Tender Chicken Nuggets

Tender Chicken Nuggets
Source: Taste of Home

1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a large resealable plastic bag, combine bread crumbs and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in bag and shake to coat.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until no longer pink, turning once.

Yield: 4 servings.

Nutrition Facts: 3 ounces cooked chicken equals 194 calories, 3 g fat (1 g saturated fat), 68 mg cholesterol, 250 mg sodium, 10 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

I doubled the recipe. I used 2 lbs. of chicken, 1 cup Italian bread crumbs, 4 Tbsp. grated Parmesan cheese, 1 egg white.

This made a really decent amount and divided into 4 equal servings (really large servings), the nutritional information is: Amount Per Serving, Calories 344, Total Fat: 6.6g, Cholesterol 141.5mg, Sodium: 691.1mg, Total Carbs 9.6g, Fiber 0.5, Protein 59.6g.

This is VERY yummy and liked by all. My very picky chicken loving daughter rates this as a much requested favorite food item.

Smothered Chicken Italiano

Source: Taste of Home

1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes (I used spaghetti sauce instead)
4 slices part-skim mozzarella cheese (next time I'll use shredded mozzarella)

In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.

Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a meat thermometer reads 170°. Yield: 4 servings.

Nutrition Facts: 1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

This recipe was a hit with everyone and has already been requested to be a repeat dish. Very tasty and easy to make.

Open-Faced Meatball Sandwiches

Source: Taste of Home

1/4 cup egg substitute
1/2 cup soft bread crumbs
1 Tbsp. dry minced onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
4-8 slices of mozzarella cheese

In a large bowl, combine the first seven ingredients. Crumble turkey
over mixture and mix well. Using a small cookie scoop, shape into meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.

Place meatballs in a large saucepan. Add the pasta sauce; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until meat
is no longer pink. Toast bun halves in the oven. Place slices of mozzarella on toasted buns, breaking to fit. Spoon meatballs and sauce onto bun halves.

Makes 8 servings.

Nutrition Facts: 1 sandwich equals 231 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 488 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

*The meatballs can be cooked in the crockpot after browning in the skillet. I cooked mine on low for several hours until we were ready to eat.

**I now make these meatballs (just the meatballs) in bulk (I quadruple the recipe) and freeze the remaining three portions. This is easy to do since I form my meatballs using a cookie scoop and the bake in the oven at 400 degrees for about 15-20 minutes. Once cooled, I separate the portions and bag up the ones to be frozen.

Sweet 'n' Sour Pork Chops

Sweet 'n' Sour Pork Chops
Source: Taste of Home

1 can (8 ounces) crushed pineapple, undrained
1 cup honey barbecue sauce
2 Tbsp. dry minced onion
2 tablespoons chili sauce
1 Family size pack of porkchops (approximately 2-1/2 lbs. and trimmed of any fat)

In a small bowl, combine the pineapple, barbecue sauce, onion and
chili sauce. Pour half into a 3-qt. slow cooker. Top with
pork chops and remaining sauce. Cover and cook on low for 4-1/4 to
5-1/4 hours or until meat is tender.

Makes 4 servings.

Nutrition Facts: 1 serving (1 each) equals 257 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 855 mg sodium, 41 g carbohydrate, 1 g fiber, 9 g protein.

Cream Cheese Chicken

Cream Cheese Chicken
Source: Dottie (hokiesmom on BBC)

4-6 boneless skinless chicken breasts (approximately 2 lbs trimmed)
1-2 pkgs. dry Ranch or Italian Dressing mix (used 1 pkt dry Spicy Ranch, and 1 pkt dry original Ranch)
1 can cream of onion soup (can use any cream of __ soup, can also be left out and it still tastes yummy)
8 oz light cream cheese -- cut into cubes
1/2 cup chicken broth (I never need any chicken broth since I use frozen chicken breasts)
4 oz sliced white button mushrooms (optional - I leave these out most of the time now)
4 cups cooked rice

Place chicken in a Crock Pot, spritz chicken with I Can't Believe It's Not Butter Spray, sprinkle 1 pkg dry Spicy Ranch mix (which ever one you're using) over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, I pulled the chicken out of the crockpot and shredded it then put it back in the crock pot. (I no longer do this. Instead, I remove the chicken, and mix in the remaining ingredients. I then add the chicken back in, and chop/shred it up with a wooden spoon.) Add soup, second packet of dry dressing mix, cream cheese, mushrooms and chicken broth (you may or may not need the broth, most of the time I don't add any), and cooked rice. Mix it up and let it cook another 45-1 hour.

This is absolutely deliscious and one of my personal favorites. I cook this fairly often.