Boneless baked Daytona bites

Boneless Baked Daytona Bites

If you enjoy eating Hooter’s irresistible Daytona wings, then you are going to love this copycat version of Boneless Baked Daytona Bites.

They are a little bit messy, a lot a bit sticky, but extremely tasty chicken bites that can be served as a meal or perfect party appetizer.  This quick, easy, and delicious chicken recipe will have your friends begging to know your secret as they are drenched in a sweet, sticky, spicy sauce that is completely addicting. But don’t worry, my lips are sealed!

Click here for the recipe!

Asian chicken rollups

Asian Chicken Rollups

Looking for an untraditional way to eat your favorite Asian food? Consider making Asian Chicken Rollups for a quick and tasty lunch.

Click here for the recipe!

Copycat PF Changs lettuce wraps

Copycat PF Chang's Lettuce Wraps

P.F. Chang's Lettuce Wraps Recipe is a favorite among famous restaurant recipes, and now you can make this delicious copycat appetizer at home. All you need is lettuce and some fixings; you'll impress your family or your guests!

Click here for the recipe!

Slow Cooker: Sante Fe chicken

Sante Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and Weight Watcher friendly (low in points). Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.


Click here for the recipe!

Light lunch: Quick orange chicken salad

Quick Orange Chicken Salad

Quick orange chicken salad that shines as a tasty yet satisfying lunch option.

The key to this recipe is to find a big, fresh and juicy, yet firm orange. The rind will become a colorful serving container on your plate.

Click here for the recipe!

Slow Cooker: Salsa lime chicken

Slow Cooker: Salsa Lime Chicken

Winter time is the perfect time to bring out your slow cooker and let it do all the work.

Click here for slow cooker facts and the recipe!

Chicken entrée: Chicken with lemon

Chicken Entree: Chicken with Lemon

Are you tight on time, but looking for something tasty to have for dinner? No problem! This speedy dish from the Cooking Channel’s own David Rocco is bursting with the sunny fresh flavors of Italy that is the perfect choice for hectic weeknights.

Click here for recipe and details.

Recipe Friday: Chicken and Mushroom with Garlic Wine Sauce

Directly from the pages of Cooking Light magazine comes this fantastic recipe for Chicken and Mushrooms in Garlic Wine Sauce.

Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It's adaptable to your pantry--if you don't have egg noodles, use another kind of pasta, and if you're out of tarragon, try basil, oregano, or thyme.

Ingredients:

4 ounces uncooked medium egg noodles 

1 pound skinless, boneless chicken breast halves 

2 tablespoons all-purpose flour, divided 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided 

2 tablespoons olive oil, divided 

1 tablespoon bottled minced garlic

1/2 teaspoon dried tarragon

1 (8-ounce) package pre-sliced mushrooms 

1/2 cup dry white wine 

1/2 cup fat-free, less-sodium chicken broth 

1/4 cup grated Parmesan cheese 

Directions:

• Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
• Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Happy Eating!

Creativity Bug ~ Sue

Recipe Friday: Cheesy Chicken Casserole

Now that the cooler weather is upon us, it is a great time to heat up the oven and try out new tasty casseroles.

This cheesy chicken casserole is easy to make and uses a few staple items from the pantry. Serve it with a tossed salad, side of brocolli or green beans, and some fresh crusty bread with butter.

Cheesy Chicken Casserole

Ingredients:

Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 cup  sliced fresh mushroom (about 3 ounces)

1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup or Cream of Brocolli Soup

1 can  (about 15 ounces) peas, drained

2 cups  cooked instant white rice

1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

2 cups  shredded mozzarella cheese (about 8 ounces)

Directions:

Heat the oven to 350 degrees F.

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often.

Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese.

Bake for 20 minutes or until the mixture is hot and bubbling.

Happy Eating!

Creativity Bug ~ Sue

Recipe Friday: Southwestern Chicken Rollups

Lately I have been finding myself eating the same dishes over and over due to time and convenience, so I decided to pull out my recipe binder. Inside, I found this recipe from Cooking Light which is not only fast and easy to make but healthy and extremely tasty. I usually serve it with a side of broccoli or asparagus spears and a large dinner salad.

Ingredients

6 (6-ounce) skinless, boneless chicken breast halves

6 tablespoons (about 3 ounces) 1/3-less-fat cream cheese

6 tablespoons picante sauce

6 cilantro sprigs

6 tablespoons Italian-seasoned breadcrumbs

Cooking spray

Preparation:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
• Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig.
• Roll up jelly-roll fashion, beginning at narrow end.
• Dredge chicken rolls in breadcrumbs.
• Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray.
• Bake at 350° for 20 minutes or until chicken is done.

Once you make this recipe, I am sure you will agree that this will become a part of your family's favorite dishes.

Happy Eating!

Creativity Bug - Sue

Recipe Friday: Herb Chicken Parmesan

I love Italian food, which my hips and thighs can attest to. This recipe (from Prevention Magazine) is actually a lighter version of the original with less fat, but no change to the fantastic taste. It can be served with angel haired pasta or my favorite rice-shaped orzo pasta.

Herb Chicken Parmesan

Ingredients:

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)

2 teaspoons balsamic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese

Preparation:

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.

Place egg white in a shallow dish.

Dip each chicken tender in egg white; dredge in the breadcrumb mixture.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent.

Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated.

Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese.

Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Enjoy this delicious meal!

Creativity Bug ~ Sue