Info Diet Plan

Day 343. Chicken and dumplings! Finally! I dont know why it took me so long to make this----it was terribly easy, and very tasty. Thank you so much for all of the recipes that were sent in. This is a compilation of recipes from Tamara, Kimberley, Danette, and Renee. Thank you! The Ingredients. --3 pounds boneless, skinless chicken (I used frozen thighs) --1 yellow onion, chopped --1 cup mushrooms, chopped (I used baby portabellas ) --16 ounces frozen vegetables --2 cans cream-of-something soup, or combine in a saucepan: 4 T butter 6 T flour (I used Pamelas baking mix) 1 cup milk (I used soy) 1 cup chicken broth 1/2 tsp salt 1/4 tsp black pepper 1 tsp poultry seasoning --1 can refrigerated biscuits , or one batch drop biscuits (I used Pamelas Baking Mix, and used the drop- biscuit recipe listed on the back of the bag) The Directions. I used a 6.5 quart crockpot . Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the...

Day 283. Its pretty well documented how much I love buffalo wings, the buffalo sauce flavor, and all things that remind me of buffalo wings. Ive mentioned my deep-seeded love in the sweet and spicy wings post , the buffalo dip , and the buffalo chicken soup . So when I stumbled across a recipe for buffalo chicken lasagna , I knew I needed to make it. In the crockpot . The Ingredients. --uncooked traditional lasagna noodles (I used Tinkyada brand) --4 already cooked chicken breast halves --jar of prepared pasta sauce --1 cup buffalo wing sauce --3 red, yellow, or orange bell peppers --tub of ricotta cheese (15 oz) --2 cups shredded cheese (mozzarella and cheddar blend) --1/2 cup bleu cheese crumbles --1/4 cup of water (add at very end) The Directions. use at least a 5qt crockpot , or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom...

Here's my updated recipe for Chicken Paprikash, which is warm and comforting for fall! (Updated with better photos, a better recipe, and step-by-step instructions October 2013.)  I've been updating photos on my oldest posts for over five years now, and there's something so satisfying about taking a favorite recipe that was hidden away in the archives and showing it off so current readers will want to try it.  Sometimes I decide I can improve the recipe as well, and with this favorite recipe for Chicken Paprikash I realized that now I'd prefer the recipe with less meat and more of the roasted red peppers that make this dish so flavorful.  Of course Chicken Paprikash is a traditional Hungarian dish that usually includes a roux made of flour and chicken fat or butter, but if you like chicken, onions, roasted red peppers, paprika, and sour cream, I bet you'll like my diet-friendly version just as well. Click to continue reading

This Grilled Fusion Chicken has a great combination of flavors. ( Grilled Fusion Chicken was updated with better photos and step-by-step instructions, July 2014.) Back in the early days of my blog I wrote about how to make juicy grilled chicken breasts that are perfect every time and I followed it up with some grilled chicken recipes.  Here's a recipe from back then that I adapted from Sunset Magazine, and really enjoyed the result.  I made this again recently with my niece Kara so we could take some new photos, and we changed the ingredients just slightly to give it even more flavor.  In the new photos I'm pairing it with a simple salad of cucumber noodles I made with my Spiralizer. Click to continue reading

Use leftover grilled or rotisserie chicken to make this Leftover Chicken Salad with Mustard, Hearts of Palm, and Olives. When it's summer, grilled chicken breasts are always on the menu at my house.  And if I'm going to take the time to prep the chicken, marinate it, and then grill it, I'm probably going to make extra grilled chicken for leftovers.  I already have 20 Summers Salads to Make with Leftover Chicken, but that doesn't stop my brain from coming up with more ideas.  Not long ago I made Rosemary Mustard Grilled Chicken for a big family party, and with some of the leftover chicken I made this Leftover Chicken Salad with Mustard, Hearts of Palm, and Olives .  Not only was this a delicious low-carb salad, but if you choose ingredients carefully it's Paleo, Whole 30 approved, and gluten-free.  If grilled chicken isn't on the menu at your house, this would also be delicious with leftover rotisserie chicken, the ones that jump into your basket when you're ...

If you like Egg Foo Yung in restaurants, this is a delicious version to make at home. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  If you've never thought of making Egg Foo Yung at home, I think you'll be pleasantly surprised by this recipe.) In 2001 I went to Hong Kong and Beijing with my brother Rand, and it didn't take long to realize that most of what we consider to be "Chinese food" in the U.S. is definitely Chinese-American food. I know Egg Foo Yung is one of those dishes that falls in the Chinese-American category, and although it doesn't get much respect compared to more exotic items you find on menus, it can be one of my favorites when it's made well. I learned to love Egg Foo Yung at The Pagoda, a Chinese American Restaurant in Salt Lake (with a Japanese name!) My family went there for special occasions, and I remember eating Egg Foo Yung at the Pagoda as a reward for making the h...

This Vietnamese Cabbage Salad is perfect to make with leftover chicken, and I love that the dressing has no oil! (Updated with better photos and step-by-step instructions, June 2013.)    Way back in 2007, Glenna from A Fridge Full of Food posted a recipe for Vietnamese Cole Slaw, and the minute I saw the recipe, I knew I'd be making some version of it.  Glenna had a Vietnamese co-worker who told her that in Vietnam the dressing for this type of salad would never contain oil, and I love the light but highly flavored dressing here that includes fish sauce, rice vinegar, and lime juice.  And since I have a hard time walking by those rotisserie chickens at Costco without having one jump into my cart, I'm always looking for salads ideas to use the leftover chicken.  With the light dressing, chicken, radishes, and crunchy cabbage, I think this Vietnamese Cabbage Salad with Chicken and Cilantro is perfect for summer. Click to continue reading

A delicious Chopped Chicken Salad with all the flavors that make Cafe Rio Salad so good! If there's anything I've learned about sticking to a healthy eating plan, it's that you better include a lot of your favorite flavors or the plan is doomed from the start.  I love the blend of flavors in Cafe Rio Style Creamy Tomatillo Salad Dressing, and I make it all the time, not just when I'm doing Phase One.  I used this dressing on Leftover Chicken Chopped Chicken Salad with Cafe Rio Style Creamy Tomatillo Dressing, but I thought it would be fun to come up with a salad that recreates more of the flavors in the famous Cafe Rio Salad.  This new Chopped Chicken Salad with Cafe Rio Flavors has diced chicken that gets marinated in Cafe Rio Dressing, romaine lettuce, avocado, tomatoes, black beans, and cilantro.  If you don't live where there's a Cafe Rio, or you just want to make it at home, I promise this will re-create that Cafe Rio happy mouth feeling that people in Ut...

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  These delicious Baked Chicken Strips with Mustard, Almond, and Parmesan were first posted in 2008 and I've made them quite a few times since then.  I'm reducing the cooking time from what was in the original recipe because now I like them slightly less done.)  I'd recommend this recipe for someone who's starting the South Beach Diet but cooking for a family and trying to think of what the kids will eat that's also phase one! These chicken strips coated with almond meal (or almond flour) and Parmesan instead of bread crumbs are delicious, plus you can prep them the night before, marinate all day while you're at work, and cook them when you get home. Click to continue reading

If you have basil in your garden, don't miss out on making this Chicken Salad with Basil and Parmesan! (Updated with better photos and step-by-step instructions, July 2014.)  This Chicken Salad with Basil and Parmesan is something you should make when you have lots of basil in your garden, because through the years I've learned you just can't put too much chopped basil in this salad.  I finally found a good sunny spot to relocate the herb pots I used on the deck last summer, and I'm happy to say I have lots of fresh basil this year, so when I cooked with my niece Kara recently we made this favorite basil-loaded chicken salad recipe to update the photos. Click to continue reading

Keep your kitchen cool with these 20 favorite salads to make with leftover rotisserie chicken! It's officially summer, and Salt Lake has already had lots of hot days, with more to come.  I love salads all year round, but when it's hot outside a cool salad is absolutely the perfect lunch, and I've posted hundreds of salad recipes on Kalyn's Kitchen through the years.  Leftover rotisserie chicken is one ingredient that often inspires me to create new salads, and here are 20 of my favorite salads using leftover rotisserie chicken.  Hope these salads will help keep your kitchen cool; enjoy! Click to continue reading

This is a great lunchtime dish as you can prepare it the night before – all you need to do at lunch is assemble your wrap! Ingredients: 1 chicken breast 1 red pepper 1 courgette 1 red onion 2 tortilla wraps 4 button mushrooms Good pinch paprika and half tsp. chilli powder Oil spray Method of Preparation: Chop the red onion into chunks and half the mushrooms. Slice the red pepper in half, remove the seeds and pith then slice into strips. Slice the courgette and then slice the chicken breast into strips. Place chicken, red pepper, courgette, red onion and mushrooms on a baking tray and spritz with oil spray. Sprinkle with chilli and paprika then put into an 180C oven for around 25 minutes, until the chicken and veg are cooked. Remove to the oven and allow to cool. Serve up on soft floury tortillas the following day. Add some freshly washed salad leaves for even more crunch and flavour. Recipe serves 2. Calories per serve – 235 Source: http://www.losebabyweight.com.au/recipes/lunch-id...

Healthy Alternative This veggie p âté has a rich and meaty taste and makes a great appetizer for any guest whether they love to eat meat or avoid it completely. Compared to p âté s made from chicken or goose liver that contain little or no essential fatty acids while being high in cholesterol, this recipe provides 683 mg of omega 3 and 2,891 mg of omega 6 per tablespoon and has zero cholesterol. And once youve soaked the walnuts, it only takes minutes to prepare. *** Raw Walnut and Mushroom P âté [makes 16 servings, 1 tablespoon each] 1 cup raw English walnuts, soaked for 4 hours 1 cup chopped button mushrooms 2 teaspoons Nama Shoyu soy sauce 1 teaspoon garlic, chopped 1 teaspoon fresh thyme 1/8 teaspoon black pepper (more or less to taste) 1 teaspoon extra virgin olive oil 1 tablespoon minced yellow onion 1 tablespoon chopped parsley Rinse the soaked walnuts and drain well. Put them in a food processor with an S blade together with mushrooms, Nama Shoyu, garlic, thyme, black pepper...