RECIPE: HASH BROWN CHICKEN TOSTADAS

Source: Better Home and Garden’s Special Interest PublicationsL Ultimate Chicken Magazine (2010)

Ingredients:

12 ounces skinless, boneless chicken breast halves or chicken breast tenders

1 ½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon salt

3 tablespoons olive oil

3 cups refrigerated or frozen shredded hash brown potatoes, thawed, if frozen

1 egg, lightly beaten

1 jalapeno chile pepper, seeded and finely chopped

2 tablespoons finely chopped red sweet pepper

2 tablespoons snipped fresh cilantro

¼ cup shredded cheddar cheese (1 ounce). (I prefer Trader Joe’s “Lite Shredded 3-Cheese Blend”)

Toppers: Lime wedges, sour cream, salsa, sliced green onion, chopped tomato, shredded cheddar cheese, and/or cilantro leaves

Method:

Cut chicken breasts into 2-to 3-inch strips (or use chicken breast tenders). In a medium bowl, combine chili powder, cumin and ¼ teaspoon of the salt. Add chicken; toss to coat.

In a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add chicken; cook and stir for 5 minutes or until no longer pink. Remove chicken from skillet.; Keep warm.

In a medium bowl, combine hash browns, egg, jalapeno pepper, sweet pepper, snipped cilantro, and remaining ¼ teaspoon salt; stir to combine.

Heat remaining 2 tablespoons oil in skillet over medium heat. Divide potato mixture into four mounds in skillet. Press with a spatula make ½-inch-thick patties. Cook for 8-10 minutes or until golden brown, turning once. Divide chicken and cheese among patties. Cover; cook for 2 minutes more or until cheese melts. Serve with lime wedges and toppers.

Makes 4 Servings

Per Serving (for original recipe): 370 CaL, 16 G Fat (4 G Sat. Fat), 110 MG CHOL, 600 MG SODIUM, 31 G Carbo, 3 G Fiber, 27 G Protein.

RECIPE: CHICKEN TACOS

Source: Better Home and Garden’s Special Interest Publications: Ultimate Chicken Magazine (2010)

Ingredients:
Nonstick cooking spray
1 Cup chopped onion (1 large)
1 Clove garlic, minced (I prefer 2-3)
2 Cups chopped cooked chicken
1 8-oz can tomato sauce
1 4-oz can diced green chile peppers, drained (I substituted 2 fresh jalepeno peppers, finely chopped, with seeds)
½ tsp chile powder
¼ tsp ground cumin
twelve taco shells or twelve 6-to 8-inch corn, flour, or brown rice tortillas, warmed
2 Cups shredded lettuce
½ Cup chopped seeded tomato
½ Cup shredded Monterey Jack cheese (2 ounces). (I crumbled Cotija, which is lower in fat and makes for a more-authentic flavor)

Method:

• Coat large skillet with cooking spray. Add onion and garlic; cook over medium heat for 4-6 minutes or until onion is tender, stirring occasionally.
• Stir in chicken, tomato sauce, chile peppers, chile powder, and cumin. Cook and stir until heated through.
• Divide chicken mixture among taco shells. Top with lettuce, tomato, and cheese.

Makes 6 servings

Per Serving (for original recipe): 279 Cal., 13 G Fat, (4 G Sat. fat), 50 MG Chol, 417 MG Sodium, 23 G Carbo., 3 G Fiber, 19 G Pro.

Lauren Kern on Channel 7 News

Lauren Kern on Channel 7 News

http://www.youtube.com/watch?v=Bu5mQxWF86c

RECIPE: HARVEST SAUSAGE & CORN BREAD UNSTUFFED CHICKEN BREAST

Source: Better Home’s and Garden’s Special Interest Publications: Ultimate Chicken Magazine (2010)

Ingredients:

• 1/3 pound bulk sweet Italian sausage
• 4 Bone-In, skin-on chicken breast halves
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 teaspoons mustard seeds
• 2 cups coarsely chopped, peeled butternut squash or sweet potato
• 1 cup sliced celery (4 stalks)
• ½ cup chopped onion (1 medium)
• ½ cup dry white wine
• 1 cup chicken broth
• 5 cups coarsely crumbled corn bread\2 tablespoons snipped fresh sage
• 1 tablespoon finely shredded orange peel
• ¼ cup freshly squeezed orange juice
• 1 tablespoon Dijon-style mustard

Method:

• In a large skillet, cook sausage over medium-high heat until brown, stirring to break into small pieces. With a slotted spoon, transfer sausage to a 3-quart rectangular baking dish.
• Season chicken with salt and pepper. Add to skillet, skin side down; cook about 5 minutes or until brown, turning to brown evenly. Remove from pan.
• Add mustard seeds to skillet; cook and stir 2-3 minutes or until seeds begin to pop. Add squash, celery, and onion; cook about 6 minutes or until vegetables are just tender. Carefully add wine and broth; bring to boiling. Pour mixture over sausage in dish. Add corn bread, sage, and orange peel; carefully stir.
• Place chicken on top of corn bread mixture, skin side up. In a small bowl, combine orange juice and mustard; spoon over chicken. Cover with foil. Bake in a 375 degree F oven about 30 minutes or until no longer pink (‘170 degrees F). Remove foil during last 10 minutes of baking.

Makes 4 servings.

Per Serving: 617 Cal, 26G Fat (7G Sat. Fat), 158 MG Chol, 1,363 MG Sodium, 39 G Carbo, 49 G Pro

Lauren +50lbs dips

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