Lemon & Feta Chicken (C1)

8 skinless, boneless chicken breasts
1/4 cup lemon juice, divided
1 Tbsp oregano leaves, divided
1/4 tsp pepper
3 oz crumbled Feta cheese
3 Tbsp chopped green onions

Preheat oven to 350.

Spray baking pan with nonstick spray, then place the chicken in the dish and drizzle with half of the lemon juice.  Sprinkle with half of the oregano and all of the pepper.  Top with the cheese ajnd green onion.

Drizzle with the remaining lemon juice and oregano. Bake, covere3d for 45 minutes, then enjoy!

Chicken, Mushroom & Potato Tear Apart Meal - Crockpot (C2)

Simmie Sinow

This is listed as a C2 meal, but could easily be converted to a C1 meal by replacing the potatoes with another hearty C1 vegetable.

So What Is a Tear Apart Meal Anyway?

A Tear Apart meal is one that is cooked/baked/made all together but which can be torn apart and made into several different types of other meals.  Tear Apart meals do not always stay together as a unit for future meals.  i.e., in this case, only using the chicken and not the mushrooms or potatoes, or the chicken and mushrooms and not the potatoes, etc. in the future.

In the photo above, I cooked in a crockpot the following:
12 chicken thighs (skinless, boneless--but it doesn't really matter about the skin and bone)
1 large package of mushrooms
A smattering of small potatoes (the size I use, 3 fit in the palm of my hand)--I used about 6 or 7
28 oz can marinara sauce (I use Trader Joe's brand and added some vegetable stock to it)
14 oz can marinara sauce (you may or may not need this--this is to assure all items are covered)

Place just enough marinara sauce on the bottom of your crockpot to cover the bottom.

Put half of your chicken thighs on the bottom of the crockpot, followed by a little more marinara sauce on top, then the potatoes.

The final (top) layer should be the rest of the chicken thighs, and enough marinara sauce to completely cover them.

Set the crockpot on HIGH for 2 hours, then on LOW for about another 2 hours. After the 2 hours on low, dump your mushrooms on top and push down so they are soaking up the marinara sauce; if need be, add more marinara sauce, cover and cook for 1 more hour.

What Other Meals Can Be Made From This?

Just for some ideas:

• Spaghetti squash with the leftover marinara and cut up chicken (C3 due to Zucchini)
• Zoodles with the leftover marinara, cut up chicken, mushrooms, and potatoes on the side (C3)

Sweet & Luscious Curry Chicken (C1)

3 lbs of Chicken Breasts or Tenderloins
½ cup oil
4 Tbsp Stevia/Truvia
2 Tbsp mustard
2 tsp salt
3 Tbsp curry powder

Preheat oven to 375 degrees.

Lay chicken in 9×13 casserole dish.

In a bowl, combine the oil and the rest of the ingredients.

Pour over chicken to coat and bake for 1 hour.

Spicy or Sweet Chicken and Veggie Bake (C1)

Simmie Sinow

This is a super easy dish to make, and very yummy!

Layer a full layer of each of the following in a baking dish (from the bottom up):

• Pace Picante Salsa (you can also use regular salsa or marinara for a sweeter slant)
• Sliced mushrooms
• Baby Spinach -- you can leave it whole or chop it up
• Chicken breasts
• More Pace Picante Salsa or marinara

Place in a 350 degree oven for 30-35 minutes.

Randi's Chicken Meatza (C1)

Randi Leimsider Ferris

1 lb ground chicken breast
Small amount of Parmesan Cheese
FF Mozzarella cheese
Seasonings: Salt, pepper, garlic, oregano

Combine the above ingredients and press into a pie plate and bake at 400 degrees for 20 minutes (10 on each side).

Then put it on a cookie sheet covered with marinara (homemade) and fat free mozzarella and baked another 5 minutes. Yum!

Smoky Chicken Saute (C1)

Recipe Author: Brittany Simpson

Chicken
Onion powder
Garlic powder
NuSalt (salt substitute)
Pepper
Smoked Paprika
Spinach
Mushrooms
1 Tbsp fat free cream cheese
1 tsp Parmesan Cheese

Season your chicken with the spices, garlic powder, nusalt, pepper, & smoked paprika. Cook on your stovetop with the spinach and mushrooms; then mix in the cream cheese and sprinkle the parmesan on top.

Shredded Crockpot Salsa Chicken (C1)

Recipe Author: Jennifer Borruso

8 boneless, skinless chicken breasts
2 cups salsa (watch for compliance)
1 packet taco seasoning (I usually make my own)
1/4 cup water

Put it in at 9 am, set to low for 6 -7 hours, shred and turn on warm.

Greek Turkey Burgers (C1)

Recipe Author: Angie Ojeda-Kreiman 

1 package of ground chicken or ground turkey
1 package (6-9 oz) fresh baby spinach
1/2 cup chopped roasted tomatoes or sundried tomatoes
3 cloves of crushed garlic
1/2 cup chopped sweet onion
1/4 to 1/2 cup Fat Free feta cheese
Cracked pepper to taste

Spray frying pan with cooking spray.

Place ground chicken or turkey in a bowl and set the bowl aside.

In the pan, saute the spinach. When done, remove from the pan and put it in the bowl with the ground chicken or turkey.

Saute onion and garlic and add to the bowl with chicken and spinach (let the onion/garlic mixture cool before adding to the bowl).

Then add the roasted tomatoes and pepper. When mixed thoroughly, add the feta cheese.

Make small patties and saute in your frying pan!!!

These are good for saving to use as snacks for in between meals hunger!

Simmie's Super Stewy Chicken Vegetable Soup (C1)

Recipe Author: Simmie Sinow

This is yet another modification for my thick Chicken Vegetable Soup (the first recipe on this blog is called Simmie's Stewy Chicken Vegetable Soup).  This is a family recipe passed down from my great grandmother to my grandmother, to my mother--and finally to me.  Each time I make it, I change something else!!! Great Gram used to make it in a soup pot on the stovetop, but mom and I have always liked making this in a crockpot.

Combine the following in a large crockpot:

28 oz can crushed tomatoes
4 cups chopped (small) cabbage (I got the shredded and diced the heck out of it)
1/2 of a 12 oz pkg broccoli slaw, chopped
4  7-oz cans of mushrooms, liquid included
4 carrots, cut up
1 large sweet onion, diced, then run through your food processor (I have a Ninja)
2 large bell peppers, diced (I use orange)
4 cups vegetable or chicken broth

I use the oregano/basil crushed tomatoes, so taste the broth before adding too many other spices! I use an all-purpose spice like Cavender's Greek Seasoning or some other italian seasonings.

Cook on high in your crockpot for about 2 hours before adding the chicken -- the carrots need that amount of time to soften up.

Then add:
3 chicken breasts, diced (I do not cook them before putting them in the soup--no need to)

Once the carrots have started to soften, add the chopped/diced chicken and cook on medium or low for another 1 1/2 to 2 hours.

This soup is REALLY thick, so for those of you that enjoy stewy soups, this one's for you!!!

I was going to add diced celery and some eggplant, but well, I ran out of room.  This would be a good vegetable soup without the chicken, for snacks and such as well.

The recipe I've used for a long time calls for 14 oz of broth and 2 cups of water, but with vegetable stock, it's not as strong, so I just used 4 cups of vegetable broth and no water.

For Vegetarians: Just omit the chicken and make sure to use vegetable stock. You can also put some cubed tofu into it for some protein.

This soup freezes really well and this recipe makes a lot.  It makes approximately 16 to 20 1-cup servings.

Chipotle-Lime Marinade for Chicken (C1)

Recipe Author: Simmie Sinow

This recipe is good to marinade 2-3 chicken breasts.

1/2 cup olive oil
1/2 cup lime juice
4 cloves garlic, minced
2 Tbsp lime zest
2 Tbsp agave nectar
2 Tbsp ground cumin
2 Tbsp chipotle powder
1 tsp kosher salt
1/2 tsp black pepper

Combine all the ingredients and use as a marinade for your chicken breasts.  Place the marinade and chicken breasts in a large ziploc bag and marinate for 2-4 hours, turning the chicken every 30 minutes or so to thoroughly coat the chicken.

Bake or grill your chicken as you normally would.  With baked chicken, it is recommended 30 minutes at 350 degrees F.

NOTE:
It is recommended that you poke holes in the chicken breasts (with a fork or knife) before putting them in with the marinade, so that the flavors permeate the inside of the breasts.

Buffalo Balls (C1)

So easy to make, and just a couple of changes from the recipe makes this Cycle 1 compliant!!!

Modifications:

1. Use fat free cream cheese
2. Use fat free bleu cheese crumbles (or you could use fat free mozzarella also)
3. Instead of the butter, use olive oil

For the full recipe: Buffalo Balls by I Breathe I'm Hungry

Crockpot Balsamic Chicken (C1)

Recipe Submitted by: Lianne Clark Stevens

1 tsp garlic powder
1 tsp dried basil
1/2 tsp pepper
2 tsps dried minced onion
4 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/2 cup balsamic vinegar
24 oz boneless, skinless chicken breasts
Sprinkle of fresh chopped parsley

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.

Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Tangy Crockpot Chicken (C1)

Recipe Adaptation by Simmie Sinow

1/2 cup no sugar added BBQ sauce
1/2 cup Lowfat/No Sugar Added Italian Dressing (See note below)
1 1/2 lbs boneless, skinless chicken breast

Mix the BBQ sauce and dressing together and pour over the chicken in your crockpot.  Slow cook for about 5-6 hours on low.

NOTE:
Instead of store bought italian dressing, make your own with 1 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp onion powder, 1 tsp granulated garlic, 1 tsp dry mustard, 1/2 tsp italian seasoning and a little bit of salt.


Thanks to EatAtHomeCooks website!

Chicken Stuffed Mushroom Caps (C1)

Recipe Author: Simmie Sinow

1/4 cup chopped onion
3 Tbsp Liquid Eggs or Liquid Egg Whites
1 Tbsp Dijon mustard
1 1/2 tsp ginger
2 tsp reduced-sodium soy sauce
1 clove garlic, finely chopped
1/2 pound ground chicken
12 large mushrooms (not portobello large!)

Heat oven to 450. Spray baking sheet with nonstick cooking spray.

Mix all ingredients except mushrooms together well.

Fill mushroom caps with chicken mixture, then place mushrooms with the filled sides up, on your baking sheet.

Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done.

Serve hot!

NOTE: This could also be done with ground turkey.

Italian Chicken Tenders - Crockpot (C2)

Recipe Author: Simmie Sinow

Serves 8

3 lbs chicken tenders
15 oz bottle low fat Italian dressing **
1 Tbsp olive oil
1 cup Whole Wheat Flour
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp celery powder or salt
1 tsp Old Bay seasoning

Rinse chicken and pat dry.  Dice into 1" pieces and place into a 9x13 pan.

Pour the italian dressing over the chicken and marinate for 3-4 hours.  You can turn the pieces over halfway if you want, but it is not necessary.

Place flour and seasonings in a sturdy ziploc bag, mix well.

Add 1/4 of the chicken at a time and toss until all pieces are well coated. Remove the chicken and brown in the olive oil in a skillet.

Remove chicken and place in your crockpot; cover, and cook on low 2-3 hours.

Stuffed Cabbage with Chicken (C1)

Recipe Author: Becki Rios

Cabbage leaves
Chicken
Red bell pepper
Green bell pepper
Grated carrots
Tomato paste
Fat free mozzarella cheese

Boil cabbage leaves to soften.

Cut up cabbage, chicken, red and green bell peppers, grate some carrots.

In either a rice cooker or small crockpot, put some tomato paste in the bottom so it isn't dry on the bottom.

Stuff, then roll the cabbage and stuffing and place in crockpot and cook for about 5 minutes; then add a little bit of mozzarella on top.

Saute the leftover filling and use it as a side dish.

Chicken Verde (C3)

For those that love Chicken Verde, this is the best! Thank you Cooking Light!

This recipe only requires 2 modifications:

1. Do not use the sugar called for; use an alternative sweetener such as Stevia or Agave instead.
2. Use chicken breasts instead of the chicken thighs called for.

Cooking Light:   Chicken Verde

Cabbage Rolls (C2)

This recipe is almost fully compliant! Just one change is necessary: switch out the butter for olive oil.

This recipe is also tagged for C1. See the note under the photo on how to make this a Cycle 1 recipe.

If you want to make this C1 friendly:

1. Use olive oil instead of butter
2. Use ground chicken
3. Use riced cauliflower instead of the rice it calls for

Tara's Multi-Cultural Table: Lithuanian Cabbage Rolls

Chicken Chili (C3)

Tagged as a C1 recipe as well: see the note at the bottom on converting.

4-5 chicken breasts, cut into bite sized pieces
5-6 scallions, chopped
4 ribs of celery - diced fine
1 bell pepper, diced
1 clove of garlic -chopped
4-5 Tbsp olive oil
1 10-oz can Rotel diced tomatos with chilis
2 cups chicken stock
3/4 cup water
salt and pepper to taste
1 teaspoom cumin
1 tablespoon chili powder (more if you want more "pop" to the taste)
grated Parmesan cheese for garnish

6 Servings


Sauté the scallions, celery, and bell pepper in the butter. Add the chicken and cook just until the color begins to turn. Combine the chicken stock, canned tomatoes, water, garlic, cumin and chili powder in the warm slow cooker and add the chicken and vegetables. Stir once to blend.

Cover and cook on high for one hour, then turn the heat to low for 4-5 hours. Garnish with grated Parmesan cheese.

TO MAKE THIS A C1 RECIPE:
If you use a different type of canned tomatoes that does not have jalapenos in it, this would then be a C1 recipe!

Becky's Chicken Stir Fry (C1)

Recipe Author: Becky Yokeley Love

Stir fry is so easy!

Combine in a large pan a concoction of chicken, slaw mix, broccoli slaw, some minced garlic, olive oil, chicken broth, and soy sauce.

The vegetables were just a bag of steamable stirfry veggies.