Skinny Sweet and Sour Chicken

Source: skinnymom.com

This is so yummy! I LOVE Chinese food but rarely eat it because I cringe when I think about how unhealthy it is.  This is a MUCH healthier alternative. It is a simple and delicious meal that I will be making often. We served this on top of brown rice.

Ingredients:
CHICKEN:

• 1 lb. boneless, skinless, chicken breats
• 3/4 cup cornstarch
• 1/2 cup eggbeaters or 2 eggs
• 1/4 cup olive oil

SAUCE:

• 3/4 cup Splenda (many people steer clear of Splenda, but I think it is fine in moderation and we rarely eat it)
• 1/4 cup reduced-Sugar Ketchup, I used Heinz reduced sugar ketchup. I like to buy ketchup with no high-fructose corn syrup in the ingredients.
• 1/2 cup apple cider vinegar
• 1 tbsp reduced sodium soy Sauce
• 1 tsp garlic salt

Directions:
Heat the oil in a large skillet over medium heat

Cut the chicken breasts into 1-inch pieces

Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.

Pour your eggbeaters into a shallow bowl. Dip the cornstarch-coated chicken pieces in the egg.

Place the coated chicken pieces in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden brown but not cooked all the way through

Place browned chicken pieces in a baking dish

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish

Bake at 325F for approximately one hour – turning the chicken once or twice while cooking to coat evenly with sauce. WARNING: the vinegar smell during the beginning of the baking time is SCARY. I promise you it does not taste like it smells while cooking.

P.F. Chang’s Lettuce Wraps

I got this recipe here.

Serves 2-3
Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Directions:
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

I die. I die for this dish! It is FANtastic, and so much lighter than PFC’s!

Salty, crunchy and crispy – fun too! Simply pile the chicken mixture onto a lettuce leaf,

roll,

and chomp. AWESOME. The fuller you stuff ‘em, the better, too. My first wrap was kind of weak sauce, so I really jammed the filling in with the others. Much better!

The water chestnuts in the mixture are a total must, in my opinion. They add a fabulous crispness and texture to the filling, that you wouldn’t get by just using ground chicken alone. You have to make these!

Southwest Ranch Chicken Quesadillas

source: jen-fits-playground

These are incredibly yummy! That’s all I can say.

Makes 4 servings
Ingredients:

• 4 La Tortilla Factory low-carb tortillas
• 2 tbs fat free cream cheese (softened)
• 1/4 tsp chili powder
• 2 tbs nonfat plain yogurt
• 1 tsp ranch dip mix
• 3 sun-dried tomatoes, chopped
• 1/3 thinly sliced white onion
• 1/2 tsp chives, fresh or dried
• 1/2 cup reduced-fat cheddar cheese
• 8 oz grilled/baked/cooked chicken breast

Directions:

1. In a small bowl combine cream cheese, chives, chopped sun-dried tomatoes, ranch dip mix, chili seasoning, and yogurt. Stir until well combined. Set aside.
2. Thinly slice onion and grill in a pan til translucent. Remove from pan and set aside.
3. Once chicken is cooked, shred or dice in to small pieces. Set aside.
4. Heat pan over medium. Coat with cooking spray.
5. Slather cream cheese mix equally over the surfaces of two tortillas.
6. Place one in the heated pan. Cover with 1/2 the chicken and 1/2 the cheese. Cover with a 2nd tortilla (without the cream cheese). Cover and allow to brown on each side, about 2-3 minutes each.
7. Once cheese is melted, cut in to quarter pieces. One serving is 2 pieces.

photo: guyism.com

Chicken Coconut Curry Chicken Bowl

 This is probably my favorite Paleo dish so far. 

Another one from paleomg.com

 

Ingredients

• 1 medium spaghetti squash
• 1lb chicken, chopped into 1 inch cubes
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 3-4 cups of spinach or kale (I used kale)
• 1 (14oz) can coconut milk
• 2 cups vegetable broth (no sugar added)
• 2 tablespoons almond butter (optional)
• 2 tablespoons Coconut Cream Concentrate (optional-it makes an even creamier curry)
• 2 garlic cloves, minced
• 1 tablespoon Coconut Aminos
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 3 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon garam marsala
• 1/2 teaspoon ginger
• 1/8 teaspoon ground cloves
• salt and pepper to taste
• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 limes, sliced
• cilantro, to garnish
• green onions, to garnish

Instructions

1. Preheat your oven to 425 degrees.
2. Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
3. While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
4. Add your garlic, once it becomes fragrant, add your onion and bell pepper.
5. Let that cook down for about 5 minutes until the veggies become slightly soft.
6. Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don’t worry if it’s not fully cooked)
7. Add your coconut milk, vegetable broth, spinach or kale, coconut aminos, sesame oil, fish sauce and all spices. Mix to incorporate.
8. Cover and let cook for around 5 minutes or until kale/spinach is wilted and flavors are deliciously mixed together.
9. When your spaghetti squash is done cooking, use a fork to remove all the thread.
10. Place threads in a large bowl, pour your coconut curry soup over the “noodles” then squeeze some lime juice on top and garnish with a bit of cilantro and green onions!

Monterey Chicken Makeover

Source: jen-fits-playground
I LOVE this recipe! It is so delicious! I felt like I was cheating! It tasted like something you would order at a restaurant. I will be making this often! It is a little spicy, so be sure to use MILD rotel tomatoes.

Makes 4 servings

Ingredients:

• 4 (4 oz.) chicken breasts, pounded
• Sea Salt & Ground Pepper to taste
• Cooking spray
• 4 slices cooked extra-lean turkey bacon
• 2 cups MILD ROTEL canned tomatoes with green chilis, drained
• 2-3 stalks green onions
• 1/4 cup shredded colby & jack cheeses or low-fat shredded cheddar
• 1/4 cup homemade Cleaner BBQ Sauce

Directions:

1. Pound chicken until nearly flat. Season with Salt and Pepper. Grill until nearly done. I grill chicken on my George Foreman. I used to despise grilling chicken on it because it was always so dry, but I discovered that the secret is to pound your chicken in a ziploc bag until it is uniform in thickness and flatter than it's original thickness. Once you beat it with a rolling pin, or something to this nature it cooks up quickly and is nice and juicy.
2. Meanwhile crisp turkey bacon either in pan or microwave. Chop into pieces.
3. Place cooked chicken in a coated shallow cooking dish.
4. Top with 1/4 cup homemade BBQ sauce, tomatoes, green onions, turkey bacon pieces, and sprinkle evenly with cheese.
5. Broil until cheese is melted.

**Note! This is a little spicy! If you want something a little less “hot”, either use half the tomatoes or rinse and drain before adding.  Using mild tomatoes does help with the heat.

Greek Chicken Salad

Adapted from: Trainer Momma, Prevention Magazine Cookbook
makes 4 main dish servings

Dressing
2 T olive oil
1 T lemon juice
1 T white wine vinegar
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper

Salad
2 large red tomatoes, cut into chunks
1 can (15 oz) chickpeas, rinsed and drained
2 cups cucumber chunks
1/2 cup thinly sliced red onion
8 kalamata olives, pitted and sliced
12 + oz grilled chicken 

Add last …
4 cups mixed greens
4 oz feta cheese, chopped

In a large bowl mix the dressing ingredients. Then add the first six salad ingredients to dressing. Toss to mix well. If you have time, let marinate for 15 minutes. Add the greens and the feta last. Toss again.

Better Butter Chicken

 I got this recipe from this new book that I bought called Everyday Paleo. I thought is was pretty good. I couldn't find any red chard at the store so I served it over broccoli slaw. It was good, it gave it a nice crunch. I also couldn't find the fenugreek powder, so I skipped it. I will make it again!

2½ pounds boneless, skinless chicken thighs
3 tablespoons coconut oil
 1 small red onion, diced
2 garlic cloves, minced
 ½ teaspoon cardamom powder
½ teaspoon coriander powder
1 teaspoon fenugreek powder
1 teaspoon chili powder
1 (6-ounce) can tomato paste
 ½ cup canned coconut milk
1 teaspoon sea salt or to taste
4 tablespoons grass-fed ghee or butter
1 pound red chard, diced with tough stems removed

 Cut the chicken thighs into bite-size pieces and set aside. In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent. Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek, chili powder, and salt, and stir well to make a paste. Add the tomato paste to the onions and spices and stir—this mixture will be very thick. Turn the heat back up to medium and add the coconut milk. Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce. Bring the sauce to a simmer and add the chicken. Stir well, turn the heat down to medium-low, cover, and cook for approximately 15 minutes or until the chicken is done all the way through—stir occasionally during the cooking process. While the chicken is simmering, in a separate pan melt two tablespoons of coconut oil and sauté the chard for four to five minutes, or until tender. After the chicken is cooked, add the ghee or butter and mix into the sauce until melted. Taste and add more salt if desired. Serve the chicken over the sautéed red chard.

Fragoso, Sarah (2012-06-17). Everyday Paleo (Kindle Locations 1362-1364). Victory Belt Publishing. Kindle Edition.

Coco-Nuggets

 

2 large chicken breasts
1/2 cup of flour (I use almond flour)
2 eggs beaten
1/2- 3/4 cup of unsweetened coconut flakes
1 Tbsp curry powder
Salt & Pepper
2-3 Tbsp olive oil (I use coconut oil)

Get 3 different Tupperware containers. Put the flour in one, the eggs in one, and the coconut flakes, curry powder and salt and pepper in one.
Cut the chicken breasts into nugget sized pieces or strips.
Place about 5-8 pieces in the flour container and shake until well coated.
Now put them in the egg container and shake, then the coconut container.Shake shake shake!!!
(You may need to add more flour or coconuts for the rest of the chicken)
Heat up the oil in a small pan on medium-med-high heat.
Cook nuggets until desired brownness has occurred!
EAT'EM UP!!