It's been a while since I have made this chicken, but I remember it being tasty and easy to make!
4 Servings
179 Calories
Ingredients:
1/2 c Honey
2 tbsp soy sauce
1/2 tsp red pepper flakes
1 1/2 tbsp olive oil
2 chicken breasts, cut into bite-size pieces
Directions:
1. Whisk honey, soy sauce, and red pepper in a bowl.
2. Heat oil in skillet; cook & stir chicken in oil until lightly brown (about 5 minutes). Pour in honey mixture and cook until chicken has no pink left in middle and sauce is thick (about 5 minutes).
I made this the other night with steamed broccoli and carrots, and roasted potatoes. This would be really good with rice instead, as it is very much a chinese flavored recipe. I used a low sodim soy sauce, and I made it on chicken breasts. After reading the reviews on this receipe before I made it; I lined the baking dish in foil to prevent stuck on juices.
Servings: 6
Calories: 271
Ingredients:
1tbsp cornstarch
1tbsp cold water
1/2c white sugar
1/2c soy sauce
1/4c cider vinegar
1 clove garlic, minced
1/2tsp ground ginger
1/4tsp ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic,
ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Prehat over to 425 degrees F
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces
over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turnn pieces over, and bake for another 30 minutes; until no
longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Don't let the name fool you... This is not spicy... I don't even really know why it's in the name! But it was a good recipe! I put it on the gril and later had it in a salad. This makes 6 servings. This is another recipe that I have not yet figured out the calorie intake just yet as well.
Ingredients:
6 boneless, skinless chicken breasts
1/2c orange juice
1/4c honey
1-oz pkg Italian salad dressing mix
Directions:
Place chicken in a glass dish; set aside. Mix remaining ingredients and pour over chicken. Marinate for one
hour, turning to coat both sides; discard marinade. Grill or broil chicken until juices run clear when pierced with
a fork.
It has been a couple years since I have made this, but it is certainly a pretty darn dish! I have made this with chicken as well, and used it with chicken alfredo.
This makes about 8 servings with each serving being about 224 calories.
Ingredients:
1/2c Parmesan cheese
1/4c butter, softened
3tbsp mayonnaise (I use mircle whip)
2tbsp fresh lemon juice
2lbs. tilapia or chicken
1/4tsp dried basil
1/4tsp ground black pepper
1/8tsp onion powder
1/8tsp celery salt
Preparation:
1. Preheat oven broiler. Grease a broiling pan or line pan with aluminum foil.
2. Mix cheese, butter, mayonnaise, and lemon juice. Season with basil, pepper, onion powder, and celery salt
3. Arrange fillets in a single layer on pan. Broil a few inches from heat 2-3 minutes. Flip fillets over and broil a
couple more minutes. Remove fillets and cover them with parmesan mixture on top side. Broil 2 more minutes
or until topping is browned and fish flakes easily.
Another dish has made it at my house! This one isn't bad, but it is not making it on my favorites list. Don't get me wrong... I will most likely be making this dish again.
My mother would be proud of this dish too. She always gets on to my dad and I about us having to have side dishes with our meals. She thinks you could cook fajitas and not need anything to go with it, but my dad and I believe that you need at least rice and beans with fajitas! Well... She would be proud that with this dish I did not make a side dish to go with it, but it was mainly because you cook a side dish with it pretty much as it comes. :-)
Serves 6
Calories: 300
Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Mushroom with Roasted Garlic Soup
2 cups water
1 package (10oz) frozen peas and carrots - about 2 cups
1 cup uncooked regular long-grain white rice
6 skinless, boneless chicken breast halves
1/4 cup grated Parmesan cheese
Directions:
1. Stir the soups, water, vegetables, and rice in a 13x9x2-inch shallow baking dish. Top with the chicken. Cover.
2. Bake at 375 degrees F for 40 minutes or until the chicken is cooked through. Sprinkle with the cheese and let stand for 5 minutes.
I used regular Cream of Mushroom soup and added 2 cloves of minced garlic. Had I used the Cream of Mushroom with Roasted Garlic Soup it may have tasted better? It did need salt and pepper too!
This recipe was found in one of those cookbook magazines that you find as you are leaving the grocery store! :-)
Happy cooking!
Nutritional Facts
Total Fat (g): 7.9g
Saturated: 2.2g
Polyunsaturated: 2.5g
Monounsaturated: 1.2g
Trans: 0g
Cholesterol: 77.2mg
Sodium: 926.1mg
Potassium: 319.1mg
Total Carbs: 24.5g
Dietary Fiber: 0.7g
Sugars: 1.8g
Protein: 30.9g
Vitamin A: 12.0%
Vitamin C: 1.5%
Calcium: 8.0%
Iron: 5.8%
This was a dish my friend and I made one day and it turned out really good! Something that I need to look into making again pretty soon. We served this recipe with corn, and greenbeans with red potatoes. Once I make this again I will be sure to take a picture and post it back on here.
This recipe makes 4 servings and each serving is about 260 calories.
Ingredients:
12 oz skinless, boneless chicken breast
1 egg, slightly beaten
1tsp prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
1tbsp honey
Preparation:
1. Preheat oven to 450 degrees F. Cut chiekn into strips. In a shallow dish, combine egg, honey, and mustard.
In another dish, stir together cornflakes and pepper.
2. Dip chicken into egg mixture; roll in cornflake mixture. Arrange chicken on baking sheet.
3. Bake about 12 minutes.
This was certainly a great dish! I got it from Homemade Gourmet. If you haven't tried any of their spices, then you should certainly give it a good thinking.
I served this dish with sautéed squash and zucchini, and black eyed peas with red potatoes.
Since this dish did end up having a lot of sodium (mainly from the seasoning), I thought I would go ahead and put the nutritional facts at the bottom of the recipe. I may try to go back and put the nutritional facts at the end of previous recipes when I get the chance.
(Excuse my pictures. I don't have the skill or equipment to take pretty food pictures, picture was also taken after we had already ate so I have to put some food on the plate when I remembered that I needed a picture!)
Serves: 6-8
Ingredients
3 pounds of boneless skinless chicken breasts
1 (10.5oz) can of cream of mushroom soup
1/2 can of water
4 tablespoons of Sunday Roast Seasoning
Preparation
Mix all ingredients. (You can put it in freezer bags right away and freeze it for another time if you wish)
Place in cooking pan (fit really well in a 9x13in casserole dish)
Cook on 350 for 1 hour.
Shop Homemade Gourmet
Homemade Gourmet Recipes
Nutritional Facts
Calories: 166
Total fat: 4.9g
Saturated: 0.3g
Polyunsaturated: 1.1g
Monounsaturated: 0.5g
Cholesterol: 60mg
Sodium: 1026.9mg
Potassium: 15.6mg
Total Carbs: 5.4g
Dietary Fiber: 0.2g
Sugars: 1.1g
Protein: 25.1g
Vitamin A: 1%
Vitamin C: 2.5%
Calcium: 3.1%
Iron: 5.1%
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