Don't get stuck in a rut with Chicken!!

Easy Almond Chicken Servings:2 2 skinless, boneless chicken breast halves 1/4 pinch garlic powder 1/4 (10.75 ounce) can condensed cream of chicken soup 1/4 (5 ounce) can evaporated milk 2 ounces toasted almonds Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour. In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking. Per Serving: Calories: 351, Total Fat: 19.2g, Cholesterol: 77mg, Sodium: 395mg, Total Carbs: 10.2g, Dietary Fiber: 3.4g, Protein: 35.5g I think I got this from Prevention magazine ======================================================= Easy Chicken - serves 2 2 skinless, boneless chicken breast halves 1/4 cup and 2 tablespoons red wine 3/4 teaspoon chopped fresh basil 3/4 teaspoon paprika 1/2 teaspoon garlic salt salt and pepper to taste: oil for frying: To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine all over and toss to coat. Cover dish or bowl and refrigerate to marinate for at least 2 to 3 hours. Remove chicken breasts from wine (discard any remaining wine) and season with basil, paprika, garlic salt, salt and pepper. Heat oil in a medium skillet over medium high heat. Add chicken and saute on each side until a nice brown/red color is reached and the inside is no longer pink. Per Serving: Calories: 377, Total Fat: 25.8g, Cholesterol: 72mg, Sodium: 518mg, Total Carbs: 1.8g, Dietary Fiber: 0.2g, Protein: 26.7g 1000 Low Carb, Low Sugar, Low Fat recipes (book) ====================================================== A friend gave this to me because I love balsamic Vinegar. On salads I don't even use salad dressing, just balsamic vinegar... Chicken and Peppers with Balsamic Vinegar (2 servings) 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips salt and pepper to taste: 1/2 red bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 1/2 orange bell pepper, thinly sliced 1/2 medium onion, thinly sliced 2 large cloves garlic, finely chopped 1-1/2 teaspoons dried basil 2 tablespoons balsamic vinegar, divided Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving. Per Serving: Calories: 322, Total Fat: 17.5g, Cholesterol: 72mg, Sodium: 167mg, Total Carbs: 13.1g, Dietary Fiber: 2.2g, Protein: 28.2g ====================================================== I love foods from all over .. especially Indian, Pakistani, Meditranian and that's usually not WLS friendly. I found this one in the Prevention magazine at my Dentist office. I haven't made it since the surgery but I think I need to fix that! Chicken Jalfarezi (Pakistani dish) - serves 2 This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef. 2 teaspoons vegetable oil 1/2 large onion, finely chopped 1-1/2 cloves garlic, minced 1-1/2 teaspoons tomato paste 1 tomatoes, chopped 1/2 teaspoon white vinegar 1/2 teaspoon ground turmeric 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon chili powder 1/4 teaspoon garam masala 1/2 small red bell pepper, chopped 1/2 pound chopped cooked chicken salt to taste: 2 sprigs fresh cilantro, for garnish Heat the oil in a large skillet over medium heat, and cook and stir the onion and garli****il tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes. Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve. Per Serving: Calories: 294, Total Fat: 13.6g, Sodium: 213mg, Total Carbs: 9.9g, Dietary Fiber: 2.5g, Protein: 32.7g ** Nutrient information is not available for all ingredients.