Southwest Chicken Sausage Skillet

Quick, and full of lots of vegetables, fiber, and most importantly, FLAVOR!

This recipe was on the back of the sausage, and was a big hit, so I thought I'd share.

 Ingredients:

14-oz. Chicken sausage

1 zucchini, cut into 1/2-inch pieces

1/2 white onion, diced

1/2 green or red bell pepper, diced

2 cups frozen corn

1 can black beans, drained

2 cups cooked rice

Salsa, to taste

Shredded cheddar cheese to sprinkle on top

  Cut Hillshire Farm Chicken Sausage, zucchini, onion, and bell pepper. Cook and stir in large non-stick skillet over medium-high heat until sausage is browned and veggies are soft. 

I used roasted-red bell peppers, so I didn't add them until the onion/zucchini mixture was cooked.

 Stir in frozen corn, can of black beans (drained), and cooked rice. 

Season to taste with garlic salt, salsa, and top with cheese, if desired. 

Lemon-Garlic Chicken

 This healthy chicken recipe is DELISH, and a hit with everyone at our house. It's easy, too! I served it with sauteed zucchini and brown rice steamed in low-sodium chicken broth.

(The P90X fitness program is where I found this recipe.)

Start with a few basic ingredients:

Lemon-Garlic Chicken

1/4 cup fresh lemon juice

2 Tbsp molasses

2 tsp Worcestershire sauce

4 garlic cloves, chopped

2 lbs. boneless, skinless chicken thighs

1/4 tsp salt

1/4 tsp black pepper

lemon wedges

parsley sprigs

1. Combine first 4 ingredients in a nonreactive dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees.
3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken, sprinkle with salt and pepper.
4. Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.

3 Servings; 1 serving = 153 calories, 4 g fat, 21 g protein, 8 carbohydrates, 86 mg cholesterol, 219 mg sodium.

Thai Chili Cashew Chicken

I am in love with this dish! So healthy and full of robust flavor, a little spice, and lots of good fresh ingredients. I make most of my recipes just to use up the ingredients I have in the fridge/freezer and this is one of my most successful. 

Thai Chili Cashew Chicken

Put all the following ingredients in a medium bowl and set aside.

2 boneless skinless chicken breasts, cooked and shredded

(I had leftover chicken from fajitas, so that what I used)

3 Tbsp red wine vinegar

1/2 tsp ground ginger or 1 in fresh grated ginger

2 cloves minced/crushed garlic

1 Tbsp sesame oil

 In a hot frying pan, add:

1 Tbsp sesame oil

1 cup matchstick carrots

Cook for 2-3 minutes

 Add to this the chicken mixture, and 

4-5 sweet mini peppers

1/4 cup Thai Chili sauce

Cook for 5-7 minutes until warm, then add

a handful of unsalted cashews.

Serve over 2 cups of jasmine rice, brown or enriched white. This dish tastes fantastic along with some of Lean Cuisine's Thai-Style Chicken Spring Rolls from the freezer (6 rolls per box). Use the Chili sauce for a spicy dip, so good! Cooks in less than 30 minutes, and serves about 5.

 

  

The Whole Enchilada; Soup, that is.

I love enchiladas and soup, so throw them together and you get....
Chicken Enchilada Soup
1/4 cup canola/vegetable oil
1 1/2 cups diced yellow onion
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated garlic
1/4 tsp cayenne pepper
1 cup masa harina (cornmeal)
32 oz chicken broth
1 cup canned crushed tomatoes
4 ounces Velveeta, cubed
1-2 lbs cooked chicken breast, cubed
Optional ingredients: 1 can of corn, 1 can black beans, rinsed, diced green chilies
Garnish
Shredded cheddar cheese
2 cups crushed tortilla chips
cilantro
sour cream 
(whatever you put on your enchilada!)

1. To a large pot, add the oil, onions, cumin, chili powder, granulated garlic, and cayenne pepper. Saute until the onions are soft, about 5 minutes.
2. In a large bowl, combine the masa harina with 2 cups of the chicken broth. Stir until all the lumps are gone. Add to the sauteed onions and bring the mixture to a boil. Cook, stirring constantly, for an additional 2 to 3 minutes.
3. Add the remaining 2 cups chicken stock to the pot. Add the tomatoes and return to a boil, stirring occasionally. Add the cheese and stir until it melts. Add the chicken and any optional ingredients; heat and serve. 
4. Garnish with shredded cheese, tortilla chips, etc.

Healthy Cornbread
1 cup all-purpose flour
1 cup masa harina (cornmeal, white or yellow)
1/4 cup sugar
1/4 tsp salt
1 tsp baking soda
1 cup plain yogurt (I use l.f. sour cream)
2 eggs, beaten

1. Mix dry ingredients together in a medium bowl. 
2. Add the yogurt/sour cream and eggs, mixing just until blended. Don't overmix.
3. Pour into an 8x8 glass baking dish sprayed with cooking spray, and place into a preheated 400 degree oven. Bake for 20 minutes or until just starting to turn golden brown on top.
4. Sprinkle cheese on top before serving if you'd like.