Pistachio Cinnamon Chicken Salad

Ingredients:

• 16 oz cooked shredded boneless, skinless chicken breasts
• 1 1/2 cups Fat-Free Greek plain yogurt
• ½ cup pistachios, finely chopped
• 1 tsp ground cinnamon
• 1 tsp fresh lime juice
• 4 fresh basil leaves, finely chopped
• 1 stalk celery, finely chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper
• 2 scallions, finely chopped

Directions:

Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.

By: Skinnytaste.com

Pistachio-Parsley Pesto

Ingredients

• 2 tablespoons shelled, roasted pistachios
• 1 clove garlic
• 1½ cups packed parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ¼ teaspoon salt

Instructions

1. In a food processor, pulse pistachios until resembling course meal. Add garlic and parsley, run processor until minced. Drizzle in lemon juice, olive oil, and salt. Run food processor until pesto comes together, adding more olive/lemon juice as needed.

Great Spread for sandwiches!

Baked Oatmeal

2 cups rolled oats

1/2 cup pecan pieces

1/4 cup brown sugar

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Scant 1/2 teaspoon salt

2 cups milk

1 large egg

2 tablespoons unsalted butter, melted and cooled slightly

2 teaspoons pure vanilla extract

2 ripe bananas, cut into 1/2-inch/1 cm pieces

1 1/2 cups blueberries 

1 tablespoon honey

Preheat the oven to 375°F Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, pecans, the sugar, the baking powder, cinnamon, and salt.

In another bowl, whisk together the milk, egg, butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Drizzle honey over bananas and honey. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.

Altered Slightly from http://www.epicurious.com

Itailan Crockpot Chicken

8 oz cream cheese

3-4 boneless skinless chicken breasts
¼ cup butter
1 can cream of chicken soup
1 package of dry Italian dressing mix
Salt and pepper to taste

Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then shred chicken. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles

Crispy Coconut Chicken Fingers

Recipe by Our Best Bites

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.