How to Make Easy Meals

Posts Tagged ‘chicken’

Ingredients:

1/3 cup oyster sauce
1/3 cup sweet chili sauce
500g fresh thick rice noodles (see note)
2 tablespoons peanut oil
4 to 6 chicken breast fillets, trimmed, thinly sliced
2 bunches asparagus, trimmed, cut into 5cm lengths
1 long red chili, deseeded, thinly sliced lengthways
2 garlic cloves, finely chopped
1 teaspoon sesame oil
1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced

Instructions:

Combine oyster and chili sauce.  Cook noodles as usual.  Rinse, drain, and set aside.  Heat some of the peanut oil in wok or skillet.  Stir fry chicken until cooked through.  Add more peanut oil to wok, along with sesame oil.  Toss in garlic, asparagus, and red chili.  Stir fry for 2 – 3 minutes.  Add noodles, sauces and bok choy and continue to stir fry until leaves wilt.

In some places rice noodles aren’t always easy to find.  It depends on what kind of store you have near you.  You may need to substitute those.  You can use ramen noodles or thin pasta noodles. It won’t be quite the same, but it still tasty.

Ingredients:

8 ounce package nonfat cream cheese, softened
3 tablespoons chopped green onion
1 1/2 cups cooked chicken breast cuts
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa

Instructions:

Combine the cream cheese, onion, chicken, sour cream and dill. Spread on tortilla. Place spinach leaves on top of the filling layer. Roll tortillas and cover with plastic wrap. Refrigerate at least 1 hour or overnight before serving. Slice into bite size pieces and serve with dip of your choice such as nonfat ranch or salsa. Great to prepare the night before and pack in lunches for the next day.  If you slice about 1/2 inch thick you can serve as a pinwheels appetizer as well.

Delicious low carb chicken dinner!

Ingredients:

8 ounces cream cheese (0 carbs)
1 cup mayonaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup parmesean cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped

Instructions:

Mix the above together in a medium bowl.  This will be our filling.

You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat.

Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parm cheese.  Bake for 375 degrees F for 45 minutes until chicken juices run clear.

You will have likely left over filling, you can add this on top of the chicken or serve on the side at dinner time.

Ingredients:

½ C. margarine
Juice of one lemon
1 tsp. poultry seasoning
4 skinless boneless chicken breast halves
Fresh parsley

Directions:

Melt margarine in a small saucepan. Add lemon juice and poultry seasoning. Mix well. Place chicken breasts in a greased ovenproof dish. Pour margarine mixture over top and bake at 350 degrees F. for one hour. Serve with lemon slices and fresh parsley.

Ingredients:

2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ C. butter or margarine
1 (8 oz.) pkg. cream cheese
½ C. mayonnaise

Directions:

Preheat oven to 350 degrees F. place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper. Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken. Bake 35 minutes until bubbly and broccoli is tender crisp.