Chicken Lettuce Wraps. Chicken Lettuce Wraps Chicken lettuce wraps, I have had them in restaurants and have always wanted to make them. When I received a nice little package from the National Honey Board, I checked out their website and they have tons of great recipes. Many of them are very healthy recipes too. I printed out a few recipes and this one for chicken lettuce wraps using 2 tablespoons of honey stuck out to me. To say my husband loved this recipe is an understatement. We used both kinds of lettuce because we wanted to see which one would be the best…the answer is, we like them both! Chicken Lettuce Wraps Recipe Ingredients: 1 Tbsp walnut oil 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 2 Tbsp rice wine vinegar - I can never find this so I used rice vinegar 2 Tbsp soy sauce 2 Tbsp honey 1/4 tsp sesame oil 1 cup shredded carrots 1/3 cup sliced almonds 1 to 2 green onions, slice at an angle thinly salt & pepper to taste 12 leaves Boston Bibb or butter lettuce Directions:
Teriyaki Chicken Breasts Recipe. Baked Chicken Parmesan. An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side. This recipe is from the archives which first made it's appearance back in 2009.
I decided to update the photo because my photo skills were lacking back then. We all love this dish in my home, it's perfect for a weeknight yet good enough to serve to company. Baked Chicken ParmesanGina's Weight Watcher RecipesServings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0Cholestr: 14 mg Ingredients: Combine breadcrumbs and parmesan cheese in a bowl. Lightly spray a little more oil on top and bake in the oven for 20 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Broccoli and Cheese Stuffed Chicken. Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again.
It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal. Broccoli and Cheese Stuffed ChickenGina's Weight Watcher RecipesMakes: 9 pieces • Size: 1 piece • Old Points: 3 pts • Points+: 3 ptsCalories: 142 • Fat: 4.9 • Carbs: 4.8 • Protein: 19.4 Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°.
In a small bowl, combine egg, water and a little salt. Slice chicken breast halves into thin cutlets. Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs. CPK’s BBQ Chicken Pizza. When I was in college, California Pizza Kitchen was the height of awesomeness for my friends and me. A vegetarian at the time, I loved their deliciously thin and creatively adorned pizzas more than life itself.
CPK was one of my favorite things. In the years since leaving California, I’ve created occasional knockoffs of some of the CPK pizza varieties I remember, since there’s no CPK within at least 500 miles of the ranch—maybe even farther. Today I want to share my rendering of their very popular BBQ Chicken Pizza, which was a favorite of Jeff, my (platonic) roommate from Taiwan. Ahhh, Jeff. Long story. For today, enjoy this pizza! Here’s what you need for the pizza crust. This is simple stuff here, my darlings! To make the crust, sprinkle yeast over warm water and let it stand for a few minutes.
Next, add the salt to the flour. And stir it around in the mixer for a few seconds. Next, with the mixer on low, drizzle in the olive oil. Next, pour in the warm water/yeast mixture. Enough said. Lemon Chicken Recipe. Method 1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. 2 Preheat oven to 425°F. 3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F).
Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving. 4 Pour the juices from the pan into a serving bowl. Serve alone or with steamed rice. Serious Salads: Asian Chicken Noodle Salad with Ginger-Peanut Dressing. Note: We'd like to introduce you to a new weekly column around these parts that's devoted to salads. Salads aren't just rabbit food—they can be colorful, crunchy, vibrant, filling, and exciting. Jennifer of the blog Once Upon a Chef will show us how to toss up a tasty one each week. Take it away, Jennifer! —Mgmt. This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a colorful mix of red peppers, scallions and cilantro.
Chopped peanuts and sesame seeds add welcome crunch. Feel free to make the chicken and dressing ahead of time but cook and dress the noodles at the last minute so they don't get soggy. About the author: Jennifer Segal is the chef behind the popular food blog Once Upon a Chef. Cashew Chicken Recipe | Chinese Recipes. (Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Orange Chicken, Mongolian Beef, and more.) To celebrate the Beijing Olympics, I am going to share some of the most popular Chinese recipes with you in the next two weeks.
While Chinese recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes—meaning those that I enjoy eating—with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results: As a Chinese, I have to say that this is not the most interesting list. In fact, some of the dishes are not even real Chinese, for example: Moo Goo Gai Pan. (Most of the dishes on the list are American-Chinese food, made popular by the Chinese restaurants in the United States. They are what general Americans know as Chinese food.) Baking soda serves two purposes: Asian Glazed Drumsticks. These Asian inspired drumsticks are finger lickin' good! It's hard to believe they are low in points (my husband kept asking me if they were WW friendly as he cleaned the bones!)
The glaze would also be great with thighs or wings. I served this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables. Also would be wonderful over rice. Thighs would also work great in this recipe, but chicken breast would get too tough. If you must, remove chicken breast after 15 minutes, then allow the sauce to reduce down. Have you tried Sriracha hot sauce (the one with the rooster on the bottle)? Asian Glazed DrumsticksGina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g Ingredients: In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
Healthy Baked Chicken Nuggets. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into.
Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Give it a try, your kids will be so excited! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal.
Double these for more or make half for less servings. Ingredients: Preheat oven to 425°.