EASY MEXICAN CHICKEN AND BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
EASY CHICKEN CASSEROLE
This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
EASY MEXICAN CHICKEN AND BEANS
Make and share this Easy Mexican Chicken and Beans recipe from Food.com.
Provided by Audrey M
Categories Mexican
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray 10" nonstick skillet with Pam.
- Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water.
- Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
- Serve with tortillas.
Nutrition Facts : Calories 302.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 65.8, Sodium 77.2, Carbohydrate 35.8, Fiber 9, Protein 35.8
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
EASY CHICKEN AND BEANS.
I like it because it is easy. High in protein and fiber. Made with all foods I can eat. Rice cakes can be bought at grocery store. Use instead of bread. Seasoning is up to you. I used no seasoning.
Provided by Gloria214
Categories Poultry
Time 11m
Yield 3-4 rice cakes
Number Of Ingredients 4
Steps:
- Open cans.
- Put refried beans in bowl.
- Smash with fork.
- Put canned chicken in same bowl.
- Throuhly mix with beans.
- Heat in microwave on medium for 40 seconds if desired.
- After heating, spoon on rice cake.
- Sprinkle with shredded lettuce if desired.
Nutrition Facts : Calories 400.4, Fat 11, SaturatedFat 3.2, Cholesterol 107.4, Sodium 562, Carbohydrate 30.8, Fiber 8.4, Sugar 0.4, Protein 42.8
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
EASY CHICKEN AND GREEN BEAN STIR-FRY
Make and share this Easy Chicken and Green Bean Stir-Fry recipe from Food.com.
Provided by janetconnor_677750
Categories Chicken
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- If starting with frozen chicken breasts, set in bowl of cold water to defrost.
- Take end off green beans and wash.
- Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
- Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
- Add marinade ingredients to chicken - soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
- Refrigerate chicken.
- Start rice to cook before starting stir fry.
- Prepare stir fry sauce. Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
- Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
- Heat two tablespoons of oil in an large skillet over medium-high heat.
- Add green beans. If green beans don't fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
- If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
- Remove beans from pan.
- Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
- When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
- Add string beans and stir to combine. Add dash of sesame oil if desired.
- Remove chicken and string beans to serving dish.
- Serve over rice.
Nutrition Facts : Calories 283.2, Fat 7.8, SaturatedFat 1, Cholesterol 72.6, Sodium 1398.8, Carbohydrate 17.4, Fiber 2.8, Sugar 10.5, Protein 28.3
EASY CHICKEN AND BEANS
Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg
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