Ground Chicken Chili Recipe
1 pound Fresh Ground Chicken; 1 medium onion, chopped; 1/2 medium green bell pepper, chopped; 1 clove garlic, minced; 2 cans diced tomatoes and green chilies, 10-oz. each, undrained; 1 can pinto beans, 15-oz., undrained or 1 can dark red kidney beans , 15-oz., undrained; 1 can tomato sauce, 8-oz; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes, crushed; add more or less, to taste
Combine chicken, onion, pepper and garlic in large saucepan; cook over medium-high, stirring frequently, 6 to 8 minutes or until chicken is no longer pink and pepper is tender.
Stir in remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, 25 to 30 minutes to blend flavors.
Sweet Potato Chicken Salad Recipe
3 cups Premium Chunk White Chicken Breast (12.5oz) , drained; 2 cups small red potatoes, cooked and cubed; 2 cups sweet potatoes, cooked, peeled and cubed; 1 pound fresh green beans, trimmed, cooked and drained; 1/2 cup mayonnaise; 1/2 cup nonfat plain yogurt; 2 tablespoons milk; 2 teaspoons dill weed; 1/2 teaspoon salt; 1/8 teaspoon pepper.
Combine chicken, potatoes and green beans in large bowl. To make dressing, combine mayonnaise, yogurt, milk, dill weed, salt and pepper in small bowl.
Pour dressing over chicken mixture; stir gently to coat evenly. To allow flavors to develop, cover salad and refrigerate at least 30 minutes before serving.
Cheesy Quinoa & Broccoli Chicken Casserole Recipe
4 chicken; 6 ounces quinoa; 1/2 onion, diced; 2 cloves garlic, chopped; 2 bunches broccoli florets; 10 ounces broccoli cheddar soup, 98% fat free; 3 ounces garlic and herb cheese spread; 3 cups fresh spinach; 3 tablespoons poppy seed dressing.
1. Preheat oven to 375°F.
2. Prepare quinoa according to package directions.
3. Spray a large skillet with non-stick cooking spray and over medium-high heat cook onions and garlic for 5-7 minutes, add broccoli and heat for an additional 5 minutes. Stir in soup and cheese spread and mix until well combined.
4. Mix vegetable cheese sauce with cooked quinoa and spread into a 9"x13" pan. Top with Grilled & Ready chicken breast fillets, cover and bake for 20 minutes. Uncover and continue to cook for an additional 20 minutes.
5. Toss spinach with dressing and serve with casserole.