Place chicken breasts in crock pot. Coat with packet of taco seasoning if desired. Add 2 jars salsa. Cook for 5-6 hours. Shred chicken with a fork, stir, add sour cream if desired, add shredded cheese if desired. Heat a little longer to get hot. Serve as taco filling or alone with sour cream, shredded cheese, baked tortilla chips, etc. Lasts for days in the fridge.

Chicken wings:

Marinate for a few hours (at least) in Italian dressing
Coat with corn flake crumbs
Bake

Yum yum yum. Favorite thing my mom makes.

I think the pretzel thing sounds pretty interesting, and the stuffed thighs.

Marinate in SoyVey teriyaki sauce overnight and bake the next day @375. Serve with hot rice and steamed broccoli, or a salad with miso dressing.

Anonymous wrote:We marinate chicken in salad dressings overnight, then grill it. Super easy and really good (the marinade gets rid of the chicken-y taste). Our favorite dressings are the WF 365 Provence Vinegarette, 365 Balsalmic Vinegarette and the Tessame's Lemon Garlic Vinegarette.

WF = Whole Foods brand?

Thai garlic chicken:

finely chop 4-5 cloves of garlic
dice 2 chicken breasts
mix chicken, garlic, 2 tbs soy sauce and 2 tsp ground black pepper and let marinade for 1/2 hour
saute in a bit of oil over medium high heat until browned and cooked through.

We marinate chicken in salad dressings overnight, then grill it. Super easy and really good (the marinade gets rid of the chicken-y taste). Our favorite dressings are the WF 365 Provence Vinegarette, 365 Balsalmic Vinegarette and the Tessame's Lemon Garlic Vinegarette.

vegetables we've been eating lately:

roasted brussel sprouts (toss with garlic, olive oil, salt and pepper)

Sauted green beans

Sauted spinach/other green (use onion, shallot, or garlic and an olive oil-butter combo)

Grilled zuchini

Roasted grape tomatoes (amazing, really)

Roasted mushrooms and tiny potatoes: leave both whole, so easy and everyone loves them. Skip the spuds if you want.

I have a tough time deciding what to do with chicken breasts recently too. Here's what I've done recently:

Poached, then shredded and made into some kind of salad, taco or enchilada. A favorite is a salad with apples, basil, peanuts, lime juice, rice vinegar, and a dash of sugar.

BBQ chicken: easy, just slather with BBQ sauce and bake, surprisingly well loved.

Stuffed: with herbed goat cheese and roasted red peppers, then baked.

In soup: chicken tortilla soup, chili, lentil, etc.

Curried: marinate in yogurt and curry or tandoori spices, skewer and bake or bbq.

Paprikash: a hungarian dish my family makes where you essentially brown chicken, saute onions, add paprika, peppercorns, and water to cover and simmer till soft. Then add sour cream (low fat is fine), serve over egg noodles with a side of cucumber salad (shaved cucumber dressed with cider vinegar/water/sugar).

As for broccoli/cauliflower: we roast it more often than not, but have done a few different things here and there (besides just steaming). I like curried cauliflower. Broccoli salad can be nice. But why not branch out a little into other veg?

Anonymous wrote:I like chicken thing in sour cream sauce over rice. Google it and you'll see it on all recipes.com. I also like a chicken breasts in red wine/mustard/cream sauce. If there's interest, I'll try to find the recipe and post. One last one: chicken thighs stuffed with feta and oregano. It's an everyday food recipe from Martha.

I'd love to see a wine/mustard/cream sauce recipe. thanks!

And before you all jump on me, fat is not your enemy.

I like chicken thing in sour cream sauce over rice. Google it and you'll see it on all recipes.com. I also like a chicken breasts in red wine/mustard/cream sauce. If there's interest, I'll try to find the recipe and post. One last one: chicken thighs stuffed with feta and oregano. It's an everyday food recipe from Martha.

Mince a 2-inch piece of ginger. Mix with about 2 tablespoons each of soy sauce, jam of your choice, and water in a baking dish, place chicken in it, cover, bake.

Simmer chicken in balsamic vinigar, a little water, and herbs like rosemary, sage, and thyme.

put a bunch of pretzles in a ziploc and give your toddler the zipped ziploc and their play hammer and let them crush the heck out of them.

Coat a chicken breast in mustard, then the crushed pretzles, then bake.

Chicken:

- Sesame chicken (Thai-style recipe - you can probably google it, but it involves lots of garlic, a little dried chili pepper (optional), with toasted sesame seeds and chopped scallions thrown in at the end)
- Roast whole chicken (prep on Friday evening, and put in fridge - roast about an hour on Saturday or Sunday; better yet, roast two, and have leftovers you can work with all week)

Roasted vegetables: I never tire of brocooli or cauliflower, but baby carrots roast beautifully. You can also broil slices of zucchini or baby eggplant (brush with olive oil and salt, turn eggplant once in the middle).

Alas, chicken seems to be the one (non pasta) main course we all agree on. We do tenderloins dipped (oil or mayo or egg wash) and coated with panko breadcrumbs/parm cheese and then baked. Desperately seeking chicken variations and other crowd pleasers. Also tiring of the old fave of roasted cauliflower and/or broccoli (evoo, kosher salt, hot oven). Any more tried and true ideas out there? As you can guess, we eat rather simply and I'm trying to cut out/reduce fat and starches.