Sweet BBQ Chik’n Kabobs

Sweet BBQ Chik’n Kabobs (slightly adapted from Kraft Recipes, Servings: 4, Total Time: 25 minutes)

Ingredients

·         1 package Trader Joe’s Chickenless Chicken Strips

·         2 cups pineapple chunks (I used canned)

·         1 each red and green pepper, cut into 1-1/2 inch pieces

·         ½ cup BBQ sauce

·         3 Tbsp. frozen orange juice concentrate, thawed

Directions

1.)    Heat grill to medium-high heat

2.)    Thread chickenless chicken strips alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.

3.)    Mix BBQ sauce and juice concentrate; brush half evenly onto kabobs.

4.)    Grill 8-10 minutes, turning and brushing occasionally with remaining sauce.

This recipe is easy to make, low on calories and fat – and pretty tasty too.  I find it very sweet (from the OJ concentrate and pineapples), but also a little savory from the BBQ sauce.  The peppers remain crisp and add a nice component to the soft chikn and pineapple chunks.  I actually just warmed mine up in a pan instead of using skewers because I was really low on time, but I think grilling would be great, too.  I also like that this dish is so colorful – red, yellow, green!  It makes for a nice plate.  I recommend serving with rice, or wrapped in a tortilla or pita bread.

Slow Cooker Indian Chikn Stew

Slow Cooker Indian Chikn Stew (slightly adapted from Better Homes & Gardens, Servings: 8, Total Time: 8-10 hours)

Ingredients

·         Nonstick cooking spray

·         2 packages Trader Joe’s Chickenless Chikn Strips, cut into 1-inch pieces

·         ½ cup onion, chopped (1 medium)

·         3 cloves garlic, minced

·         5 tsp. curry powder

·         2 tsp. ground ginger

·         ½ tsp. salt

·         ¼ tsp. ground black pepper and/or cayenne pepper

·         2 15 oz, cans garbanzo beans (chickpeas), rinsed and drained

·         2 14 ½ oz. cans diced tomatoes, undrained

·         1 cup water or vegetable broth

·         1 bay leaf

·         2 Tbsp. lime juice

·         1 9 oz. package fresh spinach

·         Hot rice (for serving)

Directions

1.       Lightly coat a 6-quart slow cooker with cooking spray. Add Chikn, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, water, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

2.       Stir lime juice into mixture. Stir in spinach and let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.

This was a simple dish that was low on preparation but high on flavor.  Not sure if it’s exactly one of the flavor profiles that I fall in love with, but it was still good and I would probably make it again.  The only changes that I made to the above recipe was using water in lieu of vegetable broth (we didn’t have any), cayenne pepper, and three small bay leaves instead of one bay leaf.  I also removed the leaves before serving (because that’s what I’ve read in other recipes).

The soup has just the faintest hint of heat (from the cayenne pepper.  I actually added some Sriracha to mine the first night because I wanted to amp up the heat.  It has a little sweetness to it as well, you can definitely make out the bay leaves and ginger in each bite.  The garbanzo beans cooked nicely, but I recommend using petite diced tomatoes – it might make the soup look a little neater (as opposed to having big chunks of tomato everywhere!).  I also recommend tearing the spinach leaves into small pieces because each bite I took, there was a string of wilted spinach hanging off the fork – not very appetizing, in my opinion.  If I make it again, I’ll probably add a bit more curry powder to increase the Indian flavor, and the cayenne pepper to make it something I like a little more.

All in all, not bad for a quick dish that I can let sit and stew all day!

Chik’n Lo Mein

Chik’n Lo Mein (adapted from Kraft Foods, Servings: 4-5, Total Time: 25 minutes)

Ingredients

·         ½ lb. spaghetti, uncooked

·         ¼ cup Asian Toasted Sesame Dressing

·         1 package Trader Joe’s Chickenless Chicken Strips

·         2 cloves garlic, minced

·         1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

·         ½ cup  fat-free reduced-sodium vegetable broth

·         1 Tbsp. Creamy Peanut Butter

·         ¼ cup  lite soy sauce

Directions

1.)    Cook spaghetti in large saucepan as directed on package, omitting salt.

2.)    Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until everything is heated through.

3.)    Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly.

Okay, so I made a major flub on this one that actually didn’t turn out too bad.  I thought I had vegetable broth, but alas, when I went to retrieve it from the pantry – no such luck.  My spaghetti was already cooking and my veggies were frying, so I made a split decision to use water.  When my husband and I ate the final dish, we found it slightly bland and I think that the broth would have helped in the flavor area; however, after refrigerating and reheating the leftovers – flavor!  No problems.  Next time I make this, though, I’ll use the vegetable broth.

I did not top the final dish with cilantro and peanuts (as the original recipe calls for) for two reasons: 1.) my husband doesn’t like peanuts and 2.) neither of us likes fresh cilantro.  I don’t think that took anything away from the final product, though.  The taste has a little bit of peanut butter, but mostly the toasted sesame dressing with a hint of garlic.  I think that the only thing I would change (besides actually using vegetable broth) is to use fresh vegetables.  The frozen and thawed veggies had no bite to them whatsoever and I feel that a little extra crunch would have amped up the meal.  You’ll probably be fine to use frozen veggies if you use the peanuts, though.

Enjoy!  And remember, letting the dish sit for a few minutes will definitely help the flavors meld!

Stove Top Chik'n Bake

Stove Top Easy Chikn Bake (slighty adapted from KraftRecipes, Total Time: 40 min., Servings: 6)

Ingredients

·   1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Pork

·   2 pkg. Trader Joe’s Chickenless Chik’n Strips cut into bite-size pieces

·   1 can  (10-3/4 oz.) condensed cream of mushroom soup, low-sodium

·   1/3 cup  low-fat Sour Cream

·   1 pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Directions

1.    Heat oven to 400ºF.

2.    Prepare stuffing as directed on package.

3.    Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with    

       stuffing.

4.    Bake 30 min. or until chicken is done.

An old favorite of mine!  It’s one of the first casserole recipes that I tried with fake meat.   I have found that adding some pepper to the vegetable mixture before baking is required and gives the dish an extra zing to make it tasty.  Not too bad on calories, and it has a good mix of carbs and protein.  The stuffing gets a little crispy on top  when it is baked, so that adds a nice comparison in the texture from the softer vegetable and chik’n mixture.  Overall, a good standby.

Cheddar Chik'n Rice Skillet

Cheddar Chikn Rice Skillet (slightly adapted from KraftRecipes, Total Time: 20 min., Servings:  4)

Ingredients

·         ½ cup Lite Zesty Italian Dressing

·         2 pkg. Trader Joe’s Chickenless Chik’n Strips

·         2cups  instant brown rice, uncooked

·         1 ¼ cups  fat-free reduced-sodium vegetable broth

·         1 green pepper, cut into strips

·         2 tomatoes, seeded, chopped

·         1 cup  Shredded Mild Cheddar Cheese

·         4 green onions, sliced (green and white parts)

Directions

1.       Heat dressing in large nonstick skillet on medium-high heat. Add chik’n; cook and stir 2 min.

2.       Stir in rice, broth and peppers. Bring to boil; cover. Simmer on low heat 5 min. or until rice is tender. Let stand, covered, 5 min. or until liquid is absorbed.

3.       Add tomatoes, cheese and onions; mix lightly.

I used more broth than was called for, probably about 1 ¾ to 2 cups.  I also used one can of diced tomatoes, drained, instead of chopping some fresh ones. 

The taste of the dish was good, but didn’t really wow me.  The carb and protein mix in this dish is good, but the fat is slightly high – use Reduced Fat cheese (or less of the regular kind) if you have concerns about that.  Also, using the vegetable broth helps bring the calorie count down – making this a pretty healthy dish.

Chicken Enchilada Pasta

Chicken Enchilada Pasta (slightly adapted from Better Homes & Gardens, Total Time: 1 hour, Servings: 8-10)

Ingredients

·         1 12 oz. package dried jumbo shell macaroni

·         2 tsp. olive oil

·         1 large green and 1 large red sweet peppers, chopped

·         1 cup chopped red onion

·         1 fresh jalapeno chile pepper, seeded and chopped

·         2 Tbsp. vegetable oil

·         2 pkg. Trader Joe’s chickenless Chicken Strips, chopped

·         1 16 oz. can refried beans

·         1 package taco seasoning mix

·         2 10 oz. cans enchilada sauce

·         8 oz. shredded Mexican-style four-cheese blend

·         1 cup sliced green onions

Directions

1.      Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2.      In skillet, heat oil over medium heat.  Cook sweet peppers, onion, jalapeno, and ¼  tsp. salt for 5 minutes or until tender.

3.      Stir in chicken, beans, taco seasoning mix, and ½ cup enchilada sauce. Cook and stir 5 minutes.

4.      Stir in ½ cup each of the cheese and green onions.

5.      Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish.

6.      Divide filling among shells.  Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

7.      Bake, covered, for 30 minutes.

8.      Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining green onions.

I absolutely love this dish!  My husband thoroughly enjoyed the filling, but not the pasta (apparently, he’s not a fan of shells – never knew that before and I’ll never understand how people can write off one type of pasta, but that’s not for this blog).  They were pretty spicy, but the pasta helped tame that slightly.  The original recipe calls for 3 peppers, but I think that is too many considering the amount of filling that you have.  If you don’t have the Trader Joe’s chickenless Chicken Strips, you could make it without or use some other soy product (i.e. Morning Star Farms Burger Crumbles).  It adds some texture to the dish and some needed protein.  Overall, everything tasted delish and I wouldn’t change a thing to the above recipe.

Fiesta Chikn Soup

Fiesta Chikn Soup (adapted from Kraft Recipes, 4 servings, Total Time: 40 minutes)

Ingredients

¼ cup Zesty Italian Dressing

1 package Trader Joe’s Chickenless Strips, chopped

½ onion, chopped

1 cup (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained

1 can (14-1/2 oz.) fat-free reduced-sodium vegetable broth

1 ¼ cups water

1 can (8-1/2 oz.) peas and diced carrots, drained

1 tsp. chili powder

½ cup Mexican or Taco Shredded Cheese

Directions

1.)    Heat dressing in large saucepan on medium-high heat. Add strips and onions; cook 5 min., stirring occasionally.

2.)    Add tomatoes, broth, water, peas and carrots, and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until onions are tender.

3.)    Serve, topped with cheese.

I wasn’t as fond of this Mexican soup dish as others that I have tried.  If I make it again, I’ll add some hot sauce or jalapenos, or something to jazz it up a bit.  As is, the chili powder doesn’t help much in the flavor department.  It is also fairly one note on the texture component, of which my husband is not a fan.  Maybe adding some tortilla chips on top would make him happy!  If you are looking for a mild dish, then this is your ticket.  But if you’re looking for flavor town, you’ll need to make some additional enhancements (and I definitely recommend the Taco cheese, as it has a more intense flavor).  Enjoy!

Chikn Enchiladas

Chikn Enchiladas – Total Time approx. 1 Hour, serves 4-8 (depending on if you take 1 or 2 enchiladas)

(adapted from AllRecipes.com)

Ingredients

·         1 (10.75 oz) can Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

·         1/2 cup light sour cream

·         1 Tbsp margarine

·         1 medium onion, chopped

·         1 tsp chili powder

·         2 cups chopped Trader Joe’s Chickenless Chikn Strips

·         1 (4 oz) can chopped green chilies

·         1 Tbsp ancho chilies in sauce

·         8 (8 inch) flour tortillas, warmed

·         1 cup shredded Nacho/Mexican cheese

Directions

1.      Preheat oven to 350 degrees F.

2.      Mix soup and sour cream.

3.      Heat butter in saucepan. Add onion and chili powder and cook until tender.

4.      Add chicken, chilies and 2 Tbsp soup mixture.

5.      Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese.

6.      Bake 25 minutes or until hot.

I liked this dish, tasty and very spicy (that would be because I added some extra adobe chili peppers on top of my enchilada).  I did kind of mess up the recipe – due to not paying attention – and mixed the chiken and green and ancho chilies in with the soup/sour cream mixture.  When I figured out what happened, I added most of that to the onion mixture and cooked for about 3 minutes, until just warmed.  I didn’t have enough to coat the bottom of the pan, so I sprayed it with non-stick cooking spray.  I was able to pour some on top of the enchiladas before topping with the shredded cheese.  It’s all about adaptability in the kitchen!  The edges of the tortillas became very crusty, possibly because of not having the soup/sour cream mixture in the bottom of the baking pan – I’ll have to remember that next time!  

Enchilada Bake

Delicious! (Even with the adjustments I made.)  I used 1 box of Trader Joe's Chickenless Chicken Strips and 1 box of their Steakless Steak Strips.  I cut them up into small pieces so it was closer to a shredded consistency.  I added about 3/4 of a large green pepper to the mix when I added the jalapeno peppers.  I also only used about 1/2 a package of Taco cheese.  Finally, I omitted the corn tortillas and spooned the filling into wheat tortillas.  It was a little messy, but that's fine with me!

This had a nice spice to it, not too overwhelming (I used medium enchilada sauce) - almost a slow heat that built while eating the tortilla.  I did not use sour cream, but that might help alleviate anybody's concerns with spice.  The top was very cheesy looking, but it definitely mixed well with the taste.  To cut back on the liquid, I might use less enchilada sauce next time or add the corn tortillas (that would definitely cut back on the extra liquid).  A definite keeper!


http://www.kraftrecipes.com/recipes/chicken-enchilada-bake-98047.aspx