Chicken and Black Bean Quesadillas

Servings: 4

Prep Time: 15 mins

Total Time: 25 mins

ingredients

1 1- 3/4 ounce can condensed Cheddar cheese soup

1/2 cup chunky salsa or picante sauce

1 cup rinsed and drained canned black beans

2 4 1/2 ounce cans Swanson Premium White Chunk Chicken breast in water, drained

10 flour tortillas (8-inch), warmed

Fiesta Rice

1 10 1/2 ounce can condensed chicken broth

1/2 cup water

1/2 cup chunky salsa

2 cups uncooked instant white rice

directions

1.

Heat the oven to 425 degrees F.

2.

Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.

3.

Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.

4.

Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.

Fiesta Rice

1.

Heat broth, water and salsa in a 2-quart saucepan over medium-high heat to a boil. Stir in 2 cupsuncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

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Creamy Chicken Manicotti

Servings: 8

Prep Time: 45 mins

Total Time: 1 hr 10 mins

ingredients

8 dried manicotti shells

1/4 cup finely chopped onion

1/4 cup butter

3 tablespoons all-purpose flour

1/4 teaspoon salt

2 cups whole milk

1 6 ounce package Tyson Grilled & Ready Refrigerated Chicken Breast Strips, finely chopped

1/2 cup chopped cooked ham

1 egg yoke

1/2 teaspoon ground nutmeg

1 1/4 cups grated Parmesan cheese

1 15 ounce container ricotta cheese

Freshly ground nutmeg (optional)

Snipped fresh flat-leave parsley (optional)

directions

1.

Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.

2.

For sauce, in a medium saucepan cook onion in hot butter over medium heat 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.

3.

For filling, in a medium bowl combine Grilled & Ready® Chicken Breast Strips, ham, egg yolk, the 1/2teaspoon nutmeg, 1 cup of the Parmesan cheese, and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.

4.

Use a pastry tube fitted with the largest tip to pipe the filling into cooked manicotti. (Or carefully spoon about 1/3 cup of filling into each shell.) Arrange filled manicotti in baking dish in a single layer. Pour remaining sauce over manicotti. Sprinkle remaining 1/4 cup Parmesan cheese over the sauce.

5.

Bake, uncovered, 20 minutes or until manicotti are light golden and heated through. Let stand 5-10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

Serving Suggestion:

1.

To make ahead: Prepare manicotti as directed through Step 4. Cover and refrigerate up to 24 hours. To serve, uncover and bake in a 400 degrees F oven 25-30 minutes or until manicotti are light golden and heated through. Let stand 5-10 minutes before serving. If desired, garnish with ground nutmeg and parsley.

nutrition information

Per Serving: cal. (kcal) 353, Fat, total (g) 20, chol. (mg) 100, sat. fat (g) 12, carb. (g) 21, fiber (g) 1, pro. (g) 22, vit. A (IU) 632, vit. C (mg) 1, sodium (mg) 614, calcium (mg) 333, Percent Daily Values are based on a 2,000 calorie diet

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"Healthified" Creamy Chicken Enchiladas

Servings: 8

Prep Time: 30 mins

Total Time: 1 hr 10 mins

ingredients

1 tablespoon olive oil

1/2 cup chopped onion (1 medium)

2 teaspoons finely chopped garlic

2 cups reduced-sodium chicken broth (from 32-oz carton)

3 tablespoons all-purpose flour

1/2 teaspoon ground coriander or cumin

1/8 teaspoon pepper

1/2 cup reduced-fat sour cream

2 cups shredded cooked chicken breast

1 cup frozen corn, thawed

1 cup shredded reduced-fat Mexican cheese blend (4 oz)

1 can (4.5 oz) chopped green chiles

1/4 cup chopped fresh cilantro

8 corn or flour tortillas (6 or 7 inch)

1 medium tomato, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup)

Salsa, if desired

directions

1.

Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2.

In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.

3.

In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.

4.

Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Tip:

1.

High Altitude (3500-6500 ft): Bake 40 to 50 minutes.

nutrition information

Per Serving: cal. (kcal) 230, Fat, total (g) 8, chol. (mg) 40, sat. fat (g) 4, carb. (g) 22, fiber (g) 2, sugar (g) 4, pro. (g) 17, vit. A (IU) 389, vit. C (mg) 5, sodium (mg) 350, calcium (mg) 202, iron (mg) 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

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"Healthified" Stuffed Chicken Parmesan

Servings: 6

Prep Time: 20 mins

Total Time: 55 mins

ingredients

6 boneless skinless chicken breasts (about 5 oz each)

1 10 ounce box frozen organic cut spinach, thawed, well drained

2 ounces 1/3-less-fat cream cheese (Neufchatel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup organic Italian herb pasta sauce

directions

1.

Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2.

In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3.

In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

4.

Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165 degrees F. Remove toothpicks from chicken before eating.

Tip:

1.

High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

nutrition information

Per Serving: cal. (kcal) 290, Fat, total (g) 11, chol. (mg) 100, sat. fat (g) 5, carb. (g) 10, fiber (g) 2, sugar (g) 3, pro. (g) 38, vit. A (IU) 3887, vit. C (mg) 1, sodium (mg) 450, calcium (mg) 151, iron (mg) 3, Starch () 1, Very Lean Meat () 5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

www.recipe.com

"Healthified" Chicken Tortilla Casserole

Servings: 8
Prep Time: 20 mins
Total Time: 1 hr 15 mins

ingredients

1 10 3/4 ounce can 98% fat-free, 45% less-sodium, condensed cream of chicken soup
1 4 1/2 ounce can shopped green chiles
1 8 ounce container fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green pepper chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

directions

1.

Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In largebowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Tip:

1.

High Altitude (3500-6500 ft): Heat oven to 375 degrees F.

nutrition information

Per Serving: cal. (kcal) 270, Fat, total (g) 11, chol. (mg) 60, sat. fat (g) 5, carb. (g) 22, fiber (g) 2, sugar (g) 4, pro. (g) 22, vit. A (IU) 729, vit. C (mg) 9, sodium (mg) 610, calcium (mg) 202, iron (mg) 1, Starch () 2, Very Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

www.recipe.com

• 
  

Crock Pot Super Garlic Pork Roast

Serves 6

Ingredients:

• 4lb pork loin roast
• 20 garlic cloves
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/3 cup chicken broth

Directions:

1. Place garlic cloves in crock pot.
2. Place pork roast in crock pot on top of cloves.
3. Rub dry ingredients onto pork roast.
4. Pour chicken broth over all ingredients.
5. Cook on Low for 8 hours.

Recipe altered from www.food.com

Baked Garlic Parmesan Chicken

Ingredients 

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Original recipe makes 6 servingss

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese

• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

www.allrecipes.com

• PREP15 mins
• COOK30 mins
• READY IN45 mins