may be low in fat, but it’s also laden with sodium. Lighten things up with this version, which uses a zesty
blend of apricot jam, fresh ginger, vinegar and red pepper flakes.

Active Time: 15 minutes
Total Time: 15 minutes

Recipe Ingredients
1 cup brown rice
1⁄2 cup apricot preserves
2 Tbsp cider vinegar
1 Tbsp grated fresh ginger
1⁄4 to 1⁄2 tsp crushed red pepper flakes
3 tsp canola oil
1 lb boneless, skinless chicken breasts, sliced crosswise 1⁄4 in. thick
2 medium carrots, cut into very thin strips
1⁄2 lb snow peas, halved diagonally lengthwise
Recipe Preparation
1. Cook the rice according to package directions.

2. Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.

3. Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate.

4. Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more. Serve over the rice.

Yield 4 Servings
Servings 4
Amount Per Serving
Calories 458
Total Fat 7g
Saturated Fat 1g
Cholesterol 72mg
Sodium 179mg
Total Carbohydrates 69g
Dietary Fiber 5g
Protein 30g

Pepper Jack, Chicken and Peach Quesadillas

Pepper Jack, Chicken and Peach Quesadillas
****Susan's Note: My husband and I enjoyed this for a quick, simple meal. I used "low carb" tortillas and oiled the pan instead of using lots of cooking spray. The oil lends to a nice crispy brown finish. I didn't have Monterey Jack cheese so I used shredded cheddar and I diced up 2 jalapeno peppers (no membranes or seeds). I also used nectarines instead of peaches. These were tasty. I used a heavy pasta pot to "weigh down" the quesadillas.****

Total: 30 minutes
Yield: 4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray
Preparation
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Nutritional Information
Calories:
364
Fat:
15.8g (sat 7.4g,mono 5.8g,poly 1.4g)
Protein:
21.3g
Carbohydrate:
33.5g
Fiber:
2.2g
Cholesterol:
68mg
Iron:
2.1mg
Sodium:
485mg
Calcium:
235mg
Kathryn Conrad, Cooking Light, AUGUST 2010

Mango-and-Avocado Salsa

Mango-and-Avocado Salsa


***Susan's Note: I use 2 TBS of diced green chiles instead of the habanero. I used a canned sliced mango instead of a fresh one, and I didn't have cilantro so I used parsley. YUM on grilled chicken!

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Makes 3 cups

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

Directions

In a bowl, combine all ingredients.

Barbecue Chicken with Mustard Glaze AND Honey Brushed Chicken Thighs

Barbecue Chicken with Mustard Glaze

****Susan's Note: Made this with boneless chicken thighs, and it was DELICIOUS. I would not hesitate to make it again. I served it with Rice N Peach Salad, Marinated Tomatoes in Balsamic Vinagrette, and cooked broccoli. Also, if you'd rather not grill, there is a similar excellent recipe called Honey Brushed Chicken Thighs.

An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side. Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.

2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

Yield: 4 servings (serving size: 2 chicken thighs)

CALORIES 226 ; FAT 5.5g (sat 1.4g,mono 1.7g,poly 1.4g); CHOLESTEROL 115mg; CALCIUM 28mg; CARBOHYDRATE 15.4g; SODIUM 651mg; PROTEIN 27.7g; FIBER 0.4g; IRON 1.9mg

Spicy Chicken Sandwiches with Cilantro Lime Mayo

Spicy Chicken Sandwiches with Cilantro Lime Mayo

***Susan's Note: I made these last night for my husband and parents (and my dad is not a "spicy" guy) and we all loved it. I made a few changes - I used regular corn tortillas instead of baked, I used less hot sauce (about 1 TBSP or less of Frank's red hot), and I used Potato Rolls, not Kaiser. Also, I pounded the chicken breasts to flatten them a little bit and I only marinated them for 1/2 hour.

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Mayo:
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced

Chicken:
1/4 cup egg substitute
3 tablespoons hot sauce (such as Tabasco)
1 teaspoon dried oregano
1/2 teaspoon salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tablespoons olive oil

Remaining ingredients:
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
4 lettuce leaves

1. To prepare mayo, combine the first 4 ingredients.

2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 419 (28% from fat); FAT 13.2g (sat 1.7g,mono 6.1g,poly 3.4g); IRON 3.2mg; CHOLESTEROL 49mg; CALCIUM 101mg; CARBOHYDRATE 46.8g; SODIUM 759mg; PROTEIN 28.1g; FIBER 2.6g

Cooking Light, DECEMBER 2008

Broccoli and Chicken Noodle Soup (Cooking Light)

Broccoli and Chicken Noodle Soup

****SUSAN's Note: Yum!!!!!!!!!!!!!****

f the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.
Yield

10 servings (serving size: 1 cup)
Ingredients

* Cooking spray
* 2 cups chopped onion
* 1 cup presliced mushrooms
* 1 garlic clove, minced
* 3 tablespoons butter
* 1.1 ounces all-purpose flour (about 1/4 cup)
* 4 cups 1% low-fat milk
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 4 ounces uncooked vermicelli, broken into 2-inch pieces
* 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
* 4 cups (1-inch) cubed cooked chicken breast
* 3 cups small broccoli florets (8 ounces)
* 1 cup half-and-half
* 1 teaspoon freshly ground black pepper
* 3/4 teaspoon salt

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Nutritional Information

Calories:
317
Fat:
12.3g (sat 6.8g,mono 2.9g,poly 0.9g)
Protein:
27.5g
Carbohydrate:
23.8g
Fiber:
1.9g
Cholesterol:
74mg
Iron:
1.6mg
Sodium:
723mg
Calcium:
179mg