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Chicken Salads Soups Sandwiches

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Apricot Lemon Chicken


The secret to this elegant dish is a sauce made from apricot spread and a little lime juice for tartness. Start with this spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.


Prep & Cook Time:
18 Minutes

Pantry Checklist:
1 1/2 lb. Chicken Breasts
1 can Apricot Halves
1 tbsp. Lemon Juice
5 tsp. Olive Oil
1 cup Italian Breadcrumbs

Nutritional Information:
Calories - 432
Fat - 8.8 g
Saturated Fat - 1.6 g
Protein - 46.2 g
Carbohydrates - 41.8 g
Fiber - 5 g
Cholesterol - 99 mg
Iron - 4.6 mg
Sodium - 819 mg

Preparation

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2 1/2 minutes on each side or until done.

Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.

Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.

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Barbecue Stuffed Potatoes


This recipe provides the home-style flavors of baked potatoes topped with tender barbecue chicken and all the fixin's. It's cooked quickly in the microwave and is a one-dish meal that will satisfy a craving for comfort food.


Prep & Cook Time:
17 Minutes

Pantry Checklist:
4 Baking Potatoes
1/2 cup Sour Cream
2 Green Onions
1 1/2 cup Shreaded BBQ Chicken
2 oz. Cheddar Cheese

Nutritional Information:
Calories - 367
Fat - 9 g
Saturated Fat - 5.3 g
Protein - 16.5 g
Carbohydrates - 57.6 g
Fiber - 4.2 g
Cholesterol - 43 mg
Iron - 3.2 mg
Sodium - 619 mg

Preparation

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.

Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.

Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

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Chicken Tortilla Pie


This recipe can be further streamlined by substituting rotisserie chicken for the cooked chicken breast, and jarred salsa for the Fresh Salsa. Both shortcuts will increase the amount of sodium in the dish.


Prep & Cook Time:
28 Minutes

Pantry Checklist:
4 Cooked Chicken Breasts
1/4 cup Fresh Salsa
1 cup Spicy Black Bean Dip
4 Flour Tortillas
1/2 cup Monterey Jack cheese

Nutritional Information:
Calories - 380
Fat - 11 g
Saturated Fat - 4.3 g
Protein - 4.4 g
Carbohydrates - 28.7 g
Fiber - 12.2 g
Cholesterol - 80 mg
Iron - 0.8 mg
Sodium - 660 mg

Preparation

Preheat oven to 450°.

Combine chicken and salsa in a medium bowl.

Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

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Grilled Drumsticks


Smoky, sweet, and spicy - these drumsticks will be on your short list of favorites in no time. Pro Tip: Serve with Spicy-Sweet Broccoli.


Prep & Cook Time:
24 Minutes

Pantry Checklist:
8 Chicken Drumsticks
3 Tbsp. Balsamic Vinegar
3 Tbsp. Soy Sauce
3 Tbsp. Honey
2 tsp. Chile Paste

Nutritional Information:
Calories - 210
Fat - 4 g
Saturated Fat - 1.1 g
Protein - 26.3 g
Carbohydrates - 15.6 g
Fiber - 0 g
Cholesterol - 80 mg
Iron - 1.5 mg
Sodium - 855 mg

Preparation

Preheat grill.

Coat chicken and grill rack with cooking spray. Grill chicken 20 minutes or until done, turning once.

While chicken grills, combine vinegar and remaining ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook 4 minutes or until reduced to 1/3 cup.

Transfer chicken to a large bowl or pan. Pour sauce over chicken, turning to coat.

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Chicken Caesar Salad


It doesn't get any more classic (or easier) than this salad. Bottled Caesar dressing is easy to find, but homemade is something everyone should try at least once. For an easy addition to this salad, place baguette slices on the grill while you're cooking the chicken. Grill the bread slices for 2 minutes on each side; then rub the slices with the cut side of a halved garlic clove.


Prep & Cook Time:
7 Minutes

Pantry Checklist:
Caesar Dressing
3 Chicken Cutlets
1 pkg. Romaine Salad Mix
2 Tomatoes
1/4 cup Parmesan Cheese

Nutritional Information:
Calories - 225
Fat - 11 g
Saturated Fat - 2.4 g
Protein - 23.6 g
Carbohydrates - 9 g
Fiber - 2.6 g
Cholesterol - 68 mg
Iron - 1.8 mg
Sodium - 446 mg

Preparation

Prepare grill to medium-high heat.

While grill heats, prepare Caesar Dressing. Reserve 1/3 cup dressing in a separate bowl; set aside.

Place chicken on grill rack coated with cooking spray over medium-high heat. Grill 2 to 3 minutes on each side or until done, basting frequently with remaining dressing. Remove from grill. Cool slightly; slice.

Combine chicken, reserved 1/3 cup dressing, lettuce, and tomato in a large bowl; toss gently to coat. Divide salad evenly among each of 4 bowls. Sprinkle each serving with 1 tablespoon cheese.

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Chicken BLT Salad


The salad itself couldn't be much simpler - chicken (use leftovers if you've got 'em), lettuce, tomato, and bacon - but it yields tons of flavor. The unique and exotic dressing is worth the effort, but bottled ranch or blue cheese are fine too.


Prep & Cook Time:
7 Minutes

Pantry Checklist:
Cooken Chicken Breast
3 Bacon Slices
1 pkg. Romaine Salad Mix
1 Tomato
3/4 cup Avocado Melon Dressing

Nutritional Information:
Calories - 184
Fat - 7 g
Saturated Fat - 1.8 g
Protein - 24.5 g
Carbohydrates - 5.8 g
Fiber - 2.9 g
Cholesterol - 63 mg
Iron - 1.5 mg
Sodium - 186 mg

Preparation

Combine first 3 ingredients in a large bowl; toss well. Drizzle Creamy Avocado–Horned Melon Dressing over salad; top with bacon.

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Steak Salad


This dish combines the best parts of a steak house dinner - the simple salad with creamy dressing and the steak - into one easy meal. Since the beef will be served relatively unadorned, use the highest quality you can and don't cook it beyond medium.


Prep & Cook Time:
26 Minutes

Pantry Checklist:
2 Beef Tenderloin Steaks
1 pkg. Butter Lettuce Blend
1 cup Cherry Tomatoes
1/2 cup English Cucumber

Nutritional Information:
Calories - 203
Fat - 10 g
Saturated Fat - 5.4 g
Protein - 19.6 g
Carbohydrates - 7.9 g
Fiber - 1.5 g
Cholesterol - 68 mg
Iron - 1.3 mg
Sodium - 79 mg

Preparation

Prepare grill.

Sprinkle steaks evenly with salt and pepper. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing.

While steak stands, combine lettuce, tomato, and cucumber in a large bowl; divide evenly among 4 plates. Top salads with steak slices. Drizzle evenly with Creamy Horseradish Dressing.

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Chicken Pasta Salad


Leftover chicken, pasta, or any cooked green vegetable can go into this salad, making it a great fridge-clearer. Pungent blue cheese breathes new life into the rest of the ingredients. But even if you start from scratch, it's super fast and easy to make.


Prep & Cook Time:
22 Minutes

Pantry Checklist:
1 1/2 cup Rotini
1 1/2 cup Green Beans
Cooked Chicken Breast
1/4 cup Blue Cheese

Nutritional Information:
Calories - 315
Fat - 9 g
Saturated Fat - 2.7 g
Protein - 28.8 g
Carbohydrates - 30.1 g
Fiber - 2.8 g
Cholesterol - 65 mg
Iron - 2.5 mg
Sodium - 192 mg

Preparation

Cook pasta according to package directions, omitting salt and fat. Add beans during last 5 minutes of cooking. Drain pasta and beans; rinse with cold water until cool.

Combine pasta mixture and remaining ingredients; toss gently to coat.

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Posole


Posole is a thick and saucy Mexican soup that's hearty enough for a meal. Set out bowls of garnishes - chopped lettuce, radishes, onions, cheese, extra cilantro - that folks can customize their soup.


Prep & Cook Time:
33 Minutes

Pantry Checklist:
1 lb. Pork Tenderloin
2 tsp. Chipotle Seasoning
1 can White Hominy
1 can Stewed Tomatoes
Fresh Cilantro

Nutritional Information:
Calories - 233
Fat - 5 g
Saturated Fat - 1.4 g
Protein - 24.4 g
Carbohydrates - 23 g
Fiber - 4.4 g
Cholesterol - 68 mg
Iron - 2.3 mg
Sodium - 610 mg

Preparation

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

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Spicy Poblano Soup


Poblano chile peppers are in peak season in summer and early fall. Ripe specimens are reddish brown and sweeter than the green ones. Be sure to remove the seeds and membranes before cooking; that's where the heat comes from.


Prep & Cook Time:
13 Minutes

Pantry Checklist:
1 pkg. Frozen Corn
2 cups Fat Free Milk
4 Poblano Chiles
1 cup Chopped Onion
1/2 cup Sharp Cheddar Cheese

Nutritional Information:
Calories - 239
Fat - 4 g
Saturated Fat - 2.2 g
Protein - 13.2 g
Carbohydrates - 42.3 g
Fiber - 4.9 g
Cholesterol - 13 mg
Iron - 1.5 mg
Sodium - 633 mg

Preparation

Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.

Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.

Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.

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Bacon Chowder


Our taste testers gave this 16-minute recipe our higest rating. Frozen corn blended with low-fat milk creates the sweet, summery base of this creamy chowder. Bits of bacon add a punch of flavor.


Prep & Cook Time:
16 Minutes

Pantry Checklist:
2 Bacon Slices
1 cup Celery, Onion & Pepper Mix
2 cups Low Fat Milk
2 pkgs. Frozen Corn
3/4 cup Sharp Cheddar Cheese

Nutritional Information:
Calories - 215
Fat - 6 g
Saturated Fat - 3.1 g
Protein - 10.8 g
Carbohydrates - 33.6 g
Fiber - 3.8 g
Cholesterol - 15 mg
Iron - 0.8 mg
Sodium - 402 mg

Preparation

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

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Gnocchi Soup


This quick-cooking comfort food showcases gnocchi: small, quick-cooking dumplings that are wonderfully chewy. Opt for vacuum-packed packages instead of the dried version. You can find them in most grocery stores, often in the refrigerated section.


Prep & Cook Time:
15 Minutes

Pantry Checklist:
1 Turkey Italian Sausage
1 pkg. Gnocchi
2 can Beef Broth
2 can Stewed Tomatoes
1/2 cup Parmesan Cheese

Nutritional Information:
Calories - 182
Fat - 4 g
Saturated Fat - 1.7 g
Protein - 10.5 g
Carbohydrates - 25.1 g
Fiber - 0.5 g
Cholesterol - 22 mg
Iron - 0.7 mg
Sodium - 809 mg

Preparation

Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.

Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.

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Black And Blue Quesadillas


With only five ingredients to work with, strong flavors are the best way to build big taste. This dish delivers with intensely sweet-and-sour balsamic glaze and pungent blue cheese (substitute goat cheese or feta if you prefer).


Prep & Cook Time:
16 Minutes

Pantry Checklist:
1/3 cup Red Onion
4 Flour Tortillas
1/2 lb. Deli Roast Beef
2 Tbsp. Blue Cheese
4 Tbsp. Balsamic Glaze

Nutritional Information:
Calories - 233
Fat - 4 g
Saturated Fat - 1.8 g
Protein - 20.3 g
Carbohydrates - 27.9 g
Fiber - 2.3 g
Cholesterol - 33.5 mg
Iron - 1.5 mg
Sodium - 484 mg

Preparation

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender and lightly browned. Remove from heat.

Top half of each tortilla evenly with beef, onion, and cheese. Fold tortillas in half.

Return pan to heat. Coat pan and both sides of quesadillas evenly with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges; drizzle with 1 teaspoon glaze.

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Cilantro Burgers


Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment - its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.


Prep & Cook Time:
20 Minutes

Pantry Checklist:
1 lb. Ground Sirloin
3 Tbsp. Fresh Cilantro
4 Hamburger Buns
3 Tbsp. Mayonnaise
1 Tbsp. Sriracha

Nutritional Information:
Calories - 329
Fat - 14.1 g
Saturated Fat - 6.2 g
Protein - 26 g
Carbohydrates - 22 g
Fiber - 1 g
Cholesterol - 69 mg
Iron - 4 mg
Sodium - 543 mg

Preparation

Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.

Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

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Grilled Ham Sandwich


Mild Muenster cheese is too often overlooked; it’s great for sandwiches, burgers, omelets, or just plain snacking. It matches well with thinly sliced ham, fresh spinach, and sweet-and-tangy chowchow in these crusty-breaded sandwiches.


Prep & Cook Time:
11 Minutes

Pantry Checklist:
2 slices Italian Bread
2 oz. Deli Ham
1 slice Muenster Cheese
1/2 cup Baby Spinach
1 Tbsp. Mild Chowchow

Nutritional Information:
Calories - 315
Fat - 11 g
Saturated Fat - 5.8 g
Protein - 20.8 g
Carbohydrates - 32.4 g
Fiber - 1.7 g
Cholesterol - 53 mg
Iron - 2.1 mg
Sodium - 821 mg

Preparation

Layer one bread slice with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and the other bread slice.

Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

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Pear Walnut Sandwich


Sweet, nutty, and creamy are the dominant flavors here, with toasted cinnamon-raisin bread, fresh alfalfa, and crisp pears offering lots of crunch. A nice lunch on its own, this sandwich also matches well with slightly sweet soups


Prep & Cook Time:
15 Minutes

Pantry Checklist:
2 Tbsp. Cream Cheese
2 pieces Cinnamon Raisin Bread
1/2 Tbsp. Walnuts
1 Bartlett Pear
1/4 cup Alfalfa Sprouts

Nutritional Information:
Calories - 335
Fat -11 g
Saturated Fat - 3.7 g
Protein - 8.7 g
Carbohydrates - 52.2 g
Fiber - 5.9 g
Cholesterol - 15 mg
Iron - 2 mg
Sodium - 363 mg

Preparation

Spread 1 tablespoon of cream cheese evenly over each of the 2 bread slices. Sprinkle 1/2 tablespoon walnuts evenly over one bread slice. Top evenly with pear slices and sprouts. Cut each sandwich in half diagonally.

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