Scrambled eggs with grilled tomato and mushrooms

Nutritional Information:

Energy: 2303 kJ (550 kcal); Fat: 29.3g; Saturated fat: 6.8g; Protein: 30.5g; Carbohydrate: 41.4g; Fibre: 7.1g; Cholesterol: 563mg

Ingredients:

• 2 tomatoes cut in half
• 4 mushroom caps
• olive oil
• 2 teaspoon thyme
• 6 eggs
• 1 tablespoon milk (low fat)
• 30g butter (low fat)
• 4 slices of toast (whole wheat)
• Salt and ground white pepper, to taste

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Chicken Recipe for Muscle Building

Just because you’re cooking chicken for dinner doesn’t mean it needs to be boring. Especially when your meal serves a purpose such as helping you to build muscle, there are many ways to incorporate delicious, exciting chicken recipes into your lifestyle. Tired of feeling like your lacking the muscle you need or want your body to have? Here’s a great way to give your taste buds something to write home about (or scream out in enthusiasm!) and get you ready for your next gym session.

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Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

2 boneless, skinless chicken breasts
1 can (16oz) chicken broth
1 sm. Can yellow corn
1 sm. Can black beans
½ packet taco seasoning (Trader Joe’s is my favorite!)
2 cloves fresh garlic, chopped

Chopped onions (to taste)
½ teaspoon ground cumin
½ teaspoonful garlic powder
½ teaspoonful onion salt
canned fire-roasted tomatoes

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Crispy Mustard Chicken

Have you ever tried rye bread and mustard on a sandwich? Here is an even tastier crust for oven-baked chicken. If you prefer, you can substitute breasts with any part. Combine mayonnaise and mustard in a small bowl; stir well.

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Smashed Chicken with Vegetables

After working all day, the last thing you’ll probably feel like doing is preparing an elaborate meal. It’s too easy to reach for something frozen that you can pop into the microwave.

With this recipe for Smashed Chicken with Vegetables, you can create an elegant, tasty meal with a minimum of work.

Since most of the ingredients are pantry items, you might not even have to go shopping. If you have a well-stocked larder and chicken breasts in your freezer, you can make this meal on a moment’s notice, which is a blessing if you have last-minute dinner guests!

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Garlicky Gilroy Chicken Wings

Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired.

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Chicken Cordon Bleu

Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.

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Quick Skillet Chicken Parmesan

Does your family enjoy eating out at Italian restaurants? Chicken parmesan is a popular Italian dish that has been served for many years. With this recipe, you can serve up to four people and can double the recipe for a larger group if you need more. Here is how to make a quick skillet chicken parmesan meal for you and your family in the comfort of your own kitchen.

Things You’ll Need:

• 1 12 oz package of spaghetti, uncooked
• 4 chicken breast halves, skinned and boned
• 1 large egg, gently beaten
• 1 cup of breadcrumbs, Italian
• 3 tablespoons of melted butter or margarine
• 1 14 oz jar of your favorite spaghetti sauce
• ½ cup of shredded mozzarella cheese
• 1 tablespoons of parmesan cheese
• ¼ cup of chopped fresh parsley, optional

Instructions:

1. Start boiling your water for the spaghetti and cook according to the directions on the package. Drain well.
2. Place the chicken breast halves between two sheets of plastic wrap. Using a rolling pin, flatten them until they are ¼ inch thick.
3. Dip the chicken into the egg mixture and coat with the Italian breadcrumbs.
4. Under medium heat, melt the butter in a large skillet. Add the chicken and cook for at least 8 minutes on each side until the chicken is tender and is no longer pink.
5. Remove chicken from the heat and drain it.
6. Warm the spaghetti sauce in a saucepan until it is heated throughout.
7. Place the cooked spaghetti on a serving plate and add the chicken on top.
8. Pour the spaghetti sauce over the chicken and top with the shredded mozzarella and parmesan cheese.
9. Garnish the meal with chopped parsley if desired.

Tips & Warnings:

• If you don’t prefer spaghetti, you can use any type of pasta such as bow ties or penne.
• To avoid burning the spaghetti sauce, keep the heat on medium-high and stir on a regular basis.

About the contributor: Robert S is a full-time loans and credit specialist by day and part-time chef by night. He one day hopes to open his own restaurant!

Garlic Lemon Chicken Breast

This recipe is a healthy recipe and easy to make within at least an hour. Be sure to have heavy duty aluminum foil available for cooking and baking purposes.

This recipe yields 4 servings.

Ingredients:

4 skinless boneless chicken breasts

2 tablespoons of fresh lemon rind grated

4 garlic crushed cloves

2-3 tablespoons of soy sauce (use less if desired)

2 teaspoons of paprika

4 sprigs of parsley

Dash or sprinkling of salt, pepper, and garlic powder

4 onions sliced in thick rings

Olive oil

1. Preheat the oven to 350 degrees.
2. Using the heavy duty foil into 4 rectangles about the size of at least half of a standard cookie sheet.
3. Combine the dry and wet ingredients together by either using a blender or complete by hand.
4. Olive oil can be sprayed on or brushed on the 4 rectangles of the heavy duty aluminum foil.
5. Put the chicken breast in the center of the foil, and brush on the mixed ingredients.
6. Put sliced onions and a sprinkling of fresh parsley over each chicken breast.
7. Loosely fold up the aluminum foil into a square shape and tightly crimp the edges to seal the packet.
8. Put them into a baking dish preferably a shallow baking dish. These can also be placed on the grill.
9. Depending on the size of the chicken pieces, bake the chicken packets in the oven for at least 50-60 minutes.

This recipe was submitted by Deborah. She’s a full-time blogger and regular contributor to CreditLoan.com as well as an avid cook with a love for finding health solutions.

Quick Chicken with Green Beans Skillet

Trying to add more vegetables to your diet on a daily basis can be a big challenge. In this busy world, it seems much easier to stop and pick up fast food for dinner. However, it can be just as quick to cook something at home. Here is how to cook a quick chicken with green beans skillet meal within 45 minutes. It tastes great and your family will love it.

Things You’ll Need:

• 2 28 oz cans of green beans, drained
• 1 12 oz package of frozen peppers and onion blend
• ½ lb of chopped cooked chicken
• 1 tablespoon of margarine
• onion powder
• garlic powder
• seasoning salt, if desired
• olive oil
• large skillet

Instructions:

1. Pour olive oil in large skillet. Add the frozen peppers and onion blend. Sauté over medium heat until fully cooked.
2. Add the chopped cooked chicken to the skillet. Allow the chicken to warm up for about 2 minutes. Keep stirring to prevent sticking.
3. Add two cans of green beans to the skillet. Mix in well with the other items in the skillet.
4. Next add the margarine, onion powder, and garlic powder. If you like, you can add seasoning salt too.
5. Once all the ingredients have been added to the skillet, let the dish cook over medium heat for 30 minutes and continue to stir. After thirty minutes, allow the dish to cool for about 5 minutes and serve.
6. Enjoy!

Tips & Warnings:

• Keep stovetop on medium heat to avoid overcooking.
• Add low-fat and low-sodium ingredients in order to create a healthier meal.

About the Cook: Patty Kleen is a trained phlebotomist who now offers phlebotomy training info to individuals interested in pursuing a career in the field. She often works with online sites and phlebotomist schools to share training opportunities around the country. When she’s not working, she can be found in her kitchen, whipping up creative dishes for those she loves!