El Pollo Loco Chicken Recipe

1 cup white vinegar
1 cup olive oil1/2 cup white wine
1 tbsp oregano
1 tsp thyme
3 or 4 large cloves garlic, crushed
1 1/2 tsp Tabasco sauce
2 whole chickens, each cut in half

Mix all ingredients and marinate two whole chickens which have been
cut in half. Marinate several hours in the refrigerator.

Grill chicken slowly until done.

Low Fat Chicken Cheese Enchiladas

Ingredients

• 1-1/2 cups (12 ounces) reduced-fat sour cream
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 cups cubed cooked chicken breast
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 12 fat-free flour tortillas (6 inches), warmed
• 4 green onions, thinly sliced

Directions

• In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
• Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.

Southwest Chicke Recipe

Slow-Cooked Southwest Chicken Recipe

 

 

  

 

• 6 Servings
• Prep: 15 min. Cook: 6 hours

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 pound boneless skinless chicken breast
• 1 jar (8 ounces) chunky salsa
• 1 cup frozen corn
• 1 tablespoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 3 cups hot cooked rice

Directions

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170°.
• Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. Yield: 6 servings.

Broccoli, Rice and Cheese Casserole

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup butter
• 1 cup milk
• 1 (16 ounce) package frozen chopped broccoli
• 1 small white onion, chopped
• 1 pound processed cheese foo
• 2 cups water
• 2 cups uncooked instant rice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Broccoli and Four Cheese Calzones

Ingredients

• 1 1/3 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons olive oil
• 2/3 teaspoon salt
• 1/2 teaspoon dried oregano
• 4 cups bread flour
• 2 1/2 teaspoons active dry yeast
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil

Directions

1. Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
2. Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
3. Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
4. Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.

Citrus Wine Spritzer

6 slice	lemon (14-inch)
	6 slice	lime (14-inch)
		ice (cubes)
	12 oz	pinot grigio (white wine)
	6 oz	lemon (lime flavored seltzer water)

In a large stem glass, arrange slices of lemon and lime between ice cubes to fill the glass. Pour 4 oz of white wine, 1/2 cup and 2 oz of sparkling seltzer water. Stir cocktail and serve.