Category: Entree

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Grilled Pesto Chicken

Grilled Pesto Chicken
Serves 4
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2077 calories
9 g
511 g
138 g
192 g
26 g
817 g
2134 g
1 g
0 g
105 g
Nutrition Facts
Serving Size
817g
Servings
4
Amount Per Serving
Calories 2077
Calories from Fat 1227
% Daily Value *
Total Fat 138g
213%
Saturated Fat 26g
132%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 89g
Cholesterol 511mg
170%
Sodium 2134mg
89%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Sugars 1g
Protein 192g
Vitamin A
109%
Vitamin C
93%
Calcium
61%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups fresh basil leaves
  2. 1/2 cup flat-leaf parsley
  3. 1/2 cup olive oil, divided
  4. Top of Form
  5. Bottom of Form
  6. 4 garlic cloves, peeled
  7. 1 tablespoon lemon juice
  8. 1/2 teaspoon salt
  9. 1/3 cup grated Parmesan cheese
  10. 1 1/4 pounds, (2 large or 4 small) skin-on, boneless chicken breasts, trimmed of excess fat
Instructions
  1. Place the basil, parsley, 1/4 cup oil, garlic, lemon juice and 1/2 teaspoon salt in a food processor. Process until smooth, about 1 minute, scraping bowl as needed.
  2. Remove 1/4 cup pesto from processor and reserve for marinating chicken. Add Parmesan to pesto in processor and pulse until incorporated, about 3 pulses. Remove 2 heaping tablespoons of pesto for stuffing chicken.
  3. Add the remaining 1/4 cup oil to pesto in processor and pulse until combined. Set aside for saucing cooked chicken; you should have about 1/3 cup pesto.
  4. Starting on thick side of breast, cut a horizontal pocket in each breast about 2 1/2 inches wide, stopping 1/2 inch from edge so halves remain attached.
  5. Season chicken, inside and out, with salt and pepper. Place 1 heaping tablespoon of Parmesan pesto in pocket of each breast.
  6. Fold the non-skin side of the breast in toward the pocket so the skin side folds over some. Using kitchen twine, tie the breast at intervals.
  7. Place stuffed breasts in bowl and add pesto reserved for marinating. Rub pesto all over chicken, cover and refrigerate for 1 hour.
  8. Preheat or prepare the grill for indirect heat. (For charcoal, place ash-covered coals on one side of the grill and replace grate. For a gas grill, light all burners to high and then turn all but one to medium-low.)
  9. Oil the grill grate. Place chicken, skin side up, on grill away from the heat. Cover and cook about 10 minutes. Flip chicken skin-side down. If using charcoal, slide chicken to hot part of grill. Cover and cook until well browned, about 10 minutes. Using tongs, turn chicken to brown on all sides, and cook until it reached an internal temperature of 165 degrees. Transfer chicken to platter, tent loosely with foil and let rest for 5 minutes. Remove twine from chicken, and cut into 1/4-inch thick slices. Serve with remaining pesto on the side.
Notes
  1. Adapted from Cook’s Country magazine, June/July 2012 issue. Tested by Susan Selasky in the Free Press Test Kitchen.
Adapted from Cook’s Country
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calories
2077
fat
138g
protein
192g
carbs
9g
more
Adapted from Cook’s Country
NoMayo https://nomayo.us/
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Grilled Lime Shrimp

Grilled Lime Shrimp
Serves 4
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591 calories
12 g
572 g
32 g
63 g
4 g
553 g
4347 g
1 g
0 g
24 g
Nutrition Facts
Serving Size
553g
Servings
4
Amount Per Serving
Calories 591
Calories from Fat 282
% Daily Value *
Total Fat 32g
49%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 572mg
191%
Sodium 4347mg
181%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
5%
Sugars 1g
Protein 63g
Vitamin A
17%
Vitamin C
13%
Calcium
29%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 teaspoon fresh lime zest
  2. 1/4-1/2 teaspoon cumin
  3. 1/2 teaspoon dried oregano
  4. 1/2-1 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 2 tablespoons olive oil
  7. 2 -3 tablespoons fresh squeezed lime juice
  8. 3 cloves garlic, minced
  9. 1 lb shelled deveined uncooked shrimp
Instructions
  1. Mix together the first 8 ingredients in a bowl.
  2. Add shrimp; toss to coat.
  3. Let stand at room temperature for 10 minutes to marinate.
  4. Thread shrimp on metal skewers; reserve marinade.
  5. Place skewered shrimp on grill over medium heat.
  6. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
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calories
591
fat
32g
protein
63g
carbs
12g
more
NoMayo https://nomayo.us/
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Garlic Sauce Chicken

Garlic Sauce Chicken
Serves 4
Print
1382 calories
8 g
626 g
79 g
112 g
16 g
754 g
578 g
2 g
0 g
57 g
Nutrition Facts
Serving Size
754g
Servings
4
Amount Per Serving
Calories 1382
Calories from Fat 706
% Daily Value *
Total Fat 79g
122%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 45g
Cholesterol 626mg
209%
Sodium 578mg
24%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 112g
Vitamin A
22%
Vitamin C
25%
Calcium
9%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 4 chicken thighs (about 2-pounds)
  3. salt and fresh ground pepper, to taste
  4. 1 whole bulb of garlic, peeled, cloves separated
  5. 1 cup white wine (use a wine that you like)
  6. 3 tablespoons chopped fresh parsley
  7. 1 sprig fresh rosemary
Instructions
  1. Heat olive oil in a large skillet.
  2. Add chicken and season with salt and pepper.
  3. Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
  4. Remove chicken from skillet and set aside.
  5. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
  6. Carefully add wine to the skillet.
  7. Stir in parsley and add rosemary.
  8. Transfer chicken back to skillet.
  9. Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way
  10. through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.
  11. Remove from heat.
  12. Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
  13. Serve.
  14. Notes
Notes
  1. Serve with a side of vegetables and/or pasta
beta
calories
1382
fat
79g
protein
112g
carbs
8g
more
NoMayo https://nomayo.us/
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Pasta with Mushroom Garlic Sauce

Pasta with Mushroom Garlic Sauce
Serves 4
Print
2702 calories
365 g
187 g
106 g
77 g
50 g
1038 g
2503 g
21 g
3 g
48 g
Nutrition Facts
Serving Size
1038g
Servings
4
Amount Per Serving
Calories 2702
Calories from Fat 930
% Daily Value *
Total Fat 106g
163%
Saturated Fat 50g
249%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 39g
Cholesterol 187mg
62%
Sodium 2503mg
104%
Total Carbohydrates 365g
122%
Dietary Fiber 21g
83%
Sugars 21g
Protein 77g
Vitamin A
57%
Vitamin C
47%
Calcium
29%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb linguine, cooked ala dente,drain
  2. 6 tablespoons butter
  3. 10 cloves garlic, minced
  4. 6 cups mushrooms, sliced
  5. 1 teaspoon dried basil
  6. 1⁄4 teaspoon salt
  7. pepper
  8. 2 tablespoons olive oil
  9. 2 tablespoons fresh parsley, chopped
  10. parmesan cheese, grated
Instructions
  1. In a skillet melt 2 tbsp Butter.
  2. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
  3. Cook until the mushrooms are just tender.
  4. Add remaining butter and olive oil.
  5. Stir and remove from heat.
  6. When Pasta is cooked reheat the sauce add parsley.
  7. Mix with Pasta and enjoy.
beta
calories
2702
fat
106g
protein
77g
carbs
365g
more
NoMayo https://nomayo.us/
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Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
  2. salt and pepper
  3. 1 tablespoon vegetable oil
  4. 1 cup cremini mushrooms (you can easily double this)
  5. 1 tablespoon butter
  6. 1 minced shallot
  7. ½ cup white wine
  8. ¼ cup crumbled Boursin cheese (Garlic and Fine Herbs) Don't be afraid to use more.
  9. 2 tablespoons chopped parsley
Instructions
  1. Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
  2. Braise chicken in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with aluminum foil to keep warm. Add the mushrooms and butter to the pan.
  3. Add the shallot and cook until it begins to soften, about a minute.
  4. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
  5. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
  6. Pour the Boursin sauce over the chicken. I served the chicken over orzo. Rice pilaf or cous-cous are good substitutes.
Notes
  1. I made this last in January 2021
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Chicken Shawarma/Kebabs (Freep)

Chicken Shawarma/Kebabs
This is my go-to shawarma recipe.
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. MARINADE
  2. ¼ cup lemon juice
  3. ¼ cup canola oil
  4. ½ to 1 teaspoon ground oregano or thyme
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon cumin
  7. 4 tablespoons plain yogurt
  8. 3 tablespoons white vinegar
  9. 4 crushed garlic cloves
  10. 1 teaspoon salt
  11. CHICKEN
  12. 2 pounds of thin boneless, skinless chicken breast, cubed for skewers
  13. KEBABS
  14. Bell pepper, onion, carrots
  15. FOR SERVING
  16. Tahini sauce or garlic sauce
  17. Pita bread
  18. Cucumber slices
  19. Sliced tomatoes
Instructions
  1. In a large bowl, whisk together all the marinade ingredients. Add the chicken and toss to coat. Cover and refrigerate overnight or at least 6 to 8 hours.
  2. Preheat the grill to medium. Remove chicken from marinade and discard marinade.
  3. Build the kebabs with chicken, separated by peppers, onions, etc.
  4. Grill until cooked through, about 12 minutes, depending on thickness.
  5. For a traditional shawarma sandwich, keep the chicken breast whole, then shred it when it cools. Spread the tahini or garlic sauce on a pita bread, add the shredded chicken, cucumber slices and sliced tomatoes. Roll up the sandwich and grill again slightly just to warm the pita.
Notes
  1. Cook’s note: To make the tahini sauce, combine 5 tablespoons tahini (sesame seed paste), ½ teaspoon salt, ½ cup water, 2 garlic cloves pressed through a garlic press and 5 tablespoons lemon juice. To make the garlic sauce, purée 1 peeled bulb of garlic and 1 teaspoon salt in a food processor. Slowly add olive oil 1 tablespoon at time until the mixture becomes white and very creamy. This may take several minutes. Add 1 teaspoon lemon juice and 2 tablespoons plain yogurt. Taste and adjust seasonings as necessary.
  2. From and tested by Susan Selasky for the Free Press Test Kitchen. Analysis with Tahini sauce.
Adapted from Freep
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Freep
NoMayo https://nomayo.us/
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Chicken Shawarma

Chicken Shawarma
Serves 4
Video: http://www.recipetineats.com/chicken-sharwama-middle-eastern
Print
3039 calories
152 g
1254 g
152 g
259 g
34 g
1723 g
7711 g
21 g
0 g
105 g
Nutrition Facts
Serving Size
1723g
Servings
4
Amount Per Serving
Calories 3039
Calories from Fat 1358
% Daily Value *
Total Fat 152g
233%
Saturated Fat 34g
172%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 82g
Cholesterol 1254mg
418%
Sodium 7711mg
321%
Total Carbohydrates 152g
51%
Dietary Fiber 13g
51%
Sugars 21g
Protein 259g
Vitamin A
84%
Vitamin C
50%
Calcium
60%
Iron
137%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2lb chicken thigh fillets, skinless and boneless (about 6 pieces) OR chicken breasts (cut horizontally. Pound flat if necessary.)
  2. 6 flatbreads
  3. Sliced lettuce
  4. Tomato slices
  5. Marinade
  6. 1 large garlic clove, minced (or 2 small cloves)
  7. 1 tbsp ground coriander
  8. 1 tbsp ground cumin
  9. 1 tbsp ground cardamon
  10. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  11. 2 tsp smoked paprika
  12. 2 tsp salt
  13. Black pepper
  14. 2 tbsp lemon juice
  15. 3 tbsp olive oil
  16. Yogurt Sauce
  17. 1 cup Greek yoghurt
  18. 1 clove garlic, crushed
  19. 1 tsp cumin
  20. Squeeze of lemon juice
  21. Salt and pepper
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Notes
  1. Serve on flatbread with lettuce an tomato
  2. Sliced lettuce
  3. Tomato slices
beta
calories
3039
fat
152g
protein
259g
carbs
152g
more
NoMayo https://nomayo.us/
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Chicken Marsala

Chicken Marsala with Prosciutto
Serves 4
Print
3492 calories
50 g
1253 g
149 g
425 g
56 g
2163 g
3218 g
11 g
2 g
80 g
Nutrition Facts
Serving Size
2163g
Servings
4
Amount Per Serving
Calories 3492
Calories from Fat 1331
% Daily Value *
Total Fat 149g
230%
Saturated Fat 56g
281%
Trans Fat 2g
Polyunsaturated Fat 18g
Monounsaturated Fat 62g
Cholesterol 1253mg
418%
Sodium 3218mg
134%
Total Carbohydrates 50g
17%
Dietary Fiber 6g
24%
Sugars 11g
Protein 425g
Vitamin A
59%
Vitamin C
46%
Calcium
31%
Iron
111%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. All-purpose flour, for dredging
  2. Kosher salt and freshly ground black pepper
  3. 1 teaspoon dried basil
  4. 4 tablespoons unsalted butter, divided
  5. 2 tablespoons olive oil
  6. 4 thin skinless, boneless, chicken breasts (about 11/4 pounds)
  7. 3 ounces prosciutto, cut into pieces
  8. 12 ounces cremini or white mushrooms, washed, thinly sliced
  9. 1 cup sweet Marsala wine
  10. 1/2 cup chicken stock
  11. 1/4 cup chopped flat-leaf parsley
Instructions
  1. On a shallow dish or in a pie plate, put a heaping 1/2 cup of flour and season with a few big pinches of salt and pepper along with the dried basil. Mix together to combine.
  2. In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of oil over medium-high heat. When hot, dredge both sides of the chicken piece in the seasoned flour, shaking off the excess. Slip the chicken into the pan and cook about 4 minutes on each side until golden. Remove the chicken to a platter to keep warm. Add the prosciutto pieces to the same skillet and sauté until just crisp. Use a slotted spoon to remove the pieces and place on same plate as chicken.
  3. Add the mushrooms to the same skillet and sauté until they are tender and the moisture has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Increase the heat, add the Marsala and cook a few minutes while stirring and scraping up any browned bits in the bottom of the skillet. Reduce the heat to medium and add the chicken stock. Continue simmering to reduce the sauce slightly. Stir in the remaining 2 tablespoons of butter and return the chicken to the pan to warm it. Let it simmer for a few minutes just to heat the chicken through. Season with salt and pepper if desired.
  4. Arrange chicken, mushrooms and sauce on a platter. Sprinkle the crispy proscuitto on top and garnish with chopped parsley.
Notes
  1. Chicken Marsala should have a savory sauce, not gravy, with an added sweetness. The sauce should coat the chicken and the mushrooms, not drown them. Pool a little sauce on the plate for dipping if desired. You also can get creative and spoon some of the sauce on a plate. Give the sauce a swirl with the back of a spoon to spread it out and set a chicken piece on top with some mushrooms. It will look grand.
  2. With the mushrooms, I like an ample amount. My go-to mushroom is the brown mushroom. Some stores label them as cremini, baby bellas or Italian mushrooms. They are mature white mushrooms that tend to be more uniform in size and have a heartier flavor than white mushrooms.
  3. When you prepare the chicken, the pieces should be thin, a little more than about 1/4-inch thick. Aim for an even thickness so the pieces cook evenly. You can buy chicken cutlets or slice your own. My local Meijer store now has chicken labeled "thin sliced." It's a little pricier than other chicken, but well worth it.
  4. The chicken is dredged in seasoned flour before it's pan sautéed. When preparing this dish for a dinner party, you can coat and sauté the chicken in advance and refrigerate it until you're ready to warm it in the sauce.
  5. When buying Marsala (a fortified wine) you have a choice of dry or sweet. I prefer the sweet, but either will work for this dish. Dry, with its smoky nuances, is a better choice for a beef dish. It can be used in place of red wine, for example, in a beef stew recipe.
  6. From and tested by Susan Selasky for the Free Press Test Kitchen
beta
calories
3492
fat
149g
protein
425g
carbs
50g
more
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Mediterranean Chicken and Orzo

Mediterranean Chicken and Orzo with Feta
Print
2067 calories
98 g
615 g
86 g
225 g
33 g
1624 g
4892 g
33 g
0 g
47 g
Nutrition Facts
Serving Size
1624g
Amount Per Serving
Calories 2067
Calories from Fat 759
% Daily Value *
Total Fat 86g
132%
Saturated Fat 33g
164%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 37g
Cholesterol 615mg
205%
Sodium 4892mg
204%
Total Carbohydrates 98g
33%
Dietary Fiber 15g
60%
Sugars 33g
Protein 225g
Vitamin A
309%
Vitamin C
130%
Calcium
117%
Iron
110%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ½ teaspoon salt
  2. ¼ teaspoon black pepper
  3. ½ teaspoon dried oregano
  4. ¼ teaspoon dried mint
  5. 5 (4 ounces each) boneless, skinless chicken breasts
  6. 1 cup dry orzo
  7. 2 tablespoons olive oil, divided
  8. ½ cup chopped onion
  9. 1⁄3 cup sliced sun-dried tomatoes
  10. 3 cloves garlic, peeled, minced
  11. 2 cups fat-free, less-sodium chicken broth
  12. 4 ounces (about 5 cups) baby spinach leaves
  13. 1 tablespoon fresh lemon juice
  14. 1⁄3 cup feta cheese
  15. ¼ cup chopped kalamata olives
Instructions
  1. In a small dish, combine salt, pepper, oregano and mint. Pat chicken breast dry with paper towel and season with salt and pepper mixture.
  2. In a large nonstick skillet, toast orzo over medium heat until golden brown, 3 to 5 minutes. Transfer to bowl and set aside.
  3. In same skillet, heat 1 tablespoon oil over medium heat. Brown chicken lightly on both sides, about 2 to 3 minutes on each side; transfer to plate. Add remaining 1 tablespoon oil to skillet and sauté onion for 1 to 2 minutes. Add tomatoes and garlic and continue to cook 1 minute.
  4. Stir in broth and orzo. Nestle browned chicken, with accumulated juices, into orzo and cover. Simmer gently until chicken registers 165 degrees, about 8 to 10 minutes. Transfer chicken to a platter and cover to keep warm.
  5. Cover and continue to cook orzo until al dente, about 5 minutes. Stir in spinach, one handful at a time, allowing it to wilt.
  6. Stir in lemon juice, feta and olives. One serving consists of 1 chicken breast and ¾ cup orzo.
Notes
  1. Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen
beta
calories
2067
fat
86g
protein
225g
carbs
98g
more
NoMayo https://nomayo.us/
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Chicken Chili

Chicken Chili
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 boneless, skinless chicken breasts, cooked and shredded
  2. 1-2 cups chicken broth
  3. 2 tsp cumin
  4. 1 12- to 16-oz jar medium salsa (or mild for more sensitive palates)
  5. 1 48-oz jar great northern white beans
  6. 8 oz Monterey Jack cheese with jalapeno pepper, shredded
  7. A dash of Mrs. Dash
Instructions
  1. Cook chicken in chicken broth* until done (I season broth with a dash of Mrs. Dash). Shred chicken and cut into bite-sized pieces. Add chicken to other ingredients in large saucepan. Cook for one hour.
  2. *You can add the broth from the cooked chicken or drain and use fresh broth. (I use fresh broth.)
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calories
0
fat
0g
protein
0g
carbs
0g
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