Looking for Idea's....?

Question

I am looking for new ideas about meals with chicken, my hubby is allergic to Chilli's so can't contain them and we cook for my mother in law so nothing too adventurous... something quick & easy really... Also just to be awkward we are all trying to be good so as low fat as possible, oh and Mum hates Tomatoes so no Tomato pasta things either!! Sorry. Help please I am all out of idea's!!!!

Wow, These sound so good, ok got at least 2 hrs til I get home and I am so hungry after reading this, will definately be trying these out! Thanks so much

Thanks to everyone, got some brilliant ideas now, got home to Sara D's chicken wraps last night and they were gorgeaous, definately having them again!!!

Answer 1

hmmm Ok lets try mine recepie. Its chicken curry but with no chillies and tomatoes. just pour bit of oil and fry some onions. After 5 mins add the chicken. Fry for other 10 mins and meanwhile add salt to taste, 1 teaspoon of garlic & ginger paste, 1 teaspoon turmeic. After when the chicken gets cooked add some garam masala ( you can get it from any standrad shops), and corriander powder. Add water after 2 mins if you wnt curry or else its ready to eat fry chicken. its takes nealrly 15-20 mins to get ready

cheers

Answer 2

Light Chicken and Dumplings:

2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
1 can reduced fat cream of chicken soup
1 can fat free chicken broth
5 flour tortillas, cut into 2-inch squares
Salt and pepper to taste
1/2 teaspoon of celery salt
dash leaf thyme

Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.).

Add additional water or broth, just enough to prevent sticking and to maintain desired consistency.



Apricot Chicken

6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle low fat Russian-style salad dressing
1 cup apricot preserves (use sugar free if cutting back on calories)

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in oven.

Answer 3

4 chicken breasts-diced
1tbsn lea and perrins, 1tbsn garlic puree,1 tbsn french mustard,
2tbsn honey. marinade chicken in this for a couple of hours, remove chicken from marinade and cook 'til tender. Fry up a few mushrooms in left over marinade and serve with boiled rice or salad and crusty bread.
I can't remember what this is called, but it's really nice.

Answer 4

CHINESE CHICKEN LETTUCE WRAPS:
2 cups fresh shitake mushrooms
1 1/2 lbs thin cut chicken breasts (or tenders)
2 tbsp vegetable oil
1 dash of course salt and course black pepper
3 garlic cloves chopped
1 inch piece of ginger (finely chopped)
zest of one orange
1/2 red bell pepper (diced small)
1 can of water chestnuts chopped
3 scallions chopped
3 tbsp hoisin sauce
1/2 head of iceberg lettuce (quarter into wedges)
1 head of Boston bibb lettuce (separate leaves)
PREPARE AND COOK:
Slice the mushroom and chop the chicken into small pieces. Preheat a large skillet to high and add oil to the pan. Add the chicken to the pan and sear the meat by stir frying for one to two minutes. Season with dashes of salt and pepper. Next add the garlic and the ginger. Cook for 1 minute.
Grate the orange zest into the pan (keep the orange). Add the chopped bell pepper, water chestnuts and scallions. Cook for one minute. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped chicken to a platter and pile the wedges of iceberg lettuce along side. After you zest the orange, cut it and add it to the platter as garnish.
TO EAT:
Pile the chicken mixture into the Boston bibb lettuce leaves, fold and eat.

Answer 5

you will need 4 pkgs of top ramen chicken teriyaki noodles 4 chicken breasts 3 zucchinis 1 onion 1-1/2 cups sliced mushrooms....Brown chicken add top ramen seasoning probably only need 2 of the packets save the rest for later dinners..After chicken is cooked add onion garlic and veggies stir fry...heat up top ramen noodles drain then stir fry in separate pan serve with chicken and veggies on top nummy!

Answer 6

Chicken breast wrapped in lettuce hearts and in the oven for about 5 mins.

Skinned chicken pieces in (warmed) pitta bread with light mayonnaise and lettuce.

Cut skinned chicken breast into strips and mix with strips of raw red and yellow peppers and serve over brown rice.

Lightly fry pieces of skinless chicken with button and shitake mushrooms and serve with cous cous and mixed beans.

Basically, what do you want to eat?

Answer 7

Chicken Dinner? Yep!
Easy to prepare? Yep!
Chili? Nope!
Low Fat? Yep!
Tomato based? Nope

Looks like we got it covered!

Enjoy!

Chicken Parmesan
Serves 6

Calories 253.6
Carbs 7.6(gm)
Sugar 1.46(gm)
Protein 29.53(gm)
Chol 68.8(mg)
Fiber 0.63(gm)
Fat 11(gm)
Sodium 950.25(mg)

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Pasta Alfredo
Serves 6

Calories 421.7
Carbs 49.8(gm)
Sugar 3.83(gm)
Protein 15.33(gm)
Chol 17.5(mg)
Fiber 4.83(gm)
Fat 9.83(gm)
Sodium 860(mg)

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.

Answer 8

Slice the chickhen breast and put in some garlic butter, wrap in tinfoil and put in moderate oven cook to taste. Try some baby potatoes with salad garnish

Answer 9

CHICKEN AND RICE
cream of mushroom soup, cream of celery soup, and cream of chicken soup rice mix all together place into a cake pan, top with boneless chicken breasts cover with tin foil and bake for 1 hour Serve and enjoy!
CHICKEN NOODLE SOUP, CHICKEN BREASTS AND STUFFING

Check out allrecipes.com it is a great place to get new recipes!

Answer 10

This is a really easy and wonderful recipe. Hope you enjoy!

Chicken Pot-au-Feu


Chicken Pot-au-Feu is rich in potassium, protein, cancer-fighting sulfur compounds, immune-boosting lentinan, folate and calcium.


Ingredients

Olive-oil cooking spray
8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1-inch strips
Salt and black pepper
4 (4-ounce) skinless, boneless chicken breast halves (or skinless pheasant or duck breast
1 leek, halved lengthwise and cut into 1/2-inch-thick slices
12 baby carrots
1 cup sliced cremini mushrooms (or fresh, pre-sliced button mushrooms)
1 tspn minced garlic
1 tspn fines herbes (aka "fine herbs," a traditional blend in most grocery-store spice sections)
1/2 cup dry white wine
2 cups reduced-sodium, fat-free chicken broth
2 cups chopped Swiss chard


Directions

Preheat oven to 425° F. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.

Meanwhile, salt and pepper both sides of chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add Swiss chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.

To serve, place chard in the bottom of 4 shallow bowls. Slice chicken crosswise into 5 pieces each and arrange atop chard. Arrange potatoes and remaining vegetables around chicken and ladle remaining broth over the top.