Roasted Rosemary Chicken Legs

-1/4 cup finely chopped onion
-2 tablespoons margarine or butter, melted
-1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 cloves garlic, minced
-4-6 chicken legs
-1/4 cup chicken broth (I always use a little bit more)

1. Preheat oven to 375 degrees F.

2. Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside. Run finger under chicken skin to loosen. Rub onion mixture under and over skin. Place chicken, skin side up, in shallow roasting pan (rectangle cake pan works great). Pour chicken broth over chicken.

3. Roast chicken 50-60 minutes or until chicken is browned and juices run clear, basting often with pan juices.


Makes 4-6 servings
Nutrition Information:
Calories-263
Fat-17g
Chol. 77mg
Carbs-2g

Oven-Fried Parmesan Chicken

1 beaten egg
3 Tablespoons milk
1 cup finely crushed saltine crackers or rich round crackers
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thigh, drumsticks, etc.) (I usually use breasts)
2 tablespoons butter or margarine, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, paprika, pepper, Parmesan cheese, and oregano. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture

2. In a greased 15x10x1-inch baking pan, arrange the chicken bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45-55 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.


Recipe by: Better Homes and Gardens

Makes 6 serving
Nutrition Info: 1 serving
Calories-345
Fat-18 g
Chol-133 mg
Carbs-13 g
Carb choices-about 1

Chicken & Broccoli Pot Pie

Pie Crust:
2 Cups all-purpose or unbleached flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening
4-6 Tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 or 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Roll two-thirds of the pastry into flattened round and the remaining one-third into a flattened round onto lightly floured surface as well. Wrap flattened rounds in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.

3. Roll pastries on lightly floured surface, using floured rolling pin. The larger round roll into an 11-12-inch round and the smaller into a 9-10-inch round. Ease larger round into an ungreased 9-inch pie plate. Use a 1-inch cookie cutter* to cut out designs in smaller round. Keep cut-outs for further instructions.

Filling:
10-16 oz. frozen chopped broccoli
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2-3 cups cut-up cooked chicken

1. Rinse frozen broccoli in cold water to separate in strainer. Set aside.

2. In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and broccoli; remove from heat.

3. Heat oven to 425 degrees F.

4. Pour chicken mixture into pastry-lined pan. Cover with smaller pastry round. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes or until golden brown.

*I didn't have a small cookie cutter, so I used a lid from a water bottle.


Makes 6 servings

Nutrition Info: about 1 cup
Calories-665
Fat-43g
Cholesterol-80mg
Carbs-45g
Carb Choices-3

Recipe by Betty Crocker, and of course, adapted by me.

Fiesta Chicken Breasts with Tomato-Avocado Salsa

Tomato-Avocado Salsa:
· 2 medium tomatoes, seeded and chopped (1 1/2 cups)
· 1 medium avocado, pitted, peeled and chopped (1 cup)
· 4 medium green onions, sliced (1/4 cup)
· 1 to 2 tablespoons lime juice
· 1 1/2 teaspoons finely chopped jalapeno chili
· 1 clove garlic, finely chopped
· 1/4 teaspoon salt

Chicken:
· 4 bone-in chicken breasts (about 2 lb.)*
· 1/4 cup lime juice
· 1/4 cup vegetable oil
· 1/2 teaspoon ground cumin
· 1/2 teaspoon salt
· 2 tablespoons vegetable oil
· 4 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

1. In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
2. Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
3. Heat oven to 375 degrees F. Spray 9-inch square pan with cooking spray.
4. Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20-30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170 degrees F.)
5. In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

*I used boneless, skinless chicken breasts and they still turned out wonderful!

Makes 4 servings

Nutrition Info: 1 serving
Fat: 27g
Calories: 505
Carbs: 32g
Carb choices: 2

Recipe By: Betty Crocker

Chicken-Broccoli-Tortellini Soup

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 3/4 cups chicken broth
1/2 cup water
1/2 teaspoon Italian seasoning
1 box (10 oz) Green Giant® frozen cut broccoli in cheese-flavored sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese


1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

*High Altitude (3500-6500 ft): Increase water to 3/4 cup.

Makes 4 Servings

Nutrition Info:
Calories-370
Total Fat-14g
Total Carbs-37g
Carb choices-2 1/2

Spinach Stuffed Chicken Breast

· 4 chicken breasts, pounded thin
· 1 box frozen chopped spinach (thawed and drained)
· 12 slices just cooked bacon (not crisp)
· shredded cheddar cheese
· garlic powder
· fresh ground pepper
· 4 tablespoons ranch dressing
· grated parmesan cheese

1. Lay chicken flat.
2. Using three strips of bacon, cover the chicken breast.
3. Place 1/4 of the spinach at the thick end of the chicken breast.
4. Season with garlic powder and sprinkle with cheddar cheese (not too much).
5. Roll the chicken and secure with two toothpicks.
6. Place in greased pie plate.
7. Repeat with other 3 breasts.
8. Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm. cheese.
9. Bake 350 for 35-45 minutes or until chicken is done.

Nutrition Facts:
Calories: 950
Total fat: 63.5g
Total Carbs: 8.2g
Carb choices: less than 1!!!