Chicken Rice Salad

This salad works well for a large group. We've served it at baby showers, book clubs and countless gatherings. It needs to be started the night before you serve it, so please keep that in mind:) Recipe from family friend Valerie Terry. Serves about 12-14.

Mix in a large bowl: Cover and refrigerate overnight:

2 Tbs. brown sugar

1 tsp. salt

3 Tbs. oil

1 Tbs. white vinegar

3 c. cooked rice, with no salt added

4 chicken breasts, cooked & cubed

1 (20 oz.) can well-drained crushed pineapple

Next day, add and combine well. Refrigerate until serving:

1 cup chopped celery 

1/2 cup each red & green peppers

1/2 cup seedless green grapes

1/2 cup seedless red or black grapes

2 cans mandarin oranges, drained

3/4 cup cashews (optional)

1/2 cup mayonnaise

Coconut Shrimp Curry

I have a thing for anything coconut and curry and this recipe satisfies both of those favorites. My kids and husband adored this dinner and they all asked for seconds. If you don't like shrimp, chicken would be delicious in this dish. It seemed like a lot of spice to me as I was making it, but believe me, it's perfect! Serves 6. 

Recipe very slightly adapted from Mel's Kitchen Cafe (reduced salt). 

For the shrimp marinade:
     1/2 teaspoon kosher salt
     1/4 teaspoon ground black pepper
     1/8 teaspoon cayenne pepper (optional)
     2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
     1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
     1 tablespoon canola oil
     1 medium red or yellow onion, finely chopped
     1 teaspoon ground pepper
     1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
     1 teaspoon kosher salt
     2 garlic cloves, peeled and finely minced
     2 teaspoons ground coriander
     1/2 teaspoon turmeric
     1 teaspoon curry powder
     1 (14.5 ounce) can diced tomatoes, undrained
     1 (15 ounce) can coconut milk, light or regular
     1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Stuffed Cabbage Casserole

This is a delicious, filling casserole that's low in carbs and high in fiber. My whole family really liked it! I found this recipe at skinnytaste.com (originally adapted from Kalyn's Kitchen). Makes 10 servings.

2 cups cooked brown rice 

2 teaspoons olive oil, divided
1 pound 95% lean ground beef
1 large onion, chopped fine
1 Tablespoon finely minced garlic
1/2 teaspoon dried thyme
1 teaspoon sweet Hungarian Paprika
salt and fresh ground black pepper, to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups low-fat mozzarella cheese (such as Sargento)

Cook brown rice and set aside.

Preheat oven to 350°F.  Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp. olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray a 10 x 13" glass casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Servings: 10 • Serving Size: 1/10th  • Weight Watchers Points+: 7 pts Calories: 250.9 • Fat: 11.3 g • Protein: 16.9 g • Carb: 23.8 g • Fiber: 5.5 g • Sugar: 2 g  • Sodium: 459 mg (without salt)  

Slow-Cooker Sour Cream Salsa Chicken

I was trying to use up a huge jar of salsa that I had opened when making Cafe Rio Sweet Pork and I came across this recipe on Spark People. It's a FREE nutrition tracker/ diet plan/ healthy lifestyle website. I'd heard of Spark People, but I didn't realize the website has over 200,000 healthy recipes! Pretty cool, right? Well, besides spending over an hour adding healthy recipes to my Pinterest boards (SO addicting!), I found this super easy recipe that I've made 3 times now. I don't often make a recipe that often because there are so many new recipes I haven't tried, but this is perfect for Sundays. I can throw 3 ingredients in a slow-cooker before we go to church and when we come home, this meal is hot and on the table within 10 minutes! I never even thaw the frozen chicken first. My family all loves it too, which makes me happy:) Recipe adapted from spark people.com

4 boneless, skinless chicken breasts
1 package 40% reduced sodium taco seasoning mix (or about 3-4 Tablespoons)
1 cup salsa
2 Tbs. cornstarch

2 Tbs. water
1/4 cup reduced-fat sour cream

Spray crock pot with cooking spray (or line with a Reynolds' Slow Cooker Liner) and add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot and shred. Dissolve cornstarch in 2 Tbs. water and stir into sauce remaining in crock pot. Stir in sour cream and shredded chicken and warm through. Serve on top of rice, noodles or quinoa and sprinkle with a little cheese. Can also be served in a tortilla as a burrito.  Serves 6.

Nutritional info (without rice): Calories: 231.8, Total fat: 3.2 g., Cholesterol: 95.2 mg., Sodium: 689.7 mg., Total carbs: 12.2 gm., Dietary fiber: 1.3 gm., Protein: 36.6 gms. 

Lemon Chicken and Rice Pilaf

These are 2 recipes we grew up with and I'm surprised one of us hasn't posted them yet. This is an easy meal that's elegant enough to serve to company... or to eat on a school night! Recipes from our Mom Nancy:)

LEMON CHICKEN:

Shake 5-6 boneless, skinless chicken breasts in a sack of:

     3/4 cup flour

     1/4 tsp. salt

     Dash of black pepper and paprika

Preheat oven to 350 degrees F. Melt 4 Tbs. butter in the bottom of a 9 x 13" glass pan. Place coated chicken in pan and bake for 40 minutes. Turn chicken over and top with a sauce of:

     1 (10.75 oz.) can Cream of Chicken soup

     1 (4 oz.) can sliced mushrooms, drained

     2 Tbs. lemon juice

Return chicken to oven and bake for 15-20 minutes longer. Serves 5-6.

RICE PILAF:

     4 Tbs. butter

     1 onion, chopped

     1 1/2 cups white long grain rice 

     1 Tb. parsley flakes

     2 1/2 cups water

     2 cubes (or 2 tsp. granules) beef bouillon

     1/2 cup shelled pine nuts (optional)

Combine all ingredients except pine nuts in a casserole dish. Cover and bake for 30 minutes at 350 degrees F or until water is absorbed. Remove from oven and stir in pine nuts. Serves 6.

Curried Chicken and Wild Rice Chowder

This hearty soup will warm you and fill you up (and you don't even have to tell your family that it's lower in calories and fat!) The curry powder and nutmeg give this soup a unique flavor that we love! Recipe adapted from Eating Well...Living Thin(ner).

2 cups cooked & shredded chicken breast
1/2 cup wild rice
1 1/2 cups water
2 tablespoons olive oil
2 teaspoons butter
1 medium onion, diced
3 cloves garlic, minced
2 carrots, shredded
1 stalk celery, diced
1 small zucchini, diced
1/4 cup flour
4 cups low-sodium chicken broth
1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon yellow curry powder
2 teaspoon fresh, minced parsley

Cook & shred chicken breast and set aside.

Bring wild rice and water to a boil in a small saucepan. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain if necessary. Set aside.

Add olive oil, butter, onion, and garlic to a large pot over medium heat. Cook for 15 minutes or until golden and soft, stirring occasionally. Add carrots, celery, and zucchini. Cook for 10 minutes. Stir in flour very well and cook for an additional minute. Add the cooked wild rice, chicken broth, milk, salt, black pepper, bay leaf, chives, thyme, sage, nutmeg, and curry powder.

Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender and soup is thickened. Remove bay leaf. Stir in chicken and fresh parsley. Heat through. Makes approx eight 1-cup servings.

Per Serving: 173 Cal; 16.3 g Protein; 7 g Fat; 11.5 g Carb; 1.1 g Fiber; 4 g Sugar; 387 mg Sodium

Chicken and Rice Salad

Great for showers and luncheons!

Adapted from Sylvia Terry's recipe.

3 Tbs. brown sugar
1 tsp salt
1/4 cup Canola oil
2 Tbs. white vinegar

Mix together and pour over:

4 chicken breasts, cooked and cubed
1 (20 ounce) can pineapple tidbits, drained
3 cups cooked white rice

Stir together and refrigerate overnight.

The next day add:

1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 - 2 cups washed grapes
1/2 - 1 cup cashews
1/2 cup mayonnaise

Stir well. Fold in: 

2 (15 ounce) cans mandarin oranges.

Chill until time to serve. Serves 10 -14.

Chicken and Black Bean Green Enchilada Rice Bake

I found this recipe at the Picky Palate  and my family LOVED it! It's definitely a keeper.  My husband suggested that next time we put some tortilla strips on top for some crunch which I think would be yummy. Either way I am sure we will have this again.

2 cups long grain white rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream 

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese (Tillamonk is best in my opinion) 

Directions: 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings.

Hot Chicken Salad Casserole

Are you inundated with hard-boiled eggs after the Easter weekend? We are swimming in them at my house and I have been trying to come up with ways to use them for good. We had egg salad sandwiches for lunch, and ate eggs straight out of the shell for an afternoon snack. Tonight for dinner we are having this yummy casserole. The recipe comes from my fabulous mother-in-law and is one of my kids' favorites. Hope you enjoy!

2 cups chicken- cooked and cubed

2 cans Cream of Chicken soup

2 Tbs. dried minced onion

3 cups cooked rice (about 1 cup uncooked)

1 tsp. salt

1 1/2 cup mayo

1 cup slivered almonds

6 hard-boiled eggs- chopped

2 cups diced celery

1/3 cup lemon juice

1 cup Rice Crispies cereal (or corn flakes)

2 Tbs. butter

Combine all ingredients except cereal and butter in a large mixing bowl and stir gently until just combined. Pour into a 9x13 baking dish and smooth out using the back of a spoon. Crush up the cereal and combine with melted better. Top the casserole with crushed cereal mixture and bake at 375 degrees for 30 minutes.

Mom's Jambalaya

           When I was younger, I remember coming home to the amazing smell of my Mom's Jambalaya cooking on the stove. You can find Tony's Creole Seasoning at most grocery stores and I love it sprinkled on vegetables too. Yum!

Cook until soft in a large stockpot:

           1 roll fully cooked lean turkey sausage or kielbasa, cut into small discs

           1 large onion, diced

           1 green bell pepper, diced

           4 stalks celery, diced

Add to stockpot. Cover, simmer and stir occasionally for 30 minutes, or until rice is soft and water absorbed:

           2 cups uncooked long-gain rice

           1 (16 oz.) can stewed or diced tomatoes, undrained

           4 cups chicken broth or stock

           Tony Chachere's Original Creole Seasoning, to taste

           Salt & pepper, to taste

Cilantro-Lime Rice

This rice is similar to that you'll find at many mexican chains (think cafe rio or chipotle). It has great flavor.  I especially love it with honey-lime chicken enchiladas or cafe sweet rio pork. 

2 c. water
1 Tbs.  butter
1 c. long-grain white rice
1 tsp. lime zest
2 Tbs. fresh lime juice
1/2 c. chopped cilantro

    Bring water to boil. stir in butter and rice. Reduce heat to low, cover and simmer 20 minutes. Combine zest, cilantro and lime juice and stir into rice just before serving.

Wild Rice Soup

           2 cups wild rice, cooked

           6 Tbs. butter

           1/4 cup onion, diced

           2 stalks celery, diced

           1/2 cup carrots, finely grated

           1/2 cup flour

           4 cups chicken broth

           3/4 cup ham, diced

           3 Tbs. slivered almonds, chopped (optional)

           1/2 tsp. salt

           3 Tbs. dried parsley (or fresh, chopped)

           1 cup half-and-half

Cook the wild rice according to package directions (I put it in my rice cooker while I'm preparing the soup). Melt butter and sauté the onion, carrots and celery in a medium saucepan for about 3 minutes.  Blend in flour and gradually add chicken broth. Stir until flour is incorporated, with no lumps. Cook, stirring constantly until mixture comes to a boil. Boil just until thickened. Stir in rice, ham, almonds, salt and parsley. Turn down heat and simmer about 5 minutes, stirring frequently. Blend in half-and-half and heat to serving temperature. Garnish with a little parsley. Serves 8.

Pictured with Navajo Fry Bread.  

Italian Crockpot Chicken

This is such an easy and delicious meal! I love coming home to a meal that's been cooking all day, makes my home smell amazing and makes dinner prep simple!

4-6 boneless, skinless chicken breasts, cubed*
1 can Cream of Chicken soup
1 (8 oz.) pkg. cream cheese or Neufchâtel cheese
1 (0.7 oz.) pkg. dry Italian dressing mix

Heat cream cheese in the microwave for about 30 seconds to soften. Cream together the soup, cream cheese and dressing mix in a small bowl. Line crockpot with a Reynold's Slow Cooker liner (click HERE if you've never used one). In the crockpot, layer half of the chicken and spread with cream cheese sauce. Repeat with the rest of the chicken and sauce. Bake on low for 7-8 hours. Serve over rice or Orzo pasta. Serves 6-8.

*TIP : Unless fresh chicken is on sale, I always use frozen chicken breasts. I thaw them in the refrigerator for a few hours, then cut them into cubes while still semi-frozen. It's so much easier!

Baked Chicken Opulent & Oven Rice

Chicken recipe from my friend Shanna Dummer
Rice recipe from family friend Shelly Condie

BAKED CHICKEN OPULENT:

8 boneless/ skinless chicken breasts (or fill pan with chicken tenders)

3/4 lb. Swiss cheese, thinly sliced

2 cans Cream of Chicken soup

1/2 c. sour cream

2 C. Ritz crackers, crushed and melted with 1/2 cup butter (I omit the butter completely, or you can sub some milk for the butter for less fat)

1-2 Tbs. poppy seeds

Place chicken in a lightly greased 9 x 13" pan. Top chicken with sliced Swiss cheese. Mix soup and sour cream and spread over cheese. Top with Ritz crackers, butter and poppy seeds. Bake uncovered at 275〫F. for 2 & 1/2 hours. Serve over rice. Serves 8-10.  *I always halve the recipe and 4 breasts serves my family of 5.

OVEN RICE:  

If you have time and space in your oven, this rice is worth the effort!!!

3 1/2 cups boiling water

1 1/2 cups rice (I use half long-grain and half brown rice and add an extra 1/2 cup of water)

Pinch of pepper

3/4 tsp. salt

2 Tbs. butter

Combine in casserole dish with a tight lid. Bake at 350〫F. for 45-60 minutes. Serves 8.

Chicken (or Tuna) & Rice Casserole

One of our childhood favorites. 

1 (12 oz.) can chicken or tuna, drained

1 small onion, chopped

1 c. chopped celery (or green pepper)

1 can cream of chicken soup

1 c. grated cheese (I usually use cheddar)

1/2 tsp. salt

1/2 c. mayonnaise  

2 Tbs. lemon juice

3 hard-boiled eggs, chopped

2 c. cooked rice

Gently mix all ingredients together in large bowl. Spoon into a casserole dish and bake for 30 minutes at 350. Top with slivered almonds (optional)

Sesame Chicken

This is simple to make and tastes like restaurant-quality. My whole family loves this!

Recipe from Andrea Fredrick...

3 uncooked chicken breasts, cubed

1/4 cup flour

salt & pepper

3 Tbs. peanut oil

1/4 cup soy sauce

1/4 cup sugar

3 green onions, chopped

sesame seeds

Cooked rice

Toss chicken in a bag with 1/4 cup flour and a little salt and pepper to coat. Cook in a preheated wok or deep saute pan in 3 Tbs. peanut oil or until chicken is almost cooked through. Mix soy sauce, sugar and green onions and pour over chicken. Cover and steam until chicken is cooked through. Serve over rice and sprinkle with sesame seeds. Serves 5.

Chicken & Rice Burritos

*This is one of my staple meals.

2 Tbsp. butter
1 6.8 oz. box Spanish rice (Rice A Roni)
1 jar salsa (16 oz.)
3 chicken breasts, cubed
2 c. water
1 15 oz. can black beans, rinsed & drained (can substitute pinto beans)
1 c. frozen corn
10 flour tortillas (I like the uncooked Costco ones)

* Brown butter & rice in a large skillet about 2 minutes, or until golden.
Add water, salsa, chicken, and rice seasoning. Bring to a full boil.
Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally.
Stir in beans and corn. Cook for an additional 2 minutes.

*Serve in tortillas. Top with lettuce and sour cream. Makes 10 burritos.

Asian Toasted Stir Fry

10 0z. uncooked linguine or rice (depending on if you want rice or noodle bowls)

3 c. broccoli florets
3 carrots, peeled & sliced
2 tsp. oil
1 lb. steak or chicken, cut into strips
1/3 c. Kraft Asian toasted sesame dressing
2 Tbs. teriyaki sauce

*Cook rice or linguine according to package. Heat oil in a large non-stick skillet or wok. Add meat, broccoli & carrots and stir fry 4 minutes. Add dressing and teriyaki sauce and continue to cook for 4-6 more minutes, or until meat is cooked through, stirring occasionally. Serve over rice or noodles.

6 servings

Prep time: 10 minutes
Total time : 30 minutes