Hungry Girl Chunky Chicken Salad

You will LOVE this one! It's chock full of chicken, fruit and crunch. Love this on a hot summer night just by itself. You can also do it as a sandwich.

Recipe by Hungry Girl...www.hungry-girl.com

Dozens of fat grams in chicken salad = bad news. Crunchy cucumbers, red grapes, and yogurt dressing on the other hand = GREAT additions. Here's HG's guilt-free answer to the notoriously fattening Waldorf chicken salad...

Ingredients:
1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast
1/2 cup chopped Persian or Kirby cucumber**
1/3 cup red seedless grapes, halved
1/3 cup chopped apple
1/4 cup plain fat-free yogurt
2 tbsp. fat-free mayonnaise
1 no-calorie sweetener packet (like Splenda)
1/4 tsp. lemon pepper seasoning
dash salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple. Then try not to pass out as you chow down on this insanely good chicken salad! MAKES 2 SERVINGS

Hungry Girl Exploding Chicken Taquitos!

We've been doing some cooking out of the Hungry Girl cookbook and her stuff ROCKS! So here is one that I love. It's super simple, usually have the ingredients on hand and filling. Enjoy cause they are yummy!! If you want more...check out www.hungry-girl.com

Roll With It!
These li'l Mexican treats are so stuffed, they're almost guaranteed to crack a bit when you bake 'em in the oven -- hence the name "Exploding." De verdad!

Ingredients:
8 small (6-inch) yellow corn tortillas
One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained well
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese
1/4 tsp. dry taco seasoning mix
Optional: red enchilada sauce, additional salsa, fat-free sour cream, for dipping

Directions:
Preheat oven to 375 degrees.

In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.

Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.

Prepare a baking sheet by spraying with nonstick spray, and set it aside.

Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.

Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

MAKES 4 SERVINGS

Pineapple Lime Dutch Oven Chicken

Wow, we have been super neglectful of this site! Yikes!

So this week we did Dutch oven cooking with my neighbors. Our offering, and trial run, was this recipe found from someone's cookbook. I'd give kudos to whoever it is, but I don't have the book in front of me!

8 chicken breasts
1/2 cup honey
2 cans of pineapple tibits in juice, one drained, reserve the juice of the other.
1/2 c lime
4 tsp Corn starch
4 Tbs soy sauce

Heat up the ole coals and brown the chicken in the dutch oven on both sides. I mixed all the "wet" ingredients in a bowl. Be sure to dissolve the corn starch in the juice of the pineapple before you go so you don't get lumpies! Pour the wet ingredients over the top, place on the lid, add coals and let bake until chicken is done and sauce is thickened. I think we did it for about 20-30 minutes. It was a sweet, limey teriaki. YUM!

I think it would be awesome just poured over white rice to serve.