BBQ Chicken Salad

BBQ Chicken Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Yield 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Instructions

• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
• Serve immediately, topped with tortilla strips.

Easy Burrito Bowls

Easy Burrito Bowls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 6 servings

Ingredients

• 1 cup uncooked rice
• 1 cup salsa, homemade or store-bought
• 3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves
For the chipotle cream sauce
• 1 cup sour cream
• 1 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste

Instructions

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
• In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
• To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
• Serve immediately, drizzled with chipotle cream sauce.

How to Cook Foil Packs in the Oven

Last Updated: Jul 15, 2015 | By Sommer Leigh

Wrapping food in foil packs is a low-calorie method of cooking which saves you the hassle of cleaning up a dish. Serve the foil pack on top of a plate and you may not have to wash that either: Simply throw the foil away after you eat your dinner. These packs steam meat, vegetables and other foods by keeping the pack sealed, and hold in moisture so the food cooks evenly and comes out tender.

Step 1

Preheat the oven to 400 degrees F.

Step 2

Tear off pieces of foil from the roll three times the width of the food you are cooking.

Step 3

Stack the food in the middle of the foil piece. Foil packets can contain any variety of vegetables, meat, herbs, sauces and any seasonings you prefer.

Step 4

Fold over the foil piece and crimp the edges for a tight seal.

Step 5

Place the foil packs on a baking sheet.

Step 6

Place the baking sheet in the oven.

Cheesy Bacon Ranch Potato Foil Packs

Ingredients

1 1/2

lb small (two-bite) Yukon gold potatoes, halved

4

teaspoons oil

2

tablespoons ranch dip mix (from 1-oz package)

1

jalapeño chile, seeded, finely chopped

4

slices cooked bacon, coarsely chopped 

1

cup shredded Cheddar cheese (4 oz)

Directions

• 1 Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• 2 Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
• 3 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 4 Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

Grilled Parmesan-Ranch Chicken Foil Packs

Ingredients

4

boneless skinless chicken breasts (4 to 5 oz each) 

1/2

teaspoon salt-free garlic-herb blend

1/2

cup reduced-fat ranch dressing

1/4

cup water 

2

cups quartered small red potatoes

1

cup ready-to-eat baby-cut carrots, cut in half lengthwise

1/4

lb fresh green beans, trimmed

1/3

cup finely shredded Parmesan cheese

Directions

• 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
• 2 In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
• 3 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 4 Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170°F).
• 5 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Honey-Sriracha Chicken Foil Packs

Ingredients

1/2

cup uncooked instant brown rice

1/2

cup water 

1

box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed

4

boneless skinless chicken breasts (from 20-oz package) 

2

tablespoons honey

2

tablespoons fresh lime juice

1

tablespoon Sriracha sauce

1

tablespoon chopped fresh cilantro

Directions

• 1 Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.
• 2 Cut 4 (10x12-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.
• 3 In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
• 4 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
• 5 Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Microwaved eggs in a mug

• WHAT YOU NEED

  2	EGGS
  2	Tbsp. milk
  	Salt and pepper

DIRECTIONS

1. BEAT eggs, milk, salt and pepper in microwave-safe bowl or 12-oz. coffee mug until blended.
2. MICROWAVE on HIGH 45 seconds: STIR. MICROWAVE until eggs are almost set, 30 to 45 seconds longer. SERVE immediately.

Homemade Tator Tots

HOMEMADE TATER TOTS

YIELD: 6 SERVINGS

 

PREP TIME: 25 MINUTES

 

COOK TIME: 20 MINUTES

TOTAL TIME: 45 MINUTES

Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!

PRINT RECIPE

INGREDIENTS:

• 2 pounds russet potatoes, peeled
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1 cup vegetable oil
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, garnished with parsley, if desired.*

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.