Tag Archives: chicken

Warm Up Chicken Noodle Soup

Warm Up Chicken Noodle Soup is perfect for cold days and chilly nights.  When it’s windy and sunny or cloudy and snowing, a big bowl of soup is always a great way to shake off the cold.  This recipe uses chicken breasts, rather than a whole chicken, to lower fat content and save time.  Give this Chicken Noodle Soup a try today to keep the cold at bay all winter long.

Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutesWarm Up Chicken Noodle Soup
Difficulty: 4

2 boneless, skinless chicken breasts
4 cups low sodium chicken broth
2 cups water
2 large, peeled and sliced carrots
2 potatoes, peeled and sliced into 1/2 inch pieceswarm up chicken soup
1 tablespoon olive oil
2 ounces dry pasta of choice
1/2 cup diced yellow onion
1/2 teaspoon salt
1/2 teaspoon pepper

1) Chop onion, peel and chop carrotswarm up chicken soup
2) Heat olive oil in large stockpot
3) Add onion, carrots, potatoes, oregano and basil
4) Stir and cook until onions are transparent but not browned
5) Add chicken broth and chicken breasts
6) Cover and bring to boil
7) Reduce heat, add salt and pepper
8) Simmer until chicken is cooked through, about 30 minutes
9) Return to a boil and add noodleswarm up chicken soup
10) Simmer uncovered until noodles are cooked, roughly 15 minutes
11) When noodles are cooked to taste, remove chicken and shred or cut into bite-sized pieces
12) Return chicken and any juice to pot
13) Add any additional desired seasonings and let stand for 5 minutes before serving

Note:  Add an extra cup of water or replace water entirely with additional two cups of chicken stock to make soup brothier.

warm up chicken soupWarm Up Chicken Noodle Soup is an easy soup recipe that’s great for any season.  It can be made in bulk and frozen for the future or stored in individually sized containers that are perfect for lunch.  Stir up a batch today and stay warm tomorrow!

Not Fried Chicken Strips with Steamed Broccoli

Fried chicken is delicious, but it’s not very healthy.  Add to that tonight is Halloween, and nobody wants to spend the entire evening in the kitchen.  Not Fried Chicken Strips are fast, they’re not only not fried, they aren’t the least bit greasy and you can flavor them to whatever you’re in the mood for by adding seasonings to the bread crumbs.  A perfect meal for the family on the move, this is Team FitNice’s favorite recipe for breaded, not fried chicken strips, which taste wonderful and make sure the meals on any table are good for everyone.  Once cooked, the chicken strips can be dipped in ketchup, chopped up for a salad or baked with parmesan cheese to satisfy even the pickiest palates.  They also make leftovers for another dinner or a lunchbox.

BasicsNot Fried Chicken StripsNot Fried Chicken Strips
Serves:  2 – 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: 3

1 1/2 pounds boneless, skinless chicken breasts
2 large eggs, beaten
2 cups seasoned bread crumbs
1/3 cup all purpose flourNot Fried Chicken Strips

1) Preheat oven to 375, grease baking sheet
2) Place rinsed broccoli in steamer, bring water to boil and leave on low heat
3) Season chicken with salt and black pepper, season bread crumbs with salt and black pepper in shallow dish
4) Place beaten egg in a second shallow dish and bread crumbs in a thirdNot Fried Chicken Strips
5) Coat chicken in flour, shaking off any excess
6) Dip floured chicken strips into egg then finish by dipping in bread crumbs
7) Place breaded chicken strips on baking sheet and bake for 13-16 minutes, or until golden brown
8) Check broccoli and remove from heat or continue to steam to taste

Not fried chicken stripsThere you have it!  Quick, easy and healthy, Not Fried Chicken Strips with Steamed Broccoli is a great weeknight meal that is fast, low carb, low fat and good for you!

For help with your diet or more recipes, email us!  Info@FitNicePT.com

Spicy Chicken and Rice Bake

Here’s a simple, healthy recipe for a Mexican flavored Spicy Chicken and Rice bake that’s sure to please the entire family.

Spicy Chicken and Rice Bake

BasicsSpicy Chicken and Rice Bake
Serves: 2-4
Prep Time: 20
Cook Time: 45-50
Difficulty (1-10):  5

2 to 4 boneless, skinless chicken breastsSpicy Chicken and Rice Bake
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
1 cup tomato juice
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 cup frozen whole kernel corn
1 cup uncooked brown riceSpicy Chicken and Rice Bake
1 packet low sodium taco seasoning
1/2 teaspoon salt

1.  Thaw and skin chicken, set to side
2.  Preheat oven to 375
3.  In large saucepan, cook onion and sweet pepper in hot oil until vegetables are tender
Spicy Chicken and Rice Bake4.  Add black beans, corn, tomato juice, taco seasoning, uncooked rice and salt.  Bring to boiling.
5.  Place rice mixture in 3 quart baking dish.  Arrange chicken on top.  Top with desired seasonings.
6.  Bake covered for 45-50 minutes or until chicken is cooked through and rice is tender.

The best thing about this delicious recipe is the ability to add, change or remove flavors you do, or don’t, enjoy.  Try adding garlic, hot peppers or using a hot taco seasoning to increase the heat.  You can also use wild or long grain rice to mix it up.  A hint of Mexican at home, this Spicy Chicken and Rice bake is an easy to prep, quick to cook, low fat, freezable and totally customizable recipe for every house.

What are you favorite Mexican inspired dishes?  How much heat do you like in your meals?

Chicken and Quinoa Casserole

Quinoa for Chicken and Quinoa CasseroleChicken and Quinoa Casserole is a healthy replacement for the cheesy, high calorie Mac n Chicken lots of families love so much. Very similar to the Chicken and Rice casserole everyone is familiar with, making a few easy changes turns this simple meal into something better for you, and makes great leftovers, too!

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Difficulty (1-10):  5

Cooked Quinoa Chicken, Broccoli, SoupIngredients:
2 chicken breasts, thawed and cubed
1 can Campbells Healthy Choice Cream of Chicken Soup
1 cup frozen broccoli
1 cup uncooked quinoa
2 tablespoons olive oil
Salt and pepper

Bring one cup of quinoa and two cups of water to a boil, adding a small amount of salt
-Simmer for 10-12 minutes or until you can see the germ separating from the seed
-Heat oven to 375
-Brown cubed chicken over medium heat with olive oil
-Completely thaw broccoli and mix with browned chicken.  Using frozen that isn’t thawed can make the mixture watery.
-Pour cream of chicken soup over chicken and broccoli, heat
-Mix cooked quinoa into casserole then add in chicken, soup and broccoli, stir
-Top with low fat cheese if desired, season with salt and pepper as desired
-Heat in oven for 10 minutes or until cheese in bubbling

Let stand to cool, serve and enjoy!