Chicken Bacon Ranch Pinwheels

INGREDIENTS

  • 1 ½ cups cooked chicken shredded (or 2 cans Costco chicken chunks)
  • 1 cup cheddar cheese shredded
  • ½ cup ranch dressing
  • 4 strips bacon cooked and crumbled (or bacon crumbles)
  • 1 green onion thinly sliced
  • 1 tablespoon fresh parsley finely chopped
  • 2 large flour tortillas (2 cans = 3 large tortillas)

DIRECTIONS

  1. Add chicken cheddar, ranch dressing, bacon, and green onion to a mixing bowl. Stir until evenly combined.
  2. Spread 1/2 1/3 of the chicken mixture over each tortilla, leaving about 1/2-inch edge around the tortilla. (The filling will smush out a bit as you roll it.)
  3. Starting at one end, roll up the tortillas into a log. Trim the ends of each tortilla log and then cut each one into 8 pinwheels.
  4. Serve immediately or transfer to a platter, cover, and chill in the fridge until ready to serve.

Note- The tortillas slice better if chilled for 30 minutes before slicing. Don’t skimp on the bacon.

Original Recipe

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Chicken Piccata

INGREDIENTS

  • 2 boneless, skinless chicken breasts 1 Package Chicken Tenderloins (Costco)
  • Freshly ground black pepper
  • 2 large egg whites
  • Olive oil spray
  • 1 tbsp butter
  • 2/3 cup seasoned whole wheat dry Italian bread crumbs

    Sauce
  • Juice of 1 lemon (3-4 tbsp)
  • 1/4 Cup dry white wine
  • 1/2 Cup reduced sodium chicken broth
  • 1 tbsp Capers
  • Sliced lemon, for serving
  • Parsley

DIRECTIONS

  1. Cut chicken into 4 cutlets, then Place cutlets between 2 sheets of parchment paper or plastic bag and pound out to 1/4-inch thick.
  2. Sprinkle both sides of flattened chicken with salt and pepper.
  3. In a shallow plate, beat the egg whites and 1 teaspoon of water together.
  4. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
  5. Heat a large saute pan over medium to medium-low heat.
  6. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
  7. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
  8. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves.
  9. Boil over high heat until reduced in half, about 2 minutes.
  10. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
  11. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Note- I have been doubling sauce per AB’s request.

Original Recipe

Chicken Hanis

INGREDIENTS

  • Shake & Bake Mix
  • Chicken Tenderloins
  • Pita Bread
  • Colby Jack Cheese
  • Lettuce
  • Tomatoes
  • Mayonnaise

DIRECTIONS

  1. Prepare chicken tenderloins per Shake & Bake directions.
  2. Microwave pita bread for 30 seconds.
  3. Place two chicken tenderloins on pita bread.
  4. Top with cheese, tomatoes, and lettuce.
  5. Lightly wrap in tin foil.
  6. Place in air fryer and cook for 5 minutes at 370 degrees.
  7. Add mayonnaise.

NOTES

This is my attempt to recreate National Coney Island’s Chicken Hanis since we don’t have a location near me.

Easy Healthy Lasagna

INGREDIENTS

  • 1 pound ground turkey, chicken, or lean beef, (I used the 93% lean ground turkey)
  • 16 ounces (2 cups) marinara sauce (1 jar)
  • 1-1/2 cups fat-free cottage cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 6 oven-ready lasagna noodles (may need more depending on size of dish)
  • 4 ounces (1 heaping cup) light mozzarella, shredded
  • Parsley (optional)

DIRECTIONS

  1. In a large skillet cook ground turkey. Once cooked, stir in marinara sauce, set aside.
  2. Meanwhile, in a medium mixing bowl, combine cottage cheese, parmesan cheese and Italian seasoning.
  3. Preheat oven to 350ºF
  4. Spray a nonstick baking dish (8 x 8 to 8 x 11″) with nonstick cooking spray,
  5. Layer 1/3 meat sauce (more sauce than meat), 2-3 noodles, and 1/2 cottage cheese mixture.
  6. Repeat layering process with meat sauce, noodles and then cottage cheese mixture.
  7. One more layer of meat sauce and then top with mozzarella.
  8. Cover with tin foil and bake for 20 minutes.
  9. Remove tin foil and bake for another 10 minutes.
  10. Let rest for 10 minutes before serving. Enjoy a large serving! Makes 6 HUGE servings!

Note: Use large, glass dish.

Original Recipe

Slow Cooker Butter Chicken

INGREDIENTS

  • 3/4 cup chicken stock
  • 1 (6 oz) can tomato paste
  • 2 Tbsp lemon juice
  • 4 garlic cloves, minced
  • 2 Tbsp grated ginger
  • 2 tsp cinnamon
  • 1 tsp kosher salt
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 3 lbs boneless, skinless chicken breasts cut into 2″ cubes
  • 1/4 cup grated yellow sweet onion (one onion)
  • 2 tsp sugar
  • 4 tbsp butter, cut into 4 pieces
  • 1 cup heavy cream

    Note: Don’t forget to make rice and have naan bread.
    I make rice in the instapot.

DIRECTIONS

  1. In a base of your slow cooker mix together:
    chicken stock
    tomato paste
    lemon juice
    garlic
    ginger
    cinnamon
    salt
    cumin
    turmeric
    garam masala


    Blend until fully combined.
  2. Next ddd in:
    chicken
    grated onion
    sugar
    butter and


    Lightly stir.
  3. Cover and cook on high for 4 hours.
  4. Once cooked,
    Stir in heavy cream
    Serve over rice,

    Optional: with fresh cilantro and warm naan.

Original Recipe

Baked Broccoli

INGREDIENTS

  • 1 head of broccoli (double if cooking for more than 2 or 3)
  • 2 tablespoons of extra virgin olive oil
  • Coarse salt and pepper to taste

DIRECTIONS

  1. Preheat your oven or toaster oven to 425° F.
  2. Wash the broccoli and cutting into uniform pieces.
  3. Place the broccoli on a sheet pan in a single layer and drizzle with extra virgin olive oil, then sprinkle with salt & pepper.
  4. Place in oven and cook for 6 minutes.
    After 6 minutes is up, toss the broccoli and cook for another 6 minutes.
    Repeat (3 cycles, 18 total minutes.)
  5. Remove from the oven and serve.

Original Recipe

Honey Garlic Steak Bites

Ingredients

  • 1.5 lbs sirloin steak, fat trimmed, diced into cubes just under 1-inch
  • 1/3 cup low-sodium soy sauce
  • 3 Tbsp honey
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 Tbsp olive oil or vegetable oil
  • Green onions or sesame seeds, for garnish (optional)

Directions

  1. Place steak pieces in a gallon size resealable bag.
  2. In a mixing bowl whisk together soy sauce, honey and garlic. Pour over steak, seal bag while pressing out excess air then rub marinade over steak.
  3. Transfer to refrigerator and let marinate 1 – 2 hours.
  4. Heat 1 Tbsp oil in a heavy non-stick skillet over medium-high heat.
  5. Remove half the steak from marinade, transfer to skillet (spaced apart) and let sear until golden brown, about 1 minute then flip to opposite side.
  6. Let continue to cook to desired doneness, about 1 minute longer (internal safe temperature is 145 degrees). Transfer to a plate and repeat with remaining steak.
  7. Serve warm garnished with green onions or sesame seeds if desired.

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