Healthy Tips, Diet Tips And Recipes

Chicken Acapulco Recipe
Ingredients:
1 pound chicken breast boneless skinless has
2 cup canned unsalted chicken broth
3 large garlic cloves, minced
2 tablespoons pickling spices
2 tablespoons minced seeded jalapeño chile
1 onion, halved, thinly sliced
1/2 yellow pepper, sliced
1 tablespoon olive oil
2 teaspoon ground cumin
1/3 cup rice wine vinegar
1/2 red pepper, sliced
1/4 cup fresh cilantro leaves

Directions:
Baked tortilla chips.
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, cumin and oil to skillet. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and
onions to shallow dish. Top with chopped peppers and chile. Boil
cooking liquid until reduced to 2 / 3 c, about ten minutes. Pour liquid
over chicken and let cool 30 minutes. Add the cilantro chicken
mixture. Cover and refrigerate until well chilled, turning chicken
occasionally, about 4 hours (can be prepared a day ahead). Slice
chicken and transfer to plates. Top with marinated vegetables and
some of the juices.
Enjoy!

Broccoli Chicken Recipe
Ingredients:
3 cooked boneless, skinless chicken breasts, cubed
1 can cream of mushroom soup
1 cup mayonnaise
¼ cup melted butter
1 tsp garlic powder
1 bunch broccoli, chopped
1 pack Stove Top stuffing mix corn

Directions:
Steam broccoli and then in a casserole. Place a layer of chicken on top of broccoli.
Combine the mayonnaise, cream of mushroom soup and garlic powder.
Put this mixture on top of chicken and broccoli.
Mix the melted butter with dry stuffing mix and seasoning.
Bake in preheated oven at 350 degrees for 30 minutes.
Enjoy!

Cashew Chicken Flavor Recipe
Ingredients:
10 oz boneless chicken breasts, cut into 1x 1 inch pieces
2 cups sliced mushrooms
1 can (6 ounces) sliced water chestnuts, rinsed and drained
6 green onions cut into 1-inch
1 red or green pepper, cut into strips
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1 tablespoon dry white wine
2 cups hot cooked white rice
2 tablespoons hoisin sauce
1/4 cup roasted cashews
1 teaspoon vegetable oil

Directions:
Place chicken in large plastic food storage bag.
Combine cornstarch, wine, soy sauce and garlic powder in small bowl until smooth.
Pour over chicken pieces. Seal bag, turn the hand. Marinate in refrigerator 1 hour.
Drain chicken, discard marinade.
Heat oil in wok or large skillet over medium heat until hot.
Add onion, sauté 1 minute.
Add chicken, sauté 2 minutes or until golden. Add mushrooms, pepper and water chestnuts,
stir-fry 3 minutes or until vegetables are crisp to tender and chicken is no longer pink in center.
Stir in hoisin sauce, stir and cook 1 minute or until hot.
Serve chicken on rice and vegetables.
Top servings evenly with toasted cashews.
Enjoy!