2 large chicken breasts (boneless, skinless), cooked and shredded
1 large green bell peppers
1/2 large white onion, diced
2 cups Enchilada sauce
1 cups grated cheddar cheese
1/4 cup chopped green onions
Directions: adapted from this blog
Preheat oven to 350 degrees
Saute pepper and onions in some olive oil for 5-7 minutes. Season with salt and pepper.
Layer the bottom of casserole dish with shredded chicken.
Top with the peppers and onions.
Pour enchilada sauce over top.
Top with cheese and green onion.
Cover with foil and bake for 20 minutes.
Remove foil and cook for another 10 minutes until cheese is melted.
8 oz cooked and shredded/chopped chicken (I cook mine in the crock pot)
2 oz plain non-fat greek yogurt
1 apple, sliced thin
2 stalks celery, chopped/diced
Hidden Valley Ranch Dressing, to taste
Mix all igredients together – viola!
May be served on a bun, with your favorite bread, wraps, etc. May be enjoyed with sliced, crumbled, or shredded cheese. Also – to keep the carbs down – serve with mixed greens. Delish!
2 chicken breasts weighing approximately 5 oz each. Alternatively smaller pieces of chicken can be used weighing 10 oz total.
8 oz chopped mushrooms and green onions mixture
1 oz cheddar cheese, shredded
1 tbs olive oil
Pound the chicken breasts till they are thinner – approximately 1/2 inch. Heat oil in a large pan over medium heat.
When oil is hot, place chicken breasts in pan and allow to cook thoroughly on one side. This usually takes approximately 6 minutes or so. Turn the chicken when it has a nice brown color.
When chicken has been turned, spread the chopped mushrooms and green onions mixture over both chicken breasts. Cover pan so steam will tenderize the vegetables. Cook approximately 6 more minutes.
Sprinkle shredded cheese over vegetables. Allow the heat to melt the cheese. Remove from pan and let rest a few minutes before serving.
Use pepper jack cheese, green peppers, and tomatoes for a more southwest flavor.
1 lb. Ground Chicken
1/2 Cup Home-made Tomato Sauce – Divided
1/4 Cup Parmesan – Grated
3 T Italian Flat Leaf Parsley – Chopped
1 T Garlic – Minced
1/2 t Mrs. Dash Italian Seasoning
1/2 t Onion Powder
1/2 t Garlic Powder
1/4 t Black Pepper
3 String Cheese – cut into 12 equal pieces
Preheat oven to 350°
In a large mixing bowl, combine ground chicken, 2 T tomato sauce, parmesan cheese, parsley, garlic, Italian seasoning, onion powder, garlic powder, and black pepper.
Form into 12 equal meatballs. Bake for 25 minutes, on middle rack in an 8 x 11 baking dish.
Remove from oven, spoon remaining tomato sauce over top of each meatball and top with string cheese.
Broil on top rack until cheese is melted and golden brown – About 2-3 minutes.
For the Home-Made Tomato Sauce: cook down tomatoes, basil, and garlic in the crock pot and blend it with a hand blender.
I discovered the original recipe on this awesome website!