Archive for the ‘Chicken’ Category

This is a healthier version of a traditional chicken tortilla soup, and takes less than 30 mintues to make. The flavor is amazing, and the stewed tomoatoes add some bulk to the soup. This is a great hearty soup for a cold evening.

Yield: 4 servings


  • 1/2 tsp. ground cumin
  • 1 (15.5 ounce) can navy beans, rinsed & drained
  • 1 (14.5 ounce) can no-salt added stewed tomatoes
  • 1 (14 ounce) can fat-free, less-sodium chicken broth
  • 1 can (5 ounce) diced, fire-roasted chopped green chiles
  • 1/2 tsp. paprika
  • 2 cups chopped cooked chicken breast (about 1/2 pound)
  • 1 tbsp. extravirgin olive oil
  • 1 cup crunched tortilla chips (optional topping)
  • 1 cup shredded monterrey jack cheese (optional topping)
  • 1/2 cup reduced-fat sour cream (optional topping)
  • 1/4 cup chopped fresh cilantro (optional topping)


  1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. Stir in paprika and chicken; cook 2 minutes or until thoroughly heated. Remove from heat, stir in olive oil.
  3. Place 1/4 cup crunched tortilla chips and 1/4 cup cheese in the bottom of four bowls. Ladel soup into bowls. Top each bowl with 2 tablespoons sour cream and 1 tablespoon cilantro. Enjoy!

Read Full Post »

This is an easy meal that requires few ingredients. I like to serve this dish with rice pilaf and a fresh vegetable side dish.


  • 2 tsp. grated lemon rind
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 jar marinated artichoke hearts, drained & chopped
  • 5 green olives, seeded & chopped
  • 1 (3 ounce) package goat cheese, softened
  • 4 skinless & boneless chicken breast halves
  • cooking spray
  1. Preheat oven to 375 degrees
  2. Combine first 6 ingredients, stirring well.
  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Use a meat mallet or rolling pin to pound chicken to 1/4 inch thickness. Top each breast with 2 tablespoons cheese mixture; roll up, tuck in sides, and secure with wooden toothpicks.
  4. Heat a large, nonstick skillet coated with cooking spray over medium-high heat. Add chicken to the pan, and cook for 3 minutes on each side until browned. Wrap handle of pan with foil, and place in the oven at 375 degrees for 15 minutes or until the chicken is fully cooked.

Read Full Post »

« Newer Posts