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Creamy Chicken Sandwich Filling

One of my aunts made The Man and I some delicious chicken sandwiches while we were visiting her and The Man just loved them. She told me what was in them and I decided to give them a try. I made a few tweaks to the her recipe and this is what came out. I left the bread out of the recipe and nutritional values because it can vary so much between brands. I also think the filling would be delicious in a pita.

6 oz boneless skinless chicken breast, cooked
2 tablespoons mayo
2 tablespoons greek yogurt
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoons fresh tarragon, minced

Dice or shred the chicken breast. Combine with the mayo, yogurt, tarragon, garlic and onion powders. Serve on your choice of bread or in a pita.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 154.5
Total Fat: 4.6 g
Cholesterol: 53.8 mg
Sodium: 177.2 mg
Total Carbs: 6.4 g
Dietary Fiber: 0.4 g
Protein: 22.0 g

Creamy Chicken Sandwiches-001


Mustard Chicken Quesadillas

I thawed out some chicken for a different recipe, but I didn’t get around to making it. So tonight I decided to play with the idea of quesadillas, but I wanted to do something other than the usual Mexican flavors. I’m not sure where I came up with the mustard idea, but The Man loved it. Of course I had to add a little extra cheese to his 🙂

12 oz boneless skinless chicken breast, cooked and shredded
1/2 cup plain greek yogurt
1/4 cup brown and spicy mustard
1/2 cup shredded cheddar cheese
1 tablespoon garlic powder
1 tablespoon onion powder
8 tortillas

Combine the shredded chicken breast, greek yogurt, mustard, cheddar cheese, garlic and onion powder.
Spread the mixture over four of the tortillas and top with the other four.
Heat up a large skillet. One at a time, place the quesadillas in the skillet and cover with a grill press or heavy plate. Let them cook for a few minutes, or until turning golden brown. Flip it over and cook for a few more minutes.
Cut into quarters before serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 382.6
Total Fat: 8.0 g
Cholesterol: 51.3 mg
Sodium: 924.5 mg
Total Carbs: 41.0 g
Dietary Fiber: 22.3 g
Protein: 36.6 g


Guac Chicken Pasta

I kept seeing avocados at the grocery store here in Texas and decided I wanted to see if I could come up with something using them. This recipe is what I came up with. It’ll be a great cold, summertime salad. I used shredded chicken in mine, which I think worked better, but you could use diced chicken and it’ll be just as good.

6 oz uncooked pasta, cooked according to the box
8 oz boneless, skinless chicken breast
1 tablespoon garlic powder
1 tablespoon onion powder
1 avocado, peeled and seeded
3/4 cup greek yogurt
1 lime, juiced and zested
1 cup cherry tomatoes, halved

Microwave the chicken breasts in a covered container for about eight minutes or until no longer pink. Make sure that it doesn’t dry out. Shred it and place in a bowl with the pasta and tomatoes.
In a large bowl, combine the garlic and onion powders, avocado, yogurt, lime juice and zest together until smooth.
Add the avocado mixture to the bowl with the chicken. Stir until everything is well coated.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 330.1
Total Fat: 9.6 g
Cholesterol: 32.5 mg
Sodium: 47.1 mg
Total Carbs: 40.5 g
Dietary Fiber: 5.3 g
Protein: 23.5 g

Guac Chicken Pasta-001

Quick Chicken Soup

The Man wasn’t feeling so well the other day, so my first instinct was to make him chicken soup. My version takes an extra pan because I was trying to make it quickly. Cooking the chicken, onions and celery are quicker in a pan than boiling them, but I can never seem to get carrots cooked in a pan quite the way I’d like them. That’s why I get a jump start on softening them up by boiling them while I’m cooking the chicken. Otherwise you could just toss everything in a big pot and let it boil until the chicken is cooked and the veggies were tender.

6 cups reduced sodium chicken broth
2 cups water
1 cup carrot strips or grated
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
8 oz boneless, skinless chicken breast, diced
1 tablespoon oregano
1 tablespoon rosemary
1 tablespoon basil
1 tablespoon thyme

Put the chicken broth, water and carrots in a large pot, let it start boiling.
At the same, in a large pan add the rest of the ingredients. Cook until the chicken isn’t pink and the veggies are tender.
Add the chicken mixture to the chicken broth. Let it simmer for at least ten minutes, longer if possible.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 70.3
Total Fat: 0.5 g
Cholesterol: 13.7 mg
Sodium: 520.3 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.8 g
Protein: 9.0 g

Quick Chicken Soup-001

Cowboy Pot Pie

I happen to like pot pie or shepards pie, but The Man isn’t much of a fan.  I thought maybe I could put a Tex-Mex spin on it, he would like it.  Turns out he really liked it!  I made our version of it with extra liquid because The Man like to have extra juice to soak up with the bread. If you prefer it that way, just don’t drain the cans. He also wanted to add some cheese to it, so I had him just add it to his bowl. Then I don’t have to have the extra calories. If you aren’t a big chicken fan you could trade the chicken for steak, just make sure the steak is tender.

For the filling:
8-10 oz boneless skinless chicken breast, diced
1 cup onions, chopped
1/4 cup garlic, minced
1 red pepper, chopped
1 can (14.5 oz) no salt added diced tomatoes
1 can (15 oz) enchilada sauce
1 can (14.5 oz) chili beans in sauce

For the topping:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cream of tartar
2 jalapenos, diced (without seeds for less heat)
1/2 cup shredded cheddar cheese
1/2 cup butter, softened
1 cup milk

Preheat the oven to 450 degrees.
In a large, oven safe skillet, cook the chicken, onions, and garlic together until the chicken starts to brown. Add the red pepper, drained tomatoes, can of sauce and chili beans, undrained. Let it heat all the way through, then set aside.
In a bowl, combine the flour, baking powder, cream of tartar, jalapenos, and cheese. Cut in the butter until the dough looks like flour but will stick together if squeezed. Add the milk and mix well.
Spread the topping over the skillet. Bake at 450 degrees for 25 minutes, or until the center of the topping is cooked all the way through.

Cowboy Pot Pie-001

Man Cups

I love using these little fillo cups to make snacks for parties. And although The Man likes all of them that I’ve posted, a lot of times they tend to be a little more on the, well, girly side. So I decided to make some especially for The Man. Not surprisingly, they were the first ones to disappear at the party!

1 small boneless skinless chicken breast, diced
3 slices bacon, diced
1/2 cup shredded cheddar cheese
2 tablespoons barbecue sauce
15 mini fillo shells

Preheat the oven to 350 degrees.
Arrange the fillo shells on a cookie sheet.
In a skillet, cook the diced chicken and diced bacon until the chicken is golden and the bacon crispy. Set aside for few minutes to let it cool. Mix the bacon, chicken, cheese, and barbecue sauce together. Spoon into the cups and bake for seven to ten minutes. Let them cool for a couple of minutes before eating them.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 40.2
Total Fat: 1.9 g
Cholesterol: 8.0 mg
Sodium: 86.2 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.0 g
Protein: 3.6 g

Man Cups-001

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Shaken Together

Pinterest Wednesday: Creamy Garlic Pasta

Oh my creamy, garlicky goodness! I found this pin from The Cheese Pusher and I knew I just had to make it. The only change I made to the recipe was I added some broccoli and chicken to the pasta to make it a bit more of a complete meal. It was seriously quite amazing, The Man and I both had to have a small second helping! I calculated the nutritional values for her version of Creamy Garlic Pasta.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 474.8
Total Fat: 24.4 g
Cholesterol: 88.6 mg
Sodium: 1,341.6 mg
Total Carbs: 45.5 g
Dietary Fiber: 1.1 g
Protein: 18.9 g

When I make it next time (and there will definitely be a next time), there are a few changes I’m going to make to lower the fat. In my version I didn’t include meat in the ingredients, because I could easily see adding beef or chicken to it.

1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
6 ounces spaghetti or angel hair pasta
3/4 cup grated parmesan cheese
1 10 ounce package frozen broccoli
3/4 cup fat free evaporated milk
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat. Add the broccoli and mix in the parmesan until completely melted. Turn off the heat and stir in the evaporated milk and parsley. Serve immediately.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 336.0
Total Fat: 9.8 g
Cholesterol: 34.6 mg
Sodium: 1,282.8 mg
Total Carbs: 43.4 g
Dietary Fiber: 3.0 g
Protein: 19.8 g

Creamy Garlic Pasta PW-001

Creamy Southwest Chicken Bites

Since Christmas is just a couple days away (where did December go?!) and New Year’s not too long after that, I’m going to take  little break from posting recipes.  As much as I love cooking and sharing my creations with everyone, I want to spend the time with my husband.  But I’ll leave you with one last recipe for the year and the promise that I have more in store for 2013, along with a couple other surprises!

With us being right in the middle of the holiday season, a lot of us are either hosting parties or need to bring something to a party. These are perfect! Filo cups make it easy to make silverware (and plate) free snacks, so less clean up. And you can get a head start on your New Year’s resolution to eat healthier because they’re only 30 calories for each one and loaded with veggies. The greek yogurt makes them creamy, without adding extra fat. You can tailor them to your taste by adding extra chili powder or a diced jalepeno.

30 mini filo cups (2 packages)
2 boneless skinless chicken breast, diced
1/2 cup diced onion
1 large red pepper, diced
1/4 cup chopped cilantro
3 green onions, diced
1 lime, zested and juiced
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 cup mozzarella cheese
1/2 cup plain greek yogurt

Preheat the oven to 350 degrees.
Arrange the filo cups on a baking sheet.
In a large skillet, cook the chicken, onion, red pepper, cilantro, green onions, lime juice and zest, garlic powder, and chili powder. When the chicken starts to turn golden brown and the onions are transparent, remove from the heat and add the mozzarella cheese and greek yogurt. Stir until everything is well coated.
Spoon evenly into the filo cups.
Bake at 350 degrees for eight minutes.

Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 30.5
Total Fat: 0.7 g
Cholesterol: 6.3 mg
Sodium: 31.0 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.3 g
Protein: 3.2 g

Creamy Southwest Chicken bites (1)

Balsamic Veggie and Chicken Pasta

Once in a while when you’re experiementing in the kitchen, you may have one idea for what the recipe is going to be and it turns out completely different. That’s how this recipe came about. I love the summery salad of fresh basil, fresh mozzarella, tomatoes, and a drizzle of balsamic vinegar. It’s one of my favorite salads, but it really is better suited for warm months. So I wanted to try creating a pasta based dish that combined those flavors. Unfortunately, this doesn’t quite make it. But it’s quite delicious in it’s own right.

6 oz linguini noodles, uncooked
8 oz boneless skinless chicken breast
1/4 cup minced garlic
1 cup chopped onions
1 cup sliced zucchini
1 cup chopped red peppers
2 cups reduced sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons dried basil
1 teaspoon cornstarch
1 cup grape tomatoes, cut in half
1 cup shredded mozzarella

Cook the pasta according to the directions on the box.
In a large pan, cook the chicken, garlic, onions and zucchini until the vegetables are tender and the chicken starts turning golden brown. In a measuring cup, combine the chicken broth, balsamic vinegar, basil, and corn starch (make sure the corn starch is completely dissolved into the liquids). Pour into the pan with the chicken and bring it to a boil. Turn the heat down and cook for a few minutes, stirring often. When the sauce starts to thicken, add the tomatoes and cheese. Continue to cook until the sauce starts to stick to the noodles.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 325.9
Total Fat: 0.5 g
Cholesterol: 31.3 mg
Sodium: 634.5 mg
Total Carbs: 50.6 g
Dietary Fiber: 3.9 g
Protein: 21.5 g

Balsamic Chicken and Veggie Pasta

Breaded Baked Chicken with Cheesy Potatoes

Every once in a while I come up with a recipe that I’m seriously impressed with. This cheesy potato and bacon recipe is one of them. I was craving some potatoes, and I knew there was some bacon and cream cheese in the fridge that needed to get used soon.

The chicken is a really simple recipe that can be altered to your tastes, just play with adding different herbs and spices. Or marinate the chicken before breading them, like I did. I started with barbecue marinated chicken breasts that we had in the freezer.

I know the calorie count for the potatoes seem a little high for a side dish, but when they were served up with the chicken and broccoli (like in the picture), the entire plate is less than 500 calories.

Twice Cooked Cheesy Potatoes and Bacon

1 large potato, sliced
6 slices bacon, cut into 1/2″ pieces
3/4 cup chopped bacon
2 tablespoons minced garlic
2 tablespoons butter
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 oz fat free cream cheese
3/4 cup milk
3/4 cup shredded cheddar cheese

Preheat the oven to 425 degrees.
Lightly grease a 9×9 baking dish.
In a large pan, pan fry the potatoes, bacon, chopped onion and minced garlic. When the bacon is cooked and the potatoes are fork tender, transfer them to the prepared baking dish.
In the same pan, add the butter, flour, garlic powder and onion powder. Keep moving the butter and flour around the pan until it thickens. Add the milk, cheddar cheese, and cream cheese to the pan, stirring until everything melts and forms a sauce.
Pour the sauce over the potatoes in the baking pan, gently stirring the potatoes so they’re well coated.
Bake for about 20 minutes, or until the sauce is thick and bubbly, and the potatoes are tender.

Nutritional Info
•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 246.2
•Total Fat: 8.3 g
•Cholesterol: 32.7 mg
•Sodium: 478.9 mg
•Total Carbs: 26.3 g
•Dietary Fiber: 2.4 g
•Protein: 15.6 g

Breaded Baked Chicken

2 boneless skinless chicken breasts
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 425 degrees.
Combine the flour, garlic and onion powders together in a large, flat bowl. Press the chicken breast into the flour mixture, lightly coating both sides. Place them in a lightly greased baking dish.
Bake at 425 for about 25 minutes, flipping it over halfway through. Cut into the thickest part of one of them to check that they are cooked all the way through.

Nutritional Info•Servings Per Recipe: 2
•Amount Per Serving
•Calories: 146.7
•Total Fat: 1.1 g
•Cholesterol: 55.0 mg
•Sodium: 331.1 mg
•Total Carbs: 7.8 g
•Dietary Fiber: 0.4 g
•Protein: 24.1 g

Breaded Baked Chicken with Cheesy Potatoes